A colorful frittata seasoned with fresh dill and packed with eggs, breakfast sausage, roasted red peppers, spinach, tomatoes and feta cheese. Italian in origin, a frittata combines eggs with whatever ingredients you happen to have on hand be
There’s something about a chopped salad I adore. A salad cut into a million little pieces so just about every single bite includes the sum of its parts. For that perfect bite. Best when there’s a mix of sweet, savory and salty flavors as well as soft, crunchy and chewy textures. This chopped salad has all of that going for it and more with bosc… [Read more]
Believe it or not I don’t eat chocolate cloud cookies bigger than my hand for breakfast, lunch and dinner. I don’t loll around all day with half-eaten jars of marshmallow fluff at my feet. And I don’t eat peanut butter cup pie and Hostess cupcakes every single night for dessert. OK. . . maybe that last one’s pushing the truth a little. If on occasion… [Read more]
Here is a white bean, bacon and spinach soup that looks entirely unassuming. Like another run-of-the-mill soup. (This is what I thought.) I was wrong. Stuffed inside is the most incredible, full-bodied flavor. I was immediately smitten. With the very first bite. And may have even done a little happy dance.
Martha Stewart’s Spinach Cheese Puff; a casserole made with spinach, Gruyere cheese, half & half and eggs. Baked to a bubbly golden brown, this spinach side dish will go great alongside just about anything. I’m not sure why Martha calls it a puff because there’s nothing puffy about it. . . it’s dense, creamy and rich without being overly so.