Deviled Eggs

Deviled eggs may seem like a lot of work, and they can be, but only if you have to fight to get the shells off of the eggs once boiled. The rest is a snap and makes for a quick side dish to bring to a summer picnic or add some protein to a vegetable plate.

If you don't have a deviled-egg tray or carrier, just cut your eggs horizontally and use your egg carton as the carrier. For that reason, this recipe makes 12, but you'll want to multiply it if serving a group. No one can eat just one deviled egg!

6 eggs

1 T. baking soda

2 T. mayonnaise

1 t. yellow mustard

1 t. white vinegar

1 T. sweet pickle relish

1/4 t. salt

Hard boil your eggs using these tips will not only help ensure a perfectly-cooked yolk, but will also make them easy to peel. Otherwise you could end up with eggs that look like they were peeled by Edward Scissorhands.

• Place eggs in saucepan before adding water to reduce the chance of them cracking. 
• Fill cool or lukewarm water 2 inches above eggs and add baking soda to the water. The baking soda will help the shell separate from the membrane more easily.
• Bring water to a boil over high heat. As soon as water boils, place a lid on the pot and let sit off the heat for 13 minutes.
• Pour water off eggs and transfer eggs to a bowl of ice water to stop the cooking process. it doesn't matter if the eggs get cracked at this point.
• Once eggs are cool, remove from water and begin cracking and peeling them at the wide end. This is most likely where the air pocket is, which will decrease your chances of marring the egg white.
• Use the fleshy part of your thumb (not your fingernail) to gently peel sections of the shell back from the cooked egg. Be careful when you get to the pointed end of the egg. It's easy to inadvertently remove the whole top of the egg when that's the last section you get to.
• After removing all the shell, rinse the egg under cool water to remove any remaining flecks of shell or membrane.

Slice eggs in half and gently pop the yolks out into a bowl, or use a small spoon or spatula if you prefer. 

Mix mayo, mustard, vinegar, relish and salt into egg yolks and stir until creamy. Taste and adjust if needed.

Spoon 1 T. of yolk filling back into egg whites. Keep refrigerated until ready to serve.

Vegetable Lasagna Rolls

Let's be honest... Making homemade lasagna isn't something you just whip up. I have found this recipe slightly easier to assemble than the traditional layer version, but it takes half the time to bake. I also like that it is how much easier to serve because you have preset servings before the lasagna even bakes. The sauteed squash is so meaty that you won't miss the ground beef or sausage, but you could easily substitute slices of Italian sausage for the squash, or alternate between the two.

4 medium zucchini or yellow squash

cooking spray

salt to taste
1 30 oz. carton ricotta cheese

1 egg

2 cup shredded mozzarella cheese (separated)

1/2 t. salt
1/3 cup chopped fresh basil

Homemade pasta noodles or 1 lb. box of lasagna noodles
4 cups Roasted Tomato Sauce or other homemade or store-bought marinara

1/2 cup shredded Parmesan cheese

Heat a large skillet over medium heat, coated in cooking spray or a light layer of oil. Add enough squash to cover the bottom of the pan and season it with a few pinches of salt.You may have to cook a few batches depending on how big your saute pan is. Toss to cook squash on both sides just until tender and lightly browned. You don't want it to be translucent or it will be mushy and not hold up in the lasagna.

Mix ricotta with egg, 1 cup mozzarella cheese, salt and basil. Set aside.

Heat a large pot of salted water of high heat to cook lasagna noodles. I recommend cooking your noodles even if you make fresh pasta.

Preheat oven to 375 degrees.

Heat tomato sauce over medium heat just to warm through. If your sauce is runny, bring it to a boil then reduce to a simmer and cook it down until it thickens. Spread a thin layer of sauce in a 9" x 13" baking dish.

Make your rolls by laying your cooked lasagna noodles flat. Spread about 1/3 cup of ricotta mixture on the noodle, leaving an inch of space on each end and a 1/2 inch on each side. Top the ricotta with your cooked squash and roll the noodle. Place the roll seam-side down in your baking dish. Repeat until you're out of noodles, cheese and squash. You may need to use a second baking dish.

Top your rolls with the tomato sauce, being sure no noodle surface goes uncovered. Top with remaining cup of mozzarella cheese.

Cover and bake for 30 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese before serving.

No-Mayo Coleslaw

You don't need mayonnaise or even oil to make a delicious coleslaw. I had been making a slaw dressing with just oil, vinegar and sugar when my husband's aunt introduced me to her mama's recipe that didn't have any fat in it at all. I was skeptical, but it really is very good! Both dressings are included below. Cabbage is really the only vegetable you need for coleslaw, but I like to add carrots and sometimes onion, too. 

3 cups shredded cabbage

1 carrot, shredded (optional)

1/4 cup onion, chopped (optional)

Shred or chop cabbage as finely as you like it.

Add carrot and onion.

Mix up one of the below dressings and toss all ingredients.

Dressing 1

2 T. apple cider vinegar

1 T. vegetable oil

1 T. sugar

salt and pepper

Dressing 2

2 T. apple cider vinegar

2 T. water

2 T. sugar

salt and pepper

Refrigerate 30 minutes prior to serving. 

Homemade Pasta

Two simple ingredients elevate a bowl of pasta from great to gourmet: eggs and flour. It's definitely not as easy as opening a box, but if you have the time (and lots of eggs, like I do), you'll experience pasta in a whole new way.

There are a few things that will make the process easier and the end-result better.

Kitchen scale

Stand mixer with pasta-making attachment OR

Manual pasta roller

9 oz. flour (abut 1 1/2 cups), plus more for kneading

6 oz. eggs (about 3)

Place mixing bowl on a kitchen scale and measure eggs. In a separate bowl, measure flour. 

Using dough hook of an electric mixer, mix eggs on low until yolks break. Gradually add flour, scraping the sides of the bowl to push flour into egg mixture. Add more flour if needed to get the dough to begin to form a ball (some will still stick to the sides of the bowl).

If you don't have a mixer, or prefer to do it old school, measure your flour into the mixing bowl. Make a well in the center of the flour and crack eggs in one at a time, incorporating egg into the flour in between each addition.

Turn out your dough onto a floured dough mat or clean counter top. Knead the dough, adding more flour until the dough no longer sticks to your hands. Knead until dough ball is firm and smooth (about 8 to 10 minutes). Cover completely in plastic wrap and refrigerate for 10 minutes up to 12 hours. 

Prepare your mixer with the pasta roller attachment or set up your manual pasta roller. Also prepare a baking sheet with two sheets of wax or parchment paper cut to the same size as the baking sheet.

Alternately, you can roll sheets of pasta out with a rolling pin. 

Divide dough into 8 sections, working with one section at a time and keeping the others covered in the plastic wrap.

With each section, stretch the dough into a small rectangular shape (about 1/4 inch thick) and run it through the pasta roller at the thickest setting two times. Adjust to the next thinnest setting, running it through at least twice. Dust the dough with extra flour. At this point the dough should be long enough for you to overlap the ends and use the roller to connect them into a continuous loop. This will make it quicker to continue rolling the dough out thinner.

Continue running dough through the roller a few rotations each time you go to a thinner setting until you've decreased about 5 settings and your loop hangs at least a foot from the roller.

Cut pasta loop and run remaining dough through the roller. Place back on your dough mat and cut it in half, giving you two sheets of raw pasta that are approximately 12 inches long.

Dust both sides of the pasta with flour and place on your parchment-lined baking sheet, overlapping the noodles. Cover with the other piece of parchment paper while you roll out your next section of dough.

Once you have your pasta sheets, you can use them as lasagna noodles or cut them into other shapes. If you have a stand mixer with multiple pasta attachments, you can run them through a spaghetti or linguine attachment. Or, you can use a biscuit cutter or knife to cut pasta into circles or squares for ravioli.

To cook, heat a large pot of salted water. Boil noodles for 3 minutes. Drain and use in your favorite pasta dish.

Guacamole

What goes better with margaritas than some guac and chips? If you've ever ordered guacamole at a restaurant that makes it at your table, you already know the basics. There are two reasons why they prepare it that way. First, avocados start to turn brown the longer they are exposed to air, so it really is best as fresh as possible. Also, by preparing it at the table, they can add whatever you like to it! Here's a basic recipe and some suggestions for how to spice it up.

I recommend 1 avocado for 2 people to have as a snack with chips or an accoutrement with dinner. So double this recipe as needed for your crowd, but don't make more than you think you'll need as it doesn't keep well.

1 ripe avocado (flesh gives a little when squeezed, but not firm or soft)

1 T. freshly-squeezed lime juice (1/2 a lime)

1 garlic clove, minced

1/2 t. coarse salt

Cut avocado in half and plunge the knife blade into the pit and twist to release the pit from the flesh. Scoop out the flesh into a bowl and add lime juice, garlic and salt.

Mash the avocado with a fork and mix all ingredients together. Taste and add more salt, garlic or lime juice as desired.

Add any of the following herbs and veggies for some extra spice and pazazz.

• Chopped fresh cilantro
• Chopped red onion
• Chopped jalapeño peppers
• Diced tomatoes
• Chopped chives

Mix these into the guacamole or just use them to garnish the top and let them get mixed in as people scoop with their chips.

Fresh Margaritas on the Rocks

The key to a great margarita is fresh lemon and lime juice (and a good-tasting tequila, of course). The store-bought sour or margarita mixes just can't compare. This recipe serves six because it's an effort to freshly-squeeze the citrus, so you might as well make a big batch while you're still sober!

1/4 cup sugar

1/4 cup water

1/2 cup freshly-squeezed lemon juice

1/2 cup freshly-squeezed lime juice

1 1/2 cups tequila

1/2 cup orange liqueur

ice

Kosher salt

Make simple syrup by combining sugar and water in a small saucepan over medium-low heat and allowing the sugar to dissolve in the water. Once dissolved, remove from heat and set aside.

In a shaker filled half full with ice, combine all ingredients with half of the simple syrup. Shake and taste. Adjust the flavors adding more syrup or booze as needed. 

Rub the rim of four margarita glasses with a piece of lemon or lime wedge that you already juiced and dip the rim into kosher salt to line the glass (optional).

Pour margaritas and ice into prepared glasses and serve.

Broccoli Stir-Fry with Peanut Sauce

This recipe is a perfect example of how simple, satisfying and delicious an all-veggie meal can be. Stir-fried broccoli, red peppers and garlic get tossed in a peanut sauce and served over rice.

1 cup dried rice, rinsed

1/3 c. peanut butter

1 T. brown sugar

2 T. soy sauce, divided

1 T. rice wine vinegar

2 T. coconut, peanut or other oil with a high smoke point

1 lb. broccoli florets

1 large red bell pepper, cubed

2 cloves garlic, minced

1/4 c. chopped peanuts

Red pepper flakes or hot chili sauce, to taste

Cook rice according to package instructions.

Make peanut sauce by combining peanut butter, brown sugar, 1 T. soy sauce, rice wine vinegar and 1/4 cup water. Set aside.

Heat oil over medium-high heat in a wok or large skillet. Add broccoli and stir continuously for 3 to 5 minutes or until the broccoli begins to turn bright green.

Add remaining 1 T. soy sauce and 1/4 cup water to the wok along with red pepper and garlic. Bring to a boil and stir fry all veggies until lightly steamed and liquid has evaporated some. 

Remove from heat and stir in peanut sauce. Divide rice and veggies among four plates and top each with 1 T. chopped peanuts. Serve with hot pepper flakes or hot chili sauce, such as Sriracha.

Spinach Soufflé

What comes to mind when I think of soufflés are times I've been to a French restaurant and they tell you if you want the souffle for dessert, you'll have to allow 30 minutes for it to be prepared. So I've always been a little intimidated to make them. But after I made Light Strawberry Soufflés a few weeks ago and saw how easy they were, I decided to try to tackle a savory variation. Believe it or not, it's so easy that this is going to be my substitute for quiche when I don't have the luxury of time to whip up a crust.

2 cups chopped spinach or Swiss chard

3 T. butter

3 T. flour

1 cup milk

1/2 cup shredded sharp cheddar cheese

2 T. minced onion

1 t. salt

4 eggs, separated

Preheat oven to 375 degrees. 

Sauté spinach in a lightly-greased non-stick pan over medium heat until wilted, seasoning it with a few pinches of salt. If there's any liquid left in the pan or the spinach, press it out through a mesh strainer. Set aside.

Heat milk in a small saucepan over low heat to warm it through but not bring it to a boil. 

Melt butter in a medium saucepan over medium heat. When melted, whisk in flour, removing any lumps, until it forms a paste. Gradually add warm milk, stirring constantly, until it forms a smooth, thick roux. 

Reduce heat to low and stir in cheese, onion, spinach and salt to the roux. Allow cheese to melt while you prepare your eggs.

Whisk egg yolks by hand in a large bowl. In a separate bowl, beat egg whites just until stiff peaks form.

Slowly mix your roux to the beaten egg yolks. Once incorporated, gently fold in whipped egg whites. 

Pour mixture into a greased 1.5 - 1.75 quart casserole dish with straight sides. 

Bake at 375 degrees for 30-35 minutes, until the top is browned and it doesn't jiggle like Jello when you shake it.

Serve immediately. Soufflé will deflate the longer it's out of the oven. 

BEVERAGE NOTE: Whether it's breakfast or dinner, you can't go wrong with a Mimosa!

Kale Slaw

For Memorial Day, if you're looking for a side-dish to bring to the cookout that won't compromise the work you've been doing to get ready for bathing-suit season, this is it! Not only is Kale full of nutrients such as beta carotene, vitamin C and calcium, but this slaw has no mayo or sugar. I have two variations of dressing that I will use depending on what else is being served, but the veggie bases remains the same.

I bunch kale, chopped

1 large carrot, shredded

1/3 cup chopped red onion

1/4 cup chopped fresh parsley (optional)

Combine all ingredients and toss with one of the dressings below. Let sit for at least 20 minutes before serving. 

Dressing 1

I make this if we're having a main course/meat that is sweet, like barbecue or salmon, or heavy, like burgers or brats. The mustard provides a nice contrast and holds up to rich foods with bold flavors.

Whisk together:

2 T. Dijon mustart

2 T. cider vinegar

2 T. olive oil

salt and pepper to taste

Dressing 2

I make this if we're having something lighter, like fish tacos, shrimp or grilled chicken. The citrus juice brings out the flavor in these lighter meats.

Whisk together:

2 T. olive oil

2 t. lemon juice

1 1/2 T. orange juice

salt and pepper to taste

Aunt Susie's Egg and Brie Toast

When I went to visit my Aunt Susie over Easter, she made this for breakfast and I fell in love with it. It's so easy that you could whip it up on a weekday morning and start your work day like it's a day off!

This recipe is for one, but just double, tripple, etc., depending on how many you're serving. Use a double-burner griddle and cook them all at once.

1 slice of bread

1 T. butter

1 egg

1-2 slices of brie cheese

1/2 t. fresh thyme, chopped

Heat a griddle pan over medium-low heat. 

Butter both slides of the bread and toast on the warmed griddle. 

Spray the griddle on the other side with non-stick spray and fry your egg, sprinkling it with a pinch of salt. 

Flip bread once toasted and top the toasted side with brie. Flip egg once white has solidified. Once egg is cooked to your desired firmness, place it on top of cheese while bread continues to toast on the second side.

Sprinkle tyhme on top and season with salt or pepper as desired. Serve with fresh fruit or a light salad to make it brunch or dinner appropriate.

Vegetable Stock from kitchen scraps

The first recipe for homemade vegetable stock I made called for 11 whole vegetables and only yielded four cups of stock. The thought of throwing away all these perfectly good vegetables once I had cooked them weighed on my conscience so much that I tried to cook things like meatloaf or fritters to incorporate them into. I quickly realized that I had already cooked all the flavor and nutrients out of them, and that I was never going to make such a wasteful recipe ever again!

I started thinking about all the vegetable scraps I throw away each time I cook, and decided to try collecting them for vegetable stock instead. I now keep a gallon-sized storage bag in my freezer at all times and once it's full with perfectly good peelings, ends and other leftover vegetable scraps that never made it into a meal, I boil them and have something delicious.

 There are a few guidelines to know before you start your freezer bag collection.

1. Always wash your vegetables well. Since you're saving peelings, you want to be sure there's no dirt on them.
2. Save scraps that are perfectly edible, but may not be either aesthetically or texturally pleasing (such as the top end of a carrot or the exposed side of a half-used onion that has gotten dry in the fridge). Don't save anything that you wouldn't eat, like a bad spot cut out of a potato. Remember, you're looking for flavor!
3. You will want a good variety of vegetables to give your stock a complex flavor. If your freezer bag only has potato and onion scraps, it's probably not going to be the best tasting stock.
4. You don't have to chop the scraps you add to your freezer bag. Big (1-2") chunks will do and be easier to remove at the end.
5. Not every vegetable is good in a soup stock. Any cruciferous vegetables (cabbage, broccoli, kale) should not be used. You also wouldn't want to use peppers, squash, corn or tomatoes. Root vegetables work best, in addition to some herbs. 

Vegetables I use:

• Carrots (clean peelings, ends and green tops)
• Parsnips (clean peelings and ends)
• Turnips (clean peelings and ends)
• Thin-skinned potatoes, such as Yukon Gold (clean peelings)
• Celery (ends and leafy tops)
• Onion and garlic (ends, no paper)
• Leeks (ends)
• Swiss Chard (the hearty stalks)
• Tender fresh herbs such as parsley, thyme, chives, savory

In addition to a 1 gallon freezer bag full of a mix of the above vegetables and herbs, you will also need:

10 cups cool water

3 bay leaves

10 black peppercorns

Add frozen vegetable scraps to a large stock pot. Cover with water and add bay leaves and peppercorns. Bring to a boil and reduce the heat to medium low. Cover and simmer for 1 hour. Remove the lid and let cool. 

Scoop out cooked vegetables with a mesh strainer and gently press any excess liquid back into the pot. Once you have removed nearly all the large vegetables, pour your remaining stock through the strainer. If the stock still has small pieces of vegetable matter, line your strainer with a coffee filter and pour through again.

Either use your stock within three days or freeze it.

Chocolate, Banana and Peanut Butter Shake

This shake is so thick and creamy, you won't notice that there is no ice cream in it! Freezing the banana makes a good substitute for ice cream, the peanut butter gives it extra thickness and chocolate soy milk gives it a silky quality. It makes an equally good breakfast as dessert!

This is also a great way to use bananas that are getting too ripe. Just slice them, lay them out on a plate and put them in the freezer. Once frozen, move the banana slices to a freezer bag and then use them in this shake or other fruit smoothies as needed. 

You will need a blender that can crush ice.

1 banana, sliced and frozen

2 T. peanut butter

1 cup chocolate soy milk

Place frozen bnana slices in the blender. I try to let them sit at room temperature for a few minutes to get the frost off before I turn the blender on. I think this reduces the chance that you'll get a frozen chunk of banana in your shake. 

Add peanut butter and soy milk. Turn blender on high or ice-crushing setting for 20 secnds or until smooth.

Zucchini and Swiss Frittata

I love omelettes, but can never seem to make them successfully at home. Instead, I've started making frittatas! Same ingredients but no flipping required. Just cook your meat and/or veggies in a oven-safe skillet, add your eggs and cheese and pop it in the oven to cook. This recipe serves 2, but you can adjust the ingredients and cooking time to feed a bigger crowd. As always, use whatever veggies, herbs and cheese you have on hand. This is a guideline!

1 T. olive oil

1/2 medium onion, sliced

1/2 medium zucchini, sliced

1/2 medium yellow squash, sliced

1/2 t. thyme, chopped

salt and pepper to taste

4 large eggs

1/2 cup milk

1/2 cup shredded Swiss cheese

1/4 t. salt

Preheat oven to 350 degrees. 

Heat oil in a large oven-safe non-stick skillet over medium heat. Add onion, zucchini, squash and thyme. Sauté until tender but not mushy, about 10 minutes. 

Whisk eggs and milk and add salt. Once veggies are cooked, be sure they are spread evenly in the bottom of the skillet and pour egg mixture on top. Sprinkle cheese on top. Don't stir! Cook for a few minutes in the skillet to help the frittata solidify on the bottom. 

Pop the skillet in the oven and bake for 15-20 minutes, or until cheese begins to brown and the eggs feel firm. Remove from oven and let frittata set for about 5 minutes.

Cut frittata in half. Flip each half in half and serve.

Crusty White Bread

When the artisan baker in my town went out of business, I realized I would need to learn to make my own bread. After months of testing recipes, experimenting with different flours and yeasts, and trying to narrow down the best method for getting just the right texture, here's where I've landed. This recipe is based on one I found from Michael Ruhlman that gives you a hard crust without having a professional baker's oven that uses steam. I also love his recipe because he weighs his ingredients, which takes a lot of the guesswork out of how to perfect your dough.

There are a few essential kitchen items that you will need to make this bread.

• Large enamel-coated cast-iron Dutch oven
• Kitchen scale
• Liquid thermometer
• Stand mixer (well, not required but it will make your life a lot easier!)

20 oz. King Arthur bread flour

2 t. Diamond Crystal Fine Sea salt

1 t. Fleischmann's Rapid Rise Highly-Active dry yeast

12 oz. water (120-130 degrees)

1 T. honey

3 T. olive oil (divided)

In stand mixer bowl, combine flour, salt and yeast. Add water, honey and 1 T. olive oil. With dough hook attachment, mix ingredients on low until they form a ball that pulls away from the sides of the bowl. Add more flour if too sticky or more warm water if too dry to form a ball within the first minute. (Alternately, you can mix the ingredients in a bowl with a sturdy spoon or spatula and just knead with floured hands.)

Once the dough is no longer sticking to the bowl and forms a ball that is smooth on the outside, you can either remove and knead by hand for 10 minutes or let the mixer finish doing the kneading for you with the dough hook and the mixer speed set to the lowest setting.

You know the bread has been kneaded thoroughly when it feels dense and elastic. Place in a large bowl covered with plastic wrap. Set in a warm place and allow to rise until it's about double its size and you can press your finger into it and it doesn't immediately spring back (1-2 hours depending on how warm the temperature of the room is). 

Once dough has risen, remove from the bowl and knead a few more times to expel any excess gas from the dough. Shape the dough into a round disk, our boule. Pour 1 T. olive oil into a large enamel-coated cast-iron Dutch oven and wipe it to coat the bottom. Place dough in greased Dutch oven and allow to proof for another hour, covering the Dutch oven with a clean towel.

Preheat oven to 450 degrees 30 minutes in advance of baking to be sure it gets good and hot. After bread has proofed, cut an X or # in the top of the boule and brush it with the remaining 1 T. olive oil. Put the lid on the Dutch oven and place it in the oven.

Cook the bread for 10 minutes at 450 degrees. Then reduce the heat to 375 degrees. Bake 20 minutes longer and then remove the lid from the Dutch oven. Bake an additional 30 minutes or until bread is golden brown.

Remove from oven and transfer bread to a cooling wrack. Allow to cool for 30 minutes before cutting into the bread. Allow to cool completely before storing. To store, wrap bread in a clean kitchen towel and place in a bread box or large plastic container with a lid that is slightly cracked. This will keep it fresh for approximately 5 days. Do not store fresh bread in the refrigerator.

Pesto

If you grow basil in your garden, you'll get to a point in July or August where you can't use it fast enough to keep it from bolting. That's when it's time to make pesto! The peppery flavor of basil combines with spicy garlic, and savory nuts and cheese to make this a rich yet bright sauce that can be used in myriad ways -- on a pizza or pasta, in a salad dressing or marinade, as the spread on a sandwich or wrap, etc.

Blanching the basil leaves will help your pesto retain its bright green color. I think it's worth the effort, especially if you aren't planning on using the pesto immediately, but you can skip this step. Pesto will stay good in the refrigerator for about 10 days or in the freezer for several months.


4 cups fresh basil leaves
2 cloves of garlic, quartered
1/4 cup pine nuts, toasted
1/2 cup good quality olive oil
1/4 cup shredded Parmesan cheese
1 t. salt


In a small saucepan that you can rest a mesh strainer in, boil water (about 1 inch from the top). In batches, place the strainer full of basil leaves into the boiling water for 20 seconds, then remove and submerge in ice water until cool. Squeeze any excess liquid from the basil and set it aside. Repeat until all leaves have been blanched.

Add your garlic to a food processor while it's running. Stop and add basil leaves and pine nuts. With blender running, slowly add olive oil. Once the mixture is pureed, add Parmesan and salt and pulse a few times. Store in an air-tight container with plastic wrap covering the surface of the pesto to keep air away from it, or immediately add it to your favorite recipe.

Ranch Dressing

Buy the wings, but make the ranch! Homemade ranch dressing is easy to make and so much more flavorful than what you can buy in a plastic bottle. Use it as a salad dressing or dipping sauce and you'll be glad you took a few minutes to make it fresh. Make it lighter by using low-fat ingredients or yogurt instead of sour cream.

You can easily double this recipe and save some for other recipes in the coming days. Keeps well in the refrigerator for up to 10 days.

1/2 cup light sour cream or plain yogurt

1/4 cup low-fat buttermilk

1/4 cup mayonaise

1 T. minced garlic (about 2 cloves)

1 1/2 t. chopped fresh thyme leaves

1/2 t. salt

Freshly ground black pepper to taste

Combine all ingredients and refrigerate for at least one hour to allow the seasonings to diffuse into the dressing. If you want it to be a more pourable dressing, add some more buttermilk.

Red Curry with Vegetables

Add a good curry paste and coconut milk to your pantry and you'll be all set to make a delicious Thai curry any time you have a bunch of vegetables you're looking to do something different with. You can use any vegetables, but the only one I always want to be sure I include (aside from the onion) is potato. Since this is a vegetarian dish, the potato makes it more filling. And it absorbs the curry sauce, reminding me a little bit of tofu.

1 1/2 cups long-grain white or brown rice

1 T. vegetable oil

1/2 cup chopped onion

1-2 T. curry paste

1 small can coconut milk

1 cup water

1 cup diced carrots

1 large white potato, peeled and cut into 1/2" cubes

1 crown of broccoli, chopped into florets

1 red pepper, diced

salt to taste

Rinse your rice. In a medium saucepan, bring 3 cups salted water to a boil and add rice. Stir and cover, reducing the heat to medium so the water slowly simmers. Let cook undisturbed (do not open the lid) for 45 minutes. Check rice and remove from heat once the rice has absorbed all the liquid.

While rice is cooking, chop your vegetables. When the rice has 25 more minutes to cook, heat vegetable oil in a large skillet or with a lid. Saute onion 5 minutes or until tender but not brown. Add curry paste (amount depends on how spicy you like it) and stir until fragrant. Mix water and coconut milk and add to the pan along with carrots and potatoes (or any hearty vegetables).

Bring to a boil, then reduce to a simmer over medium to medium low. Cook covered for 8 minutes and then add broccoli and pepper (or other more tender vegetables). Cook for another 5-7 minutes or until tender. If using greens, like kale, Swiss chard or spinach, add those 2-3 minutes before you remove the skillet from the heat. Add salt to taste and serve over the rice.

Fried Potato Patties

Leftover mashed potatoes can be transformed into a new side dish for the next day's breakfast or dinner. Or you can make them up and freeze them for weeks later.

Leftover mashed white or sweet potatoes

Flour

Salt and pepper

Cooking oil or reserved bacon grease

I like these for breakfast with bacon and a poached egg, so I start by cooking my bacon so I can reserve some of the grease to cook my potato patties. Heat either bacon grease or cooking oil in a cast iron or non-stick skillet over medium heat. Since the potates are already cooked, you just need enough grease to form a crust on the outside of your patties.

Form mashed potatoes into patties with your hands. Combine enough flour, salt and pepper to coat the number of patties you made. For 1/4 cup of flour, add 1/4 t. salt and pepper to taste. Coat potato patties in flour on all sides, brushing off the excess. If you are freezing your patties for later, wrap them in plastic wrap and then place them in a freezer bag.

Add coated patties to your hot pan and cook for 5 minutes on each side, flipping only once to minimize the chances of them getting smooshed or breaking apart. Serve hot.

Pesto pasta

I love to make my own pesto in the summer when my basil plants are growing faster than I can use them. I put some away in the freezer for winter to be reminded of the fresh flavors of summer. Adding some vegetables to the mix makes this a great stand-alone meal.

1 cup homemade Pesto or store-bought
1 pint grape tomatoes, halved

2 T. olive oil

5 sprigs fresh thyme

1 t. coarse salt, plus more for seasoning

freshly ground pepper

1 large baking potato, peeled and cut into 1/2-inch cubes

2 cups green beans, cut in 1-inch pieces (fresh or frozen)

1 lb. spaghetti or linguine noodles

Preheat oven to 400 degrees. Arrange tomatoes (cut-sides up) in a baking dish. Toss with olive oil, salt and pepper. Top with thyme sprigs and roast for 15 minutes, or until tender but still holding their form. Remove thyme sprigs and set aside. 

While the tomatoes are roasting, bring a medium sized pot of salted water to a boil and add potatoes. reduce heat slightly and boil potatoes for 10 minutes or until tender. Drain and set aside. 

In a small saucepan, add 1/2 inch of water, green beans and a sprinkle of salt. Boil the water and steam the green beans until slightly tender (time depends on if you're using fresh or frozen). Drain excess water and set aside.

Cook pasta according to package directions, reserving 1 cup of pasta water when you drain it. Return pasta to the pot you cooked it in and add roasted tomatoes and their juices, potatoes, green beans and pesto. Stir, gradually adding enough pasta water to help the pesto coat the pasta and vegetables. Serve hot.

BEV NOTE: Pairs well with a Sauvignon Blanc or Pinot Grigio

Fried Rice

This recipe puts leftover rice to good use, and is great for clearing out veggies from the fridge and freezer. Leave the bacon out and make it vegetarian.

1 cup uncooked (or 2 cups cooked) long-grain rice

1/4 lb. bacon, chopped (or 2 T. canola or coconut oil)

1 cup onion, chopped

1 T. garlic, minced

2 t. fresh ginger, minced

2 carrots, cut into matchsticks

2 cups shredded cabbage

3 cups other fresh, frozen or pre-cooked vegetables (peppers, zucchini, mushrooms, broccoli, cauliflower, peas, green beans, corn, etc.)

1/4 cup low-sodium soy sauce

2 eggs

1 T. toasted sesame seed oil

salt and pepper, to taste

Rinse rice and prepare according to package instructions. While it cooks, heat a large skillet over medium heat and cook bacon until just shy of being crisp, tossing occasionally. Remove bacon, reserving grease, and add onion, garlic and ginger to the pan. Cook two minutes and add carrots, cabbage and any other hearty fresh vegetables (broccoli, zucchini). Continue to cook, stirring occasionally, until vegetables begin to soften. Add remaining fresh (pepper, mushrooms), frozen or pre-cooked vegetables and salt and pepper to taste. Cook for 5 more minutes. Add rice and soy sauce and stir to combine. Whisk eggs with sesame seed oil andd 1/4 t. salt and add to hot pan, stirring until eggs are cooked. Return bacon to the pan and stir in. Serve hot with additional soy sauce.