Summer Nectarine Galette

Is there anything more decadent than a perfectly ripe nectarine, enjoyed on…

IMG_3091Is there anything more decadent than a perfectly ripe nectarine, enjoyed on a lazy August afternoon? Perhaps there is, but right now I simply can’t think of anything. Nectarines, which just may be my favorite fruit, are in high season now, and have become my daily afternoon snack, savored while they last. But, if you find yourself blessed with an abundance of nectarines and need to use them up, or want to dazzle your dinner guests with a dessert (almost) too pretty to eat, then this recipe will do the trick.

Broccoli rabe with pancetta and eggs

Who else loves broccoli rabe? Anyone? Just me? I adore this slightly…

WD_89DFWho else loves broccoli rabe? Anyone? Just me? I adore this slightly bitter leafy green, with its little tidbuts of broccoli-like buds sprinkled throughout. Surprisingly, it is not related to broccoli, despite the name. It’s more closely related to turnips (which I also adore), and the greens more closely resemble turnip greens. But, the bud clusters within the leaves are somewhat broccoli-like, which is where it got its name, I suppose. Whatever it is, it’s one of my favorite greens. So, when I found it in all its glory at the farmer’s market this weekend, I had to buy a healthy bunch to bring home. The next morning, it became a damn tasty brunch, if I do say so myself, with the addition of a little pancetta and an over-easy egg.

The best parts about this dish, aside from the broccoli rabe? It’s 6 ingredients, and takes 15 minutes start to finish. Oh and it’s ridiculously healthy. Go grab you some rabe, or your other favorite green, and try it for brunch, lunch, or dinner! If you like it, check out my recipe for eggs in a nest, a similar dish.

Healthy Taco Casserole

Normally, when I see that a recipe contains the ingredient, “tortilla chips,”…

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Normally, when I see that a recipe contains the ingredient, “tortilla chips,” I run the other way. Such an ingredient suggests the sort of processed, high-fat, high-sodium food I normally avoid, and gets a little too close to the Paula Deen style of cooking, which, frankly, makes my arteries shrivel up just thinking about it. But, I came across this recipe for a tortilla chip casseroleĀ in a Cooking Light several years ago, so I was intrigued. I trust Cooking Light implicitly, and I thought, “They would not lead me down the dark path of processed food. If they can make a light and healthy tortilla chip casserole, then gosh darn it, I will try it.”

So I did.

And let me tell you, never did a tortilla chip taste so damn good as it did in that casserole.