• llubrano

Cioppino Dinner for Two

This is a fun meal to create and can easily feed up to four people. Perfect for a Sunday afternoon cooking with a friend or loved one. Here’s how I do it:

for the Cioppino:

1 lb mussels

1 lb clams, smaller ones are better

1/2 lb shrimp

1 lb cod fillet or any solid white fish, flounder, etc

1 28 oz can whole plum tomatoes

1 small white onion or shallot, chopped

3 cloves garlic, minced

1 cup white wine

crushed red pepper 1-2 tsp

fresh parsley for garnish

In a large soup pot add a few tbs of olive oil then add the onions simmer a few mins then add the garlic and crushed red pepper simmer for 5 mins add salt. Then add the plum tomatoes and simmer for 5-10 mins breaking up the tomatoes with a wooden spoon then add the wine and simmer a few more mins, adjust salt. After the tomatoes are cooked add the seafood. Clams take longer add them first, wait till the shells open then add the rest of the fish cover with a lid and simmer till it’s all fully cooked. Serve in soup bowls with lots of broth and garnish with fresh chopped parsley.

Autumn Salad

1 bunch arugala

shredded Brussels sprouts, about 6-8 sprouts

Chopped radicchio leaves, from a small head of radicchio

2 scallions chopped

1 bunch pea sprouts, or radish sprouts

marigold petals (optional)

Layer a bowl with arugula. Using a box grater, grate the Brussels sprouts and add. Then add the scallions, radicchio and pea sprouts and garnish with marigold petals. A simple balsamic vinaigrette goes well with this salad.

Herbed Toasted Garlic Bread

Slice a loaf of Italian bread in half. Drizzle with olive oil and a few dabs of butter. Sprinkle with garlic granules, salt, black pepper and chopped fresh herbs or dried, oregano, parsley, basil and broil in the oven till nicely browned then slice into pieces

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