Autumnal Roast Vegetables

This is a great way to use up some of those wonderful zucchini and summer squash that are so plentiful this time of year. It is also the foundation for countless meals and snacks. Cooled and refrigerated, roast vegetables will keep for three to four days and they are one of the most natural, healthy Read More…

Red Pepper Crostini

I’ve been sharing some of the delicious dishes we learned to make at the Simply Cooking Italian Masterclass I attended a couple of weeks ago. This is another one of the dips/crostini toppings made such scrumptious appetizers. The first one I shared was Braised Pea, Broad Bean and Artichoke Dip and here is the second, which I Read More…

Easy Veggie Risotto

Although risotto has a reputation for being a bit of a fiddle to make, it’s actually only the stirring that requires any real effort, and you really don’t have to stir for all that long. In fact, I can have a delicious Easy Veggie Risotto on the table in not much more than thirty to forty Read More…