Swiss Chard & Pasta with Cognac

Swiss Chard & PastaLove Swiss Chard! Team it with pasta and it’s perfect. I love the young tender colorful variety of chard I grow in my garden but this year with our current drought I was not as inspired. So, off to my local market! Now, the choices in my market are not many. I’m just excited to see fresh Swiss Chard even if it’s mature with large tough stalks. Just remove the stalk and the spine that travels up the leaf … It works! What remains is a tasty green to add to this pasta dish. Add a little Cognac and this simple dish dazzles. Just ask my guy. Yes, we like to accompany this with a nice wine and prosciutto, and it’s our main dish.

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Ranch Pasta and Ham

For Everyone

Ranch Style Pasta and Ham

Not really Italian except for the pasta and Parmesan. Made for the little ones who are into ranch dressing … But come to find out, everyone loved this simple pasta dish. We have company and I opted to make this for our little guest. Mom had to see the ingredient list and do a taste test and she approved. The leftovers might even be tastier as the flavors increase.

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Greens and White Bean Soup

With Croutons

Greens and Beans SoupAny time is a great time for soup! Hot or Cold weather makes no difference. I reach for soup just about anytime. Even more when I’m under the weather … tired, sad or have overdone with rich foods for days. It just perks me up, mood and all! This is one of my go to soups because I have the ingredients at hand & I love greens … And it’s a bit Italian and Portuguese, two of my favorite cuisines.

About the greens, I love escarole (a variety of endive) but kale and spinach are great substitutes and are readily available. I prefer using fresh greens in this soup but frozen will do in a pinch. Let’s get on with the recipe.

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Japanese Eggplant Parmesan

Japanese Eggplant AppetizerThis friend of mine was telling me an easy way to roast Japanese eggplant on an electric stove top element … Followed by a dip in egg and…. She saved me a taste treat. And it was so delicious I couldn’t believe that’s all she did. So, as my son-in-law likes to say, a little R&D was called for. It was simple and successful even with my first attempt … and I added a little breading to my process to give it a bit of an Italian twist. I didn’t go as far as a drizzle of marinara and a sprinkle of Parmesan but could see this as a special addition.

Hope you too try and enjoy this simple but wonderful treat! BTW, if you frequently question whether you wish to try eggplant again because the outcome in the past has been chewy, tough or tasteless this Japanese Eggplant Appetizer will change your thinking.

Recipe in time for your Fourth Of July gathering!

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Zucchini & Roasted Red Peppers

Side Dish or Over Pasta

Zucchini and Roasted Red PeppersIt’s Sunday! Pasta Sunday to be exact! Yes, a favorite side dish layered over angel hair for a quick Pasta Sunday Dinner. Deliciously Vegan!

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Why a waffle panini?

Waffle PaniniThis panini is inspired by a friend who loves roasted red pepper sandwiches … that simple … that good. Not even a panini when he puts his together … yep, he’s a pretty good cook and the whole thing works. I love the toasted sandwich, panini. And I’ve seen this in vogue use of a waffle iron … making a waffle meal of turkey, dressing and mashed potatoes to cakes and other desserts.

And since I have yet to invest in a panini press and I’ve lost, in my most organized kitchen, my Le Creuset grill I decided to use my waffle iron. Aside from the waffle look the results are the same as a panini press, delicious!

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Eggplant Parmesan and More

Eggplant Parmigiana

Egg Plant Parmesan and MoreThese beauties, pictured two summers ago … but I can tell you I’m up for a good crop this year too. I love eggplant but only if it’s tender … not chewy and tough as it can be if certain steps are skipped when preparing. I know there are those who swear the salting process is not necessary but I’ve tried to skip this one, you guessed it, with chewy tough results. So get out your colander, salt 1/4 inch eggplant slices heavily on both sides and place into the colander for draining for at least 30 minutes. Pat liquid and dust off salt with paper towels (or rinse with cool water and pat dry) and you are good to go. An old dish that never grows old.

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Packed with Ingredients

Fresh Spinach Lasagna

Fresh Spinach LasagnaYep, that’s Sharp Cheddar! Cottage Cheese? Can I really call this lasagna? Well, it has lasagna noodles and marinara sauce … so, I guess so. For me, I prefer the traditional lasagna but I was making this for someone who requested some changes.

It always amazes me how much our tastebuds are influenced by the foods we experienced as children. Why cottage cheese? The texture is less grainy than ricotta, she says. And sharp cheddar? I couldn’t do the Velveeta! Quickly sauté 8 ounces of spinach and layer it in … It may not be traditional but it is delicious. And a one dish meal. Continue reading


Italian Flat Bread

Flat Bread Pizza

Italian Flat Bread
Another Rizzo inspired recipe! A glass of red wine and an Italian Flat Bread Pizza … Nothing easier and Nothing better. Add a vegetarian topping for a vegetarian dinner: ragu, grated mozzarella, sliced green peppers, sliced olives and sliced mushrooms … Or add your favorite Italian meats. Can easily go Vegan!

The bread recipe is simple … it does require a resting period but otherwise fixes up in minutes. Enjoy!

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Beef Ragù with Kale or Spinach

Sunday Pasta

Beef Ragu with Kale

Nothing more comforting than Sunday Pasta and a glass of red wine … for so many reasons. This recipe can provide a one dish meal. Or add a little side salad to complete. Hope you enjoy this easy Sunday Ragù as much as I.

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