Your favorite picnic staple took a trip to Italy and was forever changed. Spicy sopressata, fiery chilies, sun dried tomatoes, blistered cherry tomatoes, and peppery olive oil, tossed with penne rigate add a little Calabrese to your life.
Ingredient: extra virgin olive oil
Fresh Tomato Sauce
Using canned tomatoes for a sauce is the perfect way to make a quick and flavorful tomato sauce, but when tomatoes are in season and the garden is bursting with them, this Fresh Tomato Sauce is a fabulous way to taste these beauties in a totally different way.
Spring Chicken
Bone-in chicken is roasted low and slow until meltingly tender, then scattered with baby new potatoes, fresh artichokes, and asparagus. Served over a bed of baby arugula and topped with a sauce made of ramps–the king of spring–this is the ultimate way to celebrate the season!
Cannellini-Stuffed Portabella with Marsala & Arugula (Revisited)
Whether you’re vegetarian or not, you’ll find this totally satisfying. It’s a pretty quick and easy vegetarian meal that’s not only delicious but it’s also pretty “healthy” (if you’re into that).
Acorn Squash & Grilled Halloumi Salad
Soft and sweet roasted acorn squash is the perfect contrast to crunchy, bitter radicchio. Studded with grilled slabs of halloumi cheese and bejeweled with pomegranate seeds, it’s perfect balance on a plate. Better yet, you can easily up the quantities of everything for a light side at the holidays that’s still seasonably filling.