Vegetables

Lemon Roasted Broccolini

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  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,…

Lemony Chickpea & Asparagus Salad

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  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…

Spinach Ricotta Fritters

  Fritters are essentially a mixture of ingredients that are either pan-fried or deep-fried. They can be breaded or battered and contain just about anything such as, fruit (apple fritters),…

Oven-Fried Zucchini

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  We eat a ton of vegetables in this house. Most of the time these vegetables are roasted, grilled, sauteed, marinated and eaten raw but, every now and then, they…

Roasted Butternut Squash

  Hard winter squashes, such as butternut, Hubbard and spaghetti squash, make their seasonal appearance as early as October, just in time to grace our tables for the holidays, and…

Farro Vegetable Salad

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  Emmer wheat, called farro in Italian, is a nutritious grain with a distinctive nutty flavor and chewy texture. Farro is low in fat, high in protein and rich in…

Grilled Vegetable Salad

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  Grilled seasonal vegetables are the foundation of many of my spring and summer-time meals. It might be one special vegetable, such as carciofi alle brache, two or three different…

Spring Vegetables

  You know it’s springtime when the local farmer’s market is filled with fresh veggies that only come around once a year. Hardly requiring a recipe, many only need to…

Grilled Vegetable Antipasto

  Grilled eggplant and zucchini are layered with just enough ricotta to add a subtle creaminess with very little fat. Packed in individual ramekins, these colorful stacks make for a…

Fresh Fennel and Orange Salad

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  Italians characterize fennel (and eggplant) as being either male or female. The “female” fennel has a thick, round, short, stocky bulb that is used raw in salads and also…

Balsamic Beets with Gorgonzola

  Beets, native to the Mediterranean, are an excellent source of nutrients and minerals. Both the fleshy root and the greens are edible. Although they are not the prettiest vegetable…

Heirloom Roasted Carrots

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  Heirloom plant species, be they flowers, fruits or vegetables are grown from seeds that are passed down from generation to generation. Grown from seeds that are at least fifty…

Le Verdure

  Food does not have to be complicated. These colorful vegetables, simply roasted with olive oil and salt, then grilled are as pleasing to the eye as they are to…

Marinated Melanzane

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  The Italian eggplant (melanzane) is smaller than the American variety, although, both have a shiny, deep purple color. In Sicily, there are small, round eggplants that are mauve-colored with…

Summer Squash A Scapace

  “A Scapece” is a two-step method of preparing vegetables. First, le verdure (vegetables) are fried, then marinated in vinegar overnight. Typically, they are served as Merende or as a…

Broccolini

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  Referred to as baby broccoli and used in Italian cooking, this vegetable was first developed in Japan. Broccolini is a hybrid of broccoli and Chinese kale (kai pan). Unlike…

Potate in Insalata

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  A potato salad in Italy is quite different from a salad by the same name here in the states. Consisting of boiled, cooked and peeled potatoes, this salad is…

Southern Greens

  For generations, the American South has cooked up some mighty fine eating, but it’s more than fried foods and decadent desserts. Greens became a staple food when slaves utilized…
Finocchio al Forno

Finocchio al Forno

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  Italians eat fennel (finocchio) in much the same way as Americans eat celery, raw with perhaps a bit of salt. Tossed in a salad, fennel adds a wonderful aromatic…