It was a rainy, cold Saturday in October when we decided to make this hearty, warming soup. This is an incredibly easy soup to make and contains three basic ingredients – potatoes, leeks and stock.
Pan-Seared Lemon Cod
Sauteed lemon slices makes this dish really good, but the butter makes it great. This is a simple way to prepare fish that works with any delicate, mild-tasting white fish, such as sole, red snapper, or tilapia. Personally, I like cod. In addition to the preparation below, Luke make a pan sauce with sherry and […]
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Watermelon and Peach is Actually a Good Salad Combo
With the Summer fruit and vegetable supply in full swing and abundance, Mark Bittman’s 101 Simple Salads for the Season is perfect timing. After getting a good haul of tomatoes, watermelon and peaches from the farmers’ market, we decided to start at the top of the list with two salad recipes that combine all of […]
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Spinach Artichoke Pasta
While pasta with basil pesto sauce is pretty much heaven on Earth, pasta with a spinach pesto sauce is a good alternative. Sure, it’s summer, and your basil is growing like a weed, but spinach is available year round so you can make this dish any time. We didn’t have mint, so we substituted it […]
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Cinnamon Chocolate Chip Zucchini Bread
It seems like in August all food bloggers and “foodies” do the same thing – they make zucchini bread. After discovering four zucchinis in our refridgerator (I guess we bought more from the farmers’ market than we remembered), we decided to give zucchini bread a try.
Spanish Lentil Salad with Vadeon Cheese
Lentils are a great bean to work with. They cook up in about 30 minutes, you don’t need to pre-soak them and they are packed with flavor. You have to keep an eye on them while they are cooking though. If you over cook them, they turn into mush. Green French lentils hold up a […]
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Blueberry Crumble
One activity we did while on our Summer vacation in Massachusetts was berry picking at Nourse Farm in Deerfield. We just missed strawberry season, but there were plenty of blueberries and raspberries for the picking (and the tasting). We walked away with 2 quarts of blueberries and 2 pints of raspberries…for way less then you’d […]
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Hearty Meat Lasagna
After roasting 10 pounds of second tomatoes and making soup, we used the rest of the tomatoes to make a meat sauce for lasagna. Instead of the two 28 ounce cans of tomatoes that the recipe calls for, we used about 3 pounds of roasted tomatoes.
Couscous and Feta Stuffed Peppers
When red peppers are on sale at the grocery store, snatch up four good looking ones (ones that will stand upright) and give this recipe a try. Making stuffed peppers was a first for us; we’ve neither made the dish before nor have eaten it much. Initially, I was looking for a recipe that just […]
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Granola the way YOU like it
What’s better than granola where you choose the ingredients? Do you want sweet, filled with chocolate-covered espresso beans or gummy bears, or healthy, filled with dried fruit and nuts? The people behind MixMyGranola what you to decide for yourself…choose your granola base, add whatever ingredients you want, and they ship it to your door. We […]
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