Asparagus Risotto

1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved 4 to 6 cups chicken or vegetable stock 2 tablespoons extra virgin olive oil 3 tablespoons butter ½ cup onion, diced 1 1/2 cups Arborio or Carnaroli rice 1/2 cup dry white wine 1 lemon zest and juice Salt to taste 1/2 cup … Continue reading Asparagus Risotto

Zucchini and Eggplant Salad

3 medium zucchini1 eggplant, peeled into strips1/4 cup extra virgin olive oil2 small garlic cloves finely chopped2 tablespoons chopped parsley¼ teaspoons salt or to taste Cut the zucchini and eggplant into thin strips. Place them in a colander and sprinkle salt all over to help drain liquid from them. Pat dry with paper towels. Heat up a large, non-stick griddle or pan on … Continue reading Zucchini and Eggplant Salad

Eggplant Parmigiana

This recipe is a lighter version than the traditional one. Instead of flouring and frying the slices of eggplant I roast them in the oven. The dish can be assembled ahead of time and baked when you are ready to serve it. It can also be reheated with great result. 2½ pounds firm eggplant, peeled … Continue reading Eggplant Parmigiana