Doesn’t this look delicious? Fresh tomatoes, basil, mushrooms, onion, garlic and toasted pine nuts?? What more would you need for a stunningly healthy dinner? Oh yeah, fresh pasta!! Begin by toasting the pine nuts: evenly spread out nuts on baking sheet or glass pyrex dish and cook in a 400 degree oven for 8 minutes (or until...
So my vegetarian daughter has a stress fracture in her foot–not good for a ballerina. She gave me a list of foods she wants to incorporate into her diet so as to add protein, calcium and vitamin D to her daily intake. It’s quiet a healthy list (haha no pun intended) but a few things...
In honor of National Coq Au Vin Day (yup, that’s today), I’m sharing my recipe for a quicker version of this French classic–I call it Skillet Coq Au Vin. You don’t need hours of cooking time, several pots and pans, the use of both the stove top and the oven. For this recipe, all you need is...
Here is another vegetarian delight. Since I don’t eat beef but wanted a hearty stew on a cold winter’s night, I decided to try making a veggie alternative to Beef Bourguignon. I know a lot of people these days are going gluten-free but not me! I love the fact seitan is a meat free product...
In trying to think outside of the box to ignite an everyday dinner, I decided to create a vegetarian version of Shepard’s Pie. It is traditionally made with lamb or beef but I wanted to try seitan, a wheat-based product you can find next to most tofu products. The texture of seitan is very much...
It’s winter and I make a lot of soups in the winter. Cliche, I know, but hey soups are comforting on a cold night and perfect as leftovers for a hot refreshing lunch (especially after walking my dog through all the snow!). Mushroom Barley is one of those soups that is so satisfying you really...
The holiday season is upon us and with that comes lots and lots of entertaining. Whether it’s a dinner party you are hosting or a pot luck you were invited to, getting creative in the kitchen becomes so much more festive this time of year! Fancy china is dusted off to take its place at...
I’m having the hardest time naming this concoction I made last night…too wordy if I list all ingredients so I’ll just stick to “Shrimp Stuffed Portobello Caps” (though that still seems wordy….). Anyway, the recipe includes spinach, scallions, grilled marinated shrimp, lots of lemon and garlic topped off with a touch of fresh parmesan. It...
Every chef rightfully has their own opinions on how to make a marinara sauce, including me! I love a simple, fresh yet robust marinara that can be used in many ways, from a pasta sauce to a pizza sauce to a homemade goat cheese marinara appetizer!! I think my sauce is BOSS (ok that’s a...
When entertaining, simplicity is nice. I am a true believer in enjoying your own party. Often people think the only way to accomplish this is by buying (or catering) appetizers already made and just reheating…not always so! My Mini Mushroom Cups are so simple — the mixture can be made ahead of time and then assembled...