Nectarine Gratin

Nectarines are firmer than peaches and do not need to peeled, a bonus when preparing this dish. They are great when baked or grilled. Baking, brings out their flavor and turns the flesh crunchy and juicy. Serve with vanilla ice cream or a dollop of Mascarpone.

Romanesco Salad

Romanesco is the little known member of the broccoli family. In my search how to prepare it, I soon realized that there were hardly any Romanesco recipes around, so I decided to create one. It turned out a delicious array of textures and a bright complement to your choice of roast meat. Great as a vegetarian option on its own.

Seared Tuna with Green Beans Tomato Vinaigrette

This is a variation of a well known Italian summer favorite, Fagiolini al Tonno. The original recipe uses canned tuna. For this dish we use fresh tuna, to be grilled or seared in a pan. A great dish, a feast for the eyes and the palate.

Julienne of Zucchini and Peppers

To “julienne” or to “cut into matchsticks ” is a basic technique in cooking, especially in French cooking. It’s used primarily for vegetables. Its a type of cut that makes a long thin strip, resulting in a relatively short cooking time and a very appealing presentation.

Spaghetti alla Puttanesca

“Puttanesca” means, well, in the “style of persons exercising the oldest profession of the world”.

Given this juicy history there are many stories as to the origin of this well known pasta dish from Napoli. Suffice to say it is a very tasty dish, easy on your pocket – a delightful variation of the traditional Spaghetti alla Pomodore.