This is for all of you non-bakers. I understand the aversion to baking pies, worrying how they will turn out, fear of failure and all that stress. Well, that is what makes this recipe so appealing, it comes together in minutes, with virtually no stress. Doesn’t hurt that it’s delicious and a definite crowd pleaser.

Although I give you a crust recipe here (scroll to the bottom), you can certainly make it even easier, with excellent results, by using a good, store-bought pie crust. My only caution…do not bother with the frozen crusts that come in a tin foil pan.

FILLING INGREDIENTS
12 oz. blueberries
1 Tbs. corn starch
1/4 tsp. cinnamon
1/4 cup sugar
1 1/2 tsp. fresh lemon juice
zest of half a lemon
turbinado sugar, for sprinkling

ASSEMBLY
Preheat oven to 375º.
In a large bowl, combine the blueberries, cornstarch, lemon juice, zest, cinnamon and sugar. Then, toss well to combine and coat the berries. Roll out the crust (store bought or homemade…see below) on a lightly floured surface, to about a 12″ round. Transfer the crust to a parchment lined baking sheet.

Next, mound the blueberry mixture in the middle of the crust, leaving about a 2″ border. Then, fold the edges over the blueberry mixture, overlapping slightly. Brush the edges of the crust with some milk and sprinkle with the turbinado sugar.

Finally, bake the galette for about 45 minutes or until the crust is a deep brown and the filling is bubbling. Make sure to check on it, all ovens vary and it may take a little more or less time. Cool a bit before serving. This can also be done earlier in the day, then briefly reheat in the oven, before serving. Make sure to top with some good vanilla ice cream!

Here is the crust recipe, for those of you that wish to go to the next level and make your own. I don’t think you’ll be disappointed!

CRUST INGREDIENTS
1/2 cup pecans
1 cup plus 2 Tbs. all-purpose flour
2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. cinnamon
1 stick (8 oz.) butter, chilled and diced

CRUST
Preheat oven to 350º.
Toast the pecans, in a single layer, on a sheet pan, occasionally tossing, until fragrant and slightly browned, about 10-15 minutes. When pecans have cooled, pulse them in a food processor until the texture of coarse meal.

Add the flour, sugar, salt, cinnamon and pulse to combine. Then, add the butter and again, pulse until the mixture is resembles coarse meal, leaving a few larger, pea-size pieces. Transfer the mixture to a large bowl and drizzle with 4 Tbs. of ice water. Mix well, until it comes together, adding another tablespoon of water, if needed. Gently pat the dough into a small disk, wrap in plastic and chill for an hour or more. This can be done a couple of days prior to using.

Perfect for pairing with Baby Back Ribs or Pulled Pork Perfection. This is a wonderful, light, and refreshing departure from the usual coleslaw recipes. Have no fear, even if you don’t like mayonnaise-based slaw, you will love this. Yes, there is some, however, it is nearly undetectable, thanks to the lime juice and I promise, you will not be disappointed.

INGREDIENTS
3 Tbs. mayonnaise
1/2 small clove garlic, grated or mash (see below)
Kosher salt and fresh ground pepper
1 medium lime, zested and juiced
1 package of slaw mix
3-4 scallions, thinly sliced, use white and green parts
3-4 Tbs. chopped fresh cilantro leaves

DIRECTIONS
First, chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef’s knife. Alternatively, you could just grate the garlic. Then, in a small bowl, combine the mayonnaise lime zest, the lime juice and the garlic mash. Whisk to combine completely and set aside for 15- 20 minutes, to blend the flavors.

Finally, in a medium bowl, combine the slaw mix, scallions, and cilantro. Pour the dressing over the mixture and stir to combine completely. Season with 1/4 tsp. salt and several grinds of pepper or to taste. This is best done early in the day or the day before, because the longer this sits, the better the flavor.

Serve this slaw at your next barbecue with Baby Back Ribs, some corn bread and baked beans. It’s a winning combination!

These nuts are a game changer, they are flat-out addictive and you will keep coming back for more. I have a number of recipes for roasted nuts, however this one tops them all. They are salty, sweet, crunchy and more importantly, they stay crunchy. They are equally amazing on their own, as a cocktail snack, in a salad or as a topping over some ice cream with salted caramel sauce.

So, consider yourself officially warned and please don’t blame me for not being able to stop eating them.

INGREDIENTS
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1⁄2 teaspoon ground cinnamon
4-5 cups pecan halves
11⁄2 cups water
3 cups sugar
2 tablespoons mild vegetable oil
2 teaspoons vanilla extract
a pinch or two of flaky salt

DIRECTIONS
Preheat the oven to 325º and line 2 rimmed baking sheets with parchment paper. Next, in a saucepan over medium heat, combine the pecans, water, and sugar. Bring to a simmer and stirring often, cook the pecans for 5 minutes. Meanwhile, combine the salt, pepper and cinnamon in a small bowl and set aside. Then, with a slotted spoon, remove the nuts from the pan, spread them in a single layer on the baking sheets. Using two forks, separate them so they don’t touch each other and have room to bake individually. Then, bake for 20 minutes, or until they turn a deep and toasty brown.

Remove from the oven and cool for 5 minutes. Push the nuts into a mound in the center of each sheet. Then, drizzle each mound with half the oil and half the vanilla extract and toss to coat. Sprinkle each mound with half the cinnamon mixture and toss well to coat them evenly.

Again, spread the nuts on the baking sheets in one layer. Finally, return to the oven for about 10 minutes, or until browned and crisp. Remove from the oven, sprinkle with a flaky salt, such as Maldon and let cool completely before transferring to an airtight container. I bet you can’t eat just one!

Additionally, they make a nice hostess gift. Simple to make, tasty, versatile, addictive…it doesn’t get any better.

Barbecue season is upon us and I don’t know about you, but I am always looking for a good salad that covers two requirements and this one fits both beautifully. A vegetable and a starch, combined in one pretty little package! It’s great for a crowd and refreshingly delicious as well. Trust me, this will be a hit at your next barbecue.

INGREDIENTS
Dressing
1 tsp. lemon zest
1-1/2 Tbs. lemon juice
1-1/2 Tbs. white wine vinegar
1/2 tsp. dijon mustard
1/2 tsp. honey
1/4 tsp. kosher salt
1/2 tsp. fresh ground pepper
3 Tbs. extra virgin olive oil
2 Tbs. chopped fresh dill
Salad
1-1/2 lbs. fingerling potatoes, cut larger ones in half
1 bay leaf
2 cloves garlic, smashed and peeled
12 oz. haricots verts (very thin green beans)
about a half pint of cherry tomatoes
1 large shallot, finely chopped
2 Tbs. extra virgin olive oil
dill sprigs and lemon slices (optional garnishes)

DIRECTIONS
Dressing
Combine the first seven dressing ingredients in a small bowl. Next, while whisking constantly, drizzle in the olive oil, until the mixture is emulsified. Then, whisk in the dill and set the dressing aside.

Salad
Place the potatoes, bay leaf and garlic in a pot, add cold water to cover slightly. Bring to a boil then, reduce the heat and simmer until the potatoes are just tender, 8-10 minutes, depending on the size of your potatoes. With a slotted spoon, remove them from the water and transfer to a large bowl. Discard the bay leaf and garlic, but keep the water to cook the green beans. While the potatoes are still hot, add about 3 tablespoons of the dressing and toss to combine.

Next, return the pot of water to a boil, add the green beans and cook for about 2 minutes or just until crisp tender. With a slotted spoon, transfer the beans to a bowl of ice water, to stop them from continuing to cook.

Sauté the shallots in the olive oil for a minute or two, then add to the potatoes. Drain the green beans, pat dry and add to the potatoes and shallots. Add the tomatoes and most of the remaining dressing. I like to hold some back, if not serving immediately. Then, when ready to serve, if it seems a bit dry, you can add more to moisten and freshen it up. Garnish with the dill and lemon slices and serve.

NOTES
Variations abound with this basic recipe. Try small red bliss potatoes, sugar snap peas or fresh corn. Try some fresh basil and parsley, the difference is always surprising and delicious. Play around with ingredients, use what you have available, you won’t be disappointed.

Plan on serving this for your next barbecue, it is a snap to do earlier in the day and that also gives it time to develop more flavor. Although this goes well with nearly any meat, fish or poultry, it’s also very satisfying as a stand alone lunch.

INGREDIENTS
1 cup walnuts
1 cup Israeli couscous, also known as pearl couscous
4 ears corn, husked
2 Tbs. olive oil
fresh ground pepper
8 oz. halloumi cheese, sliced 3/4″ chunks (see notes below)
3-4 scallions, thinly sliced (green & white parts)
1/2 cup coarsely chopped, flat-leaf parsley
1/4 cup basil, julienned
1/4 cup mint leaves, chopped
juice of 1 lemon
zest of 1 lemon
2 Tbs. white wine vinegar
1/4 cup olive oil

DIRECTIONS
Lightly toast the walnuts in a 350º, preheated oven or in a dry skillet, on the stove. Make sure to stay close and keep an eye on them when toasting. Trust me from experience, they can burn in an instant! Then, remove from the heat, let them cool a bit, roughly chop them and set aside.

Next, cook the couscous according to the package directions. Meanwhile, add the vinegar, lemon juice, lemon zest, remaining 1/4 cup of oil, a pinch of salt and some fresh ground pepper, to a small bowl and whisk to combine.

When the couscous is ready, drain it into a bowl, (do not rinse it) and immediately pour most of the dressing over it and stir to combine. I like to hold some back, if not serving immediately. The warm couscous will absorb the dressing and thus will have more flavor. Meanwhile, preheat your grill to medium high heat (you can definitely do this inside on a grill pan, if you prefer). Rub the corn with a tablespoon of the oil and sprinkle with some salt and pepper. Grill the corn, turning occasionally, until slightly charred and tender. That should take about 8-10 minutes, then set aside to cool.

Next, brush the cheese with 1 tablespoon of oil and grill for about 4-5 minutes per side. You are looking for a bit of char on each side, then remove from heat to cool.

Cut the kernels off the cob and transfer them the couscous. Next, add the scallions, parsley, basil, mint and walnuts. Cut or tear, bites size pieces of the halloumi and add them to the bowl as well. Finally, add the remaining dressing and toss well to combine, making sure everything is evenly coated. Sprinkle with a bit more chopped mint or basil before serving.

NOTES
Halloumi cheese can be found in most natural food stores, Greek markets and some supermarkets. You may find a marinated version and that works well too. If you are using a marinated version, there is no need to add oil before grilling.

Additionally, I have intentionally not added much salt because the halloumi cheese is a bit salty on its own. So, I suggest preparing the whole dish and then tasting for any additional seasoning.

Also, don’t skimp on the fresh herbs, they elevate the flavors immensely. Similarly, don’t be afraid to add more lemon juice or vinegar if it seems a bit dry.

Love this tart and especially love the way it presents. It’s just so pretty, mouthwatering and the best news is how easy it comes together. You definitely get a big return on your efforts here. I use heirloom tomatoes, in a variety of colors because it has greater visual appeal. However, use whatever is available and you will not be disappointed. Additionally, if you’re feeling energetic, you could make your own marinated goat cheese and I do think that elevates things substantially.

I like to use a rectangular tart pan, however a round one works just as well and would obviously be a larger tart and serve more people. This is one recipe that I would not suggest doing ahead, because the pastry gets soggy if it sits too long. Pulling it out of the oven shortly before serving it would be best.

INGREDIENTS
1 package puff pastry sheets
several heirloom tomatoes, depending on the size of your tart pan
1 log herbed goat cheese or marinated goat cheese, room temperature
fresh basil, julienned for garnish
kosher salt and fresh ground pepper
1 egg

DIRECTIONS
Preheat oven to 400º
Defrost the puff pastry, per package directions. Gently roll out the dough to fit your tart pan. See notes below. Next, spread a thin layer of the goat cheese on the pastry. Then place 1/4″ slices of your tomatoes in a slightly overlapping layer. If you have a bit more of the cheese, put a few dollops on top of the tomatoes. Add a tablespoon of water to the egg and whisk well. Brush the egg wash over the pastry edge, which gives the crust a nice color. Finally, sprinkle the tomatoes with kosher salt, freshly ground pepper and a drizzle of good olive oil.

Bake for 15-20 minutes. If the crust is browning too quickly, turn the oven down to 375º. When crust is golden brown and the tomatoes are slightly bubbly, remove from the oven. Let the tart sit for about five minutes, sprinkle with the basil, then cut and serve.

NOTES
You will most likely have to cut and paste a piece or two of the pastry to fit your pan. For my rectangular pan, I used only one sheet and needed to cut and paste a small section. Don’t try to roll too thinly to fit, just cut what you need to fill the spot and lightly press to seal together.

This is a wonderful, authentic Italian bolognese sauce, adapted from a recipe by the legendary Marcella Hazan. This just might be the last bolognese recipe you will make, unless of course, you try my Bellagio Lasagne! Actually I prefer this recipe here, when serving with linguine or tagliatelle. However, when making lasagne, I prefer the Bellagio Ragu Sauce. You will just have to try both, decide for yourself and make sure to let me know.

INGREDIENTS
3 Tbs. olive oil
5 Tbs. butter
4 Tbs. each onion, carrot, celery, finely chopped
3/4 lb. lean ground beef
2 oz. pancetta, finely diced
1 cup dry white wine
1/2 cup whole milk
1/4 tsp. freshly grated nutmeg
2 cups canned whole, peeled, San Marzano tomatoes, with their juices, coarsely chopped
1/2 cup freshly grated Parmesan cheese
1 lb. taglietelle, linguine or rigatoni

DIRECTIONS
First, heat the olive oil and 3 Tbs. of the butter in a Dutch oven over, medium-high heat. Then, add all of the onions and sauté, until they have turned a light golden color. Next, add the carrots and celery, and continue sautéing for an additional 5-10 minutes.

Then, add the pancetta and ground beef, breaking it up with a wooden spoon and sauté for a bit. When the meat is fully browned, add the wine and simmer, stirring occasionally, until it has totally evaporated. Add the milk and the nutmeg; continue to cook, occasionally stirring the sauce, until most of the milk has evaporated.

Finally, add the tomatoes and stir, once it comes to a boil, turn the heat to low. Simmer uncovered for two to three hours, stirring occasionally.

When ready to serve, reheat the sauce and cook the pasta in large pot of boiling, salted, water for about 10-12 minutes or until al dente. Make sure to check your package directions since the timing can differ significantly, from brand to brand. Drain the pasta and toss with the remaining butter. Then, add the sauce, toss to mix well and add the freshly grated cheese to taste.

NOTE:
Although very rare in my house, if you have any leftovers, this sauce freezes quite well.

This is the ultimate comfort food. You will be swooning with the aroma that permeates the house. And because the bulk of the work is done ahead of time, it also happens to be a perfect dish for entertaining. You really can’t go wrong, it is a very forgiving recipe and well worth your efforts. Trust me, this will become an instant favorite for anyone that tries it!

INGREDIENTS
12 beef short ribs
1/2 cup flour, seasoned with kosher salt & fresh ground pepper
1/4 cup olive oil
3 large onions, chopped
1 lbs. carrots, chopped
5 stalks celery, chopped
6 shallots, whole or cut in half if large, peeled
2 cups of good red wine
Fresh sprigs rosemary
Fresh sprigs thyme
4-6 cups of beef or chicken stock
1 Tbs. brown sugar

DIRECTIONS
Preheat the oven to 325º.
First, pat the ribs dry, with a paper towel, and rub them with a dusting of flour that has been seasoned with salt and pepper. Meanwhile, preheat a Dutch oven (or other heavy, covered ovenproof pan), with some of the oil. Then, brown the ribs on all sides at medium-high heat, for about 7-8 minutes. Remove them to a plate, add the additional oil and continue to brown the remaining ribs. Most importantly, do not to crowd the pan and do take the time for multiple batches, to ensure adequate browning. Then, put the browned ribs aside.

Next, with a little oil, add the onions, carrots, celery and shallots to the pan. Season with salt, fresh ground pepper and sauté, on medium-high heat, until browned and translucent. Then, add the wine to the vegetables and simmer for 10-15 minutes, to reduce the liquid.

Once the liquid has reduced, tie the rosemary and thyme together with kitchen twine, and add it to the pot. Finally, place the ribs on top of the vegetables and herbs, and add enough stock to cover the ribs by an inch or two.

Then, roast in the oven for about two hours. After the two hours, test the meat for doneness, by piercing the meat with a fork or paring knife and it should give easily, but still not quite done. Remove the ribs to a plate, and let the sauce cool a bit. When the sauce is cooled enough that the fat has come to the top, skim the fat off. However, if you’re cooking this the day before serving, the fat will have congealed and therefore, you can more easily lift the fat off. After defatting the sauce, use an immersion blender (if you prefer a chunky sauce, you can omit this step) to smooth the sauce. Then, add the brown sugar and put the ribs back into the pot. Cover and continue cooking for about another hour.

When ready to serve, plate the ribs, one to two per person, depending on size and spoon the sauce over the ribs. This is perfect with horseradish mashed potatoes, sautéd carrots, and some additional sauce on the side. Sprinkle with chopped parsley or chives, to add some color.

NOTE:
If you have the time, this is actually best if done the day before serving. That gives the flavors more time to meld and makes the job of defatting the sauce much easier.

Should you have any leftovers, this makes a terrific pasta dish. Simply shred the remaining meat over penne, ziti, or rigatoni, and add some of the sauce (you will have much more sauce than meat), to get the consistency you prefer and mix well. Serve with a nice salad and some crusty bread. It will be one of the best leftover meals you’ve ever created, I promise!

To be honest, this was never a soup that I ever wanted to try. I had a very good friend that made it fairly often and tried to get me to give it a whirl. Each time, I thanked her and politely declined. Somehow, the army green color was a real issue for me.

However, eventually I felt pressured to finally try it. I was visiting a friend in Vermont for the weekend and the verbal buildup to “I have an incredible lunch for you, your going to love it” led me to cave and finally try it. The buildup to the lunch was significant and I was quite excited, after my long drive, until of course, she told me what it was! I didn’t have the heart to tell her that I wouldn’t even try it…that the color was a COMPLETE turn-off. So, I did what any gracious and grateful guest would do, I tried it. Guess what, I loved it! So, sometimes you just have to be pushed, shamed, pressured into putting your preconceived notions aside and just TRY IT!

It also doesn’t hurt that this recipe could not be simpler and a definite must when you have a leftover ham bone. It’s delicious, healthy, quick, and a wonderfully hearty soup, perfect for a cold winter’s day. Please give it a try.

INGREDIENTS
1 lb. dry green split peas
6 cups chicken broth
1 ham bone or as a distant second choice, a small ham steak
1 each small onion & medium carrot, diced
kosher salt and fresh ground pepper

DIRECTIONS
First, sort and rinse the dried peas. Next, in a 6 quart pot, combine all remaining ingredients and bring to a boil. Then, reduce the heat, cover the pot and simmer until the peas are tender, about 30 minutes.
When cool enough to handle, cut and dice the meat off of the bone. Do add more water if you find the soup too thick for you taste. Finally, top with fresh croutons, if desired and serve with a piece of crusty bread.

NOTES
This recipe makes quite a large quantity and thus makes it great choice for the freezer. Although it freezes exceptionally well, it does thicken a bit and all you need to do is add a bit of water, to the consistency that you prefer and serve as indicated above.

So, where do I start with this recipe? We are in love with, some might say a bit obsessed with, bolognese sauce. Finding, trying, and tweaking new recipes that look promising. To date, my favorite, for serving with tagliatelle or linguine, is an adaption of Marcella Hazan’s Bolognese Sauce. Now, don’t get me wrong, that is still a definite favorite.

However, when we went to Italy and continued our search for bolognese perfection; literally ordering it in each new spot we visited. I even took a class in Bologna on how to make it. The next stop was Bellagio and voilà, perfection! At a spot fit for a king, we had a late lunch at the Grand Hotel Villa Serbelloni, overlooking Lake Como. Maybe it was the combination of the breathtaking setting or the late lunch. (Yes, I was starving and could have eaten anything and it would have tasted good). Regardless, one bite of this lasagne bolognese and I was done with my search. This was the most mouthwatering, delectable version I had ever eaten.

Totally smitten and unable to stop thinking about how incredible that dish was, I did what any crazed foodie would do…I went online and emailed the chef directly and begged, with all I could muster, for him to share the recipe. Guess what? It worked!

Interestingly, the return email was in English. Although, when I opened the recipe attachment, it was all in Italian. Yikes! Thank goodness for Google Translate. So, here it is, with some minor adaptions. I hope you try it and please let me know what you think.

Bellagio Bolognese Sauce
1/3 cup extra virgin olive oil, split
3-4 Tbs. butter, split
1 large onion, finely chopped
4 carrots, finely chopped
4 celery stalks, finely chopped
1 lb. ground beef or ground veal
1 lb. ground pork
1/4 lb. pancetta, finely chopped in food processor
1 cup of white wine (I typically use a chardonnay)
1 Tbs. tomato paste
7 oz. whole, peeled, canned San Marzano tomatoes, crushed
3/4 oz. dried mushrooms
kosher salt & fresh ground pepper
3-4 sprigs each of rosemary & sage
2 cloves garlic, smashed, not chopped
1 1/2 cups, freshly grated parmesan reggiano cheese, for assembly

DIRECTIONS
First, chop the onion, celery and carrots, sauté them with a little butter and two tablespoons of the olive oil. Then, add the meat and season with salt and pepper. Brown the meat until all the liquid evaporates. Then, add the white wine and simmer until that evaporates. Meanwhile, rehydrate the mushrooms, in a bowl, with about 1/2 cup of boiling water. Remove and drain, when they are totally soft, usually about 15-20 minutes and finely mince. Next, add the tomato paste, the tomatoes and the minced mushrooms..

Simmer the sauce for about two hours, stirring occasionally. Then, take the remainder of the olive oil and sauté the rosemary, sage and garlic cloves for about 3-5 minutes, being careful not to brown the garlic. Remove and discard the herbs and garlic. Then, add the infused oil to the sauce. Stir to combine and remove from heat.

Bechamel Sauce
5 Tbs. butter
5 Tbs. flour
kosher salt & fresh ground pepper, to taste
1/4 tsp. fresh ground nutmeg
1 liter milk, heated

DIRECTIONS
First, melt the butter in a saucepan and then add the flour, salt and pepper, and stir to combine. This will initially lump up and get very thick, but continue stirring until smooth, for approximately 3-4 minutes. Then, add the nutmeg, the heated milk and again stir, to combine and continue until the sauce thickens a bit. Simmer for about 20 minutes on very low heat.

LASAGNE ASSEMBLY
Preheat oven to 400º
You will need one box of lasagne noodles. I use Barilla Oven-Ready Lasagne, because they are truly, oven-ready. Trader Joe’s also has a similar product that also works great. There is no need to pre-boil them and that to me, is a huge convenience and it doesn’t hurt that they are also quite light.

Next, butter an ovenproof dish, add a small amount of the béchamel sauce to sparsely cover the bottom of the dish. Then, place the lasagne noodles across the dish, then béchamel, then sauce and finally the grated parmesan. Repeat the above process, until you have 4-5 layers. When you put the last layer of noodles on top, cover that well with the béchamel and “stain” it with a few sparse dollops of the sauce, a light layer of parmesan cheese and a few dollops of butter.

Finally, cover and bake for about 20 minutes, remove the cover and continue baking for another 20 minutes or until bubbly and slightly browned on the edges. Then, remove from the oven and let sit for 10-15 minutes, before slicing and plating. Serve with a green salad and some crusty bread.

NOTES
This can be made well ahead of time. I actually try to do the sauce one or two days in advance, it enhances the sauce and makes assembly day much easier and less time consuming. You can assemble the day before serving and keep refrigerated. However, it also freezes beautifully. I have actually frozen it assembled and I have frozen both the bolognese and the béchamel sauces, separately. I was a bit worried about how the béchamel would survive the freezing, but it came out great. When it thawed, it did separate, but I just reheated it, whisked it vigorously and honestly, I couldn’t tell the difference.