New England [Heart and] Kitchen By Grace Vallo
My Fish Chowder incorporates a light, peppery base with smoky bacon, generous chunks of potato, and celery for brightness.
Caramelize these babies in some extra virgin olive oil for bright green brussels with lovely golden brown char marks.
Bits of sweet roasted butternut squash, bright green crisp asparagus, and homemade garlic-olive oil croutons drizzled with a sherry wine vinegar dressing fuse together to create an autumn salad masterpiece.
Poached as opposed to baked, salmon retains its natural juiciness and tenderness.
It all starts with roasted, caramelized sweet potatoes, slivered garlic, and bits of smoky Applewood bacon.
Turn chicken from bland to grand with this roast chicken recipe! I’m a huge fan of roasted chicken: incredibly moist meat, crispy skin, and numerous opportunities to play with flavorful rubs and glazes.
I can’t say I could ever be a vegetarian because I love meat too much! Yet this dish is 100 percent vegetarian and 100 percent perfection.
Easy to make in advance and serve room temperature when the party’s started, these bite-sized Stuffed Mushrooms are so beautiful and so delicious.
Mediterranean Cauliflower Salad is loaded with briny Kalamata olives and capers and handfuls of juicy tomatoes.
Paper thin slices of garlic and hot pepper flakes gently perfume extra virgin olive oil.
Turn your edible roses into a classic Caprese with fresh mozzarella, aromatic basil, and a drizzle of sweet balsamic glaze and rich extra virgin olive oil.
Creamy Truffle Infused Burrata, on a bed of crispy roasted asparagus and shallot rings, topped with bursting roasted tomatoes, black peppercorns, and a drizzle of extra virgin olive oil.
This meatloaf is fantastic served both hot and cold.
The natural sweetness and slight smokiness of roasted eggplant are intensified by adding just a few ingredients: cayenne, smoked paprika, oregano, extra virgin olive oil, and garlic.
Today’s bowl-licking spread is creamy sweet potato with minced garlic, extra virgin olive oil, and crunchy, salty, buttery marcona almonds.
In this dish, each piece of pasta fills up with chunks of crumbled sausage and crushed tomato as it’s tossed in a luxurious basil-scented sauce hit with just a touch of cream to create a silky richness.
Baby kale, drizzled with a sherry wine vinaigrette and tossed with smoky Applewood bacon.
My favorite way of cooking asparagus is roasting it on high heat so it frizzles on the ends.