Spring Veggie Frittata

Now that we are finally seeing some warmer weather set in, and I’ve gotten my own garden planted, I’m searching for ways to use all the beautiful, fresh produce coming into the farmer’s market. Recently, my son and I braved the rain to pick up some goat cheese and freshly picked ramps and asparagus at the Arlington Farmers Market. Toby and I grilled all the … Continue reading Spring Veggie Frittata

Cookbook Review: Slow Cooker Revolution: The Easy Prep Edition

A couple weeks ago, I mentioned I was going to be reviewing a cookbook that we just bought from America’s Test Kitchen on easy prep recipes for the slow cooker. I picked an array of recipes: a casserole, stew, main meat dish, dessert and a side to try out and see if they lived up to their easy prep designation, while still tasting great. I … Continue reading Cookbook Review: Slow Cooker Revolution: The Easy Prep Edition

Yogurt-Marinated Leg of Lamb

I have a deep love of lamb, with its delicious, gamey flavor and it is perfect to serve for a spring dinner, particularity for Easter. In the past, I’ve done yogurt-marinated butterflied leg of lamb on the grill to superb results and wanted to try a similar preparation on bone-in leg of lamb, available through South Mountain Creamery and using their delicious Whole Milk Yogurt. … Continue reading Yogurt-Marinated Leg of Lamb

Cookbook Review: Slow Cooker Revolution: The Easy Prep Edition

Our family has long relied on “Slow Cooker Revolution” by America’s Test Kitchen as our bible for slow cooker recipes and we have some definite favorites that we return to again and again, such as Moroccan Chicken Stew, Korean Braised Short Ribs, Vegetarian Black Bean Chili and Barbecued Baked Beans (Oliver’s favorite!). However, the ingredient lists for some of the recipes in the book seem … Continue reading Cookbook Review: Slow Cooker Revolution: The Easy Prep Edition

Quinoa and Black Bean Stuffed Peppers

I really love stuffed peppers and find I’m often playing around with various fillings, ranging from different meats, grains and spices. I love the tried and true meat and rice filling, reminiscent of my childhood and inspiration for my Stuffed Pepper Soup, but I also wanted a hearty, vegetarian option to add to my stuffed pepper rotation. For this recipe, I used quinoa and black … Continue reading Quinoa and Black Bean Stuffed Peppers

Individual Chicken Pot Pies

I feel like I’m emerging from a coma. This week our family was hit particularly hard by a nasty little cold virus. I feel a bit like I’m whining since I know several families with young ones have recently battled stomach bugs and the flu virus, which are WAY worse, but this cold virus threw us for a loop, including making my toddler wake up … Continue reading Individual Chicken Pot Pies

Zinfandel-Braised Short Ribs

You know when you make something good, like really, really good? Like restaurant-quality good? Lick the plate good? When you dream about it that night and you are counting down the minutes until you can eat the leftovers for lunch the next day? (Or is that just me?) Well, this recipe is good. Really, really good. And, as we were eating leftovers the next night, … Continue reading Zinfandel-Braised Short Ribs

Sour Cream Mashed Potatoes

These are the creamiest, most delicious mashed potatoes I think I’ve ever made. I made these to go along with the Zinfandel-Braised Short Ribs (making it the best meal I’ve ever made – how’s that for an endorsement!), but I believe this is going to be my go-to recipe for mashed potatoes from now on. I developed this recipe for South Mountain Creamery, using their … Continue reading Sour Cream Mashed Potatoes