Sauteed Corn ~ Sweet Butter and Aleppo Pepper

Early Fall Skillet Corn 

Here in New England, as in many parts of the country, corn is in season and it's bursting with natural sweetness. It almost tastes like candy. All that's needed is a little butter and some sea salt to enhance its flavor.

I use French gray sea salt in this recipe. According to certain celebrity chefs, salt is the ingredient to pay attention to most. Changing from regular salt to sea salt can increase the flavor of your cooking. 

Aleppo pepper gives this dish a pleasant amount of spiciness and an Eastern Mediterranean twist. Aleppo pepper comes from Syria which is considered one of the culinary hubs of the Mediterranean. It has a medium-hot heat level and mild, cumin-like flavors.   

For the best flavor and maximum sweetness, eat the corn the same day you buy it or the next day. Don't leave it hanging around your fridge for too long or the sugars will turn to starch. 

Rice and Lentil Pilaf ~ Creamy Lentils, Fluffy Rice, Warm Spices & Caramelized Onions

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Rice And Lentils

Brown Sugar Skillet Apples

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There's just a few old recipes that I'll be sharing on my other blog. This is one of them. 

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Easy Brown Sugar Skillet Apples

xo ~ Jilly    

Quinoa Tabbouhleh ~ A Vibrant, Refreshing Salad of Parsley, Cucumbers, Tomatoes, Lemon and Mint

Lots of fresh organic parsley, small seedless Lebanese cucumbers, ripe cherry tomatoes, scallions and a scattering of quinoa are tossed together and dressed with olive oil, lemon and mint. Think of it as a Middle Eastern chopped salad. It's healthy, refreshing, light and easy. 

Traditional tabbouleh is made with cracked wheat. In the traditional preparation of the dish, the tomatoes are diced very finely. But I kept this salad easy and rustic. 

I decided to use quinoa(pronounced Keen-wah) instead of wheat for its high nutritional profile. It's a gluten free seed, originally from South America. It has a mild, slightly nutty flavor and makes a terrific substitute for the cracked wheat in this salad. It's an exceptional source of protein an contains all eight amino acids making it a great choice for vegetarians and vegans. It's also a good source of dietary fiber and B vitamins. It's very versatile and easy to prepare.

I like using scallions in this tabbouhleh because they're milder than onions, but you can use red onions if that's what you prefer.

Roasted Summer Squash ~ Fresh Mint, Lemon and Ginger

'Tis the season for bright yellow and green squash. I aim to take full advantage of it. It's so good for you too. It has been linked to increasing collagen in the skin and preventing wrinkles. It can also prevent overeating. So grab some squash before it's all gone and whip up this easy, tasty dish.

Roasting squash brings out its mellow sweetness. Pairing it with lemon, ginger, scallions and mint gives it a fresh and flavorful kick. It's a good side dish for  chicken or fish. Toss it into cooked quinoa and sprinkle with feta for a vegetarian lunch or a light dinner.

Vibrant Tomato & Cucumber Salad with Fresh Mint ~ My Father's Favorite

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Tomato & Cucumber Salad with Fresh Mint
 

Hope to see you there! xo ~ Jilly

Roasted Chicken ~ Lemon, Oregano and Aleppo Pepper

Simple food, prepared with care, is good eating. When it comes to roasted chicken this rule almost always applies. As fall and winter approach, I yearn for my lemon and herb roasted chicken. It's easy. It's comforting. It makes us happy. 

Arrange this chicken in a pan, add some spices, a drizzle of olive oil and pop it in the oven. The spices give the chicken a boost of Mediterranean flavor. The addition of lemon, parsley and Aleppo pepper at the end cuts through the richness of the crispy skin and lend a fresh tartness and a mild peppery kick.

I often curl up on my comfy couch with a good book while the chicken is cooking, intoxicating aromas fill the house. In about an hour it's done. I'm happy being a couch potato on brisk fall evenings, especially when I know a homey dinner awaits us. I roast a little bit of unseasoned chicken for our sweet beagle too. It's her favorite treat... next to hamburgers. Yes, I even cook for the dog, lucky gal.

Roasted chicken is one of my husband's favorite meals. He loves it with either a baguette or a baked potato and a crisp salad tossed with a light lemon-olive oil dressing.

Zesty Zucchini ~ Lemon, Chili and Parmesan

Not sure what to do with all those extra zucchini you've harvested from your late summer gardens or gotten from friends willing to give them away en masse?  Why not toss them with a fresh herb, lemon juice, fruity olive oil, imported Parmesan and serve over pasta? Healthy, fast and fresh. It pairs nicely with a crisp glass of white wine on a late summer evening.

Because this recipe is so simple, quality ingredients are essential. That means it's time to pull out your fancy, fruity extra virgin olive oil and imported Parmesan cheese.
Also, small zucchini are your best bet here. Save the huge ones for muffins and bread.    

Pattypan Squash with Smoked Paprika Chili Oil & Lime

Who knew these tender, sweet little pattypans could be so spunky? They get a flavor boost from the smoked paprika-chili oil, lime zest and juice. I love these little flying saucer shaped squash. One cup only contains about 20 calories. They're a good source of vitamins and fiber too. As with most summer squash, the smaller the better. So grab some pattypans and have some fun!

Pasta with Tomato Sauce ~ Audrey Hepburn's Favorite Dish Done Two Ways

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There's just a few recipes that I'll be sharing on my sewing and craft blog Sew French. This is one of them.  

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      xo ~ Jilly    

Healthy Mexican Hot Cocoa

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There's just a few recipes that I'll be sharing on my sewing and craft blog Sew French. This is one of them.  

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      xo ~ Jilly    

Thai Coconut Chicken Soup

I ordered take-out Thai chicken coconut soup one night for dinner while working in the crisis center. To be honest, it wasn't that good. But I knew it had potential. So, I decided to make it myself  to see if I could improve on this classic Southeast Asian dish. 

My version is filled with brightly colored vegetables, earthy shiitake mushrooms and tender chicken. It has a mellow sweetness from the coconut milk and a feisty kick from the chili pepper and ginger. Thai basil and lime finish things off with a pop. 

This soup is both comforting and refreshing. It's good in hot weather as well as chilly winter nights. You can change it up by adding whatever vegetables you happen to have on hand. You can make this entirely vegetarian/vegan by using vegetable stock and tofu. It's very versatile.  Have fun and experiment. 

Mango-Strawberry Salsa with Thai Basil, Lime & Chili

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There's a few recipes that I'll be sharing on my other blog.

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      xo ~ Jilly    

Plum Salsa ~ Orange, Chili and Basil

Beach Plum Salsa

The second salsa on the list of Martha's Vineyard salsa recipes is made with tiny sweet plums, a chili pepper, an orange and fragrant garden basil. We had it with grilled, U-10, day boat scallops. The scallops were huge, incredibly fresh, sweet and plump. They were probably the freshest I've ever had. We bought them from Larsen's Fish Market in the tiny fishing village of Menemsha. If you can find day boat scallops, grab them immediately, you'll see what I mean. If you're ever in Menemsha, go to Larsen's for the freshest fish and seafood on the planet. The fishing boats pull up directly behind the store, bringing the ocean's bounty to a line of eager customers. The staff are friendly and helpful too.  

The scallops I prepared on the island had classic grill marks and a pleasant, mild smokiness. The citrus-kissed, sweet and spicy, plum salsa paired well with them.

Strawberry Cucumber Salsa with Chili, Thai Basil and Lime

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There's a few recipes that I'll be sharing on my other blog. This is one of them.  

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                                                                 xo ~ Jilly      

Favorite Blogs

Honey-Kissed Raspberry Sauce over Greek Yogurt ~ Fresh Raspberries, Thick Greek Yogurt, Wildflower Honey

Summertime is berry-time. My local farmers' market is bursting with plump, sweet ones. Raspberries are beautiful to look at and super healthy too. Their jewel-toned color and fragrant, tart taste pair perfectly with thick Greek yogurt.

My honey-kissed raspberry sauce is poured over yogurt. Toasted almonds add a crunchy finish.

This has been my breakfast for a few days now. Not a bad way to start the day, right? The extra honey raspberry sauce can be stored in the fridge for a few days. You could toast extra almonds and store them in an airtight container too. A great afternoon snack or light dessert. It'll satisfy your sweet tooth and keep you full for hours. 

Coconut Milk Chocolate Mousse

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There's a few recipes that I'll be sharing on my other blog. This is one of them.  

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   xo ~ Jilly

Persian Zucchini with Tomatoes, Chili & Mint

Pretty soon, we'll be seeing backyard gardeners trying to give away their large monster-size zucchini to friends, neighbors and unsuspecting strangers. But right now, they're still small and tender.

My husband brought me a bunch of zucchini this week, asking me to create something light and tasty. A small basket of of cherry tomatoes sat lonely on my counter top. A green chili was in my fridge and dried mint was in the spice drawer. Mint and zucchini make a wonderful pair. A classically Middle Eastern combination, they'll be married for a long time.

Mediterranean Braised Greens and Beans

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There are a few recipes I'm sharing on my other blog. 

This is one of them!

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Garlicky Mediterranean Greens & Beans

Bon Appetit!

xo ~ Jilly