Recipes

quinoa variation on tabouli

Rhapsodic Variations on a Theme of Tabouli

Tabouli. Just saying it makes me want to sing–Ta-BOOL-ool-ool-li. This summer, I’ve been going rhapsodic on a theme of Tabouli. This dish feeds my creative need to compose–to augment, ornament, substitute and transpose. Beat-the-heat bonus: you can make it in the morning while the kitchen is cool and serve it later (that evening or the next day) right from the refrigerator. …

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Tracy Lee Karner

Not your same old boring salad

Tired of your usual salad? This Arugula, Apple, Walnut salad with Ginger-Lemon-Dijon dressing is a sweet-tangy-spicy pick-me-up for your tastebuds. Bonus: it will ratchet up your energy-level, too. Salad Ingredients (per serving): 1/2 cup baby arugula 1/2 cup romaine or other lettuce, shredded 1/2 medium apple, cored, quartered and thinly sliced 1/4 stalk of celery, thinly …

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Tracy Lee Karner

Braciola (Italian Beef Rolls in Tomato Sauce) for 2, prepared with love

Braciola is slow food–weekend fare for people who love to cook. I enjoy chopping the ingredients and pounding the meat. There is art in rolling the beef and stuffing, making neat little bundles of yum. Aromas tantalize while the beef tenderizes in the simmering sauce, increasing everyone’s anticipation. Braciola is best when it’s prepared with love.  Here’s …

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The Queen's Cranberry Relish, for a Royal Thanksgiving Feast

This English-style cranberry conserve (with nuts) is the bee’s knees! My husband learned the chef business under Art Wood in the 1960’s at the Wagon Wheel Lodge in Rockton, Illinois. Art cooked for the Queen–yes, yes, Elizabeth of England! I don’t know whether he served  this to her, but he did serve it at the …

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Hambone, Hambone, Pea Soup (inspired by Nick and Joan's Place)

Nick and Joan have been serving breakfast and lunch at their Place near T.F.Green airport for over 29 years. Known for their meaty slices of real ham cut off the bone and their caring, friendly welcome and service, they also make a delicious, hearty, homemade pea soup, the old-fashioned way, from a stock made from …

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