This is one of my very favorite Italian recipes. Eggplant is so hearty it is almost steak-like. The melding of the flavors of the marinara, cheeses and eggplant are outstanding. One recipe mentioned layering slices of zucchini in with the eggplant ! The dish is a perfect addition to a buffet table, excellent lunch entre, and…
Category: Vegetables
Jason’s Grilled Vegetables in a Basket
Jason is our champion gardner. He generously shares the bounty and we all enjoy the fruits of his labors. Grilling is another one of his loves and the combination produces some delicious meals. In this recipe he uses a grill basket. We took these pictures in the beginning of the season so we just used…
Summer Vegetable Tian
This is an elegant way to use up those bountiful summer vegetables. Using a mandoline to slice the vegetables is your best bet. The thinner the slices are the more evenly they will cook. Some of you might have a food processer with a thin blade, that would work too. You certainly can do it…
Grilled Avocados
On my trip to the West side this Fourth of July I had the pleasure of dinner out with some of the kids. We went to a small Italian restaurant whose featured appetizer was grilled avocados. Whoever heard of that? Well now you have! They are fun, delicious , colorful, and a conversation starter. What…
Homemade Salsa
Nothing like putting those fresh- from- your- garden tomatoes to work in something other than salads and BLT’s . Top your Mexican fare with homemade salsa and hold on to your sombrero! Print Recipe Homemade Salsa Prep Time 15 minutes Servings Ingredients 3 large, ripe, tomatoes1 small onion finely chopped1 small green pepper seeds removed, and minced1…
Pico de Gallo
For those of us that are lucky enough to grow fresh tomatoes, there comes a time when you have to start thinking of ways to use them other than salads and BLT’s, so we start making things we normally just pick up at the deli. Here’s a good recipe for that great accompaniment for your…
Spring Rolls
These Spring rolls use a wrap that is made with tapioca flour. Besides the fact that it is the authentic way to serve them it qualifies them as gluten free. I’ve kept this recipe very simple. Once you get the technique down you can put just about anything in these rolls. Add a couple of…
Vegetable Pizza Salad
This recipe is pretty versatile. I have served it as part of an appetizer party. It can be served on a salad buffet, or I have even served it as the entrée in a light lunch. It can be very showy so take your time arranging the vegetables. Print Recipe Vegetable Pizza Course appetizer Prep…
Cheesy Zucchini Bake
This was one of my mother’s favorite bar-b-que side dishes. It makes sense to have a zucchini dish during summer bar-b-que season sense they are so plentiful. I’m not going to write amounts because you just start filling the dish. The size of the dish depends on the size of the crowd . Pretty easy…
Cucumbers in Sour Cream Salad
The first time I ate this salad was at Joe’s mother’s house in Pa. It was a hot and humid night and its’ refreshing cool taste hit the spot. It still does. A real summer favorite. If you want to nix the sour cream, for any reason, cover cucumber slices with rice vinegar sweetened with…
Antipasto Salad Loaf
This is a perfect appetizer for any Italian meal. Great along side a cheese , and meat board. It serves a bunch and it sure isn’t in the same ole’ same ole’ appetizer category. Print Recipe Antipasto Salad Loaf Cuisine Italian Prep Time 1 hour Passive Time 24 hours Servings Ingredients 1 cup cauliflower florettes…
Butternut Squash or Broccoli Soup
So here’s a two for the price of one! Your choice of butternut squash or broccoli soup. Either soup will fit well in the bowl with the Red Pepper soup found on the blog. The presentation is fun. However, either of these soups will stand just as well on their own or in a Print…