• Goddess Dressing

  1 cup plain Greek yogurt (or mayonnaise)

  1/2 avocado

  Lemon (juice 1/2)

  Evoo 2 tbs

  Cider or white vinegar 2 tbs 

  1 clove garlic

  1 tbs anchovies (optional)

  2 tbs chopped onion, scallion, chives etc.

  Salt and pepper to taste

  Fresh herbs- choose what you like- tarragon, chervil, parsley, basil, cilantro, dill, mint. Note: not all these herbs go together, pick and choose depending on your taste and what you’re serving it with. Dill is nice with salmon  tarragon or chervil is nice with chicken or turkey. All work over salad. 

  For Mexican themed dishes, cilantro is great and you can add a little jalapeño for heat.

• Using a blender combine ingredients and pulse to desired consistency. Serve over salad or with entree right away.

“Eat Colorfully”
Dinner Salad del giorno 🥗
Organic
Arugula
Spinach
Mixed greens
Radicchio
Red onion
Italian artichokes in evoo
Avocado
Roasted peppers
Hearts of palm
Beets
Tomatoes
Pecorino
Sea salt
Pepper
Lemon
Organic Red wine vinegar with the mother
Evoo

Pasta all’ Amatriciana for lunch. Came out beautifully! Thank you to Lotti Sandra Rosyand Alessio Jm Da Prato my amici at Toscana Saporita Cooking School in Italy for your instruction and inspiration!
RECIPE:
Serves 2 as main course, 4 as starter course (primo)
Pasta imported Italian dry. (I used DeCecco), fusilli because I had half a box leftover. 1/2 box or 8 ounces.
Note: traditionally rigatoni or penne or mezze maniche are used in Amatriciana though in Rome, which adopted the dish, Bucatini (pasta straws) are more common. They are messy but fun!
1/2 red onion
8 ounces diced guanciale, pancetta, or bacon
Evoo
Chili flakes
Sea salt
Pepper
Fresh basil
Fresh Italian parsley
1 cup dry white wine (something you’d drink)
1 can San Marzano tomatoes, hand crushed
Pecorino Romano fresh grated (and shaved over at the end)
Heat pot of water for pasta, salt before dropping pasta. Drop pasta once tomatoes are simmering in the pan.
Heat a sauté pan with evoo and the pancetta, let it render down/cook several minutes, stir, don’t let it burn.
Take off heat a minute, absorb some of the grease, put back on heat. Add chopped onion. Add pinch salt and chili flakes. Let cook a minute, then add wine, let reduce a couple minutes.
Add tomatoes. (Crushes with some fresh basil, sea salt)
Let cook a few minutes, stirring.
Pasta should be cooking now.
When sauce is tight (not too liquify), lower heat.
Strain pasta, reserve cup of cooking water
Add pasta to pan with sauce, turn up to medium high, add a little pasta water and let cook to amalgamate a couple minutes. If sauce is tight, add a little more cooking water.
After a couple minutes remove from heat, toss with some grated pecorino, plate.
Top with some chopped parsley and optional drizzle of evoo and shaved pecorino for garnish. Additional chili flakes at the table. Great summer night dish, can use garden or market fresh tomatoes, blanch and remove stem and seeds, crush if you like. Serve with a cold Italian birra, some Frascati white wine from Lazio or Mineral Water.
Buon’ Appetito!