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…

Fried Rice

by Heather Harris Brady We headed into this week coming off a grueling 18-hour roadtrip so easy comfort food has been the order of the day all week. This fried rice is amazing, adaptable and it makes the house smell great. I used brown rice, but you could also use jasmine or basmati. I chose…

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…

Farmhouse Chicken & Biscuits

by Heather Harris Brady Since it’s getting to be rainy cold and flu season here’s a hot dish to help ward off any flagging spirits. It’s a great dish to make your own, by adjusting the seasoning, adding herbs or cheese to the biscuits, whatever. My grandmother could really get mileage out of a stewing…

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…

Wicked Club Sandwich

by Heather Harris Brady This is the time of year when it’s not so great to be a cook in a kitchen with no air conditioning. What to make? Tempting as it is to just fling cold cuts to the ravenous hordes who really wants another plain turkey sandwich? Or maybe your life is more…

Butternut BBQ Sauce (Low Sugar) ala Watson

by Heather Harris Brady For the past few months I’ve been reading about Watson’s new vocation. The Jeopardy-playing IBM computer with no tastebuds has taken up cooking. I know. Not only cooking, but apparently Watson has created an incredible, low-sugar, barbeque sauce based on wine and squash available for purchase. When I got over my…

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…

Chickpea Salad with Greek Dressing

by Heather Harris Brady While most of my posts come from my kitchen at home I’m breaking new ground here to bring you this post – lunch at my desk. As spring creeps in at a glacial pace I still find myself craving nice salads for lunch. It’s a great gluten free, vegetarian entree, plus…

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…

Charred Asparagus

by Heather Harris Brady This idea comes from the most recent issue of Cooking Light. It inspired me to throw together this quick side dish. Once you get your pan hot it all comes together in under five minutes. If you added some cooked brown rice it would make a fantastic pilaf or a filling…