An impressive pasta dinner on your table in minutes. That’s what I call a weeknight winner!
I have so many peppers growing this summer that I can’t keep up with them. With a great depth of flavor from the chargrilled, roasted red peppers, Romesco Sauce is a nice accompaniment to barbecued meats, fish and vegetables.
I like how homemade rhubarb topping complements creamy vanilla panna cotta for an easy and impressive summer dessert. There is also something rather beautiful about the vibrant pink of rhubarb next to something so simple and light as a panna cotta, it looks so special, nearly elegant.
I love this traditional Mediterranean appetizer of fresh caprese salad with mozzarella, tomatoes, basil, and pesto. This salad makes for a nice light lunch or as a side salad for dinner.
I am very fond of artichokes and this stuffed artichoke dish makes for an impressive vegetarian first course, main course or a party appetizer.
You don’t have to go to an Italian restaurant to make a version of Spaghetti alle Vongole. This easy Italian clam pasta dish is easily recreated at home with just a few simple ingredients. If you’re on a gluten-free diet then just use your favorite GF spaghetti.
Using a slow cooker to make risotto is perfect for not having to stand at the stove and constantly stir the rice, which makes this vegetarian dish a great option even on a busy weeknight. Medium thick asparagus spears are the best choice for this recipe.
Fennel is related to a group of herbs that includes anis, cumin, dill, coriander, and caraway. In the vegetable world, however, fennel is recognized as having a taste all its own, one often compared to licorice.
Sometimes I just need to make an easy meal that requires minimal cleanup. This garden-fresh pasta dish is prepared in a single pot. As everything cooks together the flavors come together beautifully and adding lemon zest brightens the dish. Make a green salad, serve some crusty bread and you have a delicious meal that is ready in no time.
Delicious focaccia dotted with cherry tomatoes and drizzled with garlic and rosemary oil makes a delicious main course served with a green salad. Or cut into bit-size pieces and serve as an appetizer or snack. If you can find them use different varieties and colors of small tomatoes
