Sweet Potato Gnocchi in Lemon Artichoke Sauce

Finally, gluten-free gnocchi. If you've ever made gnocchi you know that the flour, specifically the gluten in the flour, is both a blessing and a curse. The gluten keeps the gnocchi from dissolving when they're boiled but the slightest overworking of the dough makes them  tough.

I found some gluten free all-purpose flour and decided to try it again. The remedy was in my recipe file all along. About 20 years ago, friend passed along a family recipe for gnocchi that was baked - no pre-boil required. After a little research I learned that there is another way; brown them in a frying pan! The trick is to keep them slightly moist while they brown. Low heat, a few drops of water and patience will get the job done.

In the end you'll have light little pillows packed with beta carotene and full of flavor. You can serve it as a main dish or a side if you want to add another protein, though you won't need it.


Yield: Serves 4-6
Time: 2 hours (1 hour to bake the potatoes)
Level: Average to Difficult

Healthy Strata for Two

If you're like me, strata is a breakfast casserole that you trot out for company. In fact, it's perfect for overnight guests because you have to put it together the night before. That leaves your morning clear for sipping mimosas and getting caught up.

Meanwhile, in the real world,  who's got the time?  Here's an option that goes together quickly and is made in individual ramekins so it's easy to customize.

Better still, this is a much healthier breakfast. Traditional strata is tasty but let's face it, any breakfast that's 10 hours in the making already has a strike against it. Add to that its contents; half a loaf of white bread, a pound of pork, 8 eggs, half a pound of cheese and a few cups of cream and it's a custard-fueled nutritional guilt trip! In fact, the recipe I mentioned has a whopping 520-700 calories per serving! This one has 315 calories per serving, lots of fiber and no artificial preservatives.


Time: 30 minutes
Yield: 2 servings
Level: Easy

Caramelized Onion and Chèvre Tartlets

Looking for an appetizer when dinner is a long way off? Try these. The combination of caramelized onions, chèvre and dried apricots make this sweet and somewhat savory, so they have wide appeal.

The agrodolce sauce is optional but try it - especially if you haven't had it before. It's easy, versatile and a few drops go a long way. You'll have some left. I don't recommend trying to divide the recipe. You can enjoy it later on veggies, meat (I like this version on pork) or - OMG - grilled pineapple.

As far as the pan goes, you have options. I used a shallow muffin pan, but you can use a cupcake pan, a mini muffin pan or a proper tartlet pan. Whatever works for you will be fine, just keep an eye on the time while they're in the oven so they don't burn. 

A word about the crust. I like to make it from scratch but if you're low on time, and are planning to use a prepared pie crust, I recommend making a large rustic tart. Place the dough on a baking sheet, layer the ingredients in the center and leave a 2" border. Fold the extra dough loosely toward the center and bake as directed on the package for a single layer pie crust.



Time: 1 hour 45 minutes (includes making the dough).
Level: Average
Yield: 12 tartlets or 1 tart

Salmon Stuffed Shells with Lemon Cream Sauce

I've been making stuffed shells for a long time but I usually make them stuffed with ricotta cheese and baked in tomato sauce.  With a nod to the Pacific Northwest, I've made these stuffed shells with wild salmon. 
About 5 years ago, a friend explained the difference between wild and factory-farmed salmon. I stick to wild salmon now, (here's an article if you want to read more) and find it more flavorful. I stay away from canned salmon, even though most of it is wild, because I find the texture, well, odd.  It takes just a few minutes to poach salmon and flake it yourself, so why not stop at the local fish market and pick some up?
This recipe gets an "average to difficult" rating only because the sauce can be intimidating. It's easy though, so I encourage you to try it out. A word of caution, the shells are usually sold 12 to a box and you can count on at least one to be broken. Buy more than you need. If luck is on your side, you'll get all 12 in tact. If not, form the leftover filling onto balls, roll them in bread crumbs and bake them along with the shells.

Time: 1 hour
Yield: 12 shells (2-3 per person)
Level: Average to difficult

Posole Rojo

I hesitate to call this soup 'posole' because it's not made in the traditional Mexican way. There's no pork in this, I use canned hominy and tomatoes, even the broth can be commercial.
I like to make most dishes from scratch  but this one is so healthy that, I'd rather adapt the recipe by using organic foods from grocery store than eliminate it from the menu.
This is an easy recipe but it takes some time to do it exactly as I did. You can cut down the cooking time if you have cooked chicken on hand. So, even though this isn't traditional posole, it's hearty soup and a creative way to use leftovers.

Time: 2 hours
Yield: Serves 4
Level: Easy