La Cucina Mia - Springtime 2021 Edition

We have been through a lot this past year and in many cases food has brought us closer together across the country. Reaching out to many around the world and sharing recipes, taking time in the kitchen to cook together virtually has created a sense of home.

I have always been honoured when people have used my recipes and allowed me to be a part of their families in a unique way with food.

These recipes are a collection of a time that is very special as winter dies down and we look forward to spring again. With many special celebrations this time

of year, food plays a role to help celebrate. Within our traditions things may change but we can still hope to

sit around a table and gather to enjoy a meal and talk about the wonderful things in that moment.

Both my parents are Southern Italian and food and family were and still are the cornerstone of our lives. I want to continue that with traditions of celebrating with food and especially at specific times of the year. 

“La Cucina Mia” is my kitchen and my cooking that is influenced by those before me and those ahead of me but in the now what I love to cook and share.

- Emily Richards

Recipes:

• Thyme and Olive Marinated Goat Cheese 

• Savoury Cheese Thumbprints

• Fennel and Asiago Salad

• Maple Vinaigrette

• Ricotta and Egg Pizza Squares

• Wild Rice and Vegetable Brunch Bake 

• Vegetable Confetti Quinoa

• Asparagus Risotto Cakes

• Linguine with Ricotta

• Spaghetti with Mussels

• Balsamic Lamb Chops

• Oven Poached Salmon with Vegetables 

• Ginger Crusted Ham

• Leek and Pancetta Potatoes

• Lamb with Artichokes

• Fried Bowties

• Rhubarb Cream Scones

• Bomboloni

• Tangy Lemon Tart

• Nana Giustina’s Cake