Mangia Con Elena

Roasted Butternut Squash and Sweet Potato Red  Lentil Curry Soup IG: @mangia.con.elena The fall harvest fest continues with this delicious soup!   If you are a squash lover like me then you really need to try this creamy, spicy and healthy soup. There are so many different varieties to this soup but this one is my favourite.  Roasted butternut squash and sweet potato adds another layer of flavour to an earthy, warm and slightly spicy soup. A healthy alternative to cream filled soups. This soup gets its creaminess from a coconut milk and red lentils. Lentils are an excellent source of B vitamins, iron, magnesium, potassium, zinc and plant based protein. Sweet potatoes and squash are both great sources of beta carotene, Vitamin C and antioxidants.  Topped with homemade croutons and a sprinkle of pumpkin seeds for a bit of salty crispiness and crunch. You can leave the bread out and make it gluten free as well!  Have I convinced you to try this yet? I hope so!  As with all of my recipes a

  Mediterranean Turkey Vegetable Bean Soup The coolness in the air means that it is officially soup season and I couldn't be happier! I adore soup. My soups, just like most of my pasta dishes evolve as I cook them. I have a general idea in mind and then I add as I think of what else I can use. This is the way my mother made her soups and having learned by watching and helping her it only makes sense that I cook in the same manner. Nothing was ever wasted in our house. The forgotten carrot at the bottom of the crisper or the little bit of leftover broccoli from the night before were always repurposed into the next night's meal. More often than not, they flavoured a delicious vegetable soup.  This  Mediterranean Turkey Vegetable soup with creamy cannellini beans and fresh Swiss chard (bietola) from my mother’s garden was created with what I had in the house. I used up the last of my plum tomatoes to form a beautiful colour and more flavourful broth. Ingredients are below but plea

  Italian Sausage and Apple Stuffed Acorn Squash It is mid October and the weather has turned cooler. The leaves are changing colours and there is a gentle rain outside. It is time to dig out those sweaters and swap out all the summer outfits in my closet for cozy winter ones. As much as I dread winter, I do love the fall. I love everything about it- the crisp air, the gorgeous colours, the filtered sun and even the rain. It is my most favourite time of the year to go for walks in the many trails that we are blessed to have in our region. There is always something to marvel at, that makes me stop and smile. It is also my favourite time of the year for embracing the amazing harvest that is readily available to us. Squash and apples being my most beloved for this time of the year. So it only makes sense that this apple and sausage stuffed squash is a dish that is on repeat in our house. It is that good. Sweet apples, earthy sage, savoury Italian sausages and saltiness from the parmigiano

  Italian Cannellini Bean (White Kidney Beans)and Tuna Salad IG: @mangia.con.elena Another classic quick Italian salad. This salad is traditionally made with just cannellini beans (white kidney beans) , tuna and onions but I like to add crunch to my salads by adding celery and making it even more nutritious by adding fresh tomatoes, peppers and parsley. I enjoy the tuna but I have members of my family that do not so I will add the tuna in later as a topping to my salad and everyone can add what protein or dairy that they like!  Add some crusty bread and finito! I have to admit that I wasn’t a big fan of beans growing up. I am pretty sure it’s because we ate them all the time and there was a period where we ate pasta è fagioli everyday ( It probably wasn’t everyday but in my mind it was). My parents grew their own beans and my mother would add day old bread and make it into ribollita as well (still can’t eat ribollita with bread). It was a tough time when my dad’s mining company went on

Classic Italian Tomato and Cucumber Summer Salad A classic summer Italian salad that is a staple at the nightly dinner table. This salad tastes better when given time to marinade on the counter allowing the ripe, juicy tomatoes to release their incredible flavour. It is easily transportable and therefore the perfect salad to bring along to a barbecue, picnic or gathering. A true Mediterranean classic and so healthy!  As with all of my recipes and in keeping with Italian way of cooking my measurements are just estimates and my spices are just recommendations. QB or Quanto Basta in my recipes means as much or as little as you would like and need. Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember to season as you go along and build the flavours slowly. Taste test frequently to make sure it is to your liking and adjust if needed! Serve with lots of crusty bread so that you can soak up all the juices!!!! You can see this delicious salad being created in my reels on

  Summer Pasta with Roasted Tomatoes in a Creamy Goat Cheese Sauce IG: @mangia.con.elena I love everything about summer fresh produce and I get pretty excited when the fresh zucchini and other amazing vegetables make their way to the local markets! BUT  the best for me is when the tomatoes are at their prime!  I can not get enough of this delicious, versatile and amazing fruit and vegetable. Did you know that the tomato is both? Just makes it even more incredible. Memories of growing up eating tomatoes fresh off the vine and enjoying them a multitude of different ways in different dishes.  In the fall we would harvest them and spend a week making and preserving passata and tomatoes infused with fresh basil. The smell in my house was just heavenly.  I continue to make many dishes showcasing the amazing tomato and this is a really simple one that combines roasted tomatoes with creamy goat cheese, garlic, oregano and basil.  This pasta dish comes together in the time it takes to put the w

  Pasta with Eggplant with Ricotta and Tomatoes IG: @mangia.con.elena    Eggplant is an Italian vegetable that is incredibly flavourful and used in many authentic Italian dishes. It can have a strong flavour that may be a bit too intense for some palates. Some dishes require you to generously salt the eggplant first, place on a colander and let some of the bitterness leech out. This dish does not require you to do that because the eggplant is peeled and diced into smaller cubes allowing the eggplant to become jammy and milder tasting. It also makes the sauce creamier as well. I used fresh herbs but you can definitely substitute dried- just remember to use less as dried herbs are more aromatic. I also would recommend you use full fat ricotta as it makes the sauce incredibly flavourful.  As with all of my recipes the measurements and ingredients are just estimates and suggestions. Don't like a spice? Then leave it out! If you feel you want more of one ingredient then add more! When i