Cannellini Bean Salad is one of those comfort foods that you didn’t realize you were craving until the sauce hits the heat of the freshly boiled beans and you smell the fishy, salty anchovy, the rich egg yoke, and the … Continue reading →
Panzanella is a salad made with toasted bread and vegetables tossed in vinegar & oil based dressing. This recipe included yellow sweet bell pepper, cucumber, onion, salt, garlic, black pepper, capers, anchovies and tomatoes. I made this recipe last summer … Continue reading →
This recipe again demonstrates the strength of Marcella’s cookbooks. The recipe is very simple. It is just fresh vegetables that are arranged pleasingly and then served with a saucer of good olive oil with some freshly ground salt and black … Continue reading →
. . . and here we are in the salad section. My first recipe to make is this Orange and Cucumber salad which I am told is a classic Sicilian preparation – Sicily being the source of some of Italy’s … Continue reading →
Fresh and simple salads… just in time for Spring! This is a salad that is so simple and so full of flavor. It goes with almost any dish. Romaine Lettuce Salad with Gorgonzla Cheese and Walnuts Use the tender crunchy … Continue reading →
Today is my first salad post. The salad is a very simple one – Shredded Savoy Cabbage Salad. One thing that is a little different about this salad is the way you infuse a subtle garlic scent to the salad. … Continue reading →
The fewer the ingredients, it seems to me, the more important each one becomes. Since you can’t get ‘fewer’ than one and still have any dish at all, the finocchio is pretty important to this one. I tried my hand … Continue reading →
This salad is nothing like the mayonnaise laden, raisin studded buffet fixture. This is easy to make with few ingredients: carrots, lemon juice, salt and olive oil. The salad tastes like carrots but the lemon juice and salt brightens the … Continue reading →
This is a variation on the main dish that Michael and I live on all summer long. We are crazy about fresh mozzarella, tomatoes, and basil. In good years I manage to grow my own tomatoes and basil. On the … Continue reading →
What a great way to kick off the salad chapter! This mixed raw salad has a variety of colors, tastes and textures. I used mixed Italian greens, Boston lettuce and arugula. There was also fennel, a yellow pepper, celery heart, … Continue reading →
I grill vegetables all the time so it was particularly interesting to me to closely follow Marcella’s instructions and notice the differences. She asks for zucchini, onion, bell peppers, eggplant, tomatoes and Belgian Endive (which I had never grilled before). … Continue reading →
Wow, this is my last post in the vegetable chapter. This chapter went by fast. The recipe today is Mixed Baked Vegetable Platter. This is a very simple side dish. Potatoes are washed and cut into wedges, peppers are cut … Continue reading →
We made a complete meal of this zucchini dish. A delicious meal. If you are a stuffed pepper fan, I suggest you try stuffing zucchini instead. The ingredients are many, but the prep is not time consuming, nor is it … Continue reading →
As we are continuing the zucchini portion of this chapter, this recipe is somewhat similar to the last post. It starts with onion and garlic sautéed in olive oil in an oven safe dish. Once they are golden brown, parsley … Continue reading →
