Scenes from My Pantry: Tabbouleh Summer Salad

Tabbouleh is a Middle Eastern salad traditionally made with parsley, mint, tomatoes, bulgur (cracked wheat) lemon juice and olive oil.   Like the spelling of Tabbouleh or  Taboule, or Tabouli, the variations are endless.  Traditional Lebanese and Israeli versions are focused squarely on the herbs, and the bulgur is meant only to be a garnish. My … Continue reading Scenes from My Pantry: Tabbouleh Summer Salad

Savoring the Season: Grilled Spiced Corn with Bacon

Growing-up there was only one way to eat sweet fresh corn and that was boiled.  My corn on the cob was always dressed the same.  A corn holder for each side, a pat of butter, salt and pepper.   I spent a lifetime eating corn without the slightest of variance.  Why? because it was good, … Continue reading Savoring the Season: Grilled Spiced Corn with Bacon

How Does My Garden Grow: Summer Basil Oil

In life there is a struggle for simplicity.  We rarely achieve it.  There are moments we catch glimpses, or experience short bursts that bring a full appreciation of what life might be like if we knew how to live simply.If you follow my blog you know, I feel most centered when my hands are in … Continue reading How Does My Garden Grow: Summer Basil Oil

Hold the Sauce! Oven to Table Thin Crust White Pizzas

Don't get me wrong I love traditional Pizza but, crave a lighter thin crust white pizza (no tomato sauce) on occasion. I experimented with two recipes.  The first recipe was a proscuitto and arugula pizza.  This pizza was a beautiful contrast of a thinly sliced Italian proscuitto paired with baby arugula greens-it was delightful.  The … Continue reading Hold the Sauce! Oven to Table Thin Crust White Pizzas

Winding Down with Arugula-Proscuitto Flatbread Pizzas

It has been a crazy, busy, wonderful summer.  Time to wind down and relax.Fire up the grill for easy to prepare flat bread pizzasSit, relax and enjoy.Argula-Proscuitto Flatbread PizzasServes 4Recipe from Food NetworkIngredients:2 pieces lavash or other flatbread, halved1 tablespoon extra-virgin olive oil, plus more for brushing1/2 cup grated fontina cheese (about 2 ounces)4-ounces thinly … Continue reading Winding Down with Arugula-Proscuitto Flatbread Pizzas

Scenes from my Pantry: Succotash of Fresh Corn, Lima beans, and Onions

We have been trying to eat down the refrigerator and pantry this past week.  Made a delicious summer succotash with lima beans, corn, onion, garlic, and garden tomatoes.  I am reminded how much better my body would feel if I ate simple, healthy dishes like this one more often.Succotash of Fresh Corn, Lima Beans, Tomatoes … Continue reading Scenes from my Pantry: Succotash of Fresh Corn, Lima beans, and Onions

Sunday Supper: Good Old Fashioned Fried Chicken

There is no rhyme or reason, why southern comfort foods have recently taken up residence in my head, it started with peach cobbler and now….well, it has drifted off to fried chicken.   Maybe it is the sizzling sound, the crispy skin or maybe it is the comfort of the flavorful fat.I needed a good … Continue reading Sunday Supper: Good Old Fashioned Fried Chicken

Savoring the Season: Roasting and Preserving Paste Tomatoes

Tomatoes are a funny thing.  If you enjoy tomatoes then you are easily lured into growing them.  It can be a rewarding experience, or not.  You will surely learn to share your bounty with Mother Nature and all her friends (BUGS and WORMS).  Last season I was on a kick to preserve my tomato bounty … Continue reading Savoring the Season: Roasting and Preserving Paste Tomatoes

Chili Rubbed Shrimp Tacos with Pico De Gallo and Cilantro-Lime Crema

Let's Get This Party Started!Friends open up the windows, invite your family and friends, turn the music up loud, fill the ice chest with cold beer, locate a good porch wine, or better yet shake up a cocktail, it is officially BBQ season (or inside grill pan season). This is an easy to put together three-part … Continue reading Chili Rubbed Shrimp Tacos with Pico De Gallo and Cilantro-Lime Crema