Asparagus, Three Ways

Asparagus is super-yummy just tossed in a little oil and salt and roasted at high heat in the oven. But if you’re looking for a little variety, here are a few ways to dress it up: With Brown Butter and Lemon This one isn’t too terribly interesting. It’s basically just adding some lemon juice and … Read more

Roast Radishes with No-Olive, Herb-Almond Tapinade

Like most roast vegetables, roasting radishes is incredibly easy – after cleaning and trimming them, chop them into quarters and toss in olive oil and a little salt. Roast at 400° for 15-18 minutes and serve. However, unless the radishes themselves are suuuuuuuper flavorful, they don’t taste like much. Enter, this tapinade recipe!! BTW the … Read more

Green Beans with Feta, Lemon Zest & Marjoram

This is a simple dish that makes for a very pretty presentation: you dress the cooked beans in a slightly-sweet dressing of lemon juice, olive oil and marjoram (or oregano), then pile them with feta, sliced shallots & lemon zest. Ta-da!! It keeps well overnight too. The feature image on this post (which I took … Read more

Sweet & Tangy Cabbage-Orange Salad

This is such a yummy twist on coleslaw, without all that goopy mayonnaise. The pine nuts give it a terrific little something. But if you don’t have any on hand, walnuts would make an acceptable sub. I got it from The Spruce Eats and modified it. Makes 9, 1/2-cup servings; 123 calories per serving 1/3c … Read more

Holiday Brussels Sprouts

This Thanksgiving we couldn’t have salad because the e.coli outbreak meant that grocers were taking all their lettuce off their shelves. Because ’tis the season for huge brussels sprouts stalks, I decided that would be our vegetable side dish instead. I looked through a few of my recipes and kind of ended up with a … Read more