Our March Newsletter features one of the least exported flavors of the Italian cuisine: fennel or finocchio in Italian. Even though pale in color, fennel is packed with vital minerals and nutrients. Fennel, with its depurative, antiseptic, anti-tumoral and antibiotic […]

Did you know, dried fennel seeds are used as an aromatic, anise-flavored spice? Fennel Gratin: 1 fennel bulb, cleaned, trimmed and sliced thick, 3 tablespoons butter, 2 oz crumbled Gorgonzola cheese and 3 tablespoons freshly grated Parmesan cheese. Preheat oven […]

Pesto makes a flavorful GREEN sauce for many things on St. Patrick’s Day. Try making a batch and serving on pasta or gnocchi, baked on salmon, or mixed into a light vinaigrette. For tips on how to make homemade gnocchi […]

I have recently become the president of the Brussels Sprouts Fan Club. Brussels sprouts have great health benefits and should be included in our weekly eating. The January 2010 issue of Food & Wine magazine featured a recipe for Brussels […]