Healthy food, fresh ingredients, simple reci[es

When I first started making this I used regular, baked ham, ground, in equal amounts to the beef.

We take a momentary break from the zucchini posts – as the zucchini is taking a momentary break from producing.

I’ll let you in on my dirty little secret: my normal, conservative, ‘waste not; want not’ self takes a hike this time of year.

I've made this dish in a few variations, but always as a vegetable.

Pork tenderloin is our favorite cut of pork, particulatrly to cook on the grill.

I love to collect recipes from restaurants and I'm always very appreciative when they are willing to share and don't just shrug and walk away at my request.

Gnocchi, boiled first, then fried, get a wonderful, crunchy exterior and a light-as-a-feather interior.

I originally made this gratin with spinach – frozen spinach, actually.

This is an easy, skillet main course of chicken breasts, braised in white wine and chicken stock, flavored with herbs and tomato