Spicy Salsa Verde

The benefits of a little jar of this green and vibrant condiment in your fridge are myriad.

Once you start to realize what happens when you have one or two or maybe even three little containers of versatile condiments in your fridge, the options start to bloom and mushroom. Whipped Ricotta is one such condiment. Check it out, and see how many ways it will improve your life. Sriracha Sauce is another. Don’t even get me started on vinaigrettes. Salsa Verde is yet another. For starters, if you grill or sauté or broil up a steak, a piece of fish, with nothing on it but some olive oil and salt, you’ve still got a fabulous dinner. Drizzle …

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Monster Vegetable Sub Sandwich

This sub came about because I had leftover mushrooms from this pork schnitzel, leftover peppers and onions from these steak fajitas, and leftover sautéed greens from this sub.  But it was so good that I had to put all of the components together into a recipe of its very own. If you are ever throwing a party and want to make something easy and filling and utensil free, you could do worse than to create an assortment of subs. Chicken Sausage and Sautéed Greens Sub, Sausage, Onions and Pepper Sub Sandwich, and these guys for the vegetarians.  It could also make …

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Mongolian Beef

My family cannot get enough of Asian food, and any time I crank out a dish that announces itself with aromas of garlic, ginger, and soy sauce I pretty much know dinner will be a success.   That’s why I’m earmarking this dish for Halloween, since getting a foundation in my boys’ stomachs before the sugarpalooza starts is pretty much the extent of what I can do with teenagers. This dish allows a wonderful glaze to coat the ultra thin slices of steak.  It is highly reminiscent of the kind of dish you might get at an old-school Chinese restaurant. Look …

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Endive and Radicchio Salad with Fresh Mozzarella

It never ceases to please me how simple can be so pretty

I originally made this salad or us to eat while watching the last episode of a season of Downton Abbey.  But it was delicious and so I have made it since…. and then I just took some new photos because it’s also quite pretty and I have been on a radicchio bender (oh, that just sounds weird…..actually, it just is weird). SO….now you will read the following which I wrote a number of years back in the context of the framework it was written (or feel free to skip ahead to the recipe if you were not a Downton Abbey …

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