Healthy Italian Cooking at Home

Category Archives: fennel


The best way to get the freshest fish available is to simply ask. Ask your local market what’s fresh today? This will sometimes require being flexible about the kind of fish you cook. Fresh fish always tastes better. The freshest fish will smell of the sea (briny) but not fishy; the gills should be bright and moist; the meat firm and springy; and the scales should not be dull or flake off easily.

Fish come in three basic varieties:

  • White fish — cod, grouper, sole and haddock, etc. These fish have translucent skin that turns an opalescent white when cooked. This type of fish is good for sauteing and baking.
  • Meaty fish — salmon, trout, tuna and sardines, among others. Meaty fish are oilier and thicker than other varieties and contain good oils (omega 3 fatty acids). They are often grilled.
  • Shellfish — lobster, shrimp, scallops, mussels, clams, mussels and oysters. Shellfish can be cooked almost any way and served hot or cold.

Resist the temptation to cook fish until it flakes. Fish is done when the color turns from translucent to opaque (white) or has reached 140°F on an instant read thermometer, otherwise, you run the risk of overcooking it.

If you buy fresh seafood, use it the same day or freeze it immediately. If frozen, thaw in the refrigerator overnight, never on the kitchen counter. Rinse fish in cold water, drain and pat dry with paper towels.

Almond-Crusted Fish


Serves: 4


  • 2 tablespoons minced red onion
  • 1/4 teaspoon sea salt
  • 1/4 cup coarsely chopped green pimento-stuffed olives
  • 1/4 cup chopped 
fresh flat-leaf parsley
  • 1 tablespoon chopped 
drained capers
  • 1 tablespoon red wine vinegar
  • 2 tablespoons plus 4 tsp extra-virgin olive oil, divided
  • Four 5-oz skinless white fish fillets (cod, grouper, catfish, sea bass, halibut, grouper, haddock, snapper, etc.)  about ¾ inch thick
  • 1 large egg white, 
lightly beaten
  • 1/4 cup sliced unsalted almonds


In a medium bowl, combine the minced onion, olives, parsley, capers, vinegar and the 2 tablespoons olive oil; set aside.

Brush the top (skinless side) of the fish with egg white. Press almonds evenly over the top of the fish.

In a very large skillet on medium, heat the remaining 4 teaspoons of oil. Add the fish, crusted side down and cook until the almonds are toasted, 
2 to 3 minutes. Carefully turn the fish with a wide spatula and continue cooking until the fish is cooked through, 
3 to 4 minutes.

Remove the fish to a serving platter and spoon the olive mixture on top.

Parchment-Baked Fish


Serves: 1


  • One 6-oz fish fillet
  • 1 teaspoon olive oil
  • 1 medium clove garlic, minced
  • Ground black pepper, to taste
  • 3 sun-dried tomatoes, chopped
  • 2 thin slices red onion
  • 1/2 small fennel bulb, cored and thinly sliced
  • 4 Kalamata, pitted and thinly sliced
  • 1/4 teaspoon red pepper (chili) flakes, or to taste
  • 2 large sprigs rosemary


Preheat the oven to 400°F.

Tear off 1 piece of parchment to form a square large enough to enclose the fish. Place the parchment on a baking dish and place the fish in the center of the square. Drizzle with oil, then rub in the garlic and season with black pepper. Sprinkle sun-dried tomatoes over the top.

Arrange onion slices over the fish and top with the fennel and olives. Sprinkle with red pepper flakes and lay rosemary sprigs on either side of the fish, tucking them firmly against the fish.

Grasp the top and bottom edges of the paper parallel to the work surface and bring them together up over the fish, pinching together at the top. Fold over by about 1 inch, then continue folding down, leaving about 1/2 inch of space above the fish to allow for steam. Fold each side toward center until about 1/4 inch from fish.

Place the baking dish in the oven and cook for 12 to 15 minutes, depending on the  thickness of the fish. Remove the baking dish from the oven and place the pouch on a serving dish or plate. Carefully unfold parchment to allow steam to escape and serve immediately.

Fish Florentine


Serves 2


  • Two 5-oz fish fillets
  • 5 grape tomatoes, sliced
  • 1 clove garlic, thinly sliced
  • 1 tablespoon chopped fresh Italian-leaf parsley
  • Juice of 1/2 lemon
  • 2 large shallots, finely diced
  • 1 tablespoon olive oil
  • 8 oz. baby spinach
  • 1/4 cup feta cheese


Preheat the oven to 350°F.

Place the fish and the tomatoes in a glass baking dish. Sprinkle garlic and parsley over the top and squeeze the lemon juice over the fish. Cover with foil and bake for 15 to 20 minutes, until the fish is opaque and registers 140°F on an instant read thermometer.

In a medium skillet over medium-high heat, sauté shallots in oil for 1 minute. Reduce the heat to medium and add the spinach, cooking until wilted, about 5 minutes. Stir in the feta cheese and heat until melted and evenly distributed.

To serve, place 3/4 cup of the spinach-feta mixture on each plate and place 1 fillet and half the tomatoes on top of each serving.

Poached Fish In Tomato Sauce


4 servings


  • 2 tablespoons olive oil
  • 2 cloves garlic thinly sliced
  • 1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes (chili)
  • One 14.5-oz. can whole peeled tomatoes, drained
  • 1/4 cup dry white wine
  • 2 bay leaves
  • Pinch of saffron threads
  • Kosher salt and freshly ground black pepper
  • Four 5-oz. skinless cod, bass, flounder, etc. fish fillets


Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often (garlic should not brown), about 2 minutes.

Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron and ½ cup water. Bring to a boil, reduce heat and simmer, 5 minutes; season to taste with salt and pepper.

Reduce heat to medium-low; season fish with salt and pepper and place in the skillet with the poaching liquid. Cover and cook at a bare simmer until fish is opaque throughout, about 5–7 minutes and the fish registers 140°F on an instant read thermometer. (Thicker pieces will take longer to cook).

Gently transfer fish to individual shallow bowls and spoon poaching liquid over.

Fish Baked in Phyllo Pastry


This recipe makes a great entree for company.

Serves 6


  • Six 5 ounce fish fillets
  • 4 ounces reduced fat cream cheese, softened
  • 4 ounces crab meat
  • 1/4 cup onion, finely chopped
  • 2 tablespoons chopped fresh flat leaf parsley
  • Salt and pepper
  • 12 sheets phyllo pastry
  • 2 tablespoons olive oil
  • 8 tablespoons butter, melted
  • Hot sauce to taste


In a mixing bowl gently combine the crab, cream cheese, onion, parsley, salt, pepper and a few shakes of hot sauce.

Divide the stuffing evenly on top of each fillet and pat it flat with a spatula.

Heat the olive oil in a skillet and brown the fish fillets on the side without the stuffing.

Remove 2 sheets of phyllo pastry from the roll and cut them in half. Lightly brush each piece with melted butter and stack them together.

Place a fish fillet on top of the phyllo layer and fold the pastry over the fish so it is completely covered and the edges are sealed.

Repeat the process with the remaining 5 fish fillets and pastry. Place the fish packets on a platter and refrigerate until it is time to cook them.

Preheat the oven to 350 degrees F and bake 20-25 minutes until the pastry is puffed and golden.


Fall brings us lots of hearty, nourishing toppings for pizza. If the chill in the air has you wanting to turn out some cool weather pizzas, think apples, butternut squash, sage, kale, mushrooms, cauliflower and figs for something different. Roasting vegetables first, makes them even tastier.

Roasted Fall Vegetables


  • 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
  • 2 pounds small red new potatoes (12 to 14), well scrubbed and quartered
  • 1 pound medium red onions (about 2 to 3), peeled and quartered
  • 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
  • 6 garlic cloves, peeled and smashed
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper


Preheat the oven to 450 degrees F. Toss the vegetables and garlic in a bowl with the oil, salt and pepper.

Divide the vegetables and garlic evenly between two rimmed baking sheets. Roast until the vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating the sheets from top to bottom, halfway through cooking.


Fall Vegetable and Ricotta Pizza


  • Olive oil, for the baking sheet and drizzling
  • Flour, for dusting surface
  • 1 pound homemade or store-bought pizza dough, at room temperature
  • 8 ounces mozzarella cheese, grated (about 2 cups)
  • 6 cups (about 1/2 of the recipe above) Roasted Fall Vegetables, drained and coarsely chopped
  • 1 cup ricotta cheese
  • 1 tablespoon fresh rosemary leaves
  • Coarse salt and ground pepper


Preheat the oven to 475 degrees F. Brush a large baking sheet (preferably rimless) with oil.

On a lightly floured surface, roll and stretch the dough into a 12-by-16-inch oval (or as large as will fit on your baking sheet); transfer the dough to the pan.

Sprinkle dough with half the mozzarella. Scatter vegetables on top and drop tablespoons of the ricotta on top; sprinkle with remaining mozzarella and rosemary.

Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Rest five minutes and cut into serving portions.


Pizza with Zucchini and Fresh Herbs

Sometimes I add a sliced red onion to the roasting pan with the zucchini and add it to the pizza.

Serves: 4


  • 1 lb homemade or store-bought pizza dough, at room temperature
  • 1 cup mozzarella cheese, grated
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large zucchini, sliced into thin rounds
  • Juice of 2 large lemons, divided
  • Fresh parsley, chopped
  • Fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil


For the zucchini:

Heat the oven to 350°F and line a baking sheet with parchment paper.

Place the zucchini rounds in a bowl. Reserve a tablespoon of the lemon juice for the finished pizza and squeeze the remainder over the zucchini, drizzle with olive oil and season with salt and pepper. With your hands rub the mixture into the zucchini rounds in the bowl.

Then place them on the prepared baking sheet and roast in the oven for about 10-12 minutes, until soft.

For the pizza:

Turn the oven up to 500 °F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.

Stretch out the pizza dough round onto a pizza peel dusted with flour or onto a cookie sheet or pizza pan (if not using a pizza stone).

Sprinkle the mozzarella cheese on top of the pizza dough and place the roasted zucchini evenly on top of the cheese. Drizzle with olive oil.

Sprinkle the fresh Parmesan cheese directly over the top and slide the prepared pizza into the oven.

Bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling if using a pizza stone. A pizza pan will take longer, 15-20 minutes.

Remove the pizza from the oven, garnish with freshly chopped parsley, thyme, a grind of black pepper and the reserved tablespoon of lemon juice.


Deep Dish Mushroom Pizza

Serves 8


  • 1 lb homemade or store-bought pizza dough, at room temperature
  • 8 ounces Fontina Valle d’Aosta, fontina, provolone or mozzarella cheese, thinly sliced
  • 2 large sweet onions (such as Vidalia or Walla Walla), halved lengthwise and thinly sliced (about 4 cups)
  • 3 tablespoons olive oil
  • 3 cups assorted sliced mushrooms (such as shiitake, oyster, cremini, chanterelle, morel and/or button)
  • 2 cloves garlic, minced
  • 2 teaspoons snipped fresh rosemary
  • Snipped fresh parsley


Preheat oven to 375 degree F. Stretch the pizza dough across the bottom and up the sides of an oiled 13 x 9 x 1 inch baking pan. Arrange cheese slices on top of the dough in the pan.

In a large skillet, cook onions, covered, in 2 tablespoons olive oil over medium-low heat for 13 to 15 minutes or until the onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove the onions from the pan and set aside.

In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, the garlic and rosemary. Cook over medium heat until the mushrooms are tender; drain well. Spoon mushroom mixture over the cheese on the pizza dough. Top with the onions.

Bake in the preheated oven for 30 minutes or until the crust bottom is slightly crisp and brown.

Cool in the pan on a wire rack for 5 minutes. Sprinkle with parsley. Cut the pizza into 3-inch squares and serve immediately.


Sausage, Fennel and Ricotta Pizza


  • 1 lb pizza dough, at room temperature
  • 8 oz Italian sausage, casing removed
  • 1 cup thinly sliced fennel bulb
  • 1 tablespoon olive oil
  • 1 cup ricotta cheese
  • 2 garlic cloves, minced
  • 1/3 cup thinly sliced red onion
  • 2 teaspoons fennel seeds
  • 1/2 teaspoon crushed red pepper (chili)
  • Salt and pepper


Preheat the oven to 500 degrees F.

Stretch the dough to fit an oiled 14-15 inch pizza pan.

Heat in a skillet over medium-high heat and add the oil and sausage, cook until the sausage is lightly browned. Break the sausage into large pieces. Remove to a paper towel lined plate.

Add the sliced fennel and cook until the fennel is tender.

Mix together the ricotta and garlic.

Separate the red onion slices and spread over the pizza dough along with the fennel seeds and the crushed red pepper. Top with spoonfuls of the ricotta and the sausage pieces. Sprinkle lightly with salt and pepper.

Bake for 20  minutes, until golden.


Antipasto Pizza

Makes: 8 servings


  • 1 lb pizza dough at room temperature
  • 2 tablespoons olive oil
  • 2 large onions, sliced in strips
  • 2 tablespoons sugar
  • 1 tablespoon balsamic vinegar
  • 4 ounce jar marinated artichoke hearts, drained and sliced in strips
  • 16 ounce jar roasted red peppers, drained and sliced in strips
  • 2 small to medium tomatoes, sliced into thin rounds
  • 1 cup sliced black olives
  • 1/2 cup of crumbled feta


Place a pizza stone or invert a heavy baking sheet on the rack of your oven. Preheat the oven to 500 degrees F.

In a large skillet heat the oil over medium heat. Cook the onions in hot oil about 10 minutes, until translucent. Stir in sugar and balsamic vinegar; cook until the juices bubble. Transfer the onions to a strainer set over a bowl. Drain for 3 minutes. Return the drained juices to the skillet. Cook over medium heat for 5 minutes until the mixture turns into the consistency of honey. Remove the pan from the heat. Add the cooked onions to skillet and stir to coat, then set aside.

For the pizza:

Stretch the dough into a circle that fits on a pizza peel (pizza-size spatula) or a rimless cookie sheet dusted with flour.

Top the dough with the onion mixture then arrange the artichokes, peppers, sliced tomatoes and olives on top. Sprinkle with feta cheese.

Bake for 10-15 minutes, until the toppings bubble and the pizza edges are golden brown. Let stand for 5 minutes before slicing.

You can also bake the pizza in a regular 14-15 inch pizza pan and cook the pizza for 10 minutes longer.


Fall is the time when we feel we can get back to spending some time cooking. Luckily, the cooler weather also brings a whole new group of seasonal produce to cook with, from apples and pears to hearty greens, root vegetables and squash. Make the most of what you find at the markets this autumn and try some new recipes to get you excited again about cooking.


Nothing says autumn more than a sweet tart apple. Apples can be used in dishes that are both sweet and savory. From stuffed turkey and pork to salads to applesauce and apple pie.


Pork Tenderloin with Sautéed Apples

Serve with a spinach salad.

4 servings


Spice Mix

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • 1 pound pork tenderloin, trimmed
  • 2 tablespoons butter
  • 2 cups thinly sliced, peeled or unpeeled apples
  • 1/2 cup thinly sliced shallots
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup apple cider or white wine
  • 1 teaspoon fresh thyme leaves


Cut pork tenderloin into 8 slices and flatten slightly with the palm of your hand.

Combine the spice ingredients and sprinkle the mixture evenly over all sides of the pork slices. Let rest for about 10 minutes.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter. Add the  pork slices to the pan; cook 4 minutes on each side. Remove pork from the pan to a platter and keep warm. If all the pork does not fit in the pan at one time, you will need to brown the pork in two batches.

Melt the remaining butter in the pan; swirl to coat. Add the apple slices, shallots, brown sugar and 1/4 teaspoon salt; sauté 4 minutes or until the apples start to brown. Add apple cider or wine to the pan and cook for 2 minutes or until the apples are crisp-tender. Stir in thyme leaves. Serve.


Pears are great for adding a touch of sweetness to savory dishes. Try serving a roasted pork roast or leg of lamb with caramelized pears. Not only does it add flavor, but the enzymes in the pears actually tenderize the meat.


Roasted Pears and Red Onions

Excellent as a side dish for roasted pork or turkey.

6 servings


  • 4 semi-ripe medium pears, quartered and cored
  • 1 large red onion, cut into 8 wedges
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sherry vinegar
  • Coarse salt and ground pepper
  • 2 sprigs rosemary, plus extra leaves for garnish


Preheat oven to 425 degrees F.

In a 9-by-13-inch baking dish, toss pears and onion with butter and vinegar. Season with salt and pepper. Arrange pears and onion in a single layer (they should fit snugly in the dish) and top with rosemary.

Cover dish tightly with foil and bake until the pears begin to soften, about 20 minutes. Uncover and bake until the pears are golden brown on the bottom and tender when pierced with a knife, 15 to 20 minutes more. Sprinkle with fresh rosemary leaves before serving.


Hard-skinned squash varieties are usually yellow to deep-orange, with a flesh that turns creamy and sweet when cooked. Out of the hundreds of varieties, each has its own unique flavor and ideal uses. Dark green and orange-skinned acorn squash has a tender golden interior that makes a sweet, creamy purée; butternut squash makes a great filling for pasta;  delicata, with its thin, edible skin, is delicious sliced and sautéed in a little butter and roasted spaghetti squash has a light flavor and texture that’s perfect topped with pesto.


Stuffed Acorn Squash

4 servings


  • 2 medium acorn squashes (about 2 pounds), halved and seeded
  • 2 teaspoons extra-virgin olive oil
  • 3/4 pound lean ground beef or turkey
  • Ground cinnamon
  • Ground nutmeg
  • 1 1/2 teaspoons coarse salt
  • 1/2 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 3/4 cup bulgur wheat
  • 2 cups water
  • 1/4 cup golden raisins
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons toasted pine nuts


Preheat oven to 400 degrees F. Place squash halves, cut sides down, in a 9-by-13-inch baking dish. Bake until tender, 35 to 40 minutes.

Heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat. Add ground beef, a pinch each of cinnamon and nutmeg and 3/4 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl using a slotted spoon, keeping as much cooking liquid in the pot as possible.

Add onion and cook until slightly translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add remaining salt and the bulgur and stir to combine. Add water and bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff with fork and stir in the reserved beef, the raisins, parsley and pine nuts.

Scrape out the baked squashes, forming 1/4-inch-thick bowls and fold flesh into the bulgur mixture. Divide mixture among squash halves and return to the oven. Bake until warmed through and tops are browned, 12 to 14 minutes.

Parsnips and Carrots

Carrots and parsnips are earthy root vegetables. They’re especially good for roasting, but they also have a place in salads and soups. While similar in taste parsnips are sweeter than carrots, especially when roasted. Heirloom carrots come in a rainbow of colors, from white to yellow to purple. They are delicious grated raw with a honey dressing, roasted with orange zest and maple syrup or shredded and baked into cakes and breads.


Root Vegetable Gratin

6-8 servings


  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups shredded Italian Fontina cheese
  • 3 cloves garlic, finely chopped
  • 1 medium butternut squash, peeled, seeds removed and sliced into 1/8-inch-thick half moons
  • 1/2 pound parsnips, peeled and sliced into 1/8-inch-thick half moons
  • 1/2 pound carrots, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 1 pound red potatoes, peeled and sliced into 1/8-inch-thick half moons
  • 1/4 cup low sodium chicken broth
  • 1 cup panko bread crumbs
  • 2 tablespoons olive oil


Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with olive oil cooking spray.

In a small bowl, combine salt, pepper, thyme, nutmeg and cayenne.

In another bowl, combine cheese and garlic.

Layer half the butternut squash in the baking dish; sprinkle with 1/2 teaspoon seasoning mix and 1/2 cup cheese mixture. Layer parsnips and carrots over the squash and season with 1/2 teaspoon seasoning mix and 1/2 cup cheese, followed by the onion and 1/2 teaspoon seasoning mix and 1/2 cup cheese. Top with potatoes, remaining butternut squash and seasoning mix.

Pour chicken broth over top. Cover with foil and bake at 375 degrees F for 60 minutes. Remove foil and bake for an additional 30 minutes.

Combine panko and olive oil. Sprinkle evenly over vegetables. Broil 45 seconds or until lightly browned. Let stand 10 minutes before serving.


Fennel seed is perhaps best known for its licorice-scented seeds, used to flavor Italian sausage. But the crunchy vegetable bulb itself has a delicious, delicate anise flavor and the feathery fronds add flavor to salads and soups. It is delicious roasted and blends well with root vegetables and potatoes.


Italian Crab and Fennel Stew

6 servings


  • 1 tablespoon olive oil
  • 6 cloves garlic, thinly sliced
  • 3 ribs celery, thinly sliced
  • 2 large shallots, thinly sliced
  • 1 large bulb fennel, trimmed and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup dry white wine
  • 3 tablespoons tomato paste
  • 1 tablespoons finely chopped thyme
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 4 cups fish or chicken stock
  • 1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand
  • 2 lbs. pre-cooked king or snow crab legs, defrosted if frozen and cut into 3″ pieces
  • 2 tablespoons roughly chopped basil
  • 2 bunches roughly chopped flat leaf parsley
  • Italian Country bread, for serving


Heat oil in an 8 quart saucepan over medium-high heat. Add garlic, celery, shallots, fennel, salt, and pepper; cook, stirring occasionally, until golden, about 10 minutes.

Add the wine and cook until reduced by half, 1–2 minutes. Stir in tomato paste, thyme, paprika and bay leaves; cook, stirring, until slightly caramelized, about 3 minutes.

Add stock and tomatoes; boil. Reduce heat to medium; cook, stirring occasionally, until the sauce thickens, 15–20 minutes.

Stir in crab; cook until shells are bright red and the crab meat is tender, 2–3 minutes. Discard bay leaves. Stir in basil and parsley and serve with the bread.


FALL BRIDGE—By Leonid Afremov

FALL BRIDGE—By Leonid Afremov (

There is plenty of cool weather produce available in the fall that you can make into delicious, seasonal salads.


Apples are plentiful during the autumn months. For salads, choose varieties that are sweet and crisp. Popular salad apples include Red Delicious, Fuji and Winesap. Buy firm apples that smell fresh and have smooth skins.


It’s also the time of year to sample all types of pears. Select those with even color and a slight blush. Be careful when handling pears because they are delicate and bruise easily. Although there are thousands of known pear varieties in the world, there are a handful recognized especially for their superb flavor and fresh eating qualities, such as Bartlett, Anjou, Bosc and Comice.

Tip: To keep pear slices from browning, sprinkle them with lemon juice or serve them immediately after slicing.


Fresh cranberries are very tart and are usually sweetened before they go into a salad. Dried cranberries add beautiful color and sweet chewiness to salads.


Grapes are harvested when sweet and ripe, so look for plump clusters that are firmly attached to green stems. Once at home, refrigerate grapes until ready to use and then rinse with cold water, halve them and mix them into your favorite salad.


Fall beets come in red, pink, orange, yellow and white varieties, as well as a range of sizes. Both the bulbous root and the leafy stalk are edible. For salads, select small to medium beets with firm, smooth skin and no soft spots or punctures. Those with stems and leaves still attached are best. The foliage should be green and fresh-looking. Store beets, greens and all, in a produce bag in the coldest part of your refrigerator for up to two weeks.

Tip: Use disposable latex gloves from the drugstore when peeling beets. They’re thin enough to allow dexterity while protecting your hands from stains.


Fennel is available in the fall and adds a hint of fresh sweet licorice flavor to any salad. This aromatic plant is pale green with a celery-like stem and feathery foliage. Its root base and stems can be treated like a vegetable and baked, braised or sliced and eaten raw in salads. The greenery can be used as a garnish or snipped like dill to enhance many recipes. Fennel’s licorice-like flavor is sweeter and more delicate than anise and, when cooked, becomes even milder and softer than in its raw state.


The cabbage family is wide and varied: broccoli and cauliflower are members. Some of the best heads of cabbage for salads are the crinkled-leaf “Savoy” types, also sold as Napa, January King or Wivoy cabbage. These are thin-leafed, tender and mild. When choosing a head of cabbage, look for fresh, crisp leaves that are firmly packed; the head should feel heavy for its size.

Cauliflower and Broccoli

These vegetables are available year-round, but they are especially plentiful in the spring and fall. When buying cauliflower, select one that is white or creamy white in color, firm and heavy. Cauliflower may be stored for up to one week in a plastic bag in the refrigerator. Keep it dry and any brownish colored portions may be trimmed away before cooking.

When shopping for broccoli, look for leaves and stems with dark green heads. Look for tender, young stalks that are firm with compact buds in the head. Yellow flowers in the buds or very rough bumpy heads may indicate the broccoli is past its prime.


Fall Spinach Salad

Serves 1



  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • Salt and ground black pepper to taste


  • 1 cup baby spinach leaves
  • 1 tablespoon dried cranberries
  • 1 tablespoon chopped  pecans
  • 1/2 of an apple, cored and diced
  • 1 tablespoon diced red onion
  • 2 tablespoons grated carrot
  • 1/4 of an avocado, peeled and diced
  • 1-2 tablespoons balsamic salad dressing, or to taste


Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper.

Place spinach, cranberries, pecans, apple, onion, carrot and avocado into a salad bowl. Drizzle with balsamic vinaigrette and toss to coat. Serve immediately.


Wild Rice, Kiwi and Grape Salad

4 servings


  • 2 1/2 cups chicken stock
  • 1 cup wild rice
  • 3 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons honey
  • 2 kiwis, peeled and diced
  • 1 cup seedless red grapes, halved
  • 1/4 cup toasted pecans


Place broth in a medium saucepan and bring to a boil. Add rice, reduce heat to low and simmer, covered, for 45 minutes, or until tender. Drain excess liquid, cover and let cool.

Whisk together lemon juice, oil and honey in a small bowl until the honey is dissolved. Season with salt and pepper.

Place cooled rice in a salad bowl, along with kiwi, grapes and pecans. Add dressing, gently toss and serve.


Cabbage Salad – Waldorf Style

4 servings


  • 1/4 head savoy cabbage
  • 4 unpeeled apples, cored and diced
  • 1/2 cup finely chopped walnuts
  • 6 stalks celery, diced
  • 1/3 cup reduced fat mayonnaise
  • 1 tablespoon honey
  • 1/2 teaspoon salt


Slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored for this salad.

In a large serving bowl, toss together the cabbage, apples, walnuts and celery.

In a small bowl whisk together the mayonnaise, honey and salt. Mix with the cabbage salad  until evenly coated. Serve immediately.


Beet, Fennel and Apple Salad

4 servings



  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh orange juice
  • 1 tablespoon freshly grated orange zest
  • 1/2 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • 1 medium cooked red beet, peeled and cut into matchsticks
  • 1/2 fennel bulb, trimmed, halved lengthwise, cored, and cut into matchsticks
  • 1/2 medium crisp tart apple such as Granny Smith, cored and cut into matchsticks
  • 1/2 cup firmly packed chopped fresh flat-leaf parsley

For the dressing, in a small bowl, whisk together the oil, lemon juice, lemon zest, honey, salt and pepper.

In a medium bowl, toss together the beets, fennel, apple and parsley. Add the dressing and mix gently to coat all of the ingredients evenly. Serve immediately, or cover and refrigerate up to 8 hours. (If refrigerating, remove from the refrigerator and let stand 30 minutes before serving.


Fall Fruit & Nut Salad

6 servings


  • 3/4 cup cashew halves
  • 4 slices bacon, coarsely chopped
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper


  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • Salt and black pepper to taste


  • 1 (10 ounce) package mixed salad greens
  • 1 medium Bosc pear, thinly sliced
  • 1 cup halved seedless red grapes


In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.

Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Coarsely chop bacon.

In a mixing bowl, stir together the bacon, rosemary, brown sugar, salt, cayenne pepper and toasted cashews.

In a small bowl, stir together white wine vinegar, mustard and honey. Slowly whisk in the olive oil and season with salt and pepper to taste.

In a large salad bowl, toss half the dressing with the greens, pear slices, grapes and sprinkle with nut/bacon mixture.

Serve with the remaining dressing in case anyone wants additional dressing on their salad.


Lots of mayo can easily turn a pasta salad into a 400 calorie or 500 calorie side dish. Here are some tips you can follow to make a healthy pasta salad.

A whole-wheat pasta salad is a great way to add whole grains and there are many brands on the market to choose from that actually taste good. Traditional pasta salads call for about two cups of pasta per person, without any dressing or add-ins. On its own, that’s 400 calories. And portions still matter, even when you’re using whole-grain pasta. Aim for about one-cup servings of cooked pasta.

Since pasta portions can quickly up the calories, it’s important add bulk to your dish by adding vegetables. Olives, bell peppers, carrots, broccoli, scallions, cauliflower, grape tomatoes and cucumbers are great options, but there’s no limit to the amount of vegetables you can add.

Get flavor without adding calories by mixing in seasonal fresh herbs. Basil, mint and parsley all work well in a pasta salad. Herbs also contain small amounts of vitamins and minerals, which helps make your pasta salad even healthier.

Cheese, corn and beans are several high-calorie ingredients typically found in pasta salads. If you do add cheese, sprinkle about one tablespoon per serving to add flavor. For corn or beans, two tablespoons per serving should be enough.

Many dressings drown a pasta salad in calories. You want just enough dressing to cover the ingredients, without totally saturating them. This also allows the flavors of the vegetables and fresh herbs to come though. There are also many ways to make a healthier dressing: Combine light mayonnaise with nonfat Greek yogurt to cut overall calories or use a vinaigrette dressing instead of mayonnaise. Whichever you choose, a good rule of thumb is to use two tablespoons of dressing per serving.


Farfalle Salad with Fennel, Prosciutto and Parmesan

4 servings


  • 8 oz farfalle pasta (bow ties)
  • 1 large fennel bulb (about 1 pound), sliced as thin as possible
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/4 pound thin-sliced prosciutto, cut into strips
  • 1/4-pound chunk Parmesan cheese, shaved


In a large pot of boiling, salted water, cook the pasta until al dente, about 14 minutes. Drain.

In a large bowl, toss together the pasta, fennel, oil, lemon juice, salt and 1/4 teaspoon of the pepper. Add the prosciutto and toss again.

To serve:

Mound the salad on plates. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler.

Sprinkle the remaining 1/4 teaspoon pepper over the cheese.


Shrimp, Lemon and Gemelli Pasta Salad

6 servings


  • 1 lb gemelli or cavatappi pasta
  • 1 lb large shrimp
  • 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons Champagne or white wine vinegar
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon capers
  • 1 tablespoon Dijon mustard
  • 1 clove garlic
  • 1 pint grape tomatoes
  • 1/2 peeled cucumber, sliced


Heat a large covered saucepan of salted water to boiling. Cook pasta 2 minutes less than the label directs, stirring occasionally. Add shrimp 2 minutes before the pasta is cooked. Drain well.

Grate 1 teaspoon peel from the lemon and squeeze 2 tablespoons juice into large bowl. Add oil, vinegar, dill, capers, mustard, garlic and 1/2 teaspoon each salt and pepper; whisk to combine.

Stir in tomatoes and cucumber.

Add pasta and shrimp to the large bowl; toss until well-coated. Serve warm or refrigerate in an airtight container up to 1 day ahead.


Spaghetti with Pesto and Tomato-Mozzarella Salad

6 servings


  • 1 lb thin spaghetti
  • 1 bunch fresh basil
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil, plus 1 tablespoon
  • 1/2 teaspoon. salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 pints red and/or yellow cherry tomatoes, cut in half
  • 1 tablespoon red wine vinegar
  • 8 oz fresh mozzarella cheese, cut into cubes


Heat a large saucepan of salted water to boiling. Add spaghetti and cook as label directs for al dente.

Reserve 12 small basil leaves for garnish.

From the remaining basil, remove enough leaves to equal 2 cups firmly packed.

In a food processor, process basil leaves, garlic, 1/4 cup oil and 1/2 teaspoon salt until pureed, stopping processor and scrape bowl occasionally.

Add Parmesan; pulse to combine. Set pesto aside.

In a large bowl, mix tomatoes, vinegar and 1/4 teaspoon pepper the with remaining 1 tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzarella.

Drain spaghetti, reserving 1/2 cup spaghetti of the cooking water. Return spaghetti and reserved cooking water to the saucepan; add pesto and toss well.

Spoon spaghetti mixture into the bowl with the tomato-mozzarella salad. Garnish with reserved basil leaves. Serve at room temperature.


Chicken and Penne Salad

4 servings


  • 2 cups penne (tube-shaped) pasta
  • 2 cups (1-inch) cut green beans (about 1/2 pound)
  • 2 cups shredded cooked chicken breast
  • 1/2 cup vertically sliced red onion
  • 1/4 cup chopped fresh basil
  • 1 1/2 teaspoons chopped fresh flat-leaf parsley
  • 1 (7-ounce) jar roasted red bell pepper, drained and cut into thin strips
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon finely minced garlic
  • 1/4 teaspoon black pepper


Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain well.

Combine pasta, green beans, chicken, onion, basil, parsley and roasted peppers in a large bowl, tossing gently to combine.

Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Chill.


Roasted Vegetable Pasta Salad

8-10 servings


  • 1 ½ cups coarsely chopped zucchini (1 medium)
  • 1 ½ cups coarsely chopped yellow summer squash(1 medium)
  • 1 cup coarsely chopped red onion (1 large)
  • 1 cup coarsely chopped fennel bulb
  • 3/4 cup coarsely chopped green sweet pepper (1 medium)
  • 3/4 cup coarsely chopped red sweet pepper (1 medium)
  • 1 small eggplant (about 10 ounces), coarsely chopped
  • 3 tablespoons olive oil
  • 12 ounces dried whole wheat penne pasta

Walnut Pesto

  • 2 cloves garlic, minced
  • 1 cup torn fresh basil
  • 1/3 cup grated Pecorino Romano cheese
  • 1/4 cup chopped walnuts, toasted
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 cups cherry tomatoes, halved
  • Salt
  • Ground black pepper
  • Snipped fresh basil


Preheat oven to 400 degrees F.

In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers and eggplant. Drizzle with the 3 tablespoons oil; toss to coat. Roast for 45 to 50 minutes or until the vegetables are tender, stirring twice. Transfer to a very large bowl; cool.

Cook pasta according to package directions for al dente. Drain and cool slightly.

Add the pasta to the roasted vegetables. Mix gently.

For the walnut pesto:

In a blender combine garlic, the 1 cup torn basil, the cheese and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually add the 1/2 cup oil, the lemon juice and the 1/2 teaspoon salt.

Add the pesto to the pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper.

Serve at room temperature sprinkled with additional basil.

Russian Artist Wassily Kandinsky

Russian Artist Wassily Kandinsky

The arrival of spring brings out the lighter side in our dining habits, with dishes emphasizing fresh flavors, such as fruit, herbs, tender greens, seafood and more. Mild spring salads with their seasonal ingredients complement the warming weather. A spring salad can be as simple as tender greens tossed with a vinaigrette or you can dress it up by adding seasonal ingredients, like peas, asparagus, radishes and baby artichokes.

Tender greens are best in spring. Leaves should be bright and fresh looking. Choose crisp lettuces that are free of blemishes. Lettuce should be washed and thoroughly dried in a salad spinner to remove any excess moisture. Refrigerate washed-and-dried greens wrapped in dry paper towels in an airtight plastic bag for about five days.

Here are some recipes for spring salads that can be used as a first course, for lunch or as a main dish.


Spinach Salad with Warm Parmigiano-Reggiano Dressing

Serves 6


  • 5 ounces baby spinach (about 10 cups)
  • 8 ounces mushrooms, sliced
  • 1/2 small red onion, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 4 anchovy fillets, minced
  • 2 1/2 tablespoons red wine vinegar
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper


Place spinach, mushrooms and onion in a large salad bowl.

Heat oil in a small skillet over medium-low heat. Add garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add anchovies and cook, stirring, 30 seconds.

Remove from the heat and stir in vinegar and then cheese. Pour the warm dressing over the salad, toss well and serve with a pepper mill on the table, so that you can top your salad with plenty of freshly ground black pepper.


Bean Salad With Lemon And Herbs

6 servings


  • 2 cups fresh cooked beans (such as cannellini) or one 14-oz. can cannellini beans or chickpeas, rinsed
  • 6 oz fresh green beans or sugar snap peas, trimmed, cut into 1” pieces
  • 1/4 cup fresh parsley leaves
  • 1/4 cup olive oil
  • 3 tablespoons fresh chives, chopped
  • 2 tablespoons capers, chopped
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Aleppo pepper or 1/4 crushed red pepper flakes
  • Kosher salt and freshly ground black pepper


Cook the green beans in boiling salted water for about 4 minutes, just until tender but still firm. Drain.

Mix the beans, green beans, parsley, oil, chives, capers, lemon zest, lemon juice and Aleppo pepper in a large bowl; season with salt and pepper.

Let the salad sit for at least 30 minutes to infuse the flavors.


Radicchio, Fennel and 
Olive Panzanella

Serves 4


  • 6 oz Italian country-style bread, torn into bite-size pieces (about 4 cups)
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 1 small head radicchio, torn into bite-size pieces
  • 1 small fennel bulb, thinly sliced
  • 1 cup fresh flat-leaf parsley leaves with tender stems
  • 1/2 cup green olives, pitted, halved
  • 3 oz aged sheep’s-milk Pecorino Romano, shaved
  • 3 oz hard salami, thinly sliced


Preheat the oven to 400°F. Mix the bread with lemon zest and ¼ cup oil on a rimmed baking sheet.

Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.

Whisk shallot, lemon juice, vinegar and oregano in a large salad bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.

Add radicchio, fennel, parsley, olives, cheese, salami and toasted bread to the dressing; toss to combine.


Grilled Chicken Salad with Radishes, Cucumbers and Pesto

Serves 4


  • 1/4 cup (packed) fresh basil leaves plus 2 teaspoons chopped
  • 1/4 cup (packed) fresh Italian parsley leaves
  • 4 tablespoons pine nuts, divided
  • 5 teaspoons fresh lemon juice, divided
  • 2 teaspoons chopped shallots
  • 6 tablespoons olive oil, divided, plus additional for brushing
  • 4 boneless chicken breast halves
  • 4 – 1/2 inch-thick slices country-style Italian bread
  • One 5-ounce package mixed baby greens
  • 1 cup thinly sliced radishes 
  • 1 cup thinly sliced cucumbers 


Place the 1/4 cup basil leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice and the shallots in mini processor; chop coarsely.

With machine running, gradually add 3 tablespoons olive oil.

Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if you want a thinner pesto.

Whisk the 2 teaspoons chopped basil, remaining 4 teaspoons lemon juice and 3 tablespoons oil in small bowl. Season dressing with and pepper. Set aside.

Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper.

Grill until grill marks form and chicken is cooked through, 7 to 8 minutes per side. Transfer to a work surface; let rest 5 minutes.

Using a clean brush, brush both sides of the bread slices with oil. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.

Place greens, radishes and cucumbers in large bowl. Toss with the reserved dressing. Season to taste with salt and pepper. Divide salad among 4 plates.

Cut grilled chicken breasts crosswise into thin slices. Arrange 1 sliced chicken breast on top of each salad.

Spoon pesto over the chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.


Grilled Steak Salad



  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cold water
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 1/2 teaspoon minced fresh rosemary


  • 1/2 cup dry red wine
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 teaspoons chopped fresh rosemary
  • 2 garlic cloves, minced
  • 1 1/2 pounds flank steak
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups baby spinach leaves or any tender spring greens
  • Crumbled Gorgonzola cheese
  • Grilled baguette slices


For the dressing:

Combine mayonnaise and the next 7 ingredients in a bowl; slowly whisk in olive oil. Stir in rosemary. Store in the refrigerator until serving time.

For the steak:

Combine the wine, mustard, 1 tablespoon olive oil, chopped rosemary and garlic in a large, heavy-duty zip-top plastic bag. Add the steak and the seal bag, turning to coat.

Refrigerate 6 hours or overnight.

Preheat grill to high (450°F to 600°F). Remove steak from the marinade and discard marinade. Pat steak dry with paper towels and sprinkle with salt and pepper.

Grill, on a greased grill rack, 6 minutes on each side (for medium-rare) or to the desired degree of doneness. Let stand 5 minutes before cutting into thin slices.

Brush bread slices with oil and grill 2 to 3 minutes.

Toss spinach with 1/4 cup of the dressing and divide among 4 salad plates.

Place steak slices on top of the greens and sprinkle each with crumbled Gorgonzola cheese.

Serve the salads with grilled baguette slices and pass the remaining dressing.


In spring the focus is on tender, leafy vegetables that represent the fresh new growth of the season. The greening that occurs in springtime should be represented by greens on your plate, including some of the ones listed below.

Arugula is a dark green, peppery green that is used both raw and cooked. Arugula is sold either by the bunch or as loose leaves (much like spinach). Look for dark greens leaves of a uniform color. Avoid yellowing leaves, damages leaves, wilted leaves, or excessively moist-looking leaves

Spinach – it is easy to forget that the small, tender leaves of spring spinach are a real treat. There is a sweetness to their dark green leaves that is perfect in spinach salads.

Broccolini is actually a cross between broccoli and Chinese kale. Broccolini is tender and somewhat sweet, without the bitterness you might find in regular broccoli or broccoli rabe.

Collard Greens are leafy green vegetables that belong to the same family that includes cabbage, kale and broccoli. Like kale, collards are one of the non-head forming members of the Brassica family. Collards unique appearance features dark blue-green leaves that are smooth in texture and relatively broad.

Spring Escarole is sweeter and more tender than at other times of year. It is delicious sautéed with garlic as a side dish, in soups or in a salad.

Chard comes in Swiss (white ribs), red, golden, and mixed rainbow versions. Each has its own flavor, but an earthy edge defines them all. Chard is usually cooked, but certainly can be chopped up and added to salads raw.

Arugula Fennel Salad


  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 6 cups arugula leaves
  • 1 bulb fennel
  • 1/4 cup shaved Parmigiano-Reggiano cheese


In a large salad bowl, whisk together oil, lemon juice and salt. Set aside.

Wash the arugula well and spin or pat it thoroughly dry. Set aside.

Trim fronds and root end of the fennel bulb. Cut the bulb in half, lay each half flat on a cutting surface and slice as thinly as you can.

Put the sliced fennel in the dressing. Use salad tongs, salad fork and spoon or clean hands gently toss the fennel and coat it evenly with the dressing. Add the arugula and cheese and toss to evenly coat the leaves. Serve.


Cheddar Broccolini Soup


  • 1 pound broccolini, cut in 1-inch pieces
  • 4 cups vegetable broth
  • 2 tablespoons butter
  • 1/4 cup finely chopped red bell pepper
  • 1 garlic clove, minced
  • 1 bunch (6 to 8) green onions, with green, thinly sliced
  • 5 tablespoons flour
  • 1 teaspoon dry mustard
  • 1 1/2 cups milk
  • 3 cups shredded sharp cheddar cheese (about 12 ounces)
  • 1/2 to 1 teaspoon salt, or to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon fresh ground black pepper


In a medium saucepan, bring broccolini and vegetable broth to a boil. Reduce heat to low; simmer for about 5 minutes or until just tender.

In a large saucepan, heat butter over medium-low heat; add bell pepper, garlic and green onions and continue cooking for about 2 minutes or until vegetables are just tender. Stir in flour and mustard until well blended. Slowly stir in milk. Cook, stirring, until thick and bubbly.

Pour broccolini and vegetable broth into the sauce mixture. Add cheese and the remaining seasonings, to taste. Serves 6.


Spring Spinach and Cheese Pizza


  • One pound of your favorite pizza dough, room temperature
  • 3 tablespoons olive oil, divided
  • 2 cups fresh baby spinach leaves,chopped and lightly packed
  • 2 spring onions, chopped
  • 2 minced garlic cloves
  • 8 oz mozzarella cheese, sliced thin
  • 1/3 cup grated Asiago cheese
  • 1/2 teaspoon freshly ground black pepper


Preheat oven to 425°F. Oil a 14 inch pizza pan and stretch the dough to fit the pan. Let rest while you prepare the topping ingredients

Heat 1 tablespoon of olive oil in a frying pan. Add the spinach, garlic and green onions to the pan and toss for about two minutes until spinach is slightly wilted. Remove the pan from the heat and set aside.

Spread sliced mozzarella over the surface of the dough. Top with the spinach mixture, Sprinkle with the asiago cheese and black pepper.

Bake for 15-20 minutes.


Swiss Chard with Tomatoes, Feta and Pine Nuts

Serves 4


  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 bunch Swiss chard, stems and leaves chopped separately, divided
  • Sea salt and ground black pepper
  • 2 tablespoons low-sodium chicken broth, vegetable broth or water
  • 1 cup halved cherry tomatoes or 1 tomato, cored and chopped
  • 2 ounces feta cheese, crumbled
  • 2 tablespoons pine nuts, toasted


Heat oil in a large, deep skillet over medium heat. Add onion, garlic and chard stems and cook, stirring occasionally, until softened, about 5 minutes. Cover and cook 5 minutes more.

Uncover, add chard leaves, salt, pepper and broth and cook, covered, until chard leaves are bright green and tender, about 5 minutes more. Remove from the heat and gently stir in tomatoes. Scatter cheese and pine nuts over the top and serve.


Rigatoni with Ricotta and Collard Greens

You certainly can use any type of greens you like but this is a great recipe to give collards a try.

4-6 servings


  • 8 oz rigatoni or penne pasta
  • 1 tablespoon butter
  • ¾ cup chopped onion
  • 3 garlic cloves, minced
  • 1 pound collard greens, washed, drained, and chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-fat milk
  • 1 cup shredded mozzarella
  • 1 cup ricotta cheese
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 to 1 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Italian seasoned breadcrumbs, optional


Cook pasta to the al dente stage. Drain and set aside.

Preheat oven to 350°F. Lightly grease a 13 x 9 inch baking dish.

Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until soft but not brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low and add greens; cover and cook 15 to 20 minutes or until the greens are tender, stirring occasionally.

Sprinkle the flour over the greens. Cook uncovered, stirring constantly, 1 minute. Gradually add the milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth.

Remove from the heat. Stir in the cooked pasta, mozzarella, ricotta, salt, pepper and red pepper flakes. Pour into the prepared baking dish and sprinkle evenly with Parmesan. Sprinkle the breadcrumbs, if using, over the top of the casserole.

Bake for 20 minutes.or until the center of the casserole is hot.


Sautéed Escarole with White Beans and Garlic

Serves 6 to 8


  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 1/2 pounds escarole, trimmed and roughly chopped
  • 1 cup low-sodium chicken or vegetable broth
  • 2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


Heat oil in a large skillet over medium heat. Add escarole (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes. Transfer to a colander as done and drain well.

Return skillet to heat and add garlic and pepper flakes and cook, stirring often, about 2 minutes.

Add broth to the skillet and deglaze; add beans and simmer until hot throughout, 2 to 3 minutes. Return greens to the skillet, toss gently and season with salt and pepper to taste.

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