Posts Tagged ‘garlic’
Summer Squash Tart
John has been traveling a lot lately and when he comes home he wants light meals. Hotel food and eating out with customers leave him hankering for home-cooked food. After a few days in Dallas he definitely didn’t want any meat! This tart was the perfect welcome back meal. Summer squash refers to pattypan squash,…
Read MorePanzanella Salad – too hot for cooking!
It’s been so hot out lately and with my husband away dinner needed to be simple and quick. Originally I thought I would make a pasta primavera using the fresh veggies I bought from Lieb’s organic patch but I eyed the leftover focaccia bread on the counter and changed my mind. I would make a…
Read MoreWine-Braised Artichokes with Feta and Orecchiette
I’m a sucker for fresh pasta! I make my own from time to time but haven’t been in the mood of late. The other day I was in Eataly (I so love this food market) and could not resist going past the fresh pasta counter. I love watching the machines churn out the different pastas.…
Read MoreGrilled Zucchini with Tomato Slices and Feta
We use our barbecue on a regular basis and one of the things I like to grill are vegetables. It’s easy to do, there’s little clean up afterwards and a bit of olive oil and seasoning is all you need to dress up any veggie. I love how grilled zucchini allows the flavor of the…
Read MoreSeared Scallops with Warm Radicchio and Pancetta
Radicchio (rah-DEE-kee-oh) is a garden plant from the north of Italy and is also known as red chicory. It offers a spicy bitterness that can add a bite to dishes when used raw, or that can be tamed through grilling or roasting. Radicchio is a good source of vitamin B and vitamin C, calcium and…
Read MoreGrilled Potato Rounds with Pesto and Shaved Asparagus
Who couldn’t love a little potato round dressed up like this? Simple ingredients and these won’t last long once you bring them to the table! Asparagus, now in season, is one of my favorite Spring vegetables. It is an excellent source of vitamin K, A, and C and this humble perennial is also a natural…
Read MoreTapenade
This dish originates in the south of France where the word caper in French means tapenas. The recipe I have doesn’t use capers but that doesn’t mean you can’t add them (try a tablespoon, first). I was never a fan of olives until I ate a Kalamata olive. I found the flavor more robust and…
Read MoreZucchini Boats
It seems I’m on a vegetarian kick of late and this recipe stood out to satisfy the craving. I mentioned on a previous posting that I am hooked on Pinterest. It was while I was on Pinterest I noticed a food photo by my friend Paul Lowe (Sweet Paul) who pinned this recipe from Proud…
Read MoreTabouli
While I was having a coffee with my husband in Barnes and Noble I spotted a book called Skinny Bitch. With a name like that how could I not investigate further? It peaked my curiosity and after skimming through the book I knew it was a keeper. Kim Barnouin speaks the way I do about…
Read MoreSpinach and Bacon Stuffed Mushrooms
The idea of stuffing a mushroom has been around in North America since the mid 1950’s when Italian-Americans began utilizing the ample supply of white button mushrooms. Italians from the south of Italy already knew how to stuff tomatoes, zucchini flowers and peppers. When they emigrated to America, zucchini flowers weren’t in abundance like they…
Read More