Main Courses

Salmon with Spring Vegetables

A simple recipe for healthy eating this spring. I've made a succotash of all of my favorite spring veggies, including peas, asparagus, and fennel. If you are trying to lighten it up before swimsuit season, this is a tried and true recipe to keep in the rotation. Serve with a simple salad of mixed greens,… Continue reading Salmon with Spring Vegetables


Roasted Asparagus Salad with Tahini Dressing

I made a few different versions of this salad before I finally came up with the flavor combination that I liked enough to share with you. I’ve made two spring salads for Cooking in Red Socks, but they are both with strawberries. It was time for something really savory to be on the menu! Fresh… Continue reading Roasted Asparagus Salad with Tahini Dressing

Main Courses, Salads and Side Dishes

Spring Vegetable Risotto

I was reading through Twitter a few weeks ago when one of my favorite baseball wives posted something like this: "making risotto tonight. Who the f*%# knew this took so long. #husbandorderingpizza #kids screaming". I burst out laughing by myself when I read this. When I think of risotto, I think of a chef with… Continue reading Spring Vegetable Risotto


Pea and Mint Bruschetta

This recipe is a fun new version of traditional bruschetta, and perfect for celebrating Spring. Adding the mint to the peas brings out the sweetness of both ingredients, and the balsamic vinegar adds a great tangy taste to the appetizer. If you don't have a nice, aged balsamic, you can buy balsamic glaze at the… Continue reading Pea and Mint Bruschetta