Recipes

Ribollita (a fancy name for gluten free Minestrone Soup)

Ribollita (a fancy name for gluten free Minestrone Soup)

I made this soup Sunday afternoon after a very cold November Farmer's Market. Our booth was directly across from a vendor selling a beautiful array of fall vegetables.  Next to me, was my friend who sells locally distilled whiskey.  This soup features both: a healthy spread of vegetables and a splash of whiskey.  When serving, I recommend topping with freshly grated Parmigiano Reggiano, and a splash of The Furies EVOO.  For a vegan option, skip the cheese but still add the EVOO.  It was truly out of this world!  Wonderful for an afternoon of football or a light Thanksgiving lunch.   Ingredients:...

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Roasted One Pot Chicken with Kale, Sweet Potatoes and Artichoke Hearts

Roasted One Pot Chicken with Kale, Sweet Potatoes and Artichoke Hearts

An apt name for this meal is chicken roasted with my favorite things. The inspiration for this dish was both utilitarian and slightly selfish.  I needed to make dinner early to feed my teenage boys before hockey practice and what I really wanted was a vegetarian dinner.  This was the perfect compromise, and as it turns out, the boys loved it too, kale and all.  I recommend experimenting with spices, I am often more generous with spices when I cook freehand.   Ingredients: 4 boneless, skinless chicken breasts 1 shallot 2 cloves garlic 1 bunch kale, washed and chopped 2 cups cherry...

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Whipped Feta

Whipped Feta

This is a tale of one recipe with two presentations: sweet and savory, brunch or cocktail party.  Whipped feta is smooth, has a complex flavor, and is easy to put together.   I roasted a full pan of tomatoes and EVOO and saved the extra to use in other recipes.   Ingredients: 8oz feta cheese 3oz cream cheese 3T The Furies EVOO 3T water 1t honey 1/4t lemon zest, approximately half a lemon Savory:  heirloom cherry tomatoes 3T EVOO salt & pepper  To prepare: Savory: Preheat oven to 375'. Coat tomatoes in EVOO.  Roast for 20 minutes.  Let cool while making the...

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Lentil Soup

Lentil Soup

As the weather begins to get colder, I start craving soup.  Ironically, the foods I disliked most as a child, tend to be my favorites as an adult.  Lentil soup is one of my favorites!  This recipe is as healthy as it is delicious.  Lentils are high in fiber, protein and magnesium.  It is seasoned with nutritional powerhouses like turmeric, garlic, paprika and cumin. I like to use organic bone broth in lieu of stock, but vegetable broth can easily be substituted for a vegan option.  At the last minute I threw in some chicken chorizo.  Truth be told, the...

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Simple Greens with Elegant Vinaigrette

Simple Greens with Elegant Vinaigrette

I spent the afternoon visiting with my Aunt Gail today.  She has been my favorite since childhood and has taught me life lessons in and out of the kitchen.  A talented chef in her own right, a version of this salad has graced the table for countless dinner parties.  Gail always makes salad dressing from scratch and usually serves the salad course following the main.  She taught me that a salad doesn't need many ingredients to be delicious and have an elegant presentation.  Belgium endive and radicchio add color, texture and a touch of bitterness to green leaf.  The dressing...

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Peppers Baked with Fresh Tomatoes and Feta

Peppers Baked with Fresh Tomatoes and Feta

These simple roasted peppers were the run away hit of Labor Day weekend and so many people have asked for the recipe.  This one is fun to share because it is super quick and easy to make!  The farmer’s market had an abundance of long Italian peppers and ripe tomatoes.  Garlic, fresh herbs, a hint of jalapeno for heat, feta and EVOO sealed the deal.  One of the tricks to this dish is to let the tomato mixture rest a few minutes before baking the peppers.  This allows the garlic, jalapeno and EVOO to infuse the tomatoes and herbs, heightening...

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Eggplant Parmesan with Fresh Mozzarella and Tomato Basil Sauce

Eggplant Parmesan with Fresh Mozzarella and Tomato Basil Sauce

I love eggplant, but am often intimidated with cooking it.  The best eggplant parm I've ever had was made by my friend Paul.  It had a homemade spicy tomato sauce and thick slices of eggplant.  This recipe is inspired by that memory.  It also is an adaptation of a recipe presented by another friend, Alexandra, at Alexandra's Kitchen (https://alexandracooks.com/), who makes homemade breadcrumbs to top her eggplant.  My recipe is somewhat different than both of these chefs, but turned out amazingly well all the same! I will link Alexandra Cooks recipe at the end of this blog. I learned a valuable...

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Gazpacho

Gazpacho

I fell in love with gazpacho in college when my friend, Gina, came back from a semester abroad in Spain.  Many years later, another great friend, Lola, rekindled my love with her authentic Spanish recipe.  Late summer is the perfect time to make gazpacho.  Vine ripened tomatoes, cucumbers and peppers are plentiful and the heat of the summer beckons for this cold soup.  I like my gazpacho with a little bit of texture and bite.  Feel free to puree til you reach your desired consistency.   This recipe is inspired Gimme Some Oven.  I will link the recipe at the end.  I've made...

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Gemista 2.0 - Roasted Tomatoes and Zucchini Stuffed with Herbed Quinoa & Red Rice

Gemista 2.0 - Roasted Tomatoes and Zucchini Stuffed with Herbed Quinoa & Red Rice

This Gemista recipe takes my all time favorite Greek summertime meal and revamps it to next level healthy!  Quinoa and whole grain red rice are both nutritionally dense and offer a rich nutty flavor.  Red rice is packed with flavonoid antioxidants which help fight free radicals.  Both are great sources of fiber and B vitamins.  If you can't easily find red rice, red quinoa makes a good substitution.  Our garden provided the rest of the ingredients, including these beautiful yellow tomatoes!  The key to success with this recipe is to keep the stuffing mixture 'soupy'.  Excess moisture will be absorbed...

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Summer Shrimp Salad with Lemon Caper Yogurt Dressing

Summer Shrimp Salad with Lemon Caper Yogurt Dressing

Shrimp salad makes for an elegant summer luncheon.  Capers and fresh basil, blended into a lemony yogurt dressing give delicately flavored shrimp a tangy fresh dressing.  At the last minute, I decided to throw in a few blueberries and grapes.  Feel free to add any seasonal fruit to your salad.  Your salad bed is your choice too.  This time, I used arugula, often I make this salad with soft bib lettuce.  Did you know that capers are actually pickled flower buds?  The caper bush, also called a Flinders Rose, are native to the Mediterranean. Ingredients: 1lb shrimp, peeled and deveined 2 stalks...

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