Sesame Roasted Snap Peas


Serves 4

1 pound sugar snap peas, trimmed
1 teaspoon toasted sesame oil
1/4 teaspoon sea salt
1/2 teaspoon black sesame seeds

Preheat oven to 475° F

Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet.

Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes.

Toss with sesame seeds and serve.


Grilled Carrots with Lemon and Dill

Easy Vegetable Recipe: Grilled Carrots with Lemon and Dill

Serves 2-4

1 bunch (about 1 pound) carrots, scrubbed and patted dry
2 teaspoons grapeseed oil or other high-heat oil
1/2 teaspoon salt, divided
1 tablespoon dill, minced
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper

Trim tops and any fibrous ends from the carrots and cut crosswise into pieces approximately 3 inches long. Cut any thick ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick. (If you are using an outdoor grill, see note below.) In a bowl, toss with the oil and 1/4 teaspoon salt.

Preheat grill pan or grill over medium-high heat. Place carrots cut-side down on the grill and cover. (Use a big pot lid or a metal sheet pan as a grill pan lid.) Grill for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and grill for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle. 

Transfer the carrots to a bowl. Mix in remaining 1/4 teaspoon salt, dill, lemon juice and pepper. Serve warm or at room temperature.

Thai-Style Brussels Sprouts


serves 6-8

1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
2 tablespoons fish sauce
1/3 cup chopped roasted peanuts

Trim and halve the Brussels Sprouts length-wise through the stem side. Set aside.

In a medium sized mixing bowl, whisk together the olive oil and fish sauce. Add the Brussels sprouts and toss until thoroughly coated. Set aside for at least 5 minutes.

Put a 8 to 10-inch cast iron skillet over a high flame. When a drop of water dripped on the pan sizzles, dump the sprouts into the pan and then quickly arrange as many as possible flat-side down. Cook until most of the liquid evaporates, then begin to agitate the pan, flipping the spouts until most have a charred exterior, about 5 to 7 minutes total. Taste one; it should be crisp yet tender and well browned in spots

Toss with the chopped peanuts and serve immediately.

Better Than Olive Garden Alfredo Sauce


  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Servings: 4-6


    • 3 tablespoons sweet butter
    • 2 tablespoons olive oil
    • 2 garlic cloves, minced
    • 2 cups heavy cream
    • 1/4 teaspoon white pepper
    • 1/2 cup grated parmesan cheese
    • 3/4 cup mozzarella cheese
    • 1 (12 ounce) boxes angel hair pasta


  1. Melt butter in medium saucepan with olive oil over medium/low heat.
  2. Add the garlic, cream, white pepper and bring mixture to a simmer.
  3. Stir often.
  4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  5. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
  6. While the sauce cooks, boil noodles for 3-5 minutes.
  7. Place pasta on serving plates and spoon sauce over pasta.

Turkey Gravy

Kittencal's Easy No-Fail Make Anytime Turkey Gravy. Photo by Lavender Lynn

  • Prep Time: 5 mins
  • Total Time: 20 mins
  • Yield: 5 cups (approx)


    • 1/2 cup butter ( can use hard margarine)
    • 1/2 cup all-purpose flour
    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon black pepper ( more is better, I use freshly ground pepper)
    • 4 cups pan drippings ( or see options below the recipe)


  1. Drain the pan drippings for the roasted turkey through a fine strainer.
  2. Let sit and then remove any fat from the top of the drippings.
  3. Add in chicken broth or water to make 4 cups if necessary.
  4. In a medium saucepan, melt margarine or butter.
  5. Add in lots of black pepper.
  6. Add in 1/2 cup flour plus 3 tablespoons; constantly whisk for about 3 minutes over low heat.
  7. Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).
  8. Use right away or keep warm over lowest heat setting, whisk again before serving.
  9. **OPTIONS** to make this gravy using all chicken broth prepare as directed using 4 cups low sodium chicken broth and 1 tablespoon chicken boullion powder —- or you may add in low sodium chicken broth omitting bouillon powder to pan drippings to make up 4 cups.

Orange-Walnut Vinaigrette

Yields: About 3/4 cup

Total Time: 10 min

Prep Time: 10 min


  • 1/3 cup(s) walnut oil
  • 1/3 cup(s) orange juice
  • 1 tablespoon(s) red-wine vinegar
  • 1 clove(s) garlic, minced
  • 1 teaspoon(s) freshly grated orange zest
  • 1 teaspoon(s) reduced-sodium soy sauce
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground pepper


  1. Place oil, orange juice, vinegar, garlic, orange zest, soy sauce, salt, and pepper in a bowl or a jar with a tight-fitting lid; whisk or shake until well combined.