I was thinking about the upcoming 4th of July holiday while I was shopping this week. I spotted wonderful summer bell peppers at many of the farm stands at our local farmers market. They looked so sunny, their bright yellow, red and orange hues made me happy just looking at them (green peppers are just unripe peppers), so I had to grab some.

In thinking about what to do with these beauties, I surprised myself by realizing that I am officially tired of stuffed peppers (at least for now).

Continue reading Peperonata – Stewed summer sweet peppers at Our Italian Table.

Summer, summer, summer ☀️ ☀️ ☀️ ☀️… what to cook this hot summer? When you want something tasty and filling, Sicilian stuffed peppers are the ideal choice for a light summer dish. They can be stuffed (and cooked on a cool night) ahead of time and reheated or served cold or at room temperature. They can easily be doubled and tripled for a large group.

Growing up, stuffed peppers were a family staple.

Continue reading Sicilian Stuffed Peppers at Our Italian Table.

The farmer’s markets in Los Angeles are finally filling up with summer vegetables. Summer squash of all shapes and colors, Italian and Japanese eggplant, bell peppers of all colors. I’m still waiting for really good tomatoes but all in good time. And fresh summer vegetables are the perfect ingredient for antipasti platters served with fresh sliced bread.

Here’s two recipes to make a great summer appetizer plate. You can also serve this with sliced Italian meats like Prosciutto di Parma, Mortadella and Capicola.

Continue reading Celebrating summer vegetables – Emilia-Romagna style!! at Our Italian Table.