Legendary cookbook author Martha Rose Shulman creates a savory, vegetable-rich menu
To lighten up cooking while keeping it vibrant, look to Italy for inspiration. Sure, some Italian food can be rich, but on the whole, the country offers an endless variety of vegetable-centric dishes that are long on flavor.
Butternut squash has a naturally rich, creamy texture and sweet flavor. Paired with crunchy almonds and earthy sage and parmesan, it makes an unforgettable filling for oversize ravioli.
Recipes: Giant Butternut Sqaush Ravioli and Fresh Pasta Dough
Spinach gives a wonderful “green” flavor to this frittata. Cut into diamonds, the fritatta has a light, fluffy texture from ricotta.
Recipe: Spinach and Leek Frittata
Arugula has a distinctive, appealingly peppery flavor. Use just a touch of sweet balsamic vinegar to enhance rather than mask it.
Recipe: Arugula Parmesan Salad
Broccoli rabe’s slight bitterness contrasts nicely with mellow chicken broth in this variation on a classic Roman soup. Stracciatella means “little rags” in Italian, which describes the effect you get when you stir a mixture of eggs, parmesan, and semolina into hot broth.
Recipe: Stracciatella with Broccoli Rabe
Clementines create a pure, intense sorbetto (sorbet) that practically explodes with flavor. Serve with chocolate biscotti for a little decadence.
Recipe: Clementine Sorbetto