Fall Vegetable MinestraCubes of colorful butternut squash and chopped kale make this warm fall vegetable minestra soup perfect for the harvest. Sautéed aromatic vegetables - carrots, celery, and onion - flavor the broth, and a drizzle of olive oil and a sprinkling of Parmigiano round it out. Serve with garlic toasts.Summery Farro and Grilled Chicken SaladThis summery farro and grilled chicken salad is a great make-ahead dish for summer. Cook the farro a couple of days ahead and then toss with the chicken and tomatoes as they come off the grill. Parmesan Toast with a Poached Egg and ArugulaAs with most simple dishes, the trick to this parmesan toast with a poached egg and arugula is in the execution: Brown the cheese on the toasts, dress the greens just so, and cook the egg so its yolk is soft and melds with the surrounding flavors upon serving. Grilled Summer Vegetable RagoûtTop your favorite pasta with this flavorful grilled summer vegetable ragoût filled with delicious eggplant, zucchini and yellow squash. Italian Fried Brown Rice with Peas and ProsciuttoThough fried rice is a staple of Asian cuisines, it readily adapts to the Italian flavor palette in this Italian fried brown rice with peas and prosciutto. Sauté the peas and prosciutto with leftover brown rice – make an extra big batch one of the previous nights – and then top with a sunny side egg, or one cooked to your liking.
Roasted Zucchini ParmesanThis light take on a classic eschews pan-frying the zucchini in favor of a quick roast in the oven. Layer the browned zucchini with a quick tomato sauce and a sprinkling of cheese, then bake until browned and bubbly for the perfect roasted zucchini parmesan.Basil and White Bean HummusBaby spinach echoes the basil in this basil and white bean hummus recipe, imparting a vibrant green hue to this summery dip. The carrots are a great pairing, though you can also serve this as a spread on sandwiches or as a dip for almost anything that’s dip-able. Classic Caesar SaladThis simple salad is tossed with a smooth, zesty dressing.Caramelized Onion and Zucchini FrittataThe sweetness of the onion forms a bright pairing with zucchini and fresh basil in this caramelized onion and zucchini frittata. Serve as an easy centerpiece for brunch.
Braised Escarole with Pine Nuts and CurrantsThe sharp flavor of escarole pairs well with the sweet currants and buttery pine nuts in this quick braise. Build on the mix with chopped anchovies, if you like.
Barley MinestroneThis rendition of the classic Italian vegetable and bean soup uses barley instead of pasta. Simmering a piece of the rind from Parmigiano-Reggiano in the soup is a traditional way of adding flavor. When you finish off a wedge of Parmigiano, just stash the rind in the freezer so you always have it on hand when you need it.Porterhouse Steak with Arugula SaladA fresh take on a classic Italian recipe, this is simple summertime fare at its best. To shave the cheese paper thin, use a vegetable peeler.
