Tag Archives: dinner

Not just once a year

Thanksgiving reminds us to be thankful for things such as good health, family, friendship, food, and of course time off. But it also serves as a reminder that eating dinner together is one of the most important things we can do for ourselves. Over the next year, light candles at your dinner table, throw a dinner party (or two), or try one of the new recipes you have been saving for a special occasion. You will be glad you did. We have the ability to relive Thanksgiving over and over throughout the year, minus the turkey of course (there is a limit when it comes to the big bird). Enjoy yourselves and your company this holiday season.



Megan's rosemary & pine nut cornbread

Mashed potatoes, green beans with lemon juice & dill, and the delicious gravy simmering

Sweet potatoes two ways




Our table



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Fresh and frozen

Dinner tonight was one part new recipe (mint & feta potato salad), one part summer staple, and a frozen veggie burger.

Mint & feta potato salad

12 new potatoes
1/4 cup of feta cheese
a handful of mint (roughly chopped)
some good olive oil

preheat oven to 450
coat potatoes with 2 tsp of olive oil
roast potatoes for about 45 minutes or until browned
let potatoes cool for several minutes
toss with feta + mint
add salt & pepper to taste and dress lightly with olive oil

(thank you to Mandy & Susie for the delicious recipe)

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Turning Trapanese

Upon her return from Sicily , a good friend of mine coined the summer of 2011 as being “all about Pesto Trapanese”. After hearing a recommendation of that caliber, I had to try it. Plus, adding yet another recipe to my cooking repertoire that combines two of my favorite summer ingredients – tomatoes and basil? Yes, please.  Although I was already on a pesto kick for the summer and have certainly added a tomato or two to some of my previous pesto dishes, I had never mixed my ingredients quite like this.

So once I got home from work, I put my apron on and started my favorite part of the day.

Pesto Trapanese, taken from both Serious Eats and Sippity Sup:

  • 1 pound of spaghetti (in my case orrechiette)
  • 1/4 1b of almonds, skins on or off (I toasted them lightly)
  • 1 garlic clove, peeled (I added 2)
  • 1 tsp of red chili flakes
  • 1 tsp kosher salt
  • 4 large handfuls of basil
  • 5 oz of grated parmesan cheese
  • good olive oil (i used 1/2 cup total)
  • 1 lb of cherry tomatoes, blistered in a dry skillet (unable to find cherry, I used grape)

Bring a large pot of salty water to boil and cook the spaghetti until al dente. Meanwhile, toast the almonds lightly
Add the basil, garlic, tomatoes, almonds, salt, and chili flakes with two tablespoons of oil to the food processor,
blend (I pulsed a total of 14 times, adding only a tablespoon of olive oil at a time). Remove from the food processor
and transfer to a large bowl. Let the sauce sit for a few minutes before tossing with the pasta.


have a glass of wine



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Sunday night miso

I have a binder full of recipes. It’s a mix of family and friend’s recipes, recipes that were copied down on napkins, tear outs from magazines and newspapers, and old/new recipes I have yet to try. Sundays are usually my menu planning and grocery shopping day (although today was also coupled with yard work). Although I was feeling tired, hot, and not very hungry, I was hungry enough to eat dinner. So I took this recipe out of the binder – Traditional Miso Soup, which was given to me by my friend Kris about 10 years ago. The only change that I made is that I used Oyster mushrooms instead of Shitaki and I added soba noodles for a little more substance.

Taking a break from meat this week; this was a good start.

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