You are browsing the archive for Sides, Salads, Soups.

Broccoli with Garlic Sauce

Broccoli Garlic

Most kids love Chinese take-out and will gladly eat broccoli. I make this for the “bid kid” in my life- my husband. He hates veggies, but he coo-coo for Asian flavors that perk up this crisp tender, nutritional packed veg!

Zucchini with Sage

Zucchini Sage

Sage is a very strong herb when used fresh, but its flavor mellows when sautéed in olive oil. The Italian call sage cooked in butter, “black butter” and serve it over pasta or meat.

Balsamic Asparagus

Balsamic Asparagus

Asparagus is the quintessential spring vegetable but is easy to find year-round. Balsamic mixed with chicken broth and cornstarch adds a sweet-and-sour flavor to this dish. Top with grilled, sliced chicken to make it a meal.

Snow Peas with Orange Zest and Garlic

Orange Snowpeas

I wrote this recipe for my good friend Phil who enjoyed it during Tammi’s wonderful Christmas dinner shared in Vermont. Anyone who has minimal cooking experience will like this recipe and even my husband, the reluctant cook, prepared it for us all. Just be sure not to overcook the snow peas.

Edamame Salad

Edamame Salad

Edamame or fresh soybeans are packed with low-fat protein and vitamins. This salad is especially good during warm weather or served alongside a flaky piece of white fish. You can find frozen edamame in the freezer isle in organic and health food stores. Visit edamame.com to learn more about the incredibly nutritional soybean.

Pineapple Salsa

Pineapple Salsa

Sweet, salty, and spicy, this pineapple salsa is a great way to dress up any plain-jane dish. If you prefer more heat in your salsa, you can add one chopped jalapeño.

Baked Tomatoes with Grapes

tomatoesgrapes

I was recently leafing through Michele Scicolone’s cookbook “The Antipasto Table”, coming across a recipe that I tried over seven years ago… and yes, it sounds like a bizarre combo.

Thanksgiving Stuffing

thanksgiving-stuffing

I grate or chop my veggies ahead of time to speed up the prep time on busy holiday mornings. You can even assemble this entire dish the night before cold and just pop it into the oven as your guests arrive.

Cranberry Sauce

cranberry-sauce

Tart and sweet cranberry sauce adds color to any holiday meal. This mess-free recipe is a cinch to make and can be made up to three days in advance. Just refrigerate in an air-tight container.

Scalloped Potatoes

scalloped-potatoes

Scalloped potatoes are one of my favorite fall and winter dishes. Just the smell of them transports me back to my Granny’s kitchen where she used to sit constantly slicing or grating something fresh for her home-cooked meals.

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