Ingredients: 1 pint cherry tomatoes cut in 1/2 1/2 cup thinly sliced shallots (about 1) 2 teaspoons sliced garlic (about 2 cloves) 2 tablespoons olive oil 1 tablespoon sherry or red wine vinegar 1 teaspoon honey 1/2-1 teaspoon kosher salt 1/2 teaspoon black pepper 1# mild fish fillets such as cod or halibut 1 teaspoon freshly grated lemon zest chopped fresh basil, for serving chopped fresh mint, for serving Preparation: Heat oven to 400 degrees. Place the tomatoes, shallots and garlic in 9X13 in baking pan. Whisk together the olive oil, vinegar, honey, salt & pepper. Pour over the to ..read more

This is a new smoothie recipe that I found on The View from Great Island blog. Sue typically has great recipes and this one is no exception. I particularly like it because it is quick and easy; you use raw rhubarb which is quite unusual.  I think you could also use frozen rhubarb after the season for fresh rhubarb was over. I  doubled her original recipe to make a blender full which is the right amount for breakfast for my husband and myself. 2 cups sliced raw rhubarb 2 cups strawberries (fresh or frozen) I usually use frozen 1 cup unsweetened almond milk (dairy milk would be fine as ..read more

Ingredients: 1 3/4 cup (210 grams) all-purpose flour 2 tablespoons sugar 1 3/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1 3/4 cup well-shaken buttermilk (don't substitute) 2 large eggs 2-3 teaspoons vanilla 1 stick unsalted butter (8 tablespoons) melted and slightly cooled nonstick cooking spray 1/2 cup chopped nuts, such as pecans or walnuts (optional) Real maple syrup or whipped cream, and fresh berries or jam or lemon curd for serving Directions: In a large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the bu ..read more

 I used a frozen whole grain pie shell from the store to prepare this quiche. You could certainly use a homemade crust as well. Something I did this time was to let the crust defrost slightly and transfer the crust to my glass pie pan. It is a little larger than those aluminum pans. So often I find with the purchased crusts that they don't hold all of the filling. When you put the filling in your own pan you can stretch it out a bit. Then I prebaked it as the per the instructions on the frozen crust. Actually, I baked it a little less. Ingredients: 1/2 cup mayonnaise 1/2 cup milk (or 1/2 ..read more

2 Tablespoon butter 6-8 slices bread 3/4 cup heavy (whipping) cream 1/4 teaspoon salt 1/4 teaspoon nutmeg 2 tablespoons sugar 2 tablespoons rum or brandy 1-2 teaspoons vanilla extract Whisk together the eggs, cream, salt, nutmeg, sugar, rum and vanilla. Pour the batter into a shallow pan to submerge the bread. Let them soak for about 30 seconds, but don't let the slices get soggy. Place the bread in the skillet or on a griddle with the butter. Fry on both sides until golden brown. Transfer the French toast to a baking sheet to keep warm in the oven 175 degrees until all the pieces are cooked ..read more

This is my favorite tomato soup recipe made with all fresh tomatoes in the height of the tomato season in summer. It is easy and tastes delicious! It has been adapted from the blog, Feasting at Home by Sylvia Fountaine which I highly recommend. INGREDIENTS 4 tablespoons butter or olive oil (I usually use butter)  1 extra-large onion, diced (the author did not give a measurement for     the onion), I found with research it was 2-3 cups 1 cup carrots, thinly sliced (or one red bell pepper) or use both; I have not tried the pepper, but I think it ..read more

This is a delicious easy rhubarb cake that I found on one of my favorite recipe blog sites, The View From Grand Island. You can hardly ever go wrong with one of Sue Moran's recipes and this one is true to form, yummy as my daughter said after leaving her half of the cake. She was supposed to save it for breakfast. It never made it. She said they finished it off while watching TV that evening. Well, you wouldn't want it to go to waste.  Ingredients: 1/2 cup buttermilk (you can substitute 1/2 & 1/2 or cream) 1 tsp. lemon juice if you use something other than buttermilk 1/2 cup unsalted ..read more

Buttermilk Peach Pancakes 1 cup flour (you could use 1/2 whole wheat flour) 1 tablespoon sugar 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 cup buttermilk, plus 2 Tablespoons 1 tablespoon sunflower oil 1 egg ¼ teaspoon vanilla extract ¼ teaspoon almond extract 2 peaches, peeled and diced 1/4-1/2 chopped pecans (toasted is nice) (optional) Optional toppings-strawberries, peaches, powdered sugar, syrup, etc. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, oil, egg, vanilla, and almond extracts. Pour int ..read more

Ingredients: Frozen pie crust shell (Whole Foods has them 2 in a package) 3 large eggs 1-1/2 cups heavy cream or half and half 1/2 teaspoon seasoned salt 1-1/2 cups grated smoked Gouda cheese, divided* 2 cups fresh baby spinach, or large spinach leaves chopped up Instructions: Slightly defrost the pie crust. Then preheat oven to 350 degrees F. and place a rack in the lower third of the oven. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove from oven and remove parchment and pie weights. Allow to cool slightly. Beat the eggs, cream and sa ..read more

 This is a great recipe for macaroni and cheese. Healthy from the addition of the butternut squash (or whatever kind you have available), but still delicious with all the extra sharp cheddar cheese and bacon. I guess you could skip the bacon but why would you want to? INGREDIENTS 8 oz. medium pasta shells (or whatever short pasta you have available) 6 slices bacon, diced 2 tablespoons unsalted butter 1 small shallot, minced 2 tablespoons flour 1 1/2 tablespoons chopped fresh sage (you could substitute another herb if you prefer) 1-1/4 cups half and half 1 cup whole milk 1 15 oz. can butte ..read more