We frequently grill on Sundays to create something that’s quick and easy, leaves no mess in the kitchen, and provides leftovers for weekday lunches, and this grilled chicken checks all of those boxes. A simple marinade of just a few hours makes the poultry moist…
Living on the Mediterranean Sea for so many years gave me such a love for bright and fresh combinations of ingredients that were simple yet telling of stories from visitors from all over Europe. This salad and fish combination reminiscent of Nordic flavors is perfect…
It seems the season of spring frequently culminates feelings of renewal and ideas of starting fresh, propelling us to come out from under the layers of what has been to experience newness in all aspects of life, adventures, and yes, food.
For Clay and me this means that everything is lighter, fresher, more colorful and vibrant in all senses. Spring vegetables and herbs become the bounty of our dishes. Herbed vinaigrettes, salsa verdes, or chopped olives and capers replace heavy sauces. A green medley of zucchini, asparagus, and snap peas replaces our roasted root vegetables, and salmon, shrimp, and fresh fish become our proteins of choice.
Some of our favorite entrees for this season are our roasted salmon with cherry tomatoes, grilled butterflied chicken with olive-caper relish, or gazpacho with grilled scallops. If you’re craving carbs, the addition of a mix of fresh green vegetables and herbs, like mint and chives, to your favorite pasta or risotto says spring like nothing else. Try our any-kind-of veggie pasta, risotto primavera, or our herbed Israeli couscous to get a few ideas. If you’re needing something quick and easy, any of our sauces and condiments can instantly add a new flavor profile to grilled or roasted meats, boiled potatoes, or steamed veggies by spooning your condiment of choice over the top while warm, allowing the flavors to meld together.
However you wish to move into spring and then transition into the lazy days of summer, we hope your days resemble the fresh, vibrant, and beautiful flavors food and life!
Chilled gazpacho is one of those end-of-summer delights, allowing us to indulge in the abundant harvests of perfectly ripe tomatoes from our gardens and markets. Adding in other flavorful vegetables, garlic, fresh herbs, and a bit of vinegar makes this fusion a perfect treat to…
If you want to add a little “Southern flare” to your menu, the addition of some chow chow will definitely do the trick. Many food historians believe that this condiment found its way to the American South during the late 18th century via the Acadians…
If you’re craving pasta, this is a wonderful, and (somewhat) healthy indulgence using fresh vegetables, herbs, and a light sauce made with olive oil, garlic, lemon juice, a little Pecorino. It’s a great alternative if you’re trying to have a few meatless dinners during the…
We frequently grill on Sundays to create something that’s quick and easy, leaves no mess in the kitchen, and provides leftovers for weekday lunches. This grilled chicken checks all of those boxes. A simple marination taking just a few hours makes the poultry moist and…
We enjoy cooking through the seasons, and nothing lends itself to that like produce. When we go to the market, there is usually a line-item on our grocery list that simply says “veggies”, as we like to be spontaneously inspired by seasonal produce. We are…
This stew transports me straight to China. The authentic aromas created by the star anise and cloves fill the house with that home cooked flavor of this warming stew. And to add to the experience is the fire added by the chillies. I like it…
Lamb shanks, to many, seem to be just too much food. And they are when served as an entire shank served per person. In this recipe, as inspired by Chef Joachim Splichal, the lamb shank is braised in a rich liquid of wine and beef…
Believe it or not, this recipe came from an old church cookbook in Bayard, Nebraska. Mrs. Edna Schneider, (a faithful congregant in our small German community), provided us this recipe— and thank goodness she did! This has been on “my favorites” list ever since I…
Having lived by the sea in the south of France, I ate-and was taught about-the amazing seafood soups and stews that are so popular in the region, of course, bouillabaisse being the grand dame of them all. But it doesn’t have to be that complicated and that…
Each year as I’m enjoying the late August harvest of all things squash, my mind meanders forward to seasonal baked confections and the warming fall flavors of cinnamon, cloves, . . . and yes, Pumpkin! It seems to always be a favorite reminiscence of autumn,…
I love the taste of pecans—especially when coupled with toasted coconut! This moist and fluffy cake satisfies all the cravings for this classic southern combo and tops it off with everyone’s favorite cream cheese frosting. I had been searching for a pecan cake recipe for…
We think mushrooms and cheese, in any form, always make a perfect union! Whether on toasts or pizza, in pasta, ravioli, or risotto, they are a sublime combination, and an easy go-to for recipe creations. We were inspired to create this one day while perusing…
This dish was inspired by Roger Vergé, previously one of France’s most acclaimed chefs and creator of Moulin de Mougins, a Michelin three-star restaurant during 1970-1974. Although chef Vergé is no longer with us, his recipes, cookbooks, and his Cuisine de Soleil will forever inspire…
Clay and I both love freshly cooked shrimp, which results in this versatile crustacean making its way to the centerpiece of many of our weekly entrees. We grill them for salads, stir-fry them with bok choy and Asian greens, brush them with BBQ sauce, add…