Okra, Corn, Tomato and Zucchini Succotash with Basil Lime Buttered Noodles

My grandson, is 20 months old. He learns new words every day. Doc and I were babysitting. He came over to me, lifted his arms, and grunted. I said, “Up? Do you want me to pick you up?” He grunted … Continue reading

Whole Grain Dijon Mustard Roasted Potatoes

These roasted potatoes are full of flavor that will compliment any entrée. Whole Grain Dijon Mustard Roasted Potatoes 6 Yukon gold potatoes1 yellow onion3 tablespoons whole grain Dijon mustard3 tablespoons olive oilLeaves from eight (6-inch) stems fresh thyme plus more for … Continue reading

Garden Vegetables with Pappardelle Pasta and Light Lemon Alfredo Sauce

Garden Vegetables with Pappardelle Pasta and Light Lemon Alfredo Sauce8 ounces pappardelle pasta1 medium yellow squash, about 8 inches long1 medium zucchini, about 8 inches long1 small red pepper15 green beans1 tablespoon olive oil3 teaspoons jarred minced garlic3/4 cup low … Continue reading

Grilled Peaches with Toasted Pecans, Goat Cheese, and Honey

Grilled peaches are the perfect side dish for grilled meat, pork or chicken adding just a touch of sweetness. They can also be served as an appetizer. I love that you can make something that looks and tastes spectacular in … Continue reading

Pasta al Forno with an East Tennessee Twist: Bow Tie Pasta with Peas, Ham, and Mushrooms

Doc and I went to Italy a few years ago. It was lucky for us that we went on a bus tour because we never got the hang of the train system. The last night of our trip we traveled … Continue reading

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