Tuesday, May 28, 2013

Orange and Olive Salad

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This unlikely combination of navel oranges, olives, and black pepper will leave you wondering why you’ve never had it before.   After peel...
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Monday, May 20, 2013

Grilled Shrimp with Scallion Ginger Sauce

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I forgot how incredibly tasty a scallion sauce could be until I was inspired to serve this one up with grilled shrimp last week after rece...
Friday, May 17, 2013

Grilled Zucchini with a Balsamic Glaze

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You can never have enough condiments at your disposal and I’ve recently found myself going for the ready-made squeeze bottle of Balsamic G...
Thursday, May 9, 2013

BBQ Roast Chicken

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Spring brings dandelions, daffodils, and rum drinks.   It also brings barbeque weather….so no need to turn on the oven to roast that chick...
Wednesday, May 1, 2013

Blackened Tilapia

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There are a lot of ways you can go with this blackened tilapia depending on your mood, Mexican, Indian, Asian, Cajun, or in this case, Spa...
Thursday, April 25, 2013

Red Clam Sauce

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 This dish may be a lot quicker and easier than you would think, and if you use fresh clams it’s sure to become one of your go to fa...
Wednesday, April 17, 2013

Parsnip "Fettuccine"

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Here’s a great twist on parsnips , “Parsnip Fettuccine.”    To start, get some salted water on the stove for blanching and wash your parsn...
Tuesday, April 2, 2013

Tuna Sashimi

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I’ve never attempted to make sushi, too many components to get just right.   But sashimi, that’s another story…as long as you have super f...
Wednesday, March 27, 2013

Put An Egg On It

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Over easy, poached, or sunnyside up, putting an egg on it elevates so many dishes to new levels of satisfaction.   Remember that Sunday mo...
Wednesday, March 20, 2013

Lamb Shanks with Olives and Oranges

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Everyone seems to have lamb on the brain this time of year and these braised lamb shanks will definitely please.   While preheating your o...
Wednesday, March 13, 2013

Warm Spicy Tofu

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This is one of the quickest, easiest, and tastiest ways I’ve discovered to prepare tofu...all it takes is simmering water.   Start by taki...
Sunday, March 3, 2013

Warm Mozzarella

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About a year ago I was buying a fresh ball of mozzarella in New York City before getting into my car to head back to Vermont.   The It...