Spring Asparagus and Pea Risotto

Spring Asparagus and Pea Risotto 1 (32 ounce box) low sodium chicken broth1 cup water4 tablespoons unsalted butter, divided1/2 cup Sweet onion, 1/4-inch dice2 garlic cloves, minced1 teaspoon kosher salt1 and 1/4 cups Arborio rice (Arborio rice gives the creaminess we … Continue reading

Roasted Cauliflower with Everything Bagel Seasoning

This flavorful cauliflower, seasoned with Everything Bagel Seasoning, is a breeze to make. With only 3 ingredients, it is perfect for a busy weeknight.   Roasted Cauliflower with Everything Bagel Seasoning  1 head cauliflower, trimmed and separated into florets1 and 1/2 … Continue reading

Cranberry Orange Sauce

Thanksgiving Dinner is so traditional for some people that the menu never changes. If Aunt Sally’s rolls and Grandmother’s dressing aren’t on the menu, things just don’t seem right. Others, like my Aunt Nancy, like to change things up. You … Continue reading

Fresh Green Bean Casserole with French Fried Onions

This is an updated recipe for green bean casserole. Made with fresh green beans and homemade mushroom sauce this casserole beats the one we ate growing up by a mile. Once you taste it, I doubt you will ever go … Continue reading

Brussels Sprouts with Crisp Bacon and Balsamic Glaze

Reed, my two year old grand-nephew was visiting the other day. He is allergic to peanuts and his parents are trying to teach him about his allergy. His father told me he came up with this response all by himself. … Continue reading

Grilled Asparagus with Tomatoes, Feta, Kalamata Olives, and Greek Vinaigrette

They say you eat with your eyes and this dish is almost too pretty to eat! Enjoy! Grilled Asparagus with Tomatoes, Feta, Kalamata Olives, and Greek Vinaigrette Greek Vinaigrette (recipe below)1 and 1/2 cups halved grape tomatoes2 bunches asparagus, trimmed1 tablespoon … Continue reading

Charleston Succotash with Restaurant Style Fish and Marinated Cherry Tomatoes

One of Doc’s favorite foods to eat when we vacation in Charleston, SC is pan seared fish served on a bed of Succotash garnished with marinated cherry tomatoes. The fish in Charleston is fresh, coming to market daily. (If I’m … Continue reading

Lemon Asparagus Pesto and Ricotta Stuffed Shells

Lemon Asparagus Pesto adds fresh asparagus flavor to these stuffed shells. The filling has a hint of lemon in addition to creamy ricotta and asparagus. The shells sit on a bed of marinara sauce and are topped with melted mozzarella … Continue reading

Green Pea and Tomato Pilau

From the coast of Jacksonville, North Carolina to Jacksonville, Florida a group of people who speak an English based Creole dialect called Gullah dwelled on coastal islands and inland waterways. They had a distinct method of cooking that included rice … Continue reading