Healthy Italian Cooking at Home

Category Archives: Beans

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Florence’s hot temperatures, al fresco dining and a busy open-air arts and concert season make it one of Italy’s most vibrant cities in the summer.

The classic Italian dinner, or “cena”, has a very specific structure. Traditional dinners begin with “apertivo,” which is usually a drink with snacks to get ready for the large meal to come. “Antipasta,” the appetizer, comes next, followed by the “primo”, which can be a pasta, a soup, polenta or a rice dish. The “secondo” follows the primo, which is the major protein of the meal, consisting of meat, eggs or fish and often accompanied by “contorno,” or a side dish of vegetables. The meal is then topped off by “dolce,” dessert and a “café,” coffee.

At the heart of Florentine cuisine, you will find bread (plain, unsalted, well-baked with a crispy crust and light and airy inside); without any doubt the best extra-virgin olive oil, Florentine steaks of beef, roasted or wine-braised game such as boar, deer and rabbit and wine.

There is a reason that Italians live long lives and everyone looks healthy and happy: they eat really, really well with a focus on seasonal vegetables, simple cooking techniques and lots of olive oil. The bean and chickpea salads we serve at backyard barbecues, marinated vegetable salads and the cooling end to a meal with panna cotta and gelato, all have their roots in Italian summer recipes. There is even a minestrone designated for summer and it is one of the best because of all the fresh tomatoes and squash available at this time of year.

Italian cocktails… are delicious year-round. But in summer, when the temperature rises and the humidity sets in, there’s nothing more refreshing than—a Bellini, spritz or limoncello.

Eat the Italian way: slowly and moderately, while enjoying the food and each other’s company.

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Florentine Market

Cocktails

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Classic Negroni

This classic was first created for Count Camillo Negroni in 1919 at Florence’s Café Casoni.

For each cocktail:

  • 1 oz. Campari
  • 1 oz. gin
  • 1 oz. sweet vermouth

Directions

Stir Campari, gin and vermouth in an ice-filled tumbler; pour into a glass and garnish with an orange slice.

Appetizer

Caprese Salad with Red and Yellow Tomatoes and Buffalo Mozarella

Pesto Caprese Salad

Serve with Italian bread.

Serving 6

Ingredients

  • 6-8 fresh tomatoes, depending on their size
  • 8 ounces fresh Mozzarella cheese
  • A handful of fresh basil leaves
  • 2 tablespoons basil pesto
  • 4 tablespoons extra virgin olive oil
  • Salt and fresh cracked pepper, to taste
  • High quality balsamic vinegar

Directions

Slice the tomatoes about 1/4 inch thick and place on a serving platter. Slice the mozzarella cheese about 1/4 inch thick. Place cheese slices between the tomato slices. Tuck fresh basil leaves in between the tomatoes and the cheese.

For the dressing:

Stir together the basil pesto and olive oil to make a thin dressing.  Drizzle over the salad and season with salt and pepper. Splash a little balsamic vinegar over the salad. Serve.

First Course

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Pasta zucchine e ricotta

Serves 6

Ingredients

  • 8 medium-sized zucchini
  • 20 leaves of basil
  • 2 tablespoons extra virgin olive oil, divided
  • Salt and pepper to taste
  • 3 oz. ricotta cheese
  • 3 garlic cloves, minced
  • 12 oz. short pasta, such as penne
  • Grated parmesan cheese for serving

Directions

Slice the zucchini into rounds and cut each round in half.

Heat 1 tablespoon olive oil in a frying pan and sauté the zucchini on a high heat until they turn lightly brown.

Add the garlic, cook for 5 seconds and turn off the heat, continuing to stir so that the garlic infuses the zucchini but does not burn. Add salt and pepper to taste.

Cook the pasta in salted, boiling water until al dente (a good minute or two less than the package instructions; until it is cooked but still firm to the bite).

Reserve ½ cup of the pasta cooking water.

In a warmed bowl, combine the pasta with the ricotta, remaining olive oil and the pasta cooking water.

Tear the basil leaves into small pieces and stir into the pasta. Serve with grated cheese.

Second Course

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Tuscan Pork with Spinach and Chickpeas

Serves 6

  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1 1/4 pounds pork tenderloin, cut into 1/2″-thick slices
  • 1 can (15 ounces) low sodium chickpeas, rinsed and drained
  • 1 can (15 ounces) chopped Italian tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1 1/2 bags (10 ounces each; 15 ounces total) baby spinach leaves (15 cups)
  • 2 tablespoons lemon juice

Directions

Heat the oil in a large skillet over medium-high heat. Add the garlic and onion. Cook, stirring occasionally, for about 2 minutes until the onion softens. Push the onions to one side of the pan.

Add the pork. Cook for about 4 minutes, turning once, until well browned on both sides. Add the chickpeas, tomatoes, Italian seasoning and salt. Stir. Adjust the heat so the sauce is at a moderate simmer. Cover and cook for 5 minutes.

Add the spinach, a large handful at a time, covering the pan between each addition. Cook until all the spinach wilts. Remove the pork to a serving plate.

Add the lemon juice to the pan. Stir to combine. Spoon the spinach mixture over the pork slices. Serve.

Dessert

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Zabaglione & Orange Liqueur

Use any fruit that is in season in this recipe.

Serves 6

Ingredients

  • 3 cups peaches, peeled and cut into thin slices
  • 3 tablespoons crumbled amaretti cookies
  • 1 pound fresh strawberries, cut into quarters
  • 7 tablespoons orange liqueur (Grand Marnier)
  • 6 egg yolks
  • 3 tablespoons granulated sugar
  • Fresh mint for garnish

Directions

In the top half of a double boiler, whisk the egg yolks and sugar to a creamy consistency. Place the egg mixture over the hot water in the bottom of the double boiler, making sure that the pot containing the eggs doesn’t touch the water. Beat the mixture well with a whisk until it starts to thicken. It should take about 5 minutes. Be careful not to beat too long or you will cook the eggs.

Remove the pan from the heat and stir in 1 tablespoon of the orange liqueur, whisking until it is well incorporated. Return the pan to the double boiler and whisk until the mixture is thickened, 3 to 5 minutes. Remove from the heat and set aside.

Divide the strawberries and peaches among 6 wine glasses or dessert bowls, Sprinkle each with the amaretti crumbs and spoon 1 tablespoon of orange liqueur over each. Top with some of the custard and decorate each with a mint sprig, if you wish.

This dessert can be eaten warm or it can be refrigerated and eaten later.


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What do you do when it is getting close to dinner time but you just don’t feel like cooking? Maybe it has been a week of very hot weather or you had a tough day at work. Canned foods, deli ingredients, frozen fully cooked meat, such as chicken breasts, turkey cutlets, cooked shrimp and fresh summer produce can all be used to make excellent no-cook meals.

Of course, there are always salads and adding a few new ingredients will make them exciting again. Going a step further in using summer’s fresh produce means making gazpacho or other chilled soups — very refreshing plus easy to make.  Don’t forget about other raw foods as well. This is an ideal time to explore all the ways you can avoid heating up the kitchen.

Here are some ideas on what to fix on those days without heading to the nearest fast food restaurant.

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Tuna-Nectarine Salad with Pita

4 servings

Ingredients

  • 1/2 cup plain fat-free Greek yogurt
  • 3 tablespoons low-fat buttermilk
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon garlic powder
  • 2 tablespoons snipped fresh chives
  • 12 oz canned tuna in water, drained
  • 4 ripe, yet firm, nectarines or peaches, pitted and diced
  • 1/4 cup chopped, toasted pecans
  • 2 whole pita breads, quartered

Directions

In a bowl whisk together Greek yogurt, buttermilk, mayonnaise and garlic powder until smooth. Stir in chives.

Add tuna and nectarines to the yogurt mixture; toss gently to combine. Spoon tuna mixture onto salad plates; sprinkle with pecans. Serve with pita bread.

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Cucumber Soup With Prosciutto Sandwiches

4 servings

Ingredients

  • 2 1/2 cups peeled, seeded, and chopped cucumber (about 2 medium)
  • 2 cups buttermilk
  • 1 cup plain fat-free Greek yogurt
  • 1/3 cup chopped shallot
  • 1/4 cup fresh chives or basil, plus extra for garnish
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon lemon-pepper seasoning
  • 2 tablespoons white balsamic vinegar
  • 4 slices Italian country bread
  • 1-2 tablespoons extra virgin olive oil
  • 4 ounces thinly sliced prosciutto

Directions

In a food processor combine 1 1/2 cups of the cucumber, the buttermilk, yogurt, shallot, garlic, crushed red pepper and lemon-pepper seasoning. Cover and process until mixture is smooth.

Transfer to a large bowl. Stir in the chives, balsamic vinegar and the remaining 1 cup cucumber.

Chill until serving time.

Ladle into soup bowls and garnish with chives or basil.

Drizzle bread with olive oil and top with the prosciutto, dividing evenly. Serve sandwiches with the soup.

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Crab  Rolls

Serves 4

Ingredients

  • 1/2 pound lump crab meat or chopped cooked shrimp, defrosted if frozen
  • 1/4 cup mayonnaise
  • 4 radishes, chopped
  • 1 stalk celery, chopped, plus 2 tablespoons celery leaves
  • 1/2 Granny Smith apple, cored and chopped
  • 2 tablespoons fresh lemon juice
  • Kosher salt and black pepper
  • 4 hot dog buns, split
  • Pickles and low salt sweet potato chips, for serving

Directions

In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

Dividing evenly, fill the buns with the crab mixture. Serve with the pickles and chips.

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Roast Beef Salad

Serve with bread sticks.

Serves 4

Ingredients

  • 2 small heads Boston (tender) lettuce, torn into pieces
  • 12 ounces deli roast beef, sliced into thin strips
  • 1 large tomato, cut into wedges
  • 1/2 red onion, sliced
  • 4 ounces blue cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Kosher salt and black pepper

Directions

Divide the lettuce, roast beef, tomato, onion, and blue cheese among four salad bowls.

In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle over the salad. Serve.

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Antipasto Plate

Serve with with fresh seasonal fruit.

Serves 4

Ingredients

  • One 15-ounce can chickpeas, rinsed and drained
  • 1/2 cup chopped roasted red peppers
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 scallions, sliced
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 1/2 pound Provolone (or cheese of choice) cheese, sliced
  • 1/4 pound thinly sliced prosciutto
  • 1/2 cup mixed Italian olives
  • 1/2 small loaf Italian country bread

Directions

In a medium bowl, combine the chickpeas, roasted peppers, parsley, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Serve with the cheese, prosciutto, olives and bread.

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Seasonal Fruit with Orange-Ricotta Cream

2 servings

Ingredients

  • 1/2 cup  ricotta cheese
  • 1/2 cup vanilla low-fat Greek yogurt
  • 1 tablespoon sugar
  • 1 tablespoon orange liqueur (such as Grand Marnier), optional
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon vanilla extract
  • 1 cup quartered strawberries or whatever fruit is in season
  • 2 whole strawberries

Directions

Combine the first 6 ingredients in a blender; process until smooth. Spoon cheese mixture into a small bowl; cover and chill for 3 hours.

Spoon 1/2 cup quartered strawberries or other fruit into each of 2 small dessert dishes and top each with 2 tablespoons cheese mixture.

Garnish each serving with a whole strawberry or other fruit.


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Summer is a great time for tomatoes. This is when they are at their best – deep red, juicy and intense in flavor. There are Beefsteak, Roma, Vine-Ripened, Grape, Cherry, Heirloom and so many other types of tomatoes. Each has their own flavor and each can be used in multiple ways.

Perhaps you grow tomatoes, or you are the lucky recipient of someone who has too many to use or maybe you are indulging in the bounty at the farmers’ market. However, you come by your tomatoes, now is the perfect time to try new and exciting things with them. Of course, you know, you can use fresh tomatoes to make tomato sauce, salsa or bruschetta and, you know, they taste great in salads and sandwiches. Below are a few different ways to use up some of your tomatoes.

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Tomato, Watermelon and Feta Appetizer

Makes about 1 1/2 dozen skewers

Ingredients

  • 1 large beefsteak tomato, cored and cut into 1-inch pieces
  • 1 1/2 cups 1-inch watermelon cubes
  • 4 ounces whole feta cheese, cut into 18 cubes
  • 1 1/4 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 18 (3-inch) wooden skewers
  • Extra virgin olive oil for drizzling

Directions

In a large bowl, place the tomatoes, watermelon, lime juice, mint, salt and pepper. Gently toss the ingredients, cover the bowl and chill 30 minutes to 1 hour.

Thread 1 tomato piece, 1 watermelon cube and 1 feta cube onto a skewer and place on a serving platter. Repeat with remaining skewers.

Drizzle with the remaining marinade in the bowl and a little olive oil. Serve immediately.

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Chilled Green Tomato Soup with Crab Meat

Have green tomatoes? Here is something to make instead of fried green tomatoes.

Makes about 3 quarts

Ingredients

  • 1 small green bell pepper, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 celery ribs, chopped
  • 4 garlic cloves, minced
  • 2 1/2 pounds firm green tomatoes, cored and coarsely chopped
  • 6 cups chicken or vegetable broth
  • 2 bay leaves
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups loosely packed arugula
  • 14 fresh basil leaves
  • 1/2 bunch fresh parsley, stems removed
  • 2 1/2 tablespoons fresh lemon juice
  • 1 to 2 teaspoons hot sauce
  • 2 small hot peppers, seeded and sliced
  • Lump crab meat

Directions

Melt butter with oil in a Dutch oven over medium-high heat. Reduce heat to low; add onions and cook, stirring often, 15 minutes. Add celery and chopped green bell pepper; cook, stirring often, 5 minutes. Add garlic; cook, stirring constantly, 1 minute. Add tomatoes, broth and bay leaves. Season with salt and pepper to taste. Increase heat to medium-high, and bring to a boil.

Reduce heat to low and simmer, stirring occasionally, 15 to 20 minutes or until tomatoes are tender. Remove from the heat and discard the bay leaves. Stir in arugula, basil and parsley. Let cool 30 minutes.

Process soup with an immersion blender in the pot or, in batches, in a food processor or blender until smooth. Stir in lemon juice and hot sauce and add additional salt and pepper to taste, if needed. Cover and chill 8 to 24 hours.

Ladle chilled soup into serving bowls and top each serving with some crab meat and a few slices of hot peppers.

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Fresh Mozzarella, Corn and Tomato Salad

Serves 4 to 6

Ingredients

  • 4 ears corn-on-the-cob, in the husk
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely chopped
  • 2 tablespoons finely chopped fresh chives
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1/2 pound fresh mozzarella, cut into 1/4-inch cubes
  • 1/2 lb (8 oz) plum (Roma) tomatoes, quartered
  • 1/2 cup Kalamata olives
  • 1 ripe avocado, halved, peeled and cut into 1/4-inch cubes, optional
  • 10 large fresh basil leaves, cut into thin strips
  • 5 cups baby arugula, spinach or romaine lettuce for serving

Directions

Preheat oven to 400°F. Soak corn in the sink or in a bowl filled with cold water for 15 minutes.

Prepare vinaigrette by whisking together oil, vinegar, mustard, garlic, chives, salt and pepper. Set aside.

Once the corn has soaked, place it on a rimmed baking sheet lined with parchment paper. Roast for 25 minutes or until the corn kernels are tender.

Cool to room temperature; then discard husks and silks. Cut the kernels off the cobs and put them in a large serving bowl. Add mozzarella, tomatoes, olives, avocado, if using, and basil.

Drizzle the dressing over the salad. Toss gently to combine. Season with additional salt and pepper, if needed, and serve over a bed of greens.

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Fresh Tomato Cheese Tart

Serves 6 to 8

Ingredients

  • 1 cup Italian seasoned bread crumbs
  • 1 cup whole wheat flour
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon salt
  • 3-4 medium tomatoes (You will need enough to make 2 layers)
  • 1 cup ricotta
  • 1/2 cup shredded mozzarella cheese
  • 2 eggs
  • 1 cup fresh basil leaves

Directions

Preheat oven to 350°F.

Combine bread crumbs, flour, butter and salt in a food processor until dough comes together.

Using your hands, press the dough into a 10-inch tart pan or pie plate. Bake until golden, 10 to 12 minutes.

Slice the tomatoes thinly and place on paper towels. Lightly sprinkle the tomatoes with salt so they can release their juices and set aside.

In a food processor, combine ricotta, mozzarella, eggs and basil leaves just until blended.

Top the baked tart shell with a layer of tomatoes followed by the cheese filling.

Top with another layer of sliced tomatoes and drizzle with olive oil.

Bake the tart until golden brown and set in center, 45 to 55 minutes.

Let rest for 15-20 minutes before cutting.

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Pasta with Hot Italian Sausage and Fresh Tomatoes

Serves 6

Ingredients

  • 3/4 pound(12 oz) farfalle (bowtie) pasta or your favorite short pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 pound hot Italian sausage
  • 3 cloves garlic, finely chopped
  • 1 bunch fresh basil, leaves torn into pieces
  • 1 pound cherry tomatoes, halved
  • 2 ounces Parmigiano Reggiano cheese, shaved or shredded
  • 1 tablespoon lemon juice
  • Sea salt and ground black pepper

Directions

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and toss with the olive oil. Set aside.

Preheat a large skillet. Cut the casing off the sausage and add it to the pan, crumbling it into small pieces.

Add garlic and cook until the sausage is browned and cooked through, 7 to 10 minutes.

Add cooked sausage to the pasta with the basil, tomatoes, cheese, lemon juice, salt and pepper. Serve warm or at room temperature.


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The key to making a delicious burger is to keep things simple. Many failed burgers are the result of overcomplicating the process. If you start with good-quality ingredients and apply basic grilling techniques, then you really don’t need to do much to turn out a delicious burger. Use high-quality ground meat (go for grass-fed beef, if you can; it has more flavor) that has some fat content (80 to 20 ratio of lean-to fat), which is needed to keep the burger moist and to enhance its flavor. Handle and cook the burgers with care. Other types of ground meat, particularly lean meats, like chicken or turkey, may need a few extra ingredients to achieve the same results.

When you’re forming burger patties, be gentle with your ground meat mixture. If you pack the meat too tightly, the density will make the patty seem tough. Form the burger into a round that is the same size as your bun (it will shrink as it cooks) and then very gently press the middle of the patty to form a small dent — this helps the patty retain an even thickness during the cooking process.

Salt can draw moisture out of the meat mixture, so don’t add it to the ground meat. Instead, season both sides of a burger just before cooking.

Medium heat is best when it comes to burgers; if you cook your burger at too high a temperature, it can cook unevenly.

Don’t be tempted to press on the burgers as they cook (since they won’t puff up as much in the center) and turn the burgers gently as they cook, so you don’t lose meat juices and flavor.

Here are some burger recipes to suit all tastes.burger1

The Perfect Burger

4 burgers

Ingredients

  • Oil for the grill
  • 1 1/2 pounds ground grass-fed beef (80-85 percent lean)
  • Coarse salt and freshly ground pepper
  • 4 slices sharp white cheddar cheese (4 ounces)
  • 4 sandwich rolls or buns
  • 1 beefsteak tomato, cut into 4 slices
  • 1/2 Vidalia onion, cut into 1/4-inch rings
  • 4 lettuce leaves, such as green-leaf, Boston or romaine
  • Ketchup, mayonnaise or mustard

Directions

Preheat grill to medium-high; brush grates with oil.

Gently form beef into four 1-inch-thick patties, about 4 inches in diameter. Make an indentation in the top of each patty. Generously season both sides with salt and pepper.

Grill burgers 3 minutes. Turn, top with cheese, and grill 3 minutes for medium-rare.

Toast rolls face-down on the grill until just lightly browned, about 30 seconds.

Sandwich burgers in rolls with tomato, onion, lettuce and condiments.

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Chicken Burgers

4 burgers

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1/2 yellow or orange bell pepper, chopped
  • 1 celery stalk, finely chopped
  • Coarse salt and ground pepper
  • 1 pound ground chicken
  • 4 toasted hamburger buns
  • Lettuce, tomato and mayonnaise, for serving

Directions

In a large skillet, heat 1 tablespoon oil over medium. Add onion, bell pepper and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature.

Add chicken to vegetable mixture in the bowl. Mix to combine. Shape mixture into four 4-inch-wide patties. Brush burgers with remaining oil and sprinkle the burgers with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat a grill to medium-high. Clean and lightly oil the grill.

Grill burgers until browned and cooked through, 6 to 8 minutes per side. Place chicken burgers on buns and top with lettuce, tomato and mayonnaise or sauce of choice.

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Pork Burgers

4 burgers

Ingredients

  • 1 pound lean ground pork
  • 3/4 teaspoon fennel seeds
  • 1 tablespoon olive oil
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 small yellow onion, thinly sliced
  • Coarse salt and ground pepper
  • 2 teaspoons red-wine vinegar
  • 4 slices fresh mozzarella
  • 4 toasted buns

Directions

Heat a grill to medium-high. Clean and lightly oil the grill. In a bowl, mix pork with fennel seeds. Form into 4 patties.

On a large piece of foil, combine oil, peppers and onion. Season with salt and pepper. Fold foil around the vegetables and crimp ends. Grill the foil packet until vegetables are crisp-tender, about 8 minutes.

Season patties with salt and pepper. Grill until cooked through, about 6 minutes per side.

In a medium bowl, mix the vegetables with vinegar. Top each patty with vegetables and a slice of mozzarella. Cover grill and cook until cheese is bubbling, about 1 minutes.

Serve burgers on toasted buns.

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Tuna Burgers

6 burgers

Ingredients

  • 2 pounds fresh center-cut tuna
  • 1 large garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 1 anchovy fillet, minced
  • 2 tablespoons finely chopped fresh basil
  • 2 celery stalks, peeled to remove strings and minced
  • 1 1/2 teaspoons grated fresh ginger
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup arugula
  • 6 buns
  • Condiments of choice: cheese, horseradish sauce, etc.

Directions

Cut tuna into 1/4-inch chunks with a very sharp knife, trimming away any dark parts. Coarsely chop tuna by hand until it begins to hold together. Transfer to a bowl over a bowl of ice.

Add garlic, olive oil, sesame oil, anchovy, basil, celery, ginger, salt and pepper; combine well. Chill for up to 6 hours until ready to cook.

Heat grill to medium high and oil the grill grates. Form tuna into 6 patties and place on the grill,  4 minutes per side for rare to 7 or 8 for well done.

Serve with arugula on toasted buns brushed with mayonnaise or other condiments.

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Mediterranean Lamb Burgers

4 burgers

Ingredients

  • 1 1/2 pounds lean ground lamb
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Olive oil
  • 4 hamburger buns
  • Feta cheese, crumbled
  • Kalamata olives, chopped

Directions

Heat a grill to medium-high and lightly oil the grill grates. In a medium bowl, mix lamb, cumin and coriander. Form into 4 patties.

Coat the burgers with olive oil and season with salt and pepper. Grill 4 minutes per side for medium-rare.

Serve burgers on buns with crumbled feta cheese and chopped olives.

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Black Bean Veggie Burgers

These burgers are great if you are cooking for vegetarians and non-vegetarians. The meat burgers can go on one side of the grill and the bean burgers on foil can go on the other side of the grill. In order to keep veggie burgers from falling apart on the grill, make sure all the ingredients in the burger are thoroughly dry before combining them.

4 burgers

Ingredients

  • 1 (16 ounce) can black beans, drained and rinsed
  • 1/2 red bell pepper, cut into 1 inch pieces
  • 1/2 onion, cut into wedges
  • 3 cloves garlic, peeled
  • 1 egg
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon hot sauce
  • 1 cup plain bread crumbs
  • Olive oil

Directions

Preheat an outdoor grill for high heat and lightly oil a sheet of aluminum foil.

Dry black beans well on paper towels. In a medium bowl, mash the black beans with a fork until thick and pasty.

In a food processor, finely chop bell pepper, onion and garlic. Place on paper towels to dry well.

Then stir into the mashed beans.

.In a small bowl, stir together the egg, chili powder, cumin and hot sauce.

Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
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Place patties on oiled foil and grill about 8 minutes on each side.

'Mom slipped a healthy one in so it's kind of like playing hot dog roulette.'


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For relatively few calories, soup brings a feeling of fullness and makes it easier to eat less of other foods in a meal. Soup can benefit long-term health by serving as the basis to work more vegetables into meals.

Tomato soup provides a serving of vegetables by itself and then you can add even more vegetables to the soup.

Pureed squash is an excellent base for a soup that is packed with nutrients.

Broth-based soups can be the base for adding several servings of vegetables, also.

Even if you start with commercial soup that’s light on vegetables, you can add  frozen, canned or leftover fresh veggies of your own to enhance the nutrition of this bowl of soup.

The key to making soup a healthy food option is to make sure it is concentrated in the plant foods that we need to increase in our diet and not loaded with what we need to reduce: sodium and saturated fat.

Soup can even be a complete meal. A soup full of vegetables that includes a small amount of meat or poultry can provide a satisfying and healthful meal. All you need to complete this meal is some great tasting bread. Easy weeknight dinner.

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Sicilian Meatball Soup

4 servings

Ingredients

  • 1/2 pound lean ground beef
  • 5 tablespoons chopped fresh parsley, divided
  • 1/4 cup grated Parmesan, plus more for serving
  • 2 tablespoons raisins
  • 2 tablespoons dry bread crumbs
  • 1 egg, beaten
  • 5 cloves garlic, minced, divided
  • 2 1/2 teaspoons salt, divided
  • 1/2 teaspoon fresh-ground black pepper, divided
  • 2 tablespoons olive oil
  • 2 carrots, cut into 1/4-inch dice
  • 1 onion, chopped
  • 2 ribs celery, cut into 1/4-inch dice
  • 1 zucchini, cut into 1/4-inch dice
  • 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  • 1 cup canned crushed tomatoes in thick puree
  • 1/2 teaspoon dried rosemary or 2 teaspoons chopped fresh rosemary
  • 1 cup small pasta shells or other small macaroni

Directions

In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half of the garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper until thoroughly combined. Shape the mixture into 24 meatballs.

In a large pot, heat the oil over moderate heat. Add the carrots, onion, celery and the remaining garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the zucchini and cook, stirring occasionally, for 5 minutes. Stir in the broth, tomatoes, rosemary and the remaining 2 teaspoons salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.

Add the remaining tablespoon parsley, 1/4 teaspoon pepper and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer gently until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.

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Tuscan Tomato Bread Soup with Steamed Shellfish

4 servings

Ingredients

  • 6 tablespoons olive oil, divided
  • 1 onion, chopped fine
  • 1 red bell pepper, chopped fine
  • 6 cloves garlic, minced
  • 1/4 cup chopped fresh basil plus 2 tablespoons thinly-sliced basil leaves
  • 1/2 teaspoon dried oregano
  • 2 cups canned crushed tomatoes in thick puree (from one 28-ounce can)
  • 1 1/4 pounds vine-ripened tomatoes (about 4), cut into small dice
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 2 teaspoons salt
  • Pinch of sugar
  • One country loaf of bread, crust removed, cut into 1-inch cubes (about 7 cups)
  • 1/4 teaspoon fresh-ground black pepper
  • 2 pounds mussels or clams, scrubbed or shrimp, peeled and deveined
  • 1/4 cup dry white wine

Directions

In a large saucepan, heat 4 tablespoons of the oil over moderately low heat. Add the onion, bell pepper, garlic, chopped basil and oregano. Cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the canned and fresh tomatoes, the broth, salt and sugar; bring to a simmer. Reduce the heat to low. Simmer, uncovered, until thick, about 30 minutes.

Heat the oven to 350°F. Put the bread on a baking sheet and toast in the oven until crisp, about 25 minutes.

Add the bread and the black pepper to the sauce and bring to a simmer. Cook, stirring gently, until the bread absorbs all the liquid, about 5 minutes.

Put the wine, mussels or clams or shrimp and 1 tablespoon of the oil in a large stainless-steel saucepan. Cover and bring to a boil over high heat. Cook, shaking the pot occasionally, just until the mussels or clams open or the shrimp turn pink, about 3 minutes. Discard any shellfish that do not open.

Mound the bread soup in shallow bowls and surround with the shellfish. Strain any broth from the shellfish pot over the top and drizzle with the remaining 1 tablespoon oil. Sprinkle with the sliced basil.

soup3

Vegetable Farro Soup

6 servings

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 celery ribs, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 medium leek, white and pale green parts only, thinly sliced
  • 1 cup farro
  • 1 tablespoon tomato paste
  • 2 quarts water
  • One 15-ounce can borlotti, cannellini or pinto beans, drained and rinsed
  • 2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick
  • 1 1/2 cups frozen peas
  • Salt and freshly ground black pepper
  • 2 tablespoons thinly sliced basil

Directions

In a Dutch oven, heat the oil. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, about 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, about 30 seconds.

Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes. Add the carrots and the remaining 1 quart of water. Cover and cook over low heat until the carrots are tender, about 30 minutes. Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper, top with the basil.

soup4

White Bean Soup With Mustard Greens

4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 small white or yellow onion, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 3 cloves minced garlic
  • 1/2 bunch mustard greens or any greens you like, torn into 1-inch pieces
  • 2 tablespoons grated Parmesan cheese, plus extra for serving
  • One 15-ounce can white beans, such as cannellini
  • 4 cups chicken or vegetable stock
  • Kosher salt and freshly ground black pepper
  • Lemon wedges for serving

Directions

In a large heavy pot, heat olive oil over medium high heat. Add onion and fennel and cook, until softened, 7–8 minutes. Add garlic and mustard greens and season with salt and pepper.

Cook, stirring often, until the greens are wilted, about 5 minutes.

Add the beans and the stock and bring to a boil. Reduce heat to medium and simmer gently, being careful not to break the beans, until flavors blend and the soup is thickened slightly, about 10 minutes.

Add Parmesan and adjust seasoning with salt and pepper. Serve with lemon wedges and additional cheese.

soup5

Squash and Corn Chowder

4 servings

Ingredients

  • 2 slices bacon
  • 3/4 cup sliced green onions, divided
  • 1/4 cup chopped celery
  • 1 pound yellow or green summer squash, chopped
  • 16 oz fresh or frozen corn kernels, thawed if frozen
  • 2 1/4 cups low-fat milk, divided
  • 1 teaspoon chopped fresh thyme
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

Directions

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove the bacon from pan, reserving 2 teaspoons drippings in the pan. Crumble bacon and set aside.

Add 1/2 cup of the green onions, the celery and squash to the drippings in the pan; sauté about 8 minutes or until the vegetables are tender.

Reserve 1 cup of the corn and set aside. Place the remaining corn and 1 cup milk in a blender and process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon of the salt and the pepper to the blender and process until combined.

Add pureed mixture and reserved 1 cup corn to the vegetables in the Dutch oven. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in remaining 1/4 teaspoon salt.

Ladle soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining green onions and 1 tablespoon cheese.


Russian Artist Wassily Kandinsky

Russian Artist Wassily Kandinsky

The arrival of spring brings out the lighter side in our dining habits, with dishes emphasizing fresh flavors, such as fruit, herbs, tender greens, seafood and more. Mild spring salads with their seasonal ingredients complement the warming weather. A spring salad can be as simple as tender greens tossed with a vinaigrette or you can dress it up by adding seasonal ingredients, like peas, asparagus, radishes and baby artichokes.

Tender greens are best in spring. Leaves should be bright and fresh looking. Choose crisp lettuces that are free of blemishes. Lettuce should be washed and thoroughly dried in a salad spinner to remove any excess moisture. Refrigerate washed-and-dried greens wrapped in dry paper towels in an airtight plastic bag for about five days.

Here are some recipes for spring salads that can be used as a first course, for lunch or as a main dish.

spring1

Spinach Salad with Warm Parmigiano-Reggiano Dressing

Serves 6

Ingredients

  • 5 ounces baby spinach (about 10 cups)
  • 8 ounces mushrooms, sliced
  • 1/2 small red onion, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 4 anchovy fillets, minced
  • 2 1/2 tablespoons red wine vinegar
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper

Directions

Place spinach, mushrooms and onion in a large salad bowl.

Heat oil in a small skillet over medium-low heat. Add garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add anchovies and cook, stirring, 30 seconds.

Remove from the heat and stir in vinegar and then cheese. Pour the warm dressing over the salad, toss well and serve with a pepper mill on the table, so that you can top your salad with plenty of freshly ground black pepper.

spring2

Bean Salad With Lemon And Herbs

6 servings

Ingredients

  • 2 cups fresh cooked beans (such as cannellini) or one 14-oz. can cannellini beans or chickpeas, rinsed
  • 6 oz fresh green beans or sugar snap peas, trimmed, cut into 1” pieces
  • 1/4 cup fresh parsley leaves
  • 1/4 cup olive oil
  • 3 tablespoons fresh chives, chopped
  • 2 tablespoons capers, chopped
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Aleppo pepper or 1/4 crushed red pepper flakes
  • Kosher salt and freshly ground black pepper

Directions

Cook the green beans in boiling salted water for about 4 minutes, just until tender but still firm. Drain.

Mix the beans, green beans, parsley, oil, chives, capers, lemon zest, lemon juice and Aleppo pepper in a large bowl; season with salt and pepper.

Let the salad sit for at least 30 minutes to infuse the flavors.

spring3

Radicchio, Fennel and 
Olive Panzanella

Serves 4

Ingredients

  • 6 oz Italian country-style bread, torn into bite-size pieces (about 4 cups)
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 1 small head radicchio, torn into bite-size pieces
  • 1 small fennel bulb, thinly sliced
  • 1 cup fresh flat-leaf parsley leaves with tender stems
  • 1/2 cup green olives, pitted, halved
  • 3 oz aged sheep’s-milk Pecorino Romano, shaved
  • 3 oz hard salami, thinly sliced

Directions

Preheat the oven to 400°F. Mix the bread with lemon zest and ¼ cup oil on a rimmed baking sheet.

Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.

Whisk shallot, lemon juice, vinegar and oregano in a large salad bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.

Add radicchio, fennel, parsley, olives, cheese, salami and toasted bread to the dressing; toss to combine.

spring4

Grilled Chicken Salad with Radishes, Cucumbers and Pesto

Serves 4

Ingredients

  • 1/4 cup (packed) fresh basil leaves plus 2 teaspoons chopped
  • 1/4 cup (packed) fresh Italian parsley leaves
  • 4 tablespoons pine nuts, divided
  • 5 teaspoons fresh lemon juice, divided
  • 2 teaspoons chopped shallots
  • 6 tablespoons olive oil, divided, plus additional for brushing
  • 4 boneless chicken breast halves
  • 4 – 1/2 inch-thick slices country-style Italian bread
  • One 5-ounce package mixed baby greens
  • 1 cup thinly sliced radishes 
  • 1 cup thinly sliced cucumbers 

Directions

Place the 1/4 cup basil leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice and the shallots in mini processor; chop coarsely.

With machine running, gradually add 3 tablespoons olive oil.

Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if you want a thinner pesto.

Whisk the 2 teaspoons chopped basil, remaining 4 teaspoons lemon juice and 3 tablespoons oil in small bowl. Season dressing with and pepper. Set aside.

Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper.

Grill until grill marks form and chicken is cooked through, 7 to 8 minutes per side. Transfer to a work surface; let rest 5 minutes.

Using a clean brush, brush both sides of the bread slices with oil. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.

Place greens, radishes and cucumbers in large bowl. Toss with the reserved dressing. Season to taste with salt and pepper. Divide salad among 4 plates.

Cut grilled chicken breasts crosswise into thin slices. Arrange 1 sliced chicken breast on top of each salad.

Spoon pesto over the chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.

spring5

Grilled Steak Salad

Ingredients

Dressing

  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cold water
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 1/2 teaspoon minced fresh rosemary

Steak

  • 1/2 cup dry red wine
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 teaspoons chopped fresh rosemary
  • 2 garlic cloves, minced
  • 1 1/2 pounds flank steak
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups baby spinach leaves or any tender spring greens
  • Crumbled Gorgonzola cheese
  • Grilled baguette slices

Directions

For the dressing:

Combine mayonnaise and the next 7 ingredients in a bowl; slowly whisk in olive oil. Stir in rosemary. Store in the refrigerator until serving time.

For the steak:

Combine the wine, mustard, 1 tablespoon olive oil, chopped rosemary and garlic in a large, heavy-duty zip-top plastic bag. Add the steak and the seal bag, turning to coat.

Refrigerate 6 hours or overnight.

Preheat grill to high (450°F to 600°F). Remove steak from the marinade and discard marinade. Pat steak dry with paper towels and sprinkle with salt and pepper.

Grill, on a greased grill rack, 6 minutes on each side (for medium-rare) or to the desired degree of doneness. Let stand 5 minutes before cutting into thin slices.

Brush bread slices with oil and grill 2 to 3 minutes.

Toss spinach with 1/4 cup of the dressing and divide among 4 salad plates.

Place steak slices on top of the greens and sprinkle each with crumbled Gorgonzola cheese.

Serve the salads with grilled baguette slices and pass the remaining dressing.


greenscover

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.

greens4

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.

greens1

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.

greens5

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.

greens2

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.

greens6

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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