Cauliflower Rice 'Sushi'

This has got to be one of my new favorites to make! I made it more difficult for myself because I don’t have a food processor, but if you do have one, this recipe is easy peasy! I made three different rolls (only two of which I could eat, but Davide doesn’t have endometriosis lol so I can’t just cook only for me. I always make something extra for him, too!)

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Radicchio Boats

Radicchio, the wonderful vitamin-packed chicory with 5 gorgeous varieties from Northern Italy. Bitter, yet used in so many ways that make us fall in love with it all over again. These Radicchio boats are made with the Treviso Precoce variety. They are blanched by the farmers, and tied without light for 2-3 weeks post-harvest. To me, they are the perfect compromise of bitter & sweet, and unlike many ‘leafy greens’, my endo is totally compliant with eating them raw! (hint: they’re actually not a green at all! They’re chicory!)

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Baked Branzini

I feel very fortunate to have easy access to affordable, fresh fish. I know in the US, it can get pretty expensive, but treat yourself if you can! Branzino is not native to the US areas. Choose a fish that is! Always as what came in fresh that day. It’s restaurant-worthy flavor right in your home.

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Tagine

I think what draws me to tagine so much and so often is their versatility. Of course there is a very traditional way to make them, but I noticed throughout my travels in Morocco that they are always made with whatever is available, which a few key ingredients that are usually consistent. For example, if you’re making meat in the tagine, there’s almost always preserved lemon.

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Winter Squash Spring Rolls

The combination of ingredients came to me through my visits to the weekly markets, based on what was available. They are a well-balanced, easy, anti-inflammatory addition to your weeknight meal!

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Homemade Minestrone Soup (Lulu Style)

There’s only a few soups I don’t dip some stale bread into. Am I alone on this?! I love when yesterday’s bread gets soft from soaking up the delicious juices from the fresh, hot veggies! I can’t get enough. We don’t want to let anything go to waste, but it’s also DELICIOUS! (Serves 4)

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Lulu's French Onion Soup

This was my first attempt at making French onion soup. I didn’t research any recipe, I just used my instincts so I’m sorry in advanced if it’s incorrect and offends, but it was DAMN DELICIOUS and didn’t give me any endo pains. So I call that a win.

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Farro Escarole Soup

My mom used to always make “Garbage Soup” growing up. It was a soup of, basically, whatever we had left in the fridge that we needed to eat before it went bad. As you all may know, I used to be the pickiest eater. But this soup was always my favorite. Of course I would never admit to my mom at the time that I actually loved it…so mom, this one’s for you.

Click the image for the full recipe!

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Fresh Orecchiette with Spicy Broccoli

 Small portions will fill your bellies if they’re made with fresh, quality ingredients. When you use quality ingredients, and eat the recommended portion size of 100g of pasta, you don’t feel bloated or guilty afterwards. You feel satisfied! 

Click on the image for the full recipe!

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