Tender potatoes tossed in a bright, tangy dressing of red wine vinegar and olive oil, layered with fresh green onions, sharp cheddar, and a hint of spice. Light yet flavorful, this refreshing salad delivers the perfect balance of zest, crunch, and savory richness in every bite.

A vibrant mix of crisp, garden-fresh greens tossed to perfection, delivering a refreshing burst of flavor and texture in every bite. Light, clean, and irresistibly crunchy, this salad balances freshness with a satisfying bite—perfect for a nourishing, feel-good dish that doesn’t compromise on taste.

A vibrant and flavorful marinated appetizer featuring tender artichoke hearts, briny olives, and creamy bocconcini, all brought together with juicy, sun-ripened tomatoes. Infused with herbs, lemon and spices, each bite delivers a perfect balance of tangy, savory, and fresh notes. Light yet satisfying, this dish is ideal as an appetizer or served as a side dish to any meal.

I wanted a light meal for dinner tonight therefore made a panino (sandwich) and paired it with this light and flavorful salad. There was extra dressing therefore I used it for a green salad the next day.

Golden, crispy cauliflower patties made with cauliflower, cheese, egg, panko breadcrumbs, fresh parsley, and savory spices. Coated in flour and cheese for an irresistibly crunchy crust, each patty is tender and flavorful. Served with a zesty dipping sauce and a fresh green salad for a perfectly balanced meal.

Veggie Rice Delight is a deliciously simple rice dish packed with flavour, combining tender peas with a creamy pesto made from delicate artichoke hearts. It’s light, comforting and full of fresh veggie goodness, making it an easy side dish or satisfying meal any day of the week.

Chickpeas or garbanzo beans are legumes and in the same group as beans and lentils. When we eat chickpeas, our body responds right away with better fullness and steadier energy. If we eat them frequently, they can support our digestion, heart, brain, and general wellness. I love making soups with them but today I’ve opted to add them as a healthy option to my aperitif buffet.

A simple, comforting one-pan pasta that brings together humble ingredients in the best way. Pasta cooks with the sweet green peas, soaking up flavor as everything simmers together. Eggs are stirred in at the end, creating a silky, lightly creamy coating that clings to every bite without feeling heavy. A simple, comforting, and full of flavor meal with minimal cleanup.

I love soups when it starts to get colder outside and I’ve been wanting to make a creamy roasted tomato soup for a long time; it is easy and delicious.

I use different versions of vegetable purée in my meatloaf recipes, to thicken soups, in lasagnas or a skillet pasta. The vegetable can be roasted then puréed with broth or cream or can be cooked in vegetable broth then puréed once cooked.

Roasted until golden and crisp, these potatoes and Brussels sprouts are tossed with smoky bacon for a dish that’s bursting with savory flavor. Cheese added at the end make these very cheesy too! Every bite is packed with smoky flavor, crispy edges, and rich savory goodness—simple ingredients turned into a comforting, crowd-pleasing favorite.

These glazed carrots are tender carrots cooked in a buttery, sweet glaze made with sugar or honey. As the glaze cooks, it thickens and coats the carrots, giving them a shiny finish and a rich sweet-savory flavor. They’re a simple side dish that I’m serving with my Veggie Infused Mini Meatloaf.

Whenever we had Thanksgiving dinner in Canada, I would make this as a side dish, and it is loved by all. I didn’t measure the ingredients as I didn’t have a scale but gave rough estimates. You can make as much or as little as you want.

Scorri a basso per l’Italiano Serves: 2 – 3 This is an easy, healthy and quick side dish that goes well with anything and today I’ve paired it with my Pork Francaise . It is a wonderful meal. Ingredients 640 gr cauliflower cut into florets – I used the three types, but you can use a cauliflower head 75 ml olive oil 1 tsp salt ½ tsp pepper ½ tbsp garlic granules ½ tbsp onion flakes 1 tbsp dried parsley 1 tsp paprika Grated Grana Padano cheese to taste Dried parsley to t

My nonna used to make pasta e patate when I was little because dad and I loved it. I’ve tried to replicate her recipe, and I think it was pretty close. Being Calabrese, she always added a little bit of hot peppers or flakes to make it taste better.

Scorri a basso per l’italiano Serves: 2 Tonight, I had tomatoes, zucchini and peppers in the fridge and felt like comfort food therefore I created this soup and added couple of slices of cheesy focaccia to dip into the soup and it was a perfect combination. Very easy to make. Ingredients 1 tbsp olive oil 2 tbsp vegetable broth 3 garlic cloves cut into half 60 gr diced onion 210 gr diced red pepper 350 gr diced tomatoes 270 gr diced zucchini 350 ml vegetable broth ½ tsp

Scorri a basso per l’italiano Serves: 6, plus rice for next day I love stuffed peppers and this recipe with sausage, veggies and rice then infused with scamorza cheese is absolutely delicious. Served with some sautéed green beans and cheesy garlic bread makes this a complete meal. Note: I purposely made twice as much as I needed for the peppers as I put the rice with some mozzarella cheese in the oven and we had a new meal the next day. Ingredients 350 gr basmati

Scorri a basso per I’italiano Serves: 4 Today I let my good friend and neighbour in Arona, Loredana, make this incredible meal. She wanted to learn something new and after we cooked our full meal, our husbands Luciano and Gianni sat down for a delicious dinner. This easy and delicious layered eggplant brings eggplant parmigiana to the next level. Served with rice, makes it a full hearty meal that everyone will love. If you want to make it vegetarian, don’t add the roast

Scorri a basso per l’Italiano Serves: 3 My granddaughter Ariana loves to help her nonna bake and cook and at 2 years 8 months old, she is a great little helper and understands the baking and cooking process. I love having her help me. Today she made this simple red sauce pasta, which is delicious for little ones. She is our little pasta monster and got to love her hair!!! Ingredients 210 gr crushed tomatoes 1 tbsp olive oil 1 tsp garlic salt or salt and pepper to ta

Scorri a basso per l’italiano Serves: 4 I had several zucchini and ham in the fridge, added some eggs and cheese and made this amazing zucchini bake. I served it with my simple Tomato Bocconcini Salad which was a perfect light meal. Ingredients 400 gr thinly sliced zucchini 1 tbsp olive oil 1 tsp salt 3 eggs 75 ml milk 50 ml Greek yogurt 2 tbsp grated parmigiano cheese 1 tsp paprika Cooking spray Grated parmigiano cheese to taste Cooked ham slices cut into pieces, to