This recipe is a Dawnkey specialty. It is salty, savory goodness and was part of our New York “at home dining” repertoire. To be honest, this chicken and garlic pasta were actually the only two things we ever made at home.
Not only is this recipe super easy, it is also super healthy and super fast. Toss this bad-boy on the stove and serve it on top of a bed of arugula with Dawnkey’s Lemon Garlic Dressing, top with some flakey parmesan cheese (or grilled onions in this case) and call it a day. Seriously, it’s that easy. Continue reading →
Tarts are my favorite recipe that is always sure to impress. But the truth of the matter is that it is so simple and the possibilities are endless. I have made an asparagus & gruyere tart and a pear & prosciutto tart before. But as it is fall I wanted to make something season appropriate and thus came across this recipe. Honestly, this savory tart is a winner and I can’t wait to make it again. Enjoy!
This recipe comes from my good friend Kristacular. Enjoy!
I’ve been a Chefanie groupie for some time now, so when I created this recipe I knew it would be perfect to share with the community! This summer my CSA box from Eat Well Farmshas been filled with Middle Eastern Cucumbers. I have been trying to find new creative way to use them and have fallen back on ol’ faithful: cucumber and cream cheese. Cucumber Splits are a variation on the ol’ faithful theme and have become a staple in my kitchen this summer.
One thing you should know about me is that I hate leftovers. I get sick of eating the same food over and over again. I need variety in my daily eating. Well, here’s a little secret…I made this meal two nights in a row and I could probably eat it again tonight. Coming from me, that says alot.
It is the combination of sweet summery corn, creamy avocado, fire roasted zucchini and red bell peppers in a salty, tangy cilantro lime dressing that really get’s me. How’s that for a description? And it is called succotash. That’s such a great word!
Not only does this dish only take about 20 minutes to make it will also make you feel like a superstar when you are done. It looks elegant. I guess scallops always do. The sauce is sweet from the tomatoes and fennel but has a little bite to it from the capers. Once you learn to make this sauce it will be your go to. I have used it as the base for shrimp, pork chops, and fish (recipe coming soon) and each time it turns out great.