White Bean and Farro SoupBy Ann Ogden GaffneyCannellini beans are the classic for this soup, but you can use anything- borlotti, cranberry, pinto, Lima beans, you name itMinestrone della NonnaBy Ann Ogden GaffneyWhen the vegetables are soft, mix in the cabbage. Cover and sweat for another 5 minutes or until the cabbage begins to soften and wilt.Eggplant PolpettoneBy Ann Ogden GaffneyLooking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.Pressure Cooker RisottoBy Ann Ogden GaffneyCover and lock the pressure cooker lid. Bring to pressure over a medium-high flame. Cook at medium-high pressure for 6 minutes.Caprese SaladBy Ann Ogden GaffneyMake the salad: Arrange the tomato pieces around the outside of a plate or platter, overlapping as you go. Do the same with the mozzarella slices, slightly overlapping the tomatoes.Watermelon Lime GranitaBy Ann Ogden GaffneyIn the vase of a blender put the cubed watermelon, the lime juice, and sugar to taste. If the watermelon is very sweet you won’t need to add more than a tablespoon.Roasted Garlic CauliflowerBy Ann Ogden GaffneyRoasted garlic cauliflower is quite simply delicious. The rosemary in combo with the sweetness roasting gives the cauliflower florets and the garlic lends real Italian flair to this wonderful low-carb side.Chicken & Potato StewBy Ann Ogden GaffneyChicken & Potato Stew is an easy one-pot meal that brings warmth, color, and rich flavor to brighten dreary winter days. Once you have everything in the pot, just leave it to slow cook.Ann’s Paccheri alla GriciaBy Ann Ogden GaffneyWhen making Ann’s paccheri alla gricia, addling the pasta water to the sauce and then reducing it, adds an amazing amount of flavor and helps the oils in the sauce to emulsify. Mum’s Spaghetti BologneseBy Ann Ogden GaffneyHeat the olive oil in a heavy frying or sauté pan over a medium-high flame. When it starts to ripple, add the diced meat and the bay leaf. Sicilian CaponataBy Ann Ogden GaffneyPreheat the oven to 425F. Line a full baking sheet with parchment paper. Put in the oven while it preheats – this will heat up the sheet and speed up the browning of the eggplant.Scallion GremolataBy Ann Ogden GaffneyChop together the scallions, parsley, and lemon zest. When roughly chopped, sprinkle with sea salt and keep chopping until the herbs are medium-fine. Add the olive oil.Basic Short Crust PastryBy Ann Ogden GaffneyUsing the tips of your fingers gradually rub the butter into the flour until it has the texture of coarse breadcrumbs. Summer Veggie SpaghettiBy Ann Ogden GaffneyIn my experience, the water comes to a boil in about 20 minutes. By that time the sauce for your summer veggie spaghetti will be nearly finished. It’s fast!Miracle ChickenBy Ann Ogden GaffneyMy mum used to make this for for me when I was a kid, and it’s still one of my favorite things to eat when I feel tired or run-down and in need of something light.Carabaccia – Tuscan Onion SoupBy Ann Ogden GaffneyIf you’ve been hankering after for a really good onion soup, Carabaccia, the Tuscan Red onion soup is it. It’s easy to make. All it needs a bit of time to cook the onions down until they are sweet and jammy.
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