September 2019 Recipe of the Month

Gazpacho de Sevilla All over Spain, you will find different versions of gazpacho. Some use bread as a thickener, others have chunks of vegetables, many are pureed smooth. It’s available in boxes and cans, at airport take-out joints and the most elegant restaurants. The two things that appeared to be consistent in Spain, first, they…

August 2019 Recipe of the Month

Caponata A version of this, my sister-in-law Christine Pezzello’s recipe, is included in the Asparagus to Zucchini cookbook. It is a really tasty dish that is equally good hot, room temperature, or cold. It can be eaten as a main course over pasta, rice, on toast, with polenta. It can be used as a sauce…

June 2019 Recipe of the Month

Asian Lettuce Wraps with Peanut Hoisin Sauce I’ve been making the same Asian style lettuce wrap recipe (or many variations on the recipe) for years, and while everyone loves the flavor of the dish, none of us are crazy about the sauce dripping down our arms as we eat. I poked around on the internet…

May 2019 Recipe of the Month

Spinach Salad with Pan-Seared Asparagus and Oven-Poached Egg Salad for dinner is one of my favorite spring go-to meals. To make it more substantial and protein packed, we add some special touches. Fresh eggs and asparagus were made for one another. They come together easily with this method for oven poaching the eggs. Feel free…

April 2019 Recipe of the Month

Greek Penne with Cinnamon Scented Sauce, Lamb and Parsnips Greek style tomato sauce warmed with a touch of cinnamon was a delicious discovery for me when I first learned how to cook Greek food. The addition of the rich lamb and nutty parsnips make this pasta dish far more complex than its simple preparation suggests.…

March 2019 Recipe of the Month

Pureed Root Vegetable Soup One of my favorite ways to cook through a big mix of root veggies is a mixed vegetable pureed soup. You can make this with pretty much any combination of vegetables you desire — the one thing I try to do is balance earthy with sweet — too many sweet roots…

February 2019 Recipe of the Month

Cornish Pasty I love to find cooking classes that help address my cooking weaknesses and to further my skill set. In March, I took a class at Orange Tree Imports by Jeff Doyle-Horney “The Pie Guy” for Gates & Brovi and the winner of many a bake-off and state fair. His recipe for pie dough…

January 2019 Recipe of the Month

Laotian Glass Noodles with Shredded Veggies One of my favorite recipes from the Asparagus to Zucchini cookbook was contributed by a middle-school aged girl, and features the delightful balance of sweet, salty, sour, and hot that is the highlight of Southeast Asian cuisine. Her original recipe calls for chicken and a different set of vegetables,…

December 2018 Recipe of the Month

Roasted Chicken and Veggie Dinner with Gravy Classic comfort food at its finest. Since this is a put it in the oven and forget about it for an hour meal that then needs a couple of minutes attention to make the gravy at the end, it is a favorite carpool-night dinner for me. I can…

November 2018 Recipe of the Month

Sweet Potato Casserole with Pecan Topping This sweet, salty, fluffy and crunchy casserole has had a starring role on our Thanksgiving table ever since Chef Pat created it a decade and half ago. Most people who taste it request the recipe. A few of our Local Thyme readers have left remarks along the line of…