Pomodorini & Burrata

Easy to make, easy to eat!  Use it as an antipasto or even as a snack, this new take on the traditional caprese recipe is always a winner in the summer months!            

The Bell Pepper Post

While peeking around the stalls at the Farmer’s Market the other day I stopped by the “plant guy”, you know the one that sells small plant, all edible stuff that you can bring home and grow in your own backyard.  I have…

Braised Cavolo Nero & Green Cabbage with Bacon

For this recipe I like to use some green cabbage to attenuate and balance the bitterness of the Tuscan kale.  If you prefer an extra bold, in-your-face flavor use only Tuscan kale and switch the bacon to pancetta…. it will resuscitate the…

Braised Green Lentils

This is an exquisite and very versatile recipe.  It is a great side dish, it can be tossed in a salad or sauteed with pasta.  Add more liquid and few extra minutes of cooking and you’ve created a healthy, mouthwatering soup.

Squashin’ Your Zucchini

One of my favorite vegetables that I grow in my garden, aside from tomatoes, is zucchini (both are actually fruit).  They grow quickly, they don’t need a lot of upkeep and each plant produces quite a good amount of squash and flowers…

Zucchini Al Tegame

This delicious zucchini recipe lends itself to many uses: side dish, pasta sauce, even as a bruschetta topping!  It can be devoured hot or cold and I encourage you to swap the herbs combination to give it a different flare (i.e. cilantro…

Sloooow Roasted Tomatoes

We all know that “slow roasting” can bring a tough piece of meat to its knees.  So, think about what can happen when you slow roast a soft and juicy fruit/vegetable, like a tomato.  It actually doesn’t make it softer, it makes…

A Bruschetta Point Of View

If tomatoes could marry they would find their perfect partner with a loaf of bread, not in a pizza!  This relationship takes on many forms throughout different the regions of Italy: the most popular is the Roman “bruschetta”, on the Tuscan coast…