Balsamic glaze is, in my opinion, one of the best condiments available. And Orange Balsamic Glaze is even better. And it’s simple to make. But like many simple things it’s easy to mess it up. I’ve made a number of attempts to make my glaze because the store bought have lots and lots of ingredients…even […]
A great salad starts with the freshest greens…but it distinguishes itself with whats on top. This salad with pan seared steak and sautéed shiitake mushrooms will inspire you to ditch the classic steak dinner for this Steak and Mushroom Salad. It’s the perfect lightened up version for meat and potatoes and so good it will […]
Avocados make almost anything better…including your basic chicken salad. Try it. Cut up some rotisserie chicken, or roast a breast or two in the oven. Add to the diced chicken some diced red onions, and grape tomatoes, add a dollop of mayonnaise, a squirt of extra virgin olive oil and of fresh lemon. Season with […]
It always starts with the freshest greens. These are from my container garden that, as you can see, is thriving. If you don’t have a garden of greens, then by all means buy the best and freshest available. But if for a few weeks out of the year, you’re lucky enough to walk out of […]
I just made and ate this blood and mandarine orange salad and now I’m sure this will be one of my favorite salads all spring and summer long. It’s a variation of a classic Sicilian (know for their citrus fruits) Blood Orange Salad with red onions and gorgonzola. Use whatever oranges are in season and […]
Sausage, Peppers & Onions is an Italian Classic. It’s a favorite of large family gatherings as well as street and country fairs. I love it! And because I love it I created another version to enjoy. This one has caramelized onions and grilled chicken sausage stuffed with spinach and mozzarella cheese. Oh my it […]
There’s a term in Italian cooking called “cucina povera” meaning poor kitchen or cooking of the poor. I grew up with this cooking…not that we were poor but that we believed in a philosophy of using humble ingredients and what was on hand to make something good to eat. I still believe in this philosophy […]
Making pickled vegetables is a great way to use up and preserve extra vegetables. They’re delicious served with salads, sandwiched and burgers. And pickling is so easy…literally anyone can do it. Equal parts water and vinegar + salt and spices. The biggest decision to make is whether or not to first boil the liquid brine […]
Every once in a while I stumble upon a recipe so delicious, yet so simple (only 3 major ingredients) that it blows my chefy mind! And as usual, this happened by accident. I had a bag of chopped kale I had to use. And since I don’t care for raw kale, I sautéed it […]
It started as a potato salad made with baby fingerling potatoes…and then I added the blackened shrimp…and then anything in my fridge that I thought would be tasty; avocado, pickles, a hard boiled egg, red and jalapeño pepper, red cabbage, picked jalapeño and served it over romaine…and what I got was a masterpiece of a […]
