Megan’s Graduation Pasta: #213 of 1000 Sustainable Food Experiments

Megan graduated from middle school this month – congrats to all the graduates everywhere who had the quarantine graduation experience! Her special request to celebrate at home was this pasta dish – a medley of pasta, garlicky tomato sauce, beans, chick peas, pepperoni, peas, basil, and plant-based parmesan. So delicious – I’m glad she requestedContinue reading “Megan’s Graduation Pasta: #213 of 1000 Sustainable Food Experiments”

Italian Tomato Salad: #195 of 1000 Sustainable Food Experiments

Growing up, we often had fresh tomatoes in the summer from our own backyard garden or someone else’s nearby. My mom would make this refreshing salad to go with a loaf of fresh Italian bread for a quick lunch. Buon appetito! This is part of our 1,000 Food Experiments to create sustainable meals for our family andContinue reading “Italian Tomato Salad: #195 of 1000 Sustainable Food Experiments”

Easy Deviled Eggs: #175 of 1000 Sustainable Food Experiments

Deviled eggs originated in Italy, with the word “deviled” being used to mean spicy or with zest. This version of the recipe isn’t too spicy, so it’s a friendly finger food for kids of all ages. Thanks to Tim for making them for us. 🙂 This is part of our 1,000 Food Experiments to create sustainable mealsContinue reading “Easy Deviled Eggs: #175 of 1000 Sustainable Food Experiments”

Easy Pizza Dough (no yeast, non-dairy): #160 of 1000 Sustainable Food Experiments

With our normal yeast pizza dough, I need two hours prep time for dinner. We don’t always have that kind of time with everything else going on, so this is a quick and delicious variation that doesn’t need time to rise. You can have hot, fresh pizza in a flash! This is part of our 1,000Continue reading “Easy Pizza Dough (no yeast, non-dairy): #160 of 1000 Sustainable Food Experiments”

Creamy Zucchini Pasta Primavera: #139 of 1000 Sustainable Food Experiments

My daughter Megan found this recipe in the book Eat Fresh Food, which is aimed at teen chefs. It’s a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta. I’ve been making pasta for decades and this was a wonderful surpriseContinue reading “Creamy Zucchini Pasta Primavera: #139 of 1000 Sustainable Food Experiments”

Tuna Bean Salad: #133 of 1000 Sustainable Food Experiments

If you’re looking for a refreshing lunch, check out this green salad packed with tuna, white or black beans, cashews, and cranberries. It’s a great way to skip that mid-afternoon energy crash and keep your mind and body as healthy as possible. It also happens to taste delicious. 🙂 This is part of our 1,000 FoodContinue reading “Tuna Bean Salad: #133 of 1000 Sustainable Food Experiments”

Butternut Squash Gnocchi with Garlic, Tomato, and Sage: #112 of 1000 Sustainable Food Experiments

My Italian grandparents used to be famous for their gnocchi, and one summer they showed me how to make them. This is their gnocchi recipe as I remember it, except I like to use butternut squash sometimes instead of potato. If you’re looking for healthy comfort food, look no further! This is part of our 1,000Continue reading “Butternut Squash Gnocchi with Garlic, Tomato, and Sage: #112 of 1000 Sustainable Food Experiments”

Leek, Onion, and Olive Pizza with Whole Wheat Crust: #97 of 1000 Sustainable Food Experiments

Imagine a pizza you might have at a self-care retreat on the coast of France – loaded with caramelized onions and leeks, mozzarella, and kalamata olives on a nourishing, partly whole wheat crust. That’s what this sumptuous dinner is, and I hope you enjoy it as much as we did! This is part of our 1,000 Food Experiments toContinue reading “Leek, Onion, and Olive Pizza with Whole Wheat Crust: #97 of 1000 Sustainable Food Experiments”

Spaghetti with Beans and Greens: #88 of 1000 Sustainable Food Experiments

When I don’t know what to make for dinner, I usually throw together some kind of pasta dish. Here we have a lovely garlicky tomato sauce with pinto beans and chopped up greens (baby kale, chard, and spinach), topped with pecorino romano cheese. Most folks went back for seconds! This is part of our 1,000 FoodContinue reading “Spaghetti with Beans and Greens: #88 of 1000 Sustainable Food Experiments”

Lentils with Sausages: #77 of 1000 Sustainable Food Experiments

This is a tasty and nutritious Italian peasant dish, which you can serve for lunch or dinner with pasta or fresh bread. I used chicken sausages, fresh chopped spinach, and the secret ingredient to any lentil soup – celery!  This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.Continue reading “Lentils with Sausages: #77 of 1000 Sustainable Food Experiments”