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    172 Recipes

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    DH and I made this easy recipe for lunch from the Vegetarian Times and thought it was good. DH suggested using water instead of veggie broth next time as he thought it might have detracted from the "brightness" of the basil and the kalamata olives that we used. I used Israeli couscous because I like it better. The recipe states that this serves 4, but I think it is more like 2-3.

    Recipe #477144

    Found this online from the Mayo Clinic. DH and I thought this was a great way to prepare acorn squash. We really enjoyed it. We had a large (2-lb) acorn squash, so we just used one. The recipe says it serves 4, but DH and I ate it all, so I am saying it serves 2-4.

    Recipe #473532

    From Bon Appetit. DH and I made these last night and LOVED them. They were a lot of work and most appropriate for weekend cooking, but really were worth it. We used salsa verde, creme fraiche, flour tortillas, and feta.

    Recipe #472636

    Made this very easy, delicious snapper recipe from Williams-Sonoma last night and enjoyed it very much. Served over Geema's Recipe #63446 63446 for a really complimentary meal. I used a tsp of fresh ginger instead of ground, otherwise made no modifications. Prep time does not include 30 minutes to marinate.

    Recipe #471463

    Served this recipe from Williams-Sonoma last night for dinner. It was so good!! I made the mistake of using leftover hamburger buns instead of following the directions of using sourdough rolls, which would have stood up better to the sauce, resulting in a soggy burger. This did not affect the wonderful taste, I just would not make this mistake again. I used an 18-year old balsamic vinegar from Fustini's in this dish and it was wonderful. I also used my grill pan instead of the BBQ owing to the weather. It worked well. According to the recipe, the sandwiches can be served warm (which we did) or chilled. Prep time includes marinating time.

    Recipe #471446

    Made this last night from The New Moosewood Cookbook. I really enjoyed it served with portobello mushroom burgers. I used chopped kalamata olives and crumbled Greek feta as optional garnishes that really made the dish. I also used 1/2 Tb fresh basil as I had some on hand. Prep time does not include several hours marinating time. I did not peel my eggplant.

    Recipe #471443

    I made this tasty recipe for lunch today. I really liked it. DH did not care for it as much. I used a hot curry powder, which really gave the dish a nice kick. From the October 2011 issue of "Real Simple." I had to simmer somewhat longer than specified in the recipe to get the consistency that I liked.

    Recipe #471139

    I enjoyed this vegetarian recipe from the September "Real Simple" magazine today for lunch.

    Recipe #470673

    From Real Simple magazine October 2011. DH and I really enjoyed this tasty Fall side dish.

    Recipe #468002

    DH and I made this easy tasty recipe submitted by Kim Caputo in the Aug/Sept 2011 "Taste of Home Magazine." The only change we made was to top with freshly grated Romano cheese. We also used fresh linguine. We will be having this again!

    Recipe #460937

    I made this healthy recipe from the Taste of Home Feb/March 2011 issue today for lunch and really enjoyed it. I used Sabra roasted pine nut hummus. I usually also dice up kalamata olives and include them in the wrap. This recipe also works fine using Gardein brand faux chickn tenders.

    Recipe #460271

    From the May 2011 "Real Simple" magazine. DH and I made this quick and easy recipe for dinner tonight and thought it was a great weeknight meal. I used frozen ravioli, homemade from a local Italian bakery and used the Pecorino cheese. We did not need to use any of the reserved cooking water. Serving size says 4, but DH and I ate the whole batch ourselves.

    Recipe #460215

    This light and easy recipe comes from Bon Appetit. DH and I enjoyed it. I actually used pimento stuffed green olives as those were the only olives I had on hand and it worked out fine. I cooked my swordfish a few more minutes on each side than the recipe called for.

    Recipe #451083

    I enjoyed this "peppery" mac and cheese from Bon Appetit. I found the Peppadew peppers at Hillers, a grocery chain near where I live. I used ancho chile powder. Prep time includes rest time.

    Recipe #451082

    DH and I enjoyed this nice twist on pastitsio last night for dinner. It gave me a good excuse to use up some of my ras-el-hanout spice that I have in abundance. I liked that there was very little prep involved in this recipe. I got it from the March 2011 issue of "Bon Appetit." Prep time does not include resting time.

    Recipe #450085

    DH and I made this recipe from the March 2011 "Real Simple" magazine last week and found it to be very easy and good. We just served our green beans boiled, so I cannot vouch for that aspect of the recipe directions. We served with Recipe #44938 44938

    Recipe #450083

    DH, myself, and my aunt had this really tasty salmon recipe for dinner last night. It is from Bon Appetit. We all enjoyed it very much and will definitely have it again. We used 2% Greek yogurt for the yogurt sauce, which I recommend. I posted the recipe as I found it in Bon Appetit, however, DH had to cook the fish longer than 3 mins on each side. Then, because he was afraid of burning the outside of the fish, he finished it in the oven until it was not translucent. He said he basically browned the fish, then finished in the oven.

    Recipe #449600

    This yummy recipe hails from the February 2011 issue of "Bon Appetit." DH and I easily halved the recipe. This meal is good for a weekend when you have a lot of time on your hands--it is not difficult, but takes awhile to make. The meat came out very tender. We used merlot for the wine, an assortment of mushrooms, and dried bay leaves. We served with roasted asparagus and Recipe #251600 251600 to soak up the sauce.

    Recipe #449251

    This easy, flavorful recipe comes from the December/January 2010 "Taste of Home" magazine. According to the recipe description, even those who do not like blue cheese will like this mild sauce. DH hates blue cheese, but was willing to give this recipe a try. He liked it. We used a little more butter than the recipe indicated as we found we needed some more to give the roux a good consistency. We also sprinkled our pork chops with salt and pepper, rather than just pepper.

    Recipe #448699

    I made this today for lunch from the January 2011 issue of Bon Appetit. This was my first experience with Shaoxing wine and togarashi (Japanese spice blend). I enjoyed both! This recipe is really good. I cheated and used a store-bought basil oil instead of making mine fresh as this looks like it yields way more basil oil than is needed to drizzle on the dish. Perhaps in the summer, I will try making the basil oil for this dish and then using it for other recipes. Also, my sauce came out a little more liquidy than I would have expected (it still tasted good), so you may want to simmer longer. I simmered longer than 20 minutes (more like 30 or 35) and turned up the heat when simmering the clam juice and Shaoxing and also simmered the cream sauce longer and it was still liquidy, but tasted good. This is supposed to serve 8 appetizer servings. I would say it serves about 4-6 for lunch.

    Recipe #448019

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