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tempting flavors

12/28/2022

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​The year ended on a flavorful note. A neighbor shared some Ruby Red grapefruits he received as a gift. While you can eat the grapefruits as is, my husband found an interesting recipe in the December 2022/January 2023 issue of “Garden and Gun Magazine” for Easy Winter Grapefruit Salad. It’s from Chef Aaron Bludorn of Houston, Texas of the restaurant Bludorn. For the recipe you’ll need one fennel bulb, sea salt, olive oil, one lemon, 2 grapefruits, capers, oil-cured black olives, fresh parsley, mint leaves, fennel pollen and bottarga.
 
Unfortunately, I was unable to located the fennel pollen or bottarga. The recipe suggested substituting ground fennel seed in place. I also left the mint out as a taste preference. Overall, the salad was quite easy to prepare. The grapefruit needs to be peeled and segmented. I recommend a sharp knife for this task. 

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easy meal for a hot day

8/20/2022

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Recently, I came across a tasty sounding recipe that was in The New York Times newspaper. The recipe, Grilled Chicken with Tomatoes and Corn, is from Ali Slagle. If you enjoy Jersey tomatoes, this recipe utilizes them along with fresh corn, boneless chicken thighs, extra-virgin olive oil, chili powder, kosher salt, red onion and fresh oregano leaves. The recipe comes together in 30 minutes.
 
This recipe calls for uncooked corn kernels. After reading other readers comments, I decided to blanch my corn for a mere minute. I also used boneless, skinless, chicken breasts in lieu of thighs and seasoned them about an hour ahead of cooking. One suggestion from the comments I decided to follow was to do a quick pickle of the sliced red onions. ​


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one pan steak salad

8/5/2022

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​I enjoy preparing recipes that appear in Southern Living Magazine. The recipes are well tested, a diverse offering and turn out well when I prepared. One such recipe that I tore from their magazine appeared in the May 2021 issue, Seared Steak-and-Field Pea Salad. This is a wonderful one pan meal. I was unsure as to what field peas were, but discovered it could be a bean. Field peas include speckled butter beans, crowders, pink-eyed peas, butter beans and lady cream peas. This clarifies what I was seeing in the image from the magazine.


For this recipe you’ll need brown sugar, white balsamic or white wine vinegar, olive oil, flank steak, field peas, kosher salt, fresh corn, orange and red bell peppers, black pepper, fresh chives and flaky sea salt. Although this recipe calls for flank steak, I thought I would try flat iron steak which was on sale last week at my local ShopRite.


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weekend roundup

7/17/2022

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As you may recall, I have a wide variety of herbs in my yard this summer. My husband purchased four lemon scented herbs i.e., lemon grass, lemon thyme, lemon verbena and lemon balm. In the April 2022 issue of Charleston Magazine, they published an article called, “A Tasty Trio, Container Gardens.” Garden editor Joan McDonald had some wonderful ideas on how to use the herbs and some recipes. One recipe that caught my husband’s eye was Spring Citrus Salad Dressing made with a combination of the aforementioned herbs.
 
For the salad dressing you’ll need olive oil, white wine vinegar, fresh herbs (lemon balm, lemon thyme, lemon verbena and lemon grass (with leaves removed from any woody stems), fresh garlic, honey, Dijon mustard, shallots, salt and pepper to taste. What a flavorful dressing. The combination of ingredients made for a lovely creamy dressing, courtesy of the Dijon mustard that created an emulsion. The dressing was bright and had a light citrus taste, refreshing for a summer salad.

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not the ordinary

7/1/2022

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​Last week at the Asbury Fresh farmers market, I picked up a bunch of golden beets from Rolling Hills Farm. I did a web search and found an interesting recipe, Moroccan Cold Beet Salad with Vinaigrette. The recipe was found on the “The Spruce Eats” website and is by Christine Benlafguih.  For the recipe you’ll need, red beet roots, fresh parsley, fresh lemon juice, vegetable oil, salt, fresh ground pepper, and red onion. Although the recipe calls for red beets, it works perfectly with golden.
 
The vinaigrette was delightful, it was light and refreshing. Using lemon juice in lieu of vinegar was a wonderful change. Also, the substitution of yellow onion, didn’t alter the taste. I also added slivered almonds for a bit of crunch.

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healthy dinner for two

2/28/2022

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​For Valentine’s Day I prepared a heart healthy meal for my husband and I. From the January 2022 issue of “Charleston Magazine,” there was a delicious recipe for Warm Lentil, Roasted Carrot & Herb Salad from chef Cynthia Groseclose. Ms. Groseclose is a plant-based chef and owner of Plant Pâstissiére in Charleston, SC.


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retirement dinner

1/31/2022

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Our neighbor, Jeff, just retired and my husband wanted to have he and his wife over for dinner. This couple has been our neighbor for more than 30 years. What was on the menu you ask? For hors d’oeuvres I made my late cousin’s stuffed mushrooms, crab spread from Mr. Shrimp (Belmar) and Alexian’s Pâté’s Wild Forest Mushroom Pâté served with cornichons. A Stilton and Pear salad was our first course. For dinner,  Dijon and Cognac Beef Stew, a recipe from the New York Times, served atop garlic mashed potatoes along with popovers. Dessert was the Financiers that I recently blogged about.

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eat your vegetables

9/15/2021

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I purchased a spaghetti squash and couldn’t decide if I should prepare a recipe I’ve already made or find something new. As a food blogger, I’m always looking for new recipes to share with my readers. My internet research led me to the Food Network and their recipe for Sausage and White Bean-Stuffed Spaghetti Squash.
 
For this recipe you’ll need a large spaghetti squash, kosher salt, olive oil, Italian sausage, cherry tomatoes, fresh thyme, red pepper flakes, garlic, dry white wine, heavy cream, 15.5 can of white beans, 5-ounce package of baby spinach and Parmesan cheese.​

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csa week 2

5/30/2021

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On Sunday afternoons, Dreyers Farms, Cranford, sends out an email with the upcoming week’s CSA box contents. Before I receive my share, I begin researching new recipes. My share of the box last week was rhubarb, lettuce, radishes, broccoli rabe and escarole. I also had some golden beets left from week 1.
 
With this week’s produce, including my golden beets, I found a recipe for Beets, Rhubarb and Orange Salad on epicurious.com. For the recipe you’ll also need extra-virgin olive oil, kosher salt, water, sugar, shallot, honey and feta cheese. 

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it's spring; asparagus season

4/13/2021

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​I hosted my son and daughter-in-law for Easter dinner. My menu was Boston lettuce with pears and bleu cheese, Manicotti with tomato sauce and meatballs, Wellshire Farms Spiral Ham with applesauce, Simple Chile & Honey Asparagus, Sweet Potatoes with Bourbon and Brown Sugar, Spanish Almond Cake with whipped cream and strawberries. The asparagus was from a recipe my husband found in the magazine Garden and Gun. The recipe was quite tasty and not too spicy.

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    meet donna

    A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. 

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