Watermelon, Corn & Lime Salsa

Summer! Hello?! Where’d you go? I’m going to hold on to summer for as long as I can with this Watermelon Corn Salsa. It is sadly one of my last summer recipes, before transitioning to pumpkin and apple things! When I went to the farm stand and saw the hayrides out to the pumpkin patch and apple orchards, I knew it was time to wrap up this summer season on…
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“Adult” Lobster Roll: Lobster & Leek Puff Pastry

This is my ode to the classic hot buttered lobster roll. Instead of a roll, we’re talking flaky, light puff pastry. We’re adding in leeks for a complimentary sweet onion flavor, along with fresh chives and a touch of lemon zest. It’s like the little black dress of lobster rolls. If you are from New England, you’re surely as obsessed with lobster rolls as I am. Even if you’re not…
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Blackened Salmon Avocado Tacos

Whether it’s Tuesday, Friday, Monday or Sunday – every day is a good day for tacos! I absolutely love fish tacos. You know…the classic white fish tacos you see on so many menus. I decided to swap out classic white fish for salmon and make delicious blackened salmon tacos with a “spoonable” chunky, smoky guacamole and crunchy shaved cucumber. I recommend living like every day is Taco Tuesday! My STEP-BY-STEP…
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Brown Butter Peach Upside Down Cake

Pineapple upside down cake is good but peach upside down cake is better! Especially brown butter peach upside down cake! I don’t really need to do much explaining to make this cake sound fantastic, because it just is. A layer of brown butter glaze, ripe peach slices, and a thin layer of buttery pound cake that’s been soaked in the brown butter glaze. Yup – that’s it. My STEP-BY-STEP VIDEO…
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Simple Tomato, Cucumber Salad

It’s a typical New Englander problem to have an overabundance of tomatoes and cucumbers in the fridge. It’s irresistible to go to the farm stand during the summer and load up on garden fresh tomatoes and cucumbers. This simple tomato and cucumber salad was created out of that overabundance. It’s delicious and the epitome of late summer in New England. My STEP-BY-STEP VIDEO (with Eric!!) below will help guide you…
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Pasta with Caramelized Onion, Italian Sausage & Parsley

If you start off with al dente orecchiette (“small ear” shaped pasta in Italian), and add in crumbled Italian sausage, buttery-sweet caramelized onions, salty-nutty parmigiano, and fresh chopped parsley. There’s absolutely nothing that can ruin the ecstasy that occurs from eating this pasta! All in life is right. This dish is ridiculously delicious, okay? Just ridiculous. My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my…
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Creamless Creamed Corn

How can creamed corn possibly have no cream? Creamless creamed corn sounds impossible or too good to be true! Creamless creamed corn is truly fantastic, playing off the simplicity and perfection of farm-fresh corn. Grating corn off the cob with a cheese grater releases the natural juices or “cream” from the cob and its kernels, creating the natural creamy base for creamed corn. Mixing in whole corn kernels adds texture…
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1-Hour Wheat Beer Bread

Beer bread makes homemade bread achievable in just 1 hour. Beer bread doesn’t need time to rise, it requires only 6 ingredients, and it’s wicked delicious. Experiment with different beer to subtly change the flavor profile, from IPAs to lighter beers. So fun! The yeast in the beer interacts with the honey in this recipe to cause the bread to rise quickly, with the help of some baking powder. The…
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Delicious, Fresh & Healthy Lentil Salad

My dad introduced me to lentils long ago, when I was just a little kid! He used to make lentil salad, and serve it during our annual 4th of July picnic with my grandparents. I always looked forward to lentil salad, because it reminded me of family and summer picnics. Today I’m trying my hand at the lentil salad I remember so fondly. Here’s to Dad’s special lentil salad, with…
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Authentic Gazpacho 

When I visited Seville, Spain pre-pandemic, I was actually OBSESSED with the gazpacho I had there. Gazpacho is one of the simplest, most perfect dishes – capitalizing on the ripest, freshest tomatoes, a little zing from Sherry wine vinegar, and the best quality extra virgin olive oil which creates a velvety texture. Although adding bread to thicken the soup is something I thought was mandatory, my favorite gazpacho in Spain…
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