Mashed Fava Beans and Mint Crostini | #WeekdaySupper

Mashed fava beans with mint on crostini for a perfect appetizer - from the Vegetable Butcher cookbook.

The Vegetable Butcher by Cara Mangini is a must-have cookbook for all of us. After playing with it for the past two weeks, I can firmly state that its flavorful recipes pull me into the kitchen and deliver on their promise. But this cookbook is much more than that. It’s a love letter to vegetables, instructing us how to welcome them into our homes, and treat them with the respect they deserve. Cara opens the book with a flourish of Butchery Basics, focused on knife care, equipment, and ...

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No-Bake Pie: Margarita Pie with a Pretzel Crust

No Bake Pie: Margarita Pie with a Pretzel Crust. Great frozen dessert to serve for Cinco de Mayo, and tuck away the leftovers into the freezer to have on hand all summer.

No-bake pie that tastes like a margarita, complete with salt from the pretzel crust! Sometimes I beg my husband to go to a Mexican restaurant just so I can slurp down (in a ladylike way) a good, blended Margarita. I've tried lots of flavors over the years - strawberry, watermelon, mango, and cranberry - but the classic lime is still my all-time favorite. So when Heather from All Roads Lead to the Kitchen blog, chose a pretzel theme this month for Progressive Eats, I knew immediately what ...

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Citrus Roasted Carrots with Ginger

Citrus Ginger Carrots

I have a new favorite condiment from Gourmet Garden. No, this is not a sponsored post. I should get that out of the way pronto with you. I'm just a huge fan. I've been using Gourmet Garden products for over a year now, and have never been disappointed. The newest line I love is their lightly dried herbs. They started showing up in my local market a few months ago, and the Lightly Dried Ginger is the first one I've been have some kitchen fun with. I used it in a chowder soup that serves up ...

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Cheese Tortellini with Herbed Ricotta and Fava Beans | #SundaySupper

Cheese Tortellini with Fava Beans and Herbed Ricotta Cheese

I'll be honest with you. Fava beans are crazy high maintenance. But that shouldn't put you off. They're eaten by the bushel in Tuscany but remain fairly unknown in other parts of world. Have you tried them yet? If you've had broad beans, one of their many aliases, then you've had some. They look similar to both edamame and lima beans, and are faintly bitter with a unique flavor. So what makes them so high maintenance? Well, first you have to rip them out of bed. They lie inside a ...

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Trofie Pasta with Creamy Poblano Sauce (Espagueti Verde)

Trofie Pasta with Creamy Poblano Sauce

Trofie pasta tossed with a creamy poblano sauce made from roasted poblanos, Mexican crema, garlic, cilantro, and queso fresco. One of the ways to be mere minutes from dinner being on the table at 6:30 pm, when you haven't given dinner a single thought until 6:00 pm, is to have sauces all ready to go in the refrigerator. An essential part of a well-planned pantry, an array of sauces you've cooked ahead over the weekend can be tossed with pasta, grains, legumes or vegetables during the week ...

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Sgroppino al Limone (an Italian Sorbetto Cocktail) | #SundaySupper

Sgroppino (Italian dessert cocktail) with lemon sorbet, Prosecco, and vodka.

One of my favorite things about travel is discovering new dishes, and bringing them into my kitchen. I'm not talking about celery root foam, or other molecular gastronomy tricks. I mean dishes well-known within a particular culture or region. Dishes with a past that can claim lineage. Food with kitchen cred. To name a few - fried empanadas filled with cheese and dusted with sugar  - popular Ecuadorian street food -- I'll be blogging about them soon! Farinata and socca, two dishes that I ...

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Moscato Zabaglione with Strawberries

Zabaglione over strawberries

Zabaglione is an Italian dessert - essentially a beautiful little stove-top custard of eggs, sugar, and wine, made frothy by whipping tons of air into it. In France, it's called sabayon, but getting back to Italy for a minute - the translation of the word is so misleading. Sbaglio means mistake, so it follows that sbaglione means big mistake (-ini means little and -one means big in Italian when added to nouns). And this luscious sauce is anything but. If you want to impress some guests, make ...

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Socca Pizza with Spinach, Tomatoes, Olives and Feta | #SundaySupper

Socca with Greek Salad

Gluten-free socca pizza made with chickpea flour and topped with a Greek salad. In celebration of the opening of My Big Fat Greek Wedding 2 this weekend, we're all about Greek food at Sunday Supper today!  Full confession, I missed the first movie, so clearly I have some homework to do before seeing the second one. All I really know about these movies is that they're about the clash of cultural traditions with modern-day, and embrace both the frustration and joy of large extended families ...

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Creamy Feta and Asparagus Casserole with Orzo

Creamy Feta and Asparagus Casserole

Creamy feta and asparagus casserole with orzo, Swiss chard, and yogurt. About 30 of us are coming together this weekend to celebrate Easter, the coming of Spring, and a few birthdays. There will be music, romantic dancing, a stellar sunset over the Lake, and a pot luck dinner we're all contributing to. The temperatures will be cold, but we'll be all tucked inside a cabin perched high above a very un-Spring-like Lake Tahoe, kept warm by good food, wine, laughter, and ...

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Zucchini Fritters with Quinoa, Potatoes and Feta Cheese

Zucchini Quinoa Fritters with Feta

My first experience cooking in a commercial kitchen was in high school, and fritters were on the menu. Well technically, they were the menu. It was a Bible Study group. We met every Thursday morning before school - and anyone who knows me in real life knows I have to be passionate about something to get up that early. Or be paid a huge pile of money. Of course, it was the former, just so you know. At the time, I was searching for something to make me feel like I belonged to something ...

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Celery Root Gratin with Horseradish Cream #SundaySupper

Celery Root Potato Gratin with Horseradish Cream and Barley

Celery root gratin layered with potatoes, sandwiched with a layer of barley pilaf, all cooked in a garlic, horseradish cream. For a great gratin, the sauce is everything. Too bland, and it defines the dish as forgettable. Full of life, and you get a dish you'll make over and over because everyone will be asking for it. This isn't your mom's gratin - it stars celery root, potatoes, and horseradish - perfect for our *roots* theme this week with Sunday Supper. And there's a layer of barley, ...

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Crunchy Kale and Apple Salad with Thai Peanut Butter Dressing

Crunchy Kale Napa Cabbage Apple and Mint Salad with Peanut Butter Dressing

Crunchy winter salad of kale, Napa cabbage, apples, and honey roasted peanuts all dressed in a fabulous Thai peanut butter dressing. This post is part of The Food Network's #ComfortFoodFeast series on their blog, FNDish........ Some salads are all about the salad, and the dressing is just along for the ride. But sometimes, the salad is all about the dressing. This is one of those. The unassuming sauce you see in the jar is a peanut butter dressing, and may look a little drab, but trust ...

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