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It’s not often we eat at the top of the food chain but tonight we splurged and treated ourselves to swordfish. We bought it fresh off the boat and it was delicious! These were not hard to make, and was fun to do; we will be making this again! This recipe came from a grocery … Read more
A few years ago I had a “eureka” moment while sitting in Sarabeth’s Restaurant in New York City. I was thoroughly enjoying an incredible egg creation made with smoked salmon, when I realized the secret ingredient in a chat with my waiter. Always liking an egg and smoked salmon combination, I had never before … Read more
When you have a lot of arugula growing in your garden, you are hard pressed to get it all eaten; there are only so many arugula salads you can eat! This recipe is great for cooking down volumes of the stuff in a delectable way. (Serves 2) Sautéed Arugula recipe 5 cups of Arugula … Read more
I’ve cooked this lasagna enough in the last 27 years to call it “my” lasagna, even though it came from the well used 1984 cookbook depicted in the photo below. I often make it when dealing with a crowd: relatives, birthday parties, and my oldest’s high school graduation event. It is good for regular … Read more
I appreciate beautiful, fresh, delicious food. Here’s what we’ve eaten lately. Other than various tuna veggie melts and multiple homemade salmon burgers in whole wheat pitas, find here eggplant rollatini, fried calamari, pasta carbonara, alfredo tilapia noodles, spinach quiche, shrimp salad, scrambled eggs, almond-crusted tilapia with watercress & walnut salad, and at the very bottom, … Read more
These salsa verde enchiladas are unbelievably delicious! Salsa Verde Tilapia Enchiladas 3 cups poached tilapia crumbled in bits 1/2 cup black beans, rinsed and drained 1 jar (16 oz) mild salsa verde (I use Trader Joe’s) 3 green onions, thinly sliced fresh juice from one large lime 1/4 cup chopped cilantro leaves 8 (6 … Read more
Laura’s glad to be home to her own food. Here’s what she likes: a stuffed portobello mushroom: layered with dried cranberries, then a can of tuna (with a touch of mayonnaise), topped with diced pickled beets, sprinkled with chopped mint and chives from the garden. With sides of golden mango, red grapes and whole grain … Read more
Eating out in Annapolis is a treat! I especially recommend The Main Ingredient (click here) for delicious, local, wonderfully prepared food. It will take a long time to work through that menu!
I make this soup probably more than any other one. It is a nourishing meal in a bowl – healthy comfort food that always hits the spot. When recently asked for the recipe, I was surprised to discover that it had not yet graced the blog! This soup is a favorite around here, a … Read more
Last Saturday, when we sat in on the Permaculture Class (click here) we spent the day on 6th Street between Avenue A and Avenue B. There are several neighborhood gardens there, beautifully re-purposed from empty lots. We also got to grace again Benny’s Burrito (click here), one of my favorite New York City spots for … Read more
These deviled eggs are so good, I’m posting this recipe today because of a blog reader’s request. The recipe makes more dressing than one set of devil’s eggs requires. We keep it in the refrigerator to use as dressing (particularly good on Boston or butter lettuce) or use it to later make another batch … Read more
This recipe, based on a classic Indian dish, is bound to become a staple in your soup making repertoire. It is delicious, interesting and satisfying. Curried Lentil Soup recipe 2 tablespoons olive oil 4 carrots, peeled and finely chopped 2 large stalks of celery, finely chopped 1 large onion (12 ounces) finely chopped 1 … Read more
This is a really good, nourishing chowder. Not too rich, it resembles more a wonderful chicken vegetable soup (at least as far as I remember since I haven’t had chicken in thirty years!) Warm and comforting, it is a complete meal in a bowl, and not hard to make either. It’s snowing here today, … Read more
Here’s a different than usual version of tabbouleh that I like better than the traditional one. It is wonderful to make ahead for quick lunches or dinners; the flavors are best if they mellow a bit in the refrigerator anyway. And with the shrimp in it, it is a complete meal in a bowl! … Read more
Above… a tuna and fresh basil fritatta Below… fennel roasted in balsamic vinegar avocado, bean and cheese burrito with pear whole grain apple waffle (click here for recipe) open-faced tuna/veggie melt with chips tilapia & rice in green curry sauce with roasted asparagus (click here for recipe) organic veggie sausage with green salad, avocado and … Read more
This are tasty eaten just like fries… some like them more or less spicy… Roasted Parsnip Recipe 1 1/2 pounds of parsnips (peeled) – smaller ones taste better if you have a choice… 3 Tablespoons olive oil 2 pinches of cayenne (we use less…) 1/4 teaspoon of salt (or more to taste) 2 large … Read more
Here are the oatmeal raisin cookies my daughter makes… Easy Oatmeal Raisin Cookie Recipe 1 cup (1/2 pound or 2 sticks) unsalted butter, softened 1 cup brown sugar, packed 3/4 cup granulated sugar 1 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1 teaspoon cinnamon 2 … Read more