Food, Stories, and Inspiration
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.
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.
A healthy, protein-filled broccoli and potato gratin to reduce waste, tickle creativity, pushing flavor to the next level.
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.
I made this unbelievably good tofu on last week’s show; I was looking for ways to enjoy and want tofu, rather than endure it. For this has pretty much become my mission and philosophy with food: after years of eating nutrients, I want to eat food for the taste of it. So i always cook vegetables to be something I crave rather than something I have to eat because of whatever vitamin they have. This tofu is easy to make, quick, and truly a delicious entrĂ©e to serve over rice or, like we did, with a fresella or a good piece of bread and olive oil.