Looking for more ways to enjoy asparagus this spring, we found a great recipe online from Martha, keeper of the blog A Family Feast, that reminded us of our summery Grilled Shrimp Wrapped in Prosciutto from the Food Schmooze® archives. Like you, Martha and her husband Jack are home cooks who value ease and fresh, […]
extra virgin olive oil
Faith’s Greek Salad Omelette with Blistered Tomatoes & Fresh Avocado
Greek salads are loved because they give us an irresistible flavor profile, and that’s what inspired my brunch specialty — a Greek Salad Omelette, featuring salad greens that are sautéed in olive oil. I prepare the avocado and blistered cherry tomatoes in advance, then use them to top the omelette. —Faith Middleton
Savory Antipasto Quick Bread
This quick bread recipe, excerpted from Carla Bartolucci’s cookbook, Einkorn: Recipes for Nature’s Original Wheat, has antipasto flavors tucked inside—olives, salami, ham, and specialty cheeses—and can be served any time of the day. See Faith’s review of Einkorn to learn more about Carla and this ancient grain.
New York-Style Pizza
Carla Bartolucci, author of Einkorn: Recipes for Nature’s Original Wheat, calls this New York–Style Pizza to distinguish it from Italy’s Neapolitan pizza. See Faith’s review of Einkorn to learn more about Carla and this ancient grain.
Quinoa and Sweet Potato Soup
It’s a touch of almond butter in this warmly-spiced vegetarian soup from Saveur Soups and Stews that makes your taste buds do a double take.
Cream of Roasted Mushroom Soup
When we talked about this recipe from Saveur’s Soups and Stews on the show, of course, the word we used over and over was umami. Mushroom lovers, rejoice: there are three forms of mushrooms in this soup: fresh, dried, and panfried.
