Roasted Tomato, Chickpea and Mozzarella Salad

Roasted onions and tomatoes pair so well with cucumber and herbs to make a fresh and flavorful salad.  Yes, this does require turning on the oven in this heat wave but only for a little bit and the results are worth it.   Once the tomatoes and onions have roasted and cooled, you toss them with chickpeas, chopped herbs, mozzarella, cucumbers and a vinaigrette. Everything will … Continue reading Roasted Tomato, Chickpea and Mozzarella Salad

Spice-Rubbed Steak with Garlicky Collard Greens

This is the third recipe I’ve made thanks to ingredients from the Spice Society gourmet line of non-GMO spices. You can find my first recipe for a Four-Spiced Cod dinner here and Spice-Rubbed Pork Tenderloin here.  The Spice Society spices are great, definitely a step up from the ones you find in the grocery aisle. To celebrate Joe’s first Father’s Day I made this super simple spice-rubbed steak.  You can … Continue reading Spice-Rubbed Steak with Garlicky Collard Greens

Chicken Steam Buns with Cucumber Pickles

This recipe combines ground chicken in a delicately sweet fluffy steam bun with spicy cucumber pickles sprinkled with red pepper flakes.  Look for steamed buns in the freezer section of your grocery or at an Asian market, or you can make your own with this recipe.  If you want to omit the steamed buns the ground chicken (or pork or turkey!) would be delicious served as … Continue reading Chicken Steam Buns with Cucumber Pickles

Balsamic Chicken Caprese with Roasted Tomatoes

When fresh tomatoes and basil pop up in the grocery store and at the farmers market, I can’t resist the lure of a caprese salad.  This recipe makes the caprese more than a salad with the addition of chicken and the flavor of balsamic vinegar.   Roasting the tomatoes releases their acidic juices, which blend with balsamic and olive oil to form a simple glaze. The chicken becomes tender … Continue reading Balsamic Chicken Caprese with Roasted Tomatoes

Ginger Snow Peas

This is a simple, fragrant way to cook one of my favorite spring vegetables, the lovely snow pea.  I served this alongside tabbouleh with roasted tomatoes and pan seared cod for a light, fresh and delicious spring dinner.  What to buy (serves 2): 1 tablespoon olive oil 1 small red onion, diced 1 tablespoon finely chopped peeled fresh ginger 2 clove garlic, minced 1/2 pound sugar snap peas, trimmed … Continue reading Ginger Snow Peas

Fettuccine with Arugula Pesto, Sugar Snaps and Mushrooms

I love peppery arugula and it makes a great pesto when blended with olive oil, pine nuts and parmesan.  I addd mushrooms and sugar snap peas to my fresh pasta to make a flavorful meatless dinner.  You can snap off the stems of the snap peas and then pull string that runs the length of the pod if you desire.  This doesn’t bother me so I don’t bother with the … Continue reading Fettuccine with Arugula Pesto, Sugar Snaps and Mushrooms

Tabbouleh with Roasted Cherry Tomatoes

In this recipe, cherry tomatoes are roasted then allowed to cool before being tossed with cucumber and herbs to make a refreshing side dish (or main) that’s perfect for a hot day.  The tomatoes take on an wonderful sweet flavor when roasted which pairs well with the cool cucumber and fragrant herbs.  The dish will improve if the tabbouleh sits in the refrigerator for a few hours or overnight. … Continue reading Tabbouleh with Roasted Cherry Tomatoes

Spice-Rubbed Pork Tenderloin

This is the second in a series of recipes I’ve made using ingredients from the Spice Society gourmet line of non-GMO spices. You can find my first recipe for a Four-Spiced Cod dinner here.  I’m loving the Spice Society spices and they’re inspiring me to add more “oomph” than I normally would to our meals. This colorful rub is a testament to the bright color of the paprika and … Continue reading Spice-Rubbed Pork Tenderloin