Pappardelle Primavera with Goat Cheese and Pine Nuts

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Ahhh, spring has arrived! Of course we passed the official day seven weeks ago, but it doesn’t truly feel like spring until lilacs perfume the air and tender, pencil thin asparagus bundles appear in the market. Now the lilacs are blissfully bursting and the asparagus, though available year round, is at its best right this very minute. Continue reading “Pappardelle Primavera with Goat Cheese and Pine Nuts”

The Breakfast Table | Italian Baked Eggs with Goat Cheese and Basil

Italian Baked Eggs with Goat Cheese and Basil

Our Sunday morning breakfast routine had fallen into a serious rut. Eggs (scrambled or poached), bacon, toast. Every week. Sometimes we’d tuck our scrambled eggs into warm corn tortillas with Cholula and cheddar or swap out sausage for the bacon, but it was almost always a variation on the theme. Then it came to me. Continue reading “The Breakfast Table | Italian Baked Eggs with Goat Cheese and Basil”

Grill | Thai Turkey Burgers with Pineapple Chili Relish and Garlic Lime Mayonnaise

Thai Turkey Burgers with Pineapple Chili Relish and Garlic Lime Mayo

Whenever I try to be virtuous and order a turkey burger, regret almost always ensues! It arrives in any combination of tough, dry and flavorless, making me wish I’d gone for the juicy beef version that my tablemates ordered. But turkey burgers don’t have to suffer a bland and tasteless fate – you just have to take a little time to build flavor before it hits the grill. The burgers in this recipe are tender and juicy, and I’ve packed them with Thai flavor. Continue reading “Grill | Thai Turkey Burgers with Pineapple Chili Relish and Garlic Lime Mayonnaise”

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! Continue reading “Simple Supper | Bucatini with Mixed Herb and Walnut Pesto”

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!

DSC_0531 Continue reading “Fast + Healthy | Broiled Sole and Cherry Tomatoes with Herbed Scallion Couscous”