Featured on Today food club


I wanted to share this exciting news with all of you. My asparagus crostini has been featured on the Today Show Food club website 

I would love if you guys could head over and VOTE for my recipe.  Just takes one click. Thank you again to all of you for the continued support.

NOTE FROM The TODAY Communities Team:

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– The TODAY Communities Team



Asparagus crostini fun


Asparagus is in season so it’s time to breakout those delicious recipes. I’m always looking for different ideas to entertain family and friends. This asparagus pesto is great for crostinis, where the toppings can be endless.

Leftovers of the pesto were used to toss with pasta. This recipe will be sure to please all those asparagus lovers.

1 bunch asparagus, trimmed, cooked and blanched in cold water.
1/2 cup parsley, roughly chopped
Salt & pepper, to taste
1/4 cup raw almonds
1-2 garlic cloves
1/2 cup Parmesan cheese
1 1/4 cups evoo
1 French baguette, sliced and toasted
Parmesan Reggiano, garnish optional
Baked Prosciutto slices, garnish optional
Ricotta, garnish optional
Baby arugula, garnish optional


Slice the French baguette and place on a baking sheet. Take 1/4 cup of evoo and brush it over the slices of bread. Sprinkle a little salt over the slices. Once toasted set aside.

In a food processor add, asparagus, almonds, parsley, Parmesan cheese, garlic and s&p. Pulse and slowly add evoo until desired consistency.

Spread over slices of bread and top with desired toppings.

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Check out the other great dishes from this week’s Food Network Blog #sensationalsides below:

Creative Culinary: Bacon Wrapped Asparagus with Garlic and Parsley

Homemade Delish: Asparagus Crostini

Devour: 25 Ways to Use Asparagus

Feed Me Phoebe: Spring Quinoa Mujadara with Asparagus

In Jennie’s Kitchen: Asparagus & Arugula Panzanella

Healthy Eats: 5 Fresher Ways to Prepare Asparagus

Napa Farmhouse 1885: Asparagus, Onion & Pesto Pizza

Red or Green: Roasted Asparagus with Spicy Thousand Island Dressing

The Mom 100: Millet Greens Salad

Taste with the Eyes: Modern Asparagus Spring Rolls – Red Chili, Black Sesame, Almond

FN Dish: 6 Ways to Bundle Up Asparagus This Spring


Ribbon Asparagus Salad


Seems like everyone is still on the kick on eating healthy this year. I have been trying to add more raw veggies into my diet. This asparagus salad has become a favorite in my house. Not only does it look beautiful, but it tastes amazing and refreshing. The salad goes great with a side of homemade soup. You can top also it with pretty much anything. I used shaved parmesan and toasted pine nuts.  Enjoy!


10-15 large asparagus spears, trimmed
Pine nuts, toasted
Parmesan cheese, shaved for garnish
Salt & Pepper, to taste
1/4 cup extra virgin olive oil
1/4 cup lemon juice

Take 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin ribbons. Add ribbons to a medium bowl. Next add pine nuts, olive oil, s&p and lemon juice. Toss together place on serving dish and top with shaved Parmesan cheese.


Roasted Veggie Soup


This time of year is great to invent some delicious soups.  Today in Philadelphia it was slightly chilly, and that just sets my mood for some homemade soup.  I remember growing up and having my dad make the best soups, full of veggies and heart healthy goodness.  When I went to the supermarket, I picked up some different veggies and hoped that the combo would work.  For a garnish i decided on frying up some sage (no you don’t bread it or anything, you just want it crispy).  Here is the recipe.  I hope you enjoy.


4 Cups of Butternut Squash, cubed into 1 inch squares

2 Parsnips, chopped

1 bunch of Asparagus

5 Carrots, Chopped

2 Leeks, Chopped

3 Garlic Cloves

1/4 cup of Extra Virgin Olive Oil

Salt (to taste)

Peppercorn (to taste)

1 Quart of Chicken Stock (You can also use Vegetable Stock)

3 Bay Leaves

4 Sage Leaves

Olive Oil

3 Cups of Oilve Oil for frying


Wash and clean all veggies.  Chop and cube then place then in baking pan.  Season with Salt, Peppercorn, Olive Oil, Bay Leaves and Sage.  Roast for about 1 hour on 375 degree oven.  After done roasting place the veggies in blender (you will probably need to do it in 2 parts), Add Chicken stock as needed to blend.  Dump some in a bowl and repeat process.

For frying the sage.  Heat some olive oil in a medium pot and fry the sage (be careful because it does splash a little). Should take about 2 to 3 minutes



My 5 Fishes


I love the Italian tradition of the 7 fishes and I know some people in my family will create a 7 fishes dinner around the holidays.   In Brazil we usually celebrate Christmas eve with our families and friends, while Christmas day is usually celebrated with your immediate family.  This year I figured on just having a nice quiet Christmas eve and then head to my in-laws Christmas day.  On Christmas eve I cooked a little 5 fish dinner instead of 7 for my little family. 

I made some scallops with a macarpone sauce with granny smith apples, Brussel sprouts with garlic, shallots and anchovies (which I didn’t have to add salt because there is enough in the anchovies), Crab Bisque soup, Littleneck clams with pomegranate seeds and white wine sauce (which turned purple because of the seeds) and Shrimp with a Saffron rice topped with asparagus and toasted sesame seeds. The tastes were delicious and very enjoyable.  My kids chowed down the littlenecks which I was very surprised since they are 4 and 2 1/2.   Other then my children, my husband is my best food critic.  Well I hope you all had a great time eating this holiday season.

What did you eat this holiday season that was different or a tradition for your family?

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Pumpkin Risotto and Stuffed Veal

I had my family over this past weekend and I decided to make a fall themed dinner. I made some pumpkin risotto and veal stuffed with pancetta and gorgonzola cheese with some sautéed garlic asparagus.  This risotto was filled with flavors of pumpkin.  I know it sounds weird but it’s totally worth trying out especially this time of year.  As Columbus day comes upon us a lot of people don’t know that Veal is the meat of choice for the celebration.  Veal is such a tender meat that can be done in so many ways.  I decided to stuff it this time around and it came out perfect.  So go get creative with some risotto and veal.  Enjoy!

Do you have a favorite fall dish?


Chicken Walnut Pesto

For my main dish tonight I made some parmesan breaded chicken, with some fresh walnut pesto (I used my fresh basil from my garden).  I figured why not add a little nutty flavor to it.  To combine with this dish I sautéed some asparagus in a skillet, wrapped it with prosciutto and placed it on top of the chicken and pesto.  Since I had some Freekeh grain left from my appetizer I drizzled it over my dish.  The combination of all the flavors kept all taste buds exploding.  Below Is a picture of all the ingredients in the food processor.  Pesto is so easy to make and you can add it to so many dishes.