Our Recipes
Even the carnivores in your household will find that they can’t get enough of this plant-based burger that tastes just like the real thing. The meaty texture of portobello mushrooms, along with their porous nature, allows them to absorb a great deal of flavor and makes them an excellent alternative ingredient for meat-based dishes. Pair this tasty dish with a glass of excellent red wine. I suggest a 100% Cab Franc from the region of Le Marche, Le Senate Blu Velluto Spento. Pure Heaven!
This classic Italian method of cooking spinach epitomizes the simplicity yet deliciousness of how a few quality ingredients can create something extraordinary. This quick and easy side dish compliments fish, poultry, and meat. I enjoy drinking a glass of Valente Emozione No. 1 with these hearty-garlicky greens. The acidity in this Montonico from Abruzzo brings out the freshness in the spinach and garlic.
Salsa Verde is a flavorful, versatile Italian sauce traditionally served with Bollito Misto, Boiled Meats. The zesty sauce’s flavor varies by region to region, from Northern Italy all the way down to Sicily. I change the recipe’s acid depending on what I will be eating with the sauce. If it is fish, I use fresh lemon juice. For meats, on the other hand, I prefer white wine vinegar.
Many of you know I’m vegan to support my husband, Stephen. He has arthritis and doesn’t want to take drugs that may help but could harm his body. We went on a 3-week wellness retreat for alternatives. After two weeks of eating vegan, his wedding band slipped off because of reduced inflammation. We committed to a vegan diet for a year, which began our food odyssey. It’s been a challenge, but I’ve enjoyed making my favorite dishes vegan. This is my creation whenever I crave Chicken Piccata, a dish I usually make once a week. Pair this amazingly delicious meatless wonder with a chilled glass of Centanni Falerio, a beautiful blend of Passerina, Pecorino, and Trebbiano grapes from Le Marche.
The best focaccia I ever tasted was at a Greek artist’s house outside of Milan. Her name is Madame Lisa. I was told that Madame Lisa was the muse of the famous Italian artist, Giorgio de Chirico. I channeled my inner artist and used Madame Lisa as my muse when making this eclectic, artistic focaccia. Serve this masterpiece with a gorgeous glass of Sangiovese from Poggio Grande, Piano. The perfect pairing that would make even Mona Lisa smile.
Like pound cake, but much moister thanks to the EVOO, this simple cake is a great dessert, served alone or with a scoop of gelato or a medley of fresh berries spooned on top. I enjoy it most for breakfast with a frothy cappuccino. However, pairing this cake with a glass of bubbles takes it to a new level! I suggest Centanni Passerina Charmat Brut from the region of Le Marche.
