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.
Serve with a green salad.
- 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.
- 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
- 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
- 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
- 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.
Looking for a quick snack or an easy dish to make for a picnic, barbecue or party, fruit salad is a great option.
A few additions to a fruit salad can go a long way in adding color, flavor and uniqueness. A squeeze of fresh citrus juice prevents browning in some fruits and adds a bright flavor that will help balance out the sweetness of the fruit. Similarly, a chiffonade of fresh herbs (like mint, basil or cilantro) elevates and enhances a dish of fruit.
When making a fruit salad think about flavors that will complement and balance the sweetness (or sourness) of the fruit you are using. Smoky, spicy and salty flavors work well with very sweet fruits like berries or melon. A homemade simple ginger syrup complements tart fruits like pineapple.
To make the ginger syrup:
Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Add 1 piece (about 4 ounces and 10 inches long or use several small pieces) of fresh ginger, peeled and cut into very thin rounds. Bring to a simmer. Remove the pan from the heat and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.
Fruit and Herb Salad
For the salad:
- 1 pint strawberries, stemmed and halved
- 1 half-pint raspberries
- 1 half-pint blueberries
- 2 oranges, peeled and cut into sections
- 2 kiwis, peeled and cut into large chunks
- 1 mango, peeled and cut into large chunks
- 2 cups fresh pineapple, cut into large chunks
- 1 cup cantaloupe or honeydew melon chunks
- 1/4 cup fresh mint, julienned, for garnish
For the syrup:
- 1 cup sugar
- 1 cup water
- 1/2 cup chopped fresh mint
Combine all of the fruit in a large attractive serving bowl. Refrigerate.
For the syrup:
Bring the water to a boil, add the sugar and then the mint. Boil until the sugar is completely dissolved, about 2 minutes.
Strain through a colander into a bowl. Let the syrup cool.
Gently combine the cooled syrup with the fruit just before serving.
Garnish with mint and serve immediately.
Wine Soaked Fruit Salad
- 1/4 cup superfine sugar
- 3/4 cup Grand Marnier
- 2 cups rosé wine
- 2 cups red wine
- 1 Granny Smith apple, cored and thinly sliced
- 2 cups strawberries, tops removed and halved
- 1 orange, thinly sliced
- Mascarpone cheese for garnish
In a large mixing bowl, combine the sugar, Grand Marnier and both wines. Stir until the sugar dissolves.
Next, add in all of the fruit, making sure that all the pieces are submerged in the liquid. Cover with plastic wrap and refrigerate overnight.
Use a slotted spoon to remove the wine soaked fruit to individual dessert bowls. Top with a dollop of mascarpone cheese and serve.
Basil Fruit Salad
- 1 pound seedless watermelon, peeled and cut into 1-inch cubes (4 cups)
- 3 cups seedless green grapes, halved
- 2 cups fresh blueberries
- 2 tablespoons thinly sliced fresh basil leaves
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
In a large bowl combine the watermelon, grapes, blueberries and basil.
In a small bowl whisk together the vinegar and honey and drizzle over the fruit. Stir gently to coat.
Cover and chill for up to 8 hours.
Melon, Berry and Cheese Salad
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small shallot, thinly sliced
- 1/2 teaspoon minced preserved lemon peel or lemon zest
- 1/4 teaspoon crushed red pepper
- Freshly ground pepper
- 1/2 honeydew melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
- 1/2 cantaloupe melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
- 1 cup blackberries
- 2 ounces ricotta salata, parmigiano-reggiano or feta cheese, cut into thin slices
- 2 tablespoons snipped chives
In a small bowl, combine the olive oil, lemon juice, shallot, preserved lemon, crushed red pepper and season with salt and pepper.
Arrange the melon slices and blackberries on a large serving platter.
Drizzle the dressing over the fruit. Garnish the salad with cheese, snipped chives and serve.
Red Fruit Salad
- 1/2 pound cherries, pitted and cut in half
- 1/2 pound seedless red grapes, cut in half
- 1 pound strawberries, cored and cut in half
- 1 1/2 teaspoons whole coriander seeds
- 3 tablespoons brown sugar
- Juice and zest of half a lemon
- Mint for garnish, optional
Combine the fruit in a large bowl.
Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle or a coffee grinder until finely ground. Work the sugar into the coriander one tablespoon at a time.
Sprinkle the mixture evenly over the fruit along with the lemon zest and toss gently with your hands. Season with the lemon juice.
Set aside for at least ten minutes or even overnight before serving.
Add mint if you like it before serving.
Caring about our communities, the environment and our planet shouldn’t be a one day thing. Working to decrease our impact on the planet should be a continuous process. However, Earth Day is also the perfect time to make a personal pledge to start a new good habit.
Here are a few ways to make a difference:
Turn out the lights when you leave a room. It does make a difference.
Taking a shower uses less water than filling a bathtub and a water-conserving shower head is even better.
To decrease waste, purchase durable, long-lasting products that can be reused, refilled or recharged. If you do use disposables, choose those made with recycled/recyclable materials.
Adjusting your thermostat down just 2 degrees in the winter and up 2 degrees in the summer could save energy consumption.
Buy groceries such as grains, beans, cereals, pasta and snacks from bulk bins when available to avoid excess trash. Plus, being able to buy just the amount you need means no wasted food.
Use reusable cloth bags when shopping to avoid using paper or plastic bags.
Compost your food waste to reduce trash that goes to a landfill. Add the compost to your garden for nutrient-rich soil.
Plant a tree. A single tree can absorb up to 2,000 pounds of carbon dioxide over its lifetime.
These are just a few suggestions to incorporate an Earth Day mentality into your daily routine.
The more unprocessed foods you eat — especially plant-based foods — the healthier you and our planet are going to be. While a meat-centered diet deepens our ecological footprint and contributes to pollution, a plant-centered diet requires fewer resources and supports long-term health. But you don’t have to go completely veggie to reap the benefits; try gradually adding a few meatless dishes to your weekly menu. Try some of these delicious, earth friendly recipes.
Spinach can be used in place of broccoli.
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 2 packages (10 ounces each) frozen chopped broccoli, thawed
- 4 garlic cloves, chopped
- 1/4 teaspoon red-pepper flakes
- Flour, for rolling dough
- 2 (1 pound each) fresh or frozen pizza dough balls, thawed if frozen
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded (6 ounces) mozzarella cheese
- Coarse salt and ground pepper
- Homemade marinara sauce, recipe below
In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl and cool.
Preheat the oven to 400 degrees F.
Make the calzones:
Divide each ball of dough into 4 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
Stir cheeses into cooled broccoli mixture; season generously with salt and pepper.
To assemble the calzones:
Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment; reshape if needed.
Bake until golden, about 25 minutes. Serve with heated marinara sauce.
To freeze: Prepare recipe through step 3. Tightly wrap each calzone in plastic; freeze until firm. Transfer calzones to resealable plastic bags; label and date. Freeze up to 2 months.
To serve: unwrap calzones, and place on parchment-lined baking sheets; bake without thawing until golden, 35 to 40 minute
Homemade Marinara Sauce
Makes about 3 cups.
- 1 28-oz can whole peeled Italian tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, finely chopped
- 1 bay leaf
- 1⁄2 small onion, finely chopped
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon dried thyme
- 1 tablespoon finely chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper, to taste
Put tomatoes and their liquid into the bowl of a food processor and pulse until coarsely chopped. Set aside.
Heat oil in a 4-quart saucepan over medium heat. Add the garlic, bay leaf and onion. Cook, stirring occasionally, until the onions are translucent, about 10 minutes.
Add the tomatoes along with the oregano and thyme. Cook, stirring occasionally, until the sauce thickens slightly, about 20 minutes. Stir in parsley and season with salt and pepper.
Roasted Tomato and Eggplant Soup
- 3 pounds fresh plum tomatoes, (about 12), cored and halved lengthwise
- 1/2 pound carrots, cut into 3/4-inch pieces
- 10 garlic cloves
- 4 tablespoons olive oil
- Coarse salt and ground pepper
- 1 large eggplant, (1 1/2 pounds), cut into 1/2-inch chunks
- 1 can (15.5 ounces) no salt added chickpeas, drained and rinsed
- 2 teaspoons dried Italian seasoning
- 1/4 cup chopped fresh basil, for serving
- Toasted Italian bread, for garnish (optional)
Preheat oven to 425 degrees F. with racks on the top and the bottom.
On one rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer, with tomatoes cut sides down.
On another rimmed baking sheet, toss together eggplant, chickpeas, Italian seasoning, remaining 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer.
Place both sheets in the oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.
Using tongs, peel off and discard tomato skins. Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot.
Stir in eggplant mixture; thin with 4 cups water. Bring to a simmer over medium heat. Serve, sprinkled with basil and garnished with toasted bread, if desired.
Wild Mushroom and Spinach Lasagna
- 3 pounds fresh spinach, stems removed and washed
- 2 tablespoons olive oil, divided
- 6 tablespoons unsalted butter
- 3 cloves garlic, finely sliced, divided
- 1 pound ricotta cheese
- Salt and freshly ground black pepper
- 3 pounds wild mushrooms, (chanterelles, oyster and shiitake), trimmed, cut into 1-inch pieces
- 1/2 cup Madeira wine
- 1/2 cup chopped fresh flat-leaf parsley, divided
- 4 1/2 cups milk at room temperature, divided
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1 cup grated Pecorino Romano cheese
- 1 one-pound package lasagna noodles, parboiled
Melt 1 tablespoon oil in large pan over medium heat. Add half the garlic; saute until light golden, about 1 minute. Add half the spinach leaves, cover and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with the remaining tablespoon of oil, remaining garlic and spinach.
When the spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in a medium bowl with ricotta cheese, 1 teaspoon salt and 1/2 teaspoon pepper. Mix well.
Melt 1 tablespoon butter in a large skillet over medium heat. Add half of the mushrooms; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze the skillet by pouring 1/4 cup Madeira into the hot skillet with the mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to a second bowl. Repeat with another 1 tablespoon of butter, the remaining mushrooms, ½ teaspoon salt, ¼ teaspoon pepper and 1/4 cup Madeira. Add to the first batch of cooked mushrooms.
Set aside in a small bowl one-third of the cooked mushrooms to use for the topping. Add ¼ cup of chopped parsley to the remaining cooked mushrooms; stir.
Melt 4 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add the flour; cook, stirring constantly, 1 minute. Slowly add 4 cups of milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from the heat. Stir in 1 teaspoon salt, 1/2 teaspoon pepper, the nutmeg and 1/2 cup grated cheese. Set aside 1/2 cup sauce in another small bowl.
Heat oven to 350 degrees F.
To assemble the lasagna:
Spread 1/2 cup sauce in the bottom of a greased 9-by-13-inch baking pan. Place a layer of lasagna noodles in the pan; spread 1 cup spinach mixture, 1 cup mushroom mixture and 1/2 cup of sauce on top of the lasagna. Repeat layers several times.
For the last layer, place a layer of lasagna noodles on top; spread 1/2 cup sauce over the lasagna noodles. Sprinkle with the remaining 1/2 cup grated cheese. Bake lasagna until the top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
Just before serving, heat the remaining reserved one-third mushrooms, reserved ½ cup sauce, remaining half cup of milk and ¼ cup parsley in a skillet over medium heat. Spoon some of the mushroom sauce over each serving of lasagna.
Green Bean, Orange and Feta Salad
- Coarse salt and ground pepper
- 8 ounces green beans, trimmed and halved
- 2 navel oranges
- 2 tablespoons olive oil
- 2 tablespoons white-wine vinegar
- 1 1/2 cups crumbled feta (6 ounces)
- 1 head romaine lettuce (about 1 1/2 pounds), halved and roughly chopped
- 1 small red onion, halved and thinly sliced
- 1/4 cup toasted pine nuts or nuts of choice
In a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain green beans and spread on a baking sheet to cool.
Using a sharp knife, slice off both ends of each orange. Cut off the peel following the curve of the fruit. Halve fruit from top to bottom, and thinly slice each half crosswise.
In a bowl, whisk together oil and vinegar; season with salt and pepper. Add feta, oranges, lettuce, onion, nuts and green beans. Toss to combine.
Chocolate Hazelnut Biscotti
Makes about 48
- 3 egg whites
- 1/3 cup olive oil
- 2 tablespoons brewed coffee
- 1 teaspoon vanilla extract
- 1 2/3 cups unbleached all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup hazelnuts or other nuts, chopped and toasted
- 1/3 cup chocolate chips
Preheat oven to 350 degrees F. Lightly grease large cookie sheet.
In a small bowl, beat together egg whites, oil, coffee and vanilla.
In a large bowl, stir together flour and remaining ingredients until well mixed.
Pour egg mixture onto dry ingredients and stir until combined. Turn dough out onto a floured surface and divide in half.
Shape mixture into two 12″ by 1″ logs; place both on the prepared cookie sheet and flatten slightly. Bake 30 minutes. Remove the pan from the oven and cool 10 minutes.
Transfer one log to a cutting board. Slice diagonally into 1/2-inch-thick biscotti.
Arrange biscotti, cut side up, on cookie sheet. Repeat with the remaining log, using a second cookie sheet, if necessary.
Bake 20 minutes; turning cookies over after 10 minutes.
Transfer to a wire rack to cool. Store in an airtight jar up to 1 month.
Mainland Sicilia is the largest island in the Mediterranean and Italy’s southernmost region. Famous for its blue skies and mild winter climate, Sicilia is also home to Mount Etna, Europe’s largest active volcano. This fertile land was settled by the Siculi, Phoenicians, Greeks, Carthaginians, Romans, Moors, Normans, Spaniards and Bourbons among others and the remnants of these cultures cover the entire island, from the temples of Agrigento to the priceless mosaics of Piazza Armerina and the ancient capital of Siracusa. Smaller islands, such as the Aeolian, Aegadian and Pelagian chains, as well as Pantelleria, just 90 miles off of the African coast, are also part of Sicilia, offering superb beaches.
Sicily has long been noted for its fertile soil due to the volcanic eruptions. The local agriculture is also helped by the island’s pleasant climate. The main agricultural products are wheat, citron, oranges, lemons, tomatoes, olives, olive oil, artichokes, almonds, grapes, pistachios and wine. Cattle and sheep are raised. Cheese production includes the Ragusano DOP and the Pecorino Siciliano DOP. The area of Ragusa is known for its honey and chocolate productions.
Sicily is the third largest wine producer in Italy after Veneto and Emilia-Romagna. The region is known mainly for fortified Marsala wines. In recent decades the wine industry has improved. New winemakers are experimenting with less-known native varietals and Sicilian wines have become better known. The best known local varietal is Nero d’Avola, named for a small town not far from Syracuse. The best wines made with these grapes come from Noto, a famous old city close to Avola. Other important native varietals are Nerello Mascalese used to make the Etna Rosso DOC wine, the Cerasuolo di Vittoria DOCG wine, the Moscato di Pantelleria used to make Pantelleria wines, Malvasia di Lipari used for the Malvasia di Lipari DOC wine and Catarratto mostly used to make the white wine Alcamo DOC. In Sicily, high quality wines are also produced using non-native varietals like Syrah, Chardonnay and Merlot.
Sicily is also known for its liqueurs, such as the Amaro Averna produced in Caltanissetta and the local limoncello.
Improvements in Sicily’s road system have helped to promote industrial development. The region has three important industrial districts:
- Catania Industrial District, where there are several food industries and one of the best European electronic’s center called Etna Valley.
- Syracuse Petrochemical District with chemical industries, oil refineries and important power stations, such as the innovative Archimede solar power plant.
- Enna Industrial District in which there are food industries.
In Palermo there are shipyards, mechanical factories, publishing and textile industries. Chemical industries are also in the Province of Messina and in the Province of Caltanissetta. There are petroleum, natural gas and asphalt fields in the Southeast (mostly near Ragusa) and massive deposits of halite in Central Sicily. The Province of Trapani is one of the largest sea salt producers. Fishing is a fundamental resource for Sicily with tuna, sardine, swordfish and anchovy fisheries located there.
Although Sicily’s cuisine has a lot in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences. The use of apricots, sugar, citrus, melon, rice, saffron, raisins, nutmeg, cloves, pepper, pine nuts, cinnamon and fried preparations are a sign of Arab influences from the Arab domination of Sicily in the 10th and 11th centuries.
Norman and Hohenstaufen influences are found in meat preparations. The Spanish introduced numerous items from the New World, including cocoa, maize, peppers, turkey and tomatoes. In Catania, initially settled by Greek colonists, fish, olives, broad beans, pistachio and fresh vegetables are preferred. Much of the island’s cuisine encourages the use of fresh vegetables, such as eggplant, peppers and tomatoes along with fish, such as tuna, sea bream, sea bass, cuttlefish and swordfish. In Trapani, in the extreme western corner of the island, North African influences are clear in the use of couscous.
Caponata is a salad made with eggplant (aubergines), olives, capers and celery that makes a great appetizer or a side to grilled meats. There is also an artichoke-based version of this traditional dish, though you’re less likely to find it in most restaurants.
Sfincione is a local form of pizza made with tomatoes, onions and anchovies. Prepared on thick bread and more likely found in a bakery than in a pizzeria, sfincione is good as a snack or appetizer. Panella is a thin paste made of crushed or powdered ceci (garbanzo) beans and then fried .
Maccu is a creamy soup made from the same ceci bean. Crocché (croquet) are fried potato dumplings made with cheese, parsley and eggs. Arancine are fried rice balls stuffed with meat or cheese.
Grilled swordfish is popular. Smaller fish, especially snapper, are sometimes prepared in a vinegar and sugar sauce. Seppia (cuttlefish) is served in its own black sauce with pasta. Another Sicilian seafood dish made with pasta is finnochio con sarde (fennel with sardines). Many meat dishes are traditionally made with lamb or goat. Chicken “alla marsala” is popular.
Sicilian desserts are world-famous. Cannoli are tubular crusts with creamy ricotta and sugar filling and may taste a little different from the ones you’ve had outside Italy because the ricotta is made from sheep’s milk. Cassata is a rich, sugary cake filled with the same cannoli filling. Frutta di Martorana (or pasta reale) are almond marzipan pastries colored and shaped to resemble real fruit.
Sicilian gelato (ice cream) flavors range from pistachio and hazelnut (nocciola) to jasmine (gelsomino) to mulberry (gelsi) to strawberry (fragala) and rum (zuppa inglese). Granita is sweetened crushed ice made in summer and flavored with lemons or oranges.
Spicy Clams with Tomatoes
The clams used in Sicily for this dish are tiny vongole veraci.
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped garlic
- 1/2 teaspoon crushed red pepper
- 2 medium plum tomatoes,peeled, seeded and coarsely chopped
- 1/4 cup dry white wine
- 2 pounds small clams or cockles, rinsed
- 1/4 cup finely chopped parsley
Heat the olive oil in a large, deep skillet. Add the garlic and crushed red pepper and cook over moderately low heat, stirring, until fragrant, about 1 minute.
Add the tomatoes and cook over moderately high heat until they begin to break down, about 2 minutes. Add the wine, bring to a boil and let reduce by half.
Add the clams and cook over high heat, stirring, until they open, about 5 minutes. Sprinkle with parsley and serve with toasted Italian bread rubbed with garlic.
Pasta alla Siciliana
- 1 medium eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces
- 1 large onion, sliced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 28 ounce can crushed tomatoes
- 1/4 cup dry red wine
- 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
- 1 ½ teaspoons salt
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/4-1/2 teaspoon crushed red pepper
- 12 ounces dried pasta, cooked and drained
- 3/4 cup shredded smoked mozzarella cheese (3 ounces)
In a large skillet, cook eggplant, onion and garlic in hot oil over medium heat about 10 minutes or until the eggplant and onion are tender, stirring occasionally.
Stir in tomatoes, wine, oregano, salt, rosemary and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
Serve eggplant mixture over hot cooked pasta. Sprinkle with cheese.
Steak Palermo Style (“Carne alla Palermitana”)
This is a traditional Palermo dish, consisting of breaded, thinly sliced beef, which is first marinated and then quickly broiled, grilled or cooked in a very hot uncovered heavy pan.
In Sicily, calves live in the open field, building meat and strength, at times they are used to work the fields and are butchered when they are well over a year old, resulting in a tough and muscular meat, mostly eaten boiled or chopped; hence the reason that Sicilian meat cuisine usually consists of meatloaf, meatballs and stews. The preparation of this dish makes the meat tender.
A very important part of this preparation is to soak the meat for a few hours in a marinade not only to compliment the taste of the meat with the flavor of the marinade but most importantly to tenderize the meat by breaking down its fibers.
Serves 6 – 8
- 6 boneless sirloin steaks (about 3 lb.)
- 1/2 cup olive oil
- 1/2 cup wine, white or red
- 3 whole garlic cloves, smashed
- 3 bay leaves
- 1 lemon, sliced thin
- 1/4 cup chopped parsley
- Pinch of oregano
- Other preferred herbs (optional)
- Salt and pepper
- Sprigs of fresh parsley and lemon quarters for garnish
- Wide container with 1 lb. of fine Italian breadcrumbs
In a plastic or stainless steel bowl that will fit in your refrigerator, whisk the olive oil and wine; add the crushed garlic cloves, bay leaves, lemon, chopped parsley, oregano, any other herb(s) and a little salt and pepper.
Trim off any fat and place each piece of meat between two sheets of plastic wrap and flatten the meat to an even thickness with a mallet . Sprinkle with salt and pepper.
Place steaks in the marinade and turn to coat. Make sure that the marinade covers the meat; if needed add some more wine.
Seal the container or cover with plastic wrap and place in refrigerator for at least two hours and up to 12 hours or more, turning steaks occasionally to absorb the flavors.
Prepare and heat a grill or a heavy frying pan. Drain steaks and place one at a time in the container with the breadcrumbs. Press the breadcrumbs into the steaks, pushing heavily with your hands.
Set the breaded steaks onto a pan or dish until they have all been breaded. Place them on to the grill or in the dry heated pan. Cook for 7 minutes on one side and 5 minutes on the other side for rare or to the degree of desired doneness. Turn steaks only once.
Place in a serving dish and garnish with parsley sprigs and lemon quarters.
Orange Salad (Insalata d’Arance)
This Sicilian salad is usually served as a side dish or as a separate course leading into dessert.
- 4 large navel oranges
- 1 large fresh fennel bulb
- 1 small lemon
- 1/4 cup sliced almonds
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white sugar
- 1 tablespoon sweet Marsala wine
- 1 head of lettuce
- Fresh peppermint leaves
Separate the mint leaves from their stalks. Clean the fennel well and remove the core, stalks and leaves. Peel the oranges and lemon.
Cut the fennel, oranges and lemon into thin slices. Toss together with almonds and mint leaves in a large bowl. Sprinkle with the sugar, olive oil and Marsala wine and toss again.
Chill for a few hours. Toss again before serving on a bed of lettuce leaves.
Authentic Sicilian Cannoli
The cannoli should be filled right before serving. If they are filled several hours before serving, they tend to become soft and lose the crunchiness which is the main feature of this dessert’s attraction.
Makes 10 cannoli
For the Shells
- 7 oz all-purpose flour
- 1 oz cocoa powder
- 1 oz sugar
- 2 eggs
- 3/4 oz butter, melted
- Salt to taste
- 1 tablespoon Marsala wine
- Lard or olive oil for frying
For the Filling
- 2 lb ricotta cheese, (preferably from sheep)
- 1 lb sugar (2 cups)
- Milk to taste
- Vanilla to taste
- Cinnamon to taste
- 3 ½ oz mixed candied fruit (citron), diced
- 3 ½ oz dark chocolate, chopped
For the Garnish
- Pistachio nuts, finely ground
- Confectioners sugar
To make the shells
Mix together the flour, cocoa powder, melted butter and eggs in a bowl. Then add the Marsala.. Continue mixing until the dough is smooth, then wrap it in plastic wrap and let it rest for half an hour.
Roll out the cannoli dough and cut it into squares, about 4 inches per side. Then wrap the squares around the metal tubes to shape the cannoli.
Fry the dough, still wrapped around the tubes, in a large pot of boiling lard or olive oil. Let the cannoli cool on paper towels. Once cool, slide out the metal tubes.
To make the ricotta filling:
With a fork mix the ricotta and sugar, adding a little milk and a dash of vanilla extract and cinnamon. Pass the mixture through a sieve and blend in diced candied fruit and bits of dark chocolate.
Fill the crispy shells with the ricotta filling and sprinkle the crushed pistachio nuts over the ends. Sprinkle the outside with powdered sugar.
Millions of people flock each year to New Orleans to celebrate one of the biggest events in the city: Mardi Gras. This holiday revolves around parades, costumes and lots of traditional food. The problem, however, is that many of us don’t have the time to fly down to the Big Easy for this special event. While you may not be in New Orleans for Fat Tuesday fun, you can bring the fun to your living room or backyard.
Make your Mardi Gras party a masquerade and ask people to wear masks and costumes. You can pick a theme like a 17th century ball (the attire of choice for many of the Mardi Gras balls in New Orleans), a favorite celebrity or even characters from comic books or movies. Or, you can simply ask that your guests come in their favorite costume without giving the dress a specific theme.
Traditional food during Mardi Gras includes slow-cooked dishes like gumbo, red beans and rice, chili or jambalaya. Finger food is always welcome, as well as any food that is purple, green or gold. A King Cake is traditional.
Bright and colorful decorations are key to any Mardi Gras party. Purple, green, and gold are the official colors of the holiday, so be sure to incorporate them into your decor You can hang purple, green and gold streamers and beads along fences or the stairs. A fun idea is to get enough beads for everyone coming to the party that you can hand to them to wear as they walk in the door.
The other most frequently tossed items from floats are doubloons, aluminum coin-like objects bearing the insignia of the float krewes. Decorate your table with an assortment of colorful doubloons and encourage your guests to take some home as souvenirs. Scatter confetti on the tabletop and light some votive candles.
I have lived for some years near New Orleans, but I have not developed a taste for their traditional seasoned dishes. So here is my suggested dinner party menu for 8 for some great food that is somewhat close to the New Orleans style.
Don’t forget to play New Orleans jazz or Zydeco music and, then, there are the drinks.
Laissez les bon temps rouler!
The Hurricane became popular at Pat O’Brien’s bar in 1940’s New Orleans, after it debuted at the 1939 World’s Fair. It was named after the hurricane lamp-shaped glasses the first drinks were served in. It’s said that O’Brien created this rum drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy.
- 2 ounces light rum
- 2 ounces dark rum
- 2 ounces passion fruit juice
- 1 ounce orange juice
- Juice of a half a lime
- 1 tablespoon simple syrup
- 1 tablespoon grenadine
- Orange slice and cherry for garnish
Squeeze juice from half a lime into cocktail shaker over ice.
Pour the remaining ingredients into the cocktail shaker.
Strain into a hurricane shaped glass.
Garnish with a cherry and an orange slice.
Citrus-Marinated Shrimp with Louis Sauce
Makes 10 to 12 appetizer servings
- 2 lemons, halved
- 2 limes, halved
- 1 orange, halved
- 1 tablespoon crushed red pepper
- 4 pounds unpeeled, large fresh shrimp
- 2 cups fresh orange juice
- 2 cups grapefruit juice
- 2 cups pineapple juice
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 1 lemon, sliced
- 1 orange, sliced
- 1 lime, sliced
- 1 grapefruit, sliced
- 1 teaspoon dried crushed red pepper
- Garnish: citrus fruit slices
- 1 (12-ounce) jar chili sauce
- 2 cups mayonnaise
- 2 tablespoons grated onion
- 2 tablespoons grated lemon rind
- 3 tablespoons lemon juice
- 1 tablespoon prepared horseradish
- 1 1/2 teaspoons Greek seasoning
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon hot sauce
Make the Louis Sauce:
Stir together all the ingredients. Cover and chill until ready to serve.
Make the Shrimp
Combine the lemon, lime and orange halves, crushed red pepper and salted water to cover in a Dutch oven. Bring to a boil; add shrimp and cook about 2 minutes or just until the shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.
Peel shrimp, leaving the tails on. Devein.
Combine orange juice with the remaining ingredients, except the garnishes in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal and chill 25 minutes.
Drain off liquid. Serve shrimp with Louis Sauce and garnishes.
Fried Green Tomatoes
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 1/2 teaspoons cayenne pepper
- 2 eggs
- 2 tablespoons milk
- 2 cups cornflake crumbs
- 8 medium green tomatoes, cut into 1/2-inch slices
- 1/2 cup canola oil
- Louis Sauce, recipe above
In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat the eggs and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry with paper towels. Coat with flour mixture, dip into egg mixture and then coat with crumbs.
In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels.
Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Serve along side shrimp and Louis sauce.
Blackened Steaks with Horseradish Cream and Butter-Basted Potatoes
Serve with the Arugula Salad on the side. Recipe below.
- Olive oil cooking spray
- 3 lbs boneless grilling steaks (such as ribeye, top sirloin, or strip)
- 4 tablespoons blackening seasoning
- 8 oz whipped cream cheese spread
- 1/2 cup half-and-half
- 4 tablespoons prepared horseradish
- 8 medium white baking potatoes
- 6 tablespoons unsalted butter
- 2 medium onions, thinly sliced
- 2 teaspoons herb-seasoned salt
- 1 teaspoon pepper
- 8 slices bacon, cut into 2 inch pieces
For the potatoes
Preheat the oven to 475ºF.
Cut potatoes into quarters; place in microwave-safe bowl. Top with butter and cover; microwave on HIGH 5 minutes.
Stir potatoes to evenly coat with butter; microwave 5 more minutes or until potatoes are hot and just beginning to soften.
Transfer potatoes to 2-quart baking dish and arrange in single layer. Sprinkle with seasoned salt and pepper.
Arrange onions evenly over potatoes; top, evenly, with bacon pieces. Bake 15 minutes or until potatoes are tender and bacon is browned and semi-crisp.
For the steaks
Coat grill rack with cooking spray; preheat an outdoor grill.
Season both sides of steaks with blackening seasoning. Place steaks on grill; close lid (or cover loosely with foil). Grill 4-6 minutes on each side or until 145°F (for medium-rare).
Whisk remaining ingredients until blended and smooth. Serve horseradish cream with steaks.
Arugula, Orange and Fennel Salad
- 4 navel oranges
- 1/2 cup white wine vinegar
- 1 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 (5-ounce) bag arugula, washed, stemmed, and spun dry
- 2 medium fennel bulb, quartered and sliced very thin
- 2 small sweet onion, sliced very thin
- Black or green olives, slivered
Slice off top and bottom of each orange with a serrated fruit knife or sharp paring knife, removing some flesh with the peel and reserve. With the flat end of an orange on a cutting board, cut off peel with a sawing motion from top to bottom, working all the way around the orange. Working over a bowl to collect juice, cut between membranes to separate orange segments and set aside. Repeat with the three other oranges.
Squeeze juice from orange tops, bottoms and membranes into bowl (you should have about 1 cup) and strain into a sauté pan. Add vinegar and bring to a boil over medium-high heat. Reduce heat to low and simmer until reduced to about 1/2 cup, about 7 minutes. Pour hot liquid into a bowl and whisk in olive oil in a slow, steady stream. Stir in salt and pepper.
Toss arugula with fennel, onion and 1/2 cup of the dressing. Divide among 8 plates and add reserved orange segments to each plate. Drizzle with a little of the remaining dressing and top with olives. Serve immediately.
Country Corn Bread
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup (8 ounces) plain yogurt
- 1/4 cup vegetable oil
In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined.
Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375°F for 20-25 minutes or until the top is lightly browned and a toothpick inserted near the center comes out clean. Cut into small squares and serve warm
Makes 1 dozen
- 1/2 cup warm whole milk (110°)
- 2 (1/4-ounce) packages dry yeast
- 1/4 cup granulated sugar plus 4 teaspoons
- 1/2 cup unsalted butter, melted
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 3 teaspoons fresh lemon juice, divided
- 1 1/4 cups all-purpose flour
- 1/2 cup cake flour
- 1 tablespoon ground cinnamon, divided
- 1/4 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1 cup powdered sugar
- 1 1/2 tablespoons hot water
- Purple, green, and yellow sugar sprinkles
Combine milk, yeast and 1/4 cup sugar in a bowl. Stir well and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice.
Combine flours, 2 teaspoons cinnamon and kosher salt in an electric mixing bowl. Add milk/yeast mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.)
Place dough in a well-greased bowl, turning to the grease top. Cover with a kitchen towel and let rise in a warm place (85°), free from drafts, about 1 hour.
Punch dough down, and place on a lightly floured surface. Roll dough into a 12 x 8 inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar and sprinkle evenly over dough. Roll dough into a log and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.
Preheat the oven to 375°F. Brush cupcake tops with beaten egg and bake 20 minutes. Remove from pan and let cool on a wire rack.
Combine powdered sugar, water and remaining 1 teaspoon lemon juice in a small bowl. Drizzle over cooled cupcakes and top with sprinkles.
Citrus fruit (grapefruit, lemons, limes and oranges) are at their best in the winter and can add a burst of flavor to your recipes. These fruits are a rich source of vitamin C, which helps protect you from infection, can help keep your skin smooth, heals wounds and cuts and assists in red blood cell formation and repair.
A little bit of lemon zest brightens up morning pancakes while some freshly squeezed orange juice can be used to marinate mahi-mahi before grilling it.
Try these suggestions for adding citrus fruit to your menu.
- Make citrus fruit salad and include all of your favorites Try it with a sprinkling of unsweetened coconut flakes or a bit of raw honey and a sprinkling of nuts.
- Enjoy citrus for dessert with a square of dark chocolate.
- Pair with almost any variety of cheese. Hard, salty cheese adds wonderful balance and flavor to the sweet acidity of the fruit.
- Stir into Greek yogurt, cottage or ricotta cheese and eat as is or with a bit of honey or sliced dates for breakfast or a snack.
- Bake with citrus fruits.
- Cut into rounds and serve with a leafy green salad for a beautiful presentation.
- Add citrus to smoothie blends, such as green apple and parsley.
- Dip citrus segments into sweetened cream cheese dip or spread with your favorite roasted nut butter.
- Use citrus zest to add flavor to condiments.
- Add citrus segments to whole grain salads.
Some tips in using citrus fruits
- Heavy citrus fruits with firm rinds will have the most juice.
- Citrus fruits will stay freshest when wrapped in a plastic bag and stored in your refrigerator’s crisper drawer.
- Fresh-squeezed juice and citrus zest can be frozen for later use.
- When a recipe calls for strips of zest, a vegetable peeler works well. But for fluffy, grated zest, try using a microplane zester.
How to cut citrus fruit into segments:
Cut off the top and bottom of the fruit and stand it up on one end. Slice downward to cut away the skin and pith, moving around until all is removed. Holding the fruit over a bowl, slice along both sides of the membrane to release the segments.
Italian Kale Salad with Citrus Fruits
Lacinato kale is a variety of kale used in Italian cooking. It is also known as Tuscan kale, Tuscan cabbage, Italian kale, Dinosaur kale, cavolo nero, black kale, flat back cabbage, palm tree kale or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries. It is one of the traditional ingredients of minestrone and ribollita.
- 3 cups raw lacinato kale, stems removed, cut into strips 1 cm wide (measure after cutting)
- 2 tablespoons pine nuts or pumpkin seeds, lightly toasted
- 1/4 of a red onion, sliced thinly
- 2 tablespoons fresh goat cheese or feta cheese
- 1 grapefruit, peeled and cut into sections, dividing membranes removed
- 1 orange, peeled and cut into sections, dividing membranes removed
- Kosher salt and black pepper to taste
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 3 tablespoons olive oil
For the dressing:
Combine in a bottle or small bowl. Mix well before using.
For the salad:
Mix kale, pine nuts and onion in a large bowl. Season salad with salt and pepper. Cut goat or feta cheese into small pieces and mix into the salad.
Toss the salad with enough dressing to coat the leaves. Arrange grapefruit sections on the salad after it is put on the plate so they do not break.
Lemon Rice Soup with Tiny Meatballs
- 1/2 cup medium-grain white rice
- 3 cups water
- Kosher salt
- 4 cups chicken stock
- 2 large egg yolks
- 1/2 cup fresh lemon juice
- Freshly ground pepper
- 3/4 pound lean ground turkey or lamb
- 1/3 cup sweet onion, minced
- 2 teaspoons finely chopped mint, plus extra for garnishing
- 3 tablespoons finely chopped dill, plus dill sprigs for garnish
- 1 1/4 teaspoons finely grated lemon zest
- All-purpose flour, for dusting
In a large saucepan, cover the rice with the 3 cups of water, season with salt and bring to a boil. Simmer over moderate heat until the rice is tender and the water is nearly absorbed, about 15 minutes.
Transfer 1/2 cup of the rice to a blender and spread the remaining rice on a plate.
Add the chicken stock to the empty saucepan and bring to a simmer.
Add 1 cup of the hot stock to the blender with the rice, cover and puree until the rice is smooth. With the machine on, add the egg yolks and lemon juice and blend until smooth.
Season with salt and pepper. Stir the mixture into the hot stock and keep warm over low heat.
In a medium bowl, mix the meat with the onion, mint, 2 tablespoons of the dill, 1/4 teaspoon of the lemon zest, 2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
Form the mixture into 1-inch balls. Lightly dust the meatballs with flour, tapping off any excess, and drop them into the warm soup.
Increase the heat to moderate and simmer until the meatballs are cooked through, 8 to 10 minutes. Stir in the reserved rice and the remaining 1 tablespoon of dill and 1 teaspoon of lemon zest and season with salt and pepper.
Ladle the soup into bowls, garnish with dill or mint and serve.
Lemon Gnocchi with Peas & Spinach
- 1 cup frozen peas
- 8 ounces heavy cream
- 1 clove garlic, smashed
- Fine Sea Salt
- 3 cups packed baby spinach leaves
- 1 teaspoon grated lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 1 (1-pound) package Potato Gnocchi
- 1/4 cup Parmigiano-Reggiano, grated
In a large skillet, combine peas, cream, garlic and 1/4 teaspoon of salt. Cover and simmer for 5 minutes. Stir in spinach and cook uncovered until leaves are wilted. Remove pan from the heat and mix in lemon zest and juice.
Meanwhile, in a large pot, bring salted water to a boil. Add gnocchi and cook until they float to the top, about 4 minutes. Drain gnocchi, reserving 1/2 cup of the pasta water.
Mix the drained gnocchi with the cream sauce in the skillet. Add the reserved pasta water and stir to coat. Top with grated Parmigiano-Reggiano and serve.
Pork Chops with Orange & Fennel
- 3 navel oranges
- 1 teaspoon lemon juice
- 1/2 teaspoon sugar
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt, divided
- 4 – 4 ounce boneless pork chops, 1/2 inch thick, trimmed
- 2 teaspoons fennel seeds, roughly chopped or coarsely ground in a spice grinder
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 large fennel bulb, cored and thinly sliced
- 1 shallot, chopped
- 3 cups arugula, tough stems removed
Remove the skin and white pith from oranges with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice in the bowl before discarding the membranes. Transfer the segments with a slotted spoon to another bowl. Whisk lemon juice, sugar, cornstarch and 1/4 teaspoon salt into the bowl with the orange juice. Set aside.
Season pork chops on both sides with fennel seeds and the remaining 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the chops and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
Add sliced fennel and shallot to the pan and cook, stirring, for 1 minute. Add arugula and cook, stirring, until it begins to wilt, 1 to 2 minutes more. Stir in the reserved orange segments, then transfer the contents of the pan to a large serving platter. Place the pork chops on top.
Add the reserved orange juice mixture to the pan. Cook, stirring constantly, until slightly thickened, about 1 minute. Pour over the pork chops and serve.
Lemon Olive Oil Cake
- 3/4 cup Extra Virgin olive oil
- 2 large eggs
- 1 cup plain Greek yogurt
- 1/4 cup lemon juice
- 1 cup granulated sugar
- 3 teaspoons baking powder
- 2 cups all-purpose flour
- 1 cup confectioner’s (powdered) sugar
- 1 tablespoon lemon juice, plus more to thin glaze
Preheat the oven to 350˚F. Grease a bundt pan with olive oil, then dust with flour.
In a large mixing bowl, combine oil, eggs, yogurt and lemon juice. Stir in sugar.
In another bowl, sift baking powder and flour. Once combined, slowly add the flour to the wet ingredients as you mix.
Pour batter into the pan and bake for about 40 minutes. Test with a toothpick for doneness. It should come out clean.
Remove cake from the oven and allow to rest. Once it has cooled, turn it onto a plate.
To create the icing, mix sugar and lemon juice together until smooth. Drizzle the over the cooled cake.
Serves 8 to 10