Chopped Salad with Shallot Vinaigrette, Feta, and Dill

This salad was a no brain-er for me to make this past week.  I get so excited when I am looking for recipes and I notice that 3 or 4 pieces of produce are all in one recipe.  This salad in particular has cucumber (which we had from two weeks ago), radishes, sugar snap peas,…

Ryan’s Birthday Dinner

Since I’ve been cooking birthday dinners for Ryan (about 6 years now), I’ve always made him lasagna.  Lasagna is one of his most favorite foods to eat and I don’t cook it that often.  This year, for Ryan’s birthday, I wanted to change things up.  He had asked me not to buy him any gifts…

Taco Time: Vegetarian Style

Wednesday evening was another spent later at work so this meant I needed to get creative with what was in my pantry and fridge for dinner.  Nothing thawing in the fridge and not much time to spend cooking before I would eventually pass out in bed. I landed on a whipping up with a favorite…

the third plate

I believe I have mentioned Dan Barber before.  He is the chef/owner at Blue Hill Stone Barns and is the reason I became so interested in buying and cooking with food from local farmers (after watching his episode of Chef’s Life on Netflix).  One thing that he writes about in his book, “The Third Plate”…