Potato Salad 1.5 lb Red Potatoes 1 Pinch of Fresh Parsley Leaves, minced 1 Large Clove of Garlic, minced 2 Tablespoons Extra Virgin Olive Oil 1 Teaspoons Sea Salt 1 Teaspoon Fresh Ground Black Pepper Bring about 3 Quarts of water in a large stock pot to a boil on high heat. In the meantime, … More Potato Salad
Vegetarian Split Pea Soup 1 pound dried split peas (2.5 cups) 1 cup of crushed tomatoes 1 large clove garlic, minced 1 medium yellow onion, diced 3 celery stalks, diced 3 carrots, peeled and diced 3 cups low sodium vegetable broth 3 cups water 2 dry bay leaves 3 sprigs of dried thyme (or 1 teaspoon … More Vegetarian Split Pea Soup
Pasta al Forno with Roasted Eggplant 1lb cooked ziti My Marinara Sauce (click link for recipe) 1 eggplant, washed, sliced lengthwise 2 tablespoons of extra virgin olive oil 1.5 cup grated Romano Cheese 1/2 lb fresh mozzarella, cut into rough pieces 16 oz skim Ricotta 1 handful fresh parsley, washed and chopped (2 tablespoons dried) 1 … More Pasta al Forno with Roasted Eggplant
White Bean Dip with Roasted Garlic 2 heads of garlic, roasted (*roasting directions below) 2 (15oz) cans white cannellini beans, drained and rinsed (reserving one can’s liquids) 2 tablespoons of extra virgin olive oil 1 teaspoon paprika a handful of fresh Italian parsley leaves 1 tablespoon lemon juice Salt and fresh cracked pepper to taste *Roasting … More White Bean Dip with Roasted Garlic
One of my favorite appetizer dishes from Brasserie Jo in Boston has to be the carrots they kindly serve as you are seated. They are tangy, spicy and crunchy…the trifecta of yum, and definitely unforgettable for their unconventional taste. Especially, along side their crunchy French bread. Now I am hungry. Since we love these … More Horseradish Carrots from Brasserie Jo
valeria out loud 