Food In Many Forms

Each time we go on a sailing trip for a week at some marvelous destination, I look up what other people have done for meals. It always feels like there are very few resources available, so I thought I would add my menus to the collective knowledge base, talk about what was easy to find, what was hard to find, and what I want to remember for next time. For your reference, we sailed with Dream Yacht Charter out of Portorosa Marina in mid-September. This is considered shoulder season for the Aeolian islands. The weather felt like shoulder season, but the vibe on the islands was "off-season" - a lot less nightlife and fewer people. The Menu  Saturday   Portorosa        Sunday Panarella by dinner  Monday Panarella  Tuesday Panarella > Stromboli   Wednesday Stromboli > Salina > Lipari  Thursday Lipari > Vulcano  Friday Vulcano > Lipari >  Mari...

It's early March, and at work we are just starting to think about what we are going to planting in the garden. Meanwhile, I've been enjoying the last few weeks of winter vegetables - roasted sweet potatoes, onions and garlic galore, and now Brussels sprouts. While dinner was baking in the oven today, I was prepping this sprout-gnocchi combo for lunch tomorrow. I let it cool, packed it up, and threw the vinaigrette in an empty jar for tomorrow. Ingredients 2 Meyer lemons 1 pound Brussels sprouts, trimmed and quartered 1 (12 ounce) package  refrigerated gnocchi 1/2 medium onion, sliced 4 tablespoons extra-virgin olive oil, divided ½ teaspoon ground pepper, divided ¼ teaspoon salt, divided ¼ cup slivered oil-packed sun-dried tomatoes Directions 1. Preheat oven to 450 degrees. 2. Slice and seed 1 lemon. Toss in a large bowl with Brussels sprouts, gnocchi, 2 Tablespoons oil, 1/4 teaspoon pepper, 1/8 teaspoon salt. Transfer to a large rimmed baking sheet. ...

We had our first dusting of snow last week, which means it's casserole season. Baked ziti, lasagna and baked macaroni and cheese bring me comfort on cold days. They give me an excuse to heat up the house, and stand in the warm kitchen for most of the evening.   At the store the other day, I came to the blog to find a ziti recipe, and was surprised to find nothing I had actually tried myself. I had wanted to try out a recipe a while back, but never actually did it. So, I found a new recipe, and adapted it to my preferences. I used a penne pasta with added flax seeds that was absolutely delicious the night I made it, but not as great after a few days. Next time I want to see how it works with a true whole wheat pasta, or one of the new high protein lentil, quinoa or chickpea pasta options that are coming out.  Baked Ziti with Meat Sauce Serves 4-6 Ingredients 1 1/3 lb ground turkey, 93% 2 tsp Italian seasoning 1 tsp salt 1/4 tsp ground black pepper 4 cl...