Pumpkin Ravioli is one of those Italian dishes that became so popular in America in the 1980’s. It’s still a crowd pleaser today. I thought it would be fun to try to make pasta from scratch without instruction-haha! I knew it would be tough. But, I was up for the challenge. It was a lot …
When the fall leaves start blowing around I start craving sweet morning breads. Pumpkin bread is a great wintery breakfast combining warm spices and the ever popular fall star-pumpkin. What makes this so good is the buttery crunchy crumble and the sweet maple glaze on top. You get three layers of flavor and texture making …
Sometimes you just need pasta. A good cheesy one. This dish combines caramelized leeks with creamy Gruyère. Add some sautéed oyster mushrooms for an added buttery chew and I’m in heaven. Don’t skip the cream, it truly makes this dish. Ingredients 2 tablespoons olive oil 3 tablespoons butter divided 3 medium leeks tops removed, cut …
I love making dishes that are not only tasty but pretty, too! This Italian pie is a riff on a quiche and a savory pie. The contrast of the creamy green spinach and the yellow and white eggs always gets an “ooh and ah!” when you slice into the pie. I enjoy making this for …
It’s summer and we have too many watermelons in this house for two people. How do I use them up? I found that making them into a salad is a great way to do that. Cold, Crisp, and sweet, watermelon adds a lot of texture and juice to a summer salad. Here is one of …
Kale salads are a thing. I love when the dressing gets caught up in all the little crinkly bits of the leaves. The key to a good kale salad is to massage the kale for two minutes with your fingertips and olive oil. After that, toss with the dressing and let it sit in the …
Pineapple in a pie? Who would have thought of that could work! I found this recipe in “The Book On Pie” and couldn’t wait to try it. First, you roast sweet pineapple for about an hour until it caramelizes. Then you toss that with lime juice and honey and bake it in a parbaked pie …
Jicama is one of those vegetables that doesn’t get used enough. I love how cool, sweet, and crisp this veggie is when eaten raw. One of my favorite ways to use it is in a salad or as a dipper for dips. This salad is Mexican inspired with the use of Tajin and chili peppers. …
Lasagna is a dish everyone loves. This one is a riff on the traditional Italian variety as it uses a butternut squash purée instead of a tomato purée. I also loaded it with roasted veggies between the layers of melted cheese and ricotta to give it some texture and depth. If you know a vegetarian …
When it’s hot outside this salad is a perfect side dish. Fresh is the first word that comes to mind. Crispy, cold, with lemon and dill it cuts through heat and fat. Serve it alongside a piece of grilled salmon for a yummy summer dinner. The assembly time does require a lot of knife work …
This soup is the best combination of healthy and delicious. It feels like you’re consuming a cream and butter based soup when really it uses the trick of flour and milk to create the creamy consistency. If you would rather stick to a traditional cream based soup then I encourage you to substitute the milk …
This is my go-to recipe for pie crusts. It’s buttery, flaky and light. LOOK AT THESE FLAKES PEOPLE. Gah. I die. So freaking good. To save time when I make a pie, I throw together a double batch ahead of time and freeze the resulting four pie discs (double wrapped and in a plastic baggie …
