Oven-Roasted Tomatoes and Vodka Sauce

Tomatoes are starting to roll in, and not even I can keep up with eating that many BLTs.  One of the easiest and most versatile ways to take advantage of this is to oven-roast the tomatoes.  I love the super-concentrated, sweet taste of roasted tomatoes – and you can use them in a sauce, eat… Continue reading Oven-Roasted Tomatoes and Vodka Sauce

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Chicken Piccata with Rainbow Chard

We were out of town last week, although not really vacationing.  I had envisioned cooking up a storm and having lots of things to post, but soon after arriving at our non-airconditioned home (in a desert) those plans fell to the wayside.  I forget how much turning on a stove or oven heats the entire… Continue reading Chicken Piccata with Rainbow Chard

Garlic Scape and Cilantro Pesto

This was a new one for me – garlic scapes.  I imagine many people have pulled the tangle of whip-like green stalks from their CSA boxes and wondered ‘what the heck is this’?  Turns out that garlic scapes are the green shoots/flower stems that grow out of the garlic bulbs in the spring or early… Continue reading Garlic Scape and Cilantro Pesto

Strawberry “Pink and White” Cream Cheese Pie

Our CSA box from Rise ‘N Shine Organic Farms has been bountiful in the strawberry department.  So far we’ve netted around 9 pints of perfectly ripe, beautiful berries.  After eating lots of strawberries in salads, and just by themselves, I decided to make one of those old-fashioned cream cheese, whipped cream, and strawberry pies.  Browsing… Continue reading Strawberry “Pink and White” Cream Cheese Pie

Cashew “Cheesecake” (gluten-free, dairy-free)

This isn’t the sort of thing I usually do.  With my fondness for all dairy products, I’ve never seen the need to try to make substitutions, but the idea of this raw cheesecake made from cashews piqued my curiosity.  It was hard to imagine that soaked raw nuts could be turned into anything comparable to… Continue reading Cashew “Cheesecake” (gluten-free, dairy-free)

Shrimp Pasta with Kale and Garlic (gluten-free)

Outside it was still raining.  Still. Raining.  When I see the sunshine again, I am going to kiss it – it has been away far too long!  In the meantime, dinner is limited to what I can find in the recesses of the freezer.  Shrimp looks good!  What else do we have – lots and… Continue reading Shrimp Pasta with Kale and Garlic (gluten-free)

Acorn Squash with Kale and Pecans

We’re starting a new venture with community-supported agriculture this year, and we’re signed up with Rise ‘n Shine Organic Farm.  Two weeks into it now, we’ve racked up plenty of good things  – lettuce, kale, radishes, swiss chard, carrots  –  and also supplements of local honey, pecans, and grits since the growing season here is… Continue reading Acorn Squash with Kale and Pecans

Old-Fashioned Banana Pudding (gluten-free)

On special days at my grandmother’s house, there was a giant glass bowl, much bigger than my head, filled nearly to the brim with layer upon layer of vanilla wafers, bananas, and creamy pudding.  The crowning glory to this masterpiece was the ocean of meringue topping, with swooping waves and curls that were just barely… Continue reading Old-Fashioned Banana Pudding (gluten-free)

Smoky Macaroni and Cheese with Bacon Topping

Adapted from and Inspired by Bakeaholic Mama I recognize that I use every excuse in the book to eat anything dripping with cheese and/or bacon….but this time I really needed some comfort food.  If any of you have ever had a pinched nerve in your back, you know what I’m saying.  Ouch!  Although I was… Continue reading Smoky Macaroni and Cheese with Bacon Topping

Pan-Seared, Blackened Flounder

The secrets to a really tasty piece of blackened fish are 1) a really tasty Creole seasoning, and 2) not overcooking the fish.  I use a slightly modified version of  Emeril’s recipe for Creole Seasoning – because he should know, right?  The seasoning is easy to make fresh with your own spices, and it’s really… Continue reading Pan-Seared, Blackened Flounder

Chicken Lasagna with Mushrooms and Fontina Cheese

Modified from Daniel Boulud’s Chicken Lasagna I have to warn you straight up about this recipe – it is incredibly rich.  Not rich as in “I always fly first class.”  Not rich as in “We fly our own plane and have a time-share ski cabin in Aspen.”  It’s rich like “Please have the pilot ready… Continue reading Chicken Lasagna with Mushrooms and Fontina Cheese

Spring Rolls with “No-Peanut” Sauce

Are there foods that you suddenly have an powerful desire for?  I’m sure this happens to us all, whether it is for chocolate fudge or Chex Mix (ahem).  I wonder what drives those cravings.  Is it simply the power of suggestion, or is there some physical or psychological need that is begging to be filled?… Continue reading Spring Rolls with “No-Peanut” Sauce

Chicken Tamale Casserole (with Roasted Tomatillo, Cilantro and Green Chile Sauce)

When we are in Santa Fe, I like to attempt at least one Southwestern-inspired dish, and with that, hopefully add an ingredient that is new to me. This recipe for Chicken Tamales sounded interesting and included tomatillos – a tart little tomato-like fruit that I have not cooked with before. However, I didn’t want to… Continue reading Chicken Tamale Casserole (with Roasted Tomatillo, Cilantro and Green Chile Sauce)

Smashed Red Potatoes with Garlic and Rosemary

Inspired by Love That Food It’s vacation time, and you gotta indulge.  Since white potatoes are not normally in our diet, when we have them we want them to be extra-special.  This recipe for “smashed” potatoes is like the bridge between roasted and mashed – they are boiled until tender, then flattened and crushed so… Continue reading Smashed Red Potatoes with Garlic and Rosemary