New Recipes

  • Gnocchi With Creamy Spinach Sauce

    Ingredients Preparation Source: Washington Post Gnocchi With Creamy Spinach Sauce

  • Lentil Minestrone

    Lentils add a hearty note to a minestrone soup made with zucchini and kale. A combination of both dried and canned tomatoes gives the broth complex tomato flavor without any additional salt or spices. Quinoa is recommended as a gluten-free alternative to pasta. For extra oomph, swirl some Basil Pesto into each bowl at the table. Ingredients […]

  • Orecchiette with Kale, and Sun-Dried Tomatoes

    Ingredients 8 ounces uncooked orecchiette pasta 5 cups dinosaur (tuscan) kale ¼ cup oil-packed sun-dried tomatoes, drained and roughly chopped ½ teaspoon crushed red pepper 3 large garlic cloves, chopped A dash of freshly ground black pepper ¼ teaspoon salt A hand-full of Parmigiano-Reggiano cheese, shaved  Preparation Cook pasta in boiling water 7 minutes or […]

  • Caprese Salad: Cherry Tomato, Mozzarella & Basil

    Great recipe today for an easy, healthy and delicious summer appetizer. Ingredients 10 cherry tomatoes (red or yellow) 6 bocconcini (small mozzarella balls), cut in half 1 bunch basil Salt (coarse ground or Kosher) Black pepper Extra virgin olive oil Oregano (use fresh if you have it, if not dry works well) 6 pitted Kalamata olives, […]

  • Tomato Basil Grilled Cheese

    Ingredients 8 slices Italian bread (3/4 inch thick) 8 slices part-skim mozzarella cheese 2 large plum tomatoes, sliced 2 tablespoons minced fresh basil 2 teaspoons balsamic vinegar Salt and pepper to taste 1/4 cup olive oil 3 tablespoons grated Parmesan cheese 1/4 teaspoon garlic powder Preparation Brush the outsides of each sandwich with butter. In […]

  • Zucchini and Squash Salad

    Ingredients 2 zucchini (1 pound total), cut into thin slices  2 small yellow squashes (1 pound total), cut into thin slices  Kosher salt and freshly ground pepper  1/4 cup extra-virgin olive oil  2 tablespoons fresh lemon juice  1/2 teaspoon Dijon mustard  1/2 teaspoon honey  1/4 cup pine nuts, toasted  1 ounce Pecorino Romano, coarsely grated […]

  • Baked Zucchini Fries

    Ingredients 1 cup panko breadcrumbs 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup) 1 teaspoon kosher salt, divided 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/2 cup all-purpose flour  2 large eggs 3 tablespoons whole milk 4 small zucchini (about 1 1/2 lb. total) Jarred marinara sauce, warmed, for serving Preparation Stir together breadcrumbs, grated Parmigiano-Reggiano, ½ teaspoon kosher salt, black pepper, and […]

  • Tomato Tonnato

    Ingredients 1 tin (3 to 4 oz.) high-quality tuna packed in olive oil 1 anchovy fillet (or more, if you like things punchy) ¼ cup mayonnaise ¼ cup olive oil Juice from ½ lemon (about 2 to 3 Tbsp.) 1 Tbsp. capers in brine, drained 1 clove garlic, peeled 1 tsp. ice-cold water 2 lbs. […]

  • Fusilli alla Caprese

    Ingredients 1 pound fusilli (or similar) pasta ⅓ cup extra-virgin olive oil 3 large cloves garlic, minced 4 cups (about 2 pints) cherry tomatoes, halved 1 teaspoon salt ½ teaspoon freshly ground black pepper ½ cup fresh packed basil leaves, roughly chopped or torn 8 oz fresh mozzarella pearls (alternatively, you can use an 8-oz ball of fresh mozzarella, diced) Preparation Bring a […]

  • Cranberry Lemon Bars

    Ingredients 1 (12-ounce) bag fresh or frozen cranberries ¾ cup granulated sugar 2 to 3 large lemons 1 ½ cups all-purpose flour ⅓ cup granulated sugar 1 teaspoon fine sea salt 1 teaspoon vanilla extract ¾ cup unsalted butter (1 1/2 sticks), melted and cooled 1 cup granulated sugar ¼ cup all-purpose flour ⅛ teaspoon […]