Healthy Italian Cooking at Home

Category Archives: Fish

tomatocover

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.

tomato3

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.

tomato4

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.

tomato1

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.

tomato2

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.

tomato5

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.


burgercover

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.

burger6

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.

burger3

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.

burger4

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.

burger2

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.

burger5

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.'


gardenfreshcover

Take a trip to your local farmers’ market and check out all the fresh fruits and vegetables it has to offer. You will quickly see all the possibilities that you can make for dinner. In fact, I have to stop myself from buying more than I can cook in a week – it all looks so good. Here are some easy dinner suggestions to use up what you bring home from the market.

Dinner 1

gardenfresh7

Grilled Chicken With Fresh Basil Tomato Sauce

Ingredients

  • 25-30 fresh basil leaves
  • 2 large ripe tomatoes
  • 4 boneless chicken cutlets
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 5 teaspoons minced garlic
  • 4 teaspoons balsamic vinegar

Directions

Preheat the grill to high and oil the grates

Chop basil (will yield about 6 tablespoons) and tomatoes coarsely.

Place tomatoes and 2 tablespoons of the basil in food processor (or blender); process and set aside.

Season both sides of the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Combine in a shallow bowl: 1 tablespoon of the oil, 2 teaspoons of the garlic and remaining 4 tablespoons of basil. Add chicken and turn to coat evenly. Marinate 10 minutes, turning occasionally.

Place chicken on the grill and discard any remaining marinade. Close the lid and grill for about 10 minutes, depending on the thickness of the chicken or until the internal temperature of the chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness.

To the processed tomato-basil mixture add the remaining 1 tablespoon oil, vinegar and remaining garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; pulse 2-3 times or until just blended.

Serve sauce with the chicken.

Couscous with Peas, Lemon and Herbs

Serves 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, minced
  • 1 clove garlic , minced
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon grated lemon zest
  • 1 cup plain couscous
  • 1/4 cup minced fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 cup cooked fresh peas 
  • Salt and ground black pepper

Directions

Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.

Stir in the broth and lemon zest. Bring to a boil.

Stir in the couscous and peas and remove the pot from the heat. Cover and let stand for 5 minutes. Fold the parsley and lemon juice into the couscous. Season with salt and pepper to taste and serve alongside the chicken.

Dinner 2

gardenfresh3

Garden Soup

6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 small fennel bulb, trimmed, cored and finely chopped
  • 1 cup small onions, peeled and halved
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup carrots, trimmed and thinly sliced
  • 3 cups homemade vegetable broth or two 14.5-ounce cans vegetable or chicken broth
  • One 14 1/2 ounce can petite diced tomatoes, undrained
  • 1 cup dry white wine
  • 2 teaspoons Italian seasoning
  • 1 cup shelled peas 
  • Salt and ground black pepper

Directions

In a Dutch Oven, heat oil over medium heat. Add fennel and onions; cook for 3 to 4 minutes or until fragrant and translucent.

Add green beans and carrots; cook for 3 minutes, stirring frequently. Add broth, undrained tomatoes, wine and Italian seasoning.

Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Add peas and simmer about 5 minutes more or until the vegetables are tender.

Season with salt and pepper. Serve in individual soup bowls.

gardenfresh1

Corn and Ricotta Cakes

Ingredients:

  • 2 ears fresh corn-on-the-cob, kernels removed from the cob
  • 1/2 bunch fresh basil, chopped fine
  • 4 ounces ricotta cheese
  • 2 large eggs, beaten
  • 1/3 cup self-rising unbleached flour
  • 1 tablespoon olive oil
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • Low-fat sour cream or Greek yogurt

Directions

In a medium-sized bowl, combine corn, basil, ricotta, eggs, flour and a pinch of black pepper.

Heat a sauté pan over medium heat and add the olive oil.

Carefully add spoonfuls of the corn mixture to the hot pan.

Cook on both sides until golden brown. Remove cakes to a serving platter when they finish cooking.

Season with Kosher salt.

Serve with low-fat sour cream or Greek yogurt on the side, if desired.

Dinner 3

gardenfresh5

Grilled Lamb Chops with Vegetable Bulgur

4 servings

Ingredients

  • 2 cups low sodium chicken broth
  • 1 cup Bulgar wheat
  • 1/2 cup chopped onion
  • 4 lamb loin chops, cut 1 1/2 inches thick
  • 2 teaspoons lemon-pepper seasoning, divided
  • Olive oil
  • 1 ½ cups small spinach leaves 
  • One 7 ounce jar roasted red sweet peppers, drained and coarsely chopped

Directions

In a medium saucepan combine broth, bulgur and onion. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until the liquid is absorbed.

Stir 1 teaspoon lemon-pepper seasoning, the spinach and roasted peppers into the bulgur mixture. Cover and keep warm.

Preheat an outdoor grill to high and oil the grill grates. Turn off one side of the grill for indirect cooking.

Trim fat from the meat. Brush the chops with olive oil and sprinkle the meat with 1 teaspoon of the lemon-pepper seasoning.

Start the lamb on the indirect side of the grill. When the meat reaches 110°F for medium-rare on an instant read meat thermometer, moved the chops to the hot side of the grill.

They’ll quickly sear and come up to the desired temperature of 120°—130°F. Let them rest for 10 minutes off the grill on a platter before serving.

To serve: Divide bulgur mixture among 4 dinner plates. Top each with a grilled lamb chop.

gardenfresh4

Cucumber Salad

Serves 4

Ingredients

  • 2 large or 3 medium cucumbers, peeled
  • 2 teaspoons coarse salt  
  • 1/3 cup low-fat Greek yogurt
  • 1/4 cup loosely packed fresh dill, finely chopped
  • 1 teaspoon red-wine vinegar
  • 1/4 teaspoon crushed black pepper

Directions

Halve cucumbers lengthwise. With a spoon, scoop out and discard the seeds. Slice crosswise into 1/8-inch-thick pieces.

Place the cucumber slices in a colander set over a bowl and toss with the salt; let stand 15 minutes.

In a medium bowl, combine yogurt, dill, vinegar and pepper.

Remove cucumbers from the colander and pat dry with paper towels.

Add to the bowl with the yogurt dressing; toss to combine and serve with the grilled lamb chops.

Dinner 4

gardenfresh2

Pasta with Shrimp and Seasonal Vegetables

Bread sticks would be great with this dinner.

4 servings

Ingredients

  • 1 1/2 pounds fresh or frozen medium wild caught shrimp, shelled and de-veined
  • 3 tablespoons olive oil,  divided
  • 8 ounces fresh, small, thin green beans, trimmed
  • 3 medium ripe tomatoes, cut into wedges
  • 1 teaspoon finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 1 tablespoon capers, drained
  • 1/2 teaspoon dried Italian seasoning
  • 4 oz linguine pasta

Directions

Cook the pasta according to directions for al dente. Drain.

For the sauce:

In a small bowl whisk together 2 tablespoons olive oil, the lemon peel, lemon juice and capers. Set aside.

In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add the green beans and Italian seasoning to the skillet; cook and stir for 3 minutes.

Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook for 1 minute more. Add the cooked pasta and the sauce. Toss gently and serve.

Dinner 5

gardenfresh6

Grilled Sweet Potato Packets

Ingredients

  • 1/2 green bell pepper, thinly sliced
  • 1/2 cup red onions, thinly sliced
  • 1 (24 x 12-inch) sheet nonstick aluminum foil
  • Half of a 10 oz bag of frozen sweet potato fries (such as Alexia brand)
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese

Directions

Preheat the grill to high and oil the grates. Turn off one of the burners for indirect cooking.

Place peppers and onions in the center of the foil sheet. Top with the sweet potatoes, seasoned salt, pepper and cheese.

Bring up foil sides; double-fold the top and the ends to seal the package.

Place on the grill (seam side up) over indirect heat; grill 30 minutes or until the fries are hot and the cheese is melted.

Grilled Steak with Artichoke Topping

Ingredients

  • 1 (7.5-oz) jar marinated artichokes, undrained and coarsely chopped
  • 1/2 cup red onions, thinly sliced
  • 2 teaspoons minced garlic
  • 1 1/2 lbs sirloin steak, at room temperature
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon pepper

Directions

Combine artichokes, onions and garlic in a small skillet. Heat on low and, then, keep warm until the steaks are cooked.

About 10 minutes before the potatoes are cooked, plan on cooking the steaks on the direct side of the grill.

Season the steaks with salt and pepper.

Place the steaks on the direct side of the grill and cook 5 minutes; turn and cook 3-4 minutes more minutes or until the temperature of the meat reaches 125°F on an instant read meat thermometer for medium rare.

Remove steaks from the grill and place them on a serving platter. Let stand 5 minutes; slice and top with the warm artichoke mixture.


fathersdaycover It’s great that Father’s Day falls during the month of June – that’s grilling season. Most dads love it when dinner comes off the grill. What is even better for the person cooking the meal is that most of the dinner can be made on the grill. Easy clean-up. Give Dad the day off and let someone else tend the BBQ. Even though it is a special day that calls for special foods, I like to keep things somewhat on the healthy side and prepare foods with Mediterranean flavors. Don’t forget the wine. A Riesling or a fruity Sauvignon Blanc would be perfect for the appetizer. For the main course, a light red, such as Zinfandel or Syrah would be ideal for the BBQ chicken.

Appetizer

fathersday2

Herbed Shrimp Kabobs

6 servings Ingredients

  • 3/4 cup basil leaves
  • 3/4 cup flat leaf parsley
  • 1 tablespoon white champagne vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 -1/2 teaspoon crushed red pepper
  • 3 tablespoons extra-virgin olive oil, divided, plus extra for the grill
  • 24 peeled and deveined medium shrimp (about 1 pound)
  • 24 cherry tomatoes
  • 24 small wooden skewers, soaked in water for 30 minutes

Directions Preheat the grill to medium high. Combine basil, parsley, vinegar, salt, black pepper, crushed red pepper and 2 tablespoons of the oil in a blender and puree. In a bowl, toss the shrimp with the remaining 1 tablespoon of oil. Thread one tomato and one shrimp on each skewer. Place skewers on a grill rack coated with oil and grill 1 1/2 minutes on each side or until the shrimp turn pink. Place the skewers on a large serving platter and brush the grilled shrimp on both sides with the herb sauce. Serve immediately.

Main Course

fathersday3

Spicy Grilled Chicken Thighs

6 servings Ingredients

  • 1 1/2 teaspoons dried crumbled sage
  • 1 teaspoon hot smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon powdered garlic
  • 2 pounds boneless chicken thighs

Directions Coat the grill rack or grill pan with oil; heat for direct, medium-high cooking. Combine sage, paprika, salt, pepper and garlic in a bowl; dredge chicken on all sides in the mixture. Grill until browned and well marked on the undersides, about 10 minutes. Turn and cook until an instant-read meat thermometer inserted into the thickest part of the center reads 165 degrees. Move to a serving platter, cover with foil and let rest for about 10 minutes before serving.

Red Cabbage Slaw

Serves 6-8 Ingredients

  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded
  • 2 large carrots grated
  • 1/4 cup chopped fresh chives

Directions In a large bowl, whisk together the orange and lime juices, oil, brown sugar, salt and pepper. Add the cabbage, carrots and chives. Toss to combine. Let sit, tossing occasionally, for at least 45 minutes before serving. fathersday4

Grilled Corn with Herb Butter

6 servings Ingredients

  • 4 tablespoons butter, at room temperature
  • 2 teaspoons finely chopped fresh basil
  • 2 teaspoons finely chopped fresh parsley
  • 2 teaspoons lime juice
  • 1/2 teaspoon lime zest
  • 1/4 teaspoon salt
  • 6 ears corn, husked

Directions Prepare grill for direct-heat grilling. Thoroughly combine the softened butter, basil, parsley, lime juice, zest and salt in a small bowl. Place each corn ear on a sheet of foil large enough to enclose the corn. Brush each ear with the herb butter on all sides. Roll the corn in the foil and secure the ends tightly. Grill over direct heat, turning occasionally, for about 12 minutes, or until corn kernels are just tender when pierced with a fork. fathersday1

Grilled Zucchini Salad

This dish can be cooked first and set aside while the remaining foods are grilled. Ingredients Serves 6 Ingredients

  • 2 pounds medium zucchini (about 6), halved lengthwise
  • 2 tablespoons olive oil, divided
  • 6 scallions, sliced
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon dried oregano
  • 3/4 teaspoon Kosher salt

Directions Heat grill to medium-high. Brush the zucchini with 1 tablespoon of the oil and grill until tender, 5 to 7 minutes per side. Cut the zucchini into 1-inch pieces and toss in a large bowl with the scallions, lemon juice, crushed red pepper, oregano, the remaining tablespoon of oil and 3/4 teaspoon salt. Serve at room temperature.

Dessert

fathersday5

Grilled Peaches with Cherry Wine Sauce

6 servings Ingredients For the sauce:

  • 1 1/2 lbs fresh cherries, pitted
  • 1 ½ tablespoons sugar
  • 3/4 cup dry red wine
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons. Kirsch (cherry liqueur)

For the peaches:

  • 6 medium peaches
  • 3 tablespoons unsalted butter
  • 3 tablespoons. brown sugar
  • Vanilla frozen yogurt
  • Mint garnish, optional

Directions To make the cherry sauce: In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the Kirsch. Simmer until slightly reduced, about 1 minute. To make the grilled peaches Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches over direct medium heat on an oiled grill until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through the grilling time. To serve: While the peaches are still warm, layer each serving dish with 2 peach halves, 1 scoop of frozen yogurt and 2 tablespoons of cherry sauce. Garnish with mint, if desired and serve immediately.


basilcover

I always grow way too much basil. As soon as the weather is hot, these plants grow like weeds. I don’t like to see the leaves turn brown and wither, so I am constantly thinking of ways to use this wonderful scented herb. Of course, there is always basil pesto in my refrigerator or freezer, of which I make plenty. It is wonderful in the winter on spaghetti. But just using basil for pesto all summer gets boring.

Basil is the perfect complement to tomatoes, olives, olive oil, capers, garlic, cheese and summer vegetables. Serve it slivered over thick tomato slices with a drizzle of olive oil or serve it sandwiched between thick slices of fresh mozzarella and fresh tomato with a sprinkling of pine nuts, capers and a drizzle of olive oil.

Here are some of the ways I try to make use of this flavorful herb.

basil5

Fresh Tomato and Basil Dressing

Makes about 1 1/2 cups

Serve this light dressing over a fresh green salad with a slice of warm garlic bread on the side.

Ingredients

  • 1 medium tomato, roughly chopped
  • 1/4 cup basil leaves
  • 2 tablespoons champagne vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 clove garlic
  • 1/2 teaspoon salt
  • Ground black pepper, to taste

Directions

Combine all ingredients in a food processor and blend until smooth.

basil1

Tomato, Watermelon and Basil Appetizer

:6 to 8 servings

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup sugar
  • 1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes)
  • 32 small basil leaves (or torn larger leaves)
  • 16 cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 16 (6-inch) skewers

Directions

Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.

Starting with the watermelon squares, push the watermelon to the very tip of the skewer, then skewer a basil leaf; then a tomato half. Continue with another watermelon, basil leaf and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.

Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

basil9

 

Chilled Basil Melon Soup

Serves 4

Ingredients

  • 6 cups chopped honeydew
  • 1/2 cup roughly chopped fresh basil, plus more for garnish
  • 1/4 cup lime juice, plus more to taste

Directions

Put all the ingredients in a blender and purée, stirring often, until very smooth. Transfer to bowls and serve. Alternately, transfer to a container, cover and chill before serving.

Spaghetti with Tomatoes, Basil, Olives, and Fresh MozzarellaSpaghetti with Tomatoes, Basil, Olives and Fresh Mozzarella

Ingredients

  • 1/2 cup pitted black olives, halved
  • 4 teaspoons balsamic vinegar
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 pound spaghetti
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 pounds vine-ripened tomatoes (about 6), chopped
  • 3/4 pound fresh mozzarella, cut into 1/4-inch cubes, at room temperature
  • 1 1/4 cups chopped fresh basil

Directions

In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt and pepper.

In a large pot of boiling salted water, cook the spaghetti until just al dente, about 12 minutes. Drain, add to the tomato mixture and toss.

Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again. Serve immediately or at room temperature.

basil8

Brown Rice Salad

This salad makes an excellent side to grilled fish or meat.

Serves 6

Ingredients

  • 2 1/2 cups cooked long-grained brown rice
  • 1/2 cup chopped carrots
  • 1/2 cup chopped seedless cucumber
  • 1/2 cup sliced radishes
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1 cup frozen and thawed peas
  • 1/2 cup chopped basil
  • 1/4 cup chopped flat-leaf parsley

Dressing:

  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt

Directions

Combine the ingredients for the dressing in a jar. Shake vigorously. 

Put the cooked rice and vegetables into a large serving bowl and toss gently to combine. Add the dressing and mix well. Chill until ready to serve.

basil7

Steak with Italian Salsa Verde

Serves 4 to 6

You’ll have some salsa verde left over, so enjoy it on chicken, fish or vegetables as well as the beef in this recipe. This is a sauce you will want to have on hand, so I would even double the recipe.

Ingredients

  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup basil leaves
  • 2 cloves garlic
  • 2 tablespoons capers, drained
  • 1 anchovy fillet, cut into pieces
  • 1 cup extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 1/2 pounds sirloin steak
  • 5 cups baby field greens

Directions

In a food processor, purée the parsley, basil, garlic, capers and the anchovy fillet. Scrape down the sides of the bowl. Slowly add the olive oil, pulsing until completely combined. Add lime juice and pepper. Process until blended and the sauce is smooth. Taste and adjust seasoning. The anchovy will contribute salt, so additional salt may not be needed. Set sauce aside.

Season the steak with salt and pepper and grill, broil or pan fry to your liking. Slice it thinly and drizzle with salsa verde. Serve over greens.

basil6

Lemon Basil Sherbet

Makes about 1 quart

Ingredients

  • 1 cup half-and-half or light cream
  • 2/3 cup granulated sugar
  • 2 tablespoons honey
  • 1 1/2 tablespoons lemon zest
  • 8 fresh basil leaves, divided
  • 2 cups whole milk
  • Juice of 3 lemons, chilled
  • Pinch fine sea salt

Directions

In a medium heavy-bottomed saucepan, combine the half-and-half, sugar, honey and lemon zest. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove the pan from the heat and add 4 whole basil leaves. Using the back of a large spoon or ladle, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes.

Remove the basil leaves and discard, then whisk in the milk. Place the mixture in an ice-water bath or refrigerate until completely chilled.

Slice the remaining 4 basil leaves in very thin strips. Whisk the lemon juice into the chilled sherbet base, add the sea salt and stir in the sliced basil. Taste for sweetness; adjust by adding an additional tablespoon or two of honey, if needed.

Freeze the sherbet mixture in an ice-cream maker, following manufacturer’s instructions. For optimal flavor and texture, freeze the sherbet for a couple of hours before serving.

 


dinnerideacover

Are you bored from eating the same things for dinner week after week? One of the best ways to add variety and interest to your meals is to experiment with ingredients you haven’t used before or use your favorites in a new way. Add different seasonings and herbs to change your old recipes. Try new combinations of ingredients. Hopefully, the recipes below will inspire you.

dinneridea1

Mediterranean-Style Snapper

Serve this entrée with cooked orzo pasta or couscous and sautéed green beans.

4 servings

Ingredients

  • 8 small cloves garlic
  • Half of a 6 1/2 ounce jar oil-packed sun-dried tomatoes (1/3 cup)
  • 1/2 cup pitted mixed green olives
  • Four 5 ounce red snapper fillets with skin or other firm-flesh white fish
  • 1/4 cup crumbled feta cheese
  • Fresh oregano leaves
  • 8 whole Pepperoncini (Italian pickled peppers)

Directions

Peel the garlic cloves and with the side of a wide knife smash garlic.

Drain 2 tablespoons of oil from the sun dried tomatoes and heat the oil in extra-large skillet.

Add sun dried tomatoes, olives and garlic to the hot oil. Cook 2 to 3 minutes, until garlic is golden. Use a slotted spoon to the remove the tomato-olive mixture. Leave the oil in the skillet to cook the fish. Set aside the tomato-olive mixture.

Rinse and pat fish dry with paper towels. Season with salt and pepper. Cook fish, skin side down, in the hot oil 5 minutes for each 1/2 inch thickness of fish or until the skin is golden and crisp and the fish flakes easily when tested with a fork, turning once halfway through cooking. Remove skin, if desired.

To serve, top fish with tomato-olive mixture, cheese, chopped fresh oregano and pepperoncini.

dinnerideas2

Spicy Grilled Steak & Sweet Potatoes

Cook the sweet potatoes and onions in a foil packet alongside the steak on the grill. Serve with steamed fresh spinach.

2 servings

Ingredients

  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 8 ounces sirloin, rib-eye or strip steak, trimmed and cut into 2 portions
  • 1 medium sweet potato, peeled and very thinly sliced
  • 1 small red onion, halved and very thinly sliced
  • 2 teaspoons olive oil
  • 1/2 teaspoon freshly grated orange zest
  • Cooking spray

Directions

Preheat grill to high and oil the grates.

Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a medium bowl. Remove 2 1/4 teaspoons for the steak.

Sprinkle the steaks with 2 1/4 teaspoons of the spice mixture.

Add the sliced sweet potato and onion to the bowl with the remaining spice mixture along with the oil and orange zest; toss to coat.

Place two 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning). Generously coat the top piece with cooking spray.

Spread the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet.

Place the packet on one side of the grill and cook, turning once, about 6 minutes per side.

Cook the steaks on the other side of the grill, turning once, 3 to 4 minutes per side for medium-rare. Transfer to serving plates and let rest while the foil packets finish cooking.

Open the packets (be careful of steam) and serve alongside the steaks with steamed spinach.

dinneridea3

Linguine with Tomatoes, Zucchini and Herbs

Serve this dish with a mixed green salad and crusty Italian bread.

Serves 4

Ingredients

  • 1 pound fresh ripe tomatoes, cored and chopped
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 2 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1 small red chili pepper, seeded and minced
  • 1/3 cup extra-virgin olive oil
  • 12 ounces linguine
  • 3 young, thin zucchini, sliced
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Directions

In a large bowl, mix the tomatoes with the basil, parsley, garlic, salt, chili and olive oil.

In a large pot of boiling salted water, cook the linguine until al dente; drain well.

Add the linguine to the bowl with the tomato mixture along with the sliced zucchini and toss.

Add the 1/4 cup of grated cheese, toss again and serve in pasta bowls, passing more cheese at the table.

dinneridea6

Lemony Chicken with Cucumber Salad

Serve this dish with warm pita bread

2 servings

Ingredients

For the salad:

  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon chopped fresh dill
  • 2 medium tomatoes; chopped
  • 1 cup diced cucumber
  • 4 ounces feta cheese, crumbled
  • Salt and freshly ground black pepper

For the chicken:

  • 2 boneless and skinless chicken breasts
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil plus more for cooking
  • 3 garlic cloves; minced
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

For the salad

Whisk lemon juice, olive oil, mustard, honey and dill in a medium bowl. Add tomatoes, cucumber and feta cheese. Toss gently, season to taste with salt and pepper. Refrigerate at least 20 minutes or up to a day.

For the chicken:

Combine lemon juice, olive oil, garlic, dill, salt and pepper in a small bowl. Use the back of a small spoon to press garlic and dill into the other ingredients.

Pour the marinade into a resealable plastic bag or small rimmed dish and add the chicken. Marinate 20 to 30 minutes at room temperature or up to 2 hours in the refrigerator. Remove the chicken from the marinade and discard the marinade.

Heat 2 tablespoons of olive oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot, add the chicken. Cook 2 to 3 minutes until golden. Turn, reduce heat to low, then cover the pan with the lid. Cook 10 to 15 minutes or until an instant read thermometer reads 165 degrees F (74C) when inserted into the thickest part of the breast.

Transfer chicken to a plate and cover loosely with aluminum foil. Rest 5 minutes. Serve alongside the salad.

dinneridea4

Grilled Pork Kabobs

Serve this dish with your favorite coleslaw or use the recipe below.

4 servings

Ingredients

  • 2/3 cup orange marmalade
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1 lb sweet potatoes, peeled, cut into 1-inch pieces
  • 4 tablespoons water
  • 1 lb pork tenderloin, cut into 1-inch pieces
  • 2 zucchini, cut into 1-inch pieces

Directions

Heat a gas or charcoal grill and oil the grill grates.

In a 1-quart saucepan, heat marmalade, rosemary and salt to boiling, stirring frequently. Remove from heat; set aside.

In a 1-quart microwavable bowl, place sweet potato pieces and water. Cover loosely with a microwavable paper towel. Microwave on High 2 to 3 minutes, stirring once, just until potatoes are tender (do not overcook). Drain sweet potatoes and pat dry with a paper towel.

On each of eight 12 inch long metal skewers, carefully thread pork, sweet potatoes and zucchini, leaving 1/4-inch space between each piece.

Grill kabobs over medium heat 8 to 10 minutes or until the until pork is cooked., turning once and brushing with the marmalade glaze during the last 3 minutes.

dinneridea5

Easy Healthy Coleslaw

This coleslaw is very refreshing with BBQ foods. It keeps well, covered in the refrigerator and should be made several hours in advance to allow the flavors to develop and the cabbage to soften.

Ingredients

  • 1/2 cup plain Greek yogurt
  • 3 tablespoons cider vinegar
  • 3 tablespoons honey
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 16 ounce bag (about 6¼ cups) of supermarket shredded cabbage and carrot slaw

Directions

In a glass measuring cup, combine Greek yogurt, vinegar, honey, salt and pepper and whisk until smooth and thoroughly combined.

Place slaw in a large bowl and pour the dressing mixture over the top. Stir to coat cabbage thoroughly. Cover and refrigerate for at least 30 minutes.


pastasaladcover

Lots of mayo can easily turn a pasta salad into a 400 calorie or 500 calorie side dish. Here are some tips you can follow to make a healthy pasta salad.

A whole-wheat pasta salad is a great way to add whole grains and there are many brands on the market to choose from that actually taste good. Traditional pasta salads call for about two cups of pasta per person, without any dressing or add-ins. On its own, that’s 400 calories. And portions still matter, even when you’re using whole-grain pasta. Aim for about one-cup servings of cooked pasta.

Since pasta portions can quickly up the calories, it’s important add bulk to your dish by adding vegetables. Olives, bell peppers, carrots, broccoli, scallions, cauliflower, grape tomatoes and cucumbers are great options, but there’s no limit to the amount of vegetables you can add.

Get flavor without adding calories by mixing in seasonal fresh herbs. Basil, mint and parsley all work well in a pasta salad. Herbs also contain small amounts of vitamins and minerals, which helps make your pasta salad even healthier.

Cheese, corn and beans are several high-calorie ingredients typically found in pasta salads. If you do add cheese, sprinkle about one tablespoon per serving to add flavor. For corn or beans, two tablespoons per serving should be enough.

Many dressings drown a pasta salad in calories. You want just enough dressing to cover the ingredients, without totally saturating them. This also allows the flavors of the vegetables and fresh herbs to come though. There are also many ways to make a healthier dressing: Combine light mayonnaise with nonfat Greek yogurt to cut overall calories or use a vinaigrette dressing instead of mayonnaise. Whichever you choose, a good rule of thumb is to use two tablespoons of dressing per serving.

pastasalad1

Farfalle Salad with Fennel, Prosciutto and Parmesan

4 servings

Ingredients

  • 8 oz farfalle pasta (bow ties)
  • 1 large fennel bulb (about 1 pound), sliced as thin as possible
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/4 pound thin-sliced prosciutto, cut into strips
  • 1/4-pound chunk Parmesan cheese, shaved

Directions

In a large pot of boiling, salted water, cook the pasta until al dente, about 14 minutes. Drain.

In a large bowl, toss together the pasta, fennel, oil, lemon juice, salt and 1/4 teaspoon of the pepper. Add the prosciutto and toss again.

To serve:

Mound the salad on plates. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler.

Sprinkle the remaining 1/4 teaspoon pepper over the cheese.

pastasalad2

Shrimp, Lemon and Gemelli Pasta Salad

6 servings

Ingredients

  • 1 lb gemelli or cavatappi pasta
  • 1 lb large shrimp
  • 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons Champagne or white wine vinegar
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon capers
  • 1 tablespoon Dijon mustard
  • 1 clove garlic
  • 1 pint grape tomatoes
  • 1/2 peeled cucumber, sliced

Directions

Heat a large covered saucepan of salted water to boiling. Cook pasta 2 minutes less than the label directs, stirring occasionally. Add shrimp 2 minutes before the pasta is cooked. Drain well.

Grate 1 teaspoon peel from the lemon and squeeze 2 tablespoons juice into large bowl. Add oil, vinegar, dill, capers, mustard, garlic and 1/2 teaspoon each salt and pepper; whisk to combine.

Stir in tomatoes and cucumber.

Add pasta and shrimp to the large bowl; toss until well-coated. Serve warm or refrigerate in an airtight container up to 1 day ahead.

pastasalad3

Spaghetti with Pesto and Tomato-Mozzarella Salad

6 servings

Ingredients

  • 1 lb thin spaghetti
  • 1 bunch fresh basil
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil, plus 1 tablespoon
  • 1/2 teaspoon. salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 pints red and/or yellow cherry tomatoes, cut in half
  • 1 tablespoon red wine vinegar
  • 8 oz fresh mozzarella cheese, cut into cubes

Directions

Heat a large saucepan of salted water to boiling. Add spaghetti and cook as label directs for al dente.

Reserve 12 small basil leaves for garnish.

From the remaining basil, remove enough leaves to equal 2 cups firmly packed.

In a food processor, process basil leaves, garlic, 1/4 cup oil and 1/2 teaspoon salt until pureed, stopping processor and scrape bowl occasionally.

Add Parmesan; pulse to combine. Set pesto aside.

In a large bowl, mix tomatoes, vinegar and 1/4 teaspoon pepper the with remaining 1 tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzarella.

Drain spaghetti, reserving 1/2 cup spaghetti of the cooking water. Return spaghetti and reserved cooking water to the saucepan; add pesto and toss well.

Spoon spaghetti mixture into the bowl with the tomato-mozzarella salad. Garnish with reserved basil leaves. Serve at room temperature.

pastasalad4

Chicken and Penne Salad

4 servings

Ingredients

  • 2 cups penne (tube-shaped) pasta
  • 2 cups (1-inch) cut green beans (about 1/2 pound)
  • 2 cups shredded cooked chicken breast
  • 1/2 cup vertically sliced red onion
  • 1/4 cup chopped fresh basil
  • 1 1/2 teaspoons chopped fresh flat-leaf parsley
  • 1 (7-ounce) jar roasted red bell pepper, drained and cut into thin strips
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon finely minced garlic
  • 1/4 teaspoon black pepper

Directions

Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain well.

Combine pasta, green beans, chicken, onion, basil, parsley and roasted peppers in a large bowl, tossing gently to combine.

Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Chill.

pastasalad5

Roasted Vegetable Pasta Salad

8-10 servings

Ingredients

  • 1 ½ cups coarsely chopped zucchini (1 medium)
  • 1 ½ cups coarsely chopped yellow summer squash(1 medium)
  • 1 cup coarsely chopped red onion (1 large)
  • 1 cup coarsely chopped fennel bulb
  • 3/4 cup coarsely chopped green sweet pepper (1 medium)
  • 3/4 cup coarsely chopped red sweet pepper (1 medium)
  • 1 small eggplant (about 10 ounces), coarsely chopped
  • 3 tablespoons olive oil
  • 12 ounces dried whole wheat penne pasta

Walnut Pesto

  • 2 cloves garlic, minced
  • 1 cup torn fresh basil
  • 1/3 cup grated Pecorino Romano cheese
  • 1/4 cup chopped walnuts, toasted
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 cups cherry tomatoes, halved
  • Salt
  • Ground black pepper
  • Snipped fresh basil

Directions

Preheat oven to 400 degrees F.

In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers and eggplant. Drizzle with the 3 tablespoons oil; toss to coat. Roast for 45 to 50 minutes or until the vegetables are tender, stirring twice. Transfer to a very large bowl; cool.

Cook pasta according to package directions for al dente. Drain and cool slightly.

Add the pasta to the roasted vegetables. Mix gently.

For the walnut pesto:

In a blender combine garlic, the 1 cup torn basil, the cheese and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually add the 1/2 cup oil, the lemon juice and the 1/2 teaspoon salt.

Add the pesto to the pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper.

Serve at room temperature sprinkled with additional basil.



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