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Posts Tagged ‘vegetable side dish’

  1. Low GI Recipe: Broccoli Rabe Tricolore


    September 30, 2011 by Johanna Burani

    Low GI Recipe: Broccolirabe Tricolore

    “Tricolore” is how the Italians refer to their national flag.  It has “three colors:” green white and red.  And those are the colors you will see looking at you from this dish.  Broccoli rabe is more popular in the States than it is in northern Italy so when I find it and make it for my friends in Friuli, they devour it!  And don’t be fooled: the simplicity of this recipe belies its full-bodied taste. keep reading »

  2. Low GI Recipe: Marinated Eggplant Slices


    August 21, 2011 by Johanna Burani

    Low GI Recipe: Marinated Eggplant Slices

    According to some sources, Italians have been cooking with eggplants since the 14th Century.  I know that it has been on our family’s table and those of every one of my relatives’ tables for my entire life, which, alas, now spans many decades!  This versatile fruit vegetable can be roasted, grilled, stuffed, pureed or, as in this recipe, sauteed and marinated.  Eggplants are also versatile in another way: they are considered to have diuretic, sedative and laxative properties.  Feel free to cut back on the amount of oil. keep reading »

  3. Low GI Recipe: Zucchine in Agrodolce


    June 2, 2011 by Johanna Burani

    Low GI Recipe: Zucchine in Agrodolce

    Nothing beats early homegrown summer squash fresh grown.  Zucchine are tender and lusciously filled with the flavors of the fertile earth they grow out of.  This is an old traditional Sicilian recipe whose sweet and sour (agrodolce) flavors “ripen” a few days after it is made.  keep reading »

  4. Low GI Recipe: Grandma’s Stuffed Artichokes


    March 8, 2011 by Johanna Burani

    Low GI Recipe: Grandma's Stuffed Artichokes

    Artichokes, especially from Sicily, start appearing in green grocer markets all over Italy by early spring.  Their hearty green leaves and full bodied shapes invite shoppers to bring them home for the day’s lunch or dinner menu.  They can be fried, boiled, cut up into a pasta sauce or added to a fritatta.  My Sicilian grandmother always lightly stuffed them.  Artichoke stuffing could include cold cuts, fresh or aged cheese, anchiovies and eggs.  My grandmother’s recipe was very plain and simple – and scrumptious.  Here it is. keep reading »

  5. Low GI Recipe: Summer Green Beans


    June 30, 2010 by Johanna Burani

    Low GI Recipe: Summer Green Beans

    Fresh green beans are an excellent source of potassium and folic acid.  They are fibrous and have diuretic qualities too.  These nutritional virtues may not mean as much to Italian cooks, however, as their fresh and wholesome summery taste.  Every Italian vegetable garden has a designated spot for the much-loved “fagiolini.”  This recipe is unbelievably easy and quick – less than 15 minutes from garden to table! keep reading »

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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