What better way to kick off the fall season than a hearty bowl of pasta? September 15th is National Linguine Day… a day of celebration for all the pasta lovers out there!
My awesome organic CSA farmer Peter Paniccia of Pietro’s Coop comes bearing baskets full of wonderful produce. One of my very favorites is his hot peppers.
I just love the vibrant kick these peppers add to pretty much every dish I make. Here is a recipe where I actually manage to preserve these hot peppers so they will last me through the winter months. I use a spoonful of this is so many dishes from pastas, to sandwiches or in dips and so on.
My friend Peter Paniccia spoils me silly with fresh vegetables from his organic garden. When he brings me parsley, he doesn’t bring it in bunches – he brings it in bushels!!
Here is a wonderful recipe for parsley oil from Yottam Ottolenghi, which can be used as a dip, a sauce, a condiment and pretty much goes with anything. I put it in sandwiches, roast veggies with it, use it in salads, pastas and so on.
It keeps for a few weeks in the fridge but once you start eating it – don’t expect it to last quite that long.
Our cook Surinder, in my parent’s house in India, is fabulous! I spend all summer shadowing him to learn his recipes.
We call him the “shortcut master” because he finds ways to grind and combine things to make his cooking easier and quicker. Most of the time these shortcuts work really well and sometimes not so much.
Here is his version of an Indianized Bolognese sauce he makes that both my kids and husband love. ( Pl my dear Italian friends – dont scream murder!!)
Stuffed mushrooms have become my new favorite, easy to make, go to appetizers. You can stuff mushrooms with just about anything and they will taste good. Here is a recipe I concocted at a recent lunch party I had. Feel free to experiment with any vegetables you have lying around in your kitchen.
This is lasagna recipe is super easy and everyone loves it. Whenever I make this dish I always make extras as it freezes beautifully both before and after it has been baked.
I love discovering great soup recipes especially for the colder months. Here is a wonderful recipe from Giada De Laurentiis, which has an Italian twist on the traditional. Don’t skip the croutons with this recipe. They are really easy to make and add great crunch and texture to the meal. You can use any bread you like – I used brioche – the better the bread you use, the yummier the croutons you make!