This potato, onion, bacon, and cheese casserole is a meal for a cozy night in fall or winter when the wind is whipping around and the snow is swirling and all you want to do is curl up under a blanket. Classic French peasant food, Tartiflette, uses easy ingredients and leftovers to make a comforting […]
This is one of my favorite fall recipes. The squash can be roasted up to 5 days ahead and refrigerated. You can use delicata, acorn, or butternut (or pumpkin or any of your favorite winter squash). Ingredients: 4 Tbsp butter 1 small yellow onion or shallot finely diced 1 cup arborio rice 3-4 cups chicken […]
This is a hearty side salad to pair with a steak and potatoes or a meal on it’s own with a slice of crusty bread. This recipe is adapted from Williams-Sonoma “Paris” Cookbook. For the salad: 1 lb of beets, peeled and cut into 1/2 inch pieces 1/4 walnut halves and pieces 1/2 lb spinach […]
I like to serve this as a filling, protein-rich side. The benefits of using lentils is that they cook fast and are easy to get on the table within 30 minutes. This is also a versatile salad that you can make all year with seasonal veggies: Spring: radishes or salad turnips, sliced Summer: tomatoes and […]
I love kale and swiss chard and we eat it all year round (we freeze A LOT for the winter time). This is a no-recipe recipe for an easy 15 minute side. You can tailor the dish to compliment the rest of your meal by changing the flavor additions (wine will be brighter and chicken […]
This is adapted from Food and Wine Magazine’s Quick from Scratch, Herbs and Spices Cookbook, that we received from friends on our wedding day many, many years ago. The recipe is actually called “Baked Sausages, Fennel, and Potatoes with Fontina”, but we call it Noodle-less Lasagna in our home. It is super cozy, comforting, and […]
This is a recipe that I developed based on a memory of a yummy meal at PF Chang’s and an abundance of ground pork in our freezer from a meat CSA. However, this can be made with other types of ground meat, such as chicken, turkey (or tofu, if meat’s not your thing). Heat a […]
I use Giada De Laurentiis’s frittata base (eggs, cream, cheese ratio) for all my frittatas, changing the cheese to match the vegetables in the dish. This is one our favorites when you have a lot of kale coming from the garden, or just before a frost. 1 bunch kale, de-stemmed and chopped finely 4 pieces […]