This is a recipe I got from watching Barefoot Contessa’s show on Food Network. Ina Garten was making a beautiful goat cheese tart with thinly sliced zucchini. It looked positively gorgeous. But I am not a big fan of zucchini – no offense to zucchini fans. This recipe also called to make a homemade pastry crust – and I am not a fan of that either.
I decided to take Ina Garten’s recipe and make it my own. I used a store bought frozen piecrust (the kind you have to roll out) for the goat cheese tart, and instead of zucchini I used a jar of sundried tomatoes as my topping. To turn this delectable tart into a meal – I served it on Sunday evening with a tossed green salad as part of my Sunday Salad routine. Continue reading Goat Cheese Tart with Sundried Tomatoes→
For her birthday Rani wanted to hang out with her friends in our garden. The timing was perfect, as I had just attended a book-signing event from authors Stefani Bittner & Alethea Harampolis on their new book Harvest. I was eager to try something from the book and Rani’s birthday picnic became the perfect opportunity to make a goat cheese recipe with edible flowers and herbs for this soiree.
This is my go-to recipe when I want to make a quick quesadilla. Every time I’ve served this simple quesadilla to family and guests I’ve always received a “Wow, this is delicious” reaction. I’ve made fancy variations of this recipe by adding sautéed mushrooms and roasted veggies and other condiments, I’ve even added fresh chopped tomatoes, but honestly, I don’t get that unanimous “Wow” reaction that I get when I make my original simple quesadilla. What makes it so good is the minimal amount of ingredients in it. Here is the recipe. Continue reading Simple Quesadilla→
I was invited to a holiday tea back in December at my dear friend Radhika’s place and what a fun time we had. Radhika’s home was beautifully decked for the holidays and so warm and welcoming that I just didn’t want to leave on this cool winter afternoon.
Growing up in the South in Texas and Louisiana, one of the New Year’s customs I became familiar with is having black-eyed peas on New Year’s Day for good luck in the coming year. There are many dishes that one can add black-eyed peas to from stews to soups, tacos and burritos to salads and appetizers. For my New Years Day black-eyed pea dish I have chosen to make Black Eyed Pea Fritters. Continue reading New Year’s Day Black-Eyed Pea Fritters→
This is a recipe for a delicious tart made with with asparagus and green peas on a cheesy filling all on a buttery puff pastry. It makes a wonderful first course with wine or even to have as a late afternoon snack with the family on a lazy Sunday afternoon.
This yogurt dip is as creamy as a sour cream dip and just as delicious too. I made this super easy and super quick Greek yogurt dip to go with some Russian Carrot Fritters I made, but this yogurt dip can easily be used on a baked potato or as a dip for a veggie platter. Here is the recipe. Continue reading Greek Yogurt Dip→
