This radicchio salad is a much needed pick-me-up during these winter months. Bright and vibrant, with lots of interesting flavors and textures. The radicchio is combined with crispy bacon, roasted hazelnuts, crisp radishes, crumbled blue cheese, and an apricot vinaigrette. You can include this salad in so many different dinner menus – pairs perfectly with steak & potatoes, or even alongside roast chicken. Continue reading “Radicchio Salad with Bacon & Apricot Vinaigrette”
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Ribollita Soup with Sausage & Toasted Bread
My take on a traditional Tuscan ribollita soup…hearty and rustic, with rich flavor and lots of texture. It’s a tomato-based soup with wilted green chard, cannellini beans, toasted bread, an abundance of aromatics, and the addition of Italian sausage to make it even more satisfying. An absolutely perfect meal for the dead of winter.
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Walnut Crusted Chicken with Fennel Slaw
Walnut crusted chicken cutlets pan-fried until crispy and golden. Served with a crisp fennel slaw and a simple herby mayo for dipping. It’s a great recipe to liven up a winter weeknight or serve as a beautiful main dish for a dinner party. Continue reading “Walnut Crusted Chicken with Fennel Slaw”
Arancini with Calabrian Chili Aioli
A celebratory dish to ring in the new year: arancini with calabrian chili aioli. Arancini are fried balls of risotto, a classic Italian appetizer. This risotto is flavored with tomato, basil, and parmesan cheese. It’s stuffed with mozzarella, rolled into balls, and fried until golden. Served with the spicy aioli for dipping! Continue reading “Arancini with Calabrian Chili Aioli”
Eggplant Parmesan
My version of eggplant parmesan, a classic Italian dish with beautifully simple flavors. The eggplant is sliced thin and fried, then layered with homemade tomato sauce, mozzarella cheese, parmesan, and fresh basil. It’s baked until the cheese is melted and bubbling. It’s a wonderful vegetarian main dish, hearty enough to be served on its own or with a side of spaghetti. Continue reading “Eggplant Parmesan”
Roasted Apple Farro Salad with Maple Mustard Vinaigrette
This roasted apple farro salad solves the question of what side dish to make on a weeknight. It’s a simple grain salad with roasted apples & fennel, bulked up with arugula, and tossed in the most sensational maple mustard vinaigrette. Olive oil toasted pecans and grated aged gouda cheese are the two special touches that make this salad worth repeating all season long. Continue reading “Roasted Apple Farro Salad with Maple Mustard Vinaigrette”
Fig & Prosciutto Pizza
This fig & prosciutto pizza highlights one of my favorite fall ingredients: figs! Homemade pizza dough is topped with a sweet fig spread, a spicy caramelized fig and shallot mixture, slices of fresh mozzarella, and shredded fontina cheese before being baked. Out of the oven, it’s finished with thin pieces of prosciutto and peppery arugula. It’s an irresistible sweet and savory combination – the perfect addition for an October pizza night. Continue reading “Fig & Prosciutto Pizza”
Seared Scallops with Whipped Cauliflower, Olives, and Almonds
A plate of seared scallops over whipped cauliflower with a really simple olive topping and butter toasted almonds. Just as flavorful as it is beautiful, it’s a great dish to serve at your next dinner party! Continue reading “Seared Scallops with Whipped Cauliflower, Olives, and Almonds”
Pesto Pasta Salad with Grilled Chicken & Asparagus
A vibrant pesto pasta salad recipe for the summer season! Cavatappi pasta tossed with grilled chicken, slightly charred asparagus & green onions, fresh mozzarella, castelvetrano olives, and a basil pesto dressing. It’s a fresh, seasonal recipe that works great for all of your summertime cookouts. Continue reading “Pesto Pasta Salad with Grilled Chicken & Asparagus”
Yellow Curry Poached Cod
Cod poached gently in a vibrantly flavored Thai yellow curry sauce and served over rice. It’s a meal that comes together so effortlessly and the poaching process results in a flaky, melt-in-your-mouth piece of fish. Continue reading “Yellow Curry Poached Cod”