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Like most recipes this was born out – what should I make for dinner. We usually have a solid selection of veggies from our CSA box so I try to work as many into a meal as possible. I feel very virtuous whenever I am able to make meals veggie centric and step away starchy pastas. I served this with grilled Asparagus . Serves 4 2 lb  boneless skinless thighs 1/4 cup dijon mustard 5 cloves garlic roughly chopped 2 tspn cumin 1 tbsp olive oil 1/2 head red cabbage thinly sliced 2 yellow onions thinly sliced 1/2 cup apple cider 1 tbspn Butter KosherRead More →

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This is a wonderfully simple slow and low Pork dish that makes for some mind blowing tacos. I prefer to use the small corn tortillas since the corn flavor works beautifully with the pork. As far as toppings its really up to you. I’ve always been a fan of black beans and they pair well with pork, but again Tacos are personal. I do recommend making the pickled onions as its a great recipe to have and holds well in the fridge .   3 lb Pork sirloin or boneless pork shoulder * 1 bottle ginger beer 1 orange cut in half 1 yellow onionRead More →

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I love side dishes. Many times they are the favorite part of the meal for me. The great thing is that if you double the portions a heartier side can become the star of its very own meal. This recipe can be served as one dish – which makes for a wonderful vegetarian and vegan meal or keep the squash and beans separate and you have two lovely sides that work beautifully with Roasted Chicken. Either way it certainly gives you options. Roasted Spaghetti Squash w White Beans and Tomatillas   I Spaghetti Squash cut in half and cleaned out 1 can small white beansRead More →

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This recipe is a great way to highlight one of my favorite fall vegetables. The squash can be roasted a couple of days ahead so its a great prep recipe for the upcoming week.   1 spaghetti squash 2 cups shredded cheddar and mozzarella mixed 2 tablespoons heavy cream 1 small yellow onion sliced thinly 1 tspn salt 1/2 tspn freshly ground black pepper (or several turns of the grinder) 2 teaspoon olive oil   Pre- heat oven to 400. Cut squash in half, scrape out seeds and place on a baking sheet. Pour 1 teaspoon of olive oil onto each half and rub theRead More →

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This is one of my kiddos favorite dishes. Country Captain is a Southern Classic and there are a million different versions- this is my riff on it. It’s great for a make ahead dinner since its cooks for a bit and can be re-heated easily. Country Captain is also, a great way to introduce your children to curry. Serve on a Bed of Rice to catch all of the flavors and a Big Green Salad.   Serves 6 1 Chicken cut into 8 parts 1 package of chicken legs of thighs bone in 4 strips bacon diced 1 medium white onion diced 1 Red BellRead More →

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By the end of the week my fridge is a hodge podge of the weeks various meals. I love this breakfast in that it uses up all of those odds and ends in the best way. There are no wrong answers here. You would be hard pressed to find a veggie that does not work.  This dish is just as yummy hot out of the oven or room temperature , which is ideal for those lazy weekend mornings when everyone is moving to their own tempo.   Saturday Morning Eggs   1 small yellow onion diced 3 scallions trimmed and diced 1 cup cooked potatoesRead More →

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Do you ever have those nights that even though you went out and ate your still peckish or even starving when you get home. I find this to be particularly true when I’ve been to a couple of cocktail parties and dinner amounts to grazing on a cheese platter or crudite. So the first thing I do after sending the babysitter on their way is to hit the fridge and see what late night yumminess I can whip up. This is where leftovers and pantry staples really shine. This recipe was the result of such a night a couple of weeks ago. Quesadillas are everyone’sRead More →

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  This is a fun play on traditional Sangria- which is also, not as cloyingly sweet as some of the other recipes out there. I use whatever fruit is in Season- peaches & Strawberries go particularly well here. The mint adds a wonderful freshness . This recipe serves 8 people for cocktails.   3 Bottles Rose 1 cup rum 1 tablespoon sugar 1 cup pink lemonade 3 peaches – sliced 1 quart strawberries de- stemmed and sliced 2 mangos sliced thinly Juice of 1 orange Combine the Rum, Sugar and Fruit in a small mixing bowl, cover and let sit for 30 mins. In aRead More →

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This is a super easy make ahead kinda of recipe. Come August the Corn in East Hampton is to die for and I try to use it as much as possible. This is a fun play on Corn and Mozzarella that would work as an entree for lunch of a side for Dinner with Grilled Meat or Chicken. Either way it’s simple and yummy!   12 ears of corn 2 poblano peppers 1 ball fresh mozzarella 1 bunch basil 1 cup grated parmesan cheese 1 cup pine nuts 1 cup extra virgin olive oil zest of one lemon salt pepper olive oil   Shuck andRead More →

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Chilled Marinated Mussels with Summer Veggies I love recipes that are easy to make and feed a crowd. The summer for me is about eating tons of fresh bright food. The more local the better. We eat lots and of fish and shellfish in the summer. I love to tell my kiddos that whatever they are eating was swimming around in the bay with them that morning. Clams , Mussels and their assorted cousins are some of my favorite things to eat. They are best served in a large bowl with loaves of crusty bread and large bowls for the empty shells. There is somethingRead More →