These delicious little treats are great along side a cheese tray with the honey and port wine reduction sauce drizzled over a soft cheese.
This is the traditional Italian recipe for basil pesto made with lots of fresh basil. *Secret chef’s technique: Sprinkle fresh parmigiano reggiano on your pasta first, after the pasta is cooked, then add the pesto. The cheese will stick the pesto to the pasta and create the perfect texture.
This braised fennel with garlic recipe really packs a punch with more flavor then you can imagine! It’s perfect as an accompaniment with fish.
Puree of fresh vegetables makes an elegant accompaniment to any meal. This technique is used by french chefs the world over to really concentrate and intensify the flavor of the vegetable. Substitute any root vegetable for the carrots and you will have a sublime side dish!
Eggplant Parmesan is rich, gooey, yummy and nutritious comfort food that can be used as a vegetarian main dish or a side dish to any meal. It is unclear where this dish originated. Both the Southern regions of Campania and Sicily, and the Northern province of Parma claim to have originated eggplant parmesan.