I’ve been making this combination of bread and cornbread dressing for years. It all came about because my husband’s family made their dressing with cornbread, while I grew up eating a classic dressing made with bread. But after trying the cornbread version, I decided I liked that too. So, the only remedy was to create […]
Lemon zest, garlic, and a few red pepper flakes make these sautéed green beans fresh tasting and full of flavor. What I like about this side is that a good portion of it can be prepared ahead of time, from par-boiling the green beans to mincing the garlic and zesting the lemon. With a little […]
This is a perfect end of summer salad when cantaloupes and tomatoes are at their peak of ripeness. While it seems like an unusual combination of ingredients, I’ve seen versions of this salad in cookbooks dating back as early as 1918. What I love about this dish is its simplicity, with an emphasis on fresh, […]
This pasta salad takes on all the wonderful, briny flavors of the Kalamata olives, pepperoncini, and marinated artichokes hearts. To let these flavors shine through, we wanted a lighter dressing that wouldn’t compete with the other ingredients. Our vinaigrette is made with equal amounts of red wine vinegar, extra virgin olive oil, and canola oil. […]
Oven-roasted potatoes make a great side dish, but we’ve taken it a step further by adding a cilantro pesto that’s bursting with bold flavors. For this vibrant pesto, we puree 2 cups of cilantro, including the stems since the entire plant is edible and full of nutrients. With a little extra-virgin olive oil, garlic, and […]
Mangos are high in fiber and contain large amounts of vitamin C and beta-carotene. When ripe and juicy, they make a delicious smoothie or fruit sorbet. With a vanilla yogurt base, this creamy mango smoothie gets an added boost of flavor from honey and freshly squeezed orange juice. It’s a perfect way to start the […]
This pinto bean soup gets its rich, hearty flavor from an ancho chile puree. The ancho is a dried poblano pepper. As the poblano is left to ripen on the plant, it develops a sweet flavor with mild to medium heat. Dried, it looks dark in color, wrinkled, and heart-like in shape. When rehydrated, the chiles […]
I’m not sure if there’s such a thing as a quick and healthy lunch, but if you have a food processor, this Fettuccine with Spinach Pesto comes pretty close. Our pesto has all the vitamins and antioxidants you would expect from spinach with the added bonus of extra virgin olive oil and walnuts. And because […]
Like most slow simmering dishes, our Italian Beef Stew with Rosemary and Tomatoes is absolutely delicious and even better the next day. A boneless beef chuck roast is an ideal cut of meat for slow cooking. The lengthy cooking time makes the meat tender and allows all the rich flavors to develop as it creates […]
This blackberry orange quick bread is so good it can almost double as a dessert. As the name suggests, quick breads come together quickly, and take about an hour or so to bake. Many recipes suggest storing them overnight before slicing, however, I’ve never made one that’s lasted through the night, so I can’t attest […]
