Dinner Party

  • When my parents had their 50th wedding anniversary, they didn’t want a big party or fancy to-do, but just to have all their kids and grand kids over for the weekend. My mom insisted on cooking her own anniversary dinner, and this was the star of the meal. Served with lots of rice to soak up the sauce, some crispy pappadums, and a
  • Mushrooms are a funny thing. My kids ate them voraciously as toddlers, then decided they couldn’t stand them. Only my youngest still indulges… but they have to be raw. I set out to create a dish that would help the kids enjoy these tasty little fungi. I decided I’d bring pasta into my corner- they’ll put up with a lot adult flavors
  • Roasted potatoes are such a welcome side dish to a variety of entrees, so it’s great to have this go-to recipe in your rotation. Once you make these a few times, you might go off script, experimenting with different herbs, or adding spices such as cumin or paprika.     Print Recipe Rosemary Roasted Parmigiano Potatoes Prep
  • I love the combination of black beans and sweet potatoes. The combination is so quintessentially tropical, and manages to be comforting yet not overly heavy. I’m constantly coming up with new ways to marry the two ingredients, from soups to salads to tacos, but landed on this unusual mash-up which received great fanfare from my
  • A lite bite- carb and meat free- these little boats will whet your appetite, without spoiling supper. I love blue cheese with beets, but you could easily substitute feta or goat cheese. Roasting your own beets isn’t difficult, but does take time. If it doesn’t fit into your schedule, many groceries carry roasted beets in their
  • My kids and I try and schedule a cooking night each week. On their night, they prepare dinner with me start to finish, including dessert – which is not only their favorite part, but likely why they agree to the cooking part in the first place 😉 Most days, after they get home from school we open the fridge together and figure
  • There is something so comforting about Moroccan food. Even though it is certainly on the more exotic side, I find it to be extremely approachable, and appealing to even pickier eaters in the fam. Most dishes have easily recognizable ingredients, readily available in the grocery store spice aisle. I like to make this warming dish when
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