Cremini mushrooms (also called ‘Baby Portobellos’) join Italian sausage in this hot and bubbly pasta.
An intriguing combination of quinoa, arugula, dried cranberries, avocado, and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.
In this tart and tangy relish, cranberries and a whole orange are chopped in a blender or grinder and macerated in liqueur for several hours. Serve with turkey.
I’ve had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.
Tender asparagus is adorned with melted Parmesan cheese and served with balsamic vinegar!
This monkey bread uses chopped apple to add a unique spin on the family favorite.
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as ‘en papillote’. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.
Reminiscent of pumpkin, sweet potatoes have a more delicate taste. This spicy, sweet loaf is well packed with raisins and pecans.
This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers’ market. Green onions or chives may be substituted for the shallot if you prefer.
Garlicky mayonnaise with basil and lemon juice makes a zippy topping for salmon burgers. Serve them with your favorite burger toppings.