It actually felt like Fall yesterday. While it was still sunny and 70 degrees, the air was different and the shadows were just a tad bit longer in the afternoon. Along with the change in seasons comes a backlog of casseroles, soups and stews for testing. Bring it!
The first out of the box was this Wild Mushroom Pastitsio. A lighter, vegetarian version of the traditional Greek dish, this casserole has comfort written all over it.
Yield: 6 servings I served this comforting vegetarian casserole with a mixed green salad and these Savory Goat Cheese Toasts. Ingredients: 4 teaspoons olive oil, divided 1 medium onion, chopped 2 teaspoons minced garlic 2 (8-ounce) packages crimini mushrooms, sliced 1 teaspoon oregano 1/8 teaspoon ground nutmeg 1 8-ounce can tomato sauce 2 eggs 3 tablespoons chopped fresh parsley […]
Yield: 6 servings This recipe is another great use for homemade pesto. Rich and flavorful, one of these savory toasts is usually enough, but you better make two per person, just in case. Slice any extra bread and freeze it for future toasts. Ingredients: 1 loaf Italian bread, sliced on the diagonal, into twelve ¼ […]
Yield: 8 servings Give this salad at least 4 hours to marinate. It’s even better the next day! Ingredients for vinaigrette: 1/2 cup olive oil 1/4 cup white wine vinegar 1 tablespoon Italian seasoning 1 tablespoon Dijon mustard 1 tablespoon minced garlic 3/4 teaspoon salt 1/2 teaspoon ground black pepper Ingredients for salad: 3 cups […]
Yield: 4 servings My friend Bobby taught me how to grill bison steaks. The method is simple – let the meat rest at room temperature in a salted red wine marinade. Place the steaks over the grill, sear them on each side and then, and this is where there’s a twist, dip them in soy […]
Yield: 4 servings With a deep, rich flavor, this sea bass stands alone. A fresh slice of lemon might be nice, but even that’s not necessary! This works great with halibut too. Ingredients: 2 teaspoons paprika 1 teaspoon garlic salt 1 teaspoon dried thyme ½ teaspoon black pepper ¼ teaspoon cayenne pepper 2 tablespoons grape […]
Yield: 8 5-inch square tarts (perfect as a starter, light meal or side dish) To make these little tarts even more savory, I added some chopped Canadian bacon to the mushroom saute. You may skip this step and they’re still delicious! Ingredients: 1 package frozen puff pastry sheets (2 sheets), thawed olive oil 12 ounces crimini […]
Yield: 4 servings This recipe was inspired by the herbs in my garden. Traditionally, chimichurri is made with fresh parsley, garlic, vinegar, olive oil and red pepper flakes. Herb-y and fresh it adds great flavor to steak, chicken and seafood. In this version, I substitute cilantro and lemon juice with great results. I served it […]
Yield: 2 servings You can always grill more chicken and use it in another dish during the week, such as Grilled Lemon Chicken Salad. I recommend using a mandolin to slice the zucchini. Ingredients: 2 chicken breasts 2 lemons olive oil salt and pepper 2 medium zucchini, thinly sliced lengthwise into ribbons 1 cup corn […]
Yield: 4-6 servings If all you want is pesto sauce, simply follow Step 2. Leftover pesto may be frozen in an ice cube tray for later use. Ingredients: 40 grams basil leaves (about 2-3 bunches) 40 grams pine nuts 100 grams Parmesan cheese, grated 2 cloves garlic 3/4 cup olive oil salt to taste 1 pound […]
