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Filtering by Category: sides

Copycat Supreme Pasta Salad

Patricia Reitz

This is my take on a famous "brand name recipe" from years ago.  A coworker's wife would send a giant bowl of it to our office parties and it was always the first thing to disappear from the table.  She always made it with spaghetti, but feel free to use any pasta you like.  This recipe is great for picnics and it keeps well for several days in the fridge so you can easily make it ahead.

Start by making the seasoning mixture by combining romano cheese, sesame seeds, paprika, kosher salt, celery seed, poppy seeds, garlic powder, black pepper, and cayenne pepper.  

Note:  the cheese should be ground.  If your cheese is grated, process it in a mini food processor until it resembles coarse meal.


Have all the other ingredients ready to go - this recipe is a simple dump and mix together kind of thing.  The pasta should be cooked, rinsed with cold water, and drained - the veggies should be chopped - and the dressing can be bottled, homemade, or mixed from a packed (that's what I did - Good Seasons Zesty Italian made with red wine vinegar).


Sprinkle the seasoning mixture over the pasta (cooked, rinsed with cold water, and drained), then add the veggies and dressing.  Toss well and serve cold.


Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Items used to make this recipe:

Copycat Supreme Pasta Salad

makes 8 servings


  • 1/4 cup ground romano cheese (or parmesan)

  • 1 tablespoon sesame seeds

  • 1 tablespoon paprika

  • 1 teaspoon kosher salt

  • 1 teaspoon celery seed

  • 1 teaspoon poppy seeds

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cracked black pepper

  • 1/4 teaspoon cayenne pepper

  • 1 pound pasta, cooked, rinsed with cold water, and drained

  • 1 cup diced green bell peppers

  • 1 cup diced cucumbers

  • 2 cups diced ripe tomatoes

  • 8 ounces italian salad dressing


  1. In a small mixing bowl, make the seasoning mixture by combining the first 9 ingredients together.

  2. In a very large mixing bowl, sprinkle the seasoning mixture over the cooked and cooled pasta; add the remaining ingredients and stir well.

Spicy Leeks and Rainbow Chard

Patricia Reitz

I found the most beautiful rainbow chard and baby leeks at the farmer's market and decided to come up with a recipe that featured both.  It's excellent served as a side dish, but it's equally good into an omelet.  


I was so taken by the beauty of my rainbow chard, I forgot to take a number of the prep photos for this recipe, but be sure to wash the produce well and spin it pretty dry in a salad spinner (I think I use mine just about every day!).  This recipe involves a lot of chopping too, but a good sharp chef's knife will make fast work of it.

Start with a bunch of swiss chard, stems and leaves separated.  Cut the tender leaves into ribbons and chop the stems into 1/2-inch lengths - you can see how I separate the stems from the leaves here in my recipe for Swiss Chard with Bacon and Garlic.  


In a large skillet, saute 4 stips of thick bacon, cut into small pieces (called "lardon" in the biz).  When the bacon is done just the way you like it, remove it from the skillet, but leave all the drippings in the pan.


Over medium heat, saute the chopped chard stems with a pinch of kosher salt in the bacon drippings until softened, about 4 minutes.

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Add the leek rings with another pinch of kosher salt (be sure to wash well - leeks can have a lot of sandy grit hiding between the leaves).  Saute for another 4 or 5 minutes until the rings have separated and become tender.


Add the chard leaves that have been cut into ribbons.  Stir for about a minute until the leaves wilt.


Return the cooked bacon to the pan.


Add a tablespoon of sriracha....

And 1/4 teaspoon of red wine vinegar.  Stir until mixed well and serve.

Items used to make this recipe:

Spicy Leeks and Swiss Chard

makes 4 servings


  • 4 slices thick cut bacon, cut into lardon (small strips)

  • swiss or rainbow chard, (12 leaves about 8 inches in length), stems and leaves chopped separately

  • 4 baby leeks (about 1/2-inch in diameter), cut into 1/4-inch rings

  • kosher salt to taste

  • 1/2 teaspoon red wine vinegar

  • 1 tablespoon sriracha


  1. In a 12-inch skillet over medium heat, cook bacon until desired doneness; remove bacon from pan, but reserve drippings.

  2. Cut chard stems into 1/2-inch lengths and saute with a pinch of kosher salt in hot bacon drippings until tender, about 4 minutes.

  3. Add the sliced leeks and a pinch of kosher salt to the pan; saute for another 4 minutes, stirring often to separate leek rings.

  4. Add chard leaves that have been cut into ribbons; stir for about a minute until the leaves wilt.

  5. Return cooked bacon to the pan; add sriracha and red wine vinegar and stir well. Serve immediately.

Zoodles with Beet Pesto

Patricia Reitz

I got a spiralizer for Christmas and I have to say, I'm in love with it.  Zucchini noodles (zoodles) are so much fun to make (and eat)... and I love all the interesting ways there are to serve them.  Today I covered raw zucchini noodles with a stunning pink pesto made with garlic, beets, and almond meal.  You don't really taste the beets in this pesto, but you do taste a lot of garlic.  Actually, the pesto was so delicious, I found myself blissfully devouring every last bit that I could scrape out of the blender jar.  This recipe is a keeper for sure!   


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Start by spiralizing 2 zucchini (this is the spiralizer I have).

I promise, once you start cranking out the zoodles, you'll be hooked.

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The beet pesto ingredients are placed in a food processor or vitamix and whirred together.  Simple! 

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These zoodles are served at room temperature so pour the beet pesto on the zoodles and combine.  That's it - you're about 10 minutes away from having a garlic flavor bomb explode in your mouth.  

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Oh my, I wish you could taste this amazing dish.  I really hope you'll give it a try soon.

Items used to make this recipe:

Zoodles with Beet Pesto

makes 6 servings


  • 2 medium zucchini, washed

  • 1 cup cooked red beets, peeled

  • 1/2 cup extra virgin olive oil

  • 1/4 cup almond meal

  • 3 tablespoons red wine vinegar

  • 2 tablespoons warm water

  • 2 cloves garlic, peeled

  • kosher salt and pepper to taste


  1. Spiralize zucchini into spaghetti-like zoodles; set aside.

  2. In a food processor or vitamix blender, blend together the cooked beets, olive oil, almond meal, red wine vinegar, water, and garlic.

  3. Taste carefully and add kosher salt and pepper to taste; stir well.

  4. Pour beet pesto over raw zucchini zoodles and serve immediately.

Note:  The pesto can be made ahead of time, but don't toss with the zoodles until just before serving (doing so will make the sauce watery). 

To Cook Beets:  Trim stems and leaves.  Cover beets with water and boil for 50-60 minutes or until a knife easily pierces all the way through (be sure beets stay completely submerged).  Remove beets from water.  When cool enough to handle, use a paper towel to remove and discard skin.  Wear disposable gloves to keep your hands from getting stained. 

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