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.

Arctic Char with Lentils and Herb Butter

Lately, I’ve been craving lentils – or poor man’s caviar, as they say.  Sure, they’re a cheap and quick source of protein, but I find something comforting about a bowl of lentils.  Despite the long, and seemingly daunting ingredient list, this dish is actually very simple, and hopefully will get you to try a different combination of flavors and textures that you never knew went together so famously.

Green Pea Soup with Tarragon

When you think of pea soup, do you (like many people) automatically think of a bland, green mush that is as tasteless as wet cardboard?  Well, perhaps this version of pea soup that is short on ingredients and big on taste will help change your mind.  In order to create a light and delicate soup, we ditch the pork many recipes use, and rely on fresh tarragon to complement and enhance the natural sweetness of peas.