It’s meaty. It’s manly. It’s messy. This Italian casserole is all that and so much more. Deeply rooted within the beastly bake is the nourishing and strengthening goodness of winter roasted beetroot and hearty whipped sweet potatoes. Tantalizing, isn’t it? Sweetbeet Italian Casserole 3/4 lb. peeled, cooked sweet potato 2 Tbs. butter 2 large eggs 1…
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Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan salad of bread and tomatoes that’s popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy. And, since I’m sooooo longing for the…
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There I go again with my mouthfully rich and wordy recipe titles. Perhaps I’m losing my creativity – my touch – or perhaps it’s simply growing. Perhaps, maybe I’m growing… The oh so delicious Kale Butta’ we’ve enjoyed in the past has been calling my name again, as of late. It’s simple and so very…
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For years and years I had a preference for protein choices outside of the red meat category. Boy has that changed. I’ve come to CRAVE red meat – daily. I can’t seem to get enough. Meatballs it is, on most days, for me. Of course, I’ll take a lovely flatiron, hangar, sirloin, ribeye, or NY…
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As a teenager, one of my very favorite lunches at home consisted of grilled Japanese eggplant, radicchio, and gruyere cheese melted over a toasted baguette. Yes, this is a bit unusual for a teenager to prepare at home, I am aware, but out of the ordinary and unusual are descriptions that I most certainly do…
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