Don’t expect croutons. It’s May and even though it has been unseasonably cool and rainy the last few weeks, my mind is already on summer. And what’s more summery than pasta salad? Probably a lot of things but it is nice to eat a side dish that is […]
I turned my favorite brunch entree into a chip and dip.
Springtime on a plate! Perfect for a light lunch or brunch.
This recipe is basically a tasty, vaguely Italian dip scooped into peppers and roasted until it is creamy and piping hot. What’s not to love?
Tuna takes the place of red meat in this pantry-friendly update of spaghetti and meatballs.
Ingredients: 1/2 lb cooked steelhead trout 1 hard-boiled egg 1/4 cup minced arugula 1/4 teaspoon prepared horseradish 3 tablespoons mayo 3 tablespoons minced red onion 3 tablespoons minced celery 1/2-1 tablespoons nonpareil capers Directions: In a small bowl, mix all ingredients until evenly distributed. Refrigerate until ready to serve. My […]
Ingredients: 2-3 tablespoons olive oil 2 tablespoons nonpareil capers 3 cloves garlic, sliced 4 anchovies 1 loaf day-old (or older) crusty bread, cut into 1-inch cubes) 1 head cauliflower 1 1/2 tablespoons red pepper flakes freshly ground black pepper 1/3 cup coarsely chopped Italian parsley Directions: In a large skillet, […]
Ingredients: 8 oz small shell pasta 1 medium onion, diced 3 cloves garlic, sliced 1 medium head cauliflower, cut into florets 1 stalk celery, thinly sliced 2 tablespoons nonpareil capers 1/2 tablespoon crushed red pepper flakes 1/2 tablespoon lemon pepper seasoning pinch salt 8 oz whole milk ricotta 1/4 cup […]
Ingredients: 1 onion, sliced into quarter moons 2 medium yellow squash, cut into bite-sized wedges 3 cloves garlic, sliced 1-pint cherry or other small tomatoes, halved 2 4.4 oz tins sardines in olive oil 2 tablespoons nonpareil capers 1/3 cup (drained) Kalamata olives 1/2 cup (loose) coarsely chopped Italian parsley […]
Ingredients: 1/2 cup breadcrumbs 1 onion, sliced into half moons 2 cloves garlic, minced 1 lb asparagus, cut into bite-sized pieces 2-3 tablespoons nonpareil capers 2 4.4-oz canned sardines in oil, drained juice and zest of one lemon 3/4 lb spaghetti 2/3 (loose) cup coarsely chopped Italian parsley Parmesan for […]