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Recipe of the Week | Watch Fabio’s Kitchen: Flank Steak & Salsa Verde

Recipe of the Week | Watch Fabio’s Kitchen: Flank Steak & Salsa Verde

Team Fabio, Salsa Verde is one of the most delicious sauces that Italy has brought to the culinary table for EVERYONE to enjoy. It performs the BEST on steak, and that’s why we’re cooking up Flank Steak & Salsa Verde this week ! Watch the episode by clicking the photo below, where you’ll also be […]

Recipe of the Week | Baked Ravioli

Recipe of the Week | Baked Ravioli

This recipe was inspired by memories of eating fried ravioli in the mid-1980’s. I was consulting, on weekends, for a couple of older Irish gentlemen whose names shall be changed to protect the dearly departed. I’ll call them Jim and Graham. For the 9 months I worked with them, I was invited to meet on […]

Recipe of the Week | Watch Fabio’s Kitchen: Ricotta & Zucchini Penne

Recipe of the Week | Watch Fabio’s Kitchen: Ricotta & Zucchini Penne

Although Ricotta & Zucchini Penne may sound like a summer dish, it’s worth it to make it all year long. Zucchini is always available, and making this dish is as easy as cooking pasta. It just takes about 6 minutes. Let’s get cooking ! Watch the episode by clicking the photo below, where you’ll also […]

Recipe of the Week | Eggplant, Halloumi Cheese, and Pesto Burger

Recipe of the Week | Eggplant, Halloumi Cheese, and Pesto Burger

Halloumi is a slightly springy white cheese from the Mediterranean isle of Cyprus.  It is traditionally made from a mixture of goat and sheep milk. Its texture is similar to that of whole milk mozzarella and has a strong, salty flavor as a result of the brine in which it is shipped. And here’s the […]

Recipe of the Week | Teleme, Squash & Onion Galette

Recipe of the Week | Teleme, Squash & Onion Galette

  This is a good appetizer and a good way to use the excess squash from your garden this summer. If you can’t find Teleme cheese, you can substitute Monterey Jack, mozzarella or provolone. Dough Ingredients: 1 cup all-purpose flour 1/8 teaspoon salt 1/8 teaspoon sugar 6 tablespoons unsalted butter 3 to 4 tablespoons ice […]

Recipe of the Week | Tofu Tacos with Pickled Red Onions

Recipe of the Week | Tofu Tacos with Pickled Red Onions

  Pickled Red Onions Ingredients: 1½ cups boiling hot water 1 cup distilled white vinegar 3 tablespoons sugar ½ teaspoon Mexican oregano 1/8 teaspoon salt 1 medium red onion (cut in half and sliced thin) 1 serrano chili (halved lengthwise) 1/8 teaspoon red pepper flakes   Pickled Red Onions Directions: In a glass mixing bowl, […]

Recipe of the Week | Potato Scones

Recipe of the Week | Potato Scones

Potato scones, called tattie scones or totties, are common fare in Scotland. An article printed in the travel section of the NY Times in 2005 says that: Ask where the name scone came from, and you may be unwittingly caught up in a local controversy. Many dictionaries — even the Scottish National Dictionary — say […]

Recipe of the Week | California Quesadillas

Recipe of the Week | California Quesadillas

Also known as goat cheese, “Chèvre” has a distinct, tangy flavor. Made from (you guessed it) goat’s milk, it’s available in soft, semi-soft and firm varieties. Check labels when you can. Some brands are made from a mixture of both goat and cow milk. Some might consider it an acquired taste, but the tangy bite […]

Recipe of the Week | Tofu Satay

Recipe of the Week | Tofu Satay

Satay is a dish of Southeast Asia, particularly Indonesia, Malaysia, and Thailand. Traditional satay consists of small pieces of meat grilled on a skewer and served with a spicy peanut sauce. My version is vegan substituting super-firm tofu for the meat. I think you’ll like it!   Marinade Ingredients: 4 tablespoons tamari sauce 2 tablespoon […]

Recipe of the Week | Harissa-Spiced Potatoes with Lemon

Recipe of the Week | Harissa-Spiced Potatoes with Lemon

Harissa is North Africa’s favorite hot sauce. The word for this fiery Tunisian chile paste is derived from the Arabic verb harasa, “to pound” because it is traditionally made with mortar and pestle. The main spices in harissa are hot red chili peppers, coriander seeds, caraway seeds, and cumin. I like to coat Yukon potatoes […]

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