My garden is currently bursting with fresh herbs and veggies and I’ve been looking for ways to incorporate them into everything I cook! I had a craving for homemade potato gnocchi, and they seemed like a perfect vehicle for using up those bold savory herbs. The process of making them might sound intimidating but it’s actually quite easy! You cook and rice the potatoes, and then gently fold them together into a dough with some egg yolks and flour. I added the fresh herbs in at this stage to give them a really fresh, seasonal flavor. Then you roll and cut them into bite sized bits of pillowy potato goodness. After they cooked, I tossed them with a mixture of fresh veggies – zucchini and peas from my garden — and crumbled Italian sausage with lots of parmesan! Get the instructions below: 
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This is going to be my official easy weeknight dinner of the summer, and I can’t wait for my tomato plants to start bursting with little red fruits so I can make it with garden-fresh ingredients! I made a big batch of crispy chicken cutlets and topped with a sautéed medley of fresh tomatoes, white beans, garlic and herbs. Don’t forget to serve it with some crusty bread on the side to soak up the garlicky tomato juices, the best part! Get the full recipe below: 
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I’m pleased as punch to be included in the current issue of EatingWell magazine, where I shared some tips and pointers alongside the tastiest recipe series their editorial team created that celebrates the summer table. The recipes are all perfectly suited for intimate warm-weather gatherings as we start to come out of our year of entertaining hibernation. I’m recreating some of the recipes over on my Instagram page this week and have a few sneak peeks of my favorites below!
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So many of my favorite summer ingredients rely on pollination by honeybees. In fact, I designed my whole veggie garden this summer with attracting more bees in mind! My friends at The National Honey Board and Allrecipes Magazine challenged me to create a seasonal dish that highlights these pollinator-friendly ingredients and I tossed together this fresh salad of tomatoes, avocados, cucumbers, oranges, chives, and of course a honey-base vinaigrette. I think the bees would approve! Learn more at honey.com, check out the current issue of Allrecipes Magazine with my feature, and get the simple recipe below!
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Today we get to talk about two of my favorite topics: tasty seafood and sustainability! I have a delicious new recipe to share along with a really cool program that helps recycle denim and cut down on waste going into landfills. Cotton’s Blue Jeans Go Green™ program was created in 2006 by Cotton Incorporated to help divert textile waste by recycling old denim that is made from at least 90% cotton and turning it into something new like natural cotton fiber insulating materials.
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Macaroni salad is always a staple at our summer gatherings, if the grill is full of hot dogs and hamburgers then you can bet that I’ve made this is a side dish! I gave my traditional macaroni salad recipe a bit of a refresh with a buttermilk-herb dressing that coats each bite of pasta with tons of tangy flavor. It’s also full of colorful, crunchy veggies like broccoli florets, bell peppers and carrots (and my favorite ingredient – the green olives!). Get the recipe below and give this a save for your next summer grilling side dish!
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My garden is just starting to produce a few of my favorite spring-summer ingredients — the basil plants are looking robust and my English peas are climbing the trellises. I’m jumping on the opportunity to pluck the basil and blend up a batch of simple, fragrant homemade pesto sauce with a twist — this version has peas blended into the sauce as well as tossed whole with al dente pesto-coated pasta. The benefit of pesto is that even loosely following a recipe will yield good results, you can always play around with proportions and it’ll almost always taste good! Mix it with any pasta shape of your choice, I love these long curly fusilli that capture the pesto and peas in each twist of the fork. Get the full recipe below:
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I am feeling so hopeful that some al fresco entertaining is in my near future with all of my friends and family on their way to be vaccinated. You better believe this party-loving-extrovert is going to be ready to host once it’s safe again! I’m honing my cocktail skills (tough work!) to get ready, and this Blackberry-Ginger Moscow Mule is going straight to the top of my menu when it’s time to gather again. It’s seriously crisp and refreshing, perfect for sipping around a picnic table on a warm summer night, and an ideal way to use up juicy farmer’s market blackberries. Get the recipe below: 
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Now that grilling season is back in swing, I’ve been revisiting my favorite recipes and this simple grilled shrimp dish is a perennial favorite (it’s adapted from my cookbook New England Invite!). The fresh citrus and garlic flavors that pair so well with grilled seafood flavors, and just a hint of paprika adds a fragrant peppery note.
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A big hearty breakfast sandwich is the way to my heart, and I made a special, savory cheddar waffle version in partnership with EatingWell magazine for their May issue to get inspired for Mother’s Day brunches. The waffles are full of the flavorful Kerrygold Reserve Cheddar, made with milk from grass-fed cows that are raised on small, family-run Irish dairy farms. I used more of the cheddar to melt in between fried eggs and crispy bacon — the best ingredients make for the best tasting dishes. Get the full recipe below, and catch it in the EatingWell issue on newsstands now! 
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