Healthy Italian Cooking at Home

Category Archives: Olives

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

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

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

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

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

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

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

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

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

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

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

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Dinner Menu

Antipasto

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

First Course

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Lasagna with Meat Sauce & Béchamel – Vincisgrassi

Ingredients

Meat Sauce:

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

White Sauce:

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

Lasagna:

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

Directions

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

Preheat the oven to 400˚F.

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

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

For the white sauce:

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

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

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

Second Course

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Fish in Spicy Sauce

Serves 6

Ingredients

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

Directions

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

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

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Zucchini Carpaccio

Ingredients

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

Directions

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

Dessert Course

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Poached Peaches in White Wine

Serves 4

Ingredients

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

Directions

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

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

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

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

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

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Cinque

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

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

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

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

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

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

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

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The Cuisine of Cinque Terre

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

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

Some typical dishes include:

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

Farinata with Sage, Olives and Onion

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Ingredients

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

Directions

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

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

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

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

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

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

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

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

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

Fish Stew

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

Ingredients

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

Directions

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

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

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

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

Pizzoccheri (Pasta with Potatoes, Cabbage & Cheese)

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

Ingredients

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

Directions

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

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

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

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

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


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

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

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

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

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

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

Try these dinner menus to get you started.

Dinner One: 6 servings

  • Tuna Zucchini Cakes
  • Remoulade Sauce 
  • Grilled Corn Salad

Tuna Zucchini Cakes

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Yield: 6 servings: 2 patties each.

Ingredients

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

Directions

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

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

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

Healthy Remoulade Sauce

Makes 3/4 cup

Ingredients

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

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

Grilled-Corn Salad

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Serves 6

Ingredients

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

Directions

For the dressing:

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

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

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

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

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

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

Dinner Two: 4 servings

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

Grilled Garlic Shrimp

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Ingredients

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

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

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

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

Spaghetti with Fresh Lemon & Basil

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4 servings

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

Directions

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

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

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

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

Dinner Three: 2 servings

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

 

Vegetarian Stuffed Peppers

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2 servings

Ingredients

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

Directions

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

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

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

Baby Lettuces and Green Beans with Tomato Dressing

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Ingredients

Dressing

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

Salad

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

Directions

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

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

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

Coconut-Mango Frozen Yogurt

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Ingredients

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

Directions

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

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

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

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

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

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

Dinner Four: 8 servings

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

Orange Marinated Flank Steak

100_0760

Ingredients

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

Directions

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

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

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

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

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

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

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

Chopped Salad

summerdinner 6

Ingredients

Dressing

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

Salad

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

Directions

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

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

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

Easy Black-Pepper Breadsticks

summerdinner 7

Ingredients

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

Directions

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

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

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

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


pesto (480x640)

Making the classic Ligurian pesto of basil, pine nuts, Parmesan cheese, garlic and olive oil, is really just a start. Play with the formula to create your own pesto version for tossing with pasta or spooning over just about anything from the grill.

Here are a few ideas.

  • Vary the herbs. Tender leaves, like parsley, oregano and mint also work well. Or skip the herbs and try baby kale, baby spinach or arugula.
  • Switch up the nuts. Try almonds, hazelnuts or walnuts, which make a heartier pesto. Or add pistachios or Brazil nuts, which both have a natural buttery flavor that’s delicious in a sauce.
  • Add vegetables. For an especially chunky pesto, add your farmers’ market finds, from asparagus to red peppers to tomatoes.
  • Mix and match. After you get comfortable with varying the formula, you can come up with creative combos, like oregano-pistachio or olive-hazelnut.

Carrot Top Pesto

100_0718

A new cookbook, Root to Stalk Cooking by Tara Duggan, inspired me to think about how I could use the carrot tops that came with my CSA share. The spread I created is delicious over grilled chicken breasts and grilled fish fillets.

Ingredients

  • 1 cup packed carrot leaves (washed well and stems removed)
  • 6 tablespoon extra-virgin olive oil
  • 1 large garlic clove
  • 1/4 teaspoon each fine sea salt and black pepper
  • 3 tablespoons roasted pistachio nuts (see below)
  • 1/2 of a lemon, squeezed

Directions

If you did not purchase roasted nuts then spread the nuts in a single layer on a rimmed baking sheet. Place in a preheated 350-degree F oven and toast the nuts until lightly browned, 5 to 10 minutes. Alternatively, nuts can be browned in a microwave. Spread in a single layer on a microwave-safe plate and microwave on high power, stopping to stir once or twice, until lightly browned, 5 to 8 minutes.

To Make the Pesto:
In a food processor, combine the carrot leaves, oil, garlic, salt and pepper. Process until finely minced. Add the nuts and pulse until finely chopped. Add the lemon juice and pulse just until combined. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to 2 days.

Traditional Handmade Basil Pesto

pesto 9

Makes about 1 1/2 cups

Ingredients

  • 3/4 cup pine nuts (6 ounces)
  • 5 cups basil leaves, chilled and very dry
  • 6 small garlic cloves, quartered
  • 1/3 cup freshly grated Parmesan cheese
  • 3/4 cup extra-virgin olive oil, plus more for sealing
  • Kosher salt and freshly ground pepper

Directions

Preheat the oven to 400°F. Toast the nuts on a baking sheet for about 4 minutes, or until lightly browned. Coarsely chop the basil leaves.

In a large mortar, combine the basil and garlic and pound to a coarse paste. Add the nuts and pound until a smooth paste forms. Stir in the Parmesan, then 3/4 cup of the olive oil.

Transfer the pesto to a bowl and season with salt and pepper. Smooth the surface and pour a little olive oil on top to seal.

Cavatappi with Basil Pesto and Eggplant 

pesto 6

Modern method for making pesto.

4 servings

Ingredients

  • 1 pound cavatappi pasta or short pasta of choice
  • 7 tablespoons extra virgin olive oil, divided
  • 1 small eggplant, diced in small cubes
  • 1 bunch fresh basil chopped
  • 1/4 cup pine nuts toasted
  • 1 lemon juiced
  • 1/2 cup Parmigiano-Reggiano cheese, shredded
  • Salt and black pepper to taste

Directions

Preheat the oven to 425°F.

Mix eggplant with 1 tablespoon olive oil, salt and pepper to taste. Place on a baking sheet and roast in the oven for about 10 minutes or until light, golden brown. Remove from the oven.

Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds. With processor running add 6 tablespoons of olive oil and puree. Remove the pesto from the blender and transfer to a large pasta serving bowl.

Bring a large pot of water to a boil, season with salt. Cook pasta 1 minute less than packaged directions. Drain pasta and place in the bowl with the pesto.

Add lemon juice and eggplant and toss to combine. Top with shredded Parmigiano cheese before serving.

Spinach Pesto

pesto 3

This pesto does incredible things for grilled chicken.

Ingredients

  • 2 cups lightly packed baby spinach leaves (about 2 ounces)
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1/3 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1/3 cup freshly grated Parmesan cheese

Directions

Combine the spinach, pine nuts, lemon juice and lemon peel in a processor. Lightly pulse.

With the machine running, gradually add the oil, blending until the mixture is creamy. Add salt and pulse. Stir in the Parmesan. Season the pesto with salt and pepper to taste.

Olive-Mint Pesto

Olive-Mint Pesto

Stir this pesto into mixed ground meats to make meatloaf, serve it on bruschetta with shaved Parmesan cheese, stir it into soups or whisk it into vinaigrettes.

Ingredients

  • 2 tablespoons tightly packed mint leaves
  • 2 tablespoons small capers, drained
  • 1 large garlic clove, smashed
  • 1/2 teaspoon finely grated lemon zest
  • Pinch of crushed red pepper
  • 1/4 cup extra-virgin olive oil
  • 1 cup pitted mixed olives, such as Kalamata and Cerignola
  • Freshly ground pepper

Directions

In a food processor, pulse the mint with the capers, garlic, lemon zest and crushed red pepper. With the machine on, add the olive oil in a thin stream. Add the olives and pulse until coarsely chopped. Season the pesto with pepper.

Olive-Mint Pesto Meatballs

pesto 2

Ingredients

  • 3 slices good quality packaged white bread, crusts removed, bread torn
  • 1/3 cup whole milk
  • 1/3 cup Olive-Mint Pesto, recipe above
  • 1 scallion, thinly sliced
  • 1 large egg
  • 3/4 pound ground turkey
  • 3/4 pound ground beef (or use all turkey)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil

Directions

In a large bowl, soak the bread in the milk for 1 minute, mashing it. Using your hand, press out the milk and drain it off.

Add 1/3 cup of the olive-mint pesto, the scallion and the egg to the soaked bread and mash to a paste. Add the ground turkey and beef and season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Mix until well blended.

Line a baking sheet with plastic wrap. Using lightly moistened hands, roll the meat mixture into twenty-four 1 1/2-inch balls and transfer to the baking sheet.

In a large skillet, heat the olive oil until shimmering. Add the meatballs in a single layer and cook over moderately high heat, turning occasionally, until browned all over and cooked through, about 10 minutes. Serve over pasta, if desired.

Mixed-Herb Pesto

pesto 7

Whisk the pesto with a little vinegar to create a delicious herb dressing for a salad, sliced tomatoes or grilled fish.

Makes 2 ½ cups

Ingredients

  • 1 large garlic cloves
  • 4 lightly packed cups basil leaves
  • 2 lightly packed cups flat-leaf Italian parsley leaves
  • 1/2 cup lightly packed mint leaves
  • 1/2 cup roasted nuts, such as walnuts, almonds, pine nuts or pistachios
  • 1 1/2 cups extra-virgin olive oil
  • 2 ounces Pecorino Romano cheese, grated (1/2 cup)
  • Salt

Directions

In a food processor, chop the garlic. Add the basil, parsley and mint and pulse until chopped. Add the nuts and oil and pulse until a smooth paste forms. Add the cheese and pulse until incorporated. Season with salt to taste.

Spoon the pesto into 1/2-pint freezer containers. Smooth the surface and pour a little olive oil on top to seal. Freeze for up to 6 months.

Walnut Pesto

Walnut Pesto

Mix this pesto with cooked tortellini or roasted vegetables, spread it on thickly sliced tomatoes and broil, or stuff it under the skin of a chicken  before roasting.

Makes about 1 1/4 cups.

Ingredients

  • 1 1/2 cups walnut halves (6 ounces)
  • 2 garlic cloves, finely chopped
  • Crushed red pepper
  • Kosher salt
  • 1/4 cup minced flat-leaf Italian parsley
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350°F. Spread the walnuts on a rimmed baking sheet and bake for 12 minutes, or until golden. Cool the walnuts and finely chop.

In a processor, combine the garlic with a pinch each of crushed red pepper and salt. Process until a paste forms.

Add the walnuts, parsley and slowly add the olive oil until blended. Stir in the Parmesan cheese and season with additional salt, if needed.

Sun-Dried-Tomato Pesto

Pesto 8

Use this pesto on top of grilled chicken, lamb or vegetables; as a sandwich spread; or mixed with cream cheese on a bagel. It is quite delicious on whole wheat spaghetti, also.

Ingredients

  • 1/4 cup pine nuts or
  • 15 drained oil-packed sun-dried tomatoes
  • 1/2 cup olive oil
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper

Directions

In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes; remove from the pan. Or toast the pine nuts in a 350°F oven for 5 to 10 minutes.

In a blender or food processor, put the pine nuts, sun-dried tomatoes, oil, water, salt and pepper. Puree until smooth.

6. Fusilli with Spinach and Sun-Dried Tomato Pesto

To Make a Pasta Salad:

Cook 1 lb fusilli pasta according to directions. Drain.
Toss the pasta with a 1/2 cup toasted pine nuts, 3/4 teaspoon salt, 1/4 teaspoon pepper, the sun-dried tomato pesto, 1/2 cup of roughly chopped pitted black olives, 2 cups baby spinach leaves, 1 cup halved cherry tomatoes and 1/4 cup grated Parmesan. Serve at room temperature.


July

The Declaration of Independence was the name adopted by the Continental Congress on July 4, 1776, which announced that the thirteen American colonies, then at war with Great Britain, regarded themselves as 13 newly independent sovereign states and no longer a part of the British Empire. They formed a new nation—the United States of America.

Times were much different when our founding fathers lived. They cooked over open wood fires and often had farms where they grew their own produce. Food was simpler for the,. but eating was a big part of their lives. What kinds of food did our founding fathers eat?

Thomas Jefferson was known for his culinary adventurousness. He was an avid gardener and trained his kitchen staff in French cooking techniques. Almost all of our founding fathers lived on large farms. Thomas Jefferson, in particular, had a deep love for farming and he published many books about it. In his Garden Book, he mentioned planting green beans often. Everyone knows the myth about George Washington and the cherry tree, but did you know that he actually had a cherry orchard on his property? Both he and Thomas Jefferson cultivated cherry trees on their land.

Seafood in general was popular amongst the founding fathers. Most of them spent a lot of their working lives near large bodies of water. Even though they enjoyed all seafood, oysters were by far their favorites. Martha Washington, the first First Lady, included many recipes for oysters in her cookbook, The Martha Washington Cookbook.

Benjamin Franklin loved turkey so much that he suggested it should be our national symbol. The bald eagle won that fight, but turkey continued to be popular. Dolley Madison, the fourth president’s wife, introduced ice cream to the United States in 1812, when she served it at her husband’s inaugural ball.

It’s common knowledge that George Washington had dental issues. For most of his life he wore dentures, so he often couldn’t chew foods properly. Because of this, he preferred soft, easy-to-eat foods. Cornmeal cake was one of his favorites. George Washington also brewed his own beer. He included molasses in his recipe.

John Adams, the second president, had a relatively simple palate. He preferred boiled meals with nothing too elaborate added. His wife, however, liked to cook more interesting meals. Each year, Abigail Adams would make apple pandowdy, which is very similar to apple pie, from the harvest from their orchard. Apple cider was John Adams’ drink of choice. It was also made from the apples that grew in his orchard and he drank at least one pint of cider before nine in the morning.

The colonists were not fond of eating fresh fruits and vegetables. In fact, they were considered unappetizing. Most of the time, a lot of sugar was added to the cooking water to make the vegetables more palatable to their taste.

Today, Independence Day, a national holiday, is commonly associated with fireworks, parades, barbecues, carnivals, fairs, picnics, concerts, baseball games, family reunions and political speeches and ceremonies in addition to various other public and private events celebrating the history, government and traditions of the United States.

Get Together Menu for 12

July 3

Caprese Kabobs

Ingredients

  • 24 grape tomatoes
  • 12 cherry-size fresh mozzarella cheese balls
  • 24 fresh basil leaves
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar

Directions

On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate.
In a small bowl, whisk the oil and vinegar together and drizzle over the kabobs just before serving. Yield: 12 kabobs.

July 4

Marinated Cheese with Peppers and Olives

Ingredients

  • 16 ounces cheddar cheese, cut into 3/4-inch cubes
  • 2 medium sweet red bell peppers, cut into 3/4-inch pieces
  • 2 cans (6 ounces each) pitted ripe olives, drained
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon white vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano

Directions

In a large bowl, combine all the ingredients and mix gently. Refrigerate, covered, at least 4 hours or overnight. Yield: 12 servings.

July 1

Southern Style Shrimp Boil

12 servings

Ingredients

  • 4 pounds small red potatoes
  • 2 pounds Italian sausage (hot or sweet or a combination), sliced into 2-inch pieces
  • 6-8 corn on the cob, husks and silk removed, each cob cut into three portions
  • 1/4 cup seafood seasoning (such as Old Bay)
  • 4 pounds shrimp, peeled if desired
  • Chopped parsley for garnish

Directions

Place potatoes and sausage in the bottom of a large stockpot. Fill with 6 quarts cold water. Stir in the seafood seasoning, cover and bring to a boil; cook 10 minutes.
Remove the lid and carefully add the corn; cover and cook 10 minutes. Stir in shrimp and cook 2 minutes, or until the shrimp turn pink and are cooked through. Drain.
Arrange on a large platter and garnish with chopped parsley.

July 2

Old-Fashioned Coleslaw

12 servings

Ingredients

  • 4 cups shredded green cabbage
  • 3 cups shredded red cabbage
  • 1 cup shredded carrot
  • 1 cup light mayonnaise
  • 1/2 cup reduced-fat sour cream
  • 3/4 cup buttermilk
  • 2 tablespoons yellow mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

In a large bowl, stir together the green cabbage, red cabbage and carrots. In a medium-size bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard, salt and pepper.
Fold the mayonnaise mixture into the vegetables and stir until well combined. Cover and refrigerate 4 hours or overnight.

July 5

Blueberry-Lemon Sorbet

Serves 12

This fat-free, all-fruit sorbet adds lemon for refreshing tartness. For a smoother texture, strain the blueberries through a fine-mesh sieve before freezing. For a blueberries-and-cream variation, substitute milk or cream for the juice, omit the lemon and add 1 cup Greek yogurt.

Ingredients

  • 1/2 cup apple juice or white grape juice
  • 1/2 cup organic honey
  • 36 ounces fresh blueberries (divided)
  • 2 lemons
  • 1/4 teaspoon salt

Directions

In a small saucepan, warm the juice and add the honey; stir until completely dissolved.
Combine with 6 cups blueberries in a food processor and purée until smooth. Strain, if desired.
Zest and juice the lemons. Add lemon juice and salt to the blueberry mixture and pulse to combine. Pour into a prepared ice-cream-maker canister, stir in all but 2 teaspoons of the lemon zest and freeze according to the manufacturer’s directions.

To serve, place one scoop in each serving dish and garnish with remaining lemon zest and remaining blueberries. Serve immediately.


puglia-italy

Puglia is a flat, fertile, sun soaked region in southern Italy which, together with its iron rich soil makes it one of the most productive agricultural regions in the country. It is famous for its olive oil and produces between 250,000 and 300,000 tons each year. Puglia provides around 40 percent of the country’s extra virgin olive oil.

Durum wheat grows in abundance and is used for making pasta and bread. The pasta from Puglia is made without eggs as they were once considered to be a luxury. The most famous pasta made in Puglia is ‘oricchiette’ (meaning little ears) which is still made daily by the elder women in most of the small villages.

The bread in Puglia, which accompanies all meals, is more diverse than many other regions in Italy and comes in a variety of shapes and sizes. It is cooked in traditional wood burning bread ovens and some of the villages still have a communal bread oven where the locals go to bake their bread every day.

Vegetables obviously grow well in the warm climate and are used in abundance, always fresh and always seasonal. Tomatoes are used for making sauces to go with the local pasta and aubergines, peppers and courgettes are roasted and grilled as an accompaniment to meat.

The interior of Puglia is rocky and many sheep and goats are bred there for their meat as well as their milk which is used for a variety of cheeses. Lamb is the most popular meat, followed by pork.

Puglia has many delicious local cheeses, perhaps the most famous being Burrata which is made from mozzarella and cream. Others include Cacioricotta – a seasonal Ricotta cheese made from unpasteurized ewes’ milk, Canestrato – a hard cheese which is a mixture of sheep and goat’s milk, Fallone di Gravina and Caciofiore.

Fish plays a large part in the cuisine of Puglia and the long coastline offers a large array of fresh fish on a daily basis. Sea bass, red mullet, anchovies, mussels and cuttlefish are among the favorites.

In spite of this excess of food, the daily cuisine in Puglia, as in the other southern regions of Italy, tends to be simple, fresh and wholesome with most locals growing, rearing and making enough for their individual needs.

Puglia 6

Dinner Party Menu For Six

Antipasto

Puglia 1

Pepperoni al Forno (Baked Peppers)

Serves 6

Ingredients

  • 6 sweet bell peppers (green and red)
  • 3 cloves of garlic, sliced
  • 3 tablespoons capers
  • 8 anchovy fillets, chopped
  • 10 tablespoons bread crumbs
  • Extra virgin olive oil
  • Salt and pepper

Directions

Place the peppers in a hot oven (400 degrees F) for about half an hour or under the broiler until the skins start to blacken. Take them out of the oven, cool and then peel off the skins.
Cut the peppers into strips, about 2 inches wide.

Grease the bottom of a baking pan with olive oil and place a layer of peppers. Sprinkle a few capers, a few slices of garlic, some of the chopped anchovy fillets, a sprinkle of bread crumbs and a little salt and pepper on the peppers. Repeat the layers until all the ingredients are used.

When the top layer is finished, drizzle with olive oil. Then place the pan in a 400 degree F oven for about 15-20 minutes or until the peppers are tender and the bread crumbs are brown.

puglia 5

Taralli Scaldati (Dry Bread)

Ingredients

  • 7 1/2 cups all-purpose flour
  • 14 tablespoons extra virgin olive oil
  • 5 tablespoons fennel seed
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Warm water

Directions

Combine the all the ingredients in the bowl of an electric mixer with the paddle attachment and mix until thoroughly combined. Switch to the dough hook and knead the dough for a few minutes. Soften the dough by adding a little warm water, if it seems too dry.

Turn the dough out onto a bread board and roll pieces of the dough into long thin stripes about 4-5 inches long. Loop the ends around to form circles or pretzel shapes and space them out on wax paper to rest for to rise for 15 minutes covered with a clean kitchen cloth.

Heat the oven to 400° F.

Bring water to a boil in a large saucepan and drop a few of the taralli in the boiling water for a minute, turn with and cook another minute. Remove the boiled taralli with a slotted spoon to a wire rack to dry for a minute or two.

Place them on an oiled baking sheet and bake for about 15-20 minutes, until brown and crispy. Cool completely.

First Course

Puglia 2

Tubettini con le Cozze

(Small Pasta Tubes with Mussels)

6 servings

Ingredients

  • 2 lbs mussels
  • 15 cherry tomatoes, halved
  • 3 cloves garlic, chopped
  • 3/4 teaspoon crushed red pepper
  • 1 1/2 cups dry white wine
  • 3 tablespoons olive oil
  • Salt and black pepper
  • A handful of chopped parsley
  • 1 lb tubettini pasta (little tubes)

Directions

Wash the mussels well under running water and pull out the beards (the stringy bits hanging out of the shell) and place them in a bowl of cold water.

Heat a large pot of water for the pasta and when it comes to the boil add salt and the pasta tubes.

While the pasta is cooking, heat the olive oil in a large skillet with a cover and add the chopped garlic. Cook for a minute and add the cherry tomatoes. Once they soften, add the white wine and bring to a boil so the alcohol evaporates. Season with salt and the crushed red pepper and add the mussels. Cover with the lid and cook until all the mussels open.

Reserve ½ cup of the pasta cooking liquid and drain the pasta. Add the pasta to the mussels in the skillet, along with the chopped parsley and reserves pasta cooking liquid. Mix well on a low heat for a minute and serve.

Second Course

Puglia 3

Roasted Striped Bass

6 servings

Ingredients

  • 2 cups dry white wine
  • 4-6 tablespoons extra-virgin olive oil
  • 2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish
  • 1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups)
  • 3 – 1 1/2-pounds whole striped bass or fish that is available in your area, cleaned, gutted, scaled 
  • 1/4 cup (about) all-purpose flour
  • 6 large garlic cloves, peeled, crushed, divided
  • 3/4 cup chopped fresh Italian parsley, divided
  • 1 pound cherry tomatoes, halved
  • 1/2 cup oil-cured black olives, pitted, halved

Directions

Position a rack in the center of the oven and preheat to 400°F.

Boil wine in a medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve.

Generously brush an 18 x 12 x 1 inch baking sheet with olive oil. Arrange fennel slices in a single layer on the prepared baking sheet. Top with onion slices in single layer. Sprinkle with salt and freshly ground black pepper. Drizzle 3 tablespoons oil over the vegetables.

Rinse fish inside and out and pat dry with paper towels. Sprinkle fish inside and out with salt and freshly ground black pepper. Lightly dust outside of fish with flour. Pour enough olive oil into extra-large skillet to cover the bottom of the pan; heat over medium-high heat until pan is very hot.

Working with one fish at a time, add fish to the skillet and cook until a golden crust forms on the skin, about 3 minutes per side. Repeat with remaining fish. Add more oil, only if necessary.Carefully place fish on top of the vegetables on the baking sheet. Gently stuff the cavity of each fish with 2 crushed garlic cloves and then 1/4 cup chopped parsley. Pour reserved wine over vegetables on the baking sheet.

Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes. Scatter tomato halves and olives around the fish; bake until fish is just cooked through, about 15 minutes longer. Transfer fish to large platter; cover with foil to keep warm.

Increase oven temperature to 475°F. Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes more.
Arrange vegetable mixture around the fish on a serving platter. Sprinkle chopped fennel fronds and serve.

Dessert

puglia 4

Baked Zeppole

Ingredients for the pastry dough

  • 2 3/4 cups all-purpose flour
  • A pinch of salt
  • 2 cups of water
  • 6 tablespoons butter
  • 6 large eggs

Ingredients for the custard filling

  • 1/4 cup cornstarch
  • 2 cups milk
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • Confectioner’s sugar
  • Jam

To make the pastry:

In a heavy saucepan, heat the water. Add the butter and the salt and remove from the stove once the butter has melted. Add the flour all at once. Beat with a wooden spoon. Return the pan to medium heat and beat the mixture until it forms a ball. Remove the pan from the heat again. Add the eggs in one at a time, beating the dough with a wooden spoon or hand mixer.

Note – make sure to blend in each egg well before proceeding to add in the next one.

Line a cookie sheet with parchment paper.

Drop 1 1/4-inch portions of dough about 1/2 inch apart on the prepared cookie sheet. Bake the puffs about 15 minutes at 400 degrees F and then for 10 minutes at 375 degrees. Transfer the pastries to cooling racks.

To make the custard:

In a medium bowl, mix the cornstarch and sugar for the filing. Set aside.

In a medium saucepan, heat the milk over medium-high heat until it’s almost boiling. Add the 6 eggs to the sugar and the cornstarch and gradually add a couple of large spoonfuls of the warm milk. When it’s well-blended, pour it into the pot with the rest of the milk and continue to cook until the mixture thickens.

To serve:

Use a small knife to cut each zeppole in half. Fill each zeppole with some custard, replace the top half and put the zeppole on a serving dish. Add a teaspoon of jam to each zeppole and dust them with confectioner’s sugar.


sandwich

What makes for a great sandwich?

Is it the bread?

The meats?

The toppings, e.g. lettuce, tomato, sprouts, etc.?

The spread, e.g. mayo, mustard, dressing?

Well, of course it’s probably a combination of all (and probably some additional) factors.

But, the question is – What’s the most important thing to making a sandwich great?

For me – it is the quality of the bread – what is it for you?

sandwich 5

Mortadella, Cheese and Basil Panini

Mortadella is a large Italian sausage or cold cut made of finely ground, heat-cured pork sausage, which incorporates small cubes of pork fat. Mortadella is a staple product of Bologna, Italy.

6 servings

Ingredients

  • 1 (16-ounce) loaf ciabatta, cut in half horizontally
  • 4 teaspoons Dijon mustard
  • 4 teaspoons balsamic vinegar
  • 1 1/3 cups (8 ounces) thinly sliced fresh mozzarella cheese
  • 12 basil leaves
  • 8 ounces sliced mortadella 
  • 2 hot cherry peppers, sliced
  • 1 large plum tomato, thinly sliced
  • Olive oil cooking spray

Directions

Brush the cut side of the bottom bread half with mustard; brush the cut side of the top half with vinegar. Top the bottom half with mozzarella, basil, mortadella, peppers and tomato. Top with remaining bread half.
Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add the sandwich to the pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges. If the sandwich does not fit in your pan, cut it in half and cook in two batches.

sandwich 2

Family Style Hearty Steak Sandwich

6 Servings

Ingredients

  • 2 cups seeded and diced fresh plum tomatoes
  • 6 tablespoons pitted, chopped kalamata olives
  • 4 tablespoons chopped fresh basil
  • 2 tablespoons finely chopped red onion
  • 4 teaspoons balsamic or red wine vinegar
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds flank or sirloin steak
  • 1 (1-pound) Italian round bread loaf (boule) 
  • 4 thin slices provolone cheese
  • 2 ounces arugula

Directions

Heat an outdoor gas grill.

Combine tomatoes, olives, basil, red onion, vinegar and 2 tablespoons olive oil in a small bowl.

Place steaks on the grill over medium heat. Grill to desired temperature, turning once. Place on cutting board and let rest 5 minutes. Slice thinly across the grain.

Slice bread horizontally. Grill, cut side down, until crisp and golden, 2 to 3 minutes.

Place cheese on the bottom half of the bread. Top with tomato mixture, steak and arugula. Top with remaining bread. Slice into wedges.

sandwich 1

Vegan Muffuletta

Serves 4-6

Ingredients

  • 3 large Portobello mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped garlic
  • 3 tablespoons white wine or vegetable broth
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup sliced pitted black olives
  • 1/4 cup sliced pimento-stuffed green olives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon chopped fresh oregano
  • 1 tablespoon red wine vinegar
  • 1 (8-inch) Italian round bread loaf, halved horizontally
  • 1/3 cup sliced roasted red peppers
  • 1/3 cup sliced marinated artichoke hearts
  • 3 tablespoons pine nuts
  • 12 basil leaves

Directions

Using a small spoon, scoop out and discard the black gills from each mushroom. Heat oil in a large skillet over medium heat. Add garlic and cook just until it begins to turn light golden brown, about 30 seconds. Arrange mushrooms in the skillet in a single layer, then add wine and season with salt and pepper. Cook, turning the mushrooms once, until tender and most of the liquid has evaporated, 3 to 4 minutes total. Set aside off of the heat to cool slightly.

Meanwhile, combine black and green olives, parsley, oregano, vinegar, salt and pepper in a small bowl and press the mixture with the back of a spoon until it’s roughly mashed; set aside.

Using your fingers, remove some of the bread from the inside of both halves of the bread loaf, making sure to keep a 1-inch border around the edge. (This will help to make room for the filling. Save the bread that you remove for another use, such as bread crumbs or croutons.)

Layer both halves of bread with olive mixture then arrange peppers, artichoke hearts, pine nuts and basil on the bottom half. Top with the cooked mushrooms, spreading them out to cover the entire width of the bread. Assemble the top and bottom halves of the loaf to form a sandwich.

Serve muffuletta right away or wrap it very tightly with plastic wrap and refrigerate for 1 hour, weighted down with a heavy object like a cast iron skillet filled with a few heavy canned goods. Cut into wedges before serving.

sandwich 3

Mediterranean Tilapia Sandwiches

Za’atar is a mixture of sumac, sesame seed and herbs frequently used in the Middle East and Mediterranean areas.

Ingredients

Fish:

  • 1 1/2 pounds tilapia fillets
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon Za’atar 
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • Olive oil cooking spray

Tzatziki:

  • 3/4 cup plain Greek yogurt
  • 2 teaspoons chopped fresh dill
  • 1 1/2 teaspoons fresh squeezed lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced

Sandwich ingredients:

  • 4 Mediterranean wheat pitas or flatbread (such as Toufayan), heated
  • 1/2 cup very thinly sliced red onion (about 1/2 a small onion)
  • 1 medium tomato, thinly sliced
  • 1/2 cucumber, thinly sliced (about 1/2 cup)

Directions

Preheat a broiler.

To prepare fish:

Brush fish with oil; sprinkle with 1/2 teaspoon Za’atar , 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish on a broiler pan coated with olive oil cooking spray. Broil 6 minutes or until fish flakes easily when tested with a fork.

To prepare Tzatziki:

Combine yogurt and next 5 ingredients (through garlic) in a food processor or blender; pulse until smooth.

To prepare sandwiches:

Spread 2 tablespoons Tzatziki sauce in the center of each pita. Divide fish evenly among the pitas. Top each serving with 2 tablespoons onion, 2 tomato slices and about 6 cucumber slices; fold pita or flatbread in half.

sandwich 4
Grilled Chicken, Tomato and Onion Sandwiches

4 servings

Ingredients

  • 3 ounces pitted mixed olives (1 cup)
  • 1 garlic clove, crushed
  • 2 teaspoons fresh oregano
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Freshly ground pepper
  • 2 large tomatoes, sliced 1/3 inch thick
  • 1 Vidalia onion (or any sweet onion), sliced 1/4 inch thick
  • 4 crusty Italian rolls, such as ciabatta
  • Salt
  • 1 3/4 pounds thin chicken cutlets

Directions

Light an outdoor grill.

In a mini food processor, pulse the pitted olives with the crushed garlic and oregano until chopped. Add the 1/4 cup plus 2 tablespoons of olive oil and pulse until finely chopped. Season with pepper.

Brush the tomatoes, onion and cut sides of the rolls with olive oil. Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted, about 2 minutes.

Brush the chicken cutlets with olive oil and season them with salt and pepper. Grill them over high heat, turning occasionally, until they are lightly browned in spots and cooked through, 5 to 6 minutes.

Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion and olive relish. Close the sandwiches, cut them in half and serve.


ravanelligal

Although the radish was a well-established crop in Greek and Roman times, one might assume that it was brought into cultivation at an earlier time, however, there are almost no archeological records available to help determine the radish’s history and domestication. Wild forms of the radish and its relatives, mustard greens and turnips, can be found over western Asia and Europe, suggesting that their domestication took place somewhere in that area. They are certainly revered and highly appreciated in Asia, particularly in Japan where the long, white daikon radish is a major food. The ancient Greeks prized radishes above all root crops, even making replicas of them in gold. The radish was a common food in Egypt long before the pyramids were built and was popular in ancient Rome as well. Columbus and the early settlers brought radishes to America where they are a favorite spring crop for home gardeners because they’re so easy to plant and they grow quickly.

Radish_3371103037_4ab07db0bf_o

There are two basic types of radishes- spring and winter. The crunchy spring varieties are ‘Cherry Bomb’, ‘Champion’, ‘Burpee White’ and ‘Crimson Giant’. Winter radishes such as ‘China Rose’ and ‘Long Black Spanish’ store better and have a more distinctive flavor than the spring varieties. The Bunny Tail is an Italian radish that is slightly oblong in shape. It is mostly red and has a white tip. The Sicily Giant radish is a large heirloom variety originating from Sicily. It has a smooth, bright red skin and tastes hotter than some other radishes. It can grow up to 2 inches across the widest part. White Icicle radishes are completely white and are carrot-shaped. These radishes come from an Italian heirloom variety. Sometimes, they are simply called Icicle radishes.

Radishes are more versatile in the kitchen than many cooks realize. Besides adding crisp radishes to salads, try them sliced into stir-fries, stews and soups. Sauté them in butter for a minute and then serve with salt, pepper and herbs (especially chervil) for a different and unusual side dish. Long radishes are particularly good for sautéing. Slice them diagonally to obtain larger pieces and cook quickly to retain crispness. Grate radishes into your favorite slaws or dice them for egg and potato salads. Radishes can even be pickled!

 Appetizers

prosiutto

Prosciutto-Wrapped Radishes

Serves 2

ingredients

  • 6 long, red Italian radishes (or any radish)
  • 6 thin slices prosciutto
  • Olive oil

Directions

Wash and peel radishes, leaving stems intact.
Carefully wrap each radish in a slice of prosciutto.
Drizzle with olive oil and season with freshly ground black pepper.

dip

Fresh Radish Dip

Ingredients

  • 8 ounces large radishes (about 12), cut into very thin bite-size strips, chopped or grated
  • 1/2 cup light sour cream
  • 1/2 cup crumbled feta cheese (2 ounces)
  • 2 tablespoons snipped fresh dill
  • 1/2 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • Fresh dill sprigs
  • Carrot sticks, celery sticks, Belgian endive leaves and/or fresh snow pea pods for dipping

Directions

In a large bowl stir together radish strips, sour cream, feta cheese, dill, lemon peel and lemon juice. Garnish with dill sprigs. Serve with fresh vegetables for dipping.

Salads

RavanelliOlive

Radish and Olive Salad Recipe – Ravanelli con Insalata di Olive

While radishes are not the most common salad vegetable in Italy, you will find them in well stocked markets. Valeriana (Valerian) is a popular salad green belonging to the Valerianella family. It has a number of local names in Italy, including soncino and is also called lamb’s lettuce or corn salad in the English speaking world. Substitute mache, arugula or wild baby lettuce for the valeriana.

Serves 4

Ingredients

  • 1/4 pound (100 g) medium red radishes
  • 2/3 pound (300 g) valeriana or other spring lettuce
  • 10 pitted black olives
  • Juice of one lemon
  • Extra virgin olive oil to taste
  • Salt to taste

Directions

Wash the radishes, pat them dry, remove the leaves and roots and thinly slice them. Put them in a bowl with the lemon juice and let them steep for about 20 minutes.

In the meantime, wash and drain the valeriana. Drain the olives and slice them. Add the valeriana and olives to the radishes.

Drizzle lightly with olive oil, season to taste with salt (Italians rarely add pepper to salads) and toss. Let the salad rest for a minute or two before serving it.

bresaola-Mottram-515x438

Bresaola with Radishes, White Asparagus and Baby Greens

Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red color. It is made from top round and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.
6 servings

Ingredients

  • 25 white asparagus stalks, cut into 2-inch pieces
  • 1 cup Champagne vinegar
  • 2 tablespoons freshly grated or high quality jarred horseradish
  • Salt and pepper to taste
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped oregano
  • 1 tablespoon chopped Italian parsley
  • 1/4 cup plus 2 tablespoons olive oil
  • 42 slices bresaola, sliced paper thin
  • 2 cups baby greens
  • 1/2 cup baby frisée
  • 1/2 cup shaved radishes
  • Sea salt for garnish
  • Marcona almonds for garnish

Directions

Bring a large pot of water to a boil. Add the asparagus and Champagne vinegar. Cook until very tender, about 12-15 minutes, dependign on thickness. Prepare an ice bath while the asparagus cooks. When the asparagus are cooked, transfer to the ice bath. Drain the asparagus and purée in a food processor. Add the horseradish. Season to taste with salt and pepper. Reserve.

Bring a small pot of water to a boil. Prepare a second ice bath. Add the basil, oregano and parsley to the water. Boil for 20 seconds, then transfer to the ice bath. Drain the herbs and squeeze out excess water. Combine the herbs and olive oil in a blender and blend on high. Transfer to a small bowl and set aside.

To serve, lay 7 slices of bresaola on each plate, overlapping the slices slightly. Spoon some asparagus purée on the bresaola slices. Toss the greens, frisée and radishes with the herb oil. Top each serving of bresaola with some salad and almonds. Season with sea salt and serve.

Side Dishes

roasted radishes

Roasted Radishes

If you want a more substantial side dish add 12 baby carrots to the radishes in the recipe below and increase the cooking time to 20 minutes.

Ingredients

  • 2 bunches fresh radishes, washed, dried, stems and tails removed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons chopped thyme leaves

Directions

Preheat oven to 450 degrees F. Place a baking pan in the oven until hot.
In a bowl, mix the radishes with the oil, salt, pepper and thyme.
Place the radishes on the hot pan and put the pan back in the oven.
Every 5 minutes stir the radishes. Total cooking time should be 15 minutes, depending on the size of the radishes.
When ready, they’ll be blistered and pink with just a little bite left to the texture.
Serve as a side dish with a drizzle of fresh olive oil.

pan-roasted_radishes_with_italian-style_greens-458x326

Pan-Roasted Radishes with Italian-Style Greens

Cooked radishes taste a lot like turnips, their Brassicaceae cousins, but with a milder flavor.

Serves 6

Ingredients

  • 1/2 cup thinly sliced dried Mission figs
  • 2 tablespoons olive oil, divided
  • 2 cups trimmed radishes, halved or quartered (10 oz.)
  • 8 cups baby spinach
  • 4 cups radish greens or arugula
  • 1/4 cup pine nuts
  • 1/4 cup chopped black oil-cured olives
  • 2 teaspoons balsamic vinegar, plus more to taste

Directions

Place figs in small bowl and cover with boiling water. Plump 5 minutes, then drain and set aside.

Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add radishes, cover, and cook 3 minutes or until browned on one side (do not stir). Shake pan and cook, uncovered, 3 to 4 minutes more or until radishes are just tender. Transfer to a bowl and season with salt. Set aside.

Return skillet to heat and add remaining 1 tablespoon oil. Add spinach and radish greens and cook 2 minutes or until barely wilted, turning with tongs. Add pine nuts, figs, olives and radishes. Cover and cook 3 minutes more or until greens are tender and radishes are heated through. Transfer to a serving bowl and drizzle with balsamic vinegar.

snap peas

Sugar Snap Peas and Radishes

Ingredients

  • 1 pound sugar snap peas
  • 2 tablespoons olive oil
  • 2 tablespoons tarragon vinegar
  • 2 tablespoons chopped fresh tarragon
  • 1/2 teaspoon salt
  • 6 medium radishes, washed, trimmed and thinly sliced
  • Freshly cracked pepper

Directions

Bring a pot of lightly salted water to a boil. Add snap peas; cook 1 to 2 minutes, until crisp-tender. Drain snap peas; run under cold water until cool.

In a large bowl, whisk together oil, vinegar, tarragon and salt until well combined. Toss snap peas and radishes in the dressing. Season with freshly cracked pepper.

Serve at room temperature or chilled.

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BalancedLunch

Eating a healthful lunch can help control blood glucose, hunger and weight. Lunch is a chance to keep you full until dinner and fit in some important food groups. Get more mileage out of your lunch by including fiber from whole grains and protein from low-fat dairy products and other lean protein sources.

Build a Balanced Lunch

Studies show people who tote their meals with them weigh less, eat more healthfully and spend less money.

When compiling your midday meal, remember this simple formula, even at home: whole grain + dairy/protein +vegetables = healthy lunch.

Include whole grains for the starch portion of your meal. You’ll get hearty satisfaction from grains with all their fiber and nutrients intact. This will be your main carbohydrate source.
The dairy/protein digests more slowly than carbohydrates, helping you feel satisfied and adding staying power to your lunch. Vegetables add color, flavor and antioxidants to your meal.

If you love sandwiches, use a variety of whole-grain breads, pitas and wraps. Choose lean fillings like sliced eggs, tuna fish, cheese or lean meats. Then add interest to your sandwiches with assorted greens, fresh basil, sliced cucumbers, onions, pickled peppers and tomatoes.

But sandwiches are far from your only option when you’re brown-bagging it. Last night’s dinner, anything you enjoy at home can, be packed up and eaten for lunch. In fact, you might want to make extra food for dinner, so you’ll have leftovers to bring for lunch. Leftovers are the perfect food to pack and take for lunch because you can control the portions and calories in the meal to ensure it will be nutritious, filling and delicious.

For example, pack the leftovers from last night’s casserole into a reusable container that can be microwaved at the office. Add some carrot, celery and pepper strips for a hearty and satisfying lunch. To take this idea a bit further, try cooking in bulk. On the weekend, make a big pot of chili, chicken noodle soup or rice and beans and freeze into individual portions that are ready to take to work in a flash.

Keep it cold. For safety’s sake, pack lunch with a reusable ice pack.

Pasta Lover’s Lunch Salad. Make the salad with lean meat or fish, some cubed or shredded cheese (for protein), lots of vegetables to boost fiber and nutrition and usevwhole wheat or whole-grain pasta. Toss everything together with a vinaigrette made with extra virgin olive oil or canola oil. Pack into individual lunch containers.

Mediterranean Pita Pocket. Fill a whole wheat pita with homemade or store-bought hummus, tabouleh and sliced cooked chicken. All you need is a piece of fruit to round out the meal.

Fruit and Cheese Plate. Fill a divided plastic container with assorted cubes or slices of cheese and easy-to-eat fruit, such as apple and pear slices, grapes, berries or melon. Add some whole-wheat crackers to your lunch.

Everything Is Better on a Mini Bagel. Whole-wheat bagels are a wonderful foundation for sandwiches that stand up to being in a backpack or desk all morning. Start with two mini bagels. Add tuna, smoked salmon, oven baked turkey or roast beef. Top it off with cheese, fresh tomato, onion and Romaine lettuce. Two mini bagels can supply 6 grams of fiber to the meal.

Enjoy Lunch Salads. A plastic container can hold the makings of a delicious salad lunch. For a Cobb salad, fill it with spinach or chopped dark green lettuce, chopped hard-boiled egg, shredded cheese, lean ham or turkey. Or toss in the ingredients for a chicken salad: dark salad greens, shredded chicken, shredded carrots, sliced green onion and toasted sliced almonds. Pack the dressing separately and add it to the salad just before eating.

Lunches at Home

Include more whole foods and choose lunch items with higher amounts of fiber and nutrients (like calcium, protein and vitamin C). Include fewer processed foods such as cookies, chips and snacks, which have higher sodium, added sugar and saturated fat.

spicypoachedegg

Spicy Poached Eggs

5 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup onion, finely chopped
  • 1 hot pepper, seeded and finely chopped
  • 1/2 cup green bell pepper, diced
  • 1 15-ounce can diced tomatoes
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper
  • 1/4 teaspoon sea salt
  • 5 large eggs

Directions
Heat oil in a large skillet over medium heat. Add garlic, onions and peppers. Stirring occasionally, cook until the onion starts to turn translucent, 5 to 7 minutes.
In a medium bowl, combine tomatoes, paprika, oregano, cayenne and salt. Add the tomato mixture to the skillet with the onions and peppers and stir. Cover and cook for 5 minutes, stirring occasionally.
Make 5 hollows in the tomato mixture and carefully crack the eggs into each hole. Cover and cook until the eggs set, 5 to 7 minutes. Serve hot with a small whole wheat roll.

spanakopita-quiche-h-4

Spanakopita Quiche

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 10 ounces frozen chopped spinach, thawed, drained well
  • 1 (9-inch) pie crust (homemade or store-bought) 
  • 1 tablespoon all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup feta cheese, crumbled
  • 5 eggs
  • 1/2 cup lowfat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon dried dill 

Directions
Heat oil in a heavy medium skillet over medium-high heat. Add onion and garlic and sauté until translucent, about 6 minutes.

Add spinach and stir until spinach is dry, about 3 minutes. Let cool slightly.

Preheat oven to 375 degrees F.

Place pie crust in a 9-inch quiche dish or pie pan. Press into the pan, sealing any cracks. Crimp the edges.

Mix flour with Parmesan cheese and sprinkle over bottom of the crust, followed by the crumbled feta cheese. Top with spinach mixture.

Beat eggs, milk, salt, pepper and nutmeg in large bowl to blend. Pour over spinach.

Place pie pan on a baking sheet and bake about 50 minutes or until the top is set and a knife inserted in the center comes out clean. Let cool slightly. Cut in to wedges and serve.

chicken-salad-rs-1213081-l

Chicken Salad with Apple and Basil

4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1/4 cup fresh lime juice (from 2 to 3 limes)
  • 1 tablespoon white wine vinegar
  • 2 tablespoons light brown sugar
  • 4 scallions (white and light green parts), thinly sliced
  • 2 Granny Smith apples, peeled and diced
  • 1/3 cup roasted peanuts, roughly chopped
  • 1/2 cup thinly sliced fresh basil

Directions
Rinse the chicken and pat it dry with paper towels. Pound it to an even thinness between pieces of plastic wrap.

Place the chicken in a large, wide saucepan and add enough water to cover by 1/2 inch. Add 1 teaspoon of salt and 1/2 teaspoon of pepper and bring to a gentle simmer. Cook until no trace of pink remains, 8 to 10 minutes. Transfer the chicken to a bowl of ice water for 5 minutes.

Meanwhile, in a large bowl, combine the lime juice, vinegar and brown sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.

Drain the chicken and pat it dry. Dice the chicken and add it to the apple mixture along with the peanuts, basil and remaining salt and pepper. Toss and divide among individual plates.

unhealthy lunch

Unhealthy lunch

Lunches For Work

Taking a healthy lunch to work is one of the simplest ways to trim your budget. Most people think nothing of spending $10 or so for a restaurant lunch, but over the course of a month — or a year — the expense can really add up.
Beyond the cost savings, most meals packed at home are healthier than foods from restaurants or fast food counters. When we eat out, we’re often faced with huge portions and fattening extras — like the french fries that routinely come with sandwiches. But when you pack lunch at home, you can control your portions and choose healthier ingredients.

tuna

Tuscan Tuna Wrap

2 servings

Ingredients

  • 4-5 ounces tuna packed in olive oil, drained
  • 2 tablespoons fresh parsley, chopped
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • 1/2 cup diced tomatoes
  • 3 tablespoons chopped black olives
  • Dash of salt and pepper
  • 2 whole-wheat wraps
  • 1/2 cup baby spinach leaves

Directions

Break up the tuna in a mixing bowl and mix in the parsley, lemon, oil, tomatoes, olives, salt and pepper.  Divide the mixture between the wraps, top with spinach leaves and roll up. Wrap the sandwiches tightly in plastic wrap and refrigerate.

pesto-turkey-club-1994854-x

Pesto Turkey Sandwich

If you would like a little crunch in your sandwich, add a slice of cooked turkey bacon.

1 serving

Ingredients

  • 2 teaspoons prepared pesto
  • 2 slices pumpernickel bread
  • 2 ounces sliced turkey
  • 2 romaine lettuce leaves
  • 4 slices tomato

Directions
Spread pesto on the bread. Top 1 bread slice with turkey, lettuce, tomato and top with the remaining bread slice. Place in a large plastic sanwich bag.

corn salad

Corn & Black Bean & Mango Salad

Make ahead salad to pack for lunch. Serve with healthy toasted corn tortillas.

4 servings

Ingredients

  • 2 1/4 cups frozen corn, defrosted and drained
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 2 15-ounce cans black beans, rinsed and drained
  • 2 cups shredded red cabbage
  • 1 large tomato, diced
  • 1/2 cup minced red onion
  • 1 mango, peeled and diced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted pine nuts (pignoli)
  • Lime wedges for garnish

Directions
Whisk lime juice, oil, salt and pepper in a large bowl. Add the corn, beans, cabbage, tomato, mango, parsley and onion; toss to coat. Sprinkle nuts on top. Refrigerate in lunch containers with a lime wedge.

cartoon

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pizza header

First offered at a few big-city Italian restaurants in New York City at the turn of the 20th century, pizza started to come into its own at Chicago’s Pizzeria Uno – the first restaurant built around this “foreign dish” – in 1943. Nationally franchised takeout pizza was born at Pizza Hut in 1958, Little Caesars in 1959 and Domino’s in 1960 and from then on, pizza was an established part of the American culinary landscape.

But what about homemade pizza? When did Americans start making their own pizza at home, from scratch, rather than driving down to the pizza parlor for takeout?

According to The Food Timeline, the first known American cookbook pizza recipe appeared in 1936, in Specialita Culinarie Italiane, 137 Tested Recipes of Famous Italian Foods. But it wasn’t until nearly 10 years later that pizza made it out of the Italian neighborhoods and into the American mainstream. In 1945. American GI’s were coming home from Europe and some of them returned with a new-found love for Italian food – such as pizza – at that time a treat available only at Italian restaurants. By 1954, the first yeast-crust pizzas were making an appearance, as evidenced in The Betty Furness Westinghouse Cookbook. See the recipe page below – hardly the “real thing”. Source: (http://www.foodtimeline.org/)

first cookbook

Have a pizza party. Make the dough, sauces and toppings ahead of time and let your guests have fun making their own pizzas.

Pizza Doughs

All-Purpose Pizza Dough

Ingredients

  • 5 cups unbleached bread flour
  • 1 tablespoon honey
  • 1 1/2 teaspoons salt
  • 1 teaspoon fast-rising or instant dry yeast
  • 2 tablespoons olive oil
  • 1 3/4 cups plus 1 tablespoon water, at room temperature
  • Olive oil or nonstick cooking spray

Directions

In the bowl of an electric mixer fitted with the dough hook or in a large bowl using a large spoon, combine all ingredients except the cooking spray. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft.

If using an electric mixer, increase speed to medium; mix 2 minutes longer. If working by hand, continue mixing with the spoon; or turn dough out onto a counter and knead. Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.

Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in the bowl, turning once to coat the surface with oil. Cover bowl with plastic wrap, without letting wrap touch surface of dough. Let dough rest at room temperature for 30 minutes. Then refrigerate the dough overnight or up to 3 days. (Dough will continue to rise in the bowl until nearly doubled, then will go dormant from the cold.)

Two hours before assembling the pizzas, remove chilled dough from the refrigerator. Mist a baking sheet with nonstick cooking spray or lightly rub with olive oil. Cut dough into four portions. Form each portion in a smooth round ball.

Place each ball of dough on the prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough come to room temperature.

Multigrain Pizza Dough

Ingredients

  • 4 cups unbleached bread flour
  • 3/4 cups white whole wheat flour
  • 1/4 cup rye flour (or cornmeal or additional whole wheat flour)
  • 1 ½ tablespoons honey
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons instant yeast or fast-rising yeast
  • 2 tablespoons olive oil
  • 2 cups water, at room temperature

Directions

In the bowl of an electric mixer fitted with the dough hook or in a large bowl using a large spoon, combine all ingredients. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft.

If using an electric mixer, increase speed to medium; mix 2 minutes longer. If working by hand, continue mixing with spoon; or turn dough out onto a counter and knead. Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.

Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in bowl, turning once to coat surface with oil. Cover bowl with plastic wrap, without letting wrap touch the surface of dough. Let dough stand at room temperature for 30 minutes. Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)

Two hours before assembling the pizzas, remove chilled dough from the refrigerator. Mist a baking sheet with cooking spray or lightly rub with olive oil. Cut dough into four portions. Form each portion in a smooth round ball.

Place each ball of dough on the prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough come to room temperature.

Tips:

  • At this point, extra dough may be placed in freezer bags that have been lightly coated with nonstick cooking spray. Seal, label and freeze up to 3 months. Thaw in the refrigerator before using.
  • As a substitute for a baking stone, use an inverted baking sheet placed on an oven rack. For easy pizza assembly, invert another baking sheet on the counter and cover the underside with parchment paper (for baking). Mist the paper with cooking spray, then prepare the pizza on the paper.
  • Closely watch pizzas that are placed on parchment paper while baking. The high heat from the oven can cause some papers to ignite. Carefully read labels and instructions to avoid using papers in a hot oven that could cause fires.

 Pizza Sauces

All-Purpose No Cook Pizza Sauce

Ingredients

  • 1 – 28 ounce can crushed tomatoes
  • 1 ½ teaspoons red wine vinegar
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup water

Directions

In a medium bowl whisk together all the ingredients. If necessary, add more water to thin. It should easily spread over the dough. For an 8 to 10 inch pizza, use 1/4 cup of the sauce.

Pesto alla Genovese Sauce

Ingredients

  • 1 cup extra virgin olive oil
  • 8 cloves garlic, coarsely chopped
  • 2 cups tightly packed fresh basil leaves
  • 1 cup finely shredded Parmesan, Romano or Asiago cheese
  • 2 tablespoons lemon juice
  • 1 cup pine nuts or chopped walnuts, toasted
  • 1/4 teaspoon ground black pepper

Directions

In a medium skillet, heat 1/4 cup of the oil; add garlic. Cook and stir for 10 seconds; remove pan from heat. Immediately add to remaining oil.

In a food processor combine the garlic oil, basil, cheese, lemon juice and half the nuts; cover and process 20 seconds or until mixture resembles a thick green sauce. (If the contents are very thick and pasty, drizzle in a little water and process for a few more seconds. If too thin, add more shredded cheese)

Transfer the pesto to a medium bowl and stir in the pepper and the remaining nuts.

For pizza: top dough with mozzarella cheese slices, drizzle some pesto sauce over the cheese, top with sliced plum tomatoes and bake.

Place a sheet of plastic wrap directly on the surface of the pesto sauce and refrigerate (the plastic wrap will help keep the pesto a bright green). Chill for up to 5 days; for longer storage, transfer to freezer containers. Seal, label and freeze up to 3 months.

Multipurpose Herb Oil

Ingredients

  • 1 cup extra virgin olive oil
  • 1 tablespoon granulated garlic (or 1 1/2 teaspoon garlic powder)
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried or fresh rosemary, crumbled
  • 1 teaspoon dried crushed red pepper
  • 1/2 teaspoon Spanish paprika, mild or hot
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

In a medium bowl whisk all ingredients together for about 15 seconds, long enough to evenly distribute the ingredients. Because most spices and herbs settle quickly, always whisk the oil mixture before drizzling or pouring. Let the herb oil stand at least 30 minutes at room temperature for flavors to meld.

Store, tightly covered, in a cool dark place up to 2 weeks.

Sauce Variations

  • Spicy Puttanesca Sauce: Add 1/2 cup chopped pitted kalamata or ripe olives, 1 tablespoon capers and 1/2 teaspoon crushed red pepper to the all-Purpose Pizza Sauce.
  • Tomato Basil-Pesto Sauce: combine All-Purpose Pizza Sauce and Pesto alla Genovese
  • Garlic Sauce: Add 2 to 3 tablespoon of garlic oil (see Caramelized garlic recipe) and 1/2 teaspoon crushed red pepper to any pizza sauce.
  • Broccoli Rabe and Italian Sausage: thinly slice 3 Roma tomatoes and drain on a paper towel; saute 1/2 bunch of chopped broccoli rabe with olive oil and garlic;  saute 1/4 lb diced Italian sausage and thinly slice 1/2 lb mozzarella cheese. Layer cheese, tomatoes, broccoli and sausage on a 14 inch round of All-Purpose pizza dough and bake until crust is brown.

Toppings

Cheese

To any one of the above pizzas add: 1/2 cup of shredded mozzarella, provolone, Fontina cheese, Parmesan or 1/4 cup feta, chevre or blue cheese.

Meat

Add 1/4 cup sliced cooked chicken, salami, pepperoni, crisp-cooked bacon or pancetta, ham or any type of cooked sausage to each of the above pizzas.

Seafood

Marinate seafood in 1/2 cup of Multipurpose Herb Oil (see recipe). Place 1/4 cup cooked shelled clams, scallops, shelled mussels, shrimp, tuna, calamari or octopus strips to each of the above pizza.

 Some Of My Favorite Pizzas

artichoke

Marinated Artichoke Pizza

Ingredients

  • 1 recipe All-Purpose Pizza Dough or Multigrain Pizza Dough 
  • 1 tablespoon olive oil
  • 2 large onions, sliced
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • 1 ounce marinated artichoke hearts, drained and sliced thin
  • 1 ounce fire-roasted red peppers, drained and sliced thin
  • 6 small Roma tomatoes, sliced 1/4-inch thick and marinated in 1/2 cup Multi Purpose Herb Oil (see recipe); drain before using.
  • 1 cup sliced black olives
  • 1 cup grated Parmesan cheese

Directions

Remove dough from the refrigerator 2 hours before assembling pizzas. About 45 minutes before baking, place an oven rack one-third the distance from the bottom of oven. Place a pizza stone or invert a heavy baking sheet on the rack. Preheat oven to 500 degrees F.

In a large skillet heat the oil over medium heat. Cook onions in hot oil about 10 minutes, until translucent. Stir in sugar and balsamic vinegar; cook until juices bubble. Transfer onions to a strainer set over a bowl. Drain for 3 minutes. Return drained juices to the skillet. Cook over medium heat for 5 minutes until the consistency of honey. Remove from heat. Return onions to the skillet. Stir to coat, then set aside.

For pizzas, stretch each dough portion into an 8-10 inch circle. One at a time, transfer to a pizza peel (pizza-size spatula) or rimless cookie sheet dusted with flour. Evenly divide onion mixture, artichokes, peppers, tomatoes and olives and spread on each circle. Sprinkle top with cheese.

Bake for 5 to 7 minutes, until toppings bubble and pizza edges are golden brown. Rotate pizzas halfway through baking time. Let stand for 5 minutes before slicing.

mushroom

Mushroom-Garlic Pizza

Ingredients

  • 1 recipe All-Purpose Pizza Dough or Multigrain Pizza Dough
  • 1 recipe Caramelized Garlic, recipe below
  • 1 ½ cups sliced fresh shiitake mushrooms
  • 1 ½ cups sliced cremini or button mushrooms
  • Salt and freshly ground black pepper
  • 2 cups shredded provolone cheese
  • 4 teaspoons Multipurpose Herb Oil, see recipe 
  • 1/4 cup of fresh Italian (flat-leaf) parsley, chopped

Directions

Remove dough from refrigerator 2 hours before assembling pizzas. About 45 minutes before baking, place an oven rack one-third the distance from bottom of oven. Place a pizza stone or invert a heavy baking sheet on the rack. Preheat oven to 500 degrees F.

In a 12-inch skillet over medium-high heat, warm 2 tablespoons oil from the Caramelized Garlic recipe. Cook and stir mushrooms in hot oil for 4 to 5 minutes, just until they begin to glisten. Remove from heat. Season to taste with salt and pepper. Set aside to cool.

For pizzas, stretch each dough portion into an 8-10 inch circle. One at a time, transfer to a pizza peel (pizza-size spatula) or rimless cookie sheet dusted with flour. Top each pizza with 1/2 cup of the grated cheese, one-fourth of the sautéed mushrooms (about 1/2 cup) and 6 to 8 cloves of garlic (from Caramelized Garlic).

Bake for 5 to 7 minutes, until toppings bubble and pizza edges are golden brown. Rotate pizzas halfway through baking time. Let stand for 5 minutes before slicing. Just before serving, drizzle each pizza with 1 teaspoon Multipurpose Herb Oil and sprinkle with parsley.

Caramelized Garlic

Place 1 cup of peeled garlic cloves (3 to 4 bulbs) in a small saucepan with enough olive oil to cover the garlic (about 1 cup). Simmer over medium heat about 20 minutes, until garlic is a rich dark golden brown on the outside. They should develop what resembles a crust. Stir occasionally to prevent garlic from sticking to the pan and burning. Remove from heat. Let garlic stand in the oil for 15 minutes. Use a slotted spoon to transfer garlic cloves to a plate lined with paper towels. Transfer remaining oil to a jar with a tightly fitting lid. Separately refrigerate garlic cloves and oil, tightly covered, up to 2 weeks.

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