Breakfast & Brunch Recipes

Cauliflower Greens and Eggs

2 Comments
  I am always looking for alternatives to replace breakfast potatoes. When I made Cauliflower Greens Restelli the other day, I had an “Ahah” moment. Now, that dish is delicious…

Spinaci alla Siciliana

6 Comments
  This is a classic Sicilian vegetable dish. It can be prepared with spinach, chard, mustard greens (or any other leafy greens). Nutritious and delicious this recipe literally takes only…

Frutta al Spiedino

1 Comment
  Perfect for Colazione or Dolci (breakfast or dessert). This fruit kabob (spiedino) is a colorful addition to the table and of course it’s paired with Cannoli Cream for that…

Frutta con Cannoli Cream

1 Comment
  When it comes to dessert, Italians usually opt for fruit at the end of a meal. The wonderfully rich desserts that the country is famous for are generally saved…

Stuffed Eggs with Prosciutto

2 Comments
  The greens on the plate are called pea shoots and they are more than just a garnish. Pea shoots are the leaves and tendrils of the pea plant. While…

Baked Stuffed Pear & Gorgonzola Salad

  Gorgonzola is a straw-white soft cheese with greenish streaks. It’s derived from a process called “erborinatura”, in Italian, meaning creation of molds. This is an ancient cheese and was…

Carrot Cake Muffins

1 Comment
  With the exception of sugar beets, carrots have more sugar than any other vegetable. During the Middle Ages, when sweeteners were scarce and expensive, Europeans used carrots to add…

Tomato & Mozzarella Salad

1 Comment
  You might not recognize this salad the way it’s presented. I certainly didn’t when it was served to me at a fine restaurant in Las Vegas. I ordered insalata…

Bell Peppers and Eggs

2 Comments
  My mother was not a huge fan of fish, so our meals during Lent consisted of vegetables, beans and legumes and of course pasta. The meal that I associate…

Sweet Potato Biscuits

2 Comments
  Everything’s better with biscuits! These southern specialties have a soft tender crumb with a slight sweet taste and a kiss of cinnamon. These better than cornbread (in my opinion)…

Cheese Grits Souffle

1 Comment
  Grits are made from corn grown across the south and for hundreds of years have been the center of the Southern diet and culture. Historically, the port cities that…

Eggs Nola (New Orleans La.)

4 Comments
  Brunch is just about my favorite way to entertain. It’s both casual and elegant and when the weather is nice, it’s perfect for eating outdoors. Once, for a special…

Catheryn Ann’s Bread Pudding

6 Comments
Once upon a time there was a young woman who made a very good bread pudding. So good was this bread pudding that those who tasted it suggested she share…

Mardi Gras King Cake

3 Comments
  King Cakes are a huge part of Mardi-Gras traditions throughout the south. Also known as Twelfth Night Cake, you will find this brioche-type pastry in bakeries from January 6th…

Grillades with Grits and Creole Sauce

  Grillades, (pronounced GREE-yads), are thin scallops of veal, beef or pork and are typically served for brunch. It is my understanding that the dish originated when the country butchers…

Bananas Foster Pancakes

2 Comments
  The famous French Creole flambeed dessert, Bananas Foster, was my inspiration for this breakfast treat. Chef Paul Blange created the dessert which includes rum and is served over ice-cream,…
Panettone Muffins

Panettone Muffins

1 Comment
  I discovered this recipe the last time I ordered Fiori di Sicilia for my biscotti recipe. King Arthur Flour is the oldest flour company in America and has served…
Roasted Red Peppers

Roasted Red Peppers

4 Comments
  Serve with toasted Bruschetta. These full-of-flavor peppers can also be used in omelettes, pannini and pasta. They are always in my refrigerator in the summer months when they’re less…
Broccoli & Ricotta Salata (plated)

Broccoli & Ricotta Salata in Crosta

1 Comment
  Because Sicily has an abundance of sheep grazing her hillsides, the Island is quite famous for its sheep milk cheeses. Ricotta Salata is one of them. Ricotta means “recooked”…
Potato, Leek & Gorgonzola Gratin

Potato, Leek & Gorgonzola Gratin

  A gratin is usually topped with cheese and breadcrumbs to form a lightly browned and tasty crust. But I have found that a cream sauce with a bit of…