This cool weather salad shows off fresh figs and warmed goat cheese.
lamb and eggplant with pasta and yogurt sauce: a recipe from Melissa Clark, who writes “The Good Appetite” column in the New York Times.
This lovely tart comes from my friend, Winnie, and her terrific blog, “Healthy Green Kitchen”. Thanks, Winnie!
A recipe from my friend Mary, her tomato tart uses heirloom tomatoes, ricotta and mozzarella cheese, and fresh basil.
Whole Grain Panzanella: a twist on a classic Italian bread salad, inspired by Mark Bittman, a culinary wizard.
caramelized scallops with baby greens and meyer lemon vinaigrette: a simple and healthy entrée of scallops served over dressed greens.
Vichyssoise: my version of the classic, a chilled potato-leek soup in a chicken stock base.
A quick and easy chilled soup that features zucchini in a creamy base.