A work in progress…four days in the making. Two jars, but had a set back with one, because the white plastic lid did not seal enough to create a bubbly, fermented party. So, yesterday I transferred my mostly cauliflower to … Continue reading
This is not diet food. No way, no how. It is, however, one of my family’s favorite pasta dinners, which happens to be quick and easy to make. A win-win situation. In the little town where I grew up in … Continue reading
Love, love lentils! Here is a luscious lentil soup that is filling and satisfying. A few slices of bacon (optional) adds a smokey flavor. This is high in fiber and nutrients. If you have homemade stock (poultry or vegetable) and … Continue reading
A friend of ours wants to learn how to make sausage. If you, too, are new to sausage making, there are many books and many websites with recipes and tips on the sausage making process. My tips on making sausage … Continue reading
A classic winter minestrone. The addition of green beans (from freezer section) and a few leaves of winter kale and a nice greenness that is welcome in the winter. 2 tablespoons olive oil 2 ounces pancetta 1 medium onion, diced … Continue reading
One of the simplest and most flavorful soups I know how to make. You will need: 2 tablespoons olive oil 1 pound Italian sausage 1 medium onion or leek, chopped about 4 to 6 cups finely shredded green or savoy … Continue reading
A fabulous farmer’s market find! The young farmer at the farmer’s market picked out my squash for me, based on how I was going to cook it. He did say that they were better steamed, and tasted like zucchini. He … Continue reading
I can’t visit the in-laws without making at least one dish, despite the numerous protests my mother-in-law made this time. Once I started making it, and told her about the mushrooms, she got a big smile. They both love mushrooms, … Continue reading
A delicious part of an antipasto platter. Some of the more common Antipastos are those that could be preserved, stored for the winter months when they could be pulled down and one can enjoy a bite of summer. Roasted Red … Continue reading
One of the few recipes I actually got from the chef before I left home. The eggplant was served as a salad on occasion in the little restaurant, and I couldn’t get enough of it. Before I left, I took … Continue reading
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