Main Line Feast

Chicken Spinach Artichoke Casserole

The problem with being an adventurous cook is that your family usually doesn’t get the same dish twice and has to request everyday favorites. Thus, the concept of ‘C-night’ was born a few years ago in my kitchen … aka ‘Casserole Night.’ Tuna noodle, mac and cheese, Mexican tamale – it doesn’t get more American than that, right?

The only challenge I run into with casseroles is that they are typically not figure-friendly and heavy on the carbs. So I made it my mission to find a few favorites that were the exception to the rule. And this is one of my favorites. Lean chicken, spinach and artichokes combined with a mixture of Greek yogurt, light mayo and flavorful cheeses.

Meatloaf in Moderation

My late 102-year-old grandfather used to chuckle when people would ask him the secret to his impressive health. "Everything in moderation," he'd reply, before taking a sip from his five o'clock cocktail. 

It's pretty sage advice, if you ask me. And we all have moderation on mind this time of year. Which makes me circle back to an oldie-but-goodie dinner recipe. Meatloaf muffins were one of the first meals I served to my better half when we moved into our DC apartment years ago, and they remain a family favorite. 

I made these so many times a meatloaf white flag was raised. They're now back in rotation. 

Lean ground beef, whole grain Stovetop stuffing mix, water, onion and two egg whites are mixed well together and then portioned out into a standard size muffin tin. Yes, it's that easy! Brush BBQ sauce or ketchup on top for the classic 'glaze.'  Out they come 35 minutes later, and pop onto the plate like you hand-molded them into in perfectly sized portions.  And at 100 calories per mini meatloaf, you can mold them to your diet as well. 

You may already have these ingredients in your pantry. 

Summer Harvest Salad

One cookbook has inspired much of my cooking this summer: culinary legend Patricia Wells' Salad as a Meal. Dishes that are light, sophisticated, simple and flavorful. And that bring the season’s harvest front and center. Fast favorites include zucchini and fresh ginger veloute, cobb salad with lemon yogurt dressing, Provençal ham & cheese bread, and zucchini carpaccio with pistachios and avocado.

But most genius to me is a recipe that brings together my favorite ingredients: summer corn, bacon, ripe tomatoes, feta and avocado, swathed in the aforementioned lemon yogurt dressing.  Add in some fresh summer herbs for a punch of flavor.

Herb-Marinated Grilled Vegetables

Our summer garden is in full blossom right now and we’re welcoming quite the harvest this year – blueberries, tomatoes, zucchini, patty pan, swiss chard, jalapenos, rosemary, mint, sage, basil, marjoram, pears, raspberries.

Our potager garden, courtesy of my better half

 

Fresh summer vegetables and herbs from the garden (or farmer’s market) don’t get better than right now. And one of our favorite ways to make use of the bounty is on the grill. Marinated, grilled vegetables make a cameo on the dinner table multiple times a week. They’re versatile, healthy, and beautiful.

All-American Berry Trifle

All the signs of a classic American summer are here -- our blueberry bushes are ripening, there’s a BBQ every weekend, and we’re breaking out the flag for July Fourth.

With Independence Day around the corner, it’s a fitting time for a red, white and blue dessert, making use of what’s colorful and in season – strawberries, raspberries, cherries and/or blueberries.  Stacks of berry containers are filling my fridge right now – finding their way into salads, desserts and best of all – enjoying them as is. Our local chefs are using these sweet fruits too – keep reading for highlights of how berries are being dished out at Main Line restaurants.

 

Why hello beautiful berries...

This light-as-air summer berry trifle is so simple, looks stunning (and patriotic), and attracted so many compliments at recent family events, that I must share it with you. Make your pudding from scratch, bake an angel food cake, and whip your own cream if you must – but all-American Jell-O pudding and Cool Whip make this easy breezy … giving you more time to sit back, relax and enjoy the summer.

Baked Banana French Toast

“Na-na!”  It’s one of my daughter’s favorite words and foods of the moment. So naturally bananas are on the menu for our Father’s Day breakfast, via baked banana French toast. Bananas are broiled with a touch of brown sugar and butter before creating the French toast layer, so it’s reminiscent of an upside down banana brunch casserole.  This is a very light version of an Emeril recipe – so if you like your breakfasts indulgent, use a little more butter and sugar as well as all eggs, and cream instead of skim milk.   

Begin with a layer of bananas, then brown sugar and butter.

Perfectly Easy Pork

Dinnertime has never meant roasting whole chickens, legs of lamb or pot roast. I reason that with my small family it’s not necessary. But the truth is cooking a gigantic piece of meat still intimidates me. Why tackle it when I married a man who’s a master around the grill and holiday ham?

But this past summer, I discovered how easy – and amazing – cooking pork tenderloin is. 

1) Go to store buy pork tenderloin in marinade. 2) Cook in oven per package directions (450 degree/15min, turn down to 350 degrees for an additional 15-30. 3) Make sure thickest part has reached 145 degrees. 4) Take out and let rest for 5-10 minutes.

One pork tenderloin lasts two nights in our house. The following are two fabulously easy recipes that will take you through both evenings.

Pork with Sautéed Apples and Leeks

Skinny Dipping

During winter there’s only one kind of skinny dipping I’m game for. And that’s serving slimmed up versions of favorite dips for the super bowl. This year I’ve whipped up three dips that pack so much flavor, my taste testers didn’t notice a difference. Ingredients like light sour cream, light mayo and fat free Greek yogurt make great substitutions in creamy dips. And surprising ingredients like chickpeas in a cookie dough dessert dip will amaze. Just remember to save some for your guests.  

Brilliant Three Ingredient Meals

Three super simple recipes comprised of three ingredients, for your healthy start to the New Year. Need I say more?

Shrimp “Ceviche”:  Cooked Shrimp + Salsa Fresca + Ripe Avocado
Purchase a container of fresh salsa fresca from the refrigerated section of your grocery store. (Wegmans is good, Whole Foods is best). Mix in one-half pound of cooked shrimp and a ripe avocado, both diced. Serve with plantain chips.  

Cheese Encore

We’re all about entertaining this time of year, so it’s inevitable that our fridge is filled with leftover cheese. Not one to let good cheese go to waste, I’m getting creative during dinnertime.  Because let’s face it - there are only so many nights that cheese and crackers will do.  Here are five ways to reinvent your cheese:

These beet and goat cheese “raviolis” are surprisingly simple, because they swap wonton wrappers for pasta. Courtesy of Iron Chef Michael Symon on the new TV talk show The Chew, originally inspired by Philadelphia’s revered chef Marc Vetri.  (Goat Cheese and Pecorino Romano)