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Divieto Ristorante in Estero, Florida

Dining Outside the Home: Divieto Ristorante in Estero, Florida! Whenever a meal is prepared table-side, things are bound to feel a little bit different at this 1920’s version of a classic Italian restaurant. Their signature dish, Ruota di Parmigiano, is a creamy fettuccine Alfredo specialty tossed in a parmigiana-reggiano cheese wheel. The steamy homemade pasta is poured into the hollowed out cheese wheel over a layer of freshly scraped parmesan shavings. As the pasta is gently mixed in, the buttered noodles are coated in the creamy decadence causing the customers to practically drool uncontrollably. But mind your manners, take a sip of water, and wait patiently until the server ceremoniously transfers the traditional pasta dish before you as though you were royalty.

Vegan Charcuterie Board

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Vegan Charcuterie Board! Here’s your solution to what to serve with grilled meats this summer. Choose popular garden veggies, distinct to the season. Arrange them on a charcuterie board with nuts and flavorful dips. Peruse the local farmers’ market or produce section of your nearest grocers. With a little effort, the Vegan Charcuterie Board can be the star attraction for holidays and picnic outings. Check it out!

VEGAN CHARCUTERIE BOARD

Ingredients:

Carrot sticks

Asparagus spears

Celery sticks

Cherry tomatoes

Mini cucumbers, sliced

Radishes, quartered

Yellow sweet peppers, sliced Green olives, stuffed

Kalamata olives, pitted

Pistachios in shell

Assorted crackers

Ingredients for Hummus:

15-ounce can chickpeas, drained

1/2 cup tahini paste

1/4 cup olive oil

2 tablespoons lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon cumin powder

1/2 teaspoon sea salt

1 teaspoon lemon olive oil

1 tablespoon capers

Using a food processor, pulse chickpeas until smooth. Add tahini paste, olive oil, lemon juice, garlic powder, cumin powder, and sea salt. Process until mixed. Transfer hummus to a shallow bowl. Drizzle with lemon olive oil. Garnish with capers.

Ingredients for Dill Dip:

4 ounces Neufchâtel cheese, softened

1 tablespoon prepared horseradish

1 tablespoon dill weed

1 teaspoon capers

1 tablespoon chives, chopped

Combine Neufchâtel cheese and prepared horseradish. Stir until smooth. Fold in dill weed, capers, and chives. Refrigerate one hour before serving.

Wild Rice Sausage Stuffing

What’s Cooking in Gail’s Kitchen? After the Holidays: Wild Rice Sausage Stuffing! For those who really crave the taste of stuffing, here’s an idea for a meal-in-one-dish. Some people may call it a “casserole” since it contains crumbled pork sausage, mixed vegetables, bread stuffing, and wild rice grains. Either way, you’re going to want to bookmark and print this recipe. It’s that good. Of course, you can make the serving portions a little smaller and serve it as a side dish with roasted chicken, turkey, or a Cornish hen like I did. Wild Rice Sausage Stuffing can easily be made a day ahead of time and gently reheated when you need it. Leftovers can be frozen up to three months. I believe I just saw your face light up. Trust me, your family will thank you. They may even offer to load the dishwasher.

WILD RICE SAUSAGE STUFFING

Ingredients:

6-ounce package long grain and wild rice mix

1 pound bulk sausage

1/4 cup butter, cubed

1 cup yellow onion, chopped

1 cup celery, chopped

4-ounce can mushrooms, stems and pieces, drained

6-ounce package chicken stuffing cubes

2 eggs, beaten

3 cups chicken broth

1/4 teaspoon seasoned pepper

1/8 teaspoon poultry seasoning

Instructions:

Preheat oven to 350°. Spray a 9”x13” baking dish with nonstick oil. Set aside. Cook wild rice according to package directions. Set aside. Brown sausage until cooked and crumbled; drain. Set aside. In a large skillet over medium-high heat, warm butter. Sauté onion and celery pieces until tender, 4-5 minutes. Do not burn. In a large bowl, combine wild rice, sausage crumbles, sautéed onions/celery mixture, and mushrooms. Stir well. Fold in chicken stuffing cubes. Add beaten eggs, chicken broth, seasoned pepper and poultry seasoning. Stir thoroughly. Transfer to the prepared baking dish. Bake 45 minutes or until a thermometer reads 160°. Serve warm.

Haricot Vert

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Haricot Vert! From the French countryside to your spacious farm table, this international string bean (haricot vert) is an all-time favorite side dish that is worth the effort. The first savory bite will have you craving for a second one. Watch this specialty disappear.

HARICOT VERT

Ingredients:

1 pound green beans, fresh

1 tablespoon butter

1 tablespoon olive oil

2 garlic cloves, minced

1 cup yellow onion, chopped

1 cup low-sodium chicken broth

2 tablespoons pimento, diced

1 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

Instructions:

Snap the ends of the green beans. Discard. In a medium skillet over low heat, combine butter and olive oil. Increase the heat to medium setting. Add garlic and onions. Cook one minute. Add green beans and cook one minute longer until they turn bright green. Immediately add chicken broth, pimento, seasoned salt, and pepper. Reduce heat to simmer and cover. Leave the lid cracked to allow steam to escape. Cook for 25 minutes or until the liquid is absorbed. The beans should be soft, yet slightly crisp. Bon Appétit!

Risotto Easy Peasy

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Risotto Easy Peasy! Until I master the same technique of the gourmet risotto served in my favorite Italian restaurant, I turn to this reliable substitute. Made with eco-friendly high quality arborio rice and seasonings, it’s ready in half the time with results that please. By adding baby peas and fresh parmesan cheese, the outcome gives it my stamp of approval.

RISOTTO EASY PEASY

Ingredients:

1 box Gluten-Free Lundberg Creamy Parmesan Risotto*

1/2 tablespoon olive oil

1/2 cup Parmesan cheese, grated

1/2 cup baby peas

Salt and pepper to taste

Instructions:

Sauté arborio rice for 2 minutes in olive oil over medium heat using a 2 quart saucepan. Add 2 1/2 cups water and seasonings. Bring to boil. Reduce heat to simmer and cook uncovered for 20 minutes, stirring occasionally. The rice will get thick and creamy. Add baby peas stirring until heated through. Garnish with parmesan cheese. Serve hot.

*Available from Lundberg Family Farms. (I receive no recompense for promoting their product.)

Eating My Way Through the Alphabet: Letter N

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: New Potato Salad! If I said it once, I’ve said it a hundred times: the French have it going on! The more I explore their recipes, the more I feel like a gourmet chef. You can, too. Trust me. When I tell you I’m going to have you make potato salad by skipping the mayo, just pretend you didn’t hear me and forge ahead. The results are worth it. Don’t make a big deal when you serve it as a side dish. You’re husband will do that for you. Husband-tested, rave reviews!
NEW POTATO SALAD 
1 pound red-skinned new potatoes 

1 teaspoon sea salt

3 tablespoons olive oil

2 tablespoons garlic red wine vinegar 

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

Cracked black pepper, to taste

1/2 cup celery hearts, thinly sliced

1/4 cup fresh chervil, coarsely chopped 
Instructions: 

Place quartered potatoes, skin on, in a large saucepan with enough water to cover. Add sea salt. Bring to a boil over high heat, reduce to medium-low, and simmer until potatoes are tender when pierced with a knife, about 15-20 minutes. For dressing, combine olive oil, garlic red wine vinegar, Dijon mustard, kosher salt, and cracked black pepper. Whisk until blended. When potatoes are cooked, drain well. Transfer them to a bowl to cool. Pour the dressing over the potatoes. Add celery and chervil, gently folding to blend flavors. Serve warm or at room temperature. 

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Hasselback Honey-Roasted Carrots! Get cooking with a vegetable side dish that will bring on the cheers. It not only has eye appeal when served, it is bursting of natural flavor combined with exotic spices. This is everyday cooking. Who wants to give it a try? These beautifully sliced carrots are incredibly simple to make. 
HASSELBACK HONEY-ROASTED CARROTS
Ingredients:

1 pound fresh carrots, peeled and tops trimmed

1/4 cup natural honey

1-2 tablespoons olive oil 

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1 teaspoon ground ginger

1 teaspoon paprika 

1 teaspoon ground cumin

1 teaspoon thyme

Fresh Chives for garnish

Pomegranate arils for garnish
Instructions:

Preheat oven to 400°. Beginning at one end of the carrot, slice in vertical strips, being careful to stop before slicing through the bottom. Repeat with remaining carrots. Transfer carrots to a shallow dish. Combine natural honey, olive oil, seasoned salt, black pepper, ground ginger, paprika, ground cumin, and thyme. Stir well. Brush glaze onto the carrots, turning to coat. Place carrots on a nonstick baking pan in a single layer without touching. Bake 40-45 minutes. Garnish with fresh chives and pomegranate arils.