Author Archives | Sarah Haughey

Turkey, Three Bean Chili

The first snow calls for hot food to soothe the soul. As the flakes gently fall and my puppy disrupts the pristine blanket with crazed snow angels, my chuckles are interrupted by my taste buds watering for a bowl of something hearty and slightly spicy. There’s nothing that warms better from the inside out on […]

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Savory Sauteed Squash

At some point in everyone’s life, they will hear, “Not until you finish your vegetables.” But why would you even start your vegetables if what was in front of you was a pile of mushy, watery boiled Brussels sprouts? These improperly prepared orbs are largely responsible for the abundant population of meat n’ potatoes lovers […]

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Fondue au Fromage

Fondue is a decadent “communal” meal that originated in Switzerland during the 18th century as a peasant food, created as a way to use up old cheeses and stale bread. The earliest known recipe for fondue, however, was published in Zurich in a book titled “Käss mit Wein zu kochen,” or ‘to cook cheese with […]

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Maple Apple Pork Chops

The garden is plucked of its lush summer abundance, but oh it is not barren – I watch as yet another parade of golden leaves floats through the crisp autumn air, adding to the persimmon cornucopia dripping from my planter boxes. The fall chill makes my mouth water for warm, savory flavors like crisp apples, […]

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Dad’s Eggplant Parmigiana

In honor of my dad’s 60th birthday today, October 2nd, I decided to make one of his favorite dishes: Eggplant Parmesan. In fact, he was the first person who ever made me this melt-in-your mouth epitome of comfort food. So, here’s to you Poo Bear! Yesterday, in preparation for this meal, I donned my sweater, […]

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Baked Lemon Chicken

Chicken piccata is one of my favorite Italian dishes, but all too often the breading is either too oily or too crumbly and the salty capers overwhelm the refreshing lemon flavor. This spin on the classic is lower in fat as the chicken is trimmed, pounded, then lightly-breaded, and leaves out the capers to reduce […]

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Shredded Chicken

While the cook time may seem daunting, the process of shredding chicken is quite easy. Whole chickens are easy to find at local supermarkets (be sure to look for local or sustainably raised chicken) and give you the best bang for your buck – freeze leftovers or use them throughout the week in salads, sandwiches, […]

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Chicken Burritos with Calabacitas

If you love spice like I do, sometimes a good sloppy burrito is all that will satisfy that fiery craving. This recipe can easily be adapted for meat lovers (just use shredded beef or pork) or non-meat eaters – use extra-firm tofu, cut into cubes then baked so it doesn’t turn to mush, or just […]

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How to: Core and seed bell peppers

These vibrant orbs are a staple in my kitchen as they add a little zest and spice to almost any dish. Looking at a bell pepper, however, provides no indication of flavor, use, or even how to get to the inside. But fear not my novice chefs, while your technique may need a little time […]

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Caprese Salad

This simple salad, which originally hails from the Italian region of Campana, is a staple for summer, especially if you have a garden. Fresh-plucked tomatoes cannot compare to store-bought, and the same goes for basil. The sweet juice from ruby-red tomatoes is complemented by generous chunks of mozzarella, fresh basil leaves, olive oil and a […]

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