Category Archives: Vegetables

Tonight we’re having cod for dinner, made in the style that my mother taught me a couple of weeks ago (see pesce in umido for the recipe).  In addition, I wanted something to soak up the aromatic winey sauce from … Continue reading →

Stuffed Eggplant is another in my series of recipes from my mom during her visit with me this week.  Although this dish is native to my mother’s hometown in Calabria, it is one that is made with many different variations … Continue reading →

This is a salad that reminds my mom of her Aunt Lucia, who used to live in Cosenza, a small city in Calabria.  Only my mother’s aunt used to make this salad for her–my grandmother never cared to make it. … Continue reading →

With an abundance of sweet just-picked zucchini, these weeks in late summer are a veritable zucchini-fest.  Zucchini is such a mild and neutral vegetable–the perfect accompaniment to poultry or fish; great in frittate, easy and quick to prepare.  Zucchini require … Continue reading →

Admittedly, this is a time consuming dish, but one that makes for great leftovers and freezes very nicely.  I like to make it when eggplants are at their local best.  These eggplants come from my neighbor Beppi’s garden, so I know how … Continue reading →

This vegetable, actually part of the cauliflower family is wonderfully nutty and nutritious.  It’s grown locally this time of year.  The heads are a series of little stalks with peaks that look more like a desert cactus than an edible crucifer. Their craggy … Continue reading →

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 →

I hesitate to call this creamed spinach, since there’s no cream in it–however–it is every bit as rich and satisfying as creamed spinach.  Instead of cream or bechamel, I’ve substituted olive oil (admittedly a copious amount) and chicken broth.  In … Continue reading →

This is my take on a traditional tuscan tomato and pepper stew.  This stew is usually simmered in a pot for an hour or so, until the peppers and tomatoes practically melt into each other. Roasting the vegetables concentrates their … Continue reading →