Piquillo peppers with whipped goat cheese and balsamic reduction

This is a delightful appetizer to serve in the fall and winter months, when sweet bell peppers are not in season. Piquillo (“little beak”) peppers are a small sweet pepper traditionally grown in Northern Spain. They’re harvested at their peak, fire roasted and then jarred. They have a unique sweetness and a slight smoky flavor that’s truly addictive.

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Broccolini with roasted parsnips and ricotta salata shavings-black olive vinaigrette

Broccolini is often thought of as baby broccoli, but it is a mature plant – a cross between the common broccoli and Chinese broccoli. It is sometimes called “tenderstem broccoli,” which is exactly why I love this veggie!

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Parsnip mousse with Gorgonzola Dolce and tomato coulis

There’s something absolutely irresistible about the flavor of parsnips and blue cheese – it’s like magic. And here, the two are paired to make the most luxurious, weightless mousse!

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Pepperonata with Buffalo mozzarella

Pepperonata, an Italian stewed pepper dish, is absolutely succulent… but it’s never better than when made with just-picked sweet bell peppers. The end of summer and fall is the peak season for peppers, so this is the time of the year when I love to make this scrumptious dish.

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Two-color tomato napoleons with roasted eggplant and basil pesto

This mouthwatering and colorful appetizer is brimming with the essence of summer. Indeed; juicy, ripe yellow and red tomatoes; roasted eggplant; fragrant pesto and creamy mozzarella make for a flavor-packed combination.

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