Pesto Drenched Tomatoes with Mozzarella

The recipe for this dish is from "High Flavor Low Labor" by J.M. Hirsh. It made for a quick, refreshingly delicious lunch. Mozzarella was added (or substituted in place of the parmigiano). It was the perfect after farmer's market lunch. The only thing I would change is the balsamic vinegar in the pesto. (Hirsh adds it and I would not.) The balsamic vinegar links to (at least in part) his philosophy for meal preparation in our too much to do, to little time world. Balsamic vinegar packs a punch in terms of flavor but fresh pesto made a day ahead is just as flavorful. And, that's how I would make this dish next time.

#cook90 day one...breakfast

A few weeks ago a Food & Wine article on how to poach eggs inspired me to cook eggs for day one of #cook90. My goals were something quick, easy and tasty breakfast in the new year. My solution was poached eggs with blanched escarole. Prep and cook time 12 minutes... the results are below.

Holiday Lemon Squares (Lemon Love Notes)

I remember these as a Christmas treat my grandmother would make, and every year when my wife asks what kind of cookies I want, I say Lemon Squares. She usually says... you're supposed to make those in February and they are called 'Lemon Love Notes'. Its a good thing I'm flexible and happy to eat them in February too. The recipe for these can be found in The Smitten Kitchen Cookbook by Deb Perelman . Her recipes are reliable and she takes better pictures. Check out her book for the details.

Key Lime Pie...

Key Lime Pie To market, to market to buy... how does the nursery rhyme go? I think of this rhyme often when I head to Wegman's for my weekly shopping trip. Almost always I shop with a list to stay within our grocery budget. This week as I walked through the fruit and vegetable stacks, I saw packages of key limes. I can't remember ever eating key lime pie and I had never made a key lime pie, but there they were right in front of me! An opportunity waiting to be zested, juiced, and made into something (hopefully) delicious! Upon arriving home, I looked up several recipes ( epicurious and Gourmet ). Some topped with meringue, some with whipped cream.. but they didn't ring true with what I imagined key lime pie to be. So, I checked with my neighbors who spent their vacations on tropical islands and talked of key lime pie with knowing appreciation. They indicated that meringue or any other type of topping had no place on a key lime pie. I decided on the almond graham...

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