You guys! I’ve done it, I finally mastered risotto. In the past few years I have had some flops and mild successes with cooking risotto but, I could never get the texture exactly how I wanted it. I gave up on believing the cook time on the back of the box (20 minutes until al dente….LIES!). Risotto is typically a labor of love and patience. It requires constant attention, stirring and hope that in less than 2 hours you’ll have dinner on the table. But, no more!!! I can get you that risotto on the table in just over a half hour and it will be perfectly rich, creamy, and cooked through!
Visiting my parents’ house whenever there is a meal involved always gets me excited. My parents’ share an almost equal level of excitement around their passion for food and cooking as I do. So it goes without saying that there is rarely a bad or boring meal that it is put on the table. Not only do I get to take advantage of a tasty dish but I also get to just sit back, relax and enjoy the meal. It’s definitely a win-win for me! During one of my most recent visits my parents had come up with a recipe to use up the overflowing garden vegetables from the backyard. It was one of the best homemade meals I had in a while. I have had a lack of recipe inspiration the past few weeks. So when I couldn’t stop craving this dish for a whole week after devouring it, I decided to replicate and post about it in my parent’s honor.
Summer and seafood goes hand in hand. Growing up near the beach paired with countless trips to New England for summer vacations have spoiled me with delicious seafood year after year. I find myself craving all things from the sea as soon as the warm weather starts to appear. One of my favorite dishes to make is mussels. When bought fresh they are so tender and sweet. Mussels also soak up flavors very well. It’s so fun and easy to play around with the palate of flavors that can be paired with these morsels. Let’s not forget that the broth is what will be sopped up with crusty bread as the meal’s “side dish”.
As much as I hate to admit it, it is still cold out and therefore, still soup season. Until those winter jackets are firmly packed into the back of our coat closets I won’t believe spring is on its way! And while I can’t wait for all those light, crispy, and bright spring meals; I am still enjoying the savory comfort of warm winter dishes.
For today’s recipe I have paired up with REDPACK© tomatoes to honor the traditional Italian winter festival, Carnevale. To celebrate I have brought you an inspired dish along with a chance at a winning a REDPACK© tomato giftpack!
Today’s recipe will become a go-to antipasto, appetizer and even a dinner staple. Eggplant Caponata has always intrigued me because it has such a variation of textures and flavors but they all work well together. It’s also so such a versatile spread.Eat it plain on a slice of crusty bread (My personal favorite), top an Italian sandwich with a spoonful, serve it over pasta, or even stuff a piece of chicken. The end result is always satisfying.
Bright, fresh, crispy, juicy, vibrant, effervescent…these are all words I tend to associate with summertime. I wanted to create a dish that showcased this seasonal descriptive and highlight what a large role local produce plays in my nightly meals. I am a farmers’ market frequenter and I tend to buy what speaks to me that week. If the kale is looking colorful and crunchy I may grab some to make my favorite kale and brussel sprout salad . It could also be the blueberries that call my name to make a cobbler or an eggplant that shouts at me to become a part of a light pasta dish. My weekly market loot is always full of menu possibilities.
Spaghetti was a regular dish in my household growing up. The big pot of sauce simmering all day and wafting delicious home cooked scents throughout the house was my favorite part. And although my Mom’s will always be my favorite, I wanted to highlight another pasta dish that has recently captivated my attention.