Forget the store bought spice rubs! This is definitely a much better option, for two simple reasons. First, it doesn’t have all those preservatives and stabilizers found in mass produced rubs, and secondly, it comes together in mere minutes. Given how much is used when doing ribs or a pulled pork, the store bought options can get a bit pricey. This is an easy, versatile alternative, that also happens to be cost effective. To ensure that I always have it on-hand and ready for the next yummy recipe, I often make a double batch.

INGREDIENTS
2 Tbs chipotle powder
2 Tbs smoked paprika
1 Tbs garlic powder
1 Tbs cumin
1 Tbs coriander
2 Tbs salt
2 Tbs dark brown sugar

DIRECTIONS
Place all ingredients in a bowl, stir well, and transfer to a glass jar for storage. It’s as simple as that.

Try this the next time you make baby back ribs or when slow roasting a pulled pork. Although I haven’t tried it on chicken just yet, I think it would definitely be a worthy option.

Here is an easy, crowd-pleasing salad that I guarantee will be a big hit at your next barbecue. I just happened upon this yummy recipe on Instagram, it is almost a full take on one that Gaby, of What’s Gaby Cooking, was showcasing. It not only looks and tastes delicious, it’s a cinch to throw together. Think about this as a stand alone lunch or as a wonderful salad at your next barbecue. It pairs beautifully with almost any grilled meat or fish and certainly would be terrific with cheeseburgers.

There is a whole bunch of celery in this and that is not a mistake! I like celery, but I certainly don’t crave it. I do, however, crave salt and crunch and this salad satisfies both of those in spades. Gaby’s enthusiasm (and if you’ve ever visited her website, you know what I’m talking about) was infectious enough and I decided to just give it a whirl. It also didn’t hurt that I happened to have all of the ingredients on hand.

As written, it is incredibly crunchy and satisfying, however, it has endless possibilities beyond what I have here. So, feel free to add or delete according to your preferences. I’ve added a few suggestions in the notes section below. Just beware, the celery and the feta on their own are inherently salty. So, be careful how much salt you add, both in the dressing and on the ingredients. You can always add salt, but you can’t remove it!

INGREDIENTS
1 head romaine lettuce, sliced
2 persian cucumbers, diced
1 bunch celery, sliced
1 can (15 oz.) chickpeas, rinsed & drained
1/2 cup feta, crumbled or cubed
1-2 ripe avocados, diced

DRESSING
1 cup fresh dill
1 lemon, zested & juiced
2 cloves garlic
1 small shallot
1 Tbs. dijon mustard
2 Tbs. red wine vinegar
1 cup olive oil
kosher salt & fresh ground pepper, to taste

INSTRUCTIONS
First, prep all of the vegetables and place in a large bowl. Then, combine all of the dressing ingredients in a blender or food processor. Blend all until smooth, check the seasonings, and add more salt and pepper as needed. Finally, when ready to serve, drizzle some of the dressing over the vegetables, toss to coat and serve immediately.

NOTES
I tend towards underdressing my salads, so initially, I would not use all of the dressing. Start with a light drizzle, toss to combine and then decide whether that is enough dressing for you. Add more as needed.

Also, the actual salad ingredients and amounts can be modified to your preferences, with no adverse effects. I often don’t add the chickpeas, because I don’t always have them on hand. However, they definitely do add not only a good amount of protein and fiber, but also some additional depth and texture to the overall salad. As always, play with the ingredient amounts to please your palate.

Regarding substitutions, if you don’t like feta, try goat cheese or even blue cheese, my husband’s favorite. He is always “suggesting” that blue cheese would be a great addition, and it is! You can sub in or out different lettuces, but I would definitely stick with the crunchy ones or a combination of crunchy ones. Also, consider adding in some olives, walnuts, toasted pine nuts or peperoncini for a little kick. Maybe some diced red bell pepper or some cherry tomatoes for color. A mixture of fresh herbs would also be yummy; try mint, basil, parsley or a combination to your liking. The one thing that I would not change however, is the dressing, I think it is perfect, delicious, and very refreshing just as written.

Come mid-summer, when you have an overabundance of fresh basil, dive into this simple and delicious recipe. Pesto is yummy on just about anything, from pasta, to sandwiches, salads and of course, pizza.

INGREDIENTS
1/3 cup walnuts or pine nuts
2 large garlic cloves, roughly chopped
2 cups gently packed fresh basil leaves
1/2 tsp. salt
1/4 tsp. ground black pepper
2/3 cup extra virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS
Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.

NOTES
Pesto can also be frozen, in an airtight container, for up to 6 months. Try pouring the pesto into an ice cube tray and freeze. Once it’s frozen, remove the pesto cubes from the tray and put them in a resealable plastic bag or airtight container. You can add the frozen or defrosted cubes to soups, pasta dishes, sandwiches, potatoes and more.

This is as simple as it gets. A quick recipe that enhances and elevates the pecans to a yummy new level. Serve them as a wonderful stand-alone snack, at the bar with cocktails or my absolute favorite, with some coffee ice cream, a drizzle of salted caramel sauce, then topped with these tasty treats. Sounds like such a simple dessert and it really is. However, we all know that quite often, the simplest recipes are often the best ones. This is a classic example of how a few separate, high quality ingredients can elevate the simple to the sublime. Additionally, this makes a good amount of pecans and they store beautifully, so they’re a great go to snack or are there to create a last minute dessert. You will not be disappointed, give it a try.

INGREDIENTS
2 cups pecan halves
2 Tbs. butter, melted
1/2 tsp. kosher salt

DIRECTIONS
Preheat oven to 325°F.
First, toss pecans and melted butter in medium bowl to coat. Add the salt and stir to combine. Then, spread pecans in single layer on rimmed baking sheet and bake until fragrant and slightly darkened in color, for 12-15 minutes. Stay close by because these can get overdone very quickly.

Alternatively and an even quicker method, is to melt the butter in a skillet, add the pecans and, on low to medium heat, toast the pecans for a few minutes. Once the pecans are fragrant, remove from the skillet, add the salt and toss to combine.

Finally, after cooking, cool the pecans on the baking sheet or in the skillet, if using, and then store in an airtight container.

NOTES
Do try to buy whole pecans, rather than pieces, they make a much better presentation when serving, whether with cocktails or over ice cream. Also, I have played with the salt a bit, in both amount and kind. You can do the same, however I definitely would not use regular table salt. My preference is a good, coarse, kosher salt, Diamond and Morton both make a good one that is carried in most supermarkets. A tasty upgrade is Maldon Salt, it is definitely worth it.

You have just stumbled upon your next new favorite recipe and it couldn’t be easier. All you need is about 10-15 minutes and you’re ready to go with this one. Honestly, it is addictively tasty and is also pretty darn healthy. Although this is delicious with crackers, crostini or crudité, it also works as an incredibly flavorful condiment. I’ve used it in quesadillas, as a flavor booster in sandwiches and I’ve even been known to just swipe a spoonful, it’s that yummy. A definite bonus with this recipe is that all ingredients are pretty much pantry staples, making for a great last-minute appetizer.

INGREDIENTS
3 Tbs. olive oil
1/2 cup walnuts
1/2 panko bread crumbs
1 garlic clove, minced or grated
12 oz. jar roasted red peppers
1 Tbs. lemon juice
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/4 tsp. fresh ground black pepper
1/4 tsp. red pepper flakes

DIRECTIONS
In a small skillet, over medium-low heat, add the first 3 ingredients and toast until the panko is a nice golden brown. Then, take off the heat and immediately add the garlic to the warm ingredients. Stir to combine and set aside to briefly cool.

Next, drain the peppers and add to a food processor. Add the remaining ingredients, including the cooled walnut panko mixture. Finally, pulse the mixture, to your liking. I prefer a little texture with mine, but you may like it super smooth. The decision is yours.

For New Englanders, most need no introduction to this recipe. To those that don’t know, Jordan Marsh was a large department store based in downtown Boston. They had a wonderful in-store bakery and though the bakery had many wonderful items, their blueberry muffins were what made them famous. These treats are overflowing with blueberries and have a yummy, sugar crusted top that makes them absolutely irresistible. Although the Boston store closed in the mid 1990’s, this recipe lives on and is still an all time favorite. Give it a try, I promise it will not disappoint.

INGREDIENTS
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1-1/2 tsp vanilla extract
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup milk
2-1/2 cups blueberries
2 Tbs raw sugar (for the top of muffins)

DIRECTIONS
Preheat oven to 375º.

First, cream the butter and sugar until they are light and fluffy; add the eggs, one at time, beating well after each. Then, add the vanilla and mix to incorporate. In a separate bowl, combine the dry ingredients (flour, salt, baking powder), then add to the mixture, alternating with the milk. Do not overmix.

Crush 1/2 cup of the blueberries with a fork, add to the batter, stir to combine and then fold in the remaining whole berries.

Next, spray a 12 cup muffin pan with non-stick spray and I also recommend using paper muffin liners. Because of the volume of blueberries, they definitely tend to stick to the pan and the paper liners just make things easier. Fill the liners with the batter and take note that they will almost be overflowing. Finally, sprinkle the 2 tablespoons of raw sugar over the tops. The combination of the very full muffin liners and the additional sugar on top makes a wonderful, crunchy topped muffin when they overflow a bit (and they will). Trust me, that overflowing batter, with the crispy sugar, without a doubt is my favorite part of the muffin, it will become your favorite as well.

Bake at 375º for about 30-35 minutes. Cool in the pan. After several minutes of cooling, run a knife around the edge of each muffin to release it from the pan and then cool on a wire rack for about 30 minutes…if you can wait that long!

NOTES
If you don’t have raw sugar or turbinado sugar, you definitely can use regular granulated with good results. This will seem like too much batter for only 12 muffins, but stick to the 12 muffins, because part of the yumminess is the overflowing, crunchy top. Also, when storing the muffins, do not cover them or they will be too soggy the next day.

Heirloom tomatoes should always be the star and simple is always better. You can slice or quarter them. Drizzle with good olive oil. Sprinkle with flaky salt, fresh ground pepper, and a sprinkling of juliennéd basil. That’s the basic formula and trust me, everyone would be quite happy at just that. However, a few additions can elevate it to a new level. They make a significant difference in both flavor and presentation.

Here are a few of my favorites.

So, you have a collection of gorgeous heirlooms, different colors, different sizes. First, slice and quarter them, mixing the colors and shapes. Then, add fresh mozzarella, burrata, or some crumbled gorgonzola would work well too. Just tear or slice the cheese and sprinkle it over the tomatoes. Next, if you have some pine nuts or walnuts, toast them in a dry skillet. Just heat them on low until they’re fragrant. Then sprinkle those on as well. Additionally, a drizzle of pesto or some basil oil would be a wonderful option.

Always include fresh basil. Use good olive oil, fresh ground pepper, and a pinch of good flaky salt. Be careful not to overdo the additions; less is more, keep it simple, and let the tomatoes shine.

In need of a quick lunch, snack, or an appetizer? You will love the simplicity of this and the options are endless. Pantry raiding recipes are some of my favorites and this one is as easy as it gets.

First, several of the ingredients are shelf-stable and once you’ve made this, make sure you keep these items (or other favorites) on hand. Most of us have some leftover cheese on hand, so feel free to swap out what you already have. An Italian cheese mixture is great, gruyere, fontina, most any combination works well. I do think using more than one type of cheese gives you more depth of flavor.

INGREDIENTS
1 Tbs. olive oil
1 medium sweet onion, chopped
1 roasted bell pepper, red, yellow, or orange
5-6 kalamata olives, pitted, roughly chopped
1 Tbs. capers
3 sprigs fresh thyme, stripped
manchego cheese, grated
mozzarella, shredded
kosher salt, fresh ground pepper, to taste
6-8 flour tortillas

DIRECTIONS
First, preheat a 10″ or 12″ skillet over medium heat. Then, add the chopped onion and sauté until soft, but with a bit of browning. Meanwhile, slice the peppers into strips, add to the onions, and season to taste. Next, add the olives, capers, thyme, and briefly sauté long enough to warm through and to fully combine. Transfer the mixture to a small bowl and set aside.

Next, spray the same skillet with nonstick spray or use a teaspoon of butter. Don’t worry about any leftover bits, they will just add more flavor. Add one of the tortillas to the skillet and sprinkle a bit of the cheese over the whole tortilla. By lightly covering the whole tortilla, the cheese, once melted, acts like glue and helps keep all the contents from falling out.

Then, take a small portion of the pepper, onion mixture, add to just one half of the tortilla, and then top that with your second cheese. Place a cover over the pan for a very short period of time, to help warm everything and ensure all the cheese melts. Finally, when fully melted, fold over the tortilla, press down to bind and transfer to a platter, and slice into wedges.

NOTES
The beauty here is that you don’t need a lot of any one ingredient to make this work. If you have some leftover steak, chicken, ribs, just shred it and add to the peppers and onions. Have a few mushrooms left over, add them too. You like a spicy kick, add some hot sauce, banana peppers, or pepperoncini.

Fall is my favorite season, here in New England, and beautiful days, cooler nights are a sure sign that fall has arrived. This is about the time I shift to more cozy, heartwarming comfort foods. And, it wouldn’t be fall without apples on the menu. Although I have a soft spot for apple pie and who doesn’t? I love the simplicity and no-fail aspect of these tarts. They are a wonderfully satisfying dessert that requires very little time and effort. That’s a definite win, win for me.

INGREDIENTS
1 package frozen puff pastry (I use Pepperidge Farm)
4 Granny Smith apples
1/4 to 1/3 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, diced
1/4 cup apricot jelly or jam
1 Tbs. water or Calvados, if you have it

DIRECTIONS
Preheat oven to 400º.
First, thaw the puff pastry, unfold and then place each sheet on a parchment-lined sheet pan. Then, cut each of the two sheets, into four squares.

Next, peel and core the apples, cut them in half through the cut-away, core area, and slice them crosswise into ¼-inch slices. Then, place overlapping slices of apples diagonally down the middle of the tart and fill in with smaller pieces on the sides, until the pastry is covered. Finally, sprinkle with the sugar and dot with the butter.

Bake for 40 to 45 minutes. You will know they’re done when the pastry is browned and the apple edges are lightly browned. Rotate the pan once during cooking. Don’t panic when the apple juices burn in the pan (they always do), the tart will be fine!

Meanwhile, combine the apricot jelly and water in a small microwaveable bowl and heat until bubbly. Then, brush the apples and the pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don’t stick to the parchment and allow to cool. Serve warm or at room temperature.

NOTES
A nice addition to these would be toasted, slivered almonds sprinkled on top. Another would be adding a pinch of cinnamon to the sugar, before sprinkling on top. Additionally, you might want a scoop of vanilla ice cream when serving them hot from the oven!

Looking for an easy, basic and tasty appetizer? Look no further! This recipe is a snap to put together and quite versatile as well. Use it as a spread for crackers, as a dip with crudité and if you have any leftover, try it on your bagels in the morning. The choice is yours, you can’t go wrong and it is delicious for all three.

INGREDIENTS
4-5 radishes, halved
4-6 scallions, reserve a few for garnish
1 stick celery
1/2 bell pepper, seeded (I prefer red, hence the pink tint)
1/4 hothouse cucumber, seeded
8 oz. cream cheese, room temperature, cubed
pinch kosher salt and fresh ground pepper, to taste
2 Tbs. sour cream or greek yogurt, if needed to thin mixture

DIRECTIONS
First, roughly chop each of the first five ingredients. This is merely to get them ready for the food processor, because it’s easier to pulse them when they are in smaller pieces.

With the metal blade in place, add all the vegetables to the bowl of a food processor. Pulse until roughly chopped. Don’t overdo the pulsing, unless of course you like a smoother texture. Personally, I prefer a bit more texture; you do what works for you.

Next, add the cream cheese and pulse until combined, but not too smooth. Alternatively, you do the final mixing by hand, as long as the cream cheese is soft enough. That will maintain the thick texture a bit better. Do make sure that the cream cheese is room temperature, it makes the mixing so much easier. If it seems too thick for you, add the yogurt and/or sour cream.

Season with kosher salt and fresh ground pepper, to taste. Finally, just cover and refrigerate to allow the ingredients to meld. Serve with crudité, crackers, and/or some breadsticks.

NOTES
This tends to be a bit thick, so if you prefer a thinner consistency to use as a crudité dip, then add the yogurt and/or sour cream. Alternatively, instead of adding yogurt, you could just add a little more cucumber, which is quite liquidy and would loosen it up, to dip consistency. Be creative, there is no wrong way and don’t be afraid to swap out a few things if you don’t have them or don’t like them. That being said, I have made this oodles of times, as written and it is a delicious winner.