Healthy Italian Cooking at Home

Category Archives: Pizza


For a great tasting dinner, without a lot of cleanup, look no further than a one-pot meal. The recipes for these comforting and healthy dishes below are complete meals that use ingredients that are in seasons. Add a salad, if you like, and some great tasting bread.

One of the best features of one-pot cooking is that the recipes often include vegetables, meat, rice, pasta, fresh herbs and spices all in one pot, making it a great way to cook a convenient and nutritious meal the whole family. One-pot meals can be steamed, sautéed, braised or baked and the “one pot” can be a saucepan, skillet, crock pot, pressure cooker or baking dish.

I find a large ovenproof skillet with a cover, the best pot to have in your kitchen. It can do the work of several pans in one.


Eggs Over Roasted Vegetables

6 servings


  • 3 cups small broccoli florets (about 1 inch in size)
  • 12 ounces yellow potatoes, such as Yukon Gold, cut into 1/2 to 3/4 inch pieces (about 2 cups)
  • 1 large sweet potato, cut into 1/2 to 3/4 inch pieces (about 1 cup)
  • 1 small red onion, cut into thin wedges
  • 2 tablespoons olive oil, plus extra for the baking dish
  • 6 eggs
  • 2 ounces Italian Fontina cheese, shredded (1/2 cup)
  • 1/2 teaspoon cracked black pepper


Preheat oven to 425 degrees F.

Coat a 3-quart rectangular baking dish with olive oil. Add  broccoli, potatoes, onion, olive oil and 1/4 teaspoon salt, tossing to coat all the vegetables.

Spread the vegetable mixture evenly in the dish. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until the vegetables are tender and starting to brown. Remove the baking dish from the oven and reduce the heat to 375 degrees F.

Make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes. Sprinkle evenly with the shredded cheese and bake for 10 minutes more or until the egg whites are set and the yolks start to thicken. Sprinkle with pepper. Serve with some crusty Italian bread.


Roasted Chicken With Beans

6 servings


  • Two 15-ounce cans rinsed and drained Great Northern beans, or other white beans
  • 1 tablespoon olive oil
  • 6 chicken thighs (about 2-1/4 pounds total), skin removed
  • Coarse sea salt and coarse black pepper for the chicken
  • 2 medium carrots, thinly sliced
  • 1 medium onion, cut into thin wedges
  • 1 stalk celery, sliced
  • 2 cloves garlic, minced
  • One 14 1/2 – ounce diced tomatoes, undrained
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper


Preheat oven to 350 degrees F. Sprinkle the chicken with the coarse salt and pepper.

In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium-low. Brown the chicken about 10 minutes, turning once to brown both sides. Remove chicken from the skillet to a plate and set aside.

Add carrots, onion, celery and garlic to the drippings in the skillet. Cover and cook about 10 minutes or until the vegetables are tender, stirring occasionally. Stir in drained beans, undrained tomatoes, thyme, 1/4 teaspoon salt and cayenne pepper.

Bring to boiling. Arrange chicken thighs on top. Place skillet in the oven and bake, uncovered, about 25 minutes or until the chicken registers 180 degrees F on an instant read thermometer.


Spicy Braised Pot Roast And Vegetables

Coffee adds a rich, deep flavor to beef roasts.


  • 3 pound beef chuck pot roast
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon instant espresso coffee powder
  • 1 tablespoon olive oil
  • 1 large onion, cut into eighths
  • 1 green bell pepper, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 1/2 cups beef broth
  • 1/4 teaspoon crushed red (chili) pepper
  • 1/4 teaspoon ground allspice
  • 2 pounds butternut squash, peeled, seeded and cut into 2-inch pieces


Preheat oven to 325 degrees F. Trim fat from the meat. Rub meat with the espresso powder, salt and black pepper.

In a 6-quart Dutch oven brown roast on all sides in the olive oil over medium-high heat. Transfer to a plate.

Add onion, bell pepper and garlic to the Dutch oven. Cook and stir for 4 to 5 minutes or until the onion and garlic are tender. Return roast to the Dutch oven. Add broth, crushed red pepper and allspice. Bring to boiling.

Bake, covered, for 1 3/4 hours. Add squash. Bake, covered, for 45 minutes to 1 hour more or until the meat and vegetables are tender.

Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in the Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 minutes until slightly thickened.

Serve sauce over meat and vegetables.


Chicago Style Deep Dish Pizza


  • 1 tablespoon olive oil
  • 1 lb. homemade or store-bought pizza dough
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup frozen chopped broccoli, defrosted and dried on paper towels
  • 2 roasted red peppers, cut into thin slices
  • 1/4 cup pitted Kalamata olives and cut in half
  • 1 garlic clove, minced
  • 1 can chopped Italian tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup freshly grated Pecorino Romano cheese


Let the dough come to room temperature about an hour before you are ready to make the pizza.

Preheat oven to 450 degrees F.

Coat a 12-inch cast iron or other heavy ovenproof skillet or baking pan with the 1 tablespoon of oil.

Stretch the dough into a 14 inch circle on a floured board or counter.

Carefully transfer the dough to the skillet and then turn the dough over, so both sides are evenly coated with oil. Gently press the edges of the dough 2 inches up the side of the skillet.

Sprinkle mozzarella evenly over the dough; top with broccoli, peppers, olives, tomatoes, garlic, basil and Pecorino cheese.

Bake pizza 45 minutes or until the dough is puffed and golden brown. Let rest for 5 minutes before cutting the pizza into slices.


Risotto With Shrimp And Peas

Technically this is not a one-pot meal because the broth needs to be heated before it can be added to risotto. At least it will be an easy pan to wash.

4 servings


  • 4 cups reduced-sodium chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, minced
  • 1/2 teaspoon coarse sea salt, plus extra for the shrimp
  • 1/4 teaspoon freshly ground black pepper, plus extra for the shrimp
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 cup frozen green peas
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 pound jumbo shrimp, peeled and deveined


Heat broth in a saucepan and turn the heat down to low.

Heat oil in a second saucepan over medium-high heat. Add shallots, salt and pepper; sauté 2 minutes.

Add rice and stir to coat in the oil. Cook, stirring constantly, 2 minutes.

Add wine and cook until the wine is absorbed, about 2 minutes.

Reduce heat to medium and add 1 cup warm broth. Cook, stirring constantly, until the liquid is mostly absorbed. Continue adding broth 1 cup at a time, cooking and stirring, until the rice is al dente, about 25 minutes.

Sprinkle the shrimp with salt and pepper. Add green peas and shrimp to the risotto and cook, stirring gently, until the shrimp are just until firm and bright pink.

Add butter, cream and cheese, stirring until incorporated. Serve immediately.



Flatbreads are breads made with flour, water and salt that are rolled into a flattened dough and baked. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread. Flatbread became known in Ancient Egypt and Sumer in ancient Mesopotamia (modern-day Iraq), when the Sumerians discovered that edible grains could be mashed into a paste and then baked/hardened into a flatbread. Unleavened breads (such as matzoh which is not prepared with leavening) are usually flatbreads that hold special religious significance in Judaism and Christianity.


Flatbreads may contain such ingredients as curry powder, diced jalapenos, chili powder or black pepper. Olive oil or sesame oil may be added, as well, and flatbreads are usually thin. Cheese and  tomato sauce are not usually added to flatbread.


Pizza, on the other hand, is usually made from dough containing yeast that is topped with cheese, tomato sauce, meats and vegetables. The crust is usually thin and most of the surface is covered with the toppings.


Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs and may at times be topped with onion, Focaccia can be used as the bread to accompany a meal. The primary difference between conventional pizza and focaccia is that pizza dough uses very little leavening (baker’s yeast), resulting in a very thin, flat and flexible crust, while focaccia dough uses more leavening, causing the dough to rise significantly higher. The added leavening firms the crust and gives focaccia the capacity to absorb large amounts of olive oil.

Easy Flatbread


Makes two 12-inch breads

  • 1 cup unbleached all-purpose flour, plus extra as needed
  • 3/4 teaspoon sea salt
  • 2 tablespoons plus 4 teaspoons extra-virgin olive oil, plus extra for brushing the parchment paper
  • 1/3 cup cool water, plus extra as needed


Mix the flour and 1/2 teaspoon of the salt in a medium bowl. Add 2 tablespoons of the olive oil. Mix well. Pour in the water and mix until the ingredients come together to form a dough. Add a little more water if the dough is dry and a little more flour if the dough is sticky.

Turn the dough out onto a counter and knead for 5 minutes, or until smooth and elastic. Place the dough on a lightly floured counter, dust with flour and cover with plastic wrap. Let rest 30 minutes at room temperature.

To shape the dough:

Cut 2 sheets of parchment paper into 14-inch lengths. Lightly brush the parchment paper with olive oil. Cut the dough into 2 pieces.

Place a piece of dough on each piece of parchment paper. Brush the top of each piece of dough with 1 teaspoon of olive oil. Using your hands, flatten and stretch the dough until it thins out to about 10 inches. If it shrinks back, just wait 10 minutes for the gluten  to relax.

Turn the dough over and brush the top of each with 1 teaspoon olive oil. Turn again and stretch into a 12-inch circle, or until the dough is very thin but not yet transparent, about 1/8-inch thick and even in thickness if possible. Season each dough circle with the remaining salt.

Heat a large nonstick 12-inch skillet over medium high heat for 2 minutes and carefully transfer one dough circle to the skillet and cook 3 minutes, or until browned lightly on the bottom. Turn and cook the second side until it also begins to brown in spots, about 2 minutes. Remove to a plate and repeat with the second dough circle.

Serve hot, warm, or at room temperature with salami,  cheese, peppery extra-virgin olive oil and ripe tomatoes.

Neapolitan Pizza

For 1 pizza


  • 1/2 of the recipe for All-Purpose Dough, recipe below
  • 1/2 of the recipe for All-Purpose Pizza Sauce, recipe below
  • 1 cup sliced or shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • Fresh basil leaves
  • Olive Oil


Prepare pizza dough as directed in the recipe below. About 2 hours before baking, remove chilled dough from refrigerator. Let stand at room temperature to proof.

Preheat oven to 500 degrees F.

Oil a 14-16 inch pizza pan.

Place one ball of dough in the pan and stretch the dough to fit the pan. Top the dough with All-Purpose Pizza Sauce, mozzarella cheese, Parmesan cheese and several basil leaves brushed with olive oil.

Place the pizza on the bottom rack of the oven and bake for about 15 minutes or until toppings are bubbly, cheese is turning golden, and edges of pizza are golden brown.

All-Purpose Pizza Dough


  • 5 cups unbleached bread flour
  • 1 tablespoon sugar or honey
  • 1 ½ teaspoons salt or 2 1/2 tsp. kosher salt
  • 1 teaspoon fast-rising active dry yeast
  • 2 tablespoons olive oil
  • 1 ¾ cups plus 1 tablespoon water, at room temperature
  • Olive oil cooking spray


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

If using an electric mixer, increase speed to medium; mix 2 minutes longer. If working by hand, continue mixing with the spoon; or turn dough out onto a counter and knead.

Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.

Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in the bowl, turning once to coat surface with oil. Cover the bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes.

Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in the bowl until nearly doubled, then will go dormant from the cold.)

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

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

All-Purpose Pizza Sauce


  • One 28 ounce crushed tomatoes
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt


In a medium bowl whisk together all ingredients. Taste and adjust the salt, if needed.

Onion Focaccia

onion foccacia bread bites


  • 1 teaspoon honey
  • 1 (1/4-ounce) package active dry yeast
  • 3 1/2 cups all-purpose flour
  • 2 1/2 teaspoon salt , divided
  • 1/4 cup plus 1 tablespoon extra virgin olive oil
  • 3 pounds sweet yellow onions , cut into eighths and thickly sliced


In a large bowl, mix 1/2 cup warm (105 to 115°F) water with honey. Sprinkle with yeast and set aside to let stand for 5 minutes, or until foamy.

Stir in flour, 1 1/2 teaspoons of the salt, 1/4 cup of the oil and 1 cup warm water, then transfer the dough to a lightly floured surface. Knead until smooth and elastic.

Transfer dough to a lightly oiled large bowl, turning the dough to coat. Cover and let stand in a warm draft-free spot until doubled in bulk, about 1 hour.

Meanwhile, heat remaining 1 tablespoon oil over medium heat in a large skillet. Add onions and remaining 1 teaspoon salt and reduce heat to low. Cook, stirring frequently, for 1 hour or until onions are very soft and golden brown. Set aside to let cool.

Punch down dough, then transfer to a lightly oiled 15-inch x 11-inch jelly roll pan or large baking sheet and pat dough out to the edges of the pan. Cover and let stand 45 minutes, or until puffed and well risen. Spread onions over the dough, then cover and let rise again for 30 minutes.

Preheat the oven to 425°F. Uncover dough and bake on the lowest oven rack for 25 minutes, or until crust is golden brown and crisp. Cut into pieces and serve.


Labor Day is the perfect time to host a season-ending cookout. Invite your friends and family to celebrate outdoors with this informal and relaxing Labor Day menu. Add some wine and beer and you are all set.



Lemon-Caper Dip

Serve this dip with your favorite cut up vegetables so your guests have something to nibble on while you grill the clams.


  • One 8 oz. container sour cream
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons drained capers, chopped
  • 2 teaspoons chopped, fresh dill, plus more for garnish
  • 1 teaspoon lemon peel, finely chopped, plus more for garnish


Combine sour cream, yogurt, capers, fresh dill and lemon peel. Mix well and refrigerate until ready to use. Top with additional chopped dill and lemon zest before serving.


Grilled Clams

This will be the easiest appetizer you have ever made. Grilled Clams are best made with small littlenecks (about 1 1/2-inches wide)

6 servings


  • 4 pounds clams
  • 1/3 extra virgin olive oil
  • 1/2 small shallot, finely chopped
  • 1 large garlic clove, minced
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Basil and parsley for garnish


To grill the clams:

Prepare grill for medium-high heat. Place clams directly on the grill grates. Grill (no need to turn or rotate) until they open, 3–5 minutes. Transfer clams to a large mixing bowl, discarding any that are not open.

To prepare the sauce:

Mix olive oil, shallot, garlic, chives and parsley in a small bowl.
 Add lemon zest and mix until well combined; season with salt and pepper.

Pour the sauce over the grilled clams in the mixing bowl and toss gently to coat. Transfer to a serving platter, arrange attractively and top with basil and parsley.

Main Course


Grilled Vegetable and Sausage Pizza

Makes 6 individual pizzas


  • 3 small yellow and/or green summer squash
  • 2 medium red onions
  • 2 medium tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 6 small (6-inch) rounds of your favorite pizza dough (or use the recipe below that must be prepared a day in advance)
  • 1 pound Italian sausage, casing removed, cooked and drained
  • 2 cups grated Pecorino Romano cheese
  • 1 tablespoon each fresh parsley, thyme and rosemary


Cut squash into diagonal slices. Cut onions and tomatoes into thick slices. Brush with olive oil.

Heat grill to medium-high.

Place vegetables on oiled grill grates over a medium-high heat (use a grill basket if you like); cook about 5 minutes, until vegetables are lightly browned and tender. Remove to a plate.

Place pizza stone on the grill. When hot, place dough rounds on the stone. Cook about 5 minutes, until the  bottoms are golden. Turn crusts over.

You may need to do this in batches, depending on the size of your grill. As the pizza rounds cook place them on a tray until it is time to put them back on the grill.

Distribute sausage evenly on top of each grilled crust. Top with grilled vegetables and cheese. Sprinkle fresh herbs on top.

Cover the grill. Cook 6 to 8 minutes, until the bottoms are browned and the toppings are thoroughly heated.

Pizza Dough for Grilling


  • 1 ¾ cups warm water
  • 1 ½ teaspoons active dry yeast
  • 2 teaspoons sugar
  • 2 tablespoons olive oil, plus more for coating dough
  • 1 ½ teaspoons salt
  • 5 cups bread flour (high-gluten flour)


Combine warm water, yeast and sugar in the bowl of an electric mixer. Stir to combine. Let stand until the mixture foams, about 5 minutes. (If you use instant yeast, you do not have to proof it. Just mix all the ingredients together)

Stir in 2 tablespoons olive oil, salt and flour. Mix, using the paddle attachment just until dough comes together, 1 to 2 minutes.

Remove bowl from the mixer, cover, and let stand 20 minutes.

Return bowl to mixer and knead dough, using a dough hook, until surface is smooth and it springs back when you poke it, about 5 minutes.  Dough will be very stiff.

Roll dough in a ball, put it in a clean bowl, and brush lightly with olive oil.  Cover and refrigerate overnight.

Remove dough from the refrigerator and let stand at room temperature at least 4 hours before you plan to use it.

Place dough on a board. Knead it just enough to punch the air out. Divide it into six pieces. Flatten each piece into a disk on a cutting board and cover with a cloth until you’re ready to use them.


Italian Greens with Prosciutto, Gorgonzola and Pepperoncini

6 servings


  • ¼ lb prosciutto (8 to 10 slices), cut into 1/8-inch strips
  • 4 cups bite-size pieces mixed salad greens
  • 1 cup bite-size pieces arugula
  • 1 small head radicchio, cut into thin strips (1 cup)
  • 1/3 cup of your favorite red wine vinaigrette
  • ½ cup crumbled Gorgonzola cheese (2 oz)
  • 6 pepperoncini peppers (bottled Italian pickled peppers), drained and cut into thick rings


In a 10-inch nonstick skillet, cook prosciutto over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Cook 5 to 10 minutes longer, stirring frequently, until prosciutto becomes crisp. Drain on a paper towel.

In a large bowl, place salad greens, arugula, radicchio and vinaigrette; toss to coat. Sprinkle with prosciutto and cheese. Garnish with pepperoncini peppers.



Frozen Tortoni Cups


  • 3/4 cup crushed amaretti cookies, divided
  • 3 cups of your favorite ice cream
  • 3/4 cup heavy cream
  • 1 tablespoon powdered sugar
  • 6 tablespoons flaked coconut, toasted
  • 6 maraschino cherries


Beat the heavy cream with the powdered sugar until stiff peaks form.

Spoon 1 tablespoon crushed cookies into each of 6 custard dishes or large foil cupcake liners.

Spoon a 1/2 cup of ice cream into each cup, spreading to form an even layer.

Top each layer with 1 tablespoon of crushed cookies, then the whipped cream and some coconut.

Cover loosely with waxed paper and freeze 1 hour or until firm.

Let stand at room temperature 5 minutes before serving. Top each dish with a cherry.



IMG_0189In 2007 Jeff Hertzberg and Zoe Francois, authored, “Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking” and it does just that!


You simply mix the recipe ingredients in a large bucket, cover and let the dough rise at room temperature for about 2 hours; then refrigerate for up to 2 weeks. You will have enough dough to make 3-4 loaves of bread or 3-4 pizzas with very little work. Once I discovered the Artisan Bread method, I have been making most of my breads following their process.

If you would like to know more about this method visit their website:  The authors have recently written a book on how to make gluten-free bread with this method.

I like to use Italian “00” flour for making pizza. Italian “00” flour is lower in protein and makes a supple, smooth and easy dough to shape.The “00” refers to the grind of the flour and this flour is fine-textured. The resulting baked goods are light, airy and have a crisp snap to the crust. It’s ideal for pizza, flatbread, focaccia and crackers.

I purchase the flour from King Arthur. Of course, you can use other types of flour but the ingredient amounts will vary slightly.

Homemade Pizza with Oven Dried Tomatoes and Pesto

No Knead Pizza Dough

I use the method and recipe for the dough from “Artisan Pizza and Flatbread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois. The bucket should not be airtight, so leave the lid ajar or, do what I did, drill a tiny hole in the top center of the lid.


Ingredients for the dough

  • 3 cups warm water (about 100 degrees F)
  • 1 tablespoon instant yeast
  • 1 tablespoons Kosher salt
  • 7 ½  cups 00 Italian Style flour

Ingredients for Oven Dried Tomatoes:

  • 2 pints grape tomatoes, halved
  • 2 garlic cloves, finely minced
  • 1/4 cup extra virgin olive oil
  • Salt & pepper

Ingredients for the topping:

  • 1 lb sliced mozzarella cheese
  • 1 recipe oven dried tomatoes
  • 1/4 cup homemade or store-bought basil pesto
  • Crushed black pepper
  • 1/2 cup grated Parmesan cheese

Directions for making the oven dried tomatoes:

Heat the oven to 300 degrees F.

Pour the oil into a rimmed baking sheet and sprinkle the minced garlic over the oil in the pan. Place the tomatoes in an even layer on the baking pan and sprinkle with salt and pepper.


Bake for about 90 minutes until the juices have stopped running, the tomato edges are shriveled and the tomato pieces have shrunken slightly. Make ahead and store in the refrigerator.


Directions for making the pizza dough:

Pour the water into a 5 quart bowl or lidded food container. Add yeast and salt to the water.

Measure the flour with the “scoop and sweep” method. (Dip cup into flour and scoop it up. Level the cup with the back of a knife.)

Add all the flour and mix with a wooden spoon. You only need to mix it until all ingredients are combined. No kneading is necessary. (The dough will be very moist and will actually conform to the shape of the container you put it in.)


How the dough looks after it is mixed.

Cover, but don’t seal the lid tightly, and let the dough rise at room temperature until it begins to flatten on the top (about 2 hours).


DO NOT PUNCH DOWN THE DOUGH! This method is designed to retain as much gas in the dough as possible. After rising, refrigerate the dough in the container and use the dough over the next 14 days. Once it’s refrigerated the dough will collapse and it will not rise again in the container — that’s normal. Extra dough may also be frozen with equally excellent results.

Directions for making the pizza:

Pull up and cut off a 1 1/3 pound piece of dough from the container of refrigerated pizza dough. My pizza pans are large, so I usually get 3 pizzas from a batch of dough.

Hold the dough in your hands and dust your hands with flour, as needed, to keep the dough from sticking to your fingers. Form a ball, by stretching the surface of the dough around to the bottom on all four sides and rotating the dough a quarter-turn as you go.


Place the ball in an oiled pizza pan and press and stretch the dough to the edges of the pan. Cover with a kitchen towel and let rest for 30 minutes. Preheat the oven to 450 degrees F.

After the dough has rested, add the toppings.


Place the sliced mozzarella on top of the dough. Spread the pesto sauce over the cheese layer.

Distribute the tomatoes evenly over the pizza and grind some fresh black pepper over the top.


Sprinkle with the Parmesan cheese.

Place the pizza on the bottom rack in the oven and bake for 15-20 minutes. Let rest 5 minutes before cutting.

This will be one of the best pizzas you have ever had.





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.


Panzanella Salad with Grilled Chicken

Serves 4


  • 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


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.


Chicken, Sausage and Pepper Skewers

Serves 6


  • 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


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.


Pizza with Grilled Chicken, Kalamata Olives and Fresh Mozzarella


  • 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


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.


Pasta with Grilled Chicken and Spinach

Serves 4


  • 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


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.


Warm Chicken Salad

Serves 4


  • 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


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.


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.


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.


Potato Pizza Margherita Style


  • 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


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.



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.


Linguine with Shrimp in Pink Sauce

Recipe courtesy of DeLaurenti Specialty Food & Wine Shop

Serves 4


  • 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


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 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.


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.


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).


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.


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.


Pork Tenderloin in Pomegranate and Walnut Sauce

Courtesy of Christopher Flanagan, Executive Chef, The Dundee Bistro


2 pork tenderloins (approx. 2 lbs)


  • 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


  • 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


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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This time of year I have many visitors and they often include my grandchildren. It is easy enough to plan meals that appeal to the grown-ups but not always so easy to prepare foods the children like to eat. Of course pizza is the number one favorite.

Here are some recipes that I have found that the young ones like and ask for again and again. These are delicious recipes with fats kept low and healthy ingredients added where they will be accepted.



Cheese Pancakes with Blueberry Sauce

4 servings


  • 2 cups blueberries
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons honey
  • 2 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Kosher salt
  • 1 cup low fat cottage cheese
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vegetable oil, plus extra if needed


In a small saucepan, combine the blueberries, lemon juice and honey and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened and syrupy, about 5 to 6 minutes; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, granulated sugar and a pinch of salt.

In a second bowl, whisk together the cottage cheese, milk and eggs. Add the cottage cheese mixture to the flour mixture and mix until fully incorporated.

Heat the oil in a large nonstick skillet or griddle over medium heat. In batches, drop large spoonfuls (about 1/4 cup each) of the batter into the skillet and cook until bubbles begin to appear in the center.

Turn the pancakes and cook 1 minute more; repeat with the remaining batter and add additional oil if needed.

Serve with the blueberry sauce.


Cinnamon French Toast

4 Servings


  • 6 eggs
  • 1 cup vanilla nonfat Greek yogurt
  • 1/4 teaspoon ground cinnamon
  • 8 slices hearty sandwich bread
  • Vegetable oil


  • 1 cup vanilla nonfat Greek yogurt
  • 1/4 cup real maple syrup
  • 1/4 teaspoon ground cinnamon


Combine sauce ingredients and refrigerate until serving time.

Beat eggs, yogurt and cinnamon in a wide shallow dish until blended.

Cut each slice of bread into 3 sections. Soak the bread pieces in the egg mixture, turning once.

Coat a large nonstick skillet or griddle with vegetable oil; heat over medium heat until hot.

Place as many bread pieces as will fit in the skillet or on the griddle and cook over medium to medium-low heat until golden brown and no visible liquid remains, 1 to 2 minutes per side.

Repeat with any remaining bread pieces. Serve toast with dipping sauce.



Spinach Mac & Cheese

Serve with fresh fruit.

Makes 8 servings.


  • 8 oz. uncooked elbow macaroni
  • 3 tablespoons all-purpose flour
  • 2 cups low fat milk
  • 1 tablespoon butter
  • 8 oz. shredded cheddar
  • 3 oz. Velveeta Light cheese, cut into thin strips
  • 1/4 teaspoon salt
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 3 tablespoons Italian seasoned breadcrumbs


Preheat the oven to 400°F. Boil macaroni two minutes less than the package directions.

While pasta cooks, whisk together flour and 1/2 cup milk in a small bowl. Pour remaining 1 1/2 cups milk into a large saucepan and heat over low. Once milk is slightly warmed, turn heat to medium-low and add flour and milk mixture, stirring constantly until thick. Reduce heat slightly and add butter, cheeses and salt. Cook until smooth, about 5 minutes. Stir in spinach.

Drain macaroni, then combine with the cheese mixture, stirring thoroughly.

Divide macaroni mixture among eight small ovenproof dishes. Place baking dishes on a baking sheet.

Sprinkle breadcrumbs lightly and evenly on the top and bake 25 to 30 minutes.


Ham and Cheese Calzones

Serve with vegetable sticks.

4 servings


  • 1 pound package refrigerated pizza dough (for 1 crust)
  • 1/4 cup mild mustard
  • 8 ounces sliced mozzarella cheese
  • 8 ounces sliced deli ham


Preheat the oven to 400 degree F. Line a baking sheet with foil; lightly grease the foil.

On a lightly floured surface, roll or pat the dough into a 15 x 10-inch rectangle. Cut dough in half crosswise and lengthwise to make 4 rectangles.

Spread mustard over each rectangle. Divide half of the cheese among the rectangles, placing cheese on one half of each rectangle.

Top with ham and then the remaining cheese. Brush the edges of the dough with water.

For each calzone, fold dough over filling to the opposite edge, stretching slightly if necessary. Seal edges with the tines of a fork.

Place calzones on the prepared baking sheet. Prick tops to allow steam to escape. Bake for 15 minutes or until golden. Let stand for 5 minutes before serving.



Chicken Fingers


  • 1/2 pound chicken breast tenders (fingers), about 8
  • 1/4 cup refrigerated egg substitute
  • 3/4 cup  Italian seasoned bread crumbs
  • 1 tablespoon olive oil
  • Olive oil cooking spray   


Preheat the oven to 400 degrees F.

Coat a 9”x13” glass baking dish with cooking spray. Set aside.

Place chicken fingers in a shallow dish and pour the egg substitute over them.  Rotate and coat all the fingers.

Place bread crumbs in another shallow dish and dredge fingers in the crumbs.

Place coated chicken in the prepared baking dish in a single layer. Drizzle fingers with the olive oil.

Bake 15 minutes at 400 degrees F.  Turn fingers over and bake 15 minutes more.

Serve with the ranch dip, if desired.

Healthy Ranch Dip


  • 1/2 cup low fat Greek yogurt
  • 1/4 cup low fat buttermilk
  • 1/4 cup olive oil mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • Dash of Worcestershire sauce
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • Freshly ground pepper


Whisk together all the ingredients and chill.


Spaghetti with Basil Pesto

This dish is second to pizza in our house.


  • 2 cups of basil leaves packed tightly in a measuring cup
  • 2 peeled garlic cloves, cut in pieces
  • 1/4 cup pignoli or walnuts
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup of very good extra virgin olive oil


Place the garlic, nuts, salt and pepper in the processor and pulse a few times. Add the basil leaves and with the processor running, add the olive oil slowly.

Process until the mixture becomes a paste. Pour the sauce into a pasta serving bowl and set aside.

Cook 1 lb. of spaghetti in boiling salted water  until al dente. Just before you drain the pasta, remove 1/2 cup of the pasta cooking water and set it aside.

Add the drained pasta to the serving bowl with the pesto and add 2 tablespoons of butter, the pasta water and 1 cup of grated Parmesan cheese.  Mix well.

Garnish with freshly grated black pepper. Serve.


Homemade Pizza


  • 1 pound of your favorite pizza dough
  • 1 pound sliced mozzarella cheese
  • Pizza sauce, recipe below
  • Dried oregano and fresh basil


Preheat the oven to 450 degrees F.

Spread the dough to the edges of an oiled pizza pan.

Layer the sliced cheese on top of the dough.

Spread some pizza sauce on top.

Sprinkle with oregano.

Bake the pizza for about 20 minutes until lightly brown and crispy. Garnish with fresh basil.

5 Minute Pizza Sauce

  • One 28 oz. container diced Italian tomatoes 
  • 2 cloves garlic, finely minced
  • 2 tablespoons extra virgin olive oil
  • Salt & pepper to taste
  • 3 tablespoons finely chopped basil
  • Dash of red pepper flakes


Heat the oil in a heavy saucepan over medium heat and add the garlic. As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn the heat back down to medium low.

Season with salt and pepper. Add the red pepper flakes and the basil. Cook for another minute of two and remove from the heat.

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