Healthy Italian Cooking at Home

Category Archives: arugula

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Roughly 90 percent of U.S. potatoes are planted in the spring and harvested in the fall. The marketing season for fall potatoes begins in August (for areas of early harvest) and may continue through to the following August. Unlike most produce crops, which are perishable, potatoes are well-suited for long-term storage in climate-controlled rooms or containers.

Potatoes harvested in the winter, spring and summer account for less than 10 percent of the U.S. potato production. However, these potatoes meet specific market needs and generally cost more than fall potatoes. For example, some consumers prefer “new” or “freshly dug” potatoes, such as round red, white, yellow and purple varieties that are smaller in size and are normally not stored before sale.

Any variety of potato that is harvested early is considered a new potato. Since they are picked before their sugars have converted to starch, new potatoes are crisp and waxy and high in moisture. They also have thin skins, making them great for cooking and eating unpeeled. New potatoes are in season in spring and early summer and they should be firm, smooth and free of cracks or soft brown spots. Choose potatoes of similar size so they cook evenly.

Store potatoes in a cool, well ventilated place. Temperatures lower than 50 degrees, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked.  If you do refrigerate, letting the potato warm gradually to room temperature before cooking can reduce the discoloration. Avoid areas that reach high temperatures (beneath the sink or beside large appliances) or receive too much sunlight (on the counter-top).

Perforated plastic bags and paper bags offer the best environment for extending a potato’s shelf-life. Don’t wash potatoes before storing them, as dampness promotes early spoilage.

For Breakfast or Lunch

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Potato and Vegetable Frittata

Ingredients

  • 1 lb medium new potatoes
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1 red bell pepper, seeded, and thinly sliced
  • 1 small yellow onion, thinly sliced
  • Small bag of fresh baby spinach
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons thinly sliced basil
  • 1/2 cup grated Parmesan cheese
  • 8 eggs, beaten

Directions

Boil potatoes in a saucepan, covered, until tender. Drain and when cool enough, cut into thin slices..

Heat an oven broiler.

Heat oil in an ovenproof 12 inch nonstick skillet over medium-high heat. Cook garlic, red pepper and onion until soft, 3–4 minutes. Add spinach; cook until wilted, about 1 minute. Stir in sliced potatoes, salt and pepper.

Stir in half the basil, the Parmesan cheese and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes. Place the pan under the broiler. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil.

As An Appetizer

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Roasted Potatoes with Ricotta

Ingredients

  • 1 1/2 pounds small new potatoes
  • 1 teaspoon plus 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/2 cup ricotta
  • 2 tablespoons finely grated Parmesan
  • Zest from 1/2 lemon, finely grated

Directions

Preheat oven to 450 degrees F. Place potatoes in the center of a 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring the long sides of the foil together and fold edges over, then tightly crimp the ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.

In a small bowl, combine ricotta, Parmesan and lemon zest; season with salt and pepper. When the potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Place 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over the stuffed potatoes on a serving platter

In A Soup

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Italian Fish and Potato Soup

Serves 6

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, small dice
  • 3 garlic cloves, minced
  • 2 celery stalks, small dice
  • 2 new red potatoes, diced
  • 2 new white potatoes, diced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Pinch salt and pepper
  • One 28 oz can Italian diced tomatoes
  • One 8 oz bottle clam juice
  • 4 cups water
  • Juice from 1 large lemon
  • 1 1/2 lbs fresh or frozen cod-fish (or any other firm white fish), cut in 1 inch pieces
  • 1/2 cup roughly chopped Italian green and Kalamata olives
  • Additional salt and pepper, to taste

Directions
In a large soup pot, heat oil and add onion, garlic, celery and potatoes. Season with thyme, oregano, salt and pepper. Sauté for about 10 minutes until slightly softened. Add tomatoes, clam juice, lemon juice and water. Bring to a boil and then let simmer for about 20 minutes or until the potatoes are soft.

Add the fish and olives to the soup and gently stir. Continue to cook for another 15-20 minutes until the fish is cooked through. Taste for salt and pepper and adjust accordingly.

In A Salad

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Arugula with Roasted Salmon and New Potatoes

4 servings

Ingredients

  • 1 pound red or yellow new potatoes, quartered
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 pound skinless salmon fillet
  • 3 tablespoons white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 cup snipped chives
  • 10 ounces baby arugula

Directions

Preheat the oven to 450 degrees F. On a large rimmed baking pan, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.

Toss potatoes and push to the sides of the baking pan; place salmon in the center and season with salt and pepper.

Roast until potatoes are tender and the salmon is opaque throughout, about 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.

Whisk together vinegar, mustard, chives and remaining 2 tablespoons oil in a large bowl; season with salt and pepper.

Add arugula and potatoes; toss to combine. Top salad with salmon pieces and serve.

In A Pasta

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Pasta with Pesto, Potatoes and Green Beans

4-6 servings

Ingredients

  • 2 medium new potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon salt, plus more for seasoning
  • 8 ounces cavatappi pasta
  • 8 ounces green beans, trimmed and halved
  • 1/2 cup homemade basil pesto or store-bought
  • Fresh ground black pepper

Directions

Place the potatoes in a large pot of water; bring to a boil.

Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.

Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.

Drain reserving ½ cup of the pasta cooking water.

Toss pasta and vegetables with the pesto and thin with some of the pasta cooking water. Garnish with fresh black  pepper.

In A Main Course

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Roast Beef with New Potatoes and Shallots

Serves 4

Ingredients

  • 1 1/2 pounds small red new potatoes (10 to 12), well scrubbed, halved or quartered
  • 1 pound shallots (8 to 10), peeled, ends trimmed and halved lengthwise
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 1/2 pounds eye-of-round beef roast, tied

Directions

Preheat the oven to 400 degrees F. On a large rimmed baking pan, toss potatoes and shallots with the oil; sprinkle on the Italian seasoning and add salt and pepper to taste.

Push vegetables to the edges of the baking pan; place roast in the center. Turn roast to coat with oil on the pan and season generously with salt and pepper.

Roast, tossing potatoes and shallots occasionally, until an instant-read thermometer inserted in the center of the meat registers 130 degrees F for medium-rare, 40 to 50 minutes.

Let the beef rest 10 minutes, loosely covered with aluminum foil, before slicing and serving with the potatoes and shallots.


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In spring the focus is on tender, leafy vegetables that represent the fresh new growth of the season. The greening that occurs in springtime should be represented by greens on your plate, including some of the ones listed below.

Arugula is a dark green, peppery green that is used both raw and cooked. Arugula is sold either by the bunch or as loose leaves (much like spinach). Look for dark greens leaves of a uniform color. Avoid yellowing leaves, damages leaves, wilted leaves, or excessively moist-looking leaves

Spinach – it is easy to forget that the small, tender leaves of spring spinach are a real treat. There is a sweetness to their dark green leaves that is perfect in spinach salads.

Broccolini is actually a cross between broccoli and Chinese kale. Broccolini is tender and somewhat sweet, without the bitterness you might find in regular broccoli or broccoli rabe.

Collard Greens are leafy green vegetables that belong to the same family that includes cabbage, kale and broccoli. Like kale, collards are one of the non-head forming members of the Brassica family. Collards unique appearance features dark blue-green leaves that are smooth in texture and relatively broad.

Spring Escarole is sweeter and more tender than at other times of year. It is delicious sautéed with garlic as a side dish, in soups or in a salad.

Chard comes in Swiss (white ribs), red, golden, and mixed rainbow versions. Each has its own flavor, but an earthy edge defines them all. Chard is usually cooked, but certainly can be chopped up and added to salads raw.

Arugula Fennel Salad

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 6 cups arugula leaves
  • 1 bulb fennel
  • 1/4 cup shaved Parmigiano-Reggiano cheese

Directions

In a large salad bowl, whisk together oil, lemon juice and salt. Set aside.

Wash the arugula well and spin or pat it thoroughly dry. Set aside.

Trim fronds and root end of the fennel bulb. Cut the bulb in half, lay each half flat on a cutting surface and slice as thinly as you can.

Put the sliced fennel in the dressing. Use salad tongs, salad fork and spoon or clean hands gently toss the fennel and coat it evenly with the dressing. Add the arugula and cheese and toss to evenly coat the leaves. Serve.

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Cheddar Broccolini Soup

Ingredients

  • 1 pound broccolini, cut in 1-inch pieces
  • 4 cups vegetable broth
  • 2 tablespoons butter
  • 1/4 cup finely chopped red bell pepper
  • 1 garlic clove, minced
  • 1 bunch (6 to 8) green onions, with green, thinly sliced
  • 5 tablespoons flour
  • 1 teaspoon dry mustard
  • 1 1/2 cups milk
  • 3 cups shredded sharp cheddar cheese (about 12 ounces)
  • 1/2 to 1 teaspoon salt, or to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon fresh ground black pepper

Directions

In a medium saucepan, bring broccolini and vegetable broth to a boil. Reduce heat to low; simmer for about 5 minutes or until just tender.

In a large saucepan, heat butter over medium-low heat; add bell pepper, garlic and green onions and continue cooking for about 2 minutes or until vegetables are just tender. Stir in flour and mustard until well blended. Slowly stir in milk. Cook, stirring, until thick and bubbly.

Pour broccolini and vegetable broth into the sauce mixture. Add cheese and the remaining seasonings, to taste. Serves 6.

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Spring Spinach and Cheese Pizza

Ingredients

  • One pound of your favorite pizza dough, room temperature
  • 3 tablespoons olive oil, divided
  • 2 cups fresh baby spinach leaves,chopped and lightly packed
  • 2 spring onions, chopped
  • 2 minced garlic cloves
  • 8 oz mozzarella cheese, sliced thin
  • 1/3 cup grated Asiago cheese
  • 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 425°F. Oil a 14 inch pizza pan and stretch the dough to fit the pan. Let rest while you prepare the topping ingredients

Heat 1 tablespoon of olive oil in a frying pan. Add the spinach, garlic and green onions to the pan and toss for about two minutes until spinach is slightly wilted. Remove the pan from the heat and set aside.

Spread sliced mozzarella over the surface of the dough. Top with the spinach mixture, Sprinkle with the asiago cheese and black pepper.

Bake for 15-20 minutes.

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Swiss Chard with Tomatoes, Feta and Pine Nuts

Serves 4

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 bunch Swiss chard, stems and leaves chopped separately, divided
  • Sea salt and ground black pepper
  • 2 tablespoons low-sodium chicken broth, vegetable broth or water
  • 1 cup halved cherry tomatoes or 1 tomato, cored and chopped
  • 2 ounces feta cheese, crumbled
  • 2 tablespoons pine nuts, toasted

Directions

Heat oil in a large, deep skillet over medium heat. Add onion, garlic and chard stems and cook, stirring occasionally, until softened, about 5 minutes. Cover and cook 5 minutes more.

Uncover, add chard leaves, salt, pepper and broth and cook, covered, until chard leaves are bright green and tender, about 5 minutes more. Remove from the heat and gently stir in tomatoes. Scatter cheese and pine nuts over the top and serve.

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Rigatoni with Ricotta and Collard Greens

You certainly can use any type of greens you like but this is a great recipe to give collards a try.

4-6 servings

Ingredients

  • 8 oz rigatoni or penne pasta
  • 1 tablespoon butter
  • ¾ cup chopped onion
  • 3 garlic cloves, minced
  • 1 pound collard greens, washed, drained, and chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-fat milk
  • 1 cup shredded mozzarella
  • 1 cup ricotta cheese
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 to 1 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Italian seasoned breadcrumbs, optional

Directions

Cook pasta to the al dente stage. Drain and set aside.

Preheat oven to 350°F. Lightly grease a 13 x 9 inch baking dish.

Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until soft but not brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low and add greens; cover and cook 15 to 20 minutes or until the greens are tender, stirring occasionally.

Sprinkle the flour over the greens. Cook uncovered, stirring constantly, 1 minute. Gradually add the milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth.

Remove from the heat. Stir in the cooked pasta, mozzarella, ricotta, salt, pepper and red pepper flakes. Pour into the prepared baking dish and sprinkle evenly with Parmesan. Sprinkle the breadcrumbs, if using, over the top of the casserole.

Bake for 20 minutes.or until the center of the casserole is hot.

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Sautéed Escarole with White Beans and Garlic

Serves 6 to 8

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 1/2 pounds escarole, trimmed and roughly chopped
  • 1 cup low-sodium chicken or vegetable broth
  • 2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Directions

Heat oil in a large skillet over medium heat. Add escarole (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes. Transfer to a colander as done and drain well.

Return skillet to heat and add garlic and pepper flakes and cook, stirring often, about 2 minutes.

Add broth to the skillet and deglaze; add beans and simmer until hot throughout, 2 to 3 minutes. Return greens to the skillet, toss gently and season with salt and pepper to taste.


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Warmer weather means BBQ time.

Getting started:

Prepare an outdoor grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on the bottom of the grill, then light the charcoal. When the charcoal turns grayish white about 15 minutes after lighting, the grill is ready. If using a gas grill, preheat the burners on high, covered for 10 minutes, then reduce the heat if specified in the recipe.

Keep a third of your grill fire-free. On a charcoal grill, this means spreading the coals over the rear two-thirds of the firebox and leaving the front third coal-free. On a gas grill, leave one burner off. Sausages should be grilled over indirect heat.

Do not boil sausages before grilling because it diminishes flavor and moistness  Pre-boiling is unnecessary, if you grill carefully.

There’s no need to prick sausages with toothpicks or a fork before grilling. Perforating the casing only releases flammable fats, juices and flavor.

Lightly brush or rub the casings with olive oil. This prevents sticking and makes them extra crisp.

Handle with care. The key to a juicy sausage is to keep the casing intact. Use tongs and don’t break the sausage skin when turning.

Grill the sausages over the indirect part of the grill until crusty and golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes.

The safe internal temperature for ground meats—sausages included—is 160 degrees F. The casing will be crisp and brown, the filling plump and bubbling. But the only way to check, if the sausages are cooked, is to insert an instant-read meat thermometer through one end of the sausage toward the center.

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Warm Pepper and Onion Salad

Ingredients

  • 3 mixed colored large bell peppers, trimmed and quartered lengthwise
  • 1 large red onion, quartered lengthwise and separated into layers
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red-wine vinegar
  • 1/2 teaspoon dried oregano, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Toss peppers and onion with 1 tablespoon oil. Grill on a lightly oiled grill sheet or a sheet of heavy-duty foil set directly on the grill rack (with grill covered if using a gas grill), turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transfer vegetables to a platter when cooked.

Add vinegar, oregano, salt, pepper and remaining 2 tablespoons oil to the peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop. Place grilled sausages on top.

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Potato and Green Bean Salad

Ingredients

  • 6 ounces green beans
  • 2 pounds peeled small potatoes
  • 1/4 cup extra-virgin olive oil
  • 4 teaspoons lemon juice
  • 4 teaspoons whole-grain mustard
  • 2 teaspoons chopped thyme leaves
  • 1/2 cup thinly sliced red onion
  • Coarse salt

Directions

Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer to a bowl of ice water. Drain and pat dry.

Add potatoes to the same pot of salted water and simmer until tender, about 12 minutes. Drain potatoes and halve them.

Whisk together olive oil, lemon juice, mustard and thyme in a large bowl. Add potatoes, beans and red onion. Gently toss. Season with coarse salt.

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Roasted Cherry Tomatoes and Cannellini Bean Salad

Ingredients

  • 600 gr (1.3 lbs) cherry tomatoes, cut in half
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • A generous handful of mixed fresh herbs (thyme, oregano, rosemary)
  • Salt, to taste
  • Freshly ground white or black pepper, to taste
  • 1 teaspoon sugar
  • 19 oz can cannellini beans, well-drained and rinsed (if using dried beans, 450 gr or 1 lb)
  • Arugula

Directions

If using dried beans, start this recipe a day ahead. Soak the beans in cold water overnight. The next day, rinse the beans, place them in a pot well covered with water, add some herbs and simmer for 1 hour or until tender. Cool the beans in the cooking liquid, taste for salt and adjust accordingly. Set aside until ready to use.

Preheat the oven to 160 C/320 degrees F.

Put the tomatoes in a large bowl. Season with oil, vinegar, salt, pepper, sugar and herbs. Mix well.

Pour the tomato mixture onto a large roasting pan lined with parchment paper. Bake for 45-50 minutes or until they begin to blistered. Place the tomato mixture in a serving bowl.

Add the well-drained beans to the tomatoes while they are still warm, taste for seasoning.

Serve warm as a side dish over arugula leaves.

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Eggplant, Tomato and Mozzarella Salad

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 1 medium eggplant, cut crosswise into 1/4-inch-thick slices
  • Coarse salt and ground pepper
  • 1 pound fresh mozzarella, sliced
  • 1 pound sliced ripe tomatoes
  • 1/4 cup loosely packed fresh basil leaves, torn
  • 2 tablespoons balsamic vinegar

Directions

Preheat the oven to 400 degrees F.

Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on the baking sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until the eggplant is golden and tender, about 20 minutes. Let cool to room temperature.

On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.

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Tortellini Salad with Tomato Vinaigrette

8 servings

Ingredients

Tortellini

  • 1 pound fresh or frozen cheese tortellini
  • 1 cup sun-dried tomatoes, sliced
  • One 14-ounce can artichoke hearts in water, rinsed and quartered
  • 1 7-ounce jar roasted red peppers, chopped
  • 1 cup cherry tomatoes, halved or 2 ripe tomatoes, seeded and chopped
  • 4 scallions, coarsely chopped
  • 1/2 cup finely chopped fresh basil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • Arugula or baby spinach, for serving

Tomato Vinaigrette

  • 2 ripe tomatoes, halved and seeded
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Directions

Bring a large pot of water to a boil. Cook tortellini until just tender, 8 to 10 minutes.

Drain and transfer to a large bowl.

Add the sun-dried tomatoes to the tortellini along with artichoke hearts, roasted red peppers, tomatoes, scallions and basil. Season with salt and pepper.

Tomato Vinaigrette:

Working over a bowl, rub tomato halves on the large-holed side of a box grater until only the skins remain. Discard the skins.

Add vinegar, oil, oregano, garlic, salt and pepper to the tomato juice and whisk until blended.

Add the Tomato Vinaigrette to the tortellini salad and toss. Serve the salad on a bed of arugula or baby spinach.


 

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Use in-season spring ingredients to create some healthier dinners this week. After a few weeks of holiday eating and chocolate candy, you may want to eat a bit lighter.

Dinner Menu 1

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Shrimp with Easy Risotto

4 servings

Ingredients

  • 1 pound fresh or frozen large shrimp in shells or shelled
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1/3 cup chopped onion (1 small)
  • 2/3 cup uncooked Arborio rice
  • 1 14 1/2 ounce can reduced-sodium chicken broth
  • 1 cup frozen peas, thawed
  • 1/4 cup grated Parmesan cheese
  • Lemon wedges

Directions

Thaw shrimp, if frozen. Peel and devein shrimp if needed. Rinse shrimp; pat dry with paper towels.

Place shrimp in a resealable plastic bag set in a shallow dish.

For the marinade:

In a small bowl combine lemon juice, oil, garlic, oregano and salt. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator while you prepare the risotto (15 to 25 minutes).

For the risotto:

In a medium saucepan heat butter over medium heat until melted. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add rice. Cook and stir for 2 minutes more. Carefully stir in broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from the heat. Stir in peas. Let stand about 1 minute or until heated through. (Rice should be tender but slightly firm and creamy.) Stir in Parmesan cheese.

Cook shrimp in a skillet or on the grill as described below. Serve shrimp with risotto and lemon wedges.

SKILLET: Heat a 12-inch skillet over medium heat. Add shrimp and marinade to the skillet. Cook about 3 minutes or until shrimp are opaque, stirring frequently.

GRILL: Drain shrimp, reserving marinade. Thread shrimp onto metal skewers, leaving 1/4 inch between shrimp. Brush shrimp with the reserved marinade.

For a charcoal or gas grill, place kabobs on the grill rack directly over medium-high heat. Cover and grill for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling.

Dinner Menu 2

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Roasted Pork and Spring Vegetables

8 servings

Ingredients

  • 1 ½ pounds tiny new potatoes, halved
  • 1/4 cup snipped fresh rosemary
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1-2 pound boneless pork top loin roast
  • 6 fresh baby artichokes or use thawed  frozen artichoke hearts, if you cannot find fresh
  • 1 tablespoon lemon juice
  • 2 cups whole baby carrots

Directions

Preheat oven to 350 degrees F.

Place potatoes in a large bowl.

In a small bowl combine rosemary, oil, garlic, salt and pepper. Pour half of the mixture over the potatoes; toss to coat.

Trim fat from meat. Place meat on a rack in a shallow roasting pan; spread the remaining oil mixture over the meat. Arrange potatoes around the meat. Roast for 35 minutes.

Meanwhile, wash artichokes if using fresh; trim stems and remove loose outer leaves. Cut 1/2 inch off the top of each artichoke. Cut each artichoke lengthwise into quarters. Place quartered artichokes in a medium bowl; toss with lemon juice.

In a covered large saucepan cook artichokes and carrots in boiling, lightly salted water for 10 minutes; drain.

Add artichokes and carrots to the roasting pan, stirring to combine with potatoes. Roast for 15 to 35 minutes more or until a meat thermometer registers 150 degrees F and vegetables are tender, stirring vegetables occasionally.

Remove from the oven. Cover meat and vegetables with foil; let stand for 10 minutes before slicing meat.

Dinner Menu 3

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Creamy Carrot Soup

4 servings

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 pound carrots, peeled and chopped (about 3 cups)
  • 1/2 cup rice
  • 2 ½ cups reduced-sodium chicken or vegetable stock or broth
  • 1/2 teaspoon salt
  • 1 ¼ cups milk
  • 1/2 cup creme fraiche or sour cream
  • 3 green onions, finely chopped
  • 2 tablespoons finely chopped fresh dillweed
  • Paprika and coarse salt

Directions

In a 3 to 4 quart pot melt butter over medium heat. Add onion; cook for 10 minutes until tender. Add the carrots, rice, stock and salt. Bring to boiling over high heat. Reduce heat to low. Cook, covered, for 35 minutes until rice and carrots are very tender. Cool slightly.

Using a handheld immersion blender, process the mixture in the pan until completely smooth. Whisk in milk and creme fraiche.

Heat and stir over low heat. For a thinner texture, stir in additional milk. To serve, sprinkle with green onion, dillweed, paprika and coarse salt, if desired.

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White Bean Tuna Salad

4 servings

Ingredients

  • 1-15 ounce can cannellini beans, rinsed and drained
  • 2-5 ounce cans tuna packed in water, drained
  • 2 cups lightly packed arugula or spinach
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh flat-leaf Italian parsley, chopped
  • 1/4 cup red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon dried leaf oregano, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 lemon
  • Crusty Italian bread, sliced and toasted

Directions

In a large bowl combine beans, tuna, arugula, red onion and parsley.

For the dressing:

In a screw-top jar combine vinegar, oil, oregano, salt and pepper. Shake well to combine.

Pour dressing over tuna mixture; toss gently to combine. Squeeze juice from half of a lemon over the salad. Serve with toasted bread.

Dinner Menu 4

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Oregano Chicken and Peppers

4 servings

Ingredients

  • 1 ½ pounds bone-in meaty chicken pieces (breasts and thighs), skinned
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 lemon, thinly sliced into rounds
  • 1 large tomato, peeled and chopped (3/4 cup)
  • 1/2 cup pitted kalamata olives
  • 1/4 cup chopped onion
  • 1/4 cup snipped fresh parsley
  • 1 teaspoon dried oregano, crushed
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1/4 cup dry white wine
  • 3/4 cup chicken broth
  • 1 medium green sweet pepper, cut into thin strips
  • 1 medium red sweet pepper, cut into thin strips
  • 8 oz thin spaghetti

Directions

Sprinkle chicken with salt and pepper. Heat the oil in a deep skillet with a cover. Cook chicken over medium heat about 15 minutes or until light brown, turning once. Reduce heat.

Scatter the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. Sprinkle with ground red pepper. Add the wine and the chicken broth. Simmer, covered, for 15 minutes.

Add the remaining tomato and the bell peppers. Cook, covered, for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink.

Cook the pasta to the al dente stage. Drain and place on a serving platter.Place the the chicken on top of the spaghetti and pour the peppers and sauce over the chicken. Garnish with remaining lemon slices.

Dinner Menu 5

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Avocado and Asparagus Egg Sandwiches

Serves 4

Ingredients

  • 8 ounces fresh asparagus spears, trimmed
  • Boiling water
  • 1 avocado, halved, seeded, peeled, and chopped
  • 1 teaspoon lime juice
  • 4 eggs
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter
  • 4 large slices country-style white or whole grain bread
  • 8 slices bacon, crisp cooked

Directions

Place asparagus spears in a single layer in a shallow baking pan. Pour enough boiling water over the asparagus to cover. Let stand for 10 to 12 minutes or until bright colored and crisp-tender. Drain. Finely chop three of the asparagus spears; set aside.

In a small bowl use a fork to mash the avocado; stir in lime juice. Stir in the chopped asparagus; set aside.

For the omelet:

In a small bowl whisk together the eggs, the water, salt and pepper until combined but not frothy.

Heat an 8-inch nonstick skillet with flared sides over medium-high heat until the skillet is hot. Melt 1 tablespoon of the butter in the skillet. Add half of the egg mixture; reduce heat to medium. Immediately begin stirring eggs gently but continuously with a wooden or plastic spatula until the mixture begins to come together. Stop stirring. Cook for 30 to 60 seconds or until the egg is set.

Remove from heat. Using a spatula, lift and fold an edge of omelet to opposite edge. Transfer to a warm plate. Cover with foil and keep warm. Repeat with the remaining 1 tablespoon butter and the remaining egg mixture to make a second omelet.

Toast bread. Spread avocado-asparagus mixture on 2 of the bread slices. Top with each with half the bacon, half the asparagus spears, omelets and the remaining 2 slices of bread. Cut sandwiches in half to make 4 servings.

lightspring5

Roasted Beet Salad

4 servings

Ingredients

  • 2 pounds fresh beets with tops
  • 2 sprigs fresh rosemary
  • 3 tablespoons olive oil
  • Salt and ground black pepper
  • 1/2 cup golden raisins
  • 2 tablespoons pine nuts, toasted
  • 4 ounces sliced ricotta salata cheese or feta cheese
  • Balsamic vinegar

Directions

Preheat the oven to 450 degrees F.

Cut the tops from beets; set tops aside. Place beets and rosemary on a piece of heavy foil. Drizzle with 1 tablespoon of the oil. Bring up two opposite edges of the foil; seal with a double fold. Fold in remaining edges to completely enclose. Roast beets about 60 minutes or until tender when pierced with a knife. Carefully open the packet to release the steam. Set aside until cool enough to handle. Peel skins from the beets and cut into wedges. Discard rosemary.

Meanwhile, thoroughly wash and dry the beet greens. Thinly slice just the beet greens and discard the stalks.

In a large bowl gently toss warm beets, shredded beet greens and the remaining 2 tablespoons oil until the greens are slightly wilted. Season with salt and pepper.

On a large platter or four salad plates arrange the beet mixture. Sprinkle with raisins and nuts. Top with cheese and drizzle with balsamic vinegar.

lightspringcover


springcover

As the morning dawns, there are some of you who are thinking, spring will never come after, not after all the snow and ice that has fallen in the past few days. The first official day of spring is March 20th, but the promise of warmer weather and brighter days occur all month-long. Go outside and hunt for signs of spring to boost your mood. Here are some “spring things” to look and listen for: budding trees and flowers, crocuses, daffodils, newly arriving bird species, nest-building, caterpillars, ducks flying overhead, rainy days, worms on the sidewalk, baby animals, people cleaning their yards, forsythia, magnolias, windy days, songbirds singing, blooming fruit trees and butterflies.

Spring fruits and vegetables are beginning to appear in my market and soon they will be in yours, so here are a few dinner ideas to get you started.

What spring foods are you most looking forward to?

spring1

Cherry Tomato and Prosciutto Focaccia

Serve with Spring Onion Soup (recipe below)

8  servings

Ingredients

  • 1 lb pizza dough, at room temperature
  • 2 tablespoons grated Parmesan cheese
  • 1 1/2 pounds cherry tomatoes, halved
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups baby arugula
  • 8 ounces  mozzarella cheese, shredded
  • 3 ounces thinly sliced prosciutto, cut or torn lengthwise into 1/2-inch strips
  • 2 tablespoons fresh basil, sliced into ribbons

Directions

Heat oven to 425 degrees F. Roll and stretch dough into a large rimmed baking sheet, at least 15 x 10 x 1 inches. Sprinkle with Parmesan cheese and bake for 14 minutes or until lightly browned. Remove from the oven and set aside. Reduce oven temperature to 325 degrees F.

While dough is baking, mix together tomatoes, shallot, garlic, vinegar, salt and pepper in a medium-size bowl. Spread tomatoes in an even layer in a rimmed baking sheet and roast at 325 degrees F for 30 minutes. Remove from the oven and gently stir in arugula.

Sprinkle 1 cup of the mozzarella over the dough and scatter tomato mixture over the top using a slotted spoon. Distribute prosciutto slices over tomatoes. Sprinkle remaining mozzarella over the top and bake at 325 degrees F for 15 minutes. Cool on wire rack 5 minutes, then sprinkle with basil.

spring3

Spring Onion Soup

Serves 8

  • 2 tablespoons extra-virgin olive oil
  • 4 bunches scallions—white and tender green parts cut into 1-inch lengths, green tops thinly sliced
  • 4 leeks, white and tender green parts only, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 onion, thinly sliced
  • Salt and freshly ground white pepper
  • 2 cups dry white wine
  • 3 cups water
  • 2 cups half & half
  • 3/4 cup buttermilk
  • 2 ounces cream cheese (1/4 cup), at room temperature

Directions

In a large pot, heat the oil. Add the white and tender green parts of the scallions, along with the leeks, fennel and onion; season with salt and white pepper.

Cook over low heat, stirring, until the vegetables begin to soften, about 15 minutes. Add the wine and boil over high heat until reduced to a few tablespoons, 12 minutes.

Add the water and half & half and bring to a simmer. Cook until the vegetables are very tender and pale green, 15 minutes.

Add the scallion green tops and cook just until softened, 2 minutes.

Working in batches, puree the soup in the pot with a hand blender or in a blender and return it to the pot. Season with salt and white pepper.

In a medium bowl, whisk the buttermilk with the cream cheese. Ladle the soup into shallow bowls, drizzle with the creamy buttermilk before  serving.

spring4

Spring Shrimp Salad

Serve with Strawberry Rhubarb Muffins (recipe below).

4 servings

Ingredient

  • 1  lemon, plus wedges for serving
  • 1 pound (16 to 20 count) large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2  green onions, thinly sliced
  • 1 package (6-ounce) baby arugula
  • 2 packages (8 to 9 ounces) frozen artichoke hearts
  • 1/2  cup fresh mint leaves, chopped

Directions

From the lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice, set juice aside.

In a large bowl, toss lemon  peel, shrimp and 1/4 teaspoon pepper.

In a 12-inch skillet, heat 1 tablespoon oil on medium. Add onions; cook 1 minute. Add 1/8 teaspoon each salt and pepper. Cook 5 minutes or until golden, stirring. Transfer to plate.

Add shrimp to the skillet and cook 6 minutes or until opaque, turning once. Divide arugula among 4 plates; top with shrimp.

In the skillet, heat remaining oil on medium-high. Add artichokes; cook 2 minutes or until golden. Add reserved lemon juice, 1/4 cup water and 1/8 teaspoon each salt and pepper.

Cook 4 minutes or until artichokes are hot. Remove from heat. Stir in mint. Divide among plates.

spring5

Strawberry Rhubarb Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup sliced fresh rhubarb

TOPPING:

  • 6 small fresh strawberries, halved
  • 2 teaspoons sugar

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened.

Fold in strawberries and rhubarb.

Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar.

Bake at 375°F for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Serve warm. Yield: 1 dozen.

spring2

Farfalle with Peas and Mozzarella Cheese

Serve with Spring Green Salad (recipe below)

6 servings

Ingredients

  • 8 ounces farfalle pasta
  • 1 1/2 cups frozen peas, do not thaw
  • 1 large red pepper, seeded and cut into 1/4-inch strips
  • 1 tablespoon cornstarch
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup white wine
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon salt
  • 1 bunch chives, cut into 1/2-inch pieces
  • 3/4 cup chopped walnuts, toasted
  • 4 oz mozzarella cheese, cut into small cubes

Directions

Bring a medium-size pot of salted water to a boil. Cook pasta according to package directions, about 12 minutes, reserving 1/4 cup of the pasta water.

Add peas and red pepper to the pasta pot for last 2 minutes of pasta cooking time. Drain pasta mixture and set aside.

Meanwhile, stir together cornstarch and 1 tablespoon water; set aside.

Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic, oregano and red pepper flakes and cook 1 minute. Stir in wine and bring to a boil. Cook for about 2 minutes, stirring occasionally.

Stir in chicken broth and bring to a boil. Stir in cornstarch mixture and cook 2 minutes or until thickened. Stir in salt.

Add pasta mixture to skillet and stir together with the sauce. Stir in chives, walnuts and mozzarella cheese, adding pasta water by the tablespoonful if mixture appears dry. Serve immediately.

spring6

Spring Green Salad

Ingredients

  • 8 cups (about 1 pound) mixed spring greens (mesclun, mache, watercress, baby arugula, dandelions)
  • 2 tablespoons finely chopped chives
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/2 lemon, juiced

Directions

Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle with the olive oil. Toss well to coat.

Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.

spring7

Chicken and Asparagus Skillet Supper

Serve with Herbed Rice (recipe below)

4 servings

Ingredients

  • 8 skinless, boneless chicken thighs
  • 3 slices bacon, coarsely chopped
  • 1/2 cup chicken broth
  • 1 pound asparagus spears, trimmed
  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 4 green onions, cut in 2-inch pieces

Directions

Sprinkle chicken with salt and pepper. In a 12-inch skillet, cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink.

Meanwhile, in a microwave-safe 2-quart dish, combine asparagus, squash and 2 tablespoons water. Sprinkle with salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates and drizzle with the vegetable cooking liquid; top with chicken, bacon and green onions.

spring8

Herbed Rice

Ingredients

  • 1 ¾ cups low sodium chicken broth or water
  • 1 cup short-grain rice
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 1 cup sliced celery
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons snipped fresh herbs (such as basil, oregano, parsley, thyme or parsley)
  • 1 teaspoon snipped fresh rosemary

Directions

In a medium saucepan bring broth or water to boiling; stir in the uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until the liquid is absorbed. Remove the saucepan from the heat; let rice stand, covered, for 5 minutes.

Meanwhile, in a large skillet, cook and stir onion in hot oil over medium heat for 3 minutes. Add celery, mushrooms, salt and pepper. Cook and stir for 1 minute more or until vegetables are tender. Remove skillet from the heat. Stir in cooked rice, fresh herbs and rosemary just until combined.

spring9

Spring Minestrone With Chicken Meatballs

Serve with Ricotta and Roasted Tomato Crostini (recipe below)

4 servings

Ingredients

  • 6 ounces ground chicken (about 3/4 cup)
  • 1/2 cup fresh breadcrumbs
  • 6 tablespoons finely grated Parmesan, divided, plus more for garnish
  • 4 garlic cloves, 2 minced, 2 thinly sliced
  • 2 tablespoons chopped fresh chives
  • 1 large egg, whisked to blend
  • Kosher salt, freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds
  • 5 cups low-salt chicken broth
  • 3/4 cup ditalini or other small pasta
  • 1 cup 1/2-inch rounds peeled carrots
  • 1 cup (packed) baby spinach
  • Chopped fresh basil

Directions

Preheat the oven to 350 degrees F.

Mix chicken, bread crumbs, 3 tablespoons Parmesan cheese, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.

Form into 1/2-inch-diameter meatballs (makes about 28).Cover a sheet pan with parchment paper and place the meatballs on the pan. Bake for 30 minutes, until cooked through and lightly browned. Set aside.

Heat oil in a soup pot over medium heat. Add leek to the pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente and the carrots are tender, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan cheese; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.

Ladle soup into bowls. Garnish with chopped basil and additional Parmesan.

spring0

Ricotta and Roasted Tomato Crostini

Makes 12

Ingredients

  • 12 thin slices baguette (from 1 small thin loaf)
  • 2 cups grape tomatoes
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 1/2 cup ricotta
  • 1/2 tablespoon fresh thyme leaves

Directions

Heat oven to 400° F. On a rimmed baking sheet, toss the tomatoes with 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper.

Roast until the tomatoes are beginning to burst, 20 to 25 minutes.

Meanwhile, place the baguette slices on a baking sheet and brush both sides of the bread with the remaining 1 tablespoon of oil. Bake until golden brown, 4 to 5 minutes per side.

Dividing evenly, spread the ricotta on the toasted baguette slices, top with the tomato mixture and sprinkle with the thyme.


saladrutcover

Although the ancient Greeks and Romans did not use the word “salad,” they enjoyed a variety of dishes with raw vegetables dressed with vinegar, oil and herbs. Pliny the Elder, in Natural History, for instance, reported that salads (acetaria) were composed of those garden products that “needed no fire for cooking and saved fuel, and which were a resource to store and always ready” (Natural History, XIX, 58). They were easy to digest and were not calculated to overload the senses or stimulate the appetite.

The food writer, Marcus Apicius, of the first century C.E. offered several salad recipes, some of which were unusual. His recipe for bread salad:

Cover the bottom of a large salad bowl with bread, then add layers of sliced chicken, more bread, sweetbreads, shredded cheese, pine nuts or almonds, cucumber slices, finely chopped onions, then finish with another layer of bread. A dressing made of celery seed, pennyroyal, mint, ginger, coriander, raisins, honey, vinegar, olive oil and white wine is poured over the salad. 

Another dressing Apicius used on lettuce was a cheese sauce that included pepper, lovage, dried mint, pine nuts, raisins, dates, sweet cheese, honey, vinegar, garum (fish sauce), oil, wine and other ingredients.

Other Roman salads were similar to present-day ones, such as lettuce and cucumbers or raw endive dressed with garum (fermented fish sauce), olive oil, chopped onion and vinegar or a dressing of honey, vinegar and olive oil. Roman salad dressings eventually became more complex. Apicius gave a recipe for one containing ginger, rue (herb), dates, pepper, honey, cumin and vinegar.

With the fall of Rome, salads were less important in western Europe, although raw vegetables and fruit were eaten on fast days and as medicinal correctives. In his 1699 book, Acetaria: A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens. Mary, Queen of Scots, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chervil and slices of hard-boiled eggs.

The United States popularized mixed greens salads in the late 19th century. Several other regions of the world adopted salads throughout the second half of the 20th century. From Europe and the Americas to China, Japan and Australia, salads are sold in supermarkets, at restaurants and at fast food chains. In the US market, restaurants will often have a “Salad Bar” laid out with salad-making ingredients, which the customers will use to put together their individual salad.

While we may not want to make Apicius’ salad, adding some different ingredients can bring new life to your old salad.

saladrut1

Insalata Nizzarda – Italian Version of Nicoise Salad

Ingredients

  • 4 large eggs
  • 2 tablespoons small capers, rinsed
  • Two 7 oz jars or cans of tuna in olive oil, drained and the oil reserved
  • 4 salted anchovy fillets, halved lengthwise
  • 3 ripe plum, cores removed, cut into wedges
  • 1/2 cup pitted green or black olives
  • 4 cups arugula
  • Extra virgin olive oil added to drained tuna oil to equal 6 tablespoons
  • 1 ½ tablespoons lemon juice
  • Sea salt
  • Freshly ground black pepper

Directions

Bring a medium pan of water to a boil, add the eggs, and boil for 10 minutes, drain and cool in cold water.

Drain the oil from the tuna and add enough olive oil, if needed, to the tuna oil to measure 6 tablespoons. Break the tuna into chunks or coarse flakes.

Whisk the tuna oil, olive oil, lemon juice, salt and pepper to taste and the capers in a large deep salad bowl, one that gives you enough room for tossing once you have layered all the ingredients.

Add the tuna to the dressing and turn to coat everything. Lay the anchovy fillets on top, then the tomatoes and the olives.

Pile the arugula on top. Cover with plastic wrap and set aside in a cool place.

To serve, shell and quarter the eggs. Gently turn the salad over a couple of times and arrange the eggs on top.

saladrut2

Pea Salad

6 servings

Ingredients

  • 2 cups shelled fresh or frozen green peas
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 3 slices bacon
  • 2 slices crusty bread, cut into small cubes
  • 2 cups fresh torn lettuce leaves
  • 2 ounces grated Parmigiano Reggiano cheese

Directions

If using frozen peas just defrost them. Do not boil.

Boil fresh peas 6 minutes. Drain and rinse with cold water.

Combine olive oil, balsamic vinegar, salt and pepper. Whisk well.

Cook bacon until crispy. Remove from the pan. Toss bread cubes in drippings and cook until crispy.

Combine peas, lettuce, vinaigrette and bread cubes. Top with cheese.

saladrut3

Strawberry Salad with Pine Nuts and Avocado

2 servings

Ingredients

  • 1 ripe avocado, preferably Hass variety, peeled, pitted and diced
  • Juice of 1 lemon
  • 1 cup (heaping) strawberries, cut into 1/2-inch-thick slices
  • 1 tablespoon extra-virgin olive oil, walnut oil or hazelnut oil
  • 2 tablespoons raspberry vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 cups baby arugula
  • 2 tablespoons toasted pine nuts

Directions

Combine avocado with lemon juice in a large nonreactive bowl. Add berries, oil, vinegar, honey, salt and pepper and combine well. Place arugula on a serving plate. Top with avocado mixture and pine nuts. Serve.

saladrut4

Spinach, Grape and Feta Salad

4 servings

Ingredients

  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups baby spinach
  • 1 cup red grapes, cut into halves
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons sliced, skin-on almonds, toasted
  • 2 green onions (light green and dark green parts only), finely chopped

Directions

Whisk mustard and vinegar in a small bowl. While whisking, slowly drizzle in olive oil; add salt and pepper.

Toss spinach, grapes, feta, almonds and green onions in a large bowl. Pour dressing over salad, toss to combine and serve.

saladrut5

Chicken Salad with Zucchini and Pine Nuts

4 servings

Ingredients

  • 1/4 cup dried cherries, chopped
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 garlic clove, minced
  • 1/4 teaspoon dried oregano
  • Finely grated zest of 1 lemon, plus juice of 2 lemons
  • Kosher salt and freshly ground pepper
  • 3 medium zucchini (2 pounds), cut into 3-by-1/2-inch sticks
  • 1 large shallot, minced
  • 1 1/2 pounds skinless, boneless chicken breast halves
  • 3 tablespoons pine nuts
  • 2 cups lightly packed baby arugula leaves

Directions

In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic, oregano, lemon zest, half of the lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the zucchini and cherries and toss to coat. Let stand at room temperature for 2 hours, stirring occasionally.

Meanwhile, in a large, shallow glass or ceramic dish, combine the minced shallot with 2 tablespoons olive oil and the remaining lemon juice. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.

In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.

Remove the chicken breast halves from the marinade, scraping off the shallot. Slice the chicken on the bias 1 1/2 inches thick and season with salt and pepper.

In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken slices and cook over moderately high heat, turning a few times, until lightly browned and cooked through, about 8 minutes.

Transfer the chicken to a large, shallow serving bowl and let cool slightly. Add the marinated zucchini, toasted pine nuts, arugula and toss lightly. Serve immediately

 


Number 2 made of food

Buying grocery items in bulk may seem like a way to save money, but mushy salad greens in the refrigerator vegetable drawer mean wasted dollars.

Here are some tips for saving time and money at the supermarket when planning fast and healthy meals for two.

  • Avoid waste,;use the salad bar. A full container of cherry tomatoes or a whole bag of shredded cabbage may be an impractical purchase, so select just what you need or like at the salad bar.
  • Six-ounce bags of greens, such as spinach, arugula or mixed salad greens, are perfect for serving two.
  • The 6- or 7-ounce cans and pouches of tuna, salmon, sardines and crab are the right size.
  • If you need shrimp, buy peeled frozen tail-on shrimp in 2-pound bags. Since the shrimp do not stick together in the bag, you can take out what you need when you need it, without having to defrost the whole amount..
  • If your local supermarket only sells prepackaged meats and you have a small freezer, ask the meat department to give you just the amount you need.
  • One 14-ounce can of chicken or beef broth works well when making soup for two. When you only need a small amount of broth for a recipe, use a low-sodium bouillon mix. Cooking rice in leftover broth gives it great flavor.
  • 8-ounce cans of  regular and no-salt-added tomato sauce are just the right size to have on hand for dinner.
  • Small drink boxes of 100% juice are convenient for making sauces and salad dressings, without a lot of extra juice left over..
  • Buy smaller servings of dairy products—pints of milk, 6 and 8 ounce containers of yogurt, 4 ounce containers of cottage cheese and 3 ounce blocks of cream cheese to avoid spoilage after these packages are opened.

So, you find a recipe that sounds good, but the yield is “four to six servings.” How do you get to amounts for two servings? Divide the ingredients by four? By six? In half or make the full amount and hope that the leftover portions are good reheated?

Instead think about what the portions are per serving for a particular ingredient.

If you’re looking at a recipe for pasta, and you know that your preference is for two ounces each, look at how much pasta the recipe calls for. Twelve ounces? Then your starting point is to divide by three for two servings. Sometimes there are two or more main ingredients to a recipe – pasta and a sauce or meat and vegetables – in which case you want to think about portion sizes for all the elements.

Sauces are particularly difficult to make in small amounts without ruining the overall flavor.  I often cut the sauce for a dish that serves 6-8 in half rather than try to reduce it further. I know that I’ll probably have more than we need, but it’s usually an easier reduction without ruining the flavor of the sauce. I can often freeze the extra or use it later in the week for another dish.

It is also helpful, if you develop a file of recipes that serve just two. I will help you out by sharing the following recipes.

fortwo1

Stuffed Turkey or Pork Tenderloin

This dish goes well with mashed sweet potatoes and a green vegetable. Serve the leftover pear on the side.

2 servings

Ingredients

  • 3/4 cup thin sweet onion wedges
  • 3 teaspoons olive oil
  • 1 cup thinly sliced fresh mushrooms
  • 1/2 cup cored red skinned pear, finely diced
  • 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
  • 1 10 ounce turkey breast tenderloin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

In a large nonstick ovenproof skillet, cook onion, covered, in 2 teaspoons of the oil over medium heat for 10 minutes, stirring occasionally. Uncover and add mushrooms. Cook for 5 minutes. Add chopped pear and thyme. Cook for 3 to 5 minutes or until pear is just tender, stirring occasionally. Remove from heat and set aside.

Preheat oven to 400 degrees F.

Using a sharp knife, cut a large pocket in the side of the turkey or pork tenderloin by cutting horizontally into the tenderloin, but not all the way through to the opposite side. Spoon cooled onion mixture into the pocket. Secure opening with wooden toothpicks. Sprinkle top of tenderloin with salt and pepper.

Carefully wipe out the skillet. Add remaining 1 teaspoon oil to the skillet; heat over medium heat. Add stuffed tenderloin, top side down, to hot skillet. Cook for 5 minutes or until browned. Turn tenderloin.

Roast, uncovered, in the oven about 20 minutes or until no longer pink (165 degrees F). Cover with foil and let stand for 5 minutes. Slice to serve.

fortwo2

Cioppino For Two

Serve with crusty bread and a green salad.

Ingredients

  • 4 small red potatoes, (1 to 2-inch diameter), quartered
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small firm white fish fillet, diced (about 6-8 ounces) such as grouper, cod, halibut or snapper
  • 2 large sea scallops, cut in half and patted dry
  • 4 peeled medium shrimp
  • 6  mussels or small clams
  • 1 small sweet onion, sliced
  • 2 teaspoons Italian seasoning 
  • 1-2 teaspoons hot paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup dry white wine
  • 1/2 cup seafood stock or water
  • 2 plum tomatoes, diced
  • 1 tablespoon capers
  • 2 tablespoon minced fresh parsley

Directions

Place potatoes in a saucepan, cover with water and bring to a boil over high heat. Reduce heat and simmer until tender, 10 to 12 minutes. Drain.

Meanwhile, heat 1 tablespoon oil in a large saucepan over medium-high heat. Add fish filet and scallops; cook, stirring once or twice, until just opaque, about 2 minutes. Transfer to a plate and cover with foil to keep warm.

Add the remaining 1 tablespoon oil and onion to the pan and stir to coat. Cover, reduce heat to medium-low and cook, stirring often, until lightly browned, 5 to 7 minutes. Uncover, increase heat to medium-high, add Italian seasoning, paprika to taste, salt and pepper; cook, stirring, until fragrant, about 30 seconds.

Add wine, stock or water and tomatoes; bring to a simmer.

Reduce heat to maintain a simmer and cook, stirring often, until the onion is tender, 6 to 8 minutes.

Add the fish, scallops, shrimp and mussels or clams, potatoes and capers, return to a simmer and cook until heated through, about 2 minutes. Garnish with parsley.

fortwo3

Fusilli with Sausage, Arugula and Tomatoes

To make this dish vegetarian, leave out the sausage and add one 8-ounce can chickpeas, drained and rinsed. Heat with the arugula and tomatoes.

2 servings

Ingredients

  • 4 ounces fusilli  pasta
  • 4 ounces spicy Italian sausage, casing removed
  • 2 cloves garlic, chopped
  • 4 cups arugula or baby spinach
  • 1/2 cup halved grape or cherry  tomatoes
  • 1/4 cup finely shredded Pecorino Romano or Parmesan cheese
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil

Directions

Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes, or according to package directions.

Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it into small pieces with a wooden spoon, until cooked through, 2 to 4 minutes.

Stir in garlic, arugula or spinach and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, 1 to 2 minutes. Remove from the heat; cover and keep warm.

Combine cheese, pepper and salt in a serving bowl. Whisk in 2 tablespoons of the pasta cooking liquid and the olive oil.

Drain the pasta and add it to the serving bowl. Toss to combine. Pour the sausage-arugula mixture over the pasta and divide into two serving bowls.

fortwo4

Chicken with Prosciutto and Tomato Sauce Over Polenta

Ingredients

  • 4 (6-ounce) chicken thighs, skin removed
  • 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 teaspoons olive oil
  • 1/2 cup dry white wine
  • 2/3 cup polenta or yellow cornmeal
  • 2 cups water or chicken broth
  • 1 cup chopped seeded peeled plum tomatoes
  • 1 teaspoon fresh lemon juice
  • 2 very thin slices prosciutto, cut into thin strips (about 1/4 cup)
  • Fresh sage sprigs

Directions

Sprinkle the chicken with the sage, 1/4 teaspoon salt and the pepper. Place flour in a shallow dish. Dredge chicken in flour.

Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.

Place the cornmeal and 1/4 teaspoon salt in a 1-quart casserole. Gradually add water or broth, stirring until blended. Cover dish and microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.

Remove chicken from the skillet. Add tomatoes to pan; cook 1 minute. Stir in lemon juice and prosciutto.

Spoon polenta onto two plates, top with chicken and pour the sauce over the chicken. Garnish with fresh sage sprigs, if desired.

fortwo5

Sirloin Tips with Bell Peppers

Serve with egg noodles tossed with parsley and a drizzle of extra-virgin olive oil.

2 servings

Ingredients

  • 8 ounces sirloin steak, trimmed of fat and cut into 1-inch chunks
  • 1 teaspoon fennel seed, roughly chopped or coarsely ground in a spice mill
  • 1/2 teaspoon kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 3/4 cup reduced-sodium beef broth, divided
  • 1/4 cup dry red wine
  • 2 bell peppers (one yellow; one red), cut into strips
  • 1 teaspoon dried oregano leaves, crushed
  • Freshly ground black pepper, to taste
  • 1 tablespoon all-purpose flour

Directions

Rub steak with fennel seed and 1/4 teaspoon salt, turning to coat on all sides.

Heat oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, turning once, until browned on the outside and still pink in the middle, about 2-3  minutes.

Transfer to a plate and cover with foil to keep warm.

Add garlic to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add 1/2 cup broth and wine, scraping up any browned bits with a wooden spoon. Add bell peppers, oregano, the remaining 1/4 teaspoon salt and pepper; bring to a simmer. Cover, reduce heat to maintain a simmer and cook until the peppers are tender-crisp, 4 to 6 minutes.

Whisk the remaining 1/4 cup broth and flour in a small bowl. Add to the pepper mixture, increase heat to medium-high and bring to a simmer, stirring constantly.

Return the steak to the pan. Adjust heat to maintain a slow simmer and cook, turning the meat once, about 2 minutes to heat. Serve over cooked noodles, if desired.



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