Entries by Liya Levich

Fall Salads

There is so much more to a salad than iceberg lettuce and ranch dressing, even for senior living. No offense to those who love the classic “tossed” salad! Leafy greens are more nutrient dense than iceberg lettuce, and can be topped with meat, seafood, fruit, vegetables, grains, nuts, cheese, and so much more. Two of […]

Grilled Corn

There is nothing like fresh picked sweet corn. Those of us who live near corn fields watch it grow all summer long and anxiously await the first sign of a corn stand. We have experimented with various ways of grilling corn on the cob looking for the best way to maintain a tender bite. We’ve […]

Open Fire Paella

Two things about Patrick – he loves to cook for family and his favorite expression is layers of flavor. While cooking he talks about building layers of flavor. While eating he will ask repeatedly if you taste the layers of flavor. Paella is the ultimate dish for layers of flavor. Regarded as the most famous […]

Berry Oat Bar

This fan favorite is finally getting the spotlight! The double berry combination screams “Summer is here!” but this bar is ideal year round. We love that it can be chilled and won’t melt at a summer picnic, but it’s also a go-to for sharing at large events, giving away (even mailing) with holiday gifts, or […]

Pork Carnitas

Who knew that tacos could taste this good? By simply braising your pork in a few flavor packed ingredients you can create amazing carnitas at home. Pork shoulder is the best choice for slow cooking and shredding. The fat and connective tissue produces great flavor, and keeps it from drying out. Start with a boneless […]

Salmon Cakes

Salmon cakes (like crab cakes, but with salmon) are a great up way to freshen up the old salmon loaf with creamed peas. There are many recipes for salmon loaf but even Wikipedia doesn’t have any information on the origin. I suppose it was a good way to use canned salmon. As a former cook […]

Linzer Sandwich Cookie

I have been waiting for an excuse to bake these amazing cookies and February seems like the perfect month as we celebrate all things red. The Linzertorte, and eventually Linzer Cookies, originated in Linz, Austria. Historians believe the recipe made it to America in the 1850’s. The pastry is a shortbread type dough made with […]

Huevos Rancheros

Huevos Rancheros (rancher’s eggs) originated on farms and ranches in Mexico. There are many variations but the key to the dish is salsa fresca (fresh sauce). Fresh sauce starts with fresh vegetables and we prefer roasting them before making the salsa. We use red pepper, poblano pepper, and one seranno chile pepper for just a […]

Seafood Newburg

When I asked Patrick what he would like to create for a festive December blog, he replied without hesitation, Seafood Newburg. Shrimp and crab in a creamy sauce? Count me in! The history of Newburg (or is it Newberg?) is sketchy. It’s believed (according to Wikipedia) Lobster Newberg was invented by a sea captain who […]

One Chutney – Five Ways

Sauce Sandwich Cake Appetizer Strudel   I can’t say enough about this chutney. When fresh cranberries appear at the market in the fall, we make a big batch to eat all winter long. The flavor combination (and color!) screams: The holidays are coming! Chutney starts with fruit, in this case cranberries, apples, and golden raisins […]