I’ve been doing my minestrone research; minestrone means “the big soup” and comes from a style of cooking the Italians call “cucina povera”- the poor kitchen. Like most provincial food, it is based on what is abundant- so use what Read More …
Eggplant Cutlets with Melted Mozzarella and Oregano Ingredients: 1 Eggplant 1 Tomato 1 Large Zucchini Basil For the breading: Bread crumbs, flour, red pepper, salt and pepper, eggs Oil (coconut or vegetable oil for frying) Mozzarella cheese sliced Oregano for Read More …
Our Heirloom tomatoes are taking forever to ripen. When they finally do here’s a super quick way to use them. This 100 degree weather all week should help. Sandwiches are a perfect food for hot nights. You need: Sliced bread Read More …
½ c fine olive oil 1 2/3c chopped onions 1.5-1.75# sweet red peppers 1.5c red wine vinegar 1.5# ripe roma style plum tomato 1-1.5c sugar, to taste 1c golden raisins (I used currants) 2 med cloves garlic minced 1tsp ginger Read More …
When I saw this recipe, I wanted to slap my forehead. Yes, THIS is what to do with those leftover tomatoes. Of Course. I’ve stolen this from SmittenKitchen – you should follow the link to see her amazing and inspirational Read More …