Potato Halloumi Pancakes

I’ve always enjoyed making savory vegetable pancakes. Thankfully my husband enjoys eating them, often right off the plate as I cook them. My typical potato pancakes involve LOTS of potatoes, and very little flour. These are not pancakes with a little bit of potato. These are raw, grated potatoes with just enough flour to hold

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Pesto Ranch Dip

I’ve written before about what a purist I am in the way that I make most everything from scratch. It doesn’t matter if it’s barbecue sauce, spaghetti sauce, salad dressings, you name it. I just can’t do it any other way. Sure, a lot of those products are real time savers. But they’re also horrible.

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A Summer Salad with Grilled Halloumi

Halloumi is an interesting cheese that hails from Greece, or Cypress, more specifically. It has a unique, almost rubbery-dense texture, and a salty flavor. I sometimes wonder why I enjoy it! My favorite cheeses are by far softer cheeses, especially Époisses, Reblochon, Raclette, Saint Felicien, and Brie, which all are French and cow’s milk-based. But

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