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 →
Well, those were pretty good. This was my first time frying zucchini blossoms, but not the first time indulging in them. My wife and I first had fried stuffed zucchini blossoms at a restaurant in St. Saturnin-les-Apt in the Luberon … 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 →
Originally I made this recipe last August when I first conquered my fear of whole fish and made pan-roasted porgies with lemon and marjoram. Given that the zucchini season was in full bloom and people were begging anyone to take … Continue reading →
The weather here in Alabama has been awesome. We’ve had warm sunny days and cool clear nights. Spring-time is here! When I saw that my recipe for this week was Zucchini with oregano… I rushed off to buy my herbs. … Continue reading →
I love zucchini. Every year I try to grow it in my garden with no success. I’m not sure why. Last year I got blooms, but they just developed into tiny zucchini and that was it. I would love to … Continue reading →
I made this recipe last July with zucchini from my garden. There was less than 10 minutes from picking the vegetables to the start of preparation. At an early stage the zucchini is sliced into 1/4 inch widths, sprinkled with … Continue reading →
The extra bonus for being the first of the Pomodori to work with, and report on, a new ingredient, is the opportunity to discuss the most important aspect of Essentials of Classic Italian Cooking – the professorial lecture that will … Continue reading →
This is the one recipe I was able to prepare ahead last summer. I knew that I would never be able to find good quality tomatoes in February, so I made this in August at the peak of tomato season. … Continue reading →
