Healthy Italian Cooking at Home

Category Archives: Risotto

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Summer brings an abundance of fresh fruits and vegetables to grocery stores, farmers’ markets and local gardens. That means more opportunities to add good tasting, heart-healthy foods to your everyday meals. Tomatoes, corn, eggplant and bell peppers are now at their best. Use them in your main dish recipes to add color and nutrition.

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Pork Tenderloin Sandwiches with Slaw

4 servings

Ingredients

  • 12 ounces pork tenderloin
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 4 hamburger buns, split and toasted
  • Ketchup, mustard and/or pickles

Directions

Cut pork crosswise into four pieces. Place one pork piece between two pieces of clear plastic wrap. Pound lightly with the flat side of a meat mallet, working from center to edges until 1/4 inch thick. Remove plastic wrap. Repeat with remaining pork pieces.

In a shallow dish, combine flour, salt, onion powder, garlic powder, Italian seasoning, cayenne pepper and black pepper. Dip meat into the flour mixture, turning to coat.

In a very large skillet, heat oil over medium heat. Add pork; cook for 8 to 10 minutes or until no pink remains and juices run clear, turning once. (If all the pork slices won’t fit in the skillet, cook in two batches, adding additional oil if necessary.)

To serve: place pork pieces in buns and top with ketchup, mustard and/or pickles. Serve slaw on the side.

Slaw

Ingredients

  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Several dashes bottled hot pepper sauce
  • 2 cups packaged shredded broccoli slaw mix or cabbage slaw mix
  • 2 tablespoons thinly sliced green onion
  • 3 tablespoons minced red or green bell pepper
  • 1 tablespoon snipped fresh parsley

Directions

In a screw-top jar combine vinegar, honey, salt, black pepper and bottled hot pepper sauce.

Cover and shake well.

In a medium bowl combine broccoli, green onion, bell pepper and parsley. Pour vinegar mixture over the vegetable mixture; toss to coat. Cover and chill before serving.

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Corn-Mushroom Risotto with Grilled Chicken

Make 2 extra grilled chicken breasts on the weekend and save for this dish.

2 servings

Ingredients

  • 2 small skinless, boneless grilled chicken breast halves (8 to 10 ounces total)
  • 2 teaspoons olive oil
  • 1/2 teaspoon snipped fresh thyme
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1 cup water
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons white wine
  • 1/2 cup fresh corn, cut off one cob
  • 1/4 cup chopped onion
  • 1/3 cup Arborio rice
  • 1/3 cup sliced fresh mushrooms
  • 1/3 cup fresh snow pea pods or green beans, halved crosswise
  • 1/4 cup diced tomato
  • 1/4 cup grated Parmesan cheese

Directions

In a medium saucepan combine the water, broth and wine; heat over high heat until hot but not boiling. Reduce heat to low; keep warm.

In another medium saucepan heat the 2 teaspoons olive oil over medium heat. Add corn and onion; cook 6 minutes or until corn is tender and onion is lightly browned. Add rice, mushrooms, thyme, pepper and garlic; cook and stir about 5 minutes or until rice is golden brown, stirring frequently.

Carefully add 1/2 cup of the broth mixture, stirring to loosen browned bits from bottom of saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until the rice has absorbed the liquid.

Add another 1/2 cup of the broth mixture. Cook and stir 3 to 4 minutes more or until the rice has absorbed the liquid. Continue adding broth mixture, 1/2 cup at a time, and cooking until all of the liquid has been absorbed before adding more, stirring often. (This should take 18 to 20 minutes total.)

When rice is fully cooked but still slightly firm, remove from the heat. Stir in pea pods or green beans, tomato and Parmesan cheese. Dice chicken and stir into rice mixture. Serve.

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Swordfish and Squash Kabobs

You can serve this dish over rice or orzo pasta or with a simple green salad on the side.

Serves 6

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh-squeezed orange juice
  • 1 large clove garlic, minced
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds skinless swordfish steaks, cut into 1 1/2-inch cubes
  • 2 pounds zucchini and yellow summer squash, cut into 1-inch-thick rounds
  • 12 cherry tomatoes

Directions

In a medium mixing bowl, whisk together oil, orange juice, garlic, Italian seasoning, salt, pepper and crushed red pepper flakes. Add swordfish and toss well to coat; cover and refrigerate for 1 hour.

Prepare a grill for medium-high heat cooking and oil the grill grates.

Thread marinated swordfish, squash rounds and tomatoes onto skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.)

Discard excess marinade. Grill kabobs over direct heat, turning once, until lightly charred and cooked through, about 8 minutes.

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Summer Vegetable Bake

Serve with a green salad.

4 servings

Ingredients

  • 2 medium sweet onions
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 2 cloves garlic, chopped
  • 2 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon pepper
  • 1 eggplant (about 1 pound), ends trimmed, halved lengthwise
  • 3 large summer squash (combination of zucchini and yellow squash), ends trimmed
  • 1/2 pound russet (baking) potatoes
  • 3 plum tomatoes
  • 6 ounces feta cheese

Directions

Heat oven to 400 degrees F . Peel and halve onions; cut into 1/4-inch-thick slices.

Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute.

Add 1/2 teaspoon of the Italian seasoning and 1/4 teaspoon of the pepper. Pour mixture into the bottom of a 9 x 13 oven-safe casserole.

Cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices.

Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons Italian seasoning and 1/4 teaspoon pepper. Alternate vegetables on top of the onion mixture in 1 layer; packed tightly.

Cover dish with aluminum foil and bake for 45 minutes. Remove foil and crumble feta cheese on top. Bake 15 more minutes uncovered. Cool slightly and cut into servings.

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Linguine with Scallops, Red Bell Peppers and Broccoli

4 servings

Ingredients

  • 8 ounces linguine
  • 1 bunch broccoli florets
  • 1 large red bell pepper, seeded and diced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 pound scallops, tough muscle removed, rinsed
  • 3 tablespoons flour
  • Salt and black pepper
  • 6 garlic, finely chopped
  • 3 tablespoons chopped parsley
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmesan cheese

Directions

Cook pasta according to package directions in salted boiling water, about 8-9 minutes for al dente; add broccoli during the last 2 minutes of cooking. Reserve 1/2 cup cooking water.

Drain.Heat the oil and butter in large skillet over medium-high heat.

Coat scallops with flour and season with salt and pepper. Saute 2 minutes per side; remove to a plate and set aside.

Add the garlic and bell pepper to the skillet and cook until pepper softens.

Add pasta, parsley, lemon juice, scallops and the pasta water. Toss gently to combine and simmer 1 minute. Add salt and pepper to taste.

Pour into a large serving bowl. Add cheese and toss. Serve.


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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.

Nevada

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For almost 150 years Reno, Nevada, has had an Italian American presence. After arriving in American ports on the West and East Coasts, the immigrants sought out areas of the United States where the climate would be similar to the one they had left behind in Europe. They also desired to move to locations where either a plentiful number of jobs were available or where the land was cheap enough so that they could earn a living from farming or ranching. Northwestern Nevada satisfied all these demands. The dry, mountainous terrain is similar to that of many of the provinces in northern Italy where most of the local Italian families emigrated from and the area featured cheap and fertile land.

Initially, Italians streamed into the area to work on the Transcontinental Railroad. After the completion of the railroad in 1869, Italian immigrants continued to move to the area in significant numbers to work at the local ranches and lumber companies. This trend lasted through the first few decades of the twentieth century.

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After arriving in Nevada, Reno’s Italian Americans gradually created distinctive ethnic neighborhoods throughout the valley. Three major Italian areas developed in the region: one in central Sparks along Prater Way, one in north Reno along Washington Street and one along the Truckee River just west of downtown. These districts were conveniently located within easy walking to some of the major employers of local Italian Americans—the Union Pacific freight depot in Sparks and the many Italian-owned shops, restaurants and other small businesses located along Lake Street in downtown Reno.

Each of these neighborhoods featured a particular style of architecture. From the 1910s until the 1940s, Italian immigrants constructed Craftsman-style homes in their Reno neighborhood. These houses distinctively feature shallow sloping roofs, upstairs dormer windows and tapered columns. The immigrants built these wide, low-rising dwellings to take full advantage of the small sizes of their neighborhood lots. While this style of home design is not exclusive to the Italian American community, this particular local immigrant group did make almost exclusive use of this style because of its efficient use of lot space, its simple design and construction and the inexpensive nature of the required building materials.

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Today, many Craftsman-style homes remain in all three of the major Italian American neighborhoods and, while not carrying the weight of a full historic district, the city provides guidance and information for homeowners interested in restoring their historic properties. The valuable historic character of this collection of homes and streets, so important to the area’s Italian American community, is now being painstakingly preserved by volunteer residents with the official backing of the City of Reno.

The many small business enterprises run by northern Nevada’s Italian Americans functioned as a major means of achieving financial stability and social mobility among its members. Many local Italians, lacking a formal American education, saw the formation of small shops, restaurants and other enterprises as an accessible path to financial and social success for both themselves and their families. Some of Reno’s most popular businesses, past and present, have been owned and operated by local Italian Americans. The Eldorado Hotel and Casino, the Mizpah Hotel, the Sportsman, First National Bank of Nevada and Pioneer Citizens Bank are a few examples of prominent establishments that were started by local Italians. On a smaller scale, Italian American–owned neighborhood shops such as the Dainty Cake Shop and Pinky’s Market were also staffed mostly by Italian Americans who were either related to or were close friends with the owners. In addition to their influence on Reno’s  business community, Italian Americans had an impact on local leisure activities through games and gatherings they did for fun and relaxation. Some of these activities included gardening, wine making, and bocce ball tournaments. (Source: http://www.onlinenevada.org)

Ivano Centemeri, executive chef at Eldorado Hotel Casino’s La Strada restaurant in Reno, has been bringing Italian flavors to area eateries since 1995. Born and raised in Monza, Italy, near Milan, Centemeri came to Reno to share his culture through food. He’s happy that people enjoy learning about his background. Centemeri began his cooking endeavors at just 15 years old. After the required amount of schooling, he enrolled in culinary school to make cooking his career path. In addition to indulging in the cooking process at work and at home, Centemeri works with the owners of Arte Italia to further share his culture with others. The Italian arts and culinary center is devoted to the preservation of historical Italian traditions and heritage. A huge part of any culture is the cuisine, which is why, several times a year, the center hosts chefs from around Italy to demonstrate authentic cooking from their respective regions.

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Porcini Risotto

(courtesy of Chef Ivano Centemeri)

Porcini mushrooms have a smooth, meaty texture and woodsy flavor. They are a natural enhancement to a smooth Risotto. Chef Centemeri serves this dish topped with pan seared scallops.

Serves 4

Ingredients

  • 3 tablespoons butter
  • 1/2 large white onion, finely chopped
  • 1 ½ cups Carnaroli or Arborio, an Italian rice
  • 3 cups prepared chicken stock
  • 2.5 oz dried Porcini mushrooms
  • 1 cup Parmigiano-Reggiano cheese, freshly grated

Directions

In a saucepan, simmer the Porcini mushrooms in the chicken stock on low for 15 minutes.

Melt 1 tablespoon butter in heavy large saucepan over medium heat.

Add onion. Sauté until translucent, stirring occasionally, about 10 minutes.

Add rice and while stirring, add 1/2 cup broth with the Porcini mushrooms.

When liquid in rice mixture has reduced, add an additional 1/2 cup stock with the Porcini mushrooms, always stirring.

As liquid reduces continue to add stock with Porcini mushrooms 1/2 cup at a time, continually stirring until stock and mushrooms are used, about 20 minutes.

Mixture will be creamy and rice slightly al dente. Add remaining 2 tablespoons of butter, season with salt and pepper to taste.

Fold in 1 cup Parmigiano-Reggiano and serve.

Arizona

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The Roosevelt Dam, the US’s first project under the Federal Reclamation Act, is the tallest masonry dam in the world and is located on the Salt River in Arizona. “I want to recollect the men who built the dam, who made the road to the Roosevelt Dam from Phoenix.” President Theodore Roosevelt spoke these words during his March 18, 1911 dedication at the new dam named after him. It was indeed a diverse community of men, some with families, the President chose to acknowledge that day. One of the unique traits of the American West was just how quickly immigrants from around the world came together to create a new society. The people who hired on to build the dam reflect this trait.

The Roosevelt Dam was designed as a masonry dam that required each block of stone to be precisely cut and shaped. Stonemasons from around the world were sought out and hired for the demanding job. The dam was faced from boulders cut or blasted from the surrounding sandstone cliffs and then bonded with mortar and concrete. The first stone, weighing six tons, was set September 20, 1906 by stonemasons, many of whom were Italian immigrants.

Between the boulders, laborers placed large stones weighing up to ten tons each, carried by the cable ways at night to free the units for mortar hauling during the day. Each stone was lowered into waiting mortar and fitted into place. Workers filled the gaps with small rocks and the vertical spaces with mortar. Although construction was hampered by floods throughout the building process, the Roosevelt Dam was completed by February 1911. Four years later, the reservoir was full and water was released over the spillways.

The Roosevelt Dam was located in a very remote canyon 40 miles from the railroad at Globe and about 60 miles from Phoenix, inflating the cost of freighting supplies and adding to the difficulty of construction. Construction of a road from Mesa, called the Apache Trail, took three years to build. Houses for workers and a few stores were built on a hillside within walking distance of the dam site. The town and the campsite were provided with water, sewer lines, an ice plant, telephones and electricity. Roosevelt had utilities other towns in Arizona wished for but it also went without something every other boom town had. The government forbade the sale of alcohol.

. Here twenty-six Italian stonemasons pose for the Reclamation Service photographer Walter J. Lubken in 1906.

. Here twenty-six Italian stonemasons pose for the Reclamation Service photographer Walter J. Lubken in 1906.

When construction workers first came in 1903, the project was called Tonto Dam or Tonto Basin Dam, after the valley that holds the lake. The dam was built where the river was narrowed to 200 feet as it entered a rugged canyon just below a point called “The Crossing.” Exactly when the town came to be named Roosevelt is not clear. There is evidence that it was first called Newtown. But the Post Office was established January 22, 1904 as “Roosevelt,” and probably by then everyone knew it would be called Theodore Roosevelt Dam, after the president who supported its construction. (Source: Arizona State History)

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Bass in Pesto Fish Broth

The Theodore Roosevelt Dam created Roosevelt Lake and it is the largest of four lakes created as part of the project. This lake has some of the best fishing waters in the country. The game fish include large mouth bass, small mouth bass, crappie, carp, channel catfish, flat head catfish, bluegill, buffalo fish and an occasional rainbow trout.

4 servings

Ingredients

  • 4 medium leeks
  • 1 cup fish stock or clam juice
  • 1/2 cup basil pesto
  • 1/2 pint cherry tomatoes, sliced in half
  • 4 tablespoons extra-virgin olive oil
  • 4 bass fillets, 6 ounces each
  • Salt and pepper to taste

Directions

For the leeks:

Cut off the root ends. Slice off the white part of the leeks just before the stem turns green. Split the leeks in half lengthwise. Cut into ½ inch-wide strips. Bring a pot of salted water to a boil and blanch the leeks for 1 to 2 minutes, or until soft. Drain well. Reserve.

For the pesto broth:

Bring the fish stock or clam juice to a boil, reduce to a slow simmer and add the pesto. Stir well, and keep warm while the fish is cooking.

Heat the oven to 350 degrees F. Season the bass fillets with salt and pepper. Heat a large, ovenproof saute pan and add the olive oil. When hot, carefully add the fillets to the hot saute pan. Sear until golden brown on one side, about 2 minutes. Carefully turn over the fillets and place the pan in the oven. Cook for 4-5 minutes.

To serve:

Place 4 equal mounds of leeks in the center of 4 large bowls. Place the fish on top of the leeks. Place the tomatoes around the fish in the bowl. Finish by ladling the pesto broth around the fish. Serve immediately. (Source: The Arizona Republic)

New Mexico

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KiMo Theater

Yesterday

Although the railroad represented the city’s major industry, other enterprises played an important role in the early development of Albuquerque. Italian immigrants built many of the city’s premier buildings. In 1886 Gaetano Palladino and Michael Berardinelli built the first county courthouse. They also built the ornate, brownstone Nicholas T. Armijo Building. Luigi Puccini, cousin of the famed composer, is responsible for the Puccini building, now home to both the El Rey Theater and Puccini’s Golden West Saloon. Oreste Bachechi built both the Savoy Hotel in 1905 and in 1927 the KiMo Theater.

Bachechi initiated the process of Italians settling in Albuquerque. Born in Bagni de Lucca, Italy in 1860, he came to Albuquerque in 1885. He opened a small tent saloon near the railroad to cater to the needs of travelers and railroad employees and later expanded this business into a prosperous wholesale liquor dealership. News of his economic success influenced other Italians to try their fortune in Albuquerque. Additionally, Bachechi lent some Italian immigrants money for their passage and helped them find work when they arrived.

In 1925, Oreste decided to achieve his true dream – building his own theater. Envisioning a unique southwestern style, he soon hired an architect to design it, winding up with the Pueblo Deco style. This architectural style fused the spirit of Native American culture with Art Deco. The KiMo Theater was opened on September 19, 1927 and the first movie shown in the KiMo was Painting the Town Red. The first talking movie was Melody of Broadway. Frances Farney played the Wurlitzer organ during each performance.

The KiMo was also an important employer for young people just getting started in the entertainment business. Vivian Vance, who gained fame as Lucille Ball’s sidekick in the I Love Lucy series, started working at the KiMo. The theater also hosted such Hollywood stars as Sally Rand, Gloria Swanson, Tom Mix and Ginger Rogers. A year after the realization of his dream, Oreste Bachechi died, leaving the management of the KiMo to his sons, who combined vaudeville and out-of town road shows with movies. Extra revenue came in from the luncheonette and curio shop on either side of the entrance. (Source: History of Albuquerque)

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Today

The New Mexico Italian Film & Culture Festival (formerly the NM Italian Film Festival) has become an Albuquerque tradition and is held in February each year. Eleven films were screened this past February (three in Santa Fe and eight in Albuquerque., The festival also features music, art, Italian food and a silent auction. Extending over 11 days, the festival, a benefit for the University of New Mexico Children’s Hospital, starts at the Jean Cocteau Cinema with a wine and food reception and a screening. All films are in Italian with English subtitles and include a great mix of genres, from comedy to drama to romance. The mission of the New Mexico Italian Film & Culture Festival is to promote and raise awareness of Italian culture in New Mexico while contributing to a valuable state institution that benefits all New Mexican children. (Source http://www.italianfilmfest.org/home.php)

La Lama Mountain Ovens is a high-altitude bakery located in New Mexico with an Italian emphasis. Old family recipes and old-world techniques are being recorded and tested and then preserved on their website along with modern translations.

As a family project, their primary mission is to record, test and preserve the best of the Italian-American old family recipes and translate them to fit today’s families. They have also developed an appreciation for the differences that their 8,000 foot altitude makes to the cooking and baking, process – and intend to share tips and techniques useful to anyone trying to prepare food above 2,000 feet.

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Baked Ziti with Four Cheeses

by CeCe Dove, La Lama Mountain Ovens

Serves six

Ingredients

  • 1 lb. ziti pasta
  • 3/4 lb. whole milk ricotta
  • 1/4 lb. Italian Fontina cheese, coarsely grated
  • 1/4 lb. whole milk Mozzarella, coarsely grated
  • 1/4 cup finely grated Parmesan cheese
  • 1 quart tomato sauce
  • 2 cups Bechamel sauce

Bechamel Ingredients

  • 2 cups cold whole milk
  • 1/4 lb. butter
  • 4 tablespoons flour
  • 1 teaspoon salt

Directions

For the Bechamel Sauce

Melt the butter in a medium saucepan – add flour and stir to blend; cook the butter/flour mixture 2 minutes. Add the cold milk all at once and whisk to blend. Add salt. Bring to a simmer, stirring constantly until thickened.

Butter a glass casserole dish, approximately 13 x 9, and set aside.

For the Ziti

Cook the ziti to the al dente stage in a large quantity of boiling salted water.

While the pasta is cooking, warm the tomato sauce and put it into a bowl large enough to hold all ingredients.

When the pasta is cooked, drain well, add to the bowl with the tomato sauce. Add the Bechamel sauce and then add the ricotta, fontina and mozzarella cheeses. Mix vigorously until well combined.

Pour into the buttered casserole, top with the Parmesan cheese and bake 30-35 minutes until bubbly.

Let sit five minutes before serving. (Source:http://www.parshift.com/ovens/home.htm)

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

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

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

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

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

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

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

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

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Summer Squash Salad

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

4 servings

Ingredients

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

Directions

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

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

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

Pour over the squash and toss.

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

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

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Lemony Squash Risotto

4 servings

Ingredients

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

Directions

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

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

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

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

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

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

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

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

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Zucchini Cakes with Spicy Marinara Sauce

2 servings

Ingredients

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

Directions

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

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

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

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

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

Spicy Quick Marinara Sauce

Ingredients

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

Directions

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

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

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Mediterranean Summer Squash Gratin

Ingredients

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

Directions

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

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

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

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

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

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

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

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

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

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Italian Sausage Stuffed Pattypan Squash

6 servings

Ingredients

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

Directions

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

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

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

Preheat oven to 350 degrees F.

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

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

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

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


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Rocky Mountain States

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.

Wyoming

Wyoming Coal Camps

Wyoming Coal Camps

Classic Example of an American Entrepreneur:

Italian Immigrants came to Wyoming in the late nineteenth and early twentieth centuries, and most worked in Wyoming’s mining industry. The bulk of Italian immigration to Wyoming was between 1890 and 1910. By 1910, 7.7 percent of Wyoming’s foreign-born population was Italian. The Italian immigrants originated from the northern provinces of Lombardy, Tuscany, and Piedmont. By 1920 more than sixty percent of Wyoming’s Italians lived in Laramie, Sweetwater and Uinta counties.

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Domenico Roncaglio was born in Rock Springs, Wyoming, in 1916. The son of Italian immigrants, he was known as “Teno” to his friends and later changed his last name to Roncalio. Teno was one of a family of nine children. Teno obtained his first job, operating a push cart at the age of five years. The next year he took over a shoe shine stand in a local barber shop. By the time he was sixteen years old, Teno had passed the Wyoming Barber Board of Examiners and was the holder of a Journeyman Barber’s Union card. Teno worked in the barber shop throughout his high school years but after graduation went to work on the Rock Springs Rocket as a combination reporter and advertising salesman. For six years Teno worked for the newspaper, gaining much valuable experience.

In 1938 he entered the University of Wyoming as a Journalism and pre-law student. To help out with expenses, Teno and a Rock Springs buddy, Frank Larrabaster, made stencil duplicates of basketball schedules and sold advertising to go with them. During his years at the University, Teno ran a snack bar in his dormitory, waited tables and washed dishes at Annie Moore’s boarding house, tended the furnace, shoveled snow and scrubbed floors. Any job was a good job as long as it helped pay the college expenses. During his second year at the University, Teno was elected Student Body President and got his first taste of politics.

His service to the people of Wyoming had to wait, though, since America went to war. In 1942, Teno joined the Army and fought with the First Infantry Division, 18th Regiment, in North Africa. Teno later fought in Sicily, Italy and on D-Day on Omaha Beach in Normandy, France. Teno was also there as the Americans fought Germany and ended the War in Europe. Teno Roncalio would leave the Army a Captain with a Silver Star for gallantry and returned home a hero. That is when his long career as a public servant began. After returning to the University of Wyoming to complete his law degree, Teno would serve his community and state as a Representative in Congress for 5 terms.

Source: Teno Roncalio, U. S. CONGRESSMAN FROM WYOMING by Mabel E. Brown.

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Roasted Red Pepper Lasagna

By Deborah Johnson of Cody, Wyoming

9 servings

Ingredients

  • 4 medium sweet red peppers
  • 9 lasagna noodles
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2-1/2 cups fat-free milk
  • 1 cup shredded Parmesan cheese

Directions

Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips.

Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.

Colorado

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Italians first started coming to Colorado as early as the 1850s. They came for many reasons but the majority — particularly later immigrants — came to improve their lives and the lives of their families.

In the late 1800s and the first half of the 1900s, the area in Denver between Broadway and Zuni Streets on the east and west and 46th and 32nd Avenues on the north and south was known as “Little Italy”. It was an area of Italian grocery stores and bakeries, community bread ovens, churches and schools; an area where a new wave of immigrants from all over Italy moved to and where they were comfortable and socially secure in a new country.

The area along the South Platte River sandwiched between Denver’s growing downtown and the hills to the west was known as “The Bottoms”. Here many of the first Italian immigrants settled. There was also farmland along the South Platte where they could grow cash crops of vegetables that were then sold in small, neighborhood shops and from push carts and horse-drawn wagons throughout the neighborhoods of Denver.

Although created by accident, these neighborhoods combined many elements of wise urban planning and organization — self-contained communities with their own institutions. They offered, first, a cloak of familiarity — the language, customs and foods of the homeland and they fostered valuable social and economic networks, helping the newest arrivals to get established quickly.

Denver's Italian American Bank

Denver’s Italian American Bank

The Denver Post reported that members of the Polidori family have been blending ground pork with just the right balance of salt and spices for more than 80 years.

Ensconced in an unpretentious building that includes what was once the carriage house behind the old Coors Mansion in north Denver, Steve Polidori and his sister, Melodie Polidori Harris, are continuing a tradition launched in 1925, when their great-grandfather, Rocco and his wife, Anna, opened Polidori’s Grocery and Meat Market. It was there that Anna first prepared the sausage recipe she brought with her from Abruzzi, her hometown in Italy.

Polidori

Polidori

Anna came through Ellis Island and ended up in Utah, where she met and married Rocco, who was then a miner. After he fell victim to black lung disease, they moved to Colorado for fresh air. Rocco’s brother owned a grocery store. In time Rocco and Anna bought the store. She became the butcher. From time to time, she would make sausage for her husband and herself. Customers would come in, smell the sausage cooking, ask for samples and, before long, they were asking to buy it.

When they could no longer run the store, their sons, Louis and Augie, took over and ran it for almost 40 years. The brother-sister team (the son and daughter of Gary, an attorney, and Ruth Ann Polidori, a retired district court judge) represents the fourth generation to sustain the family business.

Today, the Polidori twosome are behind the Polidori Meat Processors, a family business that has grown its product line to include chorizo, breakfast sausage, bratwurst and meatballs, in addition to hot and mild Italian sausage. Polidori sausages are now found throughout the metro area.

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Rigatoni with Polidori Sausage

4 appetizer servings

Ingredients

  • 1/2 pound rigatoni
  • 1/4 pound spicy Polidori Italian sausage, casing removed
  • 2 garlic cloves, thinly sliced
  • 1 1/2 cups prepared marinara sauce
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 cup grated mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon chopped fresh Italian parsley
  • Extra-virgin olive oil

Directions

Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.

Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper.

Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

Utah

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Italian immigrants were one of the largest groups of Europeans to move into Utah. The bulk of Italians came to Utah during the period from the 1890s to the 1920s in response to demands for unskilled labor in the mining and railroad industries. Italians came primarily from the regions of Piemonte, Veneto, Abruzzi, Lazio, Calabria and Sicilia. Immigrants were attracted to four counties, Carbon, Salt Lake, Tooele and Weber. Coal mining, metal mining, work in the mills, smelters, refineries, railroading, farming, ranching and involvement in service-related industries and businesses provided livelihoods for these immigrants.

Italian coal miners played an important role in the Carbon County strike of 1903-04 with labor organizer, Carlo Demolli, assuming a leading role for the United Mine Workers of America. From the late 1910s through the 1930s, Frank Bonacci from Decollatura, Italy, led a tireless effort for UMWA recognition. After union recognition was achieved in the 1930s, Bonacci became the first Italian-American elected to the Utah House of Representatives.

As an early hub of the D&RGW Railroad, the town of Helper became an important Italian settlement. Joseph Barboglio became especially important as the founder of Helper State Bank, an institution that aided Italians with their economic needs.

Many immigrants resided in Salt Lake City and in the mining areas of Bingham Canyon, Magna, Midvale and Murray. The west side of Salt Lake housed a “Little Italy” around a cluster of shops and businesses that catered to Italian tastes. One such establishment was F. Anselmo and Company, located on Rio Grande Street.

In the south end of the city, immigrants had truck farms that supplied fruit and produce to the Farmer’s Market in Salt Lake City. Others, including Luigi Nicoletti, operated goat ranches that specialized in cheese and meat goods sold to Italian miners.

Those who lived in Tooele County found work in the mining town of Mercur, an early central location for Italians and the site of one of their first fraternal organizations. Photographs survive that show bocce (a form of bowling) being played by Italians in the streets. Work was found in the Tooele smelter (run by the International Smelting and Refining Company), where safety signs were printed in Italian and other languages.

Italian-language newspapers produced in Utah included Il Minatore, La Gazzetta Italiana, La Scintilla, and Il Corriere D’America.

Sunnyside had its own Italian band, complete with a music professor from Grimaldi, Italy. Salt Lake City Italians enjoyed the music of various individuals and bands who often played at dances and celebrations. Even the San Carlo Opera Company managed to give concerts in Utah. Accordion, guitar and mandolin music could be heard emanating from many of the mining camps.

Source: Philip F. Notarianni, Italianita in Utah: The Immigrant Experience.

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Cristiano and Silvia Creminelli have made Salt Lake City home for authentic Italian salumi. The Creminelli family has been producing artisan meat products in Italy as far back as the oldest aunt can remember and, legend has it, as far back as the 1600s. The Creminellis decided to bring their products to America, specifically Utah, because of the quality pork found there.The Cristianos also brought other authentic Italian flavors to the Beehive State. Cristiano’s wife, Silvia, is an excellent cook in her own right and teaches cooking classes in the city. “We come from the land of rice,” says Silvia. “Piemonte.” So instead of pasta or polenta, a risotto is the center of a meal. It’s not a side dish. It’s served on its own, so the creamy texture and rich flavors can be savored solo. For this dish, Silvia starts with arborio rice and takes it through the traditional steps: the soffrito, the tostatura and the mantecatura.”

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Risotto Alla Birra Mortadella E Mascarpone

Serves 4

“This is an extremely easy and flavorful risotto to prepare in colder weather. Beer in the rice gives the dish a full-bodied flavor balanced out with the unexpected additions of ginger, lemon zest, and rosemary – an echo of Italy’s fortunes built on the spice trade. It’s also a great way to use mortadella – the grandfather of the much-maligned bologna in a sophisticated way.”

Ingredients

  • 2 tablespoons butter
  • 1/2 yellow onion, peeled and minced
  • 2 cups Arborio or Carnaroli rice
  • 1/2 cup beer such as a pale ale or lager (nothing hoppy or dark!)
  • 5 cups beef broth
  • Zest of 1 lemon
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon dried ginger
  • 1/4 cup grated Parmigiano-Reggiano
  • 1/2 cup mascarpone cheese
  • 3 ounces Creminelli Mortadella, julienned

Directions

Bring the broth to a low simmer in a large pot.

In a saucepan, melt the butter and saute the onion over low heat, just to soften and release the flavors. Do not let brown. Add the rice and toast it for one minute, stirring constantly. Add the beer and let it evaporate, stirring the rice as it does.

Add one ladle of hot broth and bring the rice to a simmer over medium heat, stirring as you go. Add a ladleful of hot broth as the rice soaks it up, stirring occasionally. Cook for about 15-20 minutes or until “al dente,” where the rice is soft but still has a slightly firm texture in the middle. Add the lemon zest, rosemary, and ginger.

Remove from the heat and stir in Parmigiano-Reggiano and mascarpone cheese. Serve immediately, garnished with julienned mortadella slices.

Source: Salt Lake City Magazine

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Use in-season spring ingredients to create some healthier dinners this week. After a few weeks of holiday eating and chocolate candy, you may want to eat a bit lighter.

Dinner Menu 1

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Shrimp with Easy Risotto

4 servings

Ingredients

  • 1 pound fresh or frozen large shrimp in shells or shelled
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1/3 cup chopped onion (1 small)
  • 2/3 cup uncooked Arborio rice
  • 1 14 1/2 ounce can reduced-sodium chicken broth
  • 1 cup frozen peas, thawed
  • 1/4 cup grated Parmesan cheese
  • Lemon wedges

Directions

Thaw shrimp, if frozen. Peel and devein shrimp if needed. Rinse shrimp; pat dry with paper towels.

Place shrimp in a resealable plastic bag set in a shallow dish.

For the marinade:

In a small bowl combine lemon juice, oil, garlic, oregano and salt. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator while you prepare the risotto (15 to 25 minutes).

For the risotto:

In a medium saucepan heat butter over medium heat until melted. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add rice. Cook and stir for 2 minutes more. Carefully stir in broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from the heat. Stir in peas. Let stand about 1 minute or until heated through. (Rice should be tender but slightly firm and creamy.) Stir in Parmesan cheese.

Cook shrimp in a skillet or on the grill as described below. Serve shrimp with risotto and lemon wedges.

SKILLET: Heat a 12-inch skillet over medium heat. Add shrimp and marinade to the skillet. Cook about 3 minutes or until shrimp are opaque, stirring frequently.

GRILL: Drain shrimp, reserving marinade. Thread shrimp onto metal skewers, leaving 1/4 inch between shrimp. Brush shrimp with the reserved marinade.

For a charcoal or gas grill, place kabobs on the grill rack directly over medium-high heat. Cover and grill for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling.

Dinner Menu 2

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Roasted Pork and Spring Vegetables

8 servings

Ingredients

  • 1 ½ pounds tiny new potatoes, halved
  • 1/4 cup snipped fresh rosemary
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1-2 pound boneless pork top loin roast
  • 6 fresh baby artichokes or use thawed  frozen artichoke hearts, if you cannot find fresh
  • 1 tablespoon lemon juice
  • 2 cups whole baby carrots

Directions

Preheat oven to 350 degrees F.

Place potatoes in a large bowl.

In a small bowl combine rosemary, oil, garlic, salt and pepper. Pour half of the mixture over the potatoes; toss to coat.

Trim fat from meat. Place meat on a rack in a shallow roasting pan; spread the remaining oil mixture over the meat. Arrange potatoes around the meat. Roast for 35 minutes.

Meanwhile, wash artichokes if using fresh; trim stems and remove loose outer leaves. Cut 1/2 inch off the top of each artichoke. Cut each artichoke lengthwise into quarters. Place quartered artichokes in a medium bowl; toss with lemon juice.

In a covered large saucepan cook artichokes and carrots in boiling, lightly salted water for 10 minutes; drain.

Add artichokes and carrots to the roasting pan, stirring to combine with potatoes. Roast for 15 to 35 minutes more or until a meat thermometer registers 150 degrees F and vegetables are tender, stirring vegetables occasionally.

Remove from the oven. Cover meat and vegetables with foil; let stand for 10 minutes before slicing meat.

Dinner Menu 3

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Creamy Carrot Soup

4 servings

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 pound carrots, peeled and chopped (about 3 cups)
  • 1/2 cup rice
  • 2 ½ cups reduced-sodium chicken or vegetable stock or broth
  • 1/2 teaspoon salt
  • 1 ¼ cups milk
  • 1/2 cup creme fraiche or sour cream
  • 3 green onions, finely chopped
  • 2 tablespoons finely chopped fresh dillweed
  • Paprika and coarse salt

Directions

In a 3 to 4 quart pot melt butter over medium heat. Add onion; cook for 10 minutes until tender. Add the carrots, rice, stock and salt. Bring to boiling over high heat. Reduce heat to low. Cook, covered, for 35 minutes until rice and carrots are very tender. Cool slightly.

Using a handheld immersion blender, process the mixture in the pan until completely smooth. Whisk in milk and creme fraiche.

Heat and stir over low heat. For a thinner texture, stir in additional milk. To serve, sprinkle with green onion, dillweed, paprika and coarse salt, if desired.

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White Bean Tuna Salad

4 servings

Ingredients

  • 1-15 ounce can cannellini beans, rinsed and drained
  • 2-5 ounce cans tuna packed in water, drained
  • 2 cups lightly packed arugula or spinach
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh flat-leaf Italian parsley, chopped
  • 1/4 cup red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon dried leaf oregano, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 lemon
  • Crusty Italian bread, sliced and toasted

Directions

In a large bowl combine beans, tuna, arugula, red onion and parsley.

For the dressing:

In a screw-top jar combine vinegar, oil, oregano, salt and pepper. Shake well to combine.

Pour dressing over tuna mixture; toss gently to combine. Squeeze juice from half of a lemon over the salad. Serve with toasted bread.

Dinner Menu 4

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Oregano Chicken and Peppers

4 servings

Ingredients

  • 1 ½ pounds bone-in meaty chicken pieces (breasts and thighs), skinned
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 lemon, thinly sliced into rounds
  • 1 large tomato, peeled and chopped (3/4 cup)
  • 1/2 cup pitted kalamata olives
  • 1/4 cup chopped onion
  • 1/4 cup snipped fresh parsley
  • 1 teaspoon dried oregano, crushed
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1/4 cup dry white wine
  • 3/4 cup chicken broth
  • 1 medium green sweet pepper, cut into thin strips
  • 1 medium red sweet pepper, cut into thin strips
  • 8 oz thin spaghetti

Directions

Sprinkle chicken with salt and pepper. Heat the oil in a deep skillet with a cover. Cook chicken over medium heat about 15 minutes or until light brown, turning once. Reduce heat.

Scatter the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. Sprinkle with ground red pepper. Add the wine and the chicken broth. Simmer, covered, for 15 minutes.

Add the remaining tomato and the bell peppers. Cook, covered, for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink.

Cook the pasta to the al dente stage. Drain and place on a serving platter.Place the the chicken on top of the spaghetti and pour the peppers and sauce over the chicken. Garnish with remaining lemon slices.

Dinner Menu 5

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Avocado and Asparagus Egg Sandwiches

Serves 4

Ingredients

  • 8 ounces fresh asparagus spears, trimmed
  • Boiling water
  • 1 avocado, halved, seeded, peeled, and chopped
  • 1 teaspoon lime juice
  • 4 eggs
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter
  • 4 large slices country-style white or whole grain bread
  • 8 slices bacon, crisp cooked

Directions

Place asparagus spears in a single layer in a shallow baking pan. Pour enough boiling water over the asparagus to cover. Let stand for 10 to 12 minutes or until bright colored and crisp-tender. Drain. Finely chop three of the asparagus spears; set aside.

In a small bowl use a fork to mash the avocado; stir in lime juice. Stir in the chopped asparagus; set aside.

For the omelet:

In a small bowl whisk together the eggs, the water, salt and pepper until combined but not frothy.

Heat an 8-inch nonstick skillet with flared sides over medium-high heat until the skillet is hot. Melt 1 tablespoon of the butter in the skillet. Add half of the egg mixture; reduce heat to medium. Immediately begin stirring eggs gently but continuously with a wooden or plastic spatula until the mixture begins to come together. Stop stirring. Cook for 30 to 60 seconds or until the egg is set.

Remove from heat. Using a spatula, lift and fold an edge of omelet to opposite edge. Transfer to a warm plate. Cover with foil and keep warm. Repeat with the remaining 1 tablespoon butter and the remaining egg mixture to make a second omelet.

Toast bread. Spread avocado-asparagus mixture on 2 of the bread slices. Top with each with half the bacon, half the asparagus spears, omelets and the remaining 2 slices of bread. Cut sandwiches in half to make 4 servings.

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Roasted Beet Salad

4 servings

Ingredients

  • 2 pounds fresh beets with tops
  • 2 sprigs fresh rosemary
  • 3 tablespoons olive oil
  • Salt and ground black pepper
  • 1/2 cup golden raisins
  • 2 tablespoons pine nuts, toasted
  • 4 ounces sliced ricotta salata cheese or feta cheese
  • Balsamic vinegar

Directions

Preheat the oven to 450 degrees F.

Cut the tops from beets; set tops aside. Place beets and rosemary on a piece of heavy foil. Drizzle with 1 tablespoon of the oil. Bring up two opposite edges of the foil; seal with a double fold. Fold in remaining edges to completely enclose. Roast beets about 60 minutes or until tender when pierced with a knife. Carefully open the packet to release the steam. Set aside until cool enough to handle. Peel skins from the beets and cut into wedges. Discard rosemary.

Meanwhile, thoroughly wash and dry the beet greens. Thinly slice just the beet greens and discard the stalks.

In a large bowl gently toss warm beets, shredded beet greens and the remaining 2 tablespoons oil until the greens are slightly wilted. Season with salt and pepper.

On a large platter or four salad plates arrange the beet mixture. Sprinkle with raisins and nuts. Top with cheese and drizzle with balsamic vinegar.

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valentines cover

Valentine’s Day Traditions

With Valentine’s Day just around the corner, US store shelves are stacked with candy hearts, chocolates and stuffed animals, but not every country turns to greeting cards and heart-shaped candies to their declare love. Some exchange wooden spoons and pressed flowers, while others hold a special holiday for the loveless to mourn their single lives over black noodles.

Italian Love Locks

Italian Love Locks

valentinegift

Valentine’s Day is synonymous with love and Italians traditionally are considered to be lovers. Known in Italy as “La Festa Degli Innamorati,” Valentine’s Day is celebrated only between lovers and sweethearts. Young sweethearts in Italy profess their love for each other with a more recent tradition, attaching padlocks or “lucchetti” to bridges and railings and throwing away the key. The tradition of locking padlocks to bridges, railings and lamp posts began in Italy a little more than four years ago after the release of the best-selling book “Ho voglio di te” (I want you) by the Italian author, Federico Moccia. This was followed by the popular movie with the same name, starring Riccardo Scamarcio and Laura Chiatti. In the story, young lovers tie a chain and a padlock around a lamppost on the north side of Rome’s Ponte Milvio and inscribe their names on it, lock it and throw the key into the Tiber River below. The action suggests that the couple will be together forever.

Although Valentine’s Day is a relatively new holiday in Denmark (celebrated since the early 1990s according to the Ministry of Foreign Affairs of Denmark), the country has embraced February 14th with a Danish twist. Rather than roses, friends and sweethearts exchange pressed white flowers called snowdrops.

With a reputation as one of the most romantic destinations in the world, it’s little wonder France has long celebrated Valentine’s Day as a day for lovers. It’s been said that the first Valentine’s Day card originated in France when Charles, Duke of Orleans, sent love letters to his wife while imprisoned in the Tower of London in 1415. Today, Valentine’s Day cards remain a popular tradition in France.

Valentine’s Day is a popular holiday for young couples in South Korea and variations of the holiday are celebrated monthly from February through April. The gift-giving starts on February 14th, when it’s up to women to woo their men with chocolates, candies and flowers. The tables turn on March 14th, a holiday known as White Day, when men not only shower their sweethearts with chocolates and flowers, but also with a special gift.

With Carnival held sometime in February or March each year, Brazilians skip the February 14th celebration and instead celebrate Dia dos Namorados, or “Lovers’ Day,” on June 12th. In addition to exchanges of chocolates, flowers and cards, music festivals and performances are held throughout the country. Gift giving isn’t limited to couples, either. In Brazil, they celebrate this day of love by exchanging gifts and sharing dinner with friends and relatives, too.

Like many parts of the world, South Africa celebrates Valentine’s Day with festivals, flowers and other tokens of love. It’s also customary for women in South Africa to wear their hearts on their sleeves on February 14th. Women pin the names of their love interest on their shirtsleeves, an ancient Roman tradition known as Lupercalia. In some cases, this is how South African men learn of their secret admirers.

valentine-balloons

Dinner For Two

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Risotto with Fresh Pear Sauce

2 servings

Ingredients

  • 3/4 lb (12 oz) Carnaroli rice
  • 3 tablespoons chopped onion
  • 1 1/2 cups vegetable stock, heated
  • 2 tablespoons butter
  • 2 tablespoons grated Parmigiano Reggiano cheese
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 2 oz Gorgonzola cheese

Pear Sauce

  • 1/2 clove of garlic
  • 1 sprig marjoram, plus extra for garnish
  • 1 cup vegetable stock
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 2 small to medium pears

Directions

To Make The Sauce:

Peel the pears and cut them into small pieces. Finely chop the garlic. Wash the marjoram and pull off the leaves.

Place a skillet over medium heat. Add the oil and, once hot, add the pear. Saute for a minute. Season with salt and pepper, then add the garlic and marjoram. Cover with the broth and cook until the pears are soft.

Remove the pan from the heat. Let the pears cool, then puree the pan contents using a hand blender. Adjust the salt and pepper to taste and keep the sauce warm until serving.

To Make The Risotto:

Place a saucepan over medium heat. Add the oil and, once hot, add the onion.

Cook slowly so that the onion doesn’t brown. Add the rice and toast it for a couple of minutes or until it becomes transparent. Add a pinch of salt.

Add a couple of ladlefuls of the hot broth to the rice. Once most of the liquid has evaporated, add more broth.

The rice should take about 16 to 18 minutes to cook, depending on its quality. When al dente, remove the pot from the heat and add half the Gorgonzola and butter, cut into pieces. Stir and cover. Let rest for two minutes.

Then add the remaining Gorgonzola and Parmigiano Reggiano. Stir until creamy. Pour the pear sauce into the bottom of individual serving bowls and spoon the risotto on top.

Garnish with a sprig of marjoram and a grating or fresh black pepper.

valentinesday2

White Sea Bass with Orange-Fennel Relish

U.S. white sea bass is a sustainable choice–not to be confused with Chilean sea bass. Other good fish choices are Gulf of Mexico caught snapper or halibut or mahimahi.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 ½  teaspoons fresh lemon juice
  • 1 1/2 teaspoons fresh orange juice
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Half of a (12-ounce) fennel bulb
  • 1/2 cup fresh orange sections
  • 2 tablespoons chopped red onion
  • 1 ounce halved Castelvetrano (green) olives (about 1/4 cup)
  • 2 (6-ounce) white sea bass fillets
  • 2 teaspoons butter

Directions

Combine the first 4 ingredients, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl, stirring with a whisk.

Remove fronds from the fennel bulb and chop them to measure 2 tablespoons. Remove and discard fennel stalks. Cut fennel bulb in half lengthwise and save one half for another use. Discard the core. Thinly slice the fennel bulb half. Add sliced fennel, orange sections, onion and olives to the orange juice mixture; toss gently to coat. Stir in fennel fronds.

Heat a large nonstick skillet over medium-high heat. Sprinkle fish evenly with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Add butter to the pan; swirl until butter melts. Add fish and cook 4 minutes on each side or until desired degree of doneness. Serve with relish.

valentinesday4

Cheddar Biscuits

Make the entire dozen and freeze the extras.

Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons vegetable oil
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup milk; (up to 2/3 cup)

Garlic Butter

  • 3 tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1/3 cup cold unsalted butter, cut into chunks
  • 1 tablespoon fresh parsley, finely chopped

Directions

Preheat the oven to 400 degrees F.

In a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse and pea-sized (doesn’t need to be fine).

Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery. (Shouldn’t be sticky, just moist enough to hold together).

Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop or large spoon. Bake for 15-17 minutes until lightly golden.

While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in the 1/2 teaspoon garlic powder and the parsley.

When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the garlic butter. Serve warm.

valentinesday3

Buttermilk Panna Cotta with Strawberries

Ingredients

  • 1 cup buttermilk
  • 6 tablespoons sugar
  • 3/4 teaspoon unflavored gelatin
  • 1/2 pint Strawberries; hulled, quartered
  • 1 tablespoon Grand Marnier (orange liqueur)
  • 1/3 cup heavy cream

Directions

In the top of a double boiler (not directly over heat), sprinkle gelatin over 1/2 cup buttermilk; let stand to soften, about 5 minutes. Place water in the bottom of the double boiler and bring to a simmer.

In a separate small pan bring cream and 3 tablespoons sugar to a boil.

Add to the gelatin mixture in the top part of the double boiler and place the pan over the simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining buttermilk thoroughly with a whisk.

Divide mixture into two dessert bowls. Cover; refrigerate until set, 4 hours.

Meanwhile, mix strawberries with Grand Marnier and sprinkle with remaining sugar. Let stand for about 1 hour. Top panna cotta with strawberries and juice collected in the bowl..

valentine


vegetarian-food-pyramid

Vegetarian dishes can shine as the main attraction, especially when using fresh and flavorful ingredients. Use spices and herbs often, add lots of flavor with grains and beans, include good fats to carry flavors and salt to bring them together. Roasting vegetables also make them delicious.

It can be challenging to serve healthy meals on a budget. Meatless meals are built around vegetables, beans and grains instead of meat, which is more expensive. You may be able to save money by going meatless once or twice a week. In addition, meatless meals offer health benefits. A plant-based diet, which emphasizes fruits, vegetables, grains, beans, legumes and nuts, is rich in fiber, vitamins and other nutrients. This kind of healthy eating is the central theme of the Mediterranean diet — which limits red meat and emphasizes fruits, vegetables, legumes, whole grains and healthy fats — and has been shown to reduce your risk of heart disease and other chronic conditions.

Plan some meals that feature entrees you like that are typically meatless, such as lasagna, soup or pasta. Occasionally, try substituting protein-rich foods for meat in your favorite recipes, such as, using beans and legumes in casseroles, salads, burritos and tacos. The following recipes show you that meatless dinners can be good tasting. Give then a try.

Dinner 1: Potato Vegetable Skillet Cake and Green Bean Mushroom Casserole

veggie1

Vegetable and Potato Skillet Cake

Ingredients

  • 3/4 teaspoon dried Italian seasoning
  • 2 (8-ounce) russet potatoes, peeled, shredded and squeezed of excess moisture
  • 2 tablespoons olive oil
  • 2 parsnips, shredded
  • 2 large eggs, lightly beaten
  • 2 carrots, shredded
  • 1 teaspoon fine sea salt
  • 1/2 cup finely diced red onion
  • 1/8 teaspoon grated nutmeg
  • 1/4 cup unbleached all-purpose flour

Directions

In a large bowl, combine the vegetables and onion. Sprinkle with flour, salt, Italian seasoning and nutmeg and toss to coat. Stir in the eggs and mix in thoroughly..

Heat a 10 inch skillet over medium heat until hot. Add 1 tablespoon of oil. Pour in the vegetable mixture and press gently. Cook, running a spatula around the edges of the skillet occasionally, until the bottom is very brown, about 12 minutes.

Place a round platter upside down over the top of the skillet. Grasp sides of the skillet and platter with oven mitts and invert the potato cake onto the platter. Add the remaining tablespoon of oil to the skillet  and slide the potato cake back into the skillet (browned-side up) and continue to cook over medium heat, loosening the edges with a spatula and shaking the pan occasionally to loosen the bottom. Cook until the bottom is browned and crisp and cooked through, about 12 more minutes. Invert the skillet again to remove the potato cake. Cool 5 minutes before cutting into wedges.

veggie2

Green Bean Mushroom Casserole

Ingredients

  • 12 oz fresh green beans
  • 2 teaspoons olive oil
  • 2 oz mushroom blend, sliced (such as, shiitake and oyster mushrooms)
  • 6 oz cremini mushrooms, sliced
  • 1 cup thinly sliced shallots
  • 1 garlic clove, minced
  • 1/4 teaspoon sea salt
  • 1 teaspoon thyme
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons flour
  • 1/2 cup buttermilk
  • 1/2 cup low-sodium chicken broth
  • 2/3 cup shredded Italian Fontina cheese, divided
  • 1 1/2 tablespoons dried Italian bread crumbs

Directions

Preheat oven to 400°F.

Fill a large pot with water and bring to a boil. Add green beans and cook for 2 minutes. Drain and plunge into a large bowl filled with ice water; set aside for 5 to 8 minutes, then drain. Cut beans into 2-inch pieces.

In a large skillet on medium-high, heat oil. Add mushrooms and sauté for 3 to 5 minutes until mushrooms release their juices. Reduce heat to medium and add shallots, garlic, thyme, pepper and salt.

Cook, stirring constantly, until shallots become translucent, about 2 to 3 minutes. Sprinkle in flour; stir to coat. Slowly add buttermilk and continue to cook, stirring until buttermilk starts to thicken and mixture is creamy, 1 to 2 minutes. Stir in broth and green beans. When broth is absorbed, after 1 to 2 minutes, stir in 1/2 cup cheese.

Transfer mixture to a medium greased baking dish. Sprinkle bread crumbs and remaining cheese over the top. Cover with foil and bake for 15 to 20 minutes, until bubbling. Remove from the oven and let cool for 5 minutes

Dinner 2:  Butternut Squash Pie and Orange Beet Salad

veggie3

Butternut Squash Pie with Hazelnuts

Ingredients

  • 1 (3-pound) butternut squash, halved lengthwise, peeled and cut into 1-inch cubes or 3 cups cubed squash from the supermarket or one 16-oz package of frozen and defrosted cubed squash
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and pepper to taste
  • 1 yellow onion, thinly sliced
  • 2 tablespoons dry white wine
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1 egg, lightly beaten
  • 1 cup fresh breadcrumbs
  • 1 frozen 9-inch pie crust (in a pie pan)

Directions

Preheat oven to 400°F.

In a large bowl, mix squash with 2 tablespoons olive oil, salt and pepper. Arrange squash in a single layer on a large baking sheet. Roast, tossing occasionally, until squash is tender and golden brown, 25 to 30 minutes. Transfer to a large bowl and set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add onion and cook, stirring often, until browned, 7 to 9 minutes. Add wine and cook, scraping up any brown bits, for 1 minute more.

Add onion to the bowl with the squash and add Parmigiano Reggiano cheese, hazelnuts, egg, bread crumbs, salt and pepper and toss gently to combine. Transfer mixture to the pie crust, pat down lightly and bake until crust is golden brown and the filling is hot, about 40 minutes. Set aside to let cool for 10 minutes before slicing and serving.

veggie4

Beet, Orange & Burrata Salad

Burrata is a fresh Italian cheese made from mozzarella and cream.

Burrata Cheese

Burrata Cheese

Ingredients

  • 2 beets (about 11 oz), ends trimmed
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 teaspoon finely chopped fresh flat-leaf parsley leaves
  • 2 oranges
  • 2 tablespoons white or regular balsamic vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt, or to taste
  • Fresh ground black pepper, to taste
  • 5 cups (5 oz) baby arugula
  • 6 oz fresh burrata or fresh mozzarella cheese, broken into about 8 pieces

Directions

Position rack in the center of the oven and preheat to 425°F. Wrap beets in foil and roast in a baking pan until tender when pierced with a fork, about 1 hour. Set aside to cool. Peel and cut each beet into 12 slices.

Use a sharp knife to slice peel off the oranges. Cut each orange into 6 round slices.

Squeeze pieces of orange peel (there should be some flesh still attached) into a mixing bowl to yield about 2 tablespoons juice. Whisk in garlic, vinegar, 2 teaspoons water, oil, mustard, parsley, salt and pepper.

In a large bowl, toss arugula with 3 tablespoons orange vinaigrette. Divide among serving plates and top with oranges, beets and cheese. Drizzle with remaining vinaigrette.

Dinner 3: Pappardelle with Tomatoes and Almonds and Bibb Radish Salad

veggie5

Pappardelle with Tomatoes, Almonds and Parmesan

If your market doesn’t carry fresh basil this time of year, use 2 tablespoons of basil pesto instead.

Plum tomatoes are a good choice during the winter months.

Ingredients

  • 1 1/2 pounds plum (Roma) tomatoes, chopped
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried
  • 1/4 cup shredded basil leaves or 2 tablespoons basil pesto
  • 1 small fresh hot red chile, minced
  • Salt
  • Freshly ground pepper
  • 1 pound dried pappardelle pasta
  • 1/4 cup chopped almonds
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

In a large bowl, combine the tomatoes with the vinegar, olive oil, shallots, oregano, basil and chile and season with salt and pepper. Let stand at room temperature for 1 hour.

In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add the pasta to the tomato mixture and toss. Mix the almonds and Parmigiano together, sprinkle over the pasta and serve right away.

Bibb and Radish Salad with Buttermilk Dressing

veggie6

Ingredients

  • 3 heads of Bibb lettuce, leaves torn
  • 8 radishes, thinly sliced
  • 1/3 cup snipped fresh chives
  • 2 tablespoons mayonnaise
  • 1/3 cup buttermilk
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper

Directions

In a large bowl, toss the lettuce with the radishes and chives. Chill until ready to serve.

In a small bowl, whisk the mayonnaise with the buttermilk and vinegar.

Gradually whisk in the olive oil and season with salt and pepper.

Just before serving, drizzle the dressing over the salad and toss well.

Dinner 4: Tomato Risotto and Broccolini with Lemon Crumbs

veggie7

Tomato Vegetable Risotto

Ingredients

  • 32 oz carton lower-sodium vegetable broth
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 red onion, chopped
  • 2 cups Arborio rice
  • 28 oz container diced Italian tomatoes, drained and liquid reserved
  • 1/2 cup dry white
  • 1 box (10 oz) frozen corn kernels, defrosted
  • 1 box (10 oz) frozen green beans, defrosted
  • 2 ounces finely grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • Salt and Pepper to taste

Directions

Put the reserved tomato juice and the vegetable broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby.

Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion, a generous pinch of salt and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the drained diced tomatoes and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.

Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry.

After the rice has cooked about 15 minutes, stir in the defrosted corn and green beans. Continue adding broth until it is all used.

You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done.  Stir in the basil and Parmesan and remove from the heat. Serve in wide pasta bowls.

veggie8

Broccolini with Lemon Crumbs

Ingredients

  • 2 slices of country white bread, torn
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon finely grated lemon zest
  • Salt
  • 2 bunches Broccolini (8 ounces each) or broccoli rabe (rapini), ends trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 small shallot, very finely chopped
  • Lemon wedges, for serving

Directions

Bring a large pot of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry with paper towels.

In a food processor, pulse the bread until large crumbs form.

In a large skillet, melt the butter. Add the breadcrumbs and cook them over moderate heat, stirring constantly, until golden. Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool.

In the same skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the broccolini, season lightly with salt and cook, stirring occasionally, until the broccolini is lightly browned in spots, about 4 minutes. Transfer the broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.

Dinner 5: Stuffed Shells and Green Bean Slaw

veggie9

Cheese Stuffed Shells with Roasted Red Pepper Sauce

Ingredients

SAUCE:

  • 3 cups canned Italian tomatoes
  • 12 oz roasted red bell peppers (from a jar packed in water), drained, patted dry and roughly chopped
  • 1 garlic clove, chopped
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Fresh ground black pepper, to taste
  • 1/2 cup packed parsley sprigs, roughly chopped, plus extra for garnish

SHELLS:

  • 1 1/2 cups frozen corn, defrosted
  • Olive oil cooking spray
  • 30 large pasta shells
  • 1 1/2 cups ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • 3 oz grated Parmesan cheese
  • 1 large egg, lightly beaten
  • Fresh ground black pepper, to taste
  • 3 oz mozzarella cheese, shredded

Directions

Prepare sauce:

In a medium saucepan, combine tomatoes, roasted peppers, garlic, rosemary, oregano, red pepper flakes and black pepper. Bring to a simmer on medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally. Transfer to a blender and add parsley. Remove plastic center from blender lid to allow steam to escape, hold a kitchen towel loosely over the opening and purée.

Preheat oven to 350°F. Meanwhile, prepare pasta shells according to package directions, cooking until just al dente. Drain thoroughly and place on clean kitchen towels.

In a large bowl, combine ricotta, Parmesan cheese, basil, chives, egg and corn. Season with black pepper.

Spread 1 cup sauce on the bottom of a 9×13-inch baking dish that has been coated with olive oil cooking spray. Fill pasta shells with about 1 rounded tablespoon of ricotta mixture and place in the baking dish, stuffed side up. You may have a few extra shells that do not fit in the baking dish.

Cover shells with remaining sauce and mozzarella. Bake, uncovered, for 30 minutes or until the sauce is bubbling. Let cool for 10 minutes, garnish with additional parsley and serve.

Beekman Boys

Green Bean Slaw

Ingredients

  • 1 1/4 pounds thin green beans
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 cup plus 1 tablespoon cider vinegar
  • 2 1/2 tablespoons water
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon celery seeds
  • 1 medium carrot, cut into fine julienne
  • 1 medium parsnip, cut into fine julienne
  • 1 red bell pepper, cut into fine julienne
  • 1/2 small red onion, thinly sliced
  • A few dashes of Worcestershire sauce and hot sauce
  • Salt and freshly ground black pepper

Directions

In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry. Slice the green beans lengthwise, if they are not thin.

In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat, about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion and toss until warmed through, about 1 minute.

Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Serve warm or at room temperature.



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