Spa Cuisine Recipes

Firecracker Sweet Potato Wedges & Cajun Dip

“… brings to mind a family dinner of pot roast and sweet potatoes during a myrtle-mad August in a Midwestern town.” ~Diane Ackerman This isn’t your every day sweet potato recipe. These little wedges are sweet and spicy and flavorful. Perfect with grilled steak or pork chops, or as an appetizer. The dipping sauce is…

Current Crush-Piccolini Pasta-Mini Bowties

Have you seen the cutest pasta in the world? I noticed this on the shelf next to the only store bought pasta I’ll use, Barilla (I prefer homemade.). Barilla also makes this adorable ‘baby’ pasta, Piccolini. My favorite are the baby bowties, and here is a good for you recipe using them. They’d also be…

Yummy Lunch Salad

Elaine: No, no. How about if you bring me back something? George: Sure, all right, what do you want? Elaine: Um, hum, I don’t know.. . . A big salad? George: What big salad? I’m going to the coffee shop. Elaine: They have big salads. George: I’ve never seen a big salad. Elaine: They have…

bruschetta

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; and garlic makes it good.” ~Alice May Brock Bruschetta– 8 to 10 ripe Roma tomatoes, chopped into bite size chunks (or two pints cherry/grape tomatoes, cut into…

Cooking Together ~ Cottage Cheese Dill Bread

“Here is a collection of recipes for soups, breads, sauces, dips, spreads, entrees, and desserts influenced by many different ethnic cooking styles. The recipes are all vegetarian, utilizing a large variety of vegetables, fruits, nuts, legumes, grains, herbs, and spices. This cuisine is about celebrating the bounty of nature in general, and a garden-and orchard-based…

Our Long Weekend

“Weekends don’t count unless you spend them doing something completely pointless.”  ~Bill Watterson John Mayer is singing in the background and I’m sipping a glass of iced sun tea. Aahhh, I love a lazy Sunday Morning. I wasn’t quite sure what to write about this morning, and then decided to tell you about our fun…

Spa Cuisine- Baked Ratatouille

Remy: [laying still, Remy reaches up and tastes food, sits up suddenly] “You gotta taste this! This is… oh, it’s got this kind of… mmm, it’s burny, it’s melty… it’s not really a smoky taste. It’s kind of like a certain… Pshah! It’s got like this ” Ba-boom! Zap!” kind of taste. Dont you think?…

Spa Cuisine-Strawberry Kiwi Salad

“…knee deep in June, ’bout the time strawberries melt on the vine.” ~Riley This is a great salad to make as a light lunch or a first course to a more elaborate dinner. Jeff and I enjoyed this yesterday and made it more substantial by adding strips of chicken breast cooked in a little olive…

melted lemon chicken

“Good Americans, when they die, go to Paris. “ ~Thomas Gold Appleton Here’s the recipe for the Melted Lemon Chicken that Jeff and I made for my Paris themed birthday party. So delicious paired with fresh, steamed asparagus spears and baby red potatoes. Enjoy! Ingredients 1 lb boneless skinless chicken breast (four to five pieces)…

Bento Boxes

“Let the dishes be fewer in number, but exquisitely chosen.” ~Brillat Savarin A bento box is a Japanese lunch box, in Japan called ‘o-bento.’ The first time I was served lunch bento style was about six years ago at a restaurant in the Mall of America called “The California Cafe,” which, sadly, is no longer…