Monthly Archives: September 2010

Prosciutto Stuffed Meatloaf

The versatility of meatloaf is never-ending, and this variation is particularly tasty. This meatloaf is stuffed (really, it’s rolled roulade style) with prosciutto, provolone, spinach, and carrots. This combination of stuffing ingredients is quite traditional, and I can see why it has stood the test of time –  and really, who doesn’t love meat stuffed meat? We enjoyed this meatloaf with a side of Turnip & Gruyere Gratin, which was a lovely  pairing. Continue reading


Turnip & Gruyere Gratin

If you find yourself missing potatoes, this dish will satisfy the craving. Fresh turnips, especially the ones on the smaller side, strongly resemble potatoes in many dishes. This is a very easy dish with few ingredients that pack a punch. And, as always, you could always add bacon! Continue reading

Spud-free Cottage Pie

Not to be confused with Shepherd’s Pie, which is lamb-based, cottage pie uses ground beef. The substitution of mashed cauliflower, which replaces the traditional mashed potato topping, is not even that noticeable, and you still get the comfort food feel that meals like cottage pie offer. Continue reading

Wake & Bake Chops with Minted Butternut Squash

This recipe is a bit of a shout-out to our favorite spice company, Alchemy Spice Company, which operates out of Chattanooga.  They have a serious talent for creating wonderful and not over-complicated spice blends with perfect balance.  One of our favorite blends, the Wake & Bake sweet spice, became the surprising feature of this recipe. You could also use a regular pumpkin pie spice. Continue reading

Greek Shrimp with Zucchini

As we reached the end of this holiday weekend, we did not feel like putting a huge amount of effort into dinner so that we could enjoy these last few hours of freedom. This meal is very typical fare around these parts. I am a big fan of zucchini “noodles”, which is simply julienned zucchini, cooked al dente, but it gives the mouth feel of a pasta dish.  Continue reading

Coconut Stuffed Okra (Bharwan Bhindi)

This meal chose us after receiving a gift of a pound and a half of fresh okra from my lovely mother-n-law.  Indian spiced dishes seem to be what okra was created for, other than deep frying of course. This is a very simple interpretation of a wide range of stuffed Bhindi recipes available, and uses very few ingredients with great results. Continue reading

Simple Carrot Soup with Ginger

I like to make soup fairly frequently, because it makes lunches a breeze throughout the week and does a great job of stretching our dollars. Nothing beats a hearty bowl of stew during the colder months, but nothing sounds less appetizing than sweating through a bowl of chili this time of year.  It is a great time to feature a single vegetable in all its glory. With only 6 ingredients, this recipe did not even require a trip to the store. Continue reading