Stuffed Shells & Butternut Squash Casserole

Stuffed Shells & Butternut Squash Casserole

It's a chilly, wet day in the city, so I was in the mood to make a hearty, warming casserole for dinner. I love a "one dish" meal, with a simple green salad. It is nice to have something I can easily warm up for my husband when he gets home from work late. Stuffed Jumbo Shells & Butternut Squash Casserole  serves two - (double for 4 people) 1/2 box of Jumbo Shells 1 - 1/1/4  cups of Marinara Sauce 1/4 cup of milk or cream 1 - 2 cups of Butternut Squash…
Raw Cranberry Orange Relish with Ginger & Cherries

Raw Cranberry Orange Relish with Ginger & Cherries

This cranberry relish may be the only thing that remains the same on our Thanksgiving table every year. My family loves to cook, so each Thanksgiving we are all assigned a dish to make. We love to research recipes for the best stuffings, or vegetable side dishes and then try to outdo ourselves with perfect versions. My husband is in charge of the turkey and does an amazing job with that. But this relish that my mother used to make for us, somehow always makes it's way to the Thanksgiving table. We call…
Vegetable Pot Pie with Puff Pastry

Vegetable Pot Pie with Puff Pastry

Thanksgiving is quickly approaching and I have been trying to think of dishes to add to our usual lineup. We like a lot of vegetables in our family, so I decided to experiment with this Vegetable Pot Pie. It is a nice side dish to make when you have vegetarians in the group. There is something about the puff pastry crust that gives it a special, festive feel! Vegetable Pot Pie  You can use almost any group of vegetables that you like. I happened to have around: 4 baby yams a russet potato a…
Broccoli Rabe with White Beans & Lemon

Broccoli Rabe with White Beans & Lemon

I always want to buy broccoli rabe when I see it at the market, but I am never sure exactly how to prepare it. It is a cruciferous vegetable and has some wonderful health properties. It has a slightly more bitter taste than regular broccoli, and the stems and greens attached are also edible. I think it needs the right combination of ingredients to bring out it's flavor. I did a little research online and came up with this combination of flavors from a recipe from Epicurious. I added my own twist of…