Artichokes and Pork Sausage with Sage and Lemon

I’ve made this as an appetizer/first course/beginning dish for the all day eating marathon my family likes to call Thanksgiving a few times now and it’s always a big hit. I took a shortcut this year and used frozen artichokes — SOOOOOOOO much easier, and still very flavorful.  This would also be delicious over some spaghetti…yum.

Chicken Cutlets with Broccoli Rabe and Provolone

This meal was inspired by an awesome looking sandwich that I bookmarked a while ago. In an effort to cut the carbs a bit, I omitted the bread and made a little chicken bake instead. I was afraid that the rabe would make the chicken soggy, but it didn’t at all. This was delicious.

Pan Roasted Potatoes

I was in a steak-and-potatoes kind of mood, and this recipe is perfect for getting crispy and creamy potatoes.

Stuffed Flank Steak with Boursin and Prosciutto

Each year, my mother and I drive up to York, ME for a cooking class at the Stonewall Kitchen headquarters. This steak was taught and served, and I loved it. You can stuff it with whatever you like, but I love this combo of boursin cheese (amazing stuff with the steak), spinach, roasted peppers, and prosciutto.

Gremolata Green Beans

This is my new favorite way to prepare green beans. I get a little overly excited about green beans sometimes, but they’re nearly my favorite vegetable since they’re so easy to make and seemingly so healthy. I say seemingly because while we were shopping this weekend, B asked me what the nutritional benefits of green beans were (perhaps to justify the huge 2-pound package I bought of them), and I actually had no idea. I of course came home and did some research. Turns out green beans are super good for you, and not just an easy veg dish. 🙂 Love when that happens.

Peanut Butter Banana Bread

Brian was having a tough night so I decided to make him some banana bread. Just so happens that his favorite candy is reese’s peanut butter cups, which is exactly what the frosting tastes like. Win.

Happy 200th post! Mussels in a white wine, garlic, and thyme broth. And BREAD.

So, I’m about to be off bread again (and other pleasures) for a little bit so i decided that a few “bread is mandatory” recipes needed to be included in this weekend’s menu. Mussels is definitely one of those dishes. Just look at that yummy broth — how could you not mop that up with some crusty, faintly garlicky french bread?  I do not have the answer to that question, but I can say that we did eat a lot of bread in this meal, and it was amazing.

This dish is definitely restaurant quality, and SO, SO easy.

Vegetable Barley Soup with Poached Egg

If you haven’t noticed, I pretty much love anything with an egg involved.  While totally optional in this case (this soup is delicious with just a little parmesan sprinkled on top too), the poached egg adds a luxury to this dish, which is a nice quality in a basic veggie soup.

All together, this soup comes together in about an hour. You can use quick-cooking barley if you’re short on time, but I like to use the legit hulled barley (aka barley groats) because it is the least processed and better for you.

Shout out to my Dad for teaching me how to make a his “perfect” poached egg! Keep reading for Vito’s egg poaching technique…

Quiche Lorraine

I heart quiche, and this quiche is no exception. Perfect for snacking or for lunch with a nice big green salad.

Biscuit & Egg Cups

I’ve been sick for almost a full week, so I needed some comfort food this weekend. These biscuits were easy, yummy, and naughty, which are all good things for me right about now.

Pork Loin with Fig and Port Wine Sauce

I want to put this sauce on everything. Seriously. Come to think of it, the sauce would work equally well with a nice roasted chicken too! I made the sauce a day ahead and was a cinch to reheat before a dinner party.

Ricotta, Prosciutto, and Basil Calzone

Brian and I are both feeling under the weather. This easy calzone was about all I could consider cooking…and it totally hit the spot for both of us. Can’t go wrong with this. much. cheese.

Butternut Squash and Leek Risotto (and my fam)

This is my first time making risotto…I’m not going to lie, it’s a little bit of a pain in the butt. Not necessarily hard, but high maintenance for sure. What got me through all of the stirring was the promise of arancini later in the week with the leftovers! This risotto was served as an appetizer and was really yum.

Chana Masala

Yum. This is one of our favorite simple, mostly pantry dinners when we’re craving Indian flavors. Very hearty vegetarian dish, and, if you have a well stocked spice cabinet, it’s extremely inexpensive!