This is a great salmon recipe for Easter or Passover, but there’s an evergreen quality about it that makes it perfect for anytime of year. It’s impressive enough to serve to guests, but very easy too. There isn’t one way to make it, so don’t be discouraged if there’s an ingredient you don’t care for (even salmon!)Continue reading
I say this every year, but St. Patrick’s Day is not only a day to pay respects to a saint, if that’s your culture, but it’s an opportunity. The opportunity is to make GREEN food because it’s acceptable even for green food-haters. Get out the blender and start blending spinach into your family’s pancakes and muffins, avocado into their smoothies, and go ahead and make a chopped salad with every green vegetable you can get your hands on. More ideas below! Also, in Monday’s newsletter, I am sharing some fabulous new finds. The newsletter is FREE! Here’s your dinner planner for the week: Continue reading
These are the perfect spring cookie! They are quite delicious and so pretty. I rarely use white chocolate but I love the flavor with strawberries, kind of like a strawberries-and-cream situation. But obviously white chocolate is full of sugar, so please swap in dark chocolate chips if that’s more your thing. Another fun option is to take candy-coated chocolates in pastel colors and stir those in. There are some dye-free options like the brand Unreal.Continue reading
If you take my online monthly cooking class, the March class is up and the theme is all-new recipes for Easter and Passover. Yes, the recipes work for both holidays!! Here are the recipes covered:
Crustless Spinach-feta Pie (not a frittata), Honey-Lemon Roast Chicken with Thyme, Roasted Carrots with Calabrian Chile Yogurt and Mint, Wedge Salad with an Herby Dressing, and Flourless Brownie Cookies
As always, one of the things I strive to do is provide swaps for almost everything. I even provided a plant-based swap for the chicken (and it’s not fake chicken!) If you are allergic or intolerant to an ingredient for which I did not list a sub, ask me and I’ll give you a recommendation.
Also, if you live close to Manhattan Beach, please come join me at Pages Bookstore the evening of Tuesday, March 7th! I am hosting best-selling author Rebecca Serle for the paperback launch of her delightful book, One Italian Summer. We’ll have a book chat and then meet all of you!! Tickets available here. Here’s your dinner planner for the week: Continue reading
Spetses is one of the Greek islands and a place I visited many years ago. I love Greek food and I still remember this cod dish I had in Spetses which I have recreated often for weeknights with my family and dinners with friends. The recipe is written to serve 4, but you can easily increase to 6 if you can fit that number of filets in the skillet. I am using cod here which is very commonly used in Mediterranean areas, but you can use halibut or whatever thicker white fish you have access to. I originally had the dish with zucchini, but I have swapped in fennel because it’s in season right now. Definitely try it with zucchini in the summer!Continue reading
The unseasonable cold temps and rain in Southern California has had us all talking nonstop about the weather. NON. STOP. I will not be following this dinner planner this week. Instead, Hubs and I decided we will be having soup every single night!! If you take my online monthly cooking class, it is being uploaded on March 1. The menu is perfect for Easter AND Passover!! Here’s your dinner planner for the week: Continue reading
Next week is March and I am looking ahead to spring. You can find all of these ingredients in most markets, including Trader Joe’s. This snap pea and radish recipe is SO FAST, and so fresh and tasty. It’s an ideal side dish for entertaining as well as a weeknight dinner. It may not look like much, but the combination of these ingredients is a winner!Continue reading
If this is a long holiday weekend for you, I hope you are enjoying it so far! I wanted to give you a heads-up to save the date in your calendar – if you take my online monthly cooking class, my live office hours will be this Wednesday at 12:00 pm PT/3:00 pm ET. Even if you haven’t viewed the February class, you are welcome to join the zoom and ask me anything or just hear what other students want to talk about.
ALSO, if you live locally, I am hosting a discussion with best-selling author Rebecca Serle at Pages Bookstore in Manhattan Beach on Tuesday, March 7th at 6:30 pm. Her book One Italian Summer will be released in paperback so come join us for prosecco and a lively chat! Here’s your dinner planner for the week: Continue reading
