EGG FRITTERS (Pisci d’Ovu) This is another Italian classic from the queen, Marcella Hazan. These are magic puffs of goodness and are a fabulous appetizer. For 6 servings, you’ll need: 4 eggs 2 Tb. freshly grated parmesan ½ tsp. garlic, finely chopped ½ C. unflavored...
GREEK STYLE QUINOA Quinoa is a great grain to have around; it’s the only plant source of complete protein so is perfect for vegetarian and vegan dishes. This salad can be changed up depending on who’s coming over, and can be an entrée as well. To serve 8, you’ll need:...
HOMEMADE MAYONNAISE Once you make this a couple times you’ll find that mayo is fun! I love that with a little change in the acid or the oil you can have tons of variations. To make approx. 1 cup, you’ll need: 1 egg yolk, room temp 1 ½ tsp. fresh lemon juice 1 tsp....
LUSCIOUS LENTIL STEW Lentils are a great pantry staple; they can be made into all kinds of dishes and unlike other legumes cook in about half an hour. For this get the good old dependable greeny-brown lentils; the orange, red, or black ones tend to get mooshy. For 4,...
SALMON SPREAD Normally I don’t use canned salmon, but in this case it’s really good, as long as you get the canned red (or sockeye) salmon. Don’t get anything else – it’ll suck! But this can be played with and stretched and has served us well at many a get together....
SHAUNS SPUDS This is something I made up for Shaun, an awesome kid who unfortunately thinks he doesn’t like vegetables! To serve 4 -6: 2 baking potatoes, peeled and cubed 3 to 4 parsnips, peeled and chopped ½ head cauliflower, cut into florets Place all the cut...
