Recipes — Lisa Grabow RSS

Ingredients 2 pounds quartered small red or gold potatoes (skins on) 1/3 cup Tuscan extra virgin olive oil 1/2 cup Lambrusco Red Wine Vinegar 5 sliced scallions 3 tablespoons chopped fresh dill 1 tablespoon mustard (we prefer spicy brown or Dijon) 1 teaspoon toasted caraway seeds 1 pound bacon or vegan bacon (cooked and crumbled) - optional 2 stalks celery chopped - optional, but we love the crunch 2 hard boiled eggs sliced - omit if vegan Salt Cracked Pepper Cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.  Blend all remaining ingredients together - except for  egg. Drizzle over potatoes and toss. Gently blend in egg, reserving a few slices of egg...

Makes 3-4 servings Roasting or grilling cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Stuffed with anchovies, nuts and cheese, this can be a light main course or a hearty side dish.  Much easier than stuffed cabbage - lighter too! INGREDIENTS 1 medium head green cabbage (about 2 1/2 pounds) ½ cup Tuscan extra-virgin olive oil, plus more as needed Salt, as needed ¾ cup finely grated Parmigiano-Reggiano , plus more for serving 3 anchovy fillets, minced 2 -3 garlic cloves,  minced 1 teaspoon dried thyme leaves ½ teaspoon freshly ground black pepper, plus more as needed ⅔ cup chopped almonds or other nuts ½ cup chopped fresh dill, Italian parsley or cilantro PREPARATION Indoors - Heat...