Banana Leaf Baked Farro and Veggies

For my veggie lovers, there are endless ways to use banana leaves. I found these purple green beans at the farmer’s market this past weekend and I was so taken-aback by their beauty. I had to give them a try! Although their flavor seems the same as regular green beans, their rich colors still leave me in a trance. Even cooler: they turn green when cooked!

Read More
Alyssa D'AdamoComment
Banana Leaf Baked Scorfano (Scorpionfish)

The recipe was inspired by interesting finds at this weekend’s farmer’s market. I have always seen fish grilled of baked in banana leaves in traditional Spanish or West-Indian recipes. So I decided to give it a try myself!

Read More
Lulu's Italian Wedding Soup

Despite once being a picky eater, Italian Wedding Soup was one of my absolute favorites growing up. The soup “minestra maritata” got it’s name because of the “matrimonio” or marriage of flavors. In Italian-American homes, it’s the cure-all.

Read More
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!)

Read More
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!)

Read More
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.

Read More
Alyssa D'AdamoComment