Recipes

  Grilled Vegetables with Paola’s Mediterranean Dressing With our small or large vegetable gardens and farmers’ markets all over the country producing fresh vegetables, you may find this dressing interesting.  It is composed of the quintessential Mediterranean herbs of mint, garlic… Read full article

Mediterranean Fennel Salad Orange Slices, and Walnuts   How many of you regularly eat fennel? Here is your chance to prepare and eat it with familiar tastes. Besides, it takes only ten or fifteen minutes to prepare!   Ingredients for… Read full article

Galette des Rois There are two main cakes prepared for this occasion: a brioche type stuffed and decorated with gorgeous candied fruits, and a puff pastry with almond filling. This recipe is for the northern-style pastry and almond cake. One… Read full article

Roast Pork, Porchetta Style Joeann Gutowski of the Fort Collins office shares a recipe for roast pork, porchetta style. In Italy, porchetta (por-KET-ta) is prepared as a whole pig stuffed with garlic and herbs and roasted over a wood fire.… Read full article

Ciorba As the days get shorter and cooler, it is time to think about soups and stews. Our Romanian friend and employee at the farm in Italy this last year, Felicia, gave us this heart-and-body-warming recipe from her home country.… Read full article

Tuscan-Style Baked Cannellini Beans with Rosemary and Garlic   Baking beans in a covered dish in slow oven heat allows them to soften without their skins puckering and separating. Another version of baked beans calls for onions, thyme and sage… Read full article

Skordalia (Garlic Spread)   Greek tour leader Patricia Hajifotiou shared her recipe for Skordalia with Paola a while back, and now she’s passing it on to the rest of us. Paola says that the Greeks traditionally serve this tasty and… Read full article

Pastelitos (Small Pastries) from Argentina Ingredients: 2.2 pounds all-purpose flour 2 tablespoons salt 3 sticks melted butter  Lukewarm water Dulce de membrillo (Quince jam – you can get it in the Mexican section of most grocery stores.) Dough: Put the flour… Read full article

cellspacing=”0″ cellpadding=”0″ border=”0″ width=”100%” summary=””> Tiramisu As one of the major dessert fiends at the Fort Collins office (and that’s saying a lot!!) I was elected to make this month’s recipe for Tiramisu. This comes to us from Michele Boglioni,… Read full article

Italian Vegetable Soup à la Farm This soup was a favorite of the ExperiencePlus! travelers who stopped by our farm/headquarters in Forli, Italy for lunch. Use whatever is available or what you have in your refrigerator and/or freezer and you… Read full article

Tapenade   Olives have been an integral part of France’s Provence region since 600 B.C. when the Greeks first brought olive trees to the area. The universal symbol of peace, the olive also represents rebirth, purity and goodness. Ingredients:  … Read full article

Lentil salad with bell peppers and vinaigrette Experienced hiker Julie Horton, Operations Manager at ExperiencePlus!, finally shares her recipe for one of her favorite trail lunches. Lentil salad with bell peppers and vinaigrette is both simple and delicious. Served on… Read full article

Nonno Bruno’s Vanilla Custard This quick and easy dessert comes straight from Italy My grandfather, Bruno (Paola Malpezzi Price’s father) owned and operated hotels and restaurants for most of his life.  Some of my most vivid childhood memories are of… Read full article

Ireland: Move Over, Guinness – When It’s Hot, Hard Cider Hits the Spot When I was in Ireland last summer for our Cycling the Emerald Isle tour, I noticed an interesting thing: as it got hotter, people were drinking less… Read full article