Sicilian Caponata

This appetizer of fried eggplant with peppers, onions, and garlic has been a staple of Sicilian cuisine for centuries; there are as many variations of this dish as their are kitchens in Sicily. I learned…Continue Reading

Roasted Asparagus Caprese

Full of the fresh flavors of spring, this dish is the perfect accompaniment to roasted meats, but makes a complete vegetarian meal as well. INGREDIENTS 1.5 pounds asparagus 1 pound cherry tomatoes, halved 3 tablespoons Casina Rossa…Continue Reading

Gisele’s Ratatouille

Ingredients 3 Onions3 Eggplant3 Courgettes (zucchini)3 Cloves GarlicTomato Sauce*Olive OilSaltPepper Directions Peel onions, eggplant, courgettes and garlic. Cube the eggplant and courgettes. Large dice the onion and finely chop the garlic. Separately sauté’ each of…Continue Reading

Keli’s Bagna Cauda Zucchini

Anchovies and give an otherwise rather pedestrian vegetable a savory, umami kick, and the lemon brings out the sweetness in the zucchini. This is a great side dish for grilled meats. Ingredients: 4 cups zucchini,…Continue Reading

Asparagus Pancetta Sauce

Recipe courtesy of Jennifer McIlvane Ingredients 3 tablespoons extra-virgin olive oil 2 cloves garlic 1/2 cup diced pancetta 1 bunch asparagus, sliced 1 cup cherry tomatoes, halved 1/4 cup Parmigiano Regginano Directions In a…Continue Reading

Zucchini Spaghetti

Makes 4 Servings Ingredients: 2 tablespoons unsalted butter 1 tablespoon extra virgin olive oil 2 garlic cloves, finely chopped 4 small zucchini, cut into “spaghetti” with the Spirelli Spiral Slicer 2 tablespoons chopped flat-leaf parsley…Continue Reading

Roasted Vegetable Tart

This beautiful tart is easy to make and makes a great summer appetizer or side dish. Serve it warm or an room temperature. Ingredients: 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 1…Continue Reading