This is my version of panzanella (or Italian bread salad) that’s perfect for summer. Sweet, juicy strawberries and fresh greens from the farmer’s market are perfect paired with creamy bocconcini (small mozzarella balls packed in water) and a tangy balsamic dressing. For easy summer entertaining, simply increase the recipe and try grilling the bread instead, which adds a nice, charred flavor to the dish.
1 cup day-old French bread, cut into 1-inch cubes
2 teaspoons balsamic vinegar, or to taste CONTINUED »
Spring in New England is one of my favorite seasons. Flowers begin to bloom and the cool, crisp morning air rejuvenates, both inside and out. When fresh vegetables start popping up from the ground, asparagus is one of the first I grab. I’m lucky enough to live near some amazing farms like Four Town Farm, who grow some of the best asparagus around. It’s perfect roasted, grilled or blanched, and when paired with eggs of any sort, is a perfect match. Here are a few of my favorite ways to enjoy this delicious Spring vegetable staple:
- asparagus pesto: an updated version of a traditional pesto, perfect over pasta or eggs;
- frisee salad with lemon vinaigrette: a bright, fresh salad with asparagus, green beans, radishes and drizzled with a lemon vinaigrette;
- spring tabbouleh: a portable, lunchbox favorite, made here with asparagus, hard-boiled eggs and crumbled feta.
This weekend is the celebration of St. Patrick’s Day and as usual, I find myself following the traditions of my (part) Irish roots. These are some of my favorite recipes for splurging on the day, along with a few healthier options including turkey + sweet potato shepherd’s pie and these scones, which are packed with fiber boosting ingredients (only really so that I feel a bit less guilty when slathering them with some Irish butter!). For a few more traditional recipes, check out: colcannon, potato cakes, individual shepherd’s pie (with meat), beef and guinness stew, reuben pizza, and chocolate stout cake. Enjoy! CONTINUED »Pin It
It’s fair to say that I’ve become obsessed with avocados. Not only do they taste great and are completely versatile, but they’re FULL of health benefits. They’re rich in vitamins A, C, and E as well as potassium and full of antioxidants. They’ve also been known to prevent cardiovascular diseases, hypertension and some forms of cancer. So with all of these great benefits, I’m finding more and more ways to incorporate them into my diet, and having no trouble doing it.
This latest recipe comes from Giada De Laurentiis. And it may sound strange to you, but trust me, it’s delicious! Chocolate and avocados, you bet! Give it a try and let me know what you think…
2 tablespoons semisweet chocolate chips
1 ripe avocado
2 tablespoons honey
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch kosher salt
Fresh raspberries, for garnish, optional
1. Place chocolate in a glass bowl set inside of a saucepan filled with just enough water to fill saucepan without touching bottom of bowl. Bring water to a simmer. Allow chocolate to melt completely. Set aside to cool slightly.
2. Cut avocado in half, remove and discard pit. Scoop out flesh and add to bowl of a food processor along with honey, cocoa powder, vanilla extract, salt and cooled chocolate. Blend until smooth and creamy, scraping sides of bowl as needed. Spoon into serving dishes, cover with plastic wrap and refrigerate until chilled, at least 2 hours. Garnish with fresh raspberries (if using) and serve.
Makes 2 small, or 1 large serving.
And for a few other (savory) ideas for avocados, try these favorites:Pin It