Make-Ahead Recipes

Grilled Tuna with Avocado Wasabi Sauce

Sitting at our sons’ lacrosse game, my friend, Christina, told me about a marinade that she had recently used on swordfish.  When the evening’s plans went awry and she had to save the already-marinating swordfish for the next night, she realized that an overnight marinade worked quite well with this recipe. She was kind enough…

(Make-Ahead) Egg & Cheese Sandwiches with Crispy Prosciutto

When my sons were born, many friends were kind enough to drop off dinner. ย I often wondered how I ever would have gotten dinner on the table those first few weeks if it weren’t for the kindness of those dear friends. ย After the birth of my second son, one clever person delivered breakfast sandwiches. ย I…

Grilled Romaine and Prosciutto Salad with Greeked-Out Gorgonzola

I don’t cook a lot of red meat, but flank steak is one meal that I enjoy for both is ease of preparation and great flavor.  Plus, it’s inexpensive compared to many other cuts of beef and I like what I can do with the leftovers.  When I first served this grilled romaine salad with…

Make-Ahead Sweet Green Smoothie

For years, I have enjoyed making smoothies.  There are many I enjoy, but I often return to my favorite smoothie which has a chocolate base and is a healthier way to satisfy my never-ending sweet tooth. Although I like my greens, NEVER did I have any inclination to put them in the blender.  Until recently.…

Frozen Chocolate Peanut Butter Banana Bites

Evolution Power Yoga, the studio where I take my yoga classes–which are fabulous, by the way–offers a “40 Days to Personal Revolution” program about twice a year.  This program incorporates much over that time period, from daily yoga and meditation to a healthier eating regimen.  From week to week certain foods are eliminated and by…

Kale Waldorf Salad

One of the first recipes I copied from my grandmother was for a simple Waldorf Salad.  I still have that 3×5 card and still enjoy a big bowl of it from time to time, with its hearty crunch and tart-sweet pairing of flavors.  With my love of kale, I developed a new recipe, loosely based…

Make-Ahead Strawberry Pecan Oatmeal Smoothie

My friend, Jill, over at GroO New York, recently shared a smoothie link that caught my attention. Although I have often seen smoothie recipes with oatmeal blended in, I have never before tried them, even though I am a huge oatmeal fan.  Between the make-ahead concept and the promise of a thick smoothie–and, of course, the suggestion…

Thai Ginger Peanut Sauce

In my quest to seek out and shine a light on one delicious recipe each week from other cooks, something from my friend Ann (yes, another Ann!) of Sumptuous Spoonfuls fame, caught my eye.  I adore Thai flavors, love all things peanut-ty, and haven’t made anything which fits that bill recently.  Having some ingredients that…

Maple Dijon Roasted Root Vegetables

Ever since I devised the recipe for Apple-Pecan Spring Greens with Maple-Dijon Vinaigrette, we have eaten that salad a lot!  I initially made it to mimic a restaurant salad that my dad really enjoyed and have become quite a fan, myself.  The addition of Spiced Pecans makes me really swoon! When a friend told me…

ChinDeep Buttermilk Pie

There is so much I could say about this pie!  First off:  I cannot rightfully claim this recipe as my own.  It was graciously shared by the very talented Melissa at ChinDeep.  While I love to invent my own recipes or reinvent ones that I’ve seen along the way, some of the best recipes are…

Maple Blackberry Sauce

Fresh fruits are such a great topping for oatmeal, yogurt, ice cream, pound cake, cottage cheese, shortcake…I’m sure you could add a few more items to the list.  When fresh fruits aren’t available–and after I’ve used the last of the strawberry-rhubarb sauce I freeze every year–I turn to frozen, organic fruit for quick and delicious…

Meatloaf Pizza Subs

I really love leftovers…especially when they can be reinvented to make a fun, easy,  and completely new dinner!  This was a raving success and something I will definitely be repeating. While I used leftovers from my Roasted Veggie Meatloaf with Balsamic Glaze, any meatloaf will do!

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