Tuscan White Bean Soup

Tuscan White Bean Soup

Makes 5 to 8 servings or 5½ to 8 cups We learn that “Tuscans are bean eaters” in Pino Luongo’s cookbook, A Tuscan in the Kitchen (1988). Look for white beans that are grown organically in the US or include heirloom white beans from Rancho Gordo or Community Grains. 2...
Soft Polenta with Braised Wild Mushrooms

Soft Polenta with Braised Wild Mushrooms

Makes 4 to 8 servings In the 80s and 90s, I taught cooking classes in London, England and around Europe (Amsterdam; Kiental, Switzerland; Berlin and Cologne, Germany; Rome, Italy; Tenerife, Spain; and on an organic farm in Kaz, Turkey). On one of several trips to...
Roasted Brussel Sprouts

Roasted Brussel Sprouts

Makes 4 servings or 3½ to 4 cups Blanching the Brussels sprouts before oven-roasting them makes for the most pleasing texture. 1 pound Brussels sprouts, 4 to 6 cups, stem ends trimmed, halved if large 4 large cloves garlic, sliced 1 tablespoon olive oil blend (equal...
Almond-Orange Heart Cake

Almond-Orange Heart Cake

Makes 8 servings or one layer In a mountainous region outside of Milan, a young female baker prepared a different dessert every afternoon for students attending our holistic health seminar, serving it with either cappucino or tea. A one-layer cake got my attention for...