Archive | Vegetables RSS feed for this section

Burrata & Tomatoes

Tweet Burrata is a cream filled mozzarella sack. Invented in Puglia, Italy, as a way to use the scraps of curds left over after twisting balls of  mozzarella. The scraps are pulled into shreds then mixed with cream and then wrapped with a thin skin of mozzarella. This simple salad of luscious burrata and tomatoes […]

Continue Reading

Shaved Zucchini Salad

Tweet This is a fresh and flavorful raw zucchini dish featuring tangy capers and ricotta salata. The words ‘Ricotta’ means re-cooked and ‘Salata’ means salted. Ricotta Salata is a Sicilian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is mild and milky […]

Continue Reading

Honey Roasted Fennel

Tweet Fennel, a favorite Italian vegetable, customarily eaten raw with a bit of salt, sees the year’s second crop in Autumn. We enjoy it in soups, salads, a creamy bowl of beans and even as a beverage. If you’ve never tried this versatile vegetable, this is a perfect recipe for you. Roasting fennel softens the […]

Continue Reading

Roasted Baby Eggplant

Tweet Roasted, stuffed, grilled and fried, are just some of the methods Italians (particularly southern Italians and Sicilians) use to turn this versatile vegetable into a vast variety of dishes. The smaller, baby eggplants of summer are the perfect side-dish for picnics and potlucks or simply to enjoy al fresco at home. Our recent trip […]

Continue Reading

Giardiniera

Tweet The Italian giardiniera, pronounced jar-dih-NAIR-ah, means from the garden and is a classic combination of vegetables. Cauliflower, red bell peppers, carrots, celery and serrano chili peppers are mixed and marinated in a mixture of vinegar, olive oil and seasonings. Giardiniera, a common term for pickled foods, has graced many antipasti platters, but, if you’d […]

Continue Reading

Cauliflower with Crispy Crumbs

Tweet I enjoy all sorts of vegetables, but cauliflower is one of my favorites. As a child, my siblings and I were introduced to this cruciferous vegetable with my mother’s Macaroni and Cauliflower soup. I use this healthy, versatile, vegetable in a myriad of ways. I make a tangy lemon and caper cauliflower that can […]

Continue Reading

Melanzane alla Parmigiana

Tweet Whenever my son, Joe, and I try a new Italian restaurant, the “one dish” that is a make-or-break decision to return, is eggplant Parmesan. The ingredients should compliment one another. The sauce must not overpower the dish nor the flavor of the eggplant be lost under a mound of cheese. An arugula salad with […]

Continue Reading

Delicata Squash

Tweet I can’t believe this is the first time I’ve ever made this squash. Last month my husband and I made a trip to our cabin in the California Sierras. We were enjoying our “little piece of heaven” when we realized we were not alone! A chipmunk (not sure if it was Chip or Dale) […]

Continue Reading

Spaghetti-Stuffed Eggplant

Tweet Pasta and eggplant are often enjoyed together, whether it’s the classic Pasta alla Norma, an eggplant and spaghetti pie or simply a plate of buccatini to accompany Melanzane alla Parmigiana. The inspiration for this dish came about because I wanted to serve a small plate of pasta but, in a fun way. The baby […]

Continue Reading

Holiday Brussels Sprouts

Tweet I really like Brussels sprouts. I enjoy them for breakfast, lunch and dinner. I realize not everyone is a fan of this healthy cruciferous vegetable and most folks either love them or hate them. If your mom (or whomever did the cooking) prepared stinky, smelly, nasty-tasting Brussels sprouts, don’t blame the pint-size vegetable … […]

Continue Reading