Called 'arancini di riso' in Italian, these balls are named after the small oranges they resemble. They are perfect for using leftover risotto, which should be refrigerated for 24 hours before using.
A colourful array of vegetables makes this salad a must for summer barbecues and picnics.
It takes a little practice to trim an artichoke – but practice makes perfect! Be careful of the tips because they are a little bit spiky. Rub all the cut edges, including the tops, with lemon juice to avoid discoloration.
Summer harvest vegetables round out this fresh, flavourful dish. You can substitute the tilapia with any firm-flesh fish that will stay intact on a hot, well oiled grill.
Inspired by the flavours of Italian cuisine, this frittata is the perfect excuse to make a super-quick homemade walnut pesto. Toss the leftover pesto with freshly cooked pasta and sprinkle with torn fresh basil for a weeknight meal that's ready in minutes.
Ask your butcher for frenched lamb chops (with the meat scraped off the long bones). Freeze any leftover pesto in an airtight container for up to six months; thaw and use as an instant flavour booster in pastas or sandwiches.
Lean turkey adds healthy protein to this vegetable-packed gluten-free pasta. Blanching the rapini gets rid of some of its bitterness. You may be tempted to blanch it in the same pot as the pasta, but don't: The bitterness will transfer.
Sweet, pungent basil has a reputation for being an herb of romance. Pair it with a touch of hot pepper to help ignite the fire, and you're in for a fun evening. Roasting the tomatoes concentrates their sweetness and flavour, even if they're out of season. If you prefer a mild pasta, use only a pinch of the hot pepper flakes.
Poaching eggs isn't as difficult as you may think, especially when you use ultra-fresh ones. Be sure to check the expiration date before you get cracking for the easiest, best results.
