Crispy Gnocchi With Tomato and Red Onion

Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi.  Shelf-stable gnocchi work best, as they are sturdier and crisp up well. DO NOT USE FRESH OR FROZEN. It might work with a small pasta boiled and then browned.

Top with a sharp cheese such as Parmesan, pecorino. This is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes.

Ingredients:

  • 5 to 6 Tab  olive oil
  • 2 Tab butter
  • 1 (17-ounce) package shelf-stable potato gnocchi
  • 1 1/2 lbs tomatoes – any variety
  • 1/2 red onion, thinly sliced
  • 1 Tab balsamic vinegar
  • Salt and black pepper (to taste)
  • Handful of chopped parsley, plus more for serving
  • Handful of torn basil, plus more for serving

Directions:

  1. Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high.
  2. Add 2Tab of olive oil plus 2 Tab butter.
  3. Add the gnocchi to the pan, breaking up any that are stuck together.
  4. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
  5. Set aside until ready to serve.
  6. Meanwhile, prepare your tomatoes: If you are using cherry, simply slice them in half. For larger tomatoes, cut into bite-size chunks.
  7. Place the tomatoes and onions in a large serving bowl.
  8. Add the balsamic vinegar and 1 tsp salt.
  9. Season with pepper.
  10. Gently toss.
  11. Set aside until ready to serve.
  12. When  ready to serve, add the gnocchy to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil.
  13. Toss and taste, adding more salt or pepper as needed.
  14. Top with more parsley and basil and eat immediately or at room temperature.
  15. Enjoy!

Serves:  4 – 6

Source: wsvn.com/entertainment/bite-with-belkys

Honey Garlic Glazed Pork Roast

If you’re wondering how to cook pork loin, this easy recipe makes juicy, fork tender pork loin and takes care of the vegetables too.  

Ingredients:

  • Pork
    3-4 pound pork loin
    1 Tab olive oil
  • Spice Rub
    1 tsp sweet paprika
    1 tsp garlic powder
    1/2 tsp onion powder
    1/2 tsp dried thyme
    1/2 tsp dried rosemary
    salt and fresh ground pepper, to taste
  • Honey Garlic Glaze (I doubled)
    4 cloves garlic, minced
    1/4 c honey
    3 Tab soy sauce
    1 Tab Dijon mustard
    1 Tab olive oil
  • Vegetables
    1 Tab olive oil
    1 lb brussels sprouts, cut in half
    1 lb butternut squash, peeled, seeds cleaned out, cut into 1-inch cubes (you can also buy pre-cut butternut squash)

Directions:

  1. Preheat oven to 375˚F.
  2. Line a rimmed baking sheet, not a 9×13 pan, with aluminum foil.
  3. On a cutting board, pat dry pork loin with paper towels.
  4. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
  5. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick. (or don’t pat it so dry!)
  6. Take the spice mix and rub it all over the pork loin.  Yes, all sides, not just the top.
  7. Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
  8. Transfer pork loin to previously prepared baking sheet, fat-layer side up.
  9. Set aside.
  10. In a bowl, combine garlic, honey, soy sauce, mustard and oil.
  11. Whisk until well combined. If too thick, add a bit more oil or soy sauce.
  12. Reserve 2+ Tablespoons of the sauce to use for the vegetables.
  13. Brush remaining honey mixture over the pork loin.
  14. Roast for 25 minutes.
  15. In the meantime, toss the vegetables with a Tablespoon of olive oil and the reserved honey mixture.
  16. Pull pork roast out of the oven and add the vegetables all around it in one layer.
  17. Tent a piece of foil over the pork so the top doesn’t burn, but the inside continues to cook.
  18. Put it back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚.
  19. Stir vegetables half way through cooking.
  20. Remove baking sheet from oven.
  21. Loosely cover meat and veggies with foil.
  22. Let rest 10 minutes.
  23. Cut the pork in slices and serve with veggies.

Serves: 8

Source: diethood.com

Barbra Streisand’s Instant Coffee Ice Cream

If you’re up on your Streisand trivia, you probably know that she is something of a coffee ice cream enthusiast.
Making a few adjustments to the original recipe ensures you’ll get delicious results every time.  Add some salt and some vanilla. Chill your bowl and your freezing vessel.  Use instant espresso instead of instant coffee.  A recipeis just a suggestion!

Ingredients:

  • 1 c whole milk
  • 24 large marshmallows
  • 4 tsp instant expresso
  • 1 tsp vanilla
  • ¼ tsp kosher salt
  • 1 c heavy cream, chilled
  • Pretzels, for serving Really??  Maybe tiny chocolate chips.

Directions:

  1. Heat milk in a large saucepan over medium-low heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
  2. Gradually add marshmallows, stirring and mixing until smooth.
  3. Remove the pan from the heat.
  4. Stir in coffee, vanilla, and salt.
  5. Let cool 15 minutes.
  6. Place cream in a large (preferably chilled) bowl.
  7. Beat with an electric mixer on medium speed until frothy, about 2 to 3 minutes.
  8. Increase speed to high and beat until stiff peaks form.
  9. Give the cooled marshmallow mixture a stir.
  10. Fold in the whipped cream.
  11. Pour into a shallow baking or loaf pan.
  12. Cover with plastic wrap.
  13. Freeze until firm, at least 2 hours or overnight.
  14. Serve topped with pretzels.  (Apparently Streisand’s favorite)

Serves: 6

Source:  allrecipes By Sara Haas, RDN, LDN | Published on October 13, 2023.  Originally published in the Singers & Swingers in the Kitchen cookbook in 1967 by Roberta Ashley.

Lemon Vinaigrette

This easy lemon vinaigrette recipe is a great one to have in your back pocket. It’s delicious and versatile – perfect for tossing with salads, roasted vegetables, and more!  No vinegar makes a difference.

Ingredients:

¼ c fresh lemon juice
1 small garlic clove, grated
1 tsp Dijon mustard
¼ tsp sea salt, more to taste
Freshly ground black pepper
½ tsp honey, or maple syrup, optional (honey used)
¼ to ⅓ c extra-virgin olive oil
½ tsp fresh or dried thyme, optional (not used)

Directions:

  1. In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
  2. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
  3. If your dressing is too tangy, add more olive oil, to taste.
  4. Add the thyme, if desired, and season to taste.
  5. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

Notes:  Use a jar!!  Honey takes a little effort to incorporate.

Serves:  Makes 1/2 cup.
Source:  loveandlemons.com/lemon-vinaigrette

Zucchini Salad with Lemon Vinaigrette

This raw zucchini salad recipe is a simple, elegant summer side dish.  Sneaky way to get a vegetable in at a BBQ.

Ingredients:

  • Lemon Vinaigrette
  • 1/4 c minced shallot (used red onion)
  • 3 small-medium zucchini
  • 1/4 c toasted pine nuts
  • 1 Tab chopped chives
  • Handful of basil
  • Shaved Parmesan, optional
  • Sea salt and freshly ground black pepper

Directions:

  1. Make Lemon Vinaigrette dressing.
  2. Mix in shallots.
  3. Set aside.
  4. Use a vegetable peeler or mandolin slice zucchini into thin strips.
  5. Place the zucchini in a large bowl.
  6. Toss with drizzles of the dressing,
  7. Transfer the zucchini to a platter.Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using.
  8. Drizzle with more dressing.
  9. Season with salt and pepper, to taste.

Serves:   4
Source:  loveandlemons.com

Notes:  Long strips look lovely, but how to eat?  If you plate the zucchini and sprinkle nuts etc. the nuts will not end up left on the platter.
If family, cut them into four pieces or rounds.  Leave them in the bowl and toss with nuts, chives, and basil when ready to serve.  Dress to taste, sprinkle with Parmesan.

Lemon Vinaigrette
This easy lemon vinaigrette recipe is a great one to have in your back pocket. It’s delicious and versatile – perfect for tossing with salads, roasted vegetables, and more!  No vinegar makes a difference.

Ingredients:

  • ¼ c fresh lemon juice
  • 1 small garlic clove, grated
  • 1 tsp Dijon mustard
  • ¼ tsp sea salt, more to taste
  • Freshly ground black pepper
  • ½ tsp honey, or maple syrup, optional (honey used)
  • ¼ to ⅓ c extra-virgin olive oil
  • ½ tsp fresh or dried thyme, optional (not used)

Directions:

  1. In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
  2. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
  3. If your dressing is too tangy, add more olive oil, to taste.
  4. Add the thyme, if desired, and season to taste.
  5. Store in the fridge for up to 1 week. The olive oil will solidify a bit
    in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

Notes:  Use a jar!!  Honey takes a little effort to incorporate.

Serves:  Makes 1/2 cup.
Source:  loveandlemons.com/lemon-vinaigrette

Fast and Easy Cream Cheese Frosting

This light, fluffy, less sweet version takes just 10 minutes and holds its shape for days.  Bonus – cold cream cheese, no waiting around for it to soften. 
Ingredients:

● 3 1/2 oz sugar (about 1/2 cup; 100 g)
● 5 oz  heavy cream (shy 2/3 cup; 140 g)
● 1 tsp (5 g) vanilla extract
● 1/8 tsp Diamond Crystal kosher salt; for table salt, use half as much.
● 8 oz plain, full-fat cream cheese, cold (one 8-oz brick; 225 g)

Directions:

  1. If the kitchen temperatures above 74°, refrigerate the mixing bowl and sugar until they have cooled to 70°.

  2. In the bowl of a stand mixer with the whisk attachment, or a hand mixer, combine sugar, cream, vanilla, and salt.

  3. Mix at medium-low speed until sugar is dissolved, about 2 minutes.

  4. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer.

  5. Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together.

  6. Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don’t be alarmed.

  7. Thoroughly scrape bowl and whisk.

  8. Continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese (they will disappear into the frosting over time). This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer.

  9. After whipping, the frosting should be about 60°.

  10. Use immediately or refrigerate until needed.

Serves: 16 servings,  2 cups – really

Source: Serious Eats

Note:  I doubled the recipe but used 12 oz (by weight, 340 g) cream cheese spread.  Worked great!  Easier to incorporate.

Vinegar Based Coleslaw

Forty brought this amazingly delicious and easy-to-make side dish to the Memorial Day barbeque. To save some time, if you don’t want to slice the cabbages and carrots yourself, then buy the pre-made slaw mix. It will work just as well.

Ingredients:

  • 1/2  head of green cabbage, thinly sliced
  • 1 c red cabbage (1/4 head), thinly sliced
  • 1/2 c carrots, shredded (2 large carrots)
  • 3 green onions, thinly sliced
  • 1/4 c apple cider vinegar
  • 1 Tab grainy mustard
  • 1 Tab honey or 1 tsp sugar
  • 1/4 c olive oil
  • 1 tsp celery seed
  • Kosher salt and fresh cracked pepper to taste

Directions:

  1. In a small bowl whisk together vinegar, mustard, honey, and olive oil and set aside. I
  2. n a separate bowl, mix together cabbages, carrots, green onions, and celery seeds.
  3. Pour a small amount of the dressing onto the cabbage mixture.
  4. Mix until combined.
  5. Add dressing until the desired amount is achieved.
  6. Season with salt and pepper.
  7. Chill before serving.

How to Store:  It can stay in the refrigerator undressed and unseasoned for up to 3 days. When ready to serve, simply pour the vinaigrette over the top, season with salt and pepper, toss and serve.
When you shave vegetables super thin and apply an acid to them, like vinegar, it’s going to break down faster and become wilted or, to put it simply, soggy.

Servings: 12
Source:  Chef Billy Parisi billyparisi.com

Benedictine Dip

Benedictine, a quintessential Louisville, Ky. dish, is a cream-cheese-and-cucumber spread named for Jennie Benedict, the turn-of-the-20th century caterer who created it. Use it as a sandwich spread or dip but also as a filling for cocktail puffs or endive spears. Serve with Mint Juleps for Kentucky Derby party.

Ingredients:

  • 1 medium cucumber
  • 1 8oz package, plus 1 3oz package, cream cheese, softened (11 oz)
  • 2 to 3 scallions, finely minced
  • 2 to 3 dashes Tabasco sauce
  • ½ tsp salt, or to taste
  • ¼ tsp freshly ground white pepper
  • 2 Tab mayonnaise

Directions:

  1. Peel the cucumber.
  2. Slice it in half lengthwise.
  3. Scrape out the seeds with a spoon.
  4. Using the coarse side of a hand grater, shred the flesh.
  5. Place in a kitchen towel and squeeze out excess moisture.
  6. Place the grated cucumber and the cream cheese in the bowl
    of an electric mixer.
  7. Beat on medium speed until light and fluffy.
  8. Beat in two scallions.
  9. Season with Tabasco, salt and pepper.
  10. Taste and add more scallion if you like.
  11. Beat in the mayonnaise.
  12. Transfer to a covered bowl.
  13. Chill for a half-hour to allow the flavors to blend.
  14. Serve with crudités, chips or crackers.

Serves: Maks about 2 cups
Source:  Regina Schrambling Updated April 10, 2025

Loaded Broccoli Salad Variation

This lightly dressed entree salad is the combination of several broccoli salads. Consider adding shredded carrots, a sprinkle of sunflower or pumpkin seeds or toasted nuts. Top with shrimp, chicken or beef.  Best made the day before.

Ingredients:

  • 4 c blanched bite sized broccoli florets (two pounds purchased with stems)
  • 1 c shredded extra-sharp Cheddar cheese
  • 1 c corn, frozen or canned
  • 3 slices cooked bacon, diced
  • 1/2 c rice vinegar
  • 1 Tab honey
  • 2 Tab soy sauce
  • 3 Tab dark sesame oil
  • ½ c diced red onion

Directions:

  1. Place the vinegar, honey, soy sauce, sesame oil and onions in a jar.
  2. Shake well.
  3. Place  broccoli, cheese, bacon and corn in a large bowl. Add dressing.
  4. Mix.

Serves: 6

Elegant Wild Rice Salad

Colorful ingredients highlight this spectular salad which is served with grilled meat or seafood.

Ingredients:

  • 2 quarts plus 1 cup water
  • 2 c wild rice
  • 2 6 oz jars marinated artichoke hearts
  • 10 oz frozn peas
  • 1 green pepper, chopped
  • 1 pt cherry tomatoes, halved
  • 1 bunch green onions, chopped
  • toasted slivered almonds

Dressing Ingredients:

  • 1 1/2 c vegetable oil
  • 1/2 c sugar
  • 1/4 c freshly grated Paresan cheese
  • 1 Tab sugar
  • 2 tsp salt
  • 1 tsp celery salt
  • 1/2 tsp ground white pepper
  • 1/2 tsp dry mustard
  • 1/4 tsp paprika
  • 1 clove garlic, minced

Salad Directions:

  1. In a large sauce pan heat water and rice to boiling.
  2. Reduce heat to low.
  3. Cover and simmer for 45 minutes,
  4. Drain excess liquid from rice.
  5. Drain artichokes, reseving the marinade.
  6. Halve the artichoke hearts.
  7. Add to rice with peas, green peppers, green onions, tomatoes, reserved marinade, and half the dressing.
  8. Toss well.
  9. Cover and chill well.
  10. Just before serving toss again.
  11. Taste.
  12. Add some of the remaining dresssing if desired.
  13. Sprinkle with almonds.
  14. Serve.

Dressing Directions:

  1. Combine all dressing ingreadients in lidded jar.
  2. Shake well.
  3. Refrigerate until ready to use.

Serves: 10 – 12

Source:  Mary Doten