European vegetables recipes

Quick Asparagus and Egg Salad

aubergine ,garlic caviar

As with so many dishes with long histories there are a few different ways of preparing aubergine (eggplant) caviar, but these are variations occur…

Roasted Squash with Onion, Oregano & Mint

A new spin on squash: oregano & mint instead of cinnamon & nutmeg. This is one of my favorite Mario Batali…

Minestrone Soup

A great soup with lots of veggies!

Basil Dipping Oil

This is an easy and quick dipping oil. It is a nice dipping oil for freshly baked breads. I did not add salt, pepper or other ingredients that may…

Carrot Cake Definitely a Weight Watchers

I've got a very special carrot cake recipe to share. This recipe is special for a number of reasons. One…

Prosciutto Wrapped Asparagus w/ Taleggio Sauce

Oven roasted, prosciutto wrapped asparagus served over a creamy, mild taleggio cheese sauce.

Braised Fennel with White Wine

Fennel is a versatile vegetable that is often looked over for being too tough. Braising is a great way to soften this hearty root vegetable known to…

Nutritious Cake for Vegans

A vegan diet means not eating any dairy or animal products i.e. no meat, poultry, eggs, butter or cheese etc. However, it does not mean that it has…

Eggplant salad with white cheese and olive spread

the recipe is one of the hundred variations of the original eggplant salad. It has passed all exams with a good…

Broccoli and cheese soup

Healthy, cheesy broccoli soup that even children love!

Broccoli salad with crisp bacon bits

Crunchy, delicious broccoli salad topped with crispy bacon bits.

Peas & Pancetta

Sweet peas have arrived at the farmers market, spring is here! Peas & pancetta - one of my favorite dishes that I only eat in Spring when the peas…

Chicago/Italian Fried Zucchini

My interpretation of zucchini ,as cooked in a wonderful old Italian neighborhood restrauant downtown. How I wanna go back there!

Asparagus risotto

I find cooking asparagus in a risotto makes the dish particularly creamy. As for any risotto you have to add a nod of butter at the end. In Italy…