TIP OF THE DAY: Ratatouille Pizza

Ratatouille (rah-tah-TWEE) is a vegetable side dish that originated in the Provence region of France. The classic recipe consists of sautéed eggplant, onions, tomatoes, yellow squash, zucchini plus garlic and herbs. It is traditionally summer dish, when tomatoes, zucchini and yellow squash are plentiful and at peak. Ratatouille is delightfully colorful when you use red,…
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TIP OF THE DAY: The Pasta For Summer, Zucchini “Pasta,” Enhanced

August 8th is National Zucchini Day. Last year, we featured the Spiralizer, a gadget that started the zucchini noodle craze by making it easy to make long pasta-like strands from firm vegetables, along with a recipe for Zucchini Pasta With Crab. The concept took off in the media and in kitchens across the country. Who…
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RECIPE: Pasta With Artichoke Hearts & Olives

In this Mediterranean medley, pasta combines with artichoke hearts and olives in a light dressing of extra virgin olive oil and lemon. Or is it an artichoke and olive salad with pasta? Either way, this main dish, which can be served hot or cold, is layered with flavor. You can use leftover, unsauced pasta or…
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TIP OF THE DAY: Try Some Pelmeni

Top: Pelmeni with Russia’s favorite herb, dill (photo Amazon). Center: Meat stuffing in a pelmeni mold (photo Amazon). Bottom: Ready to cook (photo MumsPrefer.com).   You may have had Polish pillow pasta—pierogi—but how about their Russian cousin, pelmeni (pell-MEN-ee). As with dumplings the world over—including ravioli—a simple dough rolled out and stuffed with beef, cheese,…
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TIP OF THE DAY: Make Stir-Fried Pasta With Leftovers

Top: Stir-fried fusilli and shrimp from Tes Photchaman Yuphin of TesAtHome.com. Here’s her recipe. Center: Stir-fried spaghetti from Annie Chun. Bottom: Stir-fried bowtie pasta, Asian-style. Here’s the recipe from KaluhisKitchen.com.   If you can make fried rice from leftover rice and other leftover grains, why not fried pasta? You can serve it as main course…
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