Healthy Italian Cooking at Home

Category Archives: Fruit

icecream

According to the International Dairy Foods Association, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day in 1984. “He recognized ice cream as a fun and nutritious food that is enjoyed by the nation’s population. In the proclamation, President Reagan called for all people of the United States to observe these events with ‘appropriate ceremonies and activities’.”

A 2012 survey revealed that vanilla is America’s most popular flavor, followed by chocolate and cookies ’n cream. In truth, though, ice cream flavors are virtually limitless. Specialty flavors can be found in supermarkets, as well as individual ice cream shops and many of them feature seasonal flavors. If you look hard enough, it’s even possible to find grown-up flavors like bourbon butter pecan, blue cheese pear and foie gras or sea urchin.

No one knows who invented ice cream, although Alexander the Great reportedly enjoyed a refreshing snack of snow and ice flavored with honey and nectar. More than a millennium later, Marco Polo brought back from his travels a recipe for a frozen treat similar to modern sherbet. Historians believe that recipe eventually evolved into ice cream during the 16th century. “Cream ice” was served to European royalty, although it wasn’t until much later, when insulated ice houses were invented, that ice cream became widely available to the general public.

Types of Frozen Treats

  • Frozen yogurt is yogurt that is frozen using a technique similar to soft serve. While lower in calories and fat than ice cream, not all frozen yogurt is made with live and active cultures the way that standard yogurt is. To make sure that a frozen yogurt contains “yogurt” and a significant amount of live and active cultures, look for the National Yogurt Association (NYA) Live & Active Cultures seal. Without that seal, frozen yogurt does not contain any probiotics.
  • Gelato. Italian ice cream that doesn’t have as much air as traditional ice cream, so it has a much denser texture.
  • Ice cream. This frozen treat is made from milk or cream, sugar and flavorings. The FDA requires that ice creams with solid additions (nuts, chocolate, fruit, etc.) contain at least 8 percent milk fat, while plain ice creams are required to have at least 10 percent milk fat. “French” ice cream is usually made with a cooked egg custard base.
  • Ice milk is made with lower-fat milk, making it less creamy. However, it does contain fewer calories than ice cream.
  • Italian ice (also called Granita) is a mix of juice (or other liquid like coffee), water and sugar, usually in a 4:1 ratio of liquid to sugar. The ices are stirred frequently during freezing to give it a flaky texture. These are almost always fat-free, contain minimal additives and are the lowest in calories of all frozen desserts.
  • Sherbet has a fruit juice base but often contains some milk, egg whites or gelatin to thicken and enrich it. It’s a creamy version of sorbet (see below).
  • Slow-churned (double churned) ice cream is made through low-temperature extrusion, to make light ice cream taste richer, creamier and more like the full-fat variety. Extrusion distributes the milk fat evenly throughout the product for added richness and texture without adding extra calories. By law, “light” ice cream must contain at least 50% less fat or 33% fewer calories than regular full-fat varieties.
  • Soft-serve is a soft “ice cream” that contains double the amount of air as standard ice cream, which stretches the ingredients and creates a lighter texture. It’s lower in fat and calories, but it often contains fillers and additives.
  • Sorbet, softer in consistency than a sherbet, is usually fruit and sugar that has been frozen. Its texture more “solid” and less flaky than Italian ice.

How healthy are these treats?

While ice cream does contain bone-building calcium, you’re better off getting calcium from other food sources, since ice cream contains about half the calcium as an equal serving of milk, which is lower in fat and calories. Don’t fool yourself into thinking that you’re eating healthy by getting calcium from Haagen-Dazs or Ben and Jerry’s—both of which can pack more fat per serving than a fast food hamburger!

Some ice creams, especially “light” varieties are sweetened with artificial sweeteners instead of sugar. Using an artificial sweetener in place of some or all of the traditional sugar can reduce calories, but these sweeteners aren’t for everyone and may cause stomach upset when eaten in high quantities.

In general, regular (full-fat) ice cream contains about 140 calories and 6 grams of fat per 1/2 cup serving. Besides the fat content, premium brands pack more ice cream into each serving because they contain less air—they are denser and harder to scoop than regular brands—meaning more calories, fat and sugar per serving. Low fat or “light” ice creams weigh in at about half the fat of premium brands but they still contain their fair share of calories, thanks to the extra sugar added to make them more palatable.

Toppings such as chocolate chips, candies and sprinkles send the calorie count even higher and don’t offer any nutritional benefits. Choose vitamin-packed fruit purée (not fruit “syrup”), fresh fruit or nuts, which contain healthy fat, protein and fiber. While chocolate does have some health benefits, most choices like chips and syrup are usually full of fillers with very little actual chocolate. If you want extra chocolate, use a vegetable peeler to shave dark chocolate over the top of your serving.

If animal-based products aren’t part of your diet or you can’t eat dairy, you can choose from a wide variety of non-dairy frozen desserts such as soy, coconut or rice “cream.” These desserts cut the saturated fat because they don’t contain milk or cream, but can derive around 50% of their calories from fat (usually by adding oil to the product for smoothness or “mouth feel”).

So what should you look for when you want to indulge in a creamy dessert but not go overboard? Check the nutrition label and choose a frozen dessert that meets these guidelines per 1/2 cup serving.

  • 120 calories or less
  • 4 g of total fat or less
  • 3 g of saturated fat or less (sorbet, sherbet and low-fat ice cream usually fit the bill)
  • 10 mg of cholesterol or less
  • 15 g of sugar or less (this is equal to about 3 teaspoons of actual table sugar)

Remember to keep portions small. A pint of ice cream is not a single serving; it’s FOUR servings. If you eat an entire pint, you have to multiply the number of calories, fat grams, etc. listed on the label by four. Stick to portion sizes and always scoop your ice cream into a small bowl, instead of eating it directly from the container to prevent overeating. And use a teaspoon rather than a tablespoon to take smaller bites.

If you want total control over what goes into your ice cream, consider buying your own ice cream maker. Experiment with the recipes that come with the machine, adding your own fresh fruit to create a treat that tastes good and is good for you at the same time.

Ice cream is by no means a health food or a vital component of a healthy diet. But it is a simple pleasure in life most people wouldn’t want to give up. Here are a few frozen dessert recipes to indulge in without blowing up your diet.

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Chocolate Banana Frozen Yogurt

Makes 1 quart

Ingredients

  • 2 tablespoons unsalted butter
  • 2 large ripe bananas, cut into 1-inch rounds
  • 2 tablespoons light brown sugar
  • 1 tablespoon dark rum
  • 1/2 cup plus 3 tablespoons 2 percent milk
  • 2 1/2 tablespoons unsweetened Dutch-process cocoa powder
  • 2/3 cup granulated sugar
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups nonfat Greek yogurt
  • 1 ounce bittersweet chocolate, finely chopped

Directions

In a nonstick skillet, melt the butter. Add the bananas in a single layer and sprinkle with the brown sugar. Cook over moderate heat, turning once, until caramelized, about 8 minutes. Off the heat, add the rum and swirl the pan to dissolve the sugar.

Place three-quarters of the bananas into a food processor and add 3 tablespoons of the milk. Puree until smooth. Transfer the puree to a small bowl and freeze until chilled, 15 minutes. Chop the remaining bananas and freeze until chilled. Chill the remaining milk and yogurt.

In another bowl, whisk the cocoa with the granulated sugar, salt, vanilla and the remaining 1/2 cup of milk. Whisk in the yogurt until smooth, then the banana puree.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions until nearly frozen. Mix in the chopped bananas and chocolate. Place the frozen yogurt into an airtight container, cover and freeze until firm, at least 2 hours.

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Watermelon Granita with Cardamom Syrup

6 servings

Ingredients

  • 3/4 cup water
  • 1 1/4 cups sugar
  • 3 pounds seedless watermelon, rind removed, flesh cut into 1 1/2-inch pieces (6 cups)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons cardamom seeds

Directions

In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, 2 minutes.

In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smooth. Pour the mixture into a 9-by-13-inch baking pan and freeze for 30 minutes. Using a fork, stir the granita; continue stirring every 30 minutes, until frozen and fluffy, about 3 hours.

Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom seeds and bring to a boil. Simmer over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat and let stand for 5 minutes. Strain the syrup and refrigerate.

Fluff the granita with a fork. Scoop into bowls, drizzle with the cardamom syrup and serve immediately.

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Caramelized Pineapple Sundaes with Coconut

10 servings

Ingredients

  • One pineapple—peeled, cored and sliced into 1/2-inch-thick rings
  • 2 teaspoons vegetable oil
  • 1/2 cup sweetened wide shredded coconut strips or regular cut
  • 2 1/2 pints fat-free vanilla frozen yogurt
  • Mint sprigs, for garnish

Directions
Light a grill. Brush the pineapple rings with the vegetable oil. Grill over moderately high heat, turning occasionally, until the pineapple is lightly charred and softened, about 8 minutes. Transfer the rings to a work surface and cut into bite-size pieces.

In a medium skillet, toast the coconut over moderate heat until golden, about 2 minutes. Transfer to a plate to cool.
Scoop the yogurt into sundae glasses or bowls. Top with the grilled pineapple, sprinkle with the coconut, garnish with the mint sprigs and serve right away.

icecream4

Easy Soft-Serve Ice Cream

Ingredients

  • 1 1/2 pounds frozen strawberries, mangoes or blueberries
  • 3/4 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • Kosher salt

Directions
In a food processor, pulse the fruit with the sweetened condensed milk, vanilla and a generous pinch of salt until the fruit is finely chopped.

Puree until smooth, 2 to 3 minutes; scrape down the side of the bowl as needed. Serve soft or transfer to a metal baking pan, cover and freeze until just firm.

MAKE AHEAD: The soft-serve can be frozen for up to 3 days. Let stand at room temperature for 10 minutes before serving.

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Sherbet Fruit Pops

Ingredients

  • 10 5-ounce paper cups
  • 3 peeled and chopped kiwi fruit
  • 1 tablespoon sugar
  • 1 quart raspberry or tangerine sherbet
  • 2 tablespoons orange juice
  • 10 flat wooden craft sticks

Directions

Arrange cups on a baking pan.

In a small bowl combine kiwi fruit and sugar. Divide chopped kiwi fruit among the paper cups.

In a large bowl using an electric mixer on low-speed beat together sherbet and orange juice until combined. Spoon sherbet mixture over kiwi fruit filling cups.

Cover each cup with a square of foil. Use table knife to make small hole in center of each foil square. Slide wooden craft stick through each hole and into fruit mixture in the bottom of the cup.

Freeze at least 6 hours or overnight. To serve remove foil; carefully tear away cups. Serve immediately. Makes 10 pops

 

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About these ads

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

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

redheads

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

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

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

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

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

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

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

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

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

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

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Eggplant Rolls with Pecorino and Prosciutto

Ingredients

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

Directions

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

Preheat a grill

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

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

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

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Penne with Zucchini and Ricotta

6 servings

Ingredients

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

Directions

Bring a large pot of salted water to boil.

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

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

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Beef Fillet with Balsamic Vinegar

Ingredients

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

Directions

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

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

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

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Bensone Cake

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

Ingredients

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

Directions

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

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

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

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

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

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


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.

farmersmarket 1

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.

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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.

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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.

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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.

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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.


summerdinner

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

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

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

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

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

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

Try these dinner menus to get you started.

Dinner One: 6 servings

  • Tuna Zucchini Cakes
  • Remoulade Sauce 
  • Grilled Corn Salad

Tuna Zucchini Cakes

summerdinner1

Yield: 6 servings: 2 patties each.

Ingredients

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

Directions

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

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

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

Healthy Remoulade Sauce

Makes 3/4 cup

Ingredients

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

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

Grilled-Corn Salad

summerdinner5

Serves 6

Ingredients

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

Directions

For the dressing:

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

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

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

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

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

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

Dinner Two: 4 servings

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

Grilled Garlic Shrimp

summerdinner 3

Ingredients

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

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

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

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

Spaghetti with Fresh Lemon & Basil

summerdinner 2

4 servings

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

Directions

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

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

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

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

Dinner Three: 2 servings

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

 

Vegetarian Stuffed Peppers

summerdinner 10

2 servings

Ingredients

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

Directions

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

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

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

Baby Lettuces and Green Beans with Tomato Dressing

summerdinner 4

Ingredients

Dressing

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

Salad

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

Directions

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

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

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

Coconut-Mango Frozen Yogurt

summerdinner8

Ingredients

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

Directions

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

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

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

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

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

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

Dinner Four: 8 servings

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

Orange Marinated Flank Steak

100_0760

Ingredients

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

Directions

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

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

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

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

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

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

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

Chopped Salad

summerdinner 6

Ingredients

Dressing

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

Salad

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

Directions

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

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

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

Easy Black-Pepper Breadsticks

summerdinner 7

Ingredients

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

Directions

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

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

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

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


Nemi

Lake Nemi, Diana’s Sacred Grove, is a small circular volcanic lake in the Lazio region of Italy, 30 km (19 miles) south of Rome. The shores of the lake were the setting for one of the cruellest religious rites in honor of a local divinity, Diana of Nemi also known as “Diana of the Woods”, an Italian version of the Hellenic goddess, Artemis. Her sanctuary was found on the northern shore of the lake, beneath the cliffs of the town of Nemi. The lake has often been referred to by poets and scholars as, “Diana’s Mirror.” Diana is one of the more complex goddesses of mythology and her cult at Nemi was especially violent.

The “Rex Nemorensis” or king of the sacred grove, was the high-priest of Diana’s temple. The legend says that in her sacred grove there grew a large oak tree from which it was absolutely forbidden to break off a branch. Only a runaway slave could break off a branch, thus earning the right to fight the presiding high priest of the temple to the death. If the slave won, he could take the place of the priest and adopt his title of “rex nemorensis”. This violent rite of succession was based on the premise that the High Priest of Nemi always had to be at the height of his powers. He could never be ill nor could he die of old age.

Diana

Diana

This ritual continued up until the Imperial era, according to the ancient Roman historian, Suetonius. Emperor Caligula, angered by the fact that the high priest of Nemi had been in his role for too long, ordered him to be killed by an opponent of greater strength. In the II century AD the fight to preside over the sacred altar became symbolic in nature and the cult of Diana itself began to wane, almost completely disappearing after the advent of Christianity. The origins of the cult of Diana are mixed with legend and it is probable that this ancient myth on the Italian peninsula had Greek origins.

The locals will tell you that the spirit of the “rex nemorensis” still wanders in the woods around the lake and that you should take special care when walking in these parts. However, the lake is most famous for its sunken Roman ships, discovered there in the XV century. These ships were very large and technologically advanced for their time.

Gaius Julius Caesar Augustus Germanicus, acquired the nickname Caligula when he was still a little boy, playing in soldier’s boots several sizes too big for his feet. People started calling him Caligula which means “Little Boots” and they still called him that when he became the Roman Emperor in 37 A.D.

Caligula

As one of his royal passions, Emperor Caligula ordered several large barges to be built to use on Lake Nemi. For centuries scholars and historians debated Caligula’s reason for building the barges. Some contend that Caligula built the barges to show the rulers of Syracuse, Sicily and Egypt that Rome could match any luxurious pleasure barges that they built. Caligula bragged that his ships were the most luxurious in the world. Other scholars argue that Caligula designed one of his ships as a floating temple to Diana and some say that the other ship may have been used as a floating palace where Caligula and his court could indulge in the depravities that history has credited to him.

Suetonius, the Roman historian, described the two biggest barges as being built of cedar wood adorned with jeweled prows, rich sculptures, vessels of gold and silver, sails of purple silk and bathrooms of alabaster and bronze. The floors were paved with glass mosaic, the windows and door frames were made of bronze and many of the decorations were costly.

The flat-bottomed Nemi barges were not self-propelled. Instead, they were attached to the shore by chains and bridges stretching across the water so people and commerce could travel back and forth. The two largest ships were about 250 feet long and 70 feet wide, nearly covering Lake Nemi.

nemi 3

Nemi 2

Caligula had no suspicions that officers of the Praetorian Guard and members of the Roman Senate and of the Imperial Court were conspiring to assassinate him. Although they successfully assassinated Caligula on January 21, 41 AD., the assassins were unsuccessful in their goal of restoring the Roman Republic. After Caligula’s assassination, the Roman Senate and the Praetorian Guard attempted to destroy everything connected with him, including his barges, which they pillaged and sank.

Fishermen handed down memories of Caligula’s palatial Nemi ships to their descendants, some swearing that they could see the shadowy outlines of the ships in the waters of Lake Nemi. The ships were actually buried in the mud 200 yards distant from each other in five fathoms of water; one 150 feet from the bank and the other 250 feet from the bank.

Legends of Caligula’s sunken ships filled with fabulous treasures were passed down through generations of Lake Nemi citizens. For centuries local fisherman considered Caligula’s sunken barges local landmarks and some explored the wrecks and took small treasures from them, but it wasn’t until the Middle Ages that anyone tried to explore and raise Caligula’s legendary ships.

In 1446 Cardinal Prospero Colonna, an Italian humanist, and Leon Battista Alberti, a  renowned engineer, followed the clues in the local legends about the Nemi barges, but the wrecks lay too deep to be salvaged effectively at the time. The Fascist government of Benito Mussolini worked to recover Caligula’s ships for about five years – from October 1928 to October 1932. Mussolini ordered the Italian Navy engineers to drain Lake Nemi. A London Times story reported that everyone on the site cheered as the waters receded to reveal the first Nemi ship.

With all of the water removed, the level of Lake Nemi dropped 66 feet and a mud shower occurred as a result of the sinking of the lake floor. Work stopped while the government and the archaeologists debated the future of the project and Lake Nemi began refilling with water. The second ship had already begun to dry out and re-submerging caused a great deal of damage to it. The Italian Minister of Public Works ordered the project and all of the research related to it to be abandoned on November 10, 1931. The Navy Ministry, which had participated in the original recovery, petitioned the Italian Prime Minister to resume the project on February 19, 1932 and the government granted permission. Pumping out the waters of Lake Nemi resumed on March 28, 1932 and the second ship was recovered in October 1932.

The hulls of the Nemi ships and their contents were recovered, as well as items scattered around the ships, including bronze and marble ornaments, tiles and utensils. The recovery of the Nemi ships settled a prolonged and contentious scholarly argument. Before the ships were recovered, many scholars scoffed at the idea that the Romans were capable of building large enough ships to carry grain, despite ancient sources that said they had built such ships. The size of the Nemi Ships proved that the ancient sources were correct.

Over the centuries, scholars have also debated whether or not the lead bars found on the bottom of the Mediterranean Sea were from anchors used on Roman ships. The Nemi ships were built during the transition between the use of wooden and iron anchors and they were the first Romans ships found with intact anchors. The Nemi ships confirmed that the lead bars were from the anchors. Additionally, the Romans made ball bearings out of lead and they probably used the ball bearings on the Nemi ships to make the statues of the gods rotate.

Both of Caligula’s Nemi ships contained several hand-operated bilge pumps working like modern bucket dredges, the oldest example of this type of pump ever found. Piston pumps on the two Nemi ships supplied hot and cold running water through lead pipes. The Romans used the hot water for baths and the cold water for fountains and drinking water. This piston pump technology later was lost to history and not rediscovered until the Middle Ages.

The Italian government built a museum called the Lake Nemi Museum over both ships in 1935 and it opened in January 1936.

Source: History Because It’s Here

The Cuisine of the Roman Empire

Food, like the weather, seems to be a universal topic of conversation, endlessly fascinating and a constant part of our lives. In addition to art and archaeology, we have information on Roman food from a variety of written sources. Here are two ancient recipes for porridge written by Cato the Elder from De Agricultura.

Recipe for Punic porridge:

Soak a pound of groats in water until it is quite soft. Pour it into a clean bowl, add 3 pounds of fresh cheese, 1/2 pound of honey, and 1 egg, and mix the whole thoroughly; turn into a new pot.

Recipe for wheat pap:

Pour 1/2 pound of clean wheat into a clean bowl, wash well, remove the husk thoroughly, and clean well. Pour into a pot with pure water and boil. When done, add milk slowly until it makes a thick cream.

For those who could afford it, breakfast, eaten very early, would consist of salted bread, milk or wine and perhaps dried fruit, eggs or cheese. The Roman lunch, a quick meal, eaten around noon could include salted bread or be more elaborate with fruit, salad, eggs, meat or fish, vegetables and cheese. Dinner, the main meal of the day, would be accompanied by wine, usually well-watered. An ordinary upper class dinner would include meat, vegetable, egg and fruit.

An Ancient Roman Meal

Nemi 4

 

Roman Egg Drop Soup – Stracciatella

Ingredients

  • 2 quarts (liters) mixed meat broth
  • 4 eggs
  • 3 tablespoons freshly grated Parmigiano
  • 1 tablespoon very finely minced parsley
  • 3 tablespoons semolina
  • A pinch of freshly ground nutmeg

Directions

In a bowl, combine the eggs, semolina, grated cheese, nutmeg and parsley. Add a ladle of cold broth and beat the mixture lightly with a fork or whisk.

Bring the remainder of the broth to a boil. Add the egg mixture all at once, stirring vigorously with a whisk or fork to break up the egg, which will form fine, light flakes or small rags (straccetti, in Italian) that give the soup its name.

Simmer for another 2-3 minutes, stirring constantly, and serve with a little more grated Parmigiano on the side.

SAMSUNG CSC

Aliter Lenticulam (Lentils)

Ingredients

  • 750 ml sweet white wine
  • 250 g green lentils
  • 3 large leeks, sliced
  • 1 large bunch fresh coriander, chopped
  • Pinch of asafoetida (an ancient spice similar to garlic with an onion flavor)
  • Dash of bitters
  • Generous handful of fresh mint, chopped
  • 225 g honey (This amount used in the recipe’s translation is excessive, as a reader kindly pointed out. After researching amounts of honey used in the Roman days, I would say no more than a half a cup should be used, if that. A couple of tablespoons would probably suit our current tastes. That was all I used when I tested the recipe.)
  • Generous splash of wine vinegar
  • Generous splash of must (grape juice boiled until it’s reduced to 3/4 of its volume)
  • 3 teaspoons coriander seeds
  • 1 teaspoon rosemary, chopped
  • Extra virgin olive oil
  • Freshly ground black pepper

Directions

Add a little oil to a pan and, when hot, stir-in the asafoetida and coriander seeds. Cook until the seeds begin to splutter, then grind to a powder with a pestle and mortar. Add the rosemary leaves and pound to crush them. Add just enough vinegar to bring the mixture together as a paste and add a dash of bitters.

Combine the sweet wine and lentils in a pan, bring to a boil, reduce to a simmer, cover and cook until the lentils are tender (about 60 minutes). When the lentils are almost done add the leeks, honey, coriander and mint along with the spice and vinegar blend. Flavor with a little more wine vinegar and must.

Simmer for a further 15 minutes or until the leeks are tender. Garnish with extra-virgin olive oil and black pepper, then serve.

Nemi 6

Aliter Sepias

This is a traditional ancient Roman recipe for a classic dish of cooked squid or cuttlefish served in a spiced and herb white wine sauce thickened with an egg yolk.

1 kg cooked squid or cuttlefish

For the Sauce:

  • 1/2 teaspoon freshly ground black pepper 
  • 1/2 teaspoon lovage seeds (or celery seeds) 
  • 1/2 teaspoon coriander seeds 
  • 1/2 teaspoon dried mint, crumbled 
  • 1 raw egg yolk 
  • 1 teaspoon honey 
  • 60 ml fish stock 
  • 60 ml white wine 
  • 1 teaspoon white wine vinegar 
  • 2 teaspoons olive oil

Directions

Pound together the pepper, lovage (or celery) seeds, coriander and mint in a mortar. Work in the honey, stock, wine, vinegar and olive oil then pour into a pan.

Heat slowly and, when warm, gently whisk in the beaten egg yolk. Bring to a simmer (do not boil) and cook on low heat until thickened.

Arrange boiled or fried squid (cuttlefish) on a warmed serving dish, pour the sauce over the squid.

Nemi 7

Honeyed Quinces

This is a traditional ancient Roman recipe for a dessert of quinces boiled in a sauce of white wine and honey. Pears can be substituted but quinces are more tart. If using pears reduce the honey by 1/3 and add the juice of half a lime.

Ingredients

  • 10 quinces 
  • 100 ml honey 
  • Cinnamon 
  • 250 ml sweet white wine

Directions

Peel, core and dice the quinces and put them in a saucepan. Add the wine and honey and bring to a simmer. Cover and cook for 30 minutes or until they are soft (reduce the cooking time for pears). Chill before serving. Pour into individual bowls.

 


dressing

Salads are

  • a great source of fiber
  • an excellent way of getting multiple fruit and veggie servings
  • a filling dish that usually has a low-calorie count

But, having a salad alone doesn’t ensure good nutrition. Too much cheese, fried meats and bread can ruin a healthy salad. Another culprit is the salad dressing itself. Store-bought dressings have lots of trans fats, sugars, artificial ingredients and a surprising number of calories.

So, what’s a health-conscious, calorie-conscious person to do?

Start from scratch! Homemade salad dressings give you the flexibility to use fresh, natural ingredients and make healthy substitutions where they are needed.

Salad dressing is one of those foods where we tend not to notice how much we’re putting on and, if you’re watching calories, they can add up fast. One tip for keeping serving sizes reasonable: It really only takes a small amount of an oil-based dressing to coat the leaves of a salad. The trick is to put a small amount in a bowl and toss the salad very well. This not only uses less oil, it tastes better when the salad has an even coating of dressing instead of being poured on the top.

It’s quite surprising how much sugar and other carbohydrate can be added to salad dressings, so keep sweeteners to a minimum.

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The best oils for salads dressings have high amounts of monounsaturated fats. Olive oil is probably the best choice, at 73% monounsaturated fat and it also has other good-for-you nutrients. Canola oil has 59% monounsaturated fat.

In the summer when fruits, vegetables and fragrant herbs are in abundance, homemade dressings are refreshing drizzled over just about anything. When you think healthy, you don’t think creamy, cheesy salad dressings. But, there are definitely ways to balance taste and nutrition without giving up either. Making healthy substitutions to your salad dressing is not as challenging as it may seem. In fact, it’s rather easy.

Herbs (dill, chives, rosemary), spices, garlic and shallots help add flavor to any salad dressing. Red or white wine vinegar, lemon or orange juice (or any citrus) and chicken or vegetable stock are low-fat and can replace some of the oil when making a vinaigrette. Mustards like Dijon can also replace a portion of oil as well as add thickness to the dressing. Classic vinaigrettes generally contain a 3-to-1 or 4-to-1 ratio of oil to vinegar. Using some of the ingredients mentioned above, you can bring those calorie numbers down, yielding a healthier and more flavorful dressing.

Tofu might not seem like an obvious substitution choice, but pureed in the blender it’s a perfect base for a creamy dressing. Tofu is also a great source of protein and calcium. Low-fat sour cream and low-fat plain yogurt also make good substitutions in creamy dressings, like Thousand Island.

The key is to reduce the high calorie and fat ingredients and bump up the ingredients that add flavor and texture.

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Balsamic Herb Vinaigrette

Balsamic vinegar, a reduction that comes from grapes, is a low-calorie liquid; a tablespoon only has about 14 calories. Additionally, it’s low in sodium and fat, making it an excellent base for a healthy salad dressing.

Ingredients

  • 4 cloves of minced garlic
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano leaves or 1 tablespoon of minced fresh oregano
  • 1 teaspoon dried thyme leaves or 1 tablespoon of minced fresh thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon black pepper

Directions

Whisk everything together and set aside until you are ready to make a salad.

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Creamy Herb Dressing

I like this drizzled over seafood salads.

Makes ½ cup

Ingredients

  • 2 tablespoons refrigerated egg substitute or 1 large pasteurized egg yolk
  • 1 garlic clove, finely chopped
  • 2 tablespoons sherry vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup (packed) fresh dill leaves
  • 1/2 cup (packed) fennel fronds
  • Kosher salt, freshly ground pepper

Directions

Pulse egg, garlic and vinegar in a food processor until smooth. With motor running, gradually drizzle in oil and process until emulsified. Add dill and fennel and process. Add a tablespoon of water, if needed, to make the dressing the consistency of heavy cream; season with salt and pepper.

dressing 2

dressing 3

Orange-Poppy Seed Dressing

Delicious over a fruit salad.

Makes 1 cup

Ingredients

  • 1/3 cup fresh orange juice
  • 1/4 cup honey
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon champagne vinegar
  • 1/4 teaspoon salt
  • 1 teaspoon poppy seeds

Directions

Combine first 5 ingredients in a blender; process until blended. Pour into a serving bowl and stir in the poppy seeds.. Cover and refrigerate.

dressing 4

Blue Cheese Dressing

Excellent over roasted beets.

Ingredients

  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/4 cup plain Greek yogurt
  • 1/4 cup light sour cream
  • 2 tablespoons olive oil mayonnaise
  • 1 tablespoon fresh squeezed lemon juice
  • Pinch of salt

Directions

Combine all ingredients in a small bowl. Cover and chill.

dressing 5

Homemade Coleslaw Dressing

Dressing makes enough for half a medium cabbage and one carrot, shredded.

Ingredients

  • 1/3 cup low-fat mayonnaise 
  • 3 tablespoons cider vinegar 
  • 1 tablespoon honey 
  • 1 teaspoon Dijon mustard 
  • 1 teaspoon finely minced onion 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon dry yellow mustard 
  • 1/4 teaspoon celery seed

Directions

Combine all ingredients. Cover and chill.

Mix with your favorite coleslaw ingredients the day you are planning to serve the coleslaw. Chill the coleslaw before serving.

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Healthy Caesar

Yield:1 cup – 8 Servings

Ingredients

  • 2 ounces cubed Parmesan
  • 2 cloves garlic
  • 2 tablespoons Dijon mustard
  • 11/2 teaspoons white wine vinegar
  • 11/2 teaspoon Worcestershire sauce
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • 1 cup silken soft tofu
  • 2 tablespoons extra-virgin olive oil

Directions

Starting on the lowest speed, chop the cheese cubes in the blender until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.

Next, add the mustard, white wine vinegar, Worcestershire sauce, salt,pepper and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle and blend until it reaches salad dressing consistency.

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Dressing for Salads with Fruit and Nuts

Ingredients

  • 1 tablespoon sherry vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground pepper to taste
  • 3 tablespoons walnut oil
  • 4 tablespoons extra virgin olive oil

Directions

Whisk together the vinegars, lemon juice, mustard, salt and pepper. Whisk in the oils. Taste and adjust seasonings.

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Thousand Island Dressing

Ingredients

  • 1/3 cup low-fat mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons minced red bell pepper
  • 1 tablespoon minced onion
  • 1 tablespoon minced fresh parsley leaves
  • 1 tablespoon sweet pickle relish
  • Pinch of cayenne
  • Salt to taste
  • 1/4 cup water

Directions

In a blender or food processor blend all ingredients and salt, if needed, until smooth, adding up to 2 tablespoons additional water, if necessary to thin to a desired consistency.

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Yogurt-Feta Dressing

Good over sliced cucumbers and tomatoes.

Ingredients

  • 4 ounces feta cheese
  • 1/2 cup plain Greek yogurt
  • 1/4 – 1/2 cup extra virgin olive oil
  • 1/2 cup chopped fresh mint
  • Zest and juice of 1 lemon
  • Salt
  • Freshly ground black pepper.

Directions

In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint, lemon zest and juice; sprinkle with salt and pepper. Blend or process until smooth, adding more oil if you need it to reach a smooth consistency.

Related articles


 marinade

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

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

More flavoring ideas:

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

Marinades

marinade 0

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

How to Use It

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

How Long Does It Keep?

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

marinade 2

Simple Olive Oil Garlic Marinade

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

Ingredients

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

Directions

Stir all the ingredients together.

marinade 3

Steak Marinade

Great for flank steak or London broil.

Ingredients

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

Directions

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

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

Marinade 1

Italian Herb Marinade

Use for chicken, vegetables and fish

Ingredients

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

Directions

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

marinade 5

Marinade for Grilled Vegetables

Good for eggplant, squash and peppers

Ingredients

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

Directions

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

Rubs

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

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

How to Use It

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

How Long Does It Keep?

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

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Coffee Rub for Steak

Ingredients

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

Directions

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

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

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Wet Rub for Chicken

Makes enough for 5-6 boneless chicken breast halves

Ingredients

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

Directions

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

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

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All-Purpose Meat Rub

Especially good on pork.

Ingredients

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

Directions

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

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

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BBQ Dry Rub

Good on ribs, pork chops and salmon

Ingredients

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

Directions

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

 


grilledsalad

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

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

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

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

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

Meat Substitutes

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

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

Grilled Caesar Salad

Ingredients

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

Directions

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

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

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

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

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

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

grilledsalads 1

Grilled Pork and Peach Salad

Ingredients

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

Directions

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

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

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

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

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

grilledsalad 6

Grilled Chicken Salad

Ingredients

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

Directions

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

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

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

grilledsalad 2

Grilled Salmon Penne Salad

Ingredients

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

Directions

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

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

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

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

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

grilledsalads 3

Grilled Summer Vegetable Salad

Ingredients

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

Herb Vinaigrette:

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

Directions

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

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

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

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

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

grilledsalad 4

Grilled Marinated Flank Steak Salad

Ingredients

Creamy Basil Dressing, recipe below

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

Directions

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

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

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

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

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

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

Creamy Basil Dressing

Makes about 1 cup

Ingredients

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

Directions

Blend all ingredients in a blender until smooth.

grilledsalads 5

Grilled Shrimp & Plum Kebabs

Ingredients

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

Directions

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

Preheat grill to medium-high.

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

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


summer fruit

You think fruit, then dessert: fruit pies, fruit crumbles, fruit crisps, fruit compote on spongecake, fruit in ice cream or fruit on its own. When it’s hot and you need something refreshing, summer fruit fills the need– from tart blackberries to sweet strawberries to juicy peaches. However, there’s a savory side to summer fruit, that definitely deserves your attention.
Fresh fruit, summer fruit in particular, can really add something special to your recipes. When combined with the right ingredients, summer fruit can take on a savory flavor that’s far from a dessert — and just as good. I have included both desserts and savory dishes in the recipes in this post.
These summer fruits celebrate the freshest flavors of the season:

  • Apricots
  • Plums
  • Cherries
  • Blackberries
  • Nectarines
  • Strawberries
  • Peaches
  • Passion Fruit
  • Melons
  • Lemons
  • Limes

summer fruit 1

Vegetable Salad With Blackberry-Shallot Vinaigrette

Chopped salads add a splash of color to a meal. If you’re making this salad in advance, keep the salad and dressing separate and hold off adding the tomatoes and avocado until just before serving. You can substitute vegetables that are in season for some of the ones listed in the recipe.

Ingredients

  • 1 1/2 cups chopped fresh tomatoes
  • 1 cup chopped green beans or asparagus, steamed just until tender
  • 1 orange bell pepper, chopped
  • 1/4 cup chopped radishes
  • 1/2 head radicchio, chopped
  • 2 avocados, pitted, peeled and chopped
  • 2 tablespoons lemon juice
  • 1/4 cup toasted pine nuts
  • 10 blackberries, halved

Dressing

  • 10 whole blackberries
  • 1 shallot, finely minced
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • Sea salt and freshly ground black pepper

Directions

In large bowl, combine chopped tomatoes, green beans, bell pepper, radishes and radicchio. In a separate small bowl, toss avocados with lemon juice to coat and then fold into the salad.

For the dressing:

Set a fine-mesh strainer over a small bowl and place whole berries for the dressing in the strainer. Using the back of a wooden spoon, mash berries through the strainer to separate the juice from the pulp and seeds. Discard pulp and seeds. Whisk together the blackberry juice, shallot, olive oil, red wine vinegar, maple syrup, lime juice and salt and pepper to taste.

Drizzle desired amount over the salad. You may not need to use the entire amount of dressing. Top with pine nuts, the halved blackberries and serve. Serves 4.

summer fruit 3

Summer Fruit Soup

Makes about 4 cups; (serving size: 1 cup)

Ingredients

  • 2 cups ripe cantaloupe chunks (about 1 inch)
  • 3-4 ripe peaches (1 lb), peeled, pitted and cut into chunks
  • 3/4 cup white Zinfandel wine
  • 2 tablespoons lemon juice
  • Honey (optional)
  • 1 cup raspberries, rinsed and drained
  • Mint sprigs, rinsed

Directions

In a blender or food processor, puree cantaloupe, peaches, white Zinfandel and lemon juice until smooth. Taste and add honey if desired.
Pour soup into a container, cover, and chill until cold, at least 1 hour or up to 1 day. To chill faster, nest container in a bowl of ice water and stir soup often until cold, about 30 minutes.
Pour the soup into shallow bowls. Scatter raspberries on top. Garnish with mint sprigs.

summer fruit 4

Mozzarella, Basil and Nectarines with Balsamic Glaze

Ingredients

  • 4 large nectarines
  • 12 large basil leaves
  • 12 ounces fresh mozzarella, sliced into 8 thick round slices
  • 1 cup plain panko bread crumbs
  • 1/4 cup flour
  • 1/3 cup parmesan cheese, grated
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 1/2 cup balsamic vinegar
  • 1 teaspoon brown sugar

Directions

Combine vinegar and brown sugar in a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until the liquid is slightly syrupy. Remove fromthe  heat and pour the vinegar into a glass measuring cup. Set aside to cool and thicken.

Cut the nectarines into ¼ inch thick circles, going around the pit and keeping the slices whole.

Heat a large skillet over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 minute or until warmed, but still firm. Alternately, you can grill the nectarines directly on the grill. Keep the nectarines warm while you prepare the other ingredients.

In a large bowl, combine the panko crumbs, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine.

In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.

Add the remaining olive oil to the skillet and when hot, saute the coated mozzarella slices, turning carefully once, until golden and the cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.

To assemble: place one nectarine slice on a plate, top with 1 slice of mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine slice. Garnish with basil and freshly grated pepper. Drizzle on the balsamic glaze.

Food 52

Pork Tenderloin with Plum Sauce

Plum Sauce

  • 1 pound pitted, chopped plums 
  • 1/2 cup dark brown sugar
  • 1/4 cup white wine vinegar
  • 1/4 cup finely minced onion
  • 1 minced hot pepper
  • 1 teaspoon dried mustard powder
  • 2 cloves garlic, minced
  • 1 teaspoon powdered ginger
  • Salt & Pepper

Pork

  • 2 boneless pork tenderloins
  • Vegetable oil
  • Salt & Pepper

Directions

To make the sauce:

Bring all ingredients except the plums to a boil. Stir in the chopped plums. Reduce the heat and simmer very slowly until thick and syrupy, about 45 minutes. Depending on your preference for consistency, either puree in small batches in the blender, blend with an immersion blender or mash with a potato masher. The sauce may be made two days in advance.

To prepare the pork:

Heat an outdoor grill. Bank the coals on one side, so that one half is very hot and one half can be used for indirect cooking. If you have a gas grill, turn off one burner after the grill heats. Brush the hottest part of the grill with a little oil so the pork won’t stick.

Pat pork tenderloins dry with paper towels. Lightly salt and pepper them on all sides. Sear the pork on all sides over the hot side of the grill. Move the pork to the indirect heat, brush liberally with some plum sauce and cover the grill for about 8-10 minutes. Total cooking time, including searing is 15-18 minutes. If you have a thermometer, cook to 155 degrees F.

Heat some plum sauce in a small saucepan on the stove or the grill. Remove the pork from the grill and tent with foil, allowing the meat to rest for 5-10 minutes.
Slice the tenderloins. Pool the plum sauce on the plate and serve with the sliced tenderloin fanned out on top. This dish goes well with garlicky, sautéed greens.

summer fruit 2

Creamy Rice Pudding with Peaches

Ingredients

  • 5 cups whole milk (or any combination of whole and 2 percent reduced-fat milk), divided
  • 1/2 cup Arborio rice
  • 6 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 egg yolks
  • 4 ripe peaches, peeled and mashed

Directions

Combine 4 cups milk, rice and sugar in a saucepan. Bring to a boil, reduce heat and simmer until rice is tender, about 30 minutes.
Remove the pan from the heat and stir in the salt and vanilla. Whisk egg yolks and about 1/2 cup of hot milk mixture together in a small bowl. Whisk back into the pan and add the remaining 1 cup milk. Place over medium heat and cook until thickened, about 5 minutes. Let cool and chill at least 2 hours before serving. Top with mashed peaches.

100_0723

Blackberry or Blueberry Crumble

Blackberries were plentiful this year where I live. I had more than enough to use in fruit salads and decided to make this dessert.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt
  • 1/2 cup oats
  • 6 tablespoons cold butter, cut into small pieces
  • 4 cups mixed berries
  • 1/2 cup granulated sugar
  • 2 tablespoons King Arthur clear gel for fruit pies or cornstarch

Directions

Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.

In a large bowl combine flour, brown sugar,the  1/4 cup granulated sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in the butter. Keep mixture cold until ready to use.

In a large bowl combine berries, 1/2 cup granulated sugar and clear gel or cornstarch; toss to coat. Pour the blackberry mixture into the prepared baking dish.

Top with the crumble topping. Bake until the top is golden and the fruit is bubbly, about 35-40 minutes. Serve warm.


father's day
Brunch is special. It’s almost always more of an occasion than a simple meal. Even if it’s just a midday meal with you and your partner, by its very nature, it’s a statement that we’re taking our time during this meal! What better way to celebrate Father’s Day, than to host a special brunch at home?

I think the main reason we don’t do this more often is because, in the midst of our busy lives, the planning can seem a little daunting. But after tending to a few things, a brunch get-together can actually be quite simple and seamless. Here are a few tips and recipes to help get you hosting this special meal:

Food is obviously something you want to think about for this get together. You can prepare a number of dishes, many with advance preparation, to suit a variety of tastes or you can choose one big dish along with a few little bites and nibbles that people can snack on while chatting. I always prepare a few different dishes, so I can please those family members with special diets, such as gluten-free or vegetarian. Mostly, I try to keep it healthy without losing all the great taste that many brunch recipes are known for. Fresh baked muffins and coffee cake are always a big hit. Don’t forget plenty of fresh fruit.

Not everyone drinks coffee, so it’s nice to have a few alternatives as well. A good herbal tea, fresh juice, like orange or grapefruit, or a fruity punch with a touch of champagne.

Father’s Day Brunch Menu

Father's day 1

Glazed Fruit Medley

Ingredients

  • 2 cups orange juice
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 3 cups cubed cantaloupe or honeydew melon
  • 3 medium firm bananas, sliced
  • 2 cups green grapes
  • 2 cups halved fresh strawberries

Directions

In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours.

Just before serving, combine the fruit in a large, attractive serving bowl. Drizzle with orange juice sauce; toss gently to coat. Yield: 10 servings.

Father's day 2

Lemon Ricotta Muffins

Ingredients

  • 1 cup all-purpose flour 
  • 3/4 cups cornmeal
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cups ricotta cheese
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 large egg, lightly beaten
  • Cooking spray

Directions

Preheat oven to 375°F.

Combine flour and cornmeal and the next 3 ingredients (through salt); make a well in the center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to the flour mixture, stirring just until moist.

Place 12 muffin-cup liners in a muffin baking pan; coat with cooking spray. Divide batter among the muffin cups. Bake at 375°F for 16 minutes or until a wooden pick inserted in the center comes out clean. Cool 5 minutes in the muffin pan. Remove muffins to a wire cooling rack.

Father's day 3

Meat and Potato Hash

Roasting the potatoes separately gives them a crisp texture without the addition of extra fat. This recipe can be doubled.

Serves 6

Ingredients

  • 1 lb Yukon gold potatoes, cut into ½ inch cubes
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb cooked chicken breast, beef pot roast, corned beef or pork roast, cubed
  • 8 oz button mushrooms, chopped
  • 1 small yellow onion, diced
  • 1 bell pepper, diced
  • 1 tablespoon thyme leaves, chopped
  • 1/2 teaspoon crushed red chili flakes
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons finely chopped parsley
  • Poached eggs, for serving over the hash

Directions

Heat the oven to 400°F. Place potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper; bake until tender, browned and slightly crisp, about 35-40 minutes. Set aside to cool.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper and onion to the pan and cook, stirring, until soft, about 6 minutes. Add mushrooms and cook, stirring, until cooked, about 4 minutes. Add thyme, chili flakes and garlic and cook, stirring, for 2 minutes more.

Add the cooked meat or poultry of choice and the potatoes. Season with salt and pepper and cook, stirring occasionally, until all the ingredients are warmed through, about 6 minutes. Transfer to a serving platter and sprinkle with parsley. Serve a poached egg on top of each serving, if you like.

Perfect Poached Eggs

To make perfect poached eggs, crack a chilled egg into a small bowl. Bring a deep pot of water to a simmer. Swirl the water in a circle with a wooden spoon, then tip the egg out of the bowl into the center of the swirling water. Cover, turn off the heat, and remove the egg with a large slotted spoon after 2 minutes for soft poached eggs.

father's day 6

 

Baked Vegetarian Zucchini Frittata

Ingredients

  • 4 cups shredded zucchini (1 pound)
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 eggs
  • 1/2 cup finely shredded Parmesan cheese (2 ounces)
  • 1 teaspoon snipped fresh basil
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded mozzarella cheese (2 ounces)
  • 1 medium zucchini, very thinly sliced (1-1/4 cups)
  • 2 large tomatoes, sliced
  • Sliced pitted ripe olives

Directions

Preheat the oven to 350 degrees F. Lightly coat a 10 inch round baking pan with cooking spray; set aside.

Spread shredded zucchini on a large platter or shallow baking pan; sprinkle evenly with salt. Let stand for 15 minutes. Using paper towels, gently press excess moisture from the zucchini.

Meanwhile, heat oil in a small skillet over medium-high heat. Add onion; cook until the onion is tender. Remove from the heat.

In large bowl, combine eggs, Parmesan cheese, basil and pepper. Stir in shredded zucchini, cooked onion and mozzarella cheese. Pour into the prepared baking pan, spreading evenly.
Bake about 20-25 minutes or until the top is lightly browned and the eggs are set. Arrange whole zucchini slices on top of the baked mixture and place the tomato slices on top of the zucchini.

Sprinkle with olives and additional Parmesan cheese. Bake for 10 minutes more. Cut into small wedges.

Father's day 4

Blueberry Coffee Cake

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg white
  • 1 cup low-fat buttermilk
  • Cooking spray
  • 1 1/2 cups fresh blueberries
  • 1/2 cup sliced toasted almonds
  • 1 tablespoon coarse sugar

Directions

Preheat the oven to 350°F.

Lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, baking powder, soda and salt, stirring with a whisk in a medium bowl.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg and egg white; beat well.

Add flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture; mix after each addition.

Gently fold in the blueberries.

Spoon the batter into a 9-inch round baking pan coated with cooking spray. Level the batter with a spatula and sprinkle the top evenly with the sliced almonds and then the coarse sugar.

Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in the pan 10 minutes on a wire rack; remove the cake from the pan, if desired. Cool completely on a wire rack.

Father's day 5

Pear Hazelnut Coffee Cake

Ingredients

  • 1 medium pear
  • 1/2 cup brown sugar
  • 1/4 cup canola oil
  • 3/4 cup milk
  • 2 egg whites, lightly beaten
  • 1/2 teaspoon vanilla
  • 2/3 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon finely shredded lemon peel
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups quick-cooking rolled oats
  • 2 tablespoons chopped hazelnuts

Directions

Preheat the oven to 375 degrees F. Lightly coat a 9 inch round baking pan with nonstick cooking spray; set aside.

Core and slice the pear; set aside.

In a large bowl, stir together the sugar and the oil. Add milk, eggs and vanilla. Beat with an electric mixer on medium speed for 1 minute.

In a small bowl, combine the all-purpose flour, the whole wheat flour, baking powder, lemon peel and nutmeg.

Add to the mixture in the mixer; beat until combined. Stir in oats.

Spoon into prepared pan. Arrange sliced pears over the batter. Sprinkle with hazelnuts.

Bake for 35 to 40 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in the pan on a wire rack for 30 minutes. Serve warm.

If made ahead, you can rewarm the cake in a 350 degree F before serving.

fathers-day-ecard



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