Savory Escarole Strudel

This savory escarole strudel can be put together in no time especially with the handy ready roll puff pastry. Escarole is a very versatile leaf vegetable from the endive-chicory family and you could practically substitute it with any other of these vegetables. To make a vegetarian version you could also omit the ham. The brilliant colors of this preparation also makes it ideal for the upcoming holidays. Continue reading

Spiralized Vegetable Pasta

You really need a spiralizer for this spiralized vegetable pasta in order to make those thin spaghetti-like strands of vegetable. This little gadget is really handy for other quick and easy summer recipes too. By the way this dish is eaten cold so you can make it well in advance and any leftovers of course don’t require any reheating. This dish was inspired by one of Pietro Leemann’s vegan recipes. Continue reading

Relish di Pere con Cipolle Egiziane

This fruit based relish is further enhanced by the tiny Egyptian onions which are only Egyptian in name since they originate and are grown in Liguria, Italy. This rare and centuries old vegetable has been reintroduced in Liguria recently thanks to its ease of cultivation and exceptionally rich nutrient value. This delicious appetiser is a perfect accompaniment for grilled swordfish, chicken or turkey. The three basic ingredients make this a quick and easy recipe – especially handy during these hot summer months where you don’t want to spend a lot of time cooking over a hot stove. (Questo relish a base di frutta e’ migliorato da queste piccole cipolle egiziane che sono egiziane solo nel nome, in verita’ sono coltivate e originarie della Liguria. Questo raro e antico ortaggio e stato reintrodotto recentemente in Liguria grazie alla sua facilita’ nella coltivazione e ricchezza di valori nutrizionali. Questo delizioso antipasto e’ un’abbinamento perfetto con pesce spada grigliato, pollo o tacchino. E’ una ricetta adatta specialmente durante questi caldi mesi estivi quando nessuno vuol spendere tanto tempo in cucina). Continue reading

Summer Chickpea Soup

I have to admit this Summer Chickpea Soup has a lot of ingredients and involves a bit of chopping and adding but the procedure is extremely simple and in the end it’s well worth it! It’s so refreshing with the pears in it and it can be a complete light meal in the summer months. Also if you don’t know what to do with the chickpeas after using the aqua faba, this soup is perfect and guaranteed to become a favorite. Continue reading

Crispy Fried Borage Leaves

Borage is a forager’s delight, especially easy to find during spring season when its velvety leaves and bright blue star shaped flowers abound. This plant can also be cultivated in a sunny spot in your garden. The whole plant is edible including the flowers. It’s also full of valuable vitamins and minerals. I especially enjoy the leaves dipped in batter and quickly fried in olive oil until golden and crisp. A quick and healthy treat! Continue reading

Salsola Soda Quiche

This Salsola soda quiche contains an interesting grasslike vegetable more commonly known as “agretti” in Italy. It has a very pleasant tangy flavor and makes an unusual quiche. This vegetable has a very short season – you can usually find it only from April to May. So it’s a good idea to take advantage of this period to utilise its super detox properties. In fact it contains considerable amounts of vitamins A, C and especially the B group – not to mention also lots of minerals. Continue reading

Asparagus Joy

This layered asparagus dish I called “Asparagus Joy” was inspired again by one of Pietro Leemann’s vegetarian dishes. The easy to make crisp bread disks are layered with tender crisp asparagus spears accented with various aromatic herbs and a fragrant zucchini mint pesto to top it all. Truly an expression of Spring in all its bounty! Continue reading