Recipe Ideas from Our Family to Yours…

Scroll to the bottom for a listing by category from Appetizers to Desserts! Bon Appetit!

No-Cook Pasta Sauce!

Imagine the fastest, freshest, lightest, easiest, tastiest pasta sauces ever. Now, imagine not having to cook them! My kitchen credo is “less is more”, especially in the summer. Using few ingredients, with minimal preparation, means less time in the kitchen, more time with your dinner guests or family, fewer dishes to wash and more flavor – and nutrients in the final dish. No-cook pasta sauces emphasize good-for-you olive oil and garden-fresh produce and herbs, all of which are abundant this time of year.

Everyone loves pasta and the reasons are simple. Pasta is such a smart choice for a healthy diet, plus no other food is so economical and versatile, so quick to cook, or tastes quite so divine. That’s why many of us are preparing this delicious staple not once, but several times a week for effortless suppers, light lunches, or as the focal point of special-occasion dinners.

Here are helpful hints on what basic ingredients and condiments to keep in your pantry – dried pastas, olive oils, sun-dried tomatoes, capers, anchovies, bottled roasted peppers, marinated artichokes, Italian canned tuna in olive oil, canned chickpeas, olives – for combining with fresh foods for fast and flavorful sauces.

All no-cook sauces are prepared in the same way, that is, the ingredients are chopped or added to a pasta serving bowl and set aside to warm to room temperature, or just until flavors mingle. The hot drained pasta is immediately tossed with the ingredients to heat the sauce and that’s it! Nothing could be simpler.

Yes, it is possible to beat the heat and still get a satisfying dinner on the table. Blink and you’ll miss this easy No-Cook Tomato-Tuna Sauce with Spaghetti: Combine chopped tomatoes, olive oil, garlic, vinegar, and basil in a big bowl on the counter, and let them sit until they break down a bit. When the pasta is just cooked, toss it all together with a generous shower of grated Parmesan, which thickens and emulsifies the sauce, plus oil-packed tuna for a jolt of brininess and protein.

“Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.”
~ Elizabeth David

Happy Mother's Day Photo


At its most basic bruschetta—pronounced “broo-skeh-tuh” with a “k” sound—is simply toasted or grilled bread with plenty of olive oil. The word comes from the Italian verb bruscare, which means to toast or roast.

Bruschetta is one of the simplest and quickest things in the world to make, and high-quality ingredients make it fantastically delicious. There are many different varieties of bruschetta, but the most well-known version is made with grilled slices of bread rubbed with raw garlic and topped with chopped fresh tomatoes, fresh basil, and salt.

But today, it’s not just toast. Bruschetta has been around for a long, long time. Where it started simply and humbly as toasted bread rubbed with olive oil and garlic, bruschetta has come to describe the colorful condiment we put on top.

The traditional Italian condiment consists of fresh chopped tomatoes (with seeds removed) and some fresh chopped basil. This is a great way to feature heirloom and garden tomatoes during your end-of-summer harvest. But why stop with tomatoes?

Not only is bruschetta a simple yet eye-catching appetizer, but it’s versatile too. You can create a topping for every season that features seasonal flavors like butternut squash, artichokes, avocado, peaches, etc. Looking for a way to amp up your antipasto pairings and cheeseboards? Bruschetta is an easy way to add a little something extra to your entertainment offerings.

“Food is not just food, it’s a story that is told through flavors.”
~ Unknown