Categories
Recipes salad

ASPARAGUS SALAD WITH CHOPPED EGG

I cannot believe a week has passed since we landed in Italy. Our time in Milan and seeing the Expo will absolutely the highlight of our year; it truly is a spectacular event and if you have an opportunity to visit, please don’t miss it.

Categories
Gluten-Free Recipes vegetarian

IT’S PERSONAL

The month of May is National Celiac Awareness month.

And while I could rattle off the numbers of people who have Celiac or some form of wheat intolerance or allergy, I’m going to share some of our family’s story instead. Why? For me, it’s personal; it hits deeply and closely to home. I have celiac, and so does my sister, so it doesn’t get more personal than this.

Categories
Gluten-Free Recipes salad

ASPARAGUS AND STRAWBERRY SALAD and THE B.T.C.

I’m always drawn to a great story – more so when there’s an underdog; I still cry when watching Rocky or Secretariat or any of the other tug-at-your-heart-strings kind of movies – even when I know how the story ends. I want the good guy to get the girl, I am a sucker for a great love story and want star-crossed lovers to find their happy ending; I want there to be peace and harmony in the world. Clearly, I am a sap – but it’s always about the story for me.

Categories
MEDIA Recipes salad

ASPARAGUS SALAD WITH TOMATO VINAIGRETTE

The Professor and I are participating in Verizon’s ‘Savy Gourmet’ program and have been having fun testing Motorola’s new XYBoard (ZIE-board). We met a group of Midwest friends in Chicago last month to get a few lessons on what this new tablet can do. We’ll be talking about the XYBoard tablet in future posts but now I want to share my take on a particular salad we enjoyed at a top-secret dinner, held in a top-secret place.

Categories
Recipes salad vegetarian

RAW ASPARAGUS SALAD

[grooveshark width=”250″ height=”40″ id=35115137 style=grass”]
Musical pairing – Oliver’s Twist by Chris Standring

I don’t know about you but I’m always looking for the perfect brunch items to add to my table – and with several holidays happening during the Spring months, brunch is our favorite way to entertain family and friends.

Categories
pasta Recipes

ARUGULA & PARMESAN RAVIOLI PRIMAVERA


Musical pairing – Primavera by Carlos Santana

I don’t know about you, but I am welcoming spring with open arms . . . just wish she’d hurry up and get here . . . and then hang around for a while; we’ve had wide swings in temperatures and record precipitation these past couple of months. When I hit the grocery store this time of year, I am unapologetically giddy at the sight of seasonal strawberries, fresh peas, rows of potted herbs and vibrant green and purple asparagus!

Categories
appetizers Recipes Spring

ASPARAGUS TART


Musical pairing – Celebration by Kool & The Gang

Easter came late this year and Cinco de Mayo, the Kentucky Derby and Mother’s Day all happen this week . . . oh and add college graduations in there and I’d say we have a very full dance card . . .

Categories
dinner lunch sides

NO-RECIPE, RECIPE ASPARAGUS TART



Musical pairing – I Gotta Feeling by The Black Eyed Peas
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This is going to be a super quick post as this is a super quick no-recipe, recipe – and it’s delicious to boot!  My ‘Nati’ family made this for a family gathering several months back and I’ve loved it ever since.  I hope you do too!

Categories
eggs pizza Recipes vegetarian

WHEN IN ROME . . . BREAKFAST PIZZA


Musical Pairing: I Run to You, Lady Antebellum

Contrary to what you might think, pizza in Italy is quite different from here in the States . . . sorry, but I speak the truth here.  I was fortunate to spend some time in Italy in 1997 and like a lot of folks, thought that pizza only consisted of pepperoni, sausage, cheese – and lots of it.  In fact, upon arriving in Rome, the first thing our group did was to find a restaurant and order pizza.  Trouble was, no one but our guide spoke the language and the men-folk in our group weren’t going to ask for help, no-siree-bob, they could handle it all on their own, thank-you-very-much . . . so they ordered what they thought was an extra-large pepperoni pizza . . . but when the waiter brought it to the table . . . it was covered in spicy-hot ‘pepperoncini’ – HAH!  What I learned on that trip is that when it comes to pizza, it’s no-holds-barred in Italy – including potato, peppers, fennel, olives, fish and everything in-between – fabulous!