Healthy Italian Cooking at Home

Category Archives: Fish

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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.


healthyfat

Research shows that not all fats are created equal in terms of their health effects. For heart health, you should get the majority of your fat from monounsaturated fat and polyunsaturated fat (especially the omega-3 kind), consume less saturated fat and strictly limit trans fat because it tends to raise blood cholesterol levels. In fact, manufactured trans fat is the worst fat for your heart and, yet, it is still out there in some packaged foods.

Monounsaturated Fat – Extra Virgin Olive Oil

Olive oil is one of the richest sources of monounsaturated fat, which has long been known to help improve cholesterol levels and prevent cardiovascular disease. But that’s not all. Olive oil is also rich in antioxidants and other phytonutrients that may help fight inflammation, high blood pressure and cancer.

Look for extra virgin olive oil, which, unlike other olive oils, has not undergone refinement that strips the oil of some flavor, phytonutrients and other beneficial compounds. Compare “best by” dates on oils and choose the furthest date, which suggests it’s fresher and more likely to contain higher levels of antioxidants. Olive oil can be used in low to moderate heat cooking; it’s generally stable up to 410 degrees Fahrenheit. It’s also perfect for dipping, salad dressing and sauces.

Monounsaturated Fat – Avocado

Similar to olive oil, more than 70 percent of the fats in avocado oil are monounsaturated, plus it naturally contains beneficial antioxidants, including lutein, that is important for eye health. You’ll get the best flavor, aroma and nutrition in unrefined, cold-pressed extra virgin avocado oil, which is mechanically rather than chemically extracted. Extra virgin avocado oil can take the heat a little better than olive oil, tolerating temperatures up to 475 degrees Fahrenheit, although this may vary a bit with the variety of avocado used. Avocado oil’s buttery, nutty flavor is also perfect when drizzled on steamed vegetables or grilled asparagus. Fresh avocado slices are good on sandwiches in place of mayonnaise.

Monounsaturated Fat – Tree Nuts

Most tree nuts—including macadamia nuts, hazelnuts, pecans, almonds and pistachios—contain more heart-healthy monounsaturated fat than any other type of fat. Plus, studies suggest eating nuts regularly may help reduce the risk of major diseases, including heart disease and type 2 diabetes, as well as boost longevity.

Try a variety of whole, raw, dry-roasted nuts, natural tree-nut butters and nut oils. Some nut oils and nut butters, such as almond, are easier to find and are less expensive than others, such as macadamia and pecan. Delicate nut oils are less heat-stable than other oils. Unrefined nut oils are best used in salad dressings and dips, drizzled over roasted vegetables or tossed with whole grain pasta and herbs.

Omega-3 Polyunsaturated Fat – Oily Fish

Fish oils are rich in omega-3 fats known as EPA and DHA, which have anti-inflammatory and heart-health benefits. Research is not clear, however, on whether supplements can provide all of the benefits of eating fish regularly. Buy oily seafood that is rich in omega-3s but low in mercury, such as salmon, Arctic char, Atlantic mackerel, sardines, Pacific oysters and halibut, herring, mussels and anchovies. In general, aim for at least two 4-ounce servings of oily fish per week (which equates to about 500 milligrams of EPA and DHA daily).

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Italian Salad

Ingredients

  • 1 garlic clove, smashed
  • Salt
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 large head romaine lettuce, chopped
  • 1 small head of radicchio—halved, cored and coarsely chopped
  • 1 tender celery rib, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup cherry tomatoes
  • 1/4 cup pitted green olives, preferably Sicilian
  • 8 peperoncini
  • 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)

Directions

In a large salad bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve.

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Italian Guacamole

Ingredients

  • 4 ripe, fresh California or Florida (large) avocados, seeded and peeled*
  • 1 tablespoon white wine vinegar
  • 2 tablespoons shredded fresh basil leaves
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/4 cup toasted pine nuts
  • 1 teaspoon salt

Directions

Coarsely mash (DO NOT PUREE) avocados.
Stir in vinegar.
Fold in remaining ingredients.

Serving Suggestions:

Serve with crispy bread sticks or crostini.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller size avocados, adjust the quantity accordingly.

Guacamole is best made as close to serving time as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.

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Fettuccine with Sardines

Serve with a salad of bitter greens tossed with Italian vinaigrette and a glass of Pinot Grigio.

4 servings

Ingredients

  • 8 ounces fettuccine (whole wheat works well in this recipe)
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1 cup fresh breadcrumbs
  • 2 tablespoons lemon juice
  • 2 tablespoons tomato paste
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • Two 4 ounce cans boneless, skinless sardines, flaked
  • 1/2 cup chopped fresh parsley
  • 1/4 cup finely shredded Parmesan cheese

Directions

Bring a large pot of water to a boil. Cook pasta al dente, about 8 minutes. Drain.

Meanwhile, heat 2 tablespoons oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant and sizzling but not brown, about 20 seconds. Transfer the garlic and oil to a large serving bowl.

Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs and cook, stirring, until crispy and golden brown, 5 to 6 minutes. Stir in Parmesan cheese and transfer to a plate.

Whisk lemon juice, tomato paste, pepper and salt into the garlic oil in the serving bowl. Add the pasta to the bowl along with sardines and parsley. Gently stir to combine.

Sprinkled the breadcrumbs on top and serve.

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Nut-Crusted Fish with Summer Vegetables

Ingredients

  • 1 1/4 pounds fresh salmon or any omega 3 fatty fish, about 1/2 inch thick
  • Nonstick cooking spray
  • 1/2 cup yellow cornmeal
  • 1/3 cup finely chopped walnuts, pecans or nuts of choice
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon cayenne pepper
  • 1 egg
  • 1 tablespoon water
  • 2 small red and/or orange bell peppers, seeded and cut into 1-inch-wide strips
  • 1 large zucchini, bias-sliced 1/2 inch thick
  • 1 large yellow summer squash, bias-sliced 1/2 inch thick
  • 1 tablespoon olive oil
  • 1/4 teaspoon seasoned salt
  • Lemon wedges

Directions

Preheat oven to 425 degrees F.

Rinse fish; pat dry with paper towels. Cut fish into 4 pieces; set aside.

Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray; set aside.

In a shallow dish, stir together cornmeal, nuts and salt.

In another dish, stir together flour and cayenne.

In a small bowl, stir together flour and cayenne.

In a small bowl, whisk egg and water.

Dip each piece of fish into the flour mixture, shaking off any excess. Dip fish into egg mixture, then into the nut mixture to coat. Place in the prepared pan.

In a large bowl, combine peppers, zucchini and squash. Add oil and seasoned salt; toss to coat. Arrange vegetables next to the fish, overlapping as needed to fit.

Bake, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork and vegetables are crisp-tender. Serve with lemon wedges. Makes 4 servings.

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Italian Pesto alla Trapanese

Ingredients

  • 1 cup almonds, blanched
  • 6 cloves garlic
  • 1/2 cup parsley leaves
  • 1 cup basil leaves
  • 3/4 cup extra virgin olive oil
  • 1 ½ pounds (about 4-5) red plum tomatoes, peeled, seeded, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

Grind almonds, garlic and herbs in the food processor. Add the oil, gradually. Transfer to a bowl and fold in the tomatoes, then season to taste with salt and pepper.

Serve over whole wheat pasta, grilled meat or fish.


tomatoseason

A single plant can produce over a dozen tomatoes, which means you can give a basket to the neighbors and still include almost every meal with this nutrient-rich fruit. Serve them in pasta, pizza, vinaigrettes and even desserts. Paired with the right spices, tomatoes can be sweet, tangy or tart.

Sometimes the best way to enjoy fresh produce is to free it from heavy sauces or other flavor-masking extras. Serve a Mediterranean-inspired stuffed tomato with feta, olives and a little basil. It’s a great complement to any grilled entrée or add a little chopped chicken to the mix and serve on its own. Use sturdy, ripe tomatoes for optimal flavor and presentation.

When the temperature climbs, dinner cravings often tend toward light and simple. Make a pasta dish that’s packed with the freshest of ingredients, including fresh mozzarella, garlic, basil and, of course, tomatoes. A little olive oil adds flavor that rounds out the simple sauce.

Fresh tomato salsas, chutneys and dressings add color and flavor to almost any meat. Try it with grilled sea bass for a refreshing summer dish. A warm vinaigrette dressing pairs well with fluffy couscous, so make extra to use on other main dishes.

Update pizza night by replacing the standard jarred tomato sauce with a homemade basil pesto sauce. Top a store-bought pizza dough with the pesto, then layer on chopped tomatoes, garlic, provolone and a few sprinkles of basil and bake for a quick homemade pizza.

Looking for some new ideas on how to use tomatoes? Have you thought of these?

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Roasted Tomato Soup with Shrimp

6 servings

Ingredients

  • 8 medium ripe tomatoes, quartered and seeded (about 2 1/2 pounds total)
  • 1 medium red bell pepper, quartered and seeded
  • 1 medium red onion, cut in wedges
  • 2 cloves garlic, peeled
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup torn crusty country bread
  • 2 tablespoons red wine vinegar
  • 1 tablespoon snipped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4-1/2 cup water (optional)
  • 12 ounces peeled and deveined cooked shrimp, chilled
  • 1 tablespoon extra-virgin olive oil
  • Snipped fresh Italian (flat-leaf) parsley

Directions

Preheat oven to 375 degrees F.

Arrange tomatoes, cut sides up, sweet pepper quarters, onion wedges and garlic between two 15x10x1 inch baking pans. Drizzle with 2 tablespoons olive oil.

Roast 30 minutes or until tomatoes are soft and vegetables are lightly browned on edges.

Place roasted vegetables and any pan juices in a large food processor. Add bread. Cover and process until smooth. Transfer to a large serving bowl.

Stir in vinegar, basil, salt and pepper. If desired, add 1/4 to 1/2 cup water to make a thinner consistency. Cover; chill at last 4 hours or up to 24 hours.

Spoon soup in bowls. Top with shrimp. Drizzle with 1 tablespoon olive oil and, if desired, sprinkle with parsley.

tomatoseason2

Chicken-Stuffed Tomatoes

4 servings

Ingredients

  • 2 pounds cooked chicken breast
  • 1 cup fresh spinach leaves, coarsely chopped
  • 2 green onions, thinly sliced
  • 1/4 cup snipped fresh basil
  • 2 tablespoons white balsamic vinegar or regular balsamic vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 large tomatoes (8 to 10 ounces each)
  • 2 thin slices firm-texture whole wheat bread, toasted and cut into small cubes
  • 2 tablespoons shredded Parmesan cheese

Directions

Chop enough meat to measure 2 cups; save the remaining chicken for another use.

In a medium bowl, combine the 2 cups chicken, the spinach, green onions, basil, vinegar, oil and garlic. Toss to evenly coat.

Cut a 1/4 inch-thick slice from the stem end of each tomato. Using a spoon, carefully scoop out the tomato pulp, leaving a 1/4- to 1/2-inch-thick shell.

Place shells, open sides up, on a serving plate. Discard tomato seeds. Chop enough of the tomato pulp to measure 1/2 cup; reserve remaining pulp for another use.

Stir the 1/2 cup tomato pulp into the chicken mixture.

Divide chicken mixture among tomato shells. Top with bread cubes and cheese.

tomatoseason3

Pork Chops in Herbed Tomato Sauce

6 servings

Ingredients

  • 6 pork rib chops, cut 1 inch thick
  • 2 tablespoons olive oil
  • 1 cup minced yellow onions
  • 1 tablespoon flour
  • 1 pound ripe tomatoes, seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 large clove mashed garlic
  • 1 cup dry white wine
  • 1/2 cup beef stock
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh chopped Italian parsley

Directions

Preheat the oven to 325 degrees F.

Dry the pork chops on paper towels. Heat the oil in a heavy, 10-12 inch oven-proof skillet with a cover.

Brown the chops, 2 or 3 at a time, on each side for 3 to 4 minutes. As they are browned, transfer them to a side dish.

Add the onions, cover and cook slowly for 10 minutes. Mix in the flour and stir over low heat for 2 minutes more. Stir in the tomatoes and the next four ingredients.

Cover and cook slowly for 5 minutes. Stir in the wine and beef stock and simmer for 10 minutes. Stir in the tomato paste. Return the pork chops to the pan and push them into the sauce.

Cover the pan and bring to simmer on top of the stove, then set the pan in the lower third of the preheated oven. Bake for 25 to 30 minutes or until the chops are done.

Arrange the chops on a serving platter and pour the sauce over the chops. Sprinkle with parsley and serve.

tomatoseason4

Tomato-Artichoke Focaccia

Ingredients

  • 3 1/2 – 4 cups all-purpose flour
  • 1 package active dry yeast
  • 1 teaspoon salt
  • 1 1/4 cups warm water (120 degrees F to 130 degrees F)
  • 2 tablespoons olive oil
  • 1/4 cup cornmeal
  • Nonstick olive oil cooking spray
  • 1 1/4 pounds plum (Roma) tomatoes, thinly sliced
  • 10-ounce package frozen artichoke hearts, defrosted and sliced
  • 1 tablespoon olive oil
  • 1 tablespoon snipped fresh rosemary
  • 1 small red onion, very thinly sliced and separated into rings
  • 4 cloves garlic, cut into thin slivers

Directions

In a large bowl, combine 1-1/2 cups of the flour, the yeast and salt. Add the warm water and the 2 tablespoons olive oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high-speed for 3 minutes. Using a wooden spoon, stir in cornmeal and 2 cups of the remaining flour.

You can also use the dough hook on the electric mixer for this addition and the addition of the remaining flour below, instead.

Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to oil the surface.

Cover and let the dough rise in a warm place until double in size (45 to 60 minutes). Punch down dough; let rest for 10 minutes.

Grease a 15x10x1 inch baking pan. Place dough in the prepared baking pan. Gently pull and stretch dough to the edges of the baking pan, being careful not to overwork dough.

Lightly coat dough with cooking spray. Cover loosely with plastic wrap; let dough rise in a warm place until nearly double in size (about 30 minutes).

Preheat oven to 450 degrees F.

Arrange tomato and artichoke slices on a double thickness of paper towels. Let stand for 15 minutes. Change paper towels as necessary so all of the excess liquid is absorbed from tomatoes and artichokes.

Using your fingers, press deep indentations in the dough 1-1/2 to 2 inches apart. Brush dough with the 1 tablespoon olive oil. Sprinkle with rosemary. Arrange tomatoes, artichokes, onion rings and garlic slivers evenly on top of dough.

Bake about 25 minutes or until golden brown. Transfer to a wire rack to cool. Cut into rectangles. Serve warm or at room temperature. Makes 12 servings.

tomatoseason5

Pan Roasted Fish Fillets With Tomato Sauce

4 servings

Ingredients

  • 4 (6-oz.) fish fillets (3/4- 1 inch thick) 
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 teaspoons extra virgin olive oil
  • 1/2 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon drained capers
  • 1 tablespoon shredded basil
  • 1/4 teaspoon dried oregano
  • 2 cups fresh tomatoes, seeded and diced

Directions

Pat fish dry with paper towels. Season fish with 1/4 teaspoon each of salt and pepper. Cook fish in hot oil in a large skillet over medium-high heat 3 minutes on each side. Transfer fish to a plate and keep warm.

Add onion and garlic to the skillet and sauté 2 minutes or until the onion is tender. Stir in capers, basil, oregano and remaining 1/4 teaspoon salt; cook 1 minute.

Reduce heat to low, add tomatoes and cook, stirring occasionally, 10 minutes. Return fish to the pan with the tomato sauce and heat gently. Serve fish topped with the sauce.


Gallipoli1

Gallipoli (beautiful town) is a village of 20,969 inhabitants in the province of Lecce in Puglia, southern Italy, in the heel of the boot. It is located by the Ionian Sea and is divided in two parts, the modern and the old city. The new town includes all the newest buildings including a skyscraper. The old town is located on a limestone island, linked to the mainland by a bridge built in the 16th century. It’s a picturesque town surrounded by high walls, which were built to protect it against attacks coming from the sea. The Angevine-Aragonese Castle was built in the 13th century by the Byzantines. The main additions were carried on by Francesco di Giorgio Martini, who worked for King Alfonso II of Naples. In 1522, the eastern wall was added. Extending out into the sea, the impressive and majestic Castle remains a focal point of Gallipoli, as does the Cathedral in the town center. Started in the 12th century and not completed until the 16th, the Cathedral, with its decorative facade and Baroque interior, was built in honor of Saint Agata.

Gallipoli2

Once an important fishing center; it feels more like a working Italian town, rather than what it is – a resort region. The attractive port is still used by fishing boats and one will see fishermen mending their nets and houses decorated with fishing baskets. Restaurants serve fresh seafood and sea urchins are a specialty of Gallipoli. Gallipoli has a mild climate and can be visited year-round but the main season is May through October, when the weather is almost always hot and clear. There are celebrations and festivals for Easter Week, Carnival (40 days before Easter), Sant’ Agata in February and Santa Cristina in July.

Gallipoli4

Gallipoli7With its labyrinth of narrow streets and churches, palazzi and structures, Gallipoli’s history and mix of different influences and cultures is apparent. Strolling through the old town, it’s impossible not to be facinated with the charming alleys and courtyards that greet one at every turn. There are many places of interest in the city, beginning with the Greek-Roman fountain (III Century BC) above photo, which one will see after crossing the bridge that divides the new city from the old.

The subterranean oil mill of Palazzo Granafei.

The subterranean oil mill of Palazzo Granafei.

There was a time when oil was as valuable as gold and the subterranean cisterns of Gallipoli were full of it. We are talking about lamp oil, needed to light the chandeliers in palaces and aristocratic mansions or transformed into soap for the great ladies of Paris. Apparently from the by-products of Gallipoli’s oil mills the famous “Marseilles kitchen soap” was made.

The oil from Gallipoli was the best in the Mediterranean and the most popular. From the 17th to the 19th century ships crowded the port of Gallipoli,  loading precious liquid that reached the seaports of Northern Europe and Russia. That was because this oil, thanks to its purity, was the only one allowed to burn along with incense in front of the statues in the Moscow orthodox churches.

Even the Winter Palace in Saint Petersburg was only lit with the lamp oil from Gallipoli, which made less smoke as compared to other oils and gave more sheen in the vast salons. The Czarina, Catherine, sent envoys to try and discover the secret. The secret, yes olive oil, had its origin in the ancient Gallipoli subterranean oil mills that did not depend just on the quality of the olives, but also, on the stone in the cisterns, in which the oil was often stored for long periods. The carparo (tuff) stone filtered the oil, giving it a special pureness. Many historians believe that the rough stone in these ancient subterranean oil mills blended the olive oil with the saltiness from the sea below to give it its uniqueness..

In the old town center there once were about thirty oil mills. It was not only the production of olive oil (which in the 19th century employed about 8,000 workers from October to May) that had developed, but also a number of satellite activities, such as the production and marketing of casks, whose wood was aged in salted water so as to make it more resistant and ideal for long voyages. A rich class of craftsmen and traders established themselves, which made possible investments in the restructuring and building of new churches. A donation of the “dockers” was the church of Santa Maria della Purità and the lamp oil trade gave the town of Gallipoli an international atmosphere. The ships that loaded oil brought to the town a variety of goods, which even came from America, England, France, Germany, Venice and Trieste, trays from Sheffield, Limoges porcelain, glasses from Murano, cheese from Bavaria and foreign wines.

All European languages were spoken on the quays of Gallipoli and merchants and consul authorities abounded, with the British playing a leading role. The trade of lamp oil was controlled from London and a number of families related to the industry moved to the area to oversee the oil trade. This can explain why in the region, even today, one can find the descendants of numerous families with English surnames and that the relations between the United Kingdom and this far corner of the boot have been close throughout the centuries.

Gallipoli

The Cuisine of Gallipoli

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Friselle Bread and Tomato Salad

Friselle are ring-shaped rolls, similar to bagels. They’re partially baked, removed from the oven and divided into two halves, which are returned to the oven and allowed to bake until done, then dried completely.

Serves four

Ingredients

  • 4 whole wheat friselle
  • 4 large tomatoes
  • 1 clove garlic, crushed
  • 1 clove
  • 4 basil sprigs
  • A pinch of dried oregano
  • A pinch salt
  • 1 tablespoon wine vinegar
  • 4 tablespoons extra virgin olive oil

Directions

Soak the Friselle for a couple of minutes in a bowl of cold water before using. Drain and break them into chunks. Place in a serving bowl. Add the chopped tomatoes, crushed garlic, basil and oregano and mix well. Season with a generous pinch of salt and dress with the vinegar and extra virgin olive oil. Serve immediately or keep chilled until ready to eat.

Gallipoli5

Mussels au Gratin

Cozze al gratin is a classic dish from this region. It’s easy to make, especially if you buy pre-cleaned mussels.

Ingredients

  • 5 pounds live mussels, washed and purged
  • 6 tablespoons bread crumbs
  • 2 cloves garlic
  • 1/3 cup olive oil, plus 1 tablespoon
  • Salt and pepper
  • 1 cup freshly minced parsley
  • 1/2 teaspoon crushed red pepper

Directions

Preheat the oven to 450 degrees F.

Carefully wash the mussels, passing them multiple times under running water to remove any dirt and impurities. Place a saute pan over medium heat with 1 tablespoon of oil. When hot, add 1 clove of peeled garlic.

When the garlic becomes golden, add the mussels and 1/4 cup of water. Cover and cook until the mussels open, then remove the pan from the heat and let cool. When cool, remove the half-shells without mussels and discard.

Mix the breadcrumbs with 2 ½ tablespoons of the oil, the minced parsley, 1 minced garlic clove and the crushed red pepper. Season the mixture with salt and freshly ground pepper.
Spread the mixture over the mussels, put them in a low-sided oven-proof dish, drizzle the remaining oil over them and bake them until the bread crumbs brown, about 10 minutes.

Gallipoli0

Ciceri e tria (Tagliatelle with Chickpeas)

Serves 6-8 people

Ingredients

  • 2 ½ cups dried chickpeas
  • 1 pound fresh egg tagliatelle
  • 1 large onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 cloves of garlic, chopped
  • 2 bay leaves
  • 3 ripe tomatoes, chopped
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper

Directions

Soak the chickpeas in water the night before (for about 12 hours) adding a teaspoon of bicarbonate of soda. In a large pan, heat the olive oil. Saute the onion, celery and garlic and then add the tomatoes, the chickpeas and the bay leaves. Cover the mixture with ample water, season with salt and pepper and simmer until the chick peas soften.

Add the fresh pasta simmer until the pasta is cooked. Remove the bay leaves. Serve in pasta bowls.

Gallipoli6

Gallipoli-Style Swordfish

Ingredients

  • 4 swordfish fillets
  • 1 clove garlic, finely minced
  • 1 tablespoon parsley, minced
  • 1 teaspoon grated lemon peel
  • 1 tablespoon oregano, minced
  • Salt and pepper
  • 1 cup dry breadcrumbs
  • Extra virgin olive oil
  • 1 orange, sliced

Directions

Combine the herbs with the breadcrumbs and mix well.

Rub some olive oil on both sides of the swordfish, then dredge in the breadcrumbs to coat them well.

Heat 2 tablespoons of olive oil in a skillet and cook the fish, about ten minutes per side. Serve with the orange slices on the side.

Gallipoli11

Sesame Seed and Olive Oil Biscuits

Ingredients

  • 1 ½ cups all-purpose flour
  • 1/4 cup sugar
  • 3 ½ tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • Sesame seeds
  • Pinch of salt

Directions

Beat the egg with the sugar, honey, vanilla and olive oil. In another bowl combine all dry ingredients: flour, salt and baking powder.

Use a rubber spatula to stir the liquid mix into the dry one, then use your hand to mix until you have a smooth ball of dough.

Roll it out roughly between two pieces of parchment paper and place it in the refrigerator for about 30 minutes.

In the meantime, preheat the oven to 350 degrees F.

Take the pastry out of the fridge, unwrap it and roll the dough out to 1/4 inch thick and cut into desired shapes. Then cover with sesame seeds.

Place the cookies onto a lightly oiled cookie sheet and prick them with a fork.

Bake the cookies for 12 minutes, until lightly golden. Cool a couple of minutes, then remove the cookies to a rack to cool further.


summersoup

Summer’s soup recipes are wonderful and on a warm day what could be lovelier than a bowl of cold soup. Summer soup is different from winter soup. Winter soup is heavy, substantial, serious. It sticks to your ribs. But summer soup is light, frivolous, festive. It cools you down from the inside out. And if it is the right soup, it can even be a little bit sweet.

These soups make elegant starters for a dinner yet are just as comfortable for outdoor eating, picnics and barbecues. The hotter the temperature, the cooler the soup needs to be, so add ice cubes or serve in chilled bowls. Not too hot, then serve at room temperature, which also gives soup maximum flavor.

A summer soup made with the bounty from your local farmers market or CSA is a great way to eat healthy and support local growers. Whether you’re using fruits, vegetables or a combination of both, you’re likely to come across some interesting flavors you haven’t experienced before. Flavoring your summer soups with an array of spices will add diversity.

Even though most summer soups are served cold or chilled, most must start out being cooked on the stove. When you can, you might want to do any of the necessary cooking in the cooler morning hours, so you won’t be heating up the kitchen right before mealtime. This strategy will give your soup plenty of time to chill. Chilled soup leftovers make an easy and quick lunch, also.

Cold soups need to chill at least two hours to taste their best at serving time. If you need to chill your soup quickly, place it over ice to cut down on the refrigeration time.

Fruit Soups

Fruit soups are a refreshing way to start or end a summer meal. Berry soups are often a combination of sweet and tart flavors. Tartness is important, since some of the flavor may fade while the soup cools. Buttermilk or yogurt are often used to add a smooth tartness.

Fresh lemon juice is often used to bring out the flavors of the fruit, but be careful when using lemon — too much can turn your soup an unappealing brown. Color is an important aspect of these cool, lively dishes.

Fruit soups are fun to garnish in creative ways, with whole berries, sliced fruit or a bit of sour cream. Soups served this way have visual appeal

Vegetable Soups

Cool summer vegetable soups are a nice variation from serving a salad. They can also be a hearty meal by themselves. Unlike the desired smoothness of a fruit soup, summer vegetable soups are often rich and full of texture. For additional texture, add beans, rice or bread to the mix.

Again, there’s nothing like a summer farmers’ market to offer you an array of vegetables for creating soups: spinach, avocados, cucumber, tomatoes, beets, carrots, corn and asparagus, for example. Any of these creatively combined with herbs and spices in a summer soup will revive your weary taste buds after a long summer day.

Remember, when cooled, some of the flavors of your vegetables may fade, so you need to start with the freshest ingredients you can find. Newly picked vegetables will give you the most satisfying results.

summersoup1

Blueberry Soup

8 servings

Ingredients

  • 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
  • 2 cups water
  • 1 whole cinnamon stick
  • 2 tablespoons honey, or more to taste
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoons cornstarch
  • 1/3 cup milk
  • 1 cup reduced-fat sour cream, plus extra for garnish

Directions

Combine blueberries, water, cinnamon stick, honey and ginger in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids) or use an immersion hand blender. Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)

Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.

Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with a dollop of sour cream and swirl it decoratively into the soup. Garnish with additional blueberries, if desired.

MAKE AHEAD TIP: Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days.

summersoup2

Herbed Zucchini Soup

4 servings

Ingredients

  • 3 cups reduced-sodium chicken broth or vegetable broth
  • 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
  • 1 tablespoon chopped fresh tarragon or dill
  • 3/4 cup shredded Cheddar cheese, (3 ounces)
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • Garnish with fresh herbs and zucchini strips

Directions

Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree with an immersion blender until smooth. Reheat over medium-high, slowly stirring in cheese until it is incorporated. Remove fromthe  heat and season with salt and pepper. Chill and serve with garnishes.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

summersoup3

Chilled Melon Soup with Basil

Serves 4

Ingredients

  • 6 cups chopped honeydew melon
  • 1/2 cup roughly chopped basil, plus a few leaves for garnish
  • 1/4 cup lime juice

Directions

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

summersoup5

Chilled Tuscan-Style Tomato Soup

Serves: 4

Ingredients

  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 2 cups (1-inch cubes) country-style Italian bread
  • 3 pounds ripe tomatoes, each cut into quarters
  • 1/4 cup (loosely packed) fresh basil leaves, chopped
  • Additional basil leaves, for garnish
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

Directions

In small skillet, heat oil on medium until hot. Add garlic and cook 1 minute, stirring. Remove skillet fromthe  heat.

In food processor pulse bread until coarsely chopped. Add tomatoes and garlic; pulse until soup is almost pureed. Pour soup into a bowl; stir in chopped basil, sugar and salt. Cover and refrigerate until well chilled, at least 2 hours or overnight. Garnish each serving with basil leaves. Makes about 6 cups.

summersoup4

Peach Soup with Shrimp and Crab

8 servings

Ingredients

Seafood Topping:

  • 8 ounces chopped cooked shrimp
  • 1 tablespoon fresh lime juice
  • 4 ounces lump crabmeat, shell pieces removed
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon seeded, minced hot fresh pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt

Soup:

  • 3 pounds peaches, peeled, pitted and chopped
  • 1/3 cup fresh lime juice (about 2 large limes)
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped red onion
  • 1/4 cup matchstick-cut radishes
  • 1/4 cup minced red bell pepper
  • 1 tablespoon seeded, minced fresh hot pepper

Directions

To prepare seafood topping:

Combine shrimp and lime juice in a medium bowl; add crab; toss gently to combine. Stir in 3 tablespoons onion and next 4 ingredients (through 1/4 teaspoon salt). Chill at least 30 minutes or up to 6 hours.

To prepare the soup:

Combine peaches, 1/3 cup juice and 1/2 teaspoon salt. Place half of the peach mixture in a blender; process until smooth. Pour pureed peach mixture into a large bowl. Repeat procedure with remaining peach mixture. Stir in 1/4 cup onion and remaining ingredients. Cover and chill 30 minutes.

To serve: Ladle about 1/2 cup of soup into a shallow bowl and top with 1/4 cup of the seafood topping.

summersoup6

Cucumber Soup with Watermelon and Mint

12 servings

Ingredients

  • 8 large cucumbers, seeded and chopped
  • 1 block (1-pound) silken tofu, drained
  • 1/2 cup ice-cold water
  • 1/2 small sweet onion, thinly sliced
  • 3 tablespoons (about 1 lemon) lemon juice
  • 1 bunch fresh mint, stems removed, chopped and divided
  • 2 teaspoons salt
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon cayenne pepper
  • 2 cups seeded and diced watermelon
  • Extra-virgin olive oil

Directions

Combine the first 9 ingredients in a large bowl, setting aside 2 tablespoons of mint and stir to combine. Working in batches, purée allthe  ingredients in a blender or food processor until smooth. Transfer soup to a large pitcher, cover, and refrigerate at least 2 hours or up to 8 hours.

Before serving, taste soup and adjust seasonings, if needed. Divide soup between chilled bowls and top evenly with watermelon, reserved chopped mint and a drizzle of olive oil.


MarcheMarche’s location is ideal for both catching fresh seafood and harvesting food from the land. While Marche recipes make frequent use of pecorino cheese, olive oil and unsalted bread, they are also influenced by other nearby regions. Marche’s most famous appetizer is Olive Ascolana-olives are stuffed with a bread, cheese and meat filling before being deep-fried. Since it is deep-fried, I don’t serve them, but if you would like to know how to make them click on the recipe link.

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Vincisgrassi is a pasta dish layered with lasagna noodles, chicken livers and giblets, veal brains, ham and mushrooms with béchamel sauce, Parmesan cheese and white truffles, if they are in season. Tender pockets of ravioli pasta are filled with a parsley and ricotta mixture and served with sole cooked with tomatoes and white wine in what is called, Ravioli ai Filetto di Sogliola.

Lumachelle, a cheese flavored egg pasta, is made into a popular soup called Minestra di Lumachelle. Other popular soups in the Marche cuisine include Minestra di Trippa, a tripe soup served with battuto, a herb-flavored pork fat. Brodetto or fish soup, is eaten further along the coast and may contain any number of types of fish that are seasoned with vinegar, garlic or saffron and thickened with flour.

Several classic seafood combinations include a Potacchio sauce seasoned with white wine, tomato, onion. rosemary and lemon juice. Alla Marinara cooks the seafood in tomato sauce and Gratinati al Forno broils the fish in the oven. Porchetta combines cured pork, such as pancetta or prosciutto, wild fennel, rosemary and garlic with seafood and spices.

Mussels are stuffed with ham, bread crumbs and parsley before roasting in tomato sauce to make Muccioli Arrosto. Dried cod, tomatoes and carrots are cooked in a garlic and rosemary flavored sauce made with olive oil, white wine and milk for a dish called Stocco All Anconetana.

Marche cuisine includes a wide range of meats, from beef and lamb, free range poultry and pork, rabbits and game birds. Ground beef and bone marrow are mixed with cheese, spinach, bread crumbs and eggs to make a pasta that is served in broth. Quail, salt pork, peas and tomatoes are braised in white wine.

Marche’s variety of salumi is quite extensive. Ciauscolo,is a sausage that is spread on bread and prosciutto form Carpegna is especially well-known.

Fresh vegetables, such as greens, zucchini and peas, are eaten in season.

Marche cuisine takes advantage of dried lentils and beans to eat all year-long in soup. In the dish, Minestra di ceci, chick peas with pork ribs and tomatoes are simmered in a herb broth. It is served over toast with grated pecorino cheese.

Pecorino from Marche is eaten while relatively young and mild. It is used frequently in focaccia and pizza. Formaggio di fossa is a rare cheese from Talamello, made from sheep and cow milk. It is wrapped in cloth and buried in pits to age.

Marche cuisine also uses cheese in sweet dessert dishes. Calcio are pocket shaped pastries made with fresh pecorino. Piconi are made with ricotta and flavored with cinnamon and rum. Becute, a raisin and nut biscuit and Frustenga, a dried fruit and walnut cake, are both made with cornmeal.

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Dinner Menu

Antipasto

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Slices of fresh Italian bread,  Ciauscolo, Pecorino cheese and olives.

First Course

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Lasagna with Meat Sauce & Béchamel – Vincisgrassi

Ingredients

Meat Sauce:

  • 2 tablespoons unsalted butter, divided
  • 5 ounces prosciutto, chopped
  • 1 large carrot, chopped
  • 1 large white onion, chopped
  • 1 pound ground lamb or pork
  • 1/2 cup dry white wine
  • 1 cup beef stock
  • 3 tablespoons tomato paste
  • Salt and pepper
  • 1/2 pound chopped chicken thighs
  • 1 cup mushrooms, roughly chopped
  • Freshly ground nutmeg
  • 1/3 cup whole milk

White Sauce:

  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • Salt and pepper

Lasagna:

  • 1 (1-pound) package lasagna noodles
  • 2 cups grated Parmesan Cheese
  • 1 tablespoon unsalted butter, melted

Directions

In a large stockpot, bring several quarts of lightly salted water to a boil. Add lasagna noodles and cook until the pasta is al dente. Strain and set aside to cool on kitchen towels.

Preheat the oven to 400˚F.

In a large saucepan over medium-high heat, melt one tablespoon of butter. Add the chopped prosciutto and sauté until almost crisp. Add the carrots and onions and sauté, stirring constantly for about 1 minute. Add the ground lamb to the mixture and cook until evenly browned. Pour in the white wine and the stock. Stir in the tomato paste until well mixed and add a little salt and pepper. Reduce the liquid by half. Reduce the heat to medium low and cover the pot. Allow to simmer for about 30 minutes.

In another pan, melt 1 tablespoon of butter over medium heat. Add the chopped chicken, mushrooms and a pinch of nutmeg. Sauté over medium heat, stirring occasionally, for 20 minutes. Add this mixture to the simmering meat sauce, along with 1/3 cup of whole milk. Cover the meat sauce and simmer for another 15 minutes, tasting towards the end for seasoning. Add salt and pepper to taste.

For the white sauce:

In a small saucepan, melt 1 tablespoon of butter over medium heat. Stir in the flour to make a light roux, stirring constantly. Slowly whisk in 2 cups of whole milk. Allow the white sauce to simmer for about 10 minutes, stirring constantly. Season with salt and pepper.

Coat a large rectangular baking dish with olive oil cooking spray. Cover the bottom with a layer of lasagna noodles. Add a layer of meat sauce topped with white sauce. (Be sparing on bottom layers to avoid a soggy casserole). Add a layer of Parmesan cheese. Repeat the layering process, ending with a layer of lasagna noodles on top. Using a pastry brush, brush the top noodles with the melted butter and sprinkle on the rest of the Parmesan cheese. Bake for 30 minutes or until the cheese on top is golden brown.

Serve the vincisgrassi piping hot from the oven, cut into squares.

Second Course

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Fish in Spicy Sauce

Serves 6

Ingredients

  • 1 1/2 pounds firm white fish fillets, such as snapper or cod
  • 1 carrot, chopped fine
  • 2 ribs celery, chopped fine
  • 1 medium-sized onion, chopped
  • 1/2 cup dry white wine
  • 1/2 tablespoon tomato paste
  • 8 ounces (200 g) roasted red bell peppers packed in oil, finely chopped
  • 4 ounces (100 g) pitted black olives, chopped
  • 2 tablespoons salted or pickled capers, rinsed and chopped
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • A small bunch parsley, chopped
  • Hot water
  • Salt, pepper and crushed red pepper flakes

Directions

Cut the fish into serving pieces. Salt and pepper the fillets and flour them lightly. Heat the oil in a large skillet and brown the fish on both sides, then pour in the wine.Simmer for 1 minute. Remove the fish to a platter and keep warm.

In the same skillet sauté the onion, carrot and celery. When the onions are lightly browned, stir in the tomato paste, roasted red peppers, olives, capers and a half cup of hot water. Bring to a boil and cook for a couple of minutes, then season to taste with salt and pepper and crushed red pepper. Return the fish to the skillet and gently heat. Garnish with parsley and serve.

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Zucchini Carpaccio

Ingredients

  • 2 medium zucchini
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 lemon, juiced
  • 1 leek, white part only, sliced thinly
  • 1/4 pound piece Parmesan cheese
  • Fresh mint or parsley leaves, for garnish

Directions

Using a mandolin or a very sharp knife, slice zucchini into very thin lengthwise slices. Overlap zucchini in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a vegetable peeler, shave very thin slices of Parmesan over the leeks. Garnish with mint leaves.

Dessert Course

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Poached Peaches in White Wine

Serves 4

Ingredients

  • 4 firm peaches 
  • 3 tablespoons honey
  • White wine
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • Zest of ½ lemon
  • Mascarpone cheese or Frozen Yogurt

Directions

With a paring knife cut the fruit in half and remove the stone. If the stone will not come away easily, make a shallow incision around the stone and it will fall away once cooked.

Place the fruit cut side down in a pan or pot that fits the fruit snugly. Add in the herbs, lemon zest and the honey. Add enough wine to reach halfway up the fruit. Cover with baking paper (parchment) and bring the pan up to a medium simmer for 8-12 minutes total depending on the size of the fruit.

Give the peaches a turn on their backs after about 5 minutes and they are done when a knife slips easily into the thickest part of the fruit.

Once the peaches are cooked, remove them from the pan and place on a plate to cool. Return the pan to a low heat and reduce the wine until it becomes a syrup. Be careful not to let the mixture burn. Strain the syrup into a bowl and allow to cool.

To serve: Carefully remove the skins and arrange the peach halves on a serving plate. Drizzle the peaches with the white wine syrup and add tablespoons of mascarpone or yogurt on top of each peach half.


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Summer Drinks

The sky is bright, the days are long and the weather warm: think Iced tea!  Now, with so many delicious loose-leaf tea varieties, you can really experiment to make easy, delicious and, most importantly, healthy iced tea for you and your family to enjoy. Here are some combinations to add some excitement to your cold tea.

Iced Tea Preparation Tips

Here are some guidelines for making iced tea.

As with any tea, you want to brew the tea first, using the correct-temperature hot water and proper steeping time. The only difference with iced tea is that it’s important to add double the amount of tea to strengthen the tea flavor. Once you add ice, the tea is going to dilute.

With green and white tea, the leaves are delicate and, therefore, boiling water will singe them. It’s best to heat the water to 175°F and steep for 2 1/2 minutes.

With black tea, use boiling water and steep for up to 5 minutes. You don’t want to leave the tea for too long or it will become bitter.

Once the tea is done steeping, pour over ice and it is ready.

If you’re making a cup for just yourself, use 2 teaspoons of tea.

Making iced tea for a crowd? Pitcher sizes vary, but generally one cup of loose-leaf tea for a large pitcher will be sufficient. Make the tea in a large pot, sweeten to taste and pour over ice when ready.

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Add Flavor To Iced Tea Drinks

Sencha Green Tea with Rose Petals and Cherry

This combination is naturally sweet, so no sugar is needed. Simply add some dried cherries and rose petals to sencha tea (a Japanese green tea). You receive great metabolism-boosting benefits from the green tea as well as antioxidants and vitamins.

Orange, Apple, Hibiscus Tea Cooler

Another unique, refreshing blend that is surprising in its depth and flavor is orange peel, apple peel, hibiscus and rosehip. They come together to create a caffeine-free fruit combination that’s perfect for kids and adults alike. It does have a hint of tartness to it, so add a bit of honey or agave to give it a slightly sweet taste. This tea is also packed with vitamins, especially vitamin C, which rosehip and hibiscus are rich in. It can be added, as well, to summer coolers and even sangria. Pour it into Popsicle molds to create a refreshing treat.

Traditional Iced Tea with Mango

If you’re looking for something more traditional, try organic black tea with some dried mango. The mango infuses the black tea with a fruity flavor.

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Tropical Sangria

Ingredients

  • 3 cups mixed berries
  • 2 tablespoons honey
  • 1 orange, cut into small wedges
  • 1/4 cup brandy
  • 1/4 cup triple sec
  • 750 ml cold Rose’ wine, chilled
  • 1 cup orange juice, chilled
  • 1 cup pineapple juice, chilled
  • Fresh pineapple chunks for garnish

Directions

Gently mix berries with the honey and let sit to macerate about 20 minutes. Just enough to be slightly softened. Pour into a large pitcher.

Add brandy, triple sec, juices and chilled wine. Stir and chill. Top with ice cubes.and serve in wine glasses. Garnish with fruit.

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Cucumber Mojitos

12 servings

Ingredients

  • 8 cups water
  • 4 medium cucumbers, peeled, seeded and coarsely chopped
  • 1/2 bunch fresh mint
  • 1 1/2 cups agave syrup, honey or natural sugar
  • 1 cup lime juice
  • 1 (750 ml) bottle light (white) rum
  • 2 cups sparkling water or lemon-lime soda
  • Crushed ice

To serve:

  • 1 medium medium cucumber, cut into thin rounds for garnish
  • Fresh mint
  • Lime wedges

Directions

Combine water, cucumbers, mint, agave syrup and lime juice in a blender and pulse until smooth. Strain through a fine mesh sieve; discard solids.

Combine cucumber mixture and rum in a large pitcher. Stir well. Refrigerate up to 4 hours.

To serve:

Fill glasses with crushed ice. Fill each glass halfway with cucumber mixture and top with sparkling water or soda. Garnish with a slice of cucumber, sprig of mint and a lime wedge.

For a kid-friendly alternative: make a double batch of cucumber mixture (one for adults; one for kids), omitting the rum in half of the mixture. Top with lemon-lime soda.

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Watermelon Lemonade

12 servings

Sugar Syrup:

  • 2 cups water
  • 2 cups sugar

Lemonade:

  • 2 cups water
  • 2 cups freshly squeezed lemon juice
  • 1 cup freshly squeezed lime juice
  • 4 cups ice cubes
  • 2 cups diced watermelon
  • 1/2 cup sliced strawberries
  • 1 orange, sliced into rounds
  • 1 lemon, sliced into rounds
  • 1 lime, sliced into rounds

To make sugar syrup:

Combine the water and sugar in a medium saucepan. Turn the heat to medium-high and boil for 10 minutes. Place the sugar syrup in the freezer or refrigerator while you do the rest of the preparation.

To serve the lemonade:

Mix the chilled sugar syrup, water, lemon juice and lime juice in a big bowl or pitcher. Add the ice cubes, diced watermelon and other fruit. Stir well and chill until icy cold.

Snacks

With gardens and markets overflowing with ripe fruits and veggies, summer is the easiest season to eat healthfully. These recipes will let you enjoy summer’s bounty and feel good — all season long.

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Green Goddess Dip with Crudites

6 servings

Ingredients

  • 1/2 of an avocado, seeded and peeled
  • 1/4 cup lightly packed fresh Italian (flat-leaf) parsley leaves
  • 1/4 cup lightly packed fresh tarragon leaves
  • 1/4 cup snipped fresh chives
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup light sour cream
  • 3 oil-packed anchovy fillets, blotted dry with a paper towel
  • 1 1/2 tablespoons tarragon vinegar or other white wine vinegar
  • 1 tablespoon fat-free milk
  • 1 teaspoon finely shredded lemon peel
  • 1/2 teaspoon black pepper
  • 6 cups assorted vegetable pieces for dipping (such as cucumber, celery, carrots, radishes, sugar snap peas, mini sweet peppers, fennel, endive, blanched green beans and/or broccoli)

Directions

In a food processor combine avocado, parsley, tarragon, chives, mayonnaise, sour cream, anchovies, vinegar, milk. lemon peel and black pepper. Cover and process until smooth, scraping down sides of the bowl, if needed.

Transfer dressing to a serving bowl; cover and chill at least 30 minutes or up to 2 days. Serve with assorted vegetable pieces for dipping.

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Grilled Sherry-Garlic Shrimp

6 servings

Ingredients

  • 24 fresh large shrimp in the shells (about 1 1/4 pounds)
  • 1/3 cup dry sherry
  • 2 tablespoons finely snipped fresh Italian (flat-leaf) parsley
  • 1 tablespoon minced garlic (6 cloves)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 lemon, quartered
  • Nonstick cooking spray
  • 2 tablespoons unsalted butter, melted

Directions

For the marinade:

In a large bowl whisk together sherry, parsley, garlic, smoked paprika, crushed red pepper and salt, whisking until salt is dissolved. Set aside.

To butterfly the shrimp in shells:

Using small kitchen shears and starting at the head, cut through the shell along the entire backside of each shrimp (do not remove the shell). Remove and discard the vein. Using a sharp paring knife, make a deep cut from head to tail, being careful not to cut all the way through the meat. Rinse; pat dry with paper towels.

Add shrimp to the marinade and, using your hands, gently lift and toss the shrimp to work the marinade into the openings, being careful to keep shells intact. Cover and marinate in the refrigerator 1 to 3 hours. Drain shrimp; discarding marinade.

Heat a gas or charcoal grill. Grill shrimp and lemon pieces on the grates directly over medium-high heat, covered, 3 to 5 minutes or until shrimp are opaque and lemon pieces are lightly charred, turning once.

Transfer shrimp and lemon pieces to a large serving bowl. Drizzle with melted butter; toss to coat. Serve immediately.

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Oven-Fried Dill Pickles

6 servings

Ingredients

  • Nonstick cooking spray
  • 2 tablespoons low-fat buttermilk
  • 1 egg
  • 30 crinkle-cut dill pickle slices (about 1 cup), rinsed, drained and patted dry
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 1 tablespoon yellow cornmeal
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Directions

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray; set aside.

In a small bowl whisk together buttermilk and egg. Add drained pickles, stirring to coat evenly.

In a food processor combine panko, cornmeal, paprika, pepper and garlic powder; cover and process about 20 seconds or until evenly fine crumb forms. Transfer mixture to a shallow dish.

Working in batches, add a few buttermilk-coated pickles to the panko mixture, stirring with a fork to coat. Shake off excess crumbs. Arrange pickles in a single layer on the prepared baking sheet.

Lightly coat tops of pickles with cooking spray. Bake 10 minutes. Using a spatula, turn pickles over. Bake 8 to 10 minutes more or until browned and crisp. Serve immediately.

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Smoked Tuna Bites

6 servings

Ingredients

Tuna Spread

  • 3 ounces reduced-fat cream cheese (Neufchatel), softened
  • 1/4 cup finely chopped red onion
  • 1 tablespoon snipped fresh chives
  • 2 teaspoons olive oil
  • 1 teaspoon seafood seasoning (Old Bay)
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon liquid smoke
  • 5 ounce can or pouch chunk white tuna, drained
  • 2 tablespoons diced pimiento, drained

Appetizer

  • 24 thin water crackers
  • 1/2 of an English cucumber (about 8 ounces), cut into 24 slices, each about 1/8 inch thick
  • Snipped fresh chives for garnish

Directions

In a medium bowl stir together cream cheese, onion, 1 tablespoon chives, the oil, Old Bay seasoning, Worcestershire sauce and liquid smoke until creamy. Flake tuna with a fork.

Add tuna and the pimiento to the cream cheese mixture; stir until well mixed. Cover and chill at least 1 hour or up to 24 hours.

To assemble:

Spread 1/2 teaspoon of the tuna mixture on each cracker. Top each with a cucumber slice and another 1 1/2 teaspoons of the tuna mixture. Sprinkle with chives.

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Eggplant Bruschetta

Serves: 8

Ingredients

  • 1 large eggplant, peeled or unpeeled (your choice)
  • Dried Italian seasoning
  • 1 large tomato, seeded and chopped
  • 1 clove garlic, minced
  • Extra-virgin olive oil for brushing on eggplant slices, plus 2 teaspoons for the bruschetta
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon salt
  • Parmesan cheese
  • 16 slices toasted Italian bread

Directions

Slice eggplant in thin circles, brush lightly with olive oil and sprinkle with the salt and Italian seasoning.

Bake them on a greased baking sheet at 350 degrees F for 20 minutes. Allow to cool.

Finely dice the eggplant and combine with the 2 teaspoons of olive oil, garlic, tomato and basil.

Spread on toasted baguette slices and sprinkle with Parmesan cheese. Arrange on a platter and serve.


Cinque

The Cinque Terre is a rugged portion of coast on the Italian Riviera. It is in the Liguria region of Italy, to the west of the city of La Spezia. The coastline, the five villages (Monterosso al Mare, Vernazza, Corniglia, Manarola and Riomaggiore) and the surrounding hillsides are all part of the Cinque Terre National Park and is a UNESCO World Heritage Site.

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Over the centuries, people have built terraces on the rugged, steep landscape right up to the cliffs that overlook the sea. Part of its charm is the lack of visible corporate development. Paths, trains and boats connect the villages, but cars cannot reach them from the outside. There’s not a chain store anywhere and each of the five villages has a distinct dialect and its own proud heritage. The Cinque Terre area is a very popular tourist destination and the main attraction is the landscape. Mediterranean herbs and trees grow spontaneously from the top of the hills down to the water level. Admiring this amazing natural scenery, one can imagine the intense human activity of carrying an enormous quantity of heavy stones on men’s shoulders and women’s heads to build the terraces that surround the hills. It is estimated to have taken about 200 years to build the entire stone-wall network. Its total length has been calculated to be at least equal to the Great Wall of China.

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The first historical documents concerning Cinque Terre date back to the 11th century. The villages of Monterosso and Vernazza sprang up first and the other villages grew later under the Genoa military and political era. In order to protect themselves from the attacks by the Turks, the inhabitants reinforced the old forts and built new defence towers. However, this isolated the inhabitants. In later years, thanks to the construction of the Military Arsenal of La Spezia and to the building of the railway line between Genoa and La Spezia, the inhabitants were able to escape their isolation. The consequence was an increase in poverty which pushed many to emigrate abroad, at least up until the 1970s, when the development of tourism brought back wealth.

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There are few roads into the Cinque Terre area that are accessible by car. The one into Vernazza opened in June 2012, but it is very narrow and leads to a parking area that is a 1/2 mile from town. Local trains from LaSpezia to Genova and the rest of the region’s network connect the towns. Intercity trains also connect Cinque Terre to Milan, Rome, Turin and Tuscany. The tracks run most of the distance in tunnels between Riomaggiore and Monterosso. A passenger ferry runs between the villages and enters Cinque Terre from Genova’s Old Harbor and LaSpezia ,Lerici or Portovenere.

Walking is very popular but In order to walk along the trails between the villages, one must purchase a pass. A walking trail, known as Sentiero Azzurro (“Azure Trail”), connects the villages. The trail from Riomaggiore to Manarola is called the Via Dell’Amore (“Love Walk”) and is wheelchair-friendly.

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The variation of house colors is due to the fact that while fishermen were doing their jobs just offshore, they wanted to be able to see their house easily. Most of the families in the villages made money by catching the fish and selling them in the small port villages. Fish was also their main source of food.

In 1998, the Italian Ministry for the Environment set up a natural marine area in Cinque Terre to protect the natural environment and to promote socio-economic development. In 1999 the Parco Nazionale delle Cinque Terre was set up to conserve the ecological balance, protect the landscape and safeguard the anthropological values of the location. Nevertheless, the dwindling interest in cultivation and maintenance of the terrace walls posed a long-term threat to the site. As a result the site was included in the 2000 and 2002 World Monuments Watch by the World Monuments Fund. The organization secured grants from American Express to support a study of the conservation of Cinque Terre and a site management plan was created.

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The Cuisine of Cinque Terre

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The cuisine of the Cinque Terre preserves tradition and respects the flavors and ingredients of its local products. Given its location on the Mediterranean, seafood is plentiful in the local cuisine. Anchovies of Monterosso are a local specialty designated with a Protected Designation of Origin status from the European Union. The mountainsides of Cinque Terre are heavily terraced and are used to cultivate grapes and olives. This area in the region of Liguria is known for pesto — a sauce made from basil leaves, garlic, salt, olive oil, pine nuts and pecorino cheese. Focaccia is common and locally baked. Farinata is also a typical snack found in bakeries and pizzerias- a savory and crunchy pancake made from a base of chick-pea flour. The town of Corniglia is particularly popular for its gelato made from local honey.

The grapes of the Cinque Terre are used to produce two locally made wines: Cinque Terre and the Sciachetrà are both made using Bosco, Albarola and Vermentino grapes. Other DOC producers are Forlini-Capellini, Walter de Batté, Buranco, Arrigoni. In addition to wines, other popular local drinks include Grappa, a brandy made with the pomace left from winemaking and limoncello, a sweet liqueur flavored with lemons.

Some typical dishes include:

  • Trofie is a type of pasta made from chestnut or wheat flour and its usual condiment is pesto sauce.
  • Farinata, similar to focaccia but made with chickpea flour. A regional speciality.
  • Tagliatelle, a broad handmade pasta, is used with sauces that contain mushrooms, cabbage and potatoes, beans, chickpeas or sometimes pesto.
  • Vegetable pies are prepared with a stuffings that contain borage, parsley, marjoram, other local herbs that grow wild, artichokes, swiss chard, zucchini, potatoes and leeks combined with egg and ricotta cheese or with stale bread soaked in milk or béchamel sauce (depending on each family’s traditions) and parmesan cheese.
  • Rice pie, or ‘torta di riso’, is a specialty of every grandma in the region. In Monterosso this rice pie is made by adding dried mushrooms to the filling. In Manarola, the tradition is to make this dish for the feast of the patron saint, Lawrence, on August 10th.
  • Egg frittata or flat omelettes are very popular and are used as an antipasto.
  • Cotoletta di acciughe are anchovies stuffed with a breadcrumb filling and then fried.
  • Frittelle di bianchetti are fritters made from tiny anchovies or sardines.
  • Other dishes include stewed cuttlefish, stuffed calamari and spiced octopus.
  • Mussels, another protected designation of origin product from the Gulf of La Spezia, are prepared in a variety of ways: stuffed, stewed or baked.

Farinata with Sage, Olives and Onion

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Ingredients

  • 1 cup chick-pea flour
  • 2 cups cold water
  • 1 teaspoon salt
  • 4 1/2 tablespoons olive oil
  • 1/2 large white onion, thinly sliced
  • 30 Ligurian black olives, pitted
  • 45 small or 30 large fresh sage leaves

Directions

At least 1 hour before making farinata, set a pizza stone on a rack in the upper third of an oven and preheat the oven to 550°F.

Whisk together chick-pea flour and water until smooth, then whisk in salt and 2 tablespoons of oil. Let stand at least 30 minutes at room temperature.

Cook the onion with salt to taste in 1 tablespoon oil in a large heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes; then cool.

Put a seasoned 10-inch cast-iron round griddle on the pizza stone and heat 10 minutes. Remove the pan from the oven and add 1/2 tablespoon oil, tilting to coat evenly.

Working quickly, stir batter and ladle about 7/8 cup (1 cup minus 2 tablespoons) evenly into the pan (batter will sizzle and start to set almost immediately).

Quickly scatter a third of the onion, olives and sage leaves over the batter and carefully return pan to the oven on the pizza stone.

If using an oven with a built-in broiler, bake 12 minutes, then turn oven setting to broil and broil the farinata for 3 to 5 minutes.

If using an oven with a broiler underneath, bake 15 minutes, then transfer pan to the broiler for 1 to 2 minutes. Edges should be golden brown and crisp and the top flecked with golden spots.

Slide farinata onto a cutting board. Make 2 more in same manner, reheating pan 5 minutes for each successive farinata. Halve farinata and cut into strips.

Fish Stew

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Buridda is a traditional fish stew, made around the Cinque Terre area. To serve six you’ll need:

Ingredients

  • 3 pounds of mixed fresh fish (red mullet, angler fish, dogfish, drumfish, etc – things that are inexpensive and fresh)
  • 1 1/4 pounds cuttlefish, shellfish and/or and baby squid
  • 1 pound onions
  • 1 pound of fresh tomatoes
  • 1 tablespoon olive oil
  • 1/4 cup chopped parsley
  • A pinch of dried oregano (no more)
  • 3/4 cup dry white wine
  • Salt and pepper to taste
  • Slices of toasted Italian bread, for serving

Directions

Clean the mollusks and slice all the fish, removing any bones you may find. Thinly slice the onions and blanch, peel, and chop the tomatoes.

In a Dutch oven lightly oil the bottom, then add half the tomatoes and half the onions. Salt and pepper lightly, then arrange half the fish over the vegetables. Add another tomato-onion layer, then another fish layer, then season again and sprinkle the top with the parsley, oregano and wine.

Cover and cook over a very low flame for about an hour, or until the liquid is mostly evaporated and the sauce has thickened. Occasionally shake the pot lightly but do not stir it, or you will break up the fish.

Serve the Buridda over slices of toasted Italian bread that have been rubbed with garlic.

Pizzoccheri (Pasta with Potatoes, Cabbage & Cheese)

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Pre-heat oven to 450°F. Coat a 9×13 inch baking dish with olive oil.

Ingredients

  • 1 teaspoon coarse salt
  • 3 potatoes, peeled and cut into small chunks
  • 8 oz Savoy cabbage, halved, cored and cut into strips about 1/2″ wide
  • 1 lb pizzoccheri (buckwheat fettuccine) or regular fettuccine
  • 3 tablespoons butter
  • 6 cloves garlic, thinly sliced
  • 12 sage leaves, torn into pieces
  • Pinch salt and pepper
  • Freshly ground black pepper
  • 1 cup grated Parmigiano-Reggiano
  • 10 oz Italian Fontina or Taleggio cheese, diced

Directions

Bring a large pot of water to a boil. Add the coarse salt and potatoes. Reduce heat to medium-high and cook for 3 minutes or until potatoes are softened (but not cooked through). Stir in the cabbage and pasta. Increase the heat to high and cook, uncovered, for about 8 minutes, or until the pasta is not quite tender and firm. Drain, but reserve 1 cup of the cooking liquid.

Melt the butter in the pasta pot and add the garlic and sage, adding the pinch of salt and pepper. The garlic should get soft, but not brown. Return the pasta and vegetables to the pot. Add all but 3 tablespoons of the Parmigiano-Reggiano. Toss it all together gently until incorporated.

Place half the mixture in the prepared casserole dish, scatter half the diced Fontina over the top and a grinding of pepper. Repeat and then top with the rest of the Parmigiano-Reggiano.

Pour 1/3 cup of the reserved cooking liquid over top to moisten slightly.

Bake in the top half of the oven for 7 minutes or until the cheese is melted. Let stand for five minutes before serving.


My Local Farmers' Market

My Local Farmers’ Market

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

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

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

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Summer Squash Salad with Arugula, Feta and Herbs

Ingredients

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

Directions

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

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

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

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

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Grilled Panzanella Salad

Ingredients

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

Directions

Heat a grill to medium-high heat.

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

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

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

farmersmarket 6

Green Tomatoes with Red Pepper Aioli

Ingredients

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

Directions

Aioli

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

Tomatoes

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

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

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

Heat oven to 200 degrees F.

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

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

farmersmarket 8

Grilled Shrimp and Bean Salad

Serve with cornbread, if desired.

Ingredients

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

Directions

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

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

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

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

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

Basil Vinaigrette

Ingredients

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

Directions

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

farmersmarket 2

 

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

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

Serves 6

Ingredients

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

Directions

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

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

farmersmarket 7

Grilled Chicken and Vegetables

4 servings

Ingredients

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

Directions

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

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

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

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

farmersmarket 3

Summer Berry Dessert

Serves 4

Ingredients:

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

Directions

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

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

farmersmarket 4

Plum Tart

Serves 8

Ingredients

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

Directions

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

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

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

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

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

Melt remaining 2 tablespoons butter and drizzle over plums.

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



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