Meatless Monday Features My Recipe For Broccoli Soup with Parmesan Crostini

Broccoli Soup with Parmesan Crostini

Divas, click on over to Meatless Monday to view my recipe for Broccoli Soup with Parmesan Crostini.

It's a healthy, delicious dish that starts with a soup made from broccoli and potatoes, topped with crusty bread rubbed with garlic and olive oil, and finished with shaved parmesan reggiano. This is rustic done right with a gourmet twist.

While you're over there, give my recipe a good rating and/or leave a nice comment. Feedback is always appreciated.

And remember, one day a week, cut out meat (even Oprah is on board)!

Click here to view my recipe for Broccoli Soup with Parmesan Crostini

My Brother's Restaurant Pizzeria Picco Named Top Pizza Spot by Food & Wine Magazine & Huff Post!

Courtesy of Huffington Post

Divas, very exciting news!

Pizzeria Picco, my very talented brother's restaurant in Larkspur, CA, was named one of the top pizza spots in the country by Food and Wine Magazine and The Huffington Post! I have to agree--it's the best pizza that I've ever tasted (click here to read all my posts about Picco's restaurant and pizzeria).

Not only do they get a big shout out for their pizza, but also for their soft serve ice cream with olive oil and sea salt, one of my favorite things in the world. My brother also cures all his own salumi, which is amazing.

Click here to read the article on The Huffington Post!

Zingerman's Bacon of the Month Club: Allan Benton's Dry-Cured Bacon from Tennessee (Bacon #4)

For this installment of the "best wedding gift of all time" a/k/a Zingerman's Bacon of the Month Club, we received Allan Benton's Dry-Cured Bacon from eastern Tennessee.

Owner of a down-home family operation, Benton is a self-taught baconeer (he also makes killer country hams). His bacon can be found gracing the tables of some of the top restaurants in the nation, like David Chang's Momofuku (a DD favorite) and Bobby Flay's Bar Americain, both in NYC.

If that's not endorsement enough, here's my two cents on his bacon.

Meatless Monday: Greek Frittata

Greek Frittata

I love Greek cuisine, the flavors, the falafel, and oh, the feta!

I also love eating breakfast, the most important meal of the day. So what do you get when you combine my love for Greek food with breakfast?

Greek Fritatta, that's what!

Sweet Potato Gnocchi with Saag's Basil Cracked Pepper Sausage, Kale, and Shitake Mushrooms

A big day in the culinary world--James Beard has announced their 2011 Semifinalists!

There are a lot of heavy hitters are on this list. However, I'd like to extend a special shout out to Baru 66 in Windsor Heights, IA and Chef David Baruthio for their nomination for Best New Restaurant. I had a fabulous meal there in November, and was very impressed with their food.

Now, on to more important business--what recipe do I have for you today?