‘Grilled Scallops with Prosciutto & Basil’

March 16, 2026 No comments

Recipe Courtesy of Giada De Laurentiis’ Giada’s Italy: My Recipes for La Dolce Vita

Prosciutto-wrapped anything is a plus, but there is something really decadent about prosciutto-wrapped scallops that are grilled. Grilling the scallops makes the prosciutto a bit crunchy and the scallops perfectly tender.

I love the additional flavorings used here, as well: fresh basil leaves are folded and tucked in between the prosciutto and the jumbo sea scallops, and just before serving, the grilled scallops are drizzled with fruity olive oil  and some crushed, perfumed pink peppercorns. With their rose-like scent and herbal taste, pink peppercorns don’t pack quite the peppery punch as their green or black counterparts, but certainly add an elegant touch to the finished plate.

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Pan-Seared Harissa Salmon

March 15, 2026 No comments

Pan-searing salmon fillets in an oil-coated, non-stick pan ensures that the fish is nicely browned on the outside, and flaky yet still moist in the center.  After the fish is cooked, this is the perfect time to amp up the fish fillets with a touch of harissa paste, or even your favorite pesto sauce, Calabrian chili paste, tangy mustard, or barbecue sauce.

If you aren’t familiar with harissa paste, it is for me, a pantry staple these days.  A perfectly spicy Tunisian red pepper paste, it flavors up no only cooked proteins, but veggies and even salad dressings.  When you use the paste, use it with a light hand—it does pack a spice-filled punch!

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Turmeric Pearled Cous Cous with Cucumber, Feta & Chickpeas

March 14, 2026 No comments

Turmeric seems to be all-the-rage right now in all sorts of recipes. I am a big fan of the golden, good-for-you spice not only for its health benefits, but for its earthy flavor as well.  Fresh turmeric root is a staple in my fridge these days not only to throw on top of roast veggies, but to add into salad dressings, eggs and even my beloved cups of green tea. Products already infused with turmeric are also popping up everywhere; take this lovely pearled cous cous that I found in the market that is already flavored with the golden spice for example.

I cooked the turmeric pearled cous cous in rich, homemade chicken stock for added flavor, and then tossed it together with creamy cubes of feta cheese, crunchy raw cucumbers, fresh herbs, lemon juice, olive oil, buttery chickpeas and sweet golden raisins.  A hearty and healthy side dish that paired perfectly with some grilled lamb chops and balsamic-roasted Brussels sprouts, but I can see it standing on its own as a vegetarian main dish (if you swapped the chicken stock for veggie stock) or as a side dish for a cumin and coriander roast chicken or pork tenderloin.

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Grilled Balsamic Lamb Chops with Chives

March 13, 2026 No comments

A pantry item that everyone should always have on hand is thick, syrupy balsamic glaze. Wonderful drizzled onto roasted vegetables or even on top of a summertime Caprese salad, I also enjoy spreading a touch of the tangy reduction onto grilled meats.

One of my favorite flavor combos in terms of balsamic glaze and grilled meats is with lamb chops.  Simply grill seasoned lamb rib chops for 3 minutes per side, flipping once, and finish them off with a touch of the glaze and some snipped, fresh chives. And remember, a little bit of this rich reduction goes a long way.

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Za’atar Roasted Radishes

March 12, 2026 No comments

A simple way to dress up roasted vegetables of any sort is with your favorite, fragrant spice blend.  Some of my favorite dried spices and blends to sprinkle on veggies before roasting them are za’atar, herbes de Provence, sumac, or bourbon smoked black pepper.  Roasting the veggies makes them tender in the middle and a bit crunchy around the edges—the only other things you need are quality olive oil and a sprinkling of salt and pepper.

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‘Apricot-Pistachio Tart’

March 11, 2026 No comments

Recipe Courtesy of www.WilliamsSonoma.com

This dramatic fruit tart has layer-upon-layer of sweet flavorings. Atop the golden puff pastry base is a layer of apricot preserves, halved fresh apricots macerated slightly in sugar and orange liqueur, ground cinnamon and cardamom, and some chopped pistachios. The warmth of the ground spices adds an aromatic layer to the tart, the crust a buttery layer, the nuts a crunchy layer, and the ripe fruit adds a sweet freshness. Lovely served with vanilla ice cream, but another option is a dollop of vanilla-scented crème fraîche.

(To view this recipe, click on the following link: https://www.williams-sonoma.com/recipe/apricot-pistachio-tart.html)

Pizza with Eggplant, Watercress & Mozzarella

March 10, 2026 Comments: 4

This decadent vegetarian pizza starts with your favorite store-bought (or homemade) pizza crust and flavorful marinara sauce, and ends with slices of creamy fresh mozzarella cheese.  The toppings in between those ingredients are a sauté of red onions, garlic cubed eggplant and wilted, peppery watercress.  Any of your favorite fresh greens would work well here: spinach, escarole, kale, or even Swiss chard come to mind. Yet another example of how easy and creative a homemade pizza can be.

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Pan-Seared Salmon with Herb-Caper Bagna Cauda

March 9, 2026 No comments

Hailing from Piedmont, a northwestern region of Italy, a bagna cauda is a traditional anchovy-butter sauce oftentimes served with crudites as a flavorful dipping sauce.  Also a unique way to liven up a loaf of crusty bread or even drizzle over any protein of your choice, I decided to amp up the flavorful sauce with some briny capers and some fresh herbs.  Served over golden, pan-seared salmon fillets, the staple sauce adds a simple decadence to the flaky fish fillets.

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Harissa-Spiced Carrot & Farro Salad with Pistachios

March 8, 2026 No comments

harissa-spiced-carrot-farro-salad-with-pistachios

Farro is one of my favorite go-to whole grains for its texture and versatility. Great as the base for a side dish like this one, added into a pot of soup, or even swapped in for your favorite warm breakfast cereal, farro falls into the ancient grain category and is very popular in Italian cuisine.  For this specific dish however, I have gone the North African route by added harissa-spiced roasted carrots to a warm farro salad, along with roasted, salted pistachios.  The flavors meld together very nicely in this simple side dish.

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‘Bucatini with Peas, Wild Mushrooms, & Creamy Tarragon Sauce’

March 7, 2026 No comments

Recipe Courtesy of Fine Cooking Magazine

I’m a sucker for bucatini. The thick, long strands of spaghetti-like pasta that is unique in that each strand has a hole running through the center; this allows for whatever sauce you pair the cooked pasta with to be absorbed not only on the outside of the warm noodles, but on the inside as well.

This creamy vegetarian pasta combines the al dente bucatini with sweet green peas, sautéed wild mushrooms, and a tarragon-infused sauce that is made by combining some of the starchy pasta water with mascarpone cheese.  The slightly sweet, thick Italian cream cheese is accented by the last minute grating of salty Parmesan cheese, and a bright finish of micro greens or pea shoots, if you desire.

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