Watership Down Kitchen

I have had a busy week and am staring down the barrel at an even busier one. I have 3 recitals this month, 4 shows to see starring my students, and am still teaching like a madwoman. I am administering my very first exam on Thursday which means test designing, reviewing, and grading afterwards.  This coleslaw is quick to make and delicious. It adds a beautiful fiery crunch to any meal. I have enjoyed it alongside pasta, grilled cheese, hamburgers, pulled pork- anything where you want a veggie side but also want spice. And you want it fast! Enjoy! Ingredients: 1/2 cup shredded red cabbage 1/2 cup green cabbage 1/3 cup shredded brussel sprouts 1/3 cup shredded carrots 1/3 cup sliced broccoli Pinch red pepper flakes 1/4 cup sriracha chow mein noodles Dressing: 1/2 cup olive oil 1/4 cup apple cider vinegar 2 tablespoons molasses 1 tablespoon tomato paste 1 tablespoon sriracha sauce salt and pepper to taste Method: Whisk together ...

It’s fall! My very favorite time of year because the weather turns beautifully crisp, the sky is a brilliant blue, the leaves start to explode with fiery foliage, and October is my birthday month!  Even though I have been short on kitchen time, I decided to make something luscious for my birthday. I admittedly took the shortcut of buying very nice, fresh pumpkin ravioli from a local specialty store rather than make it myself, but hey, it’s my birthday. Pumpkin is the traditional fall ravioli filling but I have had success subbing in butternut or acorn squash.  I fried the ravioli in a delicious brown butter sauce, which made the outsides crispy but they retained their beautiful softness inside. Paired with fried sage, bacon and a lovely assortment of shaved Italian cheeses, you have fall perfection on a plate. Cheers! Ingredients: Pumpkin ravioli (homemade or storebought) Bacon (about 4 strips) Fresh Sage (1 tablespoon chopped) 1/4 cup shaved parmesa...

My parents have a lovely garden and I have been benefitting from their bounty. My studio is in my dad's old office attached to the garage so I see my parents nearly everyday. And everyday I come home with produce and sometimes, pesto. Tonight I came home loaded with my mother's homemade basil pesto. She makes it with walnuts rather than pine nuts,  and I vastly prefer it. She threw in a box of pasta, a can of chickpeas, and a few tomatoes. All to help me whip up a quick dinner for my husband and I after a long teaching day. Man, parents are the best. I provided my own wine, and fried the chickpeas in oil to make them crispy. Delicious, fast and satisfying. I hope you'll love it too! Ingredients: 1/2 pound penne 1 cup pesto sauce (homemade or store bought) 2 yellow heirloom tomatoes, chopped 1 12 ounce can chick peas 2 tablespoons olive oil salt and pepper, to taste Pecorino romano, for serving Method: Bring a heavily salted pot of water to boil. Cook the ...

We are experiencing that strange but lovely second summer; the wave of heat that hits after the first week of 50 degree weather. I’ve been wearing boots and sweaters but today required a dress and sandals. I wanted something filling for dinner but cold; enter this marvelously delicious Blue Cheese Chicken BLT Salad. The tomatoes are from my parents garden and are the most delicious I have ever had. Add wonderfully strong bleu cheese and crunchy greens, salty bacon and perfectly cooked and easy to grab rotisserie chicken and you have yourself a winner.  Yum! Ingredients: 1/2 cup shredded romaine lettuce 1/2 cup shredded green cabbage 1/2 cup shredded red cabbage 1/3 cup shredded carrots 1/4 cup sliced scallions 1 yellow heirloom tomato, diced 1 cup rotisserie chicken, diced 1/4 cup bleu cheese crumbles 1/4 cup bleu cheese dressing wonton strips and bacon crumbles, to taste Method: Toss together the lettuce, cabbages, carrots, scallio...

My husband took the week off to tackle some projects at home. He is working on built-in furniture around the house, finishing the basement, and building me a wooden music stand for my studio at the university. After ballet this morning, I had a wonderful 3 hour block of rest before I went to teach. I come home at 8 or 9 pm most nights, so often I cook big on the weekends and we enjoy leftovers during the week. Since we were both at home during the day today, I decided to make my Saturday recipe during the week. It made a lovely lunch and it was so nice to spend time during the day together in the kitchen. This meal has everything without a lot of guilt. The chicken sausage is healthier than pork, but cram-jam full of flavor. I pumped the dish full of green vegetables, then complimented their verdure with sweet, bursting sun dried tomatoes and earthy mushrooms. The tortellini was my capitulation to deliciousness with their cheesy pockets, and I finished everything off w...

If you want something fancy, inexpensive and a total hit for your brunch, look no further than this smoked salmon brunch spread and bagels. The big splurge is the smoked salmon, but this helps you stretch that product out.  We are having one of those glorious final summer days in September this morning. Perfect weather to enjoy my brunch outside on the deck, looking out at the newly hayed field. I am singing in a concert this afternoon and life is good. And this bagel is very good- especially with my mimosa! Ingredients: 1 cup whipped cream cheese 1/4 cup creamy greek dressing 2 tablespoons chopped spring onions 2 teaspoons dried dill 4 ounces flaked smoked salmon Salt and pepper, to taste Method: Beat all ingredients together vigorously until well-combined. Let rest in the fridge for 30 minutes before using. Spread onto a toasted bagel and garnish with extra spring onion. Enjoy!

I love cereal. There are so many fabulous varieties- Honey Nut Bunches of Oats with Almonds, Honeycomb, Honey Ohs, Honey Nut Cheerios, Honey Nut Clusters (hmmm, a theme), Golden Grahams, Corn Chex, Rice Chex, Shredded Mini-Wheats- heck, I even like the kids cereals of Trix, Fruit Loops, Kix, Lucky Charms, Frosted Flakes…. Yum. Bowl of cereal with milk for breakfast? Yes, please. But what if your cereal is a little stale? What to do? I like to use that cereal in breakfast bars. Transforms those stale Cheerios into something delicious and makes me feel less guilty about spending 5 dollars or what have you a box. This recipe is best suited for those honey themed cereals, in particular Cheerios or Chex. I would advise against Fruit Loops.  Enjoy!  Ingredients: 1 cup of maple cheerios 1/2 cup rolled oats 1/3 cup dried cranberries 3 tablespoons honey 3 tablespoons maple syrup 1/4 cup peanut butter 1 teaspoon vanilla extract 2 tablespoons butter ...