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In my opinion, the best part about this is that you don’t have to use softened butter… otherwise known as my arch nemesis. I think we all know that I sort of lack that thing called patience. So it works with cold butter, room temp butter, all butter! No discrimination.

I do, however, like to use unsalted butter. But that’s just me.

These bars are totally simple, but they have flavors that are in-your-face delicious.
Chewy, rich and buttery.  They are perfect and cozy.

I love spinach artichoke dip. I’ve loved it for over half my life. And I’ll love it till the day I croak or become allergic to artichokes. Whichever comes first.

I posted my Spinach Artichoke Dip here over the (long, hot, thank goodness it’s over) summer, and it’s tremendously terrific. But a couple of weeks ago I decided to take a walk on the wild side and make a pasta version.

And then I died from bliss.

I just served this as the main dish along with some fresh out of the oven (unbelievably simple to make) Crusty Rustic Bread and some fresh garlic butter. To make the garlic butter I just combine 1 small clove of crushed garlic with 1/4 cup softened butter then season it with salt and fresh ground black pepper. It's a simple and amazing dinner that everyone will love. Enjoy!

Just a few things to note:

* You can easily halve this recipe. I was making a bunch so I could freeze some for later.
* You can change up the peppers however you like. I just used what I had in my pantry.
* You can use different roasts to your heart’s content.
* You can serve this meat on sandwiches or with noodles or mashed potatoes.
* You can also serve it on tacos, nachos, and tostadas.
* This was very, very yummy.
* I love bullet points.

I also knew that I wanted to make a galette and I wanted to have pears in it. I seem to recall my mum making a blackberry pear jam when we were kids and I thought it would be a really good flavour combination. And I’d never made a galette but they always look so beautiful.  I also knew I wanted to use goat cheese and I got the idea for sweetening it with honey from this Food Network recipe.  As a total aside, did you know that Melissa is actually Greek for honey bee and Meli (my nickname) is Greek for honey?  Appropriate, yes?

Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. This is a baked version, but if you’re in a hurry there’s nothing more delicious than this: saute butter and olive oil, add chopped garlic. Squeeze in the juice of a couple of lemons and add in some of the zest. Stir together and add a splash or two of half and half or cream, then toss with pasta, chopped parsley, and Parmesan cheese. Divine.
There’s something about this baked version, though, that I just love. I use sour cream instead of cream or half and half—I like the “noodle kugel” quality of the finished dish, (I should have been Jewish, I love kugel so much.) and I love the smell of lemon and garlic emanating from the oven.
That’s my story and I’m stickin’ to it.
This recipe may be doubled, tripled, or octupled—it’s totally easy.