Seasonal Recipes

Spiedini, speducci and arrosticini: let’s talk about the difference… Or not! Let’s face it, they all lead to the same thing – little morsels of meat cooked over charcoal which imparts a flavour that for a quick second makes you …

Nduja, pronounced “an-du-ra” or “an-du-ya” depending where you are in Italy, originates from a Calabrian village called Spilinga, the original home village of one of my Nonnas.  Spilinga is located in the Calabrian province of Vibo Valentia. It is a …

With the season drawing to a close, the bounty of summer is starting to taper off. I still love the juicy goodness of my fresh tomatoes and the crunch of the last ears of summer corn but my palate starts …

No other topic, not even religion or politics, provokes such enthusiastic discussion in my mother’s family like melanzane ripiene, or stuffed eggplants, and “come le faceva la mamma,” how mamma used to make them. With nine children in her family, …

I am just back from a trip to my little home in Montalcino, in Tuscany where the long, hot summer has come to a close.  There was finally a chill in the air that had me pulling on a warm …

Lentils, (Lens culinaris), part of the pulse family, are one of the first domesticated crops in human history and have fed populations for thousands of years. Along with chickpeas and beans, lentils are some of the best sources of protein, …

The first few days of chilly weather are a gentle nudge to put a pot of homemade brodo on the stove! I love when my family comes home and enthusiastically asks “are you making nonna’s soup?” Their clue is the …

Kale. The “super food”.  It’s everywhere: kale salads, kale chips, kale and rice bowls, kale extracts, kale and spinach green tea hyaluronic acid age prevention cream (whatever that is)! If you grew up Italian, this wonderfully versatile vegetable is not …

A while back, we were invited to Windsor, Ontario, to meet Nonna Gina and her family who were gracious enough to share a couple of family favourite recipes with us here, at Nonna’s Way. At first we were told the …

When I first started making farro, I would have to make a special trip to our not-so-local Italian market to purchase it.  It was a labor of love. Today, it sits just next to other cool new grains on the …