Zucchini Pasta with Ricotta

pasta with zucchini and ricotta

So, how's the zucchini out by you these days?  Here in sultry New Jersey it has us surrounded, which is as good an excuse as any to make this zucchini pasta with ricotta recipe ...and which in turn lets me indulge two of my favorite things to do; using my lethal weapon of a mandoline, and making yet another pot of fresh ricotta.  Neither one of which should scare you off, since you can make this dish perfectly nicely with a regular knife and ricotta from the store, but I'm just saying. Read More & Get the Recipe

Pesto and Spring Vegetable Halibut in Parchment

halibut baked  in parchment

I have only recently become a fishy person.  I have loved shellfish of all kinds all my life, but regular old fish?  Not so much.  My mama kept telling me if I would just TRY it I would like it, and while so far that has not worked with eggplant, mushrooms, olives or beans of any kind, I gotta hand to it to her on fish, because now I LOVE FISH.  And since it took me so dang long to get around to liking seafood, I have many many many recipes I need to figure out so that I get all the fishies that are coming to me.  My currently favorite, easy, totally reliable way to cook it?  In parchment packages.  It's like getting a fishy present! Read More & Get the Recipe

Zucchini Gazpacho

zucchini gazpacho

When I was a kid, my mom had a huge vegetable garden full of lettuce and tomatoes and pumpkins and green beans and peppers and other veggies.  She is a magical gardener, and the item she always seemed to grow the most of was zucchini.  Piles and bushels and mountains of zucchini.  She made zucchini bread and zucchini pancakes and zucchini muffins, and my brother and I quickly learned that in the months of July and August it was wise to check anything we ate for stray zucchini.  She is wily with the zucchini, my mama is.  And so if there are any of you out there preparing for the annual summer zucchini storm, here's a cool, quick gazpacho that features not tomatoes but...say it with me....zucchini! Read More & Get the Recipe

Lobster Frittata


I love lobster.  That actually doesn't even really to justice to my feelings for lobster...I love, adore and am generally crazy about lobster, and could happily eat it every single day.  If it wasn't for the fact that it comes in those tricky, hard to break into shells, and the fact that it's a little, shall we say pricy for daily eating?  But life is too short and lobster is too good to save for just special occasions...every once in a while you need to throw caution to the wind and have lobster on an everyday Tuesday, and for those days, I love this frittata recipe. Read More & Get the Recipe

Cheddar Vegetable Orzo


I'm usually not so much about the side dishes...as you know, I am more about desserts and main courses and anything made with bacon or chocolate.  Or bacon AND chocolate.  But this delectable combination of orzo pasta, fresh veggies and melty cheddar cheese has me making an exception on the whole side dish thing, because it really is irresistible.  Even without any added bacon. Read More & Get the Recipe

Summer Vegetable Ribbons


I know, it's not TECHNICALLY summer yet.  But we've had a gorgeous string of days in the 70's and 80's, and the Southern husband has hosed down the outside table on the patio and revved up the grill a few times, and so that's good enough for me.  It's summer in my back yard, and I'm celebrating with some ribbons.  Summer vegetable ribbons! Read More & Get the Recipe