The advent of the New Year provided several opportunities to explore new recipes. This brief post will highlight several of these.
Today’s venture was a photo op with some sweet green and red peppers: roasted, peeled, and piled on my favorite plate for antipasto soon. Not a new food item, but always satisfying with a little sea salt and extra virgin olive oil.
A new recipe for me came from Food52, a Tuscan Onion Soup. I bet you thought French Onion Soup was from France! Well, according to this source, it really originated in Tuscany. In any case, it was delicious tonight.
A few days ago I tried two simple recipes, one from Cook’s magazine out of my hard-copy archives from October, 1989 — Tomato-Stewed Squash with Garlic and Black Olives. The other was from Grace Parisi in Food & Wine — a potato gnocchi with rye flour. Each was a nice change of pace on traditional dishes, and they tasted good, as well.