Posts Currently viewing the category: "Vegetable Recipes"

TeenBrideWe have a plant in our orto that I call our “Teen Bride”. She keeps having babies, is totally unsupported, and when you pluck a fruit from her, she shudders as if to say, “Thank you!”. Then she stands a little straighter, brazenly sprouting even more fruit. I like eggplant, don’t get me wrong…(Read More)

It’s holiday season. That time of year when you are either entertaining, or being entertained and you need to bring something delicious to the next party. Here’s a simple and delicious way to make potatoes using Prosciutto di Parma. If you use little red potatoes and a chopped parsley as a garnish, it…(Read More)

In the US, ‘parm’ comes in four generic flavors: chicken, veal, meatball, or eggplant. Usually heavy, goppy and greasy, it’s an overweight distant relative of the sleekly elegant Italian parmigiana. Think Jersey Shore versus the Amalfi Coast. In Italy, a parmigiana is made from vegetables like eggplant or zucchini, or even combined with some…(Read More)

Like a marriage between a nobleman and a peasant, elegant saffron marries with the humble celery leaf, creating a bit of risotto magic. Shall we yank back the misty veils of history, and get real? I’m standing in our orto where most of the celery had wintered over and is now very robust. Which…(Read More)

In all the chaos of the past few months, I was struck with by a lightening bolt moment of clarity. And, gee, no surprise, it was at the dinner table. With all the intriguing restaurant dinners, hastily grabbed meals, take out and delivery, we were losing our personal social mooring. Gobbling food in front of…(Read More)

As I’m walking into our local grocery store, the Euro Spin, AKA “The Spin”, an elderly, hunched over lady is staggering out of the store lugging a massive flat of white mushrooms. Of course, I’m thinking, “What the hell is she going to do with all those mushrooms…(Read More)

And the canning season begins. A walk over to the orto to get some basil and I’m hit with the realization that there are a ton of ripe tomatoes that need to be dealt with…NOW. On one hand a kitchen garden is forgiving; if you don’t need any onions, you can leave…(Read More)

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