Salsa Verde… Parsley, tarragon, capers and fresh garlic​ over soft feta cheese.

This is so good, and a great way to use up some of those herbs you’re planting this spring.  Make sure to plant a few tarragon plants. This is a super easy condiment that goes well with a variety of … Continue reading

Quick Dinner: Pecan Crusted Chicken Tenders

Fabulous freshly made, but, make a double (or triple) batch, and save in the freezer either baked or unbaked for a quick dinner.  Or breakfast, if you’re like my daughter who’s often willing to eat lunch for breakfast. Note: Dairy, … Continue reading

Antipasto: Roasted Red Peppers with Garlic and Capers

A delicious part of an antipasto platter. Some of the more common Antipastos are those that could be preserved, stored for the winter months when they could be pulled down and one can enjoy a bite of summer. Roasted Red … Continue reading

Labne, aka Yogurt Cheese

Labne, or labneh, or also known as yogurt cheese, is a light and tangy accompaniment to any dinner or party, but especially served alongside some Hummus and Tabouli.  It’s also great added to a sandwich wrap, with some grilled chicken … Continue reading

Melanzane Sott’Olio, Eggplant Preserved in Olive Oil

Eggplant preserved in Olive Oil

One of the few recipes I actually got from the chef before I left home.  The eggplant was served as a salad on occasion in the little restaurant, and I couldn’t get enough of it.  Before I left, I took … Continue reading