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My goal is to make one new recipe a day – although there are times I will undertake five new recipes for a dinner party, or make a complicated family dinner, there are definitely days where life is exceedingly busy, and I barely have time to make a cup of tea, let alone put elaborate fare on the table. However, whether it has been a bustling day, or I’m going out for the evening, or I’m not in the mood to cook, I usually find it attainable to put together something quickly, or to make the dish in advance, so it just has to be warmed up, or taken out of the refrigerator.


cooking spray
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/2 to 1 pound of potatoes, cut into strips
salt and freshly ground black pepper to taste

Heat oven to 325F.
Coat a large baking sheet with cooking spray.
In a large bowl, whisk together olive oil, mustard and lemon juice. Add potatoes and toss to coat.
Spread potatoes out on the prepared pan and bake for 20 minutes, or until light brown and tender. Sprinkle with salt and pepper.

Recipe adapted from Shape Magazine, April 2004


1 bunch of broccolini
2 tablespoons of olive oil
6 tablespoons of grated Parmesan cheese
1/2 teaspoon dried chile flakes
1 teaspoon dried oregano
juice of half a lemon
salt and freshly ground black pepper

Steam the broccolini until tender, about 6 minutes.
Heat the broiler. Drain the broccolini and place it in a baking dish. Drizzle it with olive oil and sprinkle with cheese, chile flakes and oregano. Broil the broccolini until the cheese is golden brown, 2 to 3 minutes. Squeeze the lemon juice onto the broccolini, season with salt and pepper to taste, and serve.

Recipe adapted from USA Weekend, April 2013


1 pound of potatoes, peeled and cut up
1/2 cup roasted red peppers
1/2 8 ounce container of sour cream
1 tablespoon of basil pesto
1/4 teaspoon salt
2 zucchini, halved lengthwise and sliced
1 yellow summer squash, halved lengthwise and sliced
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 tablespoon of olive oil
salt and freshly ground black pepper
8 ounces of shredded cheddar cheese

Heat oven to 350F.
Coat a baking dish with cooking spray and set aside. In a large saucepan cook potatoes in enough lightly salted water to cover, for 20 to 25 minutes, until tender. Drain potatoes. Return to saucepan, mash, then spread evenly in baking dish.
In a blender, mix roasted peppers until smooth. Transfer to a bowl, whisk in sour cream, pesto and 1/4 teaspoon salt, until smooth. Spread sweet pepper mixture on mashed potatoes.
In a skillet, cook zucchini, summer squash, peppers and onions in hot oil over medium high heat until crisp tender. Season to taste with salt and freshly ground black pepper. Spoon vegetables on roasted pepper layer. Sprinkle with cheese. Bake, uncovered, about 30 minutes, until heated through. Let stand 10 to 15 minutes before serving.

Recipe adapted from Better Homes and Gardens, May 2012


1 pound of fresh green beans, trimmed and cut into 1 inch pieces
1 10 ounce bag of frozen, shelled edamame
3 tablespoons canola or olive oil
3 tablespoons of rice vinegar
1/4 cup apricot preserves
1 tablespoon sugar
1 teaspoon peeled and grated fresh ginger
1 15 ounce can of black beans, drained and rinsed
2 green onions, thinly sliced
salt and freshly ground black pepper to taste

Put the green beans and edamame in a pot of boiling water, and cook for 3 to 4 minutes.
Drain well, then transfer the beans to a large bowl and put them in the refrigerator to cool for 15 minutes.
In a small bowl, whisk together the oil, vinegar, apricot preserves, sugar and ginger.
Add the black beans and green onions to the green beans and edamame. Drizzle with the dressing  and toss to coat. Season with salt and pepper and serve at room temperature or chilled.

Recipe adapted from USA Weekend, June 2012


2 yellow summer squash
1 cup cubed velveeta cheese
1 cup shredded cheddar cheese
1/2 onion, finely diced
2 cloves of garlic, crushed
1 tomato, diced
1/2 cup butter
fresh herbs, chopped

Heat oven to 425F.
Halve the squash lengthwise. Scoop out the seeds, making a well for the stuffing.
Combine velveeta and cheddar cheeses with onion, garlic and tomato. Season to taste with salt and pepper.
Place the squash on a baking tray, and fill the center of each half with the mixture, then dot each one with butter. Sprinkle herbs, along with salt and pepper over the top of the squash.
Bake for 35 to 45 minutes.

Recipe adapted from The Dining Guide, August 2012


20 to 24 cipollini onions
2 cups chicken stock
2 tablespoons unsalted butter
pinch of salt
2 teaspoons sugar
2 teaspoons chopped chives

To peel the onions, bring a saucepan of water to a boil. Cut an ‘X’ in the root end of each onion. Drop the onions into the water for a few seconds, just long enough to loosen the skin. Remove the onions from the water and peel off the skin.
Place the onions in a 3 or 4 quart saute pan. They should fit in a single layer with room around the onions. Pour in enough stock to reach halfway up the sides of the onions. Add enough water to just come to the top of the onions.
Add the butter, salt and sugar to the pan and bring to a simmer over medium heat. Adjust the heat as necessary to cook the onions at a gentle simmer for about 50 minutes.
When the cipollini onions are tender, the liquid should be reduced to a glaze that coats the onions. If there is excess liquid, continue to simmer the liquid to a glaze. Sprinkle the chives on top just before serving.

Recipe adapted from Chef Thomas Keller
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1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground allspice
1/2 teaspoon ground thyme
1/2 teaspoon ground black pepper
pinch of sugar
about 1 potato per person
olive oil

Heat oven to 375F.
Combine all the spice rub ingredients in a small bowl.
Cut the potatoes lengthwise into three-sided wedges. In a medium bowl, toss them with the olive oil, then toss with the spice rub.
Put the potatoes on a cookie sheet, and place in the oven. Cook the potatoes until golden brown, about 30 to 35 minutes.

Recipe adapted from The Arkansas Democrat Gazette, June 2011