Cold shrimp with tarragon cream sauce

This recipe is so easy and perfect to make ahead on a hot day! If you don’t like tarragon you could use dill.

1 lemon, halved

1 c white vinegar

6 cups water

3 tbsp sugar

3 tbsp of salt

1 lb raw wild shrimp

2 tsp celery seed

1/2 c – 3/4 c creme Fraiche

3 tbsp finely chopped tarragon

Lettuce for serving the shrimp

Combine vinegar, water, 1/2 lemon, salt, sugar and celery seed in a medium pot. Bring to a rolling boil, remove from heat and add shrimp. Let sit for 3 minutes then drain and chill in the freezer for 10 min.

Coming the juice of the lemon 1/2, shrimp, and tarragon, stir to combine. Chill until ready serve on salad greens.

Air Fried Cauliflower Gnocchi

This was so good!! And easy! Air frying is a game changer for frozen cauliflower gnocchi.

  • 2 (10 ounce) packages frozen cauliflower gnocchi, thawed, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ cup grated Parmesan cheese, divided
  • 2 tablespoons chopped fresh flat-leaf parsley or basil
  • 1 cup reduced-sodium marinara sauce, warmed
  • Preheat air fryer to 375 degrees F. Toss 1 package gnocchi, 1 1/2 tablespoons oil and 2 tablespoons Parmesan together in a large bowl.
  • Coat the basket of the air fryer with cooking spray. Transfer the gnocchi mixture to the basket; cook for 5 minutes, turning once halfway through. Transfer to a large bowl. Repeat the procedure with the remaining gnocchi and oil and 2 tablespoons Parmesan. Sprinkle the cooked gnocchi with parsley and the remaining 1/4 cup Parmesan. Serve with marinara.

Whole Roasted Cauliflower and Broccoli

This is so easy and so yummy! You could so two cauliflowers or two heads of broccoli.


2 large heads cauliflower

1 clove garlic, halved 

1/4 cup olive oil 

4 tablespoons Dijon mustard 

Kosher salt and freshly ground black pepper 

1/2 cup fresh parsley leaves, roughly chopped 

1/4 cup grated Parmesan 

Lemon wedges, for serving

Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.

Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 30 minutes to 1 hour, depending on the size. Let rest for a few minutes.

Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

Gruyere and Greens Quiche

  • 1 tbsp olive oil
  • 1 c chopped sweet onion
  • 1 1/2 tbsp water
  • 6 large eggs
  • 1 1/2 c ricotta cheese
  • 1 c finely shredded Gruyère cheese
  • ½ c pitted oil-cured olives, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp anchovy paste
  • ¾ tsp ground pepper
  • 1 lb leafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped
  • Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool.
  • Preheat oven to 350 degrees F. Generously coat a 8 inch springform pan with cooking spray.
  • Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
  • Finely chop greens in a food processor. Mix into the egg mixture to combine, pour into pan.
  • Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and removed springform. Serve warm or at room temperature.
  • Severe 6 – 8.

French Onion Soup

What is better on a chilly day than French Onion Soup? This one is from Patricia Wells. It’s amazing! Use a stainless steel pan to roast the onions in for a quick clean up.

1 lb sweet white onion, sliced thi

2 c dry white wine

2 tbsp butter

6 c beef stock, preferably homemade

6 slices of sourdough

2 c shredded gruyere

Preheat oven to 425.

In a 12 inch stainless steal skillet, add onions, butter and wine. Cook for 45 minutes until moist of the moisture is absorbed, stirring several times.

Heat broiler.

Bring the stop to a simmer.

Distribute the onions amount 6 deep, oven proof bowls, pour in stock, top with slice of bread and cheese

Place soup bowls on a baking sheet and boil until cheese is melted.

Serves 6.

Grilled Tomato Mozz and Basil sandwich

Simple and satisfying.

1/4 c tomato sauce

4 slices of bread

Fresh mozzarella cheese, sliced thin

Basil leaves

1 – 2 tomatoes, sliced tbin

Cooking soary

Spread sauce over bread slices, top with mozzarella, tomato slices and basil. Spray bread slices with olive oil.

Heat a griddle over medium low heat. Cook until cheese is melting and bread is brown, flip and cook until second side is browned.

Serves 2.

Chicken and Artichokes

This is another winner from Eating Well, perfect for a weeknight meal.

  • 1 tbsp olive oil
  • 1 lb chicken cutlets
  • Salt and pepper
  • ¼ c heavy cream
  • 3 tbsp lemon juice
  • 4 tsp cornstarch
  • 1 c unsalted chicken broth
  • 1 (14 ounce) can artichoke hearts, rinsed and chopped
  • 1 tbsp chopped fresh dill
  • Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.
  • whisk cream, lemon juice and cornstarch in a small bowl.
  • Transfer the chicken to a plate. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.

Greens and Gruyere Quiche

I riffed off an Eating Well recipe and came up with this – super good for lunch or dinner with a salad.

  • 1 1/2 tbsp olive oul
  • 1 onion, sliced thin
  • 3 tbsp water
  • 12 eggs
  • 1 c ricotta
  • 1 c shredded gruyere
  • 1/4 c pitted, black olives, chopped
  • 3 cloves garlic, minced
  • 1 tsp anchovy padte
  • Salt and pepper to taste
  • 1 lbs kale, chard or spinach, finely chopped

Preheat oven to 350. Spray a 9 inch quiche or pie pan.

Heat oil in a medium skillet over medium heat. Add onion and cook until starting to brown. Add water and reduce heat to low. Cover and cook until very tender.

Whisk eggs in a large bowl, add ricotta, Gruyere, olives, anchovy paste, onions, salt and pepper. Stir in chopped greens and pour into pan.

Bake for 30 – 45 minutes until the center is just set.

Serves 6.

Cucumber and Basil Salad

This is a refreshing and easy summer salad. Patricia Wells never disappoints. Use a mandoline to make quick work of the slicing.

  • 1/2 sweet onion, sliced thin
  • 2 cucumbers, sliced paper thin
  • 1 c fresh basil leaves

Dressing

  • 1/4 c basil oil
  • 1 tbsp lemon juice

Combine the oil and lemon juice in a small jar.

Toss the remaining ingredients in a bowl, then toss with a little dressing, adding a little more to ensure everything is coated. Season with salt and pepper.

Serves 4.

Zucchini and Gruyere Scones

These are so amazing savory scones with veggies!! I might have put in too much zucchini so they were more like savory delicious amazing cookies!

• 3 tablespoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 3 1/4 cups unbleached all-purpose flour, plus more for surface
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
• 1 cup heavy cream, plus more for brushing
• 2 medium zucchini, coarsely grated, excess liquid squeezed out with a kitchen towel
• 6 ounces Gruyère, cut into 1/4-inch pieces
• Flaky sea salt for sprinkling


Preheat oven to 350˚F. Combine baking powder, sugar, kosher salt, pepper, thyme, and 3 1/4 cups flour in the bowl of a food processor. Pulse several times. Add the chilled butter and pulse until the size of small peas. Transfer the mixture to a large bowl. Pour in the cream and mix gently with a wooden spoon to distribute evenly. Add the zucchini and Gruyère and mix into the dough just to distribute. Using your hands, gently knead the mixture until the dough comes together. The less you work the dough, the more tender the scones will be. This dough will be somewhat drier than most scone recipes, but the zucchini will release additional moisture during baking.

Turn the dough out onto a lightly floured surface and pat into a 2-inch thick disk. Place a sheet of plastic wrap on top of the dough and roll out to a 1-inch thick disk. Punch out scones with the biscuit cutter (it helps to brush the inside of the cutter with oil to help release the scones); place on a parchment-lined baking sheet, spacing about 2-inches apart. Brush tops with cream and sprinkle with flaky sea salt (if storing unbaked scones in freezer, wait to finish with the cream and salt until baking).

Bake scones, rotating baking sheet halfway through, until golden brown, 30-40 minutes. Transfer to a wire rack to cool.