Recipes

Beets are root vegetables with edible, leafy green tops. The most common beets are deep red, but there are gold, white and candy-cane striped varieties. I really enjoy the flavor of the green tops, which remind me of Swiss chard.… Read full article

Arugula Salad with Lemon Dressing and Pine Nuts   It’s starting to get hot in Colorado as summer comes along.  Rick and Paola are in Italy for a couple of months, but before leaving they planted some arugula seeds and then… Read full article

Pâte à crêpes salée – Savory Crêpes     Recipe provided by John Giebler   This month Paola invites John Giebler to share his crêpe recipe. John is our Country Coordinator and Head Tour Leader in France. He came to… Read full article

Sicilian Caponata Rick and I enjoyed this dish in Sicily last summer, while we were doing the research for the Sicily bicycle tour that we will first offer in 2004. The following recipe is taken, with some editing, from the… Read full article

Sicilian-Style Pizza with Focaccia This is the most basic way to make a Sicilian-style pizza, but we recommend adding any sort of toppings you find tasty. Also, this recipe is even better when served with salad or fresh vegetables! Serves… Read full article

Caffé Sciaccherato means “shaken coffee” and is the Italian equivalent of an iced coffee or “blended latte.” Even when it gets hot outside, Italians still have their espresso – but they simply cool it down with some ice! Like many… Read full article

Finocchio al Forno (Baked Fennel) I grew up eating fennel, raw in salads or cooked. When I moved to the States I was surprised to realize that many people did not know about fennel, had never eaten it or did… Read full article

Gallo Pinto   If you ask any Tico what the national dish of Costa Rica is, chances are they’ll mention Gallo Pinto. Pura Vida!   Ingredients:     3 cups "day old" cooked rice   2 cups black beans –… Read full article

Dios Kalacs (Walnut Roll) Our good friend Donna Bathory, whose family hails from Hungary, has suggested this recipe for December. (I have increased the amount of sugar in both the dough and the filling from two tbsp. to ½ cup.… Read full article

Monica’s Ricotta Mousse If you tried last month’s homemade ricotta recipe and have been looking for something to make with your fresh ricotta recipe, you might enjoy this light and versatile dessert from Monica Malpezzi Price: This is an excellent… Read full article

Parmigiano-Reggiano Cocktail Wafers Our recipe this month comes from Nancy Radke, President of Ciao, Ltd. Nancy has the enviable job of promoting Italy’s Parmesan cheese throughout the U.S. for the cheese makers’ consortium – il Consorzio del Formaggio Parmigiano-Reggiano. Nancy… Read full article