Healthy Italian Cooking at Home

Category Archives: Pasta

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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.

onedish2

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.

onedish3

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.

onedish5

 

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.


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The lazy days of summer have disappeared. Those days have gone by so quickly and here we are back into the busy after school activities routine!  Soccer, tee ball, baseball, dance, gymnastics, violin…no matter what we or our children are involved in, the usual time for these activities seems to fall right in the middle of dinner time.

Dinner doesn’t have to be eaten between 5-6 p.m., though. An early dinner, right after school, can work better on busy nights. Instead of eating an after school snack, serve dinner.  Or make smoothies which are quick to drink and easy to digest and have dinner after the activity. Bottom line, eat when it makes sense and don’t be ruled by tradition.

Many recipes can be doubled and freeze well. Making dinner for one night with a spare to freeze will save you time not only because you won’t have to cook on a busy night, but you also won’t have many dishes to wash late in the evening.

Slow Cookers can not only be used for cooking but also for keeping foods warm, so when you walk in the door, dinner is ready.

Here are some of my favorite ideas for quick and healthy meals for busy evenings.

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Shrimp and Tomato Piccata

4 servings

Ingredients

  • 1 1/2 pounds fresh or frozen medium shrimp
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 8 ounces fresh thin string beans, trimmed
  • 3 medium tomatoes, cut into wedges
  • 1 teaspoon finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 1 tablespoon capers, drained
  • 4 oz. dried linguine

Directions

Cook the pasta al dente. Drain.

Thaw shrimp, if frozen. Peel shrimp if they have shells and devein, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside.

In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add garlic and green beans to the skillet; cook and stir for 3 minutes.

Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook for 1 minute more.

For the sauce:

In a small bowl whisk together the remaining 2 tablespoons olive oil, the lemon peel, lemon juice and capers. Pour shrimp mixture over the hot cooked pasta. Drizzle sauce over the shrimp and vegetables. Serve.

quickfix2

Beef Sirloin Tips with Pepper Sauce

4 servings

Ingredients

  • 1 ½ pounds beef sirloin tip steak
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1 tablespoon olive oil
  • One 12 ounce jar red and yellow sweet peppers and onions
  • 1/2 cup homemade or store-bought spaghetti sauce
  • 1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
  • Quick cooking polenta or couscous

Directions

Trim meat and cut into 1- to 1-1/2-inch chunks; sprinkle with paprika.

In a 12-inch skillet, heat oil over medium-high heat. Add meat and brown on all sides. Remove from skillet; keep warm.

Add the jar of peppers and onions with the liquid and the tomato sauce to the skillet. Cook, uncovered, 5 to 10 minutes, stirring frequently until sauce is slightly thickened.

Return meat to the skillet; heat through. Sprinkle with parsley. Serve with quick cooking polenta or couscous or mashed potatoes.

quickfix4

Greens, Cannellini Beans and Italian Sausage

4 servings

Ingredients

  • 1 tablespoon olive oil
  • 12 ounces Italian sausage links, cut lengthwise into long slices
  • 1 medium onion, cut into thin wedges (1/2 cup)
  • One 15 ounce can cannellini (white kidney) beans, rinsed and drained
  • 2 tablespoons fresh thyme leaves
  • 2 cloves garlic, minced
  • One 14 1/2 ounce can reduced-sodium chicken broth
  • 12 cups chopped kale or your favorite greens
  • 2 tablespoons balsamic vinegar

Directions

In a very large skillet heat oil over medium heat. Add sausage and  cook and until browned. Add onion and cook for 6-8 minutes until the onions are tender.

Remove mixture from the skillet to a bowl and cover with foil to keep warm.

Add beans, thyme and garlic to the skillet. Stir and heat through. Add broth. Bring to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes.

Gradually add kale, stirring until wilted before adding more. Cook and stir for 8 to 10 minutes or until all of the greens are slightly wilted and tender.

Add sausage mixture and vinegar to the skillet; heat through. Serve with crusty Italian bread.

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Crispy Fish Fillets with Apple-Celery Slaw

4 servings

Ingredients

  • 2 lemons, halved
  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 3 stalks celery, thinly sliced
  • 1 Granny Smith apple, thinly sliced
  • 1 cup shredded red cabbage
  • 1 pound of your favorite fish fillets
  • 1/2 teaspoon salt
  • 1/3 cup yellow cornmeal
  • 1 teaspoon chili powder
  • 2 tablespoons vegetable oil

Directions

Cut one lemon half into 4 wedges; set aside. Juice the remaining lemon half into a large bowl. Add the mayonnaise and honey and mix well. Remove 2 tablespoons of the mixture and set aside.

For the slaw:

Stir celery, apple and cabbage into the remaining mayonnaise mixture in the bowl and refrigerate while you prepare the fish.

For the fish:

Sprinkle fish fillets with salt and brush with the reserved 2 tablespoons of mayonnaise mixture. In a shallow dish combine cornmeal and chili powder; coat fish in the cornmeal mixture.

In a 12-inch skillet heat oil over medium heat. Cook fish in hot oil 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork.

Serve fish with slaw and the lemon wedges.

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Sautéed Chicken Breasts with Simple Wine Sauce

4 servings

Ingredients

  • 4 skinless, boneless chicken breast halves, (about 1 lb total)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 1/2 cup dry white wine
  • 1 cup reduced-sodium chicken broth or chicken stock
  • 1 tablespoon snipped fresh chives
  • Sautéed Seasonal Vegetables

Directions

Sprinkle the chicken breasts with the salt and pepper. Place flour in a shallow dish; dip chicken in flour, turning and pressing to coat all sides of the chicken.

Preheat a large skillet over medium-high heat. Add the olive oil to the skillet; swirl to lightly coat the skillet. Add chicken breasts, smooth sides down and cook about 5 minutes or until the chicken is golden brown.

Turn chicken over; cook for 4 to 5 minutes more or until chicken is no longer pink (165 degrees F). Transfer chicken to a warm serving platter; set aside.

For the sauce:

Add the shallots to the hot skillet; cook for 2 minutes, stirring frequently. Carefully add wine; cook about 1 minute stirring to scrape up any browned bits from the bottom of skillet.

Add chicken broth to the skillet; bring to a boil and cook for 3 to 4 minutes or until liquid is reduced by half. Stir in chives. Return chicken to the skillet; heat through.

Serve the chicken and wine sauce with the veggies on the side.

For the veggies:

In a second skillet heat 1 tablespoon olive oil and 1 minced garlic clove. Add about 2 cups of sliced seasonal vegetables (zucchini, peppers, asparagus, etc.). Saute just until barely tender and sprinkle with your favorite herb, salt and pepper to taste.


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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.

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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.

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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.

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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.

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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.


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The Northwest

As immigrants from the different regions of Italy settled throughout the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the local communities and later for Americans nationwide.

Idaho

Pocatello, Idaho

Pocatello, Idaho

Italians came to Idaho, mostly during the years 1890 to 1920, to mine, farm, ranch, construct railroads, and start businesses. In 1910, 2,627 Italians in Idaho lived in enclaves in Kellogg and Wallace, Bonners Ferry, Naples, Lava Hot Springs, Roston in Minidoka County and Mullan and east of Priest River. The largest concentration was in Pocatello, where as many as 400 families were supported by railroad jobs.

Portrait of an Italian Immigrant in Idaho:

Giacomo Manfredo was born 18 June 1875 in Casamassima, Bari Province, Italy. He immigrated from Monopoli, Bari province, Italy arriving on the Hamburg at Ellis Island 25 June 1911. (My grandfather also came across the ocean on the S.S. Hamburg but in 1914.)

Giacomo’s daughter, Christina, remembers that he immigrated with Mr. and Mrs. Lawrence Elio, friends from Bari province. Giacomo worked for the Pennsylvania RR, then, and migrated through Winnipeg, Canada to Las Vegas and, eventually, arrived in Pocatello, Idaho, where he worked freight for the Union Pacific. The Elio’s, also, settled in Pocatello.

Giovanna, Giacomo and friends. Back yard of Fifth Street house about 1950

Giovanna, Giacomo and friends. Backyard of Fifth Street house about 1950.

Mount Carmel Parish had an Italian priest and sermons were delivered in Italian. It was at Mount Carmel where Giacomao met Giovanna Palombo, a young woman from Vicalvi, Italy with a 2-year-old daughter, Filomena. They married in 1917. Giovanna and Giacomo raised Filomena along with two more children, Dominic and Christina (Crissy). A second son, Ralph, born in 1922, died in 1923 due to complications from measles.

Giacomo prided himself as the winemaker for the local Catholic parish. He ordered grapes from California every year, pressed the grapes and made wine in the cellar of their home. He insisted that the children help stomp the grapes and once spent Giovanna’s kitchen money to purchase a pair of rubber boots for the wine production. When told that he needed a license to produce the wine, he dutifully purchased one and proudly directed the local authorities to the certificate several years later. Unfortunately, it was an annual license and the moment was rather tense until the officials decided that if he agreed to purchase a current permit, they would not arrest him for his past crime. The family purchased their first wine-press from Sears in 1944.

Giacomo and Giovanna purchased a substantial brick house at 529 N. 5th street from Charlie Busco, another Italian immigrant and they were very proud of their purchase. They rented out the main floor for several years until the payments became more affordable. Giovanna crocheted lace for St. Anthony’s altar and, at times, cleaned Pullman cars in addition to her full-time housewife duties.

Giacomo had a brother, Giuseppe, who lived with them in Pocatello. He worked with Giacomo for the Union Pacific and lost a leg in a railroad accident. After the accident he moved to Denver where he opened a bar. Giovanna’s brother, Dominic Palombo, lived in Pocatello with them for a while and worked for the railroad until his brother, Angelo, talked him into moving back to Pennsylvania, Unfortunately, he was killed in a steel mill accident there.

Both Giacomo and Giovanna were illiterate. Their daughter, Filomena remembers that Giacomo’s surname was spelled incorrectly on his paycheck. It did not seem to make any difference to him, though, as long as he got the money. Giacomo’s pronunciation was interpreted as Manfredi at Ellis Island and family friends in Pocatello wrote it in this manner. Other spellings, on such documents as their immigration registration forms and paychecks, include Monfreda, Manfredi, Monfredi, Monfredo, Maffreda and Moffreda. One of the railroad paycheck versions was Montfraid. The spelling became consistent only after Filomena entered first grade, when Manfredo became the family name. When Giacomo died in 1959 at the age of 84, his name was legally designated Manfredo.

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Potato Pizza Margherita Style

Ingredients

  • 3 large Idaho russet potatoes, unpeeled
  • 1½ cups all-purpose flour, plus extra for rolling out the dough
  • 2 teaspoons baking powder
  • 2½ teaspoons kosher salt
  • Black pepper, ground, to taste
  • 2 eggs, large, beaten
  • 1/4 cup extra virgin olive oil, plus extra for greasing the baking sheet
  • 1 tablespoon minced garlic, minced
  • 16 ounces mozzarella, thinly sliced
  • 3 ripe Roma tomatoes, sliced
  • Fresh basil leaves, sliced
  • 1/2 bunch asparagus
  • 2 teaspoons dried oregano, divided
  • 1/4 cup Grana Padano or Parmigiano Reggiano, grated

Directions

Preheat the oven to 400° F. Oil a 15 x 10-inch cookie sheet.

Cook the unpeeled potatoes in boiling water until they are easily pierced with a knife but not falling apart, no more than 20 minutes. Allow the cooked potatoes to steam dry slightly in a strainer, then peel and press through a ricer or pass through a fine strainer onto a sheet pan to cool completely.

Scrape the potatoes into a bowl and add the flour, baking powder and salt. Mix in the eggs and make a smooth dough.

Add the minced garlic to a quarter cup of olive oil; set aside.

Slice the tomatoes and fresh mozzarella. Brush with a little garlic olive oil and sprinkle with ½ teaspoon of the dried oregano. Season with a pinch of salt and fresh ground pepper. Side aside.

Cut the woody ends off the asparagus spears. Cut stalks in half. Brush with a little garlic olive oil and season with salt and fresh ground pepper to taste.

Lay a piece of parchment paper, the size of the baking sheet, on the counter and dust with flour. Shape the dough into a rectangle and place it on the floured parchment. Dust the top of the dough with a little more all-purpose flour. Place another piece of parchment paper on top of the dough and roll the dough out evenly, so that the dough is about the size of the cookie sheet.

Remove the top parchment paper and flip the dough onto the oiled cookie sheet. Remove the parchment paper. Push the crust into the edges of the pan.

Brush the dough generously with olive oil and sprinkle with 1 teaspoon dried oregano.

Par-bake the crust in the preheated oven for 9-10 minutes until the crust begins to turn a light, golden brown.

Remove the pizza from the oven and top the crust evenly with alternating slices of mozzarella cheese, Roma tomato slices and halved asparagus spears, leaving a ½-inch border around the edges.

Drizzle the top of the pizza with 2 tablespoons of the garlic olive oil, sprinkle with the remaining ½ teaspoon of dried oregano and the freshly grated Grana Padano cheese.

Bake the pizza until the crust is golden brown on the bottom, about 10 more minutes. Allow the pizza to cool slightly on the baking sheet. Top the pizza with the fresh basil and cut into squares.

Washington

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The first Italian immigrants reached Seattle a hundred years ago, exactly four centuries after Columbus discovered the Americas and Amerigo Vespucci gave them his name. Most Italians, settled into cities on the eastern seaboard and only a small fraction of the Italian immigrants made it to Washington in 1900. However, Seattle in the decade following the Klondike rush enjoyed the greatest growth in its history, tripling its population from 80,000 to 240,000 between 1900-1910.  Italians, along with other immigrants and native-born Americans, shaped much of the Seattle we know today. They built buildings, constructed water mains and sewer lines.  They made Elliott Bay uniform by placing dirt from the nearby hills which transformed Seattle into a world-class waterfront.

Italian immigrants working on the railroad.

Italian immigrants working on the railroad.

Most of Seattle’s Italians were unskilled laborers and some were illiterate. Yet nearly all of them were able to become successful and a remarkable number would become very well-to-do. Rocco Alia, for example, was a construction laborer who started his own underground and roadway construction company.  His son, Orly went to work for his father as a waterboy and recalls that the laborers’ clothes were always soaked with sweat.  Orly, as soon as he could, also started his own company and so did his son Richard, now head of R. L. Alia Co. This pattern of sons following in their father’s’ footsteps even to the fourth generation would become a tradition among Seattle’s Italian families.

By 1915, 20 per cent of Seattle’s Italian community members were in business or in one of the professions.  They included Doctors Xavier De Donato and A. J. Ghiglione (who founded a macaroni factory); Joe Desimone, who owned the Pike Place Market; Frank Buty, a real estate executive, Attilio Sbedico, professor of literature at the University of Washington and Nicola Paolella, publisher of the Gazetta Italiani. Paoella also produced and announced an Italian language radio show for 26 years and was the recipient of the Order of Merit, Italy’s highest civilian decoration.

The most eminent scholar in the Northwest was Henry Suzzallo, whose family came from Ragusa.  In 1915, he was appointed to the presidency of the University of Washington.  He held the position until 1926. He achieved even more prominence by becoming chairman of the board of trustees and president of the Carnegie Foundation for the Advancement of Learning.  He stayed there until he died in 1933.

Original Pike Place Market

Original Pike Place Market

Angelo Merlino, while still working in the mines, imported cheese, pasta and olive oil in bulk.  He quit mining and opened a store in 1900 that was so successful that he was soon importing Italian food by the shipload.  Today Merlino and Sons is one of Seattle’s biggest distributors of Italian foods.

Gradually, Seattleites developed a taste for Italian foods and other Italian food businesses, such as, Oberto’s and Gavosto’s Torino sausages, DeLaurenti’s, Magnano’s and Borracchini’s food stores became household words.

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Linguine with Shrimp in Pink Sauce

Recipe courtesy of DeLaurenti Specialty Food & Wine Shop

Serves 4

Ingredients

  • 3 garlic cloves – thinly sliced
  • 1/2 cup carrots – chopped
  • 1/2 cup celery – chopped
  • 1 cup sweet onion – chopped
  • 1 tablespoon fresh thyme – minced
  • 28 oz can DOP San Marzano tomatoes with liquid
  • 1 lb. Italian dried Linguine
  • 1 lb. shrimp – peeled, deveined and rinsed
  • 1 teaspoon crushed red chilies
  • 3/4 cup fish stock
  • 1/2 cup dry white wine
  • Italian parsley – chopped for garnish
  • 2 tablespoons extra virgin olive oil
  • Salt & pepper to taste

Directions

Saute the onions in 1 tablespoon olive oil over medium low heat, covered for 15 minutes. Stir occasionally, being careful to keep the onions from burning. Add carrots, celery, thyme and cook until softened, approximately 5 minutes. Crush tomatoes by hand, add to the pan and simmer for 30 minutes. Add salt and pepper to taste.

Transfer the sauce to a blender or processor and puree (this turns it pinkish). Return the sauce to the pan and set aside.

Bring 6 quarts of water to a boil with 2 tablespoons salt. Add linguine and cook al dente.

While the pasta cooks, season shrimp with salt & pepper. In a separate sauce pan, saute shrimp in 1 tablespoon olive oil and red pepper flakes until almost done, approximately 3 minutes – shrimp should still be a bit opaque in the middle. Transfer shrimp to a plate and set aside. Add stock and wine to the pan and reduce by 1/3, approximately 5 minutes. Ladle red sauce into stock & wine mixture and heat through.

When cooked, add the drained pasta to the sauce and mix. Add shrimp and heat through. Plate pasta, garnish with Italian parsley and serve immediately.

Oregon

Oregon Vineyards

Oregon Vineyards

In and around cities like Portland, immigrants found work as laborers, shopkeepers and farmers. The Italian population of Portland surged from 1,000 in 1900 to 5,000 by 1910. They first settled south of town near Marquam’s Gulch, a district shared with Russian Jews. Later, Italians moved to Ladd’s Addition, Brooklyn and Parkrose.

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Italian immigrants worked in a wide array of professions. Many hundreds of Italian immigrants worked in Portland’s extensive railroad yards or served as street graders and built and maintained roads throughout the city.  Italian entrepreneurs, like Francesco Arata, established shops and restaurants in Italian neighborhoods on both the west and east sides of the Willamette River.  Almost 1,300 Italians lived and worked on the east side.  They rented land and grew vegetables and berries and some families operated truck farms that sold produce to individuals and businesses across the city. The Italian Ranchers and Gardeners Association organized and established the first retail produce market on the west side but frequent flooding forced organizers to move it to the east side in 1906.  The new market covered a complete block and growers brought their produce there to sell before loading the remainder on trucks to be sold throughout the city.

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Grapes first came to the Oregon in the mid 19th century, along with the influx of French, German and Italian immigrants, bringing with them their tastes and cultures of wine. Early planting in Washington County included Zinfandel, Muscatel, Riesling, Burgundian varietals (Pinot Noir or Chardonnay and their derivatives) and Hambourg (Black Muscat).

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Ponzi children planting vines.

Family, business and Italian heritage are not separate subjects for Michel Ponzi. Born into a first-generation American-Italian family, where his old-world, European roots were at the forefront of his upbringing. Michel grew up in a household where the Italian immigrant work ethic met the American possibility. His grandparents sacrificed their own familiar life and culture in Italy in hope of a brighter future in America. Their American born children practiced the importance of hard work and following a dream. Michel’s parents, Dick and Nancy Ponzi, followed their dreams that led them and their young family to Oregon.

Michel was only six years old when his parents pursued an idea that had yet to be proven – to grow pinot noir grapes in Oregon and make world-class wines. In the late 60’s, early 70’s, Oregon was timber country filled with lumberjacks, hunters and farmers, with plenty of property available for purchase. Through trial and error, like a handful of other wine enthusiasts, his family started a winery.  As a boy, he planted vines on the rugged property and worked throughout his childhood, pruning them and picking grapes at harvest. Later, he became a row boss, tractor driver and, also,  worked the bottling line, in packaging and in product delivery.  With a business degree in hand, he continued his lifelong career of developing the family business into a prosperous entity, side-by-side with his mother and father, Dick and Nancy Ponzi, founders of Ponzi Vineyards.

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Ponzi Italian varietals

In 1999, the Ponzi Family recognized that the rapidly increasing enthusiasm for wine touring was not supported sufficiently by fine dining facilities located in the local wine country. They constructed and continue to operate a culinary center in the tiny town of Dundee. The Dundee Bistro and the Ponzi Wine Bar, showcasing the region’s finest wines are the result of their endeavor. Reception to the facility has been overwhelming, garnering excellent reviews and recommendations in the national media.

The Ponzis wanted to create a casual, friendly atmosphere that welcomed tourists, families, local residents and wine makers still in their overalls and field boots. On a given day it’s possible to order handmade pizza, fish and chips, a salad of mixed organic greens with seared foie gras, Kumamoto oysters fresh from the Pacific 60 miles away, roasted butternut squash soup with chanterelles, loin of venison or local, natural pork smoked all day over local walnut to tender perfection. A meal can end with simple house blackberry sorbet or flaming Oregon cherries jubilee, either one accompanied with piping hot Italian espresso.

part11oregon5

Pork Tenderloin in Pomegranate and Walnut Sauce

Courtesy of Christopher Flanagan, Executive Chef, The Dundee Bistro

Ingredients

2 pork tenderloins (approx. 2 lbs)

Marinade

  • 1/2 cup Pinot Noir
  • 2 tablespoons olive oil
  • 2 teaspoons star anise pods, crushed
  • 2 tablespoons shallots, chopped
  • 1/4 teaspoon ground allspice
  • Salt and pepper

Sauce

  • 1 tablespoon olive oil
  • 2 tablespoons shallots, chopped
  • 1/2 cup Pinot Noir
  • 1/2 cup Port
  • 1/2 cup pomegranate concentrate
  • 1/2 cup fresh orange juice
  • 1 1/2 cups chicken stock
  • 2 star anise pods, whole
  • 2 tablespoons raspberry vinegar
  • Salt and pepper
  • 1 teaspoon honey
  • 2/3 cups toasted walnuts, finely chopped
  • 2 tablespoons unsalted butter
  • Garnish: Pomegranate seeds, fresh mint sprigs

Directions

Marinade: Combine marinade ingredients in a sealable plastic bag with the pork tenderloins. Refrigerate for 2–3 hours. Remove tenderloins and pat dry; reserve marinade.

Sauce: Sauté shallots in olive oil for 2–3 minutes. Add Pinot Noir and Port. Bring to a boil, reduce heat and simmer until reduced by half. Add pomegranate concentrate, orange juice, chicken stock, star anise and reserved marinade. Continue to simmer until reduced by half again, or until the sauce thickens enough to coat back of wooden spoon. Cautiously add vinegar, honey and salt and pepper to taste. Remove from the heat, strain and add walnuts and butter. Keep warm.

Tenderloins: Brown by grilling (5–6 minutes/side) or sauté in olive oil 4–6 minutes/side without overcooking. Hold tenderloins at least 5 minutes in a tinfoil tent. Slice into 1/3-inch slices.

To serve: spoon a pool of sauce on individual plates.  Arrange sliced pork on top, then additional sauce.

Garnish: with pomegranate seeds and mint sprigs.

Recommended accompaniments: a simply prepared rice pilaf, barley, oven-roasted potatoes or pasta dressed with butter, olive oil and salt.

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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.

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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.


summerpastacover

Summer pastas should be simple and fresh, ideally made with vegetables straight from the garden or from your local farmers’ market. As the temperature rises, trade out heavier ingredients like braised meats or long-cooked sauces for fresh vegetables, bright herbs and seafood. One of the best parts of summer is the abundance of fresh produce. Perfect summer tomatoes need little work. Just toss them with fresh fettuccine and extra-virgin olive oil. Or try roasting cherry tomatoes with garlic and red onions and mixing it all with pasta, lemon juice and arugula. The great thing about summer vegetable sauces for pasta is that they require so little cooking. Here are a few recipes to get you started.

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Chicken and Vegetable Pasta

4 servings

Ingredients

  • 12 ounces penne pasta
  • 2 large tomatoes, diced small
  • 2 zucchini, diced small
  • 2 cups chicken, cooked and diced
  • 5 garlic cloves, chopped fine
  • 6 ounces fresh spinach
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons extra virgin olive oil
  • Sea salt and fresh ground black pepper
  • 1 lemon, juiced
  • Freshly grated Parmesan cheese for garnish

Directions

Bring a medium-sized stockpot of salted water to a boil, and cook pasta al dente. Reserve a ½ cup of the pasta cooking water and drain the pasta.

Preheat a large sauté pan over medium-high heat. Add the 2 tablespoons olive oil, diced zucchini and garlic and cook for 2 minutes.

Add the diced tomato, lemon juice, cooked chicken and pasta cooking water. Bring ingredients to a boil; add spinach and cooked, drained pasta.

Stir ingredients and continue to cook for another 2 to 3 minutes. Taste and adjust seasoning with salt and pepper.

Stir in the chopped parsley. Serve hot, garnished with lots of Parmesan cheese.

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Tomato Linguine Sauté

4 servings

Ingredients

  • 2 pounds ripe tomatoes
  • 3 cloves garlic, minced
  • 1/2 bunch fresh basil, hand torn
  • 1/2 cup good quality extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 pound linguine
  • Freshly grated Parmesan cheese
  • Kosher salt and fresh ground pepper to taste

Directions:

Wash the tomatoes. Dry the tomatoes; then core and cut them in half.

Use a spoon to remove most of the seeds. Chop the tomatoes coarsely.

Add chopped tomatoes to a colander, sprinkle with a few pinches of salt and let them sit so they can release some of their water (this should only take a half an hour and can be done ahead of time).

Combine drained tomatoes, olive oil, lemon juice, lemon zest and garlic in a large sauté pan. Warm this mixture over low heat. It should not be hot.

Cook pasta al dente. Drain.

Combine pasta and tomato mixture together in a serving bowl. Add fresh basil and Parmesan and taste for seasoning.

Serve with warm crusty bread.

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Pasta With Shrimp and Roasted Red Peppers

6 servings

Ingredients

  • 1 ½ pounds fresh peeled and deveined medium shrimp
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup finely chopped onion (1 small)
  • 6 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 4 fresh roasted red peppers, diced; for directions on how to make roasted red peppers, check this post
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • 1/4 cup snipped fresh basil
  • 1 cup finely shredded Parmesan cheese (4 ounces)
  • 12 ounces dried penne pasta

Directions

Cook pasta in boiling salted water until al dente. Drain.

Rinse shrimp and pat dry with paper towels. Set aside.

In a large skillet, heat oil over medium-high heat. Add onion and garlic. Cook and stir for a few minutes until the onion is tender.

Add crushed red pepper; cook and stir for 1 minute. Add roasted peppers, shrimp and wine. Bring to boiling; reduce heat.

Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream and cheese. Return to boiling; reduce heat.

Boil gently, uncovered, for 1 minute. Stir in basil.

Add the hot cooked pasta to the pan; toss gently to combine. Serve immediately.

summerpasta5

Pasta with Squash Blossoms

6 servings

Ingredients

  • 1 yellow summer squash, sliced thin
  • 1 zucchini, sliced thin
  • 1 tablespoon extra virgin olive oil
  • 1 pound short pasta
  • 8 ounces cherry tomatoes, halved
  • 7 squash blossoms, 4 sliced thin and 3 left whole
  • 1 cup grated Pecorino Romano cheese
  • 2 tablespoons fresh oregano, minced

Directions

Cook pasta al dente in boiling salted water. Reserve 1 1/4 cups pasta cooking water. Drain pasta.

Saute yellow squash and zucchini in olive oil in a large skillet over low heat until pale gold, about 8 minutes.

Add pasta, the reserved pasta cooking water, tomatoes, 4 sliced and 3 whole squash blossoms, cheese and oregano. Cook, stirring, until a sauce forms, about 1 minute. Serve immediately.

summerpasta6

Lemony Pasta Salad

Serves 4 to 6

Ingredients

Dressing:

  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fine-grain sea salt
  • Pinch of red pepper flakes

Pasta Salad

  • 10 ounces bow-tie pasta
  • 1/3 cup pine nuts
  • 10 ounces (about 1 pint) mini heirloom, grape or cherry tomatoes, sliced into thin rounds
  • 3 ears corn on the cob, shucked
  • 1/2 cup crumbled feta
  • 2 tablespoons slivered fresh basil
  • 1 teaspoon chopped fresh mint

Directions

In a small bowl, whisk together the dressing ingredients: lemon juice, lemon zest, olive oil, garlic, mustard, salt and red pepper flakes; set aside.

Toast the pine nuts in a small skillet, stirring frequently, until fragrant and golden. Set aside.

Bring a large pot of salted water to boil. Cook the pasta al dente. Drain and transfer to a serving bowl. Add the sliced tomatoes, corn kernels, crumbled feta, toasted pine nuts, basil and mint.

Pour the dressing over the pasta and mix well. Serve at room temperature.


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

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

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

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

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

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Roasted Red Peppers

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

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

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

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Roasted Red Pepper Sauce

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

Ingredients

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

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

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.

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Italian Pepper & Egg Sandwich

My favorite sandwich growing up.

4 servings

Ingredients

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

Directions:

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

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

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

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.

 



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