This is a Minnesota spin on this trendy vegetable. Fresh Brussels sprouts make a fine salad, and this is one of my favorites. Akin to coleslaw, Brussels sprouts are hearty like cabbage yet more tender, with a slightly larger depth of flavor. Brussels sprouts salad is easily assembled and elevates a simple lunch to a new level. It also holds up well as a signature salad for a holiday meal.
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It’s springtime, and for me that means asparagus. I always enjoy finding new and exciting ways to eat asparagus, but sometimes the simplest recipes are the best. This is one of those recipes. This roasted Asparagus Tart with Fontina and Lemon pairs asparagus with soft and tangy fontina cheese and frames it up in a flakey and crispy puff pastry crust. It is sophisticated, light, crispy and flavorful, and is a great way to take this oft-maligned vegetable to new heights.
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This is a very easy recipe that brings new life to a leftover holiday ham, with just 4 ingredients. A food processor makes quick work of putting this easy ham salad together. Chopped pickles, along with mayonnaise and mustard are combined with minced ham and you have a quick and easy ham salad.
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A warm and satisfying soup is usually what’s called for on a chilly day. A good sturdy bowl of minestrone soup is just the thing! And, a great soup does not have to take all day to put together. Here is a recipe for a minestrone that can be put together in less than an hour.
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Crispy golden cauliflower “wings” tossed in a spicy buffalo sauce are a great vegetable alternative to the classic wings. Serve these with the standard sides, and Buffalo Cauliflower may end up becoming a permanent replacement for, or addition to, the buffalo chicken wings appetizer.
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These classic baked potato skins are filled with melted Monterrey and cheddar cheese, crispy bacon crumbles and topped with fresh green scallions. Serve them up with sour cream, salsa, or a drizzle of Sriracha for a great appetizer.
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When you can’t be in Philadelphia, improvise! This little experiment turned out way better than I could have ever hoped. With leftover grilled medium-rare strip steaks, I turned this into one of the most delicious cheesesteak sandwiches I have ever had. Using fresh peppers and onions I fried them along with the chopped steak until browned. But then I topped it all off with melted slices of one of my favorite Wisconsin cheeses – Brick – and the Wisconsin Cheesesteak was born!
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Nothing beats the aroma of gingerbread filling the house around Christmas time. And gingerbread cake, what a classic holiday dessert. But the pairing of lemon with gingerbread is brilliant! The warm spices of gingerbread with the brightness of lemon—pure genius. Taking a gingerbread sponge cake and rolling it together with lemon curd whipped cream filling and you have yourself a spectacular holiday dessert!
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This potato salad uses lots of fresh dill mixed into a creamy, savory dressing that brings the most out of diced new potatoes. This potato salad is simple to make and uses simple ingredients. The most time-consuming part is boiling and peeling the potatoes. It can (and should) be made ahead of time to allow the flavors to meld.
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Chilaquiles have gained popularity, showing up on menus in Mexican restaurants even here in the northern states. But years ago when I first tasted chilaquiles, this was an obscure menu item. It is a unique departure from the usual tacos, enchiladas, and burritos that those of us outside of Mexican households are familiar with.
Yet chilaquiles for Mexicans is the equivalent of the casserole or hot dish to the Midwesterner. It is a quick meal made from common household ingredients such as leftover tortillas and salsa. It can make a satisfying morning breakfast with fried eggs or a quick lunch topped with shredded chicken.
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This recipe features sauteed wild mushrooms with onion and parsley served over garlic-rubbed crostini. Simple ingredients, only minutes to prepare, and full of flavor, this recipe is a great way to showcase almost any type of wild mushroom.
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Grilled Vegetable Tostadas start with grilled seasoned vegetables served on fried tortillas and topped with tomato salsa, fresh guacamole, and a drizzle of hot sauce. It is a delicious summer meal. With the proliferation of vegetables in the summer, grilling is a great way to bring out their best. The combination of vegetables, salsas, and crunchy tortillas is a fulfilling meatless way to enjoy the bounties of a summer garden or farmers market!
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This old school Rhubarb Custard Pie is a classic recipe that takes this humble backyard garden vegetable (yes vegetable!) and turns it into a tart, yet sweet and satisfying dessert.
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As the last of the mulberries fall from the tree and the summer temperatures climb, what better way to utilize these fresh berries than homemade Mulberry Lime Popsicles!
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If you’ve been making enchiladas the wrong way your whole life like me, these Chicken Enchiladas with Chili Rojo will expand your view of Mexican cuisine. The most time-consuming part is making the sauce, which is really not at all complicated. See my previous post on how to make an authentic Chili Rojo.
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Chili Rojo or Red Chili Sauce is one of the base sauces used in Mexican cuisine. This deep rich red sauce is made of dried chilies that are toasted, reconstituted, and blended with spices to a smooth consistency. It is most commonly served with enchiladas and tamales.
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Molasses Ginger Cookies are an old-fashioned yet timeless favorite. A soft chewy center with the crispy crunch of a sugar-coated exterior makes for the perfect texture. Yet it is the combination of the deep sweet molasses and the spicy bite of the ginger that makes this cookie so satisfying!
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Blueberry Torte is one of those vintage desserts that despite its simplicity is absolutely exquisite. This no-bake blueberry torte features blueberry pie filling layered between sweetened cream cheese and whipped cream over a graham cracker crust. So rich and satisfying, a small square is all you need for a refreshing dessert!
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This beef stew is crazy, melt-in-your-mouth good. And despite the long cook time, it is super simple to pull together, place in the oven and forget it. Then out of the oven comes a mouthwatering fancy and full meal for a special Sunday night dinner. Big win.
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Egg Foo Young is a dish of vegetable-stuffed egg patties served over rice with a dark gravy. It is standard fare on American Chinese menus. Egg Foo Young a compilation of many types of vegetables and meats mixed with eggs and fried, most often containing bean sprouts, mushrooms, and Napa cabbage. Egg Foo Young is simple to make at home, and a great way to use up leftover vegetables.
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