Carmelina’s in Little Italy Boston, MA!

Carmelina’s in Boston’s North End was an absolute treat after spending a sunny Saturday afternoon moving my “little Freshman” into her college dorm!

Checking out the menu in silence!

Little Italy in Boston’s North End

Ready for lunch.

Thanks Dad!

Mussels in White Wine

Wild Mushroom Rissotto.

More Rissotto

Japanese Eggplant

Warm Crusty Bread.

Table of food.

Catch of the day on Broccoli Rabe.

Rissotto with Seafood.

More “fruits of the sea”

Angel Hair Pasta

Arugula with shaved Parmesan.

Gorgeous Salad!

Tuna with Fusilli.

Yummy 1

Yummy 2

Yummy3!

Every Last….

Bite!

This meal was delicious and it was the perfect time of day to consume copious calories.

Believe it or not, not long after this meal we walked down the street to the Caffe Paradiso for the world’s best ( no hyperbole ) tiramisu and coffee.

As close to an authentic Italian experience as one could find on this side of the Atlantic.

An emotional weekend fueled by olive oil and mascarpone cheese, you can be sure that I will be visiting often for many reasons!

Roasted Veggies with Fritatta and Arugula Salad for a Late Afternoon Lunch!

016fritatta with salas and roasted veggies

These roasted vegetables are the perfect dish for a sunny Autumn afternoon lunch.

Beautiful Donna, from Italy, made this light lunch for me and my BFF.

007fritatta

Roasted sweet potatoes, red peppers and zucchini with olive oil and salt and pepper in a 425 degree oven for about an hour is all it takes.

These were fantastic and tasted great with the mozzerella cheese fritatta with a hint of sauteed onion.

A light touch is the perfect ingredient.

006roasted veggies

Arugula salad with walnuts and dried cranberries is herb and berry freshness.

012arugula salad with fritatta and roasted veggies

Eggs make a great light but protein and nutrient rich meal when you’re trying to eat light or stay on a tight budget.

002roasted veggies

Shiitake Mushroom and Leek Pizza with Arugula, Tomato, Feta Salad

067linda and shelly

Inspired by a visit with my favorite aunt, I felt like nurturing her with her favorite flavors and some new decedant treats like cheeses and bread!

We enjoyed the leek and mushroom pizza on tuesday at the restaurant, however, we did have some issues.

We thaught that there was too much “sauce”. It was cheese or something, we couldn’t put our fingers on it but it over-powered the delicate flavor of the leeks and the mushrooms seemed non-existant.

031leek and mushrooms

I sauteed my leeks in olive oil with about 4-5 cloves of roasted garlic which I had left over and I used shiitake mushrooms.

039leek and mushroom pizza PD

I use the shiitake because of the intense flavor and the rubbery texture. They stand up to cooking and the flavor is rich and earthy.

040leek and mushroom pizza

I also used fresh mozzerella; about 5 1/4 inch slices then sprinkled on some parmesan; not much. Pizza is best with a light touch.

The leeks had the sweet, delicate onion flavor that I was hoping for and that sweetness accented the shiitake perfectly.

043leek and mushroom pizza

Arugula and tomatoes with feta cheese and a splash of oil was fresh and flavorful! I threw in some fresh basil for a peppery/licorice punch!

046arugula, tomato and feta salad

We are already missing her and looking forward to the next visit.

055ari and linda

Sardines! The New “It” Food. But how to make them Sexy!?

047sardines and avocado with brown mustard dressing on arugula PD

With more omega 3 than salmon, vitamin D and coenzyme Q, there is no denying the health benefits of sardines.

I am just trying to make them more appealing!

I can and do eat them out of the can, with mustard on toast, I’ve eaten them out of tubes and from tins of “paste”.

But I realize that most people won’t do this. And even I want to sit down and enjoy my healthy food with a little romance and the beauty of the presentation!

I threw together a brown mustard/olive oil dressing and mixed it with arugula and added 1/2 a sliced avocado to 1 can of water packed sardines and add a sqeeze of half a lemon.

The flavors worked well together to create not just a tasty but highly nutritious meal which is also quite low in calories. 360 total. Nutrient dense for sure!

Check out this article for Reasons to eat sardines

048sardines and avocado with brown mustard dressing on arugulaPD

Some have long been aware of the health benefits of eating sardines. In a 1984 issue of the Town & Country magazine, James Villas wrote an article entitled “The Unsung Sardine” in which he said that “ounce for ounce, sardines provide more calcium and phosphorus than milk, more protein than steak, more potassium than bananas, and more iron than cooked spinach.”

049sardines and avocado with browmn mustard dressing on arugula PD

Sardines are also a highly sustainable little fish which contains fewer toxins than it’s bigger fish friends.

sardines and avocado with brown mustard dressing on arugula PD

Meatless Monday! Goat Cheese Purses in Pesto with Asparagus and Roasted Red Peppers and Arugula Salad

017meatless monday goat cheese purses

Lots of pesto and olive oil!

I sliced french bread and brushed it with olive oil and broiled for a few minutes to get crunchy, crusty goodness!

I also toasted some pine nuts and served them on the side to garnish everything!

006asparagus with crushed garlic

008meatless monday arugula salad

Arugula dressed with fresh squeezed lemon and olive oil is simple, clean and delicious!
005meatless monday goat cheese purses

009meatless monday

015meatless monday asparagus with roasted red pepper and garlic

016meatless monday goat cheese purses

018meatless Monday

meatless Monday

A great bottle of red wine and Brownies a la mode definitely make this a Meatless Monday to remember!

No one feels deprived. Not even the most serious of meat eaters.

025meatless monday

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