Eggplant Milanese: Crispy Cutlets Without the Veal
Golden, crunchy, and crisp. These eggplant cutlets take their cue from classic veal Milanese, but swap the meat for something lighter (and honestly, more fun to make).
Fettuccine with Dates, Feta Cheese & Spinach
I love recipes like this one where sweet and savory are combined. Cultivation of dates as food began in the Middle East approximately 6,000 years ago. There are many types of dates but the Medjool date is considered the “king of dates” as they are not only large but taste sweet. Medjool dates are a…
Roasted Pork Saltimbocca with Sarladaise Potatoes & Buttered Spinach
Saltimbocca (Italian for ‘jump in the mouth’) is a classic Roman dish and is usually made with veal cutlets. Sarladaise potatoes (also called Sarlat pommes de terre) is from the Southwest of France and is named after the city of Sarlat. This recipe is from Chef Sean Armstrong which was featured in The Foodtown magazine. …
Rhubarb Crumble
Rhubarb is a very old plant with records dating back to the Han Dynasty (206 BC) in China where it was cultivated for medicinal purposes (used as a laxative and treatment for high fever). It was imported along the Silk Road and reached Europe in the 14th century. In 16th century England, rhubarb first became…
Gnocchi with Bell Peppers, Asparagus, Olives and Parmesan
Not all the cooking I do is from a recipe. The more you cook the more your confidence level increases allowing you to throw something together based on what’s in the fridge and pantry. This dish was the direct result of food sitting in the fridge waiting for me to use. My husband, aka the…
Mediterranean Stuffed Zucchini
Zucchini (courgette) is part of the summer squash family (developed in Italy) and is a good source of dietary fiber as well as vitamins C and A. The zucchini is quite versatile served as a vegetable but it can also be used in breads and desserts. Herbs are valued for flavor, scent, and medicinal qualities.…
Dark Chocolate Mousse with Salted Caramel Sauce
In our house, desserts usually come in the form of fresh fruit, perhaps with cheese and sometimes nothing at all as we’re usually full from the main meal. Having said that, there are exceptions I will always save room for and this recipe is one of them! Serves 6adapted from H&H magazine Dark Chocolate Mousse:5…
Asparagus, Smoked Bacon and New Potato Salad
My fondest childhood memories of summer were swimming long hours down at the beach where my grandparents lived and only leaving the watery playground to eat. You could work up such an appetite swimming, skiing, playing in the water! Potato salads were a favorite my siblings and I always enjoyed. It was usually accompanied by…
Lemon Drop Martini infused with Lavender Syrup
We all know that lavender is used extensively with herbs and aromatherapy but more recently it’s making a comeback in sweet and savory dishes. The flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family. It is best used with fennel,…
Southwestern Grilled Chicken Salad with Tomato and Black Bean
For casual entertaining or an easy weeknight meal this dish gets the thumbs up from my husband. Black beans are popular in Latin American cuisine and are also found in Cajun and Creole cuisines of South Louisiana. The black bean has a dense, meaty texture making it popular in vegetarian dishes. Because of its mix…
Spinach, Fennel and Roquefort Filo Pies
Roquefort cheese is blue cheese made from sheep’s milk and hails from the South of France. Its distinctive veins of green mold helps to give it a sharp taste with salty overtones. Roquefort is also delicious on top of steak, in salads and perfect with fortified wines A perfect starter, these vegetarian tartlets are delicious…
Baked Figs with Gorgonzola
My husband was never a big fan of figs mainly because he had only tried the dried version. A few years ago I presented him with fresh ones and he was amazed at their taste (sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin and the crunchiness of…