Meals that make great leftovers are my favorite. I often go to the gym in the evening, so I make a recipe the night before that can double as leftovers. When I get home, all I need to do is reheat them and dinner is on the table! This dish, a Stuffed Shell and Meatball Bake, is a perfect meal for those easy-to-reheat leftovers. I prep the stuffed shells, cook the meatballs in an oven-safe pan, and then layer them all in together with marinara sauce and some extra cheese for a bubbly, savory, family-approved dish. Get the full recipe below!
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My friends at Allrecipes magazine asked me to share my favorite salmon recipe on instagram this week, and I have the easiest weeknight dinner made with Mowi Atlantic Salmon! We make these Hoisin Glazed Salmon bowls, with rice and broccoli, almost every week.  It’s my family’s favorite – everyone licks the plate- and it’s on the table in under 20 minutes! Get the full recipe below. read more

I’m slicing into this veggie-packed lasagna recipe for dinner – made with ultra-delicious layers of bechamel sauce thanks to a post I shared over on Instagram today with New England Dairy. Each layer of this lasagna has a ribbon of creamy white béchamel sauce between lasagna noodles, tons of tasty cooked veggies, and fresh local mozzarella. Get the full recipe below! read more

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:  read more

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:  read more

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. read more

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. read more

I’m all about taking classic comfort foods and giving them a fresh twist. Rethinking the classics helps me keep things interesting and break out of dinner ruts! With St. Patrick’s Day coming up, I wanted to give a traditional shepherd’s pie a makeover. This dish is festive to serve for the holiday, but also makes for a cozy and hearty weeknight dinner too (you can prep them in advance and bake them off when you’re ready to serve).  I used turkey to lighten the base of the recipe up a bit, and baked the filling inside potato skins for a twice-baked-potato style shepherd’s pie — scroll down for the full recipe! read more