chopped salad

I started with a bowl of romaine, topped it with chopped cukes and tomatoes, leftover seasoned avocado bits, sweet mini shrimp, and finished it off with a spoonful of salsa and a drizzle of ranch. Refreshing and a great way to get some veggies in your world!

ground chicken tacos

If you're in the mood for Mex, and you're sick of red meat, try using ground chicken -- or yard cluck, like my uncle says. It's quick, and it soaks up whatever flavors you add to it. For these tacos, I used my signature chili-lime seasoning, then topped the tacos with caramelized onions (for my boy), shredded cheese, and seasoned avocado slices (for me) -- salsa and hot sauce optional. Try it out!

ode to Leo

When I was studying in Madrid, my compañera de casa and I had a wonderful maid. She was a great cook, a sweet woman, and I--no, we-- are definitely missing her food. Our two favorite dishes are espaguettis con tomate (spaghetti with tomato sauce) and pollo asado con limón (roasted chicken with lemon). Let me say, the lady can cook, and her sauces are to-die-for. Trust me, you'd eat one of your own limbs if she dressed it up with sauce. Amazing.

dinner party dessert

Some friends of mine threw a party two nights ago, and I was in charge of putting together the desserts. I used to sell these little blueberry tartlets at a farmers' market, but I hadn't made them recently, so I kind of revamped the recipe.

I put together a dough of ground almonds (done in my food processor), sugar, butter, a pinch of salt, and some ice water. After toasting them up, I filled them with a light cream (housemade sheep ricotta, sheep yogurt, whipped cream, and powdered sugar -- all folded together and spiked with a little amaretto). I topped each tartlet with a gigantic Willow Hill Farm blueberry.