rack of lamb

Tender, succulent and very flavorful, lamb is my favorite meat, and this simple preparation of rack of lamb beautifully highlights its rich, earthy flavor. An instant-read thermometer is a must here – this is one piece of meat you do not want to ruin by overcooking it. Click for the recipe

Cabbage Soup

A thick, hearty, delicious cabbage soup that gets extra kick from andouille sausage. It’s so hearty and filling, I consider it a main course. I use pre-shredded coleslaw because it’s easy, but you could certainly chop your own cabbage, and needless to say use any sausage you like, and use a mild sausage if you don’t like your food spicy. Click for the recipe

Cheesy Spaghetti Squash

Warm, cheesy and gooey, this cheesy spaghetti squash is just as good as twice baked potatoes or sweet potatoes, but with fewer calories and carbs. Click for the recipe

Ribeye Roast

Tender, succulent and very flavorful, ribeye is my favorite cut of beef. Ribeye roast is very easy to make – simply rub with seasonings, then roast in the oven until done. Balance out the richness of the roast by skipping the starch and serving it with simply prepared veggies such as sautéed broccolini or steamed green beans. Click for the recipe

Roasted Chestnuts

Roasted chestnuts are so comforting! Rich, warm, buttery and flavorful, all they need is roasting – sure, you could drizzle them with seasoned butter if you wish but truly, roasted chestnuts are amazing on their own.

The roasting itself is easy – it’s peeling roasted chestnuts that most find challenging. I have learned over the years that the best way to ensure relatively easy peeling is to peel the chestnuts while they’re still hot – maybe not hot enough to burn your fingers, but hot enough for it to feel uncomfortable! Once cooled, roasted chestnuts are very difficult to peel. Click for the recipe

Gluten Free Pumpkin Pie

This creamy, very flavorful gluten-free pumpkin pie has a nutty, delicious almond flour crust. I typically try recipes 2-3 times before I feel I can publish them here (or before I give up on them). In the case of this gluten free pumpkin pie, I’ve made so many attempts that my husband was calling me “Monica” – remember the “Friends” episode where she makes 22 batches of chocolate chip cookies in an attempt to “make the best chocolate chip cookies in the world?”

So yes, I worked very hard on this one, but the result is amazing. And the good news: it’s actually easier to make an almond flour pie crust than to make regular flour crust – no need to roll the dough or to worry about overworking it – overworking elongates the gluten strands, creating a tough crust, but this is not a concern with gluten free crust. Click for the recipe

Vegetable Beef Soup

Rich, flavorful vegetable beef soup makes a comforting start to a winter meal, and is hearty enough to be served as a main course for four. Click for the recipe