Mediterranean Kale Salad
Although Tuscan kale is the most tender, you can use any kale varietal to make this salad as long as the tough stems are stripped away and the leaves thinly sliced.
White Bean and Farro Soup
Cannellini beans are the classic for this soup, but you can use anything- borlotti, cranberry, pinto, Lima beans, you name it
Minestrone della Nonna
When the vegetables are soft, mix in the cabbage. Cover and sweat for another 5 minutes or until the cabbage begins to soften and wilt.
Summer Vegetable Ragout
Drizzle 2 teaspoons of the olive oil over the parchment. Add the cherry tomatoes. Shake them around on the sheet until they are coated in oil. Add the shishitos and do the same thing. Roast in the oven on a medium/high shelf until softened and slightly caramelized, about 15 minutes. Set aside.
Mediterranean Winter Squash Salad
Line a shallow platter or serving bowl with the baby spinach. Tip the dressed squash on top of it. Sprinkle with the crumbled feta. Serve.
Spicy Shrimp and Grits
The sauce should have the appearance of a pasta sauce. You can make it ahead of time to this step.
Cream of Cauliflower Soup
Liquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.
Eggplant Polpettone
Looking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.
Creamy Autumn Squash Soup
Transfer the soup in batches to a blender and blend at high speed until smooth.
French Onion Tart
Let the onions gradually and gently cook down, stirring occasionally, about 25-30 minutes