You know what you should do with the leftover potatoes you bought for Thanksgiving? Gnocchi, that’s what! Gnocchi with Brown Butter Sauce 2 large Russet Potatoes 1 Egg 1 to 2 cups Flour Salt and Pepper pinch Nutmeg Peel and cut the potatoes into small chunks. Cook the potato in boiling water until soft. Drain …

Continue reading

For the recipe I had leftover salmon and roasted potatoes, but any meat and starch combination is good for hash. 1 tablespoon Olive Oil 1 cup sliced Leeks 1/2 cup finely sliced Yellow Peppers 4 cups Roasted Potatoes 3 4oz cooked Salmon Pieces (torn into large chunks) 2 tablespoons chopped Fresh Herbs (Sage, Parsley, Rosemary …

Continue reading

Don’t let the many steps in this recipe put you off. None of them are hard work and it’s a lovely salad to have on the patio during sunny weather. Salmon is more readily available where I live, but if you’d rather go the traditional route, use fresh tuna. (oops, the picture above was taken …

Continue reading

Pay the mortgage or buy a truffle? Yeah, maybe I’ll let the truffle band wagon pass by without getting on board. Or so I thought… For such a simple recipe, it’s a show stopper! Roasted Potatoes With Truffle Salt 4 Russet or Baking Potatoes Olive Oil Truffle Salt Pepper Preheat oven to 400 degrees Scrub …

Continue reading

Lovely, cheesy, baked vegetables; enough said! Vegetable Tian Preheat oven to 325 degrees 1 Onion 1 Clove Garlic 1 tablespoon Olive Oil 2-3 Yukon Gold potatoes 2 Summer Squash 2 Zucchini 2-3 Tomatoes 1 cup shredded Gruyere Cheese 1 tablespoon Fresh Thyme Salt and Pepper Slice the onion and garlic, and, saute over medium heat, …

Continue reading