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	Simple Pasta with Garlic & Olive Oil by John Spottiswood This is a classic recipe that is so simple to make but always delicious. You can serve this as a side dish to any grilled meat or vegetable entree. It can also stand on it's own or be paired with a salad for a light lunch or dinner. It's a great, easy recipe to add to your list of staples. Using a good olive oil is key here. I…	12 votes 4 reviews 1 comment 24525 views
	Minestrone Romagna Style by John Spottiswood This is the way minestrone is made in Romagna. It's not a lot of prep time, but you simmer the soup for a long time until all of the vegetable flavors mellow into one mild but delicious soup. The subtle flavors of this soup are even more delicious the next day, so it is a good dish to prepare in advance of guests arriving for a…	14 votes 7 reviews 2 comments 21619 views
	Sicilian Eggplant & Ricotta Pasta by John Spottiswood This is yet another wonderful Italian recipe that I've adapted from Marcella Hazan's classic "Essentials of Italian Cooking". This one is good enough that my wife put a little smily face in the upper corner of the recipe and wrote "It's a keeper!". I think you'll feel the same way. We served this for friends with a wonderful citrus…	12 votes 9 reviews 4 comments 10587 views
	Tuscan Vegetable Soup - La Ribollita by John Spottiswood We made a heaping pot of this up at Heavenly Valley last week when up there for ski week. It was the perfect capstone to a wonderful day snow boarding. We were limited to vegetables we could find at the local supermarket, and substituted regular green cabbage for the black leaf Kale. While it was still good, I would recommend…	6 votes 3 reviews 1 comment 8705 views
	Pasta with Butter and Parmesan Cheese by John Spottiswood I've been cooking this recipe for so long, and it is so simple, that I have often overlooked posting it. We had it with our grilled chicken this week, and finally I'm putting it online. Marcella Hazan says this method of cooking pasta has eclipsed all others as the favorite amongst Northern Italians. And I must say it's among the…	6 votes 4 reviews 3 comments 7333 views
	Italian Chick Pea Soup by John Spottiswood Chickpeas are one of my favorite ingredients in soup. They don't lose their texture or their nutty flavor. Whether in a spicy Harira (served during Ramadan) or in this mild flavored Italian soup, Chickpeas make soup both nutritious and delicious. This soup has been popular in Italian homes for over 1000 years, and it was…	12 votes 5 reviews 6 comments 6304 views
	Ricotta and Greens or Spinach Pasta by John Spottiswood This is another excellent dish that takes advantage of delicious and healthy greens. This is a Sicilian dish that I absolutely love. Our kids all went back for seconds. It's also quite beautiful...the lousy picture I took does not do it justice. A healthy and yummy treat! This is also adapted from Red White and Greens by Faith…	4 votes 2 reviews 1 comment 2540 views
	Chilled Italian Zucchini Appetizer by John Spottiswood This is a fantastic recipe that I adapted from Marcella Hazen. She recommends serving this at room temperature, but I've had a similar broccoli appetizer at a great local Italian restaurant and they chill it, so I thought I would too. I think it would be great either way. If it's hot out, and a chilled appetizer would be nice, then…	6 votes 2 reviews 4450 views
	macaroni and cheese by Carol Teng A delicious, easy to cook meal.	7 votes 3 reviews 1 comment 19525 views
	Spinach and Ricotta Balls - Gnudis by John Spottiswood I've been looking for tasty ways to cook spinach and wild greens because they are so healthful. This one is fantastic. These are called Gnudis in Florence because they are "nude", e.g. missing the pasta on the outside. These are sort of like a spinach ravioli without the pasta. If that doesn't sound all that flavorful to you, wait…	6 votes 4 reviews 6 comments 6703 views
	Bread Soup by Judy Rodgers Here is an easy-to-remember recipe for delicious, hearty Tuscan-style bread and vegetable soup. It calls for equal amounts of each vegetable, and then you build the soup starting with the firmest vegetables, finishing with the tenderest ones. You can certainly adjust, or estimate, the amounts of any or all ingredients, but if you’ve…	1 vote 6090 views
	Orange perfumed risotto by Alida A very straightforward dish. A light risotto with a delicate aroma of orange. You will use the zest as well as the juice so it would be best to use an organic orange.	2 votes 1 comment 1959 views
	Tomato and Red Pepper Soup with Meatballs by Ian Dixon Soup is a great dish for when a meal is needed in a hurry and this Tomato and Red Pepper Soup with Meatballs is no exception. Strictly, I should say meatless balls because the recipe is using a vegetarian alternative. You could easily substitute your choice of meat to use in preparing the meatballs. I'd suggest a different stock if…	1 vote 2463 views