We had our annual Holiday Dinner over the weekend with our lovely team, and it was a fun time as always. I provided the main dish – Asian Glazed Fish – and here is the recipe along with some other cooking inspiration.
red pepper flakes
This Southern roadside treasure is super easy to make at home in your slow cooker and would be a fun one to introduce to family and friends.
I’ve got a fun summer kitchen project for you that might just get your kids to try some new veggies! Not only are these Veggie Spring Rolls fun to make, but you’ll end up eating the entire rainbow in one meal.
This recipe is incredibly simple, quick and delicious – especially this time of year when locally grown and homegrown tomatoes are available. I used to think making tomato sauce from scratch was a difficult or time-consuming task until I actually tried it. Once you briefly boil the tomatoes the skin peels right off, and then the rest of this delicious meal is a cinch. Even my girls, who normally don’t go for tomatoes or prosciutto, scarf this dinner down as fast as they can. And in case you haven’t heard tomatoes are technically a fruit so we like to serve this dish with a side of veggies such as lightly sautéed summer squash. Simple Spaghetti Course: Main Course Cuisine: Italian Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 4 Adapted from Williams-Sonoma Italian Cookbook Print Ingredients 1/3 cup olive oil 1 yellow onion 1/4 lb prosciutto or pancetta 1 pinch red pepper flakes 10 tomatoes ripe 1/2 lb whole-wheat spaghetti (or penne, rigatoni, macaroni, etc.) parmesan cheese grated (for topping, optional) basil (for topping, optional) Instructions Set a large pot of water over high heat. Dice the onion and proscuitto. Once the water starts boiling add the tomatoes, 2 or 3 at a time, for about 1 minute each. Remove tomatoes with a slotted spoon and let them cool on a large cutting board. Add your dry pasta to the same pot of boiling water to cook following directions on package for timing. Heat a large sauté pan over medium-high and add the olive oil. Once the oil heats up, add the diced proscuitto, onion, and red pepper flakes. Cook for 3 – 4 minutes. Meanwhile peel, seed and chop the tomatoes. With a dull knife score the skin on each tomato and then peel […]
Here is yet another winter vegetable that I’ve never thought of fondly…collard greens. In all seriousness, I felt the same way about collard greens as I did about kale. I had never tried it before our switch to real food, and I certainly didn’t have any plans to run out and buy any. However, once I started to understand the importance of eating locally grown foods that are in season, my views changed. So I set out to find a way to make collard greens into a tasty dish that didn’t take all day long to cook (it only takes about 25 – 30 min). This recipe is also a perfect example of flavoring your meal with meat rather than having meat as the main course. You could pair it with some baked sweet potatoes and whole-wheat biscuits to make one delicious, filling and healthy meal. I do want to preface this recipe though by saying that my children have been accepting of most of what I have posted so far, but as you can imagine this unfortunately is not one of them!