May 012017
Succotash Salad

2 tablespoons unsalted butter 1 large sweet onion, chopped (about 1 cup) 1 1/2 cups fresh or frozen beans (lima, edamame, fava, etc), cooked al dente Kernels from 6 ears of corn (about 5 cups) 1 pint cherry or grape tomatoes, halved 1 tablespoon freshly squeezed lemon juice 1/4 cup feta cheese, crumbled 1/4 cup […]

Nov 212016

1 (14.75 oz.) can creamed corn 1 (15.25 oz.) can whole kernel corn, drained 1 cup sour cream or plain yogurt 1/3 cup sugar 1/2 cup vegetable oil 2 eggs 1 box Jiffy cornbread mix Preheat oven to 350ºF. Lightly grease a casserole dish. In a medium bowl, combine first six ingredients. When well-combined, add […]

Aug 072015
Crispy Brussels Sprout

These sprouts can be served as an appetizer or side dish. 1 pound brussels sprout, trimmed and halved 2 slices bacon, cooked and chopped 1 tablespoon extra-virgin olive oil 1/2 small red onion, diced salt and pepper to taste Red Pepper Jelly Cook bacon strips in cast iron skillet or fry pan. When crispy, remove […]

Aug 092014
Squash Casserole

This dish to me is more like a squash soufflé.  In the summer, it’s a great way to use all that fresh squash from the garden.  In this version I used half zucchini and half yellow squash, but any variety or combination works.   8 small  or 3 – 4 large squash, halved and sliced 1/2 medium […]

Jun 242014
Zucchini Cakes

These shredded zucchini cakes are great for appetizers or as a side dish. The cakes can be formed into large or small patties depending on how you want to serve them. 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and […]

Jan 162014
Roasted Cauliflower Gratin

3 tablespoons butter, divided 1 cauliflower (about 1 1/2 pounds), separated into small florets Salt and black pepper 1 cup milk 1/3 cup heavy cream 2 tablespoons flour 1/2 cup grated Gruyere cheese or swiss (about 2 ounces) Heat oven to 375 degrees. Melt 1 tablespoon butter in a baking sheet in the oven. When […]

Jan 062014
Twice Baked Potato Casserole

What’s not to like with this recipe that’s a cross between a stuffed baked potato and mashed potatoes? This dish is ideal for a potluck gathering. You can assemble it the day before and bake it when ready. It’s great reheated. 5 large russet baking potatoes (about 3 1/2 pounds total) 4 tablespoons plus 1 […]

Mar 252013

The leeks in this risotto really makes the recipe a standout. This risotto would go very nicely with seafood! 5 cups of vegetable or chicken broth 8 ounces of trimmed leeks 2-3 cups mushrooms 2 tablespoons olive oil 3 garlic cloves, crushed 6 tablespoons butter 1 large onion, roughly chopped 1 3/4 cups risotto rice […]

Mar 112013

1 cup orzo pasta 2 ½ cups chicken stock 1 tablespoon butter 1 tablespoon parsley, chopped 4 tablespoons parmesan cheese, grated Salt and pepper, to taste Melt butter in a medium sized saucepan over medium heat. Once it melts add the orzo and cook Stirring constantly for about 3 to 4 minutes or until it […]

Feb 202013
Scalloped Potatoes

3 lbs Yukon Gold Potatoes, peeled 4 tablespoons butter 3 tablespoons shallots, minced 2 garlic cloves, minced 1 teaspoon salt 1 teaspoon black pepper 4 cups cheddar cheese, grated 1/4 cup parmesan cheese, grated 2 cups half & half 1 cup milk Preheat oven to 375 degrees and butter a 9 x 13 glass baking […]