Healthy Italian Cooking at Home

Category Archives: Olives

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Eating less meat and more grains, beans, fruits and vegetables means you’ll be consuming fewer calories and less saturated fat. People who eat less meat are healthier, less prone to cancer, especially colorectal cancer, and suffer from fewer heart problems. Another benefit is that you’ll save money. Meat costs more per pound than most foods and it can be challenging to serve healthy meals on a budget.

Committing to a 100% vegetarian diet isn’t necessary to achieve the health benefits that vegetarians enjoy. There aren’t specific guidelines to exactly how much meat to cut out to achieve these benefits, but cutting back even slightly is a positive change. A national health campaign known as “Meatless Monday” promotes cutting out meat one day each week, but you could try meatless lunches during the week for the same effect. Going meatless once a week may reduce your risk of chronic preventable diseases and it can also help reduce your carbon footprint and save precious resources like freshwater and fossil fuel.

How to make veggies taste good:

Go big when it comes to seasoning your veggie-friendly food. Fresh herbs are great but try something besides rosemary and thyme. Hearty roasted root vegetables are the perfect blank canvas for experiments using dried spices. A blend made with shallot, onion and garlic, adds lots of flavor to vegetables. Like things hot? Try Aleppo pepper, a spicy-sweet pepper. Don’t be shy with the sauces, either. Harissa is a spicy and aromatic chile paste that’s a widely used staple in North African and Middle Eastern cooking. Harissa added to yogurt brings the heat and then the yogurt calms it down. This sauce is delicious drizzled over roasted carrots. Or, use a herb-packed vinaigrette made from parsley, tahini, lemon and garlic. Choosing in-season produce at the peak of ripeness ensures that the color will be rich the taste will be fresh and flavorful.

Dinner One: Lentil Chili and Corn Muffins with Cheddar Cheese

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Lentil Chili

Serves 8

Ingredients

  • 1 medium yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 1 tablespoon olive oil
  • 8 cups low-sodium vegetable broth
  • 5 cloves garlic, finely chopped
  • 4 teaspoons chili powder
  • 1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
  • 2 (15-ounce) cans diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Directions

Heat oil in a large pot over medium-high heat. When hot, add onion and bell pepper; cook, stirring frequently, until vegetables begin to brown, about 6 minutes.

Stir in garlic and chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and broth.

Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender.

Uncover and cook 10 minutes longer. Stir in parsley, salt and pepper and serve.

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Corn Muffins with Cheddar Cheese

Ingredients

  • 1 1/4 cup all-purpose flour
  • 3/4 cups yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1 large egg
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups grated aged cheddar cheese, divided
  • 1 cup fresh corn kernels

Directions

Preheat the oven to 425 degrees F. Butter 12 standard muffin cups or use cupcake liners.

Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper in a bowl.

Whisk together buttermilk, egg and butter in a separate bowl.

Add buttermilk mixture to the cornmeal mixture and stir just until combined. Gently fold in 1 cup of cheese and the corn kernels.

Divide batter evenly among the muffin cups. Sprinkle tops with the remaining 1/2 cup cheese.

Bake 15 to 17 minutes, until golden and a wooden pick inserted into the center comes out clean. Remove muffins from the tins and cool at least 5 minutes before serving.

Dinner Two: Penne Pasta with Eggplant Sauce and Garden Salad

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Penne Pasta with Eggplant Sauce

4-6 servings

Ingredients

  • 1 medium to large eggplant, trimmed and diced (about 4 cups)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 ounces sliced mushrooms
  • One 28 – ounce can Italian-style tomatoes, undrained
  • One 6 – ounce can Italian tomato paste
  • 1/4 cup dry red wine or beef or vegetable broth
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • 1/2 cup pitted kalamata olives, sliced
  • 2 tablespoons snipped fresh parsley
  • ½ teaspoon salt, plus extra for seasoning
  • 1 teaspoon dried red chili flakes
  • 4 cups hot cooked penne pasta (about 8 oz. uncooked)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons pine nuts, toasted
  • 1/2 cup packed basil leaves, roughly chopped

Directions

Peel eggplant and cut eggplant into 1-inch cubes.

Heat the oil a 12-inch skillet over medium-high heat until shimmering. Add the eggplant and a generous pinch of salt and allow to cook, shaking and tossing occasionally, until the eggplant is brown and softened, about 10 minutes. Transfer to a bowl with a slotted spoon, cover with foil, and set aside.

Add the onions and mushrooms. Cook, stirring frequently, until the onions are softened, about 3 minutes. Stir in the garlic, oregano, salt and red chili flakes.

Add the tomatoes and tomato paste and bring to a simmer. Once the tomatoes have softened, gently break them apart with a potato masher. Then add the wine and water and bring to a gentle simmer. Cook until the sauce has thickened, about 30 minutes.

Add the cooked pasta, parsley and eggplant, cover, and heat over medium until hot. Stir in basil and olives, season to taste with salt and pepper and garnish with pignoli and Parmesan cheese.

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Garden Salad

4 servings

Ingredients

  • 1 cup torn romaine lettuce
  • 1 cup fresh spinach leaves
  • 3/4 cup torn curly endive
  • 3/4 cup baby arugula
  • 1 small red, green and/or yellow bell peppers, cut into thin strips
  • 1/2 red onion, thinly sliced
  • 1/2 cup red or yellow grape, pear or cherry tomatoes, halved
  • 1 small carrot or half of a large carrot, thinly shaved
  • 1 ounce cheddar cheese, finely shredded (1/4 cup)
  • 1/4 to 1/3 cup Homemade Salad Dressing (recipe below)

Directions

In a large bowl, combine romaine, spinach, curly endive, arugula, bell pepper strips, red onion, and cherry tomatoes. Top with carrot and cheddar cheese. Toss with the dressing and serve.

Homemade Salad Dressing

Ingredients

  • 1/4 cup low-sodium vegetable broth
  • 3 tablespoons vinegar
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/3 cup olive oil

Directions

In a blender, combine broth, vinegar, honey, paprika, garlic, Worcestershire sauce, black pepper and salt.

With the blender running, slowly add the olive oil through the hole in the lid and continue blending until mixture is emulsified.

Cover and chill for up to 1 week. Makes about 3/4 cup.

Dinner Three: Oven Baked Asparagus and Pepper Frittata; Sautéed Garlic Spinach and Braised Baby Potatoes

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Oven Baked Asparagus and Pepper Frittata

6 servings

Ingredients

  • 1 lb asparagus, trimmed
  • Salt to taste
  • 1 red bell pepper, julienned
  • 1/2 cup onion, chopped
  • 2 tablespoons olive oil
  • 8 eggs, beaten
  • 2 tablespoons Italian parsley, chopped
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 4 oz feta cheese, crumbled (about 1 cup)
  • 1 tablespoon butter, softened

Directions

Preheat the oven to 350 degrees F.

Cut asparagus at an angle into two-inch pieces and blanch in boiling hot water to cover about two minutes. Drain and set aside.

Heat olive oil in an ovenproof skillet with a cover. Add bell peppers and cook until soft, but not browned, about 7 minutes. Stir in onion and  asparagus pieces; sauté for 1 minute. With a slotted spoon remove the vegetables to a large mixing bowl.

Whisk chopped parsley, salt and pepper with the beaten eggs. Stir in cheese and mix with the sautéed vegetables in the mixing bowl.

Coat the inside of the skillet with the softened butter. Pour the egg mixture into pan. Bake, covered, until the eggs are just firm, about 35 minutes. Remove cover; bake until top is lightly browned, about 10 minutes.

Divide into six wedges and serve.

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Sautéed Garlic Spinach

Serves 4

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 5 garlic cloves, thickly sliced lengthwise
  • 1 teaspoon crushed red chili pepper flakes
  • Kosher salt
  • Thick strips of zest from 1 lemon
  • 2 pounds spinach, cleaned, thick stems discarded
  • Freshly ground pepper

Directions

In a small saucepan, stir together the olive oil, garlic, chili pepper and 1 teaspoon of salt. Stir in the lemon zest. Bring the oil to a gentle simmer over low heat and cook until the garlic begins to brown slightly, about 15 minutes. Remove from the heat and let the oil infuse for 1 hour. Remove the lemon zest with tongs and discard.

In a large skillet a large heat the infused oil and add some of the spinach and cook over moderately high heat until wilted. Add the remaining spinach until it is all wilted..Season with additional salt, if needed and serve.

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Braised Baby Potatoes

Serves 4

Ingredients

  • 16 small red or new potatoes, halved
  • 2 cups low-sodium chicken stock
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped fresh basil leaves

Directions

Place the potatoes, chicken stock, olive oil, salt and black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes and place in a serving bowl. (I save this broth for soup or cooking other vegetables at a later time.)

Add the lemon zest and basil. Toss well and serve

Dinner Four: Mediterranean Salad with Hummus and Pita

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Easy Hummus

Ingredients

  • One 15-ounce can of no salt added chickpeas, drained, 1 tablespoon of the liquid reserved
  • 1 small garlic clove, smashed
  • 1 tablespoon fresh lemon juice
  • 1/4 cup tahini (sesame seed paste)
  • 2 tablespoons extra-virgin olive oil plus extra for top
  • Pinch of sweet smoked paprika
  • 1/2 teaspoon Kosher salt
  • Chopped parsley for garnish

Directions

In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt and drizzle the top with olive oil and sprinkle with parsley. Serve with Pita bread.

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Mediterranean Salad

Ingredients

4 servings

  • 1/2 cup bulgur (not quick-cooking)
  • 1/4 of a medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 2 cups)
  • 1/2 sweet onion (such as Vidalia), finely chopped
  • 2 cups assorted small tomatoes, halved, quartered if large
  • 3/4 cup coarsely chopped fresh mint
  • 3/4 cup finely chopped flat leafed parsley
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red chili pepper flakes
  • Kosher salt

Directions

Place bulgur in a large bowl and add 3/4 cups boiling water. Let soak until softened and water is absorbed, 40–45 minutes.

Mix bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice and Aleppo pepper in a large bowl to combine; season to taste with salt.

Do Ahead: The salad (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.


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Making  one dish meals can be a very economical way of preparing delicious and healthy meals. This type of dinner is especially desirable for busy people. It is really very easy and doesn’t take a great deal of time. The term one-pot meal is almost synonymous with crock-pot dinners, hearty stews and pot roasts coming to mind; however there are plenty of lighter and faster variations to this concept. A one dish meal need not require hours and hours of cooking, but may be as simple as a stir-fry or a summer pasta with vegetables and seafood.

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Tortellini with Broccoli, Olives and Beans

2-3 servings

Ingredients

  • 9 ounces refrigerated or frozen cheese-filled tortellini
  • 2 cups small broccoli florets
  • One 15 ounce can cannellini (white kidney beans), rinsed and drained
  • 1/4 cup slivered pitted Kalamata olives
  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon crushed red chili pepper
  • 1 cup quartered cherry or grape tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/4 cup snipped fresh basil

Directions

In a deep large skillet bring 2 inches of water to boiling. Add tortellini; cook for 7 to 8 minutes or until tender, stirring occasionally. Stir in broccoli; cook for 2 minutes or until the broccoli is crisp-tender. Drain in colander. Return tortellini and broccoli to the skillet.

Stir in beans, olives, oil, vinegar and red pepper. Heat through. Sprinkle with tomatoes, feta and basil. Serve in pasta bowls.

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Salmon and Swiss Chard in Mustard Sauce

4 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 ¼ pounds fresh skinless salmon fillets
  • 2 cloves garlic, finely minced
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried dill
  • 1/3 cup chopped onion (1 small)
  • 1/2 cup reduced-sodium chicken broth
  • 2 pounds Swiss chard, stems removed and the leaves cut into 1-inch pieces

Directions

Brush the oil over the bottom of a large deep skillet with a cover.

Rinse and pat the salmon dry with paper towels. Place salmon in the skillet, tucking under any thin edges. Sprinkle the salmon with the garlic.

In a small bowl stir together mustard, honey, vinegar and dill and transfer 2 tablespoons of the mixture to another small bowl to serve later.

Stir the onion, broth and mustard mixture together and pour over the salmon.

Cover and bring to a slow boil, reduce heat to medium and poach until the salmon flesh is firm, about 12 to 15 minutes.

Carefully transfer salmon with a slotted spoon to a serving platter.Add the chard to the skillet and cook until tender, about

Stir the reserved 2 tablespoons of mustard mixture into the chard mixture. Spoon the chard onto the platter with the salmon.

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Turkey Cutlets with Barley Saute

6 servings

Ingredients

  • 2 teaspoons olive oil
  • 6 –  1/2-inch-thick turkey breast slices (cutlets) (about 1 1/2 pounds)
  • 3 cups sliced fresh cremini mushrooms (8 ounces)
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped red bell pepper
  • 2 cups reduced-sodium chicken broth
  • 1 cup quick-cooking barley
  • 2 teaspoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • ½ teaspoon finely shredded lemon peel
  • Salt and ground black pepper
  • Snipped fresh oregano
  • Lemon wedges

Directions

In a large skillet with a cover, heat the oil over medium-high heat. Sprinkle turkey cutlets lightly with salt and pepper and place in the skillet. Cook for 4 to 6 minutes or until browned and no longer pink, turning once. Remove turkey from the skillet; set aside on a platter and cover with foil..

Add the mushrooms, onion, carrot and bell pepper to the skillet and stir for 3 to 4 minutes or until tender. Stir in broth, barley and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until barley is tender and liquid is nearly absorbed.

Stir in lemon peel and 1/4 teaspoon each of salt and black pepper. Return turkey cutlets with any accumulated juices to the skillet. Cover and cook for 1 to 3 minutes or until heated through. Adjust salt and pepper seasoning to taste. Garnish with additional fresh oregano and serve with lemon wedges.

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Pork Tenderloin with Carrots, Parsnips and Chickpeas

6 servings

Ingredients

  • Two 1 pound pork tenderloins (455 g), trimmed of fat and silverskin
  • Kosher salt and freshly ground black pepper
  • 1 pound carrots, peeled and cut in half lengthwise
  • 1 pound parsnips, peeled and cut in half lengthwise
  • 3 tablespoons extra-virgin olive oil
  • ½ cup drained canned chickpeas (85 g), rinsed and blotted dry
  • ½ cup fresh orange juice (120 ml)
  • ½ cup dry white wine or low sodium chicken broth (120 ml)
  • 1 tablespoon firmly packed light brown sugar
  • ½ teaspoon crushed fennel seeds
  • ¼ teaspoon pimenton ( smoked paprika)
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh oregano

Directions

Place rack in the center of the oven. Preheat oven to 400 degrees F.

Season pork generously on all sides with salt and pepper. In a 12-inch ovenproof skillet heat oil over medium-high heat. Add pork. Sear on all sides until browned, about 6 minutes total. Transfer the pork to a large plate; set aside

Add carrots to the pan. Cook and stir until browned at the edges, about 5 minutes. Add the chickpeas and 1/2 teaspoon salt. Cook for 1 minute more. Using a spatula, make two wide spaces through the vegetables. Place pork tenderloins in the spaces so they rest directly on the pan surrounded by the carrots and chickpeas.

Transfer the pan to the oven. Roast 10 to 15 minutes or until an instant read thermometer inserted into the center of a tenderloin registers 145 degrees F. The center should be rosy when cut into with a knife. Transfer the pork to a carving board; tent loosely with aluminum foil. Let rest for 10 minutes.

Carefully place the pan with the vegetables over medium heat on top of the stove. Add orange juice, wine or broth, brown sugar, fennel and paprika; mix well. Bring to a simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in butter, parsley and oregano. Season to taste with salt.

To serve, cut the pork on a slight diagonal into slices 1-inch-thick. Serve with roasted vegetables.

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Chicken and Vegetable Saute

4 servings

Ingredients

  • 1 oz. pancetta, diced
  • 8 skinless, boneless chicken thighs or breasts or a combination
  • 1 teaspoon dried Italian seasoning
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1 pound asparagus spears, trimmed and cut into two-inch pieces
  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 1 garlic clove, minced
  • 4 green onions, sliced

Directions

 

In a 12-inch skillet brown chicken and pancetta in olive oil over medium-high heat, turning chicken to brown evenly. Add garlic, asparagus and squash. Sprinkle chicken and vegetables with Italian seasoning, salt and pepper. Saute for 5 minutes.

Carefully add broth; cover and cook 10 minutes or until chicken is tender and no longer pink (165 degrees F) and vegetables are tender. Transfer mixture to a serving platter and top with sliced green onions.


 

My favorite seafood market on the Gulf Coast.

My favorite seafood market on the Gulf Coast.

It’s a great time of year to enjoy some fresh seafood. Whether you buy it fresh from the counter at your favorite market, catch your own or buy it frozen, seafood is a great addition to your summer menu. Make salad your main course by adding some grilled fish to it. Include lots of leafy greens (choose from spinach, arugula, romaine or mixed baby greens) and add tomatoes, bell peppers, cucumber and diced onion. Top your salad with a tasty homemade dressing.

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Italian Marinated Seafood Salad

Serves 6

Ingredients

  • 3/4 pound sea scallops
  • 1/2 pound medium unpeeled shrimp
  • 1/2 pound fresh mussels
  • 1/4 pound calamari rings
  • 1/2 cup pitted kalamata olives
  • 2 tablespoons lemon juice
  • 1/3 cup olive oil
  • 1 large clove garlic, minced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh chives
  • 1/4 teaspoon red pepper flakes
  • 1 lemon, sliced
  • 1 medium red onion, thinly sliced
  • 6 cups mixed salad greens
  • Freshly ground pepper and salt to taste

Directions

Bring a large pot of water to boiling. Add scallops, shrimp, mussels and calamari to the boiling water and cook for 2 minutes. Drain.

Peel the shrimp and remove the mussels from their shells.

Place cooked seafood and olives in a large bowl and toss with the lemon juice, olive oil, garlic, parsley, chives and red pepper flakes. Chill for 1 hour.

Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season to taste with salt and freshly ground black pepper.

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Lentil Salad with Grilled Salmon

You can use canned salmon but for really good flavor, grill extra salmon one night so that you have leftovers for this salad.

6 servings

Ingredients

  • 1/3 cup lemon juice
  • 1/3 cup chopped fresh dill
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon Freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 1 medium red bell pepper, seeded and diced
  • 1 cup cucumber,seeds removed and diced
  • 1/2 cup finely chopped red onion
  • Two 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see cooking note below)
  • 12 oz leftover grilled salmon fillet or 1 ½ cups flaked canned salmon

Directions

Whisk lemon juice, dill, mustard, salt and pepper in a large serving bowl. Gradually whisk in the oil. Add bell pepper, cucumber, onion, lentils  toss to coat. Let marinate for at least one hour or chill until ready to serve. Place leftover chilled salmon on top of the salad or flake and mix in with the lentils just before serving.

Cooking Note:

To cook the lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

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Mediterranean Salad with Sardines

4 servings

Ingredients

  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon freshly ground pepper
  • 3 medium ripe tomatoes, cut into large chunks
  • 1 large cucumber, cut into large chunks
  • One 15-ounce can chickpeas, rinsed
  • 1/3 cup crumbled feta cheese
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons sliced Kalamata olives
  • Two 4-ounce cans sardines with bones, packed in olive oil and drained (see cooking note below)

Directions

Whisk lemon juice, oil, garlic, oregano and pepper in a large serving bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Let marinate for at least an hour.

At serving time, divide the salad among 4 plates and top with sardines.

Cooking Note:

Look for sardines with skin and bones (which are edible) as they have more than four times the amount of calcium as skinless, boneless sardines. If you’re lucky enough to have fresh sardines available in your market, try them in place of the canned sardines. Lightly dredge them in salt-and-pepper-seasoned flour and sauté them in a little olive oil.

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Grilled Fish Fillet Salad

6 servings

Ingredients

Vinaigrette

  • 1 medium clove garlic
  • 1/4 teaspoon salt
  • 5 tablespoons extra-virgin olive oil
  • ½ cup fresh orange juice
  • 1/4 cup white-wine vinegar
  • 1 tablespoon Dijon mustard

Salad

  • 1 1/2 pounds red potatoes (5-6 medium), scrubbed and halved
  • 1 1/4 pounds green beans, trimmed
  • Juice of 1 large lemon
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1 pound halibut or striped bass or your favorite fish fillet (see cooking note below)
  • 1/4 teaspoon coarsely ground pepper
  • 1 large head tender lettuce
  • 1 1/2 cups grape tomatoes
  • 3 hard-boiled eggs peeled and cut into wedges
  • 1/4 cup sliced pitted  Kalamata olives
  • 1/4 cup finely chopped fresh parsley

Directions

To prepare the vinaigrette:

Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and season with more salt, if desired. Set aside at room temperature.

To prepare the salad:

Cook potatoes in boiling salted water until tender, 10 to 15 minutes. Remove with a slotted spoon to a colander. When cool enough to handle, slice and place in a shallow bowl. Drizzle with 1/3 cup vinaigrette; set aside.

Add beans to the saucepan and  bring to a boil; cook until the beans are bright green and just tender, 4 to 6 minutes. Drain well. Place in a medium bowl and toss with 2 tablespoons vinaigrette.

Combine lemon juice, 2 tablespoons oil, salt and pepper in a sturdy ziplock plastic bag; shake until the salt dissolves. Add fish and marinate for up to 20 minutes.

Heat a grill to medium-high and preheat for 10 minutes, then reduce heat to medium. (For a charcoal grill, wait until the flames subside and only coals and some ash remain—flames will cause the oil on the fish to burn.) Oil grill rack.

Grill the fish, turning once, until browned and just cooked through, 4 to 5 minutes per side for halibut; 3 to 4 minutes per side for bass.

Arrange lettuce leaves on a large serving platter. Arrange the fish (whole or flaked into large chunks), potatoes, green beans and tomatoes on top. Drizzle with the remaining vinaigrette. Garnish with eggs, olives, parsley and pepper to taste.

Cooking Note:

Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.

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Shrimp & Arugula Salad

Grill extra corn to use in this salad.

4 servings

Ingredients

  • 12 cups loosely packed arugula leaves
  • 2 cups loosely packed fresh basil leaves, torn if large
  • 1 1/2 cups leftover grilled fresh corn kernels, (from about 2 ears)
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons grainy mustard
  • 1/2 teaspoon kosher salt, divided
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired
  • Homemade croutons made ahead and cooled, (see recipe below)
  • Freshly ground pepper, to taste
  • 1/2 cup Asiago or Parmesan cheese, shaved

Directions

Sprinkle shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning from time to time, just until they turn pink and are opaque in the center, about 3 minutes. chill in the refrigerator.

Combine arugula, basil, corn and tomatoes in a large salad bowl.

Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and 1/4 teaspoon salt in a small bowl.

Add to the arugula mixture along with the croutons.

Whisk the dressing again and drizzle over the salad; toss to coat. Divide the salad among 4 plates. Grind black pepper over the salads and sprinkle with cheese.

Homemade Croutons

Ingredients

  • 3 pieces of good quality Italian bread, cut into 1-inch cubes (about 3 cups)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons extra virgin olive oil

Directions

Preheat the oven to 350 degrees F.

On a large baking sheet, spread out the bread cubes in one layer.

Evenly sprinkle the Italian seasoning, garlic powder and salt over the bread cubes.

Then drizzle the olive oil over the top.

Using your hands, toss to combine thoroughly and then spread back into one even layer.

Bake for 14 to 16 minutes or until golden brown. The croutons will harden as they cool.

 


chickencover

Like burgers and hot dogs or a rack of ribs, grilled chicken is a regular during the summer months. Whether skewered, flattened, brined, spiced or upended on a beer can, there are lots and lots of ways to cook it. However, just putting a breast or leg on the grill and serving it with a couple of sides can get pretty boring. Having a few recipes for how to make that grilled chicken look like a special dish are good to have in your file. When it is hot or you are busy, you don’t want to have to do a lot of preparation, either. You can even grill extra chicken on the weekend and use it up in a number of different recipes during the week – and it won’t even look like the same grilled chicken.

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Panzanella Salad with Grilled Chicken

Serves 4

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon salt, divided
  • 3/4 teaspoon coarsely ground black pepper, divided
  • 5 tablespoons extra virgin olive oil, divided
  • One quarter of an Italian loaf of bread, cut in 1’2 inch slices
  • 2 medium red peppers, sliced
  • 1 medium red onion, sliced
  • 1 lb. skinless, boneless chicken breast halves
  • 2 lb. plum tomatoes, diced
  • 1/4 cup small fresh basil leaves

Directions

Prepare outdoor gas or charcoal grill for covered, direct grilling on medium. Oil the grill grates.

Prepare vinaigrette:

In a large serving bowl, whisk together wine vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper and 2 tablespoons olive oil until blended; set aside.

Place bread slices, sliced peppers and sliced onions on a baking pan, brush bread slices, red pepper and onion slices with 2 tablespoons olive oil to lightly coat both sides; sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.

Brush chicken breasts with the remaining 1 tablespoon of oil and sprinkle chicken with 1/4 teaspoon of salt and 1/4 teaspoon of the pepper.

With tongs, place bread slices, red peppers, onion slices and chicken on the hot grill. Cover grill and cook bread about 3 minutes or until lightly toasted, turning over once. Cook peppers and onion about 8 minutes or until lightly browned and tender, turning over once. Cook chicken about 12 minutes or until chicken loses its pink color throughout, turning them over once. As the bread, vegetables and chicken finish cooking, transfer them to a cutting board. Cut bread slices, chicken, peppers, and onions into 1/2-inch pieces.

Add the diced tomatoes, basil, bread, peppers, onion and chicken to the bowl with the vinaigrette; toss to combine. Let rest about 10-15 minutes to allow flavors to blend and serve.

chicken3

Chicken, Sausage and Pepper Skewers

Serves 6

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 sprig of rosemary, chopped
  • 2 tablespoons red wine vinegar
  • 2 1/2 lbs boneless skinless chicken thighs cut into 2” pieces
  • 2 bell peppers (red and green), cut into 1 1/2″-wide strips
  • 1 1/2 lbs. fresh Italian sausage cut into 2” pieces
  • Salt and pepper to taste

Directions

Heat an outdoor grill to medium and oil the grates.

On low heat in a small saucepan, heat oil and the chopped rosemary leaves. Once oil and rosemary start to sizzle, remove from the heat and cool to room temperature. This can be done in advance.

Whisk together 1/4 cup of the rosemary oil and the vinegar; add the chicken pieces and marinate for 30 minutes. Reserve balance of oil for grilling.

Remove chicken pieces from the marinade and lightly season with salt and pepper. Alternate the chicken, peppers and sausage on the skewers. Discard the marinade.

Reduce grill temperature to low and cook the skewers over low heat, turning frequently to avoid burning, about 5 minutes on each side.  Brush with the remaining rosemary oil during cooking.

chicken4

Pizza with Grilled Chicken, Kalamata Olives and Fresh Mozzarella

Ingredients

  • 1 portion pizza dough
  • 1/2 cup quick tomato basil sauce (recipe follows)
  • 1/4 cup pitted Kalamata olives , thinly sliced
  • 2 ounces leftover grilled chicken breast, cut in julienne strips
  • 8 oz. fresh mozzarella cheese, thinly sliced

Quick Tomato Sauce

  • 1 teaspoon olive oil
  • 1 onion, finely chopped
  • 1 tablespoon fresh garlic minced
  • 8 Roma (plum) tomatoes
  • 4 tablespoons basil , chopped
  • Sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon sugar

Directions

Press pizza dough out in a pizza pan. Lightly spread some of the tomato sauce over the dough. Arrange mozzarella slices, olives and chicken on top.

Bake at 450°F for 15 – 20  minutes or until the dough is crispy.

Quick Tomato Basil Sauce

(Makes about 3 cups)

Heat a medium saucepan and the oil over medium-high heat and sauté onion with garlic until the onion is golden, 5 minutes. Add tomatoes and simmer for about 15 minutes.

Carefully ladle tomato mixture in a blender or use a hand blender and process until smooth. Season sauce with basil, salt, pepper and sugar.

Store any remaining sauce in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.

chicken5

Pasta with Grilled Chicken and Spinach

Serves 4

Ingredients

  • 1 lb. chicken breasts, skin removed
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon black pepper, divided
  • 8 ounces uncooked linguine
  • 1 tablespoon extra virgin olive oil, plus extra for grilling
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chopped fresh garlic
  • 1 cup whole milk
  • 1 cup lower-sodium chicken broth
  • 3 ounces Parmesan cheese, grated (about 3/4 cup)
  • 4 cups fresh baby (small) spinach leaves

Directions

Prepare an outdoor grill for medium-high heat. Oil the grill grates.

Brush the chicken with olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on the grill and cook for 8 minutes on each side or until done. Let stand 10 minutes and thinly slice.

Cook the pasta al dente. Drain well; keep warm.

Heat a large skillet over medium-high heat. Add the 1 tablespoon olive oil to the pan; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly.

Slowly, add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened. Add cheese, stirring until cheese melts.

Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and spinach; stir until spinach is barely wilted. Add pasta and chicken; toss to combine. Serve immediately.

chicken1

Warm Chicken Salad

Serves 4

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 pound asparagus
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon honey
  • 1 cup cherry tomatoes, quartered
  • 8 cups salad greens
  • 4 hard-cooked eggs, peeled and quartered

Directions

Prepare an outdoor gas or charcoal grill for covered, direct grilling on medium. Oil the grill grates.

In a serving bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt and black pepper. Remove 2 tablespoons of the dressing and set aside.

Break off the woody ends of the asparagus but leave the rest of the stalk whole for grilling.

Brush the chicken and asparagus with the reserved 2 tablespoons of dressing.

Grill the chicken about 12 minutes and the asparagus for 10 minutes or until chicken is cooked through and the asparagus are tender.

Cut the chicken into ½ inch slices. cut the asparagus into thirds.

Add dill and honey to the remaining lemon dressing in the serving bowl..Add the tomatoes, sliced chicken and asparagus. Mix well.

To serve:

Line each plate with 2 cups of salad greens. Equally divide the chicken mixture over the greens. Top with quartered hard-cooked eggs and serve.


eggplantcover

Eggplant comes in a range of shapes and colors. Globe eggplants are the largest and most common type. Different varieties of the plant produce fruit (yes, eggplant is a fruit) of different sizes, shapes and color. A much wider range of shapes, sizes and colors are grown in India and elsewhere in Asia. Colors vary from white to yellow or green, as well as reddish-purple and dark purple. Some eggplant have a color gradient, from white at the stem to bright pink to deep purple or even black. Green or purple eggplant in white striping also exist.

Traditional, white-skinned, egg-shaped eggplant include ‘Casper’ and ‘Easter Egg’. Bi-colored cultivars with color gradient include ‘Rosa Bianca’, ‘Violetta di Firenze’, ‘Bianca Sfumata di Rosa’ (heirloom) and ‘Prosperosa’ (heirloom). I prefer the smaller version of the larger purple skinned eggplant that is often called Italian or baby eggplant, especially the Rosa Bianca variety. These have a somewhat more intense flavor, few seeds and the flesh is much more tender.

eggplantrosa

Eggplant is at its best in the summer. The flesh of an eggplant should give a bit when gently pressed; it should have no hard spots. The skin should be shiny and smooth, not mottled. Stems should be green. Avoid any with brown or soft spots.

Whole eggplant will keep up to a few days in a cool place. Avoid storing in the refrigerator, as this will damage the eggplant’s texture. It is best to use eggplant as soon as you can because the flesh turns bitter quickly, even when they are not overripe. There are as many variations on the reasons for using salt on eggplant as there are celebrity chefs. The main reason to use salt on eggplant is because the fruit has a very high moisture content. When eggplant is broiled or sautéed in a pan, it will usually steam and end up being mushy. The solution is to draw the moisture out before cooking. By sprinkling salt on the eggplant, water is drawn to the surface. Crystals of salt (no matter what the size) dissolve in the moisture on the surface of the eggplant and form a concentrated salt solution. The high concentration of salt then pulls moisture from inside the fruit. Rinsing and patting dry the eggplant won’t result in it absorbing a significant amount of water (it is porous but not a sponge). The more salt you use or the longer it is on the eggplant, the more effective this technique will be.

The other reason given for salting eggplant is to remove bitterness. This is a bit of an old wives tale. Eggplant becomes bitter as it ages. All of the salt in the world can’t change that. The key is to buy fresh eggplant and use it quickly.

Eggplant has a great deal of flavor and it is good for you. There have virtually no calories (about 20 calories in a cup of raw fruit). There’s very little fat or carbohydrates but it has a fair amount of fiber (2 grams in a cup). Eggplant makes the perfect base for a variety of delicious entrees, side dishes and snacks.

eggplant5

Eggplant Appetizer

For the grilled eggplant:

  • 8 – 1/2 inch slices eggplant
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt

Brush eggplant slices with olive oil. Sprinkle with salt. Grill directly over medium coals or medium heat for 8 to 10 minutes or until tender, turning once. Cool slightly.

For the dip:

  • 1 cup canned garbanzo beans (chickpeas), rinsed and drained
  • 1 tablespoon fresh mint leaves
  • 1 clove garlic
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1 cup grilled eggplant
  • 1/4 cup extra virgin olive oil

Garnishes:

  • Olive oil and fresh mint
  • Walnuts, toasted
  • Grilled pita wedges or focaccia

Directions

In a food processor finely chop chickpeas, mint and garlic. Add lemon juice, salt and grilled eggplant. With the processor running, add the olive oil in a steady stream and process until smooth. Transfer to a serving dish; drizzle with olive oil, sprinkle fresh mint and walnuts on top. Serve with grilled pita or focaccia.

eggplant1

Pasta with Grilled Eggplant and Burrata Cheese

Burrata cheese is a creamier cousin of mozzarella. Pennoni pasta come from the Campania region and belong to the short, smooth diagonal pasta cuts.

8 servings

Ingredients

  • 5 medium eggplants, halved lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 3 garlic cloves, thinly sliced
  • 1 fresh red chili, thinly sliced
  • Coarse salt
  • 1 pound pennoni, rigatoni or orecchiette, cooked until al dente (1 cup pasta cooking water reserved)
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 8 ounces burrata or mozzarella cheese, torn into pieces
  • 1/2 cup small basil leaves

Directions

Heat an outdoor or indoor grill to medium. Brush eggplants with oil. Grill, turning occasionally, until soft and cooked through, about 25 minutes. Transfer to a cutting board; let cool. Coarsely chop eggplant.

Heat oil in a large skillet over medium heat. Cook garlic until golden, about 3 minutes. Add eggplant and chili; toss to coat. Season with salt.

Toss in pasta, reserved cooking water,  lemon zest and juice. Remove from heat. Stir in burrata and mint. Serve immediately.

eggplant2

Grilled Vegetable Muffaletta

Serves 6-8

Ingredients

  • 1 medium eggplant, sliced into 1/2-inch rounds
  • Coarse salt
  • 1/2 cup pitted mixed olives, such as Kalamata and Cerignola
  • 2 pepperoncini (peppers), stemmed and seeded
  • 1/2 cup fresh parsley
  • 1/4 cup plain Greek yogurt
  • 1/4 cup olive oil, plus more for grilling
  • 4 plum tomatoes (1 pound), sliced into 1/2-inch thick rounds
  • 1 medium zucchini, cut lengthwise 1/4-inch-thick
  • 1 jar (12 ounces) roasted red peppers, patted dry
  • 1 (8-inch) round loaf rustic bread, split horizontally and hollowed out

Directions

In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes. Rinse and dry eggplant.

In a food processor, pulse olives, pepperoncini and parsley until very finely chopped. Transfer to a small bowl and stir in yogurt.

Heat a grill or grill pan to medium. Lightly oil the hot grill.

Mix eggplant, tomatoes and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.

Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini and tomatoes. Serve immediately or wrap tightly in plastic and refrigerate for up to 4 hours.

eggplant3

Roasted Eggplant Wrap

4 servings

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • 1 tablespoon coarsely chopped fresh oregano leaves
  • Vegetable oil, cooking spray
  • 1 large eggplant, cut into 1-inch cubes
  • 1 medium zucchini, cut into 1-inch cubes
  • 1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges
  • 1 cup drained canned chickpeas, rinsed
  • 6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 4 ounces fresh mozzarella, thinly sliced
  • 4 whole-wheat wraps ( 8 inches each)

Directions

Preheat oven to 400 degrees F.

Whisk vinegar, lemon juice, 1 tablespoon oil and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.

Lightly coat a large rimmed baking sheet with cooking spray. Mix eggplant, zucchini, onion and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on the prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.

Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes and salt; season with pepper. Drizzle with vinaigrette; toss to coat.

Arrange mozzarella in the center of each wrap. Top each with 1 1/4 cups of the vegetable salad. Roll up and cut in half.

eggplant4

Baked Eggplant Fries

Serves 3

Ingredients

  • 1 medium eggplant, peeled and cut into 1/2 inch thick slices
  • 1 1/2 cups panko crumbs
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon extra virgin olive oil
  • 1 cup Marinara (tomato) sauce

Directions

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Stir together the panko, rosemary, thyme, paprika and salt in a shallow dish.

Cut each slice of eggplant into three somewhat equal pieces

In a separate dish, whisk the egg and olive oil together.

Dip an eggplant slice into the egg mixture and then dredge in the panko mixture. Place on the prepared baking sheet and repeat with the remaining eggplant.

Bake for 20-25 minutes, turning once, until the fries are crispy and golden brown. Serve immediately with heated marinara sauce.


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

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

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

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

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

peppers1

Roasted Red Peppers

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

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

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

peppers6

Roasted Red Pepper Sauce

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

Ingredients

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

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

peppers2

Italian Vegetable Soup

4-6 servings

Ingredients

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

Directions

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

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

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

peppers3

Italian Pepper & Egg Sandwich

My favorite sandwich growing up.

4 servings

Ingredients

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

Directions:

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

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

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

peppers4

Rigatoni with Peppers & Pancetta

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

5 servings

Ingredients

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

Directions

Cook rigatoni just to the al dente stage. Drain.

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

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

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

peppers5

Baked Chicken, Sausage, Potatoes and Peppers

Serves 6-8

Ingredients

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

Directions

Preheat the oven to 450 degrees F.

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

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

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

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

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

Lower the oven temperature to 400 degrees F.

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

 


FESTIVAL-OF-JOY By Leonid Afremov

FESTIVAL-OF-JOY By Leonid Afremov

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

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

dinnersalad1

Steak Salad with Blue Cheese

Serves 4

Ingredients

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

Directions

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

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

Add the steak and turn to coat both sides.

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

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

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

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

dinnersalad2

Italian Rice Salad

6 servings

Ingredients

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

Directions

Prepare the Garlic Vinaigrette; set aside.

To cook the rice:

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

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

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

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

Garlic Vinaigrette

Ingredients

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

Directions

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

dinnersalad3

Asparagus and Shrimp Salad

4 servings

Ingredients

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

Directions

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

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

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

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

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

dinnersalad4

Mediterranean Chicken Salad

4 servings

Ingredients

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

Directions

For the croutons:

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

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

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

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

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

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

Lemon Dressing

3/4 cup

Ingredients

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

Directions

Mix together the ingredients and set aside.

dinnersalad5

Pasta Salad with Tuna and Summer Vegetables

6 main-dish servings

Ingredients

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

Directions

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

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

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

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



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