Fresh Corn & Lima Bean Succotash for Labor Day

Fresh Corn & Lima Bean Succotash for Labor Day

I had some amazing succotash last weekend at Vine Street Restaurant in Sag Harbor - one of my favorite places to eat!  So when I spotted fresh lima beans in the market, I was inspired to try making it myself. Succotash is such a great combination of flavors and uses many of the summer vegetables that are available now. It is a wonderful summer side dish, and would be a delicious addition to a Labor Day picnic! This was my light and fresh version using fresh market produce rather than frozen vegetables -…
Some of my Favorite Avocado Toast Combinations

Some of my Favorite Avocado Toast Combinations

One of my favorite things to eat - and also to instagram is "Avocado Toast".  In fact it seems to be many people's favorite things to eat for breakfast or lunch these days. Avocados are chock full of vitamins and minerals and healthy fat, so it's a great choice to start out the day. Using a ripe avocado to make toast is as easy as can be. In fact it is basically the same way that guacamole is made. All you really need is toast (of some sort) and a ripe avocado! This…
Summer Frittata with Vegetables

Summer Frittata with Vegetables

When I am out of ideas about what to make for breakfast, lunch or dinner, my "go to" meal is a frittata. It is simple, satisfying and a healthy meal. All you need are eggs, vegetables and cheese! I used six eggs for this frittata, and about 1/4 cup of milk. I whisked them together and seasoned with salt & pepper. Use whatever vegetables you have around, in as many colors as possible! In my fridge I found a red potato, some sweet peppers, a purple cauliflower and heirloom tomatoes. I also had some…
Tomato Stuffed Portobello Mushroom Caps

Tomato Stuffed Portobello Mushroom Caps

There are so many beautiful, ripe tomatoes in the garden and at the roadside stands right now. I am especially fond of colorful heirloom tomatoes, and I have been trying to think of inventive ways to use them. I decided to make stuffed portobello mushroom caps with chopped tomatoes for dinner tonight. First I removed some of the inside of the mushroom and chopped it up with some shallots. I sauteed these in a little olive oil until they were softened. Then I cut some whole wheat french bread into 1/2 "cubes and…
Colorful Summer Tabouli with Fresh Parsley & Mint

Colorful Summer Tabouli with Fresh Parsley & Mint

Tabbouleh / Tabouleh / Tabouli! This is a delicious Mediterranean dish that uses cracked wheat (bulgur) as a base. Traditionally it is made with chopped tomatoes, cucumber, parley or mint, onion, lemon juice and olive oil. It is usually served chilled with pita bread or grape leaves, alongside other Mediterranean side dishes like hummus. I like to add extra vegetables with my versions of traditional salads. The more colorful vegetables that you add, the higher the nutritional value. So with my tabouli I added chopped red pepper, red onions & heirloom tomatoes, as…
  • 1
  • 2