Eggplant and fennel pizza

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2 pizza crusts 1/2 eggplant (small, sliced 1/4″ thick) 1 fennel bulb (small, sliced lengthwise then halved) 3 1/2 Tbsp. extra-virgin olive oil (divided) kosher salt black pepper 1/2 bulb garlic 4 oz. feta 3/4 cup ricotta 3 mint leaves 2 Tbsp. pine nuts 1 handful fennel fronds freshly grated Parmesan (optional) Preheat oven to 400 degrees and line and grease … Continued

Broccolini and potato frittata

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8 small waxy potatoes, scrubbed and quartered 1 cup broth 1/4 cup olive oil 8 ounces broccolini trimmed and halved lengthwise or chopped into 1-inch pieces 1 small red or yellow onion thinly sliced 8 large eggs 1 cup grated Parmesan cheese Salt and freshly ground black pepper to taste Place the potatoes in a large ovenproof … Continued

August 17, 2022

Yesterday’s rain left a little nip in the air this morning. Although autumn is still a month away, I can feel it coming. Winter squash is getting bigger, salad mix should be returning before too long, and apples are just around … Continued

Summer squash salad

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4 small zucchini or mixed yellow and green summer squash (1 pound total 1/3 cup loosely packed mint leaves 3 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 1/4 teaspoon fine sea salt Black pepper, to taste 1/4 cup (1 ounce) pine nuts Grana Padano, Parmesan, or Asagio cheese, for shavings Fresh mint sprigs, for garnish Heat … Continued