Category: Entree

Spicy Thai Peanut Rice

I am a big fan of Thai cuisine and all the interesting flavors and spices traditional found in Thai dishes. This recipe is full of flavor and it’s certainly a favorite of mine. For this dish I always use Ralston Family Farms Traditional White Rice to get that delicious light and flaky texture.

Deviled Egg Salad

I just love eggs any way I can get them. If you’re looking for something to do with those dyed Easter Eggs, I have the perfect recipe for you. This egg salad can be served as an appetizer or as a sandwich for a main course.

Made in the Nightshades: Ratatouille

RatatouilleWhen summer harvest is at its peak with tomatoes, eggplants, zucchini and peppers, ratatouille is your best friend. This easy, colorful dish is packed with vitamins and nutrients and also light and delicious. Add fresh herbs and garlic and a sprinkling of parmesan cheese and simmer until it’s time for dinner. Serve it alongside bread or use it to fill an omelet or crepes. The ratatouille could be made one day in advance, kept covered and chilled, and reheated before serving.


Serves: 4

Corned Beef and Cabbage Slaw Sliders

Corned Beef Sliders with Cabbage Slaw

St. Patrick’s Day is a day to celebrate by indulging in hearty food and drink with friends! One of my favorite Irish-American dishes is corned beef and cabbage. The traditional Irish version of corned beef called for bacon, but Irish-American immigrants in the late 19th century found beef to be less expensive than pork, so they swapped it out to create this hearty, salty delicious dish, which can easily be converted into a slider to make sharing easy! Make it a few days ahead, and serve it up on March 17 to celebrate this festive Irish holiday.

One Pot Roast Chicken and Vegetables

One Pot Roast Chicken and Vegetables

Busy week ahead? This roast chicken and vegetable dish takes very little preparation, everything is cooked in one pan and it will feed a family of four. This recipe calls for onions and carrots, but you can use whatever vegetables you have on hand. Many thanks to my friend Dora Jane Flesher for sharing it with me.