Pastitsio
Classic Greek Pastitsio for anyone who wants a meaty layered casserole with a savory twist. The meat can be ground beef or lamb (with an addition of pork for flavor and juiciness) and it’s cooked with onions, garlic, oregano, and a pinch of cinnamon. Add a can of fire-roasted tomatoes, some red balsamic vinegar, pour…
Sensation Salad
Sensation Salad is all about simple. A tart creamy lemon garlic vinaigrette over shredded Romaine lettuce topped with fresh grated Pecorino Romano or Parmesan cheese. That and a crisp Sauvignon Blanc will get you ready for the main course whatever it is. And it’s flexible, letting you add that extra bit of leftover iceberg or…
Lemon and Herb Infused Israeli Couscous
Are you looking for a quick and insanely delicious side for a week-night supper, because if you are, you need to learn how to make couscous. Specifically this Lemon and Herb Infused Israeli Couscous. Once you learn how easily it cooks up you can play with the herbs and other savory ingredients so you’ll always…
Southern Style Creamed Corn
Southern Style Creamed Corn. Hard to believe I got to this point in life without ever having had the real thing. As a kid we always had the Niblets canned version which is just corn in a floury sauce – goes down easy but lacks flavor and freshness. In my ignorance, I thought this was…
Loaded Grits with Brown Butter
Loaded Grits are grits topped with whatever ‘load’ you prefer or any combination thereof. My version keeps the grits pure in corn flavor while the load can include many different things or just a couple depending upon your preference. What puts it over the top both literally and metaphorically is the brown butter you finish…
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