My husband Ted and I maintain a Little Free Library on the front stoop of our Boston home. Little Free Libraries, more than 32,000 of them around the world, are free community book exchanges where anyone can take a book, and then return it or pass it on, and leave another book for someone else to enjoy. We opened our library in July, and it's become hugely popular, with some neighbors stopping by every day to see if new books have come in, or to leave books in the library for others. One man came almost the first day, and has come often since. At first, he was homeless, living in a local shelter, but he's since found housing nearby. I learned that he used...
This sausage, pepper and mushroom frittata -- quick and easy to make -- takes inspiration from one of New England's favorite Italian-American sandwiches. It's a great combination that makes a filling main course.
For breakfast, brunch, or a quick and easy weeknight supper, try a frittata. It's an Italian omelet that accommodates any leftover vegetables and herbs you have. This combination of broccoli with basil and parsley is one of our favorites.
What's better than a Greek salad topped with flavorful chicken? A Greek salad rolled up into a tortilla wrap, with chicken, tomato, feta and olives!
Pack this baby kale and cabbage salad with lots of mix-ins, and toss everything in a lightened-up Greek yogurt dressing. Main dish or side, depending on how much you add to it!
An all-purpose side dish (or make it a main course by adding some chickpeas, feta, chicken or shrimp), this orzo with slow-roasted or sun-dried tomatoes, lemon and parsley cooks in a skillet on the stovetop.
Risotto made with brown rice takes a bit longer to cook, so get your pressure cooker on for this recipe. Asparagus, mushrooms and toasted almonds bring out the flavor of the creamy rice.