Boneless skinless chicken breasts are a mainstay of warm-weather grilling. They’re virtually fat-free, are pure protein and if you compare the price per pound with some other proteins, are still fairly affordable. However, if not cooked properly, this part of the chicken can be dry and rather ho-hum.
Parmesan and Herb-Crusted Lamb Chops with Lima Bean Puree
Southern American meets Italian in this dish of crispy Parmesan- and herb-crusted lamb rib chops paired with a creamy lima bean purée that is perfect for a spring special occasion. Spring lamb is generally associated with Easter and Passover celebrations, but why stop enjoying it just because those holidays have passed? Spring has only just begun, and there’s plenty of American-produced lamb year-round.
Sesame Beef and Asparagus Stir-Fry
We live too far away from restaurants to enjoy the convenience of takeout or home delivery. If we’re in the mood for Asian food, it’s a good 20-minute drive and often not something we feel like doing on a moment’s notice — especially after a long day.
A well-stocked pantry is the way we pull off an authentic Asian-inspired meal when the craving hits.
Shrimp Scampi with Shallots and Artichokes
Here’s a recipe for shrimp scampi that’s sure to get you rave reviews. It’s adapted from one by Ellie Krieger of the Food Network, and it’s a client favorite.
The addition of artichokes (which are best in spring) to this classic Italian-American dish is sheer genius. Artichokes pair well with something acidic, like the lemon juice used in shrimp scampi, and also with something creamy, like the butter that is often used.
The word “cassoulet” in the title of a recipe might evoke an image of a complex, multistep recipe that requires many hours of work. Some cassoulets can even take days to prepare; however, a cassoulet need not be that complicated. In the end, it’s basically just a bean casserole.
Spinach and Feta Cheese-Stuffed Turkey Meat Loaf
Meat loaf is considered to be an American invention; however, the concept of combining ground meat with other ingredients and then cooking them together in loaf form goes back centuries. Meat loaf became popular in this country around World War II as a thrifty way to use up ingredients before they spoiled.
Meat loaf is one of my most requested items from clients, but they also request it be more healthful than what they grew up with. This Greek-inspired spinach and feta cheese-stuffed turkey meat loaf is certainly that and is also dressy enough to prepare for guests.