This luscious, easy, healthy summer risotto will make any dinner a truly special meal.
Confit Tomato Risotto with Ricotta Salata
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Chicory & Potato Patties
Dandelion greens are one of my favorite vegetables. I have always loved bitters greens.
This very simple and healthy recipe is reminiscent of Puglia, and of my father’s heritage. Perfect for a hot summer night, the bitterness of the chicory pairs beautifully with the sweetness and creaminess of the potatoes.
It’s even better the day after, and you won’t believe the amount of chicory your kids will eat.
Celery Root, Apple and Leek Soup
This lush soup, that also happens to be vegan, is so French, so beautiful and earthy, that will make you travel to the countryside in your dream, or over dinner.
Broccoli Stalk and Potato Gratin in Pesto-Tofu Cream
A healthy, protein-filled broccoli and potato gratin to reduce waste, tickle creativity, pushing flavor to the next level.
Chickpea and Zucchini Meatballs
These vegan meatballs are packed with flavor, thanks to the punch of lemon zest and juice, which takes the chickpeas to the next level. These are best made ahead of time and eaten after a few hours, or even better the following day.
They are great as a main course, with French fries, in tomato sauce and pasta, in a sandwich or as an appetizer.
If you are not vegan you can substitute the aquafaba with 1 egg and the vegan Parmesan cheese with dairy one. But if I were you, I would not change a single ingredient.