Lasagne with stewed vegetables and pesto sauceBy Heather Erica von BargenThis recipe was graciously given to us by Chefaway Italian Cooking Experience. They make delicious private chef dinners and entertaining Italian food demonstrations from mozzarella, pizza, and pasta to gelato. Lasagne with stewed vegetables and pesto sauce is one of their most popular dishes served at the many weddings they cater. Best Ever Olive Oil Cake RecipeBy Heather Erica von BargenI tried and tweaked several olive oil cake recipes to come up with this one, adapted from Bon Appetit magazine. My daughter calls it sad cake, because that’s how you feel when it’s gone. It’s perfect for breakfast and dessert, and it’s not difficult to make! It lasts for days covered loosely. Even my cat loves it. Le Marche RisottoBy Heather Erica von BargenI served “Le Marche Risotto” at a dinner party and it was a hit with everyone. Its savory taste belies the ease to prepare, and the unexpected flavor combination is fancy-restaurant worthy. I found this recipe in the only English cookbook I’ve found about Le Marche: Cucina of Le Marche, by Fabio Trabocchi, who was born there. In the book, Chef Fabio writes that what makes this recipe Marchigiana is the cinnamon that: “reflects the long relationship Le Marche had with seafarers of North Africa and the spice traders of the East.” The recipe makes a huge portion. While it reheats very well, it’s easily halved. Pair it with a Verdicchio.Fried Sage LeavesBy Heather Erica von BargenOur kitchen garden has an abundance of sage leaves and this is an easy way to prepare them.
You could substitute zucchini flowers, onion, eggplant, carrots, zucchini, cauliflower, or even cheese.