Jill's Recipes

Summery Orzo Pasta Salad with Fresh Arugula, Ricotta Cheese, and Toasted Walnuts
By Jillian Bernardini - Aug 30, 2013 - 12:28 PM
Taking the concept of a deconstructed pesto, this light pasta salad combines nuts, arugula, cheese, and lemon, which are all ingredients in your non-traditional pesto. Try to find organic whole milk ricotta cheese for this pasta s...

Chocolate Espresso Pudding Cake with Maldon Sea Salt
By Jillian Bernardini - Aug 28, 2013 - 02:07 PM
A rich, dark chocolate-laden, espresso laced cake that will hit a chocolate addict's tastebuds tenfold. Considering the cake is very moist from the syrup, dampen and wipe the knife before portioning each slice. Don't be shy with ...

Whole Wheat Olive Oil Flatbread
By Jillian Bernardini - Aug 20, 2013 - 12:48 PM
A new way to make homemade flatbread that can be drizzled or garnished with any toppings! Swapping in whole wheat flour for half of the all purpose yields a richer flavor, while incorporating olive oil into the dough makes it easy...

Homemade Spicy Bloody Mary
By Jillian Bernardini - Aug 19, 2013 - 02:06 PM
Start with the basic ingredients, then add an extra dash of spice here or an extra drop of sauce there! It all depends on personal taste preference, which is why this recipe is for one standard pint glass-sized Bloody Mary, but wi...

Olive Oil Banana Bread with ricotta cheese and dark chocolate pieces
By Jillian Bernardini - Aug 15, 2013 - 01:40 PM
Overripe bananas, rich olive oil, and the addition of ricotta cheese transforms this quick bread into an insanely moist, satisfying afternoon snack. Omit the dark chocolate chunks (or not, really) to make this a brunch staple at y...

Carrot Top Pesto
By Jillian Bernardini - Aug 10, 2013 - 06:46 PM
Using carrot top leaves for the fresh herbs gives this pesto an earthy, robust flavor profile and an underlying sweet carrot flavor. Feel free to swap in a different cheese or nut, and even added basil or arugula, whatever's on h...

Olive Oil Cake with Summer Berries
By Jillian Bernardini - Aug 08, 2013 - 02:47 PM
Olive oil cakes are rich and moist. This one, made with cake flour, with egg whites beaten separately and folded in, has a lighter texture. The cake itself is not very sweet, so toss berries with a little sugar to serve alongside ...

White Bean Salad with Lemon Mint Vinaigrette
By Jillian Bernardini - Jul 10, 2013 - 10:36 PM
A light, lemony salad, of course! Thinly sliced radishes give a peppery, crunchy contrast to the heft of the white beans. More citrus here, and please use fresh lemon juice! It makes all the more difference in flavor here, pair...

Garlicky Pea Puree with Crispy Prosciutto on Crostini
By Jillian Bernardini - Jun 27, 2013 - 12:45 PM
Serves 4-6 as appetizer - Here is a profound discovery from developing this recipe: if you are a pea discriminator, you will love these crostini anyway! High quality Parmigiano Reggiano, verdant olive oil, and a generous amount o...

Cinnamon Almond Bread Pudding with Cranberry-Hard Cider Loaf Bread
By Jillian Bernardini - Jun 25, 2013 - 02:10 PM
I'm excited to share this recipe with you because, well, it's delicious, a little lighter than a traditional bread pudding, and I give you the option of having this for breakfast or dessert [or both]!! This loaf of cranberry-hard...

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