Saffron's Table 

I first made these when we were doing Baby Led Weaning with our oldest, and now they are a favorite of mine. I can eat an entire tray in one sitting, just me, no one else. BAKES ZUCCHINI FRIES 4-6 SERVINGS 2 medium Zucchini or 8 baby zucchini 2 Eggs, beaten ~2 cups Bread Crumbs ~ 1/2 cup Pecorino Romano Cheese, grated Salt & Pepper to taste EVOO Preheat oven to 200C (~400F) Cut the zucchini in half and then into wedges. Beat eggs and pour into a flat baking dish. Combine brea

Once the Easter Torte & Shamells are done cooling you are ready for the fun part - frosting! EASTER TORTE & SHAMELLS - FROSTING ~2 Batches of cookies FROSTINING: 1 pound Confectioners' Sugar (450 grams) 5 tablespoons Butter (70 grams) 6 tablespoons Milk (90 ml) 1 teaspoon Vanilla (5 ml) 1 teaspoon Anise (5 ml) Sift a pound of confectioners' sugar into a large bowl and make a well in the center. In a small sauce pan melt butter and milk together, and pour into well. Gradually

MONDAY: Crustless Chicken Pot Pie & Biscuits TUESDAY: Risotto WEDNESDAY: Left Overs THURSDAY: Order Out FRIDAY:*FLEX* SATURDAY: Left Overs SUNDAY: Pasta with Meat Sauce

No holiday would be complete without shoving your cousins out of the way to stuff your face with ciamelli or as my family says / writes, shammells. And every Easter in our baskets we get an Easter Torte which is just a giant shammell shaped into plain rings for the adults, rings with an egg and a cross for the boys, and fishes with an egg and a cross for the girls. I have a couple different versions of this recipe floating around, since both torte and shamells are basically t

Grammie's Strawberry Rhubarb Sauce is a summer tradition that will never fade. Every year I proudly post my first batch of the season and here it is! In New England this is typically mid to late May, but it is late March in Luxembourg and the rhubarb was out in stores and the strawberries looked divine! The sauce freezes well in glass jars and will last in the refrigerator for about 3 days - if you do not eat it all first. Note: this is not a jam and will not hold together li

This is a variation on a dinner I had cooked by a dear friend back in the Boston. It is a great "meal prep" / "freeze ahead" type recipe. Make the chicken and the sauce ahead a time, and serve with freshly made rice when you are ready to eat. ASIAN STYLE CHICKEN THIGHS 6-8 servings 8-10 boneless/skinless Chicken Thighs EVOO Salt & Pepper 2/3 cup Water 1/2 cup packed Brown Sugar 4 tablespoons Orange Juice 4 tablespoons Soy Sauce 4 tablespoons Ketchup 2 tablespoons White Vinega

MONDAY: Left Overs TUESDAY: Order Out WEDNESDAY: Asian Chicken THURSDAY: *FLEX* FRIDAY: Homemade Chicken Tenders SATURDAY: BBQ with the neighbors SUNDAY: Whole Roasted Chicken

This is a variation on a dinner my grandfather used to make and paired with rice. We also love it with linguine. CHICKEN CACCIATORE 4-6 servings 6 bone-in & skin-on Chicken Thighs or 4 Chicken Quarters 1 Onion, diced 6 cloves Garlic, minced 1/2 cup Red Wine (like Côtes du Rhône) 1 pint Mushrooms, sliced 1 can (400g) Diced Tomatoes 500g box Tomato Sauce EVOO (to coat the pan) Salt & Pepper Season the chicken with salt and pepper. Heat the dutch oven or large heavy bottom fryin

Grammie's classic lemon bread is slice of heaven, and as the family says "the best ever!" This is my take on the family classic. If you would like the "original" skip the candied lemon, and bake the batter in loaf tins instead of individual cupcake tins - but with either recipe, do not forget the glaze! GRAMMIE'S LEMON BREAD (with Samantha's modifications) Makes 24 cupcakes / 2 four-cup pans / 4 two-cup pans 10 tablespoons (142 g) Butter, room temperature 2 cups Sugar 4 Eggs

This is a quick and delicious dinner. Typically serve it with green beans and either rice or mashed potatoes. CIDER PORK CHOPS WITH SHALLOTS 3 servings 3 bone-in Pork Chops 2 tablespoon Butter, unsalted ~1 tablespoon of EVOO 10 Shallots, halved 1/2 cup of Hard Apple Cider Salt & Pepper to taste Preheat oven to 300F Salt and pepper the raw pork chops. Heat butter and brown pork chops in a large, heavy bottom, oven safe pan. Remove to plate. Add additional EVOO to pan and add t