Peach, Tomato, and Mozzarella Salad

      O.k......this may not seem like a real recipe to you but, rather, a few ingredients arranged on a plate together.  But, it really is more than that.  It's more like....well.......I think of it like when a few old friends get together.....you know, the friends you're used to seeing together, the friends that always seem to be having a great time, thoroughly enjoying each other's company and bringing out the best in each other. 

       And, then....someone new moves into town.  She seems sweet enough.....friendly enough, although no one's sure if she'll really fit in with the already well-established social circle.  But, it's decided that she should be invited to join the group for a little social gathering......to get to know her  a little better....you know, to kind of test the waters.   

Linguine with Zucchini, Lemon, and Mint

      Zucchini here, zucchini there, I've got zucchini everywhere!!  That seems to be the usual cry of gardeners each summer......well, except for this gardener.  I remember one of the first spring seasons, after we had moved into the home we live in presently.  I really wanted to have a garden even though, as I've mentioned before, this Italian hadn't grown up working in one of her own.....sad, but true!  

      So, after hearing my brother-in-law talk about this book he'd been reading on "square foot gardening", I decided to try it out myself.  After all.....the amount of produce one can expect to harvest from this type of garden is really pretty amazing!

      I read and read, planned and planned, had a small area tilled by a friend, set out my 12"x12" markers, bought seeds and some baby plants, and got ready to sow!  I was very excited, thinking about all the wonderful vegetables my family would be eating all summer long...... grown, nurtured, and harvested with my own little hands!

Delicious Kale Salad

    I know, I know....... it's the very last day of October and you've yet to find any recipes from The Italian Next Door in your inbox or when you've visited the blog this month.  Well, life got a little overwhelming in October.  We were away visiting family for a bit, my oldest son visited us for about a week after that (all the way from Seattle), and there were some family birthday celebrations to prepare for.  Now, don't get me wrong.....I love visiting and celebrating with family......I just found myself a little worn out.  But, I'm feeling better now so, to get the wheels turning again, I thought I'd share a quick and delicious recipe I saw Daphne Oz (of The Chew) make awhile back.  With the addition of dried currants, toasted pine nuts, and Romano cheese, it has the perfect combination of sweet, salty, and crunchy!  I LOVE this salad and have no problem eating large amounts of it, which is o.k. because it is sooo good for you!  I mean, everybody's talking about kale these days, right?  It's like a nutrition powerhouse!  If you don't believe me, visit here to read a list of The Top 10 Health Benefits of Eating Kale.  Now, onto the recipe.........

Fettuccine with Mascarpone, Toasted Walnuts, and Basil

    O.k. friends......time for some carbohydrates.  This is a rich and delicious pasta dish that goes well with a light salad.  I love the combination of crunchy, toasted walnuts with the creamy mascarpone cheese and the fresh basil!  And.....it's really quick and easy, with only 5 ingredients plus salt and pepper!

Caponata

    Well, summer is quickly winding down and the kids are back in school.  Soon fall will be here and the air  will feel a little cooler.  But, for now, gardeners everywhere are still reaping the rewards of their labor in the form of tomatoes, eggplant, and peppers, etc.  This recipe is a great way to make use of all of those vegetables.

Eggplant Parmesan Stacks

    I like many different vegetables, but one that I really love, is eggplant.  It's so versatile!  You can stuff it, roll up filled slices of it, layer it with cheese and herbs, make a relish with it, bread it, bake it, broil it, or do like my dad used to do with zucchini ..... fry it up and have it in a sandwich!  DELICIOUS!!
    Eggplant Parmesan is probably one of the most popular ways to eat eggplant.  Although I love it, I haven't loved all the steps needed to put it together.  As I mentioned in my post about apple fritters, I don't like the smell of things frying in a lot of oil and, typically, to make eggplant parmesan, you dredge the slices of eggplant in flour, dip them in egg, then in breadcrumbs, before you fry them in lots of oil!  Some time ago I saw this recipe on the show Mad Hungry with Lucinda Scala Quinn that really caught my attention.