National sandwich month (USA) was in August, but I’m aiming for pear season, so I feel right on queue.
Nothing screams spring like asparagus and eggs. Asparagus is the early riser and eggs are the perennial symbol of new life and beginnings.
Synergy Pasta. A simple meal I often make where the whole is greater than the sum of its parts.
Get the upperhand with a Strata. A gem of a savory, four-food group, all in one dish, perfect for a make-ahead breakfast, brunch, lunch, or dinner.
Brunch, lunch or party finger food, puff pastry is your friend. Its rich, “1000” leaves of butter laminated dough make anything you encase within it shine. Like mushrooms in a béchamel sauce for example.
Bitter. An overrated emotion, but an underused taste. I’m not jaded, but I have been embracing the bitter lately. Take radicchio for example.
Soufflé-like in its lightness and texture, but not soufflé-ish at all in its technique or shelf life, this Savory Baked Ricotta is a show-stopper for brunch, lunch or dinner.
What’s in a name? And what’s in the meaning of the name? Think of meatballs. Dense, heavy, satisfying? Maybe. But what if you used a mild whitefish instead? But let’s not call it a “meatball,” ok? Because that just doesn’t sound as light, lemony and tender as they actually are.
Shifting into burger season, I’m reminded of the Alfred Hitchcock movie, The Trouble with Harry. As it turned out, the trouble with Harry was that he was dead. Burgers, especially turkey burgers, are often dead on arrival because they are often dry and flavorless. I won’t let that happen to you, I promise.
Three meals, one dish. You choose. A warm side dish for dinner. A room temperature side dish for a picnic lunch. Or, my favorite, a hot savory breakfast entrée with an added poached, soft boiled or fried egg. Surprisingly light. Not surprisingly delicious!