When I was growing up, a true sign of summer was a cold entree for dinner.  With a mantra “It’s just too hot to turn on the oven!” my mother instilled a special magic around the idea of eating a dinner that was COLD.  Since then, I have obviously come to embrace the idea that not all foods have to be served warm, or even cooked to be honest.  (One of our favorite summer meals is a simple caprese salad – fresh mozzarella & tomatoes).   However even to this day, when I prepare an entree to be served cold, I get that slightly excited feel I would get as a child.  Summer has finally arrived when its “too hot too cook.”

Hoping to expand on my summer-time, cold entree repertoire, I was excited when I caught this recipe on an episode of The Barefoot Contessa (the food network show hosted by Ina Garten.)  A true believer in her recipes, I decided to give this one a try (I am sure you all have your cookbook authors/chefs that you swear by – Ina is one of mine.  I have never made a recipe of hers that hasn’t rocketed to the top of my “best dishes” list).  I have tweaked the recipe more to my liking: the original calls for an ungodly amount of vegetable oil, I’ve added chopped peanuts, changed to whole wheat pasta, and I played around with different vegetable combinations – I’ve even added chicken.  But no matter the final details, the basis of this recipe is rock solid.  A bright, refreshing meal, this pasta dish combines the classic Asian flavors of sesame, soy, peanut, ginger, and scallions.  Red peppers and sugar snap peas offer a fresh crunch, and add vibrant color to the salad.  All the flavors and textures work well to compliment each other – as in most Asian cuisine, this dish has balance.  There is something to interest all your tastes:  sweet from the peanuts, salty from the soy, spice from the red pepper flakes, fresh green from the ginger and scallion. (more…)

Neither my husband or I are lovers of tomato sauce.  Because of this, we rarely eat lasagna…at least the traditional form.  I came across this recipe and was terribly excited at the concept of a “white lasagna” (a lasagna that layers the noodles with a cream sauce instead of the traditional tomato).  This recipe pairs a creamy garlic sauce with spinach, broccoli, and peas for a fresh and clean twist on the Italian classic.  White lasagna is the perfect way to transition the comfort-food lasagna we crave in Winter into a fresh vegetable lasagna for Spring. (more…)

Chicken Pomodoro Paninis

Ravioli with Chicken and Basil

Santa Fe Chicken Pizza

Chicken Salad with Grapes & Almonds

So we’ve talked about how to roast a chicken, now, what to do with all those leftovers?  Cooking for two, I find myself with almost a full chicken left after our first meal.  So as not to be wasteful (with food or money) I make sure I use up all the chicken meat before it goes bad, even if it means having chicken for dinner for the rest of the week.  With a little creativity you can create 4 meals (give yourself a break and cook a steak on Wednesday) with the same cooked chicken and never get bored.  Each of these recipes offer a different flavor profile, and are quick, easy recipes that are very manageable for weeknight meals. (more…)

As the leaves begin to turn and the air gets crisp, my taste buds start to crave certain flavors.  And what flavor epitomizes fall more than pumpkin?  Now I know you are thinking, “pumpkin?” isn’t the title of this post butternut squash?  Oddly enough butternut tastes very much like pumpkin.  In fact, many “pumpkin” flavored dishes use butternut squash because it tastes more like pumpkin than pumpkin does.  (And here’s a good tip: If you need to entice picky eaters who are more familiar with pumpkin, go ahead and change your recipe names– it will be our little secret).

A very versatile vegetable, (although technically a fruit because it bears the seeds of its plant) butternut squash is plentiful and affordable this time of year.  Considered a winter squash (a differentiation given depending on when the squash is harvested) butternut was originally cultivated in America by the Native Americans.  If you have never attempted to cook your own squash, take a deep breath and throw that long tubular thing in your cart.  With only a thick skin between you and a soft, nutty, sweet flesh, you have no excuse not to give it a try. (more…)