Chicken Almond Loaf

Here’s a tasty chicken dish made with an unusual ingredient — almond pulp. After making Homemade Almond Milk, I was left with a cup or so of soft, moist almond pulp. Wanting to make the best use of this ingredient, I was struck by the idea of including the soft, moist almond pulp as a…

Honeynut Squash Frittata

I developed this rich, tasty frittata to highlight the tender texture and sweet flesh of the Honeynut Squash  I grew from seed at a friend’s property.   This is a great way to explore the special flavor of this squash, and is an easy and fast main dish. Winter Squash are both amazingly beautiful and delicious.  …

Butternut Squash Steak with Spicy Pepitas Pesto

Craving this one today!  Reposting this hearty original butternut squash recipe.  Enjoy! Squash are reigning supreme at my local market, and one of my very favorites is the smooooth, sweet, easy on the taste-buds butternut squash. I found a big, blocky hulk of a butternut squash at my market, and decided it deserved to be…

Smoky Black-eyed Peas

Summer’s winding down, and that means that rich, red tomatoes are abundant.  I’m making this recipe tonight — and thought I’d repost it today for your inspiration.  Enjoy! The beautiful black-eyed pea has a natural affinity to smoky flavors, and so pairs well with a favorite spice of mine — smoked paprika. Adding the rich…

Niçoise Salad Platter

Here’s my take on a simple classic Salade Niçoise – perfect for warm summer nights.  A bed of fresh greens, green beans, potatoes, tuna, and smoky niçoise olives are brought together with the simplest of dressings — a squeeze of lemon, sea salt, and your best olive oil. I scattered chopped fresh oregano on top…

Chicken thighs braised with tomatoes and herbes de Provence

Savory, rich, and full flavored chicken thighs simmered with a few key ingredients — just what I wanted on a rainy evening. Fresh garlic and diced red tomatoes combine with warm herbes de Provence and Parmesan rind to create the perfect simmer sauce for chicken thighs.  Parmesan rinds are just that — the hard outer edge…