Orecchiette w/Butternut Squash & Sage

3-4 servings Tip: I do eat meat, but continue to look for meatless options and find them very satisfying when they include hearty, textured vegetables and beans. Of course, you can add meat or other proteins to this recipe, but we found it to be quite tempting and flavorful. If you haven't already, give meatless... Continue Reading →

RECIPE LOG by category (click on link to go directly to that recipe)

Appetizers Italian Stuffed Zucchini Cups 27-Nov-2018 Smooth & Creamy Garlic Hummus with S&P Pita Chips 17-Oct-2018 Frico Crisps 15-Sep-2018 Soups/Salads French Green Bean & Fennel Salad w Lemon Garlic Vinaigrette 22-Jan-2019 Citrus Salad with Pomegranate & Pistachios 11-Jan-2019 Winter Slaw with Cilantro-Lime Dressing 28-Oct-2018 Chickpea Salad with Quinoa 10-Sep-2018 Vegetarian Tortilla Soup 7-Sep-2018 Chicken-Veg-Rice Soup... Continue Reading →

Linguine with Fennel & Avocado

   2 servings Tip: Our meals are not always meatless, but we both feel just as satisfied when they include more veggies and less (or no) meat. There are more meatless recipes than days to cook them! As I mention frequently, look for recipes that you can use as a base, follow the concept, but... Continue Reading →

Meatballs!

Servings vary depending on size of meatballs (AND how many you can eat at one time). Tip: I like to make a large batch of meatballs to freeze for future meals. If I think they will all be used in Italian-style dishes, I add the marjoram and oregano listed in the recipe. If I want... Continue Reading →

Ziti with Seared Wax Beans & Pancetta

   2 servings Tip: Pine nuts have a sweet, buttery flavor. They are often ground into pesto sauce, but also enhance a pasta dish when sprinkled in just before serving. Toast them lightly in a skillet on the stovetop, moving them around constantly. DON'T WALK AWAY; once they turn golden and have a toasty smell,... Continue Reading →

Summertime Sweet Corn Pasta w Zucchini & Basil

Adapted from a NY Times Cooking recipe (2 generous servings) TIP: Have all ingredients prepped and ready to use. This recipe moves quickly once you get it started. 6 ounces dry campanelle or farfalle pasta (use a shape that will catch the corn kernels) 1 tablespoon olive oil, plus more for drizzling 1 bunch scallions (about 8), trimmed and thinly sliced (keep... Continue Reading →

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