Thursday, August 16, 2018

Pomodori | Tomato Season 2018

Every year around my birthday, it is tomato jar making time. It is a tradition yes, but more of a necessity in every Italian household. 

When I was a little girl, I remember being so excited to join the older women-- my Nonna, Mom, and Aunts in the process of slicing, chopping, filling, and squishing the numerous jars with petals of basil already lining the bottom. 

It is a long and tedious process, of this I must admit. After all the jars have been filled, they then must cook in a pot large enough to be considered a pool for children. 

And then the sauce must be cooked again with seasoning once you are ready to use a single jar. 

But it is all worth it. The tomato jars can be used for everything and anything you cook. Not just reserved for pasta, but soups and rice and lasagna, and pizza... the list goes on and on. 

I love to document this special part of my life every year, because it is a part of my family and culture. One that I hope to carry with me to my future family for years to come. 

Thursday, July 5, 2018

Penne with Zucchini al Crema

Sometimes you just don't know what to cook anymore for dinner. We don't like to have meat too many times in a week, and I'll be honest tomato sauce with pasta also bores me if I have it more than once. Enter the creativity of incorporating vegetables into your dinner. 

We chopped up thin slices of zucchini the other night and added some spices and a splash of half and half...  voilĂ  a new addition to the menu. It's simple, you don't need too many ingredients, and simply delicious. Buon Appetito!


olive oil
1 clove garlic (minced) 
2 large zucchini
2-3 tablespoons of half and half cream or heavy cream
penne pasta (or whichever you prefer)
salt and pepper (to taste)
let's make it

1. In a pot add water and bring water to boil, cook penne pasta according to box directions. 
2. Thinly slice the 2 zucchini and set on the side. 
3. Place a skillet on low heat and begin to heat up olive oil. Add the minced garlic, stirring as you then place the zucchini slices. 
4. Cook the zucchini slices on low heat, be sure to turn and cook both sides.
5. Once the zucchini have been cooking for a few minutes, pour in the half and half, salt, and pepper. Stirring all of the ingredients together.
6. Once the penne pasta is cooked al dente, drain the water and mix the penne with the zucchini and cream sauce.  

Tuesday, June 19, 2018

Salmon and Bass with Tomatoes & Peppers

This is seriously one of the easiest dishes you'll ever make that seems way more complicated than it really is. This is perfect for the summer, when you don't want to be in kitchen for too long. Buon Appetito!



salmon steak
bass steak
chopped fresh garlic
diced tomatoes or cherry tomatoes
red and yellow peppers 
black pepper
olive oil
fresh parsley
water (replenish while cooking so fish does not dry)


let's make it

1. Clean/ Rinse salmon and bass steaks before beginning to cook. 

2. Place a tablespoon of olive oil in a cast iron pot (or medium sized pan) over medium heat. 

3. Mince cloves of garlic, dice the tomatoes and chop up peppers and fresh parsley.  

4. Place the garlic, peppers, and tomatoes in a pot and begin to cook before placing in the fish steaks. 

5. Sprinkle on salt as desired, black pepper, and pour 1/2 cup of water over the ingredients. 

6. Place cover over the pot and cook for about 25 minutes. 

7. Before serving, sprinkle on fresh parsley over the fish.