Flourless Orange Almond Cake
This deliciously moist flourless orange almond cake is easy to make and naturally gluten-free! Who could ask for anything more?
Roasted Garlic Cauliflower
Roasted garlic cauliflower is quite simply delicious. The rosemary in combo with the sweetness roasting gives the cauliflower florets and the garlic lends real Italian flair to this wonderful low-carb side.
Basic Roasted Winter Squash
Basic Roasted Winter Squash is the sweetest, tastiest method of cooking of these winter veggie staples. Once cooked, they can be pureed for pies or soups, tossed into salads, turned into pasta sauce or ravioli filling, folded into frittatas ]or simply eaten as side top fish or poultry
Kale Braised with White Wine
It’s hard to think of sturdy, healthy kale as a festive dish but Kale braised in white wine is simply delicious. Cooked this way, this healthy, nutritious green is a far cry from the rough way it often gets treated in the kitchen, overcooked, underseasoned, and underloved. Not here!
My Roasted Brussels Sprouts
Add EVOO to a large bowl. Tip in the halved Brussels sprouts and quartered shallots. Sprinkle with salt. With your hands mix the vegetables together with the oil until coated.
Basic Roasted Cauilflower
Add the olive oil to a large bowl. Tip in the prepared cauliflower, sprinkle with salt. Using your hands, toss the cauliflower florets in the oil until covered in a thin film of oil.
Sicilian Caponata
Preheat the oven to 425F. Line a full baking sheet with parchment paper. Put in the oven while it preheats – this will heat up the sheet and speed up the browning of the eggplant.
Honey Roasted Figs
In the dish, arrange the figs cut side up in a single layer. Drizzle the honey over the figs. Add the water. Sprinkle the tops of the figs with the sugar.
Creamy Broccoli Soup
Blend the broccoli soup in batches until smooth. Return to the pot and heat through over a low flame. Stir in the remaining lemon juice. Taste for salt. Serve in bowls with a drizzle of EVOO and a dollop of scallion gremolata.
Scallion Gremolata
Chop together the scallions, parsley, and lemon zest. When roughly chopped, sprinkle with sea salt and keep chopping until the herbs are medium-fine. Add the olive oil.