TRADITIONAL IRISH SODA BREAD

Traditional Irish Soda Bread

In the fall of 2015, Mark and I toured Ireland with a group of friends and enjoyed a baking lesson at Donegal Manor. Sian Breslin was our delightful instructor.

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AVOCADO CORN SALAD

AVOCADO CORN SALAD

This salad brings together many of our favorite foods. For example, we pretty much adore avocados. They are on our short list of miracle foods for their healthy fat, fiber, and vitamin content. They also pack enough protein to leave you feeling satisfied without weighing you down.

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FLAKY PASTRY

Flaky-Pastry

This has been my “no fail” pastry recipe since 1998. It is easy to handle, has exceptional flavor, and is incredibly flaky.

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ROASTED ASPARAGUS

Roasted Asparagus

To keep asparagus fresh after purchasing, trim a half inch from the stems and arrange in a glass filled with an inch of water and refrigerate until ready to use.

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QUINOA LENTIL SALAD

Quinoa Lentil Salad

The first time I had quinoa (KEEN-wah), it was at a relaxing lunch with Mark at Rhubarb, in Asheville, North Carolina. It was served over wilted spinach and I was immediately hooked. My version is subtly dressed, allowing it to top various greens or to serve as a simple side.

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SPANISH OMELET

Spanish Omelet

My nephew, Nicholas, married a delightful woman named Patri, who was raised in the Canary Islands. With her she brought this wonderful recipe from her mother, and I feel quite privileged that she took the time to show me how to make it, step by step.

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BAKED BEETS WITH PISTACHIOS

Baked Beets With Pistachios

I know, I know… who wants to eat beets? At least, that is what I always thought growing up. Then again, my only experience with them was through a can opener.

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