Roasted Pepper Cups with Cherry Tomatoes, Olives, and Ricotta
Roasted Pepper Cups with Cherry Tomatoes, Olives, and Ricotta is one of those dishes that looks like a masterpiece but is so simple to make.
Tag: vegetable
Roasted Fennel with Parmesan
Roasted Fennel with Parmesan will completely surprise you. It bursts with flavor and the roasting brings out a subtle and delicious spiciness in the fennel that I never knew was there. Who knew salt, pepper, olive oil and parmesan could elevate roasted fennel to such a degree?
Sautéed Broccolini with Caramelized Leeks
Broccolini is a refreshing change-up from broccoli. If you haven’t tried it, you should. It has a nice texture, color and taste and is very easy to prepare. Leeks are a cousin to scallions but are larger and more yellow. In this dish the leeks are sautéed which caramelizes and sweetens them but the leeks still add an “oniony” kick. The leeks yellow color with the green broccolini is a simple pairing of beauty and taste.
Grilled Zucchini & Squash with Cheese Crumbles, Pine Nuts and Truffle Honey
There’s a lot of flexibility with this recipe. You can use just zucchini or squash or a combo like I did. I used blue cheese in this rendition but feta or goat would be delicious too. The nutty crunch from the pine nuts is terrific but feel free to experiment with chopped hazelnuts or macadamias. But whatever you do, splurge on the truffle honey drizzle. It knocks this dish right out of the park. Trust me!
Snap-‘n-Peel Sautéed Asparagus
Try my snap-‘n-peel method for the tastiest asparagus…it’s the secret to creating tender asparagus bottoms. My mom is the one who taught me this simple trick! Most people love the asparagus tips, but in my family we love the tender bottoms best. Try Snap-‘n-Peel Sautéed Asparagus and see if your family agrees!
