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Roasted Asparagus Pesto and Parmigiana with Pasta

A really simple, quick and delicious pasta dish. Continue Reading

Baked Eggplant Involtini with Asparagus, Speck and Gorgonzola Dolce

This dish can be served as a first course, a side dish, a brunch item or a light lunch. Continue Reading

Cauliflower 3 Ways: “Cavolfiore Italianissimo”

Cauliflower, like brussels sprouts, had a bad reputation for a long time  … that is, until the “foodie revolution” slapped cooks upside their collective heads and made them stop boiling, over-cooking, or under-seasoning vegetables.

This month’s Creative Cooking Crew challenge is to present 1 vegetable (or fruit) 3 different ways. Continue Reading

Family, Food, and a Colorful Potato Salad Recipe That Was Totally Upstaged by Everything Else!

In my family we celebrate birthdays BIG. Sometimes big is even x2, like Sunday when we celebrated both Cassie’s 17th and Aurora’s 21+.

‘Big’ is the operative word because (a) we’re a lot of people and (b) we always make big menus for our BIG appetites. Generally, the meal revolves around a food request from the birthday person. And then the family cooks get cooking!

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It’s All About Balance and Building Flavors: An Interesting Pasta Dish

It’s the way I like to eat … balanced food groups and balanced flavors. Pasta with cabbage may seem a strange combination to some. Stranger yet, perhaps, is the addition of raisins. But, trust me, it works. In fact, it more than works. Continue Reading

Limiting Pasta Carbs | Linguine with Kale and Codfish Saffron Sauce

Yeah, this won’t win an award for food styling but, you can rest assured, it’s packed with flavor and tricks to limit starch while still enjoying a plate of pasta. Continue Reading

Creating Dinner Around a Tuscan Dish I Never Tasted – with no recipe!

Well, I mean, I’ve tasted variations of it but not the specific dish I’m talking about here.

Two years ago when my travel gal pals and I were in Tuscany, we had many memorable meals. Apparently, some more memorable than others. One such meal stuck in Maryann’s head because she hasn’t stopped talking about it. As she recalled, it was over-sized rigatoni stuffed with fish. I must have been at the other end of the table. I didn’t see it, I didn’t taste and I didn’t remember it.

When she mentioned it again recently, I thought “how difficult could it be?” And then I said,  ”Come on over and I’ll make it“. Continue Reading

Warm Lentil and Artichoke Salad with Parmesan Celery — and Questions

If you like lentils (I love!) and if you enjoy vegetarian meals, this probably looks good to you.

It was — and it wasn’t. Continue Reading

Mediterranean Flavors: Lamb, Walnut + Raisin Meatballs Over Eggplant Ragout


No real recipe here — just a seriously good dinner with flavors that paired exceptionally well. Continue Reading

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