Broiled Lamb Chops with Balsamic Syrup and Swiss Chard

Lamb, like chard, is underrated ingredient.  However, both can be gloriously sweet and tender when cooked right.  The natural flavors of lamb and chard are also both enhanced by the same ingredients, so pairing them in this dish was a no-brainer.  Here, we highlight the inherent sweetness of these two much-maligned ingredients by using balsamic vinegar to create a syrup, and tie everything together by using the classic pairing of rosemary and garlic.

Farfalle with Creamy Mushroom and White Wine Sauce

I’ve mentioned before the love of pasta in our house.  It’s usually our fallback meal when we’re too tired or lazy to “cook”.   It’s amazing how just a quick rummage through your fridge and/or pantry will leave you with a high quality meal with less effort than ordering and waiting for takeout.  This round, mushrooms, white wine and heavy cream come together to create a rich and filling meal that is surprisingly delicate.

Cannellini Bean Salad with Tuna and Radicchio

If I were to write a summer blockbuster-esque tagline for this dish it’d be, “This ain’t your granny’s tuna salad!”   All kidding aside, this salad really bears no relation to most tuna salads served across the country throughout the summer months.  So, whether you’re looking for a quick dinner after a long day of work, a nice protein-packed lunch that will keep nicely for a few hours or something new to bring to picnic that is not swimming in mayonnaise, give this surprisingly sophisticated and grown-up version of tuna salad a try.

Gluten-Free Chocolate Chip and Walnut Cookies

Who doesn’t love warm chocolate chip cookies right out of the oven?  When it comes to comfort food or guilty pleasures, I’m willing to bet that chocolate chip cookies are at the top of the list for most people.  In celebration of National Chocolate Chip Cookie Day (unfortunately somebody decided that IS a real thing… ) we give you this recipe for the best gluten-free, crisp-on-the-outside, chewy-on-the-inside, chocolate chip cookies.

Guacamole

Soft, smooth, creamy and yielding…  somehow I don’t think those adjectives came to mind to the first Mesoamericans that stumbled across an avocado.  Fortunately, their discovery was the world’s gain.  I love to celebrate that discovery every now and then by smashing together some avocados along with other new-world crops  and making what the Spanish called “the butter of the poor”, but what we’ve all come to know and love as “guacamole”.