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!