Chocolate Chip Affogato

October 19, 2025 No comments

Searching for a simple yet decadent dessert for your next dinner party? Search no more. This classic Italian dessert is one of my favorites.  So easy to put together, it is always a big hit at the dinner table.  An affogato is simply cold ice cream served with a shot of warm espresso poured over top; the ice cream slightly melts into the rich coffee which makes for a creamy, dreamy coffee-flavored confection.  I used vanilla ice cream topped with semi-sweet chocolate chips for this version, but feel free to experiment with chocolate chip ice cream, chocolate ice cream or even coffee ice cream for a double-dose of rich coffee flavor.

‘Shortcut Italian Wedding Soup’

October 18, 2025 No comments

Recipe Courtesy of Martha Stewart Living Magazine

This quick-and-easy version of a traditional Italian Wedding Soup is simply remarkable.  Instead of meatballs, this version of the classic uses store-bought hot Italian sausage; first seared and then cut into pieces and added right back into the warm soup.

The soup base itself starts with onions and fennel, adds in a Parmesan rind for richness, and then everything is cooked in chicken stock with some tender escarole.  Like the traditional version, small pieces of al dente pasta also float throughout the soup; and don’t forget to finish the soup off with a touch of vinegar or lemon juice for brightness.  The entire soup comes together in no time, and is just as impressive as the classic version of the same name.

(To view this recipe, click on the following link: https://www.marthastewart.com/1521379/shortcut-italian-wedding-soup )

‘Olive Oil & Blood Orange Loaf’

October 17, 2025 No comments

One of my favorite cakes to bake is an olive oil cake. Simple to make, an olive oil cake is created with pantry ingredients and comes out with the most perfect crumb each and every time. (And made without butter, it is even perfect for those dairy-free or vegan friends in your circle!)

This specific French-inspired olive oil loaf cake hails from Taste of France magazine, a wonderful publication that celebrates all things French in the world of food and drink. It has a bright citrusy flavor thanks to the addition of fresh blood orange juice, blood orange zest and a glug of orange liqueur. Simply serve with a coating of powdered sugar and thinly sliced blood oranges for a rustic touch.

(To view this recipe, click on the following link: https://tasteoffrancemag.com/recipes/olive-oil-and-blood-orange-loaf/)

Potato Tart with Garlic Confit & Herbs

October 16, 2025 No comments

With a bag of adorable baby red potatoes in our CSA box this week and a nice bunch of fresh herbs on hand, this rustic savory tart recipe was born. Dazzlingly perfect when served alongside your favorite roast chicken and a simple green salad, or even as the perfect accompaniment to a simple puréed veggie soup. You dinner guests will no doubt wonder what it is that gives this simple tart its depth of flavor. The secret? A light layer of Dijon mustard right on the flaky puff pastry crust, and a shmear of garlic confit. Yum, indeed.

‘Acorn Squash & Escarole Salad’

October 15, 2025 No comments

Recipe Courtesy of Food & Wine Magazine

 Colorful and healthy, everyone will enjoy the layers of flavor that this escarole-based salad offers.  Tender escarole leaves (if you prefer, you could also sub in red leaf or green leaf lettuce) tossed with sweet, crunchy pomegranate seeds and toasted hazelnuts; and yum, yum—wedges of roasted acorn squash flavored with crushed coriander seeds.  And that’s not all! A simple garlic-infused homemade buttermilk dressing adds a touch of creaminess that the salad so desires.

Brussels Sprout & Apple Slaw with Maple-Mustard Vinaigrette

October 14, 2025 No comments

brussels-sprouts-apple-slaw-with-maple-mustard-vgtte

I love that the majority of grocery stores these days are selling bags of pre-sliced broccoli stems and/or brussels sprouts for a healthy alternative to a traditional cabbage slaw.  A lovely idea for a raw salad side dish, I decided to combine some of the sliced brussels sprouts with crispy, thinly sliced sweet apples, sliced dried apricots and crunchy roasted pepitas.  Topped with a flavorful maple syrup and grainy mustard vinaigrette before serving, try variations on this recipe with some of your other favorite fruits and nuts, and whatever tangy vinaigrette you are in the mood for.

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

Curried Okra & Vidalia Sauté

October 13, 2025 No comments

Of course we all love cornmeal-coated fried okra, but have you ever thought of sautéing it instead?  Sliced and cooked in a hot pan with olive oil, the okra loses some of its natural starchy texture and browns up very nicely.  Along with sliced, sweet Vidalia onions, sliced garlic and some yellow curry powder, this curried okra side dish is delicious served over a plate of brown rice or any other whole grain you have in the pantry.

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

‘Pancetta, Kale, & Raisin Stuffing’

October 12, 2025 No comments

It’s beginning to be that ‘stuffing’ time-of-year… Whether baked inside your Holiday turkey or baked separately on the side; whether made with bread, cornbread or a mixture of both, stuffing and dressings are an essential part of Holiday menu planning.

I decided to make this bread-based stuffing flavored with crispy pancetta, chicken stock, golden raisins, Lacinato kale, shallots and a touch of sherry vinegar this week. A hearty and healthy side dish, it leans towards Italian-based flavors and even hits on an agrodolce or sweet-yet-sour tone with the mixture of the sweet raisins and the sherry vinegar.  Scrumptious indeed, I highly recommend this stuffing idea for one of your many upcoming fall gatherings.

‘Almond Custard Tart’

October 11, 2025 No comments

Recipe Courtesy of www.MarthaStewart.com

This gorgeous dairy-free tart is best served with toasted, sliced almonds and some sliced ripe fruit. Depending on the season, you could easily serve the tart in the summertime with fresh berries or later in the year with ripe, sliced figs.  Dealer’s choice!

The beauty of the tart comes from its toasted oat-filled crust which you make with flour, sugar, an egg yolk, the oats and some melted coconut oil; simple to assemble and press into your removable-bottom tart shell.  The filling like I mentioned uses unsweetened almond milk and the usual stirred custard components: egg yolks, cornstarch, sugar and a pinch of salt.  The custard thickens up beautifully and the whole tart comes together effortlessly. (You know what else is effortless? Cutting right on into the chilled tart and treating yourself. Enjoy!)

Pomegranate-Glazed Turkey

October 10, 2025 No comments

Pomegranate molasses is something I highly recommend keeping in your pantry.  A thick, syrupy reduction of sweet yet tart pomegranate juice very often seen in Middle Eastern cuisine, is really gaining traction in everyday recipes like this one.  Juicy turkey tenderloins are seasoned with salt, pepper and a touch of garlic powder before being coated in a simple combination of pomegranate molasses and Dijon mustard. Baked until glazed and cooked through, I like serving the sliced turkey on a bed of greens with some pomegranate seeds to complement its underlying ingredients.

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

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