Lasagna is one of my favorite pasta dishes. It’s my go to dish for a crowd and the very first recipe I wrote for my Fool a Carnivore cookbook. I’ve been thinking about ways to make it simpler to assemble while still providing all the elements of a great tasting lasagna. I’ve decided that layering ...
Pasta
Fusion Fettuccine
Vegan caviar made from seaweed? I continue to be amazed at the plant-based versions of foods that I thought I would never eat again! I initially bought Caviart® plant-based caviar to motivate me to improve my sushi-making skills or to garnish blini (thin Russian buckwheat pancakes). Both dishes ...
Vegetarian Travel in Northern Italy
Long time, no blog. The reason is our March trip to Milan (in the Lombardy region), Rapallo (in Liguria), The Laghne (Piedmont wine country), and the unbelievable amount of planning involved with making that trip happen. (Did I mention that I was also trying to learn at least a modicum of Italian ...
Lemony Sugar Snap Pea Pappardelle – the Perfect Springtime Pasta!
Sugar Snap Peas are one of my favorite spring vegetables. Paired with leeks, purple scallions, orange and yellow peppers, Meyer lemon, and Gardein Meatless Chick’n Strips, they produced a bright and colorful dinner that was a snap to make. (Pardon the pun!) Sugar snap peas take only a few minutes ...
Pappardelle with Sausage Bolognese
One of the lovely things about being snowed in (which is a rarity for us in the Carolinas) is the opportunity to cook hearty dishes that take a long time to make. For example, last night I made French Onion Soup and the night before in the leadup to our winter storm, I experimented with my own ...
Penne with Oven-Roasted Butternut Squash, Greens, and Field Roast Smoked Apple Sage Sausage
Even though it seems like everyone is getting ready for Thanksgiving, this is the perfect recipe for a hearty weeknight meal that doesn't duplicate the dishes you'll be preparing next week. Butternut squash is one of my favorite fall vegetables, and roasting it in the oven brings out its ...
Orecchiette with Cauliflower, Capers, Raisins, and Sweet Italian Beyond Sausage
One of my favorite pasta shapes is Orecchiette, which means “little ears”. Although Orecchiette comes from the boot-shaped Apulia region in southern Italy, my Sicilian grandmother often used it. My grandmother, Cesarina, didn’t own a cookbook, but made mouth-watering bowls of pasta from whatever ...
Pesto Genovese with Green Beans, Roasted Tomatoes, Yukon Gold Potatoes, and Basil Burrata
One of the joys of summer is growing my own basil – which means that fresh Pesto Genovese is always an option for dinner. My favorite way to turn pesto into a full-blown meal worthy of company is to add cubed Yukon Gold potatoes, stringless green beans, and oven roasted tomatoes, before topping my ...
