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Butternut Squash Soup

Guys, I know I say every recipe I make is easy, but for real…this one takes the cake. 7 ingredients, minimal prep, and then I topped the soup with fried pancetta. Fried. Pancetta. Anything with pancetta tastes good, you know that. This soup can easily be made vegan/vegetarian without the addition of the pancetta. Seriously […]

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Whole Roasted Cauliflower with a lemon thyme dressing

Apparently roasting a whole cauliflower head is a trendy thing.  Do an internet search and a million recipes pop up with different sauces and toppings.  Who knew about this and was holding out on me?? After receiving cauliflower for the third straight time in my organic co-op share I was in dire need of a […]

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Farro salad with artichokes, cauliflower, and sun-dried tomatoes

I wish I could say that I was excited for Fall to come, but here in Miami we really don’t understand the concept of the seasons. The only indication that Fall is around the corner is a slight cooling of the air during the evening. When I say “slight”  I mean it’s now 80 degrees […]

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Italian Peperonata

I received a bunch of bell peppers through my organic buying club and needed a recipe that used a large amount of peppers so I could cook them before they went bad! This recipe is great because you can use peperonata for so many things. It’s a typical summer dish in Italy and is often […]

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Fresh ricotta cheese

I’ll be the first to admit that when a recipe calls for ricotta cheese I head straight to the grocery store to buy it. Last night I made fresh ricotta cheese and it was so easy and tasted a million times better than any store-bought stuff that from now on I’ll be making my own! […]

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Pan-roasted cauliflower wedges with bagna cauda

Bagna cauda (pronounced bahn-yah cow-dah) hails from the northern region of Piedmont in Italy and translates to “hot bath” which is fitting since it is Italy’s version of a warm dip. Oil, butter, anchovies, garlic, and lemon are combined to create a smooth dipping sauce that is often used for cooked vegetables and crudites. It’s always […]

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Stuffed portobello mushroom with an herbed goat cheese sauce

This recipe took about 15 minutes to make and is a great option for meatless Monday or any day you are looking for a filling meal that doesn’t include any meat. Portobello mushrooms have a dense, meaty texture and are mild tasting so they pair well with lots of other vegetables. I stuffed the portobello […]

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