Healthy Italian Cooking at Home

Category Archives: fennel

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Millions of people flock each year to New Orleans to celebrate one of the biggest events in the city: Mardi Gras. This holiday revolves around parades, costumes and lots of traditional food. The problem, however, is that many of us don’t have the time to fly down to the Big Easy for this special event. While you may not be in New Orleans for Fat Tuesday fun, you can bring the fun to your living room or backyard.

Make your Mardi Gras party a masquerade and ask people to wear masks and costumes. You can pick a theme like a 17th century ball (the attire of choice for many of the Mardi Gras balls in New Orleans), a favorite celebrity or even characters from comic books or movies. Or, you can simply ask that your guests come in their favorite costume without giving the dress a specific theme.

Traditional food during Mardi Gras includes slow-cooked dishes like gumbo, red beans and rice, chili or jambalaya. Finger food is always welcome, as well as any food that is purple, green or gold. A King Cake is traditional.

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Bright and colorful decorations are key to any Mardi Gras party. Purple, green, and gold are the official colors of the holiday, so be sure to incorporate them into your decor You can hang purple, green and gold streamers and beads along fences or the stairs. A fun idea is to get enough beads for everyone coming to the party that you can hand to them to wear as they walk in the door.

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The other most frequently tossed items from floats are doubloons, aluminum coin-like objects bearing the insignia of the float krewes. Decorate your table with an assortment of colorful doubloons and encourage your guests to take some home as souvenirs. Scatter confetti on the tabletop and light some votive candles.

I have lived for some years near New Orleans, but I have not developed a taste for their traditional seasoned dishes. So here is my suggested dinner party menu for 8 for some great food that is somewhat close to the New Orleans style.

Don’t forget to play New Orleans jazz or Zydeco music and, then, there are the drinks.

Laissez les bon temps rouler!

The Hurricane became popular at Pat O’Brien’s bar in 1940’s New Orleans, after it debuted at the 1939 World’s Fair. It was named after the hurricane lamp-shaped glasses the first drinks were served in. It’s said that O’Brien created this rum drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy.

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Hurricane Cocktail

1 cocktail

  • 2 ounces light rum
  • 2 ounces dark rum
  • 2 ounces passion fruit juice
  • 1 ounce orange juice
  • Juice of a half a lime
  • 1 tablespoon simple syrup
  • 1 tablespoon grenadine
  • Orange slice and cherry for garnish

Directions

Squeeze juice from half a lime into cocktail shaker over ice.

Pour the remaining ingredients into the cocktail shaker.

Shake well.

Strain into a hurricane shaped glass.

Garnish with a cherry and an orange slice.

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Citrus-Marinated Shrimp with Louis Sauce

Makes 10 to 12 appetizer servings

Ingredients

Shrimp

  • 2 lemons, halved
  • 2 limes, halved
  • 1 orange, halved
  • 1 tablespoon crushed red pepper
  • 4 pounds unpeeled, large fresh shrimp
  • 2 cups fresh orange juice
  • 2 cups grapefruit juice
  • 2 cups pineapple juice
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh lime juice
  • 1 lemon, sliced
  • 1 orange, sliced
  • 1 lime, sliced
  • 1 grapefruit, sliced
  • 1 teaspoon dried crushed red pepper
  • Garnish: citrus fruit slices

Louis Sauce

  • 1 (12-ounce) jar chili sauce
  • 2 cups mayonnaise
  • 2 tablespoons grated onion
  • 2 tablespoons grated lemon rind
  • 3 tablespoons lemon juice
  • 1 tablespoon prepared horseradish
  • 1 1/2 teaspoons Greek seasoning
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon ground red pepper
  • 1/2 teaspoon hot sauce

Directions

Make the Louis Sauce:

Stir together all the ingredients. Cover and chill until ready to serve.

Make the Shrimp

Combine the lemon, lime and orange halves, crushed red pepper and salted water to cover in a Dutch oven. Bring to a boil; add shrimp and cook about 2 minutes or just until the shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.

Peel shrimp, leaving the tails on. Devein.

Combine orange juice with the remaining ingredients, except the garnishes in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal and chill 25 minutes.

Drain off liquid. Serve shrimp with Louis Sauce and garnishes.

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Fried Green Tomatoes

Serves 8-12

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 1/2 teaspoons cayenne pepper
  • 2 eggs
  • 2 tablespoons milk
  • 2 cups cornflake crumbs
  • 8 medium green tomatoes, cut into 1/2-inch slices
  • 1/2 cup canola oil
  • Louis Sauce, recipe above

Directions

In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat the eggs and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry with paper towels. Coat with flour mixture, dip into egg mixture and then coat with crumbs.

In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels.

Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Serve along side shrimp and Louis sauce.

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Blackened Steaks with Horseradish Cream and Butter-Basted Potatoes

Serve with the Arugula Salad on the side. Recipe below.

8 Servings

STEAKS

  • Olive oil cooking spray
  • 3 lbs boneless grilling steaks (such as ribeye, top sirloin, or strip)
  • 4 tablespoons blackening seasoning
  • 8 oz whipped cream cheese spread
  • 1/2 cup half-and-half
  • 4 tablespoons prepared horseradish

POTATOES

  • 8 medium white baking potatoes
  • 6 tablespoons unsalted butter
  • 2 medium onions, thinly sliced
  • 2 teaspoons herb-seasoned salt
  • 1 teaspoon pepper
  • 8 slices bacon, cut into 2 inch pieces

Directions

For the potatoes

Preheat the oven to 475ºF.

Cut potatoes into quarters; place in microwave-safe bowl. Top with butter and cover; microwave on HIGH 5 minutes.

Stir potatoes to evenly coat with butter; microwave 5 more minutes or until potatoes are hot and just beginning to soften.

Transfer potatoes to 2-quart baking dish and arrange in single layer. Sprinkle with seasoned salt and pepper.

Arrange onions evenly over potatoes; top, evenly, with bacon pieces. Bake 15 minutes or until potatoes are tender and bacon is browned and semi-crisp.

For the steaks

Coat grill rack with cooking spray; preheat an outdoor grill.

Season both sides of steaks with blackening seasoning. Place steaks on grill; close lid (or cover loosely with foil). Grill 4-6 minutes on each side or until 145°F (for medium-rare).

Whisk remaining ingredients until blended and smooth. Serve horseradish cream with steaks.

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Arugula, Orange and Fennel Salad

Serves 8

Ingredients

  • 4 navel oranges
  • 1/2 cup white wine vinegar
  • 1 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 (5-ounce) bag arugula, washed, stemmed, and spun dry
  • 2 medium fennel bulb, quartered and sliced very thin 
  • 2 small sweet onion, sliced very thin
  • Black or green olives, slivered

Directions

Slice off top and bottom of each orange with a serrated fruit knife or sharp paring knife, removing some flesh with the peel and reserve. With the flat end of an orange on a cutting board, cut off peel with a sawing motion from top to bottom, working all the way around the orange. Working over a bowl to collect juice, cut between membranes to separate orange segments and set aside. Repeat with the three other oranges.

Squeeze juice from orange tops, bottoms and membranes into bowl (you should have about 1 cup) and strain into a sauté pan. Add vinegar and bring to a boil over medium-high heat. Reduce heat to low and simmer until reduced to about 1/2 cup, about 7 minutes. Pour hot liquid into a bowl and whisk in olive oil in a slow, steady stream. Stir in salt and pepper.

Toss arugula with fennel, onion and 1/2 cup of the dressing. Divide among 8 plates and add reserved orange segments to each plate. Drizzle with a little of the remaining dressing and top with olives. Serve immediately.

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Country Corn Bread

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup (8 ounces) plain yogurt
  • 1/4 cup vegetable oil

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined.

Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375°F for 20-25 minutes or until the top is lightly browned and a toothpick inserted near the center comes out clean. Cut into small squares and serve warm

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King Cupcakes

Makes 1 dozen

Ingredients

  • 1/2 cup warm whole milk (110°)
  • 2 (1/4-ounce) packages dry yeast
  • 1/4 cup granulated sugar plus 4 teaspoons
  • 1/2 cup unsalted butter, melted
  • 3 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 3 teaspoons fresh lemon juice, divided
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cake flour
  • 1 tablespoon ground cinnamon, divided
  • 1/4 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 1 cup powdered sugar
  • 1 1/2 tablespoons hot water
  • Purple, green, and yellow sugar sprinkles

Directions

Combine milk, yeast and 1/4 cup sugar in a bowl. Stir well and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice.

Combine flours, 2 teaspoons cinnamon and kosher salt in an electric mixing bowl. Add milk/yeast mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.)

Place dough in a well-greased bowl, turning to the grease top. Cover with a kitchen towel and let rise in a warm place (85°), free from drafts, about 1 hour.

Punch dough down, and place on a lightly floured surface. Roll dough into a 12 x 8 inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar and sprinkle evenly over dough. Roll dough into a log and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.

Preheat the oven to 375°F. Brush cupcake tops with beaten egg and bake 20 minutes. Remove from pan and let cool on a wire rack.

Combine powdered sugar, water and remaining 1 teaspoon lemon juice in a small bowl. Drizzle over cooled cupcakes and top with sprinkles.

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Citrus fruit (grapefruit, lemons, limes and oranges) are at their best in the winter and can add a burst of flavor to your recipes. These fruits are a rich source of vitamin C, which helps protect you from infection, can help keep your skin smooth, heals wounds and cuts and assists in red blood cell formation and repair.

A little bit of lemon zest brightens up morning pancakes while some freshly squeezed orange juice can be used to marinate mahi-mahi before grilling it.

Try these suggestions for adding citrus fruit to your menu.

  • Make citrus fruit salad and include all of your favorites Try it with a sprinkling of unsweetened coconut flakes or a bit of raw honey and a sprinkling of nuts.
  • Enjoy citrus for dessert with a square of dark chocolate.
  • Pair with almost any variety of cheese. Hard, salty cheese adds wonderful balance and flavor to the sweet acidity of the fruit.
  • Stir into Greek yogurt, cottage or ricotta cheese and eat as is or with a bit of honey or sliced dates for breakfast or a snack.
  • Bake with citrus fruits.
  • Cut into rounds and serve with a leafy green salad for a beautiful presentation.
  • Add citrus to smoothie blends, such as green apple and parsley.
  • Dip citrus segments into sweetened cream cheese dip or spread with your favorite roasted nut butter.
  • Use citrus zest to add flavor to condiments.
  • Add citrus segments to whole grain salads.

Some tips in using citrus fruits

  • Heavy citrus fruits with firm rinds will have the most juice.
  • Citrus fruits will stay freshest when wrapped in a plastic bag and stored in your refrigerator’s crisper drawer.
  • Fresh-squeezed juice and citrus zest can be frozen for later use.
  • When a recipe calls for strips of zest, a vegetable peeler works well. But for fluffy, grated zest, try using a microplane zester.

How to cut citrus fruit into segments:

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Cut off the top and bottom of the fruit and stand it up on one end. Slice downward to cut away the skin and pith, moving around until all is removed. Holding the fruit over a bowl, slice along both sides of the membrane to release the segments.

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Italian Kale Salad with Citrus Fruits

Lacinato kale is a variety of kale used in Italian cooking. It is also known as Tuscan kale, Tuscan cabbage, Italian kale, Dinosaur kale, cavolo nero, black kale, flat back cabbage, palm tree kale or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries. It is one of the traditional ingredients of minestrone and ribollita.

Ingredients

  • 3 cups raw lacinato kale, stems removed, cut into strips 1 cm wide (measure after cutting)
  • 2 tablespoons pine nuts or pumpkin seeds, lightly toasted
  • 1/4 of a red onion, sliced thinly
  • 2 tablespoons fresh goat cheese or feta cheese
  • 1 grapefruit, peeled and cut into sections, dividing membranes removed
  • 1 orange, peeled and cut into sections, dividing membranes removed
  • Kosher salt and black pepper to taste

Dressing

  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 3 tablespoons olive oil

For the dressing:

Combine in a bottle or small bowl. Mix well before using.

For the salad:

Mix kale, pine nuts and onion in a large bowl. Season salad with salt and pepper. Cut goat or feta cheese into small pieces and mix into the salad.

Toss the salad with enough dressing to coat the leaves. Arrange grapefruit sections on the salad after it is put on the plate so they do not break.

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Lemon Rice Soup with Tiny Meatballs

4 servings

Ingredients

  • 1/2 cup medium-grain white rice
  • 3 cups water
  • Kosher salt
  • 4 cups chicken stock
  • 2 large egg yolks
  • 1/2 cup fresh lemon juice
  • Freshly ground pepper
  • 3/4 pound lean ground turkey or lamb
  • 1/3 cup sweet onion, minced
  • 2 teaspoons finely chopped mint, plus extra for garnishing
  • 3 tablespoons finely chopped dill, plus dill sprigs for garnish
  • 1 1/4 teaspoons finely grated lemon zest
  • All-purpose flour, for dusting

Directions

In a large saucepan, cover the rice with the 3 cups of water, season with salt and bring to a boil. Simmer over moderate heat until the rice is tender and the water is nearly absorbed, about 15 minutes.

Transfer 1/2 cup of the rice to a blender and spread the remaining rice on a plate.

Add the chicken stock to the empty saucepan and bring to a simmer.

Add 1 cup of the hot stock to the blender with the rice, cover and puree until the rice is smooth. With the machine on, add the egg yolks and lemon juice and blend until smooth.

Season with salt and pepper. Stir the mixture into the hot stock and keep warm over low heat.

In a medium bowl, mix the meat with the onion, mint, 2 tablespoons of the dill, 1/4 teaspoon of the lemon zest, 2 teaspoons of kosher salt and 1/2 teaspoon of pepper.

Form the mixture into 1-inch balls. Lightly dust the meatballs with flour, tapping off any excess, and drop them into the warm soup.

Increase the heat to moderate and simmer until the meatballs are cooked through, 8 to 10 minutes. Stir in the reserved rice and the remaining 1 tablespoon of dill and 1 teaspoon of lemon zest and season with salt and pepper.

Ladle the soup into bowls, garnish with dill or mint and serve.

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Lemon Gnocchi with Peas & Spinach

Ingredients

  • 1 cup frozen peas
  • 8 ounces heavy cream
  • 1 clove garlic, smashed
  • Fine Sea Salt
  • 3 cups packed baby spinach leaves
  • 1 teaspoon grated lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • 1 (1-pound) package Potato Gnocchi
  • 1/4 cup Parmigiano-Reggiano, grated

Directions

In a large skillet, combine peas, cream, garlic and 1/4 teaspoon of salt. Cover and simmer for 5 minutes. Stir in spinach and cook uncovered until leaves are wilted. Remove pan from the heat and mix in lemon zest and juice.

Meanwhile, in a large pot, bring salted water to a boil. Add gnocchi and cook until they float to the top, about 4 minutes. Drain gnocchi, reserving 1/2 cup of the pasta water.

Mix the drained gnocchi with the cream sauce in the skillet. Add the reserved pasta water and stir to coat. Top with grated Parmigiano-Reggiano and serve.

Serves 4

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Pork Chops with Orange & Fennel

4 servings

Ingredients

  • 3 navel oranges
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon salt, divided
  • 4 – 4 ounce boneless pork chops, 1/2 inch thick, trimmed
  • 2 teaspoons fennel seeds, roughly chopped or coarsely ground in a spice grinder
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 large fennel bulb, cored and thinly sliced
  • 1 shallot, chopped
  • 3 cups arugula, tough stems removed

Directions

Remove the skin and white pith from oranges with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice in the bowl before discarding the membranes. Transfer the segments with a slotted spoon to another bowl. Whisk lemon juice, sugar, cornstarch and 1/4 teaspoon salt into the bowl with the orange juice. Set aside.

Season pork chops on both sides with fennel seeds and the remaining 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the chops and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.

Add sliced fennel and shallot to the pan and cook, stirring, for 1 minute. Add arugula and cook, stirring, until it begins to wilt, 1 to 2 minutes more. Stir in the reserved orange segments, then transfer the contents of the pan to a large serving platter. Place the pork chops on top.

Add the reserved orange juice mixture to the pan. Cook, stirring constantly, until slightly thickened, about 1 minute. Pour over the pork chops and serve.

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Lemon Olive Oil Cake

Ingredients

Cake

  • 3/4 cup Extra Virgin olive oil
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 1/4 cup lemon juice
  • 1 cup granulated sugar
  • 3 teaspoons baking powder
  • 2 cups all-purpose flour

Icing

  • 1 cup confectioner’s (powdered) sugar
  • 1 tablespoon lemon juice, plus more to thin glaze

Directions

Preheat the oven to 350˚F. Grease a bundt pan with olive oil, then dust with flour.

In a large mixing bowl, combine oil, eggs, yogurt and lemon juice. Stir in sugar.

In another bowl, sift baking powder and flour. Once combined, slowly add the flour to the wet ingredients as you mix.

Pour batter into the pan and bake for about 40 minutes. Test with a toothpick for doneness. It should come out clean.

Remove cake from the oven and allow to rest. Once it has cooled, turn it onto a plate.

To create the icing, mix sugar and lemon juice together until smooth. Drizzle the over the cooled cake.

Serves 8 to 10


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The traditional eating habits of the Mediterranean people are based on the agricultural products of their region, which has a long growing season and a rather mild climate. The traditional diets of the Greeks, French, Italians, Spaniards and Middle Easterners reflect distinct cuisines and culinary practices, but they also have a great deal in common.

Certain foods, such as beef and butter, were never very popular in the Mediterranean region because the region did not support the expansive grazing lands required to raise large quantities of buffalo and steer. Most cheeses are made from sheep’s milk and are lower in cholesterol than those made from cow’s milk. The region’s climate is favorable to growing olive trees, so olive oil is abundant and used in cooking instead of butter. With its monounsaturated fat, olive oil is much healthier than butter.

The Mediterranean peoples consume fish, poultry, game and lamb rather than beef. The meat of sheep, goats and chickens contains some fat, of course, but Mediterraneans usually consume far less meat than their northern European neighbors. Wine, which has certain health benefits, is a staple of the Mediterranean diet and regions like Italy and southern France have, historically, produced wine and wine is what is served with meals.

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Research suggests that the benefits of following a Mediterranean-style eating pattern may be many: improved weight loss, better control of blood glucose (sugar) levels and reduced risk of depression, to name a few. Eating like a Mediterranean has also been associated with reduced levels of inflammation, a risk factor for heart attack, stroke and Alzheimer’s disease.

The Mediterranean Diet is abundant in fruits, vegetables, whole grains, legumes and olive oil and it features fish and poultry—lean sources of protein—over red meat, which contains more saturated fat. Red wine is consumed regularly but in moderate amounts. Here are a few recipes that can get you started on eating like a Mediterranean.

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Eggplant Souvlaki with Yogurt Sauce

Serves: 4

Ingredients

  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried
  • 4 teaspoons olive oil, plus extra for the grill
  • Pinch each sea salt and fresh ground black pepper
  • 16 cherry tomatoes
  • 1 small eggplant, trimmed and cut into 20 1/2-inch-wide half-moon pieces
  • 1 cucumber, seeded and chopped
  • 1 large yellow or red bell pepper, seeded and cut into 1/2-inch chunks
  • 1/2 cup pitted black olives
  • 1/2 cup diced red onion
  • Olive oil cooking spray
  • 2 6-inch whole-grain pitas
  • 2 cups lightly packed trimmed baby spinach leaves

Yogurt Sauce

  • 1/3 cup plain yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh mint leaves or 1 teaspoon dried

4 metal or wooden 12 inch skewers (soaked if using wooden) or 8 smaller skewers (6-8 inches)

Directions

In a large bowl, whisk together lemon zest, 1/4 cup lemon juice, garlic, oregano, olive oil, salt and black pepper. Transfer half of the dressing to a second large bowl. Add tomatoes and eggplant to the first large bowl, tossing to coat. Let stand for 15 minutes.

To prepare salad:

To the second large bowl, add cucumber, bell pepper, olives and onion; toss well with dressing and set aside.

Prepare the yogurt sauce:

In a small bowl, combine all yogurt sauce ingredients. Set aside in the refrigerator until serving.

Heat grill to medium-high and lightly oil the grate with cooking oil. If it is too cold to grill where you live, a stovetop grill or grill pan can be used.

On each skewer, thread tomatoes and eggplant, dividing ingredients evenly among the skewers. Mist skewers with cooking spray.

Place skewers on the grill; close lid and cook for 8 to 10 minutes, turning once or twice, until tender. On an indoor grill turn skewers often to cook evenly.

Mist pitas with cooking spray and grill, turning once, until lightly toasted and warm, about 1 minute. Cut into quarters and divide among 4 serving plates.

Add spinach to the salad and toss. Serve with souvlaki, yogurt sauce and pita bread.

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Farro, Shrimp & Tomato Risotto

Serves: 6

Ingredients

  • 28 oz canned or boxed Italian diced tomatoes with juices
  • 2 large leeks, thinly sliced (white and light green parts only)
  • 1 large bulb fennel, cored and thinly sliced
  • 2 cups farro, rinsed
  • 3 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 lb medium shrimp, peeled and deveined
  • 2 tablespoons chopped fresh flat-leaf parsley leaves

Directions

In a large Dutch oven, add tomatoes, leeks, fennel, farro, broth, tomato paste and 1 1/2 cups water; stir to break up tomato paste. Cover, bring to boiling, reduce heat to a simmer and cook for 30-40 minutes or until the farro is tender.

Remove lid, add shrimp and stir to combine. Replace lid and continue cooking until shrimp are pink and opaque throughout, about 2-3 minutes. Divide among soup bowls and garnish with parsley.

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Swiss Chard with Olives

Ingredients

  • 2 bunches (about 1 1/4 pounds) Swiss chard, trimmed and washed
  • 1 tablespoon olive oil
  • 1 small yellow onion, sliced 1/4 inch thick
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup pitted and roughly chopped Kalamata olives (about 16)
  • 1/2 cup water

Directions

Separate leaves from the stems of the Swiss chard. Roughly chop leaves and set aside. Cut stems into 1-inch pieces.

In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic and red pepper, and saute until onion is translucent about 6 minutes.

Add Swiss chard stems, olives and the water; cover and cook 3 minutes.

Stir in Swiss chard leaves; cover and continue cooking until stems and leaves are tender, about 4 minutes. Serve immediately.

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Lemon Chicken with Potatoes & Artichokes

Serves: 6

Ingredients

  • 6 small red-skinned potatoes, scrubbed and quartered
  • 1 large red bell pepper, seeded and thinly sliced
  • 6 – 5-oz boneless, skinless chicken breasts
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 2 cups reduced-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons arrowroot starch
  • 12 oz package frozen artichokes, thawed
  • 3 tablespoons chopped fresh dill, plus additional for garnish

Directions

Season chicken with salt and black pepper. In a large skillet with a cover over medium-high, heat 1 tablespoon oil. Add chicken and cook for about 1-2 minutes on each side to quickly brown. Remove chicken pieces to a plate.
Reduce skillet heat to medium-low and add the remaining oil and garlic; cook for 1 minute, until lightly browned and fragrant. Add the potatoes and peppers and cook for about 4 minutes, until the potatoes begin to brown.

In a small bowl combine the lemon juice, yogurt and arrowroot and whisk until smooth. Stir yogurt mixture into the skillet. Stir in artichokes and dill. Return chicken pieces to the skillet, nestling them on top of the vegetable mixture.

Cover the skillet and cook for 30 minutes, until the artichokesand potatoes are tender and the sauce is thickened.

Serve chicken and vegetables with the sauce and garnish with additional dill.

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Whole-Wheat Pizza

Halloumi cheese originated in Cyprus and, subsequently, gained popularity throughout the Middle East region. The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavor.

Ingredients

  • 2 tablespoons olive oil, plus more for baking sheet
  • 1 cup cherry tomatoes
  • 1 clove garlic, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 1 pound homemade or store bought whole-wheat pizza dough at room temperature, recipe below
  • 1 cup (4 ounces) haloumi or feta or ricotta salata cheese
  • 2 tablespoons pine nuts
  • 2 cups baby arugula
  • 1 tablespoon red-wine vinegar
  • 1/4 cup pitted kalamata olives, coarsely chopped

Directions

Preheat oven to 450 degrees F.  Oil a pizza pan.

Place tomatoes, garlic and 1 tablespoon oil in a food processor; season with salt and pepper. Pulse 3 to 4 times until ingredients are incorporated but chunky.

Place the dough in the pizza pan. Using your hands stretch the dough until it covers the surface of the pan.

Spread tomato sauce evenly over the dough, leaving a 1-inch border all around. Top with cheese and pine nuts; season with salt and pepper.

Bake until the crust is golden, 15 to 20 minutes.

Toss arugula with vinegar and 1 tablespoon oil; season with salt and pepper. Sprinkle arugula and olives over baked pizza. Cut into serving pieces.

Quick Whole-Wheat Pizza Dough

Makes 2 one pound loaves.

Ingredients

  • 1/2 cup warm (115 degrees) water
  • 2 packets (1/4 ounce each) active dry yeast
  • 1/4 cup olive oil, plus more for the bowl
  • 2 tablespoons sugar
  • 2 teaspoons coarse salt
  • 2 cups all-purpose flour, plus more for kneading
  • 2 cups whole-wheat flour

Directions

Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.

In the bowl with the yeast, whisk in the sugar, oil and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to the oiled bowl; brush top of dough with oil.

Cover the bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.

Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.

Use one ball of dough for the pizza above and freeze the second dough for another time.


 

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Winter is the time of year when we crave warm, home-cooked food. We love getting cozy with a variety of winter comfort food recipes, from mashed potatoes and gratins to mac n’ cheese.

Comforting or not, though, those classics are typically loaded with butter, milk, heavy cream and refined carbohydrates, piling on pounds that can stick around long past the winter thaw. But you don’t have to give up on comfort food just yet.

Hot and hearty sandwiches are the best of all worlds on chilly days: filling, warming and easy to eat. They can be delicious, yet healthy. Whether you grab a bite as you’re rushing around or fix yourself a dinner plate, the following Italian sandwich recipes will give you comfort.

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Tuna Panini

4 servings

Ingredients

  • Two 6-ounce cans albacore tuna
  • 1/4 cup finely diced red onion
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced basil
  • 1/2 teaspoon crushed red pepper
  • Salt and freshly ground pepper
  • 4 ciabatta rolls, split
  • Dijon mustard
  • Eight 1/4-inch-thick slices of Mozzarella or Fontina cheese (6 ounces)
  • Sliced bread and butter pickles, optional
  • 2 tablespoons unsalted butter, softened

Directions

In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.

Heat a panini press or griddle.

Spread the cut sides of the rolls with mustard and top each roll half with a slice of cheese. Spread the tuna mixture on the bottoms and add a few pickles slices, if desired.

Close the sandwiches and spread the outsides of the rolls with the butter.

Place the sandwiches in the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.

hotsandwiches1

 

Grilled Chicken, Tomato and Onion Sandwiches

Serves 4

Ingredients

  • 3 ounces pitted mixed olives (1 cup)
  • 1 garlic clove, crushed
  • 2 teaspoons fresh oregano or 1 teaspoon dried
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 2 large tomatoes, cut into 1/3 inch thick slices
  • 1 Vidalia onion (or any sweet onion), cut into 1/4 inch thick slices
  • 4 crusty rolls, such as ciabatta, sourdough or hero, split horizontally
  • Salt
  • 1 1/2  pounds thin chicken cutlets
  • Directions

Heat a stove top grill pan.

In a mini food processor, pulse the pitted olives with the crushed garlic and oregano until chopped. Add the 1/4 cup of olive oil and pulse until finely chopped. Season with pepper.

Brush the, chicken, tomatoes, onion and cut sides of the rolls with the remaining 2 tablespoons of olive oil.

Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted, about 2 minutes Remove to a plate.

Season the chicken cutlets with salt and pepper and grill them, turning occasionally, until they are lightly browned in spots and cooked through, 5 to 6 minutes.

Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion and olive relish. Close the sandwiches, cut them in half and serve.

"Party Primer" August 09

Sausage-and-Pepper Heros

Serves 6

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 pound red bell peppers, thinly sliced
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon dried oregano, crumbled
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt
  • 6 Italian chicken sausages, about 5 ounces each
  • 3 long hero rolls, split lengthwise

Directions

Heat the oven to 200 degrees F.

Heat a large skillet and add the oil, bell peppers, onion, garlic, oregano and crushed red pepper and season with salt. Cook over moderate heat, stirring occasionally, until the peppers are softened and just beginning to brown, 6 minutes. Place the vegetables in a heatproof bowl, cover with foil and keep warm in the oven while you cook the sausages.

Prick the sausages with a knife and cook over moderate heat, turning occasionally, until no trace of pink remains, about 10 minutes.

Add the sausages to the vegetables and keep warm.

Brush the rolls with oil and toast under the broiler. Fill the rolls with the sausages and peppers, cut each one in half and serve.

hotsandwiches3

Eggplant Parm Sandwiches

Serves 8

Ingredients

  • One 28-ounce can whole Italian tomatoes
  • 1 tablespoon olive oil, plus more for brushing the baking pan
  • Salt
  • 4 large eggs, lightly beaten
  • 2 cups Italian seasoned dry bread crumbs
  • 2-pounds of eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
  • 3 garlic cloves, smashed and peeled
  • 12 ounces fresh mozzarella, sliced 1/4 inch thick
  • 1 cup freshly grated parmesan cheese
  • 1 cup basil leaves
  • 4 long hero rolls, cut in half and split lengthwise

Directions

Preheat the oven to 375° F.

In a blender or food processor, puree the tomatoes with their juices, garlic and the 1 tablespoon of olive oil. Season the sauce with salt. Set aside.

Brush 2 baking sheets with olive oil.

Put the eggs and bread crumbs in 2 separate shallow bowls. Working with 1 slice of eggplant at a time, dip the slice in the egg, letting any excess drip back into the bowl, then coat with the bread crumbs. Place the slice of eggplant on one of the baking sheets. Repeat with the remaining eggplant slices. You may need a third baking sheet.

Bake the eggplant slices until lightly brown, about 20 minutes.

Reduce the oven temperature to 350 degrees F.

Lightly oil a 10-inch springform pan. Line the bottom with a single layer of eggplant. Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan. Tear one-third of the basil leaves and place over the cheese.

Repeat with the remaining ingredients for a total of 4 layers, ending with a layer of eggplant and a thick layer of tomato sauce. Sprinkle the remaining parmesan on top.

Wrap the entire pan in foil and set it on a large rimmed baking sheet. Bake the eggplant for about 1 hour, until heated through.

Increase the oven temperature to 400°. Remove the foil from the top of the pan and bake for about 10 minutes longer, until lightly browned on top.

Remove from the oven and let rest for at least 15 minutes before unmolding.

Cut wedges of eggplant to fit the rolls and serve.

FOOD WINE PULLED PORK SANDWICH POMPANELLA FENNEL SALAD

Pepper Pork and Fennel Sandwiches

Aleppo chili pepper comes from Syrian town of Aleppo, just east of the Turkish border. These red chilies are also known in the Mediterranean region as halaby peppers. Moderately hot, the crushed, dried peppers are celebrated for their rich, fruity flavor that’s sometimes described as a cross between cumin and cayenne. It has a moderate heat level with a hint of a vinegar, salty taste. Aleppo pepper offers a nice variation from your usual crushed red pepper flakes.

6 servings

Ingredients

Pork

  • 3 1/2 pound boneless pork shoulder
  • 1 tablespoon fine sea salt
  • 3 tablespoons minced garlic
  • 1/4 cup Aleppo pepper
  • 1/4 cup white wine vinegar

Sandwiches

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 large fennel bulb—trimmed, cored and very thinly sliced
  • 4 cups (packed) arugula
  • 6 toasted ciabatta rolls, split, for serving

Directions

Make 6 cuts in the pork, 1 inch apart, cutting most of the way through the meat. Rub the pork all over with the salt. Rub the pork with the garlic and then with the Aleppo pepper, covering the meat completely. Wrap the pork in plastic and refrigerate overnight.

Preheat the oven to 325°F. Set the pork in a baking dish just large enough to hold it and add 1/4 cup of water. Cover the pork with parchment paper and then cover tightly with foil. Bake for about 2 1/2 hours, until the meat is very tender.

Pour all but 1/4 cup of the roasting juices into a bowl and reserve. Drizzle the pork with the vinegar, cover with foil and bake for 10 minutes. Remove the pork from the oven and let it rest, covered in the pan, for 10 minutes. Remove the pork to a cutting board.

Combine the pan juices with the reserved juices in a microwave safe bowl.

In a large bowl, stir the olive oil with the lemon juice and season with salt and black pepper. Add the fennel and arugula and toss.

Brush the rolls with oil and toast under the broiler.

Discard any fat and gristle from the pork. Reheat the juices in the microwave or in a pan.

Shred the meat and toss with the hot pan juices.

Pile the meat on the rolls, top with the fennel salad and serve.


91547ffd-a909-450a-861a-d9047277c5a6

I find if I wash, chop and dry Romaine lettuce in the salad spinner it keeps wonderfully for 5 days or so in zip lock bags with a few paper towel. This can make the weeknight meal prep shorter. Just add tomatoes, cucumber, onion and dressing and you don’t have to lug out the salad spinner midweek!

Roasted vegetables keep well when make ahead and stored in sealed container in the refrigerator.

Most foods can be prepped ahead of time. Chop onions, garlic, ginger, green onions, asparagus, etc on the weekend to use during the week. You can even chop fresh tomatoes and keep them in a covered container. I’ve never heard that you can’t pre chop cucumbers and carrots and I do it all the time. I have a container that I fill up with carrot and celery sticks, sliced cucumbers and grape tomatoes. We can easily grab some veggies to munch on or to use for a fast salad.

I happen to like roast chicken, but you could easily roast a turkey breast or a beef roast or a pork shoulder to use during the week in place of my chicken.

Next weekend make a big pot of spaghetti sauce and use it for lasagna and chicken parmesan. These are just a few ideas to give you a head start.

Menu For The Week

Sunday – Mediterranean Roast Chicken with Potatoes, Olives and Spinach

Monday – Tuscan Beef Stew; Italian Bread

Tuesday – Spinach Chicken Salad; Italian Bread

Wednesday – Italian Pork Roast with Fennel and Onions; Roasted Broccoli with Parmesan

Thursday – Pasta with Beef Stew; Roasted Broccoli Salad

Friday - Italian Grilled Pork Panini; Coleslaw; Pickles

Recipes for the Week

On Sunday cook the chicken and pork in the oven and the beef stew on top of the stove. Prep ingredients for Tuesday’s salad and make the dressing. Cut up the broccoli for roasting on Wednesday.

Italian Seasoning

I use this seasoning often in my recipes. You can buy it in the store or make your own. My recipe can be found in a post here

Tuscan Vinaigrette_Gimme Some Oven_Recipes_1007x545

Italian Vinaigrette

Ingredients

  • 1/4 cup red wine vinegar
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon sugar
  • 1/4 teaspoon sea salt
  • 1/2 cup extra virgin olive oil

Directions

Mix vinegar, Italian seasoning, sugar and sea salt in a small bowl with a wire whisk. Gradually add oil, whisking until well blended. Cover.

Refrigerate until ready to serve. Whisk dressing before drizzling over salad greens.

chicken

Mediterranean Roast Chicken with Potatoes, Olives and Spinach

Serve this dinner on Sunday

Serves 6

Ingredients

  • 4 tablespoons dried Italian seasoning , divided
  • 2 tablespoons butter, softened
  • 1 whole chicken, about 4 pounds
  • 2 lemons, cut in half
  • 1 large red onion, cut into thin wedges
  • 12 Yukon gold potatoes, each cut into wedges
  • 2 tablespoons olive oil
  • 2/3 cup pitted Kalamata olives
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, coarse grind
  • 12 ounces fresh spinach leaves
  • 4 ounces feta cheese, crumbled and divided

Directions

Preheat oven to 375ºF.

Mix 2 tablespoons of the dried seasoning with the butter. Rub 3/4 of butter mixture under the chicken skin (breasts and legs) and remaining mixture on the outside of the chicken. Sprinkle 1 tablespoon of the Italian seasoning over the outside of the chicken.

Stuff 3 lemon halves inside the chicken cavity. Place chicken in large roasting pan.

Mix potatoes, oil and the remaining 1 tablespoon dried seasoning. Arrange potatoes around the chicken in the roasting pan.

Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through. Remove chicken from oven to a platter. Let stand 10 minutes.

Transfer vegetables to large skillet. Add olives, salt and pepper; cook and stir 1 to 2 minutes on low heat. Add spinach; cook and stir 1 to 2 minutes or until leaves just begin to wilt. Remove from the heat.

Set aside half of the mixture in a covered bowl for Wednesday’s dinner and refrigerate the dish.

Gently stir in 2 oz feta and juice of 1/2 lemon into the remaining vegetable mixture in the skillet. Reserve the remaining 2 oz feta for Wednesday’s dinner.

Remove the vegetables to large platter. Carve enough chicken needed for dinner and serve with the vegetables.

Dice the remaining chicken and reserve half for Wednesday’s dinner and the other half for chicken salad for lunch.

beef

Tuscan Beef Stew

Serve half the stew with some great bread and a salad using the vinaigrette and prepped salad ingredients for Monday’s dinner.

Serves 8

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds cubed chuck roast
  • 2 tablespoons flour
  • 1 cup carrot, sliced into ½ ­inch chunks
  • 1 onion, cut into wedges
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 1/2 cups beef stock
  • 1 can (15 ounces) cannellini beans, drained

Directions

Heat oil in a 5 ­quart Dutch oven on medium ­high heat. Add beef in batches; cook until browned on all sides. Return all of the beef to Dutch oven. Sprinkle with flour; mix well. Stir in carrots, onion, tomatoes, stock and Italian Seasoning. Mix until well blended.

Bring to a boil. Reduce heat to medium­ low; cover and simmer 1 hour or until beef is tender, stirring occasionally.

Stir in beans. Simmer, uncovered, 15 minutes.

Serve half the recipe for dinner and reserve the remaining stew for Thursday’s dinner.

Spinach Chicken Salad

Serve this on Tuesday.
Place the reserved spinach, olive, potato mixture in a shallow salad bowl. Add reserved feta cheese and drizzle with a little of the Italian vinaigrette. Add diced chicken and mix. Heat up the leftover bread from Monday’s dinner and serve additional vinaigrette on the side.

pork

Italian Pork Roast with Fennel and Onions

Serve this pork dinner on Wednesday.

Serves: 8

Ingredients

  • 2 boneless pork tenderloins or 1 pork loin roast, trimmed (about 2 to 2 1/4 pounds)
  • 2 tablespoons dried Italian seasoning , divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon sea salt
  • 2 medium fennel bulbs, tops and cores removed, and bulbs cut into 1/4­inch thick slices
  • 1 medium red onion, cut into 1/4 ­inch thick slices
  • 1 cup chicken stock
  • 1 tablespoon fresh lemon juice

Directions

Place pork roast in 6­ quart shallow Dutch oven.

Mix 1 1/2 tablespoons of the dried Italian seasoning, 1 tablespoon of the oil, lemon peel, fennel seed and sea salt in small bowl. Rub evenly over the pork. Toss fennel, onion, remaining 1 tablespoon oil and remaining 1/2 tablespoon dried seasoning in large bowl. Place vegetable mixture around the pork.

Roast 40-45 minutes or until thermometer inserted into the thickest part of the pork reaches 145°F, stirring vegetables occasionally. Transfer pork to a cutting board. Let stand 15 minutes before slicing. Then, layer in a shallow casserole dish (9×13).

Place Dutch oven with vegetables on medium­ low heat. Stir in stock and lemon juice. Simmer 15 minutes or until liquid is reduced by half, stirring occasionally. Pour over the pork slices in the casserole dish. Cover tightly with foil and refrigerate until Wednesday.

Use some of the leftovers to make Italian Pork Panini sandwiches for Friday.

broccoli

Roasted Broccoli with Parmesan

Place the pork dish in the oven to heat while the broccoli roasts on Wednesday.

Ingredients

  • 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions

Preheat the oven to 400°F.

On a large baking sheet, toss the broccoli florets and stems with the 2 tablespoons of olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender. Serve half for dinner with the 2 tablespoons Parmesan cheese.

Add some of the Italian vinaigrette to the remaining broccoli and refrigerate to serve with Thursday’s dinner.

Pappardelle with Beef Stew

Serve this dinner on Thursday.

Cook 8 oz pappardelle pasta (wide noodles) in boiling salted water until al dente. Drain.

While the pasta is cooking heat remaining beef stew.

Serve over noodles and garnish with grated Parmesan. Serve with reserved broccoli salad.

italian-grilled-pork-panini-12100005rca-ss

Grilled Pork Panini

Serve with pickles and coleslaw on Friday.

Ingredients

  • Leftover pork slices and vegetables
  • 8 slices Italian bread
  • 1/2 cup store-bought or homemade basil pesto
  • 4 one ounce slices provolone cheese
  • 1 tablespoon olive oil, for brushing

Directions

Spread 1 tablespoon pesto on each slice of bread. Top four slices of bread with pork slices, fennel, onion and cheese; top each sandwich with remaining bread.

Lightly brush the outer surface of the sandwiches with olive oil; grill in a medium-hot skillet or in a sandwich press until toasted on each side.

Easy Coleslaw

You can make this the night before.

Ingredients

  • 1 (16 ounce) bag coleslaw mix
  • 2/3 cup mayonnaise
  • 2 tablespoons sugar
  • 3 tablespoons milk
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Combine all ingredients except coleslaw mix in a large bowl and combine well.

Add the coleslaw, mix and toss to coat.

Cover and refrigerate several hours or overnight to allow flavors to blend.


Food52

There are plenty of fall weather produce that you can make into delicious salads.

What’s Fresh Now

Apples

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.

Pears

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:  Bartlett, Anjou, Bosc and Comice.

Tip: To keep pear slices from browning, sprinkle them with lemon juice and place them in a water bath–or serve them immediately after slicing.

Grapes

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 toss them in your favorite salad.

Fennel

Fennel is available from fall through spring and adds a hint of fresh sweet licorice flavor to any salad. This aromatic vegetable 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 green tops 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 lighter and softer than in its raw state.

Cabbage

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 tasting cabbages. 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

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. I have had great success with wrapping the cauliflower in white paper towels before putting it into a ziplock plastic bag.

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.

Spinach and Kale

When buying greens, make sure they are very fresh. Look for vibrant dark green leaves that are crisp and full, not wilted or yellowish. Go organic when possible. Non-organic spinach, kale and collards are high in pesticides. Certain vegetables are worth buying organic and greens are one of them.

Spaghetti Squash

Look for spaghetti squash with a firm, dry rind, free of soft spots and cracks. Squash should be heavy for its size  with a firm, dry, rounded stem, which helps keep out bacteria. Store squash in a cool, dry place (preferably 55 to 60 degrees Fahrenheit) up to 3 months. Refrigeration will make the squash spoil quickly, but squash can be stored in the refrigerator 1-2 weeks.

fallsalad1

Spaghetti-Squash Salad

Ingredients

  • 1 (4-pound) spaghetti squash, halved lengthwise and seeds scraped
  • 1 cup sliced almonds, 3 ounces
  • 1/2 cup chopped pitted green olives, such as Cerignola
  • 1/2 cup thinly sliced scallion whites
  • 1/2 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 ounces Greek feta cheese, crumbled (1/4 cup)
  • Kosher salt and freshly ground white pepper

Directions

Preheat the oven to 350°F.

Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.

Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice, and olive oil and pulse until finely chopped.

Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.

Spinach Salad with Smoked Chicken:: Apple:: Walnuts:: and Bacon

Spinach, Chicken, Apple, Walnut and Bacon Salad

Ingredients

  • 3/4 cup walnuts, chopped
  • 1/4 pound sliced bacon
  • 4 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 2/3 cup extra virgin olive oil
  • 3/4 pound cooked and sliced boneless chicken breast
  • 1 pound spinach, stems removed, leaves washed (about 9 cups)
  • 1/2 red onion, thinly sliced
  • 1 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch pieces

Directions

Heat the oven to 350F°. Toast the walnuts until golden brown on a cookie sheet, about 8 minutes. Let cool.

In a large frying pan, cook the bacon until it is crisp. Drain the bacon on paper towels and then crumble it.

In a mixing bowl, whisk the vinegar with the mustard, salt and pepper. Whisk in the oil.

In a large bowl, combine 4 tablespoons of the dressing with the chicken. Let sit for about 5 minutes so that the chicken absorbs the dressing. Add the walnuts, bacon, spinach, onion, apple and about half of the remaining dressing and toss. Pass the remaining dressing to add to the salad, if needed.

fallsalad3

Seafood Cabbage Salad

Ingredients

  • 2 1/2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 head fresh broccoli
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, sliced
  • 1 pound crabmeat or shrimp, coarsely chopped
  • 3/4 cup light mayonnaise
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 3 tablespoons white wine vinegar
  • 1 clove crushed garlic
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper

Directions

Cut the florets off the head of broccoli and reserve the stalks for another recipe, such as soup. Cut the florets into small pieces

In a small bowl, whisk together mayonnaise, lemon juice, honey, white wine vinegar, garlic, Worcestershire sauce, salt. black pepper and cayenne.

In a large bowl, combine cabbage, broccoli, bell peppers, and crab. Toss mixture with dressing. Cover, and refrigerate until ready to serve.

fallsalad4

Apple and Zucchini Salad

Ingredients

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 large Red Delicious apples, diced
  • 1 large Granny Smith apple, diced
  • 1 green or red bell pepper, cut into thin strips
  • 2 small zucchini, thinly sliced
  • 2 cucumbers, peeled and thinly sliced
  • Leaf lettuce

Directions

Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously.

Combine apples, bell pepper, zucchini and cucumber in a salad bowl; toss with dressing. Serve on individual lettuce-lined serving plates.

Fennel, Pear and Walnut Salad with Soy Cheese

Fennel, Pear and Walnut Salad

Ingredients

  • 1 fennel bulb, thinly sliced or shaved
  • 2 pears, thinly sliced or shaved
  • 1/3 cup walnuts, chopped and toasted
  • Small chunk Parmigiano-Reggiano cheese, shaved

For the dressing

  • 3 tablespoons walnut oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons agave syrup or honey
  • Pinch salt
  • Pinch white pepper
  • 1/2 teaspoon freshly ground fennel seeds

Directions

To make the dressing:

Combine the walnut oil, balsamic vinegar, lemon juice and agave syrup in a small bowl and mix well. Add the fennel seeds, salt and pepper. Whisk to blend well. Taste and season according to your preference for salt and pepper

Slice the core off the bottom of the fennel. Cut the fennel bulb in half, and slice very thinly or shave using a mandolin.

If your pears are organic, you can leave the skin on, if desired, otherwise, peel the pears then slice thinly.

Mix the pears and fennel slices together and mix in half of the dressing to coat the ingredients evenly and retard discoloration.

Divide the salad onto four individual plates. Sprinkle the toasted walnuts and shaved cheese on top of the salad.

Serve the salad with the remaining dressing on the side.


fallmarket

Look for these fall fruits and vegetables at farmers’ markets and in produce departments for the best flavor (and greatest value) in season. Specific crops and harvest dates of fall produce will depend, of course, on your region’s climate.

Apples are one of those fruits people have forgotten have a season. But they do, and in the Northern Hemisphere they’re harvested late summer through fall.

Artichokes produce a second, smaller crop in the fall that tends to produce small to medium artichokes.

Arugula is a cool weather peppery green harvested at different times in different places (winter in warm climates, summer in cool ones) but grows in many places during autumn.

Beets are in season in temperate climates fall through spring. Fresh beets are often sold with their greens still attached.

Broccoli can be grown year-round but is more sweet, less bitter and sharp when harvested in the cooler temperatures of fall in most climates.

Broccoli rabe, rapini is a more bitter, a leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.

Brussels sprouts grow on a stalk and, if you see them for sale that way, snap them up – they’ll last quite a bit longer than once they’re cut.

Cabbage – the cooler the weather when it’s harvested, the sweeter it tends to taste.

Carrots are harvested year-round in temperate areas. Unusual varieties are harvested during the carrot’s natural season, which is late summer and fall.

Cauliflower may be grown, harvested and sold year-round, but it is by nature a cool weather crop and at its best in fall and winter.

Chard like all greens, turns bitter when it gets too hot. Chard is best harvested in late summer or early fall in colder areas, and fall through spring in warmer regions.

Fennel’s natural season is from fall through early spring.

Figs have a short second season in late fall (the first harvest comes in summer) just in time for Thanksgiving.

Grapes (early fall) ripen towards the end of summer and the harvest continues into fall.

Green beans tend to be sweetest and most tender during their natural season, from mid-summer into fall in most regions.

Kohlrabi (late fall) comes into season by the end of fall, but stays at its sweet best into winter.

Mushrooms, other than morels, are in-season in summer through fall.

Okra (early fall) needs heat to grow, so a nice long, hot summer in warmer climates brings out its best. Look for firm, plump pods in late summer and early fall.

Onions come from storage all year round but most onions are harvested in late summer through the fall.

Parsnips look like white carrots and have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.

Pears have a season that runs from mid-summer well into winter, depending on the variety and region.

Peppers (early fall) – both sweet and spicy- are harvested in late summer and early fall.

Persimmons are available for a short window in the fall and early winter – look for bright, heavy-feeling fruits.

Pomegranates only ripen in warmer climates. They are in season starting in October and are usually available fresh through December.

Pumpkins are the most common winter squash and come into season in September in most areas.

Quinces are an under-appreciated fruit. Bright and tart, quince jellies and desserts are a fall and early winter favorite.

Radicchio, like all chicories, is more sweet and less bitter when the weather is cool.

Sweet potatoes are often sold as “yams.” They are available from local sources year-round in warmer areas; from late summer through winter other places.

Turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.

Winter squash come into season in early fall and usually last well into winter.

Zucchini have a harvest season from summer into fall in most climates.

Cooking From The Fall Market

fallmarket2

Roasted Fennel Soup with Homemade Croutons

Ingredients

  • 1 fennel bulb (1 1/2 to 2 pounds)
  • 1 cup coarsely chopped white onion (1 large)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 2 – 14 1/2 ounce cans reduced-sodium chicken broth
  • 1 russet potato, peeled and cut into 1/2-inch cubes
  • 1 cup half-and-half, light cream or evaporated milk
  • 2 tablespoons lemon juice
  • 3/4 teaspoon ground cumin
  • Ground white pepper
  • Kosher salt
  • 1 tablespoon fennel seeds
  • 1 recipe Homemade Croutons (optional), recipe below

Directions

Preheat oven to 375 degrees F.

Cut off and discard fennel stalks, reserving some of the feathery tops. Remove any wilted outer layers from the bulb; cut a thin slice from the  base of bulb. Cut bulb into 1/2-inch slices, removing the core. Snip feathery tops; set aside.

In a 13x9x2-inch baking pan combine fennel slices and onion. Drizzle with oil; sprinkle with 1/2 teaspoon salt. Roast, uncovered, about 25 minutes or just until vegetables are tender.

Transfer roasted vegetables to a large saucepan. Stir in broth and potato. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potato is tender. Cool slightly.

Transfer vegetable mixture, one-third at a time, to a blender, food processor or use a hand immersion blender. Process until smooth. Return mixture to saucepan. Stir in half-and-half, lemon juice, and cumin. Cook over medium heat until heated through, stirring occasionally. Season to taste with white pepper and additional salt.

Meanwhile, in a small skillet cook fennel seeds over medium-high heat about 3 minutes or until light brown and fragrant, stirring frequently.

Top each serving with fennel tops, toasted fennel seeds and, if desired, Homemade Croutons.

To Make Ahead:

Prepare as directed and cool soup slightly. Transfer soup to an airtight container. Cover and chill for up to 2 days. Place fennel tops and toasted fennel seeds in separate resealable plastic bags. Chill fennel tops for up to 2 days and store fennel seeds at room temperature for up to 2 days. To serve, transfer soup to a large saucepan. Cook over medium heat until heated through, stirring occasionally. Serve as directed above.

Homemade Croutons

Ingredients

  • 2 cups of cubed Italian  bread
  • 2 tablespoons of olive oil
  • 1/4 teaspoon of freshly ground black pepper
  • 1/8 teaspoon of kosher salt

Directions

Spread cubed bread in a single layer in a shallow baking dish. Stir together olive oil, black pepper and kosher salt; pour over bread cubes, tossing to coat. Bake in a 350 degree F oven for 10 minutes. Stir; bake for 8 to 10 minutes more or until crisp and brown. Makes 2 cups.

fallmarket4

Beet and Apple Salad

Ingredients

  • 4 large beets (2 1/2 pounds)
  • 5 thyme sprigs
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 1/4 cup apple-cider vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons prepared horseradish
  • 1/3 cup salted pistachios, chopped
  • 1 green apple, thinly sliced

Directions

Preheat the oven to 375°F. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into thin slices.

In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.

fallmarket5

Healthy Chicken and Mushroom Fricassee

Serve with the roasted carrots below.

Ingredients

  • 1 tablespoon olive oil
  • 10 oz white button mushrooms, rinsed and quartered
  • 1 cup leeks, split into quarters, then sliced into small squares and rinsed well
  • 1 cup potatoes, peeled and diced
  • 1 cup celery, rinsed and diced
  • 1 cup pearl onions, raw or frozen
  • 3 cup low-sodium chicken broth
  • 1 lb skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)
  • 2 tablespoons each fresh herbs (such as parsley and chives), rinsed, dried and minced
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons lowfat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

Preheat oven to 350 º F.

Heat olive oil in a medium-sized heavy-bottomed roasting or braising pan (a large sauté pan with a metal handle).

Add mushrooms to the pan and cook until golden brown, about 3–5 minutes. Add leeks, potatoes, celery and pearl onions and continue to cook until the vegetables become soft, about 3–5 additional minutes. Add chicken broth to the pan and bring to a boil.

Add chicken to the pan, cover, and place in the oven for about 20 minutes or until the chicken is tender when pierced with a fork (or a meat thermometer reaches an internal temperature of 165 ºF).

When the chicken is cooked, remove them from the pan to serving bowl and keep warm. Return the pan to the stove top and bring the liquid to a boil. Stir in the lemon juice.

In a bowl, mix the cornstarch with the sour cream and add to the pan. Bring back to a boil, stir until mixed and then remove from the heat.

Season with salt and pepper and pour sauce over the chicken. Sprinkle with herbs and serve.

fallmarket1

Spice & Honey Roasted Carrots

Ingredients

  • 1 ½ pounds regular or rainbow carrots, scrubbed and peeled
  • 1 tablespoon olive oil
  • 1/2 cup coarsely chopped hazelnuts
  • 1 tablespoon coriander seed
  • 1 tablespoon sesame seed
  • 1 ½ teaspoons cumin seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon honey
  • Lemon wedges

Directions

Preheat oven to 425 degrees F.

Trim carrots and peel. Halve any large carrots lengthwise.

Line a shallow roasting pan with foil. Evenly spread carrots in the pan. Drizzle with olive oil. Roast carrots, uncovered, for 20 minutes.

Meanwhile, for the seasoning mix, heat a small skillet over medium-high heat. Add hazelnuts; cook and stir 3 minutes or until fragrant and toasted. Transfer to a small bowl.

Add coriander, sesame and cumin seed to the hot skillet. Cook on medium-high heat for 2 minutes or until fragrant and toasted. Remove spices from heat and transfer to another bowl; cool for 10 minutes.

Using a spice grinder, coffee grinder, or mortar and pestle, grind or crush toasted spices until coarsely ground. Add the hazelnuts and salt and pepper, crushing nuts slightly.

Remove carrots from the oven. Drizzle with honey; toss to evenly coat. Sprinkle carrots with the seasoning mixture. Return to the oven; roast 5 to 10 minutes more.

Serve carrots with lemon wedges. Makes 6 servings.

fallmarket3

Fig and Pear Cobbler with Cornmeal-Amaretti Biscuits

Ingredients

  • 1/2 cup whole amaretti cookies
  • 1 ⅓ cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 2 ½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, cut into small pieces
  • 1 ¼ cups whipping cream
  • 2 cups dried Mission figs, halved
  • 1 ½ pounds fresh pears, cored and sliced
  • 3/4 cup sugar
  • Juice and finely shredded peel from 1 orange
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 2 teaspoons cornstarch
  • 1 ½ cups port wine or cranberry juice
  • 2 tablespoons whipping cream
  • 1/2 cup sliced almonds
  • Vanilla ice cream or frozen yogurt (optional)

Directions

Preheat oven to 375 degrees F.

Place amaretti cookies in a food processor. Cover and process until finely ground. Add flour, cornmeal, the 2 tablespoons sugar, the baking powder and salt; cover and pulse with on/off turns to combine. Add butter; cover and pulse with on/off turns until pieces are the size of small peas.

In a large bowl combine butter mixture and the 1-1/4 cups whipping cream, stirring with a fork until the dough comes together. Transfer dough to a lightly floured surface; knead gently two or three times until it holds together. Press dough into a 12×8-inch rectangle, about 1/2-inch thick. Cut the dough into eight rectangles

In a 3-quart rectangular baking dish combine figs and pears. Place the 3/4 cup sugar in a small bowl; add the finely shredded orange peel and use your fingers to rub the peel into the sugar. Stir in cinnamon, coriander and kosher salt. Pour sugar mixture over the fig mixture; gently toss with your hands to combine.

In a small bowl combine 2 tablespoons of orange juice and the cornstarch, stirring until smooth. Stir in the port and the remaining orange juice; pour evenly over the fruit mixture in the baking dish.

Place dough rectangles on top of the fruit mixture; brush with the 2 tablespoons whipping cream and sprinkle with almonds.

Bake for 35 to 45 minutes or until the top is browned and juices are bubbly around the edges of the pan. If necessary to prevent over browning, cover loosely with foil for the last 10 to 20 minutes of baking. Remove foil, if using, and cool on a wire rack for at least 30 minutes before serving. Serve warm with vanilla ice cream or yogurt.



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