Gratin of Artichokes
Layers of thin artichoke slices, butter, and Parmesan cheese baked until a light crust forms.
Braised Artichokes and Peas
Fresh artichoke hearts and sweet peas slowly braised together in olive oil, onion, and garlic.
Beef Stew with Red Wine and Vegetables
A clean-tasting beef stew where vegetables are added in stages to preserve their individual textures and flavors. Braised in Barbera wine.
Chicken Fricassee, Cacciatora Style
A classic ‘Hunter’s Style’ chicken fricassee with tomatoes, onions, peppers, carrots, and celery. A hearty, vegetable-rich stew.
Frittata with Zucchini and Basil
Zucchini is sautéed with onion until nut-brown, then folded into an egg and Parmesan batter fragrant with fresh basil. A classic Italian vegetable frittata.
Frittata with Green Beans
Green beans are boiled until tender but firm, then chopped and folded into a savory egg and cheese mixture. A simple, wholesome way to serve …
Cornmeal-Crusted Fried Okra
Fried okra is a Southern staple, and this cornmeal crust ensures there’s no slime in sight. The result is a crunchy, golden, addictive snack that’s …
Slow-Cooked Black Beans
Using dried beans requires a little patience, but the result is a creamy texture and depth of flavor that canned beans can’t match. Slow-cooked with …
Rainbow Potato Gratin
This potato side dish is a showstopper. By using a mix of sweet, purple, and gold potatoes, you get beautiful colorful layers. Baked in a …
Sweet Potato Parmesan Tots
These homemade tots are sweet, salty, and crispy all at once. Made from grated sweet potato and Parmesan, they are deep-fried to golden perfection and …