Archive for Geo:Italian

Salmon Tortellini and Cornmeal Pizza

Phil, our co-op’s new general manager, asked us to use some of the packaged goods promotional items in our demonstration. In response, we selected frozen vegetables (properly thawed) for three dishes.

seafood.tortellini First, we used frozen sweet peas in a salmon tortellini with a lemon cream sauce. We used egg roll wrappers for the pasta covering. Here is the recipe.
spinach.pizza Then, we sautéed frozen spinach with caramelized garlic and red pepper flakes and used the mixture as topping for a cornmeal-crusted pizza with feta cheese.
squash.pizza Finally, we sautéed frozen squash purée with caramelized onions and used the mixture as topping for a cornmeal-crusted pizza with feta cheese. Here are the pizza recipes.
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Chestnut Soup and Fruit Salad

To celebrate the holiday season, we prepared a comforting chestnut soup and a festive fruit salad.

fruit.salad We cut fruit wedges from a variety of citrus fruits…
fruit.salad …and combined them with cherries, kiwi, pomegranate seeds, and slivered almonds into a colorful fruit salad.

Here is the recipe.

…Then, with the help of some friends, we embarked on the laborious task of peeling rare American chestnuts grown in the Frame farm nearby… chestnut.soup.prep
… and prepared a hearty chestnut soup.Here is the recipe. chestnut.soup

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Cauliflower and Squash

Today, to provide ideas for Thanksgiving, we prepared two cauliflower dishes and one squash dish.

The first cauliflower dish was prepared Indian-style with homemade curry spices.

The second cauliflower dish was prepared Roman-style with the combined flavors of garlic, lemon, and olive oil.

Finally, the squash dish was prepared French-style with glazed squash and gently cooked onions.

juliasquash

Here are the recipes.

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Thai Eggplant, Red Peppers, and Meatballs

Today, we prepared three dishes.

eggplant First, we prepared Thai Eggplant with a spicy green curry sauce and coconut milk.
peppers Next, we stewed a colorful assortment of sweet peppers in a classical Italian dish called  Peperonata.
meatballs Finally, we prepared Polpete, Italian meatballs, with a combination of ground pork and beef, flavored with parmesan cheese.

Here are the recipes.

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Turnips, Eggplant, Edamame, and Fingerling Potatoes

Here are the recipes.

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Tuscan Cabbage and Bean Soup (Ribollita)

Today, we prepared Ribollita, a hearty Italian soup. We paired Tuscan cabbage (aka lacinato kale, dino kale) with cannellini white kidney beans, supported by onions, celery, carrots, potatoes, and tomatoes. We finished the dish with Italian peasant bread, a splash of olive oil, and a sprinkling of parmesan cheese.

Here is the recipe.

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Green Beans and Artichokes

Today, we featured two sets of dishes — one with green beans, the other artichokes. Both vegetables were cooked using a basic cooking technique — blanching.

The green beans were prepared in several ways based on Julia Child’s French cooking recipes: a) Green Beans with Butter; b) Buttered Green Beans with Lemon Juice and Parsley; and, c) Creamed Green Beans.

The artichokes were prepared a la Julia as Boiled Artichokes with Lemon Butter Sauce and Italian-style as Artichokes with Peas, inspired by Anna del Conte.

Here are the recipes.

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