Healthy Italian Cooking at Home

Category Archives: Olives

The Bacon's grow a variety of produce for their own consumption, including these bell peppers, at the Bacon Century Farm in Jonesborough, Tennessee. The farm is designated a Tennessee Century Farm, which was founded in 1891. In 2004, Bruce H. Bacon Jr., the grandson of founder Robert B. Bacon, obtained the land. JCI Photo- Jeff Adkins

Peppers are plentiful this time of year and can be found at a reasonable cost. So this is the perfect time of year to think about preserving some of the peppers you buy for the winter months when they cost a fortune.

Some of the pepper varieties that are common are: California Wonder, Big Bertha Green, Red, Yellow and Orange Bell, Marconi, Italian Roaster, Mariachi, Pimento, Super Cayenne, Chinese Lantern, Jalapeno, Hot Banana, Cajun Belle, Cubanelle, Poinsettia and Sangria.

Peppers are extremely easy to freeze. Wash them, pat them dry, chop or slice them, place them in a freezer bag and store them in the freezer! Diced into small chunks, peppers are ready for casseroles, egg dishes, stir fry, fajitas, etc. Whole peppers are perfect for stuffing and baking. Defrosted frozen peppers will be a little mushy but they are perfect for cooking.

Of course, you know you can add peppers to omelets, soups, pizza or pasta. One of my favorite recipes is to make roasted red peppers. They are delicious in salad, on pizza and in sandwiches. They are also perfect for an antipasto platter.

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Roasted Red Peppers

Wash and dry red peppers – leaving them whole with the stem intact. Char the peppers using an outdoor grill set for  medium heat. Place the peppers directly on the grate until one side is charred. Work carefully so that as soon as one section of a pepper is blackened, turn the peppers to a side without charring. (Charring can also be done on a grill pan or in the broiler.)

Once all the sides of the peppers are blackened, place them in a large bowl.  Cover the bowl with a clean towel. (Or place in a plastic bag and seal or place in a brown paper bag and close it.) The steam will help to loosen the skin, making them easy to peel once they cool.

When the peppers are cool to the touch, remove and discard the skins. Remove the stem, seeds and ribs. Cut in quarters. Place in a covered container and drizzle with a little olive oil and vinegar. They will keep for a few weeks in the refrigerator.

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Roasted Red Pepper Sauce

You can make a delicious sauce from the roasted red peppers that you can use over grilled meat or over pasta.

Ingredients

  • 2 large roasted red peppers
  • 1/4 cup extra virgin olive oil
  • 1 large garlic clove, smashed
  • Salt & Pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon red chili flakes
  • Basil leaves

To make the pepper sauce:  Place all of the ingredients in a processor and pulse until smooth. Add salt and pepper to taste. Garnish with basil leaves.

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Italian Vegetable Soup

4-6 servings

Ingredients

  • 1 tablespoon olive oil
  • 8 oz. boneless chicken, cut into small cubes
  • 2 Italian frying peppers, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 hot pepper, diced or 1/4 teaspoon dried crushed red pepper
  • 1 onion, chopped
  • 3 stalks celery, diced
  • 1 carrot, diced
  • 3 large garlic cloves, chopped
  • 2 tablespoon fresh basil, sliced
  • 2 teaspoons fennel seeds, crushed
  • 6 cups canned low-salt chicken broth
  • 1 cup dried short pasta
  • Grated Parmesan cheese

Directions

Brown chicken in a Dutch oven or a stock pot with the olive oil.  Add the peppers, onion, celery, carrot and garlic to the pan and sauté until the vegetables are tender, about 5 minutes.

Add seasonings and broth. Cover the pot and simmer 10 minutes. Increase heat to high and bring soup to boil. Add pasta and boil until tender, about 5-6 minutes.

Season soup to taste with salt and pepper. Serve with grated cheese.

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Italian Pepper & Egg Sandwich

My favorite sandwich growing up.

4 servings

Ingredients

  • 4 green or red bell peppers (or Cubanelle or Italian sweet frying peppers) seeded and sliced.
  • 1 small onion, sliced thin
  • 5 large eggs, whisked in bowl with 1 tablespoon water
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Grated Parmesan or Romano Cheese
  • 1 loaf of Italian bread, sliced or 4 ciabatta rolls
  • Crushed red pepper

Directions:

In large skillet add olive oil and garlic and saute on low until garlic is golden, (do not burn). Add peppers and onion, season with salt and pepper, stir to coat the vegetables with oil.

Continue cooking on low heat, stirring frequently, until the peppers are soft. Raise heat to med-high and add eggs, stirring well to mix the eggs into the peppers.

Cook eggs thoroughly, but be careful not to burn them. Sprinkle with cheese and red pepper. Serve on an Italian roll or on Italian bread.

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Rigatoni with Peppers & Pancetta

Sometimes I add sliced and browned Italian sausage instead of the pancetta.

5 servings

Ingredients

  • 10 ounces dried rigatoni
  • 4 slices pancetta, cut into small pieces
  • 1 tablespoon olive oil
  • 1 large red bell pepper, cut into strips
  • 1 large yellow bell pepper, cut into strips
  • 2/3 cup sliced onion
  • 1 teaspoon finely chopped fresh garlic
  • 1/4 cup small pitted ripe olives
  • 1/4 pound Provolone Cheese, shredded
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/4 cup chopped fresh parsley

Directions

Cook rigatoni just to the al dente stage. Drain.

Cook the pancetta in a large skillet over medium-high heat until crisp. Remove the pancetta from the pan; set aside.

Add the olive oil, bell peppers, onion and garlic to the reserved pan drippings in the skillet. Cook over medium heat, stirring occasionally, until the peppers are tender.

Add cooked rigatoni, pancetta and all the remaining ingredients except the parsley. Continue cooking, stirring occasionally, until the cheese is melted. Sprinkle with parsley and serve.

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Baked Chicken, Sausage, Potatoes and Peppers

Serves 6-8

Ingredients

  • 1 tablespoon olive oil
  • Salt and Pepper
  • One 3 lb. organic chicken, cut into 10 pieces or 1 whole bone-in chicken breast, cut into 4 pieces and 6 bone-in thighs,skin removed
  • 1 pound Italian sausage (pork, chicken or turkey), cut into 2 inch pieces
  • 2 garlic cloves, minced
  • 2 lemons
  • 2 teaspoons dried oregano
  • 4 medium baking potatoes, cut in fourths
  • 2 green and 2 red bell peppers, cut into one inch strips
  • 1 large sweet onion, cut into eighths

Directions

Preheat the oven to 450 degrees F.

Pour 1 tablespoon olive oil in the bottom of a roasting pan and spread over the bottom of the pan. Place the chicken in the pan, skin side down.

Salt and pepper both sides of the chicken pieces and scatter the sausage around the chicken.

Bake 15 minutes. Turn the chicken and sausage pieces and bake 15 minutes more.

Squeeze the lemons over the chicken and place the lemon skins in the roasting dish. Sprinkle chicken with minced garlic and the oregano.

Add the potatoes, onions and peppers to the pan and sprinkle with salt.

Lower the oven temperature to 400 degrees F.

Cover the pan with foil and bake 1 hour, turning the ingredients after 30 minutes. Serve with warm crusty bread, if desired.

 


FESTIVAL-OF-JOY By Leonid Afremov

FESTIVAL-OF-JOY By Leonid Afremov

Fresh seasonal produce and temperatures above normal are reasons to fix a satisfying salad for dinner. Most greens are great sources of folate and of vitamin C, which promotes healthy skin and a healthy immune system. Popular salad additions, such as tomatoes, carrots, cucumbers and bell peppers, provide an abundance of vitamins.

Most people think of salads as a first course or a side dish served with dinner. However, by adding some great toppings like grilled steak, poached chicken, boiled eggs or cold shrimp you can take any salad and turn it into a meal. Moreover, salad doesn’t always have to be about leafy greens either — many are made with beans or grains like quinoa, bulgur, barley or farro. You can vary a salad’s flavor by changing the dressing or vinaigrette. Add some crunch to your salads by adding some fresh, raw sweet corn cut off the cob, or toasted nuts or homemade croutons. Now you have a great dinner.

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Steak Salad with Blue Cheese

Serves 4

Ingredients

  • 1 teaspoon Worcestershire sauce
  • 1/4 cup plus 2 teaspoons extra-virgin olive oil
  • 1 lb. flank or skirt steak, trimmed and cut in half
  • 4 teaspoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon minced garlic
  • Kosher salt and freshly ground black pepper
  • 1 medium red onion, sliced crosswise in 1/4-inch-thick rounds
  • 6 oz. baby greens (6 packed cups)
  • 1 cup cherry tomatoes, halved
  • 3 oz. blue cheese, crumbled (about 3/4 cup)

Directions

Heat a large grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire. Oil the grill grates.

In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 2 teaspoons olive oil.

Add the steak and turn to coat both sides.

Combine the vinegar, mustard, honey, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small bowl. Slowly whisk in the 1/4 cup olive oil.

Season the steak with salt and pepper and grill, turning once, 3 to 5 minutes total for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.

Toss the greens, onions and tomatoes with just enough of the vinaigrette to coat lightly and divide the mixture among 4 serving plates.

Slice the steak across the grain and arrange both over the greens. Sprinkle the blue cheese over the salad, drizzle with additional dressing and serve.

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Italian Rice Salad

6 servings

Ingredients

  • Garlic Vinaigrette (recipe below)
  • 3 cups cooked, slightly warm basmati rice (directions below)
  • 1 cup chopped red, green and/or orange sweet bell pepper
  • One 6 ounce jar quartered marinated artichoke hearts, drained
  • 1/3 cup chopped red onion
  • 1/4 cup pitted olives, halved
  • 2 tablespoons drained capers
  • Mixed salad greens, mesclun or torn romaine
  • Fresh basil leaves

Directions

Prepare the Garlic Vinaigrette; set aside.

To cook the rice:

Place 1 cup uncooked basmati or long grain white rice in a fine mesh sieve. Run cool water over the rice for several minutes; drain well.

In a medium saucepan, bring 2 cups water to boiling. Slowly add the rice and return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and let cool about 15 minutes. Makes 3 cups.

In a large bowl, combine rice, bell pepper, artichokes, red onion, olives and capers. Stir vinaigrette and drizzle over the rice mixture; toss gently to coat.

Cover and chill for at least 1 hour or up to 24 hours. Serve rice salad on a bed of salad greens and garnish with basil.

Garlic Vinaigrette

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/3 cup snipped fresh Italian (flat-leaf) parsley
  • 1/4 cup white wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon snipped fresh basil
  • 1 teaspoon snipped fresh oregano
  • 2 cloves garlic, minced

Directions

In a small bowl, whisk together oil, parsley, vinegar, sea salt, black pepper, basil, oregano and garlic. Makes about 3/4 cup.

dinnersalad3

Asparagus and Shrimp Salad

4 servings

Ingredients

  • 1 pound fresh or frozen medium shrimp, peeled and deveined
  • 1/2 teaspoon finely shredded orange peel
  • 2 tablespoons orange juice plus 1/3 cup
  • 1 pound fresh asparagus, trimmed
  • 3-4 oranges
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 cups torn mixed salad greens
  • 2 oz. sliced prosciutto
  • 1/4 cup sliced green onions

Directions

Remove a 1/2 teaspoon of zest from one of the oranges. Peel oranges. Working over a bowl, cut oranges into sections and dice them; reserve 2 tablespoons and 1/3 cup of the juice. (If necessary, add additional orange juice to make the 1/3 cup.)

In a large saucepan, bring 4 cups water to boiling. Add shrimp; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until shrimp are opaque. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels. Transfer shrimp to a bowl. Add orange peel and the 2 tablespoons orange juice; toss gently to coat.

In a covered medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels.

In a small bowl, whisk together the 1/3 cup orange juice, the oil, vinegar, garlic, oregano, salt and pepper.

In a large bowl, combine shrimp, asparagus, diced oranges, prosciutto, greens and green onions. Pour dressing over all; toss gently to coat. Serve immediately.

dinnersalad4

Mediterranean Chicken Salad

4 servings

Ingredients

  • Lemon Dressing, recipe below
  • 12 ounces chicken tenders
  • 8 cups mixed baby greens
  • One 16 ounce jar pickled mixed vegetables (giardiniera), drained and blotted dry with paper towels
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1 cup homemade croutons (directions below)

Directions

For the croutons:

Preheat the oven to 350 degrees F (175 degrees C).

Remove crusts from 2-3 hearty country bread slices. Brush bread on both sides with olive oil. Cut bread slices up into small cubes.

Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool.

Brush 2-3 tablespoons of the dressing on the chicken tenders. Lightly sprinkle with black pepper.

Heat a grill pan over medium high heat; add chicken. Reduce heat to medium. Cook 5 to 7 minutes, turning once or until no pink remains. Slice chicken tenders in bite-size chunks.

In a salad bowl toss together the greens, chicken, giardiniera, olives, feta cheese and remaining dressing. Top with croutons and serve.

Lemon Dressing

3/4 cup

Ingredients

  • 1 large clove of garlic, squeezed through a garlic press
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup extra virgin olive oil

Directions

Mix together the ingredients and set aside.

dinnersalad5

Pasta Salad with Tuna and Summer Vegetables

6 main-dish servings

Ingredients

  • Salt and pepper
  • 1 lb. campanelle or fusilli pasta
  • 2 medium zucchini
  • 1 medium yellow squash
  • 1 pint cherry or grape tomatoes
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup fresh flat-leaf parsley leaves
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic
  • 2 large cans or pouches of tuna in water

Directions

Heat a large covered pan of salted water to boiling on high. Add pasta; cook al dente.

Trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives in half and finely chop parsley.

In a large serving bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; stir in tomatoes.

Drain pasta well. Add to the tomato mixture along with the tuna, zucchini, squash, olives and parsley. Toss until well mixed. Chill before serving.


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Small plate dining is very appealing when it is hot, as it is right now where I live. It is appealing for two and even for a small gathering of friends. This type of dining, often called tapas dining, used to be called a cocktail or appetizer party years ago. Eating lightly in such hot weather also makes sense for health reasons.

Doctors advise that in the summer, light food should be preferred because it can easily be digested. Vegetables with high water content like onions, tomatoes and cucumbers should be regularly eaten as they will not only cool down the body but provide the daily quota of nutrition as well. Foods high in fat and sugar will cause the body to work harder to process these foods. Contrary to conventional thinking, when it is really hot, you are not going to exercise these calories away.

Summer eating should be enjoyable and entertaining should be fun, even if it is hot. Small plates can be the answer and not overwork the host. You can even ask friends to bring a small plate to share with 6 or 8 friends. Here are some ideas for small plate options with an Italian flavor. Just add a few cool drinks and you are all set.

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Lambrusco Cooler

Serves 8

Ingredients

  • 1 (750-ml) bottle lemon Italian soda, chilled
  • 8 ounces fresh cherries, pitted and quartered
  • 8 ounces fresh strawberries, hulled and sliced
  • 1 (750-ml) bottle Lambrusco

Directions

Put 1 cup of lemon soda in a large pitcher with cherries and strawberries and crush the fruit using a wooden spoon to release the juices. Chill at least 4 hours or overnight.

To serve, stir in Lambrusco and remaining soda and pour over ice.

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Crostini Di Scampi

Serves 4

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 sprig rosemary, plus 1 teaspoon minced
  • 16 medium shrimp, peeled and deveined, tails removed
  • Freshly ground black pepper, to taste
  • 4  ½ inch thick slices Italian country bread cut in half or quarters, brushed with olive oil and lightly toasted

Directions

Heat oil and garlic in a 12” skillet over medium-high heat. Fry the whole rosemary sprig, turning once, until crisp, 1–2 minutes. Using a slotted spoon, transfer rosemary to a paper towel to drain.

Season shrimp with pepper; add to skillet and saute, turning once, until golden about 2–3 minutes. Using a slotted spoon, transfer shrimp to paper towels to drain. Serve shrimp on toasted bread. Sprinkle with minced rosemary and freshly ground black pepper.

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Zucchine Ripiene Con Ricotta

Serves 6

Ingredients

  • 6 medium zucchini (about 2 lbs.), halved lengthwise
  • 6 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 yellow onion, finely chopped
  • 2 medium tomatoes, cored, seeded and chopped
  • 2 cups ricotta cheese
  • 3/4 cup grated Pecorino cheese
  • 3/4 cup fresh bread crumbs
  • 3 tablespoons finely chopped flat-leaf parsley leaves
  • 2 teaspoon chopped fresh oregano
  • 1 egg, beaten
  • Kosher salt and freshly ground black pepper, to taste

Directions

Using a small spoon, scoop out the pulp (save pulp for another use) from each zucchini half, leaving a ¼ inch rim around the edges.

Heat 2 tablespoons of the olive oil in a 10″ skillet over medium heat. Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes. Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more. Remove from the heat and set aside.

In a medium bowl, stir together the ricotta, 1/4 cup of the Pecorino cheese, 1/4 cup of the bread crumbs, parsley, oregano and the egg. Fold in the onion mixture and season with salt and pepper. Set the filling aside.

Arrange an oven rack about 7″ from the broiler element and heat. Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt.

Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes. Remove baking sheet from the oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn’t spill over the edges of the zucchini.

Sprinkle each stuffed zucchini with the remaining Pecorino cheese and bread crumbs and drizzle with the remaining olive oil. Broil until the zucchini are soft and the tops are lightly browned, 10 to 15 minutes.

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Orange Seasoned Dry Cured Black Olives

Serves 8

Ingredients

  • 1 orange
  • 1 lb. dry-cured black olives
  • 1 large sprig rosemary, stemmed and roughly chopped
  • Freshly ground black pepper, to taste

Directions

Using a vegetable peeler, remove zest from the orange, taking care to peel as little of the white pith as possible; roughly chop zest and transfer to a medium bowl.

Juice the orange and add the juice to the zest along with the olives, rosemary and pepper; toss to coat. Let sit at room temperature for 1 hour to marinate before serving.

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Peperoni Arrostiti Sotto Olio

6 servings

Ingredients

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 5 leaves fresh basil leaves, finely sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.

Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a paper or plastic food storage bag. Allow peppers to cool in the bag.

Combine olive oil, vinegar, garlic, basil, oregano, salt and pepper in a deep serving container.

Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in the oil mixture. Mix well. Serve.

Store leftover peppers in refrigerator for up to 5 days.

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Balsamic Glazed Meatballs

Serves 10-12

Ingredients

  • 1 pound ground beef
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup milk
  • 2 tablespoons tomato paste
  • 1 tablespoon Balsamic Vinegar
  • 2 eggs
  • Sea salt and ground black pepper, to taste
  • 1 teaspoon onion powder
  • 1/2 teaspoon minced garlic
  • 1/4 cup minced fresh parsley parsley
  • 1 tablespoon dried oregano
  • Balsamic Glaze, recipe below

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine beef, bread crumbs and milk. Mix in tomato paste, vinegar and eggs and then add the remaining seasonings. Combine well and form into small, bite sized meatballs.

Place on a baking sheet lined with aluminum foil.

In a medium bowl, combine ingredients for the glaze and whisk together. Brush glaze over meatballs and bake for 30 minutes. Serve hot.

Balsamic Glaze

  • 1/2 cup ketchup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar, packed
  • 1/2 cup water

Combine ingredients in a medium bowl.  Whisk to combine well. Set aside until needed.

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Italian Stuffed Mushrooms

Serves 6

Ingredients

  • 12 medium button mushrooms
  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 cup pancetta, diced
  • 1/4 cup onion, diced
  • 1 teaspoon minced garlic
  • 1/4 cup Italian seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons dry white wine
  • Sea salt and ground black pepper, to taste
  • 1/2 cup ricotta cheese

Directions

Preheat oven to 375 degrees F.

Using a spoon or your fingers, pop out mushroom stems and set aside. Finely dice 1/3 cup of the reserved mushroom stems. Reserve the rest for another use.

Heat 1 tablespoon olive oil in sauté pan over medium heat. Add diced mushroom stems, pancetta and onion. Cook until soft and lightly brown; add garlic and sauté an additional 2 minutes.

Remove from the heat and add bread crumbs, Parmesan and wine. Mix well and season with salt and pepper.

Place mushrooms, stem side up in a baking dish. Spoon ricotta inside each mushroom then top with bread crumb mixture.

Drizzle remaining olive oil on top of the bread crumb mixture. Bake for 25 minutes until soft and brown.


nocookcover

What do you do when it is getting close to dinner time but you just don’t feel like cooking? Maybe it has been a week of very hot weather or you had a tough day at work. Canned foods, deli ingredients, frozen fully cooked meat, such as chicken breasts, turkey cutlets, cooked shrimp and fresh summer produce can all be used to make excellent no-cook meals.

Of course, there are always salads and adding a few new ingredients will make them exciting again. Going a step further in using summer’s fresh produce means making gazpacho or other chilled soups — very refreshing plus easy to make.  Don’t forget about other raw foods as well. This is an ideal time to explore all the ways you can avoid heating up the kitchen.

Here are some ideas on what to fix on those days without heading to the nearest fast food restaurant.

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Tuna-Nectarine Salad with Pita

4 servings

Ingredients

  • 1/2 cup plain fat-free Greek yogurt
  • 3 tablespoons low-fat buttermilk
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon garlic powder
  • 2 tablespoons snipped fresh chives
  • 12 oz canned tuna in water, drained
  • 4 ripe, yet firm, nectarines or peaches, pitted and diced
  • 1/4 cup chopped, toasted pecans
  • 2 whole pita breads, quartered

Directions

In a bowl whisk together Greek yogurt, buttermilk, mayonnaise and garlic powder until smooth. Stir in chives.

Add tuna and nectarines to the yogurt mixture; toss gently to combine. Spoon tuna mixture onto salad plates; sprinkle with pecans. Serve with pita bread.

nocook3

Cucumber Soup With Prosciutto Sandwiches

4 servings

Ingredients

  • 2 1/2 cups peeled, seeded, and chopped cucumber (about 2 medium)
  • 2 cups buttermilk
  • 1 cup plain fat-free Greek yogurt
  • 1/3 cup chopped shallot
  • 1/4 cup fresh chives or basil, plus extra for garnish
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon lemon-pepper seasoning
  • 2 tablespoons white balsamic vinegar
  • 4 slices Italian country bread
  • 1-2 tablespoons extra virgin olive oil
  • 4 ounces thinly sliced prosciutto

Directions

In a food processor combine 1 1/2 cups of the cucumber, the buttermilk, yogurt, shallot, garlic, crushed red pepper and lemon-pepper seasoning. Cover and process until mixture is smooth.

Transfer to a large bowl. Stir in the chives, balsamic vinegar and the remaining 1 cup cucumber.

Chill until serving time.

Ladle into soup bowls and garnish with chives or basil.

Drizzle bread with olive oil and top with the prosciutto, dividing evenly. Serve sandwiches with the soup.

nocook2

Crab  Rolls

Serves 4

Ingredients

  • 1/2 pound lump crab meat or chopped cooked shrimp, defrosted if frozen
  • 1/4 cup mayonnaise
  • 4 radishes, chopped
  • 1 stalk celery, chopped, plus 2 tablespoons celery leaves
  • 1/2 Granny Smith apple, cored and chopped
  • 2 tablespoons fresh lemon juice
  • Kosher salt and black pepper
  • 4 hot dog buns, split
  • Pickles and low salt sweet potato chips, for serving

Directions

In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

Dividing evenly, fill the buns with the crab mixture. Serve with the pickles and chips.

nocook4

Roast Beef Salad

Serve with bread sticks.

Serves 4

Ingredients

  • 2 small heads Boston (tender) lettuce, torn into pieces
  • 12 ounces deli roast beef, sliced into thin strips
  • 1 large tomato, cut into wedges
  • 1/2 red onion, sliced
  • 4 ounces blue cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Kosher salt and black pepper

Directions

Divide the lettuce, roast beef, tomato, onion, and blue cheese among four salad bowls.

In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle over the salad. Serve.

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Antipasto Plate

Serve with with fresh seasonal fruit.

Serves 4

Ingredients

  • One 15-ounce can chickpeas, rinsed and drained
  • 1/2 cup chopped roasted red peppers
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 scallions, sliced
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 1/2 pound Provolone (or cheese of choice) cheese, sliced
  • 1/4 pound thinly sliced prosciutto
  • 1/2 cup mixed Italian olives
  • 1/2 small loaf Italian country bread

Directions

In a medium bowl, combine the chickpeas, roasted peppers, parsley, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Serve with the cheese, prosciutto, olives and bread.

nocook6

Seasonal Fruit with Orange-Ricotta Cream

2 servings

Ingredients

  • 1/2 cup  ricotta cheese
  • 1/2 cup vanilla low-fat Greek yogurt
  • 1 tablespoon sugar
  • 1 tablespoon orange liqueur (such as Grand Marnier), optional
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon vanilla extract
  • 1 cup quartered strawberries or whatever fruit is in season
  • 2 whole strawberries

Directions

Combine the first 6 ingredients in a blender; process until smooth. Spoon cheese mixture into a small bowl; cover and chill for 3 hours.

Spoon 1/2 cup quartered strawberries or other fruit into each of 2 small dessert dishes and top each with 2 tablespoons cheese mixture.

Garnish each serving with a whole strawberry or other fruit.


July4cover

Make this fabulous BBQ sauce a day or two before the holiday and it can be used on anything you decide to grill. It is especially good on ribs, pork chops and chicken. I usually make a combination of some pork chops and some chicken because that is best for a crowd. Don’t forget plenty of vegetables to grill for your vegetarian friends. This sauce is great on veggies as well.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • Kosher salt and pepper
  • 2 large cloves garlic
  • 1 tablespoon tomato paste
  • 1 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup cider vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon regular chili powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard powder
  • 1/4 -1/2 teaspoon cayenne pepper
  • 1/8 teaspoon allspice
  • 1/4 cup water

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.

Add the ketchup, molasses, vinegar, brown sugar, chili powder, Worcestershire, dry mustard, cayenne, allspice and 1/4 cup water and mix to combine. Simmer, stirring occasionally, until thickened, about 5 minutes; remove from heat.

Baste the meat with some sauce during the last 2 minutes of cooking. Transfer meat to a platter and baste again with more sauce.

July4pork

If you choose pork chops:

8 bone-in pork chops (about 8 ounces each and 1-inch thick). Grill pork chops until just cooked through, 5 to 7 minutes per side.

July4chicken

If you choose chicken:

Bone-in Breast, Leg & Thigh 12-15 minutes per side.

July 4appetizer

Peach and Prosciutto Bruschetta Appetizer

The cheese mixture can be prepared in advance. Do not assemble the bruschetta until just before serving, otherwise the peaches will turn brown and the bread will lose its freshness.

8 servings

Ingredients

  • 1 (6-ounce) baguette, cut diagonally into 16 slices
  • Olive oil 
  • 2 tablespoons mascarpone cheese
  • 2 teaspoons finely minced shallots
  • 1/4 teaspoon grated lemon rind
  • 1 ounce regular or reduced fat cream cheese, softened
  • 1 1/2 tablespoons coarsely chopped fresh basil, divided
  • 1 large ripe peach, cut into 16 wedges
  • 1 ounce Italian prosciutto, cut into 16 thin slices

Directions

Preheat an outdoor grill to high. Oil the grates.

Lightly coat bread slices with olive oil; grill 2 minutes on each side or until toasted.

Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly on the toasted bread slices.

Wrap each peach wedge with 1 prosciutto slice. Top each bread slice with 1 wrapped peach wedge.Arrange bruschetta on a serving platter and sprinkle with remaining chopped basil.

Serve immediately.

July4potatoes

Lemony Green Bean Potato Salad

This type of potato salad goes well with the rich BBQ sauce used on the meat. It can also handle the July heat much better than mayonnaise dressed salads.

12 servings

Ingredients

  • 3 pounds red potatoes, cut into 1-inch cubes
  • 1/4 pound fresh green beans, trimmed and halved
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, finely chopped

Directions

Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Add the green beans to the pot during the last 5 minutes of cooking.

While the potatoes are cooking, whisk together the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper in a measuring cup or small bowl.

Drain potatoes and green beans. Place in a serving bowl; add onion and pour the lemon dressing over the potatoes; toss to coat.

Chill in the refrigerator until serving time.

July4 tomato

Mediterranean Tomato Salad

6 servings

Ingredients

  • 3 large ripe tomatoes, thinly sliced
  • 1 large red onion, thinly sliced
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, finely minced
  • 1 tablespoon minced fresh basil
  • 1 1/2 teaspoons minced fresh oregano
  • 3/4 cup crumbled feta cheese
  • Kalamata  olives, pitted and sliced

Directions

Alternate tomatoes and onion on an attractive serving platter.

In a small bowl, whisk the oil, vinegar, garlic, basil and oregano together; drizzle over the vegetables. Top with the sliced olives and then the cheese. Serve at room temperature.

July4cake

Blueberry Shortcakes

8 servings

Ingredients

  • 4 cups blueberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh lime juice
  • 9 ounces all-purpose flour (about 2 cups)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 1 tablespoon minced lemon zest
  • 3/4 cup reduced-fat milk
  • 1 large egg white
  • 1 tablespoon water
  • 1 tablespoon granulated sugar
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Directions

Preheat oven to 400°F

.Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, baking powder and salt in a food processor; pulse 3 times to combine.

Add butter and lemon zest to the processor and pulse until mixture resembles coarse meal.

Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface and pat into an even rectangle about 1/2 inch thick.

Cut dough into 8 even wedges.

Place wedges one inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush the tops of the wedges with the egg white mixture; sprinkle evenly with sugar.

Bake for 20 minutes or until golden brown. Cool on a wire rack.

Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.

Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 2 tablespoons whipped cream; cover with shortcake tops and serve.


OLYMPUS DIGITAL CAMERA

The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any summer meal. Summer squashes are relatives of melons and cucumbers and come in many different varieties. While each variety may have a distinct shape, color, size and flavor, all varieties share some common characteristics. All parts of summer squash are edible, including the flesh, seeds and skin. Some varieties of squash also produce edible flowers. Unlike winter squash, summer squash are more fragile and cannot be stored for long periods of time.

When purchasing summer squash, look for ones that are heavy for their size and have shiny, unblemished rinds. Additionally, the rinds should not be very hard since this indicates that the squash are over-mature and will have hard seeds and stringy flesh. Purchase summer squash that are of average size since those that are overly large may be fibrous, while those that are small may be inferior in flavor.

Summer squash is very fragile and should be handled with care as small punctures will quickly lead to decay. They should be stored unwashed in an air-tight container in the refrigerator, where they will keep for a week.

The three most common varieties of summer squash are zucchini, yellow crookneck and straightneck squash and pattypan.

squashgreen
The plain green zucchini is a prolific producer and the most popular summer squash in the US. There are many varieties and colors of zucchini, including two-toned green zucchini with raised ribs that make star shapes when sliced. Baby zucchini (2-3 inches) are also sold as a delicacy, sometimes with the blossoms still attached.

squashyellow
Yellow Squash are solid light yellow. Some varieties have bumps or warts and others are shaped like small bowling pins.

squashpattypan
Pattypan squash are like little flying saucers with scalloped edges. They have a delicious, nutty crunch and are great sliced in half and grilled, or stuffed or chopped and sautéed quickly with fresh herbs.

Since summer squash is in season now and quite reasonably priced, pick some up on your next trip to the market and make some of the Italian flavored recipes below.

squash1

Summer Squash Salad

Ricotta salata cheese is a variation of ricotta that has been pressed, salted and dried.

4 servings

Ingredients

  • 2 medium zucchini
  • 1 medium yellow squash
  • 1/4 teaspoon salt
  • 2 tablespoons thinly sliced fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 3 thin slices prosciutto (1 ounce), chopped
  • 1/4 cup (1 ounce) crumbled ricotta salata or feta cheese

Directions

Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds.

Place zucchini and squash in a medium bowl and toss with the salt.

Combine basil and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.

Pour over the squash and toss.

Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.

Divide the salad among 4 serving plates. Top each serving with cheese and prosciutto.

squash2

Lemony Squash Risotto

4 servings

Ingredients

  • 5 teaspoons extra-virgin olive oil, divided
  • 2 (8-ounce) zucchini, halved lengthwise and diced
  • 2 (8-ounce) yellow squash, halved lengthwise and diced
  • 5 cups vegetable or chicken broth
  • 1/2 cup finely chopped shallots
  • 1 cup uncooked Arborio rice
  • 1/4 cup dry white wine
  • 1/2 cup (2 ounces) grated fresh Pecorino Romano cheese
  • 1/4 cup chopped fresh chives, plus extra for garnish
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt

Directions

Heat a skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat.

Add the diced squash to the pan; cook for 5 minutes or until lightly browned, stirring occasionally. Set aside.

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots and cook for 3 minutes or until tender.

Stir in rice and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly.

Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.

Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total).

Stir in squash; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients. Garnish with chopped chives.

squash3

Zucchini Cakes with Spicy Marinara Sauce

2 servings

Ingredients

  • 2 cups shredded zucchini
  • 1/2 cup grated onion
  • 1/4 cup Panko bread crumbs
  • 1 egg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons extra-virgin olive oil
  • Spicy Marinara Sauce, recipe below
  • Shredded Parmesan cheese
  • Chopped fresh parsley

Directions

Drain shredded zucchini and onion on paper towels to remove excess moisture. Transfer vegetables to a large bowl; stir in panko.

Whisk together egg, salt and baking powder in a small bowl; stir into the zucchini mixture.

Heat oil in a nonstick skillet over medium heat. When the oil is hot, drop mounds of zucchini batter into the skillet using a 1/3-cup measure.

Fry cakes until golden, about 4 minutes per side. Transfer cakes to a paper-towel-lined plate.

Serve zucchini cakes with the spicy marinara sauce garnished with Parmesan and chopped parsley.

Spicy Quick Marinara Sauce

Ingredients

  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 1/2 teaspoon extra-virgin olive oil
  • 1 1/2 teaspoon tomato paste
  • 1 teaspoon minced garlic
  • 1/4 cup dry white wine
  • 1 cup canned diced tomatoes
  • 1 1/2 teaspoon white wine vinegar
  • 1/2 teaspoon red pepper flakes
  • Kosher salt to taste

Directions

Sauté onion and bell pepper in oil in a saucepan over medium-high heat for 3 minutes. Add tomato paste and garlic; cook for 1 minute.

Stir in wine, tomatoes, vinegar and hot pepper flakes. Simmer sauce for 5 minutes; season with salt. Keep sauce warm until ready to serve.

squash4

Mediterranean Summer Squash Gratin

Ingredients

  • 2 onions halved and sliced thin
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 tablespoon minced, fresh oregano
  • 1/2 cup dry white wine
  • 1/2 cup pitted Kalamata olives, chopped fine
  • 1/4 cup chopped fresh basil  
  • 1 1/2 pounds zucchini sliced 1/4-inch thick
  • 1 1/2 pounds yellow squash sliced 1/4-inch thick
  • 1 cup Panko bread crumbs
  • 1 cup grated Parmesan cheese
  • 4 tablespoons unsalted butter, melted
  • Cooking spray
  • Salt and pepper

Directions

Toss zucchini and yellow squash with 1 teaspoon salt in a large bowl. Let rest 30 minutes. Drain in a colander. Arrange zucchini and yellow squash on a triple layer of paper towels, then cover with another triple layer of paper towels. Press slices firmly to remove as much liquid as possible.

Heat oil in a large skillet over medium heat. Add onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until onions are soft and golden brown, 15 to 20 minutes.

Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in wine and cook until evaporated, about 3 minutes. Off heat, stir in olives and basil; set aside.

Adjust oven rack to middle position and heat the oven to 450°F. Spray the bottom and sides of a 13 x 9-inch baking dish with cooking spray.

Combine panko, Parmesan and 1/2 teaspoon pepper in a bowl. Evenly coat the bottom of the baking dish with 6 tablespoons of the panko mixture.

Stir melted butter into the remaining panko mixture and mix until well combined; set aside.

Arrange half of the squash over the bottom of the prepared dish. Sprinkle 1/4 cup panko mixture evenly over the squash. Spread onion mixture in an even layer over the crumbs.

Arrange remaining half of the squash over the onion mixture. Cover with aluminum foil and bake until just tender, about 15 minutes.

Remove the baking dish from oven and sprinkle remaining panko mixture evenly over the top. Bake, uncovered, until bubbling around the edges and the crumbs are golden brown, 10 to 15 minutes. Transfer to a wire rack and let cool for 15 minutes before serving.

squash5

Italian Sausage Stuffed Pattypan Squash

6 servings

Ingredients

  • 6 medium pattypan squash
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound Italian pork sausage, casings removed
  • Fine sea salt
  • Freshly ground black pepper
  • 1 teaspoon tomato paste
  • 1 medium to large tomato, seeded and diced
  • 1/2 cup dry white wine
  • 1 cup Panko bread crumbs
  • 1/4 cup chopped parsley
  • 1/2 cup shredded Parmesan cheese

Directions

Fit a large pot with a steamer basket; add water just up to the basket and bring to a boil. Add pattypan squash, cover, and steam until tender, about 10 minutes.

Let squash cool to the touch. Trim the stems and cut each squash in half crosswise.

Using a spoon, hollow out the inside and set the pulp aside. Place squash halves in a baking dish.

Preheat oven to 350 degrees F.

Heat oil a large sauté pan over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and sauté 1 minute.

Add sausage and cook until no longer pink, about 10 minutes. Season with salt and pepper.

Add tomato paste, fresh tomato, squash pulp and wine. Simmer until liquid has reduced, about 20 minutes. Remove from the heat and stir in bread crumbs and parsley.

Fill squash halves with the meat mixture. Top each with shredded Parmesan. Bake until heated through and cheese has melted, about 20 minutes.


burgercover

The key to making a delicious burger is to keep things simple. Many failed burgers are the result of overcomplicating the process. If you start with good-quality ingredients and apply basic grilling techniques, then you really don’t need to do much to turn out a delicious burger. Use high-quality ground meat (go for grass-fed beef, if you can; it has more flavor) that has some fat content (80 to 20 ratio of lean-to fat), which is needed to keep the burger moist and to enhance its flavor. Handle and cook the burgers with care. Other types of ground meat, particularly lean meats, like chicken or turkey, may need a few extra ingredients to achieve the same results.

When you’re forming burger patties, be gentle with your ground meat mixture. If you pack the meat too tightly, the density will make the patty seem tough. Form the burger into a round that is the same size as your bun (it will shrink as it cooks) and then very gently press the middle of the patty to form a small dent — this helps the patty retain an even thickness during the cooking process.

Salt can draw moisture out of the meat mixture, so don’t add it to the ground meat. Instead, season both sides of a burger just before cooking.

Medium heat is best when it comes to burgers; if you cook your burger at too high a temperature, it can cook unevenly.

Don’t be tempted to press on the burgers as they cook (since they won’t puff up as much in the center) and turn the burgers gently as they cook, so you don’t lose meat juices and flavor.

Here are some burger recipes to suit all tastes.burger1

The Perfect Burger

4 burgers

Ingredients

  • Oil for the grill
  • 1 1/2 pounds ground grass-fed beef (80-85 percent lean)
  • Coarse salt and freshly ground pepper
  • 4 slices sharp white cheddar cheese (4 ounces)
  • 4 sandwich rolls or buns
  • 1 beefsteak tomato, cut into 4 slices
  • 1/2 Vidalia onion, cut into 1/4-inch rings
  • 4 lettuce leaves, such as green-leaf, Boston or romaine
  • Ketchup, mayonnaise or mustard

Directions

Preheat grill to medium-high; brush grates with oil.

Gently form beef into four 1-inch-thick patties, about 4 inches in diameter. Make an indentation in the top of each patty. Generously season both sides with salt and pepper.

Grill burgers 3 minutes. Turn, top with cheese, and grill 3 minutes for medium-rare.

Toast rolls face-down on the grill until just lightly browned, about 30 seconds.

Sandwich burgers in rolls with tomato, onion, lettuce and condiments.

burger6

Chicken Burgers

4 burgers

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1/2 yellow or orange bell pepper, chopped
  • 1 celery stalk, finely chopped
  • Coarse salt and ground pepper
  • 1 pound ground chicken
  • 4 toasted hamburger buns
  • Lettuce, tomato and mayonnaise, for serving

Directions

In a large skillet, heat 1 tablespoon oil over medium. Add onion, bell pepper and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature.

Add chicken to vegetable mixture in the bowl. Mix to combine. Shape mixture into four 4-inch-wide patties. Brush burgers with remaining oil and sprinkle the burgers with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat a grill to medium-high. Clean and lightly oil the grill.

Grill burgers until browned and cooked through, 6 to 8 minutes per side. Place chicken burgers on buns and top with lettuce, tomato and mayonnaise or sauce of choice.

burger3

Pork Burgers

4 burgers

Ingredients

  • 1 pound lean ground pork
  • 3/4 teaspoon fennel seeds
  • 1 tablespoon olive oil
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 small yellow onion, thinly sliced
  • Coarse salt and ground pepper
  • 2 teaspoons red-wine vinegar
  • 4 slices fresh mozzarella
  • 4 toasted buns

Directions

Heat a grill to medium-high. Clean and lightly oil the grill. In a bowl, mix pork with fennel seeds. Form into 4 patties.

On a large piece of foil, combine oil, peppers and onion. Season with salt and pepper. Fold foil around the vegetables and crimp ends. Grill the foil packet until vegetables are crisp-tender, about 8 minutes.

Season patties with salt and pepper. Grill until cooked through, about 6 minutes per side.

In a medium bowl, mix the vegetables with vinegar. Top each patty with vegetables and a slice of mozzarella. Cover grill and cook until cheese is bubbling, about 1 minutes.

Serve burgers on toasted buns.

burger4

Tuna Burgers

6 burgers

Ingredients

  • 2 pounds fresh center-cut tuna
  • 1 large garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 1 anchovy fillet, minced
  • 2 tablespoons finely chopped fresh basil
  • 2 celery stalks, peeled to remove strings and minced
  • 1 1/2 teaspoons grated fresh ginger
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup arugula
  • 6 buns
  • Condiments of choice: cheese, horseradish sauce, etc.

Directions

Cut tuna into 1/4-inch chunks with a very sharp knife, trimming away any dark parts. Coarsely chop tuna by hand until it begins to hold together. Transfer to a bowl over a bowl of ice.

Add garlic, olive oil, sesame oil, anchovy, basil, celery, ginger, salt and pepper; combine well. Chill for up to 6 hours until ready to cook.

Heat grill to medium high and oil the grill grates. Form tuna into 6 patties and place on the grill,  4 minutes per side for rare to 7 or 8 for well done.

Serve with arugula on toasted buns brushed with mayonnaise or other condiments.

burger2

Mediterranean Lamb Burgers

4 burgers

Ingredients

  • 1 1/2 pounds lean ground lamb
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Olive oil
  • 4 hamburger buns
  • Feta cheese, crumbled
  • Kalamata olives, chopped

Directions

Heat a grill to medium-high and lightly oil the grill grates. In a medium bowl, mix lamb, cumin and coriander. Form into 4 patties.

Coat the burgers with olive oil and season with salt and pepper. Grill 4 minutes per side for medium-rare.

Serve burgers on buns with crumbled feta cheese and chopped olives.

burger5

Black Bean Veggie Burgers

These burgers are great if you are cooking for vegetarians and non-vegetarians. The meat burgers can go on one side of the grill and the bean burgers on foil can go on the other side of the grill. In order to keep veggie burgers from falling apart on the grill, make sure all the ingredients in the burger are thoroughly dry before combining them.

4 burgers

Ingredients

  • 1 (16 ounce) can black beans, drained and rinsed
  • 1/2 red bell pepper, cut into 1 inch pieces
  • 1/2 onion, cut into wedges
  • 3 cloves garlic, peeled
  • 1 egg
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon hot sauce
  • 1 cup plain bread crumbs
  • Olive oil

Directions

Preheat an outdoor grill for high heat and lightly oil a sheet of aluminum foil.

Dry black beans well on paper towels. In a medium bowl, mash the black beans with a fork until thick and pasty.

In a food processor, finely chop bell pepper, onion and garlic. Place on paper towels to dry well.

Then stir into the mashed beans.

.In a small bowl, stir together the egg, chili powder, cumin and hot sauce.

Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
.
Place patties on oiled foil and grill about 8 minutes on each side.

'Mom slipped a healthy one in so it's kind of like playing hot dog roulette.'



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