Roasted Baby Eggplant
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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.…
Side Dishes (Contorni)
Insalata Caprese
The Isle of Capri, Italy, situated in the Bay of Napoli, is probably most noted for the Grotta Azzurra, (Blue Grotto) a sea cave that is filled with a…
Giardiniera
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…
Cauliflower with Crispy Crumbs
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…
Melanzane alla Parmigiana
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…
Delicata Squash
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.…
Spaghetti-Stuffed Eggplant
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…
Lasagna Summer Salad
This salad has the taste of summer written all over it! Vine-ripened, sweet, juicy tomatoes, fresh ricotta and a simple light basil pesto transform the traditional hearty lasagna. Okay,…
Panzanella Salad
Italians waste nothing … not even stale bread! Bread salad is a perfect example of la cucina povera, peasant food. Only a few humble ingredients are needed to turn…
Fennel Salad with Creamy Dressing
Called finocchio in Italian, fennel has a mild, sweet aroma and a taste reminiscent of black licorice. Quite often it is simply eaten raw, thinly sliced with a bit…
Arugula Salad with Warm Balsamic Dressing
Whether you call it arugula, rucola or rocket, this wild peppery plant has grown in the Mediterranean since Roman times. Rucola, the Italian name, is an edible herb and…
Fresh Herbs & Citrus Chicken
Fresh herbs and citrus infuse the chicken with their bright and robust flavors. This recipe utilizes both the zest and the juice of oranges and lemons. By first, marinating…
Creamy Baked Ricotta
Luscious, creamy and rich-tasting baked ricotta is delicious on its own but, paired with your favorite vegetables, it’s even better. My favorites are (front to back) sauteed kale with…
Holiday Brussels Sprouts
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…
Farro with Roasted Butternut Squash & Fried Sage Leaves
Farro is an ancient grain with a delicious, nutty flavor and chewy texture. Butternut squash is a hard winter vegetable and when roasted has a sweet flavor similar to…
Lemon Roasted Broccolini
Broccolini, sometimes referred to as baby broccoli, is a hybrid that has thinner stalks and a slightly sweeter taste than broccoli. If I am only cooking a small amount,…
Tortellini Salad with Red Pepper Hummus Vinaigrette
This boldly flavored warm pasta salad is a crowd-pleaser and a great dish to bring to a potluck. The Kalamata olives compliment the red pepper hummus and for more…
Lemony Chickpea & Asparagus Salad
This fresh tasting, with a burst-of-lemon, salad is picnic-perfect. The star of this dish is the Mediterranean staple known as ceci in Italian or you may know it as…
Orzo Chicken & Fruit Salad
Whether it’s a simple meal for game night, a light lunch with the girls or the solution to what to bring to a potluck pool-party, this orzo salad works…
Sardine & Fennel Salad
Sardines, these oily-rich, small, silvery, saltwater fish, are named after the Italian island, Sardinia. The soft-bone fish is considered to be at the bottom of the aquatic food chain,…