The possible uses for chicken confit are endless, the work is minimal and most importantly, the results are mouthwatering!

Soy and Honey Glazed Salmon

This soy and honey glazed salmon comes together so fast, but tastes like a gourmet dish from a fancy seafood restaurant. This is seriously one of the best salmon dishes that I’ve ever had! Chris, a very picky fish eater, wolfed down his entire piece (and it was a large one) and said that I…

Sicilian Lamb Meatballs in Italian Tomato Sauce with Rosemary White Bean Puree

You can serve these Sicilian lamb meatballs over some pasta or with some freshly baked crusty bread. Since bikini season is right around the corner, I opted to go light on the carbs and paired the dish with a rosemary flavored white bean puree

Roasted Cornish Game Hens with Rosemary, Black Olives, Baby Bell Peppers and Onions

When I come across fresh cornish game hens at my local butcher I always get them and use them as a fun substitute in my favorite roasted chicken recipes. They are little, so they cook up a lot faster, and they always come out melt in your mouth tender with perfectly even crispy skin. They…

Ricotta Gnocchi with Shiitake Mushrooms in Brown Butter and Sage Sauce

If you love gnocchi and haven’t tried making them, you’re missing out! Fresh gnocchi taste SO much better than prepackaged ones, plus it’s pretty impressive to say that you whipped up the gnocchi by hand at the dinner table 😉 I prefer Ricotta gnocchi to the potato ones for 2 reasons: one, I’ve made both…

Baby Kale Salad with Avocado Green Goddess Dressing -1

Bacon, eggs, pickled red onion, blue cheese, rainbow carrots and chickpeas over baby kale with a creamy dressing all come together to create a healthy and comforting salad. And trust me, you’ll want to make extra Green Goddess dressing to have on hand. Use it as a dip for vegetables or as a spread on sandwiches or wraps, it’s addictive!

Stuffed Kabocha Squash with Italian Sausage, Shiitake Mushrooms and Leeks

I love all squash varieties, but the sweet flavor and fluffy texture of Kabocha has won me over as my favorite. Every year I eagerly look for it at local farmer’s markets and stock up for the winter on as many as I can get my hands on. You can do so much with kabocha!…

Pumpkin Prosciutto Flatbread with Sage, Ricotta and Caramelized Onion

I love hosting Thanksgiving. But every year, even though I plan ahead and try to be on time, I end up running at least an hour late. Luckily, this delicious pumpkin prosciutto flatbread makes it all ok, because it temporarily satisfies all of my impatient guests, without filling them up. I’ve been making it for…

For the slaw recipe, click here! Have you ever soaked your pork chops in a quick brine before cooking them? I used to think that brining was something you did to turkeys, whole chickens or large cuts of meat, but even small cuts of pork benefit hugely from the salty water bath. Now I throw my…

Radicchio Pear Slaw with Fennel and Manchego Cheese

It’s fall! And even though I’m buying every peach and heirloom tomato I come across because I just can’t seem to let go of summer ingredients, I am very excited to welcome one of my fall faves into my kitchen: pears!  I love to bake them into yummy tarts and cakes, to caramelize them and…