I had a bag of mixed seafood in the freezer. Make it two. I had some beer that was still in the bottle and not in my belly. Then I had an idea.
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Fresh Spinach & Tomato Pasta Sauce
A while ago, I had purchased a rather large quantity of spinach. Even though I often grow my own, spinach is pretty picky about not liking my hot summer temperatures and I don’t always get around to growing it when it will thrive. Thank goodness for grocery stores!
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Kalamata Olive & Tomato Roast Tri-Tip
I got a new kitchen toy for Christmas that needed to be broken in. I also had a beef tri-tip sitting in the refrigerator needing to be cooked. I’m thinking there could be a connection here.
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Ham & Pea Pasta
Each year around Christmas I’ll buy a ham. Ironically, we never eat it for Christmas dinner. I just get it because I want ham and that’s usually the best time to find a good one.
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Roast Chicken with Artichoke Hearts & Greek Peperoncini
I’m honestly surprised that my family hasn’t sprouted wings, yet. We do eat a lot of chicken. No, really. A. Lot.
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Cheesy Crab Dip with Artichokes & Greek Peperoncini
It’s the early 90s, Berkeley, Ca. I’m being treated to a nice dinner at Skates On The Bay, a surf-and-turf restaurant literally on the San Francisco Bay. We order the crab and artichoke dip with focaccia bread. I was hooked.
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Easy Weeknight Spareribs
There are a couple of staples that my spice cabinet is never without because they help make meal prep so much easier. One is an “Italian Seasoning” salt-free herb blend, and the other is a vegetable and spice mix. Blend them together with a little olive oil and you have an instant rub for every roast or chicken feast.
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Winter Squash Yemista
As soon as we get into serious winter weather (or at least what passes for it here), I start to think almost fondly of summer. Almost. Remember, it’s stinking hot here.
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Leftovers “Shepherd’s Pie”
It never fails, holiday meals around here leave us with a plethora of leftovers. After a while, I begin to resent the space they take in my refrigerator, but they’re also too good to let go of.
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Rosemary Tri-Tip with Roasted Vegetables
As much as I like to cook, I also like having meals that can come together with as little fuss as possible. What can I say? I’m a bit busy!
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Mostly Greek 