Recent Recipes
Umbrian Bean Soup: Sunday, Sept. 21, 2025
I first tasted this wonderful soup in the ancient walled city of Spello, Italy. It was a sunny day in early October as my wife and I were exploring the streets of this picturesque old town.
As the bells tolled the lunch break, we noticed a little trattoria with a sign in the window: “Zuppa Di Fagioli Della Casa” (House Bean Soup) We ducked in and tried it. It was fabulous, and was served with fresh homemade bread! Every time I make this soup I revisit that beautiful fall afternoon!
Pasta with Halibut: Friday, September 19, 2025
Enjoy a fantastical pasta with flavorful fresh fish from the fridge. This is an excellent meal for a relaxing Friday feast.
Tonight you’ll use leftovers to create a classic Italian-style pasta with fish. It’s easy to assemble when you have cooked fish. If you don’t have cooked halibut leftovers, place 6 oz. of halibut in the oven in an oiled baking dish, drizzle with lemon juice and bake 15 minutes as you begin preparing the meal.
Black Bean/Quinoa Cakes with Spicy Potato Fries: Thursday, September 18, 2025
I played with these protein-rich black bean/quinoa cakes for a while before I landed on this delicious version.
Tonight, quinoa cakes are made with black beans, quinoa, red bell pepper and green onions. They’re blanketed with a sweet and savory peach/tomato salsa. The cakes are served with spicy, roasted sweet potatoes and a green salad. (You can use canned peaches if you can’t find fresh peaches.)
Gingered Halibut with Seared Fennel and Onions: Wednesday, September 17, 2025
This version of Halibut is one of my favorites. It’s served with a delicious ginger/yogurt sauce and accompanied by caramelized potato slices. Seared fennel, red onions and carrots finish the plate.
Cook a total of one pound of halibut today. Save one 6 oz. piece of cooked halibut for Friday’s meal of Pasta with Halibut.
Asian-style Chard with Shrimp and Fresh Salsa: Tuesday, September 16, 2025
Greens are on the menu tonight. Delicious Asian-flavored chard is served over quinoa and topped with homemade Mango Salsa. Marinated shrimp are spread over the top of this bright and tasty presentation. Top off this flavor parade with toasted sliced almonds.
Some of the time allotted for tonight’s preparation is for making fresh salsa.
Pasta Puttanesca: Monday, Sept 15, 2025
There are a number of versions of how this classic pasta dish originated. Some say that Puttanesca was first made in the Spanish Quarter brothels of Naples. Other stories include chef Sandro Petti of Ischia (just west of Naples) creating the recipe when asked to cook for friends late one night. His pantry was a bit exhausted from a busy weekend and he only had olives, capers and sauce ingredients remaining. He created Pasta Aulive et Chiapparielle (pasta with olives and capers), or Puttanesca.
Wherever it originated, this dish is a favorite in my home kitchen. It works with any combination of vegetables you have on hand.