This salad is loaded up with juicy pear, tart pomegranate, pecans, gorgonzola, all on a bed of fresh baby spinach and drizzled with a citrus orange poppyseed vinaigrette.
Roasted Vegetable Pasta Salad
This is delicious as a side for a BBQ or as a meal on it’s own. I love the full body flavor of roasted vegetables.
Parsnip Puree
This is so sweet and delicious you’d think you were eating dessert. It’s great with scallops and short ribs.
Southern Caviar – Black Eyed Pea Salad
This is a super easy, crowd pleaser that Scott Gray turned me on to. Everyone always gobbles it down!
Lime Cilantro Rice
Easy and delicious! Great with salmon, chicken, or turkey tacos.
Crustless Mini Veggie Quiche
Great low carb breakfasts that are easy to make and portable.
Risotto alla Milanese – Classic Risotto
This is the recipe from the wonderful risotto cooking class Melissa, my mom and I took at the Williams-Sonoma Kitchen in San Francisco. You need to stay near the stove, but the flavor is totally worth it!
Feta Cheese, Tomato, Red Onion and Basil Omelet
Fresh basil, cherry tomatoes, red onion and feta cheese make the sweet and savory filling for this colorful breakfast or brunch omelet.
Whole Wheat Spaghetti with Grilled Ratatouille
This healthy vegetarian pasta dish is light and delicious. The grilled veggies taste great with the nutty whole wheat pasta.
Aloo Gobi – Cauliflower and Potatoes
This indian dish is one of our favorites. It’s hardy, yummy and is even better the next day for lunch. Be warned, its pretty fragrant when you make it 🙂
Mediterranean Layered Dip
A Mediterranean take on the iconic seven layer dip, you’ll adore this tangy, garlic-heavy appetizer.
Corn Salsa
Nothing says summer like corn salsa, it’s also great with grilled corn or as an amazing use of left over summer bbq supplies.
Mango Salsa
We love mango salsa with shrimp tacos and seared scallops or just with chips! You can’t go wrong.
Cucumber and Avocado Salad with Lime, Mint, and Feta
This light and easy salad is very refreshing and makes a great hot summer day side.
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
With just three main ingredients (cheese, pepper, and pasta), this Roman dish would be the best quick meal we ever tasted.
Crostini with Brie Dates and Toasted Walnuts
This nibble builds on the classic pairing of cheese, dried fruit, and nuts. A splash of balsamic vinegar helps bring together all the flavors. The crostini are best served right out of the oven, though they can also hold for an hour or two at room temperature.
Basil Pesto
My favorite Italian sauce is pesto, I use it for way more than pasta! It’s great on lamb chops, sandwiches and just about anything!
Parmesan-Roasted Cauliflower
I am always shocked how much I like this simple recipe — one serving is NOT enough.
Rosemarys Smothered Mushrooms and Onions
My mom makes these for me because they are my favorite. They are fantastic on top of any red meat — especially filet mignon.
Stuffed Grape Leaves
There is a great Mediterranean place in NYC that Laurie and I always go to that has delicious stuffed grape leaves with raisins! Finally I can make them myself.
Broiled Asparagus with Lemon Tarragon Dressing
This lemon zinggy sauce for asparagus spices them up and takes them from dull to yummy!
Roasted Vegetable Spread
This is a wonderful treat because it’s so good for you and tastes great too. It’s amazing how yummy simple roasted veggies are.
Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers
Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers in this recipe. Serve these crostini as an appetizer or paired with a simple green salad for a light lunch.
Vegetable Lasagna
Nothing says cold winter day like Lasagna. I love vegetables and this red vegetable lasagna is always a crowd pleaser. Plus it’s even better the next day as leftovers.
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