26 Monday Jul 2021
Posted in healthy choices, love to cook, pasta, seafood
15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta needs to be on your dinner rotation this summer.
If you’re like us, you shop the Farmers Markets over the weekend. With good intentions you buy a beautiful assortment of fresh summer veggies. By mid-week you’ve still got a bin full begging for their time to shine.
Enter this 15 minute shrimp & veggie pasta recipe and you’re now well on your way to hero status!
Continue reading »26 Thursday Jul 2012
Posted in appetizers, gluten free, love to cook, low-carb, salads, vegetarian
Fresh local grown tomatoes inspire me. And they are so flavorful and delicious right now. The farmers’ market is bursting with gorgeous varieties and the growers are quick to share what makes theirs uniquely different. Alas, I must try them all. Parmesan Crisps with Summer Tomatoes make a wonderful appetizer or serve them in place of a salad.
Continue reading »04 Wednesday Jul 2012
Posted in breakfast & brunch, gluten free, love to cook, vegetarian
Skillet Veggie & Herb Hash with Fried Egg.
It’s a beautiful July 4th morning. After a week of sweltering heat there’s actually a breeze across my back porch. I’m so excited to make my first skillet dish. I scored finding two of these 5″ cast iron skillets at a thrift store (I think I actually smiled out loud at the sight of them).
For the hash ~ I lightly browned in butter red & white onion, cubed butternut squash and baby potatoes. Then I added 1/2″ water, covered them and simmered on low until they were just tender and the water had evaporated. I added a little more butter with fresh lemony thyme & sage leaves, sea salt & cracked pepper and continued cooking until the veggies began to caramelize and were tender. Topped with a fried egg.
Once again, the fresh herbs brought this dish to life. My new skillet was happy, happy!!