Watermelon skewers with avocado and feta
These delicious and beautiful skewers are a fresh and fun accompaniment to a light summer meal, an outdoor barbecue or picnic lunch on the beach. The…
Vegetarian
Ricotta-stuffed zucchini blossoms with almonds and mint
Of all the gifts Italy has given me over the years, zucchini blossoms are pretty high on the list of things I love about…
Hummus
Hummus has been a staple in my house since I was a child, and I can hardly imagine my life without it. It’a a…
Eggs with agretti, asparagus and feta
As springtime slowly slips into summer, I rush to take advantage of my favorite veggies of this fleeting season: asparagus, agretti and fava beans….
Shakshuka
Shakshuka is a popular northern-African and Middle Eastern dish of eggs cooked in a spicy tomato sauce. As with all great traditional dishes, there are…
Beet and ricotta gnocchi with beet green pesto
This stunning dish is as tasty as it is beautiful, and surprisingly easy to prepare. Special thanks to Chiara Maci today for the constant inspiration,…
Hasselback Sweet Potatoes
If you’ve never tried Hasselback potatoes you are in for a treat: the crisp, golden edges of a homemade potato chip meet the soft, smooth center of a perfectly…
Cauliflower couscous with fresh herbs
Let’s face it: the holidays are officially over, already a distant memory, but some reminders of the festivities are lingering. A few faded Christmas trees…
Brussels sprouts with maple syrup and hazelnuts
This is one of my favorite side dishes of the season: it’s the perfect accompaniment to your Thanksgiving turkey, or as a quick side for…
Frittata with feta, olives and sun-dried tomatoes
I’m back from a week of intensive BBQ research in Dallas (more about that later), which means I’ve eaten more than my quota of…
Buckwheat pancakes with banana and honey
I’m very excited about today’s recipe: a steaming stack of gluten-free, buckwheat pancakes topped with a generous helping of raw honey, fresh banana and toasted,…
Zucchini tart with goat cheese, lemon and thyme
Zucchini Tart with goat cheese, lemon and thyme recipe adapted from Martha Stewart 1/4 cup extra-virgin olive oil 10-12 sheets (250 g) frozen phyllo dough,…
Mini Frittatas, any style
These delicious mini-frittatas are not only cute to serve and fun to eat, they are also quicker and easier to prepare than a classic frittata (read:…
Black Bean Walnut Burgers
As I’ve mentioned here before, I have a vast experience in unsuccessful veggie burger experiments. You see, I love a good veggie burger, but they…
Asparagus Lasagna
This is a fresh, springtime take on traditional lasagna. I love this recipe, and am excited about experimenting with other seasonal veggies as well. Lasagna…