Category Archives: Vegetables
Broccoli di Rapa with Cured Sausage
I have some cured Italian sausage left from my pizza last week and this is the perfect salty bite for some bitter broccoli di rapa. Needless to say, this could easily be combined with pasta (orrechiette or rigatoni) but tonight, … Continue reading
Roasted Eggplant, Peppers and Tomato
Eggplants are in season and that’s the only time I’m really interested in them. It’s not out of principle–it’s more that I eat them so often during the summer, I’m basically tired of eating them by fall. This dish is … Continue reading
Red Cabbage and Green Apple Slaw
Since I had red cabbage leftover from making my “kale slaw” the other day, I’ve used it to make a variation with granny smith apples. This is as quick and simple to make as any salad. The cabbage gets sliced … Continue reading
Corn Salad
This time of year, I love to serve side dishes that can be made ahead and served at room temperature. Although the corn I’m using is from Florida, it’s beautifully sweet and it will stand in nicely until we have … Continue reading
Israeli Couscous with Zucchini
This dish is as simple as any pasta dish gets. The Israeli couscous are a larger, fatter version of regular couscous. They cook like any other grain–in water or broth (bouillon, in my version). The vegetables are sauteed in a … Continue reading
Kale Slaw
This dish is not Italian (or even Italian-influenced) but today, I’m making an all-American meal–burgers, oven-fries and a slaw of raw vegetables–predominantly kale. When I make burgers, I’m always looking for a good raw vegetable salad that’s not just cabbage … Continue reading
Oven Fries
These “fries” are almost as good as french fries. To get the dry, crispy texture of a french fry in the oven, a little advance preparation is required. Two hours ahead of baking, the potatoes (Idahos or Yukon Golds) need … Continue reading
Rice with Broccoli Pesto
For those of you who read last night’s post, you may have noticed the beautiful green color of my rice. This is a dish that vegetable lovers should try–it’s easy and GREAT–and you can even use frozen broccoli. It was my way of using … Continue reading
Grilled Filet with Oyster Mushrooms, Asparagus and Quinoa
This is a quick weeknight dinner and I chose each of the components of this meal for their ease and quick prep time. Tonight, I thought I’d show you the steps of how to make this meal from start to finish in under … Continue reading
Bitter Greens and Crispy Polenta
The greens I’m using here are broccoli di rapa, but you could use any bitter greens, such as dandelion or escarole. In order to heighten the bitterness of the greens, I’ve sauteed the broccoli raw, the way my mother does … Continue reading
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