First Tuesday Recipes for November

To paraphrase Jane Austen, it is a truth universally acknowledged, that fall is a great time for comfort food. And to celebrate this time of year, I’ve got three cozy, warm recipes for you this month.

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Cream of Mushroom Soup (with thanks to my father)

1 pound button mushrooms, caps and stems separated (you can probably use more exotic mushrooms if you’d like, but I’ve only tried it with button mushrooms)

1/2 c. butter

1 t. lemon juice

1 sm. onion, chopped

1/3 c. flour

3 c. chicken stock (use vegetable stock to make the soup vegetarian)

1 t. salt

1/4 t. pepper

1 c. heavy cream

1 handful fresh thyme

Trim tough ends from mushroom stems and discard; coarsely chop stems and set aside. Slice mushroom caps thinly.

In a 4-qt. saucepan over medium-high heat, melt butter. Sauté sliced mushroom caps with lemon juice until mushrooms are tender, stirring frequently. Using a slotted spoon, remove caps from butter and set aside.

Reduce heat to medium-low. In remaining butter, sauté onion and mushroom stems until onion is tender. Add flour and and stir until blended. Cook mixture for 1 minute, stirring constantly.

Gradually stir in stock. Cook, stirring constantly, until mixture is thickened.

Using immersion blender, blend mixture until smooth. You can also use a regular blender and blend the mixture in batches, being careful because the mixture is hot.

Stir in salt, pepper, cream, reserved mushroom caps, and thyme. Cook until soup is completely heated through.

***

Apple Cider Chicken

1/4 c. flour

1/2 t. salt

1/4 t. pepper

4 boneless, skinless chicken breast halves

3 T. butter, divided

3 cooking apples, peeled, cored, and sliced thickly (Granny Smiths work well)

1/4 shallots, finely chopped

1 T. fresh thyme (or 1 t. dried)

1/2 c. apple cider

1/2 c. chicken broth

3 T. heavy cream

Combine flour, salt, and pepper in a large shallow bowl. Dredge chicken in flour mixture.

In a large skillet, melt 2 T. butter over medium-high heat. Add chicken and cook, turning once, for 5 minutes or until crust is golden brown. Transfer chicken to a plate and keep warm by tenting it with foil.

Melt remaining 1 T. butter in same skillet over medium heat. Add apples, shallots, and thyme. Cook, stirring constantly, for 5 minutes or until lightly golden.

Add apple cider and broth; bring to a simmer. Return chicken (and any juices on the plate) to pan; reduce heat to low. Cover and simmer until chicken is heated through, about 10 minutes. Place chicken on platter; keep warm. Add cream to skillet; stir until heated through. Spoon sauce over chicken.

***

Apple-Cinnamon Cheesecake

1 1/2 c. graham cracker crumbs (about 10 full sheets)

5 T. butter, melted

1 1/4 c. sugar, divided

1 lb. cream cheese, softened

1 t. vanilla

2 t. cinnamon

4 eggs

2 oz. apple juice (or 1 oz. apple juice and 1 oz. brandy)

Preheat oven to 350 degrees.

Combine graham cracker crumbs, butter, and 1/4 c. sugar in a medium bowl. Press mixture on bottom and about 1/2″ up the sides of a 9-inch springform pan. Bake for 8 minutes. When you take the crust out of the oven, place the pan on a large piece of aluminum foil and wrap the foil tightly around the pan, making sure the foil goes partway up the side of the pan. Allow crust to cool slightly.

Decrease oven temperature to 300 degrees.

Using a handheld mixer, mix cream cheese, sugar, vanilla, and cinnamon in a large bowl. Add eggs one at a time and beat well. Add juice (or juice and brandy). Mix for 3-4 minutes on medium speed and pour into prepared crust.

Prepare a water bath for the cheesecake. If you need instructions on how to do that, click here for a quick tutorial.

Bake cheesecake for 65-70 minutes or until center is almost set. Allow to cool completely in fridge before serving.

Enjoy!

Got any recipes you’d like to share? Email me at amymreadeauthor[at]gmail[dot]com and I’ll put them in a future post.

Until next time,

Amy

First Tuesday Recipes for October

It’s the first Tuesday in October! This year is going so fast, quarantines and lockdowns notwithstanding.

The three recipes I’ve chosen for this month are perfect for fall: they’re full of warm flavor, they’re great comfort foods, and everyone loves them.

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Pumpkin Bread

1 1/2 c. sugar

1 c. canned pumpkin (you can use homemade pureed pumpkin, if you prefer)

1/2 c. vegetable oil

1/2 c. water

2 eggs

1 2/3 c. flour

1 t. baking soda

1 t. cinnamon

3/4 t. salt

1/2 t. baking powder

1/2 t. nutmeg

1/4 t. ground cloves

Optional: 1/2 c. each chopped nuts and/or raisins/dried cranberries

Preheat oven to 350 degrees and grease 9 x 5″ loaf pan.

In a medium mixing bowl, combine first five ingredients (through eggs); beat well. In a separate medium bowl, whisk remaining ingredients. Gradually add dry ingredients to wet ingredients and beat on medium speed until well-blended. Stir in optional ingredients, if desired.

Pour batter into loaf pan and bake for 70 minutes or until toothpick inserted in center of loaf comes out clean. Begin checking bread at 65 minutes.

***

Pasta Fagioli (with thanks to my mother)

1 T. olive oil

1 small onion, minced

1 carrot, diced

1 stalk celery, diced

1 clove garlic, minced

1 15-oz. can chopped tomatoes or tomato sauce

1/2 t. dried oregano

basil to taste

1 16-oz. can cannellini or white kidney beans

2 c. chicken broth (can use vegetable broth for vegetarian or vegan soup)

black pepper

1 c. (or more) pasta, depending on how much pasta you like in your soup (I use elbows or ditalini)

Heat olive oil in a Dutch oven. When oil is hot, add onions, carrots, celery, and garlic. Cover and simmer gently for 5 minutes. Stir once or twice, adding about a tablespoon of water if vegetables are sticking, then cover pot and simmer 5 minutes more until vegetables are very tender (mixture at this point is like the consistency of mush).

Add can of tomato sauce or chopped tomatoes, dried oregano, and basil to taste. Simmer 5 minutes. Add black pepper to taste, white beans, and chicken or vegetable broth. If you’d like thicker soup, you can either use an immersion blender until some of the soup is pureed or simply mash some of the beans against the side of the pot. Simmer for ten minutes. Add pasta and simmer for 10 minutes.

***

Angel Chicken

6 boneless, skinless chicken breasts

1/2 c. butter

1 pkg. dry Italian salad dressing mix (I use Good Seasons)

1 can golden mushroom soup

1/2 c. white wine

4 oz. onion and chive cream cheese

cooked angel hair pasta

Grease a slow cooker. Place chicken on the bottom.

In a saucepan, melt butter. Add Italian dressing mix, soup, wine, and cream cheese. Stir well and pour over chicken.

Cook on low for 4-5 hours. Serve over cooked pasta.

Enjoy!

***

If you have any recipes you’d like to share, please email me at amymreadeauthor[at]gmail[dot]com and I’ll be happy to include them in a future post!

Until next time,

Amy

Pesto Presto!

If your garden is like mine, you have So. Much. Basil. right now. You also have poison ivy, and you have cucumbers and squash growing where your hydrangeas used to be, in a flower bed right in front of the house, but that’s another story.

Anyway, what to do with all the basil?

Make pesto, of course!

Now, I’ve never made pesto, so I thought I would share my first attempt with you through photos. And since it turned out to be DELICIOUS, I hope you’ll give it a try in your own kitchen!

Here’s what my basil looked like before this activity:

 

I know. Bushy and overgrown, much like quarantine hair. I cut quite a bit of the basil and ended up with an armful that looked like this:

 

I washed the basil and snipped off the leaves (just using my fingers, which are now green) to measure two packed cups. I put the basil in the food processor. Then I added 1/3 cup of pine nuts, which I had toasted in the toaster oven for just a few minutes.

 

This is what it looked like:

 

I pulsed the mixture several times, until it looked like this:

 

Next I minced 3 cloves of garlic and added that to the mixture in the food processor, along with 1/2 cup of grated Parmesan cheese.

 

Then I pulsed the mixture several more times, after scraping down the side of the processor.

 

Then I added 1/2 cup of olive oil in a thin stream while the food processor was running. I let it run for about ten seconds (and yes, I did try to fancy-up the photo).

 

This is what the pesto looked like when I turned off the food processor:

 

Finally, I added a pinch of salt and let the food processor run again for several seconds. Then I put a dollop of pesto on three bread rounds and we tried it. Yum! For those of you who might be wondering, I do not normally garnish our plates like this. I did it purely for your visual enjoyment. In truth, we would normally just scrape the pesto up with the bread and eat it over the sink like uncivilized boars.

 

If you make pesto, be sure to put it in the fridge, covered with plastic (press right down onto the surface of the pesto) so the air doesn’t get to it. In this case, the pesto filled one of my glass jars right to the top, so I didn’t need any plastic wrap.

Here’s a recap:

2 c. basil, well-packed

1/3 c. pine nuts, toasted

3 cloves garlic, minced

1/2 c. grated Parmesan cheese

1/2 c. olive oil

dash salt, if desired

Place basil and pine nuts in a food processor. Pulse several times. Add garlic and grated cheese; pulse several times again.  Make sure you’re scraping down the side of the food processor occasionally. Using the food processor’s tube, pour the olive oil into the processor in a thin stream while the machine is running. Season with salt.

Pesto is delicious on bread, but you can also mix it into soups, try it in place of pasta sauce, replace pizza sauce with on your favorite homemade pizza, jazz up a sandwich, or make a compound butter with it.

Next I’m going to try oregano pesto. We’ll see how it goes.

What is your favorite thing to make with garden bounty or summer vegetables and herbs from the farmers’ market/grocery store?

Until next time,

Amy

First Tuesday Recipes for June

photo courtesy of Jill Wellington, pixabay

I know it seems like 2020 has lasted for years, but we’re actually only five full months in. Don’t ask me how that happened. I hope you’re all staying safe and being careful.

This month I’m sharing three recipes that are easy to make and generally well-received by everyone (i.e., picky eaters). If you have a recipe (or more than one) that you’d like to share, email me at amymreadeauthor[at]gmail[dot]com and I’ll be happy to include your contribution!

***

Macaroni and Cheese

This one comes courtesy of my father

12 oz. elbow macaroni

6 T. butter

6 T. flour

3 c. milk

12 oz. sharp cheddar cheese, grated

salt and pepper

breadcrumbs

Cook macaroni al dente according to package directions; drain well.

Preheat oven to 350 degrees. Melt butter in a large pan over medium heat (I use the same pan I used to make the macaroni). Add flour and whisk for a full minute. Add milk and continue to whisk sauce until slightly thickened. Add cheese and stir until cheese is melted and sauce is smooth. Add salt and pepper to taste.

Add cooked macaroni and stir until well coated. Pour macaroni and cheese into a greased casserole dish and sprinkle with breadcrumbs to your liking (my family prefers seasoned breadcrumbs). Bake for about 35 minutes or until nice and bubbly.

***

Pizza Stromboli

1 loaf frozen bread dough, thawed

2 eggs, separated

1 T. grated Parmesan cheese

1 T. olive oil

1 t. dried parsley

1 t. dried oregano

1/2 t. garlic powder

1/8 t. pepper

8 oz. pepperoni slices

2 c. shredded mozzarella cheese

4 oz. mushrooms, sliced, either cooked or canned

a handful of sliced pepperoncini

1 sm. red or green pepper, diced

other fillings of your choice

1 can pizza sauce, warmed

Preheat oven to 350 degrees. On a greased baking sheet, roll out bread dough into a 15 x 10″ rectangle.

In a small bowl, combine 2 egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder, and pepper. Brush over dough, using all of mixture.

Layer pepperoni, mozzarella cheese, and other filling ingredients (everything but the pizza sauce) on dough. Roll up from one of the long sides. Pinch seam and tuck ends under loaf.

Beat egg whites with a fork. Brush egg whites onto loaf.

Bake immediately for 35 minutes or until golden brown. Serve with pizza sauce.

***

Frozen Creamy Fruit Pops

1 1/4 c. frozen raspberries

1 1/4 c. frozen strawberries

1/4 c. honey

1 T. lemon juice

dash salt

7 oz. plain Greek yogurt

2 T. buttermilk

Place first 5 ingredients in a food processor. Process until smooth.

In a large bowl, combine yogurt and buttermilk; stir until well-combined. Pour fruit mixture into yogurt mixture and stir gently until mixed. Divide mixture among 10 2-oz. pop molds. Top with the pop mold bases or make your own: put a foil lid on each pop and insert craft stick into yogurt mixture until it’s poking out about 1 1/2 in. Freeze completely.

Enjoy!

Until next time,

Amy

P.S. I almost forgot! Cape Menace: A Cape May Historical Mystery is out! Thanks to everyone who preordered and if you didn’t, you can get your copy here: https://books2read.com/u/mv5ao6. You can order a paperback from Amazon, too!

First Tuesday Recipes for May

One of the things I’ve been reading about is that people are cooking more during this pandemic. The grocery store shelves bear this out, at least in the baking aisle: there’s no yeast, no cake mix, and limited flour and sugar. At our local store, there has been a limit on the number of eggs one can buy, too. Is it any wonder that images of baked goods look even better than usual right now?

This month I’m focusing on things you can make mostly without baking ingredients. Hopefully these recipes have ingredients that are easier to find at the moment. I’ve got a hearty salad, a soup that even the kids will eat, and a chicken noodle casserole.

***

Avocado Salad

with thanks to my aunt!

Salad:

1 ripe avocado, sliced

1 small can Mandarin oranges

1 handful black olives, sliced

1/2 small red onion, sliced

Dressing:

1 T. white wine vinegar

4 T. vegetable oil

1/2 t. Dijon mustard

pinch salt and pepper

Place salad ingredients in large bowl. Whisk dressing ingredients; pour over salad and toss gently to coat. Serves 2.

***

Broccoli Cheese Soup

with thanks to my mom!

1 10-oz. pkg. frozen chopped broccoli

1 can cream of mushroom soup*

1 soup can milk

4″ Velveeta cheese, cubed

Cook broccoli according to package directions and drain well.

In a medium saucepan, whisk soup and milk. Heat slowly over low heat and add cubes of cheese. Stir until cheese is melted. If necessary, add a little more milk to thin the soup. Add broccoli and cook, stirring, until heated through.  Serves 4.

***

Jeanne’s Noodle Casserole

2 c. egg noodles, cooked in salted water according to package directions

1/2 – 1 c. cooked chicken, cut into bite-sized pieces

1 c. frozen peas

1/2 c. sliced mushrooms

1 can cream of chicken soup*

1/2 soup can milk

Parmesan cheese

Preheat oven to 350 degrees.

In a large bowl, combine cooked noodles, chicken, peas, and mushrooms.

In a small bowl, whisk soup and milk. If the mixture is thicker than heavy cream, add a little more milk to thin it. Pour soup mixture over noodle mixture and mix to coat well.

Pour into greased 1 1/2-qt. casserole dish. Sprinkle with Parmesan cheese.

Bake for one hour.

***

*If you prefer not to use canned soup (which is high in sodium) or if it is not available, the following mixture works well as a substitute. I use it all the time. You’ll still need to add the milk called for in the main recipe.

1 T. butter

3 T. flour

1/2 c. low-sodium chicken broth

1/2 c. milk

pepper

handful sautéed mushrooms, if recipe calls for cream of mushroom soup

Melt butter in a small saucepan over medium heat. Stir in flour and whisk until smooth and bubbly. I’ve found it necessary sometimes to add a little more butter. Remove from heat.

Add chicken broth and milk, a little at a time, stirring until mixture is smooth.

Heat mixture over medium heat and bring to a gentle boil. Cook until mixture is slightly thickened, stirring constantly. Remove from heat and add pepper to taste.

***

Enjoy!

Until next time,

Amy

 

First Tuesday Recipes for March

I hope I’m not speaking prematurely, but spring seems to be in the air! As I write this it’s supposed to be almost 60 degrees this afternoon and it’s beautiful and sunny out.

My thoughts are turning to spring meals. I’ve got two desserts and a decadent soup for you this month—and they feature lemons, strawberries, and asparagus. It doesn’t get much more spring-y than that!

***

Asparagus Soup with Parmesan Custards

For the custards:

2 1/2 oz. Parmigiano-Reggiano, grated

1 c. heavy cream

1/2 c. milk

1/2 c. whole large eggs

2 lg. egg yolks

1/8 t. salt

pepper

For the soup:

1 lg. leek, white and pale green parts only, finely chopped

1/2 c. shallot, finely chopped

1/2 t. salt

pepper

1 t. unsalted butter

2 1/2 lb. asparagus, trimmed and cut into 1 1/2-in. pieces

3 1/2 c. low-sodium chicken broth

1 1/2 c. water

1/4 c. heavy cream

For this recipe, you’ll need 6 2-inch ramekins. If you don’t have them, you can order them from Amazon here. I have a set of them and I use them often for dips, garnishes at the table, etc.

 

Make the custards:

Butter ramekins and set aside.

In a heavy saucepan over medium heat, bring cheese, cream, and milk just to a boil, stirring occasionally. Remove from heat and steep for 30 minutes.

Preheat oven to 300 degrees. Pour steeped cream through a fine-mesh strainer into a bowl, pressing lightly on the cheese solids. Discard cheese solids. Whisk together eggs, egg yolks, salt, and pepper in a medium bowl. Add steeped cream in a thin stream, whisking until smooth. Divide among ramekins.

Place ramekins in a baking dish and fill dish with a hot water bath about halfway up the sides of the ramekins. I use a kettle to boil the water while the cream steeps so the water is hot and ready to pour into the baking dish when the ramekins go in.

Bake in center of oven for 40-45 minutes or until centers of custards are completely set. Transfer ramekins with tongs to a cooling rack and cool for five minutes. Do not cool longer than five minutes. Run a knife around the ramekin to loosen the custard, place a soup bowl over the ramekin, and invert so the custard is in the soup bowl.

While the cream steeps and the custards bake, make the soup:

Wash the chopped leeks in a bowl of cold water and drain well. Pat dry. Melt butter in a heavy saucepan over medium-low heat. Add leeks, shallots, salt, and pepper; cook until leeks are softened, about 3 minutes. Add asparagus, broth, and water; simmer, covered, until asparagus is just tender, about 10-12 minutes. After 2-4 minutes, remove 6 asparagus tips, cut each in half, and reserve for garnish.

Use an immersion blender to purée soup or purée in batches using a blender. Transfer soup to a large bowl and wipe out saucepan. Pour soup through a sieve into the saucepan; discard any solids. Stir in cream, season with salt and pepper to taste, and cook over medium-low heat until hot.

Ladle soup over custards, garnish with reserved asparagus tips and extra shaved cheese, if desired. Serve hot.

 

***

Lemon Chiffon Crunch

1 1/2 c. graham cracker crumbs

1/3 c. light brown sugar

1/2 t. cinnamon

1/3 c. melted butter

1 3-oz. pkg. lemon Jell-O

3/4 c. boiling water

1/2 c. sugar

Juice and peel of one lemon peel, zested and chopped

12 oz. evaporated milk

 

Combine first four ingredients; mix until crumbly. Reserve 3 T. crumb mixture; press remaining crumb mixture into the bottom of a buttered 9-inch square pan; chill.

Dissolve Jell-O in boiling water; add sugar, lemon juice, and peel. Chill to consistency of unbeaten egg whites. Ten minutes later, pour evaporated milk into a freezer tray and freeze until ice crystals form around the edges. Turn into chilled bowl; whip until stiff. Fold whipped evaporated milk into Jell-O mixture. Spoon into pan on top of crumb layer. Sprinkle top with reserved crumbs. Chill until set.

 

***

Strawberry-Rhubarb Pie

Crust:

3 c. flour

2 1/2 t. sugar

3/4 t. salt

2/3 c. chilled shortening, cut into pieces

1 1/4 sticks chilled butter, cut into pieces

10 T. ice water

Filling:

3 1/2 c. rhubarb, trimmed and sliced 1/2-inch thick

16 oz. strawberries, hulled and halved (for very large berries, cut into quarters)

1/2 c. light brown sugar, packed

1/2 c. sugar

1/4 c. cornstarch

1 t. ground cinnamon

1/4 t. salt

Egg wash:

1 lg. egg yolk

1 t. water

 

Preheat oven to 400 degrees.

Combine flour, sugar, and salt in a medium bowl. Add shortening and butter and mix with a fork or pastry knife until mixture resembles coarse crumbs. Add ice water, 1 T. at a time, until dough comes together in a ball. Divide dough into two disks and chill. When chilled, roll out disks into two circles. Place one circle into the bottom of a 9-inch pie plate.

Mix filling ingredients in a large bowl. Allow to sit for about 10 minutes. Spoon filling into pie crust. Roll out second disk of dough and place on top of the pie. Trim edges. Whisk egg yolk and water; brush over top of pie.

Place pie on baking sheet and cook in 400-degree oven for 20 minutes. After 20 minutes, lower oven temperature to 350 degrees and cook pie for another hour and 25 minutes. Cover crust with foil if it is browning too fast.

 

Remember that readers are always invited to share recipes. Just email them to me at amymreadeauthor[at]gmail[dot]com and I’ll put them in a future post.

Enjoy!

 

Until next time,

Amy

First Tuesday Recipes and a New Release!

Contrary to what the thermometer is telling us today in South Jersey, it’s still winter out there. With that in mind, I’ve got three comforting winter dishes for you this month. And in keeping with my New Year’s resolution to have more plant-based meals in 2020, the recipes I’m sharing are vegetarian.

***

Barley Vegetable Soup

2 T. olive oil

1 med. onion, diced

2 cloves garlic, minced

3 carrots, diced

1 stalk celery, sliced thinly

1 can (28 oz.) diced tomatoes, undrained

1 c. pearled barley

1/2 t. each dried basil, oregano, and thyme

6 c. vegetable broth

1 potato (I use white, but you can use sweet), diced into bite-sized pieces

1/2 c. frozen green beans

1/2 c. canned corn

1/2 c. frozen peas

salt and pepper to taste

In a large stock pot over medium heat, heat the olive oil. Add onion and garlic and cook until onion is translucent, about 5 minutes.

Add carrots, celery, tomatoes, barley, basil, oregano, thyme, and broth to the stock pot. Cover and bring to a boil. Simmer, covered, over medium-low heat for 30 minutes, stirring occasionally.

Once barley is softened, add potato. Simmer for 10 more minutes, or until potato is tender. If using sweet potato, you will probably need to simmer for longer.

Add green beans, corn, and peas; stir to combine and heat for another 5 minutes. Season to taste with salt and pepper.

***

 Veggie Frittata

2 1/2 c. broccoli florets, trimmed to bite-sized pieces if necessary

1/4 c. roasted red peppers, cut into small strips and patted dry

1/4 c. artichoke hearts, chopped and patted dry

8 eggs

1/4 c. 2% milk

2 t. Dijon mustard

1/2 t. salt

1/8 t. pepper

1/2 c. grated Romano cheese

Preheat oven to 350 degrees. Fill a large saucepan with 1 inch of water. Place broccoli florets in a steamer basket over the water and bring water to a boil. Reduce heat to a simmer; cover; steam 4-6 minutes or until crisp-tender. Drain broccoli and pat dry.

In a large bowl, whisk together the eggs, milk, mustard, salt, pepper, and cheese until blended. Add red pepper strips and artichoke hearts. Mix well.

Spray an ovenproof nonstick skillet with cooking spray and heat over medium heat until hot. Pour egg mixture into the skillet and heat over medium-low heat until edges are set, about 5 minutes.

Transfer skillet to oven and bake until eggs are set and no visible liquid eggs remain, about 10 minutes. Remove from oven; allow to sit for 5 minutes before slicing into wedges and serving.

This is really good with salsa.

***

Greek Yogurt Panna Cotta

(I have shared a Greek Yogurt Panna Cotta before—here—but this one is different and just as good)

1 1/2 t. unflavored gelatin

1 T. plus 1 1/2 t. water

1 c. milk

1/3 c. sugar

1 c. buttermilk

1 c. whole milk Greek yogurt

honey for drizzling

In a small bowl, sprinkle gelatin over the water and let sit until softened, about 5 minutes. Meanwhile, bring milk and sugar to a simmer in a small saucepan, stirring until sugar is dissolved, about a minute. Remove from heat and stir in gelatin until it is dissolved. Occasionally I have to put the saucepan back on a low burner, stirring constantly, in order to dissolve the gelatin.

In a medium bowl, whisk the buttermilk and the yogurt. Whisk in the warm milk mixture until smooth. Pour mixture into 6 (4 oz.) ramekins and cover with plastic wrap. Chill 3-4 hours. To serve, drizzle with honey.

Enjoy!

Remember, you’re invited to to submit recipes for my First Tuesday posts! Email me at amymreadeauthor[at]gmail[dot]com.

***

And don’t forget that today is Release Day for Be My Valencrime! Click here to order your copy today! Many thanks to everyone who has already ordered the paperback and preordered the ebook! ❤

Until next time,

Amy

 

First Tuesday Recipes for May

Has anyone else noticed how quickly 2019 is going? It’s already May! The weather here in New Jersey is getting warmer and the frost-free date is upon us. It’s time for a few recipes to use springtime produce! In this post, as I’ve done a couple times in the past, I’ll post links to recipes I’ve enjoyed rather than writing out my own. Click on the title of the recipe to link to the original.

Asparagus and Goat Cheese QuicheThis recipe is one I found in Southern Living Magazine and two of my children, both of whom hate asparagus and leeks, loved it. I did have some trouble with the filling overflowing the crust, so next time I would make it in a pie plate or a springform pan rather than a tart pan.

Strawberry, Kiwi, and Spinach Salad. This salad is perfect for a light meal. If you prefer to have it with a larger meal, it’s great with pork!

Cold Sesame Noodles with Crunchy Vegetables. This is a great dish if you’re looking for something meatless (which, as I look at the recipes I’ve given you, seems to be a theme this month) and filling. Change up the vegetables you use so it’s different every time! I use peanut butter in this recipe instead of tahini or another nut butter, but I bet those substitutions would be good, too. Spaghetti works just fine in this recipe, so don’t go nuts looking for Chinese egg noodles. And one more thing: I don’t use the hot sauce/Tabasco, but I put it on the table to pass in case someone else wants it.

Let me know if you try any of these! And please remember that I love to have submissions from readers, so don’t hesitate to send me any recipes you’d like to share.

Enjoy!

Until next time,

Amy