Monthly Archives: May 2020

Roasted Cod with Tomatoes and Guacamole Salsa for Lighter Summer Cooking

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Photo by Susie Cushner

After the Memorial Day holiday when we indulged in grilled burgers and steaks, I knew we needed some lighter fare at our house. I was thinking fish, but my spouse is a picky eater when it comes to seafood. He loves shellfish, but is not crazy about fish with fins! Since my local grocery has displayed beautiful cod almost every week during this pandemic, I’ve ordered some fillets. I have a special recipe in mind—Roasted Cod with Tomatoes and Chunky Guacamole Salsa.

I drizzle the fillets with lime juice, top them with sliced tomatoes, and then Continue reading →

Three Special Dishes for Memorial Day Cooking

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Although Massachusetts has partially re-opened, our restaurants are still closed for dining so most home cooks are preparing meals or ordering out. With Memorial Day weekend here, I thought my readers might enjoy some recipes to celebrate this holiday that marks the unofficial beginning of summer. Cheeseburgers with roasted jalapeno peppers, potato salad with sautéed chorizo and chives, plus lime and ginger cream cheese bars are all tried–and-true favorites my family and friends have enjoyed over the years.

For the burgers, I use a hefty third of a pound of ground beef (rather than my usual quarter pound), and top them with plenty of cheese—Spanish Mahon, a good sharp white cheddar, or even Havarti. It’s the jalapenos, though, that make these sandwiches special. Halved and de-seeded and Continue reading →

Two Easy Spring Soups for Light Suppers

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Since the lockdown began in Massachusetts, at various times, my local supermarkets have run low or run out of cornmeal, chicken stock, lentils, pastas, milk, flour, butter, and my husband’s favorite local ice cream. Sometimes there’s been no chicken breasts or thighs, no pork chops or tenderloins, and no ground beef, ingredients that often anchor our evening meals.  Now with meat processing plants either being shut or unable to run at full capacity due to the virus, I wonder if there will be more restricted offerings at the meat counter. If so, I plan to make light soups with a touch of seafood or meats as garnishes and serve them for supper along with a seasonal salad.

Asparagus Soup with Crème Fraiche and Lemon plus “Twenty -Minute” Brodo with Ravioli, Chard, and Parmigiano are easy to prepare and can be Continue reading →

Making Scrumptious Brunch Dishes for Mother’s Day

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In 2012, I wrote a book called Sunday Brunch that included a collection of recipes for that popular mid-morning meal. Whenever I am asked to pick a favorite recipe from this book (or any other, for that matter), I typically respond that I love them all! Many readers, however, make their favorites well known to me, and for this book, the Lemon Ricotta Pancakes with Warm Blueberry Sauce as well as the Gratin of Leeks Eggs, Bacon and St André Cheese were the recipes they liked best. So, with a Mother’s Day brunch in mind, I’ve included the directions for both.

Ricotta cheese gives the golden pancakes their rich, smooth texture, while a generous addition of lemon zest provides a light, citrus accent. The scrumptious blueberry sauce that accompanies these griddlecakes is easy to assemble, and can be prepared three days ahead and reheated at serving time. (By now, most of you who follow my blog must have figured out that I love lemon and blueberry combinations. See recipe for No Bake Lemon Cheesecake with Blueberry Sauce here.) Continue reading →

Turning Rotisserie Chicken into Delicious New Dishes

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Pre-pandemic, on busy days when I had no time to cook, I often put one of those ubiquitous rotisserie chickens in my cart for dinner. Typically, I carved the bird and served it drizzled with some of the juices collected in its plastic container. Simple sides, roasted asparagus sprinkled with sea salt and quick couscous scented with a pinch of saffron or turmeric would complete a meal. Now, I am looking at that same rotisserie fowl with a different eye, re-purposing it to make more interesting dishes. 

A spring casserole prepared with diced chicken, snow peas, and sautéed mushrooms is a new all-in-one main course that I created recently for supper. Chicken salad with chutney, lime, and cilantro is tempting served on its own or used for open-faced sandwiches. Finally, a soup prepared with Continue reading →