Healthy Italian Cooking at Home

Category Archives: arugula

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“Root vegetable” is a relatively generic description of vegetables, including starchy ones, that grow underground. To make matters more confusing, root vegetables aren’t always roots. Some are actually bulbs instead, like onions, garlic and shallots. Many people may differentiate onions and garlic as more of a spice than a vegetable, but they really should be grouped in the “root vegetable” category.

Potatoes are usually labeled as tubers and, again, most people think of them as more of a starch than a vegetable. Despite that, they are part of this category. Plenty of other vegetables fall into this group, as well, and include these well known vegetables: sweet potatoes, carrots, beets and leeks to name just a few.

However, here are a few that you may not know much about. These vegetables are in season in the fall.

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Celeriac, also known as celery root, has a delicate celery taste. You can grate it, saute it, use it in soups or eat it raw in a salad. It is filled with fiber, vitamin B, vitamin C and vitamin K.

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Jerusalem artichokes (sunchokes) are neither an artichoke, nor are they from Jerusalem. They are the tubers of sunflowers and probably derive their name from the Italian for sunflower, girasol. They have a crisp, nutty flavor, especially when sautéed. They can be roasted, pickled and they are excellent in soups. They also make a great substitution for potatoes.

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Parsnips resemble white carrots and are naturally sweet. They can be used in soups and stews and are particularly delicious roasted. Parsnips have more vitamins than their carrot cousin and they have lots of potassium.

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The rutabaga was originally a cross between a cabbage and a turnip. You can roast them, mash them or add them to soups.They contain a good portion of your daily vitamin C requirement.

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Turnips are part of the mustard family, as are horseradish, radishes and rutabagas. They can be roasted, mashed or used in stews and soups.

So what can you make with these vegetables?

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Roasted Root Vegetables with Rosemary

Ingredients

  • Nonstick vegetable oil spray
  • 1 pound sweet potatoes or baking potatoes, peeled, cut into 1-inch pieces
  • 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
  • 1 pound rutabagas, peeled, cut into 1-inch pieces
  • 1 pound carrots, peeled, cut into 1-inch pieces
  • 1 pound parsnips, peeled, cut into 1-inch pieces
  • 2 onions, cut into 1-inch pieces
  • 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
  • 2 tablespoons chopped fresh rosemary
  • 1/3 cup olive oil
  • Salt and pepper
  • 10 garlic cloves, peeled
  • Chopped parsley for garnish

Directions

Position 1 rack in the bottom third of the oven and 1 rack in the center of the oven and preheat to 400°F.

Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic and parsley in very large bowl; toss to coat. Season generously with salt and pepper.

Divide vegetable mixture between the prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

Continue to roast until all the vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)

Transfer roasted vegetables to large serving bowl and garnish with chopped parsley.

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Sautéed Jerusalem Artichokes

4 to 6 servings

Ingredients

  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 pound Jerusalem artichokes (sunchokes) scrubbed, peeled and cut crosswise into 1/4-inch-thick rounds
  • 3 tablespoons coarsely torn fresh sage leaves, divided
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh Italian parsley

Directions

Melt 1 tablespoon butter with the olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of the sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes.

Using slotted spoon, transfer Jerusalem artichokes to a shallow serving bowl. Add remaining 2 tablespoons butter and sage to the skillet; cook until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in the serving bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.

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Rutabagas and Ginger Roasted Pears

8 to 10 servings

Ingredients

  • 3 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
  • Nonstick vegetable oil spray
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced, peeled fresh ginger
  • 2 tablespoons brown sugar or pure maple syrup
  • 4 firm Anjou pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
  • 1/3 cup heavy (whipping) cream
  • 3 tablespoons butter
  • 1 tablespoon chopped fresh thyme
  • Coarse kosher salt, black pepper and nutmeg

Directions

Cook rutabagas in a pot of boiling salted water until tender, about 35 minutes.

Meanwhile, preheat oven to 400°F. Spray a large rimmed baking sheet with nonstick spray.

Combine oil, lemon juice, ginger and sugar in large bowl. Add pears; toss to coat. Spread on the prepared baking sheet. Roast until tender, turning pears every 10 minutes, for about 30 minutes total.

Drain rutabagas; return to the same pot. Mash into a coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter and thyme. Mix in pears and any juices from the baking sheet. Season with salt and pepper and grate nutmeg over the top.

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Honey Glazed Turnips

4 servings

Ingredients

  • 2 lbs small to medium (no more than 2-inches) turnips
  • 1 cup plus 3 tablespoons water or chicken broth, divided
  • 2 tablespoons butter
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • Garnish: chopped fresh flat-leaf parsley

Directions

Peel turnips, then halve horizontally and quarter halves. Arrange turnips in one layer in a 12-inch heavy skillet and add water or broth. Add butter, honey and salt and bring to a boil over moderately high heat, covered, stirring occasionally. Uncover and cook stirring, until tender and liquid evaporates, about 5 minutes more.

Reduce heat and sauté until golden brown, about 5 minutes.

Add 3 tablespoons water or broth and stir to coat turnips with the glaze. Sprinkle with parsley and serve.

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Celery Root Salad With Shrimp

6 Servings

Ingredients

  • 1 celery root (or celeriac), about 1 lb
  • 1 (19-oz) can cannellini beans (rinsed and drained)
  • 3 oz baby arugula leaves (3 cups packed)
  • 2 tablespoons white balsamic vinegar
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon lemon juice
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 lbs large peeled/deveined shrimp

Directions

Trim the rough skin from the celery root and peel.  Cut the celery root into very thin slices; stack slices and cut into thin lengthwise strips 1/8-inch-wide (about 2 cups).

Combine the sliced celery root, beans, arugula, balsamic vinegar, 2 tablespoons oil, lemon juice and 1/4 teaspoon each salt and pepper in a medium serving bowl.

Heat 2 tablespoons oil in a large nonstick skillet on medium-high heat and add garlic and shrimp; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir 2-4 minutes or just until the shrimp begin to turn pink.

Add shrimp (and pan juices) to the salad; toss to blend and serve.

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whatsfordinner

Things that are fun in the summertime: going to outdoor concerts, attending fairs and festivals, walking in the park and relaxing at the pool. Something that’s not fun in the summertime: spending time cooking, especially in front of a hot stove. Here are a week’s worth of healthy recipes you can make for dinner pretty quickly.

Monday

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Farmers’ Market Pasta Salad

8 to 10 servings

Ingredients

  • 2 cups halved cherry tomatoes
  • 2 small zucchini, thinly sliced into half moons
  • 1 small red bell pepper, cut into thin strips
  • 1 cup fresh corn kernels
  • 1 cup diced firm, ripe fresh peaches (about 2 medium)
  • 1/2 cup thinly sliced green onions
  • Parmesan Vinaigrette, recipe below
  • 6-oz penne pasta
  • 2 cups shredded cooked chicken (about 10 oz.)
  • 1/3 cup torn fresh basil
  • 1/3 cup torn fresh Italian parsley

Directions

Toss together the first 6 ingredients and half of the dressing in a large bowl and let stand 10 minutes.

Meanwhile, prepare pasta according to package directions.

Add hot the cooked pasta, chicken and basil to the vegetable mixture; toss gently to coat. Season with salt and pepper to taste.

Transfer to a serving platter and top with parsley. Drizzle with additional vinaigrette.

Parmesan Vinaigrette

Makes about 1 cup

Ingredients

  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup olive oil
  • 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon table salt
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley

Directions

Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper and salt in a blender or food processor until smooth. Add basil and cilantro; pulse 5 or 6 times or just until blended.

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Carrot Spice Muffins

Make these when you have time and store them in the freezer for when you need them.

Dry ingredients:

  • 1 cup white whole wheat flour
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup brown sugar
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt

Wet ingredients:

  • 1/3 cup agave nectar
  • 1/3 cup unsweetened applesauce
  • 1/2 cup low fat yogurt
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 1 1/2 cups shredded carrots (about 3)

Directions

Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with non-stick spray or use muffin liners.

Mix together all the dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine.

Add the carrots and stir to combine.

Spoon the batter into the muffin cups–it will be very thick. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Tuesday

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Salmon Cucumber Boats

Serves: 2

Ingredients

  • 6 oz canned pink salmon, drained or leftover cooked fresh salmon
  • 2 tablespoons capers, rinsed
  • 2 teaspoons Dijon mustard
  • 4 tablespoons plain low-fat Greek yogurt
  • 1/4 teaspoon each salt and pepper
  • Pinch cayenne pepper
  • 2 cucumbers, peeled

Directions

Combine the first six ingredients. Halve cucumbers lengthwise, remove seeds in each half and stuff with salmon mixture. Chill.

Salad with Tangerines

Ingredients

  • 4 cups fresh lettuce or spinach, torn into bite size pieces (about 1/2 pound)
  • 1 seedless tangerine, peeled, pith removed and sectioned
  • 1/2 cup toasted nuts, coarsely chopped

Dressing

  • 2 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Directions

In a large bowl, combine lettuce, tangerines and nuts.

In a medium bowl, whisk together dressing ingredients until well combined. Toss with salad mixture and serve.

Wednesday

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Chilled Tomato Soup with Melon

  • 2 1/2 pounds fresh tomatoes, coarsely chopped
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 6 basil leaves
  • 2 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon sugar
  • Salt and freshly ground pepper
  • 1/4 of small melon, such as cantaloupe or honeydew, plus a wedge of seedless watermelon
  • 1/4 cup chopped seedless cucumber, optional
  • Basil pesto, thinned with a little water for garnish

Directions

In a medium saucepan, combine the tomatoes with the olive oil, basil, garlic, vinegar and sugar. Season with salt and pepper.

Cook over low heat until hot but not boiling, about 10 minutes.

Pass the soup through the fine disk of a food mill into a medium bowl to remove the tomato seeds and skin.

Cover the bowl and chill the soup in the refrigerator overnight or quick-chill it by setting the bowl in a larger bowl of ice water.

Cut the melons into 1/2-inch dice. Pour the soup into bowls. Garnish with the melon, cucumber, if using and drizzle with the thinned basil pesto sauce and serve.

MAKE AHEAD The tomato soup can be refrigerated for 1 day without the garnishes.

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Grilled Shrimp Pita

4 servings

Ingredients

  • 1 pound large shrimp (16-20 per pound), peeled and deveined
  • 6 tablespoons fresh lemon juice, divided
  • 2 teaspoons olive oil, divided, plus additional for brushing grill
  • 3 tablespoons chopped fresh dill, divided
  • 1 tablespoon chopped fresh oregano
  • 3/4 cup plain low-fat Greek yogurt, divided
  • 2 garlic cloves, minced and divided
  • 2 cucumbers (about 1 pound), peeled
  • Black pepper, to taste
  • 1 pint cherry tomatoes (about 1/2 pound)
  • 1 small red onion, cut crosswise into 1/3-inch-thick rings
  • 4 whole-grain flat breads (pita)
  • 8 small romaine leaves

Directions

Preheat  an outdoor or indoor grill.

Rinse shrimp and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp and toss to combine. Marinate, stirring occasionally, 10 minutes.

To make cucumber sauce: Stir together 1/4 cup of the yogurt, half of the garlic, 2 tablespoons lemon juice and 1 tablespoon dill in a serving bowl. With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste.

To make yogurt sauce: Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill and remaining garlic in a small serving bowl. Season with pepper, to taste.

Toss tomatoes and onion with remaining 1 teaspoon olive oil in a bowl.

Grill shrimp, tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan or basket, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened and onion is golden and tender. Transfer to a plate; cover and keep warm.

Grill flat bread until golden brown and slightly crisp. Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions tomatoes, and romaine, if desired. Top with yogurt sauce.

Thursday

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Rib-Eye Steak with Pistachio Butter and Asparagus

Serves 2

Ingredients

  • 2 tablespoons shelled, roasted unsalted pistachios*
  • 1/2 cup arugula, packed
  • 2 tablespoons butter, softened
  • 1 boneless rib-eye steak ( about 8 oz)
  • 1/2 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper

Directions

Process pistachios and arugula in a food processor until minced. Add butter and blend until smooth, scraping down the inside of the bowl as needed. Transfer to a small container and chill.

Heat a charcoal or wood-fired grill to high (450°F to 550°F; you can hold your hand 5 inches the above cooking grate only 2 to 4 seconds).

Coat steaks and asparagus with oil and season with salt and pepper. Grill steaks, turning once, until done the way you like it: medium rare or medium.

Grill asparagus in the last few minutes, turning once, until tender-crisp.

Transfer the steak to a cutting board, dollop steaks with butter and tent with foil. Let rest 5 minutes. Slice steak and serve with asparagus.

Make ahead: Chilled Pistachio butter will keepup to 1 week.

*If you can’t find unsalted pistachios, use unsalted butter to balance the salty nuts.

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Fresh Grape Tomato Salad

Serves 2

Ingredients

  • 2 cups halved grape tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Salt to taste
  • Romaine leaves, optional

Directions

Mix tomatoes, olive oil, vinegar and garlic powder together in a bowl. Crumble oregano between your fingers to release the flavor and add to the tomatoes; stir to coat. Season with salt. Let flavors marinate before serving, 5 minutes or up to an hour. Serve over a romaine leaf, if desired.

Friday

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Halibut Kebabs with Grilled Bread and Pancetta

Serves 4

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds boned and skinned halibut, cut into 2-in. chunks or firm white fish available in your area (such as grouper, swordfish, cod, etc.)
  • 4 cups 1 1/2-in. cubes crusty Italian bread, such as ciabatta
  • 3 ounces pancetta, sliced paper-thin
  • Four – 10 inch metal skewers

Directions

Heat an outdoor grill to medium (350°F to 450°F).

Meanwhile, in a large bowl, combine olive oil, rosemary, salt and pepper.

Add halibut and bread. Toss to coat, then set aside for 5 minutes.

Skewer an end of 1 pancetta strip, then alternate fish and bread cubes on a metal skewer weaving pancetta between them. Repeat 3 times.

Grill kebabs, turning frequently, until fish is cooked through and the bread is slightly charred in places, about 6 minutes. Remove to a serving plate and cover with foil.

Don’t turn off the grill - you will need it to grill some of the ingredients for the salad below.

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Grilled Peach-and-Avocado Salad

Ingredients

Dressing

  • 1 large peach, peeled and chopped
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons Champagne vinegar or white vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper

Salad

  • 2 large peaches, peeled, pitted and halved
  • 1 firm avocado, peeled and quartered
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 4 cups loosely packed arugula
  • 1/3 cup freshly grated Parmesan

Directions

Dressing

Process 1 large peach, peeled and chopped; 6 tablespoons olive oil; vinegar and honey in a blender until smooth. Add 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground pepper.

Salad

Gently toss 2 large peaches, peeled and halved and avocado in 1 tablespoon olive  oil and salt and pepper to taste.

Grill, covered with the grill lid, 2 minutes on each side or until charred. Slice and serve over arugula. Top with peach vinaigrette and cheese.


herbs

If you are growing herbs in your garden, you’re already an expert at grabbing a handful of aromatic herbs, roughly chopping them and adding them to your favorite salads, sauces, soups and marinades. Your serving plates are garnished with greenery and your dips are made with fresh herbs instead of dried. As for pesto, you’ve made them all: basil, parsley, arugula, etc. But it’s late summer and after all that culinary creativity, do you still have an over-abundance of herbs? Before you even think about letting them go to waste, think about the following uses.

  • Branches of woody herbs such as rosemary can be used as garnishes in mixed drinks. Rosemary makes a great swizzle stick and delicate herbs like mint, coriander and lemon balm can also add a different taste to your summer cocktails.
  • Reserving a few of those sturdy rosemary branches to use as skewers for grilled kabobs. Fragrant thyme, sage or rosemary can also add flavor to barbecued food just by tossing a few dampened bunches of them directly on hot coals or in a grill box for a gas grill. The oils mingle with the smoke adding a smoky-herbal essence to whatever you’re grilling.
  • Next time you crave a cup of herbal tea, don’t search the cupboard for a stale teabag. Instead, check your garden for the most aromatic herbs you can find and steep them until you have a fragrant infusion.
  • Although herbs are usually used in savory recipes, they also lend themselves beautifully to sweet preparations. Herbs are excellent in sorbet, especially basil, lavender, rose and edible flowers such as scented geranium. Besides sauces and sorbets, simple baked goods can also benefit from the addition of herbs, for example, blueberry-sage corn muffins.
  • Make your own flavored vinegars. Start with good quality vinegars: red or white wine, or cider—but not balsamic. Then create several varieties of vinegars by using different herbs. Make sure the herbs are always covered by liquid and let it rest for a couple of weeks.

Make Compound Butters

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Lemon Herb Butter

Unsalted butter combined with lemon zest, rosemary, thyme and sage makes a nice spread for rolls or to top a grilled steak or to use as a flavorful ingredient for cooking.

Ingredients

  • 1/2 cup unsalted butter at room temperature
  • 2 tablespoons lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh sage
  • Salt and ground black pepper to taste

Directions

Mash butter in a bowl until smooth and creamy. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt and black pepper into the butter until thoroughly combined. Chill until ready to use in a recipe.

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Herb and Walnut Butter

This is a great sauce to go with grilled fish.

Ingredients

  • 2 walnut halves, finely chopped
  • 4 tablespoons unsalted butter, softened
  • 3 juniper berries, finely chopped
  • 1/4 teaspoon finely grated orange zest
  • 1 teaspoon fresh lime juice
  • 16 garlic cloves
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for grilling
  • 1/4 cup plus 1 tablespoon grapeseed oil
  • 1 cup watercress, leaves and tender sprigs only
  • 1/2 cup baby arugula
  • 1/4 cup flat-leaf parsley leaves
  • 1/4 cup basil leaves
  • 2 tablespoons chopped dill
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon finely grated lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • Freshly ground black pepper

Directions

In a small skillet, toast the walnuts over moderate heat for about 3 minutes or until golden. Transfer to a small bowl and let cool. Stir in the butter, juniper berries, orange zest and lime juice. Scrape the nut butter onto a sheet of wax paper and spread into a 3-by-6-inch rectangle; wrap in the paper. Refrigerate until firm.

Put the garlic in a small saucepan, add cold water to cover and bring to a boil. Reserving 2 tablespoons of the cooking water. Drain. Transfer the garlic and reserved water to a blender. Add 2 tablespoons of the olive oil and 1 tablespoon of the grapeseed oil and puree until smooth. Scrape the garlic puree into a bowl.

Add the watercress, arugula, parsley, basil and dill to the blender and pulse until finely chopped. With the machine on, pour in the remaining 1/4 cup each of olive oil and grapeseed oil and puree until smooth. Add the Parmigiano, lemon zest, lemon juice, the garlic puree and pulse to combine. Season the sauce with salt and pepper and transfer to a bowl. Mix well.

Spoon a little of the sauce onto a plate and top with grilled fish or steak. Unwrap the butter and place 1 tablespoon on top of the fish or steak and serve.

Make Herb Sauces

1. Sauteed Chicken Breasts with Salsa Verde

Salsa Verde

In Italy, salsa verde often accompanies poached chicken or fish and boiled meat. The tangy green sauce is also delicious on sautéed and grilled foods.

Ingredients

  • 2/3 cup lightly packed flat-leaf parsley leaves
  • 3 tablespoons drained capers
  • 3 cloves garlic, 1 whole, 2 minced
  • 4 teaspoons lemon juice
  • 1 teaspoon anchovy paste
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 cup olive oil

Directions

Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, salt and pepper into a food processor or blender. Pulse just to chop, six to eight times.

With the machine running, add the 1/2 cup oil in a thin stream to make a slightly coarse puree. Leave this mixture in the food processor; if necessary, pulse to re-emulsify just before serving.

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Herb-Nut Salsa

This is a great addition to grilled steak.

Ingredients

  • 1/4 cup hazelnuts
  • 1/2 cup minced flat-leaf parsley
  • 1/4 cup snipped chives
  • 2 teaspoons minced tarragon
  • 1 teaspoon minced chervil
  • 2 oil-packed anchovy fillets, minced
  • 2 teaspoons chopped rinsed capers
  • 1 medium shallot, minced
  • 2 tablespoons sherry vinegar
  • 3/4 cup extra-virgin olive oil
  • Salt and pepper, to taste

Directions

Preheat the oven to 375°F and toast the hazelnuts in a pie pan for 12 minutes or until the skins are blistered. Transfer the nuts to a kitchen towel; let cool slightly, then rub off the skins.

Finely chop the nuts and transfer them to a bowl. Add the parsley, chives, tarragon, chervil, anchovies, capers and shallot.

Stir in the vinegar, olive oil and season with salt and pepper.  Mix well. Serve alongside grilled steak.

2. Artichoke

Smoked-Herb Mayonnaise

Serve with cooked whole artichokes or other vegetables as a dipping sauce.

Ingredients

  • 1 cup mayonnaise
  • 3 tablespoons chopped dill
  • 2 tablespoons chopped capers
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon smoked sea salt
  • 1/4 teaspoon smoked sweet paprika
  • Hot sauce
  • Freshly ground pepper

Directions

In a bowl, whisk the mayonnaise, dill, capers, lemon zest and juice, salt and paprika. Add a few dashes of hot sauce and season the mayonnaise with pepper. Chill until serving time.

Make Something Sweet

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Pineapple and Basil Sorbet

Who knew basil paired so well with pineapple?

Ingredients

  • 1 pineapple – peeled, cored, and cut into chunks
  • 1/2 cup white sugar
  • 1/2 cup pineapple juice
  • 1/4 cup basil leaves

Directions

Blend the pineapple, sugar, pineapple juice and basil in a blender until smooth; chill in the refrigerator for 1 hour.

Place mixture in an ice cream maker and mix according to the manufacturer’s instructions; pour into an airtight container and freeze 8 hours or overnight.

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Summer Berry and Rosemary Parfait

Ingredients

Rosemary Infusion Syrup

  • Juice from 1 large lemon, strained
  • 1/2 teaspoon vanilla
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 cup brown sugar
  • 1/2 teaspoon molasses

Parfait Layers

  • 1 cup vanilla yogurt
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 2 kiwifruit, peeled and sliced
  • 10 fresh strawberries, sliced

Directions

Rosemary Infusion Syrup

In a small saucepan, combine lemon juice, sugar, molasses, vanilla and rosemary. Bring to a boil; then allow to cool.

Parfait Layers

Place berry and fruit varieties in small bowls and evenly distribute rosemary infusion syrup over each. Mix well, until the fruits are coated in the rosemary syrup.

In a glass sundae/parfait dish, layer the infused berries and fruit with yogurt.

Top with your favorite granola.

Note: Recipe amounts given should yield 2 large parfaits. Adjust amounts to desired number of parfaits.

Make Drinks

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Rosemary Lemon Margarita

Ingredients

  • 8 Lemons (juice only)
  • 24 ounces club soda
  • 4 rosemary sprigs
  • 4 tablespoons sugar
  • 4 ounces Tequila

Directions

Combine lemon juice, club soda, sugar and tequila in pitcher. Mix well. Refrigerate until cold. Place 1 rosemary sprig in each of the 4 serving glasses. Add margarita and serve cold.

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Basil Iced Tea

Ingredients

  • 8 cups water
  • 4 black tea bags
  • 1 cup tightly packed chopped, fresh basil leaves
  • 1 cup lime juice
  • Simple syrup (equal parts sugar and water, heated until sugar dissolves completely)
  • Ice

Directions

Bring water to a boil and then steep tea bags and basil for one hour or until the liquid comes to room temperature. When cool, remove tea bags and strain out basil leaves.

Stir in lime juice and chill in the refrigerator until ready to serve. Pour over ice and add simple syrup to taste.

VARIATIONS

Substitute  mint or lemon verbena in place of basil for a different taste.

Make A Rub

Food & Wine, Web shoot

Spicy Herb Salt

This mildly spicy salt is delicious rubbed over big cuts of meat or thick steaks, but it is also good sprinkled on buttered bread or corn on the cob.

Ingredients

  • 1 cup rosemary leaves (1 1/2 ounces)
  • 1 cup thyme leaves and tender stems (1 1/2 ounces)
  • 2 large garlic cloves, thinly sliced
  • 1/2 cup coarse sea salt
  • 1 teaspoon crushed red pepper

Directions

In a food processor or blender, pulse the herbs and garlic until chopped. Add the salt and pulse until finely chopped. Add the crushed red pepper and pulse to blend.

Spread the mixture in an even layer on a large rimmed baking sheet and let stand, stirring occasionally, until dried, about 2 days. Transfer the mixture to a jar with a tight-fitting lid.

The herb salt can be stored in an airtight container for up to 1 year.


My Local Farmers' Market

My Local Farmers’ Market

A farmers’ market is a place where farmers sell their products directly to consumers. Ultra-fresh produce, pastured meat and eggs, artisan cheeses, hand-harvested honey and other fresh, small-batch foods are the hallmark of the best farmers’ markets. With farmers’ markets overflowing with the best of the season’s produce—corn on the cob, tomatoes, squash, stone fruit and more, all at the absolute peak of their ripeness—it’s easy to pull together an elegant, satisfying dinner menu that showcases the summer’s bounty.

If you know a bit of what to expect when you get to the farmers’ market, making decisions at each stall is much easier. Learn what grows in your area and talk to the growers about what will be coming to market in upcoming weeks. In the US, find your local farmers’ markets from United States Department of Agriculture 

  • Markets tend to be less crowded right when they open or just before they close.  For the best selection, go to the farmers’ market early in the day. The best goods go first. Popular-but-limited items may even sell out before the day is done. For the best deals, go to the farmers’ market late in the day. Farmers and other vendors often prefer to discount products instead of loading them back up and taking them home.
  • Some farmers’ market vendors offer bags, but they tend to be thin and flimsy plastic ones that can break under the pressure of any substantial produce purchase. Make sure everything gets home from the farmers’ market by bringing your own sturdy canvas or nylon bags.
  • Although vendors will make change, purchases will go easier and faster if you have small bills with you. Most farmers only take cash at the market.
  • If you find a vegetable that’s new to you and want to give it a try, ask the farmer how to prepare it. For the best tips specifically ask how they like to eat it.

farmersmarket 1

Summer Squash Salad with Arugula, Feta and Herbs

Ingredients

  • 3 tablespoons lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 1 lemon
  • 3 summer squash (medium-sized yellow or green, about 3-4 cups sliced squash)
  • 6 ozs arugula leaves (baby, 3-4 handfuls)
  • 1/2 cup chopped fresh herbs (basil, mint and parsley)
  • 1/4 cup feta cheese crumbled

Directions

Zest the lemon and place the zest in a bowl or glass measuring cup. Squeeze the juice from the zested lemon to measure 3 tablespoons. Add lemon juice to the zest, then whisk in the olive oil.

Cut off the ends of the squash and cut in half lengthwise; then cut into very thin slices. Layer the sliced squash into a flat dish and pour 2/3 of the dressing over the squash and season with a generous amount of salt and fresh ground black pepper. Let squash marinate 15-30 minutes.

Wash baby arugula leaves and spin dry or dry with paper towels. Wash herbs of your choice and spin dry or dry with paper towels and coarsely chop them.

Combine arugula and herbs in bowl large enough to hold all the salad ingredients. Add marinated squash slices, toss to combine and taste to see if you want to add more dressing, salt or fresh ground black pepper. Arrange salad on individual salad plates, sprinkle each with 1 tablespoon crumbled feta cheese and serve.

farmersmarket 5

Grilled Panzanella Salad

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • One 14 ounce loaf Italian bread
  • 1 small red onion, peeled and quartered
  • 4 medium tomatoes (1-1/2 lbs total), diced into 1-inch pieces
  • 1 large seedless cucumber, diced into 1/2-inch pieces
  • 1 large garlic clove, minced
  • 1 cup packed basil leaves, roughly chopped

Directions

Heat a grill to medium-high heat.

In a large bowl, whisk together olive oil, vinegar, mustard, salt and pepper. Set aside.

Cut bread loaf in half crosswise, then cut each half lengthwise into four 1-inch-thick slices, for a total of 8 slices. Brush slices lightly with olive oil. Grill 2 minutes per side; set aside. Lightly brush onion quarters with olive oil. Grill 5 minutes; rotate and grill another 5 minutes. Cut bread slices into 1-inch cubes.

Cut onion quarters into thin slices. Toss bread, onion, tomatoes, cucumber, garlic and basil in the reserved dressing. Cover and let stand for 30 minutes to allow flavors to combine.

farmersmarket 6

Green Tomatoes with Red Pepper Aioli

Ingredients

  • 1/2 cup light mayonnaise
  • 1/4 cup roasted red peppers, drained
  • 1 large clove garlic, coarsely chopped
  • 2 pounds firm green tomatoes
  • 1/2 teaspoon salt
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 2/3 cup yellow cornmeal
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • Pinch cayenne pepper
  • 6 tablespoons canola oil, for sauteing 

Directions

Aioli

Combine mayonnaise, red peppers and garlic in a processor or blender. Process until well combined and fairly smooth, scraping down sides of the processor halfway through. Transfer to a small bowl. Refrigerate until serving.

Tomatoes

Core tomatoes and cut a thin slice from the top and bottom of each and discard. Cut each tomato into three or four 1/4-inch-thick slices and dry on paper towels. Sprinkle with 1/8 teaspoon of the salt.

Combine flour and 1/8 teaspoon of the salt in a shallow dish. Lightly beat eggs in a second shallow dish. Whisk together cornmeal, Parmesan, remaining 1/4 teaspoon salt, the black pepper and cayenne in a third shallow dish.

Coat 1/3 of the tomato slices in the seasoned flour, followed by egg, then cornmeal mixture.

Heat oven to 200 degrees F.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the coated tomato slices and saute for 2 minutes. Carefully turn over the slices and saute an additional 2 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm in the oven.

Repeat, coating 1/3 of the tomato slices with seasoned flour, egg and cornmeal mixture. Add 2 more tablespoons of the oil to skillet and saute as directed above. Repeat with the last batch of tomatoes and oil. Serve tomatoes warm with the aioli on the side.

farmersmarket 8

Grilled Shrimp and Bean Salad

Serve with cornbread, if desired.

Ingredients

  • 8 (12-inch) skewers
  • 2 pounds peeled, medium-size raw shrimp (21/25 count)
  • Basil Vinaigrette, divided (see recipe below)
  • 1 1/2 pounds fresh green beans, trimmed
  • 6 cooked bacon slices, crumbled
  • 1 1/3 cups (5 1/2 oz.) shredded Parmesan cheese
  • 3/4 cup chopped roasted almonds

Directions

Soak wooden skewers in water to cover 30 minutes or use metal skewers.

Meanwhile, combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally.

Preheat outdoor grill to 350°F to 400°F (medium-high) heat.

Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.
Remove shrimp from the marinade, discarding marinade. Thread shrimp onto skewers.

Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Remove shrimp from the skewers and toss with green beans, crumbled bacon, Parmesan cheese, roasted almonds and remaining 3/4 cup Basil Vinaigrette.

Basil Vinaigrette

Ingredients

  • 1/2 cup chopped fresh basil
  • 1/2 cup balsamic vinegar
  • 4 large shallots, minced
  • 3 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon seasoned pepper
  • 1/2 teaspoon salt
  • 1 cup olive oil

Directions

Whisk together basil, balsamic vinegar, shallots, garlic, brown sugar, pepper and salt until blended. Gradually add olive oil, whisking constantly, until blended.

farmersmarket 2

 

Torta Salata di Zucchine e Cipolle (Zucchini, Onion and Ricotta Pie)

A savory summer pie from Italy’s Piedmont region is made with zucchini and onions, but feel free to substitute with peppers, eggplant, squash—even tomatoes.

Serves 6

Ingredients

  • 1/4 cup olive oil
  • 2 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 6 medium zucchini, thinly sliced
  • 1/2 cup grated Pecorino cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup roughly chopped parsley
  • 4 eggs, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 3 tablespoons dried Italian seasoned bread crumbs

Directions

Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt and pepper.

Heat oven to 350°F. Grease a 10″ pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over the top and bake until golden on the top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.

farmersmarket 7

Grilled Chicken and Vegetables

4 servings

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh marjoram
  • 1 teaspoon salt
  • Olive oil cooking spray
  • 1 red bell pepper, halved lengthwise, stemmed and seeded
  • 1 small eggplant, cut into 1/2-inch-thick rounds
  • 1 medium zucchini, halved lengthwise
  • 4 plum tomatoes, halved lengthwise
  • 1 medium red onion, cut into 1/2-inch-thick rounds
  • 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed 
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon red-wine vinegar

Directions

Preheat outdoor grill to medium-high. Combine oil, basil, marjoram and salt in a small bowl. Reserve 1 tablespoon of the mixture in another small bowl; set aside.

Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with olive oil cooking spray. Grill the vegetables, turning once, until soft and lightly charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.

Rub the tablespoon of reserved herb mixture on both sides of the chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.

Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with the vinegar and the remaining herb mixture. Serve the grilled chicken over the vegetables.

farmersmarket 3

Summer Berry Dessert

Serves 4

Ingredients:

  • 1/4 cup fresh mint, chopped
  • 2 tablespoons sugar
  • 1/2 (16-ounce) container organic strawberries, hulled and chopped
  • 1 (6-ounce) container organic blackberries
  • 1 (6-ounce) container organic blueberries
  • 1 (6-ounce) container organic raspberries

Directions

Crush mint and sugar in a mortar and pestle until well-blended (or place sugar and mint in a blender or food processor and pulse until well-blended). Place mint-sugar in a large bowl and add strawberries, blackberries, blueberries and raspberries. Gently toss until evenly combined.

Let the fruit sit for an hour. The berries will release some of their juices and soften.

farmersmarket 4

Plum Tart

Serves 8

Ingredients

  • 6 tablespoons chilled unsalted butter, cut into ½” cubes, divided
  • 1 cup flour, plus more for baking dish
  • 1/2 cup plus 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 6 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 lb Italian plums or other firm plums, pitted and cut into eighths
  • 1/2 teaspoon ground cinnamon

Directions

Heat the oven to 400°F . Coat an 8″ x 8″ baking dish with cooking spray and dust with flour; set aside.

Whisk the together the 1 cup flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Add 4 tablespoons chilled butter and rub into flour mixture until pea-size pieces form.

Mix together milk, vanilla and egg in a small bowl; add to the flour mixture and stir with a wooden spoon until just combined.

Transfer dough to the prepared baking dish and spread over the bottom of the dish; arrange plum slices in rows on top of the dough.

Combine remaining 1/2 cup sugar and cinnamon and sprinkle over plums.

Melt remaining 2 tablespoons butter and drizzle over plums.

Bake until browned and bubbly, about 30 minutes. Let cool slightly before slicing and serving.


grilledsalad

If you’re looking for something lighter, healthier and tastier than typical grilled fare, think about cooking up a salad on the grill. Not only can you cook the obvious chicken breast or steak for your salad, but the grill also does wonders with vegetables, fruits and even sturdy lettuces.

Grilling gives the ingredients a hint of smoke, a touch of char, that regular salads just don’t have. I like to make my dinner salads with protein, so I cook chicken, steak and fish on the grill. Don’t stop there, though: veggies and fruit go on too.

Any vegetable you like to oven-roast is a good candidate for the grill. Think: onions, peppers, potatoes, eggplant, fennel and asparagus. Grill thick slices until marked on both sides, then reduce heat (or move to a cooler part of the grill) and cook until tender. Try grilling sturdy greens like romaine and escarole. A few minutes on the grates makes them delightfully smoky and pleasantly wilted.

To keep food from sticking, oil a paper towel, hold it with tongs and rub on the preheated grill rack. Don’t use cooking spray on a hot grill. To prep veggies for the grill, toss them with oil so they brown nicely and don’t dry out.

For smaller items like cherry tomatoes use skewers to keep them from falling through the grates. A Grill Basket is also great for small vegetables. Just place mushrooms or onion slices into the basket and stir occasionally until done.

Meat Substitutes

Tofu, tempeh, veggie dogs, veggie sausage and veggie burgers all taste great when cooked on the grill!

  • Meat substitutes tend to stick to the grill, so be sure to use a light brushing of oil to help prevent sticking. A non-stick grate or foil packets lightly coated with oil can also be helpful.
  • When grilling tofu, use firm or extra-firm and press it prior to cooking to remove as much of the moisture as possible.
  • Grill over a preheated grill (not too hot!) for 5-7 minutes per side. Place the tofu directly over moderately hot coals or use the indirect heat method. Rotate or move it to a cooler part of the grill during cooking as necessary to ensure that the outside doesn’t cook too quickly.
  • Try marinating tofu overnight or for quicker turnaround time, 30 minutes will get the job done.
  • Burger and hot dog alternatives grill up fairly quickly over indirect heat. Follow instructions on the packaging, as ingredients and cooking times may vary.

Grilled Caesar Salad

Ingredients

  • 2 flat anchovy fillets, drained and chopped
  • 1 small garlic clove, chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 (1/2-inch-thick) slices baguette
  • 1 large pasteurized egg
  • 2 tablespoons fresh lemon juice, or to taste
  • 3 hearts of romaine (18 ounces)
  • 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)

Directions

Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.

Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).

Brush both sides of baguette slices with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes. Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.

Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl.

Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.

Toss salad with just enough dressing to coat and serve immediately.

grilledsalads 1

Grilled Pork and Peach Salad

Ingredients

  • 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
  • 2 medium peaches or nectarines, pitted, and cut into 1-inch cubes
  • 2 tablespoons honey
  • 2 tablespoons orange juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon each ground black pepper and salt
  • 3 cups torn fresh Bibb lettuce
  • 3 cups fresh baby spinach
  • 1/4 cup bias-sliced green onions (2)

Directions

On four 10-inch skewers, thread pork cubes. On three more 10-inch skewers, thread peach cubes. For a charcoal grill, place skewers on the grill rack directly over medium coals.

Grill, uncovered, for 8 to 10 minutes or until peaches are browned and for 10 to 12 minutes or just until pork is slightly pink in the center, turning occasionally.

(For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)

Meanwhile, in a large bowl stir together the honey, orange juice, mustard, garlic powder, salt and pepper. When pork skewers are done, remove pork and peaches from skewers and place in honey mixture; toss to coat.

To serve, arrange lettuce and spinach on serving plates. Spoon pork and peaches evenly over greens. Sprinkle with green onions. Makes 4 servings.

grilledsalad 6

Grilled Chicken Salad

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon dried dill
  • 1 large clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano, crushed
  • 4 medium skinless, boneless chicken breast halves
  • Steak seasoning
  • 8 cups mesclun or spring salad greens or spinach
  • 3/4 cup seedless red grapes, halved
  • 1/3 cup crumbled goat or feta cheese
  • 1/4 cup pine nuts, toasted

Directions

For vinaigrette, in a screw-top jar combine oil, vinegar, dill, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.

Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals or in a closed gas grill for 12 to 15 minutes or until tender and no longer pink (165 degrees F), turning once. Cool slightly.

Arrange salad greens on 4 plates; top with grapes, cheese and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads. Makes 4 servings

grilledsalad 2

Grilled Salmon Penne Salad

Ingredients

  • 10 ounces fresh or frozen skinless, boneless salmon fillet or other fish fillet
  • 1/4 cup raspberry vinegar or any flavor vinegar that you like
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 clove garlic, minced
  • 1/4 teaspoon coarsely ground black pepper
  • 6 ounces dried penne pasta (about 2 cups)
  • 1 cup bias-sliced, trimmed fresh asparagus spears or any vegetable in season
  • 1 cup fresh raspberries or sliced fresh strawberries
  • Cracked black pepper 
  • 2 green onions, sliced

Directions

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl, whisk together vinegar, oil, honey, mustard, garlic, and pepper. Remove 2 teaspoons of the oil mixture for brushing on the fish; set aside remaining oil mixture to toss with pasta.

Preheat an outdoor grill. Place fish directly on the greased grates or in a foil grill pan. Brush the 2 teaspoons oil mixture over fish. Grill fish with closed cover. Allow 4 to 6 minutes per 1/2-inch thickness of fish.

Meanwhile, cook pasta in boiling salted water according to package directions, adding the asparagus for the last 2 minutes of cooking. Drain well. Return pasta mixture to saucepan. Pour remaining oil mixture over pasta; toss to coat.

Flake cooked salmon. Add salmon to pasta; toss gently. Cover and chill for 2 to 4 hours.

To serve, add berries to pasta mixture; toss gently to mix. Sprinkle with green onions and cracked black pepper. Makes 4 servings.

grilledsalads 3

Grilled Summer Vegetable Salad

Ingredients

  • 1 medium eggplant, cut crosswise into 1/2-inch-thick slices
  • 1 medium onion, cut into 1/2-inch-thick wedges*
  • 2 green and/or red sweet peppers, halved, stems, membranes, and seeds removed
  • 6 large cremini mushrooms, stems removed
  • 3 plum tomatoes, halved lengthwise
  • 3 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • Fresh thyme

Herb Vinaigrette:

  • 1 tablespoon olive oil
  • 2 teaspoons cider vinegar
  • 1 teaspoon snipped fresh parsley
  • 1/4 teaspoon snipped fresh thyme
  • 1/4 teaspoon snipped fresh rosemary
  • 1/4 teaspoon salt
  • Dash ground black pepper

Directions

Herb Vinaigrette: In a small bowl, whisk together olive oil, cider vinegar, snipped fresh parsley, snipped fresh thyme, snipped fresh rosemary, salt and dash ground black pepper.

In a very large bowl, combine eggplant, onion wedges, sweet peppers, mushrooms, and tomatoes. Add olive oil and cider vinegar. Toss to coat vegetables.

Place vegetables on greased of an uncovered grill directly over medium-hot coals or on a covered gas grill. Grill for 3 minutes; turn vegetables. Grill for 3 to 4 minutes more or until vegetables are tender.

To serve, cut each pepper half into 3 strips. Arrange vegetables on a platter. Drizzle with Herbed Vinaigrette. Serve warm or at room temperature. If desired, garnish with fresh thyme. Makes 4 servings.

*Leave onion wedges attached at the root end to hold wedges together.

grilledsalad 4

Grilled Marinated Flank Steak Salad

Ingredients

Creamy Basil Dressing, recipe below

  • 1 lb beef flank steak
  • 4 small yellow and/or red sweet peppers, stemmed, seeded, and halved
  • 2 ears fresh corn, husked and silks removed
  • 4 green onions, trimmed
  • Olive oil
  • 8 cherry tomatoes, halved
  • 4 cups torn romaine lettuce
  • Fresh basil sprigs

Directions

Divide dressing in half.
Trim fat from the steak. Score both sides of the steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag. Pour one portion of the dressing over the steak in the bag; set remaining dressing portion aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.

Brush sweet pepper, corn, and green onions with olive oil.

For a charcoal grill, grill steak and corn on the rack of an uncovered grill directly over medium coals until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally.

For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently.

(For a gas grill, preheat grill. Reduce heat to medium. Place meat and, later, vegetables on grill rack over heat. Cover and grill as above.)

Thinly slice meat against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob. Serve meat, vegetables and tomatoes over romaine lettuce. Drizzle with the reserved portion of the dressing. Garnish with basil sprigs. Makes 4 servings

Creamy Basil Dressing

Makes about 1 cup

Ingredients

  • 2 cups loosely packed fresh basil
  • 3 tablespoons chopped shallot
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons mayonnaise
  • 12 tablespoons extra-virgin olive oil

Directions

Blend all ingredients in a blender until smooth.

grilledsalads 5

Grilled Shrimp & Plum Kebabs

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons freshly grated lime zest
  • 4 tablespoons lime juice
  • 1/2 teaspoon salt
  • 16 raw shrimp, (8-12 per pound), peeled and deveined
  • 4 hot peppers or jalapeño peppers, stemmed, seeded and quartered lengthwise
  • 3-4 plums, depending on size, pitted and cut into sixths
  • 1 bunch arugula, washed, dried, and torn

Directions

Whisk oil, oregano, lime zest, lime juice and salt in a large bowl. Set aside 4 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.

Preheat grill to medium-high.

Make 4 kebabs, alternating shrimp, hot peppers and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total.

Mix the arugula with the reserved dressing. Divide onto 4 plates and top each with a shrimp kabob. Makes 4 servings


hazelnuts

Hazelnuts have been cultivated for more than 5,000 years. The hazel part of its name comes from the Anglo-Saxon word “haesel” meaning a headdress or bonnet, referring to the shape of the outer shell covering. Hazelnuts are native to Asia Minor and they spread to Italy, Spain, France and Germany via Greece. Prior to the 1940s, hazelnuts were imported to the United States. Today, they are grown commercially in the Northwest US. In the food industry, hazelnuts are currently eaten raw, roasted, blanched, minced, sliced, powdered and pureed. Hazelnuts are also used as a premium ingredient in chocolates, biscuits, confectionary products, sweets, pastries and ice cream and in sauces and salads.

Hazelnuts are about the size of a small marble. The nut meat is encased in a hard shell that resembles an acorn without its cap. The nut meat has a bitter brown paper-thin skin that is removed before eating. These nuts contain 88 percent unsaturated oil, which is pressed for use and known as the delicately flavored hazelnut oil. Although it cannot be heated to high temperatures, this oil is favored by gourmets worldwide and is relatively expensive. Hazelnut cooking oil has a similar composition to extra virgin olive oil with high content in Omega 9 and Omega 6 fatty acids. This makes hazelnuts another healthy cooking oil option with flavorful taste.

Why are hazelnuts sometimes called filberts?

Well, there doesn’t seem to be one explanation. The most commonly accepted explanation is because hazelnuts mature on or around St. Philibert’s Day on August 20. Other historians believe the term filbert derives from the German, vollbart meaning full beard, a reference to the appearance of the husked shell. Hazelnuts are also known as cob nuts in some areas. Other experts claim these are all different varieties of the nut, but once shelled, they are quite difficult to tell apart.

Buying and Storing Hazelnuts

Check hazelnuts for freshness by picking up a nut and shaking it. If it rattles inside the shell, this is an indication it has lost moisture due to age or mishandling and is now stale. The shells should be free of cracks or holes. Most markets now carry shelled and ground hazelnuts, which can be quite a timesaver in the kitchen.

At room temperature, unshelled hazelnuts seldom last more than a month. Once shelled, they should be eaten as soon as possible. Shelled hazelnuts should last unopened up to 4 months in the refrigerator or 1 year in the freezer.

Hazelnut oil is more fragile. Store the oil in the refrigerator for up to 3 months. Hazelnut oil should be used sparingly. A little goes a long way. Avoid heat when using hazelnut oil so as not to sacrifice its delicate flavor. When adding to sauces, remove the pan from the heat and whisk in at the last moment.

Hazelnut Preparation

  • For full flavor, roast and cool raw shelled hazelnuts before grinding or chopping.
  • To remove the paper skin, spread shelled hazelnuts in a single layer on a baking tray and roast at 275 degrees F (130 C), stirring occasionally, for about 15 minutes until the skins begin to break. Roll in a clean kitchen towel, let rest for 10 minutes, and then gently rub back and forth to remove the skins. Some bits of the skin may remain.
  • Bring hazelnuts to room temperature before using.

Equivalent Amounts

  • 2-1/4 pounds hazelnuts in the shell = 1 pound shelled nut meats.
  • 1 pound hazelnuts in the shell = 1-1/2 cups nut meats.
  • 1 pound shelled hazelnuts = 3-1/2 cups.
  • 1 cup shelled = 5 ounces.
  • 4 ounces ground, lightly packed = 3/4 cup.
  • 1 ounce ground, lightly packed = about 3-1/2 Tablespoons.
  • Macadamia nuts may be substituted for hazelnuts.

hazelnut 5

Arugula Salad with Poached Pears & Hazelnuts

Ingredients

  • 2 shallots, finely chopped
  • 1/4 cup Italian white wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon water
  • 4 pears, peeled, stems attached, cut in half lengthwise
  • 2 cups dry red wine
  • 2 cups grape juice
  • 1/3 cup hazelnuts
  • 5 oz baby arugula leaves
  • 3 oz red lettuce leaves
  • 1/2 cup fresh parsley, roughly chopped
  • 1/2 cup Parmigiano Reggiano cheese, shaved with a vegetable peeler

Directions

To make the poached pears:

Remove the core of each pear using a melon baller keeping the pear intact.

Place the wine and grape juice in a large saucepan. Add the pears, bring to a simmer and cook gently for 25 minutes or until tender turning them as needed, then remove pan from the heat and cool the pears for about 10 minutes in the liquid. Remove pears from the poaching liquid, transfer to a plate and let cool. Discard liquid.

To toast the nuts:

Preheat the oven to 275 degrees F.

Place nuts on a baking sheet and bake until the nuts are golden brown, about 12-15 minutes, tossing occasionally. Remove pan from the oven and set the nuts aside to cool; then rub the skins off with a kitchen towel. Roughly chop the nuts and set aside.

To make the dressing:

In a large mixing bowl, combine the shallots and vinegar. Slowly add the oil while constantly whisking to blend. Whisk in the water and season the dressing with salt and freshly ground black pepper.

To make the salad:

Cut each of the poached pear halves into 4 wedges.
Toss the arugula, red lettuce, parsley, pears and half of the nuts in a large mixing bowl with enough dressing to lightly coat the leaves.
Season to taste with salt and pepper and gently mound the salad onto a serving platter. Garnish with the remaining nuts and Parmesan cheese and serve.

hazelnut 4

Chicken Scaloppine with Hazelnut-Cream Sauce

Ingredients

  • 2 skinless boneless chicken breast halves
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large shallot, minced (about 1/4 cup)
  • 1/4 cup Madeira
  • 1/3 cup heavy cream
  • 1/4 cup hazelnuts, toasted, husked, chopped 

Directions

Slice each chicken breast half into 2 cutlets. Place cutlets between 2 pieces of waxed paper or plastic wrap. Using a mallet, pound each piece to about 1/3-inch thickness. Sprinkle pounded chicken with salt and pepper on both sides.

Melt butter with oil in a heavy large skillet over medium-high heat. Add chicken to the skillet and sauté until lightly browned and cooked through, about 1 1/2 minutes per side.

Transfer chicken to plate; cover to keep warm. Add the shallot to the same skillet and sauté until tender, about 3 minutes. Pour in the Madeira and bring to boil, stirring to scrape up any browned bits. Add cream; boil until sauce thickens slightly, about 2 minutes. Stir in hazelnuts. Season sauce with salt and pepper. Pour sauce over the chicken and serve.

hazelnut 2

Lentil and Hazelnut Patties

Ingredients

  • 3/4 cups dry lentils or use 1½ cups canned lentils, drained and rinsed
  • 1/4 of a medium onion, minced
  • 1/4 cup fresh breadcrumbs
  • 1 teaspoon chopped fresh parsley
  • 1 egg
  • 1/4 cup finely chopped roasted hazelnuts
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon dried basil, crushed
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1 tablespoon vegetable oil
  • Tzatziki Sauce, recipe below

Directions

Rinse the dried lentils and place them in a medium saucepan with 1 ½ cups water. Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles and some slight movement in the lentils. Cook, uncovered, for 20-30 minutes. Add water, if needed to make sure the lentils are just barely covered. Lentils are cooked as soon as they are tender and no longer crunchy. Older lentils may take longer to cook and shed their outer skins as they cook. (The best way to tell if they are cooked is to taste one.) Drain the lentils. Return the lentils to the saucepan and stir in 1/4 teaspoon of salt.

Combine lentils, onion, bread crumbs, parsley, egg and hazelnuts. Stir in thyme, basil, salt and pepper. Mold into 4 burger-sized patties.

In a large skillet over medium-high heat, heat the vegetable oil. Add patties and brown on both sides. Remove from heat and drain on paper towels. Transfer onto a serving platter and serve with Tzatziki sauce.

Tzatziki Sauce

Ingredients

  • 1 cup grated peeled, seeded cucumber 
  • 1 cup plain fat-free Greek yogurt (such as Fage)
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Pat cucumber dry with paper towels. Combine cucumber and remaining ingredients in a small bowl; cover and chill 1 hour.

hazelnut 1

Hazelnut Crusted Pork Tenderloin

Serves 6

Ingredients

  • 1-1/2 cups finely chopped hazelnuts
  • 1/4 cup flour
  • 1/2 teaspoon each of salt and freshly ground black pepper
  • 1 egg, beaten with 2 tablespoons milk
  • 2 (12 ounces each) boneless pork tenderloins
  • 2 tablespoons vegetable oil
  • Rosemary sprigs for garnish

Wine Sauce

  • 1 teaspoon olive oil
  • 1/2 cup chopped shallots
  • 1/2 cup white wine
  • 3/4 cup chicken stock
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme
  • 2 teaspoons all-purpose flour

Directions

Preheat the oven to 450 degrees F.

For the pork:

Trim the pork of its silverskin and cut each tenderloin in half crosswise. (You will have 4 pieces.)

In 3 separate shallow bowls, place the flour, egg and hazelnuts. Add the salt and pepper to the flour. Dip the pork, on all sides, including the ends, first in the flour, then the egg and finally the hazelnuts. Make sure to coat the pork pieces completely with the nuts.

In a 10-inch skillet over moderate heat, heat the vegetable oil and saute the pork on all sides until golden brown. Transfer the browned pork to a baking pan and roast for 20 minutes, or until the internal temperature of the pork reaches 160 degrees F.

For the sauce:

Add the olive oil to the pan used to brown the pork. Saute the shallots over medium high heat until lightly browned. Sprinkle flour over the shallots and cook for 1 minute, stirring constantly. Stir in the white wine, chicken stock, thyme, salt and pepper. Bring to a boil and cook until thickened.
Cut the pork tenderloins into 1/2-inch slices and place on a serving platter. Top the pork with the sauce and garnish with rosemary.

hazelnut 3

Italian Hazelnut Cookies

Makes 2 1/2 dozen cookies

Ingredients

  • 2 cups hazelnuts
  • 1 1/4 cups sugar
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

Toast whole hazelnuts on a baking sheet in a 275°F oven, stirring occasionally, 10-15 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.

Position 2 racks as close to the center of the oven as possible; and turn the oven up to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats.
Pulse nuts and sugar in a food processor until finely ground. Place in a large bowl.

Beat egg whites and the salt in the large bowl of an electric mixer on high-speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.

Drop the batter by the tablespoon, 2 inches apart, on the prepared baking sheets.

Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through the baking time, 25 to 30 minutes.

Let the cookies cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter. Store in an airtight container for up to 1 week.


sandwich

What makes for a great sandwich?

Is it the bread?

The meats?

The toppings, e.g. lettuce, tomato, sprouts, etc.?

The spread, e.g. mayo, mustard, dressing?

Well, of course it’s probably a combination of all (and probably some additional) factors.

But, the question is – What’s the most important thing to making a sandwich great?

For me – it is the quality of the bread – what is it for you?

sandwich 5

Mortadella, Cheese and Basil Panini

Mortadella is a large Italian sausage or cold cut made of finely ground, heat-cured pork sausage, which incorporates small cubes of pork fat. Mortadella is a staple product of Bologna, Italy.

6 servings

Ingredients

  • 1 (16-ounce) loaf ciabatta, cut in half horizontally
  • 4 teaspoons Dijon mustard
  • 4 teaspoons balsamic vinegar
  • 1 1/3 cups (8 ounces) thinly sliced fresh mozzarella cheese
  • 12 basil leaves
  • 8 ounces sliced mortadella 
  • 2 hot cherry peppers, sliced
  • 1 large plum tomato, thinly sliced
  • Olive oil cooking spray

Directions

Brush the cut side of the bottom bread half with mustard; brush the cut side of the top half with vinegar. Top the bottom half with mozzarella, basil, mortadella, peppers and tomato. Top with remaining bread half.
Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add the sandwich to the pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges. If the sandwich does not fit in your pan, cut it in half and cook in two batches.

sandwich 2

Family Style Hearty Steak Sandwich

6 Servings

Ingredients

  • 2 cups seeded and diced fresh plum tomatoes
  • 6 tablespoons pitted, chopped kalamata olives
  • 4 tablespoons chopped fresh basil
  • 2 tablespoons finely chopped red onion
  • 4 teaspoons balsamic or red wine vinegar
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds flank or sirloin steak
  • 1 (1-pound) Italian round bread loaf (boule) 
  • 4 thin slices provolone cheese
  • 2 ounces arugula

Directions

Heat an outdoor gas grill.

Combine tomatoes, olives, basil, red onion, vinegar and 2 tablespoons olive oil in a small bowl.

Place steaks on the grill over medium heat. Grill to desired temperature, turning once. Place on cutting board and let rest 5 minutes. Slice thinly across the grain.

Slice bread horizontally. Grill, cut side down, until crisp and golden, 2 to 3 minutes.

Place cheese on the bottom half of the bread. Top with tomato mixture, steak and arugula. Top with remaining bread. Slice into wedges.

sandwich 1

Vegan Muffuletta

Serves 4-6

Ingredients

  • 3 large Portobello mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped garlic
  • 3 tablespoons white wine or vegetable broth
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup sliced pitted black olives
  • 1/4 cup sliced pimento-stuffed green olives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon chopped fresh oregano
  • 1 tablespoon red wine vinegar
  • 1 (8-inch) Italian round bread loaf, halved horizontally
  • 1/3 cup sliced roasted red peppers
  • 1/3 cup sliced marinated artichoke hearts
  • 3 tablespoons pine nuts
  • 12 basil leaves

Directions

Using a small spoon, scoop out and discard the black gills from each mushroom. Heat oil in a large skillet over medium heat. Add garlic and cook just until it begins to turn light golden brown, about 30 seconds. Arrange mushrooms in the skillet in a single layer, then add wine and season with salt and pepper. Cook, turning the mushrooms once, until tender and most of the liquid has evaporated, 3 to 4 minutes total. Set aside off of the heat to cool slightly.

Meanwhile, combine black and green olives, parsley, oregano, vinegar, salt and pepper in a small bowl and press the mixture with the back of a spoon until it’s roughly mashed; set aside.

Using your fingers, remove some of the bread from the inside of both halves of the bread loaf, making sure to keep a 1-inch border around the edge. (This will help to make room for the filling. Save the bread that you remove for another use, such as bread crumbs or croutons.)

Layer both halves of bread with olive mixture then arrange peppers, artichoke hearts, pine nuts and basil on the bottom half. Top with the cooked mushrooms, spreading them out to cover the entire width of the bread. Assemble the top and bottom halves of the loaf to form a sandwich.

Serve muffuletta right away or wrap it very tightly with plastic wrap and refrigerate for 1 hour, weighted down with a heavy object like a cast iron skillet filled with a few heavy canned goods. Cut into wedges before serving.

sandwich 3

Mediterranean Tilapia Sandwiches

Za’atar is a mixture of sumac, sesame seed and herbs frequently used in the Middle East and Mediterranean areas.

Ingredients

Fish:

  • 1 1/2 pounds tilapia fillets
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon Za’atar 
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • Olive oil cooking spray

Tzatziki:

  • 3/4 cup plain Greek yogurt
  • 2 teaspoons chopped fresh dill
  • 1 1/2 teaspoons fresh squeezed lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced

Sandwich ingredients:

  • 4 Mediterranean wheat pitas or flatbread (such as Toufayan), heated
  • 1/2 cup very thinly sliced red onion (about 1/2 a small onion)
  • 1 medium tomato, thinly sliced
  • 1/2 cucumber, thinly sliced (about 1/2 cup)

Directions

Preheat a broiler.

To prepare fish:

Brush fish with oil; sprinkle with 1/2 teaspoon Za’atar , 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish on a broiler pan coated with olive oil cooking spray. Broil 6 minutes or until fish flakes easily when tested with a fork.

To prepare Tzatziki:

Combine yogurt and next 5 ingredients (through garlic) in a food processor or blender; pulse until smooth.

To prepare sandwiches:

Spread 2 tablespoons Tzatziki sauce in the center of each pita. Divide fish evenly among the pitas. Top each serving with 2 tablespoons onion, 2 tomato slices and about 6 cucumber slices; fold pita or flatbread in half.

sandwich 4
Grilled Chicken, Tomato and Onion Sandwiches

4 servings

Ingredients

  • 3 ounces pitted mixed olives (1 cup)
  • 1 garlic clove, crushed
  • 2 teaspoons fresh oregano
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Freshly ground pepper
  • 2 large tomatoes, sliced 1/3 inch thick
  • 1 Vidalia onion (or any sweet onion), sliced 1/4 inch thick
  • 4 crusty Italian rolls, such as ciabatta
  • Salt
  • 1 3/4 pounds thin chicken cutlets

Directions

Light an outdoor grill.

In a mini food processor, pulse the pitted olives with the crushed garlic and oregano until chopped. Add the 1/4 cup plus 2 tablespoons of olive oil and pulse until finely chopped. Season with pepper.

Brush the tomatoes, onion and cut sides of the rolls with olive oil. Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted, about 2 minutes.

Brush the chicken cutlets with olive oil and season them with salt and pepper. Grill them over high heat, turning occasionally, until they are lightly browned in spots and cooked through, 5 to 6 minutes.

Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion and olive relish. Close the sandwiches, cut them in half and serve.



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