This pumpkin bread was such a huge hit on my Thanksgiving table years ago, that my family begins asking for it as soon as Fall begins.
I serve it with various jams, jellies and honey butter on my brunch tables too.
If you think you don’t like eggplant this will change your mind.
This recipe has all the feels. Warm, cheesy, melty, straight from the oven. I make it with any ground meat I have on hand.
What’s also nice is that it’s baked and not fried. So you can have that second helping. You’ll want it.
A cold tomato-based soup originating from the Andalusia region of Spain, Gazpacho is as fun to say as it is to make. A mixed medley of vegetables and herbs, it carries numerous health benefits too!
My recipe is a bit of a cheat…because you don’t need a peeler, and barely a knife, and that's only to add garnish at the end.
Read More
This stuffed flounder is a mix of flaky white fish and a creamy delicious filling, easy to make for anytime but special enough to serve if you have company.
INGREDIENTS: 6 flounder filets of even thickness, apx. 6 oz. each ; Old Bay Seasoning ; 1 tsp. olive oil
This comforting soup makes a delicious and savory soup that’s perfect for those cold busy nights in the Fall and Winter when butternut squash is also in season.
*feel free to substitute sweet pork sausage in this recipe if spicy isn’t your thing!
One pot - 30 minutes start to finish!
I love a bolognese sauce. It is generally an Italian meat sauce made with ground beef and pork, often even a bit of pancetta. I have made this slow simmered authentic bolognese substituting ground turkey for the beef and pork and it doesn’t miss a beat, its just healthier for you!
If you love an Italian inspired dish, this sauce will be one of your favorites. Great for pasta, lasagna, or even over zucchini noodles. Make extra. It freezes beautifully.
Read More
This delicious marinated skewered chicken and vegetables is SO easy to throw together. I call it a non-recipe recipe, since anyone can do this!! Just leave yourself a few hours to marinate all the components. The longer they marinate, the better they are!
Read More
Juli Posner is a personal chef on Long Island, New York, diagnosed with ALK-Positive lung cancer in January of 2020. Formerly the Producer of a PBS network cooking show, she now concentrates on her personal clients’ individual culinary needs and is always looking to make eating healthy and exciting without sacrificing flavor. A born “LIVE TO EAT”er, Juli is thrilled to be part of the newsletter team. Follow Juli’s Instagram @apracticalchef
Read More