‘Antipasto Salad’

April 7, 2025 No comments

Recipe Courtesy of Eating Well Magazine

Each and every bite of this colorful Italian Antipasto Salad is filled with a mélange of textures and flavors. Just like a classic antipasto platter that might be served at the beginning of a coursed meal or even as a lunch idea, the salad is filled with marinated vegetables, fresh vegetables, olives, cheese, and meat.

The list is long for this salad but each item adds a bit of character to the plate: sliced salami, mozzarella cheese, cherry tomatoes, chickpeas, artichoke hearts, fresh fennel, radishes, cucumbers, olives, pickled banana peppers, and a fragrant red wine vinegar and dried oregano dressing.  The only other thing you must serve alongside this unique salad are slices of a crusty Tuscan boule.  Buon appetito.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/257783/antipasto-salad/ )

Pan-Seared Fish with Basil Pesto & Balsamic Tomatoes

April 6, 2025 No comments

This flavor-packed, pan-seared fish dish can be made with any of your favorite fish fillets.  I had some flaky Barramundi (sustainable sea bass) on hand, but I can also see wild salmon, halibut, trout or even red snapper being equally as delicious. 

The fish is first pan-seared in a little olive oil to achieve a nice brown crust, then the fillets are served over pepper greens with a topping of homemade basil pesto sauce, and a tangy addition of balsamic cherry tomatoes.  The ripe cherry tomatoes are simply a combination of halved tomatoes, balsamic vinegar, olive oil, sliced shallots, fresh parsley and a touch of salt and pepper. I recommend allowing the tomato mixture to sit at room temperature for about an hour, so that they become slightly macerated and coated in the distinctive tang of the aged balsamic vinegar.

(To view this recipe, click on the blue title of the blog post above*)

Shredded Kale Salad with Balsamic-Roasted Figs, Parsnips & Roquefort

April 5, 2025 Comments: 2

shredded-kale-with-balsamic-roasted-figs-parsnips-roquefort

My favorite variety of kale is Lacinato kale, also known as Tuscan or black kale. Whether raw or sautéed, I love its hearty texture, its slightly bitter flavor and its versatility. For this salad, I shredded the Tuscan kale into bite-sized pieces and topped it with roasted figs, parsnips, and crunchy toasted hazelnuts. For a nice creamy element, I like serving this salad with wedges of dreamy Roquefort cheese. (Any sort of blue cheese would do here, but I love the strong flavor and slight spiciness of the Roquefort blue cheese.)

(To view this recipe, click on the blue title of the blog post above*)

Sicilian Pasta

April 4, 2025 No comments

This unique pasta is filled with the flavors of Sicily: briny olives, sweet golden raisins, caramelized fennel, fresh herbs and peppery garlic. The mixture of sweet, savory and a bit of acidity is formally known as agrodolce in the Italian language, and is seen throughout Sicilian and southern Italian cooking.  The base of the dish starts with a sauté of garlic, crushed red pepper flakes, sliced fennel and anchovy paste; the garlic softens and fills the pan with fragrance, as does the caramelizing fennel.

Lemon juice, zest, and white wine are then added to the pan not only to deglaze any brown bits that have accumulated, but to add that acidic flavor the pasta oh-so-desires.  Next come the briny, oil-packed olives, the fresh herbs and the plump golden raisins for a sweet kick.  The entire dish is finished off with a touch of pasta water for body, and a grating of salty Pecorino cheese.  This truly unique Sicilian Pasta is great on its own served with a simply green salad or roasted asparagus tips, or as a primi, or first course, for your next Italian feast.

(To view this recipe, click on the blue title of the blog post above*)

Veal Chops with Wild Mushrooms & Herbs

April 3, 2025 No comments

When I see veal chops at our local market, it’s a done deal.  Similar in appearance to a thick-cut, bone-in pork chop, veal chops are much more tender however, and have a delicate meaty taste.  Veal chops are best grilled or seared and take no time at all.

For this recipe I decided to sear the chops and then finish them off in a wine-soaked pan in the oven, and to serve them with a wild mushrooms, garlic and fresh herb sauce that is out-of-this world.  Fabulous over a serving of risotto Milanese or even flavorful cooked beans like I did, this Northern Italian meal is just screaming out for a glass of rich Chianti.

(To view this recipe, click on the blue title of the blog post above*)

Turnips with Tarragon Butter

April 2, 2025 No comments

Turnips are a flavorful, low-carb alternative to potatoes.  A bit peppery by nature, turnips are great when roasted, mashed, sautéed or even boiled to tender. For a simple side dish I decided to pair tender cooked turnips with a flavorful compound butter.

 What’s in the butter you ask? A mixture of lemon zest, fresh tarragon, salt, pepper and a touch of crushed red pepper flakes.  This compound butter idea would also work well over cooked carrots or steamed baby potatoes.

(To view this recipe, click on the blue title of the blog post above*)

Lemony Pasta with Chicken Sausage, Artichoke Hearts & Leeks

April 1, 2025 No comments

This veggie-packed pasta gets its flavor from a light lemon butter sauce, sliced garlic, and fresh herbs.  A splash of white wine and stock also help the cause, as do flavorful slices of chicken Italian sausage.  The veggies I like to combine in this simple sauce are artichoke hearts, wilted watercress or spinach, and sauteed leeks.

Any pasta shape you have on hand would work fine with this brightly flavored pasta dish, but I love it with spaghetti rigati—spaghetti noodles made with ridges so that whatever sauce you pair with the cooked pasta, whether heavy or light, will capture the sauce in each and every bite.

(To view this recipe, click on the blue title of the blog post above*)

Carrot Ribbon Salad

March 31, 2025 No comments

Recipe Courtesy of Cooking Light Magazine

Something about slicing a vegetable with a veggie peeler into long, ribbon-like strands just adds a certain elegance to a dish.  That, and even just cutting a vegetable on the diagonal.  For this simple and healthy arugula salad, the greens are tossed together with the carrot ribbons, some crumbled goat cheese and some toasted nuts; sliced almonds if you have them, but I had a lot of toasted pistachios on hand this week, so that’s what I opted for. And for a simple dressing?  A fresh combination of lemon juice, olive oil and a touch of honey; the honey helps to bring out to the natural sweetness of the carrots.

‘Lemon-Buttermilk Pie’

March 30, 2025 No comments

Recipe Courtesy of Joy the Baker Homemade Decadence, by Joy Wilson

This luxurious Lemon-Buttermilk Pie comes from a superb cookbook (aptly named) Homemade Decadence.  The author, Joy Wilson, has compiled a collection of homemade treats; everything from breakfast/brunch treats, fruit treats, cakes, pies, cookies, breads…you name it. All of the recipes are ones that are not overwhelmingly difficult to make and, well, you’ll want to make them all!

The ingredients in this lemon-specked creamy pie are simple: buttermilk, sugar, lemon zest, lemon juice, eggs, vanilla, and a touch of flour. The pie sets beautifully in the oven and if you have extra buttermilk, she shares a crust recipe that includes buttermilk as well. (I opted however for my favorite whole wheat, organic store-bought crust, but really any crust you love will do.)  I plan to make this pie again in the colder months with its suggested sauce of maple syrup, orange juice and cranberries. But for now while the heat is still around, I simply served the pie with fresh mint and tart raspberries.

(To view this recipe, click on the blue title of the blog post above*)

‘Chicken & Cabbage Salad with Basil, Cilantro & Cashews’

March 29, 2025 No comments

Recipe Courtesy of Fine Cooking Magazine

A simple vinaigrette of rice vinegar, fish sauce, garlic and crushed red pepper flakes really livens up this Asian-inspired salad.  With a base of thinly sliced, crunchy red cabbage and sliced scallions, I decided to also add in some matchstick carrots and peppery watercress greens for extra nutrition and color.

  Shredded rotisserie chicken make the salad super simple to assemble, as do store-bought roasted cashews for an undeniably buttery crunch. Serve this crunchy chicken and cabbage salad with lime wedges for a last minute squeeze of fresh citrusy magic, and a quick mix-in of fresh basil and fresh cilantro leaves.

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