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.
Mussels in White Wine
Wild Mushroom Rissotto.
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.
Tuna with Fusilli.
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!
Posted in: Chefs and Restaurants, Indulgences
Tags: arugula, arugula salad, Caffe Paradiso Boston, Carmelina's in Boston Ma., Italian desserts, Italian food, Ma., mussels, rissotto, tiramisu
Roasted Veggies with Fritatta and Arugula Salad for a Late Afternoon Lunch!
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.
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.
Arugula salad with walnuts and dried cranberries is herb and berry freshness.
Eggs make a great light but protein and nutrient rich meal when you’re trying to eat light or stay on a tight budget.
Posted in: Food on a Budget, Healthy, Ingredients, Recipes
Tags: arugula, arugula salad, brunch, budget meal, dried cranberries, eggs, fritatta, healthy eating, healthy inexpensive meal, healthy meal, late lunch, mozzerella, mozzerella cheese fritatta, olive oil, red pepper, roasted vegetable, roasted veggies, sweet potatoes, walnuts, zucchini
Shiitake Mushroom and Leek Pizza with Arugula, Tomato, Feta Salad
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.
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.
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.
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.
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!
We are already missing her and looking forward to the next visit.
Posted in: Indulgences, Ingredients, Inspirations
Tags: arugula, basil, fresh mozzerella, leeks, olive oil, parmesan cheese, pizza, roasted garlic, shiitake mushrooms, tomatoes, vegetarian, vegetarian meal, vegetarian recipe
Sardines! The New “It” Food. But how to make them Sexy!?
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
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.”
Sardines are also a highly sustainable little fish which contains fewer toxins than it’s bigger fish friends.
Posted in: Green Living, Healthy, Ingredients, Recipes
Tags: arugula, avocado, brown mustard, health benefits of sardines, olive oil, omega 3, sardine recipe, sardines, vegetarian, vegetarian meal, vitamin D
Meatless Monday! Goat Cheese Purses in Pesto with Asparagus and Roasted Red Peppers and Arugula Salad
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!
Arugula dressed with fresh squeezed lemon and olive oil is simple, clean and delicious!
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.
Posted in: Green Living, Healthy, Ingredients
Tags: arugula, arugula salad, asparagus, David Bruce petite sirah, french bread, garlic, Goat Cheese Ravioli, lemon, Meatless Monday, olive oil, pesto, pine nuts, roasted red pepper, vegetarian, vegetarian meal, wine
Steamed Veggies with Pesto and Arugula Salad with Lemon and Olive oil
I eat steamed veggies everyday, usually kale, broccoli, spinach and whatever else may be fresh that day.
Keeping it interesting is sometimes a challange.
The last thing that I want to do is add more empty calories.
I have been in the habit of keeping homemade pesto in my fridge and freezer.
I make mine with basil. olive oil, garlic and pine nuts. Real simple; real fast and real food.
I plop about 1 tablespoon on steamed veggies and it is a meal.
Another tip that I like to share is that I always slice garlic into the vegetables while they are steaming. It adds rich flavor.
This meal is filling and will keep me going all day!
This arugula is my new favorite! Just greens with some fresh squeezed lemon and 1 tablespoon of olive oil.
So delicious, full of healthy fats, high in fiber and low in calories.
Posted in: Food on a Budget, Green Living, Healthy, Ingredients
Tags: arugul salad, arugula, broccoli. asparagus, garlic, kale, lemon, olive oil, red pepper, spinach, steamed vegetables, vegan, vegan meal
Wild Mushroom Risotto
I love this recipe from Vegetarian Times. I make it without the cream and Parmesean cheese, but add some toasted pine nuts and Tarragon.
This dish goes nicely with your favorite white wine.
1/4 cup extra virgin olive oil
8 oz. coarsely chopped bluefoot mushrooms, or mixed cremini, shiitake and oyster mushrooms, chopped
1/4 tsp. coarse sea salt
Freshly ground black pepper to taste
1/2 onion or two big shallots, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups water or vegetable stock
1/4 cup heavy cream
1/3 cup grated Parmegiano-Reggiano cheese
1 cup arugula or flat-leaf parsley, washed, dried and minced
1. Heat large skillet over medium heat and, when hot to touch, add 1/8 cup olive oil and heat until fragrant but not smoking. Add chopped mushrooms and sauté gently until softened, stirring occasionally, 10 to 12 minutes. Add salt and pepper and scrape mixture into bowl.
2. In saucepan, bring water or stock to a boil and keep it simmering. Wipe skillet with paper towel and heat again. Add remaining 1/8 cup oil and heat over medium heat. When fragrant, add chopped onion or shallots and reduce heat to medium-low. Cook for 3 to 4 minutes, until translucent but not brown. Add rice and stir to coat with oil.
3. Add wine and cook for 2 to 3 minutes, stirring continuously and increasing heat to medium, if needed. In 1/2-cup increments, add boiling water or stock, stirring after each addition, not adding more liquid until all is absorbed. Stir often and avoid adding too much liquid.
4. After 15 to 20 minutes, liquid should be absorbed and rice creamy with a slightly chewy center.
5. Remove from heat and stir in mushrooms, cream, cheese and chopped arugula or parsley. Stir until melted and combined, and serve immediately.