Healthy Italian Cooking at Home

Category Archives: Salad

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One of the most common ways that Italians show their pride is by wearing or displaying the national colors (red, white and green). National pride might also explain why the similarly colored watermelon is so popular in Italy and why it’s not uncommon to see street vendors selling wedges of watermelon during summer festivals and other celebrations.

Watermelon also plays a key role in many Italian holidays. During the Assumption Day celebrations – a major religious holiday observed throughout Italy – a watermelon feast is held in Venice to help “keep community ties.” In the Italian city of Villa Lagarina, legend has it that when a truckload of watermelon arrived in the 1920s, the townsfolk were astonished by the look of the fruit and placed the bounty in the fountain at the center of town. The tradition continues to this day with the “watermelon fountain” being filled each year during the three-day celebration.

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Watermelons are about 93% water, the highest water content of all fruits. They are also rich in potassium, one of the elements the body loses through sweating, as well as vitamins A and C. Watermelon’s sweetness is due in large part to some of the aromatic compounds it contains, yet they are low in calories. Watermelons originated in Tropical Africa and are in the same family that also includes cantaloupes, cucumbers, squash and zucchini. They were first cultivated by the Egyptians thousands of years ago and arrived in Europe in the 1200s with the returning Crusaders.

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People quickly realized the value of this fruit during the summer months and, as they became known amongst the country folk, they picked up local names: Anguria in much of Northern Italy, Cocomero in Tuscany and Melone D’Acqua (water melon) in parts of the south, especially around Naples. Their popularity continues and the annual Italian watermelon crop is between 550 and 600,000 metric tons, which translates to about 100 million watermelons. They first appear in the Italian markets in May and the season lasts until the beginning of September.

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Growing watermelons can be complicated. Not only because there are three basic types: normal, hybrid and seedless but each type needs a different culture. Watermelons need healthy, warm soil. Once the seeds are pollinated and there is sufficient heat, a watermelon will mature in about four months. Another important consideration is the fact that watermelon vines appreciate sufficient water, but overwatering can be a problem if the vines are not grown on fast draining sandy soils. Probably the single most common modern cultural practice in watermelon culture is the use of black plastic to cover the raised beds on which the melon plants are planted. The black plastic heats up the soil and this is quite beneficial. Watermelon fruits produced on black plastic will usually produce earlier and more quickly and with sweeter fruits.

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In Italy, many growers now grow watermelons in polytunnels – a tunnel made of polyethylene, usually semi-circular, square or elongated in shape. The tunnels significantly improve the speed of growth and sweetness of the fruits, as well as protecting the fruits from physical damage. Growers who use polytunnels are almost obligated to hand-pollinate, just because attracting enough bees inside the tunnels is a difficult task.

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Italian Watermelon Ice

Makes about 5 cups

Ingredients

  • 1/3 cup water
  • 1/2 cup sugar
  • 3-pound piece chilled watermelon
  • 1 tablespoon fresh lemon juice

Directions

In a small saucepan simmer the water with the sugar, stirring until the sugar is dissolved. Transfer the syrup to a bowl set in a larger bowl of ice and cold water and stir occasionally until the syrup until cold.

Discard the rind from watermelon and cut the fruit into 1-inch chunks. In a blender purée the watermelon chunks, syrup and lemon juice. Pour the mixture through a fine sieve into a 9-inch square metal baking pan, pressing hard on the solids in the sieve. Freeze the mixture, covered, until frozen, about 6 to 8 hours. The mixture can be left in the freezer for 2 days. Just before serving, scrape the watermelon ice with a fork to lighten texture and break up ice crystals. Serve in the traditional paper cups.

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Watermelon Smoothie

2 servings

Ingredients

  • 2 cups watermelon cubes
  • 1 cup vanilla frozen yogurt
  • 2 pinches ground cardamom

Directions

Combine the ingredients in a blender and purée. Serve immediately.

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Watermelon Salad with Hot Pepper and Basil

Ingredients

Makes 4 cups

  • 2 cups watermelon chunks
  • 3/4 cup minced red onion
  • 1/2 cup seedless grapes, quartered
  • 1 green bell pepper, finely chopped
  • 2 teaspoons minced hot chili peppers
  • 3 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons thinly sliced fresh basil
  • Salt and pepper to taste

Directions

Combine all the ingredients in a bowl and toss well. Allow the flavors to blend before serving.

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Grilled Chicken Topped with Watermelon Salad

Ingredients

  • 4 medium-sized chicken breasts
  • 1/2 small watermelon, cut into large cubes
  • 2 cloves garlic, peeled and sliced
  • 1 small onion, diced fine
  • 1 pinch paprika
  • 1 pinch cumin
  • 1 Lemon, zested
  • 4 tomatoes, diced into large pieces
  • 1/2 cup olives, pitted and chopped
  • 4 roasted red peppers, thinly sliced
  • Half of a small eggplant, peeled and sliced
  • 10 sun-dried tomatoes, sliced in half
  • 1 tablespoon olive oil, plus more for the grill
  • 1/2 cup parsley leaves, chopped
  • 1 cup feta cheese, broken into bite-sized pieces
  • Salt and pepper to taste

Directions

Heat an outdoor or indoor grill. Brush with olive oil. Brush the chicken and eggplant slices with olive oil and season with salt and pepper. Cook chicken on each side for 5-6 minutes, or until cooked to 165 degrees F. Remove chicken to a clean plate to cool. Cook the eggplant about 2 minutes on each side, remove to a cutting board and cut into small dice.

Heat a small skillet over medium heat and add the 1 tablespoon olive oil, garlic and onion. Sauté for 1-2 minutes, then add the diced eggplant, paprika, cumin and lemon zest. Cook for another minute.

Remove to a large bowl and add the fresh tomatoes, olives, roasted red peppers and sun-dried tomatoes and mix gently. Stir in the parsley leaves, watermelon and feta.

Cut chicken breast into thin slices and place on individual plates. Evenly divide the tomato watermelon salad between the plates.

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Grilled Tuna with Watermelon Salsa

2 servings

Ingredients

  • Two 5 ounce fresh or frozen tuna steaks, cut 3/4- to 1-inch thick
  • 1/4 teaspoon ground oregano
  • 1/2 teaspoon finely shredded lime peel
  • 2 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 3/4 cup chopped seeded watermelon
  • 1/2 cup chopped yellow or orange sweet bell pepper
  • 1 green onion, thinly sliced
  • 2 teaspoons snipped fresh mint
  • Lime wedges (optional)

Directions

Rinse fish; pat dry with paper towels. Place fish in a large resealable plastic bag set in a shallow dish. Set aside.

In a small bowl, mix together the ground oregano, the lime peel, lime juice, olive oil, 1/8 teaspoon of the crushed red pepper and the salt. Pour over the fish in the bag; turn to coat fish. Seal bag. Marinate in the refrigerator for 30 to 60 minutes, turning bag occasionally.

For the salsa:

In a small bowl, combine the chopped watermelon, bell pepper, green onion, mint and the remaining 1/8 teaspoon crushed red pepper. Set aside.

Drain fish, discarding marinade.

For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 10 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on the greased grill rack over  direct heat. Cover and grill as above.)

Serve fish topped with watermelon mixture. If desired, serve with lime wedges.

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whatsfordinner

Things that are fun in the summertime: going to outdoor concerts, attending fairs and festivals, walking in the park and relaxing at the pool. Something that’s not fun in the summertime: spending time cooking, especially in front of a hot stove. Here are a week’s worth of healthy recipes you can make for dinner pretty quickly.

Monday

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Farmers’ Market Pasta Salad

8 to 10 servings

Ingredients

  • 2 cups halved cherry tomatoes
  • 2 small zucchini, thinly sliced into half moons
  • 1 small red bell pepper, cut into thin strips
  • 1 cup fresh corn kernels
  • 1 cup diced firm, ripe fresh peaches (about 2 medium)
  • 1/2 cup thinly sliced green onions
  • Parmesan Vinaigrette, recipe below
  • 6-oz penne pasta
  • 2 cups shredded cooked chicken (about 10 oz.)
  • 1/3 cup torn fresh basil
  • 1/3 cup torn fresh Italian parsley

Directions

Toss together the first 6 ingredients and half of the dressing in a large bowl and let stand 10 minutes.

Meanwhile, prepare pasta according to package directions.

Add hot the cooked pasta, chicken and basil to the vegetable mixture; toss gently to coat. Season with salt and pepper to taste.

Transfer to a serving platter and top with parsley. Drizzle with additional vinaigrette.

Parmesan Vinaigrette

Makes about 1 cup

Ingredients

  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup olive oil
  • 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon table salt
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley

Directions

Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper and salt in a blender or food processor until smooth. Add basil and cilantro; pulse 5 or 6 times or just until blended.

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Carrot Spice Muffins

Make these when you have time and store them in the freezer for when you need them.

Dry ingredients:

  • 1 cup white whole wheat flour
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup brown sugar
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt

Wet ingredients:

  • 1/3 cup agave nectar
  • 1/3 cup unsweetened applesauce
  • 1/2 cup low fat yogurt
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 1 1/2 cups shredded carrots (about 3)

Directions

Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with non-stick spray or use muffin liners.

Mix together all the dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine.

Add the carrots and stir to combine.

Spoon the batter into the muffin cups–it will be very thick. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Tuesday

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Salmon Cucumber Boats

Serves: 2

Ingredients

  • 6 oz canned pink salmon, drained or leftover cooked fresh salmon
  • 2 tablespoons capers, rinsed
  • 2 teaspoons Dijon mustard
  • 4 tablespoons plain low-fat Greek yogurt
  • 1/4 teaspoon each salt and pepper
  • Pinch cayenne pepper
  • 2 cucumbers, peeled

Directions

Combine the first six ingredients. Halve cucumbers lengthwise, remove seeds in each half and stuff with salmon mixture. Chill.

Salad with Tangerines

Ingredients

  • 4 cups fresh lettuce or spinach, torn into bite size pieces (about 1/2 pound)
  • 1 seedless tangerine, peeled, pith removed and sectioned
  • 1/2 cup toasted nuts, coarsely chopped

Dressing

  • 2 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Directions

In a large bowl, combine lettuce, tangerines and nuts.

In a medium bowl, whisk together dressing ingredients until well combined. Toss with salad mixture and serve.

Wednesday

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Chilled Tomato Soup with Melon

  • 2 1/2 pounds fresh tomatoes, coarsely chopped
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 6 basil leaves
  • 2 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon sugar
  • Salt and freshly ground pepper
  • 1/4 of small melon, such as cantaloupe or honeydew, plus a wedge of seedless watermelon
  • 1/4 cup chopped seedless cucumber, optional
  • Basil pesto, thinned with a little water for garnish

Directions

In a medium saucepan, combine the tomatoes with the olive oil, basil, garlic, vinegar and sugar. Season with salt and pepper.

Cook over low heat until hot but not boiling, about 10 minutes.

Pass the soup through the fine disk of a food mill into a medium bowl to remove the tomato seeds and skin.

Cover the bowl and chill the soup in the refrigerator overnight or quick-chill it by setting the bowl in a larger bowl of ice water.

Cut the melons into 1/2-inch dice. Pour the soup into bowls. Garnish with the melon, cucumber, if using and drizzle with the thinned basil pesto sauce and serve.

MAKE AHEAD The tomato soup can be refrigerated for 1 day without the garnishes.

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Grilled Shrimp Pita

4 servings

Ingredients

  • 1 pound large shrimp (16-20 per pound), peeled and deveined
  • 6 tablespoons fresh lemon juice, divided
  • 2 teaspoons olive oil, divided, plus additional for brushing grill
  • 3 tablespoons chopped fresh dill, divided
  • 1 tablespoon chopped fresh oregano
  • 3/4 cup plain low-fat Greek yogurt, divided
  • 2 garlic cloves, minced and divided
  • 2 cucumbers (about 1 pound), peeled
  • Black pepper, to taste
  • 1 pint cherry tomatoes (about 1/2 pound)
  • 1 small red onion, cut crosswise into 1/3-inch-thick rings
  • 4 whole-grain flat breads (pita)
  • 8 small romaine leaves

Directions

Preheat  an outdoor or indoor grill.

Rinse shrimp and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp and toss to combine. Marinate, stirring occasionally, 10 minutes.

To make cucumber sauce: Stir together 1/4 cup of the yogurt, half of the garlic, 2 tablespoons lemon juice and 1 tablespoon dill in a serving bowl. With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste.

To make yogurt sauce: Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill and remaining garlic in a small serving bowl. Season with pepper, to taste.

Toss tomatoes and onion with remaining 1 teaspoon olive oil in a bowl.

Grill shrimp, tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan or basket, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened and onion is golden and tender. Transfer to a plate; cover and keep warm.

Grill flat bread until golden brown and slightly crisp. Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions tomatoes, and romaine, if desired. Top with yogurt sauce.

Thursday

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Rib-Eye Steak with Pistachio Butter and Asparagus

Serves 2

Ingredients

  • 2 tablespoons shelled, roasted unsalted pistachios*
  • 1/2 cup arugula, packed
  • 2 tablespoons butter, softened
  • 1 boneless rib-eye steak ( about 8 oz)
  • 1/2 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper

Directions

Process pistachios and arugula in a food processor until minced. Add butter and blend until smooth, scraping down the inside of the bowl as needed. Transfer to a small container and chill.

Heat a charcoal or wood-fired grill to high (450°F to 550°F; you can hold your hand 5 inches the above cooking grate only 2 to 4 seconds).

Coat steaks and asparagus with oil and season with salt and pepper. Grill steaks, turning once, until done the way you like it: medium rare or medium.

Grill asparagus in the last few minutes, turning once, until tender-crisp.

Transfer the steak to a cutting board, dollop steaks with butter and tent with foil. Let rest 5 minutes. Slice steak and serve with asparagus.

Make ahead: Chilled Pistachio butter will keepup to 1 week.

*If you can’t find unsalted pistachios, use unsalted butter to balance the salty nuts.

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Fresh Grape Tomato Salad

Serves 2

Ingredients

  • 2 cups halved grape tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Salt to taste
  • Romaine leaves, optional

Directions

Mix tomatoes, olive oil, vinegar and garlic powder together in a bowl. Crumble oregano between your fingers to release the flavor and add to the tomatoes; stir to coat. Season with salt. Let flavors marinate before serving, 5 minutes or up to an hour. Serve over a romaine leaf, if desired.

Friday

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Halibut Kebabs with Grilled Bread and Pancetta

Serves 4

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds boned and skinned halibut, cut into 2-in. chunks or firm white fish available in your area (such as grouper, swordfish, cod, etc.)
  • 4 cups 1 1/2-in. cubes crusty Italian bread, such as ciabatta
  • 3 ounces pancetta, sliced paper-thin
  • Four – 10 inch metal skewers

Directions

Heat an outdoor grill to medium (350°F to 450°F).

Meanwhile, in a large bowl, combine olive oil, rosemary, salt and pepper.

Add halibut and bread. Toss to coat, then set aside for 5 minutes.

Skewer an end of 1 pancetta strip, then alternate fish and bread cubes on a metal skewer weaving pancetta between them. Repeat 3 times.

Grill kebabs, turning frequently, until fish is cooked through and the bread is slightly charred in places, about 6 minutes. Remove to a serving plate and cover with foil.

Don’t turn off the grill - you will need it to grill some of the ingredients for the salad below.

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Grilled Peach-and-Avocado Salad

Ingredients

Dressing

  • 1 large peach, peeled and chopped
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons Champagne vinegar or white vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper

Salad

  • 2 large peaches, peeled, pitted and halved
  • 1 firm avocado, peeled and quartered
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 4 cups loosely packed arugula
  • 1/3 cup freshly grated Parmesan

Directions

Dressing

Process 1 large peach, peeled and chopped; 6 tablespoons olive oil; vinegar and honey in a blender until smooth. Add 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground pepper.

Salad

Gently toss 2 large peaches, peeled and halved and avocado in 1 tablespoon olive  oil and salt and pepper to taste.

Grill, covered with the grill lid, 2 minutes on each side or until charred. Slice and serve over arugula. Top with peach vinaigrette and cheese.


healthyfat

Research shows that not all fats are created equal in terms of their health effects. For heart health, you should get the majority of your fat from monounsaturated fat and polyunsaturated fat (especially the omega-3 kind), consume less saturated fat and strictly limit trans fat because it tends to raise blood cholesterol levels. In fact, manufactured trans fat is the worst fat for your heart and, yet, it is still out there in some packaged foods.

Monounsaturated Fat – Extra Virgin Olive Oil

Olive oil is one of the richest sources of monounsaturated fat, which has long been known to help improve cholesterol levels and prevent cardiovascular disease. But that’s not all. Olive oil is also rich in antioxidants and other phytonutrients that may help fight inflammation, high blood pressure and cancer.

Look for extra virgin olive oil, which, unlike other olive oils, has not undergone refinement that strips the oil of some flavor, phytonutrients and other beneficial compounds. Compare “best by” dates on oils and choose the furthest date, which suggests it’s fresher and more likely to contain higher levels of antioxidants. Olive oil can be used in low to moderate heat cooking; it’s generally stable up to 410 degrees Fahrenheit. It’s also perfect for dipping, salad dressing and sauces.

Monounsaturated Fat – Avocado

Similar to olive oil, more than 70 percent of the fats in avocado oil are monounsaturated, plus it naturally contains beneficial antioxidants, including lutein, that is important for eye health. You’ll get the best flavor, aroma and nutrition in unrefined, cold-pressed extra virgin avocado oil, which is mechanically rather than chemically extracted. Extra virgin avocado oil can take the heat a little better than olive oil, tolerating temperatures up to 475 degrees Fahrenheit, although this may vary a bit with the variety of avocado used. Avocado oil’s buttery, nutty flavor is also perfect when drizzled on steamed vegetables or grilled asparagus. Fresh avocado slices are good on sandwiches in place of mayonnaise.

Monounsaturated Fat – Tree Nuts

Most tree nuts—including macadamia nuts, hazelnuts, pecans, almonds and pistachios—contain more heart-healthy monounsaturated fat than any other type of fat. Plus, studies suggest eating nuts regularly may help reduce the risk of major diseases, including heart disease and type 2 diabetes, as well as boost longevity.

Try a variety of whole, raw, dry-roasted nuts, natural tree-nut butters and nut oils. Some nut oils and nut butters, such as almond, are easier to find and are less expensive than others, such as macadamia and pecan. Delicate nut oils are less heat-stable than other oils. Unrefined nut oils are best used in salad dressings and dips, drizzled over roasted vegetables or tossed with whole grain pasta and herbs.

Omega-3 Polyunsaturated Fat – Oily Fish

Fish oils are rich in omega-3 fats known as EPA and DHA, which have anti-inflammatory and heart-health benefits. Research is not clear, however, on whether supplements can provide all of the benefits of eating fish regularly. Buy oily seafood that is rich in omega-3s but low in mercury, such as salmon, Arctic char, Atlantic mackerel, sardines, Pacific oysters and halibut, herring, mussels and anchovies. In general, aim for at least two 4-ounce servings of oily fish per week (which equates to about 500 milligrams of EPA and DHA daily).

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Italian Salad

Ingredients

  • 1 garlic clove, smashed
  • Salt
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 large head romaine lettuce, chopped
  • 1 small head of radicchio—halved, cored and coarsely chopped
  • 1 tender celery rib, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup cherry tomatoes
  • 1/4 cup pitted green olives, preferably Sicilian
  • 8 peperoncini
  • 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)

Directions

In a large salad bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve.

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Italian Guacamole

Ingredients

  • 4 ripe, fresh California or Florida (large) avocados, seeded and peeled*
  • 1 tablespoon white wine vinegar
  • 2 tablespoons shredded fresh basil leaves
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/4 cup toasted pine nuts
  • 1 teaspoon salt

Directions

Coarsely mash (DO NOT PUREE) avocados.
Stir in vinegar.
Fold in remaining ingredients.

Serving Suggestions:

Serve with crispy bread sticks or crostini.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller size avocados, adjust the quantity accordingly.

Guacamole is best made as close to serving time as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.

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Fettuccine with Sardines

Serve with a salad of bitter greens tossed with Italian vinaigrette and a glass of Pinot Grigio.

4 servings

Ingredients

  • 8 ounces fettuccine (whole wheat works well in this recipe)
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1 cup fresh breadcrumbs
  • 2 tablespoons lemon juice
  • 2 tablespoons tomato paste
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • Two 4 ounce cans boneless, skinless sardines, flaked
  • 1/2 cup chopped fresh parsley
  • 1/4 cup finely shredded Parmesan cheese

Directions

Bring a large pot of water to a boil. Cook pasta al dente, about 8 minutes. Drain.

Meanwhile, heat 2 tablespoons oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant and sizzling but not brown, about 20 seconds. Transfer the garlic and oil to a large serving bowl.

Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs and cook, stirring, until crispy and golden brown, 5 to 6 minutes. Stir in Parmesan cheese and transfer to a plate.

Whisk lemon juice, tomato paste, pepper and salt into the garlic oil in the serving bowl. Add the pasta to the bowl along with sardines and parsley. Gently stir to combine.

Sprinkled the breadcrumbs on top and serve.

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Nut-Crusted Fish with Summer Vegetables

Ingredients

  • 1 1/4 pounds fresh salmon or any omega 3 fatty fish, about 1/2 inch thick
  • Nonstick cooking spray
  • 1/2 cup yellow cornmeal
  • 1/3 cup finely chopped walnuts, pecans or nuts of choice
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon cayenne pepper
  • 1 egg
  • 1 tablespoon water
  • 2 small red and/or orange bell peppers, seeded and cut into 1-inch-wide strips
  • 1 large zucchini, bias-sliced 1/2 inch thick
  • 1 large yellow summer squash, bias-sliced 1/2 inch thick
  • 1 tablespoon olive oil
  • 1/4 teaspoon seasoned salt
  • Lemon wedges

Directions

Preheat oven to 425 degrees F.

Rinse fish; pat dry with paper towels. Cut fish into 4 pieces; set aside.

Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray; set aside.

In a shallow dish, stir together cornmeal, nuts and salt.

In another dish, stir together flour and cayenne.

In a small bowl, stir together flour and cayenne.

In a small bowl, whisk egg and water.

Dip each piece of fish into the flour mixture, shaking off any excess. Dip fish into egg mixture, then into the nut mixture to coat. Place in the prepared pan.

In a large bowl, combine peppers, zucchini and squash. Add oil and seasoned salt; toss to coat. Arrange vegetables next to the fish, overlapping as needed to fit.

Bake, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork and vegetables are crisp-tender. Serve with lemon wedges. Makes 4 servings.

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Italian Pesto alla Trapanese

Ingredients

  • 1 cup almonds, blanched
  • 6 cloves garlic
  • 1/2 cup parsley leaves
  • 1 cup basil leaves
  • 3/4 cup extra virgin olive oil
  • 1 ½ pounds (about 4-5) red plum tomatoes, peeled, seeded, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

Grind almonds, garlic and herbs in the food processor. Add the oil, gradually. Transfer to a bowl and fold in the tomatoes, then season to taste with salt and pepper.

Serve over whole wheat pasta, grilled meat or fish.


tomatoseason

A single plant can produce over a dozen tomatoes, which means you can give a basket to the neighbors and still include almost every meal with this nutrient-rich fruit. Serve them in pasta, pizza, vinaigrettes and even desserts. Paired with the right spices, tomatoes can be sweet, tangy or tart.

Sometimes the best way to enjoy fresh produce is to free it from heavy sauces or other flavor-masking extras. Serve a Mediterranean-inspired stuffed tomato with feta, olives and a little basil. It’s a great complement to any grilled entrée or add a little chopped chicken to the mix and serve on its own. Use sturdy, ripe tomatoes for optimal flavor and presentation.

When the temperature climbs, dinner cravings often tend toward light and simple. Make a pasta dish that’s packed with the freshest of ingredients, including fresh mozzarella, garlic, basil and, of course, tomatoes. A little olive oil adds flavor that rounds out the simple sauce.

Fresh tomato salsas, chutneys and dressings add color and flavor to almost any meat. Try it with grilled sea bass for a refreshing summer dish. A warm vinaigrette dressing pairs well with fluffy couscous, so make extra to use on other main dishes.

Update pizza night by replacing the standard jarred tomato sauce with a homemade basil pesto sauce. Top a store-bought pizza dough with the pesto, then layer on chopped tomatoes, garlic, provolone and a few sprinkles of basil and bake for a quick homemade pizza.

Looking for some new ideas on how to use tomatoes? Have you thought of these?

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Roasted Tomato Soup with Shrimp

6 servings

Ingredients

  • 8 medium ripe tomatoes, quartered and seeded (about 2 1/2 pounds total)
  • 1 medium red bell pepper, quartered and seeded
  • 1 medium red onion, cut in wedges
  • 2 cloves garlic, peeled
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup torn crusty country bread
  • 2 tablespoons red wine vinegar
  • 1 tablespoon snipped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4-1/2 cup water (optional)
  • 12 ounces peeled and deveined cooked shrimp, chilled
  • 1 tablespoon extra-virgin olive oil
  • Snipped fresh Italian (flat-leaf) parsley

Directions

Preheat oven to 375 degrees F.

Arrange tomatoes, cut sides up, sweet pepper quarters, onion wedges and garlic between two 15x10x1 inch baking pans. Drizzle with 2 tablespoons olive oil.

Roast 30 minutes or until tomatoes are soft and vegetables are lightly browned on edges.

Place roasted vegetables and any pan juices in a large food processor. Add bread. Cover and process until smooth. Transfer to a large serving bowl.

Stir in vinegar, basil, salt and pepper. If desired, add 1/4 to 1/2 cup water to make a thinner consistency. Cover; chill at last 4 hours or up to 24 hours.

Spoon soup in bowls. Top with shrimp. Drizzle with 1 tablespoon olive oil and, if desired, sprinkle with parsley.

tomatoseason2

Chicken-Stuffed Tomatoes

4 servings

Ingredients

  • 2 pounds cooked chicken breast
  • 1 cup fresh spinach leaves, coarsely chopped
  • 2 green onions, thinly sliced
  • 1/4 cup snipped fresh basil
  • 2 tablespoons white balsamic vinegar or regular balsamic vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 large tomatoes (8 to 10 ounces each)
  • 2 thin slices firm-texture whole wheat bread, toasted and cut into small cubes
  • 2 tablespoons shredded Parmesan cheese

Directions

Chop enough meat to measure 2 cups; save the remaining chicken for another use.

In a medium bowl, combine the 2 cups chicken, the spinach, green onions, basil, vinegar, oil and garlic. Toss to evenly coat.

Cut a 1/4 inch-thick slice from the stem end of each tomato. Using a spoon, carefully scoop out the tomato pulp, leaving a 1/4- to 1/2-inch-thick shell.

Place shells, open sides up, on a serving plate. Discard tomato seeds. Chop enough of the tomato pulp to measure 1/2 cup; reserve remaining pulp for another use.

Stir the 1/2 cup tomato pulp into the chicken mixture.

Divide chicken mixture among tomato shells. Top with bread cubes and cheese.

tomatoseason3

Pork Chops in Herbed Tomato Sauce

6 servings

Ingredients

  • 6 pork rib chops, cut 1 inch thick
  • 2 tablespoons olive oil
  • 1 cup minced yellow onions
  • 1 tablespoon flour
  • 1 pound ripe tomatoes, seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 large clove mashed garlic
  • 1 cup dry white wine
  • 1/2 cup beef stock
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh chopped Italian parsley

Directions

Preheat the oven to 325 degrees F.

Dry the pork chops on paper towels. Heat the oil in a heavy, 10-12 inch oven-proof skillet with a cover.

Brown the chops, 2 or 3 at a time, on each side for 3 to 4 minutes. As they are browned, transfer them to a side dish.

Add the onions, cover and cook slowly for 10 minutes. Mix in the flour and stir over low heat for 2 minutes more. Stir in the tomatoes and the next four ingredients.

Cover and cook slowly for 5 minutes. Stir in the wine and beef stock and simmer for 10 minutes. Stir in the tomato paste. Return the pork chops to the pan and push them into the sauce.

Cover the pan and bring to simmer on top of the stove, then set the pan in the lower third of the preheated oven. Bake for 25 to 30 minutes or until the chops are done.

Arrange the chops on a serving platter and pour the sauce over the chops. Sprinkle with parsley and serve.

tomatoseason4

Tomato-Artichoke Focaccia

Ingredients

  • 3 1/2 – 4 cups all-purpose flour
  • 1 package active dry yeast
  • 1 teaspoon salt
  • 1 1/4 cups warm water (120 degrees F to 130 degrees F)
  • 2 tablespoons olive oil
  • 1/4 cup cornmeal
  • Nonstick olive oil cooking spray
  • 1 1/4 pounds plum (Roma) tomatoes, thinly sliced
  • 10-ounce package frozen artichoke hearts, defrosted and sliced
  • 1 tablespoon olive oil
  • 1 tablespoon snipped fresh rosemary
  • 1 small red onion, very thinly sliced and separated into rings
  • 4 cloves garlic, cut into thin slivers

Directions

In a large bowl, combine 1-1/2 cups of the flour, the yeast and salt. Add the warm water and the 2 tablespoons olive oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high-speed for 3 minutes. Using a wooden spoon, stir in cornmeal and 2 cups of the remaining flour.

You can also use the dough hook on the electric mixer for this addition and the addition of the remaining flour below, instead.

Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to oil the surface.

Cover and let the dough rise in a warm place until double in size (45 to 60 minutes). Punch down dough; let rest for 10 minutes.

Grease a 15x10x1 inch baking pan. Place dough in the prepared baking pan. Gently pull and stretch dough to the edges of the baking pan, being careful not to overwork dough.

Lightly coat dough with cooking spray. Cover loosely with plastic wrap; let dough rise in a warm place until nearly double in size (about 30 minutes).

Preheat oven to 450 degrees F.

Arrange tomato and artichoke slices on a double thickness of paper towels. Let stand for 15 minutes. Change paper towels as necessary so all of the excess liquid is absorbed from tomatoes and artichokes.

Using your fingers, press deep indentations in the dough 1-1/2 to 2 inches apart. Brush dough with the 1 tablespoon olive oil. Sprinkle with rosemary. Arrange tomatoes, artichokes, onion rings and garlic slivers evenly on top of dough.

Bake about 25 minutes or until golden brown. Transfer to a wire rack to cool. Cut into rectangles. Serve warm or at room temperature. Makes 12 servings.

tomatoseason5

Pan Roasted Fish Fillets With Tomato Sauce

4 servings

Ingredients

  • 4 (6-oz.) fish fillets (3/4- 1 inch thick) 
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 teaspoons extra virgin olive oil
  • 1/2 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon drained capers
  • 1 tablespoon shredded basil
  • 1/4 teaspoon dried oregano
  • 2 cups fresh tomatoes, seeded and diced

Directions

Pat fish dry with paper towels. Season fish with 1/4 teaspoon each of salt and pepper. Cook fish in hot oil in a large skillet over medium-high heat 3 minutes on each side. Transfer fish to a plate and keep warm.

Add onion and garlic to the skillet and sauté 2 minutes or until the onion is tender. Stir in capers, basil, oregano and remaining 1/4 teaspoon salt; cook 1 minute.

Reduce heat to low, add tomatoes and cook, stirring occasionally, 10 minutes. Return fish to the pan with the tomato sauce and heat gently. Serve fish topped with the sauce.


Gallipoli1

Gallipoli (beautiful town) is a village of 20,969 inhabitants in the province of Lecce in Puglia, southern Italy, in the heel of the boot. It is located by the Ionian Sea and is divided in two parts, the modern and the old city. The new town includes all the newest buildings including a skyscraper. The old town is located on a limestone island, linked to the mainland by a bridge built in the 16th century. It’s a picturesque town surrounded by high walls, which were built to protect it against attacks coming from the sea. The Angevine-Aragonese Castle was built in the 13th century by the Byzantines. The main additions were carried on by Francesco di Giorgio Martini, who worked for King Alfonso II of Naples. In 1522, the eastern wall was added. Extending out into the sea, the impressive and majestic Castle remains a focal point of Gallipoli, as does the Cathedral in the town center. Started in the 12th century and not completed until the 16th, the Cathedral, with its decorative facade and Baroque interior, was built in honor of Saint Agata.

Gallipoli2

Once an important fishing center; it feels more like a working Italian town, rather than what it is – a resort region. The attractive port is still used by fishing boats and one will see fishermen mending their nets and houses decorated with fishing baskets. Restaurants serve fresh seafood and sea urchins are a specialty of Gallipoli. Gallipoli has a mild climate and can be visited year-round but the main season is May through October, when the weather is almost always hot and clear. There are celebrations and festivals for Easter Week, Carnival (40 days before Easter), Sant’ Agata in February and Santa Cristina in July.

Gallipoli4

Gallipoli7With its labyrinth of narrow streets and churches, palazzi and structures, Gallipoli’s history and mix of different influences and cultures is apparent. Strolling through the old town, it’s impossible not to be facinated with the charming alleys and courtyards that greet one at every turn. There are many places of interest in the city, beginning with the Greek-Roman fountain (III Century BC) above photo, which one will see after crossing the bridge that divides the new city from the old.

The subterranean oil mill of Palazzo Granafei.

The subterranean oil mill of Palazzo Granafei.

There was a time when oil was as valuable as gold and the subterranean cisterns of Gallipoli were full of it. We are talking about lamp oil, needed to light the chandeliers in palaces and aristocratic mansions or transformed into soap for the great ladies of Paris. Apparently from the by-products of Gallipoli’s oil mills the famous “Marseilles kitchen soap” was made.

The oil from Gallipoli was the best in the Mediterranean and the most popular. From the 17th to the 19th century ships crowded the port of Gallipoli,  loading precious liquid that reached the seaports of Northern Europe and Russia. That was because this oil, thanks to its purity, was the only one allowed to burn along with incense in front of the statues in the Moscow orthodox churches.

Even the Winter Palace in Saint Petersburg was only lit with the lamp oil from Gallipoli, which made less smoke as compared to other oils and gave more sheen in the vast salons. The Czarina, Catherine, sent envoys to try and discover the secret. The secret, yes olive oil, had its origin in the ancient Gallipoli subterranean oil mills that did not depend just on the quality of the olives, but also, on the stone in the cisterns, in which the oil was often stored for long periods. The carparo (tuff) stone filtered the oil, giving it a special pureness. Many historians believe that the rough stone in these ancient subterranean oil mills blended the olive oil with the saltiness from the sea below to give it its uniqueness..

In the old town center there once were about thirty oil mills. It was not only the production of olive oil (which in the 19th century employed about 8,000 workers from October to May) that had developed, but also a number of satellite activities, such as the production and marketing of casks, whose wood was aged in salted water so as to make it more resistant and ideal for long voyages. A rich class of craftsmen and traders established themselves, which made possible investments in the restructuring and building of new churches. A donation of the “dockers” was the church of Santa Maria della Purità and the lamp oil trade gave the town of Gallipoli an international atmosphere. The ships that loaded oil brought to the town a variety of goods, which even came from America, England, France, Germany, Venice and Trieste, trays from Sheffield, Limoges porcelain, glasses from Murano, cheese from Bavaria and foreign wines.

All European languages were spoken on the quays of Gallipoli and merchants and consul authorities abounded, with the British playing a leading role. The trade of lamp oil was controlled from London and a number of families related to the industry moved to the area to oversee the oil trade. This can explain why in the region, even today, one can find the descendants of numerous families with English surnames and that the relations between the United Kingdom and this far corner of the boot have been close throughout the centuries.

Gallipoli

The Cuisine of Gallipoli

Gallipoli3

Friselle Bread and Tomato Salad

Friselle are ring-shaped rolls, similar to bagels. They’re partially baked, removed from the oven and divided into two halves, which are returned to the oven and allowed to bake until done, then dried completely.

Serves four

Ingredients

  • 4 whole wheat friselle
  • 4 large tomatoes
  • 1 clove garlic, crushed
  • 1 clove
  • 4 basil sprigs
  • A pinch of dried oregano
  • A pinch salt
  • 1 tablespoon wine vinegar
  • 4 tablespoons extra virgin olive oil

Directions

Soak the Friselle for a couple of minutes in a bowl of cold water before using. Drain and break them into chunks. Place in a serving bowl. Add the chopped tomatoes, crushed garlic, basil and oregano and mix well. Season with a generous pinch of salt and dress with the vinegar and extra virgin olive oil. Serve immediately or keep chilled until ready to eat.

Gallipoli5

Mussels au Gratin

Cozze al gratin is a classic dish from this region. It’s easy to make, especially if you buy pre-cleaned mussels.

Ingredients

  • 5 pounds live mussels, washed and purged
  • 6 tablespoons bread crumbs
  • 2 cloves garlic
  • 1/3 cup olive oil, plus 1 tablespoon
  • Salt and pepper
  • 1 cup freshly minced parsley
  • 1/2 teaspoon crushed red pepper

Directions

Preheat the oven to 450 degrees F.

Carefully wash the mussels, passing them multiple times under running water to remove any dirt and impurities. Place a saute pan over medium heat with 1 tablespoon of oil. When hot, add 1 clove of peeled garlic.

When the garlic becomes golden, add the mussels and 1/4 cup of water. Cover and cook until the mussels open, then remove the pan from the heat and let cool. When cool, remove the half-shells without mussels and discard.

Mix the breadcrumbs with 2 ½ tablespoons of the oil, the minced parsley, 1 minced garlic clove and the crushed red pepper. Season the mixture with salt and freshly ground pepper.
Spread the mixture over the mussels, put them in a low-sided oven-proof dish, drizzle the remaining oil over them and bake them until the bread crumbs brown, about 10 minutes.

Gallipoli0

Ciceri e tria (Tagliatelle with Chickpeas)

Serves 6-8 people

Ingredients

  • 2 ½ cups dried chickpeas
  • 1 pound fresh egg tagliatelle
  • 1 large onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 cloves of garlic, chopped
  • 2 bay leaves
  • 3 ripe tomatoes, chopped
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper

Directions

Soak the chickpeas in water the night before (for about 12 hours) adding a teaspoon of bicarbonate of soda. In a large pan, heat the olive oil. Saute the onion, celery and garlic and then add the tomatoes, the chickpeas and the bay leaves. Cover the mixture with ample water, season with salt and pepper and simmer until the chick peas soften.

Add the fresh pasta simmer until the pasta is cooked. Remove the bay leaves. Serve in pasta bowls.

Gallipoli6

Gallipoli-Style Swordfish

Ingredients

  • 4 swordfish fillets
  • 1 clove garlic, finely minced
  • 1 tablespoon parsley, minced
  • 1 teaspoon grated lemon peel
  • 1 tablespoon oregano, minced
  • Salt and pepper
  • 1 cup dry breadcrumbs
  • Extra virgin olive oil
  • 1 orange, sliced

Directions

Combine the herbs with the breadcrumbs and mix well.

Rub some olive oil on both sides of the swordfish, then dredge in the breadcrumbs to coat them well.

Heat 2 tablespoons of olive oil in a skillet and cook the fish, about ten minutes per side. Serve with the orange slices on the side.

Gallipoli11

Sesame Seed and Olive Oil Biscuits

Ingredients

  • 1 ½ cups all-purpose flour
  • 1/4 cup sugar
  • 3 ½ tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • Sesame seeds
  • Pinch of salt

Directions

Beat the egg with the sugar, honey, vanilla and olive oil. In another bowl combine all dry ingredients: flour, salt and baking powder.

Use a rubber spatula to stir the liquid mix into the dry one, then use your hand to mix until you have a smooth ball of dough.

Roll it out roughly between two pieces of parchment paper and place it in the refrigerator for about 30 minutes.

In the meantime, preheat the oven to 350 degrees F.

Take the pastry out of the fridge, unwrap it and roll the dough out to 1/4 inch thick and cut into desired shapes. Then cover with sesame seeds.

Place the cookies onto a lightly oiled cookie sheet and prick them with a fork.

Bake the cookies for 12 minutes, until lightly golden. Cool a couple of minutes, then remove the cookies to a rack to cool further.


My Local Farmers' Market

My Local Farmers’ Market

A farmers’ market is a place where farmers sell their products directly to consumers. Ultra-fresh produce, pastured meat and eggs, artisan cheeses, hand-harvested honey and other fresh, small-batch foods are the hallmark of the best farmers’ markets. With farmers’ markets overflowing with the best of the season’s produce—corn on the cob, tomatoes, squash, stone fruit and more, all at the absolute peak of their ripeness—it’s easy to pull together an elegant, satisfying dinner menu that showcases the summer’s bounty.

If you know a bit of what to expect when you get to the farmers’ market, making decisions at each stall is much easier. Learn what grows in your area and talk to the growers about what will be coming to market in upcoming weeks. In the US, find your local farmers’ markets from United States Department of Agriculture 

  • Markets tend to be less crowded right when they open or just before they close.  For the best selection, go to the farmers’ market early in the day. The best goods go first. Popular-but-limited items may even sell out before the day is done. For the best deals, go to the farmers’ market late in the day. Farmers and other vendors often prefer to discount products instead of loading them back up and taking them home.
  • Some farmers’ market vendors offer bags, but they tend to be thin and flimsy plastic ones that can break under the pressure of any substantial produce purchase. Make sure everything gets home from the farmers’ market by bringing your own sturdy canvas or nylon bags.
  • Although vendors will make change, purchases will go easier and faster if you have small bills with you. Most farmers only take cash at the market.
  • If you find a vegetable that’s new to you and want to give it a try, ask the farmer how to prepare it. For the best tips specifically ask how they like to eat it.

farmersmarket 1

Summer Squash Salad with Arugula, Feta and Herbs

Ingredients

  • 3 tablespoons lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 1 lemon
  • 3 summer squash (medium-sized yellow or green, about 3-4 cups sliced squash)
  • 6 ozs arugula leaves (baby, 3-4 handfuls)
  • 1/2 cup chopped fresh herbs (basil, mint and parsley)
  • 1/4 cup feta cheese crumbled

Directions

Zest the lemon and place the zest in a bowl or glass measuring cup. Squeeze the juice from the zested lemon to measure 3 tablespoons. Add lemon juice to the zest, then whisk in the olive oil.

Cut off the ends of the squash and cut in half lengthwise; then cut into very thin slices. Layer the sliced squash into a flat dish and pour 2/3 of the dressing over the squash and season with a generous amount of salt and fresh ground black pepper. Let squash marinate 15-30 minutes.

Wash baby arugula leaves and spin dry or dry with paper towels. Wash herbs of your choice and spin dry or dry with paper towels and coarsely chop them.

Combine arugula and herbs in bowl large enough to hold all the salad ingredients. Add marinated squash slices, toss to combine and taste to see if you want to add more dressing, salt or fresh ground black pepper. Arrange salad on individual salad plates, sprinkle each with 1 tablespoon crumbled feta cheese and serve.

farmersmarket 5

Grilled Panzanella Salad

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • One 14 ounce loaf Italian bread
  • 1 small red onion, peeled and quartered
  • 4 medium tomatoes (1-1/2 lbs total), diced into 1-inch pieces
  • 1 large seedless cucumber, diced into 1/2-inch pieces
  • 1 large garlic clove, minced
  • 1 cup packed basil leaves, roughly chopped

Directions

Heat a grill to medium-high heat.

In a large bowl, whisk together olive oil, vinegar, mustard, salt and pepper. Set aside.

Cut bread loaf in half crosswise, then cut each half lengthwise into four 1-inch-thick slices, for a total of 8 slices. Brush slices lightly with olive oil. Grill 2 minutes per side; set aside. Lightly brush onion quarters with olive oil. Grill 5 minutes; rotate and grill another 5 minutes. Cut bread slices into 1-inch cubes.

Cut onion quarters into thin slices. Toss bread, onion, tomatoes, cucumber, garlic and basil in the reserved dressing. Cover and let stand for 30 minutes to allow flavors to combine.

farmersmarket 6

Green Tomatoes with Red Pepper Aioli

Ingredients

  • 1/2 cup light mayonnaise
  • 1/4 cup roasted red peppers, drained
  • 1 large clove garlic, coarsely chopped
  • 2 pounds firm green tomatoes
  • 1/2 teaspoon salt
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 2/3 cup yellow cornmeal
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • Pinch cayenne pepper
  • 6 tablespoons canola oil, for sauteing 

Directions

Aioli

Combine mayonnaise, red peppers and garlic in a processor or blender. Process until well combined and fairly smooth, scraping down sides of the processor halfway through. Transfer to a small bowl. Refrigerate until serving.

Tomatoes

Core tomatoes and cut a thin slice from the top and bottom of each and discard. Cut each tomato into three or four 1/4-inch-thick slices and dry on paper towels. Sprinkle with 1/8 teaspoon of the salt.

Combine flour and 1/8 teaspoon of the salt in a shallow dish. Lightly beat eggs in a second shallow dish. Whisk together cornmeal, Parmesan, remaining 1/4 teaspoon salt, the black pepper and cayenne in a third shallow dish.

Coat 1/3 of the tomato slices in the seasoned flour, followed by egg, then cornmeal mixture.

Heat oven to 200 degrees F.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the coated tomato slices and saute for 2 minutes. Carefully turn over the slices and saute an additional 2 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm in the oven.

Repeat, coating 1/3 of the tomato slices with seasoned flour, egg and cornmeal mixture. Add 2 more tablespoons of the oil to skillet and saute as directed above. Repeat with the last batch of tomatoes and oil. Serve tomatoes warm with the aioli on the side.

farmersmarket 8

Grilled Shrimp and Bean Salad

Serve with cornbread, if desired.

Ingredients

  • 8 (12-inch) skewers
  • 2 pounds peeled, medium-size raw shrimp (21/25 count)
  • Basil Vinaigrette, divided (see recipe below)
  • 1 1/2 pounds fresh green beans, trimmed
  • 6 cooked bacon slices, crumbled
  • 1 1/3 cups (5 1/2 oz.) shredded Parmesan cheese
  • 3/4 cup chopped roasted almonds

Directions

Soak wooden skewers in water to cover 30 minutes or use metal skewers.

Meanwhile, combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally.

Preheat outdoor grill to 350°F to 400°F (medium-high) heat.

Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.
Remove shrimp from the marinade, discarding marinade. Thread shrimp onto skewers.

Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Remove shrimp from the skewers and toss with green beans, crumbled bacon, Parmesan cheese, roasted almonds and remaining 3/4 cup Basil Vinaigrette.

Basil Vinaigrette

Ingredients

  • 1/2 cup chopped fresh basil
  • 1/2 cup balsamic vinegar
  • 4 large shallots, minced
  • 3 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon seasoned pepper
  • 1/2 teaspoon salt
  • 1 cup olive oil

Directions

Whisk together basil, balsamic vinegar, shallots, garlic, brown sugar, pepper and salt until blended. Gradually add olive oil, whisking constantly, until blended.

farmersmarket 2

 

Torta Salata di Zucchine e Cipolle (Zucchini, Onion and Ricotta Pie)

A savory summer pie from Italy’s Piedmont region is made with zucchini and onions, but feel free to substitute with peppers, eggplant, squash—even tomatoes.

Serves 6

Ingredients

  • 1/4 cup olive oil
  • 2 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 6 medium zucchini, thinly sliced
  • 1/2 cup grated Pecorino cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup roughly chopped parsley
  • 4 eggs, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 3 tablespoons dried Italian seasoned bread crumbs

Directions

Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt and pepper.

Heat oven to 350°F. Grease a 10″ pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over the top and bake until golden on the top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.

farmersmarket 7

Grilled Chicken and Vegetables

4 servings

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh marjoram
  • 1 teaspoon salt
  • Olive oil cooking spray
  • 1 red bell pepper, halved lengthwise, stemmed and seeded
  • 1 small eggplant, cut into 1/2-inch-thick rounds
  • 1 medium zucchini, halved lengthwise
  • 4 plum tomatoes, halved lengthwise
  • 1 medium red onion, cut into 1/2-inch-thick rounds
  • 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed 
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon red-wine vinegar

Directions

Preheat outdoor grill to medium-high. Combine oil, basil, marjoram and salt in a small bowl. Reserve 1 tablespoon of the mixture in another small bowl; set aside.

Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with olive oil cooking spray. Grill the vegetables, turning once, until soft and lightly charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.

Rub the tablespoon of reserved herb mixture on both sides of the chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.

Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with the vinegar and the remaining herb mixture. Serve the grilled chicken over the vegetables.

farmersmarket 3

Summer Berry Dessert

Serves 4

Ingredients:

  • 1/4 cup fresh mint, chopped
  • 2 tablespoons sugar
  • 1/2 (16-ounce) container organic strawberries, hulled and chopped
  • 1 (6-ounce) container organic blackberries
  • 1 (6-ounce) container organic blueberries
  • 1 (6-ounce) container organic raspberries

Directions

Crush mint and sugar in a mortar and pestle until well-blended (or place sugar and mint in a blender or food processor and pulse until well-blended). Place mint-sugar in a large bowl and add strawberries, blackberries, blueberries and raspberries. Gently toss until evenly combined.

Let the fruit sit for an hour. The berries will release some of their juices and soften.

farmersmarket 4

Plum Tart

Serves 8

Ingredients

  • 6 tablespoons chilled unsalted butter, cut into ½” cubes, divided
  • 1 cup flour, plus more for baking dish
  • 1/2 cup plus 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 6 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 lb Italian plums or other firm plums, pitted and cut into eighths
  • 1/2 teaspoon ground cinnamon

Directions

Heat the oven to 400°F . Coat an 8″ x 8″ baking dish with cooking spray and dust with flour; set aside.

Whisk the together the 1 cup flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Add 4 tablespoons chilled butter and rub into flour mixture until pea-size pieces form.

Mix together milk, vanilla and egg in a small bowl; add to the flour mixture and stir with a wooden spoon until just combined.

Transfer dough to the prepared baking dish and spread over the bottom of the dish; arrange plum slices in rows on top of the dough.

Combine remaining 1/2 cup sugar and cinnamon and sprinkle over plums.

Melt remaining 2 tablespoons butter and drizzle over plums.

Bake until browned and bubbly, about 30 minutes. Let cool slightly before slicing and serving.


summerdinner

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

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

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

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

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

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

Try these dinner menus to get you started.

Dinner One: 6 servings

  • Tuna Zucchini Cakes
  • Remoulade Sauce 
  • Grilled Corn Salad

Tuna Zucchini Cakes

summerdinner1

Yield: 6 servings: 2 patties each.

Ingredients

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

Directions

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

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

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

Healthy Remoulade Sauce

Makes 3/4 cup

Ingredients

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

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

Grilled-Corn Salad

summerdinner5

Serves 6

Ingredients

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

Directions

For the dressing:

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

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

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

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

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

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

Dinner Two: 4 servings

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

Grilled Garlic Shrimp

summerdinner 3

Ingredients

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

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

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

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

Spaghetti with Fresh Lemon & Basil

summerdinner 2

4 servings

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

Directions

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

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

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

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

Dinner Three: 2 servings

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

 

Vegetarian Stuffed Peppers

summerdinner 10

2 servings

Ingredients

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

Directions

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

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

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

Baby Lettuces and Green Beans with Tomato Dressing

summerdinner 4

Ingredients

Dressing

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

Salad

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

Directions

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

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

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

Coconut-Mango Frozen Yogurt

summerdinner8

Ingredients

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

Directions

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

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

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

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

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

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

Dinner Four: 8 servings

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

Orange Marinated Flank Steak

100_0760

Ingredients

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

Directions

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

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

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

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

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

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

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

Chopped Salad

summerdinner 6

Ingredients

Dressing

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

Salad

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

Directions

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

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

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

Easy Black-Pepper Breadsticks

summerdinner 7

Ingredients

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

Directions

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

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

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

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



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