Skillet Shrimp and Asparagus

Ham Salad

Asparagus Artichoke Breakfast Casserole

Glazed Baked Ham

Cauliflower Gratin

How to transform the simplest of vegetables into a creamy cheesy rock star side dish? Cook it into a gratin.

I love cauliflower. I love it raw as a crunchy healthy snack. I love it roasted with crispy browned edges. I love it in a cheddary soup. Or puréed into fake mashed potatoes. Cauliflower has to be one of the world’s most adaptable and dress-up-able vegetables.

No where is cauliflower’s haute capabilities more clear than in a gratin. Honestly it’s hard to go wrong given that we are smothering lightly steamed cauliflower in a cheesy Gruyere and leek béchamel, and baking it topped with butter toasted fresh breadcrumbs.

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Cauliflower Gratin

Scalloped Potatoes with Caramelized Onions and Gruyere

One of the most requested dishes at our holiday table, for either the Christmas holidays or Easter, is this scalloped potatoes gratin with caramelized onions and Gruyere.

For this recipe I wanted a somewhat “lighter” version of the classic, so we skip the cream and bacon that you would normally find in a more traditional scalloped potatoes dish, and instead flavor the potatoes with darkly caramelized onions, nutty Gruyere cheese, some Parmesan, and sprinkling of rosemary.

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Scalloped Potatoes with Caramelized Onions and Gruyere

Baked Stuffed Artichokes

Hello fellow artichoke lovers. Have you ever had stuffed artichokes? If you are making artichokes for company and want to make an impression, try stuffing and baking them.

Seriously the best way to eat artichokes ever. I don’t say this lightly. They are really, truly good.

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Baked Stuffed Artichokes

Corned Beef Hash

Green Goddess Mac and Cheese

Guinness Brownies

Corned Beef and Cabbage

Lemon Chicken

Overheard at the market, “I’m a breast girl.” “Really? I’m definitely a thigh girl,” pause…”dark meat, so much more flavor.”

Had to laugh, I’m so so so much a thigh girl myself. What’s the secret to wonderful lemon chicken? Use chicken thighs (or legs, but thighs are easier to eat), bone-in and skin-on.

Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin.

Of course you can use chicken breasts if you prefer. Depending on the size of your pieces, you probably won’t need to cook them as long as thighs.

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Lemon Chicken

Broccoli Stir Fry with Ginger and Sesame

Do you get broccoli cravings?

Some people get chocolate cravings. I get broccoli cravings. Sometimes I think it’s my body’s way of telling me I’ve been laying on the bacon a bit too thick (or maybe the chocolate!) But honestly I could eat broccoli every day of the year and not get tired of it.

Here’s a quick and easy recipe for broccoli, stir-fried with a little ginger and sesame. The broccoli florets are quickly stir-fried initially, then steamed in a sauce of stock, sesame oil, and soy sauce.

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Broccoli Stir Fry with Ginger and Sesame

Do you get broccoli cravings?

Some people get chocolate cravings. I get broccoli cravings. Sometimes I think it’s my body’s way of telling me I’ve been laying on the bacon a bit too thick (or maybe the chocolate!) But honestly I could eat broccoli every day of the year and not get tired of it.

Here’s a quick and easy recipe for broccoli, stir-fried with a little ginger and sesame. The broccoli florets are quickly stir-fried initially, then steamed in a sauce of stock, sesame oil, and soy sauce.

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Broccoli Stir Fry with Ginger and Sesame

Shrimp and Avocado Salad

Here’s a quick and easy shrimp avocado salad for those times when you only have 10 minutes to put something together, and you still want it to taste great!

Maine shrimp and creamy avocado are a perfect match, especially with a crisp vinaigrette. What are Maine shrimp (also called Boreal Shrimp)? Those little pink shrimp that come already cooked.

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Shrimp and Avocado Salad

Chicken Cutlets with Caper Sauce

Sometimes, especially after a few days of heavy dinners, all you want is a light, good meal. “Light” as in you’re trying to cut back, and “good” as in, can we make it taste good even though it’s light?

This chicken cutlet recipe, with a caper shallot sauce, is just that, flavorful, filling, and won’t weigh you down. You can make it all in one pot, takes about 30 minutes, and it’s gluten-free too.

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Chicken Cutlets with Caper Sauce