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Posts Tagged ‘vegetable’

  1. Roasted Summer Grape Tomatoes

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    June 11, 2014 by admin

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    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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  2. Welcome-Home Vegetable Soup

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    June 5, 2014 by Johanna Burani

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    My husband, Sergio, and I have always travelled a lot, many times to far distant places for several weeks at a time.  Decades ago, I developed the habit of making a big pot of vegetable soup as soon as the suitcases were unpacked and I did some local food shopping.  The recipe varies with the time of year, of course, because I only put fresh, organic produce in the pot.  Below is what I just made in our New Jersey home, after returning from a one-month fabulous stay (thanks to our adorable one-year-old grandson, Elia, and his parents) in our Friuli home.

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  3. Low GI Recipe: Pao’s Asparagus Soup

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    April 3, 2013 by Johanna Burani

    Pao's Asparagus Soup

    This recipe is not of Italian origin.  It came to me from Ireland during a culinary conversation with a fabulous Thai chef while we were visiting good friends in Bankok more than 20 years ago.  This chef, Boonraud Poonruang, fondly called “Pao,” made this soup while previously working in Ireland.  Pao recently left this life and it is in tribute to her that I share her recipe, just at a time when this year’s crop of asparagus is starting to show up in Italian markets. keep reading »


  4. Low GI Recipe: Winter Vegetable Mix

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    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 »


  5. Low GI Recipe: Broccoli Rabe Tricolore

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    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 »


  6. Low GI Recipe: Marinated Eggplant Slices

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    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 »


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
MS, RD, CDE
Nutrition Works LLC
Morristown, NJ, USA

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

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