Some people stay frozen in the era they most cherished, dressing and acting as they did when they felt the strongest, healthiest and most attractive. Those were their salad days and they hold on tight to the memory by reliving the past in the present. This recipe doesn’t scream new, but it does shout delicious….
In vino veritas – Mixed salad with wine vinaigrette
In 1971 I was introduced to the Trattoria Trestevere, a small Italian restaurant on Crescent St., just below St. Catherine St. The restaurant is still there and it hasn’t changed much in all these years. There were three items on the menu that proved to be irresistible to me: the fried zucchini, served with lemon…
Eggplant Parmigiana – Rome wasn’t built in a day!
Having a longstanding connection to all things Italian, eons ago I delved into the language, the culture and the food. Ah, the food. Enough said. We’ve all had eggplant parmigiana. Many of us have a favorite recipe. This recipe may bump yours by a notch or two. The fact that it doesn’t rely on oodles…
Roasted Veggies – Zip-A-Dee-Doo-Dah
Words can be very powerful. A few months ago I began to tutor a mother of 4 in a literacy training program at the YWCA, called Words for Women. It feels so right to help an individual achieve such a basic and important goal. Her success is bringing us both great joy. This simple dish…
Quinoa Tabouli with Sheep Feta – Bursting with Flavour
Parsley is supposed to freshen your breath. Garlic and onion are hailed as antioxidant heros. Put them all together and you still need a mint – unless everyone around the table partakes equally. This isn’t an original recipe, but it was tweaked a tad to make it mine. At least twice a month I trot…
Eggplant Carpaccio – On Cloud Nine
This dish, inspired by ‘The Book of New Israeli Food’ by Janna Gur, is dedicated to my brother-in-law Maury, whose eyes lit up with delight as it was served to us on our trip to Israel. In the cookbook the recipe is credited to Yaron Kestenbaum, Food Art Catering, Tel Aviv. This is the first…