I learned to not mind leftover meatloaf, because what better way to use up extras than in a meat loaf sandwich? Nowadays I eat the sandwiches with my homemade tomato jam, but store-bought ketchup is delicious, too.
In a tangy twist on a classic chicken recipe, a whole (organic free-range) chicken is rubbed inside and out with aromatic herbs, then baked with freshly squeezed lemon juice and extra-virgin olive oil for a light and flavorful Italian dish. Paired with roasted potatoes, this dish makes for a perfect meal.
Buddha bowls are simple to make and jam-packed with filling nutrients and vitamins that nourish and protect your brain.
Tagliata is Italian for sliced steak. You’ll find it on nearly every Italian restaurant menu. But it’s easy to make at home, and a great choice for an unfussy meal. (Sometimes it’s also a good way to make one steak feed two.) Flank steak makes a great tagliata. It’s relatively inexpensive and easy to cook.
Sweet peppers seem destined for stuffing, given their shape and hollow interior. There are all kinds of delightful sweet peppers available, in every color and size. I found some diminutive, colorful Gypsy peppers at the market one day and came up with this dish, which actually qualifies as dainty and delicate.