Category Archives: Vegetarian

Sicilian Culinary Delight: Roasted Peppers with Breadcrumbs Recipe

Roasted Peppers
Whenever I visit my Sicilian brother-in-law, I’m treated to a culinary masterpiece that rarely graces Italian restaurant menus—Roasted Peppers with Breadcrumbs. This delectable dish holds a special place in his heart as it’s his mother’s cherished recipe, bringing a taste of Sicily to our lunch gatherings. Today, I’m excited to share this authentic Sicilian delight with you, complete with the tantalizing aroma of roasted peppers, the richness of breadcrumbs, and a symphony of flavors that make it the perfect side dish.


To recreate this Sicilian gem in your own kitchen, gather the following ingredients:

  • 4 or 5 red or yellow bell peppers
  • 2 tablespoons of olive oil
  • 1 thinly sliced onion
  • Salt and black pepper to taste
  • 2 tablespoons of yellow raisins
  • 2 tablespoons of chopped pistachios or walnuts
  • ¼ cup breadcrumbs
  • ¼ cup Parmesan grated cheese

Cooking Instructions

Now, let’s dive into the culinary journey of crafting Roasted Peppers with Breadcrumbs.


Begin by preheating to 400°F. This ensures the peppers achieve that perfect roasted tenderness

Begin by preheating to 400°F. This ensures the peppers achieve that perfect roasted tenderness.

Roasted Peppers with Breadcrumbs
Roasted Peppers with Breadcrumbs

Roast, Peel, and Slice the Peppers

Roast the red or yellow bell peppers until their skins char and blister. Once roasted, carefully peel and slice them, revealing their smoky-sweet flavor that forms the foundation of this dish.

Sauté the Onion

In a pan, heat 2 tablespoons of olive oil and sauté the thinly sliced onion with a pinch of salt and black pepper. Cook until the onions become soft and translucent, infusing the kitchen with enticing aromas.

Combine Peppers and Onions

Add the roasted peppers to the sautéed onions, creating a harmonious blend of flavors. Allow them to mingle and cook together for approximately 10 minutes, letting the sweetness of the peppers complement the savory undertones of the onions.

Add Raisins and Nuts

Introduce 2 tablespoons of yellow raisins and 2 tablespoons of chopped pistachios or walnuts to the pan. This addition brings a delightful contrast of textures and flavors, elevating the dish to new heights.

Sprinkle Breadcrumbs and Parmesan

As the aroma intensifies, sprinkle ¼ cup of breadcrumbs over the mixture, ensuring they absorb the savory juices. Follow this with a generous ¼ cup of grated Parmesan cheese, enriching the dish with a cheesy goodness that ties everything together.

There you have it—Roasted Peppers with Breadcrumbs, a Sicilian culinary delight that captures the essence of family, tradition, and the rich flavors of Italy. Whether served as a side dish or the star of the meal, this recipe is a testament to the artistry of Sicilian cuisine. Try it in your kitchen, and let the vibrant flavors transport you to the sun-kissed landscapes of Sicily. Buon Appetito! Craving Sicilian flavors? Contact us now to embark on your culinary journey with the Roasted Peppers with Breadcrumbs Recipe!Roasted Peppers with Breadcrumbs

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Grilled Vegetables Recipe: Elevate Your Outdoor Cooking Experience

Grilled vegetables recipe

Who says grilling is just for burgers and steaks? If you’re looking to add a burst of flavor and a dose of health to your outdoor cooking repertoire, grilled vegetables are the way to go. Whether you’re a seasoned grill master or a novice with a grill pan, this simple and versatile Grilled vegetables Recipe is bound to make your taste buds dance.

The Vegetable Medley

Let’s start with the colorful cast of characters – 1 eggplant, 1 bell pepper, 2 zucchinis, and 1 onion. Chop them into bite-sized pieces; after all, you want each forkful to be a symphony of flavors. Sprinkle them with a pinch of salt, a dash of black pepper, and if you’re feeling

adventurous, half a teaspoon of cumin. Drizzle with the liquid gold of the kitchen – olive oil. Now, give it a good toss. This is your vegetable medley in the making.


  • 1 eggplant
  • 1 bell pepper
  • 2 zucchini
  • 1 onion
  • Salt and black pepper
  • ½ tsp, cumin (optional)
  • Olive oil
  • Garlic
  • Balsamic vinegar

Grilled Vegetables

The Grill Dance

Whether you’re firing up the outdoor grill or embracing the convenience of a grill pan, the next steps are crucial. Picture this: the sizzle of vegetables hitting the hot surface, the aroma wafting through the air. Lightly brush your heated pan or grill grates with oil – a sneak peek into the secret behind those perfect grill marks.

Place your veggies on the grill with care, and let them dance with the flames. A quick turn is all they need to get those beautiful grill marks on both sides. This is where the magic happens – the smoky char mingling with the inherent sweetness of the vegetables. It’s a symphony of flavors that’ll have you questioning why you haven’t grilled vegetables sooner.

Dressing Up the Delight

Sure, the Grilled vegetables recipe are already a star on their own, but why not add a touch of glam? Enter the garlic-infused dressing. Take a head of garlic, slice it in half, and wrap those golden cloves in foil with a generous pour of olive oil. Let them roast at 350°F in your preheated oven for 20 minutes. The result? Garlic that’s transformed into a creamy, caramelized delight.

Once cooled, squeeze the roasted cloves into a bowl. Now, it’s time to play chef. Add a splash of balsamic vinegar, a drizzle of olive oil, and a sprinkle of salt and pepper. Give it a stir, and voilà – you’ve just whipped up a dressing that elevates your grilled vegetables to a whole new level

Grilled Vegetables

A Symphony of Flavors

Picture this: a plate piled high with vibrant grilled vegetables, each piece infused with the smokiness of the grill and the richness of the garlic dressing. The fork effortlessly glides through a medley of textures and tastes – the tender eggplant, the crisp zucchini, the sweet bell pepper, and the caramelized onion. It’s not just a meal; it’s a symphony of flavors celebrating the union of simplicity and sophistication.

The Verdict

Grilled vegetables aren’t just a side dish; they’re a culinary masterpiece. They’re proof that healthy eating can be a festival of flavors, a celebration of textures, and an ode to the art of grilling. So, the next time you fire up the grill, let your creativity run wild. Experiment with different vegetables, tweak the seasonings, and make it your own. Because in the world of grilled vegetables, there are no rules – only endless possibilities for deliciousness.Grilled VegetablesGrilled vegetables transcend the realm of side dishes, becoming a culinary masterpiece. This symphony of flavors, enhanced by a garlic-infused dressing, celebrates the union of simplicity and sophistication. Embrace the endless possibilities in the world of grilled vegetables; let your creativity flourish on the grill. For more culinary inspiration, contact us today.

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Roasted Chickpeas

Roasted Chickpeas

Chickpea is English, ceci is Italian, and garbanzo is Spanish – whatever you call them, this s a great snack.
Roasted Chickpeas
  1. Chickpeas – one 15 oz. can, rinsed, drained, and dried
  2. Olive oil – about 3 – 4 tbsps.
  3. Salt – to taste
  4. 1 to 2 tsps. of any 2 of the following spices (I’m using garlic powder & ground oregano)
    • Chili powder
    • Curry powder
    • Cajun seasoning
    • Garlic powder
    • Oregano
    • Paprika
Preheat the oven to 350˚F
Drain and rinse the chickpeas. Leave the chickpeas on a towel until they’re thoroughly dry.
Roasted Chickpeas
Place the ceci in a roasting pan and roast for 10 minutes. Shake the pan and roast for another 10 minutes. Sprinkle with the seasoning of your choice, let cool and serve.
Roasted Chickpeas
Roasted Chickpeas

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Seaside Elegance: Scallops with Luscious Lemon Butter Sauce

lemon butter sauce
The epitome of culinary simplicity with our Scallops with Lemon Butter Sauce recipe. Sometimes, less is more, and the exquisite flavor of scallops shines when paired with a straightforward lemon butter sauce. In this blog post, we’ll guide you through the easy steps to create a dish that captures the essence of seaside elegance.


  • 6 pats of butter
  • Salt & black pepper
  • 2 sliced garlic cloves
  • 1 lb. large sea scallops
  • Juice of 1 lemon


Prepare the Lemon Butter Sauce

Melt butter in a pan over medium heat, stirring in sliced garlic, salt, and pepper. Let the flavors meld for a few seconds, creating a rich and aromatic base for the sauce.

Cook the Scallops

dd the large sea scallops to the pan in a single layer, cooking and turning until they begin to develop a beautiful color. This step ensures the scallops are perfectly seared, enhancing their natural sweetness.

Transfer to a Serving Platter

Gently transfer the cooked scallops to a serving platter, making sure to reserve the flavorful butter in the skillet. This presentation allows the scallops to take center stage.

Whisk in Lemon Juice

In the skillet, whisk in the juice of one lemon, infusing the butter with a zesty citrusy freshness. The combination of butter and lemon creates a luscious sauce that complements the delicate flavor of the scallops.

Strain (Optional)

For a refined presentation, strain the sauce through a strainer over the scallops, creating a silky texture. However, if you prefer the added depth of flavor from the sliced garlic, feel free to skip this step.

Serve and Indulge

Pour the lemon butter sauce over the scallops, and serve this elegant dish to your delighted guests. The simplicity of the ingredients allows the true essence of the scallops to shine through.

Indulge in the luxurious simplicity of Scallops with Lemon Butter Sauce. This dish proves that sometimes, a few quality ingredients are all you need to create a culinary masterpiece. Elevate your dining experience with this recipe, perfect for both intimate dinners and impressive gatherings. Enjoy the delicate flavors of perfectly seared scallops, harmonizing with the richness of butter and the brightness of lemon. Bon appétit! Our Mediterranean Delight recipe? Contact us for culinary conversations and tips!

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Beans and Escarole Recipe: A Nutrient-Rich Cucina Povera Delight

beans escarole Recipe

Welcome, fellow food enthusiasts! Today, I’m thrilled to share with you a delightful and wallet-friendly recipe that not only caters to our taste buds but also aligns with the wise counsel of my health-conscious doctor. Enter the world of Beans and Escarole Recipes – a dish that embodies the essence of Cucina Povera, the cooking of the poor, yet stands tall in its simplicity and nourishing qualities


In our culinary journey, we’ll need the following companions:

– 1/4 cup olive oil

– 2 heads of escarole – washed and sliced into 1-inch pieces

– 4 cloves of garlic – thinly sliced

– Salt, black pepper, and red pepper – according to your taste buds’ preferences

– 1/2 cup chicken stock

– 1 can (15 ounces) of cannellini beans – drained and rinsed

Let’s Get Cooking

Begin this gastronomic adventure by heating the olive oil in a spacious pot, infusing it with a pinch of salt, black pepper, and a hint of red pepper. On low heat, let the garlic perform its aromatic dance until it’s soft but not yet tinged with the golden hues of brown.

Now, onto the star of our dish – the escarole. Picture vibrant, wavy leaves joining the fragrant symphony in the pot. It might look like a lot, but fear not; in about ten minutes, it will gracefully wilt and reduce, transforming into a canvas for our culinary masterpiece

Cover the pot, allowing the escarole  beans escarole Recipe the flavors, and toss it gently to ensure every leaf is caressed by the infused oil.

The Magical Fusion

In this dance of flavors, pour in a generous half-cup of chicken stock (or water if you prefer), and introduce the cannellini Beans and Escarole to the mix. If you fancy a lighter texture, a splash of hot water is a welcome addition.

Let this symphony simmer for ten minutes, allowing the ingredients to mingle and harmonize, creating a melody of taste that will surely enchant your palate.

And there you have it – a bowl of Beans and Escarole Recipe that not only pays homage to its humble origins but also caters to the modern demands of a quick, wholesome, and delicious  Beans and Escarole meal. As we embark on this culinary journey together, let’s savor the simplicity and richness of Cucina Povera, proving that good food need not be complicated or expensive. So, gather your ingredients, fire up that stove, and let the symphony of flavors unfold in your kitchen. Ready to elevate your plate? Try the  beans escarole Recipe now! Have questions or thoughts to share? Contact us for a flavorful conversation!

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Ceasar Salad 2

Caesar Salad 2

Caesar Salad
In 1924 Caesar Salad was created by an Italian American chef, Caesar Cardini, at the Caesar Hotel in Tijuana. It’s possible that anchovies weren’t used in the original recipe but there was definitely no mayonnaise or vinegar. I posted a Caesar Salad recipe in the past but this one is a little more authentic.

Caesar Salad

  1. 1 clove of garlic
  2. ½ tsp black pepper
  3. 1 tbsp Dijon mustard
  4. 5 anchovies finely chopped
  5. 2 tbsp of lemon juice
  6. 1½ tbsp. of Worcestershire sauce
  7. ¼ cup Parmigiana cheese
  8. 1 egg yolk
  9. ½ cup of extra virgin olive oil
  10. A day-old loaf of Italian bread
  11. 3 tbsp olive oil for croutons
  12. Salt and pepper to taste
  13. 2 medium heads of romaine lettuce with the outer leaves removed
  14. Extra Parmigiano Reggiano cheese to grate onto the salad
Dressing: (ingredients 1 to 9)
Mash the garlic clove, black pepper, mustard and anchovies in a mortar and pestle until it forms a paste. When it’s well mashed, add in the Parmesan a bit at a time until well incorporated. Transfer the mixture to a large bowl and mix in the lemon juice and Worcestershire sauce.Caesar Salad
In another bowl, separate the egg yolk from the egg white and beat the yolk.
Mix the beaten egg yolk in with the rest of the ingredients that you’ve already mixed together. Mix in the ½ cup of olive oil into the other ingredients.Caesar Salad(You can double the amount of ingredients and refrigerate half of the dressing for use at another time.)

Croutons: (ingredients 10 to 12)
Cut or tear the bread into ½ to 1-inch cubes and place in a bowl (about 3 cups). Add the 3 tablespoons of olive oil. Mix the bread with the oil, tossing until it is all well coated.Caesar SaladSpread the coated bread in a single layer in a pan and cook over medium high heat, shaking the pan a few times, for about 5 to 8 minutes until the bread pieces are crisp and slightly browned.
Caesar Salad

Assembly: (ingredients 13 & 14)
Remove some of the outer leaves and cut the Romaine into one-inch strips. Add it to a salad bowl and pour in enough of the dressing to coat the lettuce. Add the croutons, some grated cheese, toss again and serve.Caesar Salad

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Crab Sauce

Crab Sauce

I got this recipe from an old friend. I personally think crabs are a lot of trouble to eat. It seems to me that it’s too much work cracking those shells for just a tiny bit of meat. Nevertheless, they make a delicious crab sauce.

(You can have your fish market clean the crabs or you can do it yourself.)

Crab Sauce


  • ¼ cup olive oil
  • 3 cloves of garlic sliced
  • Salt, black, and red pepper
  • 6 crabs
  • 2 – 28 oz. cans crushed tomatoes
  • 1 pound spaghetti or linguine

Slowly simmer the garlic in the oil in a pot on low eat or until it begins to color. Discard the garlic and season the oil with salt, black and red pepper. Add the crabs (broken in half) and toss in the oil for 8 minutes.

Crab Sauce

Crab Sauce

Add the crushed tomatoes and 1 tomato can full of water. Bring to a boil, lower heat and simmer for 2 hours.

Crab Sauce

Cook the pasta al dente, add the sauce and crabs and serve.

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Roasted Poblano Pasta

Roasted Poblano Pasta

This recipe is adapted from Gretchen McKay | The Seattle Times.  She calls Roasted Poblano Pasta a “an Italian-meets-Mexican fusion dish,” and I agree. 
Roasted Poblano Pasta
  • 5 poblano peppers
  • Salt and freshly ground black pepper
  • 1 teaspoon ground cumin, or more to taste
  • 12 ounces fettuccine pasta
  • ½ cup packed parsley
  • ½ cup chicken stock
  • 1 cup heavy cream, divided
  • 1 minced garlic clove
  • Pinch or two crushed red pepper flakes optional
Char poblano peppers on all sides over a gas flame until skin is blistered evenly all around. (If you don’t have a gas stove, char them under the broiler.) Once all of the peppers are roasted, place in plastic bag and let them sit for 5 minutes. This helps loosen the skin to make them easier to peel. When they’re cool to touch, rub the charred skin off with the back side of a knife blade. Remove stem and seeds.

Roasted Poblano Pasta

Roasted Poblano PastaWhile the peppers are sweating, bring large pot of salted water to a boil. Cook pasta until just shy of al dente, about 10 minutes. Drain, reserving about ½ to 1 cup of the starchy pasta water. Set aside.
While pasta is cooking, add 3 peppers, parsley, cumin, garlic, chicken stock and ½ cup heavy cream to a blender or food processor. Process until smooth. Slice 2 remaining peppers into thin strips.
Once drained, add the poblano cream sauce to the pasta, along with the remaining heavy cream, minced garlic, ½ teaspoon salt and red pepper flakes. Sometimes poblanos can be very hot, so taste before adding any more pepper. Taste and add more salt or cumin, if desired. Bring to a boil and reduce to a simmer until slightly thickened and the pasta absorbs some sauce, about 3-4 minutes.
Add the sliced peppers and cook until pasta has absorbed sauce. Stir to combine and give one final taste to see if you need more salt and/or pepper.Roasted Poblano Pasta


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Generally known as Cubanelles, some people refer to them Italian green peppers and my mother called them “frying peppers.” They’re easy to prepare and are good as a side dish, with fried eggs, and cold or room temperature in an antipasto or in a sandwich.

Cut the stem end off the peppers and remove the core and seeds. Slice them in half or quarters lengthwise.
Heat the oil and add the two crushed garlic cloves. Season with salt and pepper and sauté until the garlic starts to brown.
Discard the garlic and place the sliced peppers in the pan. Weigh them down to flatten them. You can use a dish and tomato can (or whatever weight you like) and fry for a few minutes on each side.
When they’re done, place them in a container layered with the sliced garlic clove. Add a little extra oil if it’s to dry.  It’s good to let them marinate in the refrigerator overnight before serving.

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Grilled Eggplant

Grilled Eggplant

I know people who said they didn’t like eggplant until they tried it done like this. Grilled eggplant can be served room temperature or chilled as a part of an antipasto, side dish or on a sandwich.

Grilled Eggplant

  • 2 medium to large eggplants
  • 2 garlic cloves, chopped
  • ¼ cup olive oil
  • Salt, black, and red pepper
  • 1 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh parsley
  • 1 lemon, zested and juiced
Trim the stem ends off the eggplants and slice lengthwise, about ¼-inch thick. Grilled EggplantLay the eggplant slices on paper towels and sprinkle salt on both sides. Wait 15 minutes and blot up moisture.

Prepare the marinade:

Grilled Eggplant

Grilled Eggplant
Heat the oil in a small pan, add salt, black and red pepper and lightly sauté the chopped garlic. Add the herbs, lemon zest/juice, and the garlic/oil mixture to a blender, food processor or if you need the exercise use a mortar and pestle.
Grilled Eggplant

While you heat your grill (charcoal, gas, or a grill pan), use a brush to lightly coat each eggplant slice with olive oil, then sprinkle with salt and pepper.  Place the eggplant slices on the grill oil side down and add oil, salt, and pepper to the top side of the eggplant. After you get nice grill marks on one side, turn and grill the other side. They cook fast so watch them.Grilled Eggplant

Prepare a large serving platter with some of the marinade on the bottom. Layer the eggplant slices as they are done and spoon some of the marinade on each layer. Leave them for an hour at room temperature to marinate, then cover and refrigerate.

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