by Tom Pierro | Dec 17, 2014 | Dinner, Pasta, Veggies
This is our family recipe for a simple and delicious pasta sauce. Take your time and taste frequently. The more you enjoy making it, the better it will be! Here’s what you need to make enough for up to 2 lbs of your favorite pasta: 1 can crushed tomatoes (28 oz) 1 can...
by Tom Pierro | Jul 13, 2014 | Curry, Dinner, Veggies
This is by far the quickest way to make perfect rice. A recipe from across the pond! First, measure out the amount of rice you want to cook and soak in cold water for at least 30 minutes. Longer is ok too. Heat 2-3 tablespoons of olive oil in a steel or nonstick pot....
by Tom Pierro | Jul 4, 2014 | Dinner, Pasta, Veggies
I never liked pesto, so I decided to make it after seeing a random Italian cooking show. Adapted to my own liking, this version is fresh, easy and delicious. Here’s what you need: 1 lb pasta 2 cups fresh basil leaves 1/3 cup of cashews or almonds 4 cloves of garlic...
by Tom Pierro | May 29, 2014 | Soup, Veggies
by Tom Pierro | May 16, 2014 | Salads, Veggies
Salads are an important part of the meal. It has become expected to serve salad as a first course, but that’s really the job of an appetizer or a soup. A salad should be eaten between the main course and dessert to clear the palate and get digestion going. In...
by Tom Pierro | May 16, 2014 | Salads, Snacks, Veggies
Picked up this recipe from a dinner party and now we make it all the time. It may sound like a strange combination of ingredients but they somehow work together perfectly. There are several variations out there, but this is how we do it: Chop watermelon into large but...
by Tom Pierro | May 8, 2014 | Snacks, Veggies
Call them squash blossoms, zucchini flowers, fiori di zucca, courgettes, or gagoots, but the fact is that they are good and you should try them sometime. These were picked fresh from Papa Louie’s garden and stuffed with ricotta before being rolled in flour and...
