Have you seen all the crazy food videos on Facebook from Tasty, Tastemade, and Buzzfeed Food? These are Snack Sized Videos featuring recipes that are not only visually appealing, but are quick to make and delicious to eat. I like to call this “Speed Scratch Cooking.”

We are all busy these days, running from one appointment to the next. Now throw in a few kids– a dog, and let’s not forget the friends and family. All of the sudden you are swamped and it is time for dinner!!

What to cook?  Have you seen all the fun things you can put on a waffle iron! Take chilled Mac & Cheese, mix in bacon, green onions, more cheese, then press it in to a waffle iron until it’s crispy delicious – then top it with all kinds of fun toppings like sour cream, pulled pork.. Yum!

Buzzfeed also has its share of waffle iron goodies like these All Day Breakfast Burgers, Cinnamon Roll Waffles with Nutella, or Ham and Cheese Waffles, and more.

The best thing about many of these recipe videos is they only have 3 or 4 ingredients that you may already have in your pantry which is great for a last minute meal or appetizer, just type in your ingredients and see what pops up! –Kathy

Brussels sprouts. Whoever thought they would become the IT vegetable from bar menus to bacon and bourbon lathered side dishes.  Hipster? Yes.  But good for you too. They are chock full of Vitamins K and C, as well as iron, fiber and Vitamin A.

There are lots of great ways to prepare brussels sprouts at home from quick sautéed to oven roasted like in my recipe for Cider Bacon Tossed Roasted Brussels Sprouts. I also love them  shaved and raw in a slaw or salad!

You can also separate the “leaves” and give those a quick toss in a hot pan for a d’lish topping for mac & cheese, or grilled pork.

To do this, cut the core of the brussels sprout out with a small paring knife, then you can “peel” all the leaves off easily and then toss in a hot, hot pan with a smidge of olive oil or butter until they are bright green but not too wilted.

Also keep an eye out at your Farmers Market for Brussels on the stalk! –Kathy

Cider Bacon Tossed Roasted Brussels Sprouts
Serves 4 – 6

6 cups trimmed Brussels sprouts, halved if large (about 1 1/2 pounds)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 strips bacon, cut into thin slices
1 tablespoon brown sugar or honey
2 tablespoons cider vinegar
Lemon zest if desired

Preheat oven to 425°F.

In a large bowl, toss Brussels sprouts with olive oil, salt and pepper. Place on a baking sheet pan and roast until tender, about 30 minutes.

Meanwhile, in a medium skillet, cook bacon until crispy, about 5 minutes. Add brown sugar and vinegar. Increase heat to high and let mixture reduce by half. Take care not to burn.

When the brussels sprouts are done, place them in a large serving bowl or platter, drizzle with the warm bacon mixture, toss together and serve immediately.

Recipe and Photo © Kathy Casey Food Studios.

Meyer Lemons are a culinary favorite of mine …with their deep yellow hue and fragrant flavor they taste as good as they smell. Rumored to be a cross between a lemon and an orange, this zesty citrus is typically available December through April.

So what makes these different from a standard lemon? Well,  Meyer’s have “thin skin,” are highly aromatic, and have a sweeter taste than standard lemons. Their delicate flavor works great in cocktails, desserts, and savory dishes, too!

I like to thinly slice them and roast alongside chicken or pork. The slices become tender and caramelized and are so tasty.

The zest of their peel is fragrant and delicious too, especially when tossed with orzo pasta, a little olive oil and some fresh herbs or in dressings, such as in my recipe for Spinach & Apple Salad with Warm Meyer Lemon-Bacon Vinaigrette.

So wake up your taste buds with this citrusy delight. Get squeezing before the seasons over! –Kathy

Spinach & Apple Salad with Warm Meyer Lemon–Bacon Vinaigrette
This salad is delicious as a starter or entrée. I also love it topped with crumbled blue cheese.

Makes 6 servings as a starter salad

6 cups baby spinach
1 apple, cored and cut into thin slices
1/2 cup thinly sliced white onion

Vinaigrette
1/3 cup fresh-squeezed Sunkist meyer lemon juice
2 teaspoons Dijon mustard
2 tablespoons sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
———————————————
1/4 cup finely diced raw bacon
2 teaspoons minced fresh garlic

Place spinach, apple and onion in a large, heat-proof bowl and refrigerate until ready to dress salad.

In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt  and olive oil. Set vinaigrette aside.

In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add garlic and stir for about 30 seconds, but do not brown garlic. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.

Toss until salad is well coated with dressing, and serve immediately.

Recipe and Photo © Kathy Casey Food Studios.

Have you ever heard the phrase, “my little chou-chou?” It’s a French term of endearment meaning “my little cauliflower.” How cute is that!

Cauliflower hasn’t always had a beloved reputation, but these past couple of years it’s become the IT veggie – and that’s just fine by me!

Cauliflower is rich with anti-inflammatory nutrients and vitamin K. It’s also an excellent source of Vitamin C and very low in calories. Gotta love that!

Traditionally white in color, you might be surprised to know that it can be found in brilliant lime green, orange, and purple, too! And it’s so versatile. It can be boiled, steamed, roasted, pickled, or simply eaten raw. I love it shaved into salads, and roasted then tossed with pesto or fresh herbs and lemon zest, and if you have any zatar hanging around that is super tasty sprinkled on it.

Cauliflower has also found its way into the convenience sector. You can now get it “riced” at the store, which is d’lish to turn into carb-free fried rice, or Cumin Scented Cauliflower Rice. Speaking of side dishes it’s also so great to make into a keto whipped cauliflower, as a potato alternative. 

So grab some cauliflower and see for yourself – eating healthy really can be delicious!  –Kathy

Cumin Scented Cauliflower Rice
I love this recipe as a carb-free side dish served hot or cold. Try sprinkling it over a green salad for big added flavor and texture.

Makes about 3 cups

1 tablespoon olive oil
1 teaspoon cumin seed
Pinch red chili flakes
1/2 cup minced onion
1 (14-16 oz) package fresh riced cauliflower
1 teaspoon minced garlic
1 large lemon, juiced and zested
1/4 teaspoon salt
1/4 cup thinly sliced green onions (or substitute with chopped parsley or cilantro)

Heat the olive oil in a large skillet over medium-high heat. Add the cumin seed, chili flakes and onion; then cook, stirring until the onion is slightly tender, about 1 minute. Add the cauliflower and garlic, cook stirring occasionally until the cauliflower is just tender, about 8 minutes. Stir in the reserved lemon juice, zest, salt and green onions.

Recipe and Photo © Kathy Casey Food Studios.

When I think of Maple Syrup, I can’t help but think of warm and fuzzy memories – especially about breakfast.

So where does this d’lish treat come from? The mighty sugar maple tree! Quebec is by far the largest producer of this sticky syrup – producing 70 percent of the world’s supply. Thanks Canada!

There are several grades of syrup – ranging from extra light to extra dark – each with their own flavor profile and characteristics.

But this sugary delight isn’t just for sweet breakfasts or desserts. That’s right – maple syrup is delicious in savory dishes too! Added to a pot of slow-roasting baked beans; in a salad vinaigrette; or even a pork marinade.

Or how about some maple roasted veggies, finished with sea salt and topped over a piping hot bowl of creamy polenta – yum!

So branch out – and discover all that maple syrup has to offer.
-Kathy

Maple Vinaigrette

Makes about 1 cup

6 tablespoons real maple syrup, preferably grade B
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 cup olive oil
1/4 cup vegetable oil
1/2 teaspoon salt
pinch of cayenne pepper

In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.

Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.

*Chef Note: It’s also great to shake ingredients together in a jar.

Recipe by Kathy Casey Food Studios®

Here in the Northwest, we are lucky to have so many varieties of scrumptious pears! Red Bartlett’s, Bosc, Seckel, Concorde…each one different and oh-so-delicious!

Pears are known to be sweet and juicy, but did you know they can shine in savory dishes too? I love to cut them into thick wedges and toss with a little olive oil, balsamic, and seasoning. Then roast on a sheet pan in a HOT oven until they are golden delicious. The smoky, sweet flavor pairs perfectly with roast chicken or in my Roasted Pear Crostini with Gorgonzola for an easy appetizer.

But my favorite way to use roasted pears is in my Endive Salad with Roasted Pears, Hazelnuts, Blue Cheese & D’Lish Cranberry Vinaigrette! It’s always a crowd pleaser at my dinner table.

I also love to use them in a quick and easy fresh relish. Simply mix together diced pears, shallot, a touch of honey and a splash of red wine vinegar. Toss it with fresh mint and just like that- you have an amazing addition to curry dishes or grilled lamb.

Grilled pears are also tasty as a base to a sophisticated sundae- topped with a scoop of vanilla ice cream, a drizzle of salted caramel, red wine syrup and some toasted hazelnuts. Yum- that’s my kind of dessert!

So next time you’re at the grocery store, grab some pears and get creative in your kitchen!
–Kathy

Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne

Roasted Pear Crostini with Gorgonzola
These are extra-delicious topped with chopped toasted nuts, such as hazelnuts or walnuts. Balsamic glaze can be purchased at gourmet and well-stocked grocery stores.

Makes 24

Pears
2 firm red Bartlett or other red-skinned pears
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 teaspoon minced fresh thyme

24 pieces Herbed Crostini (recipe follows)
1 cup (4 ounces) crumbled gorgonzola cheese or thinly sliced Cambozola
2 tablespoons balsamic glaze

For garnishing
Tiny sprigs of fresh thyme

Preheat an oven to 450 degrees F.

To roast the pears: Quarter the pears lengthwise, then core. Cut each quarter lengthwise into 6 slices (you should have 24 slices, total). In a medium bowl, whisk together the oil, vinegar, salt, and thyme. Add the pears and toss to coat.

Spray a rimmed baking sheet with cooking spray. Lay out the pears, not touching, on the baking sheet. Roast for 12 to 15 minutes, or until golden and starting to caramelize on the edges. Pears can be cooled, covered, and refrigerated for up to 3 days before serving.

When ready to serve, lay out the crostini on a baking sheet and top each piece with about 1 heaping teaspoon of gorgonzola or a slice of Cambozola, then a slice of pear. Bake until just warmed, about 4 minutes.

Drizzle each piece with about 1/4 teaspoon balsamic glaze, then garnish with thyme.

Herbed Crostini
Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.

Makes 32 to 40 pieces

1/3 cup olive oil
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
Pinch of cayenne pepper
1 teaspoon minced fresh garlic
1 long, skinny French baguette, cut into 1/4-inch diagonal slices
Kosher salt for sprinkling

Preheat an oven to 400 degrees F.

In a small bowl, mix the oil, dried herbs, cayenne, and garlic. Lightly brush the baguette slices with the herb oil or, in a large bowl, drizzle the bread with the oil and toss well. Lay out the bread in a single layer on baking sheets, sprinkle with salt, and bake for about 8 to 10 minutes, until just crispy.

Crostini can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, recrisp them in a hot oven for a couple of minutes.

Recipe from Kathy Casey Sips & Apps, Chronicle Books – www.liquidkitchen.com

Endive Salad with Roasted Pears, Hazelnuts, Blue Cheese & D’Lish Cranberry Vinaigrette
Makes 4 to 6 servings

Pears
2 unpeeled ripe but firm pears
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 head baby frisée
2 heads Belgian endive
1 small head radicchio, sliced (about 2 cups)
4 cups baby arugula
D’Lish Cranberry Vinaigrette (recipe follows)
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/2 cup hazelnuts, toasted, skinned, and coarsely chopped

To roast the pears, preheat an oven to 500°F. Cut the pears into eighths lengthwise. Core, then cut crosswise into 1-inch pieces. Whisk the remaining ingredients in a large bowl, then gently toss the pears in the mixture.

Spread the pears on a rimmed baking sheet lightly sprayed with vegetable-oil cooking spray and roast for 7 to 10 minutes, or until lightly caramelized. You can make the pears up to 1 day in advance. If you do, cool them thoroughly before refrigerating, then bring to room temperature about 1 hour before serving.

To finish the salad, cut the root end and about 1 inch of the top off the frisée. Rinse the frisée thoroughly, separate the head into leaves, and spin dry. Cut the stem ends off the endive, halve the heads lengthwise, then cut lengthwise into thin strips. Toss the frisée and endive in a large, deep bowl with the remaining greens and about 1/2 cup of the vinaigrette.

Divide the greens among large dinner plates. Top each salad with pears, cheese, cranberries, and hazelnuts, dividing evenly. Pass additional dressing.

D’Lish Cranberry Vinaigrette
Makes 1 1/2 cups

2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/2 cup white wine vinegar or distilled white vinegar
1 teaspoon Dijon mustard
1/4 cup orange juice
3/4 cup vegetable oil or very light olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine the cranberries, sugar, and vinegar in a small nonreactive saucepan and cook over medium heat until the cranberries pop, about 4 to 5 minutes. Remove from the heat and let cool.
Purée the mixture in a blender, then blend in the mustard and orange juice. With the machine running, gradually drizzle in the oil. The dressing should become smooth and emulsified. Blend in the salt and pepper. Refrigerate until needed.

Chef’s Note: If you are having a big dinner party during the holidays, the entire recipe can easily be doubled. And, if you are tight on time, you can substitute sliced fresh pears or apples for the roasted pears.

Recipe from Kathy Casey’s Northwest Table Cookbook

Potato Salad is the go-to summer side dish. It’s perfect when cozied up with grilled chicken, or a plate of BBQ goodness.

Everyone seems to love their Mom or Grandma’s versions. Is yours creamy, eggy, pickley? A lot of times it’s what you grew up with that becomes your gold standard.

But why not mix it up a little with some creative takes on this perennial favorite. Greek or Asian potato salad? Why not? My Greek Potato Salad incorporates red potatoes with fresh oregano, calamata olives, bell peppers and cucumbers with a d’lish Feta Vinaigrette.

And one of my new faves is Wasabi Potato Salad. Still warm steamed potatoes are tossed with soy and seasoned rice wine vinegar – cooled then mixed with a wasabi spiked mayo, celery and green onions. Yum!

Photo © Kathy Casey Food Studios.
Or whip up a batch of All-American Potato Salad Deviled Eggs from my book D’Lish Deviled Eggs

So whatever potato salad you’re setting your table with this weekend I know it will be D’Lish! – Kathy

Greek Potato Salad with Feta Vinaigrette
Makes 8 cups

2 lbs red potatoes, cut in 1-inch pieces (about 6 cups)
2 Tbsp red wine vinegar
1/4 cup extra virgin olive oil
1 Tbsp Dijon mustard
2 Tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 cup halved pitted calamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red peppers
1 small green pepper, diced
1/2 cup tiny-diced red onion
4 oz feta cheese, crumbled (about 1 cup crumbled cheese)
1/4 cup chopped fresh Italian parsley

Steam potatoes until very tender, about 12 – 14 minutes.

Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.

When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Quick: name 3 side dishes for your next barbeque. I bet fruit salad was on that list! Put down that recipe for Waldorf salad and get creative with new fruit salad ideas.

A fave d’lish trick is to mix freshly squeezed lemon juice with a local honey; then add in some chopped freshly picked mint from the garden. Toss this with juicy peach wedges or halved apricots – yum!

Try grilling thick slices of pineapple and then sprinkling them with a touch of ground chipotle chili, a touch of lime juice, and a quick scatter in some chopped cilantro. My mouth is watering just thinking about this one.

Icy cold watermelon chunks are terrific when tossed with feta cheese, chopped fresh basil, kalamata olives and a light drizzle of extra virgin olive oil! Now that’s a NEW salad everyone will love!

So think outside of the box and try a new spin on fruit salad…and don’t forget to tell me how you like your refreshing summer side! – Kathy

Photo by Kathy Casey Food Studios®.

Tipsy Fruit Salad
Sprinkle with chopped nuts, pomegranate seeds or granola for added crunch. For a non-spiked creamy-style dressing, combine Greek yogurt, Angostura Aromatic Bitters and honey. Also try making this recipe with fruit skewers.

Makes: about 6 servings

Tipsy Dressing
1 lime
1 Tbsp. ANGOSTURA® aged rum
1 Tbsp. ANGOSTURA® Aromatic Bitters
2 Tbsp. fresh orange juice
2 – 3 Tbsp. honey, depending on how sweet you like it
—————————————
6 cups cut-up fresh fruit such as: mango, pineapple, bananas, berries and melon

To make the dressing: zest the lime into a small bowl then juice it. Whisk in remaining ingredients. Refrigerate until ready to use.

Toss with fruit and let marinate for at least 5 minutes before serving.

Recipe by Kathy Casey Food Studios®.

Photo by Kathy Casey Food Studios®.

Succulent Summer Stone Fruits with Lavender- Lemon Honey Syrup
Makes about 6 servings

Lavander Lemon Honey Syrup
1/2 cup high quality local honey
1/2 cup water
8 ea fresh lavander flowers, unsprayed and rinsed (or 1 tablespoon dry)
2 Tbsp fresh lemon juice

Fruit
an assortment such as the following of fresh ripe stone fruits to make about 4 cups after cutting:
-peaches, peeled, pitted and  cut in wedges
-large apricots, pitted and cut in wedges
-plums, pitted and cut in wedges
-nectarines, pitted and cut in wedges
-pitted fresh cherries

Fresh lavender flowers for garnish, if desired.

To make the lavender lemon honey syrup : In a small heavy bottom sauce pan combine the honey, water and lavender flowers. Bring to a low boil over med  heat – being careful that ist does not foam up. Slowly simmer for about  10  minutes or until like thin pancake syrup.  Remove from heat and cool to room temperature. Then add lemon juice and strain. Store refrigerated for up to 2 weeks. Bring to room temperature before using.

To serve: In a large bowl toss with the lavender lemon honey syrup. Garnish with fresh lavender flowers if desired.

Recipe by Kathy Casey Food Studios®.

Todd English’s Watermelon, Fennel and Black Olive Salad with Feta Cheese
One of my all-time favorite watermelon recipes is chef Todd English’s. He embellishes a melon salad with the distinctive flavors of fennel, feta and kalamata olives contrasted against the cool red-glistening fruit. The recipe was originally featured in the Star Palate cookbook, whose proceeds benefited the Marsha Rivkin Center for Ovarian Cancer Research and the Breast Cancer Research Foundation.

Makes 8 servings

4 cups seeded watermelon chunks
1 large fennel bulb, thinly sliced on a Japanese mandoline (about 2 cups)
1/2 cup coarsely chopped pitted kalamata olives
1 large red onion, thinly sliced (about 2 cups)
1 bunch green onions, green part only, chopped
1/4 cup chopped fresh basil leaves
1 1/2 cups crumbled feta cheese
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 Tbsp balsamic vinegar
1 tsp kosher salt
1/2 tsp black pepper

Put the watermelon, fennel, olives, red onion, green onion, basil leaves, and feta in a large bowl. Add the remaining ingredients and toss well. Divide among salad plates and serve immediately.

Adapted from “Star Palate: Celebrity Cookbook for a Cure” by Tami Agassi and Kathy Casey