This is so good, and a great way to use up some of those herbs you’re planting this spring. Make sure to plant a few tarragon plants. This is a super easy condiment that goes well with a variety of … Continue reading
Fabulous freshly made, but, make a double (or triple) batch, and save in the freezer either baked or unbaked for a quick dinner. Or breakfast, if you’re like my daughter who’s often willing to eat lunch for breakfast. Note: Dairy, … Continue reading
Delicious! This was really, really simple. The key was to cook them over low heat, flip them in the skillet, and finish them in the oven. They were sweet and succulent. The olive oil was fabulous, great for soaking up … Continue reading
If you have the opportunity, it is best to roast the peppers on the grill a few days in advance, if you know that you will be grilling the week that you will be preparing this dish. Fire-roasted peppers have … Continue reading
Very similar to hummus, this cannellini bean dip has a light and clean flavor thanks to the rosemary. To be honest, I wasn’t sure I would like this as I sometimes find rosemary overpowering. To my surprise, it was perfect. … Continue reading
A most unusual looking vegetable that is mesmerizing to look at due to its fractal qualities. An Italian vegetable that has been bred since the 16th century, to this day it seems to be reserved for royalty and nobility. To me, … 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
Labne, or labneh, or also known as yogurt cheese, is a light and tangy accompaniment to any dinner or party, but especially served alongside some Hummus and Tabouli. It’s also great added to a sandwich wrap, with some grilled chicken … 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
