Pineapple Pico de Gallo

by Heather Harris Brady I hope all my American readers had a great Thanksgiving holiday last week! I had a few welcome days off to spend with family and one of the things I like best is shopping and cooking together. My son, in severe taco withdrawal after three months of college, helped me come…

Spanakopita, Greek Spinach Pie

by Heather Harris Brady I was in Greektown recently and it reminded me that’s it’s been a long time since I made a spinach pie, so when I saw the large boxes of spinach on sale I pounced on them. This is a great meatless entree in larger portions, and a lovely appetizer in smaller…

Man’oushe, Za’atar Flatbread

by Heather Harris Brady Man’oushe is a Lebanese flatbread, spread with olive oil and the spice blend za’atar then cooked quickly on a stone or clay. Not that there’s anything wrong with pulling some pita bread out of a bag to have with your hummus or baba ghanoush, but there’s no comparison once you’ve had…

Arepas (Gluten Free)

by Heather Harris Brady Over the next few weeks I’m going to be working in some south-of-the-border recipes as we head toward Cinco de Mayo. Today I’m bringing you arepas. Now they might be street food in your neck of the woods, but should you not be that lucky the good news is – it’s…

Carrot Salad & Apple Burek (plus, how to segment citrus)

by Heather Harris Brady Okay, finishing up the Moroccan menu today and then we’ll get down to the holiday baking! This grated carrot salad is bright, fresh and easy to love – packed with vitamins and a nice counterpoint to rich holiday foods. The apple burek is my variation of an individual m’hanncha, a Moroccan…

Quinoa Parmesan Zucchini

by Heather Harris Brady This a quick, easy recipe for a weekend side-dish that protein-packed yet vegetarian. It’s a pretty way to show off the little round Eight-Ball zucchini I have here, or you can use another shape. Quinoa-Parmesan Stuffed Zucchini, Serves four as a side dish Two large-size round zucchini 6 oz. quinoa (any…

Summer Crab Salad

by Heather Harris Brady Earlier this year in California I had an amazing plate of pasta – achini de pepe and crab in an alfredo sauce. It was all things it should be – thick, rich and luxurious at the point where it left rivulets of butter on the dish. But one can’t live like…

Thousand Island Dressing

by Heather Harris Brady It’s salad time but I have to say I rarely buy dressings. I usually just settle for throwing together some kind of vinaigrette when I need one. However, one day I had a beautiful buttery leaf lettuce and a yen for Thousand Island. Most of the recipes I found called for…

Asparagus & Wild Mushroom Risotto

by Heather Harris Brady This is a nice spring risotto that you can adapt to whatever’s in season, just follow the basic technique. To make a true risotto you need short, fat Arborio rice, other rice just won’t give you the same creamy texture. If I can find at my mega-grocery in the wilds of…

Wild Mushrooms Florentine

by Heather Harris Brady Spring has finally sprung in my neck of the woods and it’s time for morels (MORE-relles) and wild leeks. These are a seasonal delicacy, hard to cultivate and they retail for around $44/lb fresh. This is how they look before cooking. Most people just saute them in butter and call it…

Spoonbread

by Heather Harris Brady I imagine there are lots of people who would argue that there are few foods more American than spoonbread. “George Washington ate it, it was one of Jefferson’s favorites!” I, however, would argue that spoonbread is really just a lush, well-preserved duchess in a long noble line of cornmeal-based cookery. Polenta…

Farro Pilaf

by Heather Harris Brady Due to some technical/computer difficulties yesterday I couldn’t get this portion of the recipe added to yesterday’s post. So I’m putting it in today instead. Farro is the oldest cultivated grain in the world, resistant to diseases and willing to tolerate poor soils. It’s high in fiber, protein and packed with…