Heirloom Tomato and Roasted Lemon Salad with an Orange Vinaigrette

  Sometimes during the summer, all I want to eat is vegetables. Red peppers, tomatoes, onions, carrots, cucumbers…. Sometimes I juice them and drink them all day long, and other times I make a big salad. This salad was pictured … Continue reading

A Twist on A Classic Mignonette




Mignonette, the acidic sauce served beside or on top of oysters, helps to balance out oysters salty sweetness. You might not make one often, but having a mignonette in your cooking repertoire is a must. This is especially true as the weather heats up and summer barbecues fill our calendars. When you pick up your oysters, say no to the sickly sweet cocktail sauce and whip up your own quick mignonette. This recipe uses the milder and more nuanced white balsamic vinegar instead of red wine vinegar and makes enough for one dozen oysters, scale up as needed and serve in a small dish.


  • 2 tbsp minced shallot
  • 1 tsp cracked black pepper
  • 1/3 cup white balsamic vinegar (or red wine vinegar)
  • 1 tbsp minced parsley

Combine all ingredients in a small bowl. Serve.


Fresh and Light Marinated Mushroom Pasta


With the cold weather dragging on and on I’ve burnt out on heavy winter food. This mushroom dish, inspired by one of Nigella Lawson’s recipes, is the perfect quick fix. It’s hearty enough to serve as a main dish but light enough, with a strong lemon finish, to remind you that warm weather is on the way!

Marinated Mushroom Pasta (Serves 5)

1 package Linguine
1/3 cup extra virgin olive oil
1 large clove garlic, minced
1 tsp fresh oregano
1 tsp fresh rosemary, chopped
1 tsp fresh thyme
1 lemon, juiced and zested
2 tsp Salt
1/2 tsp Pepper
10-12oz baby bella mushrooms, sliced very thinly

1. Toss all ingredients except linguine in a large bowl. Cover and let sit for at least 1 hour.
2. Cook pasta till al dente. Drain loosely, reserving about 1/2 cup of pasta water.
3. Add pasta and reserved pasta water to the bowl of mushrooms.
4. Toss and serve immediately. Garnish with shaved Parmesan and parsley if desired.

Roasted Butternut Squash with Pumpkin Seeds

Roasted butternut squash with pumpkin seeds is a side for roast chicken (https://pippacooks.com/2013/10/11/spatchcock-roast-chicken/)

Roasted butternut squash with pumpkin seeds is a side for roast chicken (https://pippacooks.com/2013/10/11/spatchcock-roast-chicken/)

It finally feels like fall! Fall means fall food which is just about the most homey and comforting food there is. I turn to butternut squash, homemade pasta, hearty sauces, and bolder cuts of meat. Roasting butternut squash releases it’s natural sugar. It balance this out, it is important to layer on other flavors. In this recipe I used rosemary, thyme, and pumpkin seeds. I also recommend cayenne pepper.

Roasted Butternut Squash with Pumpkin Seeds (serves 2-3)

  • 1 medium sized butternut squash or 2 packages of pre-peeled butternut squash
  • 1/3 cup pumpkin seeds
  • 1 tbsp fresh thyme
  • olive oil
  • salt
  1. Pre-heat oven to 400 F.
  2. Peel and cube squash.
  3. Toss with pumpkin seeds, thyme, olive oil, and salt to taste.
  4. Spread on lined baking sheet and bake for 20-25 minutes (turning with a wooden spoon after 10 minutes) or until soft.

Mozzarella & Prosciutto Stuffed Chicken with a Side of Kale


Deglazing a pan with beer turned out, to my surprise, to be the best idea EVER. Last night I arrived home at 9pm, ridiculously heavy grocery bags in hand. I was so hungry and tired that I was tempted to pull out a Trader Joe’s frozen meal, pop it in the oven, and put my feet up. Somehow I held out and got to cooking. A little over 30 minutes later I had sautéed kale and chicken stuffed with mozzarella and prosciutto on my plate with more in the fridge for future lunches. The best part? Halfway through cooking I decided to pop open a Brooklyn Brewery Lager. After cooking the chicken I realized that it would be smart to deglaze the pan before adding the kale so that the kale would be flavorful with minimal work. Without a red wine open I turned to the next best option, my recently opened lager. It did the trick!

Mozzarella & Prosciutto Stuffed Chicken with a Side of Kale (Serves 2) 

  • 4 thin (<1/4″) slices of low moisture mozzarella
  • 2 slices of Prosciutto
  • 2 Chicken breasts, butterflied
  • 4-5 cups uncooked kale, chopped
  • 1 Brooklyn Brewery Lager
  1. Place 2 slices of mozzarella and 1 slice of prosciutto on each chicken breast. Roll up (similar to a jelly roll) and fasten with toothpicks if necessary.
  2. Heat a pan over medium heat, drizzle with olive oil, and place chicken in. Brown on all sides before covering. After ~10 minutes remove lid and continue to cook until all liquid has evaporated from the pan. Test chicken for doneness. When cooked through, remove from pan and let rest.
  3. Keeping pan over the heat, add kale and then pour in 3-4 tbsp of beer. Stir, scraping the bottom of the pan, until all of the yummy goodness is mixed in. Continue to cook kale, stirring occassionally, for about 5 minutes.
  4. Spoon kale onto plate, top with 1/2″ thick slices of chicken breast.
  5. Eat up alongside the rest of your beer!

Summer Corn Salad


Summer brings a lot of amazing things – sun, longer days, vacation, and an excuse to drink rose like water. Summer’s bounty food wise is a marvel. Starting right about now and continuing until early-september farmer’s markets are overflowing with sweet corn, tomatoes, berries, and so much more. I don’t like to pick favorites with food but I have to say, I wait all year to eat just-picked sweet corn and sun-ripened tomatoes.

This salad is a flavorful, light, and healthy, recipe that makes use of those two amazing summer ingredients. Serve it alongside anything fresh off the grill. This past weekend in Sag Harbor we paired it with grilled whole lobster basted with an herb garlic butter.

Summer Corn Salad (Serves 6-8) 

  • 4 cups of cooked corn, cooked in the husk on the grill or steamed and cut off the cob.
  • 3 cups cherry tomatoes, halved
  • 6 large basil leaves, chiffonaded (cut into thin strips)
  • 1/3 cup feta, crumbled
  • 1/4 cup of your favorite vinagrette
  • salt
  • pepper

Toss all ingredients in a salad bowl and serve!