Healthy Italian Cooking at Home

Category Archives: mushrooms

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.

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Spinach Salad with Warm Parmigiano-Reggiano Dressing

Serves 6

Ingredients

  • 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

Directions

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.

spring2

Bean Salad With Lemon And Herbs

6 servings

Ingredients

  • 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

Directions

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.

spring3

Radicchio, Fennel and 
Olive Panzanella

Serves 4

Ingredients

  • 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

Directions

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.

spring4

Grilled Chicken Salad with Radishes, Cucumbers and Pesto

Serves 4

Ingredients

  • 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 

Directions

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.

spring5

Grilled Steak Salad

Ingredients

Dressing

  • 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

Steak

  • 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

Directions

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.


lightpastacover

Keeping your ingredient list simple is often the most effective way to prepare pasta sauces. A simple sauce highlights only one or two different flavors, enabling you to enjoy the texture of the pasta. While basic tomato sauce is a classic choice, sauces featuring olive oil as the primary ingredient also lend themselves to a simple but flavorful preparation. Use an extra-virgin olive oil for the best flavor. Grated Parmesan cheese adds a distinct flavor and creamy texture when mixed through the hot pasta. Sprinkling some chili flakes on the dish adds some spice. You can also add sautéed shrimp or diced chicken to make the dish more substantial.

lightpasta6

Pasta Cooking Tips:

Use a tall, deep cooking pot rather than a wide, shallow one. Remembering that the pasta will swell, generously fill up the pot with about 4 quarts of water.

Season the water with salt before you add the pasta. It’s the best way to bring out the pasta flavor.

Do not add olive oil to the cooking water. If you’re trying to keep the pasta from clumping as it cooks, make sure you have plenty of water in the pot and stir frequently, especially early in the cooking process. Don’t add it to drained pasta, either… it will only make your carefully prepared sauce slide right off the pasta.

There’s no need to rinse your cooked pasta with water. The starch helps the sauce bind to the pasta. Pasta for a salad can be quickly cooled by spreading out the pasta on a baking pan.

Before draining, save some of the pasta water to add to the sauce. Add enough to help loosen the sauce.

To reheat cooked pasta, place pasta in a colander and pour hot or boiling water over it or immerse it in a pot of boiling water for 15 seconds. Cooked pasta will keep in the refrigerator for 3 to 5 days.

lightpasta3

Shrimp Scampi over Whole-Grain Spaghetti

Serves 4

Ingredients

  • Salt
  • 12 ounces whole-wheat spaghetti
  • 1/4 cup olive oil
  • 1 pound large shrimp, peeled and deveined
  • 4 large cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/2 cup finely chopped fresh parsley

Directions

Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes.

While the pasta is cooking, warm the oil in a large skillet over medium-high heat. Cook shrimp, turning once, until cooked through, about 2 minutes total. Transfer to a plate.

Add garlic, crushed red pepper, wine and 1/2 teaspoon salt to the skillet and simmer 1 minute. Stir in shrimp and heat.

Drain pasta, reserving 1/2 cup cooking water. Toss pasta with the shrimp mixture, lemon juice and parsley. Add reserved cooking water 1 tablespoon at a time to moisten.

lightpasta5

Linguine with Pancetta and Peas

6 servings.

Ingredients

  • 8 oz linguine
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 cup of fresh or frozen peas, thawed
  • Salt and ground pepper
  • 1/4 cup Pecorino Romano, grated
  • 3 slices pancetta or bacon, cooked and crumbled
  • Fresh ground black pepper

Directions

Bring a large pot of salted water to a boil.

In a large skillet, heat butter and oil over medium heat; add garlic, stir occasionally until they begin to soften, 1 to 2 minutes. Add peas; season with salt and pepper and cook 2 minutes.

Cook pasta in boiling water until al dente. Reserve 1 cup pasta water.

Drain the pasta and add to the pan with peas. Toss well and add some reserved pasta water, a little at a time to coat the pasta. Add the Pecorino Romano. Toss with the pancetta or bacon and garnish with black pepper.

lightpasta2

Thin Spaghetti with Sausage and Spring Vegetables

Ingredients

  • 8 oz thin spaghetti
  • 8 oz link of Italian pork sausage
  • 2 tablespoons olive oil, plus extra for drizzling
  • 2 cups mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup asparagus, sliced into 2″ lengths
  • 1 cup peas, fresh or frozen
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/4 cup fresh basil leaves, finely chopped
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 2 tablespoons lemon zest

Directions

Cook pasta al dente. Reserve 1/2 cup pasta cooking water and drain pasta.

Mix together the parmesan cheese, mint, basil, parsley and lemon zest. Set aside.

In a large skillet over medium heat, cook sausage until brown. Remove from pan and drain on a paper towel. Cut into thin slices.

Add the olive oil to the pan and heat over medium. Add the mushrooms, peas and garlic and cook 3-4 minutes over medium-low heat, stirring.

Return the sausage to the pan and add the lemon juice and salt and pepper to taste. Cook 2-3 minutes, stirring occasionally until everything is warmed through.

Add the cooked pasta and sprinkle with the reserved pasta cooking water.

Serve in individual pasta bowls. Drizzle each lightly with olive oil and top with a tablespoon of the herb-cheese mixture.

lightpasta4

Pasta with Grilled Chicken and Artichokes

6 servings.

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 12 oz farfalle (bow-tie) pasta
  • 1/4 cup olive oil, plus extras for the grill
  • 3 cloves garlic, chopped
  • 14 oz can artichoke hearts, rinsed or a package of frozen artichoke hearts, defrosted.
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons grated Pecorino Romano, plus extra for serving.

Directions

Light an outdoor grill or heat a grill pan. Oil the grill or grill pan.

Season the chicken with salt and pepper, to taste. Grill the chicken until just about cooked through, about 6 to 8 minutes per side.

Let the chicken rest and, then, slice into 1/4-inch thin slices.

Cook pasta al dente in a large pot of salted boiling water. Reserve about 2/3 cup of the cooking water before draining.

Cut the artichoke hearts into smaller wedges.

In a large skillet, heat the oil over medium-high heat. Add the garlic and sauté 1 minute.

Add the artichoke hearts and cook until heated through, about 3 minutes.

Add the pasta, chicken and some of the reserved pasta water to the pan. Toss and cook an additional minute.

Add the fresh parsley and Romano cheese and serve immediately with more grated cheese on the side.

lightpasta1

Spring Vegetable Pasta Salad

Yield: 6 to 8 servings

Ingredients

Dressing

  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • Salt and freshly cracked black pepper

Pasta

  • 12 ounces cavatappi pasta, cooked al dente
  • 4 ounces asparagus, blanched and thinly sliced on the bias
  • One 10 oz package frozen peas, defrosted
  • One 12 oz jar roasted red peppers, chopped
  • 1 pint grape tomatoes, halved
  • 1 small fennel bulb, trimmed and sliced into thin strips
  • 1 shallot, minced
  • 1/2 cup fresh basil, chopped
  • Parmigiano- Reggiano, for garnish

Directions

For the dressing:

In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice. Season with salt and pepper to taste.

For the pasta:

Mix the pasta with the asparagus, peas, roasted peppers, tomatoes, fennel, shallots and basil.

Pour the dressing over the salad, tossing to coat.

Let the salad rest at room temperature for at least 30 minutes to absorb the flavors before serving.

When ready to serve, toss and shave cheese over the top.


Our Newly Planted Lemon Tree

Our Newly Planted Lemon Tree

Caring about our communities, the environment and our planet shouldn’t be a one day thing. Working to decrease our impact on the planet should be a continuous process. However, Earth Day is also the perfect time to make a personal pledge to start a new good habit.

Here are a few ways to make a difference:

earth1

Turn out the lights when you leave a room. It does make a difference.

Taking a shower uses less water than filling a bathtub and a water-conserving shower head is even better.

To decrease waste, purchase durable, long-lasting products that can be reused, refilled or recharged. If you do use disposables, choose those made with recycled/recyclable materials.

Adjusting your thermostat down just 2 degrees in the winter and up 2 degrees in the summer could save energy consumption.

Buy groceries such as grains, beans, cereals, pasta and snacks from bulk bins when available to avoid excess trash. Plus, being able to buy just the amount you need means no wasted food.

Use reusable cloth bags when shopping to avoid using paper or plastic bags.

Compost your food waste to reduce trash that goes to a landfill. Add  the compost to your garden for nutrient-rich soil.

Plant a tree. A single tree can absorb up to 2,000 pounds of carbon dioxide over its lifetime.

These are just a few suggestions to incorporate an Earth Day mentality into your daily routine.

The more unprocessed foods you eat — especially plant-based foods — the healthier you and our planet are going to be.  While a meat-centered diet deepens our ecological footprint and contributes to pollution, a plant-centered diet requires fewer resources and supports long-term health. But you don’t have to go completely veggie to reap the benefits; try gradually adding a few meatless dishes to your weekly menu. Try some of these delicious, earth friendly recipes.

earth2

Broccoli Calzones

Spinach can be used in place of broccoli.

8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion, finely chopped
  • 2 packages (10 ounces each) frozen chopped broccoli, thawed
  • 4 garlic cloves, chopped
  • 1/4 teaspoon red-pepper flakes
  • Flour, for rolling dough
  • 2 (1 pound each) fresh or frozen pizza dough balls, thawed if frozen
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded (6 ounces) mozzarella cheese
  • Coarse salt and ground pepper
  • Homemade marinara sauce, recipe below

Directions

In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl and cool.

Preheat the oven to 400 degrees F.

Make the calzones:

Divide each ball of dough into 4 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)

Stir cheeses into cooled broccoli mixture; season generously with salt and pepper.

To assemble the calzones:

Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.

Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment; reshape if needed.

Bake until golden, about 25 minutes. Serve with heated marinara sauce.

To freeze: Prepare recipe through step 3. Tightly wrap each calzone in plastic; freeze until firm. Transfer calzones to resealable plastic bags; label and date. Freeze up to 2 months.

To serve: unwrap calzones, and place on parchment-lined baking sheets; bake without thawing until golden, 35 to 40 minute

Homemade Marinara Sauce

Makes about 3 cups.

Ingredients

  • 1  28-oz can whole peeled Italian tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 bay leaf
  • 1⁄2 small onion, finely chopped
  • 1⁄2 teaspoon dried oregano
  • 1⁄4 teaspoon dried thyme
  • 1 tablespoon finely chopped flat-leaf parsley
  • Kosher salt and freshly ground black pepper, to taste

Directions

Put tomatoes and their liquid into the bowl of a food processor and pulse until coarsely chopped. Set aside.

Heat oil in a 4-quart saucepan over medium heat. Add the garlic, bay leaf and onion. Cook, stirring occasionally, until the onions are translucent, about 10 minutes.

Add the tomatoes along with the oregano and thyme. Cook, stirring occasionally, until the sauce thickens slightly, about 20 minutes. Stir in parsley and season with salt and pepper.

earth4

Roasted Tomato and Eggplant Soup

6 servings

Ingredients

  • 3 pounds fresh plum tomatoes, (about 12), cored and halved lengthwise
  • 1/2 pound carrots, cut into 3/4-inch pieces
  • 10 garlic cloves
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 large eggplant, (1 1/2 pounds), cut into 1/2-inch chunks
  • 1 can (15.5 ounces) no salt added chickpeas, drained and rinsed
  • 2 teaspoons dried Italian seasoning
  • 1/4 cup chopped fresh basil, for serving
  • Toasted Italian bread, for garnish (optional)

Directions

Preheat oven to 425 degrees F. with racks on the top and the bottom.

On one rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer, with tomatoes cut sides down.

On another rimmed baking sheet, toss together eggplant, chickpeas, Italian seasoning, remaining 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer.

Place both sheets in the oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.

Using tongs, peel off and discard tomato skins. Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot.

Stir in eggplant mixture; thin with 4 cups water. Bring to a simmer over medium heat.  Serve, sprinkled with basil and garnished with toasted bread, if desired.

earth7

Wild Mushroom and Spinach Lasagna

Serves 12

Ingredients

  • 3 pounds fresh spinach, stems removed and washed
  • 2 tablespoons olive oil, divided
  • 6 tablespoons unsalted butter
  • 3 cloves garlic, finely sliced, divided
  • 1 pound ricotta cheese
  • Salt and freshly ground black pepper
  • 3 pounds wild mushrooms, (chanterelles, oyster and shiitake), trimmed, cut into 1-inch pieces
  • 1/2 cup Madeira wine
  • 1/2 cup chopped fresh flat-leaf parsley, divided
  • 4 1/2 cups milk at room temperature, divided
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1 cup grated Pecorino Romano cheese
  • 1 one-pound package lasagna noodles, parboiled

Directions

Melt 1 tablespoon oil in large pan over medium heat. Add half the garlic; saute until light golden, about 1 minute. Add half the spinach leaves, cover and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with the remaining tablespoon of oil, remaining garlic and spinach.

When the spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in a medium bowl with ricotta cheese, 1 teaspoon salt and 1/2 teaspoon pepper. Mix well.

Melt 1 tablespoon butter in a large skillet over medium heat. Add half of the mushrooms; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze the skillet by pouring 1/4 cup Madeira into the hot skillet with the mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to a second bowl. Repeat with another 1 tablespoon of butter, the remaining mushrooms, ½ teaspoon salt, ¼ teaspoon pepper and 1/4 cup Madeira. Add to the first batch of cooked mushrooms.

Set aside in a small bowl one-third of the cooked mushrooms to use for the topping. Add ¼ cup of chopped parsley to the remaining cooked mushrooms; stir.

Melt 4 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add the flour; cook, stirring constantly, 1 minute. Slowly add 4 cups of milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from the heat. Stir in 1 teaspoon salt, 1/2 teaspoon pepper, the nutmeg and 1/2 cup grated cheese. Set aside 1/2 cup sauce in another small bowl.

Heat oven to 350 degrees F.

To assemble the lasagna:

Spread 1/2 cup sauce in the bottom of a greased 9-by-13-inch baking pan. Place a layer of lasagna noodles in the pan; spread 1 cup spinach mixture, 1 cup mushroom mixture and 1/2 cup of sauce on top of the lasagna. Repeat layers several times.

For the last layer, place a layer of lasagna noodles on top; spread 1/2 cup sauce over the lasagna noodles. Sprinkle with the remaining 1/2 cup grated cheese. Bake lasagna until the top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.

Just before serving, heat the remaining reserved one-third mushrooms, reserved ½ cup sauce, remaining half cup of milk and ¼ cup parsley in a skillet over medium heat. Spoon some of the mushroom sauce over each serving of lasagna.

earth5

Green Bean, Orange and Feta Salad

4 servings

Ingredients

  • Coarse salt and ground pepper
  • 8 ounces green beans, trimmed and halved
  • 2 navel oranges
  • 2 tablespoons olive oil
  • 2 tablespoons white-wine vinegar
  • 1 1/2 cups crumbled feta (6 ounces)
  • 1 head romaine lettuce (about 1 1/2 pounds), halved and roughly chopped
  • 1 small red onion, halved and thinly sliced
  • 1/4 cup toasted pine nuts or nuts of choice

Directions

In a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain green beans and spread on a baking sheet to cool.

Using a sharp knife, slice off both ends of each orange. Cut off the peel following the curve of the fruit. Halve fruit from top to bottom, and thinly slice each half crosswise.

In a bowl, whisk together oil and vinegar; season with salt and pepper. Add feta, oranges, lettuce, onion, nuts and green beans. Toss to combine.

earth6

Chocolate Hazelnut Biscotti

Makes about 48

Ingredients

  • 3  egg whites
  • 1/3 cup olive oil
  • 2 tablespoons brewed coffee
  • 1 teaspoon vanilla extract
  • 1 2/3 cups unbleached all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup hazelnuts or other nuts, chopped and toasted
  • 1/3 cup chocolate chips

Directions

Preheat oven to 350 degrees F. Lightly grease large cookie sheet.

In a small bowl, beat together egg whites, oil, coffee and vanilla.

In a large bowl, stir together flour and remaining ingredients until well mixed.

Pour egg mixture onto dry ingredients and stir until combined. Turn dough out onto a floured surface and divide in half.

Shape mixture into two 12″ by 1″ logs; place both on the prepared cookie sheet and flatten slightly. Bake 30 minutes. Remove the pan from the oven and cool 10 minutes.

Transfer one log to a cutting board. Slice diagonally into 1/2-inch-thick biscotti.

Arrange biscotti, cut side up, on cookie sheet. Repeat with the remaining log, using a second cookie sheet, if necessary.

Bake 20 minutes; turning cookies over after 10 minutes.

Transfer to a wire rack to cool. Store in an airtight jar up to 1 month.

earth


pastatonightcover

If you are trying to eat less meat, substituting pasta dishes made with vegetables are not only healthy but quite satisfying. Vegetables that are especially good in pasta are frozen or canned artichoke hearts, mushrooms, broccoli/broccoli rabe, cauliflower, zucchini, peas and fresh tomatoes.

pastatonight1

Spaghetti with Cauliflower and Capers

6 servings

Ingredients

  • 4 tablespoons olive oil
  • 1/2 cup bread crumbs made from Italian bread with crusts removed
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon finely shredded lemon peel
  • 1/2 cup chopped onion (1 medium)
  • 1/2 teaspoon salt
  • 1 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1 1/2 pound head cauliflower, cut into 1-inch florets (5 to 6 cups)
  • 3 cups reduced-sodium chicken broth
  • 2 tablespoons capers, rinsed and drained
  • 1/3 cup lemon juice
  • 1/4 teaspoon ground black pepper
  • 1 pound dried spaghetti
  • Snipped fresh thyme or fresh thyme sprigs (optional)

Directions

Bring a 5- to 6-quart pot of salted water to boiling.

In a large skillet heat 2 tablespoons of the oil over medium-low heat. Add bread crumbs to the hot oil; cook about 3 minutes or until crumbs are crisp and golden brown, stirring frequently (reduce heat and stir constantly if bread crumbs are becoming too dark). Stir in 1 clove of the minced garlic; cook and stir until garlic is fragrant. Transfer mixture to a small bowl. Stir in 1/4 cup of the Parmesan cheese and the lemon peel; set aside.

In the same large skillet heat the remaining 2 tablespoons oil over medium-high heat. Add onion and salt; cook about 3 minutes or until onion is tender, stirring occasionally. Stir in the 1 teaspoon thyme and the remaining 2 cloves minced garlic; cook and stir for 30 seconds.

Add cauliflower, broth and capers; cover and cook about 10 minutes or until cauliflower is tender. Stir in lemon juice and pepper.

Meanwhile, in the large pot cook spaghetti according to package directions, except cook for 2 minutes less than the time given on the package.

Drain spaghetti. Return to the pot and add the cauliflower mixture to spaghetti. Cook about 5 minutes more or until spaghetti is al dente.

Divide spaghetti mixture among six shallow serving bowls. Sprinkle with the bread crumb mixture and the remaining 1/4 cup Parmesan cheese. If desired, garnish with additional snipped fresh thyme or thyme sprigs.

pastatonight2

Baked Rigatoni with Spinach and Cheese

4 servings

Ingredients

  • 1 pound rigatoni
  • 3 tablespoons olive oil
  • 1 10-ounce package frozen spinach, thawed
  • 2 cups (about 1 pound) ricotta
  • 5 tablespoons grated Parmesan
  • 1/2 teaspoon grated nutmeg
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 6 ounces fontina, grated (about 1 1/2 cups)

Directions

Heat the oven to 450°F. Oil a 9-by-13-inch baking dish.

In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.

Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt and pepper. Stir in half of the fontina cheese.

Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan cheeses. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.

pastatonight4

 

Creamy Fettuccine with Spring Vegetables

4 servings

Ingredients

  • 8 ounces dried fettuccine
  • 1/2 cup sun-dried tomatoes, chopped
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 ounces fresh asparagus spears, trimmed
  • 4 ounces fresh Brussels sprouts, trimmed and quartered (you can leave these out if you are not a fan)
  • 1 ½ cups fresh broccoli florets
  • 8 fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups milk, plus extra if needed
  • 1/2 cup finely shredded Parmesan cheese, plus extra for garnish
  • 2 teaspoons finely shredded lemon peel

Directions

Cook pasta according to package directions.  Drain and return to the saucepan. Stir in sun-dried tomatoes; keep warm.

Meanwhile, in a large skillet heat 1 tablespoon of the butter and the olive oil over medium heat. Add asparagus, Brussels sprouts, if using, broccoli and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from the skillet; set aside.

In same skillet, melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk, if the sauce needs thinning. Sprinkle with lemon peel and additional shredded Parmesan cheese. Serve.

pastatonight3

Baked Ziti with Pesto

4 servings

Ingredients

  • 1/2 pound ziti
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups canned crushed tomatoes in thick puree
  • 1/4 teaspoon salt
  • 1 bay leaf
  • 1/2 teaspoon fresh-ground black pepper
  • 1 cup ricotta cheese
  • 1 1/2 cups grated mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup store-bought or homemade pesto

Directions

Heat the oven to 350°F. Oil an 8-by-8-inch square or oval baking dish.

In a large pot of boiling, salted water, cook the pasta for 7 minutes. It will be partially cooked. Drain.

In a medium saucepan, heat 1 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt and bay leaf. Bring to a simmer over moderate heat and cook until very thick, about 10 minutes. Stir in 1/4 teaspoon of the pepper. Remove the bay leaf.

In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the Parmesan, the pesto and the remaining 1/4 teaspoon pepper.

Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then the remaining sauce. Top with the remaining 1/2 cup mozzarella and the remaining Parmesan cheese. Drizzle with the remaining 1 tablespoon oil. Bake until bubbling, about 30 minutes. Let sit 10 minutes before serving.

pastatonight5

Linguine with Sweet Bell Peppers

4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 small red onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 pound red, green, yellow, orange bell peppers, sliced thin
  • Kosher salt
  • Pepper
  • 1 pound linguine
  • 1 cup cherry tomatoes, diced
  • 1/4 cup chopped fresh basil

Directions

In a large skillet, heat the 2 tablespoons of olive oil. Add the onion, garlic and bell peppers, season with salt and pepper and cook over moderate heat, stirring occasionally, until the peppers are tender, about 10 minutes.

Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of pasta water.

Add the cooked linguine, pasta water, tomatoes and basil to the skillet and toss over moderate heat for 1 minute; then serve.

pastatonight6


springproducecover
Soft, woodsy flavors and aromas are the hallmarks of spring’s earliest produce that include an assortment of mushrooms, bright green asparagus and artichokes.

Savor the peak of asparagus season by roasting fresh, green spears to enhance their flavor and provide for a more tender texture.

Step away from the strong flavors of winter, like garlic and onions, and explore some milder flavoring ingredients, such as shallots and green onions (spring onions).

Leafy herbs become widely available in spring and are great on everything.

Radishes are root vegetables with a distinctive flavor that range from mild to sharp, depending on the variety. To choose the best, pick radishes that are deep in color with solid roots.

All types of leafy greens and lettuces begin to bloom in the spring. With temperatures warming, it is time to replace stews and casseroles with salads at the dinner table.

Although rhubarb is often used as a fruit in sweet pies and jams, rhubarb is actually a vegetable. You can find rhubarb in a range of colors, from green to bright pink and everything in between (color doesn’t indicate ripeness) in the market until June.

Strawberries are at their peak in the spring. Be sure to purchase firm red berries with no soft or mushy spots. Store in the refrigerator, but keep them dry. Don’t wash until ready to eat and serve at room temperature.

springproduce3

Grilled Artichokes with Dipping Sauce

Ingredients

  • 4 medium artichokes
  • 1 lemon
  • Olive oil
  • 1 teaspoon salt
  • 1/2 cup mayonnaise
  • 1 tablespoon hot sauce or chili sauce
  • 1 tablespoon honey
  • 1  teaspoon freshly ground pepper
  • 1 teaspoon salt

Directions

Cut 1/2 inch off the top of each artichoke. Cut each in half vertically and, using scissors, trim the pointy ends off the leaves. Carefully cut out the fuzzy choke in the center and discard.

Rub the artichokes all over with lemon. Fill a large pot with water and fit with a steaming rack. Place the artichokes on a rack and steam until they are tender and easily pierced with a fork, about 30 minutes. Set aside to cool for 15 minutes.

Preheat an outdoor or indoor grill to high heat.

For the sauce: In a small bowl, combine mayonnaise, hot sauce and  honey. Sir well. Set aside.

Brush the cut side of each artichoke with olive oil. Sprinkle with salt and pepper.

Grill artichokes, cut side down, until evenly charred, 4 to 5 minutes.

Serve hot with the dipping sauce.

springproduce5

Vegetable and Fruit Spring Salad

6 servings

Ingredients

  • 1/3 cup cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh strawberries
  • 2 tablespoons sugar
  • 2 tablespoons snipped fresh tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 8 ounces fresh green beans, trimmed
  • 8 ounces fresh sugar snap peas, trimmed
  • 4 ounces radishes, sliced in thin rounds (about 1 cup)
  • 1 cup sliced or quartered strawberries

Directions

For the dressing: Combine vinegar, oil, chopped strawberries, sugar, tarragon, salt and pepper in a screw top jar. Cover; shake until combined. Set aside.

In a large pot cook green beans and peas in boiling water for 2 minutes. Drain; rinse with cold water. In a large bowl toss cooked beans and peas with dressing. Cover; chill for 30 minutes or up to 4 hours. Stir in radishes and sliced strawberries before serving.

springproduce2

Roasted Asparagus and Wild Mushrooms

Serves 6

Ingredients

  • 4 tablespoons extra virgin olive oil, divided
  • 1 pound assorted fresh mushrooms (such as crimini, oyster, chanterelles, morels, stemmed shiitakes), sliced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced fresh Italian parsley
  • 1 1/2 pounds medium thick asparagus, tough ends trimmed
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 475°F.

Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add mushrooms and garlic, sauté until mushrooms are brown and just tender, 8 to 10 minutes. Remove the pan from the heat. Add lemon juice and parsley, toss to coat. Set aside.

Arrange asparagus on a rimmed baking sheet. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until just tender, about 10 minutes. Arrange asparagus on a serving platter and top with mushrooms.

springproduce1

Penne Primavera with Salmon

Serves 4

Ingredients

  • 8 ounces salmon, cut into 2 portions
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt or coarse sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 12 ounces whole wheat penne
  • 1 bunch thin asparagus, trimmed and cut into 1-inch pieces
  • 3/4 cup fresh or frozen peas
  • 1 cup halved grape tomatoes
  • 3/4 cup crème fraîche
  • 1/4 cup finely grated Parmesan cheese
  • 1 large shallot, finely chopped
  • 1/2 cup chopped fresh dill

Directions

Preheat oven to 450°F. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Place skin-side down on a small baking sheet and roast until salmon is just lightly pink in the center, 8 to 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add penne and cook until al dente, about 13 minutes, adding asparagus and peas in the last 2 minutes of cooking. Drain pasta and vegetables and return them to the pot. Place over low heat and stir in tomatoes, crème fraîche, Parmesan and shallot. Remove and discard salmon skin; flake salmon into chunks with a fork and toss into pasta along with dill.

springproduce4

Strawberry Rhubarb Cobbler

Serve with whipped cream, if desired.

For the filling:

  • 6 to 8 stalks rhubarb, cut into 1/2-inch pieces (about 3 cups)
  • 2/3 cup sugar
  • 1 tablespoon orange zest
  • 1 tablespoon salted butter
  • 1 tablespoon all-purpose flour
  • 3 cups sliced strawberries

For the topping:

  • 1 3/4 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons salted butter, chilled
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 3/4 cup half-and-half
  • 1 tablespoon orange zest

To make filling: 

In a saucepan over medium heat, cook the rhubarb, sugar and orange zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries. Remove from heat and pour the fruit mixture into a deep 10-inch pie dish.

To make topping: 

Preheat oven to 425 degrees F. In a large bowl, sift together the flour, baking powder and salt. Cut the butter into small pieces. With a fork or pastry cutter, cut the chilled butter until the mixture resembles coarse crumbs.

Add 1/2 cup of the sugar and blend. Slowly add the half-and-half with a fork. Spoon the dough over the fruit mixture in the pie dish. Mix together the 2 tablespoons sugar and the orange zest, and sprinkle it over the top. Bake for 25 to 30 minutes, or until golden brown. Cool slightly and serve with or without whipped cream. Serves 6.


 

chickenand1

Boneless, skinless chicken breasts are versatile, easy to prepare and naturally lower in fat and calories than many other meat options. By itself, though, chicken can be quite boring. Baked, grilled or roasted chicken is probably a regular part of your dinner rotation. So you’ll need some great side dishes for that chicken to bring some excitement to your plate.

Chicken Breasts with Herbs

Using a variety of herbs brings great flavor to chicken breasts.

4 servings

Ingredients

  • 2/3 cup chopped Italian (flat leaf) parsley
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons finely shredded lemon peel
  • 3 large cloves finely chopped garlic 
  • 3 tablespoons butter
  • 4 skinless, boneless chicken breast halves
  • 3/4 cup chicken broth

Directions

In small bowl stir together parsley, oregano, lemon peel and garlic. Set aside. Season chicken with salt and pepper.

In a 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate.

Remove skillet from the heat; stir in half the herb mixture. Return to the heat. Add broth; bring to boiling, stirring to scrape up browned bits.

Return chicken to the skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.

Pour the pan sauce over the chicken and sprinkle with the remaining herb mixture.

Make a new dish by changing the sauce:

Mustard Wine

In place of the chicken broth above add 1/2 cup white wine and 2 tablespoons Dijon mustard. Continue with the recipe above.

Mushrooms and Sage

Brown 8 oz. sliced cremini mushrooms in the pan after the chicken is removed. Add the chicken broth and 3 tablespoons chopped fresh sage instead of the oregano. Continue with the recipe above.

Tomato

Turn the heat up after removing the chicken and add 2 cups cherry or grape tomatoes (about 12 oz.). Cook, stirring occasionally, until the tomatoes begin to burst, about 5 minutes.  Add the remaining ingredients to the pan. Crush the tomatoes slightly to release their juices and continue with the recipe above.

Baked Onions with Fennel Breadcrumbs + A140924 Food & Wine Nancy Silverton January 2015

Baked Onions with Fennel Crumbs

Ingredients

chickenand3

  • 3 medium red or sweet onions, peeled and cut in half, root ends left intact but trimmed so they lay flat
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • 1/2 cup chicken stock
  • 6 bay leaves
  • 1 teaspoon fennel seeds
  • 1/4 cup panko crumbs
  • 1 1/2 teaspoons fresh minced sage

Directions

Preheat the oven to 425°F. Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for about 1 1/2 hours, until the onions are very tender.

Meanwhile, in a small skillet, toast the fennel seeds over moderate heat, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer to a small bowl, add the panko crumbs, sage and 2 tablespoons of olive oil. Toss and season with salt.

Carefully turn the onions cut side up in the skillet. Spoon the bread crumb mixture on top and bake for about 15 minutes longer, until the crumbs are lightly browned and crisp. Discard the bay leaves and serve the onions hot or warm.

chickenand4

Fresh Corn and Squash Saute

4 servings

Ingredients

  • 2 tablespoons butter
  • 1/2 small white onion, finely diced
  • 1 clove garlic, minced
  • 3 small zucchini, diced
  • 3 ears corn, husks and silk removed
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Shredded fresh basil leaves, for garnish
  • Grated Parmesan cheese for garnish

Directions

Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Add garlic and onion and stir onion until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until the vegetables are tender, about 8 minutes. Season with sea salt and pepper. Add shredded basil and grated cheese to taste.

chickenand5

Green Bean and Vegetable Medley

6 servings

Ingredients

  • 1/2 pound fresh green beans, cut into 1-inch lengths
  • 2 carrots, cut into thick strips
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 onion, sliced
  • 1 pound fresh cremini mushrooms, sliced
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon white pepper

Directions

Place green beans and carrots in 1 inch of boiling water. Cover and cook until tender but still firm. Drain.

Heat oil in a large skillet over medium heat. Saute garlic, onions and mushrooms until almost tender.

Reduce heat, cover and simmer 3 minutes. Stir in green beans, carrots, salt, herbs and white pepper. Cover and cook for 5 minutes over medium heat.

chickenand6

Au Gratin Potatoes

4 servings

Ingredients

  • 4 large russet potatoes, sliced into 1/4 inch slices
  • 1 onion, finely chopped
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups good quality shredded white or yellow cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 2 quart casserole dish.

Layer 1/2 of the potatoes into the bottom of the prepared casserole dish. sprinkle with salt and pepper. Top with the onion and add the remaining potatoes. Sprinkle with salt and pepper.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt and stir constantly with a whisk for one minute. Stir in milk very slowly. Cook until the mixture has thickened.

Stir in cheese all at once and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over the potatoes. Cover the dish with aluminum foil with the side facing the potatoes sprayed with cooking spray.

Bake 1 hour and 10 minutes in the preheated oven. Remove foil and bake for 20 minutes more.

chickenand7

Penne with Broccoli and Ricotta

Serves 4

Ingredients

Coarse salt

  • 8 oz penne or other short pasta
  • 4 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup ricotta cheese, room temperature
  • 1/2 cup grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add penne and cook 2 minutes less than the package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green.

Reserve 1/2 cup of the pasta water, drain pasta and broccoli; set aside.

In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and beginning to brown, about 5 minutes. Add the reserved pasta water to help loosen any browned bits from the bottom of the pan.

Add penne and broccoli and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish and mix in the ricotta cheese. Sprinkle with Parmesan cheese and serve.


eggsandcover

It can be challenging to serve eggs when you are entertaining house guests. A simple solution is to bake them. Eggs baked in the oven are delicious and offer an alternative to your usual sunny side up or over-easy preparations. You can bake them in individual dishes or in a baking dish and you can add whatever ingredients you like. Additions well suited to eggs are spinach, tomatoes, asparagus, cheese, prosciutto or ham and lots of herbs.

I like baking them in a tomato sauce to make a hardier, meatless entrée and, then, serve them with some delicious sides to make a satisfying lunch or dinner. Serve this meal with some really good crusty Italian bread.

eggsand1

Baked Eggs in Tomato Sauce

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon crushed dried rosemary
  • 2 cans (15 ounces each) diced tomatoes in juice
  • 1 can (15 ounces) crushed tomatoes
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 cup grated Parmesan
  • Coarse salt and ground pepper
  • 8 large eggs

Directions
Preheat the oven to 350 degrees F.

Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.

In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes and Italian seasoning; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.

Divide tomato sauce among the bowls, reserving 1 cup. Crack 2 eggs into each bowl.

Dividing evenly, top each dish with ¼ cup reserved sauce and 2 tablespoons Parmesan.

Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.

eggsand2

Potato-Leek Hash

4 servings

Ingredients

  • 3 medium Yukon Gold potatoes, peeled
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons unsalted butter, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried red pepper flakes
  • 3 medium leeks–white and light green parts only, halved lengthwise and thinly sliced crosswise
  • 3 garlic cloves, very finely chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon finely chopped chives

Directions

Fill a medium saucepan with water and bring to a boil over high heat. Add the potatoes and 1 teaspoon of the salt and cook until a paring knife easily slips into the center of a potato, 15 – 20 minutes. Drain the potatoes and let them cool. Dice the potatoes and place in a bowl.

In a large skillet set over medium-high heat, add 1 tablespoon of the butter, the black pepper and red pepper flakes, swirling the pan until the butter is melted. Stir in the leeks and cook, stirring often, until the leeks are browned and crisp around the edges, about 5 minutes. Stir in the garlic and 1/2 teaspoon of salt and cook until the garlic is fragrant, about 1 minute. Transfer the leek mixture to the bowl with the potatoes. Add the oregano and use a fork to stir the mixture until combined, (don’t overmix).

In the same skillet, add 2 tablespoons of butter. Once the butter is melted, let it brown, swirling often, about 1 minute. Add the potato mixture and the remaining 1/2 teaspoon of salt, spreading it out into an even layer in the pan. Reduce the heat to medium and cook until the bottoms of the potatoes are crisp and browned, about 4 to 6 minutes. Turn off the heat and sprinkle with the chives. Serve alongside the baked eggs.

eggsand3

Spinach Florentine

Besciamella Sauce

Makes 2 cups of sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons unbleached, all-purpose flour
  • 2 cups hot whole milk
  • Fine sea salt to taste
  • Grinding coarse black pepper

Spinach

  • 2 one pound packages fresh spinach, washed and stemmed
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon fine sea salt
  • 1/4 cup grated Pecorino cheese

Directions

For the sauce

Melt the butter in a saucepan over medium heat. Whisk in the flour to make a smooth paste. Slowly whisk in the milk and cook the mixture over medium heat until it thickens on the back of a spoon. Remove from the heat and stir in the salt and pepper. Cover and set aside.

Preheat the oven to 350 degree F.

Cook the spinach in a large pot without any additional water. When it is wilted, drain it and squeeze it dry. Heat the olive oil in a sauté pan, add the garlic and the spinach and cook, stirring with a wooden spoon, for 3 or 4 minutes. Remove from the heat and stir in 1/2 cup of the besciamella sauce and transfer the mixture to a baking dish.

Spoon the remaining sauce over the top of the spinach and sprinkle the top with the cheese.

Bake about 15 minutes or until the mixture is hot. Serve as a side to the baked eggs.

eggsand5

Pasta with Sautéed Mushrooms

Ingredients

  • 1 1/2 pounds fresh mushrooms
  • 1/2 lemon
  • 3 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 pound tagliatelle or fettuccine pasta
  • Splash white wine
  • 1/4 cup heavy cream
  • 3 tablespoons Parmesan cheese

Directions

Submerge the mushrooms in cold water, swish around to wash thoroughly and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of half a lemon over the mushrooms and mix.

Place the garlic and olive oil in a large skillet. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir and cover. Cook, stirring occasionally, for 4 minutes.

Remove the lid, add the salt and pepper and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley.

While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.

While the pasta is cooking, add a splash of white wine to the mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from the heat.

When pasta is al dente, add to the pan of mushrooms and stir. Serve with the baked eggs.

eggsand4

Garlic-Roasted Asparagus

When making this recipe to go with the baked eggs, cook the asparagus first. Bake for 10 minutes, remove from the oven and cover the pan with heavy-duty foil. Turn the oven down to 350 degrees F and bake the eggs.

Ingredients

  • 1 ½ pounds fresh asparagus spears
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

Preheat oven to 450 degrees F. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.

Roast for 10 to 15 minutes or until asparagus are crisp-tender, stirring once halfway through roasting. Serve with the baked eggs.

eggsand6

Italian Green Bean Salad

Serves 4

Ingredients

  • 1-1/2 pounds (675 grams) flat Italian-style green beans or regular green beans, ends trimmed
  • Kosher salt
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar, or to taste
  • 6 garlic cloves, each cut into 3 or 4 pieces
  • Freshly ground black pepper

Directions

Bring a large pot of water to a boil over high heat. Add the beans and 1 tablespoon salt. Boil until the beans are tender, with no crunch, 8 minutes. Drain in a colander but do not rinse. Let the beans cool and air dry in the colander.

Transfer the beans to a serving bowl and toss with the olive oil, vinegar and garlic. Season to taste with salt and pepper. Let stand for 10 minutes to allow the beans to absorb the flavors. Serve at room temperature.



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