New England [Heart and] Kitchen By Grace Vallo
Paper thin slices of garlic and hot pepper flakes gently perfume extra virgin olive oil.
Turn your edible roses into a classic Caprese with fresh mozzarella, aromatic basil, and a drizzle of sweet balsamic glaze and rich extra virgin olive oil.
Creamy Truffle Infused Burrata, on a bed of crispy roasted asparagus and shallot rings, topped with bursting roasted tomatoes, black peppercorns, and a drizzle of extra virgin olive oil.
This meatloaf is fantastic served both hot and cold.
The natural sweetness and slight smokiness of roasted eggplant are intensified by adding just a few ingredients: cayenne, smoked paprika, oregano, extra virgin olive oil, and garlic.
Today’s bowl-licking spread is creamy sweet potato with minced garlic, extra virgin olive oil, and crunchy, salty, buttery marcona almonds.
In this dish, each piece of pasta fills up with chunks of crumbled sausage and crushed tomato as it’s tossed in a luxurious basil-scented sauce hit with just a touch of cream to create a silky richness.
Baby kale, drizzled with a sherry wine vinaigrette and tossed with smoky Applewood bacon.
My favorite way of cooking asparagus is roasting it on high heat so it frizzles on the ends.
This summer swordfish recipe is both decadent and vibrant with a fresh summer salsa and rich scallion sour cream mashed potatoes.
Tender Zucchini mixed with traditional garlicy, bright pesto, tossed with velvety ricotta and a touch of lemon zest – all lovingly intertwined in strands of al dente spaghetti.
Breakfast potatoes are usually not even worth eating; but these change the game! Crispy potatoes loaded with crumbled Italian sausage and toasted shallots.
This chicken isn’t your average Joe.
My Split Pea Soup with Smoked Ham is packed with rich flavor.
Craving a snack that will break your salty and crunchy cravings but not break the diet? Zucchini Parm Bites are the perfect snack!
Brunch in the summer should be fresh but a little naughty.
Transport yourself to Paris with a homemade french tomato tartlet, layered with stringy gruyere, fresh tomato, bits of cripsy pancetta, and basil.
Sauté cauliflower rice with crumbled spicy chicken sausage, minced garlic, Spanish onion, toasted walnuts, fresh spinach, and melty mozzarella.