Roast Pork Tenderloin with Carrot Romesco

From Bon Appetit Magazine April 2014

From Bon Appetit Magazine April 2014


Thanks to Bobby Flay (remember I’m a Flay-fanatic) I finally learned how to properly brown meat, which is essential to the presentation of this dish  As you can also see, the carrot romesco takes center stage.  Take the time to make this meal and you won’t regret it!!!

and a Diva Dishes.  This is a meal that you would be really proud to serve dinner guests.  Even “romesco” sounds elegant and European.  Pop open the cava and treat your guests to one hell of a meal!

Swiss Chard and Mushroom Galette



Not only is this beautiful but you were able to incorporate your leftovers (rather than wasting food like you usually do Mimi).  It’s interesting that when Mimi read the ingredients she realized that with a few tweaks she could use her leftovers.  Who knows, maybe Mimi even improved a Bon Appetit recipe!!

and a Diva Dishes.  Well Sue thank you for the vote of confidence!! Did I improve the recipe?  I don’t know but it sure was good!!

Fish Stew with Fennel and Baby Potatoes


Sue's version

Sue’s version of Bon Appetit Fish Stew April 2014


Here’s my version of the quick, healthy and tasty fish stew  – I am making this again for my family on Good Friday.  I’m sure they will love it!  I’ll skip the extra creme fraiche Mimi and stick to the 380 calorie recipe.

and a Diva Dishes.  Sue!! Lent is over!  Add that extra creme fraiche, you won’t regret it.  Here’s my version.


Mimi’s version of Bon Appetit Fish Stew April 2014


Stir-fry with beef (instead of lamb) by Mimi

Adapted from bon appétit magazine March 2014

Adapted from bon appétit magazine March 2014

Like I said, not a big fan of lamb, so I made this recipe with a tri-tip steak.  Wow was this a  delicious meal!  It is going into my list of easy, delicious go to meals when I just gotta have beef.

…and a Diva Dishes.  Like I always say there are no rules in cooking!  If you find an ingredient in a recipe you’re not crazy about, change it for something you like.  Trying new things is part of the fun and maybe it will turn out great like Mimi’s did. 

Short Rib Pot Pie by Mimi

Find the recipe in bon appetit magazine March 2014

Find the recipe in bon appetit magazine March 2014

The published recipe calls for boneless short ribs — delicious (and expensive)!  I made it with the ribs on my first try.  Unfortunately, I didn’t follow my first instinct and make my mother’s pie crust that I have made a thousand times.  I must have done something wrong because the crust basically fell apart.  Undaunted, I made the recipe a second time with my mother’s pie crust and beef chuck roast (much less expensive)!  It was equally delicious and tender.  Surprisingly, I preferred the chuck roast over the short ribs.    

…and a Diva Dishes.  This recipe is not for the faint of heart.  You are basically making a pot roast and then a pie crust and then baking it.  That takes time and patience so you need to be in the mood to really cook.  The end result though is beautiful.

Slow-roasted pork shoulder with mustard and sage by Mimi

Find the recipe in bon appétit March 2014

Find the recipe in bon appétit March 2014

This recipe is a snap!!  Slather the pork shoulder with the wet rub, pop it in the oven and just let it cook.  You can check it every hour to see if it needs to be basted — but it’s self basting from the fat.  I love this meal — it is so good my husband and I stood in the kitchen pulling the pork from the roast the minute it came out of the oven.  The good news is we ate it for two nights.  The second night I mixed it with store bought barbecue sauce and made sliders with cole slaw — super diva-licious!!

and a Diva Dishes.  This is a meal that feeds a lot of people, it’s easy and inexpensive.  And while the house is smelling fantastic you can be drinking wine and having appetizers with your friends.  How great is that?

Lamb stir-fry with pomegranate and yogurt by Sue

Find the recipe in March 2014

Find the recipe in bon appétit magazine March 2014

I substituted pan seared loin lamb chops for the boneless leg of lamb because that’s what my family prefers.  To marinate the lamb, I used the herbs as a dry rub and  then dipped the chops into the oil and vinegar before putting them into a hot pan to sear them.  In a separate skillet I prepared the onions.  Slightly different but  but still great flavor and a great recipe.

…and a Diva Dishes.  This dish looks really yummy.  I’m not a lamb fan so, I’ll try this with beef.  Stay tuned!