New England [Heart and] Kitchen By Grace Vallo
Try to say Paglia e Fieno 5 times fast! It’s quite the tongue twister.
Green onions (AKA scallions!) are one of the first fresh produce available in New England in the spring! My basket was full of green onions on my first trip to the farm stand this past weekend.
Roasting a spatchcock chicken is easy! Spatchcock chicken with an easy lemon mustard glaze.
A layer of perfectly sweet yet tart strawberries and rhubarb between golden layers of buttery, macaroon-infused crumble.
How to make parm crisp salad bowls? So easy! All you need is good quality parmigiano and a nonstick omelet pan.
Charcuterie boards, wine and summertime go together like PB&J.
Sparkling blood orange summertime cocktail.
Summer mediterranean braised chicken thighs with artichokes, shallots, white wine, lemon and briny Greek olives.
A 4th of July picnic staple – or really any picnic staple: potato salad! Although I love potato salad, it’s one of those foods where I can only eat it in small quantities.
A breakfast croissant strata?! Croissants add a buttery dimension! Finished with caramelized onion and bacon.
Summer & watermelon are basically synonymous.
We put a lot of things in muffins, especially fruit, but one fruit that you don’t often see in muffins is strawberries! How could this be?! Strawberry muffins are AMAZING! Let me build my case: I walk downstairs after showering one evening and Eric is.
Turkey club pasta salad screams summertime, filled with everything in a turkey club sandwich, but in pasta salad form! Recipe by Grace Vallo.
This is the best Caesar Salad you’ll ever have.
I keep sun-dried tomato olive tapenade pesto on-hand, so I can bring it to picnics, toss it in pasta or on sandwiches.
My sister Mary is in the kitchen with me making her easy, classic French toast recipe! Recipe by Grace Vallo.
Looking for a bite-sized appetizer recipe? These smoked salmon cucumber bites are beautiful crowd-pleasers.
This easy tuna avocado salad served like bruschetta on top of toasted ciabatta is pretty much a dream! Recipe by Grace Vallo