Pasta with Peas and Prosciutto


The Southern husband and I have a long-standing challenge we have set for ourselves, which we affectionately call No Ingredient Left Behind.  If we buy a chunk or a bag or a box of something for a recipe and it doesn't get used up completely, it needs to be finished up in another recipe.  It's led to some interesting suppers around these parts...some less successful than others, and some just plain scrumptious.  I give you exhibit A from the second category: Pasta with prosciutto and peas! Read More & Get the Recipe

Spinach and Cheese Tartines

spinach and cheese tartine

My friend Janet and I try to have lunch together once a week, and for a while our weekly lunch was all about the tartine.  We would go across the street to Pain Quotidian where they have a lovely selection of tartines (and so far my spell-check has tried to change "tartine" to both "tartan" and "tartness," which makes me realize that the world needs more tartines in it).  They are basically open-faced sandwiches, and technically they are supposed to have some kind of fancy spread on them.  The ones we had were usually cold, but since we are still in the midst of The Long Winter, when I decided to make my own I went for warmth, in the form of cooked baby spinach laced with gruyere cheese and prosciutto. Read More & Get the Recipe

Burrata Prosciutto Oregano Pizza

barrata prosciutto oregano pizza

One of the things I try really, really hard to do is to Leave No Ingredient Behind.  You know what I buy a container of something that you need for a recipe, you use whatever you need from it, and the rest of it looks at you reproachfully every time you open the fridge.  I have this issue constantly with leeks, which hang out in groups of three when I really only need one.  But ever since I set this challenge for myself, I have to say it's resulted in some unusual and scrumptious suppers that would never have happened any other way.  Take this burrata, prosciutto and oregano pizza, for example. Read More & Get the Recipe

Scrambled Egg Bruschetta


I don't know about you, but I am exhausted from all the holiday cooking.  Exhausted, I tell you!  So this recipe is basically a sneaky way to feed my unsuspecting family bacon and eggs for dinner without having them realize immediately that I am feeding them bacon and eggs for dinner.  Not that there is anything wrong with bacon and eggs for dinner, but as you have probably figured out by now, I have a really hard time leaving well enough alone.  Ahem. Read More & Get the Recipe

Brie, Roasted Tomato and Prosciutto Sandwich


This conglomeration of creamy brie, sweet tomatoes, salty prosciutto and soft baguette is my current favorite decadent sandwich, for oh so many reasons. The deliciousness part is of course the main reason, but is followed by the fact that once you roast the tomatoes, it takes all of five minutes to put together.  And last but not least, I have sentimental reasons for loving it! Read More & Get the Recipe

Frisee Salad with Grilled Asparagus and Proscuitto


I should start by saying that for years, I was a romaine lettuce kind of girl.  I walked right by those kind of freaky-looking heads of frisee lettuce without a second glance.  And then, one day, something came over me (I actually think it was a ROCKING great salad that I ate at the always wonderful Harvest restaurant in beautiful Closter, New Jersey) and all of the sudden I have abandoned my long-standing relationship with romaine and have fallen hard for the frisee. Read More & Get the Recipe