While shopping at Trader Joe’s, I make it a point to pick up a box or two of their Miso Ginger Broth. It’s the perfect base for my favorite Miso Soup With Tofu and Mushrooms. After all, nothing tastes better then a light and healthy soup for lunch or dinner!
I like to keep foods simple and pure! I was inspired today by plain russett potatoes and Italian oregano from my garden. Enjoy my Simple Potato Soup recipe from my rustic Italian kitchen.
Simple Potato Soup
- 2 tablespoons canola oil
- 2/3 cup bacon bits
- 6 scallions, finely chopped
- 2 cups chopped carrots
- 6 whole russet potatoes, boiled and roughly chopped
- 4 cups water
- 4 teaspoons chicken seasoning
- 1 cup heavy cream
- Fresh Italian oregano, for garnish
Add oil to a large pot. Add bacon bits and scallions; cook over low heat for 1-2 minutes. Add carrots and potatoes and cook, stirring often, for 2-3 minutes. Add water and chicken seasoning; simmer on low-medium heat for 10-12 minutes. Stir in heavy cream and simmer for another 2 minutes. Add soup to bowls and garnish with oregano.
Pistachio Crusted Goat Cheese and Strawberry Salad
I’ve always loved salad paired with any kind of cheese and fresh strawberries. I’ve taken my favorite cheese and my favorite fruit and paired them with spinach leaves for a fresh and inviting taste of spring and summer in a bowl. Pair this salad with a chilled Rosé at your next outdoor picnic.
Stuffing peppers with nutrients: Protein-rich wild rice in peppers makes a powerful, tasty and colorful everyday meal
Shake up your routine this school year with a healthy and delicious weeknight meal the whole family will enjoy.
All too often, a family’s busy routine doesn’t allow for much time to create a meal the kids will enjoy, especially if the meal involves a vegetable. I’ve created an affordable recipe of fresh green peppers stuffed with a wild rice mixture that’s topped with marinara sauce. It is a colorful dish that’s also a real time saver in the kitchen.
My mother’s southern Italian cooking is rustic and fiery, with recipes often calling for sweet tomatoes and hot peppers, the perfect ingredients for an authentic sauce.
Since one of my mom’s favorite dishes is baked Chicken Parmesan in a marinara sauce, I decided to wow her for Mother’s Day with a modern take on this nostalgic dish that is light and healthful.
My seafood fettuccine is a very light dish that’s easy to prepare. My version isn’t as creamy as you would normally expect. I like to keep it simple with extra-virgin olive oil, butter and fresh herbs. Make sure to get a fresh baguette for extra dipping.
Get 25 of my authentic Italian recipes in my new book San Diego Italian Food: A Culinary History Of Little Italy And beyond.
Not So Creamy Seafood Fettuccine
- 2 cans minced clams
- 2 tablespoons unsalted butter
- 6 tablespoons extra-virgin olive oil
- 8 ounces cocktail shrimp, precooked
- 6-ounce can crab meat
- 2 cloves garlic, minced
- 2 tablespoons finely chopped Italian parsley
- Sea salt and black pepper, to taste
- 1 pound fettuccine, cooked according to package instructions
- Pecorino-Romano cheese, grated (as much as you like), for garnish
- Handful of freshly chopped basil, for garnish