February 04, 2010

For the month of February, the Supper Club bloggers brought the rich flavors of Italy to their virtual table. Italian cuisine tends to (unfairly) get a bad reputation for being heavy on fat and calories, so they decided to explore the healthier side of Italian cooking by incorporating simple ingredients, fresh herbs, and flavorful spices with these Cooking Light recipes."Italian is really so easy to healthy up…you don’t need a lot of heavy cheese and bread to make a great and healthy Italian meal," says Aggie of Aggie's Kitchen who made a spicy (but not too spicy!) Shrimp Arrabbiata dish. 
From Hélène's Capri-style salad featuring authentic mozzarella di bufala (or buffalo mozzarella) to Jamie's Spaghettini with Oil and Garlic topped with red pepper flakes and parmesan cheese (beautifully pictured here), be sure to check out each of the blogger's menu items this month. Buon appetito!
February 2010: Healthy Italian Menu
Tomato, Fresh Mozzarella, and Basil Salad: Hélène (Vancouver Island)"This cheese is an Authentic mozzarella made of water buffalo milk and is a porcelain white, moist ball of fresh cheese. With fresh basil and tomatoes, a drop of olive oil and this was a great lunch for me. I had this salad three days in a row last week-end."
Italian Stuffed Summer Vegetables: Val (British Columbia)"I brought along some Italian Stuffed Summer Vegetables to round out the meal following the rhythm of the seasons. This time of the year peppers of all colours, shapes and sizes are available and abundant from local greenhouses. I chose red and green sweet peppers to match the colours of the Italian flag."
Shrimp Arrabbiata: Aggie (Central Florida)"This Shrimp Arrabbiata is a perfect example of how simple Italian cooking can really be…and simple is good in my opinion.  Especially if you are trying to put something delicious and healthy on the table…quick."
Spaghettini with Oil and Garlic: Jamie (Northwest Florida)"Don't be afraid of the 10 cloves of garlic that is used in the recipe. It flavors the olive oil and the pasta.  When I was making this dish, I didn't think it would have much flavor. But, boy, was I wrong."
Image Courtesy of Jamie (Mom's Cooking Club)

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Join the club! If you'd like to become an honorary member of the Virtual Supper Club, blog a recipe that fits the theme, then send us an email or leave a comment here with a link to your post.

We'd like to welcome our newest honorary members:

Sandi of Whistlestop Cafe Cooking from Alabama made Creamy Butternut Squash Risotto.

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