Homemade Tomato and Lime Salsa

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Homemade Tomato & Lime Salsa
Prep Time 20 minutes
Servings
Ingredients
Prep Time 20 minutes
Servings
Ingredients
Instructions
  1. Mix all ingredients in glass or plastic bowl.
  2. Cover and refrigerate until serving (at least 20min)
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Fried Peppers and Olives

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Fried Peppers and Olives
Servings
Servings
Instructions
  1. Heat olive oil, red pepper flakes, sage, and lemon zest in skillet over medium-heat for 1 minute.
  2. Add peppers. Cook until soft. Approx. 3 min.
  3. Add crushed garlic and cook for another 3 minutes.
  4. Add olives and cook for 2 more minutes.
  5. Transfer to plate and serve with crostini or pita.
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Heirloom Tomato Basil Mozzarella Caprese Salad

This is my favorite meal. Last year I got a Caprese birthday “cake”. This week we’re highlighting appetizers and this one is a classic. Delicious and nutritious. Even better with heirloom tomatoes.

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Heirloom Tomato Basil Mozzarella Caprese Salad
Prep Time 10 minutes
Servings
people
Prep Time 10 minutes
Servings
people
Instructions
  1. Assemble the salad with slices of tomatoes, basil leaves, and mozzarella slices.
  2. Sprinkle extra virgin olive oil over the salad.
  3. Add a dash of vinegar and a very light sprinkling of salt and pepper.
  4. Add sprouts or microgreens as garnish.
  5. For a completely different flavor, you can substitute the mozzarella with thin slices of Parmesan.
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Red Cabbage and Carrot Slaw

This dish can be whipped up in a flash and taken to pot-lucks, BBQ, or eaten throughout the week.

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Red Cabbage and Carrot Slaw
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
  2. Toss together the cabbage, carrots, parsley, chives and dill.
  3. Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.
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Sauteed Broccoli Rabe

This is so simple and quick to make.  Whenever I’m rushed, but still want to eat well I turn to this delicious meal.

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Sauteed Broccoli Rabe
Prep Time 15 minutes
Cook Time 7 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 7 minutes
Servings
people
Ingredients
Instructions
  1. In a large pot of boiling salted water, cook broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside.
  2. Toast pine nuts in a skillet over medium heat, shaking skillet, until evenly golden brown, 4 to 5 minutes; remove from skillet. Heat oil in skillet. Add broccoli rabe; cook, tossing occasionally, until heated through, 3 to 5 minutes.
  3. Toss broccoli rabe with pine nuts and lemon zest. Season with salt and pepper. Serve hot.
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Cauliflower Salad

Cauliflower is a great replacement for potatoes in many recipes. This has all the great taste of a potato salad but made with cauliflower instead.

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Cauliflower Salad
Cauliflower is a great replacement for potatoes in many recipes. This has all the great taste of a potato salad but potato is replaced with cauliflower!
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
people
Ingredients
Instructions
  1. Cut cauliflower head into small florets, then stream until fork tender (approx. 10 minutes).
  2. Mix all ingredients together.
  3. Garnish with egg slices and parsley if desired.
  4. Chill several hours or over night.
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Ground Beef Stuffed Bell Peppers

Ground beef bell peppers are the best main dish you can serve using your bell peppers as a vehicle of deliciousness.

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Ground Beef Stuffed Bell Peppers
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside.
  2. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
  3. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
  4. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
  5. Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
  6. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
  7. Bake, covered in a 350 degree oven for 30 minutes. Serve.
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Classic Green Bean Casserole

This classic dish is wonderful for the holidays or any family gathering.

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Classic Green Bean Casserole
Prep Time 10 min
Cook Time 30 min
Passive Time 30 min
Servings
Ingredients
Prep Time 10 min
Cook Time 30 min
Passive Time 30 min
Servings
Ingredients
Instructions
  1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
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Fingerling Potatoes with Rosemary

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Fingerling Potatoes with Rosemary
Potatoes for anything other than the purpose of mashing them may seem insane, but with certain potatoes it results in an evenly cooked potato with a mild taste – provided you cook them perfectly. Fingerling potatoes are perfect for boiling because it brings out their subtle, nutty flavor.
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Place the potatoes in a pot and cover them with about an inch of cold water. Bring the water to a boil and reduce the heat, simmering for 10 minutes. While the potatoes are simmering, combine the other ingredients and set aside. After 10 minutes, stick a paring knife into a potato – if it goes in without resistance, they’re ready. If they’re not ready, keep checking them every minute. Once they’re ready, drain them in a colander. Holding them with tongs, cut each potato in half and place in a large bowl. Cutting them in half lets the butter penetrate the potatoes better. Once you’ve cut all the potatoes, pour the rest of the ingredients into the bowl and toss until coated. Serve immediately.
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Greek Salad with Zucchini and Summer Squash

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Greek Salad with Zucchini and Summer Squash
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place the cucumber, peppers, tomatoes zucchini, summer squash, and red onion in a large bowl. To make the vinaigrette, combine together the vinegar, mustard, garlic, oregano, salt and pepper and whisk in a small bowl. Continue whisking while slowly adding the olive oil to emulsify the dressing. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature. This dish can be stored in the fridge for up to 3 days.
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