Recipes by Sara Barth

United States United States Chef

Spring Pea and Shrimp Linguine for 2

Spring Pea and Shrimp Linguine for 2 by Sara Barth

Ok, so I didn't really sit and shell fresh peas to make this recipe. Frozen peas, picked and frozen at their prime freshness, are a really great way to showcase this Spring staple. Another fantastic frozen food: shrimp. Frozen just after being caught, shrimp can add a fresh seafood taste to any meal.This easy weeknight recipe uses…

1 vote
Kinda-Cobb Salad

Kinda-Cobb Salad by Sara Barth

When people hear "Cobb salad," their minds usually associate this with corn-on-the-cob. In fact, a traditional Cobb salad doesn't have corn in it at all. It just happened to be invented by Cobb, Howard Cobb.A lot of people are stumped when it comes to salads. They need inspiration to steer them away from the same ol'…

1 vote
Meatless Monday - Pasta with Spring Vegetable Pesto

Meatless Monday - Pasta with Spring Vegetable Pesto by Sara Barth

Spring is here! As a foodie, this is my favorite time of year. The sun is bringing us out of hibernation, birds are singing merry songs, flowers are brightening the landscape. Best of all: bright, fresh vegetables are readily abundant.My favorite spring veggie: asparagus. After reading Barbara Kingsolver’s Animal, Vegetable, Miracle,…

1 vote
Meatless Monday - Butternut Squash, Spinach, and Mushroom Lasagna

Meatless Monday - Butternut Squash, Spinach, and Mushroom Lasagna by Sara Barth

I recently had my neighbors Jody and George over for dinner to celebrate Jody's birthday. Since the only night we were able to get together was a Monday evening, I wanted to come up with a satisfying meal for company. This lasagna was so delicious,…

1 vote
Spiced Grilled Chicken with Couscous

Spiced Grilled Chicken with Couscous by Sara Barth

TabsTomatoes are everywhere right now and the last of my basil is also sitting in pots on my deck begging to be picked and used before the cold weather sends my plants to basil heaven.Anyone who knows me personally also knows that I am a huge chicken fan. I love how versatile it is; you can fry it, you can roast it, bake it, make…

1 vote
Teryaki Chicken Meatballs

Teryaki Chicken Meatballs by Sara Barth

TabsNow and then, I like to try something a little different than the norm. I'm also on a healthy kick, so substituting chicken or turkey for red meat where I can is always a bonus. I came up with these Asian-inspired chicken meatballs, which are surprisingly moist and packed full of flavor!Teryaki Chicken MeatballsFor the…

1 vote
Meatless Monday - Tomato Flatbread

Meatless Monday - Tomato Flatbread by Sara Barth

Tomato plants across my neighborhood are producing so much fruit that you can often see the bright red produce exchanging hands; "I have so many tomatoes, I don't know what to do with them!" Pots of herbs are also sprouting fragrant leafs, waiting to be brought into the kitchen to add brightness to dishes.Here is a delicious meatless…

1 vote
Peach Chutney

Peach Chutney by Sara Barth

TabsRounding out a shipment of local produce, I had a bunch of peaches that were reaching past-prime status. I hate... absolutely detest.. wasting food, so I came up with a plan to utitlize the over-ripened fruit.With my Ball jar kit in tow, I set out to make a delicious chutney that would be an excellent addition to chicken, pork,…

1 vote
Meatless Monday - Roasted Cauliflower Gratin

Meatless Monday - Roasted Cauliflower Gratin by Sara Barth

I am growing terribly upset that summer is almost over. Though it is still quite hot outdoors, summer vegetables are less abundant. I love fall veggies but there is nothing quite as bright and ethereal as those produced in June or July.Making my way through a recent delivery of local, farm-fresh veggies, I pondered what to do with a…

1 vote
Roasted Acorn Squash

Roasted Acorn Squash by Sara Barth

Acorn squash is one of those easy-yet-elegant side dishes that is just so good, you think you should be punished for eating it with dinner rather than a dessert. This winter squash is just beginning to appear on local farmstands and I am happy to welcome it here!Try this method for a simple yet satisfying accompaniment to your next…

1 vote