Spinach Pie
To make this #dinnerdoneby9am I assemble the pie in the morning, refrigerate all day, then brush with the egg wash and bake just before serving. -1 sheet puff pastry, thawed…
Mushroom “Risotto”
I call this “risotto” because it is a cheater version of risotto that is baked in the oven, rather than watched and stirred regularly. I’ve made it with both peas…
Pasta with Goat Cheese, Asparagus and Lemon
I was inspired by this recipe from Bon Appetit. Their recipe looks great as is, but I only had half of the amount of goat cheese on hand, and no tarragon, so…
“Caesar” Salad
This is my slightly adapted version of Brannon’s Caesar Salad from Shauna Niequist’s book Bread and Wine. This is now one of my favorite salads. As described in the book,…
Green Well Salad
This salad is from the book Bread & Wine, but has been adapted slightly. It has quickly become my favorite salad ever! I didn’t even know I liked goat cheese…
Broiled Hearts of Romaine
This is my friend Jill’s recipe. She serves them with a poached egg on top, and some bread as a vegetarian dinner. I think they are great for a side…
Vietnamese Pickled Vegetables
These are a great combination of spicy and sweet. This batch filled up two large canning jars for me, so halve or double the recipe as needed. You can use…
Parsley Pesto
This is a different twist on the classic basil pesto. I like to bulk up all of my pesto sauces with spinach for extra nutrition. Toss with warm pasta for…
