Spinach Artichoke Muffin Pan Quiches

Spinach Artichoke Muffin Pan Quiches

These delectable little muffin pan quiches have puff pastry for crusts and are filled with baby spinach, artichokes, white cheddar cheese and bacon. They’re a play on the famous dip that everyone loves starring spinach and artichokes. Quiche is one of those things you can eat for any meal. Full of eggs and a smattering… 

Read More »

Zucchini Ricotta Fritters

Zucchini Ricotta Fritters

Second only to deep-frying, the best place for zucchini is inside fritters. I say this because if I hadn’t been dared to taste a piece of deep-fried zucchini a few years back, causing me to fall head over heels in love after hating it’s guts my entire life, I wouldn’t be sharing any zucchini recipes…. 

Read More »

Lemon & Feta Roasted Potatoes

Lemon and Feta Roasted Potatoes

Potatoes get a bright, sunny lift from lemons and feta cheese. Russet potatoes are tossed in an olive oil dressing that has both lemon zest and juice, mustard, Parmesan cheese, dried thyme and oregano then baked until crusty and browned. To finish, they’re tossed with more lemon juice and crumbled feta cheese. All together they… 

Read More »

Tropical Carrot Salad

Tropical Carrot Salad

A cool, crunchy and refreshing salad bursting with some of the best summer flavors! Shredded carrots, pineapples, coconut, macadamia nuts and cranberries all dressed up in a tangy honey lime dressing. Ever look in your refrigerator only to spy a lonely bunch of carrots destined to go to waste and little else? You probably shut… 

Read More »

Crispy Baked String Bean Fries

Crispy Baked String Bean Fries

Get out of my way potato fries! Coming through with the best new french fry in town. . . meet the green bean fry. Baked, not fried, thank-you very much. They bake up crusty and beautifully browned in twenty minutes or less! No messy oil in sight. I love them as an alternative to the… 

Read More »

Baked Polenta Fries (Not-Potato Fries)

Baked Polenta Fries

Creamy polenta with Parmesan cheese is baked up into golden brown, crispy fries with warm tomato sauce or ketchup for dipping. My Italian answer to the french fry. The method is easy but time-consuming because the polenta has to be thoroughly chilled to hold it’s french fry shape. I use 5-minute polenta and cook it… 

Read More »