Archive | October, 2016

Toasted Almond Breakfast Cake

Tweet As a rule, when a recipe calls for toasted nuts, it really is non-negotiable. Toasting intensifies their nutty flavor and whether the nuts are whole, sliced or slivered, you can taste the difference! If I only needed a small amount to sprinkle on a salad or use as a garnish, I would toast them […]

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Arancine

Tweet Arancine, meaning “little oranges” in Italian, is a popular Sicilian specialty. This savory snack is a saffron-scented rice ball with a meat filling, breadcrumb coating and is fried to golden perfection. This is Sicilian street food at its finest! Using extra-virgin olive oil and frying at a constant 375* is the secret to this […]

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Lemon & Rosemary Roasted Cece

Tweet Cece is the Italian name but, you may know this lovely legume by chickpeas or garbanzo beans. I always have cans at hand for hummus, salads and snacks, as well as a bag or two of the dried seeds. If you are only familiar with the canned variety, try cooking them up from their […]

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Baked Broccoli Frittata

Tweet This is an easy frittata to put together and can be prepared in advance. For a simple breakfast or brunch, I cut them into squares and set them out with a platter of jam-y fig and ricotta bruschette and fresh fennel and orange salad. The frittata reheats nicely too and paired with a cappuccino […]

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Tortellini Salad with Red Pepper Hummus Vinaigrette

Tweet This boldly flavored warm pasta salad is a crowd-pleaser and a great dish to bring to a pot-luck. The Kalamata olives compliment the red pepper hummus and for more of a Greek taste, add the optional feta cheese and use a Greek olive oil. Store-bought tortellini and a dressing quickly made from hummus will […]

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