(Mostly) Make-Ahead | Seared Salmon and Lemon Dill Sauce with Red Rice, Pistachio and Arugula Salad

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Seared salmon is a staple in our home. In fact, it’s the only fish preparation my definitively non-fish loving son will eat without complaint! Once you make it this way, I doubt you’ll ever go back.

I created this dish for the February 2016 issue of Sheridan Road magazine as a make ahead pre-theatre menu. The salad is best at room temperature, so you can serve it immediately or prepare it a day in advance and set it out an hour before serving. The salmon isn’t make ahead, but it cooks in eight minutes max! By the time you set your table, the entire meal is ready. Read More



Simple Supper | Bucatini with Mixed Herb and Walnut Pesto

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When most people think of pesto, the traditional version made with basil and pine nuts comes to mind. Did you know you can make pesto with many herb and nut combinations? You can even use blanched spinach, kale or arugula instead of, or in combination with, fresh herbs. Mixed herb pesto is one of my favorites, and it’s a great way to use up any leftover tender herbs in your fridge. I used a combination of basil, parsley and chives, but a handful of fresh mint or a smidge of tarragon would be wonderful additions as well.

Here the pesto is served over bucatini, but it’s also a delicious accompaniment to grilled vegetables, meats, fish, and shellfish. Everyone in my family loves a dollop stirred into mayonnaise for sandwiches (especially roast beef), and I love it in place of tomato sauce on homemade pizza. So versatile! Read More


Fast + Healthy | Broiled Sole and Cherry Tomatoes with Herbed Scallion Couscous

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Every year about this time, I begin to tire of heavy winter meals and crave flavors that come with warmer days. Here, cherry tomatoes (which are somehow blissfully exempt from “winter tomato” texture) are broiled to bursting, lending sweet acidity to the quick cooking fish. Lemony basil flecked couscous rounds out the dish with its tender herb brightness. Best of all, this dinner will be on the table in less than 30 minutes, and will leave you with minimal clean up!

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Sweet Treat | Strawberry Vanilla Rice Krispie Hearts

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When the ice cream man rolled through our childhood neighborhood sending us scrambling for money, the only thing I’d give up my hard earned allowance for was a Good Humor Strawberry Shortcake Ice Cream Bar. I created these Strawberry Vanilla Rice Krispie Treats in homage to the childhood favorite just in time for Valentine’s Day. They are perfectly delicious without the white chocolate drizzle, but holidays call for gilding the lily a bit, don’t you think? Read More




Dessert Plate | Coconut & Lemon Layer Cake with Lemon Cream Cheese Frosting

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Welcome to fletcher + fork! I’m delighted to have this new space for sharing recipes, images and stories from my home kitchen and beyond. You’ll find a crisp, clean, easy to navigate site with a handful of top recipes from my last blog, and new ones featuring healthy meals and worthy indulgences coming each week. All recipes have a printable PDF version located at the end of each post, and if you ever have a question or request, you can contact me here. I’d love to hear from you and answer any questions you may have! And I would be absolutely thrilled to have you to sign up to receive my posts. You’ll find a ‘follow’ button on the right hand side of any fletcher + fork page (or the bottom of page on a mobile device).

My hope is that my recipes will become your recipes, and that you gather with joy around your table. Thank you for stopping by!

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My son turns seventeen today and this is the cake he requested for our family party. Tender vanilla cake mingles with sweet tart lemon curd and an irresistible cream cheese frosting to become the ultimate indulge-worthy dessert. You will have frosting left over and this is a very good thing – refrigerate and use sandwiched between graham crackers or wafer cookies, or dollop onto raspberry laced weekend pancakes. Read More


Greens + Things | Kale and Chickpea Salad with Honeyed Almonds and Smoked Paprika Vinaigrette

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Kale is a nutritional powerhouse, providing loads of vitamins A, C and K as well as folate, lutein, potassium, calcium and zinc. I made this salad with hearty Red Russian Kale, but Tuscan (lacinato) also works well. Creamy chickpeas provide protein and fiber, and the sweet and crunchy honeyed almonds are a perfect counterbalance to warm, smoky paprika vinaigrette. Read More