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Yukon Gold Potatoes, Roasted Green Chiles and Heber Valley Halloumi

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I’ve heard, though it’s not my recent personal experience, that state fair food vendors have gone wild. Forget corn dogs. These days you can sample even more than deep-fried ice cream and brownies. Deep fried-watermelon anyone?

How about Thanksgiving dinner—turkey, stuffing and creamed corn fried in a ball? I wonder if there is a carnival food truck that deep-fries halloumi.

Hear that fair food vendors? You could be the first! Halloumi cheese can handle the heat.

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Caprese Veggie Patties with Basil Arugula Pesto

“If six cooks follow the same recipe, the finished dish would vary six times.”  ~Theodora Fitzgibbon, Irish author and journalist~

Tomatoes, fresh mozzarella and basil–from three ingredients, six cooks can invent six thousand recipes. My kitchen counter held a huge inviting garden tomato, and a fresh mozzarella ball waited patiently in the fridge, so I jumped on the caprese bandwagon with these caprese veggie patties with basil arugula pesto.layers of Caprese Veggie Patties with Basil Arugula Pesto

If the tomatoes are red, your dish shows the colors of Italy’s flag. If your ripe and ready tomatoes are green, you’ll want to make Green Zebra tomato caprese saladContinue Reading…

Chard and Chickpeas with Avocado Sauce

Quick and simple to make, chard and chickpeas with avocado sauce showcases the versatile bean with two different names. Same, same, but different–garbanzo beans and chickpeas. Ready in less than thirty minutes–simply sauté chard and garlic, stir in chickpeas, and top with a quick and easy creamy blender sauce made with avocado, lime, and fresh cilantro.

Chard and Chickpeas with Avocado Sauce

Why do some folks call them chickpeas and others say garbanzos? Do you know? I suppose we could just look it up. Not important, chickpeas or garbanzo beans, they’re one and the same. Continue Reading…

Parsley Quinoa and Brown Rice Pilaf

I’ve fallen in love this month, in love with the gorgeous bunches of bright green Italian flat-leaf parsley we’re finding in our CSA farm share boxes. This parsley quinoa and brown rice pilaf, with its serious dose of finely chopped fresh parsley, is my food love this week!

Parsley Quinoa and Brown Rice Pilaf

Just hearing the word parsley gets me singing the Simon and Garfunkel ballad. “Parsley, sage, rosemary and thyme, remember me to the one who lives there, she once was a true love of mine.”

Each of the four herbs in that song has ancient love and health connotations–parsley is the one thought to lessen the bitterness of love lost.

No love lost here. Parsley is much more than a decorative plate garnish, for sure. Though we tend to forget this common herb has outstanding flavor and healthful qualities.

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Orange, Fennel, and Pickled Onion Salad

Fresh fennel, with its faint licorice flavor, sliced very thinly and served raw, is uniquely delicious, and this orange, fennel, and pickled onion salad is absolutely stunning. Orange citrus and sweet-tart pickled red onions provide a lovely balance for the delicate fennel flavor. Fennel, Orange and Pickled Onion Salad | Letty's Kitchen

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