Healthy Italian Cooking at Home

Category Archives: Cheese


The province of Taranto is located in the Puglia region of Italy. The city of Taranto is the capital of the province and an important military and commercial port. It has well-developed steel and iron foundries, oil refineries, chemical works, some shipyards for building warships and food-processing factories. The ancient city of Taranto was situated on a peninsula and the surrounding islets and coast were strongly fortified. The islets S. Pietro and S. Paolo protected the bay where the commercial port is now located and because of the presence of these two bays, Taranto is also called “the city of the two seas”.


Taranto was founded in 708 BC by Spartan immigrants, who named the city after the mythical hero Taras. Taranto increased its power by becoming a main commercial port in southern Italy, with the largest army and fleet. In the early 3rd century BC, Roman legions entered Taranto and plundered it. The Tarantines called for help from Pyrrhus, king of Epirus, who decided to help Taranto because he was in debt to them. In the spring of 280 BC, he landed in Italy with 20,000 phalanxes, 500 peltasts, 2,000 archers, 3,000 elite cavalry from Thessaly and 20 war elephants. The Romans mobilized eight legions totaling about 80 000 soldiers. The battle of Heraclea was won by Pyrrhus, but the casualties were very high. Eventually Pyrrhus and the Tarentines were defeated by the Romans in the battle of Beneventum.


In the 8th century AD Saracens began their raids against Southern Italy, occupying Taranto for forty years, until it was reconquered by the Byzantines in 880. The city suffered from other Saracen raids in 922 and again in 927 when the Saracens conquered and destroyed the city, enslaving and deporting the survivors to Africa. The 11th century was characterized by a bloody struggle between the Normans and the Byzantines. The region was conquered by the Normans and became the capital of the Norman principality for almost 4 centuries. In 1465 Ferdinand I of Naples incorporated Taranto into the Kingdom of Naples. In March 1502, the Spanish fleet of Ferdinand II of Aragon, allied to Louis XII of France, seized the port of Taranto and conquered the city. With the fall of Napoleon, Southern Italy and Taranto, returned to Bourbon rule, forming the Kingdom of the Two Sicilies. Then in 1861 the whole of Southern Italy was annexed to the Kingdom of Sardinia, which became the Kingdom of Italy. During World War II, the Italian ships at anchor in the port were severely damaged by British naval forces as part of the Allied invasion (Operation Slapstick).


Photo Collection of ceramics produced in Taranto ca. 580 BC. Taranto Archaeological National Museum

Collection of ceramics produced in Taranto ca. 580 BC. Taranto Archaeological National Museum

A fascinating landscape makes up the beautiful countryside of Taranto: sometimes green and lush with large vineyards and olive groves, sometimes rocky and rough with ravines, caves and gorges where ancient civilizations settled. The “city of many caves:” as Grottaglie is called, is an ancient village in the province whose first settlements date back to the 1st Century AD. It is famous worldwide for its handmade pottery. The province is also known for its numerous ceramic finds that trace back to the Classical Age and are kept in the National Museum of “Magna Grecia” in Taranto.




Considerable amounts of clay are a natural resource in the surrounding territory and the ceramic industry is important in the province. There are many ceramic shops that are actually located inside some of the province’s caves. Also, noteworthy, is the presence of prehistoric ruins in the Village of Triglie. In the north, Martina Franca is a charming town that overlooks the Itria Valley, with its lush green nature contrasting with the white trulli homes and ancient farms.

Trulli Village

Trulli Village

The Traditional Foods of Taranto


Mussels and oysters are the pride of Taranto and fish and  shellfish pastas are usually served for the main course. Vegetables and legumes are plentiful, as are burrata cheese, sausages  and capocollo from Martina Franca. Grapes, oranges and the famous clementines of the Gulf of Taranto are the usual desserts. Meals are paired with the excellent wines of the province, such as Primitivo di Manduria, Martina Franca and Lizzano.


Crostini with Burrata Cheese and Sun-Dried Tomatoes

(Italy Magazine)

Serves 4 as an antipasto


  • Burrata: 1 grapefruit sized ball (usually 200-300 grams in weight, 8-10 ounces)
  • Bread: Small loaf or half of an Italian rustic bread
  • Sun-Dried tomatoes: 8 marinated sun dried tomatoes (from either a deli or from a jar with oil)
  • Olive oil
  • Salt & pepper


Slice 4 pieces of bread lengthwise about ½ inch thick. Lightly toast the bread in the oven or on the grill.

Slice the cheese into 8 portions. Cut each slice of toasted bread in half.

Drizzle the bread lightly with olive oil. Spread the burrata slices on top of the bread with a spoon to get all the creamy interior.

Slice each sun-dried tomato into 3 strips and lay on top of the burrata. Sprinkle with salt and pepper. Serve.


Taranto Baked Oysters

6 main dish servings


  • 2 slices white sandwich bread
  • 1 tablespoon olive oil
  • 1/3 cup sliced green onions
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 1/4 cup dried Italian-seasoned breadcrumbs
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 24 oysters on the half shell
  • 6 lemon wedges


Preheat oven to 450°F.

Place the bread in a food processor, and pulse 10 times or until coarse crumbs form.

In a medium nonstick skillet heat oil over medium heat. Add onions, parsley, and garlic; cook 5 minutes, stirring constantly.

Remove the pan from the heat; stir in fresh breadcrumbs, Italian bread crumbs and the next 4 ingredients (Italian breadcrumbs through black pepper).

Place oysters on a jelly roll baking pan. Sprinkle breadcrumb mixture evenly over the oysters.

Bake the oysters for 7-8 minutes or until the edges of the oysters curl. Serve with lemon wedges.


Vegetable Calzone

(Montena Taranto Cheese Company)


  • 1/2 lb pizza dough, at room temperature
  • 4 tablespoons pesto
  • 1 zucchini, grated
  • 1 cup packed fresh spinach
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Salt and pepper, to taste
  • Marinara Sauce, optional


Preheat the oven to 450 degrees F.

Combine the spinach, zucchini and ricotta in a bowl.

Divide the dough into four equal balls and roll each into a circle.

Spread a thin layer of pesto on one half of each circle.

Place a quarter of the spinach/zucchini mixture on top of the pesto half of the dough.

Top with a 1/4 cup of shredded mozzarella.

Fold and crimp the eggs with fork. Bake 20 minutes until brown and crusty. Serve with sauce, if desired


Green Peppers with Taranto Mussels


4 servings:

  • 500 g/1 ⅛ lb Taranto mussels
  • 500 g/1 ⅛ lb green peppers
  • 1 clove of garlic
  • 5 cherry tomatoes, quartered
  • Extra virgin olive oil
  • Salt, if needed


Clean the peppers and remove the seeds and the stalks and cut them into strips. Sauté the pepper strips in a pan with some oil and the garlic. When the peppers have softened and are lightly caramelized, add the tomatoes.

After a few minutes, add the raw, well-cleaned mussels, cover the pan and let them cook over high heat until the mussels open. You may not need to add any salt since the liquid from the mussels could be salty enough. Stir and serve with  bread.

Family Recipe

Family Recipe

Ricotta Cookies

Makes 5-6 dozen cookies


  • 1/2 lb butter
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 lb ricotta cheese
  • 2 eggs
  • 1 teaspoon vanilla
  • Grated zest of 1 orange
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Frosting, recipe below
  • Colored sprinkles, optional


Preheat the oven to 350 degrees F.

Cream the butter in an electric mixer bowl, add the sugar and continue beating.

Add the eggs, ricotta, orange zest and vanilla; beat well.

Sift together the flour, baking powder, baking soda and salt; fold into the batter.

Drop by a rounded teaspoon of dough onto an ungreased baking sheet or line the baking pans with parchment paper.

Bake about 10 minutes or until the edges are lightly browned. Cool.


  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla

Beat ingredients together until combined. Spread on the top of the cookies. Add sprinkles, if desired.



I make pizza just about every week at our house because I think my husband loves pizza more than any other food. It is also an economical dish and usually healthy. Between the two of us, we get 3 meals out of one pizza: two dinners and one lunch. I usually try to make our pizzas with seasonal vegetables because they make the most tasty pizzas, in my opinion. Once in awhile, we will splurge and go for the deep-dish Chicago style sausage pizza. Over the past two months, I have made the following pizzas with veggies I had on hand and I am sharing those recipes with you. The sausage pizza was a treat for my husband’s birthday.

Use your favorite pizza dough or use my easy to make no knead dough. The recipe makes enough for three pizzas and the dough stores beautifully in the freezer. I like this recipe more than any other I have tried. The overnight refrigeration adds to the dough’s great flavor and makes a crunchy but tender crust.


Easy No Knead Pizza Dough

Ingredients for the dough

  • 3 cups warm water (about 100 degrees F)
  • 1 tablespoon instant yeast
  • 1 tablespoon Kosher salt
  • 8 cups 00 Italian Style flour or 7 ½ cups bread flour

Directions for making the pizza dough:

Pour the water into a 5 quart bowl or lidded food container. Add yeast and salt to the water.

Measure the flour with the “scoop and sweep” method. (Dip cup into flour and scoop it up. Level the cup with the back of a knife.)

Add all the flour and mix with a wooden spoon. You only need to mix it until all ingredients are combined. No kneading is necessary. (The dough will be very moist and will actually conform to the shape of the container you put it in.)

Cover, but don’t seal the lid tightly, and let the dough rise at room temperature until it begins to flatten on the top (about 2 hours).

DO NOT PUNCH DOWN THE DOUGH! This method is designed to retain as much gas in the dough as possible. After rising, refrigerate the dough in the container and use the dough over the next 14 days. Once it’s refrigerated the dough will collapse slightly and it will not rise again in the container — that’s normal.

Directions for making pizza:

Pull up and cut off a 1 1/3 pound piece of dough from the container of refrigerated pizza dough. My pizza pans are large, so I usually get 3 pizzas from a batch of dough.

Extra dough may also be frozen. I freeze two portions of dough, individually, in freezer ziplock bags. To use, defrost the dough overnight in the refrigerator.

Hold the dough in your hands and dust your hands with flour to keep the dough from sticking to your fingers.

Form a ball, by stretching the surface of the dough around to the bottom on all four sides and rotating the dough a quarter-turn as you go.

Place the ball in an oiled pizza pan and press and stretch the dough to the edges of the pan.

Cover with a kitchen towel and let rest for 30 minutes.

Place an oven rack on the bottom shelf of the oven and preheat the oven to 450 degrees F.

After the dough has rested, add the toppings as indicated below.


Roasted Broccoli Rabe and Tomato Pizza


  • 1 large bunch broccoli rabe, trimmed and cut into 1 1/2-inch pieces
  • 1 pint cherry tomatoes
  • 2 shallots, sliced
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper


Preheat the oven to 375 degrees F.

Mix the broccoli rabe, tomatoes and shallots with the olive oil to thoroughly coat. Sprinkle lightly with some salt and pepper.

Spread the vegetables onto 2 large baking sheets.

Roast until the tomatoes have deflated and the broccoli rabe is brown around the edges and cooked through, about 25 minutes.

Divide the mixture in half. Use one half of the roasted vegetables for the pizza and the other half as a side dish for another dinner.

For the Pizza:


  • 1 lb pizza dough at room temperature
  • Half of the roasted vegetables
  • 8 oz mozzarella, sliced
  • 1 cup whole milk ricotta cheese
  • ½ cup pitted black olives, cut in half


Preheat the oven to 450 degrees F.

Place the sliced mozzarella on top of the dough. Arrange the roasted vegetables evenly over the cheese. Do the same with the sliced olives.

Drop tablespoons of ricotta cheese over the vegetables.

Place the pizza pan on the bottom rack in the oven and bake for 15-20 minutes. Let rest 5 minutes before cutting.


Pizza with Artichoke Hearts, Fontina Cheese and Tomato


  • 1 lb pizza dough at room temperature
  • 2 tablespoons extra virgin olive oil
  • 1 package frozen artichoke hearts, defrosted (or use canned if frozen are not available)
  • 1 clove garlic, minced
  • 1 small onion, sliced
  • Juice of 1 lemon
  • ½ teaspoon dried oregano
  • Freshly ground black pepper
  • 3 thinly sliced plum tomatoes
  • 8 oz sliced Italian Fontina cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese


Preheat the oven to 450 degrees F.

Cook the defrosted artichokes in the olive oil with the garlic, onion and the juice of one lemon until softened and the onions are caramelized. Add the oregano and black pepper.


Place the sliced Fontina on top of the dough. cover the Fontina layer with the shredded mozzarella cheese and then the Parmesan cheese.

Arrange the artichoke mixture evenly over the cheese. Do the same with the sliced tomatoes.

Place the pizza pan on the bottom rack in the oven and bake for 15-20 minutes. Let rest 5 minutes before cutting.


Deep-Dish Sausage Onion Pizza


  • 1 lb of pizza dough at room temperature
  • Yellow cornmeal
  • 8 ounces Italian fennel sausage, casing removed
  • 1 cup chopped onion
  • One 14 1/2 ounce can diced Italian tomatoes, drained
  • ¼ cup chopped fresh basil
  • 8 ounces thinly sliced mozzarella cheese
  • ¼ cup grated Parmesan or Pecorino-Romano cheese


Generously grease a 10-inch springform pan with oil. Sprinkle the bottom of the pan with cornmeal.

Place the pizza dough in the prepared pan. Using oiled hands, press and spread the dough evenly over the bottom and 1 1/2 inches up the sides of the pan.

Cover and let rise in a warm place until nearly double in size (30 to 35 minutes).

Preheat the oven to 375 degrees F.

For the filling:

In a medium skillet cook sausage and onions over medium-high heat until brown, using a wooden spoon to break up the meat as it cooks.

Drain in a mesh (or one with small holes) colander. Using paper towels, pat sausage and, then, wipe out the skillet to remove additional fat.

Return the sausage and onions to the skillet and stir in tomatoes and basil. Cook and stir until heated through.

To assemble the pizza:

Arrange the mozzarella cheese slices over the bottom of the dough lined pan.

Spoon the filling over the cheese and sprinkle with the Parmesan cheese.

Bake for 45 to 50 minutes or until the edge of the crust is crisp and golden and the filling is bubbly.

Cool on a wire rack for 10 minutes. Remove the side of the springform pan and cut the pizza into wedges.



Italy is surrounded by the sea where there is an abundance of fresh fish. Seafood is a very important part of the Italian cuisine and fresh seafood is the key to the best tasting Italian meals. Regional recipes for salt-water fish—and sometimes for fresh-water fish from Italy’s many lakes, rivers, and streams—are some of the most celebrated dishes in Italian cuisine. One of the reasons that the Mediterranean people and their diet is so healthy is that they eat a lot more fish than they eat meat. Fish such as tuna, herring, salmon and sardines are rich in omega-3 fatty acids and shellfish including mussels, oysters, and clams have similar benefits for the brain and heart health.

Adding Italian flavors to your fish, makes dinner so much more interesting. Try these out next time you are cooking fish.


Shrimp Bruschetta

4 servings


  • 1 pound large peeled fresh or frozen (thawed) cooked shrimp
  • 1 pint yellow and/or red cherry tomatoes, quartered
  • 1/4 cup snipped fresh Italian (flat-leaf) parsley, plus extra for garnish
  • 1/4 cup tomato (marinara) sauce
  • 1 small baguette or small loaf of Italian bread
  • 4 tablespoons ricotta cheese
  • 1/4 – 1/2 teaspoon crushed red pepper flakes (chili)


Remove the tails from the shrimp, if present. Combine the shrimp, tomatoes, parsley and marinara sauce in a saucepan and heat just until warm.

Preheat the broiler.

Cut the loaf of bread in half lengthwise and then crosswise, so you have four pieces. Place the bread on a baking sheet. Broil 4 to 5 inches from the heat for about 2 minutes or until light, golden brown.

Spread the ricotta on the toasted bread and top with the warmed shrimp mixture. Sprinkle with hot pepper flakes and parsley before serving.


Tuna Club Sandwiches

4 servings


  • 1/3 cup creamy Italian salad dressing, recipe below
  • 1/2 cup bottled roasted red sweet peppers, drained
  • One 12 ounce can solid white tuna, drained and broken in chunks
  • One 8 3/4 ounce can whole kernel corn, drained
  • 12 extra-thin slices sandwich bread, lightly toasted
  • Butter head lettuce leaves


For the roasted red pepper sauce:

In a blender container combine the salad dressing and half the roasted red sweet peppers; process until nearly smooth.

For tuna filling:

Chop the remaining peppers. In a mixing bowl combine the chopped peppers with the tuna, corn and 1/4 cup of the roasted red pepper sauce.

For each club sandwich: spread two slices of toasted bread with tuna filling, layer with lettuce leaves, stack the two slices, then top with a third slice of toast.

Cut in half diagonally. Serve with remaining roasted red pepper sauce as a dipping sauce.

Light Creamy Italian Dressing


  • 1 small clove garlic, minced
  • 1 teaspoon kosher salt
  • ½ cup plain Greek Yogurt
  • 3 tablespoons buttermilk
  • 2 tablespoons light mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon pepper


Combine all the ingredients in a jar or mixing bowl and whisk until completely smooth. Use immediately or store in a jar in the refrigerator up to 5 days.


Sea Bass with Fennel Salad

4 servings



  • 3 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon Dijon-style mustard
  • 1/8 teaspoon salt
  • Dash ground black pepper

Fish and Salad

  • 3 fennel bulbs, trimmed, thinly sliced and then cut into thin strips (about 4 cups)
  • 1 cup coarsely shredded carrot
  • 1 lb fresh or frozen sea bass or grouper fillets, cut 3/4 to 1 inch thick
  • 1 teaspoon fennel seeds, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Fresh fennel tops


To make the dressing:

In a screw-top jar, combine vinegar, oil, oregano, mustard, the 1/8 teaspoon salt and a dash black pepper. Cover and shake well. Set aside 1 tablespoon of the dressing in a small container with a cover and chill until serving time.

For the salad:

In a large bowl, combine the fennel strips and carrot. Pour the remaining dressing over the fennel mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.

For the fish:

Pat  the fish dry with paper towels. In a small bowl, stir together the crushed fennel seeds, the 1/2 teaspoon salt and the 1/4 teaspoon pepper; sprinkle evenly over both sides of the fish.

Heat a stove top grill ( or use the broiler).

Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until the fish flakes easily when tested with a fork.  Carefully turn fish once halfway through grilling.

Drizzle the reserved 1 tablespoon dressing over the grilled fish. Cut the fish into four pieces and serve with the fennel salad. Garnish with fennel tops.


Pasta Bowl

4 servings


  • 1 lb fresh white fish fillets, cut into 4 pieces
  • 1 tablespoon olive oil
  • Salt and ground black pepper
  • 1 small zucchini or yellow summer squash
  • 1 large carrot
  • 1 cup broccoli florets
  • 8 ounces dried pappardelle pasta (wide noodles)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth or vegetable broth
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes (chili)
  • 1/2 cup cherry tomatoes or grape tomatoes, cut in half
  • 1/2 cup finely shredded Parmesan cheese (2 ounces)
  • 1/4 cup chopped fresh Italian parsley


Bring a large pot of salted water to boiling.

Trim zucchini. Trim and peel carrot. Using a vegetable peeler, cut the zucchini and carrot lengthwise into thin ribbons. Set aside.

Cook pappardelle pasta al dente according to the package directions and add the broccoli during the last 4 minutes of cooking time. Reserve 1/2 cup of the cooking water and drain the pasta and broccoli.

In a large skillet, heat oil and cook the fillets about three minutes on each side. Place on a plate and cover with foil to keep warm.

In the same skillet, combine the wine, broth, Italian seasoning, the salt and the crushed red pepper. Bring to boiling; reduce heat.

Simmer, uncovered, about 4 minutes or until the liquid is reduced by half. Add the reserved 1/2 cup pasta cooking water. Bring back to boiling.

Add drained pasta, broccoli and vegetable ribbons to the skillet. Gently cook and stir until the pasta is coated with the sauce mixture and thickens slightly.

Stir in the cherry tomatoes, the 1/2 cup Parmesan cheese and half of the parsley. Heat until the cheese is incorporated and the tomatoes are slightly softened.

Divide pasta, vegetables and sauce into four individual pasta bowls. Break fish into large chunks and place on top of each pasta serving. Sprinkle with the remaining parsley.


Swordfish with Citrus Salsa

4 servings


  • 1 lb fresh or frozen swordfish or tuna steaks, cut 1 inch thick and divided into 4 steaks
  • 1/2 cup thinly sliced green onions
  • 1 clove garlic, minced
  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 teaspoon saffron threads
  • 2 blood oranges or red grapefruit
  • 1 lemon
  • 2 tablespoons snipped fresh mint
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • Asparagus


Pat fish dry with paper towels. Set aside.

In a small saucepan cook the green onions and garlic in 2 tablespoons of oil for 1 to 2 minutes or until the onions soften. Remove the saucepan from the heat. Crumble saffron threads into the mixture; stir. Let stand to infuse the saffron.

Cut a thin slice from one end of each orange or grapefruit and the lemon, so the fruit will sit level. Working on a cutting board, cut down from the top of the fruit to remove the peel and white part of the rind.

Working over a bowl to catch the juices, remove the fruit sections by cutting into the center of the fruit between one section and the membrane; cut along the other side of each section next to the membrane to free the section. Remove seeds.

Add saffron mixture to the bowl with the fruit sections and juices. Stir in the mint, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

Lightly brush both sides of the swordfish steaks with the remaining olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper.

Grill fish on the rack of a covered grill directly over medium heat for 8 to 12 minutes or just until fish flakes when tested with a fork, turning once halfway through cooking time.  Or use a stove top grill or a broiler.

Add some asparagus spears to the grill with the fish. Turn the asparagus several times during the grilling time.

Gently stir fruit-mint mixture to combine and spoon over the fish. Serve the asparagus on the side.


This time of year the weather can be quite unpredictable. A few days of nice, warm, sunny weather and them the cold comes roaring back. Those are the days when you want some warming comfort food again. Here are a few recipes to keep you comfy.


Chicken Osso Bucco

8 servings


  • 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 8 bone-in, skinless chicken thighs (about 3 lb)
  • 3 tablespoons olive oil
  • 1 cup finely chopped peeled carrots
  • 1 cup chopped onion
  • ½ cup chopped celery
  • 8-oz crimini mushrooms, sliced
  • 4 cloves garlic, finely chopped
  • ¼ cup chopped fresh Italian (flat-leaf) parsley
  • 3 teaspoons lemon peel
  • 28 oz can Italian crushed tomatoes, undrained
  • ½ cup low sodium chicken broth
  • 16 oz dried linguine pasta
  • 2 tablespoons butter
  • ½ cup Italian seasoned bread crumbs


Heat oven to 350°F.

In shallow bowl, mix flour, salt and pepper until well blended. Coat chicken in the flour mixture and shake off the excess flour.

In a 12-inch skillet, heat 2 tablespoons of the olive oil over medium heat. Add the coated chicken and cook 12 to 15 minutes, turning once, until golden brown.

Place chicken in an ungreased 13 x 9 inch (3-quart) baking dish; set aside.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add carrots, onion, celery, mushrooms and garlic; cook 5 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.

Stir in 3 tablespoons of the Italian parsley, 2 teaspoons of the lemon peel, the tomatoes and chicken broth; cook 2 to 3 minutes or until thoroughly heated.

Pour tomato mixture over the chicken. Cover with foil and bake 45 to 50 minutes or a meat thermometer inserted in the chicken registers 165°F.

Cook pasta al dente and drain.

In a small skillet, melt butter over medium-high heat. Add bread crumbs; cook 1 to 2 minutes, stirring frequently, until golden brown; remove from the heat.

Stir in remaining 1 tablespoon parsley and remaining 1 teaspoon lemon peel. Serve chicken over pasta and sprinkle with bread crumb mixture.


Mushroom Broccoli Flatbread

8 servings


  • 10 oz package frozen broccoli florets, defrosted
  • 1 lb pizza dough, at room temperature
  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 1 cup thinly sliced mushrooms
  • ½ cup sliced sun-dried tomatoes in oil
  • 1 ½ cups (6 oz) shredded mozzarella cheese
  • ½ teaspoon crushed red pepper flakes
  • Olive oil cooking spray


Heat the oven to 400°F. Coat a large (15 inch) cookie sheet with olive oil cooking spray.

Dry broccoli on paper towels.

Press pizza dough to the edges of the pan. Bake about 8 minutes or until light golden brown.

In a small bowl, mix the oil and garlic. Brush on the baked pizza crust. Top with mushrooms, broccoli, tomatoes, cheese and pepper flakes.

Bake 8 to 10 minutes or until the crust is deep golden brown and the cheese is melted. Cut into squares to serve.


Roasted Vegetable Pasta Bake

8 servings


  • Olive oil cooking spray
  • 2 medium red bell peppers, cut into 1-inch strips
  • 8 oz crimini mushrooms, sliced
  • ½ cup chopped onion
  • 3 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 12 oz penne pasta
  • ¼ cup butter plus 2 tablespoons
  • 1/3 cup all-purpose flour
  • ½ teaspoon crushed red pepper flakes
  • 2 cups milk
  • 3 cups chopped fresh Tuscan kale (lacinato)
  • 28 oz can diced Italian tomatoes, undrained
  • 1 tablespoon dried Italian seasoning
  • 1 can (19 oz) chickpeas, drained and rinsed
  • 8 oz shredded mozzarella cheese (2 cups)
  • ½ cup Italian seasoned bread crumbs


Heat the oven to 450°F. Line 15 x 10 x 1 inch baking pan with foil; lightly coat with cooking spray.

In a large bowl, stir bell pepper, mushrooms, onion, garlic, 1/2 teaspoon of the salt and the olive oil until well blended. Spread on the prepared pan in a single layer.


Bake 30 to 35 minutes, stirring halfway through, until the vegetables are tender and golden brown.

In a 4 to 5 quart Dutch oven, cook pasta al dente and drain. Return pasta to the pan.

In a 1 1/2-quart saucepan, melt the 1/4 cup of the butter over medium heat. Add flour, remaining 1/2 teaspoon salt and pepper flakes; cook 1 to 2 minutes, stirring constantly, until smooth and creamy. Gradually stir in milk; cook 6 to 8 minutes, stirring frequently, until slightly thickened.

Reduce the oven temperature to 350°F. Coat a 13 x 9 inch (3-quart) baking dish with cooking spray.

Stir roasted vegetables, sauce, kale, tomatoes and chickpeas into the cooked pasta in the Dutch oven until well blended.

Spoon half of the pasta mixture into the baking dish; sprinkle evenly with 1 cup of the cheese. Repeat with remaining pasta mixture and remaining 1 cup cheese.

Cover the baking dish with foil and bake 30 to 35 minutes or until thoroughly heated.

Melt the remaining 2 tablespoons butter uncovered on High about 30 seconds in the microwave. Stir in the bread crumbs until well blended.

Uncover the baking dish and sprinkle the bread crumb mixture evenly onto the pasta mixture Bake 8-10 minutes or until the bread crumbs are light golden brown.


Steak with Italian Mushroom Sauce

4 servings


  • 8 oz baby portabellas, sliced
  • 1/2 cup sliced onions
  • 1/4 cup fresh Italian parsley, finely chopped
  • 2 (1-inch thick) boneless steaks, such as NY strip or ribeye (1 1/2 lb)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup unsalted chicken broth
  • 1 1/2 cups tomato (marinara) sauce
  • 1/4 cup shredded Parmesan cheese


Heat a large sauté pan on medium-high 2–3 minutes. Season steaks with salt. Place oil in the pan, then add the steaks and cook 3 minutes without turning.

Turn steaks and cook 5–6 minutes or until the steaks register 145°F (for medium rare) on a meat thermometer.

Remove the steaks from the pan; cover to keep warm. Add mushrooms, onions and pepper flakes to the pan; cook and stir 5 minutes.

Add stock and tomato sauce to the mushroom mixture. Reduce heat to low; simmer 4–5 minutes, stirring occasionally or until reduced by about one-half. Stir in parsley.

Slice steak; top with sauce and Parmesan cheese. Serve.


Quick Bean and Italian Kale Soup

6 servings


  • 2 tablespoons olive oil
  • 1/3 cup chopped onion,
  • 1/3 cup chopped celery,
  • 1/3 cup chopped bell pepper
  • ¾ cup chopped carrots
  • 1 clove garlic, minced
  • 2-½ cups water
  • 14.5 oz can Italian diced tomatoes, undrained
  • 15 oz can low sodium Great Northern beans, drained
  • 1 ½ cups tomato sauce
  • 2 cups chopped Italian kale, stems removed
  • ½ cup dry small pasta shells, uncooked
  • Grated Parmesan cheese


Heat oil in large saucepan over medium-high heat. Add vegetables and garlic and cook 3 to 5 minutes or until tender.

Add water, undrained tomatoes, beans and tomato sauce; stir to combine. Bring mixture to a boil.

Add kale and pasta; stir. Reduce heat and simmer 15-20 minutes or until the kale and pasta are tender, stirring occasionally. Serve with Parmesan cheese.

'I reduce my stress with comfort food. Now none of my clothes are comfortable.'

‘I reduce my stress with comfort food. Now none of my clothes are comfortable.’


Using a slow cooker is a great way to save time and still prepare a nutritious meal. Assemble the meal in the morning, put it in the slow cooker and at the end of the day, dinner is ready — without much mess or many dishes to clean. The device requires only a small amount of electricity to do its work — compared with a standard oven — and a slow cooker uses a lot less energy, so it won’t heat up an entire kitchen the way an oven does.

Cooking with a slow cooker can also be an economically smart choice, because you can use cheaper cuts of meat. Condensation acts as a self-baster, so tougher cuts of meat become tender in a slow cooker. Just because you’re saving time and money doesn’t mean you’re sacrificing taste. Vegetables cooked in a slow cooker can absorb stocks and spices, giving them fuller flavors.

The high and low settings on the device allow you to adjust the temperature for the length of time you want the meal to cook. Today, slow cookers come in all shapes and sizes. There are manual cookers, programmable cookers with digital timers and small cookers designed solely for heating dips. Slow cookers can be either round or oval to accommodate different types of food and they can range in size from one to seven quarts.

It is common knowledge that a slow cooker is good for making soups and stews, but did you know you can make lasagna in a slow cooker?


Mushroom Spinach Lasagna

LOW 5 hours 20 minutes

6 Servings


  • Olive oil cooking spray
  • 1 tablespoon olive oil
  • 8 oz fresh sliced mushrooms
  • 6 oz baby spinach leaves
  • 1 can (14.5 oz) Italian diced tomatoes, undrained
  • 2 cups tomato or marinara sauce
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1 cup (8 oz) part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 teaspoon ground black pepper
  • 6 dried lasagna noodles, uncooked
  • 1-½ cups shredded mozzarella cheese, divided


Spray the inside of a 4-quart slow cooker with cooking spray.

Heat oil in large skillet over medium-high heat. Add mushrooms; cook 3 minutes, stirring occasionally.

Add spinach; cook 3 minutes more or until the mushrooms are tender and the spinach is wilted, stirring occasionally.

Stir in undrained tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally.

Combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside.

Spread 3/4 cup sauce mixture over the bottom of the slow cooker pan. Layer 3 lasagna noodles over the sauce mixture, breaking noodles to fit.

Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup mozzarella cheese.

Add 3/4 cup sauce mixture and the remaining 3 lasagna noodles, breaking to fit. Spoon remaining sauce mixture over the noodles.

Cover; cook on LOW 5 hours until the noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.

Cover; let stand 5 minutes before serving.


Pork Shoulder Sugo

Called sugo, bolognese or ragu, depending on the region — or gravy among some Italian Americans — Italy’s long-simmering meat sauces are legendary. There is a practical side to a ragu, as well, because they get better a day or two after cooking, so they are ideal for dinner parties. They also freeze well for instant pasta meals during the week. Reheat the sauce, cook the pasta and make a salad. You have dinner all set.

LOW 8 hours or HIGH 4 hours


  • Olive oil
  • 2 medium onions, coarsely chopped (3 cups)
  • 3 carrots, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 1 whole bulb garlic, peeled
  • 5 teaspoons salt
  • 1 tablespoon dried oregano
  • 1 teaspoon red chili pepper flakes
  • 3 to 4 lbs boneless pork shoulder roast, trimmed of fat
  • 1/2 cup dry red wine
  • 28 oz container Italian crushed tomatoes, undrained
  • 32 oz low sodium chicken stock
  • 6 oil-packed anchovies


In large bowl, mix onions, carrots, celery, garlic, salt, oregano and red pepper flakes. Set aside.

In a 12-inch skillet, heat oil over medium-high heat. Brown pork shoulder 4 minutes on the fattest side, then turn and cook 3 minutes each on the other 3 sides. Transfer to 6-quart slow cooker.

Add onion mixture to the skillet with the pork juices; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add red wine; cook 1 to 2 minutes, stirring frequently, until all the liquid is absorbed.

Stir in tomatoes; cook 3 to 5 minutes, stirring constantly, until mixture thickens. Pour mixture over the pork in the slow cooker. Add chicken stock and anchovies; stir liquid.

Cook on Low heat setting 8 hours or High heat setting 4 hours.

Transfer pork to a cutting board; cool slightly. Cool liquid 10 minutes, then carefully puree in a blender in batches (or use an immersion blender), and return the mixture to the slow cooker.

Set the slow cooker to the Warm heat setting. Shred pork, discarding any pieces of fat. Add pork to the liquid in the slow cooker and stir to combine.

Leave on warm until you cook the pasta. Dress the pasta with some of the sauce.


Tuscan Chicken and Beans

6 servings

HIGH for 6 hours or LOW for 8 hours


  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 3 pounds bone-in chicken thighs
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1 can (15 oz) diced Italian tomatoes
  • 1/2 cup pitted oil cured Italian olives
  • 1 can (15 oz) Great Northern beans, drained and rinsed
  • 1/4 cup fresh oregano leaves
  • 3 cups cooked orzo pasta
  • Lemon slices, for garnish


Coat the bowl of a slow cooker with nonstick cooking spray. Place onion and garlic in the bottom of the slow cooker.

Season chicken on both sides with Italian seasoning, thyme and black pepper and arrange the chicken in the bottom of the slow cooker.

Drizzle lemon juice over the chicken and evenly spoon tomatoes and olives on top.

Cover and cook on HIGH for 6 hours or LOW for 8 hours. During the last 30 minutes of cooking time, stir in the beans and oregano.

Serve chicken and sauce over cooked orzo. Garnish with lemon slices.


Italian Steak and Peppers

4 servings

HIGH for 6 hours or LOW for 8 hours


  • 1 1/2 pounds boneless round steak, cut into 4 equal pieces
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Cubanelle peppers (Italian long peppers), seeds removed, sliced
  • 1 red bell pepper, seeds removed, sliced
  • 1 sweet (Vidalia/Walla Walla) onion, sliced
  • 8-10 oz white mushrooms, quartered
  • 1/2 cup beef broth
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • Fresh basil leaves
  • Purchased polenta that comes in a tube shape, sliced into rounds and grilled or broiled
  • Olive oil cooking spray


Coat bowl of slow cooker with cooking spray.

Season both sides of the steaks with Italian seasoning, salt and pepper. Place in the slow cooker. Scatter Cubanelle peppers, red pepper, onion and mushrooms over the top of the meat.

In a small bowl, combine broth, vinegar, Worcestershire sauce and brown sugar. Pour over peppers, onions and mushrooms.

Cover and cook on HIGH for 6 hours or LOW for 8 hours.

Place grilled polenta rounds on the dinner plates. Add the steaks and some of the peppers, onions, mushrooms and spoon some of the sauce over the top of each steak. Garnish with basil leaves.


Italian Sausage and Farro Stuffed Peppers

4 servings

LOW for 4 hours 40 minutes


  • 4 large red, orange or yellow bell peppers (7 to 8 oz each)
  • 12 oz sweet Italian pork or turkey sausage links, casings removed 
  • ½ teaspoon crushed red pepper (chili) flakes
  • 1 cup diced onion
  • 4 cloves garlic, crushed
  • 1 small zucchini, grated (1 cup)
  • 2 tablespoons tomato paste
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 2 cups fresh baby spinach
  • ¾ cup uncooked pearled farro
  • 3 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese


Cut a 1/2 inch off the top stem end of each bell pepper. Remove the seeds and membranes; rinse the peppers. Remove the stems from the pepper tops and chop the pepper tops; set aside.

Combine the two cheeses and set aside.

In a 10-inch skillet, cook sausage and crushed red pepper over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Remove to large bowl; set aside.

In same skillet over medium heat, add onion and garlic; cook and stir about 3 minutes. Add chopped bell pepper tops; cook 2 minutes. Add zucchini; cook and stir 2 minutes.

Stir in tomato paste, pepper and salt. Stir in spinach and cook until wilted. Remove from the heat.

Add farro to the sausage in the bowl and mix to combine. Add onion mixture; mix well. Gently stir in 2 tablespoons of the basil, the oregano and 1/2 cup of the shredded cheese.

Divide this  mixture evenly among the peppers.

Pour 1/3 cup water into a 5- to 6-quart oval slow cooker. Place stuffed peppers upright in the slow cooker, leaning against each other and the slow cooker sides to prevent them from falling over.

Cover; cook on Low heat setting 4 to 5 hours or until the peppers and farro are tender. Sprinkle remaining cheese evenly over the tops of the peppers.

Cover; let stand 3 to 4 minutes or until the cheese is melted. Using tongs and a slotted spoon, remove the peppers to serving plates and sprinkle with the remaining 1 tablespoon basil.

'Whatever's the most durable. This is the fifth year it's been regifted.'


Eating in the Mediterranean style is a healthy choice.

The Mediterranean people use olive oil in almost everything they eat. So, what is healthy about olive oil? Researchers at the Monell Chemical Senses Center in Philadelphia found that oleocanthal, a compound in olive oil, may reduce inflammation, which could help prevent conditions like heart disease, diabetes, arthritis, Alzheimer’s and autoimmune diseases, as well as certain cancers.

The traditional Mediterranean diet utilizes lots of fish and vegetables and very little meat. Whole grain foods like bread, pasta, potatoes, polenta, rice and couscous are also a key part of the diet. Fruit is “what’s for dessert” in the Mediterranean and other important staples include nuts, legumes, yogurt and small amounts of wine.

Here are a few recipes to give you a taste of the Mediterranean.


Spinach Pie


  • 1 lb frozen spinach, defrosted overnight in the refrigerator, drained and squeezed dry
  • 1 tablespoon extra-virgin olive oil
  • 1 large garlic clove, minced
  • 1 bunch scallions (green onions), white and light-green parts only, trimmed and finely chopped
  • 12 oz crumbled feta cheese
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 2 large eggs, lightly beaten
  • 1 tablespoon dried dill
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • Sea salt and black pepper to taste
  • 1 roll (20 sheets) from a package of frozen phyllo dough (Athens brand), thawed and at room temperature.
  • Olive oil nonstick cooking spray


Position a rack in the center of the oven and heat the oven to 375°F.

Heat the oil in a saute pan and add the garlic and scallions. Cook for a minute or two until the scallions soften. Add the spinach, cook for a minute and remove the pan from the heat. Cool to room temperature.


In a mixing bowl, combine the eggs, feta cheese, Parmigiano-Reggiano cheese, dill, parsley, salt and pepper. Mix in the cooled spinach mixture.

Coat a 2 quart baking dish with cooking spray. Reserve 5 layers of phyllo dough for the top and keep them covered with plastic wrap. Use 15 of the phyllo sheets for the bottom of the dish keeping the sheets covered  with plastic wrap after you remove each sheet of dough.

Place one sheet of dough in the baking dish off-center so it overs one side of the dish and hangs about 2 inches over the side of the baking dish. Repeat the layering so each side of the dish is covered in this manner. Coat each sheet with cooking spray after you place it in the dish.


Spread the spinach filling on top of the phyllo layers. Take the remaining 5 sheets of phyllo dough and layer them over the filling, coating each sheet with cooking spray as you place it on top of the filling. Fold the overhanging side pieces of dough onto the top layer. Coat with more cooking spray.


Place in the oven and bake for about 40 minutes, until the phyllo is golden brown. Let rest before cutting. Can also be served at room temperature.


Lemon and Olive Baked Fish

Serves 4


  • 1 pound skinless fish fillets
  • 1 tablespoon extra virgin olive oil, plus extra for the baking dish
  • Juice of one lemon
  • 1 clove garlic, minced
  • 1 teaspoons dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • Panko breadcrumbs
  • Lemon slices
  • Large Italian green olives (Castelvetrano, if available)


Preheat oven to 350 degrees F. Place the fish fillets in a baking dish coated with olive oil.

In a small bowl, combine the lemon juice, olive oil, garlic, oregano and black pepper. Beat lightly with a fork. Pour this mixture over the fish.

Scatter some olives around the fish. Sprinkle the top of the fish lightly with panko crumbs and place a lemon slice on top of each fish fillet.

Bake for 30 minutes or until the fish is cooked to your liking.

Italian Tomato Salad

Serves 4


  • 1 lb tomatoes (any type, as long as they are good quality)
  • 1/4 teaspoon dried Italian seasoning
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic or red wine vinegar
  • 2 generous pinches of sea salt
  • Fresh ground pepper, to taste


Thinly slice the tomatoes into rings and place them into a serving bowl.

Combine the olive oil, vinegar, Italian seasoning, salt and pepper in a small  bowl. Mix well.

Pour the dressing over the tomatoes and let the dish sit at room temperature for a few hours before serving.


Are you concerned about how much food we waste? I know I am and a good way to stop the waste is to come up with ways to use leftovers that are not boring. Another way to not be wasteful, is to keep track of your food purchases that you keep in the refrigerator and the pantry. The bell peppers that looked so beautiful at the market won’t look that way when you find them in the back of the refrigerator vegetable bin two weeks later.


Recently, I roasted a pan of winter root vegetables and served them with slices of leftover turkey meatloaf. You can see the recipe for the Apple, Sage and Turkey Meatloaf on the post link:

Healthy Weeknight Meat Entrees

The meatloaf and the roasted vegetables went very well together. Of course, there were plenty of roasted vegetables leftover and I decided to make a Roasted Vegetable Galette with the leftover vegetables for another meal later in the week.

Roasted Root Vegetables


  • 4 medium golden beets peeled and quartered
  • 6 medium red-skinned potatoes, peeled and quartered
  • 2 medium sweet potatoes, peeled and cut into eighths
  • 2 bunches fresh carrots, tops removed and cut into thirds
  • 1 fennel bulb, trimmed, core removed and cut into eighths
  • 6 large cauliflower florets cut from one head
  • 2 large garlic cloves, sliced thin
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey
  • Several thyme stalks and sage leaves
  • Salt and pepper to taste


Preheat the oven to 400 degrees F.

Mix together the oil and honey on a large baking sheet with sides. Add the vegetables and garlic and mix until all the vegetables are coated in the oil. Sprinkle with salt and pepper and distribute the herbs evenly over the vegetables.

Bake for an hour or until the vegetables are tender and browned. Stir the vegetables after about 30 minutes to prevent sticking.


Roasted Vegetable Galette

Tip: Make 2 Galettes – one for dinner and one to freeze. The extra Galette will come in handy on a night you do not feel like cooking. All it needs is a salad. I made a cucumber salad to go with our dinner and it was just right.

One Galette serves 4


  • Two prepared 9 inch pastry rounds
  • 2 cups shredded cheddar cheese, divided
  • 6 cups diced roasted root vegetables, divided

To assemble the Galettes:

Preheat the oven to 400 degrees F.

Place parchment paper on two large baking sheets with sides.

Place one pastry round on each baking sheet.

Place 1 cup of shredded cheddar cheese in the center of each pastry round and top each with 3 cups of the diced roasted vegetables, leaving a 1 ½ inch pastry border.



Brush the uncovered pastry with water.

Fold the border up and over the filling to form a rim, pleating as you go. See photo above.

Bake the Galettes until the crust is golden, 30 to 35 minutes. Let cool for 10 minutes before cutting. Serve warm.

Wrap the second Galette in heavy duty foil, place in a freezer ziplock bag and freeze.

When you are ready to use the second Galette, place the foil wrapped Galette on a baking sheet in a 400 degree F oven and heat for about 45 minutes. Open the foil and expose the top of the Galette during the last 15 minutes of baking.

cucumber salad 1

Dilled Cucumber Salad

Serves 4


  • 2 English cucumbers
  • Coarse salt and ground pepper
  • 1/3 cup Greek low-fat yogurt
  • 1/2 teaspoon agave syrup or honey
  • 1/4 cup loosely packed fresh dill, finely chopped or 1 tablespoon dried dill
  • 1 teaspoon red-wine vinegar


Halve cucumbers lengthwise. With a spoon, scoop out and discard the seeds. Slice crosswise into 1/8-inch-thick pieces.

Toss the cucumbers with 2 teaspoons salt and place them in a colander set over a bowl. Let stand 15 minutes.

In a medium serving bowl, combine the yogurt, dill, vinegar, agave and 1/4 teaspoon black pepper.

Remove the cucumbers from the colander and pat dry with paper towels. Add to the bowl with the yogurt dressing; toss to combine. Chill until serving time.


Manish Steel Works

Annette Rochelle Aben

~ Communicator, WordSmith, Artist, Guide, Mentor, Muse ~

The Cosmic Press

Where great minds may not always think alike, but small minds are of no use to anyone.

Eartha Cooks

Cooking and sharing with family and friends, and eating, should be about one thing: enjoyment!

Kate McClelland

Poetry, Short Stories, and the Rampant Re-blogging of Interesting Posts of Fellow Bloggers

All day I Eat - like a shark

Japanese and New American recipes, coffee, edible gardening and travel to the ends of the earth

Natasha's Space

Welcome to Natasha's world.Stay connected. .

Little Words and Big Thoughts

A few opinions from the mind of a one-of-a-kind twenty-something

Steve Scribes

Painting, Photography, Cooking, Experiences......




Writing About Whatever Comes to Mind, Whenever it Comes to Mind...


Fun with Cooking

Butterflies & Machineguns

"No snowflake in an avalanche ever feels responsible." - Stanisław Jerzy Lec

All About Nothing and Everything

A blog on life, family, travel, investing, sports, food, and all other things that I find interesting

Miss Bhukkad

food, restaurants, reviews, health, recipes, travel and living.

Leen Cuisine

Cracking eggs one carton at a time.

Bank Foods

Exploring The Magic Of Food


Canine political satire & haiku

Love Vintage Recipes

Bringing you a taste of history from vintage cookbooks.


Simple Easy Recipes For Au Pairs


ideas, inspiration & imagination that is what you will find in his blog

2016: The Year of Italy

Taking the leap: In bocca al lupo

Crystal's In the Kitchen

Simple recipes that you and your family will love!

promoting epilepsy awareness one post at a time

Magikal Journeys Art Studio

Payrography ART (wood Burning Art)

Jennifer recipes

My healthy recipe collections

Sweet Spell

A baking and dessert blog.


Let Us Have A Say!

Everly Faithful

Happily Married

Francis & Anna

The Couple's Journey & Their Stories Of Faith

Our French Oasis

Our family, our lifestyle, our tales from France

Rory's Stories

Facts and fictions and things in between

Jack of all Food

A blog about all things food. Here I try out recipes, review things I eat and even attempt to conjure up the odd dish.

Creative Expressions of a Monk

Production engineer, Generalist, Curious, Jack-of-all-trades, Wanna-be master of all of those too :) P.....rocrastinator!!

simple cooking recipes

a blog to share with you the best

by Anthony Angelov

Mommy Cook For Me

Home recipes from one mother to another

%d bloggers like this: