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.