Salmon Mousse on Cucumber Slices
Tasty and cute. Easy. Healthy even. Can’t beat that in an appetizer. Like this Salmon Mousse on Cucumber Slices. Omega-3 fats, like those found in oily fish like tuna and…
Read moreCajun Zucchini Fritters
Have you heard the joke about zucchini? Something like… in the city you need to lock your car doors to keep people from stealing your car. In the country, you…
Read moreWild Ramp Goat Cheese Spread (with Ramp Alternative)
Wild harvesting is a joy—full of treasures from violets to berries. Better still, it comes with a stroll in nature, even if just to the backyard! Spring is my favorite…
Read moreScandinavian Salmon Burgers
Have you seen the PBS series New Scandinavian Cooking? Besides some of the most breathtaking scenery ever, there’s a lot of fine cooking going on! When I saw them make…
Read moreWine Glazed Mushroom and Liver Pate
Growing up with a Danish mother, my childhood lunches or dinners regularly included liver pate (or leverpostej as we knew it). My siblings would gobble it down, considering it a…
Read moreYou Can Make Oysters Rockefeller at Home
Ever have a recipe that’s been on your “try” list… absolutely forever? I hate to admit it, but waaaay back in 2011 (when interviewed for winning a recipe contest), I…
Read moreGreen Your Mother’s Day & Prosciutto Wrapped Asparagus
A tasty appetizer or vegetable side, Prosciutto Wrapped Asparagus is a crowd pleaser that’s easy & perfect for dinner, lunch or brunch. Mother’s Day is coming up–do you have special…
Read moreSteak Fondue with Mustard Caper Sauce
Valentine’s day is coming up. Wouldn’t steak fondue be nice for a romantic holiday dinner? Waaaay back, I always wanted to go out for Valentine’s Day. Then baby #1 came…
Read moreEasy Shrimp Curry Fondue (or Dip)
It’s only a week until National Fun with Fondue Month–thanks Louise for letting me in on the news! I am a firm believer that there is no sense waiting until…
Read moreSimple Mussels in Wine
Mussels in Wine is one of my favorite foods. Typically served as an appetizer, it is substantial enough to work as an entrée. When I was a child, my father…
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