Meatball soup with white beans, carrots, celery and a sea of baby greens. Everything Italian in one giant pot. LOVE.
Believe it or not I don’t eat chocolate cloud cookies bigger than my hand for breakfast, lunch and dinner. I don’t loll around all day with half-eaten jars of marshmallow fluff at my feet. And I don’t eat peanut butter cup pie and Hostess cupcakes every single night for dessert. OK. . . maybe that last one’s pushing the truth a little. If on occasion… [Read more]
Fresh cranberries, brie and greens come together to make a festive and flavorful filling for kabocha or acorn squash. The cranberries add a tangy pop of sweetness to the gooey brie, tender greens and mild-mannered squash. The best bite is when you dig deep and not only get the creamy greens but some of the dense squash on your fork too! The difference in textures… [Read more]
Pasta fazool or pasta e fagioli is Italian for pasta and beans. It is traditionally a meatless peasant dish. The pasta fazool I grew up with was a pile of spaghetti with beans over top! It was definitely not soup. Like the version that is widely available in all kind of restaurants nowadays. And it was always called fazool, not fagioli (fajoelee).