Fig Bread Anyone?
I know I have gained a reputation for cooking a lot of zucchini, but when the season and fruit/vegetable dictates I can change hats and vary …
Vegetarian
Italian Grilled Cheese With Figs
Italians are known for enjoying a large variety of cheeses, ricotta being one of the staples in any household. Ricotta is easy enough to make at …
Cannellini Beans & Sun-Dried Tomato Toast
One of the easiest contributions to a dinner party is appetizers, in my opinion. Whenever I’m attending a party, I will opt to bring an appetizer …
Switching Seasons With Sprouts And Squash
It’s autumn or fall or whatever you call it. During this season, people switch the summer clothes in their closet, for sweaters, jackets, etc. For me, …
Got Zucchini? Make Guacamole!
Since I am still harvesting zucchini I decided to make guacamole. What? Yes, I know I said zucchini and yes, you can make guacamole with it! …
Zucchini Onion Torta Like Nonna Used To Make
Some time ago, in a previous post, I talked about the distinction between frittatas, stradas, and quiches. Torta was not addressed in this comparison of egg …
Holy Mole! Guacamole!
Did you know: “Avocados are fruits and are technically considered a single-seeded berry. What makes the avocado so versatile is its sweet yet savory flesh. Nutritionally, …
Here’s the Dish – Fennel Parmesan
A dear friend Paola introduced me to this recipe and when she told me about it, I couldn’t wait to make it. Fennel is one of …
Riced Zucchini & Tomato Salad
While writing my cookbook “From Vine to Table: The Unexpected Joy of Zucchini’s Magic” I was experimenting with ways to eliminate some of the liquid from …
Show Me The Cucumber! Gazpacho
The first time I tried cucumber gazpacho was on a cruise ship. I took advantage of trying this gazpacho on a cruise ship because “food is …
Zucchini Frenzy! Makes A Good Gratin
As the summer vegetables ripen from the garden, my kitchen is in full swing of prepping, cooking, eating, and/or storing the harvest. Top on the list …
Superfood – Vegetable Barley Pilaf
Today’s recipe adventure took me “down the rabbit hole” so to speak. It all started with the spices. I wanted to use a spice called Herbs …