Absolutely one of the easiest things to make is homemade croutons. You’re in for a real treat compared to the over-processed store bought versions. Try them in your favorite soup, I happen to think that tomato soup screams for them. Also adding them to a salad is a rather obvious choice, especially a caesar salad, where having good croutons is essential and makes a huge difference.

INGREDIENTS
day old bread, sourdough or any other good bread
good olive oil
kosher salt
fresh ground pepper

DIRECTIONS
First, tear the bread into bite sized pieces. By tearing them, you have more craggy edges that crisp up beautifully, and have lots of texture. Obviously, you certainly could cut the bread into cubes, but they just won’t have the wonderful texture of the torn pieces.

Next, choose a skillet depending on how many croutons you are making. If you are just doing enough for a salad, a small skillet will do. If you’re going to do a whole batch, find a larger pan. Either way, make sure that the croutons are in a single layer and if you have to do them in more than one batch, so be it.

I must say these are so quick, easy, and really best the day of or the day after making them, that I do suggest making them in smaller batches. However, if you do choose to do a large batch, they can be refreshed in a skillet to crisp them back up. When I have leftover bread, I tear it, lay it out on a sheet pan and freeze them. Then, when they are fully frozen, I put them in a container and back into the freezer. If you just throw them all in together, without freezing first, they will freeze together in one big lump. That way I can grab a handful or two when I want them for my salad, toss them in a skillet for a few minutes and I’m done.

Put a small amount of oil in the skillet (you don’t want soggy croutons) on medium-high heat, toss in the bread, in a single layer, add salt and pepper to taste and shake the pan to coat the croutons. If you feel they are too dry, you can add a tad more oil, but do be careful and don’t soak them or they won’t crisp up. Let them be for a few minutes, that will brown them up nicely on one side. When you see them browning, you can shake the pan, stir or turn them to get browning all over. That’s it, easy as can be and your done in five minutes!

NOTES
There are a million ways that you could amp these up. I happen to prefer them simpler, as I’ve noted above, but use your imagination and try different seasonings. An obvious choice would be to add some garlic powder, Italian seasoning, or even za’atar, etc. Another obvious add, would be parmesan cheese. When adding parmesan (or any other cheese you might like), I would add it right when you pull the croutons off the heat. That way you don’t have a melted, cheesy mess in the pan and the cheese will melt into the croutons.

This is an incredibly quick, delicious and healthy recipe, that takes only 30 minutes from start to finish. I found the original recipe on a great website, Shred Happens and have modified it a bit to my taste. Now when you see the list of ingredients, you will be surprised to see cottage cheese there. I thought it was a bit odd too, but wanted to give it a try and I loved it. The cottage cheese not only adds creaminess, but lots of protein, as does the bone broth. Those two ingredients take it to a whole new nurtrional level and honestly you would never know the cottage cheese was in there, unless I told you!

INGREDIENTS
2 Tbs. olive oil
1 large onion, chopped
2 cloves garlic, grated
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
1 tsp. dried basil
pinch of crushed red pepper, to taste
1 Tbs. (16.5g) tomato paste
28 oz. whole peeled San Marzano tomatoes, crushed
several large basil stems, reserve a few leaves for garnish
1 1/2 cups chicken bone broth
1 cup cottage cheese
1/4 cup grated parmesan
croutons, optional but highly recommended

DIRECTIONS
First, add the olive oil to a large soup pot and set over medium heat. Add the onion to the olive oil and sauté to soften, for about 5 minutes (don’t let it brown). Next, add the garlic, salt, pepper, dried basil, crushed red pepper, tomato paste, and sauté for a minute or two more.

Next, add the crushed tomatoes, basil sprigs, broth and simmer for 10-15 minutes, stirring occasionally.

Then, take off the heat, add the cottage cheese and using an immersion blender, blend until smooth. Alternatively, you could use a regular blender or Vitamix to do the same. Finally, add the parmesan, stir to combine, check for seasoning, add salt and pepper as needed, based on your preferences. Serve with a few croutons and a chiffonade of fresh basil.

NOTES
If you can’t find chicken bone broth, you certainly can use regular chicken broth, it will just have a little less protein and doesn’t compromise taste in the least.

Also, I find the easiest way to crush the whole tomatoes is right in the can with an immersion blender.

Another option to amp this up a bit is to add some yummy, homemade sourdough croutons. Serve with a nice salad or a yummy grilled cheese sandwich for a great lunch or a light dinner.

with burrata, pesto, and pine nuts

Tomato season is nearly over, but I hope you get to try this very simple salad before they are gone. Although it is incredibly simple (dare I say, almost not even a recipe), it really does highlight the freshness and flavor of these gems.

Now to be sure, you can certainly make this with regular tomatoes, but the varied colors and shapes of the heirlooms make for a beautiful platter and presentation. It’s simple, requires no cooking, is a terrific addition to any dinner, takes minutes to put together and is absolute tomato heaven!

I saw this on the cover (her picture is much better than mine!) of this cookbook, by Jennifer Segal, and I had to buy it, just for that picture and recipe. However, there are 100 recipes in her cookbook (and certainly worth the purchase), all delicious and most are quite simple.

INGREDIENTS
2 lbs. heirloom tomatoes, different colors and shapes
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 fresh buratta balls, 8-10 oz. each
1/2 cup basil pesto, homemade or store bought
1/4 pine nuts, toasted
baby arugula
fresh basil leaves
drizzle extra virgin olive oil

DIRECTIONS
First, line the bottom of your platter with baby arugula. Then cut the tomatoes, some into quarters, some slices, and some uneven chunks. Next, arrange them on your platter, sprinkled with kosher salt and fresh ground pepper. Cut or tear the burrata in chunks and randomly arrange over the tomatoes. Drizzle the pesto over the top, sprinkle with the pine nuts, add a slight drizzle of extra virgin olive oil and serve immediately.

NOTES
To toast the pine nuts, just add them to a dry skillet, and toast them on medium heat. Please be sure to stay close by, they can burn in an instant. I actually toast all of the pine nuts when I buy them, cool them and put them in a glass jar in the fridge. That way they are at the ready when I want to add a handful to a salad and you’re not toasting them each time you want to use them.

Good, healthy granola bars are always a big hit and these are pretty simple to pull together. They have none of the additives and preservatives that you find in too many store bought versions. A friend was kind enough to share this recipe with me and I have made just a couple of minor modifications.

This makes upwards of 40 bars, depending on how you cut them. So, feel free to half the recipe if you like and the roughly twenty bars might be a more manageable quantity. However, if you are in need of a good bake sale item, these would be a terrific choice since it makes so many.

1 1/2 cups (3 sticks) butter
2 cups (400g) sugar
1/2 cup (170g) honey
3 oz. milk (91g)
5 cups (15oz.) rolled oats
1 1/2 cups flour
3 cups shredded, unsweetened coconut
1 1/2 tsp cinnamon
3/4 tsp kosher salt
3 cups mixed dried fruit & nuts, diced
(I used 1 cup chopped dates, 1/2 cup walnuts, 1/2 cup almonds, 1/2 cup dried cherries and 1/2 cup sunflower seeds)

DIRECTIONS
Preheat oven to 350º
First, grease and line a large sheet pan with parchment paper. Then, add the first four ingredients to a medium saucepan and on medium heat, melt together until fully liquid. Then, combine the next five ingredients in a large bowl. When the melted mixture is done, pour it over the dry ingredients. Stir to fully incorporate and finally, fold in the fruit and nut mixture.

Next, pour the fully combined mixture onto the prepared sheet pan and pat down firmly to condense and pack the ingredients. Put a sheet of wax paper over the mixture and take another sheet pan, put it on top of the wax paper and push down to fully compact the mixture.

Bake for 25-30 minutes, until golden brown on top. Cool completely and cut into your desired shape.

This does make a whole sheet pans worth, which is about 40+ bars, depending on the size you cut them and they are a bit sticky and chewy, but delicious!

NOTES
The variations for this are endless. You choose the dried fruits that you like, the nuts and almost anything else you want to add. Think chocolate, peanut butter, apricots or sesame seeds. The list is quite long, experiment and have fun with the combinations.

With an overabundance of frozen fruit in the freezer, I decided I needed to clear some space and came up with this insanely simple, yet delicious recipe. You could use fresh fruit, but the frozen is quicker and easier because the fruit is all prepped and ready to go.

This might be the quickest recipe you’ve ever made, it comes together in twenty minutes or less and serves a crowd. It’s a great sauce to have on hand for a quick company worthy dessert. I mainly use it over ice cream, with a sprinkling of toasted, slivered almonds. However, it is equally good for breakfast over some yogurt, with a bit of granola to top it off.

INGREDIENTS
2 cups mixed berries, fresh or frozen
1/3- 1/2 cup sugar
zest of 1 lemon
2 Tbs. lemon juice

DIRECTIONS
Combine the fruit, sugar, zest and juice in a medium saucepan. Toss to mix in the sugar and zest and cook over medium-low heat, until the fruit is thawed and starts releasing its juices. Stir to fully combine and simmer for about 10-15 minutes. The longer it cooks, the thicker it will get. So, watch the consistency and if you like a thinner sauce, then pull it off the heat on the earlier side. Be aware that it will thicken a little as it cools.

Feel free to use a masher to break down the berries or pureé if you prefer a smoother sauce. Personally, I like some texture, so I mash the berries a bit, but still have some larger pieces.

That’s it, your done! Serve it warm or room temperature, whether for dessert, over ice cream or for breakfast over yogurt, this sauce definitely does not disappoint.

NOTES
The fruit combinations are endless, be creative, toss in what you have, I guarantee it will be delicious. The sugar is a guideline, if you prefer less sweet, go for the 1/3 cup. If you prefer a sweeter sauce, add up to the 1/2 cup, the choice is yours. I tend to go on the lighter side with the sugar, closer to the 1/3 cup, but the full 1/2 cup would certainly be fine too.

I used mostly strawberries, and some blueberries, because that’s what I had. Nectarines or peaches would be tasty as well. The amounts certainly don’t have to be exact. Although this is excellent as written, play with it to find the combination of fruits and the sweetness that you prefer. Let me know how it turns out.

This is a yummy upgrade to the old-fashioned peanut butter cookie that I grew up loving. The secret here is to use extra crunchy peanut butter and a cup of ground, salted peanuts. It elevates these to a whole new level, resulting in a super crunchy and delightfully salty-sweet treat. This recipe was originally published in a Cook’s Illustrated magazine back in 1998 and then featured in a NY Times article in 2009. This version is basically the same, with a minor change or two.

INGREDIENTS
2 1/2 cups unbleached, all-purpose flour
1/2 tsp each, baking soda, baking powder, salt
1 cup roasted, salted peanuts
1/2 lb. butter
1 cup dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 tsp vanilla extract

DIRECTIONS
Preheat oven to 350º and place the oven rack in low center position. In a medium bowl, sift together the first four ingredients and set aside. Next, pulse the peanuts in a food processor until the texture of bread crumbs. Don’t over-process the peanuts, because you do want some larger pieces for added texture.

In bowl of electric mixer, beat the butter until creamy. Then, add the sugars and beat until fluffy, scraping the sides when needed. Next, beat in the peanut butter until fully incorporated, then do the same with the eggs and vanilla. Gently stir the dry ingredients into the peanut butter mixture. Finally, fold in the ground peanuts, just until incorporated.

When ready to bake, line a cookie sheet with parchment paper. Drop by large teaspoonful onto the parchment. Then, dip a fork in cold water, press the fork into the dough twice, to make the classic crisscrosses that identify a peanut butter cookie.

Bake the cookies until they are puffed and slightly brown along the edges, about 11 to 12 minutes. They will not look completely baked, not to worry, that is normal. Cool cookies on the sheet pan for about 3 minutes, until set. Then, transfer to a wire rack to cool completely.
This makes about 4 dozen cookies.

NOTES
For an added touch of saltiness, you could sprinkle a smidge of coarse sea salt on top, such as Maldon. You decide and let me know how you like it.

Also, if you don’t want to cook the whole batch, I have a great tip, maybe you already do this. However, I’m sharing this for all of you that have not tried this. Personally, it has been a game-changer for me. This comes in very handy when I’m baking with the little ones and don’t want to have 3-4 dozen cookies in the house.

So, here it is. I make the cookie batter, cook what I want…maybe just one sheet pan full, for a small get together or just enough for me and my helpers. Then, I scoop out the rest of the dough onto a sheet pan. Put as many on the pan as you can fit, then pop them into the freezer.

Then, after about 30 minutes in the freezer, pull them out, remove from the sheet pan and place them in a zippered plastic bag. Make sure to mark the cookie name, cooking time, and the date. That way, you can pull them out, at a moment’s notice and bake however many you want. I do this with all of my cookie batters. Additionally, it is nice to have a selection of two or three to pick from, in the freezer, at any given time.

Well, this may seem silly to post about something as simple as avocado toast. However, hear me out before you dismiss this. There are so many variations of this and I dare say, this is the best or certainly one of the best I’ve ever had. It is insanely quick and simple to pull together and better than anything you get in a restaurant.

Now, as we all know, the simpler the recipe, the higher quality the ingredients should be. This is no exception, especially when it comes to the bread. If you don’t make your own sourdough, make sure to get a good quality loaf for this. However, if you’re feeling adventurous, you could always give it a try. Although there definitely is a learning curve, the effort is well worth it.

INGREDIENTS
2 slices fresh sourdough bread
1 ripe avocado
2 oz. goat cheese or marinated goat cheese
extra virgin olive oil
pinch of crushed red pepper
fresh ground pepper
kosher salt, any sea salt or fleur de sal

DIRECTIONS
First, soften the goat cheese a bit. Then, mash the avocado with a fork, add a drizzle of the olive oil, a pinch of red pepper, salt and pepper to taste. Stir to combine well. Alternatively, you could just slice the avocado, as opposed to mashing it. The choice is yours.

Next toast or grill the sourdough, to your liking, spread some of the goat cheese on the warm toast and then top with the avocado mixture. Finally, top it off with another few drops of the olive oil and a small sprinkle of the salt. Voilà, you’re done! Honestly, this is my all time favorite breakfast, I just never tire of it.

This dish is inspired by a meal that I had a few years ago at Toscano, on Beacon Hill, in Boston. It is located on Charles Street, in one of the more charming sections of the city. If you’re ever in the area, you definitely should give it a try.

Although I never wrote them for the recipe, I just couldn’t stop thinking about it. I finally just tried to recreate it from memory and the list of ingredients on their menu. Don’t be deterred because it looks like a lot of ingredients, it really is quick to pull together. I also do recommend giving it some time to sit and let the flavors meld a bit. So, making the sauce in the morning or the day before works great. This is absolutely one of the best pasta dishes that I have ever made. A little hint, it’s the double smoked bacon that takes this over the top.

INGREDIENTS
4-5 oz. double smoked bacon, finely chopped (see notes below)
1/4 cup water
1 Tbs. extra virgin olive oil
2 Tbs. butter
1 medium onion, finely chopped
1 Tbs. tomato paste
7-8 sage leaves, more for garnish
pinch crushed red pepper
1/2 tsp. salt
1/2 tsp. fresh ground pepper
28 oz. can whole tomatoes, crushed
1/4 cup heavy cream
fresh grated parmesan
finely chopped Italian parsley, for garnish
1 lb. rigatoni or other large tubular pasta

DIRECTIONS
First, put the bacon and water in a large sauté pan and bring to a slight boil. Using the water, before frying the bacon, helps to render the fat out of the bacon. When all of the water has evaporated, add the olive oil, butter and cook the bacon until just barely crispy. You want some bite to it, but not too crispy.

Then, add the onion, tomato paste, red pepper and sage; toss to combine, season with salt and pepper and cook until the onions are soft and translucent. Next, add the tomatoes and simmer for an additional 5-10 minutes. I prefer getting to this stage early in the day (or the day before) and letting the flavors blend and bit.

Then, when ready to serve, reheat the sauce, add the cream and simmer for a few minutes to heat through and incorporate the cream. Meanwhile, bring a pot of water to a boil, add a large pinch of salt to the water and add the pasta. Cook the pasta until just al dente, save a cup of the pasta water and then drain. Pour the drained pasta directly into the sauce and stir to coat well. Add some of the pasta water to loosen the sauce, mix well and simmer for a few minutes. Please don’t skip this step. By finishing the pasta in the pan, with the sauce, you get an incredibly silky sauce that coats the pasta beautifully. Additionally, bits of the sauce sneak into the rigatoni, so each bite has all you need. Add some grated parmesan, toss to coat and serve with a garnish of finely chopped fresh sage and Italian parsley. Serve with a good crusty bread, (like my sourdough) to sop up the sauce, a simple salad and you’ll be in heaven.

NOTES
The double smoked bacon can be a challenge to find, but it is absolutely worth seeking out. Many gourmet markets, like Whole Foods or produce markets, like Wilson Farm in Lexington, MA now carry it. When all else fails, you can certainly get it from Amazon.

Also, when chopping the bacon, it is much easier to do when it is partially frozen. Just pop it in the freezer for a few minutes, maybe 15-20 minutes and then chop away.

This is a wonderfully flavored dish that I’ve adapted from a Milk Street recipe. Don’t be intimidated by the spatchcock chicken, most supermarkets now carry them, usually in the frozen meat section. However, if you can’t find it there, you can usually just ask the butcher to spatchcock it for you. Alternatively, you certainly could use chicken thighs or chicken pieces and keep it super simple and it is just as delicious. The choice is yours.

INGREDIENTS
1 1/2 tsp. coriander seeds, toasted and ground (see notes below)
1/2 tsp. granulated garlic (or garlic powder)
1 1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
3-4 lb. chicken, spatchcocked (see notes below)
1 Tbs. canola or vegetable oil
2 Tbs. butter
2-3 garlic cloves, grated
2 cups low-sodium chicken broth
1/4 tsp. cayenne pepper
2 Tbs. lemon juice
1/4 cup fresh cilantro, chopped

DIRECTIONS
First, toast the coriander seeds in a dry skillet for a few minutes or until lightly golden. Set aside to cool slightly and then put in a small ziplock bag and use a rolling pin to crush the seeds. In a small bowl, combine the crushed coriander, granulated garlic, salt and pepper. Next, pat dry the chicken with a paper towel and then season all over (mainly the top) and rub into the skin. Let sit at room temperature for about 45 minutes.

Preheat the oven to 450º, with the rack in the lowest position. Again pat the chicken dry (it will release some liquid after standing with the dry rub) with a paper towel, this ensures a crisper skin. Add the oil to a 12″ oven-proof skillet (cast iron works best) and heat to medium-high, until the oil is glistening and just smoking. Carefully place the chicken in the skillet, skin side down. Then, place a piece of tinfoil over the chicken and place another heavy (slightly smaller cast iron skillet is perfect) skillet on top of the foil. Reduce the heat to medium and cook until the skin is a deep golden color, usually 10-15 minutes. Half way through the searing, check to make sure the chicken is browning evenly.

Using tongs, carefully turn the chicken over, so the skin side is up and place in the preheated oven. If, when you turn the chicken, there is an excess of oil, wipe it out with a paper towel, before placing it in the oven. Cook the chicken for about 30-40 minutes or until the breast temperature reaches 160º. Carefully transfer the chicken to a platter (try not to tear the skin) and let it rest while you make the sauce.

Then, set the skillet (beware, the very hot handle!) over medium-high heat and briefly sauté the butter and garlic. Next, add the broth and simmer to reduce the liquid by about half, 10-15 minutes. Finally, remove from the heat and add the cayenne, lemon juice and cilantro. Transfer the sauce to a serving bowl, cut the chicken into pieces and serve with the sauce.

NOTES
The original recipe called for ground coriander, I only had the seeds and that’s why I toasted and then crushed them. However, feel free to use the ground coriander and keep it simpler. Also, if you only have garlic powder, by all means use it. However, if you have the granulated garlic, it is a bit courser than the powder and works a tad better with the high heat when searing the chicken. Regarding the “brick” versus a heavy cast iron skillet, the original recipes for brick chicken really did use a brick (wrapped in tin foil) and that is still a great alternative in a pinch. It really is just the weight of the object that you need to press the chicken into the pan, to create that wonderfully crispy skin.

My favorite sides, thus far, with this dish are just sautéed carrots, with butter and parsley and some basmati or jasmine rice. The sauce is a delightful addition to the rice and you really don’t need much more.

If you’re looking for a delicious, crowd-pleasing dessert, then you’ve just found it. Summertime desserts should be easy, feed many and be pretty quick to pull together. Other than the fruit, these ingredients are mostly pantry staples, that take no time to measure out and assemble. So, please don’t be deterred by the list of ingredients and give it a try.

First, regarding the fruit, you can do innumerable combinations of your favorites. Here, I have used blueberries, peaches and nectarines. However, if you look closely at the pictures, I also threw in a few strawberries that I had. So, a great way to use up some random, leftover items. The one thing I would caution against, is just using one fruit…a combination of two or more is definitely preferred and is just more flavorful.

Additionally, feel free to mix up the amounts of each fruit to your preference or availability. If you like, try just blueberries and nectarines, a terrific combo and the nectarines don’t have to be peeled. So, that’s a big plus in my world. Additionally, add in some raspberries or mango, either would be wonderful. Finally, just don’t be afraid to be creative or practical with this.

INGREDIENTS
24 oz. blueberries
2 peaches, peeled and sliced
2 nectarines, sliced
2/3 cup sugar
2 1/2 Tbs. cornstarch
3 Tbs. lemon juice
1/8 tsp. kosher salt

TOPPING INGREDIENTS
1 cup flour
1/4 cup sugar
2 Tbs. cornstarch
1/2 tsp. baking powder
1/8 tsp. kosher salt
6 Tbs. cold butter, diced
1/2 cup half and half
1/3 cup sliced almonds
3 Tbs. turbinado sugar (raw sugar)
1 Tbs. egg white

DIRECTIONS
Preheat oven to 350º
Combine fruit in a 13×9 baking dish coated with cooking spray. Mix the 2/3 cup sugar, 2 1/2 Tbs. cornstarch, lemon juice and 1/8 tsp. kosher salt and then, sprinkle over the fruit and gently toss to combine.

For the topping, combine the flour, 1/4 cup of sugar, 2 Tbs. cornstarch, baking powder and 1/8 teaspoon of salt and stir to combine well. Cut the butter into the flour mixture until the mixture looks like coarse cornmeal. Then, add the half and half, gently mix with a fork, just until combined and moist. Next, drop by spoonfuls, evenly over the fruit mixture.

Finally, for the topping, combine the almonds, turbinado sugar and egg white. Toss to mix well and evenly sprinkle over the top and bake for about 50 minutes or until the topping is nicely browned. Serve with vanilla ice cream. This makes enough for about 10 people.