Oh baby, it’s a sandwich!

A sandwich!  Two slices of bread, with practically anything in the middle.  The filling could be as elaborate as layers upon layers of sliced meats and roasted vegetables, smeared with relishes, jams, or spicy condiments…or as simple as a bit of nut butter and honey.  However, if it doesn’t have bread on the outside, I… Continue reading Oh baby, it’s a sandwich!

BLT Salad

Every summer for as long as I remember, my favorite use of home-grown tomatoes was a bacon and tomato sandwich.  I never was too big on the idea of putting lettuce on it, because tomatoes and bacon seemed to be enough!  There was great anticipation for the first sandwich.  Two slices of bread, a slathering… Continue reading BLT Salad

Seared Tuna with Mixed Greens and Lemon-Tahini dressing

A week or so ago, I was rushed for time at lunch, so I picked up a little tray of seared tuna from the sushi station at Whole Foods and I ate it at the kitchen counter while unpacking my groceries.  To paraphrase Ulysses Everett McGill in O Brother, Where Art Thou?, that small taste… Continue reading Seared Tuna with Mixed Greens and Lemon-Tahini dressing

Broccoli Apple Salad

There’s a million recipes out there for broccoli salad…you know, the ubiquitous mix of broccoli and raisins served by every cafeteria-type place in town and your great-aunt Edith.  I love broccoli salad, except almost every version is loaded with sugar.  One recipe that I found had 1/2 cup of sugar in the dressing!  Yikes! This… Continue reading Broccoli Apple Salad

Stuffed Squash (1&8-ball)

There’s a mini-farmers’ market at one of our favorite spots, Community Q BBQ in Decatur, Georgia.  When we stopped by on Saturday, they had these lovely 1 & 8-ball squash that I have never seen before.  They are plump and round and fit in the palm of your hand.  We picked up two of these,… Continue reading Stuffed Squash (1&8-ball)

High-Altitude Muffin *FAIL*

Having lived most of my life at 1000 ft above sea level, or less, my first instinct when baking isn’t to consider the elevation of my oven.  It did occur to me, too late, when I peeked in the oven to find a pan overflowing with batter.  Oops!  This wasn’t a total fail since the… Continue reading High-Altitude Muffin *FAIL*

Ham with Candied Orange Glaze

Ham Ham Ham Ham (Glorious Ham)!  Ham is all over the place!  For many people, a glazed ham is the centerpiece of an Easter dinner.  Consequently, when I went to the grocery on April 23rd, the meat case was piled high with hams…and they were on sale!  I don’t know why we don’t have ham… Continue reading Ham with Candied Orange Glaze

Stuffed Bell Peppers and Pecan-Stuffed Dates

If you’ve been following this blog, you know we recently acquired a Tagine. Every couple of days I try to cook something different in it…not only because it is a great new vessel to cook in, but also because I don’t want to figure out where to store it when it’s not in use!  Every… Continue reading Stuffed Bell Peppers and Pecan-Stuffed Dates

Bacon and Cheese Mini-Quiche Muffins

Sometimes you have a memory of a certain food, or a snippet of a song, or catch a familiar aroma passing by – something that you’d like to grab hold of and re-experience.  That sounds a little lofty as a lead-up to mini-quiche muffins, but when you are standing in 15 degree weather waiting for… Continue reading Bacon and Cheese Mini-Quiche Muffins

Baked Crab Cakes

Adapted from:  The Food Lovers’ Primal Palate Oh, who can resist crab cakes?  I’ve been having a craving for them lately, but most of the crab cakes in restaurants or prepared at the supermarket have some sort of breading in them to hold them together.  I found this recipe at The Food Lovers’ Primal Palate… Continue reading Baked Crab Cakes

Chicken Pecan Salad

I’m always on the lookout for good chicken salad. I like it with nuts and a touch of something sweet, like dates or other dried fruits. Sometimes I find a good tasting version in the deli section of a grocery store, only to make the mistake of looking at the ingredients to find all sorts… Continue reading Chicken Pecan Salad

Chile Cheese Muffins

Adapted from Santa Fe Kitchens (The Museum of New Mexico Foundation) I made this recipe a few weeks ago as a casserole for a breakfast gathering, but thought it would also make good muffins.  I was right!    Each little muffin was a buttery, cheesy mouthful…not too egg-y…and the crust around the edges gives it more… Continue reading Chile Cheese Muffins