Ramp Butter
Ramps only last a few days, so finding a recipe that makes the goodness last is a find! This ramp butter can be frozen, so it will last for months. Add a pat of butter to your steaks, chicken, pork, or potatoes to give them that oomph! Like ramps? Check out my blog for Grilled Ramps! Continue reading Ramp Butter
Grilled Ramps
My favorite preparation of ramps (wild leeks) is also the easiest. Start by cutting off the root, and then wash and dry well. Then lightly brushing of with olive oil and sprinkle with kosher salt. Once you have prepped your ramps, simply throw on a hot grill for just a minute or two per side. Word to the wise, you may start with a stack, … Continue reading Grilled Ramps
Fregola Sarda with Sausage, Spinach and Tomatoes
Tonight I wanted to create something with the ingredients I had in the house…sweet Italian sausage, fresh tomatoes and fresh spinach. Immediately I thought pasta, and was lucky that I had Fregola Sarda on hand. Fregola Sarda is an small pearl, Italian shaped pasta, similar to an Israeli Couscous, but has a slightly firmer, nutty taste. I had bought it on my recent trip to … Continue reading Fregola Sarda with Sausage, Spinach and Tomatoes
Minestrone with Sausage and Kale
I love the combination of cannellini beans, sausage and kale. When I came across the recipe by Williams Sonoma, I knew I had to try it. It is hearty and healthy (minus the bread perhaps), and I made it exactly as the recipe calls. Other than potentially changing out a regular baguette with a gluten free option, I wouldn’t change a thing! https://www.williams-sonoma.com/recipe/minestrone-with-sausage-and-kale.html One thing … Continue reading Minestrone with Sausage and Kale
Shaved Fennel, Radish, Apple and Herb Salad
I love this different, refreshing salad! This combination of thinly sliced fennel, radish, apple and goat cheese is a great accompaniment to most meals. I was introduced to this recipe when I took an Italian cooking class at Sur La Table. Of all the recipes we made that night, this is the one that I keep making again and again. The ingredients to the recipe … Continue reading Shaved Fennel, Radish, Apple and Herb Salad
Leg of Lamb with Cheesy Polenta
With a new Instant Pot, I am relying on others to share their recipes and hope to find some worth sharing. We recently experienced a typical New England, wintry storm, that was perfect for this recipe of “fall of the bone” lamb leg. I chose to serve it over cheesy polenta. Pressure Cooker 7 hour Leg of Lamb in 90 minutes Of course, you can … Continue reading Leg of Lamb with Cheesy Polenta
Roasted Chicken Thighs with Root Vegetables
Perfect for a fall or winter evening when you want something comforting, but still healthy (ish). You also have flexibility on which root vegetables to use. Variations that I have made can include turnip and celery root too. This is super easy to make and the chicken thighs cooking right over the vegetables give them a wonderful flavor. The key to crispy skin is to … Continue reading Roasted Chicken Thighs with Root Vegetables
Dijon Roasted Brussels Sprouts
If you had told me when I was kid, that brussels sprouts would be one of my favorite vegetables as an a adult, I would have told you that you’re crazy. But alas, I have found love for this little baby cabbage like veggie and love to experiment with it’s preparation. While many recipes pair them with pancetta or bacon (which I highly recommend), this … Continue reading Dijon Roasted Brussels Sprouts
Crab Souffle
This is a super light, tasty dish. I am happy to share a new favorite recipe! I owe my Dad for turning me onto it. After a recent visit, we were talking about the crab cakes that I had made, but lamented that sometimes they can be a little too dense (I’m working on that). He printed off this recipe for me and assured me … Continue reading Crab Souffle
Italian Stuffed Artichokes with Anchovies
This recipe is dedicated to my husband and his grandfather. While I never had the pleasure of meeting Peter, he had an incredible influence on the amazing man that my husband has become. So when, a few years back, my husband reminisced about the anchovy stuffed artichokes that his grandfather used to make, I did my best to recreate this special dish. While it may … Continue reading Italian Stuffed Artichokes with Anchovies