Roasted Sweet Potato Fries

  I’ve heard raves of my Paprika Potatoes recipe ever since I posted it. So now here’s an equally easy, equally tasty, nutritionally even better recipe using sweet potatoes. You know what makes this recipe stand out? You get to leave the potato skins on, saving minutes and increasing goodness. Time to fire up that oven.Continue reading “Roasted Sweet Potato Fries”

Asian Rice Noodle Salad

This is the salad that I’m always ogling when I head to potlucks. But I’ve never tried making it on my own for fear that I couldn’t pull off a real food version that would satisfy. Thankfully, Lisa Leake, author of the 100 Days of Real Food blog and cookbook, has crafted one for me. ThisContinue reading “Asian Rice Noodle Salad”

Tangy Tomato and Cucumber Salad

This is a simple salad but oh-so-good. The pucker of the vinegar, the heat of the jalapeño, the cool of the cucumber and the sweet of the just-a-touch of sugar hit pretty much every taste sensation out there. There’s even a little soy sauce to curb your umami craving. In summer, when the cukes andContinue reading “Tangy Tomato and Cucumber Salad”

Cucumber, Tomato, Feta Salad

Say “cucumber,” and I think Middle Eastern: tzatziki sauce, tabbouleh … and some combination of tomatoes, feta, olives and cukes. The cool of the cucumber lends itself so well to the sharp of the feta, the salt of the olives, the fresh of the tomatoes. So here is how I’ve put those sublime ingredients together.Continue reading “Cucumber, Tomato, Feta Salad”

Stuffed Zucchini Blossoms

If you have zucchini plants in your garden, then you have zucchini blossoms. If you aren’t growing squash, the flowers can be harder to come by. Check out your farmers market or ask gardeners you know. I have also successfully used pumpkin flowers, and both summer and winter squash flowers should be game as well.Continue reading “Stuffed Zucchini Blossoms”

Arugula Salad

This simple salad is a must-make in the spring and fall when our arugula plants get big and we are looking for ways to enjoy their peppery, spicy crunch. Can you mix arugula with lettuce, spinach, chives, parsley, chicory and endive to make a stellar mixed greens salad? Absolutely. But this dish of straight arugula will surprise you. TheContinue reading “Arugula Salad”

Paprika Potatoes

  Is there anything more satisfying than a warm, crunchy potato? We enjoy them all ways at our place — baked, pan fried, mashed. For breakfast, lunch and dinner. But when we discovered this recipe last summer, we forgot all other potato dishes. My kids found it in DK Children’s Cookbook by Katharine Ibbs one day when they wereContinue reading “Paprika Potatoes”

Cheesy Grits

  I first made cheese grits as I was stirring up a batch of Chef Bill Neal’s famed Shrimp and Grits, but I quickly discovered that the whole family gobbled these up faster than I could scoop them out. Why should they be limited to only one dish, I reasoned. We now eat cheesy grits with all kinds of meals —Continue reading “Cheesy Grits”

Bulgur Citrus Salad

  No, we’re not quite in the salad days yet. But my body is craving fresh and the spring sun is shining its welcome warmth, so plenty of salads are on the menu. I am fond of bulgur, a grain made from the wheat kernel that has been parboiled, dried and cracked. Its starring roleContinue reading “Bulgur Citrus Salad”

Zucchini Feta Pancakes

I cannot tell you how many times we have made these. Typically we make ahead, then reheat for dinner, but I can’t keep myself from snitching throughout the day. Especially in the crazy zucchini days of summer, but also in winter as we reach into the freezer to feed us, this recipe is a definite go-to. My frozen, shreddedContinue reading “Zucchini Feta Pancakes”