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I love a good egg salad, but I have to admit -- I grow tired of eating it by day three. That's when the idea for this deconstructed egg salad sandwich came to mind: a little self-serve portion with all the flavors we love in a traditional egg salad, minus the need to make a big batch. Enjoy! -KM 
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I love oatmeal. It's hearty, wholesome, and the perfect blank slate for any combination of flavors or mix-ins. And while it's one of the easiest things to make, sometimes I simply don't feel like pulling out all of the fruit, nuts, spices, etc. ... that's where baked oatmeal comes in.  Split pea soup is one of those dishes you either love or hate. The split peas themselves do lend a rather distinct flavor, but for me, it's one of the most comforting, heart-warming soups during the autumn and winter months here in the Midwest.  My Dad's side of the family is Jewish, and Passover has always been one of my favorite holidays. As a kid, I loved all of the special foods we ate during the Seder; how fun it was to dip the parsley into the salt water, taste the red wine in the Charoset and my personal favorite - the hardboiled eggs. I was always hungry in anticipation of the main meal, so I would load up on the eggs and matzo crackers, taking seconds and thirds. But the BEST part? Dessert, of course. And not just any dessert; it had to be this matzo toffee - a.k.a. matzo crack.  Anyone who knows me knows I can't stand wasting food. While some cooks relish in fancy ingredients, I find no greater pleasure than digging into the depths of my refrigerator, freezer and pantry, only to come up with new and delicious meals. This salad was no exception.  Ah, enchiladas. I love Mexican/Latin-inspired cuisine and enchiladas have always been a favorite of mine. The crispy edges and soft interior ... plus, I love the endless possibilities for fillings; veggies, cheese, meat (if you eat it), shrimp, tofu, beans, rice, and so on. I went with a classic filling on this one but made it vegetarian by using Quorn USA "meat" crumbles. My husband - who loves a good steak - said these were delicious and wouldn't have known they were plant-based unless I'd told him.  I've been vegetarian for over a decade now, and one of my favorite things to do as a chef is take classic recipes - like Shepherd's Pie - and swap out the meat for plant-based alternatives. Despite the acceptance and push toward vegetarian and vegan diets in recent years, I think there's still an underlying misconception that flavorful, robust meals can't be achieved without meat. The good news is, that's entirely untrue -- and this comforting, filling, hearty dish is here to prove it.  Shortbread originates from Scotland, but it's traditionally prepared throughout the entire UK -- and for good reason: it's absolutely delicious! Buttery, sweet, salty, chewy yet crumbly. Enjoyed as is or alongside a hot cup of coffee or tea, this melt-in-your-mouth pastry is the epitome of simplicity at its best.  |
Ever since I was a little girl, I've carried a notebook with me and filled it with stories, ideas, inspirations, sketches and now - endless recipes. Follow along here for a peek into my world as we explore food, entertaining, my home and life here in the Midwest. Categories
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October 2023
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