It’s the end of summer, and I know you have a bunch of herbs in your garden that are about to bolt.  Or, it’s the end of summer and you need one last great summer dish!  Whatever your reasons, I highly recommend whipping up a big bowl of tabbouleh.  This traditional Lebanese dish is healthy, refreshing, and the perfect take-along to any BBQ or potluck.



  • 1 cup bulghur wheat (or couscous, or quinoa…)
  • 1/4 cup fresh lemon juice, about 2 lemons (do NOT use bottled)
  • 1/4 cup good olive oil
  • 1 cup green onions, chopped
  • 1 cup mint, chopped
  • 1 cup parsley, chopped
  • 1 large cucumber, seeded and cut into bite size pieces
  • 2 cups tomatoes, cut into bite size pieces
  • Salt & Pepper


Prepare the grain you’re using according to package instructions.  Use a little less water than they recommend – you want it to be slightly dry.

In a large bowl, whisk together the lemon juice, olive oil, and some salt and pepper.  Add the warm grain and stir to combine.

Add the remaining ingredients and adjust seasonings as needed.

Cover and allow to sit in the fridge for a couple of hours (ideally).  Serve cool or at room temp.

Serves at least 8.

Adapted from Ina Garten’s Tabbouleh recipe found here.

Tequila Lime Chicken

Easy and Delicious!  Just marinate and grill (on an outdoor grill, or on a stove-top grill pan).  This bold marinate adds great flavor to boring old chicken breasts.  This chicken goes great with re-fried beans, rice, veggies, etc. and the leftover chicken is a wonderful addition to salads, quesadillas, and a variety of casseroles.

tequila lime chicken


  • Juice of 2 limes,
  • 1/2 cup tequila
  • 2 tbsp olive oil
  • 1 tsp salt
  • 3 cloves garlic
  • 1 jalapeno, seeded and diced
  • 1/4 bunch fresh cilantro, chopped
  • 6 boneless, skinless chicken breasts


Add the lime juice, tequila, olive oil, salt, garlic, jalapenos, and cilantro to a gallon ziplock bag.  Squish it around to mix thoroughly.  Add the chicken, remove as much air as possible, seal the bag. and squish around again to combine.

Marinate the chicken in the fridge for several hours.  When you’re ready to grill, remove the chicken from the fridge about 30 minutes before you’re ready to cook it.

Heat coals in a charcoal grill (gas grills work just fine, too).  Place the chicken breasts on the hot side of the grate, directly above the coals. Sear the breasts for about three to four minutes per side, turning only once, until golden brown. When the breasts are properly browned, move them to the warm, or indirect, side of the grate. Replace the lid and cook chicken until the internal temperature is 165°F (about 20-30 minutes total grill time).

Let the chicken rest for a few minutes so that the juices can redistribute.  Then, serve and enjoy!

Lasagna 2.0

My regular vegetable lasagna recipe (found here) is pretty darn good!  However, over the last few years, I’ve found myself adapting my own recipe.  Here’s the new (meatier and still deliciously healthy!) version.  I hope you enjoy it!
lasagna 2.0
Preheat the oven to 375 degrees.
Heat a large skillet drizzled with a little oil over medium high heat.  Saute a chopped onion and 4 cloves garlic until softened.  Add 1 lb ground turkey breast, and 2 cups peeled, chopped eggplant.  Season liberally with salt and pepper. Cook until the meat is browned, then remove from heat.
Meanwhile, whisk/stir vigorously one container ricotta (15oz) and 2 eggs.  Add salt, pepper, and a lot of chopped fresh herbs (such as basil, oregano, chives, parsley, etc.).
Meanwhile, slice very thinly one large or two small zucchini.
Place on the counter (in preparation to assemble), 2 jars marinara sauce, 1 box Barilla no-boil lasagna noodles, fresh baby spinach, parmesan, and one large bag (4 cups) shredded mozzarella.
Spray a 9×13 (or larger) casserole with non-stick spray.  Add some marinara to the bottom.  Top with noodles.  Spread half of the ricotta mixture on top of the noodles.  Layer half of the meat mixture, then the zucchini, then the spinach on top.  Top with more sauce.  Sprinkle with 1/2 of the mozzarella and some parmesan.
Add another layer of noodles, and repeat the layers of (the remaining) ricotta mixture, the (remaining) meat mixture, another layer of zucchini, and another layer of spinach.  Top with more sauce.
Add a final layer of noodles, a little more sauce (just enough to cover the noodles), and top with a final layer of mozzarella and parmesan.
Cover with tin foil and bake at 375 for about 40 minutes.  Uncover, and continue to bake until the lasagna is browned.
Let rest for at least 15 minutes before serving.  Enjoy!

Blue Cheese Ball

Why have cheese balls gone out of fashion?  They’re delicious, pretty, interesting, and infinitely adaptable.  The next time you throw a party, surprise guests by forgoing the standard cheese board and opting instead for a cheese ball!  (And, whatever you do, do not use pre-shredded or pre-crumbled cheese!!!)

cheese ball 2


  • 1 (8oz) package cream cheese, softened
  • 1/2 cup blue cheese, crumbled
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/8 cup minced green onion
  • 1/2 tbsp Worcestershire sauce
  • 1/2 cup pecans, chopped and toasted
  • 1/4 cup fresh parsley, chopped


Combine all ingredients except pecans in a stand mixer, and blend at low speed with the paddle attachment until thoroughly combined.  Turn out cheese mixture onto a large piece of plastic wrap, shape into a ball, and wrap tightly. (Sometimes it’s easier to shape it after you’ve wrapped it.)  Chill at least an hour, and up to several days.

Mix together pecans and parsley.  Unwrap cheese ball and roll in the pecans and parsley.  Serve with assorted crackers.

Indian Red Lentils

Very flavorful and filling- great as a side dish or main dish.  Lentils are so very healthful, as are the various spices used here. In other words, everything about the robust dish is just great!

red lentils


  • 1 cup red lentils
  • 2 cups chicken or vegetable broth
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 (1/2-inch) piece ginger, peeled and minced
  • 1 can diced tomatoes, drained
  • 1 tsp cumin
  • 1 tsp ground mustard
  • 1 tsp paprika
  • 1 1/2 tsp turmeric powder
  • 2 tbsp vegetable oil
  • Salt & Pepper
  • Chopped fresh cilantro, for garnish


Heat oil in a pan over medium heat.  Add onion, garlic and ginger, and saute until softened.  Add spices and saute until fragrant.

Add the tomatoes and broth, scraping the bottom of the pan to remove any frond.  Bring to a boil and add lentils.  Return to boil, reduce heat to low, cover and cook, stirring occasionally, until lentils are very tender, about 30 minutes.

Add salt and pepper to taste, and garnish with cilantro.


Potato Gnocchi

Tired of pasta?  Try gnocchi!  They’re very versatile, can be served in a multitude of sauces and soups, and make a great side or filing main!  Once you taste homemade gnocchi, you will never – NEVER – buy the dried or refrigerated stuff again.



  • 2 1/4 pounds russet potatoes (about 3 large)
  • 1 large egg, lightly beaten
  • Coarse salt
  • 2 cups all-purpose flour, plus more for kneading and dusting


Peel and chop potatoes into large pieces.  Place potatoes in a pot a cold water, and bring to a boil.  Boil, uncovered, until the potatoes are very tender, but not falling apart (this will totally depend on how large your potato pieces are, but should be about 30 minutes).  Immediately pass the potatoes through a ricer. Spread out on a baking sheet and let cool completely.

Turn out potatoes onto a work surface, then mix with egg with one tablespoon salt.  Add flour in 1/2 cup increments, up to 1 1/2 cups. Start to work the mixture with your hands and bring it together to form a dough; then gently knead a few times, adding more flour (up to 1/2 cup total) as necessary to keep the dough from sticking, until dough is smooth.

Line a rimmed baking sheet with or parchment paper and sprinkle with flour. Divide dough into four to six pieces. Begin gently rolling each piece under the palms of your hands into a rope, then continue rolling until it is ½ inch in diameter. Use a paring knife to cut ropes crosswise into 1-inch pieces. Roll a cut side of each dumpling against the tines of a fork with your thumb (each piece will have ridges on one side and an indentation on the other). Set gnocchi in a single layer on the prepared baking sheet. If not cooking immediately, cover with plastic wrap and refrigerate up to 2 hours.

Bring a large pot of water to a boil, then add a generous amount of salt. Working in small batches, add gnocchi and cook until they float to the top, about 2 minutes. Remove gnocchi with a slotted spoon and gently shake off excess water before placing in a large pasta bowl. Top with serving sauce or melted butter.  (If not serving immediately, plunge gnocchi into an ice-water bath to stop the cooking. Once completely cool, drain thoroughly, toss with a little extra-virgin olive oil, and refrigerate in a covered container for up to 3 hours. Reheat slowly on the stove, with the serving sauce or melted butter.)

Butternut Squash Soup

I never liked butternut squash until I tried this soup.  You won’t be able to limit yourself to serving it only in the autumn!



  • 3 lbs butternut squash (about one average squash)
  • 1 large onion
  • 1 small garlic bulb
  • 1/8 cup olive oil
  • 3 tbsp butter
  • 2 tbsp minced fresh thyme
  • 3 cups chicken broth
  • 1/4 cup half-and-half (optional)
  • 1/4 cup plain Greek Yogurt
  • Salt and Pepper
  • Minced fresh parsley


Preheat oven to 350°.   Peel squash with a vegetable peeler, cut in half, and remove seeds.  Cut squash into eight large pieces and place in a large baking dish or Dutch oven.  Peel onion and cut into quarters and add to dish.  Slice whole garlic bulb in half, and add to pan with cut sides up against the sides or the pan.  Sprinkle with thyme.  Top everything with olive oil and butter, and season with salt and pepper.  Cover tightly and bake in the preheated oven for 2 hours.  Uncover and let cool.

Remove garlic from peel (usually easiest to just squeeze it out).  In a large bowl, combine vegetables, broth and half-and-half. Puree in small batches in a blender until smooth; transfer to a large saucepan.  Add yogurt and heat through (but do not boil).  Taste for seasoning and adjust.  Garnish with chopped fresh parsley.

Alternatively, for a mashed side rather than soup, prepare through the roasting step, and then mash together with the remaining ingredients until you reach the desired consistency.

Party Wings

Who doesn’t love chicken wings?!  Few people enjoy them anywhere but from a restaurant, but I highly encourage you to cook them at home!  They’re much cheaper (unless you find one of those awesome $.50 wing deals), and really very easy to prepare.  These are baked (so much easier than frying, right?!) and still manage to have a deliciously crunchy exterior.  Enjoy!



  • 1 package chicken wings from grocery store (about 12 wings)
  • Sauce of your choice (I recommend my BBQ Sauce!)


Preheat oven to 425 degrees F.

Place a steamer basket over about an inch of boiling water.  Add wings to basket, cover, and steam for 10 minutes.

While wings are steaming, line a sheet pan with foil.  Place a wire cooling rack in the sheet pan on top of the foil

Place steamed wings onto rack and put into the preheated oven.  Bake for 20 minutes, turn wings, and bake for an additional 20-30 minutes.

Toss hot wings in a sauce of your choice and serve with fresh veggies.

“Homemade” Barbecue Sauce

This may not compete with the stuff true pit-masters spend hours crafting, but it’s a heck of a lot better than anything I’ve found in a bottle, and is soooo easy to whip up!


  • Bottled BBQ sauce (I like Sweet Baby Ray’s)
  • Apple cider vinegar
  • Hot sauce (I like Crystal)
  • Yellow mustard
  • Garlic powder
  • Onion Powder
  • Red pepper flakes


Start with a base of the bottled BBQ sauce, and add enough vinegar to thin/to taste.  Again, add hot sauce to taste.  Add a little squirt of mustard, a sprinkle of the garlic and onion powders, and a bit of red pepper flakes.  Taste and adjust.  Really, this is all about customizing it to your preferences!  I love a thin, vinegary, spicy hot sauce, so I go heavy on the vinegar and hot sauce – but it’s totally up to you!  Anything you do will vastly improve upon the bottled stuff :-)

Ginger Cookies

Big flavor, soft and chewy, and freezes beautifully!

ginger cookies


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • Additional sugar


Preheat oven to 350 degrees F.

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.

Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.

Yield: 2-1/2 dozen.