This is a traditional cold tomato soup, often made with plum tomatoes, but don’t confuse it with gazpacho. The tomatoes are the stars of this show. It takes mere minutes to whip up. Ingredients Directions Step 1 In a high-powered blender or food processor, pulse the tomatoes and garlic until almost puréed. Add the bread […]
This twist on tuna salad forgoes mayo for creamy, nutrient-dense avocado (the avocado should be ripe but still somewhat firm). This recipe is also great made with grilled tuna—the next time a fillet is on the dinner menu, consider making a little extra to enjoy this dish for lunch the next day. Ingredients Directions Step […]
Grated hard cheese, like Parmigiano-Reggiano, makes a great addition to panko for breading chicken. Olives and diced tomatoes combine for a zesty sauce. Choose whatever olives you like best. For a milder taste, I love Castelvetrano olives; for a stronger taste, go for Kalamata. Ingredients Directions Step 1 Set out three glass pie plates or […]
This is the second family recipe Duccio shared with the Club. Considered a “white” cacciatore because it doesn’t have tomatoes, this one-pot prep was traditionally used for making rabbit. It is succulent and flavorful. Taggiasca olives are available in some gourmet food shops and online; you can also substitute your favorite fruity brined olives. Ingredients […]
