Asparagus and Lemon Risotto with Arugula

Recipe from Veggie Belly

The lemon and arugula really make this dish. The recipe also has some great risotto-making tips.

Cumin Seed Roasted Cauliflower with Yogurt, Mint and Pomegranate

Recipe from Smitten Kitchen

This is so delicious – and I did not even have the mint and pomegranate! The combination of roasted cumin, yogurt and feta make this...well, let's just say, I ate the entire dish myself! Yikes. 

Roast Chicken with Basil, Scallions, Lemon Butter & Potatoes

Recipe from Mindy Fox

An amazing recipe from A Bird in the Oven & Then Some. A paste of butter, basil, scallions and lemon zest placed under the chicken skin, then roasted with potatoes and lemon - pure heaven.  It's my new favorite roast chicken recipe! 

The Ultimate Mac & Mornay

Recipe from The Kitchn

One more for the mac & cheese file.  Highlight: this one uses a combination of Parmesan and Raclette–a Swiss wonder-cheese (available at Trader Joes).

Raclette is also amazing:

 on toast with arugula and a poached egg––or best ever––served Swiss style, using a Raclette Grill.

Orecchiette with Greens, Mozzarella and Chickpeas

Recipe from Food & Wine

The chickpeas are deliciously unexpected. I recommend adding extra––extra mozzarella too! 

Three-Grain Pilaf with Almonds and Shiitake Mushrooms

Recipe adapted from Union Square Cookbook

1/4 c. wheat berries

1 T. butter

1/4 c. wild rice

1-1/2 c. water

1/4 c. white wine

1 bay leaf

1/8 tsp. kosher salt

Fresh ground pepper

1/4 c. basmati rice

1 c. shiitake mushrooms

1/3 c. coarsely chopped almonds

4 scallions, thinly sliced

1. Soak wheat berries in water for 1-2 hours. * 

2. Melt half the butter in a 2-quart saucepan over medium heat. Add wild rice and wheat berries; stir well to coat grains. Add the water, white wine, bay leaf, salt and pepper. Bring to a boil. Cover, lower heat, and gently simmer for 30 minutes. 

3. Stir in basmati rice and return to a simmer. Continue cooking, covered, without further stirring, for 20 more minutes. Remove from heat and allow to finish steaming, covered, while you prepare mushrooms and almonds.

4. Heat the remaining butter in a large skillet over high heat and saute the shiitake mushrooms until softened, 3-4 minutes. Toss in almonds and cook 3-4 minutes. Stir in scallions and cooked grains. (You can prepare this mixture ahead of time.)

Serves 4

* I have skipped this step if I did not have time and it was fine. 

Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

Recipe from Epicurious

Best. Tart. Ever. 

Israeli Couscous and Tomato Salad with Arugula Pesto

Recipe from Food and Wine

Great salad that gets even better as a leftover. The arugula pesto is delicious. Note: Since pine nuts seem to be the price of gold these days, we used walnuts as a substitute.

Blueberry Crisp

Recipe from Martha Stewart

Great summer dessert. We used both oats and nuts (walnuts). Delicious with vanilla ice cream––even better, serve leftovers for breakfast with Greek yogurt. 

Lemon Treats

Recipe via Whole Foods Market

Lemon, walnuts, sesame seeds, coconut and dates, blended in the food processor, rolled and chilled. Super easy, super delicious. Thanks Pam for bringing these in the office today.

Apricot-Coconut Macaroons

Adapted from Wolfgang Puck's Adventures in the Kitchen

1-1/2 cups packed dried apricots, each cut into 4 pieces

1/2 cup water

3/4 cups + 1 tablespoon sugar

4-1/2 cups unsweetened shredded coconut

3 egg whites

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (or a Silpat).

In a saucepan, combine apricots, water and 1 tablespoon sugar. On medium heat, poach apricots until about 1 tablespoon of water remains. Cool slightly and transfer to food processor fitted with steel blade.

Add the remaining 3/4 cup sugar, egg whites and 1/2 cup coconut and process until the apricots are pureed. Transfer to a bowl and add remaining 4 cups of coconut. Mix until combined. The mixture should hold together when pinched. 

Using your hands, form and pinch together macaroons, each about 2 ounces. Arrange on the baking sheet and bake until the tops are well browned, 15-20 minutes. 

They are amazing!

Bruce Paltrow's World Famous Pancakes

Recipe from Goop

Buttermilk and eggs make these pancakes light and crepe-like. Blueberries make a nice addition too. The batter will keep in the fridge for a couple of days.

Lemon and Toasted-Coconut Meringue Pie

Recipe from Bon Appetite

Great twist on a lemon meringue pie. Notes: In the filling, I used a little less sugar to make it more tart and only one stick of butter. (Couldn't bring myself to add another half stick!). 

Marinated Roasted Peppers with Capers and Mozzarella

Recipe from Smitten Kitchen

Be sure to use fresh mozzarella and lots of it!  

Black Quinoa with Grilled Vegetables, Basil & Feta

Recipe from Healthy Green Kitchen

This is on my list of recipes to make. Probably delicious hot or cold. You could even oven roast the veggies if you did not feel like grilling. If you make this before I do, please post your comments. 

The Best Peanut Butter Cookies

Adapted from Second Helpings from Union Square Cafe

6 tablespoons butter, softened
1/2 c. corn oil
1/3 c. smooth peanut butter
1/2 c. dark brown sugar, packed
1 egg
2 tsp. vanilla
1 3/4 c. flour
1 c. powdered sugar
1/4 tsp. salt
1 tsp. baking soda
1 c. dry roasted unsalted peanuts, coarsely chopped


1. Preheat oven to 350 degrees. 
2. Mix oil, butter, peanut butter and brown sugar on medium speed for 2-3 minutes. Add egg and vanilla. Increase speed and beat for another 2-3 minutes. Set aside.
3. Sift together flour, powdered sugar, salt and baking soda. Add this dry mix and peanuts to the mixing bowl all at once. Incorporate on low speed for about 20 seconds. Finish blending by hand to make sure peanuts are evenly distributed.
4. Using a measuring tablespoon, dipped in water to prevent sticking, scoop out batter to form mounds on a prepared cookie sheet––that is either lightly buttered or lined with parchment or a silpat. With moistened fingers, flatten each mound to a 2 inch disk.
5. Bake cookies 15-20 minutes until deep golden brown. Let cool until crisp.

Asian Cabbage Rolls with Spicy Pork

Recipe from The Kitchn

A new twist on traditional eastern European cabbage rolls. Crunchy cabbage mixed with ground pork, ginger, sesame, shitake mushrooms and sriracha make for a delicious meal in a roll. Note: They did take a bit longer to make than I had hoped (best to make on the weekend, rather than after work!). The recipe does say they can be made 24 hours ahead and even frozen

Cherry Tomato Pizza Margherita

Recipe from Bon Apétit

We make a lot of pizzas on the grill and this one is especially good. The recipe calls for a tube of refrigerated pizza dough, instead make your own using our favorite pizza dough recipe from the Food Network. 

Panna Cotta with Strawberries and Balsamic Vinegar

Recipe from Bon Appetit

Panna Cotta has always been one of my favorite desserts, but I have never attempted it. When I saw this Mario Batali recipe made with cream and yogurt, and finished with a mixture of strawberries, balsamic vinegar and black pepper, I thought this would be the perfect recipe to try. It is simply superb.

Lime and Cilantro Quinoa Salad

Recipe from In Words and Pictures

This salad tastes like summer. The flavors are so fresh and delicious. We did saute fresh corn, cut off the cob, but that was the only change to the recipe. We also served it at room temperature, but this salad would be very good chilled. 

Vegetable Enchiladas

Recipe from Crepes of Wrath

The recipe is originally from Martha Stewart.  I used canned corn and frozen spinach, as the recipe called for––it was delicious. Next time I may try fresh. The only alteration I made was my standard: when it calls for cheese, always add more! 

Apple Muesli from Shelby of Bone, Mugs & Harmony

Recipe from The Kitchn

The new breakfast of choice for the Davis family. It's healthfully delicious! We topped it with plain yogurt, chopped almonds, strawberries, blueberries and a drizzle of honey. Recipe note: We only added fresh fruit as a garnish not into the food processor. 

Simplest Homemade Spaetzle

Recipe from Smitten Kitchen

OMG! First buy yourself a Spaetzle Maker, then make this recipe. It is beyond delicious. The recipe was originally from the Balthazar Cookbook so how could you go wrong. 

Tuscan Style Veal Chop

Recipe from Food and Wine

Arguably the best preparation of a difficult dish. Veal chops can often be dry. This method of using olive oil and herbs, generously, makes it moist and flavorful. Consider lightly sauteing the herbs and garlic before applying to the chops. 

Butternut Squash Risotto

Recipe from Woman's Day

Easy to make and delicious! In addition to the romano, be sure to add at a healthy tablespoon of butter to finish. In my opinion, that is how all risotto should be finished. 

Quesadillas

Recipe from 101 Cookbooks

This recipe looks quick and healthy. I love her method of cooking the tortilla on top of the egg––that opens up lots of other possibilities. If you are not familiar with 101 Cookbooks, it's a wonderful site that focuses on natural whole foods and ingredients. 

Roasted Olives and Clementines with Rosemary and Chiles

Recipe from Bon Appetit

A beautiful and delicious way to serve olives as an appetizer.

Tuscan Bean Soup

Recipe from Saveur

Since winter is refusing to leave this year, this is on my list of dishes to make this week. Love the fact that the broth is made from pureed beans and veges, and the soup is finished with a drizzle of olive oil. 

Zucchini Ricotta Frittata

Recipe from Simply Recipes

I love eggs and could eat them any time of day. 

This recipe is one more reason they are good for more than breakfast. 

Salted Peanut Butter Chocolate Chunk Cookies

Recipe from Pictures & Pancakes

Okay, I have to get off of this sweet kick, but this one looked too irresistible!

Tiny Poppy Seed 'Tachen

Recipe from Smitten Kitchen

Polish Poppy Seed Bread has always been a family favorite. This is a cookie version of that bread and is simply delicious. Couple of changes to the filling: Instead of raisins, we added ground (in the food processor) pecans and omitted the orange zest. We served the cookies with home-made rum raisin ice cream (thanks to Patti!). 

Umbrian Lentil Stew with Olive Oil Fried Eggs

Recipe from Food and Wine

A fried egg with its rich yolk adds a wonderful richness to any dish. This one is especially good!

Ground Peanut Brittle

Recipe from Eat, Make, Read

Okay, this just looks amazing!

Ricotta Gnocchi with Corn and Chanterelles

Recipe from Caviar and Codfish

This recipe is (slightly) adapted from Suzanne Goin's book, Sunday Suppers at Lucques, one of my most favorite cookbooks and most favorite restaurants. I have made this recipe several times to rave reviews. The gnocchi is light and fluffy and fool-proof. Use dried chanterelles if you can't find fresh. 

Quick & Tasty Marinara Sauce

Recipe from Plum Tart

Everyone needs to have a good recipe for simple tomato sauce. Possible additions: 1/4 tsp. red pepper flakes when you're sauteing the garlic––and/or anchovies!

Creamy Carrot Soup with Scallions and Poppy Seeds

Recipe from Food and Wine

What makes this soup so good––and unique––is the garnish of sauteed scallions and poppy seeds. It's a great first course that can be made ahead, with garnish done just before serving.

Soft Pretzels

Recipe from The Kitchen Sink

 It's a fool-proof, delicious recipe, but does take a bit of time to make. Note: The recipe calls for pretzel salt or kosher salt.  I used kosher and most of it dissolved. Pretzel salt would have been better.

Salted Brown Butter Crispy Treats

Recipe from Smitten Kitchen

How delicious does this look? A great spin on a classic recipe (or as a friend of ours said, "food porn").

Whole Lemon Tart

Recipe from Smitten Kitchen

This recipe is adapted from a French pastry shop and is entirely made in the food processor using simple ingredients. The filling, which takes only minutes to make, is literally a whole lemon –– skin and all ( no seeds)!  Note: Next time I would reduce the sugar in the filling by a quarter cup.

Bouillabaisse, Simplified

Recipe from Epicurious

This recipe is simple, easy to prepare, and every bit as delicious as more complicated versions. Bottled clam juice works well for the stock. Crusty bread is essential.

White Cheese Pizza with Ramps

Recipe from The Kitchen Sink Recipes

This is on our list of pizzas to make. 
The recipe suggests using scallions if you can't find ramps. 

Halibut Veracruz

Recipe from Guy Fieri

This is one of my favorite dishes to make at home. It is simple and full of flavor. Best part: It makes even the most novice cook look like a pro! 

White Bean with Onion Confit

Recipe from Food and Wine

A quick dish to prepare using canned beans. The flavor is delicious; caramelized onion, fresh rosemary and a kick of red pepper. Make at least a full portion––you'll want leftovers! Tip: Use chicken or vegetable broth instead of water. 

If we made our dream risotto, this is what it would look like. 

The Best Granola. Ever. 

Recipe from Chow


This is a staple in our house. Great with milk - or even better - with plain yogurt, honey and fresh fruit, such a blueberries.  

Chicken with Olives and Pine Nuts

Recipe from Lidia's Italy

Grown Up Mac n' Cheese

Recipe from Culturistas

Spinach Sweet Pea Soup with Mint Creme

Recipe from Culturistas

Parmesan Broth with Swiss Chard and White Beans

Recipe from The Wall Street Journal