Italian-herbed focaccia

April 14, 2014

Italian Herbed Foccaccia

This focaccia is the perfect complement for yesterday’s veal meatballs. If you use happen to have a bread maker to do the heavy lifting on the mixing and kneading, you’ll spend no time at all (okay, well, mere minutes) getting this bread on the table. The bread will be soft, just the right amount of chewy, just the right amount of crispy, with a little bit of spice from the red pepper flakes. If you manage to have any leftover, it makes a great match with my eggs baked in prosciutto the next morning. (more…)

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Sunday suppers: Veal meatballs with artichokes & carrots

April 13, 2014

Veal Meatballs with Artichoke and Carrot

When I saw this recipe, it just screamed “Spring!!!” at me. Fresh artichokes, veal, carrots, citrus, and a bit of cream. Just heavy enough to break the chill of a spring evening, but light enough to not weigh you down as you’re moving into the warmer months. With Easter just around the corner, I thought it would be the perfect time to post this special meal that takes a little bit of time, but shines so beautifully on the dinner table and is the perfect meal to serve family style that it is worth it! (more…)

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Veggie Spaghetti

August 23, 2013

Veggie Spaghetti

This is one of my go-to weeknight meals, and it is a great way to use up any random vegetables you may have left over. Growing up, my mom always dressed up marinara in a jar by sauteing some onions and beef (along with some other spices and peppers and such on occasion) before adding the marinara. I changed that up a bit, decided to forgo the beef and just use every veggie I had on hand. Everything is fair play – carrots, squash, zucchini, spinach, broccoli, fresh tomatoes, kale, peppers – you name it, I’ve tossed it in my drug-through-the-garden spaghetti. The key is to always keep a few things on hand (more…)

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From the garden: A summer antipasti platter

July 5, 2013

Summer Antipasti Plate

One of the grand things about summer is grazing on the fresh fruits and veggies that pop up in our gardens, farmers markets, and local groceries. Tomatoes, squash, beans, berries – they’re all at their peak in flavor, and that means you don’t have to do too much to them to make them scrum-diddly-uptious!

Last week I showed you a slightly more involved way to enjoy your summer squash. This week I’ll show you all the other super-simple antipasto I made to fill up my antipasti platter. Caprese, melon e prosciutto, and roasted shishito peppers made it to my platter this time, and their preparation couldn’t be simpler. (more…)

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Lasagne Primavera

April 10, 2013

Lasagne Primavera

I first spied this lasagne in La Cucina Italiana magazine, and from that point on I couldn’t get it out of my head. Filled with spring vegetables, topped with hard boiled eggs, it looked beautiful. I wasn’t sure about the hard boiled eggs, and even though this is good without them, I wouldn’t think of leaving them off. The contrast of the green vegetables and the yellow yolk just make you think, “spring!”, but the flavors also work really well together.

The one thing I would change (and have changed) about this recipe? (more…)

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