Happy Spring! It’s time to celebrate with a light and lovely Ricotta Cheesecake with Lemon & Raspberries! The Italians do a lot of things right when it comes to cooking and one of the best things they’ve come up with is Ricotta Cheesecake. Ricotta is lighter and lower in calories than cream cheese and though I love a good …
Imagine a soup–chunky, full of flavor, loaded with vegetables, a dash of wine and spices and flavored with a sprinkling of parmesan cheese. That precisely describes Minestrone Soup – Garden Fresh, & Gluten Free is all those things plus it’s perfect for a crowd and I’m pretty sure it will become a family favorite. My husband …
Learn how to make classic Italian Chicken Marsala. It’s so simple to prepare. You’ll love this elegant and deeply flavorful chicken dish–my kind of meal!
And amazingly, married to an Italian as I am, there is no red sauce, no ricotta, no mozzarella but boy, oh boy is there incredible flavor. Savory bites of mushroom, creamy nutmeg scented béchamel (which is just a fancy name for white sauce), a hint of garlic and lots of freshly grated parmesan cheese. It’s not low calorie but it might just make you swoon. It freezes brilliantly if you have some left over. Which I sincerely doubt. It’s the perfect vegetarian option for your Thanksgiving feast. Rich and creamy and supremely decadent. Even the turkey lovers will want a piece!
Just 5 ingredients. Fresh basil, garlic, toasted pine nuts (or almonds or walnuts), olive oil and freshly grated parmesan cheese. Pine nuts can be ridiculously expensive so feel free to use almonds or walnuts for equally delicious Pesto!
It’s summer and your basil is deeply green and vibrant and just begging to be turned into pesto. It’s a classic sauce that adds amazing flavor and zing to so many dishes and best of all, it’s ridiculously easy to make! Five ingredients and 10 minutes and you can indulge in one of summer’s easiest and most versatile treats.
Toss your pesto with hot whole grain pasta, use with sauteed chicken breasts, make pasta salad, drizzle over sliced tomatoes and mozzarella or slather it on toasted ciabatta bread with slices of grilled eggplant, roasted peppers and provolone cheese. It’s unbelievable on hot corn on the cob. Seriously. The possibilities are endless.