This is the perfect sauce for any kind of pasta, quick and easy. Please remember that pasta doesn’t have to swim in sauce. For Italian standards, this is the perfect quantity for 6 oz. (or 170 g.) of dry pasta.
(for 2 people) A V B Gf
- 1 cup of homemade tomato sauce (see my recipe)
- ½ cup of pitted kalamata olives
- 1 Tbsp. of capers
- 3 Tbsp. EVOO
- 1 pich of salt
Put the ingredients in a small saucepan and bring to a boil. Lower the heat and cook for 10 minutes. Do not overcook. Continue reading
I use my tomato sauce in many recipes, so I make plenty of it in the summer and I can it for the winter. I prefer it to the commercial one because I know what I’m putting in it, it doesn’t contain any added sugars or artificial colors, the tomatoes I use are organic and ripened on the plant and, most importantly, it tastes better!
To make it is an extra effort, but it’s well worth it. It’s nice to know that it’s in my pantry, ready to use in stews, soups, ratatouille, pizzas or, by simply warming it up, adding a pinch of salt and two tablespoons of extra virgin olive oil, to dress my pasta.
I refuse to call it Marinara because in Italian “marinara” means “of the sea” and – last time I checked – there were no tomatoes in the sea.
(Yields approx. 8 1-pint jars) Sr V B Gf
- 8 lb. ripe, organic tomatoes (preferably Roma or San Marzano)
- Basil, approx. 20 leaves
- Parsley, handful of leaves
- 1 small yellow onion (optional)
- 2 cloves of garlic (optional)
Wash the tomatoes and cut them in half. Peel the onion and cut it in quarters. Peel the garlic. Wash the basil and the parsley. Continue reading
(for 2 people) Sr V B Gf
- 1 big eggplant or 2 small ones
- 2 ripe tomatoes
- 5 Tbsp. of extra virgin olive oil
- Basil, approx. 30 leaves
- 4 Tbsp. crumbled feta cheese
Peel the eggplant and cut it into rounds 1/3 inch thick (you will need 12 slices). Lay them on a paper towel, sprinkle with salt and let sit for at least 10 minutes. Continue reading
(serves 8) A V B
- 2 cups all purpose flour
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. cloves
- ½ tsp. nutmeg
- 4 cups of apples (4-5 apples)
- 1 cup of sugar
- 1/2 cup of vegetable oil
- 1 tsp. of vanilla extract
- 1 cup chopped walnuts
- 2 eggs, well beaten
Sift together the first five ingredients.
Peel the apples, slice them not too thin, and then combine them with the last five ingredients. Add the first five ingredients that you have sifted together, place in 9×13 greased and floured pan, and bake for 1 hour at 350 degrees.
Thanks to my friend KC for sharing this delicious family recipe.
(Serves 2) A V B Gf
- 3 heads of Belgian endive
- 2tsp. of butter
- 2 Tbsp. of EVOO
- 4 Tbsp. of red wine vinegar
- 1 pinch of salt
Wash the endive and cut it in quarters lengthwise, then dry it in a towel. Warm up the butter and the EVOO in a shallow pan; add the endive and sauté until golden brown, stirring often. Add the red vinegar and let it evaporate for a few seconds. Cover with a lid and let cook for a couple more minutes. The endive must be wilted but still crunchy. Add the salt and serve.
(serves 2) A B Gf
- 6 to 8 oz. of raw salmon, cut into small cubes
- 1 egg
- 1/3 cup of ground walnuts**
- 1/2 cup chopped fresh Italian parsley
- 1/4 tsp. salt
- pinch of cayenne
- 3 Tbsp. homemade mayonnaise (see my recipe)
- 1 Tbsp. capers
- 1 tsp. lemon juice
- salt to taste
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh dill
- 1 Tbsp. EVOO
Mix the salmon cake ingredients and refrigerate for 1 hour. Mix the caper sauce in a small bowl. Continue reading
A V B Gf
- 1 egg
- a few drops of lemon juice
- 1 cup of olive oil
- a pinch of salt
Break the egg in the plastic beaker of your hand blender or in any other tall container with a small base. The egg must be at room temperature. If you forgot to take it out of the fridge in advance, put it in a cup of warm water for 15 minutes. Continue reading
(serves 2) F W B Gf
- 8 small tilapia fillets*
- 2 medium potatoes
- 2 Tbsp. of capers, chopped
- 2 tsp. of chopped fennel (the green part)
- 4-5 Tbsp.of EVOO
Preheat the oven at 360 F. Peel the potatoes and cut them into small cubes (1/4 inch). Continue reading
(Serves 4) W V B Gf*
- 4 apples
- 2 Tbsp. raisins
- 1Tbsp. pine nuts
- 1 Tbsp. pecan nuts, chopped
- 1 Tbsp. honey
- 2 oranges
- 2 Tbsp. sugar
- 1Tbsp. butter
- 2 tsp. powdered sugar
- 1 tsp. cinnamon
For the dough:
- 1/2 cup of all purpose wheat flour *
- 1 Tbsp. of butter
- 1 Tbsp. sugar
- a small pinch of salt
Soak the raisins in a cup of warm water. Meanwhile, peel and core the apples. Lay them on greased a baking pan. In a small bowl, mix the pine nuts, the pecan nuts, and the honey. drain and dry the raisins and add them to the mix. Fill the emptied core of the apples with this mix.
To cover the apples, prepare the dough with the four ingredients (the butter must be cut into small cubes and at room temperature). Roll the dough and cut it into four 4” rounds. Cover each apple with a round of dough.
Bake at 360 F until the dough turns a light golden color, about 30 minutes.
Wash the orange and cut them into 12 round slices 1/4″ thick, leaving the rind. Caramelize the oranges in 1 Tbsp. of sugar and 1 Tbsp. of butter.
Arrange the caramelized oranges on each serving plate and put the baked apple on top of them. Dust with powdered sugar and ground cinnamon.
* can be replaced with ½ cup of gluten-free baking mix.
By now you must know my passion for avocado and for nuts. I not only like their taste, but I also appreciate the fact that they are rich in healthy, unsaturated fats. One of my favorite ways to use them is by adding them to my salads. Their taste blends well with almost anything, but in this recipe it’s exalted by the crunchiness of celery and by the freshness of the mixed greens.
(for 2 people) A V B Gf
- Fresh, organic mixed greens
- 4 tender stalks of celery
- 1 handful of shelled walnuts
- 1 oz. of shaved Pecorino cheese Continue reading