Main Course

I’m back!

August 4, 2014

I’m back in action! And, with lots more recipes to share. This one — an easy Chicken Satay — is a favorite of the students I serve with Country Lunch Box, a small school lunch business I started last year.

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Thumbnail image for A Quiche for Easter Brunch

A Quiche for Easter Brunch

March 30, 2013

Shaved asparagus spears, tender leeks, and salty pancetta contribute to a dense quiche, full of springtime flavor. It’s equally delicious served warm from the oven or at room temperature.

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Game Day Chili

January 31, 2013

This time, my seasonally-inspired recipe has more to do with football than garden bounty. The 49ers meet the Ravens for the Superbowl this Sunday in New Orleans. This crowd-pleasing chili is my go-to recipe for just such an occasion. It’s best made a day or so ahead, then reheated on the day of the game. […]

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A Fresh Look at Brussels Sprouts

December 15, 2012

Shaved Brussels sprouts form the base for this flavorful slaw. Topped with a richly toasted almonds and grated egg, then finished with a citrusy vinaigrette, this simple salad is the type of recipe contributing to Brussels sprouts current culinary renaissance and growing popularity.

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Peaches of Indian Summer

September 26, 2012

Fresh peaches partner with baby arugula, julienned jicama, and toasted pine nuts in this light summer salad. Lightly dressed with a Mango and Golden Balsamic Vinaigrette.

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Thumbnail image for Zucchini, Crookneck Squash, and Carrot Pasta

Zucchini, Crookneck Squash, and Carrot Pasta

July 23, 2012

Thin strips of fresh garden zucchini, summer squash, and carrot combine effortlessly with a bowl of Parmesan-flecked spaghetti. The result is simple and delicious. A delicious preparation that is a family favorite.

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Fresh Summer Rolls

June 7, 2012

Our school year drew to an end yesterday, making this our first official day of summer. Today we begin a season of trampoline jumping, bike riding, and sprinkler hopping—making way for some pretty consistent summertime snacking. Since three growing kids and their friends can do much to quickly and efficiently winnow down our summer snack […]

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Empanadas on the Argentine Grill

May 17, 2012

Crisp, meat-and-potato–filled empanadas are the ideal introduction to a traditional Argentine asado. Based on the recipe of South american über-chef, Francis Mallman, the palm-sized meat pastries are a slightly lighter version of the original.

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Chimichurri from the Spring Garden

April 13, 2012

An abundance of Italian parsley from the springtime garden provides the star ingredient in Chimichurri—a pungent herb and garlic sauce of Argentinian origin. It serves as both pungent marinade and flavorful sauce for thin slices of grilled flank steak.

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The Chicken and The Egg

March 29, 2012

This dramatic parmesan and gruyere soufflé is light, airy, and perfectly cheesy. Simple ingredients and instructions make it easy. You can prepare it ahead, whipping the whites and folding them with the cheesy béchamel just before baking.

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