This is a fresh and flavorful raw zucchini dish featuring tangy capers and ricotta salata. The words ‘Ricotta’ means re-cooked and ‘Salata’ means salted. Ricotta Salata is a Sicilian…
The days of Summer are dwindling and Autumn is just around the corner. Before we know it, the once bountiful harvest of vine-ripened tomatoes, sweet peppers and baby eggplants…
Summer squash is abundant this time of year. We have eaten it grilled and oven-fried, in a refreshing cold soup and a marinated salad. If you love zucchini and if you…
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…
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…
“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…
A ridiculously quick and easy way to get a perfect frittata (Italian omelet) for one. It seems I always have leftover roasted or grilled veggies of some kind in…
This is another one of those recipes that travels well. Whether you’re off to the beach or an extended road trip, salads prepared without mayonnaise have a longer “cooler”…