The E.V T.V Show

…the food I make, the plants I grow, and the items I create.

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Green Bean and Tomato Salad with Tarragon Dressing

I have a revolving front door. People come and go regularly. And when they come, they come hungry. To stay ahead of the game, I prepare a few salads that can either be eaten as a side dish or by themselves.

tarragon tomato salad with fields of fire

Preparing these salads in the beginning of the week, gives me versatility when it comes to feeding others as well as myself. As I dash around the house in the morning, it takes only a few additional moments to pack my lunch.

tarragon tomato salad with new jersey blush wine

This salad uses tarragon, an herb that I rarely cook with. Tarragon tastes similar to anise or black licorice with the essence of sweetness. I enjoyed this for lunch and then decided to take it on a picnic – what a hit!

tarragon tomato salad with new jersey blush wine


total time: 30 minutes    yield: 4 servings


  • 2 lbs green beans (mixed colors if you can) trimmed and cut diagonally into bite size pieces
  • ¼ cup olive oil
  • 2 medium shallots
  • 2 tbsp chopped tarragon
  • 1 pint cherry tomatoes
  • salt and pepper to taste
  • 2 tbsp lemon juice


  1. In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.
  2. In a small bowl, whisk the olive oil with the shallots and tarragon and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.

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Marinated Eggplant Sandwich with Mozzarella and Soppressata

This past summer, I had the opportunity to visit a friend in Italy. Everything about Italy was fantastic; the scenery, the wine, the food…and the sandwiches were the best. Freshly-baked bread layered with honest, real ingredients.

Marinated Eggplant Sandwich

Often wrapped in butcher paper and served with a light drizzle of olive oil and vinegar – no soggy bread. These grab-and-go sandwiches became our staple lunch.

Marinated Eggplant Sandwich

Reminiscing about picnic lunches in Italy, I decided to whip up a batch of these at home this weekend. They were simple and flavorful. The perfect combination. I can’t wait for warmer weather and a blanket under a maple tree.


total time ~30 min       yield: 2 sandwiches 


  • 1 tablespoons olive oil
  • 2 sandwich rolls or bread of your choice
  • 1 jar (8 oz) roasted red peppers, drained, patted dry, and halved
  • 1 jar (8 oz) marinated eggplant, drained, patted dry, and halved
  • 6 slices of fresh mozzarella
  • 4 ounces thinly sliced soppressata
  • 1 cup of arugula
  • 2 tablespoons balsamic vinegar


  1. Preheat the oven to 350F. Cut the rolls in half and lightly drizzle with olive oil. Bake until lightly toasted. Let bread cool.
  2. On one half of the roll, layer soppressata, mozzarella, eggplant, roasted red peppers, and arugula.
  3. Drizzle balsamic vinegar on the other half of the roll.
  4. Place sides together and cut roll in half. Enjoy!

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An Ode to Cranberries – Mother Nature’s Super Food

Homemade Cranberry Relish

Homemade Cranberry Relish

Raw homemade cranberry relish is one of my favorite side dishes. Every year for Thanksgiving, there are heaping bowls on every corner of the table. The cranberry’s natural acidity along with the orange juice will brighten up almost any meal.

Grate fresh orange zest for this recipe!

Fresh orange zest and juice

I love this recipe so much, I make it throughout the year since it is fantastic along side most poultry or pork dishes. The orange juice adds wonderful flavor while the sugar balances the natural tartness and thickens the juice, binding together the ingredients.

Tidbit: Stock up on cranberries while they are season and store them in your freezer.

Cranberries, one of mother nature’s super foods, are an excellent source of Vitamin C and E – boosting both the immune and the urinary system. They are also high in Vitamin K and fiber – protecting the body against free radicals and acting as an anti-inflammatory agent.

Use fresh or thawed cranberries.

Use fresh or thawed cranberries.

Fun Fact: Cranberries scientific name is Vaccinium macrocarpon sharing the same genus, Vaccinium, as blueberries – another one of mother nature’s super foods

Cranberry relish is perfect along side chicken and pork dishes.

Cranberry relish is perfect along side chicken and pork dishes.


Do you have a favorite cranberry recipe? Do you like to put them in muffins or pancakes? Dried cranberries make an excellent addition to trail mix or granola. Share below!

Cranberry Relish

Prep time: ~15 minutes Serving Size: 1.5 cups


  • 1 bag of cranberries
  • 1 orange juiced and zested
  • ½ – 1 cup of sugar

 Easy to remember and easy to scale 1:1:1


  • Rinse the cranberries under cold water.
  • Place the cranberries in a blender or food processor along with the zest and juice of one orange.
  • Add about half of the sugar and pulse – be mindful not to over pulse.
  • Once it is at your desired consistency – taste and add sugar accordingly.
  • Store in the refrigerator for at least 2 hours or overnight to intensify the flavors.
  • Serve alongside your favorite poultry or pork dish!

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It is that time of year!

The oven is on and soup pots are simmering.You feel warm and cozy as sweet aromas fill the air.

This recipe is my favorite. It pulls in fall flavors but still has a few elements of the summer harvest.

Even though the recipe has several steps associated with it, it is a fairy simple.

Provided are a few options depending on your personal preferences. You can either combine them or eliminate all of them. It is up to you! I always say you should cook what you would want to eat.


total time ~ 1 hour  yield: 4 servings


  • 3 sweet potatoes
  • 1 quart of stock (chicken or veggie is fine)
  • 1 yellow onion
  • 3 cloves of garlic
  • 1 can of coconut milk
  • 1 large or 3 small zucchinis
  • 1 eggplant
  • 3 tablespoons of red curry
  • 1 tablespoon paprika
  • 1 tablespoon sugar
  • 1 tablespoon cumin
  • ½ tablespoon chilli powder
  • 2 tablespoons of extra virgin olive oil
  • 2 tsps salt – divided
  • 1 bunch of thai basil
  • 3 scallions
Option 1: Protein
  • 1 lb of ground meat – I used pork
  • 1 lb of shrimp – I would used cleaned and peeled shrimp
  • 1 container of tofu – prepare the tofu in your favorite fashion
  • 1 lb cooked shredded chicken breast

Option 2: Grain

  • 2 cups of rice
  • 2 cups of quinoa

Step 1: The Broth

  • Fill a medium stock pot with salted water and set over high heat
  • Peel and cut the sweet potatoes into 1 inch cubes
  • Boil the potatoes until soft **While potatoes are cooking skip ahead to step 2**
  • Drain potatoes and return back to pot
  • Add 1 quart of stock
  • Bring back to boil
  • Turn off and cool slightly. Blend until smooth

Step 2: The veggies

  • Pre-heat the oven to 350F
  • Cube zucchini into ½ inch cubes
  • Peel eggplant and cube into ½ inch cubes
  • toss with 2 tablespoons of extra virgin olive oil and 1 tsp salt
  • Place vegetables on roasting pan and place in heated oven until cooked or approximately 30-40 minutes **While veggies are roasting complete step 1 or skip ahead to step 3**

Step 3: The Protein

  • Mince or finely chop onion and garlic and set aside
  • Place skillet or cast iron over medium heat.
  • Once it is heated – add a little butter, margarine, or cooking oil and begin to slowly add your protein
  • If you are using shrimp they will cook fairly quickly – 3 to 4 minutes – so be watchful. They are done once they are firm and a pretty pink color.
  • If you are using ground meat – then begin to saute until cooked approximately 10 minutes
  • Remove protein from skillet and set aside
  • In the same skillet add the onion and garlic and saute until brown.
  • Remove onion and garlic and set aside

Step 4: Bringing it all Together

  • Into the broth add the roasted vegetables, cooked protein, and the sauted onions and garlic
  • Add the can of coconut milk
  • Add all of the remaining spices and sugar
  • Bring to a boil and allow to cook for a about 10 minutes to combine flavors

Plate this hearty curry over a grain of your choice. Garnish with thai basil and/or scallions. Serve with a glass of Unionville Vineyard’s Dry Riesling.