Chicken Vegetable Tortellini Soup 3 tablespoons olive oil 1 whole organic chicken breast or 2 split breasts 3 carrots, chopped 3 celery stalks, sliced 1 large sweet onion, peeled and chopped 5 garlic cloves, peeled and minced 2 cups fresh spinach, washed and drained ½ cup freshly chopped Italian flat-leaf parsley 1 gallon fresh filtered […]
Read MoreOn the 5th Day of Christmas – Another EASY Holiday Appetizer
On the 5th Day of Christmas… Serve the stuffed tomatoes by themselves, with crackers or crostini, or among a crudité tray. Another easy and delicious appetizer recipe. Without the crackers, they are a gluten-free alternative. Love the red and green colors of nature. Gorgonzola Stuffed Cherry Tomatoes Cherry Tomatoes Gorgonzola Cheese Pistachio nuts, finely chopped […]
Read MoreSausage Stuffing for Turkey
Sausage Stuffing for Turkey Ripieno di Salsiccia per Tacchino 1 pound of sweet sausage (without skin) 1 stick of butter 1 large onion, peeled and chopped 2 cups chopped celery 1 cup sliced mushrooms 1 small carrot, diced 1 tablespoon dried thyme, or 2 tablespoons fresh thyme 1 teaspoon dried sage, or 2 teaspoons fresh […]
Read MoreFor the eggplant lovers
Recipe taken from “MaMa Mia Cucina”, Page 107 By: Cynthia Goch Pizza Eggplant 1 large eggplant 1 cup tomato sauce 1/2 cup Romano cheese 2 tablespoons oregano 3 cloves of garlic, minced ground pepper 1/3 cup olive oil Wash and slice eggplant into 1/2-inch slices. “Sweat” the eggplant by salting, letting it stand for 20 […]
Read MoreWeek 8 – Summer Beet, Arugula and Goat Cheese Salad
Week #8 of Summer Salads – Let’s talk Beets! Notable for their sweet, earthy flavor, beets have the highest sugar content on any vegetable, while remaining very low in calories. Beets are considered a root vegetable with two edible parts – the greens, which grow above the ground, and the beet ‘bulb’, which grows […]
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