Food

This is another throw back family recipe, and one that was (and still is) one of my absolute favorites. It's the perfect summer treat that's not too sweet (and I mean, there's real fruit in there too!) I'm including the original recipe below, but it occurred to me that I could surely substitute Greek yogurt for the sour cream, and honey for the sugar, adding a little protein, taking out the refined sugar, and making it just a bit healthier. I told my son Angus (who's 20) that it would never have occurred to my Aunt Charlotte to do that "back in the day," as there was really no such thing as Greek yogurt then. He could hardly wrap his brain around that, as of course, "Greek yogurt has been around since ancient times, Mom." Yes, son. Just not in Richmond, Virginia. I then explained to him how we used to eat lasagna made with Cottage Cheese, and that was pretty much all he could take. Anyway, give it a try, either way, and let me know what you think. (Yogurt is a 1:1 substitution, but instead of the sugar, add about 2 TBS honey, or to taste.) Frozen Fruit Salad 2 cups sour cream 1/2 cup sugar 2 tablespoons lemon juice 1 whole bananas, chopped 1 can crushed pineapple in water, drained 1 can bing cherries, drained 1/4 cup chopped pecans Combine all ingredients in a large bowl. Spoon into foil muffin liners in a muffin pan, or silicone muffin cups. Freeze until firm.

If you know me, you probably know I'm a HUGE ice cream fan. Homemade, handmade, store bought, traditional flavors, soft serve, milkshakes... I love it all. BUT, there are a few places around town (or close) that in my opinion are just "must visits," and here they are: Ice Cream (Buckle up, this is not a short list!) DeLuca Gelato. At Gayton Crossing, in the West End (Is it a blessing or a curse that they are so close to my house?) This is our family champion for always amazing gelato. (And it's pretty much real deal gelato, so dense, creamy, and soft, but lower fat that American ice cream.) Our faves? Dark Chocolate Sorbet (packs a huge chocolate punch and no dairy), Banana Nutella (obviously), but really, they're all amazing. This is a small, family owned shop, and the people are amazing, too.  Gelati Celesti Multiple locations. This is one of RVA's longest running ice cream makers and shops. You'll also find their ice cream at many local restaurants. They use traditional Italian equipment and processes, and in my opinion, it's sort of a cross between true gelato and American ice cream. Loads of flavors, including seasonal flavors that rotate, but my favorite is 100% always "Just Ask." White Chocolate ice cream with Oreos and ribbons of peanut butter. Rich, luscious, and unlike anything else.  Scoop Strawberry Street in The Fan. Handmade ice cream, but make it gourmet. Scoop does a great job with traditional flavors, but their special flavors are what sets them apart. My favorite flavors here are definitely Croissants and Jam (sounds weird, maybe, but trust me), Creme Brûlée, and Roasted Strawberry. You can also get sundaes served on a warm blondie or brownie, custom ice cream sandwiches, and last but not least, and ice cream flight with 3 flavors of your choice with 3 cookie wedges. Perfect for sharing. (Or not.) Bev's Homemade Ice Cream & Cafe. Carytown. Bev's is a Carytown staple, and always hopping, especially if the weather is warm. Traditional flavors always, and rotating special flavors, plus sundaes and banana splits.  This summer (2023) they've even started renting carts for special events. My favorite here is the Raspberry Chip. (Reminds me of my half price lunch sundae when I worked at Friendly's in high school!) One Way Cream & Goodies  Jackson Ward. One Way Market is known for their international and unusual snacks, but the ice cream version might be even cooler. They can create your custom ice cream- cup, cone, or shake, infused with the ingredients you choose. Think Ukrop's Rainbow Cookies and Fruity Pebbles, Captain Crunch and Cheesecake...you get the idea. Or do you? It's definitely worth checking out when you want something different! Ruby Scoops. Brookland Park Boulevard. It wasn't by accident that Rabia Kamara won the Food Network Ben & Jerry's Clash of the Cones in 2021. With delicious signature flavors of sorbets and ice cream, rotating flavors, and a consistent menu of great dairy free flavors, there is really something for everyone. My favorites here are definitely the Black Sesame ice cream and the Guava Daiquiri sorbet.      Blue Cow Ice Cream Co. Village Shopping Center and Short Pump. Originally from Roanoke, Blue Cow made its way to RVA a couple of years ago, and has gained a foothold in the ice cream community. They've got some great classics, like their Double Fold Vanilla, but my favorites are definitely the Banana Puddin', the Birthday Cake, and their "Blue Cow Patty," with Butterfingers, Oreos, and dark chocolate chips in their Dark Chocolate Ice Cream. Don't forget to try some of their more unusual flavors, too, like Strawberry Balsamic and Goat Cheese with Blueberry Swirl. You won't regret it! Milkshakes Mabel's in Powhatan. The ORIGINAL Crazy Shakes. If you want to be wowed/bowled over/overwhelmed (or just the favorite parent/aunt/grandparent or whatever) head to Mabel's. My advice? Skip the regular food, and go straight to the shake. Can't make up your mind? They've got you covered, because you can even get a milkshake flight. Mabel's is also one of the few places you can get an actual sundae (and they have all kinds!) What a time to be alive! Coco & Hazel. With two locations, in Henrico and Bon Air, you're never too far from one of C & H's wild, wonderful, specialty shakes. Whether it's a birthday, a great day, or you're in your feelings over a bad day, they've definitely got something that will fit the bill.  This list wouldn't be complete without the honorable mention of Cook Out, the OG stop for the late night shake, the 40 flavors, the seasonal flavors, and just the overall ease of the drive through. Also, it's literally not summer in my book until I get a Watermelon Shake from Cook Out (only available in July and August- that's NOW, y'all!).      Not in Richmond, but definitely worth mentioning: If you ever find yourself driving up or down I95 near Fredericksburg, do yourself a favor and stop at Carl's Frozen Custard. My brother, who attended Mary Washington University (when it was The College of Mary Washington), turned me on to Carl's decades ago, and it's really hard to got past Fredericksburg without stopping. (In fact, we've all been known to take a cooler and bring a spare or two back to RVA.) All original equipment, the original signs, and just the delicious simplicity, take you back to way before my time! Frozen custard, made fresh every day. ALL CASH (but not a sock full of coins- Andy learned this the hard way!) Stand in the ever present line. It's worth it. My go to order? A Chocolate AND Strawberry Malt. Magical.   Happy National Ice Cream Month RVA!!  

I started cooking when I was 11 or 12, and never really stopped. When I was 22 (yes, 22) I bought a cafe/catering business in Carytown, inheriting lots of great recipes and adding many more. That's been many years ago, but I do have most of those recipes still, and I did a second "release" of my cookbook last Christmas. In it, there are many of those recipes from Gourmet Delights, including this chicken salad.  It was a huge hit then and is still a hit now. (We had one customer who would nearly buy it out once a month and loads of people for whom it was seriously a mainstay in their diets. My brother took this shot with the chicken salad and the cookbook (obviously he took some liberties with the recipe) and I thought this one would be a great one to share as we get into the warmer months.       Gourmet Delights Chicken Salad Servings: 4 Prep Time: 30 minutes 2 whole chicken breast halves, poached, cooled, and chopped coarsely 1/3 cup mayonnaise 1/3 cup sour cream 3 teaspoons lemon juice 1 teaspoon Jane's Crazy Mixed Up Salt dash of cayenne pepper 1 whole minced green onion 1/3 cup chopped celery Whisk together all ingredients except the chicken, green onion, and celery. Stir sauce, chicken, green onion, and celery together and chill until ready to serve. Modifications: Preparation: I love this with medium-sized cubes of chicken, but cut or shred the chicken to your liking. Additions: Halved grapes and crushed pecans Dried cranberries and slivered almonds Blueberries and blanched almonds Add fresh herbs- 2 TBS parsley and 1 TBS chopped tarragon add great flavor and freshness Get creative! Serving: Obviously makes a great sandwich, but terrific on a bed of lettuce, or old school in a hollowed out tomato. We also served this frequently as a melt, on a toasted croissant with a slice of melted cheddar. That was a big hit too! Enjoy!

Almost Classic, Customizable, Vinaigrette 1 cup oil (I usually use olive or avocado oil) 1/2 cup vinegar (your choice- red wine, apple cider, champagne, balsamic...) 1 tbs Dijon mustard 1 clove of garlic, finely minced or grated 1 tsp salt Fresh cracked black pepper to taste Put all ingredients in a container or jar and shake vigorously. (I have 2 Mason jars that I use and there is nearly always one on hand in the fridge.) I make a variation of this for every salad, with modifications. I don't add sugar, because I don't think it's necessary. (I always used to, then one day tried it without and didn't miss it at all.) Here are a few ideas to get you started... For Greek and Italian inspired flavors, add juice of a 1/2 lemon, 1 tbs of chopped fresh oregano or a tsp of dried For salads with fruit, add 2 tsp honey, apple cider vinegar, 1 tbs of chopped fresh mint (You can also use a bit of fresh squeezed orange juice, or add a few berries and blend in a blender for a real fruity punch.) For Mexican inspired salads, add the juice of a lime, 1 tbs of chopped cilantro (If you're feeling adventurous, you can add 1/4 tsp of cumin or chili powder- or both) There are a million ways to go with this, and as you get more comfortable with the ratios and the flavors, I bet you'll use it as much as I do. It's healthier, and much, much cheaper than those grocery store dressings.

Don't get excited and think my family eats healthily at gatherings. This "salad" is definitely more of a dessert. The good things? It's not too sweet, and the addition of the pretzels absolutely add that bit of salty contrast that makes it the perfect "salad" (wink, wink) to serve alongside just about anything on your spring menu. We didn't create this recipe, by any means, but we definitely have taken it as our own. It was surely one of those dishes that my late Aunt Charlotte had on heavy rotation in spring. If it was fresh, light, and fruit filled, it made the cut. (Cool Whip or cream cheese was always a bonus, so this one became a standard and is still popular with all of us to this day. Strawberry Pretzel Salad  2 cups crushed thin salted pretzels (I love sticks for this) 3/4 cup butter, melted  3 tablespoons sugar  8 ounces cream cheese, softened  1 cup sugar  1 (8-ounce) container frozen whipped topping, thawed  1 (6-ounce) package strawberry Jello-O  2 cups boiling water  2 cups thinly sliced fresh strawberries Preheat oven to 400. In a medium bowl, mix together crushed pretzels, butter, and 3 tbs sugar. Press into a lightly greased 9X13-inch pan. Bake for 8 minutes and cool completely. Use an electric mixer to beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping using a rubber spatula. Spread over cooled pretzel crust, making sure cream cheese mixture completely covers and seals in the crust. Refrigerate for at least 30 minutes or overnight. In a bowl, whisk together Jell-O and boiling water until Jell-O is completely dissolved. Add the strawberries. Refrigerate for 5 minutes and then pour on top of cream cheese layer. Refrigerate until firm.

12 ounces spaghetti, linguine or bucatini 1 shallot, thinly sliced 2 garlic cloves, thinly sliced Zest and juice of 1 lemon, plus more lemon zest for serving 3 sprigs basil, plus more for serving 1 teaspoon kosher salt ¾ teaspoon freshly ground black pepper, plus more for serving 1 cup fresh or frozen peas (thawed if frozen) 1-2 Tbs butter 1 cup grated Parmesan cheese 1. Combine the pasta, 4½ cups water, shallot, garlic, lemon zest, basil, salt and pepper in a large skillet with 2-inch sides. 2. Bring the water to a boil, then turn down by 1/3 and cook, stirring occasionally, until the water is nearly gone and the pasta is fully cooked, 8 to 10 minutes. (Pay attention here!) As water is almost evaporated, add peas and butter. 3.  Stir until butter is combined and melted, then add the lemon juice and Parmesan, and toss to combine. Season with salt and pepper to taste. Garnish with basil leaves and lemon zest. This pasta is flexible, too! I had no basil, so I used parsley here. Still delicious! Also great topped with grilled chicken breast, salmon, or grilled shrimp.

Harira Soup 8 oz diced lamb, chicken, or beef, as well as bones optional 3 tbsp vegetable or olive oil 1 28 oz can crushed tomatoes (or about 6 lg tomatoes, peeled, seeded, pureed) 1 handful dry chickpeas, soaked and peeled 2 handfuls dry green or brown lentils 1 large onion, grated 1 stalk celery (with leaves), chopped 1 small bunch flat leaf parsley, finely chopped 1 small bunch cilantro, finely chopped 1 tbsp smen (Moroccan preserved butter) optional 1 tbsp salt 1 tbsp ginger 1.5 tsp black pepper 1 tsp ground cinnamon - optional  1/2 tsp turmeric 3 tbsp tomato paste - combined with 1 cup water 3 tbsp broken vermicelli 1 cup flour - combined with 2 cups water INSTRUCTIONS  Ahead of Time – Prep Ingredients Soak chickpeas overnight. After they've soaked, drain and peel. (Press chickpeas one-by-one between your forefinger and thumb or by rubbing all of the chickpeas vigorously in a kitchen towel. Pick through lentils to remove stones and debris; set aside until ready to use. Grate the onion or process it to a thick pulp in a food processor. Wash the celery and finely chop. Set aside. Remove and discard large pieces of stem from the parsley and cilantro. Wash the parsley and cilantro and leave to drain thoroughly before chopping finely by hand or in a food processor. Make the Soup In a 6-quart or larger pressure cooker or stock pot, brown the meat in the oil over medium heat. Add the soup bones if using, peeled chickpeas, pureed tomatoes, grated onion, spices, smen (if using) and 3 cups of water. Bring to a boil, cover and cook with medium pressure for 25 minutes (or simmer on stovetop for 50 to 60 minutes). Add lentils, tomato paste mixture, chopped herbs and 9 cups water. Bring to a boil and cover. Cook soup with pressure for 45 minutes (or simmer on stovetop for 90 minutes.) Stir in the broken vermicelli. Continue simmering for a few minutes until the vermicelli is tender. Adjust seasoning if needed. Thicken soup by gradually adding the tedouira (flour and water mixture), stirring constantly to ensure that it’s well blended. DON'T just dump it all in. Add just as much as you need to get the consistency you want. Simmer for another 5 to 10 minutes, stirring occasionally .  Skim off any foam that forms on the surface. Remove from heat and serve. Garnish with lemon wedges and cilantro (optional)

Everyday Vinaigrette 1/4 cup oil of your choice (I usually use good quality olive or avocado oil) 1 Tbsp red wine vinegar 1 clove of garlic, grated 1 tsp Dijon mustard Pinch of salt Fresh cracked black pepper, to taste Put all the ingredients in a jar with a secure lid, and shake till well blended. Done. All oils and vinegars are interchangeable here. Use your favorite oil, and any vinegar you like- balsamic, flavored balsamic, red or white wine... Add herbs to your taste, and get creative! I love this with a hint of oregano when I'm cooking Italian, or a bit of dill or cilantro depending on your other foods. My tip for salads is always something with some crunch (nuts or seeds), something with some sweetness (chopped apple or pear, or dried cranberries), red onion or scallions, your favorite lettuce, and a cheese that you notice (like blue, feta, or goat), and whatever other vegetables you want to add (I'm obsessed with the little Persian cucumbers right now-so crisp and crunchy). Rotate your dressing and salad ingredients, add a protein if you like, and you've got a great meal fast that never tastes the same. (You can even make a large batch of dressing sans herbs and tweak it to suit the day.  

Dinner parties, family gatherings, and extra time at home. All great reasons for you to try my favorite Christmas recipe. What You Need: 6 cups water 1 cup uncooked quick-cooking grits (not instant) 2 cups shredded cheddar cheese (divided) 1/4 cup butter, cut into pieces (divided) 1 pound ground pork or turkey breakfast sausage 6 large eggs 1 1/2 cups milk salt and pepper to taste How To Make: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Cook sausage in a skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain. Cook grits according to package directions. Mix in 1 1/2 cup cheddar cheese and butter. Stir until melted. Season with salt and pepper to taste. Beat eggs and stir together with milk. Slowly stir in the egg mixture, then add the sausage. Transfer to a lightly greased 9"x13" pan. (Can be refrigerated for up to 2 days at this point.) Bake preheated oven for 1 hour until puffed/set/golden. Sprinkle with remaining cheese and bake for 2 min. more.

Full disclosure- this is not my recipe, but one I found a few years ago on ABeautifulPlate.com. I've made it many, many times since, though. The crispy, roasted Brussels sprouts, the creamy, slightly sweet chunks of butternut squash, studded with sweet dried cranberries, and tied together with the tart Dijon vinaigrette is simply amazing (and pretty festive looking as well.) If you're looking for something just a little different than the norm to add to your Thanksgiving table, this is definitely one to try! Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette Ingredients 1 lb butternut squash peeled and cut into ¾-inch chunks 1 lb Brussels sprouts trimmed and sliced lengthwise in half 2 tablespoons extra virgin olive oil ¾ teaspoon Diamond Crystal kosher salt freshly ground black pepper ¼ cup dried cranberries (unsweetened or sweetened) Dijon Vinaigrette: 2 teaspoons Dijon mustard 1 tablespoon rice wine vinegar or rice vinegar 2 tablespoons extra virgin olive oil two pinches kosher salt freshly ground black pepper   Instructions Preheat the oven to 450°F (232°C). Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly. Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet. Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to caramelize more evenly against the surface of the sheet pan. Roast the vegetables for 20 to 30 minutes (time will vary depending on the size of your Brussels sprouts and butternut squash chunks), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Allow the pan to sit on a rack to cool slightly while you prepare the Dijon vinaigrette. In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste. Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.