Yes spring is springing and yes this is All Seasons Cuisine seasonal food blog and yes this photo is more reminiscent of winter comfort fare than said springing season BUT … ah well. This dish was simply too darn good not to post. And I didn’t factor global warming into my menu planning. Who knows, maybe winter will be back for one last blast, in which case you’ll know exactly what to make for dinner!
I have long hand-written lists of recipes I want to try each season. My spring list has been in the works since last month. These lists are constantly being updated and rewritten. (Yes by hand. I’m antiqued. I like it that way, and I prefer keeping my life as gadget-free as possible, at least for now). This recipe didn’t make the cut last winter. Not for any reason other than there are always quite simply too few nights and too many recipes to try each season. After trying it out, I know last winter will be the last winter we don’t enjoy this dish. It’s what I call a seasonal keeper. And for good reason. So if you’re like me (anyone? maybe just 1 other person as food-obsessed as I?), add this to your running list for next winter. Or throw caution to the wind to make it in July! So long as you promise you’ll try it.
continue reading ‘Moroccan-Spiced Lamb Pastitsio’
Basil is at it’s summer peak right now! Fellow foodies, I know you recognize the necessity of that exclamation point, and the significance of this joyous equation: Basil = Pesto! Now that is the kind of math I can comprehend.
continue reading ‘Classic Penne Genovese’
Ah, the age-old question of the season: what to bring to a summer pot-luck bbq? You want something that will travel well. Something that can be served at room temperature. And something that isn’t too time-consuming to prepare – I mean, you’re still the guest after all! I found myself in this predicament this past weekend, musing over what to contribute to my in-laws Father’s Day BBQ.
continue reading ‘Penne Basilica’
I was at my local farmer’s market this week and pledged to get there more often. Stalls were abound with fresh-harvested lettuces and micro-greens, many just picked that morning. Pints of organic strawberries, fresh baked breads, cheeses, and local artisans selling their wares from soaps to flowering plants to music were among the other delights. After all the much-encouraged sampling, I was almost too full to pick up lunch. Almost. Until I hit the Calcutta Kitchens stall, where I sampled the coriander coconut simmer sauce, fresh makhani simmer sauce and spiced chickpeas. You might think Indian food is too heavy for summer but these sauces were light, garden-fresh and perfectly spiced. I came away with a pint of the spiced chickpeas and upon devouring them with some nice crusty bread was soon wishing I’d stocked up on more.
continue reading ‘Roasted Summer Squash and Cherry Tomato Pasta’
I love Mediterranean flavors, especially in summer. Briney kalamata olives, fresh roasted bell peppers, and an herby yogurt-based feta pesto bring out the best of Greek meets Italian in this pasta. And the pesto is one of those let-your-food-processor-do-all-the-work sauces — no cooking required.
What’s great here is the versatility of this pesto. Cutting down on carbs? The pesto would be fantastic spooned over grilled chicken or salmon. Need a little more protein? Add simply grilled chicken or shrimp to the finished dish. Keeping things light? Use low-fat yogurt in the pesto. Take it over the top by sprinkling on some lightly toasted pine nuts if you want.
continue reading ‘Feta Pesto Penne with Roasted Peppers’
I think mother nature wins for best April Fool’s this year – with snow in April! Thankfully Connecticut didn’t get much, and what we did get didn’t stick. I’m determined to give those snow shovels some well deserved R&R. Not to mention my arms! So in keeping with my if-it’s-spring-on-the-calendar-it’s-spring-in-my-kitchen mantra for the past week, this dish makes a great springtime side, or vegetarian main course.
continue reading ‘Ginger Scallion Soba Noodles’
Even if spring hasn’t quite sprung yet weather-wise, it sprung in my kitchen the other night regardless! It will after all be April this week and I figure if I don’t start cooking up my springtime favorites soon before I know it I’ll be outside grilling up burgers wondering where the season went.
continue reading ‘Ravioli with Pea Prosciutto Asparagus Sauce’
Ok, so you may not be the pub-crawling, green beer chugging type, anymore. But if you’re not gonna drink green, you gotta at least eat green for St Patty’s Day! This deliciously fun and healthy spinach pasta dish with chard is a breeze to throw together. And with far less sodium and fat than corned beef, it’s a healthy and festive choice. Serve it up with a little luck of the Irish on the side.
continue reading ‘Spinach Penne with Chard, Pine Nuts and Fresh Ricotta’
Photo featured on Photograzing, 2/19/11
It was over plates of Fettucine Alfredo that my husband asked my Dad for my hand in marriage, so the dish is near and dear to our hearts. One of my favorite lines from my Dad’s toast at our wedding was in reference to this moment, with ‘give me fettucine alfredo and I’ll say yes to anything!’. And I completely agree – what could be better than the mouth-feel of creamy fresh pasta, bite after decadent bite?
Unfortunately, in the past I reserved this dish for special occasions only due the cumbersome expanding waistline side effect too much alfredo tends to have. Until now that is. I came upon a recipe for a lightened version using low-fat milk thickened with flour and low-fat Neufchatel cream cheese. Amped up with zingy parmaggiano-reggiano and lemon zest, we honestly did not miss the cream. Now, who wants seconds?!
continue reading ‘Light Alfredo with Fresh Fettucine and Shrimp’
Well, lighter lasagna. Fortified with blanched swiss chard, lean ground sirloin or dark-meat turkey, part-skim mozzarella cheese, and a riff on bechamel using 2% cottage cheese, you can have seconds or thirds without the guilt. Or with less guilt, anyway.
If you’re going the turkey route, be sure to use dark meat ground turkey and not ground breast meat. The breast meat dries out much too easily, and I for one won’t use it for anything I cook, you’ll have to read another blog for that. Or go with ground sirloin which is 90% lean and also a very healthful choice.
continue reading ‘Light Lasagna’