Great spring and summer dish for any white fish filets; halibut just happens to be my favorite. I got this recipe from Bon Appetit and was really happy with it. I also added some sauteed grape tomatoes to the mix for color and just a little different flavor, and served it with a side of lemon-olive cous cous.
Easy side dish that goes well with lighter meals like fish or chicken.
Coat a nonstick pan with cooking spray over medium heat. Toss sliced squash with pepper flakes, dill, and salt. Sautee until lightly browned and cooked through.
Needs no intro, who doesn’t love a good bowl of guac? 🙂 This is a tried and true Alton Brown recipe I’ve been using for years, and it’s always reliable.
Great little side dish that goes well with just about anything. I’ve served this with lamb, and also with roasted chicken and pork since the oven is already going and it’s easy to just toss it in. You can use any variety of potatoes, but my favorite is purple – very colorful!
Preheat oven to 400. Arrange green beans and potatoes on a baking sheet, and toss with oil, garlic, salt and pepper. Add a pinch of crushed red pepper if desired. Roast at 400 degrees until tender and lightly browned, about 20 minutes, tossing once.
I first had this dish when living with my friend Genevieve post-college a few moons ago. Her father made a mean mole, and I’ve been searching out a good method and base recipe for it ever since. This one comes from Bon Appetit, and is pretty good – I have tweaked it to my tastes though as the original was a bit too citrusy for me. Mexican chocolate can be a bit difficult to find, but specialty stores or places like Whole Foods often have it. You can substitute bittersweet chocolate with a pinch of cinnamon if you can’t find it. This is an involved dish, but well worth it.
This was my first time making lamb shanks, and I was pretty happy with the results. They were very flavorful and tender. I served them with a side of savory polenta and garlic green beans and purple potatoes…made for a very festive meal! It also made some very nice lamb stock when finished.
This one of my favorite ways to make lasagna. The recipe calls for Swiss chard, but you can really use any leafy green you want. Spinach or kale might be really good. Honestly, I would almost double the greens – they cook down, and the contrast from the pumpkin is nice, but 2lb makes very little finished product. The original recipe, which came from Food and Wine and which I have copied here, called for heavy cream…I just use 2% milk for everything and it turns out great. I’ve also amended the recipe to add a hard gouda along with the parmesan, which goes well with the nutty flavors of the dish, but you can feel free to omit that, or replace it with any other kind of cheese you like.
This is a new recipe we got from Eating Well magazine, and it’s pretty good. It needed some extra pepper, but I think there’s a lot of potential to season this to your tastes, and I would make it again. The recipe suggests to use plain yogurt for garnish, but I actually added a couple of generous spoonfuls to the soup for some added tang.
These are a great dessert to bring to a summer party or picnic…very refreshing. I brought them to a summer get together at my friend’s house and they went like hot cakes…nice and tart and a good portion. I got this recipe from Martha Stewart, but I doubled the crust because I wanted a stronger base for the bars. The recipe below is printed as-is, though.
Shawn’s favorite and it is pretty tasty, which is a lot coming from someone who loves vodka tonics, regardless of time of year. 🙂
Om nom nom! 