This piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.
Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. In cooking, its assertive flavor goes especially well with meat and root vegetables.
When you cook hulled barley – also called whole-grain barley – in a pressure cooker, you don’t have to soak it beforehand, which cuts down on prep time. It also makes the barley tender and creamy without all the stirring you usually have to do to make risotto on the stove top.
Our fresh take on pesto uses roasted zucchini and toasted sunflower seeds for maximum flavor.
Mascarpone, an Italian-style cream cheese, features an extra-creamy texture and mild buttery taste perfect for pastas.
Hulled barley takes longer to cook than the more common pearl barley, but its higher fiber content makes it well worth the wait.