Blog Archives

Roasted Brussel Sprouts

8/25/2025

crispy roasted Brussels sprouts tossed with garlic, fresh herbs, and a drizzle of balsamic glaze — a simple, flavorful side dish that shines

brussels by me, serving platter by Fable

0 Comments

verdure a brace

8/24/2025

0 Comments

Colorful grilled vegetables drizzled with a zesty herb-caper vinaigrette.
Smoky, fresh, and Mediterranean-inspired—perfect for summer gatherings or healthy weeknight sides.

my summer diet

recipe from
Laura Vitale
At My Italian Table

0 Comments

tomato aguachile

8/23/2025

0 Comments

bright and refreshing tomato aguachile with cucumbers, avocado, onion, and fresh herbs — a vibrant, zesty twist on the classic Mexican dish

this recipe was a hit of this summer

0 Comments

Authentic Ragù alla Bolognese by Il Cucchiaio d’Argento — slow-simmered with rich tomato, tender beef, pancetta, onion, carrot, celery, and wine for the ultimate Italian pasta sauce.

Perfect with tagliatelle, lasagna, or fresh fettuccine, this traditional Bolognese meat sauce brings true Italian flavor to your kitchen.

recipe from Il Cucchiaio d'Argento

0 Comments

Roasted Brussels Sprouts & Tuscan Kale Farro Bowl with Balsamic Glaze

8/14/2025

0 Comments

Try this hearty roasted Brussels sprouts and Tuscan kale farro bowl tossed with fresh parsley, olive oil, and a drizzle of balsamic glaze for a flavorful, nutrient-packed meal

nothing fancy
but never disappointing

Brussel sprouts / fresh parsley:
Heritage Family Farms / San Diego Little Italy Mercato

Serves:
4 as a side, 2 as a main
Time: 45 minutes

Ingredients

Instructions

1 lb (450 g) Brussels sprouts, trimmed and halved
3 cups Tuscan kale, ribs removed, torn into bite-sized pieces
2 cloves garlic, peeled and smashed
3 tbsp olive oil, divided (plus extra for finishing)
1 cup (200 g) farro
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped or hand-ripped
2–3 tsp balsamic glaze, for drizzling

Cook the farro

Rinse farro under cold water.
Bring a medium saucepan of salted water to a boil, add farro, and cook until tender but chewy — about 25–30 minutes (or per package instructions).
Drain well and set aside.

Roast the Brussels sprouts & garlic

Preheat oven to 425°F (220°C).
On a large sheet pan, toss Brussels sprouts and garlic with 2 tbsp olive oil, a generous pinch of salt, and black pepper.
Spread in a single layer, cut sides down.
Roast for 20–25 minutes, stirring halfway, until deeply golden and tender.

Crisp the kale

In the last 8 minutes of roasting, toss kale with remaining 1 tbsp olive oil, salt, and pepper.
Spread on a separate baking sheet (or push Brussels to the side and add kale).
Roast until edges are crisp and dark green, 6–8 minutes.

Combine & finish

In a large bowl, combine farro, roasted Brussels, crispy kale, and garlic.
Add parsley and a final drizzle of good olive oil.
Transfer to a serving platter or bowl and finish with an additional garnish of parsley and a generous drizzle of balsamic glaze.
Taste and adjust seasoning before serving.

Variations:

Toasted hazelnuts or walnuts make a great crunchy add-in.
I also enjoy this topped with a fried egg
For extra depth, warm the balsamic glaze slightly before drizzling.
Top with grated pecorino or parmigiano for an added layer of depth and decadence

0 Comments

gelato al melone galia

8/10/2025

0 Comments

creamy, refreshing galia melon gelato made from scratch with fresh melon — a naturally sweet, fruity dessert perfect for summer.

told the folks at J.R. Organics that I would do something special with the fresh galia melon

find them at the Little Italy Mercato

recipe adapted from Il Cucchiaio d'Argento's Gelato ai Frutti di Bosco
(serves 4)

Ingredients

1 small/medium sized melon, seeded, rind removed, and cut into chunks
1 cup heavy cream
1 cup sugar (confectioners sugar, if possible)
juice/zest from 1/2 lemon

Equipment Needed

Food Processor
Ice Cream Maker (I use the Ice Cream Maker Attachment for my KitchenAid Stand Mixer)

Process

Place melon in a food processor. Process until liquified
Add the heavy cream, sugar, and lemon juice. Continue to process until well-combined
Pour mixture into an ice cream maker machine and run according to machine instructions

note: I have found it possible to substitute any fruit for this recipe.
I have made with strawberries, a frutti di bosco mix, and now this melon

0 Comments

umpteenth veggie grill

8/10/2025

0 Comments

Perfectly charred grilled carrots and zucchini drizzled with olive oil and sprinkled with fresh herbs — a vibrant, healthy side dish bursting with smoky-sweet flavor.

standard summer sunday

veggies:
Indian Summer Farms / Heritage Family Farms / San Diego Little Italy Mercato

0 Comments

mezze maniche alla norma

8/9/2025

0 Comments

savor the flavors of Sicily with this mezze maniche alla norma
tender pasta tossed with rich tomato sauce, golden roasted eggplant, fresh basil, and a snowfall of grated pecorino

melanzane / pomodori / basilico from Indian Summer Farms @ the San Diego Little Italy Mercato

recipe from Laura Vitale

0 Comments

Peach Panzanella

8/3/2025

0 Comments

Celebrate summer with this colorful and italian-inspired peach panzanella salad, made with juicy vine-ripe tomatoes, freshly picked peaches, crusty bread, and fresh basil.

A simple, vibrant dish perfect for warm-weather meals.

five-second rule?

there is nothing better than cooking with fresh ingredients from my parents' garden

recipe inspired by Tabachines Cocina

Ingredients

For the salad:

2–3 ripe heirloom tomatoes (cut into chunks or wedges) OR 4 cups mixed cherry/grape tomatoes
3 ripe yellow peaches (cut into wedges or large dice)
½ small shallot or cipollini onion (very thinly sliced, soaked in vinegar or cold water)
Fresh basil leaves (whole or torn)
Good croutons or torn toasted-sourdough
Shaved pecorino, Manchego, or a soft cheese

For the Croutons:

~2 cups day-old rustic bread, torn into chunks
2–3 tbsp olive oil
Pinch of salt

For the Dressing:

2 tbsp extra virgin olive oil
1 tbsp white wine vinegar or Champagne vinegar
1 tsp honey or white balsamic
Salt and black pepper to taste

Instructions

1. Toast the Croutons

Preheat oven to 375°F (190°C).
Toss bread chunks with olive oil and a pinch of salt.
Bake on a sheet pan for 10–15 minutes, turning once, until golden and crisp but not rock-hard.

2. Soften the Shallots

Soak shallot slices in a splash of vinegar or cold water for 10 minutes to mellow their bite.

3. Make the Dressing

Whisk olive oil, vinegar, honey (or white balsamic), salt, and pepper in a small bowl.

4. Assemble the Salad

Toss tomatoes, peaches, and shallots in a bowl with half the dressing.
Add croutons and toss again gently.
Taste and adjust salt, acid, or oil.

5. Plate & Finish

Arrange the salad in shallow bowls or on a platter.
Tuck in basil leaves and shaved cheese.
Drizzle remaining dressing over the top.

0 Comments

Recipes

Roasted Brussel Sprouts

verdure a brace

tomato aguachile

Ragù alla Bolognese

Roasted Brussels Sprouts & Tuscan Kale Farro Bowl with Balsamic Glaze

gelato al melone galia

umpteenth veggie grill

mezze maniche alla norma

Peach Panzanella

About

Archives