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Wondering what to do with all of those left-over Easter eggs?
Deviled eggs are an old-fashioned appetizer that almost everyone loves, and almost everyone has a different version with interesting additions such as horseradish, relish, or even curry powder. This recipe is simple and delicious, the one I use when I have my daughter-of-simple-tastes in mind. [...]
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I developed this easy burrito recipe many years ago, inspired by a visit to a Mexican restaurant in New York City. At the time, I had never had black beans before and I was amazed at how delicious they were, tastier than the pinto beans I was accustomed to in Mexican restaurants in Chicago.
When I [...]
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This recipe is a simple pasta with marinara, but the addition of the puffed mozzarella makes it special. The mozzarella is simply cubed and tossed with the warm ziti and sauce and puffs into soft gooey chunks that are delicious.
The idea for this recipe came from a newspaper article about 20 years ago with the [...]
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This sandwich is another one from my days as a waitress at the private doctors’ dining room at Rush-Pres-St.Luke’s Hospital (Room 500) during college. I am not sure of the original name of this sandwich, but I remember it alluded to healthiness due to the addition of sprouts and spinach. This was Chicago in the [...]
Continue reading about Healthier Grilled Cheese with Spinach and Sprouts
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I love asparagus and right now there is lots of great-looking asparagus in the stores. Living in Chicago, I have to wait a few weeks at least before I can get locally-grown fresh asparagus, but the pencil-thin stalks at the grocery store (from Mexico) right now are irresistible, so I picked up a few pounds [...]
Continue reading about Pasta Primavera with Asparagus, Peppers and Mushrooms
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This is a delicious, light but robust-tasting soup that is quick to prepare and cook. This recipe originally comes from a restaurant where I worked while going to college. No, it was not a dark Italian place, but a private restaurant, Room 500, at Rush-Presbyterian St. Luke’s Hospital in Chicago, which was filled with hundreds [...]
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Cabbage seems to be a quiet, unassuming vegetable. It grows very low to the ground, very unobtrusively, unlike say, cucumbers which wander all over the place like they own the garden. Cabbages are slow and steady and persistent, and despite its almost-shy nature, cabbage is known and loved — and eaten in various ways - [...]
Continue reading about Red Cabbage Coleslaw with Caraway Seeds
