Healthy Italian Cooking at Home

Category Archives: Fruit


Fall is the time when we feel we can get back to spending some time cooking. Luckily, the cooler weather also brings a whole new group of seasonal produce to cook with, from apples and pears to hearty greens, root vegetables and squash. Make the most of what you find at the markets this autumn and try some new recipes to get you excited again about cooking.


Nothing says autumn more than a sweet tart apple. Apples can be used in dishes that are both sweet and savory. From stuffed turkey and pork to salads to applesauce and apple pie.


Pork Tenderloin with Sautéed Apples

Serve with a spinach salad.

4 servings


Spice Mix

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • 1 pound pork tenderloin, trimmed
  • 2 tablespoons butter
  • 2 cups thinly sliced, peeled or unpeeled apples
  • 1/2 cup thinly sliced shallots
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup apple cider or white wine
  • 1 teaspoon fresh thyme leaves


Cut pork tenderloin into 8 slices and flatten slightly with the palm of your hand.

Combine the spice ingredients and sprinkle the mixture evenly over all sides of the pork slices. Let rest for about 10 minutes.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter. Add the  pork slices to the pan; cook 4 minutes on each side. Remove pork from the pan to a platter and keep warm. If all the pork does not fit in the pan at one time, you will need to brown the pork in two batches.

Melt the remaining butter in the pan; swirl to coat. Add the apple slices, shallots, brown sugar and 1/4 teaspoon salt; sauté 4 minutes or until the apples start to brown. Add apple cider or wine to the pan and cook for 2 minutes or until the apples are crisp-tender. Stir in thyme leaves. Serve.


Pears are great for adding a touch of sweetness to savory dishes. Try serving a roasted pork roast or leg of lamb with caramelized pears. Not only does it add flavor, but the enzymes in the pears actually tenderize the meat.


Roasted Pears and Red Onions

Excellent as a side dish for roasted pork or turkey.

6 servings


  • 4 semi-ripe medium pears, quartered and cored
  • 1 large red onion, cut into 8 wedges
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sherry vinegar
  • Coarse salt and ground pepper
  • 2 sprigs rosemary, plus extra leaves for garnish


Preheat oven to 425 degrees F.

In a 9-by-13-inch baking dish, toss pears and onion with butter and vinegar. Season with salt and pepper. Arrange pears and onion in a single layer (they should fit snugly in the dish) and top with rosemary.

Cover dish tightly with foil and bake until the pears begin to soften, about 20 minutes. Uncover and bake until the pears are golden brown on the bottom and tender when pierced with a knife, 15 to 20 minutes more. Sprinkle with fresh rosemary leaves before serving.


Hard-skinned squash varieties are usually yellow to deep-orange, with a flesh that turns creamy and sweet when cooked. Out of the hundreds of varieties, each has its own unique flavor and ideal uses. Dark green and orange-skinned acorn squash has a tender golden interior that makes a sweet, creamy purée; butternut squash makes a great filling for pasta;  delicata, with its thin, edible skin, is delicious sliced and sautéed in a little butter and roasted spaghetti squash has a light flavor and texture that’s perfect topped with pesto.


Stuffed Acorn Squash

4 servings


  • 2 medium acorn squashes (about 2 pounds), halved and seeded
  • 2 teaspoons extra-virgin olive oil
  • 3/4 pound lean ground beef or turkey
  • Ground cinnamon
  • Ground nutmeg
  • 1 1/2 teaspoons coarse salt
  • 1/2 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 3/4 cup bulgur wheat
  • 2 cups water
  • 1/4 cup golden raisins
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons toasted pine nuts


Preheat oven to 400 degrees F. Place squash halves, cut sides down, in a 9-by-13-inch baking dish. Bake until tender, 35 to 40 minutes.

Heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat. Add ground beef, a pinch each of cinnamon and nutmeg and 3/4 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl using a slotted spoon, keeping as much cooking liquid in the pot as possible.

Add onion and cook until slightly translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add remaining salt and the bulgur and stir to combine. Add water and bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff with fork and stir in the reserved beef, the raisins, parsley and pine nuts.

Scrape out the baked squashes, forming 1/4-inch-thick bowls and fold flesh into the bulgur mixture. Divide mixture among squash halves and return to the oven. Bake until warmed through and tops are browned, 12 to 14 minutes.

Parsnips and Carrots

Carrots and parsnips are earthy root vegetables. They’re especially good for roasting, but they also have a place in salads and soups. While similar in taste parsnips are sweeter than carrots, especially when roasted. Heirloom carrots come in a rainbow of colors, from white to yellow to purple. They are delicious grated raw with a honey dressing, roasted with orange zest and maple syrup or shredded and baked into cakes and breads.


Root Vegetable Gratin

6-8 servings


  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups shredded Italian Fontina cheese
  • 3 cloves garlic, finely chopped
  • 1 medium butternut squash, peeled, seeds removed and sliced into 1/8-inch-thick half moons
  • 1/2 pound parsnips, peeled and sliced into 1/8-inch-thick half moons
  • 1/2 pound carrots, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 1 pound red potatoes, peeled and sliced into 1/8-inch-thick half moons
  • 1/4 cup low sodium chicken broth
  • 1 cup panko bread crumbs
  • 2 tablespoons olive oil


Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with olive oil cooking spray.

In a small bowl, combine salt, pepper, thyme, nutmeg and cayenne.

In another bowl, combine cheese and garlic.

Layer half the butternut squash in the baking dish; sprinkle with 1/2 teaspoon seasoning mix and 1/2 cup cheese mixture. Layer parsnips and carrots over the squash and season with 1/2 teaspoon seasoning mix and 1/2 cup cheese, followed by the onion and 1/2 teaspoon seasoning mix and 1/2 cup cheese. Top with potatoes, remaining butternut squash and seasoning mix.

Pour chicken broth over top. Cover with foil and bake at 375 degrees F for 60 minutes. Remove foil and bake for an additional 30 minutes.

Combine panko and olive oil. Sprinkle evenly over vegetables. Broil 45 seconds or until lightly browned. Let stand 10 minutes before serving.


Fennel seed is perhaps best known for its licorice-scented seeds, used to flavor Italian sausage. But the crunchy vegetable bulb itself has a delicious, delicate anise flavor and the feathery fronds add flavor to salads and soups. It is delicious roasted and blends well with root vegetables and potatoes.


Italian Crab and Fennel Stew

6 servings


  • 1 tablespoon olive oil
  • 6 cloves garlic, thinly sliced
  • 3 ribs celery, thinly sliced
  • 2 large shallots, thinly sliced
  • 1 large bulb fennel, trimmed and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup dry white wine
  • 3 tablespoons tomato paste
  • 1 tablespoons finely chopped thyme
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 4 cups fish or chicken stock
  • 1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand
  • 2 lbs. pre-cooked king or snow crab legs, defrosted if frozen and cut into 3″ pieces
  • 2 tablespoons roughly chopped basil
  • 2 bunches roughly chopped flat leaf parsley
  • Italian Country bread, for serving


Heat oil in an 8 quart saucepan over medium-high heat. Add garlic, celery, shallots, fennel, salt, and pepper; cook, stirring occasionally, until golden, about 10 minutes.

Add the wine and cook until reduced by half, 1–2 minutes. Stir in tomato paste, thyme, paprika and bay leaves; cook, stirring, until slightly caramelized, about 3 minutes.

Add stock and tomatoes; boil. Reduce heat to medium; cook, stirring occasionally, until the sauce thickens, 15–20 minutes.

Stir in crab; cook until shells are bright red and the crab meat is tender, 2–3 minutes. Discard bay leaves. Stir in basil and parsley and serve with the bread.



falldinnerscoverCrisp autumn days have us looking forward to soups, pot pies, roasts and casseroles. Pick from any number of fall ingredients to add flavor and color to your main dishes, sides and desserts.

This is also the perfect time of year to roast vegetables. Fall root vegetables and squash take to roasting and taste so much better for it.

How to Roast Any Vegetable

Pre-heat the oven to 425°F.

Roast vegetables either whole or chopped. The larger the piece, the longer it will take to cook. Whole beets can take an hour or more, while asparagus will be cooked in about 10 minutes.

Place the vegetables in an oven-safe pan.

Drizzle with a tablespoon or two of olive oil, just enough to very lightly coat the vegetables when tossed.

To see if the vegetables are cooked, prick with the tip of a paring knife. The knife should pull out easily.

Serve with a light sprinkle of sea salt and chopped or whole toasted nuts, breadcrumbs or grated cheese on top.


Squash Carbonara

Serve with a green salad.

6 Servings


  • 1 ½ pounds fall squash, such as butternut, delicata, acorn, etc
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 ounces pancetta, unsliced; about a 1 inch thick piece
  • 12 ounces bucatini or spaghetti
  • 5 large egg yolks
  • 2 teaspoons finely grated lemon zest
  • Pecorino (for serving)


Preheat the oven to 350°F.

Cut the squash in half lengthwise, scrape out the seeds and slice crosswise into ¼”-thick half-moons. Toss with oil in a large bowl; season with salt and pepper.

Arrange the squash slices on a large rimmed baking sheet; place pancetta next to the squash. Roast until the squash is tender but hasn’t changed color and the pancetta is brown, about 30–35 minutes. Transfer the squash to a plate and set aside.

Let pancetta cool slightly, then cut into ¼” pieces. Pour any rendered fat on the baking sheet into a large skillet. Add the pancetta and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer pancetta to a small bowl. Reserve skillet with the drippings in the pan.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of the pasta cooking water.

Add pasta to the reserved skillet along with a ½ cup pasta cooking water and toss to coat, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.

Lightly beat egg yolks and lemon zest in a large bowl just to combine. Working quickly, add the egg mixture to the hot pasta in the skillet and toss vigorously with tongs until a thick, glossy sauce forms, about 4 minutes. (If sauce still looks watery, keep tossing.)

Add pancetta and reserved squash to the pasta, season with salt and pepper and toss everything together in a large serving bowl. Shave Pecorino over pasta and top with more pepper just before serving.


Italian Bean Soup

Serve with crusty bread.

4 servings


  • 1 cup coarsely chopped carrots
  • 1 small onion, chopped
  • 3 tablespoons olive oil
  • Two 15 ounce cans cannellini beans, rinsed and drained
  • One 32 ounce box reduced-sodium chicken broth
  • 2 teaspoons dried Italian seasoning, crushed
  • One 5 ounce package fresh baby spinach
  • Freshly cracked black pepper
  • Grated Parmesan cheese


In a 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon of the olive oil over medium-high heat for 3 minutes. Add beans, broth and seasoning. Bring to boiling and slightly mash some of the beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.

In a large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from the heat. Ladle soup into serving bowls; top with spinach, grated cheese and sprinkle with pepper.


Sea Scallops with Peppers and Corn

6 servings


  • 3 ears corn (about 2 1/2 lb. total), husked, silks removed
  • 1 1/4 pounds sea scallops
  • Salt and pepper
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 2 red bell peppers, rinsed, stemmed, seeded, and finely chopped
  • 2 cloves garlic, peeled and minced
  • 1/4 teaspoon dried oregano
  • 1/2 cup chopped fresh basil leaves


Holding each ear of corn upright in a deep bowl, cut kernels from the cobs.

Rinse scallops, remove side muscle and pat dry; sprinkle lightly all over with salt and pepper.

Heat 1 tablespoon butter with 1 tablespoon olive oil in a 10- to 12-inch nonstick frying pan over high heat. Add the corn, bell peppers, garlic, oregano, salt and pepper to taste; cook, stirring often, until the vegetables are crisp-tender, about 3 minutes. Remove to a wide, shallow serving bowl.

Add remaining oil, butter and scallops to the skillet. Cook until the scallops are browned on the outside and barely opaque in the center (cut to test), about 5 minutes.

Top the vegetables with scallops and any pan juices. Sprinkle with basil and serve.


Broiled Turkey Breast with Orange Spinach

4 servings


  • Two 8 ounce boneless turkey breast tenderloins, halved horizontally
  • Salt and ground black pepper
  • 1/3 cup light mayonnaise
  • 1/3 cup finely shredded Parmesan cheese
  • 3 tablespoons Italian seasoned bread crumbs
  • 2 tablespoons butter
  • 1 oz. pancetta, cut into thin strips
  • ½ cup orange juice
  • Two 9 ounce packages fresh spinach
  • 1 orange, cut into wedges


Lightly sprinkle turkey with salt and pepper. Place on an unheated broiler pan. Broil 4 inches from the heat for 5 minutes. Turn turkey pieces over; broil for 4 minutes more.

In a small bowl, stir together the mayonnaise, the Parmesan cheese and the bread crumbs. Spread over turkey. Broil for 2 to 3 minutes more or until topping is golden and turkey is no longer pink (170 degrees F).

Heat butter in a large skillet and cook pancetta until crisp. Add spinach, half at a time and cook 1 minute or just until wilted. Add orange wedges and orange juice with the second batch of spinach and cook until wilted. Sprinkle with salt and pepper. Using tongs, remove the spinach to a serving platter. Top with turkey and orange wedges. Drizzle with remaining juices from the skillet and serve.


Pork with Squash Barley Risotto

4 servings


  • ½ cup regular barley
  • One 32 ounce container vegetable stock or broth
  • 1/2 small butternut squash, peeled, seeded, and cut into small cubes (2 cups)
  • 1/4 cup snipped fresh basil
  • 1 tablespoon snipped fresh oregano
  • 2 cloves garlic, peeled
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 12 ounces pork tenderloin
  • Snipped fresh basil, oregano and thyme for garnish


Heat a 10-inch skillet over medium heat. Add barley; cook and stir 1 to 2 minutes or until toasted. Stir in broth and squash; bring to boiling. Reduce heat. Cover; simmer 30 minutes, stirring occasionally. Uncover; boil 15 minutes more or until the squash and barley are tender and most of the liquid is absorbed (mixture should still appear creamy). Remove from heat. Stir in basil and oregano.

Place garlic, salt and pepper on a cutting board. Using the flat side of a large knife, smash the garlic. Drag the flat side of the knife across the garlic in one direction then the opposite direction until a smooth paste forms. Place paste in a small bowl with 1 teaspoon of the oil; set aside.

Slice pork into 1/2-inch thick slices and flatten the slices with the palm of your hand. Rub garlic mixture over the pork slices.

In a 12-inch skillet heat the 1 tablespoon of olive oil over medium-high heat. Add pork and cook 2-3 minutes per side or until browned and cooked through. Serve pork with barley mixture and sprinkle with additional fresh herbs.

FALL BRIDGE—By Leonid Afremov

FALL BRIDGE—By Leonid Afremov (

There is plenty of cool weather produce available in the fall that you can make into delicious, seasonal salads.


Apples are plentiful during the autumn months. For salads, choose varieties that are sweet and crisp. Popular salad apples include Red Delicious, Fuji and Winesap. Buy firm apples that smell fresh and have smooth skins.


It’s also the time of year to sample all types of pears. Select those with even color and a slight blush. Be careful when handling pears because they are delicate and bruise easily. Although there are thousands of known pear varieties in the world, there are a handful recognized especially for their superb flavor and fresh eating qualities, such as Bartlett, Anjou, Bosc and Comice.

Tip: To keep pear slices from browning, sprinkle them with lemon juice or serve them immediately after slicing.


Fresh cranberries are very tart and are usually sweetened before they go into a salad. Dried cranberries add beautiful color and sweet chewiness to salads.


Grapes are harvested when sweet and ripe, so look for plump clusters that are firmly attached to green stems. Once at home, refrigerate grapes until ready to use and then rinse with cold water, halve them and mix them into your favorite salad.


Fall beets come in red, pink, orange, yellow and white varieties, as well as a range of sizes. Both the bulbous root and the leafy stalk are edible. For salads, select small to medium beets with firm, smooth skin and no soft spots or punctures. Those with stems and leaves still attached are best. The foliage should be green and fresh-looking. Store beets, greens and all, in a produce bag in the coldest part of your refrigerator for up to two weeks.

Tip: Use disposable latex gloves from the drugstore when peeling beets. They’re thin enough to allow dexterity while protecting your hands from stains.


Fennel is available in the fall and adds a hint of fresh sweet licorice flavor to any salad. This aromatic plant is pale green with a celery-like stem and feathery foliage. Its root base and stems can be treated like a vegetable and baked, braised or sliced and eaten raw in salads. The greenery can be used as a garnish or snipped like dill to enhance many recipes. Fennel’s licorice-like flavor is sweeter and more delicate than anise and, when cooked, becomes even milder and softer than in its raw state.


The cabbage family is wide and varied: broccoli and cauliflower are members. Some of the best heads of cabbage for salads are the crinkled-leaf “Savoy” types, also sold as Napa, January King or Wivoy cabbage. These are thin-leafed, tender and mild. When choosing a head of cabbage, look for fresh, crisp leaves that are firmly packed; the head should feel heavy for its size.

Cauliflower and Broccoli

These vegetables are available year-round, but they are especially plentiful in the spring and fall. When buying cauliflower, select one that is white or creamy white in color, firm and heavy. Cauliflower may be stored for up to one week in a plastic bag in the refrigerator. Keep it dry and any brownish colored portions may be trimmed away before cooking.

When shopping for broccoli, look for leaves and stems with dark green heads. Look for tender, young stalks that are firm with compact buds in the head. Yellow flowers in the buds or very rough bumpy heads may indicate the broccoli is past its prime.


Fall Spinach Salad

Serves 1



  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • Salt and ground black pepper to taste


  • 1 cup baby spinach leaves
  • 1 tablespoon dried cranberries
  • 1 tablespoon chopped  pecans
  • 1/2 of an apple, cored and diced
  • 1 tablespoon diced red onion
  • 2 tablespoons grated carrot
  • 1/4 of an avocado, peeled and diced
  • 1-2 tablespoons balsamic salad dressing, or to taste


Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper.

Place spinach, cranberries, pecans, apple, onion, carrot and avocado into a salad bowl. Drizzle with balsamic vinaigrette and toss to coat. Serve immediately.


Wild Rice, Kiwi and Grape Salad

4 servings


  • 2 1/2 cups chicken stock
  • 1 cup wild rice
  • 3 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons honey
  • 2 kiwis, peeled and diced
  • 1 cup seedless red grapes, halved
  • 1/4 cup toasted pecans


Place broth in a medium saucepan and bring to a boil. Add rice, reduce heat to low and simmer, covered, for 45 minutes, or until tender. Drain excess liquid, cover and let cool.

Whisk together lemon juice, oil and honey in a small bowl until the honey is dissolved. Season with salt and pepper.

Place cooled rice in a salad bowl, along with kiwi, grapes and pecans. Add dressing, gently toss and serve.


Cabbage Salad – Waldorf Style

4 servings


  • 1/4 head savoy cabbage
  • 4 unpeeled apples, cored and diced
  • 1/2 cup finely chopped walnuts
  • 6 stalks celery, diced
  • 1/3 cup reduced fat mayonnaise
  • 1 tablespoon honey
  • 1/2 teaspoon salt


Slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored for this salad.

In a large serving bowl, toss together the cabbage, apples, walnuts and celery.

In a small bowl whisk together the mayonnaise, honey and salt. Mix with the cabbage salad  until evenly coated. Serve immediately.


Beet, Fennel and Apple Salad

4 servings



  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh orange juice
  • 1 tablespoon freshly grated orange zest
  • 1/2 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • 1 medium cooked red beet, peeled and cut into matchsticks
  • 1/2 fennel bulb, trimmed, halved lengthwise, cored, and cut into matchsticks
  • 1/2 medium crisp tart apple such as Granny Smith, cored and cut into matchsticks
  • 1/2 cup firmly packed chopped fresh flat-leaf parsley

For the dressing, in a small bowl, whisk together the oil, lemon juice, lemon zest, honey, salt and pepper.

In a medium bowl, toss together the beets, fennel, apple and parsley. Add the dressing and mix gently to coat all of the ingredients evenly. Serve immediately, or cover and refrigerate up to 8 hours. (If refrigerating, remove from the refrigerator and let stand 30 minutes before serving.


Fall Fruit & Nut Salad

6 servings


  • 3/4 cup cashew halves
  • 4 slices bacon, coarsely chopped
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper


  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • Salt and black pepper to taste


  • 1 (10 ounce) package mixed salad greens
  • 1 medium Bosc pear, thinly sliced
  • 1 cup halved seedless red grapes


In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.

Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Coarsely chop bacon.

In a mixing bowl, stir together the bacon, rosemary, brown sugar, salt, cayenne pepper and toasted cashews.

In a small bowl, stir together white wine vinegar, mustard and honey. Slowly whisk in the olive oil and season with salt and pepper to taste.

In a large salad bowl, toss half the dressing with the greens, pear slices, grapes and sprinkle with nut/bacon mixture.

Serve with the remaining dressing in case anyone wants additional dressing on their salad.


Look for apples that are firm, brightly colored and free of bruises. The skin should be clean and shiny; a dull finish indicates the fruit may be past its prime. Refrigerate apples up to two weeks. At room temperature, they ripen too quickly and become mealy. Apples are also good baked in pies, roasted or sautéed to accompany meat dishes.

Look for grapes that are plump, unblemished and firmly attached to a flexible stem. Ripe white and green grapes should have a yellowish cast; red and purple ones should have no green. Refrigerate grapes in a ventilated plastic bag up to one week.

Pears ripen off the tree, so most of the fruit you’ll find at the market will need a few days to soften at home. Common varieties include: Anjou, which is egg-shaped with a green, rose-tinged green, or red skin; Bosc, which has a slender neck and a brown skin (Boscs are flavorful even before fully ripe so they are good for cooking); and Bartlett, which has a red skin or a green skin that yellows as it ripens. Let pears ripen at room temperature. When they’re ready to eat, the flesh on the neck of the fruit will give a little when pressed. Refrigerate ripe pears for up to five days. Cooking can really bring out their flavor, so try them baked or poached.

This slightly sour fruit has gotten a lot of press as an antioxidant powerhouse. The juice provides a tangy base for marinades and the seeds can be mixed into salads to give them flavor.

This Middle Eastern favorite is a sweet fruit that is perfect braised in stews, chopped up in desserts, stuffed with cream cheese or almonds or baked into quick breads.

Use this sweet fruit to add a tropical flavor to your recipes. It’s great mixed with other fruits for a fruit salad or combined with pineapple to make a tangy chutney.



Apple-Date Cake

12 servings


  • Nonstick cooking spray
  • 2/3 cup fat-free milk
  • 2/3 cup chopped pitted dates
  • 1/4 teaspoon salt
  • 3/4 cup chopped peeled apple
  • 1 teaspoon vanilla
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 tablespoon butter, softened
  • 1 teaspoon ground cinnamon
  • 1 ½ cups all-purpose flour, plus 1 teaspoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda


Preheat oven to 350 degrees F. Lightly coat an 8 x 8 x 2-inch baking pan with cooking spray. Set aside.

In a small saucepan combine milk, dates and salt; heat until steaming but do not boil. Remove from the heat. Stir in apple and vanilla; cool to room temperature.

Whisk in egg and oil and stir until combined. Set aside.

For the topping:

In a small bowl stir together pecans, brown sugar, butter, the 1 teaspoon flour and the cinnamon; set aside.

For the cake:

In a medium bowl whisk together the 1-1/2 cups flour, the baking powder and baking soda. Add milk mixture all at once to the flour mixture. Stir just until combined. Spoon batter into the prepared baking pan. Sprinkle evenly with the pecan topping mixture.

Bake about 25 minutes or until a knife inserted near the center comes out clean. Cool slightly. Serve warm.


Italian Grape Cake


  • 2 large eggs, at room temperature
  • 2/3 cup (135 g) sugar
  • 4 tablespoons (2 ounces; 60 g) unsalted butter, melted
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup milk
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups (200 g) unbleached all-purpose flour
  • 3/4 teaspoon baking powder
  • A pinch of sea salt
  • Grated zest of 1 lemon
  • Grated zest of 1 orange
  • 10 ounces (300 g) small, fresh, seedless purple grapes
  • Confectioners’ sugar, for garnish


Preheat oven to 350°F

Generously butter and flour a 9 inch springform pan, tapping out any excess flour. Set aside.

In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract and mix until blended.

Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with the flour.

Spoon the mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.

Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.

Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes.

Remove to a rack to cool. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base.

Sprinkle with confectioners’ sugar just before serving. Serve at room temperature. Cut the cake into thin wedges.


Pear Quick Bread


  • 1/4 cup molasses
  • 1/4 cup honey
  • 1 egg white
  • 1 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 3/4 cups white whole wheat flour
  • 1/2 cup wheat bran
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups finely chopped fresh pears (not too ripe – more hard than soft)
  • 1/2 cup chopped walnuts


Mix together molasses, honey, egg white, buttermilk and oil in a small bowl or glass measuring cup.

Mix flour, bran, sugar, baking soda and salt in a mixing bowl and add the wet mixture all at once.

Stir in the chopped pears and walnuts.

Pour into a 9 x 5-inch lightly greased baking pan.

Bake at 350°F for 60 to 70 minutes, or until the bread tests done (cake tester inserted in middle of loaf comes out clean). Makes 1 large loaf.


Pomegranate-Ginger Muffins

Makes 12 muffins


  • 2 cups all-purpose flour
  • 2/3 cup sugar, plus extra for the topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup minced crystallized ginger
  • 1 teaspoon grated lemon peel
  • 1 1/4 cups pomegranate seeds
  • 1 cup milk
  • 1 large egg
  • 1/4 cup (1/8 lb.) butter or margarine, melted and cooled


In a bowl, mix flour, 2/3 cup sugar, baking powder and salt. Stir in crystallized ginger, lemon peel and pomegranate seeds. Make a well in the center.

In a measuring cup, blend milk, egg and melted butter. Pour mixture all at once into the well in the bowl with the flour mixture. Stir just until batter is moistened; it will be lumpy.

Spoon batter into 12 (2 1/2-in.-wide) or 24 (1 3/4-in.-wide) buttered mini muffin cups, filling each almost to the rim. Sprinkle the tops of each muffin with granulated sugar.

Bake in a 425°F oven until lightly browned, about 16 minutes for the large muffin pan or 13 minutes for the small muffin pan. Remove muffins from the pan immediately and cool on a wire rack.


Kiwi Ricotta Cheesecake


  • 2/3 cup (about 3 oz.) gingersnap cookie crumbs or biscotti crumbs
  • 1/2 cup minced crystallized ginger, divided
  • 2 tablespoons melted butter
  • 15 oz. (1 2/3 cups) ricotta cheese
  • 4 large egg whites
  • 2 tablespoons lemon juice
  • 1 cup plain Greek yogurt
  • 1 cup sugar
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla
  • 3 kiwi fruit (about 1/4 lb. each)


Combine crumbs, 1/4 cup crystallized ginger and melted butter. Pat crumb mixture evenly the over bottom of a removable-rim 8-inch cheesecake pan.

Bake in a 350°F oven until the crust is lightly brown, 10 to 12 minutes.

In a blender or food processor, process ricotta cheese, egg whites and lemon juice until very smooth.

In a mixing bowl, stir together yogurt, sugar, lemon peel and vanilla. Add ricotta mixture and stir until well blended (the mixture is thin). Pour into the (hot or cool) crust.

Bake in a 350°F oven until the center barely jiggles when cake is gently shaken, 50 to 55 minutes. Run a thin-bladed knife between cake and pan rim.

Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. (If making ahead, wrap airtight when cool and chill up to 2 days.)

Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on top of the cake and sprinkle with remaining ginger. Cut cake into wedges.


Tuscany is known for its landscapes, traditions, history, artistic legacy and its influence on culture, yet, simplicity is central to the Tuscan cuisine. Legumes, bread, cheese, vegetables, mushrooms and fresh fruit are used. Olive oil is made from Moraiolo, Leccino and Frantoio olives. White truffles from San Miniato appear in October and November. Beef of the highest quality comes from the Chiana Valley, specifically a breed known as Chianina used for Florentine steak. Pork is also produced for the region’s many excellent cured meats. Tuscany’s climate provides the ideal soil for the grapes grown to create the region’s world-renowned Chianti wine.

A soffritto can be considered the Italian version of a mirepoix and is a combination of olive oil and minced browned vegetables (usually onion, carrot and celery) that are used to create a base for a variety of slow-cooked dishes. Herbs (sage and rosemary) are used in many Tuscan dishes and seasonings can be added to the soffritto, as needed, to bring out the unique flavors of each different recipe.

Stracotto (braised beef) is a well-known favorite of the area, as are finocchiona (a rustic salami with fennel seeds), cacciucco (a delicate fish stew), pollo al mattone (chicken roasted under heated bricks) and biscotti di prato (hard almond cookies made for dipping in the local dessert wine, vin santo). Borlotti beans provide a savory flavor to meatless dishes and cannellini beans form the basis for many a pot of slowly simmered soup. Breads are many and varied in the Tuscan cuisine, with varieties including, donzelle (a bread fried in olive oil), filone (an unsalted traditional Tuscan bread) and the sweet schiacciata con l’uva  with grapes and sugar on top. Pastas are not heavily relied upon in Tuscan cooking but pappardelle (a wide egg noodle) is one of the region’s few traditional cuts.



Italian Bread



Marinated Olives and Mushrooms


  • 1 cup mixed Italian olives
  • 1 teaspoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons finely chopped mixed fresh herbs, (flat-leaf parsley basil, and oregano)
  • 1/2 teaspoon lemon zest


  • 1/2 cup extra-virgin olive oil
  • 1 lb. whole cremini mushrooms, stemmed
  • 1/2 cup dry white wine
  • 1/4 cup thinly sliced fresh fennel stalk (with some chopped fronds)
  • 2 tablespoon fresh lemon juice
  • 1/2 teaspoon fresh thyme leaves
  • 2 cloves garlic, roughly chopped
  • Kosher salt and freshly ground black pepper, to taste


To prepare olives:

Combine ingredients in a bowl and let sit for 1 hour. Serve at room temperature or store in a covered container in the refrigerator for up to 2 weeks.

To prepare mushrooms:

Heat oil in a 12″ skillet over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until the mushrooms are just soft, 6–8 minutes.

Transfer mushrooms to a medium bowl. Cover and refrigerate for at least 1 hour. Mushrooms will keep in refrigerator for 1 week. Serve at room temperature.


Tuscan White Bean Salad


  • 1 pound cannellini beans
  • 4 tomatoes, seeded and chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh oregano leaves
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper


Soak the beans in water to cover overnight.

Drain the beans and simmer in water to cover until tender (about 45-60 minutes).

Combine the remaining ingredients and toss with the warm beans.

Correct seasoning to taste. Serve at room temperature.

Main Course

Stracotto translates literally from the Italian as “overcooked,” but the term has come to refer to beef stews and braises – especially in northern Italy. There are as many versions of this dish as there are cooks. The important part of the recipe is the slow cooking of the meat at a very low temperature to tenderize even the toughest cut of beef. The recipe starts with a soffritto and continues with the addition of red wine, beef broth, tomatoes and tomato paste.

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Italian Pot Roast (Stracotto)


  • 1 tablespoon olive oil
  • 4 lb chuck roast
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 oz. cremini mushrooms, chopped
  • 3 garlic cloves, chopped
  • 2 cups dry red wine
  • 1/4 cup flat leaf parsley leaves, chopped
  • 2 tablespoons sage leaves, chopped
  • 1 bay leaf
  • 1 cup beef stock
  • One 26-28 oz. container Italian crushed tomatoes
  • 1 tablespoon tomato paste
  • Polenta, recipe below


Heat olive oil in a large Dutch oven. Salt and pepper the roast, then brown it on both sides. Put the roast on a plate and set aside.

Sauté the vegetables in the oil that remains until they’re soft and a little browned.

Add the wine to stir up the browned bits on the bottom of the pan and bring to a boil for 2-3 minutes.

Add the herbs, tomato paste, tomatoes and beef stock. Put the roast back in the pot and bring the mixture to a simmer and keep at just a simmer for 2 ½ to 3 hours. If the liquid begins to boil, you may need to place the lid ajar. You don’t want a rapid boil, just a few lazy bubbles or the meat will get tough.

When the meat is tender, remove it from the sauce and cut into thin slices. To thicken the sauce, boil for a few minutes to reduce it. Remove the bay leaf.

Serve the sliced beef with the creamy polenta. An Italian red wine, like Montepulciano d’Abruzzo or Chianti, will be great to use in the recipe and to drink with dinner.


Quick Creamy Polenta


  • 3 cups beef broth or water
  • 1/2 teaspoon salt, if using water
  • 1 tablespoon butter
  • 1 cup quick cooking polenta


Bring the broth to a boil. Add salt and butter, then while stirring, slowly pour in the polenta. Stir until there are no lumps, then turn the heat down to a bare simmer. After 5 minutes, turn off the heat and cover the pan until ready to serve.

Dessert Course


Fresh Fall Fruit


Amaretto Biscotti


  • 3½ cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 2 egg yolks and reserve one egg white
  • 2 cups granulated sugar, plus 1 tablespoon for topping
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons Amaretto liqueur
  • 1 tablespoon anise seed
  • 6 cups whole almonds, coarsely chopped


Preheat the oven to 325°F. Lightly grease two heavy cookie sheets, or line with parchment paper.

In a medium-sized mixing bowl, whisk together the flour, baking powder and salt and set aside.

In a large bowl, beat together the eggs, egg yolks and sugar until light, about 2 minutes; the mixture will look somewhat curdled.

Beat in the vanilla, amaretto and anise seed. Beat in the dry ingredients, then the chopped nuts.

Divide the dough into four portions. On a lightly floured board, shape each portion into a flat log, just about the length the cookie sheet. Place two rolls on each cookie sheet.

In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with some egg white and sprinkle with granulated sugar.

Bake for 15 to 20 minutes, or until the logs are lightly golden brown, firm to the touch and just beginning to crack slightly.

Allow the logs to cool on the cookie sheet about 20 minutes.

Reduce the oven temperature to 200°F.  With a serrated knife slice the biscotti on the bias into ½-inch slices. Lay the slices on the cookie sheets in a single layer; Return the biscotti to the oven and cook for 20 more minutes, turning over halfway through the baking time or until the biscotti are toasted and crisp

Store the biscotti in an airtight container. They will keep for 2-3 weeks.


It just doesn’t feel like football season without chicken wings, nachos, burgers and high-calorie favorites. Sure, these fatty foods might taste good at the time, but they put you at risk for high cholesterol, high blood pressure and weight gain. Plus, greasy, fatty foods mindlessly munched (with beer) while you watch the game, can leave you bloated.

The best seat in the house is not in front of a table filled with food. Stake out a seat near the game but away from the food. When you want something to eat, get up and put a portion on your plate.

Watch the game. Talk to your friends. Cheer for your team. The more involved you are in the real action, the less likely you’ll be to absentmindedly eat too much.

Beer will be flowing. Slow it down and ward off a hangover by drinking a tall glass of water between each beer.

Enjoy watching the games with healthier finger foods and savory snacks and they will be just as tasty and enjoyable as the not-so-healthy versions.


Blue Cheese Walnut Balls

This easy-to-make appetizer will be a big hit at your next get-together. Use a cookie scoop to shape the cheese balls.

Makes: 8 servings


  • 6 ounces reduced-fat cream cheese (Neufchatel)
  • 1/4 cup crumbled blue cheese (1 ounce)
  • 12 dried apricots, finely chopped
  • 5 tablespoons finely chopped toasted walnuts
  • 1/4 teaspoon salt
  • 1/2 teaspoon finely snipped fresh rosemary
  • Triscuit crackers (whole wheat crackers)


In a small bowl combine cream cheese and blue cheese. Beat with an electric mixer on medium speed until smooth. Stir in apricots, 3 tablespoons of the walnuts and salt.

Shape mixture into 16 balls. In a small bowl mix 2 tablespoons of the walnuts and the rosemary. Roll balls to lightly cover with nut mixture. Serve with crackers.


Pizza Lettuce Wraps

8 servings


  • 2 cups cherry tomatoes or grape tomatoes, quartered
  • 2 cups canned cannellini beans, rinsed and drained
  • 1 ½ cups shredded reduced-fat mozzarella cheese (6 ounces)
  • 2 ounces thinly sliced, cooked turkey pepperoni, cut into thin strips (1/2 cup)
  • 1/2 cup snipped fresh basil
  • 2 tablespoons snipped fresh oregano
  • 16 large Bibb lettuce leaves


In a medium bowl combine tomatoes, beans, cheese, pepperoni, basil and oregano.

Divide tomato mixture among lettuce leaves. Roll up or leave open as cups.


Spiced Nuts

6-8 servings


  • 3 cups peanuts
  • 3 cups almonds
  • 2 tablespoons olive oil
  • 4 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground cinnamon


Preheat oven to 325 degrees F.

In a mixing bowl, combine nuts and oil; stir to coat nuts evenly.

In a small bowl, stir together chili powder, garlic powder, cumin, cayenne pepper, celery salt and cinnamon. Sprinkle over nut mixture; toss to coat nuts evenly.

Spread nuts in a single layer in a 15 x 10 inch baking pan. Bake for 15 minutes, stirring twice; cool.

Store in an airtight container at room temperature for up to 2 weeks.


Spinach-Parmesan Dip

8 servings


  • Nonstick cooking spray
  • Two 10 ounce package frozen chopped spinach, thawed
  • One 14 ounce can quartered artichoke hearts, drained and coarsely chopped
  • 1 cup chopped onion (1 large)
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup reduced fat mayonnaise
  • 1/2 cup reduced fat sour cream
  • 1/2 cup shredded Parmesan cheese (2 ounces)
  • 1 tablespoon lemon juice
  • Toasted Pita Chips
  • Sliced red bell peppers


Preheat the oven to 350 degrees F.

Coat a an 8 inch baking dish with cooking spray; set aside.

Squeeze spinach dry and mix with the artichokes, onion, mustard, garlic, oregano and pepper in a bowl. Add remaining ingredients and mix well.

Pour into the prepared baking dish and bake for 30 minutes.

Serve warm with pita chips and sliced red bell peppers.


Chicken Fingers with Honey Mustard Sauce

8 servings



  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 4 teaspoons rice wine vinegar

Chicken Fingers

Olive oil cooking spray

  • 4 large eggs
  • 1/4 cup water
  • 2 lbs. chicken breast tenders, skinless
  • 2 cups Panko bread crumbs (Japanese-style bread crumbs)
  • 1 cup finely chopped sliced almonds
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper


Combine honey, mustard and vinegar in a serving bowl; mix well. Chill.

Preheat oven to 425° F.

Line several baking sheets with foil; lightly coat with spray.

Combine eggs and water in a large bowl; whisk to blend.

Soak chicken in the egg mixture for 30 minutes, turning once; set aside.

Combine bread crumbs, almonds, salt and pepper in a large resealable plastic bag; shake to combine.

Working with a few pieces at a time, lift chicken from the egg mixture, letting excess drip back into bowl, and drop into bag containing the bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.

Place chicken on prepared baking sheets. Bake for 20 minutes, turning after 10 minutes, until no longer pink in the middle and golden brown.

Serve with the honey mustard sauce.


Oatmeal-Toffee Cookies

Makes 4 dozen


  • 1/2 cup butter, softened
  • 1/2 cup firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups uncooked regular oats
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 (10-ounce) package toffee bits


Beat butter at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add sugar, beating well. Add eggs and vanilla, beating until blended.

Combine oats and next 3 ingredients; add to butter mixture, beating just until blended. Stir in chopped pecans and toffee bits.

Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.

Bake at 375° for 10 minutes. Cool on wire racks.

Umbrian Olive Orchards

Umbrian Olive Orchards

The only landlocked region in Italy, Umbria is located in the center of the country. Wheat and spelt, pearl barley, grapes, olives, lentils, red potatoes, sunflowers and fruits and vegetables of all kinds grow well in the fertile lands of Umbria and provide the basis for hearty Umbrian cooking. Abundant, as well, are forest animals like deer, wild pigs and venison that provide hearty proteins for the Umbrian table.

Some of the best lentils come from Umbria, in particular from Castelluccio, therefore a hearty lentil soup is a typical regional dish served as a first course or for lunch. With such a strong meaty tradition where meats are often cooked whole on a spit, Umbrian second courses appeal to meat lovers.  Late summer is fig season in Umbria and they are often baked into sweet breads and pastries.


The wines of Umbria include: Sagrantino di Montefalco (DOCG) and Montefalco Rosso (DOC), but the most prestigious Umbrian wine is Torgiano Rosso “riserva” (DOCG). Orvieto produces one of Italy’s best-selling DOC whites.

The dinner menu below is inspired by the cuisine and regional foods of Umbria, Italy

First Course


Umbrian Vegetable and Sausage Lentil Soup


  • 2  tablespoons extra-virgin olive oil
  • 2 Italian sausage links, sliced thin and each slice cut in half
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, peeled and chopped
  • 1 bell pepper, chopped
  • 1 large red potato, peeled and cubed
  • 2 garlic cloves, minced
  • 1 tablespoon coarse salt
  • 1 cup lentils
  • 1 teaspoon dried Italian seasoning
  • 1 bay leaf
  • 1/2 teaspoon freshly ground black pepper
  • 28 oz. container finely chopped Italian tomatoes
  • Half of a 16 oz. package of frozen broccoli florets
  • 6 cups chicken broth or vegetable broth
  • 2 cups water


Heat the oil in a large Dutch Oven or soup pot. Add the sausage and brown; remove to a plate.

Add all the vegetables and garlic to the pot and saute until softened, about 10 minutes.

Add the broth, water, tomato and seasonings. Bring to a boil, lower heat to medium and cook the vegetables for 15 minutes.

Stir in the lentils and bring back to a boil, lower the heat to medium low and simmer until the lentils are tender but not mushy, about 30 to 45 minutes.

Remove the bay leaf. Serve with crusty Italian bread

Second Course

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Pork Scaloppine with Peppers and Onions

6 servings


  • 3 boneless pork loin chops, about 1 lb.
  • 1/2 cup refrigerated egg substitute or 2 eggs
  • 1 cup Italian seasoned bread crumbs
  • 2 tablespoons olive oil, divided
  • 1 garlic clove, minced
  • 1/2 an onion, sliced
  • 3-4 Italian frying peppers, depending on their size
  • 1/2 cup pureed Italian tomatoes
  • 1/2 teaspoon Italian seasoning
  • Salt & pepper to taste


Trim and cut the pork chops in half lengthwise to make 6 pieces. Place a piece of plastic wrap on the countertop. Put one pork piece on top of the plastic and cover with a second piece of plastic wrap.



With a meat mallet (or heavy skillet), pound the meat into 1/4-inch thick scaloppine.


Repeat with the other 5 pieces.

Dip the scaloppini in the egg and then coat in the bread crumbs. Place breaded meat on a plate, cover with plastic wrap and refrigerate until ready to cook.


Heat 1 tablespoon oil in a large skillet. Add the 3 scaloppini slices and brown on both sides. Transfer to a paper towel lined plate and keep warm. Repeat with the remaining oil and breaded cutlets.

Add the garlic, peppers and onions to the skillet and cook until tender. Stir in the tomatoes and Italian seasoning. Season with salt and pepper to taste and cook until heated through.

Serve the scaloppini with the pepper and onion sauce.



Roasted Cauliflower Parmesan

6 servings


  • 1 whole cauliflower, broken into large florets
  • 3 eggs or 3/4 cup refrigerated egg substitute
  • 1/2 cup all-purpose flour mixed with ¼ teaspoon each of salt and pepper
  • 1 cup grated Parmesan cheese


Grease a large baking sheet with olive oil.

Preheat the oven to 400 degrees F.

Place the flour and seasonings in a large plastic bag. add the cauliflower florets, close the bag and shake until the cauliflower pieces are covered in flour.


In a deep bowl beat the eggs with a fork and add the Parmesan cheese.

Dip each piece of floured cauliflower into the egg and cheese mixture, making sure they are coated evenly on all sides.


Put them on the greased baking pan and bake for 30 minutes, turning them over halfway through the cooking time. Sprinkle lightly with salt and serve.

Dessert Course


Fresh Fig and Almond Tart


  • 1 refrigerated single 9 inch pie crust dough, at room temperature
  • 15 Mission figs, tips cut off and halved
  • 1/2 cup fig jam (or another jam)
  • 2 tablespoons sliced almonds, toasted
  • 1 tablespoon vanilla granulated sugar or regular granulated sugar


Unroll pastry and place in a buttered 9-inch tart pan with removable bottom. Flute edges.


Spread the fig jam over the bottom of the crust. Arrange the figs in a decorative pattern on top.

Sprinkle with sliced almonds and sugar.


Place the tart pan on a foil lined cookie sheet and bake at 375°F for 45-50 minutes, until golden brown.

Cool on a wire rack until serving time.

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