Monthly Archives: August 2011
Chicken Scallopine (My Way)
This is my version of “scallopine,” which refers more to the thinly sliced nature of the meat than to any specific preparation. It’s the type of dish you might find in an old-fashioned Italian-American restaurant–moist and comforting as something your … Continue reading
Sauteed Swiss Chard
Although swiss chard is available year-round, it is especially sweet when fresh and local. It’s at its peak right now, so I love to make bunches of it and save the leftovers for frittate. This is a very simple preparation. … Continue reading
Sauteed Zucchini and Onions
Like swiss chard, although zucchini are available year-round, but they are sweetest when just picked. They are even easier to prepare than swiss chard because there is no pre-boiling required. Simply scrub the zucchini well (I use a potato brush) … Continue reading
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