I never imagined I would enjoy a pesto without garlic and lemon but I have to say this recipe is pretty darned good. Hard cheeses are allowed on a low acid diet and the flavor from the pistachios makes this pesto really yummy. Feel free to use any kind of whole grain or gluten free pasta. Click to print recipe.Continue reading
This is a great summer dish when you can get your hands on really great quality tomatoes. My mother in law Atsuko used to make this simple tomato pasta salad really often which was really refreshing and a hit with kids and adults alike.
The better the quality of your tomatoes – the better this dish will taste. You will have to adjust the quantity of tomatoes according to the type you use. I usually use heirlooms or new jersey tomatoes but you can also use super sweet cherry tomatoes, plum or Roma.
You can choose any kind of pasta though I prefer the the shorter tubular ones, farfalle or fusilli. Always use a good quality EVOO – I personally love Brightland.
My farmer freind Peter Paniccia gave me tons of gorgeous organic broccoli rabe and I decided to make a one pot pasta with it. We used a really simple recipe Garlic Parmesan Fettucine recipe from Damn Delicious to which we added the broccoli rabe. You can substitute with any leafy green vegetable – just adjust the cook time accordingly.
This is one of my go to, simple pasta recipes. It is adapted from my friend Maria Paniccia’s recipe who is one of the most unbelievable Italian cooks ever. You can pick any kind of pasta you like and can make the mushroom and asparagus mixture ahead of time. I usually triple this recipe and make a whopping big batch of it and keep it in the fridge for a day or two and use when needed.
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.