vegetable

Roasted Balsamic Onions

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  Not only is this a great condiment to have on hand in your own refrigerator, it’s also a wonderful, thoughtful gift any time of the year. Because it’s so…

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…

Roasted Potato & Fennel Frittata

  Last night’s dinner was a simple rosemary-roasted chicken with vegetables. Having spent much of the morning gardening, this first meal of the day needed to be quick and easy.…

Pappardelle Pasta

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  My inspiration for this dish begins with pappardelle (large, very broad, flat pasta noodles, similar to wide fettuccine, originating from the region of Tuscany), and comes from my friend…

Crostini vs Bruschette

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  Crostino in Italian means crouton – small pieces of toasted bread. Crostini are thin slices of toast smeared with a pate or a spread of some kind. Crostini may…

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…

Italian Gazpacho

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  Gazpacho, the tomato-based, cold soup that is world famous, has many variations. Originating in the southern Spanish region of Andalucia, gazpacho is a refreshing summer soup. I call it…

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…

Grilled Romaine

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  Salads and Summer go hand-in-hand. There are countless choices from light fresh fruit salads (Watermelon & Gorgonzola with Balsamic Drizzle, Melone e Mozzarella, Gorgonzola e Pera) to substantial main dish types…

Ricotta Salata Dressing

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  Ricotta salata is not the ricotta used in dishes, such as lasagna. This ricotta is pressed, dried and salted, (salata) with a firm but crumbly texture and mild, milky…

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…

Sweet Potato & Andouille Hash

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  Hash became notably popular during and after World War II, due to the rationing of fresh meat and for many, it came in a can (Hormel corned beef hash).…

Candied Sweet Potato Tart

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  The art of making desserts is a great source of pride for the Southern hostess. Armed with heirloom recipes and an intuitive sense that company may be dropping by,…

Roasted Fennel Soup

  For many folks, soup is the original comfort food, whether it’s a soothing light stracciatella or a hearty pasta e fagioli. This full-bodied fennel soup falls somewhere in between.…

Spaghetti al Finocchio

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  Many of the meals that I prepare, particularly those I’ve created, are actually born out of a previous meal. This is not creative genius on my part, rather a…
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…
Roasted Tomatoes

Pomodori al Forno

  Romas, beefstakes, heirlooms and cherries, so many tomatoes, so little time. Recently, I purchased several pounds of tomatoes which I intended on using in a variety of recipes. “Intended”…