Healthy Italian Cooking at Home

Category Archives: Beef

whatsfordinner

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

Monday

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Farmers’ Market Pasta Salad

8 to 10 servings

Ingredients

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

Directions

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

Meanwhile, prepare pasta according to package directions.

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

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

Parmesan Vinaigrette

Makes about 1 cup

Ingredients

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

Directions

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

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Carrot Spice Muffins

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

Dry ingredients:

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

Wet ingredients:

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

Directions

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

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

Add the carrots and stir to combine.

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

Tuesday

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Salmon Cucumber Boats

Serves: 2

Ingredients

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

Directions

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

Salad with Tangerines

Ingredients

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

Dressing

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

Directions

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

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

Wednesday

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Chilled Tomato Soup with Melon

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

Directions

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

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

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

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

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

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

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Grilled Shrimp Pita

4 servings

Ingredients

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

Directions

Preheat  an outdoor or indoor grill.

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

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

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

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

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

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

Thursday

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Rib-Eye Steak with Pistachio Butter and Asparagus

Serves 2

Ingredients

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

Directions

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

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

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

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

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

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

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

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Fresh Grape Tomato Salad

Serves 2

Ingredients

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

Directions

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

Friday

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Halibut Kebabs with Grilled Bread and Pancetta

Serves 4

Ingredients

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

Directions

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

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

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

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

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

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

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Grilled Peach-and-Avocado Salad

Ingredients

Dressing

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

Salad

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

Directions

Dressing

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

Salad

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

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

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lunchtime

The healthiest meals you can make are ones that you prepare from scratch using unprocessed foods. If you don’t have time to home-cook all of your meals, try to make healthy choices about the processed and prepared foods you do consume. Choosing baked or grilled foods over fried, drinking water instead of soda and sharing a dessert are just a few ways you can eat healthy while still eating well.

Choose ingredients located in the perimeter aisles of your grocery store, where the produce, fresh meats and unprocessed foods are typically located. Make healthy meals by forgoing prepared meals that come in boxes or frozen meals in bags, which all contain high amounts of preservatives and unhealthy salt that can contribute to high blood pressure. Refined grains lack the outer husk of the grain, which contains the health benefits of fiber that cleanses the intestines and creates a full feeling sensation during a meal. Choose brown rice instead of white and cook with whole oats, not instant.

Bake, braise, broil or grill meats, fish and poultry. These are healthier cooking methods because fats drain away from the foods while they are cooking. Low fat dairy products help decrease your risk of high cholesterol and weight gain because you will consume less animal fat.

Consume less food when eating out by splitting your entrée with a friend or taking a portion of the dinner home and look for foods that haven’t been fried. Choose lower fat options when available. Lunchtime is probably one of the least healthiest meals, if you buy your lunch. Fast food is an expensive but convenient option that often comes with a side of guilt. One in every four Americans eats fast food at least once a day. Unfortunately, many fast food meals contain a whole day’s worth of calories and fat all in one meal. When you consider the benefits that come from taking your lunch to work or preparing lunch at home with fresh ingredients, the prospect of making your own lunch quickly becomes more appetizing. Here are some ideas for appealing and healthy lunches that can be made ahead and warmed at work or at home in the microwave. Add your favorite seasonal fruit, a bottle of water and you are all set.

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Focaccia Pizza Sandwiches

This sandwich can also be layered with sliced fresh tomatoes and pesto instead of marinara sauce and pepperoni.

Ingredients:

  • 1/4 cup prepared or homemade marinara sauce
  • 2 (4-inch) squares focaccia, halved horizontally
  • 2 tablespoons sliced pitted black olives
  • 1 ounce sliced uncured (such as Applegate Farms) pepperoni, ham or prosciutto
  • 4 slices part-skim mozzarella cheese
  • 6 small leaves basil

Directions

Preheat the oven to 400°F.

Place focaccia bottoms on a baking pan. Spread marinara sauce on one side of each of the 2 bottom pieces of focaccia. Top the sauce with olives, pepperoni or other meats and the mozzarella cheese. Arrange the focaccia tops next to the bottoms on the baking sheet.

Bake until cheese is just melted, pepperoni is warmed through and focaccia is crisp, 6 to 8 minutes. Transfer to plates, top bottom halves with basil, add focaccia tops and serve.

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Meatball Pitas

Serves 4

Savory beef meatballs makes this a satisfying sandwich for lunch or a light dinner. Adding bread soaked in milk to the meat mixture keeps meatballs moist and tender. This recipe uses some of the pita tops for just that purpose.

Ingredients

  • Olive oil cooking spray
  • 4 whole grain pita breads
  • 1/2 cup low-fat milk
  • 3/4 pound lean ground beef or your favorite ground meat
  • 3 tablespoons finely minced onion
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon fine sea salt
  • 1 tomato, diced
  • 1 cup finely sliced romaine lettuce

Yogurt Sauce

  • 3/4 (6-ounce) cup Greek yogurt
  • 1/2 cup cucumber, peeled, seeded and chopped fine
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Directions

Preheat the oven to 425°F. Spray olive oil on a medium baking sheet.

Cut the top third off the pitas. Tear 2 of the tops into pieces with your fingers and place the pieces in a small bowl; save the remaining 2 pita tops for another use. Add milk to the bowl and let the bread soak until very soft, about 15 minutes.

Combine beef, onion, oregano, cayenne, pepper and the 1/2 teaspoon salt in a medium bowl. With your hands, gently squeeze excess milk from pita tops; add the bread to the bowl with the meat; discard milk. Mix with your hands or a rubber spatula until well combined. Form the mixture into 16 balls, each about the size of a ping-pong ball. Place on the prepared baking sheet and bake, shaking the pan once or twice, until the meatballs are browned and cooked through, 10 to 12 minutes.

Meanwhile, combine yogurt, cucumber and lemon juice in a small bowl. Add salt and pepper to taste. Fill each pita with tomato, lettuce and 4 meatballs. Spoon yogurt sauce on top.

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Quick Italian Spinach and Pasta Soup

Serves 4

This soup is simply made from pantry staples including vegetable or chicken broth, diced tomatoes, canned beans and dried pasta. Look in the freezer section of your store for some frozen spinach or other favorite vegetables to add.

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic, minced
  • 2 cups dried pasta (any shape), cooked according to package instructions
  • 6 cups low-sodium vegetable or chicken broth
  • 1 (15-ounce) can no-salt-added kidney or great northern beans, drained and rinsed
  • 1 (14.5-ounce) can diced Italian tomatoes
  • Salt, pepper and Italian seasoning, to taste
  • 1/2 teaspoon ground black pepper
  • 4 ounces frozen or 4 cups fresh spinach
  • Grated parmesan cheese

Directions

In a medium saucepan over medium-high heat, add olive oil and saute garlic for a minute.

Add broth and bring to a boil. Add beans, tomatoes, Italian seasoning, salt and pepper and lower to a simmer. Add spinach and cook until softened and bright green.

Place pasta (about 1 cup per serving) into soup bowls, ladle soup over the top and garnish with Parmesan cheese..

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Leftover Frittata

A frittata is the savvy cook’s solution for leftovers.

Ingredients

  • 6 eggs
  • 2 cups chopped cooked vegetables and/or meat (asparagus, onion, ham, potatoes, spinach, sausage, chopped bell pepper etc.)
  • 1/2 cup shredded cheese – any kind you like
  • 2 tablespoons chopped fresh herbs, such as parsley, basil or chives
  • Fine sea salt and freshly ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil

Directions

Preheat the oven to 325°F. In a large bowl, beat eggs and stir in vegetables and/or meat, herbs and salt and pepper, if needed. Reserve the cheese.

Heat a 10-inch ovenproof skillet over medium heat for 2 minutes. Add oil and carefully swirl around to completely coat the bottom and sides of the skillet.

Add egg mixture, spread out evenly and cook, without stirring, until the edges and bottom are set and golden brown, 8 to 10 minutes. (Carefully loosen an edge to peek.)

Sprinkle the cheese on top and transfer the skillet to the oven. Bake until the eggs are completely set and the frittata is deep golden brown on the bottom, about 15 minutes more.

Remove the skillet from the oven. (The handle will be hot!)

Loosenthe  edges and bottom of the frittata with a table knife and spatula; carefully slide onto a large plate. Serve warm, at room temperature or cold, cut into wedges.

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Italian Tuna Salad

Servings: 2

Ingredients

Salad

  • 1 can (5 oz) Tonno (tuna) in 0live oil, drained and oil reserved for use in the vinaigrette
  • 3 tablespoons canned garbanzo beans, drained and rinsed
  • 3 tablespoons canned white beans, drained and rinsed
  • 1/4 cup cooked cut fresh green beans
  • 6 cherry tomatoes, halved
  • Salt and pepper, to taste
  • 2 tablespoons white balsamic vinaigrette (recipe below)
  • 2 cups mixed salad greens
  • 1 tablespoon fresh basil leaves

White Balsamic Vinaigrette

  • 1 tablespoon white balsamic vinegar (or vinegar of choice)
  • 3 tablespoons oil (combine tuna oil and olive oil to make 3 tablespoons)
  • Juice of half a lemon (about 2 tablespoons)
  • Salt and pepper, to taste

Directions

Prepare Balsamic Vinaigrette:

In a small bowl, combine vinegar, oil, lemon juice, salt and pepper. Set aside. (Stir vinaigrette mixture later before pouring on the salad.)

Prepare the Salad:

In a medium bowl, combine garbanzo beans, white beans, green beans, tomatoes, salt, pepper and half of the vinaigrette, stir gently.

In a separate bowl, toss salad greens with the remainder of the vinaigrette.  Divide the tossed salad greens between two salad plates and top each plate with an equal portion of the bean mixture. Divide the tuna in half and add to the top of the bean mixture. Garnish with fresh basil leaves. Serve with your favorite bread.


Healthykids

Want your children to be healthy – start with healthier food.

Providing healthy food in school and at home and educating children, parents and school staff about the importance of good nutrition and exercise definitely leads to improved the health.

At home, try to serve healthy meals and have healthy snacks available, such as apples, yogurt, whole grain cereals and cut-up fresh veggies in the refrigerator.

If your child’s school does not offer physical activity and nutrition education programs, contact the principal or the school board to find out if changes can be made to these programs. Check the lunch program for healthy options for your child and if, you are not satisfied with what they offer, give your child a lunch to take to school. At the same time, try to get the school to offer healthy options for those who want them.

The good news is that as long as you provide a wide variety of nourishing foods, your child’s diet will balance out over time. Here are some healthy foods that are as good for you and your children as they taste.

Blueberries

A perfect finger food for tiny eaters, blueberries usually go on to become life-long favorites. They are packed with vitamin C for immune health and fiber that can help keep kids regular. Berries of all kinds may help combat allergies, as well

Fresh blueberries are always a favorite with children. Add them to smoothies, pancakes, muffins, desserts and even salads.

Black Beans

The darker the bean, the more nutritious it is, elevating black beans to the top of the superfood list. Their protein and fiber content help balance blood sugar and provide growing bodies with long-lasting energy. One cup of black beans also supplies about 20% of your child’s iron needs for the day.

Black beans can be added to chili, pureed into a dip with garlic, tomatoes and herbs or mixed with scrambled eggs.

Eggs

Eggs provide high-quality nutrition at an affordable price and are a great source of choline, an often overlooked but essential nutrient for brain and nervous system development. They’re also high in protein and are a good dietary source of vitamin D.

Since eggs can be added to virtually any baked good, chances are your kids are already enjoying them. Look for muffin and pancake recipes using several eggs, and experiment with omelets and frittatas. Popular combinations include: zucchini and basil, onions and potatoes, and tomato, mozzarella and ham.

Spinach

Spinach is another highly nutritious food and is an excellent source of vitamins A, C and K for optimal immunity and bone health. It’s also high in iron, several B vitamins and boasts anti-inflammatory and antioxidant properties making it a winner for heart and eye health.

If your child likes the flavor of pesto, replace half of the basil in the recipe with fresh spinach. Use as a sandwich spread, pizza topping or pasta sauce. Frozen chopped spinach is perfect for adding to meatballs or meatloaf.

Keep on trying different foods Don’t assume that your kids will never like something, if they’ve tried it once and dismissed it. Tastes change over time.

After School Snacks

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Apple Snack Wedges

Ingredients

  • 2 medium apples
    1 cup Rice Chex (or other healthy crispy cereal), crushed
    1-1/2 teaspoons packed brown sugar
  • 2 tablespoons creamy peanut butter

Directions

Core apples; cut each into six wedges. Pat dry with paper towels.

In a small shallow bowl, combine the cereal and brown sugar. Spread cut sides of the apples with peanut butter; roll in cereal mixture. Serve immediately.

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Strawberry Mango Smoothie

Ingredients

  • 1 cup low fat milk
    1/2 cup vanilla yogurt
    1-1/2 cups halved fresh strawberries
    1 medium mango, peeled and chopped
    4 to 6 ice cubes
  • 1 tablespoon sugar

Directions

In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately. Yield: 4 servings.

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Peanut Butter Granola Mini Bars

Ingredients

  • 1/2 cup creamy peanut butter
    1/3 cup honey
    1 egg
    2 tablespoons vegetable oil
    1 teaspoon vanilla extract
    3-1/2 cups old-fashioned oats
    1/2 cup packed brown sugar
    3/4 teaspoon salt
    1/3 cup dried cherries or cranberries
  • 1/3 cup miniature semisweet chocolate chips

Directions

In a large bowl, beat the peanut butter, honey, egg, oil and vanilla until blended. Combine the oats, brown sugar and salt; add to the peanut butter mixture and mix well.

Stir in the dried fruit and chips. (Batter will be sticky.)

Press into a 13-inch x 9-inch baking dish coated with cooking spray.

Bake at 350°F for 12-15 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into 24 bars.

Lunch Box Ideas

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Chicken Wrap

Ingredients

  • 1/4 cup hummus
    1 whole wheat tortilla (8 inches), at room temperature
    1/2 cup fresh baby spinach leaves
    1/3 cup shredded cooked chicken breast
    1/2 carrot, cut into thin strips
  • 1/4 red bell pepper, cut into thin strips

Directions

Spread hummus over the tortilla; top with spinach. Place chicken, carrot and red pepper strips in a row near the center of the tortilla; roll up tightly. If desired, cut crosswise into slices. Wrap securely or pack in an airtight container; and refrigerate until serving. Yield: 1 serving.

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Lunch on a Stick

Ingredients

  • Cheddar or Colby-Monterey Jack cheese
    Grape tomatoes
    Whole wheat bread slices, cut into 1-inch pieces
    Leaf lettuce
    Sliced deli ham and/or turkey, cut into 1-inch strips
    Seedless red or green grapes
  • Wooden skewers (5 to 6 inches

Directions

Cut cheese into 1/4-inch slices. Thread a skewer with 1 piece of cheese, bread, ham or turkey, tomato, lettuce and grape. Repeat the order again on the skewer. Make 3 more skewers.

Let children be creative and place their favorite healthy ingredients on a skewer. Yield: 4 servings.

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Bean Dip & Chips

1 serving

Ingredients

  • 1/4 cup fat-free canned refried beans
    1 tablespoon salsa
    1 1/2 teaspoons chopped fresh cilantro
    1 minced scallion
  • 1 ounceh ealthy tortilla chips, (about 10)

Directions

Combine refried beans, salsa, cilantro and scallion (if using) in a bowl. Serve with tortilla chips.

Healthy Dinner Options

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Parmesan Chicken Nuggets

Ingredients

  • 1/4 cup butter, melted
    1 cup Italian seasoned panko (Japanese) bread crumbs
  • 1/4 teaspoon garlic powder
    1/2 cup grated Parmesan cheese
    1/2 teaspoon kosher salt
    1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • Marinara sauce

Directions

Place butter in a shallow bowl.

Combine the panko crumbs, cheese, garlic powder and salt in another shallow bowl.

Dip chicken in butter, then roll in crumbs.

Place in a single layer on two 15-inch x 10-inch x 1-inch baking pans.

Bake at 375°F for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce, if desired.

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Pizza Meatloaf Cups

These are great to reheat for a quick dinner on soccer night.

Ingredients

  • 1 egg, lightly beaten
    1/2 cup pizza sauce
    1/4 cup Italian seasoned bread crumbs
    1/2 teaspoon Italian seasoning
    1-1/2 pounds lean ground beef
    1-1/2 cups (6 ounces each) shredded mozzarella cheese
  • Additional pizza sauce

Directions

In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well.

Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill the center with cheese.

Bake at 375° F for 15-18 minutes or until the meat is no longer pink.

Serve with additional pizza sauce, if desired. Or cool, place in freezer bags and freeze for up to 3 months.

To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through. Yield: 1 dozen.

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Vegetable Lasagna

Ingredients

  • 2 medium carrots
    1 medium green bell pepper
    1 medium onion
    1 tablespoon olive oil
    2 cups marinara sauce
    2 cups part skim milk ricotta cheese,
    2 cups (16 oz) shredded part skim milk mozzarella cheese, divided
    3 oz grated parmesan cheese
    1 egg
    1 teaspoon salt
  • 8 oz lasagna noodles, no boil

Directions

Chop carrots, green pepper and onion.
In a skillet, saute the vegetables in oil. Stir in the 2 cups of marinara sauce to heat it through.

In a separate bowl, mix together the ricotta cheese, 1 ½ cups mozzarella cheese, Parmesan cheese, salt and egg.

Preheat the oven to 350 degrees F.

Spread 1 cup sauce mixture into the bottom of a 9×13 inch baking dish coated with olive oil cooking spray.

Layer 1/2 each, uncooked lasagna noodles, cheese mixture, sauce,. Repeat layering, and top with remaining cheese.

Sprinkle with remaining mozzarella cheese.

Cover with foil. Bake at 350 degrees F  for 50 minutes. Remove foil and bake for 10 more minutes.


redhead1

Sleek, fast redheads, the Testa Rossas, created by the late Enzo Ferrari: are displayed in the Museo Ferrari in Maranello, Italy in the region of Emilia-Romagna. Museo Ferrari is a Ferrari company museum dedicated to the Ferrari sports car marque. The museum is not purely for cars. On view are trophies, photographs and other historical objects relating to the Italian motor racing industry and the exhibition, also, includes technological innovations, some of which made the transition from racing cars to road cars.

The museum first opened in February 1990, with a new wing added in October 2004. Ferrari, itself, has run the museum since 1995. The total surface area is now 2,500 square meters and the number of annual visitors to the museum is around 180,000. The car exhibits are mostly a combination of Ferrari road and track cars. Many of Ferrari’s most iconic cars from throughout its history are present in the museum.

redheads

The Testarossa was a 12-cylinder mid-engine sports car manufactured by Ferrari, which went into production in 1984, as the successor to the Ferrari Berlinetta Boxer. The Pininfarina-designed car was originally produced from 1984 to 1991. Almost 10,000 Testarossas were produced, making it one of the most-produced Ferrari models, despite its high price and exotic design. In 1995, the F512 M retailed for $220,000.

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The Testarossa name, which means “redhead” in Italian, comes from the red-painted cam covers on the engine. The Testarossa was a two-door coupe with a fixed roof and all versions of the Testarossa had power fed through the wheels from a rear-mounted, five-speed manual transmission. The rear mid-engine, rear-wheel drive layout (engine between the axles but behind the cabin) kept the center of gravity in the middle of the car, which increased stability and improved the car’s cornering ability. The original Testarossa was re-engineered in 1992 and released at the Los Angeles Auto Show as a completely new car. The car dropped the TR initials and added the M, which in Italian, stood for modificata (modified) and was the final version of the Testarossa. The F512 M was Ferrari’s last mid-engine 12-cylinder car.

The Testarossa can trace its roots back to the faults of its predecessor. The problems that the Testarossa was conceived to fix, included a cabin that got increasingly hot between the front-mounted radiator and the engine and a lack of luggage space. To fix these problems Ferrari and Pininfarina designed the Testarossa to be larger than its predecessor, the Berlinetta Boxer. With an increased wheelbase, extra storage space behind the seats in the cabin was created. Headroom was also increased with a roofline half an inch taller than the Boxer.

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The spectacular design came from the Pininfarina team. They were led by design chief, Leonardo Fioravanti, the maestro behind many beautiful Ferraris. Being a trained aerodynamicist, Fioravanti applied his know-how to set the aerodynamics layout of the car. This meant the large side intakes were not only a statement of style but actually functional, since they drew in clean air to cool the side radiators and then went upward and left the car through the ventilation holes located at the engine’s tail.

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Pininfarina’s body was a departure from a traditional one. The side strakes, sometimes referred to as “cheese graters” or “egg slicers,” that spanned from the doors to the rear fenders were needed because rules in several countries outlawed large openings on cars. The Testarossa had twin radiators in the back with the engine, instead of a single radiator up-front. In addition, the strakes provided cool air to the rear-mounted side radiators, thus keeping the engine from overheating. The strakes also made the Testarossa wider at the rear than in the front, thus increasing its stability and handling. One unique feature to the design was a single high-mounted rear view mirror on the driver’s side for better road view. The Testarossa used a double wishbone front and rear suspension system. Ferrari, also, improved traction by adding 10-inch-wide alloy rear wheels and four-valve cylinder heads that were finished in red.

The car won many comparison tests and admirers – it was featured on the cover of Road & Track magazine nine times in just five years. Well known Testarossa owners were the English pop singer, Elton John, the French actor, Alain Delon, and the 1989 Ferrari formula 1 Pilot, Gerhard Berger. Jack Nerad of Driving Today states, the Testarossa “… [was] a car designed and built to cash in on an image. And since cashing in was what the Eighties were all about, it was the perfect vehicle for its time. The saving grace was, it was also a damn good automobile.”

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Although successful on the road, the Testarossa did not appear on race tracks. As Ferrari’s range-topper during the 1980s, the car made appearances in numerous video games, most notably the arcade games OutRun and in the TV series, Miami Vice, as Sonny Crockett’s undercover car from season three.

Food and motors are the two true passions of this area of italy.

Symbol of the local cuisine, zampone (stuffed pig trotters) with lentils is cooked not only during the Christmas holidays and New Year’s, but all year-round. Among the typical products that have received the DOP quality recognition are the traditional balsamic vinegar of Modena with its more sweet-than-sour taste and Parmigiano Reggiano cheese. Other renowned products are Vignola cherries and Modena pears.

The legendary tortellini, stuffed with pork meat, ham and Parmigiano cheese and the tigella, a flatbread cooked in a wood oven and served with cotechino and a mix of cheeses, are both even better, if paired with the local Lambrusco wine. Among other specialties are Borlengo, “rice bomb” (a rice mould stuffed with stewed pigeon meat) and Bocconcini. Typical desserts are amaretti cookies of San Geminiano, Bensone Cake and Barozzi Cake.

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Eggplant Rolls with Pecorino and Prosciutto

Ingredients

  • 1 eggplant about 1 ¼ to 1 ½ pounds
  • 12 slices prosciutto
  • 1 cup grated Pecorino cheese
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • Chives to taste
  • Salt to taste

Directions

Slice the eggplant about ¼ inch thick. Sprinkle the slices with a pinch of salt and place in a colander. Place the colander on a plate and weight down the eggplant (with a bowl of water, for example). Allow to drain for 15 minutes.

Preheat a grill

Meanwhile, brush both sides of each slice of eggplant with extra virgin olive oil. Grill each slice for no more than two minutes.

Sprinkle the slices with grated Pecorino as they are removed from the grill.

Cover each slice of eggplant with a slice of Prosciutto di Parma and gently roll up. Secure each roll by tying with a chive leaf. Drizzle with extra virgin olive oil and serve.

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Penne with Zucchini and Ricotta

6 servings

Ingredients

  • Coarse sea salt
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 1/2 pound zucchini, thinly sliced crosswise
  • 1 1/2 tablespoons finely chopped fresh basil
  • 1 pound penne
  • 9 ounces fresh ricotta cheese (1 1/4 cup)
  • Freshly ground black pepper 

Directions

Bring a large pot of salted water to boil.

In a large skillet, heat oil over medium-high heat. Add shallot, reduce heat to medium and cook for 2 minutes. Add zucchini and basil; cook, stirring occasionally, until vegetables are softened, about 5 minutes more. Remove from the heat and season with salt.

Add pasta to boiling water and cook until al dente. Reserve 1/2 cup pasta cooking liquid, drain pasta. Transfer pasta to a large serving bowl. Add zucchini mixture and ricotta; stir to combine. Moisten with pasta cooking liquid and sprinkle generously with pepper.

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Beef Fillet with Balsamic Vinegar

Ingredients

  • 1 3/4 pounds beef fillet
  • 1/3 cup flour
  • 1/4 cup good quality balsamic vinegar
  • 2 1/2 tablespoons olive oil
  • 1/2 cup beef broth
  • Salt to taste

Directions

Cut the fillet in four slices, 1 – 2 inches thick, depending on the size. Coat with flour, shaking off any excess flour.

Heat oil in a pan over medium heat, add fillets and season with salt and pepper. Cook on both sides as desired, remove fillets and keep warm.

Deglaze the pan with the balsamic vinegar. Add broth to the pan and cook until the sauce is thick. Pour the sauce over the fillets and serve.

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Bensone Cake

The Bensone Cake (also called Balsone or Bensoun in the local dialect) is like a sponge cake with a crunchy surface and it is perfect for breakfast or an afternoon treat, dipped in milk or tea. But the real “connoisseurs” in the region usually eat it at the end of a meal dipped in Lambrusco wine.

Ingredients

  • 1 3/4 pounds flour (about 6 ⅓ cups)
  • 3 eggs
  • 1 cup granulated sugar
  • 2 sticks (8 oz) butter
  • Grated zest of one lemon
  • 1 tablespoon baking powder
  • 1/2 cup milk
  • 1 egg yolk, beaten for the topping
  • 1/4 cup coarse white sprinkles
  • 1/4 cup confectioner’s sugar

Directions

In a food processor, mix butter and sugar until creamy. Add eggs and milk in a stream with the motor running.

Sift flour with baking powder and add grated lemon zest Incorporate flour into the butter mixture.

Turn dough out onto a floured board. Knead well. Shape into an oval loaf with your hands.

Line a baking sheet with oiled parchment paper and place the loaf of dough on the pan.

Brush the surface of the dough with the beaten egg yolk and dust with sugar sprinkles and confectioner’s sugar.

Bake in a preheated 375°F for 40 – 45 minutes. Cool on a wire rack.


summerdinner

Being outside, we need to be aware of dehydration, skin sensitivities and vitamin and mineral deficiencies that may happen to our bodies during the peak of summer. Nature has a bounty of different fruits and vegetables that are just right for the summer. These vegetables and fruits are high in water content and are light on the stomach and easy to digest.

Easy to digest food items are best for the summer, as they do not stay in the stomach for long and do not make you feel heavy or lethargic. Junk food, fries, fried foods and other foods that are high in fat content will make you feel excessively hot after a short period of time. This is because fat in the body acts like an insulator for body heat. On top of drinking water, fresh juices and smoothies, eating fresh fruit can also help your body stay energized and hydrated.

Foods that are especially good for you in the summer are:

Beverages – Potassium rich water with lemon and coconut water
Fruits – Mango, watermelon, melons, cherries, berries and banana
Vegetables – Squash, cucumber, corn and tomatoes

For summer dinners forget about processed foods. Instead, use fresh, seasonal ingredients to create a balanced meal that includes vegetables, salad, proteins and healthy snacks like hummus.

  • Use legumes — beans, peas or lentils — to make salads or side dishes. They are high in fiber and vitamins and are much healthier than sugar-loaded baked beans or calorie-laden mayo-based potato or macaroni salads.
  • Use healthy oils and vinegars to add flavor to salads. For example, blend olive with different types of vinegar or citrus juices.
  • For snacks, try raw unsalted nuts, marinated olives, guacamole and sliced vegetables.
  • For grilling, choose lean cuts of meat and trim away excess fat. Don’t forget fish – it is wonderful on the grill. Be sure to add vegetables and fruit to the grill. Good choices include red, yellow and green peppers, green or yellow squash, mushrooms, red onions and peaches.

Try these dinner menus to get you started.

Dinner One: 6 servings

  • Tuna Zucchini Cakes
  • Remoulade Sauce 
  • Grilled Corn Salad

Tuna Zucchini Cakes

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Yield: 6 servings: 2 patties each.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 cup finely chopped onion
  • 12 ounces fresh cooked tuna or canned tuna in water, chopped
  • 2 cups Italian seasoned bread crumbs, divided
  • 2 cups shredded zucchini
  • 4 eggs, lightly beaten or 1 cup refrigerated egg substitute
  • 2/3 cup minced fresh parsley
  • 2 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons seafood seasoning (Old Bay)

Directions

In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender. Remove from heat.

Add tuna, 1 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into twelve 1/2-inch thick patties; coat with remaining bread crumbs.

In a large skillet, heat 1 tablespoon oil over medium heat. Add 6 patties; cook 3 minutes on each side or until golden brown and heated through. Repeat with remaining oil and patties. Serve with Remoulade Sauce.

Healthy Remoulade Sauce

Makes 3/4 cup

Ingredients

  • 1/3 cup reduced-fat mayonnaise
  • 1/3 cup low-fat plain yogurt
  • 1 tablespoon coarse-grained mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon anchovy paste
  • Pinch of cayenne pepper
  • 4 teaspoons drained capers, rinsed
  • 4 teaspoons chopped fresh parsley

Directions
Whisk mayonnaise, yogurt, mustard, lemon juice, anchovy paste and cayenne in a small bowl until smooth. Stir in capers and parsley.
Make Ahead Tip: Cover and refrigerate for up to 4 days.

Grilled-Corn Salad

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Serves 6

Ingredients

  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • Few dashes bottled hot pepper sauce
  • 6 fresh ears corn (with husks)
  • 2 tablespoons butter, softened
  • 2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 medium sweet bell peppers, seeded and halved
  • 1/2 cup Parmesan cheese (2 ounces)
  • Romaine leaves

Directions

For the dressing:

In a screw-top jar combine olive oil, lemon juice, Worcestershire sauce, garlic, 1/2 teaspoon black pepper, 1/4 teaspoon salt and the hot pepper sauce. Cover and shake well; refrigerate until ready to serve.

Peel back the corn husks but do not remove them. Gently rinse corn and scrub with a stiff brush to remove silks. Spread butter over corn. Sprinkle with rosemary, 1 teaspoon salt and 1 teaspoon black pepper. Fold husks back around corn and tie with kitchen string or strips of husk.

For a charcoal grill, grill corn on the grate of an uncovered grill directly over medium coals for 20 to 25 minutes or until corn kernels are tender, turning and rearranging ears occasionally. Add sweet peppers to the grill the last 8 to 10 minutes of grilling, turning often to brown evenly.

(For a gas grill, preheat grill. Reduce heat to medium. Place corn and sweet peppers on grill rack over heat. Cover and grill as directed.). Cool corn for 30 minutes.

Remove string; peel back husks. Cut kernels from the cobs. Remove stems from sweet peppers and cut peppers into bite-size pieces.

In a large bowl combine corn, peppers, cheese and dressing; toss lightly to combine. Serve warm or at room temperature over a bed of romaine leaves.

Dinner Two: 4 servings

  • Grilled Garlic Shrimp
  • Spaghetti with Fresh Lemon & Basil
  • Sliced Tomatoes Drizzled with Italian Dressing

Grilled Garlic Shrimp

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Ingredients

  • 1 lb large shrimp
  • 3 cloves garlic, finely chopped
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground pepper

Directions
Combine the oil, shrimp and garlic in a plastic ziplock bag. Let the shrimp marinate in the refrigerator for at least 3 hours. Turn it from time to time to let the marinade cover all of the shrimp.

Heat an outdoor grill to medium and remove the shrimp from the refrigerator. Place the shrimp on metal or soaked wooden skewers and brush with the marinade from the bag. Sprinkle with salt and pepper.

Place the skewers on the grill and cook for about 2 minutes per side. Make sure the heat isn’t too high. Turn the shrimp over, brush with the marinade and cook for another minute.

Spaghetti with Fresh Lemon & Basil

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4 servings

  • 1 lb spaghetti
  • 2/3 cup olive oil
  • 2/3 cup Parmesan cheese, freshly grated
  • 1/2 cup fresh lemon juice from 2 lemons
  • 1 tablespoon lemon zest from the juiced lemons
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/3 cup fresh basil, chopped

Directions

Whisk the oil, Parmesan cheese, lemon juice, salt and pepper in a large pasta serving bowl to blend. Set the lemon sauce aside.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Add the spaghetti to the lemon sauce and toss with the basil and lemon zest. Add enough of the reserved cooking liquid, 1/4 cup at a time, mixing well to moisten the pasta.

Transfer to individual bowls and serve with extra Parmesan cheese, if desired.

Dinner Three: 2 servings

  • Vegetarian Stuffed Peppers
  • Baby Lettuces with Tomato Dressing 
  • Coconut-Mango Frozen Yogurt

 

Vegetarian Stuffed Peppers

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2 servings

Ingredients

  • 2 large sweet red bell peppers
  • 1 cup canned stewed tomatoes or diced tomatoes
  • 1 cup cooked rice (white or brown)
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1/2 cup fresh or frozen corn, thawed
  • 2 green onions, thinly sliced
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tablespoon grated Parmesan cheese

Directions

Cut peppers in half lengthwise; remove seeds. Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender. (You may also boil the peppers.)

Combine the tomatoes, rice, beans, corn, onions, Italian seasoning and pepper flakes in a mixing bowl; spoon into the pepper halves. Place in a baking pan just large enough to hold the peppers. Sprinkle with cheeses.

Heat the oven to 400 degrees F. Bake the peppers uncovered for 30 minutes.

Baby Lettuces and Green Beans with Tomato Dressing

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Ingredients

Dressing

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large shallot, finely chopped
  • 1 large tomato, cut into eighths

Salad

  • 2 oz green beans, trimmed
  • 2 cups mixed baby lettuces
  • 1/2 cup baby arugula

Directions

In a blender or processor combine olive oil, vinegar, salt, pepper and shallot just until combined. Add chopped tomato and process or blend just until the tomato is chopped into small pieces. Set aside. This dressing recipe makes more than you need for this salad.

Bring a small saucepan of lightly salted water to a boil. Add green beans and cook 3 minutes, until crisp-tender. Drain; run under cold water.

In a serving bowl, combine green beans, lettuce and arugula. Toss with some of the dressing and serve immediately.

Coconut-Mango Frozen Yogurt

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Ingredients

  • 1 cup plain coconut water
  • 1/2 cup sugar
  • 1 small mango (about 10 ounces), peeled and diced
  • 1 cup fat-free Greek yogurt
  • 1 cup light coconut milk
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons shredded unsweetened coconut

Directions

In a small saucepan, combine the coconut water and sugar and bring to a boil. Cook until reduced to 3/4 cup, about 6 minutes. Let the sugar syrup cool.

In a blender or food processor, puree the diced mango with 2 tablespoons of the sugar syrup.

Transfer 1/4 cup of the puree to a bowl and whisk in the Greek yogurt, coconut milk, lemon juice and the remaining sugar syrup.

Pour the mixture into a glass baking dish and freeze for 1 hour, until frozen around the edges. Whisk the mixture to break up the clumps and return to the freezer. Freeze for about 2 hours longer, whisking frequently, until the mixture is nearly frozen. Spread the remaining mango puree on top and, using a butter knife, swirl it into the yogurt. Freeze until nearly solid.

Meanwhile, in a small skillet, toast the shredded coconut over moderate heat, stirring constantly, until it’s golden, about 3 minutes. Transfer the coconut to a plate and let it cool.

To serve, scoop the frozen yogurt into bowls and top with the toasted coconut. Alternatively, in a tall glass, layer the coconut between small scoops of the frozen yogurt, like a parfait.

Dinner Four: 8 servings

  • Orange Marinated Flank Steak
  • Chopped Salad
  • Easy Black-Pepper Breadsticks

Orange Marinated Flank Steak

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Ingredients

  • 2 teaspoons garlic, minced
  • 1 tablespoon grated orange zest
  • 1/2 cup fresh orange juice
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh mint, minced
  • 2 lb flank steak, fat trimmed
  • 2 large navel oranges, peeled & sliced thin
  • 8 sprigs mint, for garnish

Directions

In a shallow glass or ceramic dish, combine garlic, orange zest, juice, vinegar, pepper, mustard and mint. Add steak to the marinade; turn once to coat. Cover with plastic wrap and refrigerate for at least 4 hours, turning steak twice in marinade.

Remove steak from the marinade, scraping any bits of marinade clinging to meat back into the bowl.

Transfer marinade to small saucepan and bring to a boil; reserve.

Lightly grease the grill rack and preheat a charcoal grill until coals have turned a gray ash color or preheat a gas grill to high heat.

Place steak on the grill directly over the heat source and sear 1 1/2 minutes on each side. Brush with a little reserved marinade and continue cooking, covered (with lid down or tented with foil), for approximately 4 minutes, turning once and brushing frequently with marinade.

Transfer to a carving board, tent with foil, and let rest for 7 minutes before slicing. Arrange orange slices in overlapping pattern around the outside of the platter.

Slice steak diagonally across the grain into very thin slices. Arrange down the center of the platter and garnish with mint.

Chopped Salad

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Ingredients

Dressing

  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons snipped fresh oregano
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper

Salad

  • 4 small new potatoes or fingerling potatoes (6 ounces), sliced 1/4 inch thick
  • 3/4 cup green beans, cut into 1-inch pieces
  • 3 cups chopped romaine lettuce
  • 2 hard-cooked eggs, cut into wedges
  • 1/4 cup chopped English cucumber
  • 1/4 cup pitted kalamata olives
  • 2 radishes, thinly sliced
  • 2 tablespoons thinly sliced shallot (1 medium)

Directions

For vinaigrette: in a screw-top jar combine vinegar, oil, oregano , honey, salt and pepper. Cover and shake well. Set aside.

In a covered medium saucepan cook potatoes and green beans in enough boiling water to cover for 5 to 8 minutes or until tender; drain. Immediately transfer to a bowl of ice water to stop cooking; drain again.

In a large bowl combine potatoes, green beans, lettuce, eggs, cucumber, olives, radishes and shallot. Add about half the vinaigrette; toss gently to coat

Easy Black-Pepper Breadsticks

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Ingredients

  • 8 oz pizza dough
  • 4 teaspoons olive oil
  • 4 garlic,crushed
  • 1/2 cup grated Parmigiano-Reggiano, divided 
  • 1/2 teaspoon black pepper, divided

Directions

Heat the oven to 425°F. Coat a baking sheet with olive oil spray. Divide the dough in half. Roll one half into an 8 × 4-inch rectangle.

Cook olive oil and crushed garlic cloves in a small skillet over low heat for 5 minutes. Discard garlic.

Brush half the oil over the rolled out dough; sprinkle with ¼ cup grated Parmigiano-Reggiano cheese and ¼ teaspoon black pepper. Cut dough into 4 (4 × 2-inch) rectangles and roll into thin sticks.

Repeat with the second half of the dough and remaining ingredients. Arrange on the prepared baking sheet. Bake for 8- 10 minutes.


 marinade

Marinade Rub Mop Sauce BBQ Sauce
What Is It? Liquid mix of fat (such as oil) and acid (such as vinegar) Powder or paste of herbs, spices, and other ingredients Thin liquid with ingredients like tomato juice or beer Usually thicker, often sweet sauce
What Does It Do? Flavors and slightly tenderizes Forms crust that flavors each bite Adds moistureduring low-heat slow cooking Adds flavor and caramelized coating
How Is It Used? Soak foods 30 minutes to 2 hours before cooking Pat on foods 15 to 20 minutes before cooking Baste foods during cooking Brush on during last 5 to 15 minutes of cooking
Best with: Leaner or blander foods, such as chicken breast, pork chops, vegetables Fattier meats, such as pork ribs, pork loin, lamb chops, salmon, skin-on chicken Tougher, long-cooking cuts, such as ribs, pork butt, and brisket Almost anything, especially chicken, ribs, and shrimp
Example: Grilled marinated chicken breasts Barbecued ribs (also has barbecue sauce) Carolina pulled pork Barbecued ribs (also has a rub)

Source: Elizabeth Karmel’s Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill

More flavoring ideas:

  • An herb butter is great on top of steak or fish.
  • Pork and chicken are delicious with a fresh salsa or relish.
  • Pestos, chimichurris and tapanades are a fantastic garnish for almost any grilled ingredient.
  • Dipping sauces are served at the table for diners to customize their own flavors.

Marinades

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Marinades are flavor-infusing liquids best suited for tougher cuts of meat. In addition to herbs, condiments, spices and oils, marinades typically include an acid, like lemon juice, wine, vinegar and even dairy.
Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats.
Yogurt and buttermilk, common ingredients in marinades, contain both the fat and the acid as one ingredient. Marinades generally only penetrate the outer quarter-inch of the foods you’ll be grilling, but since you get some of the surface with each bite, this is enough.

How to Use It

Thirty minutes to two hours before cooking (any earlier and food could get mushy), soak food in a nonreactive (i.e. glass, plastic or stainless-steel, not aluminum) container in the refrigerator. Resealable plastic bags also work well. Drain before cooking.

How Long Does It Keep?

The fresher the better and flavors will be brighter if you use a marinade immediately. However, in a pinch most marinades can be refrigerated up to two days.
Don’t put used marinade on cooked food—it could be contaminated with microbes from the raw meat. If you want to reuse a marinade, you must boil it for three minutes.
A variation on a marinade is a brine. Rather than combining fat and acid, this is simply a salty liquid. Food soaked in a brine absorbs the liquid and the salt, adding moisture and flavor.

marinade 2

Simple Olive Oil Garlic Marinade

Makes about 1 cup / Use with chicken, shrimp or vegetables.

Ingredients

  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped fresh garlic
  • Juice and finely grated zest of 1 large lemon
  • 1 tablespoon grainy Dijon mustard 
  • 2/3 cup fruity extra-virgin olive oil

Directions

Stir all the ingredients together.

marinade 3

Steak Marinade

Great for flank steak or London broil.

Ingredients

  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons chopped basil leaves
  • 2 tablespoons parsley leaves
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 tablespoon minced garlic

Directions

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, pepper hot sauce and garlic in a blender. Blend on high-speed for 30 seconds until thoroughly mixed.

Pour marinade over steak. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Marinade 1

Italian Herb Marinade

Use for chicken, vegetables and fish

Ingredients

  • 1 cup firmly packed fresh flat-leaf (Italian) parsley, trimmed of thick stems
  • 4 garlic cloves
  • 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
  • 2 tablespoons fresh basil
  • 1/2 cup extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes

Directions

Finely chop the parsley, fresh oregano, basil and garlic and place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, lemon juice and red pepper flakes. Use immediately or refrigerate. If chilled, return to room temperature before using. You can store this marinade in the refrigerator for up to a week.

marinade 5

Marinade for Grilled Vegetables

Good for eggplant, squash and peppers

Ingredients

  • 1/3 cup balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon grainy mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 large cloves garlic, minced

Directions

In a medium bowl, whisk together vinegar, honey, mustard, salt and the pepper. While whisking, add oil in a thin stream. Stir garlic into marinade. Pour into a ziplock bag and add cut up vegetables. Grill according to taste.

Rubs

marinade 9

Rubs are seasoning mixtures rubbed on meats before grilling to add spicy or smoky flavors.The ingredients slightly penetrate the meat and also form a crust that flavors each bite. Rubs are great on fattier meats that can benefit from a crisp, toasty crust, such as pork ribs, pork loin, lamb chops, salmon and skin-on chicken. They’re popular in classic American barbecuing, where they’re used on slow-cooked items like ribs, often in conjunction with a mop or sauce.

The best rubs enhance the flavor of the meat without being overbearing and are often blends of strong and mild spices and herbs. When oil or another wet substance is included, it is called a wet rub. A little moisture helps the rub adhere to the meat.

How to Use It

The word “rub” is actually a misnomer: About 15 to 20 minutes before cooking, sprinkle then gently pat the rub onto the surface of the food. If you want the flavor to sink in deeper, you can season foods the night before. If you put your rub on the night before, don’t include salt: The salt would draw out the juices and leave the meat dry. Instead, sprinkle the meat with salt just before cooking.

How Long Does It Keep?

Rubs are a great make-ahead option: Most rub mixtures keep for several months in an airtight container at room temperature.

marinade 8

Coffee Rub for Steak

Ingredients

  • 2 tablespoons espresso ground coffee
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper

Directions

In a small bowl, combine espresso, chili powder, garlic powder, salt, the sugar, paprika and pepper. Sprinkle 1 tablespoon of the rub over one side of a 1 ½ lb steak and press in with your hands.Turn steak over and repeat with another 1 tablespoon of the rub. Let steak rest at room temperature for one hour and grill according to taste.

Don’t throw away leftover rub. It can be mixed into meatloaf, rubbed onto chicken thighs or sprinkled over salmon before cooking.

marinade 4

Wet Rub for Chicken

Makes enough for 5-6 boneless chicken breast halves

Ingredients

  • 2 teaspoons grated fresh lemon peel 
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 tablespoon olive oil

Directions

Whisk lemon juice and olive oil into remaining rub and brush on both sides of the chicken breasts

In a small bowl, combine lemon peel, garlic, coriander, salt, cumin, black pepper and cayenne. Sprinkle on both sides of the chicken. Grill chicken about 12 minutes, turning halfway through the cooking time.

marinade 7

All-Purpose Meat Rub

Especially good on pork.

Ingredients

  • 4 tablespoons white sugar
  • 2 tablespoons salt
  • 1 tablespoon paprika
  • 2 tablespoons mustard powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Directions

In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.

To use: coat meat entirely in mixture and then grill as desired.

marinade 6

BBQ Dry Rub

Good on ribs, pork chops and salmon

Ingredients

  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 tablespoons salt
  • 1/2 teaspoon cayenne
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Directions

In a medium bowl, mix together all the ingredients until well combined. Rub on ribs 10 minutes prior to grilling. Store any leftover rub in a sealed container.

 


grilledsalad

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

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

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

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

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

Meat Substitutes

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

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

Grilled Caesar Salad

Ingredients

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

Directions

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

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

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

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

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

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

grilledsalads 1

Grilled Pork and Peach Salad

Ingredients

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

Directions

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

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

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

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

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

grilledsalad 6

Grilled Chicken Salad

Ingredients

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

Directions

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

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

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

grilledsalad 2

Grilled Salmon Penne Salad

Ingredients

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

Directions

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

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

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

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

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

grilledsalads 3

Grilled Summer Vegetable Salad

Ingredients

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

Herb Vinaigrette:

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

Directions

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

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

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

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

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

grilledsalad 4

Grilled Marinated Flank Steak Salad

Ingredients

Creamy Basil Dressing, recipe below

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

Directions

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

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

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

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

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

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

Creamy Basil Dressing

Makes about 1 cup

Ingredients

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

Directions

Blend all ingredients in a blender until smooth.

grilledsalads 5

Grilled Shrimp & Plum Kebabs

Ingredients

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

Directions

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

Preheat grill to medium-high.

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

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



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