The first time I made Reubens for Dane and Jessi I assured them that they would NOT like them because of the sauerkraut. So of course they proved me wrong by promptly gobbling them down.
Category: Recipes
SOUTHERN SPOONBREAD
When we moved to Charlotte, we discovered that our church organized dinner groups, and so we signed up right away to meet new people. It was a wonderful way to make new friends while sharing our favorite foods with one another.
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.
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.
FLAKY PASTRY
This has been my “no fail” pastry recipe since 1998. It is easy to handle, has exceptional flavor, and is incredibly flaky.
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.
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.
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.
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.
KA’AK
Our friend Cynthia Aziz shared this Lebanese “street food” recipe, which originated from her great aunt. It has a wonderful undertone from the subtle addition of spices, including mahlab (mah-lab), which is actually ground cherry pits. Mahlab can be found in Mediterranean markets.