RECIPES DinnerCategoriesAll Categories5 ingredients or lessBasicsCondimentsDairy FreeGluten FreeLow carbMealsBreakfastDessert DinnerLunchside dishSmall plates and snacksMediterraneanPantry BasicsPlant forwardQuick cookingRecipesSaladsSaucesSeafoodSoupsVeganVegetarianCuisinesAll CuisinesAmericanCajunAsianBritishComfort foodFrenchHealthy LifestyleIndianItalianJapaneseLatinxMexicanMeatBeefPorkMediterraneanMiddle EasternPastaPoultrychickenTurkeyRiceScandinavianSeafoodClams and MusselsCodSalmonShrimpSpanishSpicyVeganVegetarianCooking MethodsAll Cooking MethodsBakingBakedBreadCakes and cookiesPies and TartsRoastedBasicsBoilingPoachedSteamedBraisedcurryGrillingNo-CookPan-FryingPressure cookerSaladSauteedStewedstir-fryingNewest firstOldest firstAlphabetical (A-Z)Alphabetical (Z-A)Highest RatedLowest RatedCream of Cauliflower SoupBy Ann GaffneyLiquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.Eggplant PolpettoneBy Ann GaffneyLooking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.Creamy Autumn Squash SoupBy Ann GaffneyTransfer the soup in batches to a blender and blend at high speed until smooth. Sauteed Rainbow ChardBy Ann GaffneyMeanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.French Onion TartBy Ann GaffneyLet the onions gradually and gently cook down, stirring occasionally, about 25-30 minutesGrilled Gravlax Salmon with Warm French Lentil SaladBy Ann GaffneyHeat the grill until very hot. Remove the salmon from the dish and with paper towel, wipe off as much of the dill mixture as possible, particularly on the skin side. Pan Glazed TofuBy Ann GaffneyPan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible. Sourdough CrepesBy Ann GaffneySourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.Chicken & Potato StewBy Ann GaffneyChicken & Potato Stew is an easy one-pot meal that brings warmth, color, and rich flavor to brighten dreary winter days. Once you have everything in the pot, just leave it to slow cook.Roasted Winter Squash SaladBy Ann GaffneyRoasted Winter Squash Salad is a fabulous way to use up leftover roasted or baked squash by tossing with some dark leafy greens.Ann’s Paccheri alla GriciaBy Ann GaffneyWhen making Ann’s paccheri alla gricia, addling the pasta water to the sauce and then reducing it, adds an amazing amount of flavor and helps the oils in the sauce to emulsify. Kale Braised with White WineBy Ann GaffneyIt’s hard to think of sturdy, healthy kale as a festive dish but Kale braised in white wine is simply delicious. Cooked this way, this healthy, nutritious green is a far cry from the rough way it often gets treated in the kitchen, overcooked, underseasoned, and underloved. Not here!My Roasted Brussels SproutsBy Ann GaffneyAdd EVOO to a large bowl. Tip in the halved Brussels sprouts and quartered shallots. Sprinkle with salt. With your hands mix the vegetables together with the oil until coated.Mum’s Spaghetti BologneseBy Ann GaffneyHeat the olive oil in a heavy frying or sauté pan over a medium-high flame. When it starts to ripple, add the diced meat and the bay leaf. Sicilian CaponataBy Ann GaffneyPreheat the oven to 425F. Line a full baking sheet with parchment paper. Put in the oven while it preheats – this will heat up the sheet and speed up the browning of the eggplant.Creamy Broccoli SoupBy Ann GaffneyAdd the frozen broccoli. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins More recipes…
Cream of Cauliflower SoupBy Ann GaffneyLiquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.
Eggplant PolpettoneBy Ann GaffneyLooking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.
Creamy Autumn Squash SoupBy Ann GaffneyTransfer the soup in batches to a blender and blend at high speed until smooth.
Sauteed Rainbow ChardBy Ann GaffneyMeanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.
French Onion TartBy Ann GaffneyLet the onions gradually and gently cook down, stirring occasionally, about 25-30 minutes
Grilled Gravlax Salmon with Warm French Lentil SaladBy Ann GaffneyHeat the grill until very hot. Remove the salmon from the dish and with paper towel, wipe off as much of the dill mixture as possible, particularly on the skin side.
Pan Glazed TofuBy Ann GaffneyPan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible.Â
Sourdough CrepesBy Ann GaffneySourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.
Chicken & Potato StewBy Ann GaffneyChicken & Potato Stew is an easy one-pot meal that brings warmth, color, and rich flavor to brighten dreary winter days. Once you have everything in the pot, just leave it to slow cook.
Roasted Winter Squash SaladBy Ann GaffneyRoasted Winter Squash Salad is a fabulous way to use up leftover roasted or baked squash by tossing with some dark leafy greens.
Ann’s Paccheri alla GriciaBy Ann GaffneyWhen making Ann’s paccheri alla gricia, addling the pasta water to the sauce and then reducing it, adds an amazing amount of flavor and helps the oils in the sauce to emulsify.
Kale Braised with White WineBy Ann GaffneyIt’s hard to think of sturdy, healthy kale as a festive dish but Kale braised in white wine is simply delicious. Cooked this way, this healthy, nutritious green is a far cry from the rough way it often gets treated in the kitchen, overcooked, underseasoned, and underloved. Not here!
My Roasted Brussels SproutsBy Ann GaffneyAdd EVOO to a large bowl. Tip in the halved Brussels sprouts and quartered shallots. Sprinkle with salt. With your hands mix the vegetables together with the oil until coated.
Mum’s Spaghetti BologneseBy Ann GaffneyHeat the olive oil in a heavy frying or sauté pan over a medium-high flame. When it starts to ripple, add the diced meat and the bay leaf.
Sicilian CaponataBy Ann GaffneyPreheat the oven to 425F. Line a full baking sheet with parchment paper. Put in the oven while it preheats – this will heat up the sheet and speed up the browning of the eggplant.
Creamy Broccoli SoupBy Ann GaffneyAdd the frozen broccoli. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins