vegetable

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…

Macaroni and Peas

  When I was growing up, we called “all” pasta maccherone, regardless of its shape. My grandmother made this particular recipe with spaghetti and canned peas. I use orecchiette instead…

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…

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,…

Baked Broccoli Frittata

  This is an easy frittata to put together and can be prepared in advance. For a simple breakfast or brunch, I cut them into squares and set them out…

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),…

Roasted Brussels Sprouts Frittata

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  Whether this frittata is paired with a hot cup of coffee and fresh oranges on a cold winter morning or a refreshing iced tea and vine-ripened tomatoes on a…

White Lasagna

  Besciamella, a classic white sauce (known as bechamel in French), consists of flour, butter, milk, salt and a pinch of nutmeg and is widely used in Italian cooking. This…

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…

Vegetable & Italian Sausage Soup

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  Every home cook should have an arsenal of favorite soup recipes. Whether the soup is to be served as a first course for an elegant dinner party, part of…

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…

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…

Brussels Sprouts Bruschetta

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  Anyone who knows me well, will tell you that this is a favorite breakfast of mine. Once a week, I roast a pound or two of these little cruciferous…

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…

Fennel vs. Anise

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  In the United States and Canada, fennel is sold as anise or sweet anise. Although, they both come from the same plant family, fennel and anise are not the…