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Recipes tagged with: cindy's table

Ribollita

Ribollita

Ribollita is a Tuscan stew that is thick and filled with dark green beans and vegetables cooked down, then boiled again. This is my paleo version of this traditional stew. I love using the combination of cabbage, kale and swiss chard but you can also use any other savory greens such as chicory.

Ricotta Meatballs
  • Complexity: medium

Ricotta Meatballs

Today I wanted to use my new KitchenAid®Stand Mixer and was planning on making meatballs. Then I spotted the fresh ricotta, beef and veal at D&D Market

I love to add either parmesan or romano to my meatball mixture! It is so easy grating a block of cheese with my Kitchen IQ grater.

 

Risotto Primavera
  • Time: 1 hour
  • Complexity: easy

Risotto Primavera

Primavera is normally a pasta dish with spring vegetables.  I was at the farmers market this morning and picked up red peppers and had frozen peas and porcini mushrooms at home.  

This side dish was perfect with my leg of lamb roast I made for our Sunday dinner!

Enjoy

Risotto with Peas and Pancetta
  • Complexity: medium

Risotto with Peas and Pancetta

I have loves peas since as long as I can remember. My nana and I would always enjoy peas with almost every meal. Our favorite would be to pour our tomato sauce.

What makes my Risotto with Peas and Pancetta special is I cook the pancetta in the same pan as the risotto!  We took this picture at NBC Connecticut and added the pancetta at the end of the segment then shared with the staff.  What a great day..

Roast Pork Tenderloin with Greens and Herbs
  • Time: 2 hours
  • Complexity: easy

Roast Pork Tenderloin with Greens and Herbs

Roasting pork tenderloin increased the natural flavors and adding the greens and herbs make this meal very special.  You should prepare the pork tenderloin to marinade overnight or at least for the day to enhance the flavors.

 

Roast Rack of Pork
  • Time: 2 hours
  • Complexity: medium

Roast Rack of Pork

Roasted Beet Salad with Dijon Shallot
  • Time: 1 hour
  • Complexity: easy

Roasted Beet Salad with Dijon Shallot

Beets have become wildly popular lately! I get so excited when I see a beet salad on a menu or when at a friend's house and they ask, "do you like beets?" I remember being a little girl and being served the canned beets which have no flavor and the texture is not very pleasant. When you roast beets they really come to life and adding my simple Dijon dressing makes this the perfect starter for any dinner party or just because!

 

*CHEFS NOTE* We all think about the dreaded red beet fingers and hands when it comes to beets. I like to take fresh beets and cut the green off as close as I can get to the beet. Then scrub with water and a brush to really get it clean. Then roast and let cool. Once is it cool, the skin should come off very easily with your fingers. I try to go fast so red isn't everywhere but you can also wear gloves. Another way is to peel the beet while under cold water- again going fast!

  • Time: 45 minutes
  • Complexity: easy

Roasted brussel sprouts and shiitake mushrooms

I bought a package of brussel spouts and shiitake mushrooms during my weekly shopping. For dinner we made fresh tuna on the grill and I thought this would be a great side dish. I had one shallot and 4 slices of bacon. I decided to put it all together.

 

Roasted Buffalo Chicken Deviled Eggs
  • Complexity: medium

Roasted Buffalo Chicken Deviled Eggs

This is such a great tailgating or just watching football at home! I like to make extra buffalo chicken and dip with celery and carrots. You can make this a paleo recipe by omitting the blue cheese! Enjoy..

 

Roasted Carrots and Butternut Squash
  • Time: 1 hour
  • Complexity: easy

Roasted Carrots and Butternut Squash

This recipe was inspired by a beautiful bunch of carrots from the farmers market and a lovely butternut squash on my counter.  I decided to slice them into sticks and they were the perfect side to our grilled steak dinner.

 

 

**How to cut and peel a butternut squash:  Start by grabbing a sharp knife and sharp vegetable peeler.  First remove the ends by using a shark knife and placing the squash on a work board on the side.

Place the squash on its side and use the vegetable peeler by making long strokes along the squash.

 

To easily work with the squash, cut it in half.  I like to cut where the neck of the squash ends.

 

Cut the body (bigger end) in half and use a spoon the scrape out the seeds.

 

Now you can easily cut into strips, chop or use other ways to follow this recipe.

Roasted Cauliflower and Bacon
  • Time: 1 hour
  • Complexity: easy

Roasted Cauliflower and Bacon "Mac and Cheese"

It's end of summer and cleaning out the kitchen before we head back to Florida.  I spotted a head of cauliflower  and thought this recipe would go great with the BGE Ribs we are making today!

PS - We always have bacon!!!

 

Roasted Cauliflower Bacon Au gratin with sliced Asparagus and a Sherry Soy Reduction
  • Time: 1 hour
  • Complexity: easy

Roasted Cauliflower Bacon Au gratin with sliced Asparagus and a Sherry Soy Reduction

Hubby and I were at the Farmers Market and picked up tons of fresh vegetables, fish dip and a leg of lamb for Easter and a few tenderloins.  Last night I really wanted salmon and I created this amazing side dish and it's Paleo for you to enjoy!

I used only 3 tablespoons of organic cheddar for the au gratin and wow was this a perfect side.  I hope we have left overs as it will be all stored together and enjoyed for lunch today!

Roasted Chicken with Lemon and Rosemary
  • Time: 1 hour
  • Complexity: medium

Roasted Chicken with Lemon and Rosemary

Did you know that Shop Rite (E. Hartford and Manchester, CT) offer organic chicken!  Check them out!

Roasted Chicken with Root Vegetables
  • Complexity: medium

Roasted Chicken with Root Vegetables

When I roast a whole chicken or pieces I love the flavors of fresh herb and lemon. You can follow my recipe below for the roasted chicken with root vegetables or simply use olive oil, salt and pepper. Either way this is a great paleo recipe that your entire family will enjoy! Don’t forget to save the leftover for my chicken panzanella salad.

 

Roasted Cipollini Onions
  • Time: 45 minutes
  • Complexity: easy

Roasted Cipollini Onions

Cipollini's are a staple in Italian homes.  We mostly had them during the holidays but they are great with grilled steak or even burgers.  They become sweet and tender and adding the balsamic vinegar brings out so much flavor.  These little guys can be very addictive! 

You can also find this recipe in my cookbook: Paleo Italian Cooking.

**Cindy's Tip! If you slice off the root end of the cipollini onion with a sharp paring knife before boiling, then it will be much easier to peel. **

 

Roasted Eggplant Hummus
  • Time: 1 hour
  • Complexity: easy

Roasted Eggplant Hummus

Go ahead and try this Paleo appetizer!  You will just love it...   Dip anyway you like...  (I love to dip with fresh cucumber slices)

 

Roasted Garlic

Roasted Garlic

As an Italian there is one ingredient that is used in almost all of my meals….. GARLC!! If the recipe calls for 1 clove – I add 2.. I just love the smell of garlic cooking and the flavors really enhance any recipe!

When I find big (elephant) heads of garlic (mostly in the summer months) I buy them in bulk and roast. I normally roast 3 or 4 at a time and use them all week long. There is one that I keep just for me to pick into and enjoy all by myself!

 

Roasted Mixed Vegetables
  • Time: 1 hour
  • Complexity: easy

Roasted Mixed Vegetables

This is a great make ahead dish and combining fresh with frozen vegetables works great!

Roasted Mushrooms with Spinach and Herbs
  • Time: 30 minutes
  • Complexity: easy

Roasted Mushrooms with Spinach and Herbs

Perfect side to go with my Latin American Beef Tenderloin dish!

Roasted Prime Rib with Mushrooms, Rosemary and Marsala Sauce
  • Complexity: medium

Roasted Prime Rib with Mushrooms, Rosemary and Marsala Sauce

Roasted Prime Rib dinner is a great Saturday or Sunday family dinner. This is a paleo recipe and of course Italian! Enjoy

 

Roasted Red Pepper Soup
  • Time: 30 minutes
  • Complexity: easy

Roasted Red Pepper Soup

Out of the blue my husband walked in the kitchen and asked me to make Roasted Red Pepper soup.  I said sure but where did that come from.  In the 12 years we have been together I never made it for him.  

We had our friends over for dinner and everyone was moaning while taking a spoon full. The coconut cream that I added to the top made the soup very creamy and delicious!  

You can make this soup in less than 30 minutes!

Tip:  I always leave a can of coconut milk in my refrigerator.  The top creates a cream to use for the top and use the liquid for another recipe or a smoothie!

 

 

Roasted Vegetable Platter
  • Time: 1 hour
  • Complexity: very easy

Roasted Vegetable Platter

I love roasting a bunch of vegetables and seasoning each one differently.  This makes a perfect platter to serve your guests.

Roasted Vegetables and Zucchini Noodle Frittata
  • Time: 40 minutes
  • Complexity: easy

Roasted Vegetables and Zucchini Noodle Frittata

There is just something sexy about a Frittata!  I can make frittata's every day using different ingredients and enjoy for breakfast, lunch or dinner!

This is another recipe I just love by using up my fresh vegetables or even left overs. You can really add any of your favorite herbs that you have handy!

 

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