Sitting around the dinner table on Easter I was talking with my Aunt and Uncle about the blog and how great its been going. I mentioned that Dave and I have been eating a lot healthier and wanted to incorporate more greens into our weekly meals. My Uncle gave me the greatest idea for Sauteed Kale and Cannellini beans. Its incredibly healthy and really delicious. Well that night Dave and I went to the market to pickup some kale. The next day we tried my uncles recipe and now we are hooked! It is so simple to make and packed wit flavor. I always thought the kale would be a bit bitter but not at all. It soaked in all the wonderful garlic flavor and pairs so well with the sweetness of the sauteed onions. In the words of my husband, “This recipe is definitely blog worthy!” Thank you Zio Gino for this really great recipe I can now share with all my friends here on My Corner Bistro!
Pesto spaghetti squash is such a simple dish to make and is incredibly tasty both hot and cold. In just a few simple steps you will have a delicious and healthy “spaghetti” dish the whole family will love. When roasted or baked the spaghetti squash naturally has a sweet taste to it. When pair with a savory sauce like pesto the two flavors come together beautifully. The best part about this delicious dish is that it is very healthy. Both pasta and spaghetti squash have low amounts of fat, salt, and fiber. However, pasta has over 100 calories, while spaghetti squash has only about 20 calories, is richer in protein, and has far fewer carbs than pasta’s 31 grams. Spaghetti squash is not only low in carbohydrates but is also rich in antioxidants, such as vitamins A and C, B-vitamins, beta-carotene, lutein, zeaxanthin, and essential minerals. It also contains the essential fatty acids omega-3 and omega-6, and has potent antimicrobial properties. It is a guiltless treat and definitely a better choice than your regular pasta
Zuppa di Lenticchie (Lentil Soup) is a classic Italian dish served normally as a “primo piatto”. This means it is served as the first dish of a meal. In Calabria, where my family is from, dinners are normally several courses long. The first dish is the soup or pasta followed by a meat, salad, fruit, etc. Lentils used to be given as stocking stuffers during Christmas. Then once the holidays were over the woman would make this soup for their family to cleanse their stomachs of all the sweets and rich foods eaten during the passed couple of weeks. Lentil soup is the perfect dish to enjoy during the cold months of winter. Not only is it incredibly simple to make but this dish is an excellent source of fiber and rich in iron. So you can enjoy a nice warm bowl bowl of lentil soup to fill you up and keep you slim.
With the brisk wind blowing and the colorful leaves falling there is no doubt that the fall season has arrived. What better way to enjoy this beautiful weather than with a warm bowl of creamy tomato bisque. It’s comfort food at it’s best. A bisque is a rich, smooth, creamy soup often made with loads of vegetables, broth and thickened with a roux (roo).
Zucchini season is almost here! Are you as excited as I am? No? Well, that’s ok. You will be as soon as you make these irresistibly delicious Zucchini Fritters. In Italian they are called Frittelle di Fiori Zucca. Now they aren’t made with an actual zucchini but the zucchini flowers. Have you ever seen them at the market?
Artichoke Pie has to be one of my favorite comfort foods growing up. Coming from an Italian family where every meal was no less than 4 courses this would normally be served as a side dish. Fortunately artichoke pie is one of those dishes that you can enjoy any time of the day. It’s simply artichokes, eggs, cheese, and some herbs in a pie crust. Come to think about it this would be the perfect recipe for a nice Sunday brunch! Artichoke pie, a caprese salad, and Italian Roast coffee or Mimosas…Yum!
Happy National Pizza Day! I LOVE pizza and this rustic pesto pizza is one of my favorites. It’s made with homemade pesto sauce, fresh mozzarella, and tomato. Pesto pizza is so simple to put together and perfect for a quick weeknight meal or romantic dinner for two. (wink wink!)
During the summer and fall seasons you will begin to see Romano Beans being sold at your local market. Originating in Italy the Romano Bean is like the Cousin Dom of the snap peas. They are a little meatier and crunchier in texture but tender enough to enjoy in soups like the one above. They generally grow to about 5 to 8 inches in length, come in several different colors, and can be enjoyed raw or cooked.
A lot of people associate spaghetti and meatballs with being the “signature Italian dish” but did you know that this recipe originated here in America. If you go to Italy, you will not find a dish called spaghetti and meatballs. And if you do, it is probably to satisfy the palate of the American tourist.
I went to visit my grandmother the other day and she gave me a big bag of eggplants from the garden. I knew exactly what I was going to make. When I was younger my grandmother used to make this sauteed eggplant dish that I loved! When I asked her for the recipe I found out that it had a million and ten steps so I found a way to simplify it to one dish and still have that authentic Italian taste.