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Zucchini “Pasta” Caprese

Zucchini “Pasta” Caprese 3 tbsp. olive oil 2 lb. zucchini 12 oz. ripe tomatoes 8 oz. fresh mozzarella ½ c. loosely packed fresh basil leaves 2 tbsp. capers 2 clove garlic ¼ c. roasted salted almonds In 12-inch…

Tilapia with Arugula, Capers and Tomatoes

Tilapia with Arugula, Capers and Tomatoes 1/2 cup cherry tomatoes, halved 1/4 teaspoon red-pepper flakes 1 tilapia filet (8 ounces) Coarse salt and ground pepper 1-2 small bunches arugula (about 3 cups) 1 tablespoon butter …

Sicilian Eggplant and Pine Nut Caponata

Sicilian Eggplant and Pine Nut Caponata INGREDIENTS: 1 cup pine nuts 1/2 cup extra-virgin olive oil, plus more for serving 1 small Sicilian eggplant (about 1 pound), cut into 3/4-inch dice Kosher salt and freshly ground black pepper 4…

Butter Roasted Crimini Mushrooms

Butter Roasted Crimini Mushrooms INGREDIENTS 1 pound mushrooms such as cremini or white, halved lengthwise if large 2 tablespoons capers, rinsed and chopped 3 large garlic cloves, minced 2 tablespoons vegetable oil 3 tablespoons…

Sicilian Aubergine Stew (Eggplant Caponata)

Sicilian Aubergine Stew (Eggplant Caponata) INGREDIENTS olive oil 2 large aubergines, cut into large chunks 1 heaped teaspoon dried oregano sea salt freshly ground black pepper 1 small red onion, peeled and finely chopped 2…