New England [Heart and] Kitchen By Grace Vallo
Charcuterie boards, wine and summertime go together like PB&J.
Summer mediterranean braised chicken thighs with artichokes, shallots, white wine, lemon and briny Greek olives.
A 4th of July picnic staple – or really any picnic staple: potato salad! Although I love potato salad, it’s one of those foods where I can only eat it in small quantities.
A breakfast croissant strata?! Croissants add a buttery dimension! Finished with caramelized onion and bacon.
Summer & watermelon are basically synonymous.
Turkey club pasta salad screams summertime, filled with everything in a turkey club sandwich, but in pasta salad form! Recipe by Grace Vallo.
I keep sun-dried tomato olive tapenade pesto on-hand, so I can bring it to picnics, toss it in pasta or on sandwiches.
Looking for a bite-sized appetizer recipe? These smoked salmon cucumber bites are beautiful crowd-pleasers.
This easy tuna avocado salad served like bruschetta on top of toasted ciabatta is pretty much a dream! Recipe by Grace Vallo
Shaved Summer Squash Carpaccio with lemon and toasted pine nuts is simple and delicious.
Whole Wheat Beer bread makes homemade bread achievable in just 1 hour, with just 6 ingredients! Recipe by Grace Vallo.
Orecchiette pasta tossed with crumbled sausage, caramelized onion and fresh parsley is really a dream come true.
This simple tomato-cucumber salad recipe is one of my favorite late summer side dishes.
This salmon avocado taco recipe includes a smoky guacamole on top blackened chili rubbed salmon and shaved cucumber.
What is the "adult" lobster roll, you ask? Instead of a roll, we’re talking flaky, light puff pastry.
This salsa is kickin’ on grilled chicken, tossed with shrimp, on tortilla chips…or spooned right from bowl-to-mouth! Recipe by Grace Vallo.
This green bean salad with garlic dijon, prosciutto and hard boiled egg is reminiscent of French Niçoise with a twist! Recipe by Grace Vallo.