Make the Most of Blood Orange Season with This Salad

 

It’s blood orange season, and that means pure sunshine in citrus form. These ruby-red beauties are sweet, tangy, and so vibrant they practically demand a starring role on your plate. If you haven’t grabbed some yet, head out and pick up a whole bag, you’ll thank yourself later.

 I discovered a simple blood orange arugula salad online, then altered the salad ingredients and tweaked the dressing to give it extra brightness and depth. The result? One of the most delicious, refreshing salads I’ve ever made. It’s light enough to serve alongside any dinner without weighing anyone down, yet packed with flavor that makes it feel special. 

Blood Orange Arugula Salad with Feta­

Slightly adapted from lingeralittle.com 

 Blood Orange Vinaigrette

3 T. freshly squeezed lemon juice

3 T. freshly squeezed Melissa’s blood orange juice

1½ t. blood orange zest

4½ T. extra-virgin olive oil

1½ t. Melissa’s minced garlic

½ t. sugar

¼ t. sea salt

 Salad

6 c. arugula

1½ c. romaine

2 T. fresh mint, chopped

¾ c. red onion, thinly sliced

¾ c. Kalamata olives, halved

¾ c. feta cheese, crumbled

4 Melissa’s blood oranges, peeled and sliced or cubed

 Whisk together the lemon juice, blood orange juice, blood orange zest, olive oil, and garlic in a small jar or bowl.

 Combine the arugula, spinach, mint, red onion, Kalamata olives, and feta in a large salad bowl. Toss gently to combine.

Peel the blood oranges and either slice or cut them into bite-sized pieces. Arrange them over the salad.

 When ready to serve, drizzle with the vinaigrette and toss gently.

 Notes

Although blood oranges are the star here, you can easily substitute navel oranges if that’s what you have.

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Sun-Dried Tomato Pesto Alfredo: An Easy Weeknight Favorite

 

What do you do when you love both red sauce and white sauce on pasta? You combine them of course.

This Fettuccine Alfredo with Sun-Dried Tomato Pesto delivers the best of both worlds—a rich, creamy Alfredo sauce with the bright, concentrated flavor of tomatoes. The result is a beautiful blush-colored sauce that tastes like summer without requiring you to chop, seed, or cook down pounds of fresh tomatoes.

My introduction to sun-dried tomato pesto came when I stirred a spoonful into a batch of Creamy Tuscan Shrimp. The flavor was incredible—rich, complex, and intensely savory. One taste was all it took to convince me that this ingredient deserved a permanent place in my refrigerator.

Since then, I’ve used it in dips, sandwich spreads, salad dressings, soups, stews, and baked pasta dishes, all with delicious results. It adds depth and brightness to almost anything it touches.

 In this recipe, a simple homemade Alfredo sauce gets a flavor boost from Melissa’s Sun-Dried Tomato Pesto. The pesto cuts through the richness of the cream and cheese, creating a balanced sauce that satisfies both red sauce and white sauce lovers alike.

 If you’ve never tried sun-dried tomato pesto, this recipe is the perfect place to start. After one bite, you’ll probably find yourself looking for new ways to use it too.

Fettuccine Alfredo with Sun-Dried Tomato Pesto 

¼ c. butter

2 T. cream cheese

1 c. heavy cream

½ t. McCormick Garlic Powder and Paprika Seasoning

Salt, to taste

Freshly ground black pepper, to taste

1–2 T. Melissa’s Sun-Dried Tomato Pesto

⅓ c. freshly grated Parmesan cheese

6 oz. fettuccine,* cooked according to package directions

 In a medium saucepan over low heat, melt the butter. Add the cream cheese and stir until smooth.

 Add the heavy cream, garlic powder and paprika seasoning, salt, and pepper. Simmer gently over low heat, stirring frequently, until the sauce thickens slightly, about 15 to 20 minutes.

 Stir in the sun-dried tomato pesto and heat through. Remove from the heat and add the Parmesan cheese and fresh nutmeg, stirring until smooth.

 Toss the sauce with the hot, drained fettuccine and serve immediately.

Other Easy Ways to Use Your Sun-Dried Tomato Pesto 

If you want more ideas beyond this Alfredo:

•  Pizza or flatbread base — Mix with a little olive oil and spread instead of red sauce.

•  Sandwich spread — On paninis, grilled cheese, or caprese sandwiches.

•  Chicken or fish — Spoon over grilled chicken breasts, salmon, or white fish.

•  Vegetables — Toss with roasted veggies (zucchini, eggplant, cauliflower) or stir into mashed potatoes.

•  Dip — Mix a spoonful into ricotta or cream cheese for a quick crostini spread.

•  Soup — Swirl into tomato soup, minestrone, or creamy chicken soup for extra flavor.

•  Eggs — Stir a bit into scrambled eggs or omelets, or dollop on frittata.

 *I used mafaldine pasta 

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Cheesy Chile Rellenos Casserole: Worth Every Bit of the Wait

  

It took me an entire year to make this dish. That, my friends, is dedication. Was it worth it? Yes, it was.

 I’m a big fan of chile rellenos, but making them the traditional Mexican way is a LOT of work. There are peppers to roast and peel, batter to make, and then there’s the whole business of frying them.

 Delicious? Absolutely. A project? Also absolutely.

So when I came across a chile rellenos casserole on Allrecipes, I knew I wanted to give it a try. Naturally, I made a few changes to suit my tastes, especially after reading through the reviews.

There was just one little problem: I couldn’t find fresh poblano peppers anywhere. I couldn’t find them canned, either. So I did what any slightly obsessed food blogger would do. I grew my own. I planted poblano pepper seeds and waited. And waited. And waited. Eventually, just last week, I harvested enough peppers to make this casserole. I roasted and peeled them, and finally, one year after deciding I needed this recipe, I got to make it. That, my friends, is foodie love.

 And here’s the funny thing: once you have the peppers, there’s practically nothing to this casserole. If you use canned peppers, it comes together in minutes.

I made this on a Monday, which made it perfect for Meatless Monday, but I think it would be equally wonderful for brunch, lunch, or as a side dish for dinner. 

 I’ll admit that when you pull it out of the oven, it isn’t going to win any beauty contests. You may even look at it and wonder why you bothered. Then you take a bite. Oh, my. I could not believe how good this was. The roasted poblanos, two kinds of cheese, creamy egg custard, and green enchilada sauce come together into something far more delicious than its humble appearance would suggest. 

 And yes, my homegrown poblanos were spectacular. There’s something especially satisfying about growing an ingredient yourself, harvesting it, cooking it, and then sitting down to eat the finished dish.

 But don’t let the lack of homegrown peppers stop you. Canned whole poblano peppers work beautifully, and canned whole green chiles are a good substitute. If you like things spicy, you can even use canned green jalapeños, just adjust the amount to your taste.

 So no, you don’t need to spend a year growing peppers to make this casserole. I did that part for you.

Chile Rellenos Casserole 

 Inspired by a recipe on Allrecipes.com

2 7-oz. cans whole poblano peppers, drained (see note)

8 oz. Pepper Jack cheese, shredded

8 oz. Cheddar cheese, shredded

3 large eggs

⅔ c. whole milk

2 T. flour

1 10-oz. can green enchilada sauce

 Preheat the oven to 350°F. Spray an 8” x  8” baking dish with nonstick cooking spray.

Arrange the poblano peppers from one can evenly over the bottom of the prepared baking dish. Sprinkle half of the Pepper Jack and Cheddar cheeses over the peppers. Top with the remaining poblano peppers.

 In a medium bowl, whisk together the eggs, milk, and flour until smooth. Pour the mixture evenly over the peppers.

Bake for 25 minutes.

 Pour the green enchilada sauce evenly over the top and return the casserole to the oven. Bake for another 15 minutes.

 Turn the broiler to high. Sprinkle the remaining Pepper Jack and Cheddar cheeses over the casserole and place it under the broiler for 2 to 3 minutes, or until the cheese is melted and lightly browned. Watch it carefully so the cheese doesn’t burn.

 Let the casserole rest for a few minutes before serving.

 A Note About the Peppers

 Canned poblano peppers can sometimes be found at Mexican markets, and occasionally at larger grocery stores, depending on where you live. You can also find them online.

If you can’t find canned poblanos, fresh roasted poblano peppers are an excellent substitute. Simply roast, peel, and remove the seeds before using them in the casserole.

Canned whole green chile peppers also work well. If you use canned green jalapeños, keep in mind that they’ll add considerably more heat, so adjust the amount according to your taste.

 And if you’re lucky enough to have a garden full of poblanos?

Even better.

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Creamy Lemon Spinach Mafaldine: A Simple Yet Elegant Pasta Delight

 

I love discovering new pasta shapes—there's something so satisfying about how the right noodle can elevate even the simplest sauce. Recently, I picked up a package of mafaldine (also known as mafalda or reginette) on a whim. Those beautiful, long ribbons with ruffled, wavy edges instantly caught my eye. They look so sophisticated, almost like delicate lasagna noodles that decided to go for a frilly upgrade.

 Tonight, I decided to pair them with a creamy, bright sauce that comes together in the time it takes to boil pasta. The result? This Creamy Lemon Spinach Mafaldine. It's rich from heavy cream and Parmesan, earthy from spinach, fragrant with garlic, and lifted by the sunny zest and juice of a Meyer lemon (though regular lemon works beautifully too). The sauce lightly clings to every ruffle of the mafaldine, making each bite feel a little fancy without any real effort.

 This dish is perfect for a cozy weeknight dinner for two, or as an elegant side alongside grilled chicken or fish. It feels restaurant-worthy but uses pantry staples and comes together in under 30 minutes. First time trying mafaldine? You're in for a treat—the wavy edges hold onto the silky sauce like they were made for it. 

Creamy Lemon Spinach Mafaldine

Serves 2 as a main, 4 as a side

 ½ lb. (8 oz.) mafaldine pasta

3 T. butter

1 (10-oz) pkg. frozen chopped spinach, thawed and squeezed very dry

¼ t. kosher salt (plus more for pasta water)

4 cloves garlic, minced

1 c. heavy cream

Zest and juice of 1 large Meyer lemon (or regular lemon)

½ c. freshly grated Parmesan, plus more for serving

Freshly cracked black pepper

 Bring a large pot of well-salted water to a boil. Cook the mafaldine until al dente according to package directions.

 Meanwhile, melt the butter in a large, heavy-bottomed skillet over medium heat. Add the squeezed spinach and ¼ tsp salt. Cook, stirring, for 1 minute to warm through.

 Add the minced garlic and cook another minute until fragrant and softened.

Slowly pour in the heavy cream, add the lemon zest and Parmesan, and stir to combine. Reduce heat to low and let the sauce gently simmer and thicken while the pasta cooks.

 When the pasta is al dente, use tongs to transfer it directly into the sauce (a little pasta water clinging to the noodles is perfect). Add 2 Tbsp lemon juice (or more to taste), plenty of black pepper, and toss everything together over low heat for 1 minute. The sauce should become silky and coat the pasta beautifully.

 Serve immediately with extra Parmesan and black pepper.

Give mafaldine a try—you'll love how those pretty ruffled edges make even a simple creamy pasta feel special.  

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Cozy Up with Pappa al Pomodoro: The 30-Minute Italian Tomato Bread Soup That Tastes Like Summer in a Bowl

 

The forecast just flipped and that means that those balmy 60° days are behind us, and it’s time to set a fire in the fireplace. It also means that soup and stew season is officially open. I’m on a mission to shake up my usual lineup with dead-simple recipes that still feel like a treat. First up? An Italian classic that sounded suspiciously boring on paper: tomato and bread soup.

 As it turns out, Pappa al Pomodoro is anything but boring. It’s velvety, garlicky, secretly veggie-packed, and the ultimate love letter to stale bread. Ten minutes of simmering here, ten there, and you’re spooning up a Tuscan hug in a bowl. Bonus: it’s mostly pantry ingredients, so you can whip it up tonight. It’s also a way to make use of those baguettes remnants you have placed in the freezer, knowing full well you’d never use them again. 

Italian Tomato and Bread Soup (Pappa al Pomodoro)

3 T. extra-virgin olive oil
1 T. Melissa’s minced garlic
1 28-oz. can crushed tomatoes
1 t. kosher salt (plus more to taste)
1 T. sugar 
Freshly ground black pepper 
4 c. vegetable or chicken stock 
1-2 T. homemade or store-bought pesto 
2-3 c. stale Italian bread, torn or cubed
  For serving: 
Freshly grated Parmesan 
Extra olive oil 
Fresh basil (or a pinch of dried)

   Warm the olive oil in a large pot over medium heat. Add garlic and cook for 1 minute until fragrant—don’t let it brown.  

    Stir in crushed tomatoes, salt, sugar, and a generous grind of pepper. Partially cover and simmer 10 minutes, letting the flavors meld.

   Pour in the stock and stir in pesto. Bring back to a gentle simmer for another 10 minutes. Taste and adjust seasoning.

Toss in the bread cubes. Simmer 10 more minutes, stirring occasionally, until the bread breaks down into a thick, porridge-like texture. (It should be soft but still have some bite.) 
   Ladle into bowls. Top with Parmesan, a drizzle of olive oil, and torn basil.

That’s it. One pot, zero fancy gear, and a dinner that feels like you spent all day at the stove. Leftovers thicken up beautifully—add a splash of stock when reheating.

 Serves 4 | Ready in 30 minutes

Got stale sourdough? Use it. Out of pesto? A handful of fresh basil works. This recipe bends to whatever you’ve got, which is exactly why it’s earning a permanent spot in my cold-weather rotation.

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Crispy Lemon-Wine Scallops with Buttery Crumb Crust (Aka: “Firehouse Scallops” – Because Comfort Tastes Like This)

I’ll never forget the couple of weeks when my son and daughter-in-law stayed with me after their house caught fire. The air still smelled faintly of smoke on their clothes, but the kitchen? That smelled like buttery, garlicky, lemon-kissed heaven.

 I needed something fast, forgiving, and soul-soothing. Enter: “Firehouse Scallops,” crispy, golden, and bursting with flavor. I used weathervane scallops (the smaller, sweeter kind from Alaska), so they cooked in a flash and stayed tender.

 Let’s be honest — this isn’t a beauty queen of a dish. No perfect sear, no fancy plating. Just a humble 8”x8” pan of crumb-coated magic that disappears faster than you can say “seconds, please.”

We devoured it with crusty bread and a simple green salad. Three forks, one pan, zero leftovers. “Firehouse Scallops” (Crispy Lemon-Wine Baked Scallops)

 20 buttery round crackers (like Ritz), crushed

Freshly ground black pepper, to taste

¼ t. kosher salt

1 t. garlic powder

¼ t. Old Bay seasoning

1 lb. weathervane sea scallops (or any fresh/dry scallops), rinsed & drained

¼ c. butter, melted

¼ c. dry white wine (Sauvignon Blanc works great)

Juice of ½ lemon

¼ c. freshly grated Parmesan cheese

1 T. chopped fresh parsley, for garnish

 Preheat oven to 350°F. Lightly grease an 8x8 baking dish.

 In a Ziploc bag, combine crushed crackers, pepper, salt, garlic powder, and Old Bay. Shake to mix.

 Add scallops and shake gently until evenly coated. Arrange in the baking dish. Pat any leftover crumbs on top and press lightly.

In a small bowl, whisk melted butter, wine, and lemon juice. Spoon evenly over scallops.

 Bake 15 minutes or until scallops are opaque and crumbs are golden.

Remove from oven, sprinkle with Parmesan, and broil 1–2 minutes until bubbly and browned.

 Garnish with parsley. Serve immediately.

 NOTE: Use smaller weathervane scallops for bite-sized bliss — no cutting needed. Dry-packed scallops brown better than wet-packed.

This dish isn’t about perfection. It’s about comfort in a crisis, flavor in a flash, and the kind of meal that makes a tough day feel a little lighter.

Try it. Your family will thank you — even if they’re just borrowing your guest room.

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Savor the Elegance: Artichoke Parmesan Quiche from The Patio Place Tea Room

 

If my delayed birthday luncheon could be summed up in one word, it'd be elegant—and at the heart of it all was this Artichoke Parmesan Quiche from The Patio Place Tea Room. Nestled in the charming St. Louis area, this beloved spot (sadly closed now) was my go-to for ladies' lunches, where the tea room's delicate china clinked alongside a connected gift shop bursting with treasures. It was the rare visit where I didn’t leave with a new trinket — a vintage teacup, a quirky ornament, or a miniature for my Bohemian wall-mounted dollhouse.

As I shared here and here, the menu was a symphony: this quiche as the savory star, paired with slow-cooked cinnamon apples with cranberries (hello, autumn warmth!), umami green beans with toasted almonds, and a crisp salad drizzled in creamy Mayfair dressing. The best part is that it is make-ahead gem. Assemble 2+ hours early, bake while you sip rosé, and let it rest. Zero last-minute stress! Born from a St. Louis Post-Dispatch cookbook feature, this recipe honors The Patio Place's legacy. I did tweak it a little bit. The called for half teaspoon of nutmeg seemed like too much to me, particularly considering I grind mine fresh. Also, Gruyere cheese trumps regular Swiss every time, so I used it, grating it easily with my new rotary cheese grater making assembly super simple when the time came.*

Artichoke Parmesan Quiche

Pastry for single-crust

9-inch pie

½ c. grated Parmesan cheese, plus additional for garnish

1 14-oz. can artichoke hearts, drained

1¼ c. shredded Swiss cheese

3 oz. cream cheese, softened

½ t. ground nutmeg

⅛ t. salt

1⅛ c. evaporated milk

3 eggs

 Preheat oven to 450°F. Line a 9-inch deep-dish pie plate with pastry; prick bottom and sides several times with a fork. Bake 7 to 8 minutes, until beginning to brown. Decrease oven temperature to 400°F.

 Sprinkle ½ cup Parmesan evenly over crust. Squeeze liquid from artichoke hearts, blot dry and chop well; distribute over Parmesan. Sprinkle Swiss cheese over artichokes.

 In small bowl of electric mixer, beat cream cheese with nutmeg and salt until light. Gradually beat in milk, then eggs, one at a time; continue beating until mixture is frothy. Pour into crust.

 Bake about 40 minutes or until light golden brown. Before serving, sprinkle each slice liberally with additional Parmesan.

*P.S. Don't miss my Praline Custard Pie post from the same luncheon! 

*Recipe sourced from St. Louis Post-Dispatch Special Requests Cookbook.

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Golden Onion & Mushroom Melt

 

Sometimes a sandwich is so good that I just can’t wait to dig in, making it tough to snap that perfect blog-worthy shot. Let’s face it, I've got this hot, gooey masterpiece fresh from the skillet, and the urge to eat it is real! So, I’m sorry if these photos don’t quite do it justice because this Golden Onion & Mushroom Melt is pure comfort food bliss, with sweet caramelized onions, savory mushrooms, and melty Swiss cheese nestled between crispy sourdough. The flavors are bold, the prep is simple, and the result is a sandwich that’s worth every bite, camera-ready or not.

Golden Onion & Mushroom Melt 

1 large yellow onion, thinly sliced

1½ T. olive oil, divided

½ t. butter

½ t. brown sugar

¼ t. balsamic vinegar

½ lb. cremini mushrooms, sliced

1 clove garlic, minced

½ T. fresh thyme (or ¼ t. dried thyme)

2 T. dry white wine (NOT optional)

Salt and freshly ground black pepper to taste

2 slices sourdough bread

2 oz. Swiss cheese, thinly sliced

1 T. butter, softened

½ T. Dijon mustard

In a skillet, heat 1 tbsp olive oil and ½ tbsp butter over medium-low heat. Add sliced onion and cook, stirring occasionally, for 20-30 minutes until golden brown. Stir in brown sugar and balsamic vinegar, cook for 2 minutes, then season with salt and pepper. Set aside.

In the same skillet, heat ½ tbsp olive oil over medium-high heat. Add mushrooms and cook for 8-10 minutes until browned. Add garlic, thyme, and white wine (if using), cooking for 1-2 minutes until the wine evaporates. Season with salt and pepper.

 Butter one side of each bread slice.On the unbuttered side of one slice, spread Dijon mustard (if using), then layer with Swiss cheese, caramelized onions, and mushrooms. Top with the second slice, buttered side up.

 In a clean skillet over medium-low heat, cook the sandwich for 3-5 minutes per side until the bread is golden and the cheese is melted. Cover the skillet to help the cheese melt.

 Cut the sandwich in half and enjoy immediately while it’s hot and melty!

The Golden Onion & Mushroom Melt is the ultimate comfort food. The onions, slow-cooked to sweet perfection, pair beautifully with earthy mushrooms and nutty Swiss cheese. Sourdough bread adds a tangy crunch, and a touch of Dijon mustard brings a subtle zing. It’s an easy recipe that feels gourmet, perfect for a cozy lunch or quick dinner. Plus, it’s vegetarian-friendly and endlessly customizable—swap cheeses or add a sprinkle of red pepper flakes for a kick!

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