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Category Archives: Recipes

Ratatouille – – putting summer veggies to good use

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Ratatouille is popular among the entire Mediterranean coast as an easy summer dish. Ratatouille is eaten in so many different ways. Eat it in a bowl, warm or room-temperature, toss with a favorite pasta, or spread on crackers or crostini!     Ingredients 1/4 […]

Lemon Bars for summer

When lemons are at their best, make these “bars” – – they do not disappoint.   INGREDIENTS FOR THE CRUST 1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan 1 1/2 cups unbleached all-purpose flour 1/2 cup confectioners’ sugar 3 tablespoons cornstarch 1 1/2 teaspoons coarse salt FOR […]

Cherry Garcia Ice-Cream

            Ingredients 1/4 cup shaved plain chocolate (we prefer Hershey’s Special Dark Chocolate candy bars) 1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup) 2 large eggs 3/4 cup sugar 2 cups heavy or whipping cream 1 cup milk […]

Colorful Pepper Pizza

                Ingredients 1 Pound Store-bought Plain Pizza Dough (Trader Joe’s has a nice one) 1 8-Ounce Can Tomato Sauce 3 Cloves Garlic 3 Ounces Multicolored Tinkerbell Peppers 1 Ear of Corn 1 Ounce Baby Kale (or arugula) 3 Ounces Fontina Cheese 2 Tablespoons Grated Parmesan Cheese 2 Teaspoons […]

Farro Salad with dried cranberries

Farro is an ancient Italian grain, typically grown in Umbria. Despite its nutritionally beneficial nature, farro is a good base for many dishes (both sweet and savory). I like to make a big bowl of it on a Sunday, and then use it as a base to take it in many different directions throughout the […]

Italian Vinaigrette.. shhh it’s a secret!

Below is a “secret recipe” from a beloved restaurant source – – I cannot name the source, as I was sworn to secrecy; but I will share it here. Sometimes I blend it together (whisk) as is with the ingredients; but it is good put into a blender and used a “sauce” over grilled meats […]

Basil Pasta

Fall is in the air (well kinda) and this is a good way to use up what is left of the vine tomatoes. Adding fresh herbs such as basil, fresh oregano, garlic and crushed red pepper keeps the dish bright and with a little “zing.”  Finished off by folding in small pieces of fresh mozzarella […]

Easy Chinese Spare Ribs

This is essentially a “one pot… or should we say, a one sheet tray” dish. All you need is a few flavor packed ingredients, and a food processor, baking sheet and oven to make these delectable treats. ** Note: feel free to double the sauce to keep on hand for dipping of other meats and […]

Vegetable Biryani — vibrant spices and flavorful

This is a popular dish in India and surrounding countries. There are many variations of Biryani but it is a basically a mixture of rice, herbs, spices, and other flavors as desired. Ideas for altering spices to your liking include cloves, ginger, saffron, and mint. Ingredients  2 tablespoons butter, divided 1 teaspoon cumin seeds 1 […]

Late Winter Ragout with Pappardelle

Pappardelle is a wide noodle pasta which is very comforting with richer sauces. Perfect for fall or winter dining. Note: serves two healthy portions – – 4 smaller portions. Italians prefer to just “coat the pasta” with any sauce as the pasta is the star of the meal. If you want big portions of the […]