Colorful and delicious, this dish is perfect on a summer’s evening. Corn, Tomatoes and Halloumi Skillet In a large, cast-iron or non-stick skillet, heat on medium-high for about 30 seconds: 2 Tablespoons oil Add in one layer: 8-10 ounces of halloumi or other grilling cheese, cut into 1-inch cubes Cook without moving the cubes for […]
Lunch Meals
Shakshuka
May 29, 2023
A quick, nutritious, spicy as you want, one-pot meal from the Middle East. Shakshuka Pre-heat oven to 375 degrees F. Sauté in a large skillet: 3 tablespoons olive oil 1 large onion, halved and thinly sliced 1 large red bell pepper, seeded and chopped Cook gently until soft and browned, about 20 minutes. Add: 2-3 […]
Tortellini, Spinach and Artichoke Salad
May 18, 2023
My sister Denise introduced me to this satisfying salad, good for lunch or dinner, especially in the springtime when the spinach is tender and fresh. Tortellini, Spinach, and Artichoke Salad Cook according to package instructions (or just 2-3 minutes): 1 pound fresh tortellini Drain and combine in a large bowl with: 8 ounces baby spinach, […]
Corn Fritters
May 1, 2023
Great snack. Add a salad and make it lunch or dinner. Corn Fritters In a large bowl, whisk together: 2 eggs 2/3 cup whole milk 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon ground cayenne 2 teaspoons baking powder 1 cup flour Stir in: 3 cups corn kernels (fresh or frozen) ¼ cup green […]
Butternut Squash Soup
Feb 28, 2022
Baking the squash simplifies the making of this gorgeous soup. Serve it with salad and you have a meal. Butternut Squash Soup Preheat the oven to 400 degrees F. With a big knife, cut in half lengthwise: 1 medium butternut or other squash/pumpkin (about 3½ pounds) Scoop out the seeds. (A serrated grapefruit spoon makes this easier.) […]
Fried Potatoes with Oregano Tomatoes
Feb 20, 2022
Serve as a beautiful side dish or add protein for a main dish. Fried Potatoes with Garlic, Tomatoes & Oregano Clean and peel (or leave unpeeled): 4 8-ounce or 2 16-oz potatoes Cut in lengthwise quarters, then slice thinly into ¼-inch wedges. Heat in a large skillet: 1/3 cup olive oil Over medium-high heat, fry […]
Asian Salad Customized
Feb 20, 2021
A great winter choice, customize this salad based on what you like and what’s in the refrigerator. I love the crunch of those chow mien noodles on top. Asian Salads Customized Layer […]
Fried Rice
Feb 14, 2021
I usually have these ingredients in the fridge and cupboard, making this an easy, last-minute meal. It’s simple and delicious, by itself or as a side dish. Fried Rice Pour in the bottom of a hot wok or cast-iron skillet: 1 teaspoon vegetable oil1 egg, lightly beaten (omit for vegan) Swirl egg around until it […]
Poppy Seed Drop Biscuits
Jan 16, 2021
This isn’t my fanciest biscuit, but it is the easiest, and my favorite. Poppy Seed Drop Biscuits Preheat oven to 450 degrees F. Mix together in a medium bowl: 1½ cups flour1 tablespoon baking powder1 tablespoon poppy seeds½ teaspoon salt With a pastry blender, cut into the flour mixture: 1/3 cup butter When butter pieces are […]
Vegetable Barley Soup
Dec 26, 2020
This vegetable soup, with its barley and parsnip, is a favorite at my house. It’s easy to make. Add leftover Christmas turkey to servings for your non-vegetarian guests and family members. Vegetable Barley Soup In a soup pot, sauté: 1 Tablespoon olive oil1 large onion, chopped1 parsnip, diced2 carrots, diced2 stalks celery, diced Add: 1 […]