Author: Sharye Grella

1 10-ounce bag baby spinach leaves, washed and well dried 10 ounces finely-shredded Gruyère cheese 4 hard-cooked eggs, peeled and sliced 1 cup fresh mushrooms, thinly sliced  6 strips chopped crisply-cooked bacon, divided 1/2 cup sliced almonds, toasted 1 tablespoon olive oil 1 large shallot, finely minced 1 teaspoon freshly-minced garlic clove 1/3 cup white… Continue reading Spinach Salad with Grilled Chicken and Warm Bacon Dressing

For the Marinade/Dressing: 1/4 cup balsamic vinegar 2 tablespoons extra-virgin olive oil 2 teaspoons dark brown sugar 1 teaspoon finely-minced garlic 1 teaspoon freeze-dried basil leaves 1 teaspoon kosher salt, or to taste For the Salad: 1 tablespoon extra-virgin olive oil 4 boneless-skinless fillets of chicken thighs (or breasts) Kosher salt and freshly-ground black pepper,… Continue reading Chicken-Caprese Salad

4 tablespoons unsalted butter, divided 1 medium yellow onion, finely chopped 2/3 cup celery, finely chopped 1/3 cup green pepper, finely chopped 1/3 cup red bell pepper, finely chopped 1/3 cup fresh Italian parsley, finely chopped 1 pound fresh lump Dungeness crab meat 1/3 cup Best Foods Real Mayonnaise (not “light”) Dash of Worcestershire sauce… Continue reading DEVILED CRAB APPETIZER

1/3 cup freshly-squeezed lemon juice 3 teaspoons finely-minced fresh garlic 1/4 cup extra-virgin olive oil (plus some for sautéing), divided 6-8 boneless skinless chicken breasts (or tenders or thighs) Kosher salt, to taste Freshly-ground black pepper, to taste 1 1/2 teaspoons freshly-ground nutmeg 1 1/2 teaspoons ground coriander 1 1/2 teaspoons dried oregano leaves 1… Continue reading Limoncello Chicken

FOR THE SALAD:  2 8-ounce freshly-grilled tuna steaks (see comments below) 1/4 cup extra-virgin olive oil, or as needed 6 hard-boiled eggs, peeled and quartered lengthwise 1 1/4 pounds small young red potatoes (or fingerling) potatoes Kosher salt and freshly-ground black pepper, to taste 2 medium heads Boston or butter lettuce (torn into serving pieces)… Continue reading Salade Niçoise

For the Chicken: 1/4 cup rice vinegar 2 tablespoons reduced-sodium soy sauce 2 tablespoons mirin 2 tablespoons toasted sesame oil 3 large cloves garlic, finely minced 1 tablespoon freshly-grated ginger root 2 green onions, thinly sliced (both green and white portions) 6 boneless skinless chicken thighs (or 4 breasts), in 1-inch chunks 1/3 cup all-purpose flour… Continue reading Lemon-Glazed Chicken

2 packages frozen chopped spinach, partially cooked and very well drained1 stick unsalted butter, cut into small cubes and added in1/2 pound Velveeta cheese, cut into cubes and added in2 pounds small-curd cottage cheese6 eggs6 tablespoons flourFreshly-ground nutmeg, to tasteKosher salt and freshly-ground black pepper, to taste Preheat the oven to 350°. Partially cook spinach… Continue reading Spinach Soufflé

Our Boeuf Bourguignon dinner was such terrific success! I hope you have an opportunity to prepare the delicious beef dish sometime soon — and if you would like suggestions for some go-along-dishes, here is the menu from our own dinner. Starter: Tarragon Shrimp and Fennel Salad in Belgian EndiveEntree: Boeuf BourguignonSide Dishes: Rosemary Potatoes, Spinach… Continue reading Rosemary Potatoes

FOR THE STEW: 6 ounces bacon, in a solid chunk  1 tablespoon olive oil 3 pounds lean stewing beef, cut into 2-inch cubes  1 carrot, peeled and sliced  1 onion, peeled and sliced  1 teaspoon kosher salt ¼ teaspoon freshly-ground black pepper  2 tablespoons flour 3 cups red wine (full-bodied Bordeaux, Burgundy or Chianti)  2-3 cups unsalted beef stock  1 tablespoon tomato paste 2 garlic… Continue reading Boeuf Bourguignon

3/4 cup unsalted cashews, toasted 1/4 cup water 2 teaspoons cornstarch 1 tablespoon Lee Kum Kee (or Kikkoman) hoisin sauce 1 tablespoon Kikkoman Tamari soy sauce 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces 1/2 teaspoon kosher salt 1/4 teaspoon freshly-ground black pepper 2 tablespoons peanut oil, divided 6 medium garlic… Continue reading Cashew Chicken