February 22, 2016

Spinach Lasagna

Make sauce

28 oz canned tomato
1 onion
5 tablespoons butter

Chop onion. Add all ingredients to sauce pan and let simmer 45 minutes.

Make filling

Large bunch of spinach (or kale)
8oz ricotta
1 egg
salt & pepper

Sauté spinach or kale to wilt. Squeeze out excess water and chop. Mix with egg and ricotta. Add salt & pepper.


Cover with aluminum foil and bake at 400 for 30 min. Remove foil and brown top for another 5-7 min.

July 22, 2015

Salmon Chowder

Makes 6 servings

1/2 lb red potatoes
1/2 lb sliced bacon
1-2 scallion bunches
1 cup corn
3 garlic cloves
red pepper flakes
3 cups whole milk
2/3 cup heavy cream
1 1/2 lb salmon filet, cubed
salt, pepper, lemon juice

1) Cut potatoes into bite sized cubes. Cook in salted boiling water until just tender 8-10 minutes. Drain and set aside.

2) Fry bacon until crisp, drain on a paper towel.

3) In remaining bacon fat, cooke scallions, corn, garlic, thyme, red pepper flakes, about 5 minutes.

4) Add milk and cream, and bring to just a boil.

5) Reduce heat and add potatoes, bacon, salmon chunks and salt & pepper. Simmer gently until salmon is just cooked through, 5-8 minutes. Add lemon juice & chives to serve.

July 30, 2014

Corn Bread and Tomato Salad

Cornbread cubes
1 1/2 pounds ripe tomatoes (4 to 6 medium)
6 cups roughly torn sturdy fresh lettuce, such as Bibb, butter or Boston
1 large Vidalia onion, trimmed, peeled, sliced crosswise as thinly as possible and separated into rings
1 recipe Buttermilk-Lime Dressing (below)

Preheat oven to 250°. Scatter the corn bread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.

Carmelize onions

Chop the tomatoes.

Place lettuce, greens, 3 cups of toasted corn bread, onion and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.

Buttermilk-Lime Dressing

1/2 cup buttermilk (1/2 cup milk, 1/2 tablespoon white vinegar)
2 freshly squeezed limes
1 tablespoons olive oil
1/2 tablespoon apple cider vinegar (optional)
1/2 tablespoon honey
Sprinkle of fresh herbs
1/4 cup finely minced green onions
1/4 teaspoon salt, plus more to taste

Whisk all of the ingredients together in a small bowl until combined. Can covered tightly and stored in the fridge up to two days.

Peanut Butter Oatmeal Bars

1/2 cup butter
1/2 cup peanut butter
1 cup brown sugar
1 egg
1 tsp vanilla
1/3 milk
1 cup flour
1 cup oats
1/2 tsp baking soda
1/2 tsp salt
1 bag chocolate chips

Preheat oven to 350F. Grease a 13×9 inch pan.
Beat butter & peanut butter until well-creamed. Add sugar and continue beating until light & fluffy. Add egg, milk & vanilla and beat to incorporate into fluffy peanut buttery goodness.
Add flour, oats, baking soda & salt – slowly. Beat until well-mixed & smooth. Add 2/3 bag of chocolate chips.
Spread mixture evenly in your greased pan. It may be a bit thick so spread carefully.
Bake for 25 minutes or until golden. Remove from oven.
Spread remaining chocolate chips across the surface while still hot. When the chocolate has softened/melted, after a few seconds, spread evenly.
Let cool & allow chocolate to harden before cutting into bars.