English Pea Soup
Posted by JUDI RATTO
Embark on a journey of vibrant flavors with our English Pea Soup, where tender green peas mingle with aromatic herbs and velvety broth. With each spoonful, experience the comforting embrace of springtime freshness and wholesome goodness, as this nourishing soup transports you to quaint English gardens in full bloom.
Chicken Piccata
Posted by JUDI RATTO
Savor the exquisite flavors of Italy with a Chicken Piccata, where tender chicken cutlets are bathed in a luscious lemon-caper sauce. Each bite offers a perfect balance of tangy citrus, savory chicken, and briny capers, delivering a culinary journey that tantalizes the taste buds and transports you to the sun-kissed hillsides of Tuscany.
Extra Lemony Berry Ricotta Cake
Posted by JUDI RATTO
Indulge in a burst of summer sweetness with our Extra Lemony Berry Ricotta Cake, adorned with plump blackberries, raspberries, boysenberries, or halved strawberries. Each bite unveils a symphony of tangy lemon zest, velvety ricotta, and juicy berries, creating a dessert that embodies the essence of sunny days and lazy afternoons.
Roasted Brussels Sprouts with Bacon Olive Oil
Posted by JUDI RATTO
Elevate your vegetable game with the irresistible allure of Roasted Brussels Sprouts enveloped in the smoky embrace of crisp bacon and infused with the rich essence of bacon-infused olive oil. This delectable side dish promises a harmonious marriage of savory flavors and tantalizing textures, proving that Brussels sprouts can steal the spotlight with the right combination of ingredients.
Farro with Greens and Beans
Posted by JUDI RATTO
Indulge your palate with a wholesome culinary delight as nutty farro intertwines with vibrant greens, creating a symphony of flavors and textures. Drizzled with the golden elixir of extra virgin olive oil, this dish transforms into a simple yet sophisticated masterpiece, offering a nutritious and delicious escape to the Mediterranean on your plate.
Fall Panzanella Salad
Posted by JUDI RATTO
Indulge in the vibrant flavors of fall with this irresistible Fall Panzanella Salad recipe. It's a delightful symphony of autumnal goodness in every bite.
Lemon Bars with Olive Oil and Sea Salt
Posted by JUDI RATTO
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top. Choose an olive oil with personality, otherwise you’ll miss the point.
Balsamic Glazed Chicken
Posted by JUDI RATTO
Enjoy the delicious flavor combination of the aged balsamic vinegar and the tender chicken!
Heirloom Tomato Galette
Posted by JUDI RATTO
Sliced ripe heirloom tomatoes with parmesan cheese, fresh thyme and fresh garlic are all baked deliciously in a pie crust!
Stir-Fried Balsamic Ginger Carrots
Posted by JUDI RATTO
This vibrant dish combines the natural sweetness of carrots with the zing of ginger and the rich depth of balsamic vinegar, creating a sensational side that's as easy to make as it is delightful to savor.
Delicious Olive Oil Dip
Posted by JUDI RATTO
Indulge in the sublime harmony of flavors with our olive oil bread dip adorned with zesty capers. This exquisite blend offers a tantalizing marriage of smooth, extra virgin olive oil and briny capers, elevating your bread to a culinary delight.
How to Make Burrata at Home
Posted by JUDI RATTO
Originally posted on Food & WineBy: Daniel Meyer What You NeedCheesecurds. It's possible to make these yourself (with milk, rennet, and citric acid), but Sachs says it's not worth it. Just buy them online (where they tend to come in large quantities), or get a cheese shop that makes their own burrata or mozzarella to sell you some (3/4 pound of curds will make a decent-sized ball). You can't freeze curds (it messes up the texture), so if you can only get your hands on a big bag, find a few friends to go in on it with you. Other...