honey

Honey Dijon Rice

| Linda

Honey Dijon Rice

On today’s menu is a quick and tasty rice. I love to experiment with different flavor combinations. So when I made some pork chops seasoned with honey and dijon, I decided to carry those flavors over in the rice dish that accompanied the meal. Sweet and salty at the same time. Yummy! I’ll share the Honey Dijon Pork Chops on Friday… Continue reading →

Roman Eggs: Soft Boiled with Pine Nut Sauce

| Linda

Roman Eggs: Soft Boiled with Pine Nut Sauce

I love a good challenge! Recently I participated in a North Indian cuisine challenge and today I am submitting these Roman Eggs to The Roman Recipe Challenge hosted by Natascha’s Palace. There is a long, rich history about Eggs in Roman cuisine. I’d never really thought about how they cooked in days long gone but did you know that eggs were one of the most expensive food items? So when they were presented at table they were a delicacy! A recipe for Soft Boiled Eggs with Pine Nut Sauce dates back to the 4th or 5th Century in a Roman cuisine cookbook collection, Apicius, specifically named after Marcus Gavius Apicius, who’s known as the first Gourmet. My recipe has been adapted for modern times and boy is it a delicious breakfast…I can see why they were delicacies!
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Honey, Lemon, Feta & Walnut Pasta

| Linda

Honey, Lemon, Feta & Walnut Pasta

Today is Ash Wednesday – the beginning of the 40 days of Lent for all Christians (not counting Sundays). During these 40 days of repentance we reflect on our lives, the things we have done and our transgressions; praying for forgiveness and observing specific days of fasting and abstinence from meat. Traditionally during Ash Wednesday we fast and abstain from meat, eating just one full meal. We observe Lent to mirror Christ’s 40 days in the desert where He endured temptation.

In light of today’s abstinence and fasting I have prepared a meat-free dish that is healthy, tasty and very filling. Continue reading →