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Cookbook Review

Do you have this book?   Or perhaps you have the older version, like I do.  Jamie’s Food Revolution one of my favorites and today I’m here to tell you why.  I hate almost nothing more than buying a cookbook that turns out not to be a good fit for me.  I feel bad for not using it, but there it is […]

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Lime-Infused Honeydew

Honeydew will always remind me of my Grandma.  She was tiny, maybe  5’2″, and petite featured.  She was an Iowa farm wife during most of my dad’s childhood, which means she was amazing in a kitchen.  I remember sitting around as a child while the adults lounged in chairs, after their third gourmet meal of the day, and tried to guess […]

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Heroes

I had a recipe to post today, but it can wait until next week.  I just returned home from the “Hero Day” assembly at my kids’ school.  It’s a wonderful tradition where they sing patriotic songs; honor local law enforcement officers, firemen and first responders; read “Hero Essays” composed by the 5th grade students; and observe a moment of silence […]

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Greek Salad

In our final ode to the tomato, let’s make some quick and tasty Greek Salad!  It’s a beautiful time of year when you can return from the yard with this still life: Give that cucumber, peppers and olives a chopping and remove the tomato stems: Assemble the dressing ingredients: Season well with salt and freshly ground pepper and then whisk […]

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Marinated Tomatoes

I’m always happy to eat a tomato adorned with only a little salt.  However, the family is likely to grumble a little if all that shows up on the dinner table are sliced tomatoes and a salt!  Here’s a quick little recipe that dresses them up enough to be served as a meal.  Marinated tomatoes are great over simple grilled chicken or a slice of cheese toast!  Toss in some small fresh mozzarella balls or diced mozzarella for a delicious salad, or serve them over a scrambled or fried egg.  Plus I’ve included a little French trick to make it all look a little fancier!   Marinated Tomatoes 2 cups sliced and/or cherry tomatoes 1 Tbsp delicious olive oil (you really want a flavorful oil here) 1 clove garlic, minced or pressed 5 large basil leaves, cut chiffonade (read on for instructions!) 1-2 tsp salt 1/2 tsp freshly ground pepper A drizzle of balsamic vinegar, optional (at our house we add this at the table allowing those who don’t want it to go without) Combine all ingredients and gently toss.  Allow to marinate while you prepare whatever you’re serving them with. How-to cut a chiffonade: First, start with 5 or so leaves of basil: Stack them with the largest on the bottom and the smallest on top: Roll it up: Then using a sharp knife (this one is my favorite for small tasks), slice the roll thinly: The perfect way to […]

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