We’re just five days away from our Southwestern fiesta with friends, Cinco de Mayo! Searching for some salsas? This Roasted Eggplant Salsa was rescued out of my own recipe box—the one I’ve had for years stuffed with recipe clippings, potluck favorites and scribbles on scratch paper. It’s perfect for a Cinco celebration if you’re looking to add something a little different to your salsa spread this year. I’ve also included one of my favorite recipes for stand-out Salsa Fresca. It uses ingredients found in many diced tomato-based salsas, but you can heat it up or tone it down anyway you like. Then grab a chip and dive right in!
In Julie Child’s Menu Cookbook from 1978, she speaks about how French bread “begs to be cooked this way.” Sliced thin, brushed with butter and baked to golden brown, the “croutes” became a hard toasted bread perfect for appetizers. The modern day version is crostini, toasted sliced baguettes used for popular plates like Bruschetta and mascarpone, prosciutto and fig on crostini Hors d’oeuvres.
For this recipe I’m taking a cue from Julia:
“Suppose the boss is coming for dinner—a formidable personage whom you want to impress and whose taste in food runs to the conservative. What to serve? For someone like that I immediately think of beef.”
This recipe for Filet with Sautéed Mushrooms combines the use of beautifully baked toasts sprinkled with grated cheese and then topped with thin slices of flavorful filet topped with a small mound of sautéed mushrooms and onions. If you invite your boss to your next party and serve up these, you just might get a raise!
(This is a great summertime light meal and all steps can be made ahead and assembled when ready to serve. Serve mushroom mixture warmed.)
Here is a One Skillet Wonder that is so delicious, so savory, so cheesy, and so satisfying that it’s become one of my favorite family meals, and I hope it becomes the same for you! Here, the Italian meatball is smothered in a classic French onion soup gravy, and the result is nothing short of delicioso and magnifique!
What a shame that it only gets attention during Greek festivals! This stew called Manéstra should be enjoyed all year long! Manéstra was entirely new to me. There’s only one word to describe this hearty meal–“Opa!” It’s that lovely Greek word meaning to celebrate with exuberance, but the ingredients and flavors in Manéstra are pure soul-food/comfort food in any nationality. It starts with braised and slow-cooked short ribs that create a fantastic red sauce where you’ll eventually let Orzo pasta soak up all the goodness in the pot! It’s absolutely mouthwatering. For this delectable discovery, I thank popular Valley musicians and recording artists Thano and Demitri Sahnas, known in Arizona as The Sahnas Brothers and Turning Point. Their Mom Kathy Sahnas had a hidden treasure that had been passed down from generation to generation that is so simple and welcoming, I couldn’t wait to dish it up and then get it into your hands! Enjoy the great flavor of this Sahnas family favorite.
Watch my How To Video for Greek Stew here!