Food, Travel, and Cooking!
There is simply nothing like your own or purchased local tomatoes in the summer. I am a confessed tomato junkie and I adore these bruschetta. Tomatoes and basil…a combination sent from the gods! Makes 4 Servings 4 – 6 tomatoes, seeded & diced 1 Tbsp. each fresh basil & flat-leaf parsley, chopped ¼ cup EVO […]
It seems to be everywhere…and not just the molto famoso “Ligurian” pasta with potato and green beans or with trofie pasta but dribbled or drizzled on anything you can imagine. But is that really “pesto?” Or, has the term “pesto,” which derives from the Italian pestare, meaning to pound or grind using a mortar and […]
For a printer friendly version of this recipe, click here. This is the kind of pasta we enjoy on a hot day! Make the sauce a couple of hours ahead of time, cover and allow to stand to meld the flavours. The spaghettini is perfect as a first course with barbecued leg of lamb or […]
For a printer Friendly version of this recipe, click here. Mushroom soup, mushroom pasta sauce, mushroom filled ravioli, so many ideas, so little time, especially for wild mushrooms! If you like, you could change things up a bit by adding a few dried Porcini that have been soaked, drained and chopped or substitute some fresh […]
For a printer friendly version of this recipe, click here. Everyone in Italy, I’m sure, has their own recipe for this pasta! I may not live there but I am growing the Romanesco zucchini. Here’s my take…it’s quick and simple but very tasty. Makes 2 – 3 Servings 8 oz. farfalle pasta (bowties) 2 oz. […]
For a printer friendly version of this recipe, click here. Stinging Nettles are available at Farmer’s Markets if you don’t have them growing wild where you live. Be careful, they really do sting if you don’t wear gloves when handling them in their raw state. When I made this the first time I just used […]
This dish makes a lovely, light supper dish served with a salad, or even a brunch dish. Although it may not leap off the page, it is very, very good & I cannot remember how many times I have made it. It’s a winner and it’s vegetarian too! I prefer using the cheese instead of the […]
For a printer friendly version of this recipe, click here. This recipe is made with roasted hazelnuts which is a nice change. They are always available at Farmer’s Markets in the Lower Mainland. But you could use toasted slivered almonds, or Mediterranean pine nuts (they are pricey) or pistachio nuts. I really dislike the weird […]
For a printer friendly version of this recipe, click here. I was inspired to make this frittata when I saw stinging nettles at the Farmer’s Market. We ate the frittatta for dinner & made panini with the leftovers the next day. Tasty! Make sure you were rubber gloves when handling raw stinging nettles; they really do have a […]