For round two of the Ragú “New Tra-Dish” project, I have transformed eggplant parmesan into a low-carb, vegetarian lasagna. This eggplant parmesan lasagna may be hands down my favorite way to eat eggplant and I can honestly say that I do not miss the noodles.
Friday, February 21, 2014
I have had the opportunity to partner with Ragú to cook up some Italian dishes. As part of the “New Tra-Dish” project I was asked to select two of the Ragú Authentic Italian Recipes and create my own spin on them. First up, enjoy skillet chicken cacciatore as a hearty, comforting Italian chicken & vegetable soup.
Wednesday, December 4, 2013
The first time I made this soup we had an array of summer veggies in the refrigerator (zucchini, yellow squash, tomatoes, spinach and mushrooms) that needed to be used up. I started adding ingredients to the slow-cooker and this crock-pot minestrone was born.
Saturday, October 26, 2013
Use the cheeses of your choice to build these comforting autumn-inspired squash bruschetta. They work as an hors d’oeuvre, a mid-afternoon snack or a {small plate} main course.
Wednesday, September 25, 2013
Highlight the tastes of the summer garden with these heirloom tomato rounds topped with pesto and broiled to perfection with a mixture of cheese.
Friday, March 22, 2013
This could also be called the cleaning-out-the-fridge salad because that’s literally what I was doing the first time I made it. However, we knew it was a keeper when we went to the store the next day to buy the same ingredients for another batch.
Monday, October 1, 2012
In this cordon bleu-inspired chicken, the chicken is stuffed with pistou/pesto, artichoke hearts, feta cheese and roasted red peppers.
Sunday, March 4, 2012
One of our favorite meatball meals has become a simple sandwich: meatballs smothered in spaghetti sauce and provolone cheese and sandwiched between a lightly toasted hoagie roll. It’s easy, comforting, healthy and family-friendly.
Monday, February 20, 2012
Traditional pesto is intense and, as I guessed, you don’t even notice that the spinach is in there because the other flavors {basil, garlic and pine nuts} dominate. As with basic pesto, a little bit goes a long way. You just need a couple of spoonfuls to stir into a pasta sauce or spread on top of a pesto cheese bread.
Friday, February 10, 2012
Grapefruit is refreshing any time of year but it turns out that this beautiful pink granita is perfect for Valentine’s Day! The key to making granita is to agitate the ice crystals by beating them vigorously with a whisk or a spoon, breaking down the large ice chunks into soft, fluffy ice crystals.
Saturday, February 22, 2014
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