Green Beans Gremolata

(Total Time: 20 minutes)
Yield: 4-6 servings

• 1 pound – French green beans, trimmed
• 2 Tbsp. – pine nuts
• 2 tsp. – minced garlic (2 cloves)
• 1 Tbsp. – grated lemon zest (from 2 lemons)
• 3 Tbsp. minced fresh flat-leaf parsley
• 3 Tbsp. freshly grated Parmesan cheese
• 2/13 Tbsp. good olive oil
• Kosher salt
• Freshly ground black pepper

1. Bring a large pot of water to a boil. Add green beans and blanch 2 to 3 minutes, until tender but still crisp. Drain beans in colander and immediately put them in a bowl of ice water to stop the cooking and preserve their bright green color.
2. Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.
3. To make gremolata, toss garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.
4. When ready to serve, heat olive oil in a large sauté pan over medium high heat. Drain beans and pat dry. Add beans to skillet and sauté, turning frequently, 2 minutes, until coated with olive oil and heated through. Remove from heat, add gremolata, and toss well. Sprinkle with ¾ tsp. salt and ¼ tsp. pepper to taste and serve hot.

Recipe courtesy of: Oprah Magazine

Perfect Popovers

(Prep 10 minutes, Cook Time: 35 minutes)

Yield: 6 Servings

*If you think popovers are too complicated, think again. They LOOK like you’re Julia Childs, with minimal effort! Think of it like a kitchen mike drop 🙂


  • 4 Tbs. (1/2 stick) – unsalted butter, melted
  • 6 eggs, lightly beaten
  • 2 cups – milk
  • 2 cups – all-purpose flour
  • 1 tsp. – salt
  • Unsalted butter for serving (optional)




  1. Preheat an oven to 450°F. Spray the wells of a standard 6-cup popover pan with nonstick cooking spray. Pour 1/2 tsp. of the melted butter into each cup.
  2. In a bowl, whisk together the eggs and milk, then whisk in 2 Tbs. of the melted butter.
  3. In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes. Divide the batter among the prepared cups and bake for 20 minutes. Reduce the oven temperature to 325°F and bake for 15 minutes more. Remove from the oven and invert the pan onto a wire rack.
  4. Let the pan cool, then spray the wells with nonstick cooking spray, pour 1/2 tsp. of the melted butter into each one, and bake the remaining batter. Serve immediately with butter.


Recipe courtesy of Williams-Sonoma Kitchen.


Honey Brined Roast Turkey

*I served this last year for the first time, and it’s become a staple – everyone loved it, and we look forward to this preparation every year! Read More

Minestrone with Sausage and Kale


It’s getting colder, which means it’s time to pull out some of my favorite soups! I absolutely love this spin on minestrone, mixed with italian sausage and fall veggies. Read More

Salmon, Soba, Spinach, and Avocado Bowl

The best part about this dish?

Sunday night at 5:45pm, and my husband assumed it was so late, we’d be getting takeout.

6:15pm? Dinner on the table…..And it’s delicious

Total Prep/Cook Time: 30 minutes

Ingredients: (4 servings)

Salmon and soba:

  • Soba noodles (around 6 ounces dry)
  • salt
  • 4 cups packed spinach, roughly chopped
  • 4 x 4-ounce pieces of wild salmon
  • 4 teaspoons sesame oil
  • 1 avocado, thinly sliced
  • 4 teaspoons toasted sesame seeds (optional)

Pickled cucumbers:  (my favorite part – yes, you’re going to make your own pickles. In 5 minutes.)

  • 4 small pickling cucumbers (or about 1/2 of those long English cucumbers)- whatever you use, you want it to be thin, with minimal seeds
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 teaspoons finely grated fresh ginger (optional – I just asked the man at my grocery store’s sushi counter for a little bit of ginger, and then chopped it myself, instead of finely grating)
  • 4 tablespoons red wine vinegar


  • 4 tablespoons soy sauce
  • 4 tablespoons rice wine vinegar
  • 2 splashes sesame oil
  • 4 teaspoons kimchi juice (optional – can be bought at Whole Foods)

To Cook:

  1. Start by making the pickles:  Thinly slice cucumber, add all ingredients, and then add just enough water to over.  Let that marinate at room temperature while you prepare everything else.
  2. Cook soba noodles per the package instructions.
  3. In a separate pot, put spinach, and about 1-2 inches of water, and cook on medium, until spinach is nice and green.
  4. Preheat oven to broil
  5. Pour 1 teaspoon of sesame oil on each filet of salmon, and rub it over the salmon piece.  Season each filet with salt and pepper, and place in a glass oven dish.
  6. Broil salmon for 8-12 minutes, checking at 8 minutes and frequently after, until the salmon pieces flake easily.
  7. To make the sauce, just whisk together all ingredients into a small bowl.
  8. When it’s all ready, place soba and spinach in the base of the bowl, then top with salmon, avocado, and pickled cucumbers. Garnish each bowl with sauce and sesame seeds.

(My version is a modified and slightly simplified version of a recipe on