Tag Archives: extra-virgin olive oil

Pasta with Roasted Cherry Tomatoes, Broccolini & Ricotta

Tweet As with many of the meals I prepare, this one came about while standing in front of the refrigerator, door wide open and staring at the contents looking for inspiration! Earlier in the week, I had made a sheet pan full of lemon roasted broccolini so, I could make a frittata (I always have […]

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Fig Walnut & Chocolate Biscotti

Tweet A few dried figs with a handful of nuts is a favorite afternoon snack of mine. The natural sugar of the fruit gives me quick energy while the healthy fat in the nuts keeps hunger at bay until the next meal. Since they taste great together and they are pantry staples, I thought why […]

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Eggs in Purgatory

Tweet Because the eggs are cooked in a hot and spicy tomato sauce, this Italian dish is known as Uova in Purgatorio. The intensity level can range from mildly spicy to … hot as hell. My recipe is full of flavor with (to suit my family’s taste) just the right amount of heat. Rather than […]

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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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Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Tweet Traditionally, hummus consists of chickpeas (garbanzo beans), tahini (ground sesame seeds), olive oil, lemon juice, salt and garlic. The beauty of the basic recipe is that you can change it up by adding a red bell pepper or substitute another vegetable, such as, artichoke or eggplant for example. I find raw garlic to be […]

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Mediterranean Hummus

Tweet I didn’t grow up eating hummus. I first tasted this healthy, Egyptian spread while on a family vacation in Egypt. After settling into our hotel, the palatial Mena House, we headed for the terrace for a bite to eat. Gazing out at the breathtaking, so-close-we could-almost-touch-them, Great Pyramids of Giza, we felt blessed to […]

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Avocado Toast

Tweet When I lived in California, we had an amazing avocado tree that produced an abundance of ridiculously large fruit. Although, I am blessed to have several citrus trees in Arizona, I do miss the avocado tree. Fortunately, we have friends here who have a home in Long Beach, California, that on every visit, they […]

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Flourless Chocolate-Orange Olive Oil Cake

Tweet It may sound odd but, I often plan my dinner party menus with the end in mind, meaning dessert. This makes perfect sense to me, as it is the final food guests will eat and leaves a lasting impression of the entire meal … good or bad. There are several folks I know who […]

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Farro Risotto

Tweet First cultivated in 9000 BC, emmer wheat, called farro in Italian, was the standard ration of the Roman legions. High in fiber, low in gluten (not gluten-free), this ancient food contains more protein than most grains and has a delicious, nutty flavor and chewy texture. I use it in soups, stews, salads and in […]

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Caramelized Leek Fritatta

Tweet Frittata is the Italian word for omelette. I often use the words frittata and omelette interchangeably but, technically they are different. A frittata is flat with the ingredients mixed into the eggs, rather than used for a filling, as in anĀ omelette. The classic French omelette, with its light, fluffy texture, is best consumed immediately […]

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