Arugula Salad with Lemon Parmesan Dressing

from Epicurious, makes 3 1/2 cups


  • 1/3 cup freshly grated Parmesan cheese
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon peel
  • 4 cups (packed) baby arugula
  • 1 cup halved cherry tomatoes


  1. Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
  2. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
Posted on November 4, 2016 .

Sesame Pac Choi

from BBC Good Food, serves 4 as a side


  •  1 large bunch pac choi
  • 2 tbsp peanut oil or vegetable oil
  • 2 tbsp toasted sesame oil
  • 1 large garlic clove, crushed and finely chopped
  • 1 mild green chilli, seeded and finely chopped
  • Squeeze of fresh lime juice
  • Drizzle of honey
  • 1 tbsp Thai fish sauce (optional)


  1. Cut a thick slice from the pac choi root to separate the leaves. Rinse and drain.

  2. Heat the peanut oil in a large wok over a medium heat and add 1 tbsp sesame oil, the garlic, chilli, fish sauce (if using) and pac choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).

  3. Add the rest of the sesame oil and salt. Drizzle with honey and squeeze in fresh lime juice. Toss the leaves and serve immediately.


Posted on October 27, 2016 .

Green Papaya Slaw

from The Food Network, serves 4

Slaw Ingredients

  • 1/2 cup roasted peanuts, roughly chopped, plus more for serving
  • 1/3 cup fresh cilantro leaves, chopped, plus extra leaves for serving
  • 1 serrano chile, julienned
  • 1 large mango, julienned (2 cups)
  • 1/2 medium green papaya, julienned (4 cups)
  • 1/2 bunch scallions (about 4), julienned

Dressing Ingredients

  • 2 tablespoons rice vinegar
  • 1 tablespoon plus 1 teaspoon honey
  • 1 teaspoon fish sauce
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon Dijon mustard
  • Zest and juice of 1 lime
  • 1/4 cup vegetable oil
  • Kosher salt and freshly ground black pepper


  1. For the slaw: Toss together the peanuts, cilantro, chiles, mango, papaya and scallions in a large mixing bowl.
  2. For the vinaigrette: Whisk together the vinegar, honey, fish sauce, chili powder, mustard, lime zest and lime juice in a small mixing bowl. Continue whisking while slowly adding the oil until combined. Season with salt and pepper.
  3. Drizzle the vinaigrette over the slaw and toss to combine. Garnish with additional peanuts and cilantro, with a dash of chili powder on top.
Posted on September 23, 2016 .

Buttermilk Pumpkin Muffins

from Epicurious, makes 12 muffins


  • 1/3 cup golden raisins
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, melted and cooled
  • 3/4 cup packed light brown sugar
  • 3/4 cup canned pure pumpkin
  • 1/4 cup well-shaken buttermilk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 tablespoon raw green (hulled) pumpkin seeds (pepitas), divided


1. Preheat oven to 400 degrees. Slice pumpkins in half and scoop out seeds. Place halves face down on a baking sheet, and roast till soft. Peel off pumpkin skin and measure out 3/4 cup pumpkin. Freeze the rest to make more muffins later. 

2. Soak raisins in hot water 5 minutes, then drain.

3. Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.

4. In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in raisins and 2 tablespoons pumpkin seeds.

5. Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.

Posted on September 16, 2016 .

Pineapple Porkchops

from Martha Stewart, serves 4


  • 2/3 of a whole (4-pound) pineapple, peeled
  • 1 bunch scallions, sliced crosswise into 1-inch pieces
  • 1/2 small habanero or 1 large jalapeno chile, stemmed and seeded
  • 2 teaspoons dried thyme
  • 4 garlic cloves, smashed and peeled
  • 1 1/2 teaspoons ground allspice
  • 4 bone-in pork chops (3/4 inch thick and about 6 ounces each)
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil


  1. Cut four 1/2-inch-thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks, discarding core. In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, and allspice, and pulse until coarsely chopped. Reserve 3/4 cup pineapple marinade and refrigerate.

  2. Season pork with salt and pepper and place in a 9-by-13-inch glass baking dish along with pineapple rounds. Top pork and pineapple with remaining pineapple marinade and turn pork and pineapple to coat. Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours).

  3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Working in two batches, brush pineapple mixture off pork and cook chops until browned and cooked through, 10 minutes per batch, flipping once. (Reduce heat if pork begins to overbrown.) Add 1 tablespoon oil to skillet. Brush pineapple marinade off pineapple and cook rounds until golden brown in spots, 5 to 7 minutes, flipping once. Serve with pork and reserved pineapple marinade.

Posted on September 8, 2016 .

Super Simple Roasted Garlic

from Epicurious, serves 4


  • 2 large heads of garlic
  • 4 tb olive oil


  1. Preheat oven to 350°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; toss to coat. Turn garlic cut side up.
  2. Cover tightly with aluminum foil. Bake until garlic skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic cloves from skins.
  3. Smear on toasted French bread, blend into hummus, whip into mashed potatoes.
Posted on August 31, 2016 .

Roasted Okra

serves 4, from New York Times Cooking


  • 1 pound okra
  •  Salt to taste
  • 2 tablespoons extra virgin olive oil
  •  Fresh thyme leaves to taste optional
  •  Freshly ground pepper


  1. Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
  2. Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.
  3. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.
Posted on August 25, 2016 .

Roasted Pumpkin with Spicy Onions and Goat Cheese

from Bon Appetit, serves 8

Try serving at room temperature on a bed of arugula for a summer version of this recipe!




Posted on August 18, 2016 .

Spinach Salad with Grilled Eggplant and Feta

from Epicurious, serves 4


  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon minced garlic
  • 2 teaspoons chopped marjoram or oregano
  • 1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds
  • 10 ounces baby spinach
  • 1 cup crumbled feta (1/4 pound)
  • 1/4 cup pine nuts (1 ounce), lightly toasted


  1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
  2. Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  3. Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
  4. Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.
Posted on June 30, 2016 .

Grilled Citrus Chicken

from Bon Appetit, serves 4


  • 1 3½–4-pound chicken, cut into 8 pieces

  • 3 tablespoons vegetable oil, divided

  • Kosher salt; freshly ground pepper

  • 2 lemons, halved

  • 2 oranges, halved


1. Prepare a grill for medium heat. Rub chicken pieces with 2 Tbsp. oil; season with salt and pepper. Grill chicken, skin side down, turning occasionally and squeezing juice from 2 lemon halves and 2 orange halves over often, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25–35 minutes.

2. Meanwhile, brush remaining 2 lemon halves and 2 orange halves with remaining 1 Tbsp. oil. Grill, cut side down, until lightly charred, 5–10 minutes. Serve chicken with grilled lemon and orange halves alongside for squeezing over.

Posted on June 30, 2016 .

Honey Glazed Eggplant

from Martha Stewart, serves 4


  • 4 or 5 Japanese eggplants, halved, or 2 regular eggplants, cut into 2-inch cubes
  • 5 fresh chilies, halved lengthwise
  • 1/4 cup honey
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 425 degrees. Toss eggplants with chiles, honey, and oil to coat.

  2. Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes (if using cubes of eggplant, stir once every 5 to 7 minutes). Flip, and roast until eggplant softens, about 10 minutes. Season with salt and pepper.

Posted on June 20, 2016 .

Tomato and Goat Cheese Tart

from Martha Stewart, serves 4-6


  • All-purpose flour, for rolling
  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon sour cream
  • 1 teaspoon grainy mustard
  • Coarse salt and ground pepper
  • 1 medium onion, sliced thin
  • 1 tablespoon unsalted butter
  • 3/4 pound grape or cherry tomatoes, halved if large, or plum or beefsteak tomatoes, sliced 1/4 inch thick, or a combination
  • 2 ounces fresh goat cheese, crumbled
  • 2 teaspoons fresh thyme or basil leaves


  1. Preheat oven to 400 degrees. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet. In a small bowl, stir together sour cream and mustard and season with salt and pepper. Spread sour cream mixture evenly over pastry. Fold over 1/2-inch border on all sides and press edges to seal. Refrigerate 10 minutes.

  2. Meanwhile, melt butter over medium-high. Add onions, season with salt and pepper, and cook, stirring frequently, until soft, 3 minutes. Reduce heat to medium and cook, stirring frequently, until onions are very soft, 5 minutes. Arrange onions evenly over sour cream mixture on pastry. Top with tomatoes and season with salt and pepper. Bake until pastry is golden brown and crisp, 25 minutes. Let cool slightly. Top with goat cheese and herbs before cutting into squares. Serve warm or at room temperature.

Posted on June 8, 2016 .

Watermelon Salad with Feta, Lime, and Chili Peppers

from epicurious, serves 8


  • 3 pounds watermelon, rind removed, cut into large dice (about 6 cups)
  • 2 chili peppers, seeded and minced
  • Juice of 1 lime
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup cilantro leaves


  1. Place the watermelon in a large mixing bowl. Add the minced serrano chili pepper and lime juice to the bowl and toss gently until combined.
  2. Sprinkle with the feta and cilantro leaves and toss once more to incorporate. Refrigerate until ready to serve.
Posted on June 1, 2016 .

Fingerling Potato Salad

from, serves 8-10


  • 3 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4'-1' pieces
  • 1 tablespoon kosher salt plus more for seasoning
  • 9 tablespoons (or more) extra-virgin olive oil, divided
  • 2 tablespoons brown mustard seeds
  • 3 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4' slices (about 5 cups)
  • 1 tablespoon (or more) white wine vinegar
  • 1 tablespoon Dijon mustard
  • Freshly ground black pepper


1. Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.

2. Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.

3. Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.

4. Wisk 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. 

Posted on May 23, 2016 .

Tomato Salad with Feta and Dill

from, serves 6


  • 1/2 red onion
  • 1 pound tomatoes, about 2 large, 1 red and 1 orange
  • 1 clove garlic
  • Flaky sea salt and freshly-ground black pepper
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 red bell pepper, seeded and cut into 1-inch chunks
  • 1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced
  • 1 cup kalamata olives, pitted
  • 1/4 cup fresh dill, roughly chopped
  • 1/4 cup fresh mint, roughly chopped
  • 1 cup crumbled feta cheese


1. Finely slice the red onion and put the slices in a bowl of cold water while cutting up the rest of the vegetables, 10 to 15 minutes. Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.

2. Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

3. Add the red onion, red pepper, cucumber, olives, and herbs and let marinate for 10 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.

4. Lift out of the bowl with a slotted spoon, leaving juices behind. Place on a large platter and serve immediately.

Posted on May 16, 2016 .

Green Beans with Dijon, Tomato Jam and Basil

This is your blog writer's FAVORITE bean recipe, and her own creation!

serves 4


  • 1 lb bush beans or pole beans, ends snapped
  • 2 tb butter
  • 1 tb tomato jam (or substitute honey)
  • 1 tb dijon mustard
  • 3 tb chopped basil
  • 2 ts lemon juice
  • salt and pepper to taste


1. Steam beans for about 8 minutes, until they are just tender.

2. While beans are cooking, add the rest of the ingredients into a large mixing bowl. 

3. When beans are ready, drain them and add them immediately to the mixing bowl. Use tongs to stir hot beans around so they get evenly coated. 

Posted on May 10, 2016 .

Baked Summer Squash

from, serves 4


  • 2 pounds summer squash (zucchini, pattypan squash, yellow crookneck squash)

  • 1/4 cup olive oil

  • 1/2 cup grated Parmesan cheese

  • 1/3 cup bread crumbs

  • 1/2 teaspoon flaked salt

  • 1/4 teaspoon freshly ground pepper


1. Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the olive oil.

2. In a small bowl, combine the bread crumbs, Parmesan, salt, and pepper. Arrange the squash rounds in a 9x12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over.

3. Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.

Posted on May 4, 2016 .

Zucchini with Yogurt Sauce

from, serves 2


  • 1/2 cup plain yogurt
  • 2 teaspoons finely chopped fresh dill
  • 1 small clove garlic, grated
  • 1/2 teaspoon lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound zucchini
  • 1 tablespoon olive oil


1. Preheat broiler. If using the main compartment of the oven (as opposed to a separate broiler compartment below), place a rack about 5 inches from the broiler element. (See How To Use Your Broiler.)In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, thin with water to a pourable consistency. Season to taste with salt and pepper. Set aside.

2. Trim ends off zucchini. Cut in half crosswise, then cut each half lengthwise into 4-6 spears. Toss with olive oil, salt, and pepper.

3. Place zucchini in an oven-proof skillet or pan and broil, flipping occasionally, until slightly charred and tender but not mushy, about 10 minutes. Remove from broiler.

4. Serve zucchini warm or chilled with yogurt-dill sauce.


Posted on April 27, 2016 .

Strawberry Slush

from Martha Stewart, serves 4


  • 1/4 cup sparkling wine, such as Prosecco
  • 1 pint lemon sorbet, slightly softened
  • 1/3 cup Berry Puree, using strawberries


Chill four small glasses in the freezer, Using an electric mixer, beat wine, half the sorbet, and half the berry puree on medium-high until uniform in color. Add remaining sorbet and berry puree, beat until soft, yet holds peaks (do not overmix or mixture will melt). Spoon into chilled glasses. Serve immediately. 


Posted on April 21, 2016 .

Mediterranean Cauliflower Cous Cous

from, serves 4-6


For the chickpeas:

  • 1 can chickpeas, patted dry
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon olive oil

For the dressing:

  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dijon style mustard
  • 1 clove of garlic, minced
  • 1/2 teaspoon fine sea salt
  • 1/4 cup extra virgin olive oil

For the salad:

  • 1 large head cauliflower, cut into florets
  • 1 1/2 cups cherry tomatoes, sliced in half
  • 1/2 red onion, diced
  • 1/3 cup kalamata olives, finely chopped
  • 1 English cucumber, finely chopped
  • 1 cup parsley, finely chopped
  • 1/3 cup pine nuts
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper to taste


1. Preheat the oven to 400°F. In a bowl, combine the chickpeas with spices and oil. Lay them in a single layer on a parchment-lined baking sheet and bake in the oven until slightly browned and crisp, about 35 to 40 minutes. Toss chickpeas halfway through cooking time.

2. To make the dressing, combine the lemon juice, mustard, garlic and salt in a bowl. Drizzle in olive oil while whisking continuously. Taste and adjust seasonings if needed. Set aside.

3. Place the cauliflower florets in the bowl of a large food processor. Pulse until the cauliflower reaches a fine, crumbled consistency. Be careful not to over process; you don't want to puree the cauliflower at all. (For step-by-step instructions, see How to Make Couscous Out of Cauliflower.)

4. Transfer the cauliflower to a large bowl and combine with the cherry tomatoes, onion, olives, cucumber, parsley, pine nuts, and crushed red pepper flakes. Toss well. Slowly drizzle with dressing and season to taste with salt and pepper. Once seasoned add roasted chickpeas and serve.

Posted on March 17, 2016 .