Smothered Pork Chops with Caramelized Onions
The pork chops are tender with the deepest rich notes of caramelized onions that create the base for one of the best gravies you’ll ever eat.
Peach and Almond Salad with Creamy Lemon Basil Dressing
The dressing is so smooth and bright with the luxurious feel of a creamy dressing but the freshness and palate cleansing components of a vinaigrette.
Squash and Pistachio Crumble
It tastes like apple pie, but screams summer with its bright notes of lemon. Even people who snub their nose at squash will have smiles on their faces. I argue that this dish is more American than apple pie because apples are not native to North America and squash is.
Butter Cake with Blackberry Filling and Lemon Russian Buttercream
Sister enlightened me with Russian buttercream, something I never heard of and is made with condensed milk and butter. We paired it with my favorite standby Bonnie Butter Cake and made it “summery special” with blackberry filling.
Roasted Potatoes with Harissa
These little guys are a mouthful full of bold flavor. They’re spicy and crispy and creamy and perfect as a hot appetizer.
Strawberry, Ricotta, and Sunflower Seed Salad with Lemon Tarragon Vinaigrette
It’s sweet, fresh, and grounded. It brings us the best of warm spring days.
Beef and Beet Stew
It’s deep and decadent like the best of beef stews but also has a subtle sweetness and lightness, thanks to the beets. The combination creates the perfect bridge food between wanting the depth and comfort of winter food, but the air is a bit too warm.
Stuffed Poblanos with Red Chile, Chorizo, and Black Beans
It’s a punch in the mouth full of chile flavor that will leave you satisfied for a long time and will have you looking forward to leftovers. The poblanos reheat in the oven so nicely you won’t even know they were leftovers.
Creole-Spiced Poached Fish
With warming spices of allspice, coriander, and cloves, it creates a comforting dish full of flavor that is perfect for an early spring cold snap. The flavors are reminiscent of grits and grillades.
Ginger Spaghetti Squash with Orange Zest and Browned Butter
This spaghetti squash is bright, light, and bold with ginger, orange zest, and browned butter. It plays well with a simply seasoned broiled fish.
Higos y Datiles (Figs and Dates)
I had these wonderfully glorious creamy cheese filled sweet dried fruit with pistachios and a bit of citrus to break the sweetness as a dessert at El Farol, a Spanish tapas place in Santa Fe.
Garlic and Rosemary Butter Bean Dip
It’s garlicky, fresh, oh so bold and creamy. It’s a mouthful of flavor that will pair with any raw vegetable.
Rutabaga and Apple Hash
It’s a bit sweet and a bit sassy. It’s a mouth full of flavor and texture that lends to beaucoup amounts of pairings. Top it with an egg for breakfast, or as a side to braised beef, baked chicken, or broiled fish.
Arugula, Beet, and Orange Salad with Orange Blossom Vinaigrette
It’s sweet, tart, spicy, and flowery. It’s spring’s dainty nudging that says, “I’m not too far away”.
Smothered Cabbage
Smothered cabbage more than makes up for its looks with its bold flavor. It warms the soul with its smoky, sweet, and buttery notes.
Smothered Potatoes with Smoked Sausage
The simplest of foods can bring the most abundant amount of flavor. It’s a bit smokey, a bit spicey, and a whole bit comforting.
Roasted Red Pepper Soup with Star Anise
This soup is about the unexpected. It’s light and bright and pairs perfectly with the heaviest of winter meals. Star anise and ginger keeps the soup bright and cilantro keeps it fresh during winter’s produce lull.
Tumeric and Herb Millet with Roasted Vegetables and a Poached Egg
Millet is the perfect wingman to shallots and garlic which are at the forefront of flavor but is grounded by turmeric and rosemary. The roasted vegetables bring a bit of sweetness and spice (thanks to ginger and cayenne) and a runny egg creates a richness you don’t want to miss.