A glut of overgrown arugula in my garden — combined with some beautiful green garlic I scored at the farmers’ market — went into a big batch of spring arugula and garlic pesto this week. It’s fantastic over pasta, or as a condiment for grilled Italian sausages and new potatoes. Get the recipe!
When I spotted a bin full of beautiful purple and green baby kale at the farmers’ market recently, the farmer and I agreed it would make a terrific caesar salad. And it did. Of course, you could use the traditional romaine lettuce, or do a mix of baby lettuces and salad greens like arugula. Don’t be afraid of the anchovy or raw egg — both are essential to caesar dressing. Give this a try while greens are still in their adorable baby stage. Get the recipe!
These little French puffs of cheese with black pepper are the perfect before-dinner nibble. Easy and fun, too! Get the recipe.
This easy DIY ravioli uses wonton wrappers, around a springtime pea and ricotta filling. Add a drizzle of butter, and you’re done. Recipe on the blog.
A recent trip to Tuscany has inspired simple recipes and dishes made with the most basic fresh ingredients. See more Italian-inspired cooking ideas.
This easy pizza starts with a foundation of whole-wheat pita, some garlicky sautéed mushrooms, and a combo of goat cheese, mozzarella and parmesan.
You’ll be surprised how much flavor this simple pasta dish packs: it’s just zucchini, pasta, pine nuts, herbs and Parmesan. Perfect for Meatless Monday.
Rob and I totally “mmmmmm”ed over this dish of spaghetti squash with buttery corn and toasted garlic when we had it for dinner recently.
This recipe for pasta with fresh zucchini, salty Parmesan and crunchy pine nuts is one of my favorite comfort foods ever.
