This is probably my favorite way of eating Swiss Chard – and it’s so easy to prepare.
1 bunch Swiss Chard – stem removed and chopped
1 onion, chopped
Saute the onions in some olive oil. Add the Swiss Chard, salt and pepper. Cook until the chard has wilted and is tender.
That’s it! Easy peasy!
What do you do when you have left over polenta? The answer is the tastiest treat ever! My mom taught me this and she makes more polenta so that she can have this!
Left over polenta – cut into thin slices
Grated cheese – any kind you like
Dried spices of your choice
Heat the butter in a frying pan until it stops sizzling.
Place the polenta slices and cook them until both sides are starting to brown and getting a little crunchy.
Sprinkle some seasonings and top with some grated cheese. Melt the cheese and enjoy.
When I was a little girl and I would visit my Nonna in Italy, she would take me to her little vegetable garden to see her crops! She lived in a complex with lots of apartments surrounding a central courtyard. Within that courtyard, there was a tiny little plot of dirt that the residents could use for their own little vegetable gardens. My grandmother grew just a few things, but it was enough for her. She would let me pick the zucchini because she knew I loved the breaded zucchini that she would make with it. Even though her fried zucchini were delicious and not greasy at all, this is a healthier alternative.
2 large zucchini, cut into 1/8″ slices
1/2 c breadcrumbs
1/2 c. grated parmesan cheese
Salt & pepper to taste
3 T. milk
Preheat the oven to 425.
Mix all the dry ingredients together.
Dip the sliced zucchini in the milk and then into the breadcrumb mixture.
Place each slice on a greased cookie sheet.
Spray some olive oil cooking spray lightly over the zucchini.
Bake for 15 minutes.
Turn them over, spray them slightly, and bake for another 15 minutes until brown.
Springtime is the best season to get the freshest arugula – it is a meaty and a little bitter salad green, but the lemon cuts the bitterness some. I really liked dressing my salad this way, rather than the regular olive oil and vinegar dressing.
Arugula, cut into bite size pieces
Parmesan cheese, freshly grated
Salt and pepper
Combine all ingredients and mix well.
I recently signed up for a “fresh veggie of the season” delivery service and on the list was “broccoli di cicco”! Never really having tried this before, I decided to give it a whirl! And I was pleasantly surprised at how good it was! Tender, flavorful, and very healthy – what more can you ask for in a vegetable!
1 lb. broccoli di cicco, washed and trimmed of tough bottom stems
4 T. butter
Salt & pepper
Parmesan cheese, grated
Preheat the oven to 450.
Place the butter in a large glass casserole dish and melt it in the hot oven.
Place the broccoli in the dish. Season with salt, pepper, and garlic. Using your hands, mix it all up, incorporating the butter all over the broccoli.
Cover and cook for about 20 minutes.
Uncover and grate some parmesan cheese on top. Return to the oven and broil for about 3 minutes.
I have a love/hate relationship with fennel. Sometimes I like it, and other times I don’t. I think it all depends on how I cook it. This method was delicious!
1 or 2 fennel bulbs
Salt & pepper
Preheat the oven to 375.
Cut the stem and the root off the fennel bulb.
Remove the outer layer of the fennel bulb.
Slice the bulb lengthwise into 1/4 inch slices.
Lay them on a greased cookie sheet in one layer.
Sprinkle with salt and pepper, and drizzle with olive oil.
Grate some parmesan cheese on top.
Bake in the oven for 40 to 50 minutes until the fennel is browned and soft.
These are absolutely delicious…and addicting! I couldn’t stop eating them. The trick here is to make sure they get really brown and toasty – it may take longer than what’s recommended, depending on the oven. Mine always seems to take longer!
1 small head cauliflower (or 1/2 head if large)
1 cup shredded cheese (whatever you like) – I added cheddar
Salt & pepper
Preheat the oven to 400.
Cut the cauliflower into florets. Pulse it in a Cuisinart until riced.
Add the cheese, egg, and seasonings and mix all of it in the Cuisinart.
Grease a muffin tin.
Place about 1 1/2 T. of cauliflower mixture in each muffin well. Smash it down to make it flat.
Bake until well browned (about 20 minutes or more). Cool slightly before removing it from the muffin pan.