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Savory Spanakopita

susan belsinger, contributor | January 15th, 20103 comments

This version of spanakopita is packed full of flavor—it is delicious—as well as being good for you.

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Egg and Cheese Puff with Greens

susan belsinger, contributor | June 12th, 2009

A great brunch dish, or quick lunch or supper, this recipe is easily put together and can actually be prepared a few hours ahead of time and refrigerated. Remove from the fridge about 30 minutes before baking. The ingredients are fairly versatile. Use the best greens that you have in season; some other good choices are: spinach, baby chard, dandelion leaves, arugula, watercress, nettles (pick with gloves!), basil, dill, cilantro, etc.

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Sautéed Chicken Breasts with Chervil

KitchenGardener Magazine, archive | March 19th, 2009

This dish takes all of about 10 minutes to make, but the result is moist, delicious, and elegant.

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Pasta with Summer Vegetables and Lemon Basil

susan belsinger, contributor | January 28th, 2009

This dish is the perfect summer supper: simple, quick, easy, and light.

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Mema's Spaghetti with Meatballs and Sausages

KitchenGardener Magazine, archive | January 6th, 2009

This recipe from grandma's kitchen makes enough to feed a crowd.

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Lamb and Fava Pod Sauce

KitchenGardener Magazine, archive | October 7th, 2008

This Middle-Eastern dish is good served over rice or couscous.

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Pasta with Pancetta, Garlic, and Walnuts

KitchenGardener Magazine, archive | August 8th, 2008

This dish is made with ingredients usually on hand. Be warned, it packs a real garlic punch.

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Broccoli with Sun-dried Tomatoes and Olives

KitchenGardener Magazine, archive | August 7th, 2008

Penne pasta gets a "sauce" of plum and sun-dried tomatoes, black olives, pine nuts, and broccoli.

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Pipérade

KitchenGardener Magazine, archive | August 7th, 2008

Eggs cook amidst a bed of red peppers, tomatoes, and herbs in this skillet dish.

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Chicken Roasted with Herbs and Root Vegetables

KitchenGardener Magazine, archive | August 6th, 2008

This dish can be made lower in fat by placing the chicken on a rack and roasting the vegetables in a separate pan.

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Zucchini with Roasted Peppers, Corn, and Cream (Calabacitas con Crema)

KitchenGardener Magazine, archive | August 6th, 2008

Roasted poblano chiles and cream—one of the showstoppers of Mexican cuisine—welcomes zucchini and corn into the classic mix. As is, it’s an unbeatable taco filling; with grilled or broiled chicken, the combination becomes an unforgettable main dish.

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Crusty Griddle-Baked Quesadillas

KitchenGardener Magazine, archive | August 6th, 2008

These quesadillas are filled with a mixture of fresh squash blossoms, peppers, tomatoes, and cheese.

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Quick-Fried Zucchini with Toasted Garlic and Lime (Calabacitas al Mojo de Ajo)

KitchenGardener Magazine, archive | August 6th, 2008

Serve this dish as is or spoon it into a hot corn tortilla and sprinkle it with tangy, fresh cheese.

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Mussels with Sweet Peppers

KitchenGardener Magazine, archive | August 5th, 2008

Steamed mussels are soaked with a sauce of peppers, white wine, cream, and herbs.

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Whole-Beet Pasta Sauce

KitchenGardener Magazine, archive | August 5th, 2008

Beet greens and cubes of roasted beets form the base of this quick and tasty sauce.

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Savory Corn Pancakes with Pepper Relish

KitchenGardener Magazine, archive | August 5th, 2008

Topped with a fresh pepper relish, these corn pancakes make a delicious summertime lunch or dinner.

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Saltimbocca

KitchenGardener Magazine, archive | August 5th, 2008

Sage is rolled into veal or chicken bundles which are then coated with dry Marsala wine.

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Potato and Chickpea Stew

KitchenGardener Magazine, archive | August 4th, 2008

Time is a crucial ingredient when making a ragoût, but this stew is still done in an hour.

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Grilled Fish With Cilantro Rub

KitchenGardener Magazine, archive | August 4th, 2008

Use halibut, mahi mahi, or tuna in this recipe. The citrus marinade tenderizes the fish, allowing it to cook quickly on the grill or under the broiler.

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