Traditional puttanesca is made with anchovies, my version has all the spice and kick but it’s vegetarian. This dish was one of the most popular dishes served at my restaurant. Serves 4–5
Recent Posts
October Garden
It’s already October, but the garden is still producing veggies! The weather is amazing, time to harvest and prepare for a fall garden. Tomatoes are ripe and ready to eat. I’m still getting green beans! The plant is starting to die back, but it’s still producing. Beets are thinning out, […]
Ratatouille
This Ratatouille recipe features eggplant, zucchini, peppers and home-grown tomatoes. Now that I grow veggies, it makes sense that these veggies are in this French dish, they all come ripe in the garden at the same time. It’s best when I can make it with veggies and tomatoes from the […]
Tabouli Salad
Tabouli Salad is a Middle Eastern dish that I learned to make years ago in my restaurant. The recipe is made from bulgar wheat, tomatoes and lots of fresh parsley. The lemon juice gives it a fresh, tangy tasty. I like to make tabouli salad in the late summer when […]
Veggies from the Garden — August Harvest
It’s the end of August, Labor Day weekend. Here is a basketful of what I’ve been getting from the garden this week. Beets, carrots, lemon cucumbers, sungold cherry tomatoes, corn. I’ve also gotten parsley, basil, green beans, summer squash, trombetta (an Italian squash), chocolate cherry tomatoes, cucumbers, and a few […]
Corn Chowder
Corn is ready to harvest. Use fresh corn and potatoes from the garden. I used a combination of Yukon Gold and Red potatoes. Serves 8 Ingredients: 3 tbl butter 3 cloves garlic 1 medium onion celery-use the inside leafy stalks, about 6 stalks 6 potatoes, medium 2 ears corn, cut off […]
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