Wednesday, November 28, 2018


My husband's favorite meal is pasta with seafood in a tomato sauce. This dish is somewhat spicy but you can adjust the heat by the amount of red pepper flakes you add. 

½ lb linguine
2 T extra-light olive oil or avocado oil
3 cloves garlic, thinly sliced
1 t red pepper flakes
½ t freeze-dried or dried oregano
3 14-oz cans cherry tomatoes in sauce
½ cup white wine
1 lb large shrimp, peeled and deveined
8 oz medium calamari, cleaned
1 bunch Italian parsley, stems removed and chopped
Sea salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese
Extra-virgin olive oil for drizzling

In a large skillet that will hold the pasta and the sauce, add the oil.
Over medium heat, sauté the garlic with the red pepper flakes for a minute.
Add the oregano, cherry tomatoes, and wine and simmer 15 minutes.

Meanwhile, boil the linguine in salted water until al dente, about 6 to 7 minutes.
Save a little of the pasta boiling water.
Add the shrimp and calamari to the tomato sauce and simmer 5 minutes.
Add the parsley and about ¼ cup of the pasta cooking water.
Season to taste with salt and pepper.
Add the drained pasta and mix to combine.
Serve with freshly grated Parmigiano-Reggiano cheese, if desired.

Serves 2

Friday, November 9, 2018


Cannellini beans are popular in Central and Southern Italy, especially in Tuscany. They are an excellent source of iron, magnesium, folate, and a good source of protein. You can also serve this over pasta, rice, or polenta.

1 t extra-light olive oil
2 oz pancetta, finely diced
1 medium yellow onion, finely diced
3 cloves garlic, sliced
¼ cup oil-packed sun-dried tomatoes, drained and finely diced (optional)
½ t red pepper flakes
2 large bunches Swiss chard or baby kale, stems removed and chopped
½ cup chicken stock or broth
2 (14 oz) cans cannellini beans, rinsed and drained
Salt and freshly ground black pepper
Extra virgin olive oil, for finishing
Grated Pecorino Romano cheese

In a large skillet, sauté the pancetta in the oil until crisp. 
Add the onion and sauté another 5 minutes.
Add the garlic, sun dried tomatoes, and red pepper flakes.
Sauté a couple more minutes. 
Add the chard and chicken stock or broth and simmer about 5 minutes.
Add the beans and season with salt and pepper.
Simmer another few minutes, to heat through.

Transfer to a serving platter or 4 warmed plates.
Drizzle with a little extra-virgin olive oil and add a little grated Pecorino Romano cheese.

Serves 4 as an entrée or 6 as a side dish (contorno).

Wednesday, November 7, 2018


This is one of our favorite weeknight salads, especially with an Italian meal.

¾ cup extra-virgin olive oil
1 T freshly ground black pepper
1 small shallot, minced
2 T fresh squeezed lemon juice
2 T white wine vinegar
½ cup grated Pecorino Romano cheese

Place the above ingredients in a mason jar fitted with a tight lid and shake vigorously to combine.

2 bunches Romaine lettuce, chopped
A few red onion slices
A few English cucumber slices, cut in half

Place the lettuce, onion slices, and cucumber slices in a salad bowl. Toss to combine.
Drizzle with some of the vinaigrette and toss again.

Tuesday, November 6, 2018


A $5.00 credit for your first purchase. That makes your e-book purchase $1.33!

Saturday, November 3, 2018


Chicken Cacciatore is a hunter's stew. This is definitely one of my Go-To recipes. It is perfect for cold autumn or winter nights. It is definitely a heartier dish with the addition of Italian sausages. We had it one night and had it again for leftovers another weeknight.

4 Italian sausages, hot or sweet
1 T avocado oil
1 T unsalted butter
4 bone-in chicken pieces of your choice (I cut large chicken breasts in half)
Sea salt and freshly ground black pepper

1 cup small white or cremini mushrooms, wiped clean, trimmed and cut in half
1 yellow onion, cut in half and thinly sliced
1 red bell pepper, sliced
3 cloves garlic, minced or pressed
½ cup dry red wine
1 28-oz can whole peeled Italian tomatoes, hand crushed
1 T tomato paste
1 T minced fresh rosemary leaves
½ t freeze-dried oregano or chopped fresh oregano
1 bay leaf
½ cup green olives, (I use regular Manzanilla olives stuffed with pimentos)
Sea salt and freshly ground pepper
Basil leaves, chopped, for garnish
Freshly grated Parmigiano-Reggiano cheese

In a large skillet fitted with a lid, cook the sausages for 5 to 7 minutes, per side over medium heat.
While sausages are cooking, dry chicken pieces with paper towels and season with salt and pepper.
Remove sausages from skillet and set aside on a large plastic cutting board.
Drain off most of the fat and add oil and butter.
Add the chicken pieces in two batches, skin side down. Cook chicken until golden brown on both sides, about 5 to 7 minutes per side. Set aside with sausages.

Add the mushrooms, onion, and bell pepper and sauté for about 5 minutes.
Add the garlic and sauté another minute.
Deglaze the pan with the red wine, scraping the bottom of the pan to remove the browned flavor bits.
Cook for another minute to reduce the wine slightly.
Add the crushed tomatoes, tomato paste, rosemary, oregano, and bay leaf.
Tuck the chicken pieces into the pan.
Cut the sausages into 3 pieces and tuck in the pan.

Cover and simmer slowly for 30 minutes.
Uncover, add the olives and simmer another 15 minutes to thicken the sauce.

Garnish with basil and serve with polenta, grated Parmigiano and a green salad. 

Serves 4 

Polenta for 4
3 cups water
3 cups chicken stock
1 t sea salt
1 ½ cups polenta or coarse yellow cornmeal
2 T unsalted butter
3 T freshly grated Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper

In a medium saucepan, bring the water and chicken stock to a boil, then add the salt.

Add the polenta in a gentle stream, whisking as you pour.
Reduce heat and let the polenta simmer, whisking constantly for about one minute.
Reduce heat o the lowest setting and let simmer for about 15 minutes. stirring often to prevent from sticking
Remove from heat, add the butter and grated Parmigiano cheese.
Season to taste with salt and pepper, if needed.
Set aside to keep warm.

Serves 4