Small Bites (Merende)

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…

Seared Scallops with Mustard Aioli

1 Comment
  Aioli is a sauce made by mixing extra-virgin olive oil, lemon juice, crushed garlic and egg yolks until it is smooth and creamy, resembling mayonnaise. Mayonnaise is lemon juice…

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…

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…

Muffuletta

4 Comments
  The last time I took a BIG bite of a Muffuletta, I was with my sister, Theresa. We left the kids and hubby’s at home for some sister-to-sister time…

Sicilian Caponata

4 Comments
  It is believed by some that this Sicilian antipasto originated with the local fisherman. Their caponata alla marinara made with seafood kept well because of the vinegar which acted…
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…
Carmelized Onion & Gruyere Quiche

Caramelized Onion & Gruyere Quiche

  In the mid 1980’s I taught cooking classes for the Adult Education Department at our community college. One of the favorites was Brunch, The Perfect Way to Entertain. One…
Baked Artichoke Frittata

Baked Artichoke Frittata

1 Comment
  Fritatte are a staple in my home, usually made on top of the stove in a skillet and finished off under the broiler or in the oven. Or they…
Fagioli al Pomodoro

Fagioli al Pomodoro

3 Comments
  Beans are so darn good for you that I’m always looking for ways to incorporate them into our meals. This recipe is great as an antipasto all by itself;…

Stuffed Artichokes (Carcioffi Ripieni)

1 Comment
  Stuffing artichokes, although not complicated is time consuming. It is the perfect family activity because all ages can participate. The adults need to prepare the artichokes (cleaning and trimming),…