It is the fresh season, isn’t it? Herbs bursting into flower, tomatoes ripening, more zucchini, more cucumbers. It’s a challenge to use everything in different ways, at least for me. I love tomato salads, but everything in moderation, ok?
Veal Milanese is a flattened and breaded fillet, usually served on a bed of greens with chopped tomatoes. But, with all these herbs crying to be used, why not incorporate herbal flavors into the bread crumbs?

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In the spring, a livelier palate changes on the burnish’d hearth
In the spring, a young cook’s fancy, lightly turns to to thoughts of grill.
Apologies to Alfred Lloyd Tennyson, but as soon as the warm weather comes I want to eat things light and barely cooked. I want to eat things from the sea, I want to eat grilled shrimp, and linguine with clam sauce, and those little crabs that come from the Veneto. And I obsessivley go online to find a cheap place to stay at the beach. So I guess spring has sprung into summer here in Montone and it’s about freakin’ time.
This is how we celebrated the arrival of warm sunshine with a dish that could be a light meal of its own, or served as a finger licking starter: Summer Broiled Shrimp and Fresh Herbs. Easy livin’.

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As part of my ongoing public service weather announcements, I declare it taboulleh season. There are more recipes for taboulleh than there are stars in the sky and just about as many ways to spell it. Here's my recipe for a most refreshing, clean, and maybe even healthy summer salad. Soak some bulghar wheat (yeah,…

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