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‘Vegetable Side Dishes’ Category

  1. Vinegar – A Culinary Acid to Love


    May 7, 2015 by Johanna Burani

    vinegarVinegar is 95% water, contains no protein, fat, vitamins, or hardly any other nutrient (it only “weighs in” at 2 calories/tablespoon). Yet the ancient Babylonians, Greeks and Romans praised it for its medicinal virtues, as do many of today’s cultures. Vinegar has been used to treat wounds, burns, insect bites, poison ivy, headaches and chronic fatigue. It is also believed to promote digestion and relieve stomachaches. keep reading »

  2. Roasted Summer Grape Tomatoes


    June 11, 2014 by admin


    If vegetables were ever in a parade, tomatoes would be the marching band, color guard and the festival queen!  This recipe elevates the humble grape tomato to its rightful  position of peerless distinctive taste.  Don’t be fooled by the simplicity of this recipe; the burst of flavor these tomatoes leave in your mouth is what sweet dreams are made of.  I’ve divided the recipe into four generous portions – anything less would be a tease.

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  3. Low GI Recipe: Winter Vegetable Mix


    March 1, 2013 by Johanna Burani

    Winter Vegetable Mix

    Leave it to the Italians to take the humdrum vegetables that everybody has been eating all winter long and ZAP! them with shout-in-your-mouth flavor.  What a combination of well groomed flavors!  Feel free to adjust the dressing seasonings to appease your personal palate.  And, if you find a little excess dressing pooling in your plate, do what the Italians do – soak up every last drop with a piece of fresh crusty Italian bread! keep reading »

  4. Low GI Recipe: Tiziana’s Roasted Peppers


    February 1, 2013 by Johanna Burani


    Tiziana is my amazing sister-in-law.  I won’t divulge her age but suffice it to say that, if she lived here in the States, her Medicare card would long be rumpled and weather beaten.  Her body is riddled with arthritis but you’d never know it.  She keeps a pristine house, helps in her husband’s fresh produce store, watches grandchildren, family and stray pets. and cooks fabulous meals in a flash.  We spent some time visiting Tiziana and her husband, William, recently in their northern Italian home.  The recipe below is just one of the scrumptious dishes she served us.  Buon appetito!

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  5. Low GI Recipe: Beet Greens Frittelle


    September 1, 2012 by Johanna Burani

    Low GI Recipe Beet Greens Frittelle

    Italians love to use every part of every vegetable plant they can.  This recipe   incorporates the slightly bitter-tasting leaves of the rootbeet in a simple, quick and wholesome vegetable side dish or entree.  “Frittelle” translates as “fritters” but there’s nothing deep fried here! keep reading »

  6. Low GI Recipe: Sweet Springtime Escarole


    April 4, 2012 by Johanna Burani

    Low GI Recipe: Sweet Springtime Escarole

    Most Italians enjoy the bitter taste inherent in escarole.  And because it has its own confident and distinctive flavor, it pairs nicely with other flavors.  The classic winter soup, Escarole and Beans, comes to mind.  This recipe takes escarole in another direction.  The sweetness of the shallots and grape tomatoes blends perfectly with the escarole, delivering a pleasant taste to all palates.


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Gushers vs Tricklers

"Gushers" are quickly-digested carbohydrates that cause a rapid rise in blood glucose and fuel appetite.

"Tricklers" are slowly-digested carbohydrates that are gradually released into the bloodstream and sustain satiety. These are the good carbs.

Johanna Burani
Nutrition Works LLC
Morristown, NJ, USA

Expert in individualized, low-glycemic index (low GI) meal planning.

This book tells the complete story


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© Sergio Burani
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