It's officially summer in the Northeast and the busiest season for those on the Cape & Islands. Living on Martha's Vineyard for the last twelve years, we have the "season" down to a science - from mid-May through the end of September, my husband and I work full-time at a restaurant; he's the Chef de Cuisine, working 12-16 hours, six days a week, while I am the pastry chef for not one, but two restaurants in town, working 5 am mornings baking desserts while then jumping in on weekends working on the line for dinner service.

The post Summer Burger Date Night with BUBBA burgers appeared first on Cooking with Books.

 Today, I'm excited to share about one of my favorite at-home eats: Cafe Spice, a brand of authentic Indian dishes and snacks that are easy to reheat at home and deliver on great tastes. Click and read to the end for a chance to win a GIVEAWAY of ten free meals from Cafe Spice!

The post Authentic Indian Cuisine at Home with Cafe Spice appeared first on Cooking with Books.

Chowder and New England go together, so this time around I wanted to bring some of my Dominican flair into the kitchen, while keeping New England traditions alive, and this Creamy Caribbean Clam Chowder was born. This post is a paid partnership with Snow's, a New England based company that's been around since 1920. 

The post Creamy Caribbean Clam Chowder appeared first on Cooking with Books.

I'm all about keeping it real with everyone, so here's this delicious recipe made from items I had in my freezer. Sometimes, I feel like people forget the potential within our freezers, for preserving bits and pieces, odds and ends, that ultimately make a delicious meal. That's exactly how this meal came about - with flavors of summer in October. Click to see this recipe for a Sausage, Corn, and Tomato Pasta!

The post Sausage, Corn, and Basil Pasta appeared first on Cooking with Books.

This past weekend I shared a recipe for Creamy Lemon Fiddlehead Pasta but also wanted to make sure to share this quick soup recipe I made last minute with the other half of the fiddleheads I had. Soups are my go to when I want to get nutritious ingredients in our bodies, as well as soups are a great way to avoid food waste because you can add as little or as many ingredients as you'd like that are lounging around in your fridge! Plus they are a total comfort food and we need all the comfort we can get during these times. Give this soup a try and let me know how it goes!

The post Cream of Fiddlehead Soup appeared first on Cooking with Books.

This Asparagus Ham Quiche is a recipe I love making because it serves as breakfast on it's own, or as lunch & dinner with a side salad. It's hearty enough to satisfy even the hungriest, and the flavors are reminiscent of spring, even though the weather in New England still hasn't decided to cooperate. And with all this time on our hands during social distancing, it's the perfect recipe to play around with.

The post Asparagus Ham Quiche appeared first on Cooking with Books.

Within five years of hitting grocery stores, Fair Trade Certified™ seafood has generated almost $1 million in additional funds to fishermen and seafood workers in coastal communities. Today, I'm partnering up with Fair Trade Certified™ to showcase how incredible this seafood is and bringing you a recipe for Shrimp & Potato Tacos.

The post Fair Trade Shrimp & Potato Tacos appeared first on Cooking with Books.

This Vegan Chickpea Tuna is a great plant-based version for the traditional tuna from a can. This is the closest to tuna salad I've ever been when recreating it and had to share this quick recipe!

The post Vegan Chickpea Tuna appeared first on Cooking with Books.

These Jackfruit Tostones Nachos are a plant based, Latin version of traditional nachos - made with crispy plantains, pico de gallo, guacamole, melted cheese, and a spiced up jackfruit that is sure to convince anyone to go vegan for a meal!

The post Jackfruit Tostones Nachos appeared first on Cooking with Books.