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Orzo Salad with Peppercorn & Balsamic Poached Pears {Share the Love}
I am loving my new star ingredients from Oli+Ve, Blackberry Ginger Balsamic Vinegar. In fact I’ll be back for refills this weekend. Whenever I have the opportunity to cook for a group, small or large, I love to try something new. It’s risky (if it flops) but measuring the mmmm mmm good tells you best whether it’s a keeper or history.
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Lemony Thyme Orzotto {Featuring Roasted Cushaw Squash}
Let me introduce you to the Cushaw Squash, pictured on the right. Thanks to the generosity of our wonderful new co-worker Cindy, several of us came home with one of these big beauties. What we were told is the cushaw is a wonderful alternative to pumpkin and is often used in pies. Never passing on free home grown produce, I picked the biggest one from the bushel that I could carry. And then I found it a place in one of my pantry baskets to sit tight until a recipe inspiration came to me. And so it sat….making friends and small talk with it’s cousin spaghetti, flirting a little with butternut while bragging about her superior sweetness, all…
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Blueberry & Mango Quinoa Salad with Lemony Basil Vinaigrette {Share the Love}
Today I had the pleasure of cooking for my work family. I believe if you’re going to call a mandatory meeting during the lunch hour, at minimum provide them a lunch made with love. And so we did. We had an Antipasto tray, Mexican Chicken Soup, Tomato Bread Salad, Caprese Salad, Melon Carpaccio, and Blueberry & Mango Quinoa Salad with Lemony Basil Vinaigrette. We had planned to have fresh baked cookies for dessert. Leftover lunch turned into 3 o’clock break snacks and cookies were declared ‘tomorrow’s’ treat.
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Zucchini, Summer Squash & Tomato Gratin
Every booth at the Farmers’ Market yesterday was bursting with tomatoes and squash, and I just can’t say no. I even tried to buy just 3 ears of corn and the lady next to me said who does that….get a dozen, I did. So after visiting with 10 or so farmers, I had more than I could carry or possibly eat this week. No worries, with an office full of veggie eaters we’ll just share the love.
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Heirloom Tomato & Bread Salad {Panzanella}
Day old bread, heirloom tomatoes, red onion, shaved Parmesan cheese, fresh herbs, oil & vinegar, salt & pepper. Ta-done!! Layers of flavor. Thank you summer sun.
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Parmesan Crisps with Summer Tomato Salad
Fresh local grown tomatoes inspire me. And they are so flavorful and delicious right now. The farmers’ market is bursting with gorgeous varieties and the growers are quick to share what makes theirs uniquely different. Alas, I must try them all. Parmesan Crisps with Summer Tomatoes make a wonderful appetizer or serve them in place of a salad.
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Classic Chicken Marsala
This recipe follows the Classic Chicken Marsala basics but we gave the dish a flavor jumpstart by browning the chicken in sage brown butter.
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Herbed Tomato Salad
Fresh Summer Tomatoes… they are so capable on their own…they need no sidekicks, no opening act. I begged forgiveness when I added a few simple ingredients…fresh basil & lemony thyme, balsamic, olive oil, thin sliced red onion, croutons, and fresh cracked pepper. Thank you tomato gods…we honor you.
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Zephyr Squash Summer Salad
I could not wait to get home to my farmers’ market bounty last night. Most excited about using zephyr squash for the first time and decided on this salad after visiting the sites of Zephyr Farms & The Kitchn. I simply cut the squash into ribbons and then steamed it until just tender…it still had a nice crunch to it.
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Skillet Veggie & Herb Hash with Fried Egg
Skillet Veggie & Herb Hash with Fried Egg. It’s a beautiful July 4th morning. After a week of sweltering heat there’s actually a breeze across my back porch. I’m so excited to make my first skillet dish. I scored finding two of these 5″ cast iron skillets at a thrift store (I think I actually smiled out loud at the sight of them). For the hash ~ I lightly browned in butter red & white onion, cubed butternut squash and baby potatoes. Then I added 1/2″ water, covered them and simmered on low until they were just tender and the water had evaporated. I added a little more butter with fresh…
