Category Archives: Vegetables
Dinner in Key West
Although I’ve done a lot of dining out in Key West, a vacation here wouldn’t be complete without cooking at least one dinner with my mother. On my last day of vacation, we’ve decided to cook some local seafood and vegetables. At “Fishbusters,” … Continue reading
Dinner in the City–Roast Chicken Breast
I’m not in the city that often these days, but when I am, occasionally I’ll cook in my city kitchen. This is one of my “city” meals. It was made in my tiny NYC kitchen, on a tiny stove and with only one … Continue reading
Spinaci e Riso
Spinaci e riso (rice and spinach) is a great first course or side dish and is much simpler to make than risotto. It requires only simmering–no sauteing of onions or of rice. There is no wine required–only butter, broth, spinach … Continue reading
Quinoa with Cauliflower and Mint
This is a terrific and healthy dish that can accompany a variety of things (meats, poultry, fish) and makes a great leftover. Although it’s not native to Italy, it can be accompanied by some very Italian flavors–like cauliflower and mint. … Continue reading
Spinaci col Burro e Parmiggiano
Tonight’s meal is a “clean” meal–no sauces, no pasta, just some seared local bay scallops, a baked potato and a salad. That is, until I added a first course of spinach sauteed in butter with parmiggiano. Butter and parmiggiano is one … Continue reading
Filet and Wild Mushrooms
‘ Since I have leftover risotto with porcini from the other night, I’m building tonight’s meal around it–a grilled filet, sauteed cremini mushrooms and sauteed spinach. The recipe for the mushrooms was taught to me by my neighbor, Beppi. After having these … Continue reading
Spaghetti with Fennel, Leeks and Mint
While I’m on the subject of fennel (see yesterday’s post), I wanted to make this pasta dish. It’s spaghetti tossed with caramelized fennel, leeks, garlic, chili flakes and mint. You can make the same dish as a vegetable, omitting … Continue reading
Gratinata di Finocchio
Fennel is a very versatile vegetable. It can be eaten raw–it’s wonderful simply shaved over a mixed green salad. It can be diced and put in a stew or soup–I love to put it in my zuppa di pesce, which … Continue reading
Rutabaga Puree with Pecorino and Olive Oil
A friend brought over a wonderful beef bourguignon for dinner the other evening and I am still savoring the leftovers, therefore tonight’s post consists of two great side dishes to accompany a hearty beef stew. I don’t know whether rutabaga is used in Italy, but … Continue reading
Collard Greens with Bacon
Collards are one of the few native vegetables for which Italians should envy Americans. Although a southerner might argue that my greens bear no resemblance to the true southern way of cooking them, they are great nonetheless. I start … Continue reading
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