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Picture of Karen Schulz

Karen Schulz

Halibut with Lentils and Tarragon Mustard Sauce Serves 4-6 Ingredients 2 Tablespoons olive oil 1 large yellow onion, chopped 2 cloves garlic, chopped 1 medium sweet potato (I like purple sweet potatoes), peeled and cut into 1/4-inch pieces 2-¼ cups low-sodium chicken broth or bone broth 1-¼ cup green lentils, rinsed Kosher salt and fresh black pepper for seasoning 4 6-ounce pieces skinless halibut fillet ¼ cup Dijon mustard ¼ cup dry white wine 3 Tablespoons chopped fresh tarragon, divided Directions Heat olive oil in large sauce pan over medium heat. Add the onion and cook, stirring occasionally until soft, 5 to 6 minutes. Add the garlic and sweet potato and cook, stirring, for one minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with ½ tsp each salt and pepper. Meanwhile, preheat oven to 400°F, line a sheet pan with parchment paper and lay out the halibut filets leaving 2 inches of space between each fillet. Brush with olive oil then season with salt and pepper and using 1 tablespoon of the chopped tarragon, sprinkle on top of each fillet. When your lentils are almost done, put the halibut in the oven and take it out when it reaches an internal temperature of 130-135 degrees and let it rest for three minutes. In a small bowl, whisk together mustard, wine and remaining 2 tablespoons of tarragon, season with salt and pepper. Divide the lentils on the plates, lay a halibut fillet on top and drizzle with the sauce.

An Easy Seasonal Dinner

Some people get intimidated by cooking fish, but simply baking it in the oven is foolproof and the tarragon sauce gives it that extra special something.
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Gifting and Eating Over the Holidays

It will come as no surprise that all things food, tabletop, and kitchen are my favorite gifts to give.
Winter Radicchio Salad with Butternut Squash Serves 4 Ingredients 1 butternut squash, about 1½ lbs., peeled, seeded, and cut into ¾-inch pieces 3 Tablespoons good extra-virgin olive oil Kosher salt and freshly ground black pepper ¼ cup red wine vinegar 2 Tablespoons chopped fresh dill 1 small head of radicchio, leaves torn (about 6 cups) 1 15.5 ounce can chickpeas, rinsed 1 cup crumbled Feta 1 Granny Smith apple, sliced ¼ cup pitted kalamata olives, halved Directions Preheat oven to 450ºF. On a rimmed baking sheet, toss the squash in 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until tender, about 20-25 minutes, tossing once after 10 minutes. Let cool slightly. Whisk together the vinegar, dill, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the squash, radicchio, chickpeas, Feta, apple, and olives.

Thankful to Be Off Pie Duty This Year

May your Thanksgiving be filled with all things delicious, old and new traditions, and full of love with family and friends.
Pumpkin Whoopie Pies Makes 10 pies Ingredients For the cookies 1 ½ cups all-purpose flour, spooned and leveled 1 ½ teaspoons pumpkin pie spice ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 cup pure pumpkin puree (NOT pumpkin pie filling) ½ cup granulated sugar ½ cup packed light brown sugar ½ cup canola oil 1 large egg 1 teaspoon pure vanilla extract For the filling 4 ounces cream cheese, at room temp 4 Tablespoon (1/2 stick) unsalted butter, at room temp 1 ½ cups confectioner’s sugar ½ teaspoon pure vanilla extract Make the cookies: Preheat oven to 350° F with racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together pumpkin puree, sugars, oil, egg, and vanilla until combined. Mix in the flour mixture until just moistened (do not over stir). Drop mounds of the dough (approximately 2 TBS each) onto baking sheets, spacing them about 2 inches apart. Bake until golden and firm to the touch, 12-14 minutes. Let cool for 5 minutes in the pan, then transfer to wire rack to cool completely. Make the filling: With an electric mixer, beat all ingredients until fluffy, 2-3 minutes. Make the whoopie pies Spread a heaping tablespoon of filling onto flat side of half of the cookies. Top with the remaining cookies. If soft, chill for 20-25 minutes.

Whoopie Pies With a Fall Twist

Festive and elegant, these can be served as a dessert at a dinner party, but they are also the perfect after-school snack or Halloween party treat.

The Scoop on Soup

In the cold, dreariness of winter, who isn’t comforted by a chili or slow-cooker masterpiece?
Butternut squash tart

Halloween Treats for All

Orange is my favorite color, so I love Halloween-inspired cooking because there are so many orange ingredients to choose from: squash, sweet potato, clementines, carrots, and candy corns.  
Sheet-Pan Nachos Ingredients 1 pound ground beef, cooked 4 Tablespoons taco seasoning 1 large bag salted tortilla chips 1 can pinto or black beans, drained ¼ cup red salsa ¼ cup chopped red onion ¼ cup green onion 3 cups sharp cheddar cheese, grated or shredded ½ cup sour cream 1 Roma tomato, finely chopped 3 Tablespoons cilantro, roughly chopped 1 avocado, cubed 1 sliced jalapeño ¼ cup pickled jalapeños Directions In a large skillet over medium-high heat, cook the ground beef until no pink remains. Drain and add taco seasoning along with 4 tablespoons of water. Season with salt and pepper. Preheat the oven to 400°F. Lightly grease a rimmed baking sheet and layer with ¾ of the tortilla chips, ground beef, beans, salsa, red and green onions, and 1 cup of the cheese. Then layer the remaining chips and sprinkle with the remaining cheese. Bake in the oven for 8-10 minutes, or until the cheese has melted. Top with dollops of sour cream, guacamole, tomatoes, cilantro, avocado and any other toppings of your liking.

Sheet-Pan Nachos, An Easy Dinner or Winning Appetizer

These sheet-pan nachos are the quickest hearty weeknight dinner or the perfect cornerstone to any football buffet, because they feed a crowd and they look spectacular.
green smoothies in glasses

Start Them Off with a Great Breakfast

To all those drowning in back-to-school madness, I recommend a morning routine that affords you the luxury of a few minutes to properly fuel your kids
Balsamic Vinaigrette Salad

Four Salad Dressings You Can’t Live Without

Not only are salads healthy, but it is the easiest way to get the kids to eat their veggies and clean out the fridge at the same time.
Lemon Strawberry Parfait Serves 4 Ingredients 1 cup heavy cream 4Tablespoons sugar, divided 2Tablespoons fresh lemon juice, divided 3 cups fresh strawberries, sliced Lemon zest for garnish Directions In a chilled medium size bowl, whip the heavy cream with 2 tablespoons of the sugar and 1 tablespoon of the lemon juice. Gradually add in the remaining sugar and lemon juice whipping until the cream is thick but not overwhipped. Alternate layers of whipped cream and sliced strawberries in an 8-ounce glass, then top each with a dollop of cream and lemon zest.

Simple and Fresh with a Dollop of Patriotism

Schulz writes that while these days may feel quite the opposite of Norman Rockwell idealism, she hopes we can find comfort in the little things that connect us this July 4th.

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