Monthly Archives: July 2011

Sauteed Zucchini with Bacon and Onions

Local zucchini is just coming into the farmer’s markets now so I’m pondering all the ways I can prepare it.  In the beginning of summer I’ll enjoy it in whole form, grilled or sautéed.  As the summer goes on I’ll … Continue reading

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Summer Tomato Salad

Here is the salad we’ve been waiting for all summer.  You just can’t make a tomato salad out of season.  Our patience has been rewarded with heirloom perfection! 1 lb. ripe heirloom tomatoes- this was done with mostly cherry tomatoes, … Continue reading

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Weighted Chicken: My new favorite method

I love to roast a whole chicken.  There is something so homey and comforting about it.  Unfortunately I have yet to master the art.  It’s undercooked, it’s overcooked, the skin isn’t crisp, the breast is dry.  I have great luck … Continue reading

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Asian Steak Salad with Ginger Dressing

Now that the days are getting warmer I am working on some lighter dishes that don’t have to be served piping hot.  The marinade gives this steak a sweet and smoky flavor and the dressing is cool and crisp.  Yes, … Continue reading

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Middle Eastern Feast

    I know Chicken Tikka is Indian not Middle Eastern, but boy does it taste good with hummus and tabouli!  For this meal we had chicken tikka thighs, hummus and grilled flatbread, tabouli (shh, it was from a mix), … Continue reading

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Ginger Molasses Cookies

I can’t call these gingersnaps because they are not crispy or crunchy.  They are soft, a bit chewy, and full of melt-in-your-mouth gingery yumminess.  Is that a word?  Makes 2 dozen 1 1/2 sticks of salted butter, softened 1 C. … Continue reading

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Butter Roasted Cod with Lemon Relish

I adapted this dish from an old Everyday Food magazine I found while cleaning my house.  The cover photo featured this unusual lemon relish, and I had to try it.  The relish is sweet, sour, and nutty.  A perfect pairing … Continue reading

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Stone Fruit Sangria

This recipe comes from my friend Carrah.  It’s the perfect crowd-pleasing cocktail for a backyard party.  Thanks Carrah!  Serves 12 2 (750-ml) bottles white Spanish wine, such as Albarino (Galacia), Viura (Rioja), Verdejo (Rueda), or Sauvignon Blanc 1/2 cup Spanish … Continue reading

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Espresso Rubbed Pork Tenderloin

A spice rub is a great way to impart big flavor into any roasted or grilled meat.  This one uses instant espresso powder and chili powder to give it some kick. 2 T. chili powder 1 T. instant espresso powder … Continue reading

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Chicken Marsala

This is one of those dishes I make regularly, and most of the time I have everything on hand to make it without going to the store.  It’s quick and easy if you get your ingredients ready to go before … Continue reading

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