Recipes by Liana Monari

United States United States Chef

Flavorful Fridays: Orzo with Tomato Vinaigrette

Flavorful Fridays: Orzo with Tomato Vinaigrette by Liana Monari

Last month, for various reasons, I found myself in a dinner rut–essentially I was making almost the same dinners every week. In an effort to climb out of my rut, I pulled up some recorded episodes of Giada at Home for inspiration. Sure enough, Giada did not disappoint. Out of the three episodes I watched with Monica, we compiled a…

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Flavorful Fridays: Tomatoes, Basil, & Mozzarella Salad

Flavorful Fridays: Tomatoes, Basil, & Mozzarella Salad by Liana Monari

September is a great month. Aside from celebrating Will’s birthday, it’s a great time for produce where we live. Because the days are still warm and beautiful, we have heirloom tomatoes and basil that are still ripe and fresh at the farmers’ market.A few weeks ago, I needed to use up a tomato and some last few leaves of basil before…

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Spinach, Potato, Bacon & Goat Cheese Frittata

Spinach, Potato, Bacon & Goat Cheese Frittata by Liana Monari

Several months ago, a friend of mine brought a delicious frittata to a Bible study potluck. It was the first dish on the table to be completely eaten and gone, even before everyone had gotten a first serving! I came home raving about this wonderfully savory frittata to Will, at which point he insisted we make it. A few days later, I…

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Butternut Squash and Fontina Val d’Aosta Risotto

Butternut Squash and Fontina Val d’Aosta Risotto by Liana Monari

Have you missed me? Or, perhaps the better question is have you missed having some new recipes from Tomatoes and Basil to try?I apologize for my several-month hiatus. Life this fall was unexpected with work being unusually stressful and hectic, my sister living with us while taking prerequisite nursing classes, my grandmother passing…

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Salsa Di Parmigiano (“Parm Dip”)

Salsa Di Parmigiano (“Parm Dip”) by Liana Monari

Did my tease about a Michael Chiarello dip recipe entice you back? I hope so!A year and a half ago, Will and I spent a couple days in Napa celebrating our anniversary. We wine tasted and ate our way through the days we were there. Seriously, we had more places that we wanted to eat at than days and meals that we were going to be in…

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Dark Chocolate-Raspberry Cream Tartlets

Dark Chocolate-Raspberry Cream Tartlets by Liana Monari

Will’s Valentine’s Day dessert was a little less involved this year than in previous years. We ended up spending our Valentine’s Day night serving dinner to low-income families. After serving dinner and cleaning up, we picked up dinner at Chili’s and ate a low-key dinner on the couch. Nothing terribly fancy, but I felt I needed to do…

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Flavorful Fridays: Ricciarelli

Flavorful Fridays: Ricciarelli by Liana Monari

These cookies are surprisingly light in texture but extremely rich in flavor. The ricciarelli are soft (how I think a cookie should be) with a slightly chewy center. Note that although they should be diamond shape (and mine were before going into the oven), they will rise a little, so they may turn out to be more rounded than diamond.…

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White Polenta with Sausage and Fresh Mozzarella

White Polenta with Sausage and Fresh Mozzarella by Liana Monari

White Polenta with Sausage and Fresh MozzarellaCourtesy of La Cucina ItalianaIngredients:Directions:Grease two 8-inch round cake pans with butter.In a large saucepan, combine water, 2 Tablespoons oil, bay leaves, and 3/4 teaspoon salt; bring to a boil. Slowly add polenta in a thin stream, whisking; reduce heat to medium and cook,…

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Banana Raspberry “Ice Cream”

Banana Raspberry “Ice Cream” by Liana Monari

In our effort (Will has been super supportive by doing the “no wheat” thing with me! What a great husband I have!) to completely cut out wheat from our diets, I’ve also cut out processed sugar. Most things that have sugar also have wheat, but I realize that this is about more than just cutting out the wheat and finding ways around it,…

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Chocolate-Hazelnut Thumbprints

Chocolate-Hazelnut Thumbprints by Liana Monari

Cookies are quite possibly the perfect dessert. They pack a lot of flavor (and sugar) into their small size, yet are extremely satisfying–whether you are making them to get your sugar fix at 11:30 pm or baking them to take to a dinner party. They can be elegant or messy, light or dense, crumbly or soft. In whatever form they take, I…

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