Bella Cavolfiore

Bella Cavolfiore
Actual True Color . . . Nature Rocks!

Wednesday, April 16, 2014

Vibrant & Colorful Cauliflower Salad

The bright magenta areas on the deep purple cauliflower are brightened from the acidity in the lemon juice. Vinegar will have the same effect. Lovely.
Bring VIBRANT, amazing, PASSIONATE color to the Easter table this Sunday. I know I ramble about colorful food pretty incessantly, but, how can you not admire and marvel at the vivid and sumptuous beauty of what God has given us on this earth? Let me give you a few steps to an incredibly easy and gorgeous vegetable dish to serve to your family and friends. Very little “cooking” required! I’ll share in just a sec. 

I am usually assigned as the vegetable person for holiday gatherings, right? Joey is the protein guy (meat specialist). He also has taken over making “Auntie Rosie’s Fragun” (I taught him). (The fact that I needed to slip that in makes me a “Credit Head”).  Sharon & Louie always make a beautiful salad. Franki brings something special and different to every occasion. Teri usually hosts but for sure she is always in charge of potato salad for Easter Sunday. She makes kick-butt potato salad, exactly like my Mom’s. One Easter, Teri’s husband, Chuck, complimented me on how delicious my potato salad was. Something to the effect . . . “Wow, Katie, your potato salad is the best! You ALWAYS make great potato salad.” This is where Teri freaks out. Teri had spent HOURS the day before, slaving over 10 pounds of potatoes, onion & celery chopping, etc. etc., in Chuck’s presence, in their home kitchen, while actually having conversations with Chuck. LOL LOL LOL. So, of course, to this day, we always refer to the potato salad as “Katie’s Potato Salad”.

With busy lives and all kinds of demands, some years you bring stuff, some years, you’re lucky just to show up. LOL. Or in my case, you sometimes might show up with a beautiful basket of traditional Italian Easter breads after everyone has already left. Go ahead. Laugh. At my expense. Mom’s always happy to see me. Even if the party’s over. 

This year, Joe & Jules are hosting. Food will be in abundance. Everyone is pitching in and Joe has officially slipped into “Shopping Machine” mode. 

Now for the beauty of this easy and healthy dish. This is just a modification of my cauliflower salad recipe which I have named “Cavolfiore Insalata ala Fioretti”, aka Little Flower Cauliflower. (You can read the original recipe by clinking on the link). There are a few other pictures of cauliflower salads throughout KPK if you poke around a little more. 

Bella Cavolfiore (Beautiful Cauliflower)

One head of cauliflower*, steamed
One or two roasted red peppers
 (jarred is fine), cut into thin strips
2 cloves of fresh garlic, each cut in half
the juice of 1/2 fresh lemon
olive oil (about 1/4 cup)
fresh herbs, finely chopped (if you have them on hand)
kosher salt & freshly ground black pepper

The ingredients shown above are the basics. 
In the pictured salad, I added some yellow cherry tomatoes, a few grape tomatoes, some thin slices of sweet onion and a few slices of seeded jalapeño. Add whatever you like. The parsley was amazingly fresh and was overnighted to my neighbor, Lucia, from her Texan son’s backyard Italian garden! Oh, also, feel free to serve on lettuce leaves if you like!

*Cauliflower comes in amazing varieties! Purple, golden yellow, white, of course, and gorgeous green broccoflower.

Trim the base from the cauliflower, keeping it whole. Place whole head in a steamer basket. Place in pot. Cover and allow to steam over boiling/simmering water until tender enough to pierce with a fork. Alternatively, simply place whole head of cauliflower in a pot with lightly salted water (about 1” deep). Cover, bring to a boil, reduce to a simmer. Cook until desired tenderness. It doesn’t take long. While you're steaming the cauliflower, cut the peppers into thin strips. Place them in a bowl with the garlic and squeeze in the fresh lemon juice. Add the olive oil, herbs, salt & pepper. Add any additional vegetables you like at this time (optional). Mix together and let the flavors mingle. The garlic will nicely flavor the dressing without overpowering. Arrange the cauliflower on a platter. In the photo, you see that I used Romaine lettuce leaves as a base. Any greens would be beautiful. Or just the plate! Drizzle the pepper strips and dressing onto the hot cauliflower, sprinkle with a little more salt & pepper to taste. Allow to cool to room temperature as the flavors marry. Dazzle your family & friends with healthy COLOR. Serve. Bow gracefully during the applause. Invite everyone to "tuck in".

After enjoying this salad, we marveled at the beauty of the brightly colored dressing on the bottom of the plate.  Right? Honestly, nothing but olive oil, fresh squeezed lemon and and a juicy kiss from Mother Nature. 
Happy Easter to All & Happy Birthday to Franki, Betty (&Liz) & Tammy

Wishing you LOVEcolorful Easter blessings,

Friday, April 4, 2014

Swede Turnips (ok, RUTABAGAS!)

Scrub, admire, photograph

Peel, trim, photograph

Cut into chunks, toss onto sheet pan with oil, vinegar, kosher salt, pepper & a teensy bit of sugar, photograph

Roast in 425 degree oven for about 20 minutes, toss around, adjust to 400 convection and roast for another 10 minutes or until desired doneness, sprinkle with kosher salt while piping hot, photograph

If you know me, you know that I LOVE ROASTED VEGETABLES. Swede Turnips (Rutabagas) included. Note: I'm not really crazy about roasting regular turnips but these Swedes are more delicious! They're a cross between a turnip and kohlrabi. Rutabagas are very low in Saturated Fat and Cholesterol. 
Also a good source of Thiamin, Vitamin B6, Folate, Calcium, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Potassium and Manganese.

I explain above how to roast rutabagas and you can pretty much apply that method to any of your favorite root veg. The same method works well with parsnips (AWESOME), carrots and sweet potatoes. Amazing! 

The colorful plate of healthiness pictured here can be easily made with a little prep and planning. The rutabagas and carrots can be roasted as explained above. I like to spice up carrots and sweet potatoes with a little something more interesting like different curry blends or Balti seasoning or Bere Bere. Read about my favorite roasted, kick-ass, sweet potato "fries" here. Carrots are fabulous prepared the same way. If you're watching your sugar intake, you can certainly omit the sugar, however, it does add a nice yin-yang to the salt and other spices plus ensures a great crusty caramelization at high heat. 

Roasted beets are an all-time favorite for me and many clients, friends and family. Learn how to roast beets here. I have since simplified the process by not individually wrapping the beets and simply packaging them in a large packet of aluminum foil that is folded tightly so that no steam escapes! Easier and faster than roasting them individually. Once you get in the groove of roasting beets, you'll be doing it often, as I do. With a few tips as you'll read in my post, "Beet Street", prep and clean-up are a breeze and the payoff is pure, wholesome, amazing sweet and earthy flavor. You won't cook away any of the nutrients because it's just BEETS AND HEAT!

The salad shown above is simply a bed of tender greens tossed with some finely chopped Lacinato Kale, olive oil, golden balsamic vinegar, freshly squeezed lemon juice, kosher salt and freshly ground black pepper. Piled on the salad are curried, roasted carrots and roasted rutabaga. The roasted beets and sweet onion were marinated in olive oil, pomegranate molasses, a bit of dijon mustard and a shot of balsamic vinegar. The hearty and filling grain salad was made with millet, quinoa, chick peas and fresh cilantro. How come no one ever talks about millet? It's nutritious, delicious, cheap, easy to cook and a super satisfying gluten-free food!

Quick note: Millet is rich in some very important nutrients like phosphorus, manganese, copper and magnesium. It's a good source of whole grain insoluble fiber and it makes a heck of a tabbouleh-ish salad. Try cooking some in vegetable broth or chicken broth for a little extra flavor. Dress as you wish and toss with a little olive oil, vegetables (raw or cooked), fresh herbs, beans and your favorite spices. I love freshly ground cumin, coriander and cayenne pepper. Lemon juice and fresh herbs brighten all of the flavors. Onions, scallions or finely minced shallot are delicious too! Experiment! It would make a perfect lunch to tote to your office too!

So, hey, great to be back in the KPK saddle : ) . . . Stay tuned for more about cooking, eating, drinking and loving.  Let's live inspired!

Love, Katie

Sunday, November 10, 2013

zuppa di zucca

" z u p p a    d i    z u c c a " was KPK's soup special on our last day of the 2013 season at the Frankfort Country Market. It's a delicious "triple squash soup" and, of course, perfect for fall and winter. Because we have had so many requests for this recipe, I'm posting it for you here today. You can feel very free and comfortable about improvising. It's a good solid recipe that you can tweak to make it your very own. I love using both butternut squash and acorn squash in this recipe because if I use only butternut, I feel like I'm neglecting the acorn and/or vice versa. LOL. I LOVE the cleverness of using canned pumpkin which nicely thickens the broth and adds adds a creamy, hefty texture to the soup. Canned pumpkin is one of those products that you can feel good about because it contains only ONE solitary and wonderful thing . . . PUMPKIN! No additives. No junk. Just pumpkin! So, since you're taking the homemade route of using fresh and natural squash, which requires a bit of prep, don't feel guilty about taking the canned pumpkin shortcut! Oh, btw, I have no photos of the finished soup but below is a "pot shot" of the soup before the squash was tender and before blending. Enjoy!  Here's the recipe (I know it looks long but it's not -  it's just because it includes KPK tips and commentary):

z u p p a   d i   z u c c a

The aromatics

8-9 shallots, peeled and coarsely chopped 
1 large onion, peeled and coarsely chopped 
4-5 medium cloves of garlic, peeled and chopped
1 to 2 inch piece of fresh ginger, peeled and grated

The fat

3-4 tablespoons of butter
1 tablespoon olive oil

The main act

8 cups of peeled & cubed squash (generally 1 large acorn & 1 large butternut)
1 - 15 ounce can of pumpkin puree (not pie filling, of course)

The broth

6 cups of good chicken broth (I recommend one 48 oz. container of
Swanson 100% Fat Free Natural Goodness chicken broth - 33% less sodium)*

The seasoning

2 1/2 teaspoons of kosher salt (I love Morton’s kosher salt) - (more or less if you prefer)
1/2 teaspoon of finely ground black pepper
1/2 teaspoon of freshly ground cumin
generous pinch of each of the following (more or less to your personal tastebuds):

freshly ground coriander
cayenne pepper
freshly grated nutmeg
dried ginger
cassia cinnamon

The process

Prep all vegetables. Heat butter and oil in your favorite pot over medium heat. Add shallots and onion and cook until tender for five minutes or so. Add ginger and garlic. Cook another few minutes and be careful not to burn (the garlic especially). Add cubed squash. Add all of the seasonings. Stir and cook for another five minutes or so. Add the broth and the pumpkin. Stir, bring to a boil. Reduce to a simmer. (BTB/RTS). Cover and simmer for about 20 minutes or so until the squash is tender. If the broth tastes a bit salty, that’s ok because once the vegetables are all blended, the soup will be nicely seasoned. You can re-check seasoning after blending.  

Once the squash is tender, remove lid from pot and allow to cool slightly. Carefully blend in batches, using a blender OR much more easily, I hope you have an immersion blender....... blend in the pot, using your immersion blender until nice and creamy. Now check for seasoning. Need salt? Need pepper? Need fiery kick? Need more of any spice? Rely on your taste buds and season to suit your palate. The consistency will be beautifully creamy without cream. If you’re watching your waistline, simply reheat to serving temperature, re-season if needed, and serve!

If adding cream, slowly reheat blended soup and whisk in your desired amount of cream. About 1/2 cup will provide a very creamy, rich and velvety soup.Be sure to check for seasoning again, as the cream will cool down the level of seasoning a bit. Feel free to whisk in more broth if you’d like to thin your soup.

Enjoy and be sure to improvise, using your favorite spices. 

The finish

In KPK, we like to top the soup with a few roasted and salted pepitas for a little bit of earthy and crunchy contrast.  A drizzle or a few drops of cream would be beautiful. A sprig of something nice (like a tiny sage leaf or a tiny thyme sprig) would be pretty. Homemade buttery and cheesy herb croutons would be fabulous too.  If not, just serve with your favorite artisan bread and butter.  A whole grain bread would be delicious. Hey, we just brought home a two pound loaf of polenta bread with pumpkin seeds from Tartine Bakery & Cafe in San Francisco. OMG. I need to defrost that ASAP and make another batch of this soup!

Bon Appetit!
Love, Katie

at the Franciscan Estate Winery, St. Helena, California, October, 2013

Sunday, October 20, 2013

2013 KPK Last Day at the Market




THE SVELTE & POPULAR 5G with 5 whole grains and dried tart cherries

THE DECADENT PECAN SHORTBREAD dipped in chocolate & then more toasted pecans OR roasted coconut flakes

CHIA FLOWERS . . . buttery, crisp shortbread with toasted pecans and organic chia seeds 

On behalf of the entire KPK crew, at the scene & behind the scenes, we want to thank you for making it so much fun serving you at the market for the last two seasons. It has truly been our pleasure! Let's stay in touch : ) !

Much love, Katie

Saturday, October 5, 2013

KPK Rain Day / Frankfort Country Market Customer Appreciation Day

: ( , KPK will not be setting up shop tomorrow, Sunday, October 6, 2013 at the Frankfort Country Market. I know. You think we're weather sissies. : ) The good news: Frankfort Country Market is hosting a booth in recognition of CUSTOMER APPRECIATION DAY tomorrow (October 6th)! Participating vendors will have some delicious treats for you to enjoy! Make sure you stop by and pick up a complimentary "thank you cookie" from KPK. We have baked our popular KPK "Chia Flowers", chocolate dipped KPK "Pecan Shortbread" and our newest cookie release, the KPK "Almond Bianchi". The market's hospitality booth will be located in the Briedert Green lot in front of the storage building and serving from 10:00 am - 12:00 noon.

P.S. If you placed a cookie order last week, we'll be showing up with a bunch of cookies on Sunday, October 20th (our last hurrah of the 2013 market season). Cookie orders can be placed via email to

Really bummed that we won't be open for business tomorrow.
Hope to see you all on the 20th though!

xo, katie

Friday, September 20, 2013

Chick Pea, Potato & Spinach Soup on September 29th

"KPK At The Market" Special 
Sunday, September 29, 2013

Creamy and satisfying soup made with chick peas, fresh, locally grown spinach, potatoes and Indian inspired spices. Served hot with freshly grilled Indian naan bread and a sprinkle of cayenne.
Don't miss it!  This is really a KPK favorite!

See you on the 29th!

Love, Katie

P.S. We will also be offering KPK's new, creamy, Mediterranean style hummus PLUS freshly baked KPK gourmet cookies AND KPK's super-fresh Bruschetta Bar regular menu items : )

Friday, September 13, 2013

Sunday, September 15, 2013

AMAZING locally grown juicy tomatoes, fresh basil & fresh mozzarella on our signature, drizzled, rubbed & grilled ciabatta. Stop by and see us this weekend from 10 am til 2 pm at the Frankfort Country Market.

KPK Classic Caprese with Hot Capicola ~ ask for "Hot Cop"
Can't wait to see you there!

Love, Katie & The KPK Crew

Tuesday, September 10, 2013

The Omelette Souffle'

I am supposed to be baking right now. I’ve been brainstorming a recipe for Red Stag Cherry Blondies and just switched tracks from toasting walnuts for those boozy bars to whipping up this AMAZING puffy, fluffy, fabulous omelette souffle’ with a bit of a cheesy crust. Enter aged Asiago, a stunningly red and juicy homegrown tomato, some freshly cut (yanked, more like) chives and flat leaf parsley. OMG. This is my new favorite way of preparing an omelette. I MUST SHARE THIS WITH YOU NOW! It can’t wait. I am not sure if this problem has to do with right brain / left brain issues or if it is more likely to be blondie brain / omelette brain issues. In any case, I know it’s abnormal.

So, ever since I read this recipe and laid my eyes on a picture of a domed and gorgeous omelette in a pan, I’ve been wanting to test it out. It’s only been about a day and a half since I received the email from Food and Wine’s “The Dish”, featuring fluffy omelette recipes (there are many more to try).......but, for me, it seems much longer.
This wonderful recipe is from the book, Ideas in Food - Great Recipes And Why They Work, by Aki Kamozawa and H. Alexander Talbot. 

I’m thinking, 3 eggs, a little cheese and butter! I love recipes like this. The simpler, the better. It’s ALL ABOUT THE METHOD! and . . . of course, the quality of each individual ingredient. Great eggs. Great cheese. Great butter. You get the picture.

Ohhhh, I am sooo happy I just made this (and scarfed it)! Enjoy this recipe and make it when a friend stops by and you have “nothing in the house”. (I’ll bet you have eggs, though). They will LOVE you. What a fabulous little lunch with a fresh green salad, some great bread and a chilled glass of white wine. For me, it was marvelous with my just-picked tomato and the chives and parsley that I ran out and grabbed while the omelette was magically transforming under the heat of the broiler (only 3 minutes to happiness!). This is quick, scrumptious AND healthy! It only took a few minutes, start to finish.

Here is the original recipe (and see my notes below about improvising):

Omelette Souffle’

3 large eggs, separated
pinch of sea salt
1 1/2 tablespoons unsalted butter
1/2 cup shredded Gruyere cheese

Preheat the broiler and position a rack in the center of the oven. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form. In a small bowl, whisk the egg yolks with the salt and 1/4 of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain. In an 8 inch oven- proof skillet, melt the butter. Scrape the omelette mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil for about 3 minutes, until lightly browned and very puffy. Carefully slide onto a plate, folding it in half. Serve right away.


Eggs & Cheese

Melted Butter

Whites on the left; Yolks with 1/4 of the whites incorporated on the right


Waiting for a cheese sprinkle
Right out of the oven in all it's beauty

Slightly deflated but still beautiful

Mostly in my stomach

KPK HELPFUL STUFF & IMPROVISATION:  I used kosher salt. I used grated, aged Asiago cheese (less than 1/2 cup; more like 1/4 to 1/3). I used my electric mixer with the whisk attachment. And, I used about a tablespoon of butter. Point is, learn the technique. When there are only a few ingredients, substitutes usually don't make sense but for this recipe, I know other cheeses will be delicious. I may add chopped chives to the egg mixture. I probably wouldn’t go any crazier because the basic method for transforming 3 eggs and a little cheese is fantastic just the way it is! Oh, also, when you fold that beautiful creation onto the plate, each bite of will give you a little of that crusty cheesiness on both the top AND the bottom. Brilliant!

Bon Appetit’ my friends : )


Love, Katie

This just in: I whipped up two more of these for dinner and they were even fluffier and puffier (?) WT? Gorgeous.
I also made one using just two eggs and it came out perfectly.   I will say that if you overbeat the egg whites past the soft peak stage and into the stiff peak stage, your omelette will be super duper puffy but not as moist and delicious. So, exercise some restraint and don't keep whipping even though it's so much fun to watch egg whites transform! LOL. 

KPK Pointer: Cover the handle of your fry pan / omelette pan with aluminum foil to protect it if you're not sure if it's ovenproof. I do it anyway. 

Saturday, August 31, 2013



In Persian cuisine, meals are often served with a plate of fresh herbs, first as an appetizer and then to enjoy throughout the meal. This would be perfect served alongside shish-ka-bobs or other grilled meats or fish. It would compliment any spicy or heavier main courses and would be fabulous with rice dishes too. Adding fresh herbs to your table will give you and your guests the wonderful option of adding vibrant, green freshness to the meal. A bit of basil, cilantro or fresh parsley can really wake up some grilled chicken or beef.
 Grill a few flatbreads like naan or pita and make a simple cucumber and mint yogurt sauce. Pile your grilled food onto the bread, add fresh herbs, onions and more, top with the yogurt sauce and enjoy!

 I love to serve fresh, uncooked vegetables with all meals if and when possible for a healthy balance. This is a beautiful way to showcase seasonal herbs especially when there’s so much goodness coming from the ground! All of the herbs shown here are homegrown. The Sabzi platter, pictured above, features basil, Greek oregano, mint, Italian parsley and French tarragon. Sliced and whole fresh radishes, whole walnuts, chunks of feta cheese, homegrown hot peppers, red onion and a few lime wedges round out the selection. Do your own thing. Add what you like and be creative.  Assembling a platter like this takes no time at all and adds crisp, clean, raw freshness to your passionate table. 

Nooshe Jan,


Monday, August 19, 2013

"Pinkled" Onions

I know "pinkled" is not a word. But these stunningly bright, magenta pink onions, are in fact, pickled with fresh lime juice and they are, in fact, PINK! So, this photo was taken on a recent Thursday afternoon during an unwind following a "Mexicali Feast" lunch preparation. As we sat down to sample some Mexican style shredded chicken, some chunky guacamole and a few chips, I was thrilled and fixated on the beauty of these gorgeous, pickled onions.

Here's an easy share. If you want to impress your friends and family with these beautiful "pinkled" onions, do this:

Super Easy, Fresh & Fast
"Pinkled" Onions

1 red onion, peeled, trimmed & sliced
 into very thin slices
Boiling water
1/2 cup freshly squeezed lime juice
1 1/2 teaspoons of kosher salt

Toss the sliced onions into a non-reactive bowl. Pour boiling water over the onions. Count to 10. Really! Drain in a colander and shake off excess water. Toss drained onion slices back into the same bowl. Add lime juice. Add salt. Toss to combine. Cover and place in fridge for about an hour. These will keep for at least a week in the fridge if stored in an airtight container. This easy gem of a recipe is adapted from Mexican food aficionado & chef rock star, Rick Bayless.

If you're doing an ordinary and simple "taco night" or you're grilling marinated skirt steaks or chicken, these onions would be a beautiful and naturally amazing side to add to your menagerie of toppings. Your friends will think you're the coolest and you can explain that you're into naturally pink food, brilliant color, mouthwatering flavor  . . .  and coolness, of course.

; ) Pink Wink & Love,


P.S. Here's my complete menu from that afternoon's "Mexicali Feast" lunch:

Mexican Style Chicken
Slowly simmered chicken seasoned with the Mexican flavors of freshly ground
 cumin and coriander plus tomatoes, Jalapeno and Serrano peppers;
 served with warm tortillas & lots more!
Mexican Style Rice
White rice prepared with annatto, tomatoes and spices
Rojas con Crema
Roasted Poblano chiles, cut into strips and simmered with Vidalia onions
 in Mexican crema (sour cream) with a bit of goat cheese
Mayacoba Beans
Tender, little Canary beans to pile onto your tortillas
Homemade Guacamole & Tortilla Chips
Homemade KPK guacamole made with perfect avocados, finely diced Vidalia onion,
 tomato, Serrano peppers, fresh cilantro and freshly squeezed lime juice
Fresh Vegetable Complements
Red onions pickled in fresh lime, pickled red jalapenos, garden tomatoes, queso fresco cheese,
jicama sticks, fresh sliced radishes, fresh cilantro, shredded iceberg lettuce
Fresh Fruit
Pineapple, mango, raspberries and blueberries
Authentic Mexican Bakery Specialties
A fun selection from strawberry empanadas to Mexican puff pastry twists


From here, you can continue scrolling down to check out some of my favorite dishes and KPK highlights.

For more posts (articles), recipes, stories and pictures, you can scroll up (in the right column under "What You Missed") and click on 2008, 2009 2010, 2011, 2012 or 2013. As of June, 2013, there are are total of 139 posts in KPK. You can spend more time here when you know where to look, right?! Another way to enjoy my kitchen is to click on any items of interest in the section entitled "Passion Posts", also up above in the right column.

Love, Katie ~ I am so glad you're here! Stay awhile!

Super Healthy Salad

Super Healthy Salad
. . . featuring Roasted Rutabagas (or Swede Turnips, if you wish)

Grilled Corn with Tarragon Cream

Grilled Corn with Tarragon Cream
Click on the image to link to a simple and lovely recipe at Fine Cooking

Cinnamon Pecan Katies

Cinnamon Pecan Katies
Yes I Did

Forbidden Rice Salad

Forbidden Rice Salad
Black "Forbidden Rice" from China is delicious and loaded with antioxidants

Pasta with Hot Pancetta, Potatoes, Tomatoes, Parmesan & Power Greens

Pasta with Hot Pancetta, Potatoes, Tomatoes, Parmesan & Power Greens

Indian Carrot Salad

Indian Carrot Salad

Fluffy Milk Chocolate Mini Cupcakes with Softly Whipped Cocoa Cream

Fluffy Milk Chocolate Mini Cupcakes with Softly Whipped Cocoa Cream

Asparagus & Mozzarella Frittata

Asparagus & Mozzarella Frittata

Grilled Eggplant is Layered Up for an Eggplant Gratin with Fresh Basil and 4 Cheeses

Grilled Eggplant is Layered Up for an Eggplant Gratin with Fresh Basil and 4 Cheeses

Oven Roasted Plum Tomatoes

Oven Roasted Plum Tomatoes

Oven Roasted Herb Butter Turkey Breast, Gemstone Potatoes & Buttery Peas

Oven Roasted Herb Butter Turkey Breast, Gemstone Potatoes & Buttery Peas

Egg Ribbon Salad with Pancetta & Shaved Parmesan

Egg Ribbon Salad with Pancetta & Shaved Parmesan

Fresh Strawberry Slices & Whole Raspberries tucked into cream cheese frosted vanilla cupcakes

Fresh Strawberry Slices & Whole Raspberries tucked into cream cheese frosted vanilla cupcakes

Bacon Wrapped Sea Scallops

Bacon Wrapped Sea Scallops
an outdoor grill regular at the crib

Smokin' Beets

Smokin' Beets

Roasted Beet & Potato Salad

Roasted Beet & Potato Salad

Rosemary Flatbread

Rosemary Flatbread

"Hola" from Mi Pueblo, San Jose, CA

"Hola" from Mi Pueblo, San Jose, CA

Rapini Frittata

Rapini Frittata

Healthy Portabella

Healthy Portabella

Italian Tuna & Cannellini Bean Salad with D'Amato's Focaccia

Italian Tuna & Cannellini Bean Salad with D'Amato's Focaccia

Fried Asparagus

Fried Asparagus

Day Off Breakfast

Day Off Breakfast
Boiled Eggs & Whole Grain Toast ~ Simple Pleasures are the BEST!

Last Minute Lentil Soup

Last Minute Lentil Soup
with carrots, celery, and a little kale . . . topped with a heap of conchigliette pasta and parmigiano reggiano