From the Cold Cellar

And just like that, we are back from Italy! Maria and I recently travelled to Northern Italy to celebrate our 15 years in business with a keen group of like-minded culinary travellers. We noshed and nibbled our way through three separate regions, enjoying all the specialities of each area. One dish that caught my eye in Bologna was called Friggione (pronounced FREE-jo-nah), or as it was listed on the menu "Overcooked Onions with Tomatoes". While I was a little skeptical of this description, another traveller assured me it was delicious as he had eaten it the night before. Upon further...

Get a taste of East Coast vibes with this delicious summery sandwich. Combine a light mayo dressing and pre-cooked shrimp, then top a buttery toasted bun of a lobster roll. The prep is so easy and the whole meal is more affordable for the home cook than lobster.

How many ways can up put eggplant, tomato and fresh mozzarella together? Dozens certainly. Here they meet in a panino, or Italian sandwich. The sliced eggplant is grilled first, then layered with the other ingredients between two pesto-brushed pieces of focaccia. If eggplant isn't your jam, feel free to substitute other veggies such as grilled zucchini or roasted red pepper slices too. Better yet, make it a mix! Ingredients... 2 small eggplants, about 1/2 lb each Kosher or sea salt 2 tbsp extra virgin olive oil 1/2 cup Relish Garlic Scape pesto, or store-bought pesto 4 pieces thick focaccia, halved...