• Orange Farro Grain Salad

    How to Segment an Orange for this Hearty Winter Citrus Salad

    As we head into the winter months one thing I really look forward to is fresh citrus. Oranges and grapefruit and those little mandarines are all so good this time of year. I love adding them to salads and once I learned how to segment an orange (and other citrus fruit) I add them all the time. Getting those perfect little segments out of the fruit and into the dish can be a bit of a challenge. But, I’m here to help and make it quick and simple for you and to share this delicious salad and bright and fresh orange vinaigrette! How to Segment an Orange To start segmenting…

  • Butternut Squash Pasta Sauce

    Easy Butternut Squash Pasta Sauce

    I look forward to butternut squash soup every fall. There is nothing better on a cold fall night than a bowl of that hearty soup with some good homemade crunchy rolls. As much as I love the soup, sometimes it’s fun to mix it up a bit which is why I played around with an easy butternut squash pasta sauce. Pasta is one of our favorite meals too, but just like the soup, sometimes it’s good to mix it up a bit! First, the butternut squash. They look intimidating, but they are super easy to prepare. If you don’t want to peel and cut it yourself, most produce departments have…

  • Roasted Grape Crostini
    Appetizers,  Fruit

    Roasted Grape and Mascarpone Crostini

    I’ve written about roasted grapes before and I really do love them. Roasting brings out such an intense, grape flavor. They are sweet and savory at the same time and have quickly become one of my favorite cooked fruits. And they are soooo easy to make! Roasted grapes make an easy holiday appetizer idea too! Roasting grapes is really a great way to extend their life too – they will easily keep for a week in your fridge so you can make these ahead and viola! An appetizer you can pull together in no time! What is not to love? I had some extra grapes when we got back from…

  • Roasted Pumpkin Seeds

    The Best Way to Make Dry Roasted Pumpkin Seeds

    You’ve made your Jack O’Lantern and have a huge pile of pumpkin seeds. Do not throw them away. Let me repeat that – Do NOT throw those seeds away! It’s time to toss them with some seasoning and roast them! But is there a “best” way to make dry roasted pumpkin seeds? If you read a lot of blogs or cookbooks everyone claims to have found the “best” method. But really, how much does method matter? Well, it turns out, a little bit. I tried 3 different methods for making dry roasted pumpkin seeds and here’s what I found: Method 1 – Semi-Dry Roasting The first method is what I’ve…

  • Storing Fruits and Vegetables

    The secret for keeping fresh fruits and vegetables fresh longer

    You know that feeling.  Your heart sinks.  As soon as you reach into the refrigerator and pull out those luscious raspberries you so carefully picked up at the farmer’s market. You can’t believe it.  White spots…all over…spoiled!  How could that be?  You just bought them, and they were perfect.  Yes, berries, especially raspberries can turn quickly, but did you look at what else is in that drawer that might be causing the problem? There is a secret to keeping fresh fruits and vegetables fresh! All fruits and vegetables contain a natural hormone called Ethylene that promotes ripening.   Ethylene forms into a gas and not only ripens the fruit or vegetable…

  • Zuccchini Lasagna Roll-Ups
    Entree,  Vegetable

    Is your Garden Overflowing with Zucchini?

    Have you ever yelled at a deer? One summer night, I stood on my deck, overlooking my little vegetable garden and watched helplessly as a deer feasted away on my almost ripe tomatoes. Ugh! I had been waiting so patiently for them to ripen. Just a couple more days I thought, why the tomatoes? The bigger problem was my garden was overflowing with zucchini! Yes, a first time gardener and I planted way too many zucchini plants. Those babies are quite proliferative! My sister was staying with me that summer so I figured a little extra would be fine. I found out later that she was not a fan of…

  • Beef and Mushroom Burger

    Beef and Mushroom Burger – Italian Style

    It seems everything has been affected by this virus and we are constantly changing something about the way we used to live. It started with a run on toilet paper (I know I’ll read this in a few years and still be scratching my head over that one!) to wearing masks in public to being limited to how much meat you can buy at the grocery store. Not to mention the economic and health impacts for so many of our families, friends, and neighbors. I can’t help with much of this but I do have a way to get more out of your ground beef! I came across this trick…

  • Pickles
    Condiments,  Vegetable

    Refrigerator Pickles

    What a great weekend to fire up the grill. And what goes better with burgers and dogs than pickles? Was the store out of them? No problem, refrigerator pickles only take 24 hours to make and you can use up some of the vegetables in your fridge – no food waste! It’s been a rough spring and I’m so ready for summer! In addition to “the virus” and staying at home, it’s been pretty chilly and rainy here in “the burgh”. Finally, this weekend we’ve had sun and temps in the 60s, 70s, and even the 80s! Woo Hoo! What a perfect weekend for the unofficial kick-off to summer! Time…