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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Alyssa D'AdamoComment
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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Alyssa D'AdamoComment
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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