Adding fragrant ingredients to traditional aromatic basil pesto can only make it better, right?! At least that’s what the people of Trapani thought when crewmen from the northern region of Liguria brought their signature basil pesto into the port city centuries ago. The Trapanesi quickly adopted it and used their own local ingredients – tomatoes and almonds – to make their own delectable version.
I’ve taken their lead and made it my own by bolstering this flavorful pesto (made with local ingredients) with arugula for a peppery note and added health benefits. My family likes that history has repeated itself, and I’m grateful I have one more super-easy meal in my cooking bag of tricks. Continue reading →
“If you love something, let it go; if it comes back to you, it was truly never to be.” I’ve used the popular phrase with some literary doctoring to best describe how I feel about serving zucchini to my family. I love it; they don’t, so it usually comes back to me. But, when I serve this recipe, all I get back is the empty plate. Besides taste, my respect for this tender vegetable from a young age stems from watching the plant’s growth in our veggie patch, from a sunny yellow blossom to an elongated vegetable ripe for the picking.
Shredded in a batter of eggs and flour – here we swap regular flour for chickpea flour for more taste and protein – and mixed with a wallop of fresh herbs, zucchini could never grow fast enough.
Aquaponics is a food production system that combines conventional aquaculture (raising aquatic animals such as snails, fish, crayfish or prawns in tanks) with hydroponics (cultivating plants in water) in a symbiotic environment.
In normal aquaculture, excretions from the animals being raised can accumulate in the water, increasing toxicity. In an aquaponic system, water from an aquaculture system is fed to a hydroponic system where the by-products are broken down by nitrification bacteria into nitrates and nitrites, which are utilized by the plants as nutrients. The filtered water is then recirculated back to the aquaculture system. Continue reading →
In Italian, this dish is known as; Frittata con asparagi ed erbe.
Asparagus is a wonderfully versatile veggie. The younger the plant with wider the stalk. There is a natural point where the woody or more dried out section of the Asparagus ends and the tender part begins. Find this sweet spot by bending the spear until it snaps at this natural point. (Usually at the bottom ⅓ of the spear).
VARIATION: Want a meatier option? Add a handful of crumbled cooked lean sausage (casing removed) or ½ cup of peameal bacon (cured pork loin) or turkey bacon-style.
Also known (in Italian) as; Filetto di maiale ripieno al erbe e prosciutto, just one serving of this dish offers more than 75 percent of the daily recommended intake of Protein, Thiamin, and Vitamin B-1.
Thiamin is crucial in helping your body convert carbohydrates to energy and aiding in digestion – because the body stores very little thiamin it needs to continually replenish its supplies.