This dish screams fall. While it hasn't been very cold here, we were still craving a hearty dinner showcasing some fall veggies. The squash and pancetta combination gives you that ideal sweet and savory taste that makes the time it takes to make risotto in the first place, worth it. Yes, there is a lot of stirring but this is where you can enlist a child over ten or a husband to get in the game and help out. Creamy, salty, sweet, delicious. 

Acorn Squash Risotto with Pancetta
Serves 4-6
 
1 small yellow onion, diced
5 slices of pancetta, diced
2 cloves garlic, minced
1 tablespoon olive oil
6 cups chicken or vegetable broth
1 ½ cups or Campanini or Arborio Rice
2 cups peeled and diced acorn squash
½ cup white wine
1 cup Parmesan cheese
1 tsp. salt plus more salt and pepper to taste
1 tablespoon parsley, minced
 
Place stock in a pan and warm.
 
In a Dutch oven or deep pot brown the pancetta then remove. Add olive oil, onions and 1 teaspoon of salt and sauté on medium heat until softened, about five minutes. Add squash and garlic and sauté for 2 minutes, and then add one ladle of warm stock and cover for about 5 minutes until the bottom of the pot is dry again.
 
Add the rice and stir, toasting the rice for about 2minutes. Then, add the wine and stir until liquid is absorbed. Then, continue adding one or two ladles of stock in at time, stirring continuously only adding the next one when all the liquid has been absorbed.
 
After about 20 minutes rice should be done, there will be no more bite left in the rice, tender.  If you run out of stock and rice still needs more time add a little warm water and continue stirring.
 
When rice is cooked stir in half of the cheese and the pancetta and then serve with the remaining cheese and parsley sprinkled on top.
 
 

This is a very hearty and tasty salad that can easily charm any dinner guest as it has all the components that make for a great dish, savory, sweet, nutty and green. You could add a cup of cooked quinoa and it easily can be a main dish for a vegetarian. By having some vegetables roasted and some raw you get the balance of char and earth and the tahini dressing is a favorite even of my six year old. 

​Kale and Roasted Broccoli Cauliflower Salad
 
½ cup toasted sliced almonds
1 small head cauliflower (about 1 ½ lbs.) broken in florets
1 small head of broccoli (about 1 ½ lbs.) broken in florets
¼ tsp. of cayenne pepper
¼ cup olive oil
1 teaspoon Kosher salt
½ teaspoon salt
¼ cup tahini
3 tbsp. fresh lemon juice
10 cups stemmed and chopped kale (about 1 bunch) or torn escarole
½ cup pomegranate seeds
2 cloves of minced garlic
1 teaspoon agave
1-2 tablespoons of water to thin out
 
 
Heat oven to 450° F.  On a rimmed baking sheet, toss the cauliflower & broccoli with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt. Roast, tossing once, until golden and tender, 20 to 25 minutes.  Meanwhile, whisk together the tahini, lemon juice, 2 tablespoons of oil, water, and ½ teaspoon salt and agave (adding more water if necessary, to achieve the consistency of heavy cream).  Toss the kale, almonds, veggies, and pomegranate seeds with dressing and serve. 

For the month of October, we are donating a portion of the sales of our greeting and note cards to help those in Puerto Rico. Be sure to check out our Etsy site! 

My mother has never been a fan of cooked tomatoes, so marinara was never our go to sauce. While she always made meatballs to satisfy my Dad, she was and is always looking for new ways to get what she likes on the table, even if it means making two kinds of pasta for a family supper. This mushroom pasta is easy and decadent. The rich, earthy, and creamy notes eat well with a glass of chilled white wine. (Maybe just what she needs after having to satisfy such diverse and demanding palates.)

Wild Mushroom Pasta
Serves 4
 
1 tablespoon Olive Oil
2 tablespoons Butter
½ Onion, diced
3 cups of assorted Mushrooms, cleaned with a paper towel and sliced (Chanterelles, Cremini, Oyster, White)
2 tsp Salt
3 cloves of Garlic, minced
2 tablespoons fresh Oregano, minced
½ cup Heavy Cream or Half and Half
½ cup grated Parmesan cheese
1 ladle of pasta water
1 tablespoon flat leaf Parsley, minced
 
In a large sauté pan place the olive oil and the butter. Add the diced onions and sauté on medium high heat until translucent, about 8 minutes. Add the mushrooms and the salt. Saute on high heat, shaking the pan. When the mushroom release their water and begin to soften, add the garlic and oregano.
 
Add cream and on low heat, let reduce until the cream thickens a bit
 
Cook one package of pasta (Penne, Garganelli, Gemelli or Fettucini) and reserve one ladle of pasta water.
 
Toss the pasta, the mushrooms, the pasta water, and 3/4 of the Parmesan. Mix until the pasta is well coated then place in serving bowl and sprinkle with the rest of the cheese and the parsley.
 

We are always experimenting, trying to find new ways to spice up a salad. Lately, we have been obsessed with grilling some of the vegetables and combining them with raw. It gives the salad a nice combination and texture of soft versus crunchy and the char on the grilled veggies imparts a nice smoky flavor. What really though turns this salad on in the vinaigrette. Sweet, floral, spicy, tart, and tangy. It hits all the right umami notes. Try leftovers in a rice bowl with some steamed spinach and baked salmon. 

​Kale, Grilled Vegetable and Grilled Chicken salad with Coconut Lime vinaigrette
Serves 4-6
 
3 cups kale, stemmed and sliced fine
2 cups red leaf lettuce sliced or shredded into bite sized pieces
1 small eggplant sliced into ¼ inch rings
5 scallions with tips removed
1 zucchini sliced long ways into ¼ inch thick pieces
1 yellow squash sliced long ways into ¼ inch thick pieces
1 firm stone fruit, diced (can be plums or peaches)
¼ cup radishes thinly sliced
2 Persian cucumbers, diced
1 chicken breast  
½ -1 cup coconut lime vinaigrette
½ teaspoon salt
½ teaspoon pepper
 
 
On the grill or in a grill pan, grill eggplant, squash, zucchini and scallions until tender, then dice. Set aside.
 
Season chicken breast with salt and pepper and grill in pan or on grill. (About 5 minutes per side.) Remove from heat and dice.
 
Dress kale with ½ cup dressing and massage. Let kale sit for at least five minutes.
 
Toss all ingredients together and add more dressing to your liking.
 
 
Coconut lime Vinaigrette
Makes about 2 cups
 
Juice of 3 limes
Zest of 3 limes
6 tablespoons fish sauce
3 tablespoons of fresh mint, minced
1/3 cup fresh cilantro, minced
1-cup full fat coconut milk
3 cloves garlic minced
1 Serrano pepper, seeded and minced
3 tablespoons brown sugar
 
Whisk together the lime juice, fish sauce, garlic and brown sugar until sugar dissolves. Add the rest of the ingredients and whisk until mixed.
 
Serve with rice bowls or as dressing for any salad including the Kale, Grilled Vegetable and Grilled Chicken salad.
 

We have made banana bread too many times to count as somehow when you have little kids around, you always have overripe bananas! My mom and I argue about this recipe all the time and go back and forth over who's we like better. This recipe is our compromise!

​Banana Bread with Chocolate Chips
 
 
1 1/3 cups all purpose flour
¾ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon cinnamon
6 tablespoons unsalted butter, softened
1/3 cup brown sugar
1/3 cup sugar
​1 tablespoon honey
2 large eggs lightly beaten
1 tsp vanilla extract
2 very ripe bananas, mashed
½ cup chocolate chips or you can omit chocolate and add ½ cup chopped nuts
 
Preheat oven to 350 and grease a 6-cup loaf pan. Whisk all dry ingredients together in medium bowl. In a stand mixer or using a large bowl and a hand-held mixer, beat on high speed the butter and the sugars until lightened in color and fluffy. Add to sugar and butter the dry ingredients and beat on medium speed until resembling sand. Slowly add in the beaten egg, a little at a time, then add vanilla. When combined, carefully fold in banana and chocolate chips (or nuts). Scrape into prepared pan and bake about 50-60 minutes until a toothpick inserted in the center comes out clean.  Let cool before unmolding.
 
If you omit the chocolate chips bump sugar up to ½ cup sugar, and ½ cup brown sugar.
 
 

 

We may be sliding into fall, and 4th of July has become but a memory, but this condiment is great all year round. My mother, sister-in-law and I all make this a bit differently, but the outcome is same: a spicy, herby and garlicky side to jazz up any basic protein. I like adding oregano, my sister-in-law adds a bit more heat, and my mother makes the below. Once you have the basics, throw in whatever herbs you have on hand and have fun!


4th of July Parsley Chimichurri
 
6 cloves of garlic, chopped
2 bunches of flat leaf parsley, chopped
1 teaspoons salt
1 teaspoon of red pepper flakes
¾ cup olive oil
2 tablespoon lemon juice
 
Mix all ingredients together, let sit with thin layer of olive oil on top. Can be refrigerated for 3-4 days.
 
Serve with Roasted meats, fish or vegetables.
 
To make a salad dressing: Place 2 tablespoons Chimichurri, 1 tablespoon mayonnaise and 1 tablespoon white wine vinegar in a small bowl and whisk.
 
 

We are always playing around with ways to get more fiber and food into the smallest child in the morning. These oat based muffins are filling and tasty, a great start to the day. And, the chocolate tricks him into eating more then a single raspberry for breakfast! 

Chocolate Oatmeal Breakfast Muffins
Makes 12
 
1-cup flour
½ cup oat flour
½ cup rolled oats
¼ cup oat bran
½ cup plus 1 tablespoon sugar
½ tsp. salt
1-tablespoon baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. nutmeg
¼ cup cacao powder
2 eggs
1-cup sour cream
¼ cup milk
4 tablespoons melted butter
1 tsp. vanilla extract
½-1 cup chocolate chips or chopped chocolate
 
Preheat oven to 400
 
Line muffin pan with paper liners or grease with butter or spray with non-stick baking spray
 
In a bowl whisk flour, oat flour, rolled oats, oat bran, sugar, salt, baking powder, baking soda, spices and cacao powder.
 
In a smaller bowl whisk eggs, sour cream, milk, melted butter and vanilla.
 
Add liquid to dry ingredients and mix with a few strokes to combine. Mixture will be thick. Fold in chocolate chips.
 
With an ice cream scooper fill muffin tins and bake for 14-16 minutes or until a toothpick inserted in center comes out clean.
 
 

The little one loves soup, so we are always trying to find new combinations. This "classic" gets a twist by the use of the bounty of late summer heirloom tomatoes. The fennel seeds add a sweet undertone and feel free to experiment with different varieties of heirlooms.  When we make it for the kids, we add a gooey grilled cheese on the side for dunking and for the adults a fresh salad. 


Heirloom Tomato Soup
Serves 8
 
2 stalks celery, diced
1 large carrot, diced
1 large onion, diced
1 shallot, diced
4 cloves garlic, minced
3 tablespoons Olive Oil
1 tsp salt
1 tablespoon of fennel seeds
1 tsp dried oregano
2 tablespoons of flour
1 small can tomato paste
8 cups vegetable broth
1 tablespoon sugar
4 large heirloom tomatoes or 6 small, peeled and roughly diced
1 tablespoon fresh basil, sliced


​In a large pot heat olive oil over medium high heat. Add onions, carrots, shallots and celery and saute until translucent. About seven minutes. Add fennel seeds, garlic, and oregano, and cook another few minutes. Add flour and cook for two minutes, then add tomato paste. Cook for one more minute and watch the heat so bottom does not burn.
 
Add tomatoes, then broth and bring to a boil. Add sugar and stir, then turn heat down to medium low and simmer for 40 minutes.
 
Turn off heat and let soup cool. In small batches, puree in blender and then place back on stove. Adjust seasoning and serve with a sprinkle of basil on top.
 
*optional toppings can be shredded parmesean cheese, toasted croutons, a pinch of red pepper flakes, sour cream.
 
*to peel tomatoes: bring a large pot of water to boil. Make a small x on the bottom of each tomato and plunge into boiling water for 45 seconds. Remove and place in bowl of ice water. Skin should just slide off.
 

A true family classic. We have been making these brownies for over thirty years. They are a more cake like brownie and rich with chocolate and always studded with extra chips. The third generation is on their way to making these without help, just a watchful eye as the chocolate melts on the stove. If you wanted to tweak this a little, on a few occasions we have added a few tablespoons of espresso to compliment the chocolate, but we recommend not serving those to small children who you want to get to sleep at a reasonable hour.  


Double Fudge Brownies
makes 1 9 x 13 inch baking pan

1 ½ cup sugar
2/3 cup butter
¼ cup water
1 12 oz package of chocolate chips plus 1 cup extra chocolate chips (or butterscotch)
2 teaspoons vanilla extract
4 eggs
1½ cup flour
½ teaspoon baking soda
½ teaspoon salt
1 cup of walnuts or pecans (optional)

Every generation in our house loves take-out Orange Chicken, so that inspired us to try to make our own. This dish is lighter then your normal delivery as the only breading you have is a light coating of cornstarch and it is pan fried, not deep fried.  It has a sweet and sour flavor that hits those citrus notes, with a subtle heat from the ginger and chili flakes. If you are making this for kids, you may want to skip the chili flakes and add some at the end for the grown-ups. 

​
Make-In Orange Chicken
Serves 2-4
 
2 large boneless, skinless chicken breasts cut into 1-inch pieces
1 cup orange juice
¼ cup soy sauce
1 tsp. sesame oil
1 tsp. orange zest
2 tablespoons rice vinegar
2 tablespoons brown sugar
¼ tsp. red chili flakes
½ inch piece fresh ginger, minced
1 large clove garlic, minced
3-4 tablespoons cornstarch
¼ tsp. salt
Canola oil for frying
Scallions or sesame seeds for garnish( about one scallion and 1 tsp. sesame seeds)
 
 
In a small saucepan bring orange juice, zest, soy sauce, vinegar, sesame oil, brown sugar, chili flakes, ginger and garlic to a boil. Then, turn heat to medium and simmer until reduced by half.
 
Pat chicken pieces with a paper towel to remove excess moisture.
 
In a large bowl add salt and cornstarch and toss in chicken until all pieces are well coated.
 
In a large sauté pan or wok heat enough Canola oil so that the oil comes up the side of pan about ¼ of an inch. When hot, add chicken in batches, browning on all sides. About 5 minutes per batch. Remove from pan. Drain pan of excess oil. Add all of the chicken back in and pour sauce over. Heat for 1-2 minutes until all of chicken is coated.  Then, sprinkle sesame seeds or diced scallions over the top and serve.
 
*If you want a thicker sauce add 1 tsp. of cornstarch to the sauce when you add it to the chicken.
 
Serve with Rice
 
 
 
 

Peanut butter and chocolate are a classic and favorite combination. As are pretzels and peanut butter. This pie combines everything that is wonderful into one delicious bite. The littlest one loves using the food processor, so he got in on the crust making action. However, once the peanut butter and cream cheese and whipped cream started coming together, he ran off with the spoon to lick away in peace!


Peanut Butter and Chocolate Pie with Pretzel Crust
Makes one pie
 
½ cup-3/4 cup crushed pretzels. (About large 4 handfuls of whole pretzels)
6 tablespoons butter, melted plus 1 tablespoon
½ cup brown sugar
8 oz. cream cheese
1-cup smooth peanut butter
½ cup powdered sugar
1 tsp. vanilla extract
2 cups heavy cream plus 2 tablespoons
½ cup semi sweet chocolate chips
 
 
Preheat oven to 375
 
Place crushed pretzels, melted butter, and brown sugar in food processor and pulse until mixture begins to clump together. Dump into pie dish and press/pat firmly on bottom and sides to make crust. You want it to be even, about ¼ of an inch thick.  Place in oven and bake 10-15 minutes until the crust turns a light golden brown. Remove and cool.
 
Whip the 2 cups of heavy cream, and once soft peaks appear, add the vanilla extract. Beat a minute or two more until firm peaks.
 
With a handheld mixer or stand mixer, beat cream cheese, peanut butter and powdered sugar together until incorporated.  With a spatula carefully fold half the whipped cream into the peanut butter mixture. Once mixed, fold in remaining whipped cream until mixture is uniform. Set Aside.
 
In a microwave safe dish add chips, 2 tablespoons of cream and the butter. Depending on your microwave, heat until chips melt, then stir carefully until mixed.  Pour into prepared pretzel shell and place in freezer to cool for 10 minutes.
 
Remove crust from freezer and fill with Peanut Butter mousse.  Chill for at least two hours or over night.
 
Fifteen minutes before serving, remove pie and decorate with shaved chocolate, or chopped peanuts, or chopped peanut butter cups.
 
 

Not sure about you, but we tend to overbuy at the Farmers Market this time of year, as the fruits just seem to beckon with their siren call. This means we are always looking for ways to use up fruit that is on the verge. You can make this treat with really any combo of berries and stone fruits. This bar hits all the right notes, sweet, tart, chewy with a little crunch.  The addition of the almond extract instead of our go-to vanilla gave the bar a surprising undertone that was tasty. The kids had seconds! We made a second version a few days later with raspberries, strawberries and plum and used lime instead of lemon as we had no lemons. It was tangy, sweet and even better! You make the call based on the citrus you have on hand, may try orange next time!


Mixed Fruit Crumb Bars
Makes one 8 inch cake pan or one 8 inch square Pyrex
 
½ cup brown sugar
1 ½ cups flour
½ tsp. baking powder
¼ tsp. salt
½ cup cold butter, cut into pieces
Zest of half a lemon
1 egg
2 cups mixed berries and or stone fruit cut into small pieces  (this had blackberries, strawberries and plums)
½ cup sugar
2 tsp. cornstarch
Juice of ½ lemon
1/2 tsp. almond extract
 
Preheat oven to 375
 
Grease an 8’ inch cake or Pyrex baking dish.
 
In a medium bowl mix flour, brown sugar, baking powder, salt, and lemon zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork.  You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan.
 
In another bowl, add sugar, lemon juice, cornstarch and almond extract and mix. Carefully stir in fruit.
 
Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out.
 
Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing.
 
 

In our family, we are always looking for ways to tweak the basic pasta sauces we always make. Everyone loves meat sauce, and this version gets a nice herby kick from the Italian sausage and dried herbs. If you are cooking for adults only, or your kids like a little bang in their bite, substitute the sweet Italian sausage with a spicy one. 

​
Italian Sausage and Turkey Bolognese
Serves 8-10
 
1 pound Sweet Italian Sausage meat (uncooked) 
1 pound ground Turkey meat (light or dark, your preference)
3 carrots, peeled
½ yellow onion
1 red pepper
3 cloves garlic
2-3 tablespoons Olive Oil
2 tsp. salt
1 tsp. dried basil
1 tsp. fennel seeds
1 cup red wine
1 small can tomato paste
2 large cans crushed tomatoes
¼ cup fresh parsley, minced
¼ cup fresh basil, minced
1 tablespoon balsamic vinegar
1 to 2 packages of your favorite pasta
 
In a large sauté pan, heat 2 tablespoons of olive oil, and then add your meats. Season the meats with 1 teaspoon of salt and the dried spices. Brown meats then remove into a bowl and set aside.
 
Place carrots, onion, red pepper, and garlic in the bowl of a food processor, and pulse until pureed.  In the same pan you browned the meat, add the pureed vegetables, and if pan looks a bit dry add another tablespoon of olive oil.  Sautee vegetables with remaining salt until their liquid begins to evaporate, then add the meat back into the pan. Stir in the tomato paste and cook for 2 minutes, then deglaze with wine.  After 2 more minutes add your tomatoes, parsley, and basil. Stir on high heat until the mixture begins to bubble, add balsamic vinegar and reduce heat to a low simmer. Cook for at least and hour or up to two hours. Serve with your favorite pasta and a hearty helping of Parmesan cheese.
 
 
*This recipe makes two dinners for a family of 4 using one package of pasta per meal, if serving more people this will make one dinner. 

The kids love muffins, so we are always playing around with different combos. This is a hearty breakfast muffin or afternoon snack that gets a hit of protein from the almond butter. The littlest is getting adept at cracking eggs and mashing bananas, and the bigger kids like filling up the muffin cups. A trick to making them all even is using an ice cream scoop.


Almond Banana Oat Muffins with Chocolate Chips
Makes 12 muffins
 
2 eggs
1 banana
½ cup Canola Oil
1 tsp. Vanilla Extract
¾ cup Almond Butter
1 tsp. baking soda
½ tsp. salt
1 cup sugar
2 cups quick cooking rolled Oats
1 cup flour
2 tablespoons flax seeds
1 cup semi sweet chocolate chips
 
Preheat oven to 350
 
Line muffin tray with paper muffin cups or oil/spray pan with non stick baking spray.
 
In a Medium bowl add the eggs, banana, oil, vanilla, and almond butter. Whisk/mash all ingredients until incorporated and only small pieces of banana are visible.
 
In another bowl whisk together the baking soda, salt, sugar, oats, flax seeds and flour. Then add this mixture to the wet ingredients. Fold with a spatula until combined, then fold in the chocolate chips.
 
Fill muffin cups to top with batter and bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
 
 

This dish is a great summer into fall side dish as it takes advantage of green beans still in season but captures the richer, toastier vibe of fall. The balsamic and thyme start the palate thinking about the flavors to come. 

​
​Green Beans with Balsamic Glazed Onions
Serves 4-6
 
1 lbs fresh pearl onions
1/4 cup balsamic vinegar
1 tablespoons unsalted butter
1 tablespoon oil
1 teaspoon ground pepper
½  teaspoon salt
½ teaspoon finely chopped fresh thyme,
½ lbs fresh trimmed green beans
¼ cup olive oil
½  tablespoon Dijon
 
Blanch onions in large pan of boiling water.  Drain & refresh under cold water.  Trim the root ends and slip off the skins. 

Preheat the oven to 400 F.  In a small saucepan, combine ¼ cup of balsamic, butter, vegetable oil, thyme, 1 tsp of the pepper and ½ tsp of the salt and stir over moderately low heat until butter is melted.  In a bowl, toss the onions with the vinegar mixture to coat.  Spread the single layer on a baking sheet and roast for 35 - 40 min, stirring often, until evenly browned. 

Meanwhile blanch green beans until tender in boiling salted water- about 4 min.  Drain and refresh under cold water, then set aside.  In a bowl, combine the olive oil, mustard and remaining vinegar and the rest of the salt and pepper.  Add the green beans and the roasted onions to the dressing and toss well.  Transfer to a large casserole dish (Can refrigerate here), preheat oven to 350.  Cover and bake the room temperature green beans and onions for 20 min until heated through.
 

We experimented with all sorts of butters and sugars in making this cookie and this was the most successful. The tahini version was a little too strong, and the nutella version made a wonderful brownie brittle type thing but also dripped everywhere and killed the oven. These did work well with almond butter, and almond extract but in our family  it's all about the peanut butter! Also, for some reason, we always think these are healthier to eat as they have no flour....ummm....yeah right!

​
Gluten-free Peanut Butter Chocolate Chip Cookies

1 cup smooth Peanut Butter
3/4 cup coconut sugar
1 tsp baking soda
1/2 cup chocolate chips
1 egg
1 tsp Vanilla Extract

Preheat oven to 350

Mix all ingredients together, adding the chips last. Scoop into 1 inch balls and place on cookie sheet with about an inch between cookies. 

Bake at 350 for 8-10 minutes depending on your oven. 

This is a light salad that is redolent with freshness. The grapefruit and fennel are a classic combination as the sweetness of the fennel pairs with the tang of the citrus, The cheese gives the salad a salty component to balance the spicy Arugula. It is great paired with fish. We only had yellow grapefruit for this, but pink grapefruit would be an even better choice. Play around with the citrus. 


Grapefruit and Fennel Salad with Arugula
Serves 6-8
 
3 medium to large bulbs of fennel
1 pound of Arugula
1 cup of Parmesan, shaved
2 pink grapefruits, zested, segmented, then juiced
 
Dressing
Juice from grapefruits
½ teaspoon salt
½ teaspoon honey
1 teaspoon minced parsley
2 tablespoon lemon juice
½ cup olive oil
zest from grapefruits
 
 
For dressing add salt, zest, parsley, and citrus juices to bowl and whisk until salt dissolves. Add honey and olive oil and whisk until combined.
 
Slice fennel bulbs with a mandolin into thin slices then toss with remaining ingredients and dressing. Serve immediately.
 
 
Tip- to prepare grapefruits. First zest, then carefully slice off rind exposing pink flesh and leaving no white pith. With a sharp paring knife cut along thin white pith between segments. Once all are done, squeeze the leftover to use juice.
 

This zippy sauce is traditionally used with Bouillabaisse but it can also double as a dipping sauce for a fresh vegetable platter, or roasted potatoes. It is rich and garlicky and the saffron gives it a subtle kick. 

Saffron Garlic Mayonnaise (Rouille)
Makes about 1 cup
 
¾ teaspoon saffron threads
2 tablespoons plus 1 tablespoon very hot broth from the bouillabaisse or any veggie stock
1 fresh French roll with crust trimmed
1 tablespoon red pepper flakes
3 cloves of garlic
1/4 teaspoon salt
1 large egg yolk
¾ cup olive oil
 
Stir in a small bowl the saffron and 2 tablespoons of hot stock. Cover and let sit for 10 minutes. In a food processor process roll into crumbs. Add ¾ of a cup of bread crumbs to saffron mixture and mash with fork until a loose paste forms. Add more stock if too stiff. In food processor or blender add red pepper, garlic and salt. Puree and add in the egg yolk. Pulse bread mixture in, little by little until smooth. Slowly stream in the oil until the mixture is emulsified. Check seasoning.  Cover and refrigerate. Use same day with bouillabaisse or serve with crudite. 

tip: be sure that the broth added is very hot as sauce can separate. 
 
 
 
 

Inspired by the bounty of peas in the garden, this simple pasta dish is a great thirty minute meal. You could easily use frozen peas, just follow the same recipe. The peas give the dish a slight sweetness which is a nice counterpoint to the cheese. The bread crumbs give the dish a toasty crunch. The kids gobbled it up!

Rigatoni with Fresh Peas and Parmesean
Serves 4-6
 
1 cup fresh, shelled peas
½ cup panko bread crumbs
2 garlic clove, minced
2 tablespoons olive oil plus 3 tablespoons
½ cup grated parmesean
½ cup heavy cream
¼ cup basil leaves, torn
1 box rigatoni
salt and pepper to taste
1 tablespoon lemon zest
 
Bring large pot of salted water to boil. When boiling, add peas and blanch for 3 minutes. Remove peas and chill in ice bath until ready. Add pasta and cook until al dente, reserving ½ cup pasta water.
 
In sauté pan heat 2 tablespoons of Olive Oil. Add garlic and bread crumbs. Saute until light brown and toasty. Place in small bowl and set aside. In same pan add cream, and heat on medium until bubbling and beginning to reduce. Add peas and season with salt and pepper. Keep on low heat, stirring occasionally. You want the cream to thicken slightly.  Add reserved pasta water and cheese.
 
Toss pasta with peas and cheese sauce and the bread crumbs. Add remaining Olive oil, basil, and lemon zest.
 
Serve immediately. 

This is an easy side dish for any summer bbq. The corn is both savory and sweet, with a little zing from the lime juice. You could add some jalapeños for a spicy kick, or could also season corn with any of your favorite spices like cumin, chili powder or smoked paprika.

​​
Grilled Corn Salad with Feta and Lime
Serves 8
 
8 large ears of corn, husked
¼ cup fresh lime juice
3 tablespoons of Mayonnaise
2/3 cup of feta cheese, crumbled
½ cup fresh chives, minced
salt and pepper to taste
 
Preheat grill to high heat. Brush corn with mayo and season with salt and pepper. Place on grill and grill for about ten minutes, until corn is browned on all sides. Remove from grill and cool slightly so it is easy to handle.
 
Slice kernels from corn and place in large bowl. Stir in lime juice and all but one tablespoon of chives and feta.  Adjust salt if needed.
 
When ready to serve sprinkle with remaining chives and feta.  Serve at room temp or chilled. 

The littlest member of the family will eat chicken just about anyway you make it and this is one of his favorites. It's simple, fast and tasty with a sweet and salty kick. It is an easy weekday night dinner that can be made in under thirty minutes and that is including making a salad and the rice. 


​Honey Glazed Chicken
Serves 2-4
 
¼ cup of honey
2 tablespoon soy sauce
1/8 teaspoon red pepper flakes
1 ½ tablespoons sesame oil
2 tablespoons corn starch
2 chicken breast halves cut into bite size pieces
 
Whisk honey, soy sauce and red pepper flakes in a bowl.  Heat sesame oil in a skillet over medium heat. Toss chicken with corn starch then cook, stirring chicken in hot oil until lightly brown, about 5 minutes.  Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened. About 2 minutes more. Serve with rice.

This dish is inspired by one of our friends, Lisa,  based on a recipe from a popular British restaurant. It has worked its way into heavy rotation as its both savory and sweet, with a layer of spice not usually found in a simple vegetable side dish. The cumin beefs up the flavor, and we never have any left at the end of a meal. Sometimes we serve it sliced on angles into bite sized pieces, and sometimes we leave the carrots long, just sliced in half for variety. 

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​Carrot and Cumin Salad with Cilantro
 
3 cups rainbow carrots
2/3 tsp. cumin seeds (if you don’t have a small spice grinder, you can use ground cumin, just omit the roasting portion of recipe.)
1 garlic clove
2 tablespoons lemon juice
1/3 tsp. sugar
½ cup olive oil
¼ cup fresh cilantro, roughly chopped
½ tsp Sea salt
 
Peel carrots and boil whole in salted water until just tender.  Remove and shock in ice water, then let dry.  Roast cumin seeds in small skillet over medium heat until fragrant and color darkens, 2 minutes.  Grind cumin in mortar and pestle or in small spice grinder and add garlic and 1/2 tsp. salt. Pound.  Mix in lemon juice, sugar, and olive oil with garlic.  Toss carrots in cumin dressing and sprinkle with chopped cilantro and serve at room temperature.