Pasta with Peas, Prosciutto, and Cream

This classic combo makes for a quick, tasty dinner

Need luscious comfort food in a hurry? Pasta to the rescue!

This dish cooks so quickly that it’s ideal for weeknight dinner. But it’s tasty enough for weekend company, too.

So whenever you make this, buon appetito! 

Cream of Celeriac and Celery Soup

 A flavorful but not-too-rich winter starter

Need a cream soup that’s not a calorie bomb? We’re here for you. Our Cream of Celeriac (aka Celery Root) and Celery Soup is hearty but not overly filling.

Which means you can enjoy this as a first course, and still have plenty of room for the main and dessert.

Perfect for warming up your guests.

Sautéed Peas with Prosciutto (or Pancetta)

Celebrate the glorious flavor of peas with this traditional Italian side

Is there a more quintessential spring vegetable than green peas?

Mix them with salty prosciutto + tangy olive oil, and you have a dish that’s verging on the addictive.

We’ll understand if you want to lick your plate.

Roast Peach Salad

Ham, goat cheese, and balsamic kick up the flavor

Fresh peaches are one of the glories of summer. But sometimes the peaches we find at the market are less than fully ripe. What to do?

Roast them, we say (grilling works too). It brings out their sweetness and concentrates their flavor.

You don’t need to save them for dessert, either. Their sweet intensity plays well with savory ingredients (we like to use salty ham or prosciutto, plus goat cheese). Mix in some balsamic vinegar and olive oil, and you have a scrumptious salad.

A versatile one, too. This salad is fancy enough to start a summer dinner party. But it’s easy enough to serve as a quick weekday main.

Asparagus and Spinach Salad

Prosciutto and poached egg add savor to springtime favorites

Springtime means fresh produce. That includes two of the year’s most anticipated treats: homegrown asparagus and spinach.

Both are abundant right now in the part of the US where we live. There’s terrific local asparagus from farmers’ markets. And spinach? Well, our backyard garden is producing a bumper crop.

Both asparagus and spinach are wonderful when served alone—but combining them in a salad makes for something special. Add some salty prosciutto and a poached egg, and voilà: a savory salad that you can serve as a small starter or a larger main course.

But hurry! The season for fresh local asparagus is short, and you don’t want to miss out. Otherwise you’ll have to wait until next year. Don’t say I didn’t warn you.