Healthy Italian Cooking at Home

Category Archives: mushrooms


Yes, pasta is healthy!

Pasta makes the perfect delivery system for the healthy foods you should have each day. Pair pasta with a variety of nutrient-dense foods and create meals that you can feel good about. Fiber-filled vegetables and beans, heart healthy fish and monounsaturated oils, antioxidant-rich tomato sauce and protein-packed cheeses, poultry and lean meats are all nutrient dense foods.

Carbohydrates like pasta provide glucose, the crucial fuel for your brain and muscles.  Pasta is an excellent source of complex carbohydrates, which provide a slow release of energy.  Unlike simple sugars that offer a quick boost of energy, pasta helps sustain energy.

Pasta is very low in sodium and enriched varieties provide a good source of several essential nutrients, including iron and several B-vitamins.  Whole wheat pasta can provide up to 25% of daily fiber requirements in a one cup portion. Enriched pasta is also fortified with folic acid – essential for women of child-bearing age.  FDA regulations require enriched grain products to contain this important vitamin.  A serving of dry pasta supplies the equivalent of roughly 100 micrograms of folic acid or 25% of the recommended daily intake.

Pasta meals are central to the Mediterranean Diet, not only because they are tasty, inexpensive and easy to prepare, but because they are the perfect way to highlight and complement many of the other healthy foods in this diet. The New England Journal of Medicine reported that the Mediterranean Diet reduces the risk of death from heart disease and cancer and it is one of the most recognizable successful diets.

So here is how to keep your pasta healthy:

Farfalle with Zucchini and Butternut Squash


This pasta dish makes a great meatless Monday dinner option.

6 servings


  • 1 lb farfalle (bow-ties) pasta
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons fresh oregano, chopped
  • 1 butternut squash, diced into 1 inch pieces
  • 2 zucchinis, sliced into half moons
  • Salt
  • Pepper
  • 1/3 cup grated Pecorino cheese


Bring a large pot of water to a boil and cook the pasta al dente according to the package directions. Reserve one cup of the pasta water.

Heat the olive oil in a large skillet over medium heat. Add the garlic and oregano and sauté for 1-2 minutes.

Add the butternut squash and sauté for another 6-8 minutes, or until lightly browned and softened.

Add the zucchini and sauté for 1-2 minutes. Season with salt and pepper to taste.

Add 1 cup of the pasta cooking liquid to the vegetables and bring to a simmer.

Toss the drained pasta with the sauce and cheese.

Chicken Fettuccine in Parmesan Cream Sauce


4 servings


  • Non-stick olive oil spray
  • 10 ounces skinned and boned chicken breast, cut into 1-inch long strips
  • 2 tablespoons plus 2 teaspoons butter
  • 4 garlic cloves, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups reduced fat milk
  • 1 1/2 ounces Parmesan cheese, grated
  • 1/4 teaspoon each salt, white pepper and ground nutmeg
  • 8 oz. dried fettuccine
  • 2 cups broccoli florets, blanched or frozen florets, defrosted and drained on paper towels


Cook pasta al dente according to package directions. Drain.

Spray a 10-inch nonstick skillet with nonstick olive oil spray, add the 2 teaspoons of butter and heat over medium-high heat for 1 minute; add chicken and cook, stirring occasionally, until cooked through, about 3 minutes. Remove chicken from the skillet; set aside and keep warm.

In the same skillet melt remaining butter over medium-high heat; add garlic and cook, stirring frequently, until softened, about 1 minute. Sprinkle butter with flour and cook, stirring constantly with wire whisk, for 1 minute. Continuing to stir, slowly add the milk; cook until bubbly and thickened, about 3 minutes.

Add cheese, salt, pepper and nutmeg to the milk mixture; stir until the cheese is melted. Add cooked fettuccine, broccoli and reserved chicken; reduce heat to low and toss until all ingredients are evenly coated with the sauce and heated through.

Pasta with Eggplant Olive Sauce


6 servings


  • 1 medium eggplant
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • One 28 – ounce can Italian-style tomatoes, cut up, undrained
  • One 6 – ounce can Italian-style tomato paste
  • One 4 – ounce can (drained weight) sliced mushrooms, drained
  • 1/4 cup dry red wine or beef broth
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried oregano, crushed
  • 1/2 cup pitted kalamata olives or pitted ripe olives, sliced
  • 2 tablespoons snipped fresh parsley
  • Salt
  • Ground black pepper
  • 8 oz. penne pasta
  • 1/3 cup grated or shredded Parmesan cheese
  • 2 tablespoons pine nuts, toasted


Peel eggplant, if desired; cut eggplant into 1-inch cubes.

Heat oil in a large saucepan and add the eggplant, onion and garlic. Cook until the eggplant begins to brown.

Add undrained tomatoes, tomato paste, mushrooms, wine or broth, the water and oregano.

Bring to a boil, lower heat to a simmer with the saucepan cover ajar and cook for about an hour or an hour and a half or until the sauce thickens.

Stir in olives and parsley. Season to taste with salt and pepper.

Cook pasta al dente according to package directions. Drain.

Mix the cooked pasta into the eggplant sauce; add the Parmesan cheese and toasted pine nuts. Serve.

Herbed Shrimp Linguini


4 servings


  • 1 pound fresh or frozen peeled, deveined medium shrimp
  • 8 ounces dried linguini or spaghetti
  • 1/4 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons snipped fresh rosemary, plus additional for a garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper


Thaw shrimp, if frozen. Rinse shrimp and set aside.

Cook pasta al dente according to package directions. Add the shrimp to the pasta water the last 3 minutes of cooking.

Drain well and place in a large pasta bowl. Add 2 tablespoons of the cheese, the garlic, olive oil, snipped rosemary, salt and black pepper and toss until well coated.

Sprinkle evenly with the 2 tablespoons remaining cheese and garnish with additional rosemary leaves. Serve immediately.

Rigatoni With Roasted Cauliflower and Sun-Dried Tomatoes


6 servings


  • 12 oz rigatoni pasta
  • ½ medium head cauliflower (about 1 pound), cut into florets
  • ½ cup sliced sun-dried tomatoes, packed in oil and drained
  • 1 medium red onion, cut into 1/4-inch wedges
  • 2 sprigs fresh thyme
  • 2 tablespoons sun-dried tomato oil from the jar
  • Kosher salt and black pepper
  • 2 ounces grated Pecorino cheese (about 1/2 cup), plus more for serving


Heat oven to 450° F.

On a large rimmed baking sheet, toss the cauliflower and onion with the thyme, sun-dried tomato oil and 1/4 teaspoon each salt and pepper.

Roast, tossing the vegetables once halfway through cooking, until golden brown and tender, 15 to 20 minutes.

Cook the pasta al dente according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.

Add the roasted vegetables, sun-dried tomatoes, Pecorino cheese and ½ cup of the reserved pasta cooking water to the pasta.

Toss to combine (add more cooking water if the pasta seems dry). Serve sprinkled with additional Pecorino cheese.


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

Roasted Fall Vegetables


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


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

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


Fall Vegetable and Ricotta Pizza


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


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

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

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

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


Pizza with Zucchini and Fresh Herbs

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

Serves: 4


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


For the zucchini:

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

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

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

For the pizza:

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

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

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

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

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

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


Deep Dish Mushroom Pizza

Serves 8


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


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

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

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

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

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


Sausage, Fennel and Ricotta Pizza


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


Preheat the oven to 500 degrees F.

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

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

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

Mix together the ricotta and garlic.

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

Bake for 20  minutes, until golden.


Antipasto Pizza

Makes: 8 servings


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


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

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

For the pizza:

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

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

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

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


Making  one dish meals can be a very economical way of preparing delicious and healthy meals. This type of dinner is especially desirable for busy people. It is really very easy and doesn’t take a great deal of time. The term one-pot meal is almost synonymous with crock-pot dinners, hearty stews and pot roasts coming to mind; however there are plenty of lighter and faster variations to this concept. A one dish meal need not require hours and hours of cooking, but may be as simple as a stir-fry or a summer pasta with vegetables and seafood.


Tortellini with Broccoli, Olives and Beans

2-3 servings


  • 9 ounces refrigerated or frozen cheese-filled tortellini
  • 2 cups small broccoli florets
  • One 15 ounce can cannellini (white kidney beans), rinsed and drained
  • 1/4 cup slivered pitted Kalamata olives
  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon crushed red chili pepper
  • 1 cup quartered cherry or grape tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/4 cup snipped fresh basil


In a deep large skillet bring 2 inches of water to boiling. Add tortellini; cook for 7 to 8 minutes or until tender, stirring occasionally. Stir in broccoli; cook for 2 minutes or until the broccoli is crisp-tender. Drain in colander. Return tortellini and broccoli to the skillet.

Stir in beans, olives, oil, vinegar and red pepper. Heat through. Sprinkle with tomatoes, feta and basil. Serve in pasta bowls.


Salmon and Swiss Chard in Mustard Sauce

4 servings


  • 2 teaspoons olive oil
  • 1 ¼ pounds fresh skinless salmon fillets
  • 2 cloves garlic, finely minced
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried dill
  • 1/3 cup chopped onion (1 small)
  • 1/2 cup reduced-sodium chicken broth
  • 2 pounds Swiss chard, stems removed and the leaves cut into 1-inch pieces


Brush the oil over the bottom of a large deep skillet with a cover.

Rinse and pat the salmon dry with paper towels. Place salmon in the skillet, tucking under any thin edges. Sprinkle the salmon with the garlic.

In a small bowl stir together mustard, honey, vinegar and dill and transfer 2 tablespoons of the mixture to another small bowl to serve later.

Stir the onion, broth and mustard mixture together and pour over the salmon.

Cover and bring to a slow boil, reduce heat to medium and poach until the salmon flesh is firm, about 12 to 15 minutes.

Carefully transfer salmon with a slotted spoon to a serving platter.Add the chard to the skillet and cook until tender, about

Stir the reserved 2 tablespoons of mustard mixture into the chard mixture. Spoon the chard onto the platter with the salmon.


Turkey Cutlets with Barley Saute

6 servings


  • 2 teaspoons olive oil
  • 6 –  1/2-inch-thick turkey breast slices (cutlets) (about 1 1/2 pounds)
  • 3 cups sliced fresh cremini mushrooms (8 ounces)
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped red bell pepper
  • 2 cups reduced-sodium chicken broth
  • 1 cup quick-cooking barley
  • 2 teaspoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • ½ teaspoon finely shredded lemon peel
  • Salt and ground black pepper
  • Snipped fresh oregano
  • Lemon wedges


In a large skillet with a cover, heat the oil over medium-high heat. Sprinkle turkey cutlets lightly with salt and pepper and place in the skillet. Cook for 4 to 6 minutes or until browned and no longer pink, turning once. Remove turkey from the skillet; set aside on a platter and cover with foil..

Add the mushrooms, onion, carrot and bell pepper to the skillet and stir for 3 to 4 minutes or until tender. Stir in broth, barley and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until barley is tender and liquid is nearly absorbed.

Stir in lemon peel and 1/4 teaspoon each of salt and black pepper. Return turkey cutlets with any accumulated juices to the skillet. Cover and cook for 1 to 3 minutes or until heated through. Adjust salt and pepper seasoning to taste. Garnish with additional fresh oregano and serve with lemon wedges.


Pork Tenderloin with Carrots, Parsnips and Chickpeas

6 servings


  • Two 1 pound pork tenderloins (455 g), trimmed of fat and silverskin
  • Kosher salt and freshly ground black pepper
  • 1 pound carrots, peeled and cut in half lengthwise
  • 1 pound parsnips, peeled and cut in half lengthwise
  • 3 tablespoons extra-virgin olive oil
  • ½ cup drained canned chickpeas (85 g), rinsed and blotted dry
  • ½ cup fresh orange juice (120 ml)
  • ½ cup dry white wine or low sodium chicken broth (120 ml)
  • 1 tablespoon firmly packed light brown sugar
  • ½ teaspoon crushed fennel seeds
  • ¼ teaspoon pimenton ( smoked paprika)
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh oregano


Place rack in the center of the oven. Preheat oven to 400 degrees F.

Season pork generously on all sides with salt and pepper. In a 12-inch ovenproof skillet heat oil over medium-high heat. Add pork. Sear on all sides until browned, about 6 minutes total. Transfer the pork to a large plate; set aside

Add carrots to the pan. Cook and stir until browned at the edges, about 5 minutes. Add the chickpeas and 1/2 teaspoon salt. Cook for 1 minute more. Using a spatula, make two wide spaces through the vegetables. Place pork tenderloins in the spaces so they rest directly on the pan surrounded by the carrots and chickpeas.

Transfer the pan to the oven. Roast 10 to 15 minutes or until an instant read thermometer inserted into the center of a tenderloin registers 145 degrees F. The center should be rosy when cut into with a knife. Transfer the pork to a carving board; tent loosely with aluminum foil. Let rest for 10 minutes.

Carefully place the pan with the vegetables over medium heat on top of the stove. Add orange juice, wine or broth, brown sugar, fennel and paprika; mix well. Bring to a simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in butter, parsley and oregano. Season to taste with salt.

To serve, cut the pork on a slight diagonal into slices 1-inch-thick. Serve with roasted vegetables.



Chicken and Vegetable Saute

4 servings


  • 1 oz. pancetta, diced
  • 8 skinless, boneless chicken thighs or breasts or a combination
  • 1 teaspoon dried Italian seasoning
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1 pound asparagus spears, trimmed and cut into two-inch pieces
  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 1 garlic clove, minced
  • 4 green onions, sliced



In a 12-inch skillet brown chicken and pancetta in olive oil over medium-high heat, turning chicken to brown evenly. Add garlic, asparagus and squash. Sprinkle chicken and vegetables with Italian seasoning, salt and pepper. Saute for 5 minutes.

Carefully add broth; cover and cook 10 minutes or until chicken is tender and no longer pink (165 degrees F) and vegetables are tender. Transfer mixture to a serving platter and top with sliced green onions.


The one-skillet breakfast can have it all: eggs, cheese, meat, vegetables and potatoes. It is a savory breakfast dish that is sure to please all types of appetites. This easy to prepare meal provides a delicious way to begin the day.

This type of dish is also a popular concept for breakfast in many breakfast restaurants throughout the US and around the world. While traveling around the country, one may find the basic procedure is the same but the ingredients can vary, especially by locality.


Southern Style Skillet Breakfast

4 to 6 servings


  • 2 tablespoons unsalted butter
  • 1/3 cup chopped onion
  • 1/4 cup chopped green bell pepper,
  • 2 cups peeled and cubed red potatoes
  • 1/2 teaspoon salt, or to taste, divided
  • 1/4 teaspoon black pepper, or to taste
  • 6 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon Creole seasoning (recipe below)
  • 1 cup diced, smoked ham
  • 1 cup shredded cheddar cheese


In a large skillet, cook the onion and bell pepper in butter until tender. Add the potatoes and season to taste with the salt and pepper; stir, cover and cook over medium heat for 10 minutes, without stirring.

Beat together the eggs, milk, seasoning and ham. Pour over the potatoes and cook over low heat, without stirring, until set on the bottom. Lightly stir and turn eggs to shift uncooked eggs to the bottom and cook gently until eggs are cooked through, but still a little shiny and wet. Don’t overcook.

Taste and adjust seasonings as needed, and stir in half of the cheese. Transfer to plates or a serving platter and top with remaining cheese.Serve immediately with a side of fresh, seasonal fruit.

Creole Seasoning


  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 5 teaspoons sweet paprika

Combine the ingredients and mix well. Store in a container with a tight-fitting lid.


Italian Style Breakfast Skillet

4 Servings


  • 1 tablespoon olive oil
  • 2 cups frozen hash brown potatoes
  • 8 oz. Italian sausage
  • 1 cup sliced mushrooms
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 1/3 cup chopped bell pepper
  • 4 eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano leaves
  • 1/2 cup shredded mozzarella cheese (2 oz.)


Brown the sausage in a skillet  and cook until no longer pink. Remove to a platter to cool. Cut into thin slices.

Add oil to the skillet  and heat over medium-high heat until hot. Add the potatoes; cook, covered, stirring occasionally, until golden, 6 to 8 minutes.

Add the sliced sausage, mushrooms and vegetables ; cook, uncovered, stirring occasionally, until vegetables are tender, about 4 minutes.

Beat eggs, milk, salt and oregano in bowl until blended.

Reduce the heat to medium and pour the eggs over the mixture in the skillet. As the eggs begin to set, gently pull the eggs across the pan with an inverted spatula. Continue cooking until the eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Sprinkle with the cheese and remove the pan from the heat; cover pan.

Let stand until the cheese is melted, 2 to 3 minutes.


Farmers’ Market Skillet

2 Servings


  • 4 eggs
  • 1/4 cup water
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon minced garlic
  • 1 tablespoon butter


  • 1/2 cup sliced mushrooms
  • 1/2 cup thinly sliced yellow summer squash
  • 1/2 cup thinly sliced zucchini
  • 1/4 cup chopped red bell pepper
  • 1 tablespoon butter


Combine the filling ingredients in a 10-inch skillet cook and stir over medium heat until the vegetables are crisp-tender, 3 to 4 minutes. Remove the vegetables from the pan and keep warm.

Beat eggs, water, cheese, seasoning and garlic  in medium bowl until blended. Heat the butter in the same pan over medium-high heat until hot. Pour in the egg mixture.

Gently push the cooked egg portions from edges of the pan toward the center with a spatula so that uncooked eggs can reach the hot pan surface.

When the top surface of the eggs is thickened and no visible liquid egg remains, place the filling on one side of the egg mixture.

Fold the uncovered portion of the eggs on top of the vegetables with the spatula. Divide in half and serve.


Mediterranean Skillet

4-6 servings


  • 2 medium plum tomatoes
  • 1 cup crumbled feta cheese
  • 2 cups baby spinach leaves
  • 8 large eggs
  • 1/2 cup water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 tablespoon olive oil


Chop tomatoes. Crumble feta cheese. Thinly slice spinach leaves.

Heat the olive oil in a 10 inch ovenproof skillet over medium-high heat.

Add the spinach, season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Add the chopped tomatoes.

Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined.

Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes.

Meanwhile, preheat the broiler. Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.


Egg and Sweet Potato Skillet

4 servings


  • 8 eggs
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon butter
  • 2 medium sweet potatoes (about 1 pound total), peeled, quartered lengthwise and thinly sliced
  • 1 green onion, sliced
  • 2 cups baby spinach
  • Fresh Italian (flat-leaf) parsley
  • Bottled hot pepper sauce


In a medium bowl whisk together eggs, milk, salt and pepper; set aside.

In a large skillet melt butter over medium heat. Add sweet potato and green onion. Cook, stirring occasionally, until potatoes are lightly browned and just tender, about 8 minutes. Add spinach. Cook until slightly wilted, about 1 minute.

Pour egg mixture over potato mixture in skillet. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Sprinkle with fresh parsley. Remove from heat and serve with bottled hot pepper sauce.


Small plate dining is very appealing when it is hot, as it is right now where I live. It is appealing for two and even for a small gathering of friends. This type of dining, often called tapas dining, used to be called a cocktail or appetizer party years ago. Eating lightly in such hot weather also makes sense for health reasons.

Doctors advise that in the summer, light food should be preferred because it can easily be digested. Vegetables with high water content like onions, tomatoes and cucumbers should be regularly eaten as they will not only cool down the body but provide the daily quota of nutrition as well. Foods high in fat and sugar will cause the body to work harder to process these foods. Contrary to conventional thinking, when it is really hot, you are not going to exercise these calories away.

Summer eating should be enjoyable and entertaining should be fun, even if it is hot. Small plates can be the answer and not overwork the host. You can even ask friends to bring a small plate to share with 6 or 8 friends. Here are some ideas for small plate options with an Italian flavor. Just add a few cool drinks and you are all set.


Lambrusco Cooler

Serves 8


  • 1 (750-ml) bottle lemon Italian soda, chilled
  • 8 ounces fresh cherries, pitted and quartered
  • 8 ounces fresh strawberries, hulled and sliced
  • 1 (750-ml) bottle Lambrusco


Put 1 cup of lemon soda in a large pitcher with cherries and strawberries and crush the fruit using a wooden spoon to release the juices. Chill at least 4 hours or overnight.

To serve, stir in Lambrusco and remaining soda and pour over ice.


Crostini Di Scampi

Serves 4


  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 sprig rosemary, plus 1 teaspoon minced
  • 16 medium shrimp, peeled and deveined, tails removed
  • Freshly ground black pepper, to taste
  • 4  ½ inch thick slices Italian country bread cut in half or quarters, brushed with olive oil and lightly toasted


Heat oil and garlic in a 12” skillet over medium-high heat. Fry the whole rosemary sprig, turning once, until crisp, 1–2 minutes. Using a slotted spoon, transfer rosemary to a paper towel to drain.

Season shrimp with pepper; add to skillet and saute, turning once, until golden about 2–3 minutes. Using a slotted spoon, transfer shrimp to paper towels to drain. Serve shrimp on toasted bread. Sprinkle with minced rosemary and freshly ground black pepper.


Zucchine Ripiene Con Ricotta

Serves 6


  • 6 medium zucchini (about 2 lbs.), halved lengthwise
  • 6 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 yellow onion, finely chopped
  • 2 medium tomatoes, cored, seeded and chopped
  • 2 cups ricotta cheese
  • 3/4 cup grated Pecorino cheese
  • 3/4 cup fresh bread crumbs
  • 3 tablespoons finely chopped flat-leaf parsley leaves
  • 2 teaspoon chopped fresh oregano
  • 1 egg, beaten
  • Kosher salt and freshly ground black pepper, to taste


Using a small spoon, scoop out the pulp (save pulp for another use) from each zucchini half, leaving a ¼ inch rim around the edges.

Heat 2 tablespoons of the olive oil in a 10″ skillet over medium heat. Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes. Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more. Remove from the heat and set aside.

In a medium bowl, stir together the ricotta, 1/4 cup of the Pecorino cheese, 1/4 cup of the bread crumbs, parsley, oregano and the egg. Fold in the onion mixture and season with salt and pepper. Set the filling aside.

Arrange an oven rack about 7″ from the broiler element and heat. Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt.

Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes. Remove baking sheet from the oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn’t spill over the edges of the zucchini.

Sprinkle each stuffed zucchini with the remaining Pecorino cheese and bread crumbs and drizzle with the remaining olive oil. Broil until the zucchini are soft and the tops are lightly browned, 10 to 15 minutes.


Orange Seasoned Dry Cured Black Olives

Serves 8


  • 1 orange
  • 1 lb. dry-cured black olives
  • 1 large sprig rosemary, stemmed and roughly chopped
  • Freshly ground black pepper, to taste


Using a vegetable peeler, remove zest from the orange, taking care to peel as little of the white pith as possible; roughly chop zest and transfer to a medium bowl.

Juice the orange and add the juice to the zest along with the olives, rosemary and pepper; toss to coat. Let sit at room temperature for 1 hour to marinate before serving.


Peperoni Arrostiti Sotto Olio

6 servings


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 5 leaves fresh basil leaves, finely sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.

Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a paper or plastic food storage bag. Allow peppers to cool in the bag.

Combine olive oil, vinegar, garlic, basil, oregano, salt and pepper in a deep serving container.

Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in the oil mixture. Mix well. Serve.

Store leftover peppers in refrigerator for up to 5 days.


Balsamic Glazed Meatballs

Serves 10-12


  • 1 pound ground beef
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup milk
  • 2 tablespoons tomato paste
  • 1 tablespoon Balsamic Vinegar
  • 2 eggs
  • Sea salt and ground black pepper, to taste
  • 1 teaspoon onion powder
  • 1/2 teaspoon minced garlic
  • 1/4 cup minced fresh parsley parsley
  • 1 tablespoon dried oregano
  • Balsamic Glaze, recipe below


Preheat oven to 350 degrees F.

In a large bowl, combine beef, bread crumbs and milk. Mix in tomato paste, vinegar and eggs and then add the remaining seasonings. Combine well and form into small, bite sized meatballs.

Place on a baking sheet lined with aluminum foil.

In a medium bowl, combine ingredients for the glaze and whisk together. Brush glaze over meatballs and bake for 30 minutes. Serve hot.

Balsamic Glaze

  • 1/2 cup ketchup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar, packed
  • 1/2 cup water

Combine ingredients in a medium bowl.  Whisk to combine well. Set aside until needed.


Italian Stuffed Mushrooms

Serves 6


  • 12 medium button mushrooms
  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 cup pancetta, diced
  • 1/4 cup onion, diced
  • 1 teaspoon minced garlic
  • 1/4 cup Italian seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons dry white wine
  • Sea salt and ground black pepper, to taste
  • 1/2 cup ricotta cheese


Preheat oven to 375 degrees F.

Using a spoon or your fingers, pop out mushroom stems and set aside. Finely dice 1/3 cup of the reserved mushroom stems. Reserve the rest for another use.

Heat 1 tablespoon olive oil in sauté pan over medium heat. Add diced mushroom stems, pancetta and onion. Cook until soft and lightly brown; add garlic and sauté an additional 2 minutes.

Remove from the heat and add bread crumbs, Parmesan and wine. Mix well and season with salt and pepper.

Place mushrooms, stem side up in a baking dish. Spoon ricotta inside each mushroom then top with bread crumb mixture.

Drizzle remaining olive oil on top of the bread crumb mixture. Bake for 25 minutes until soft and brown.


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


Pork Tenderloin Sandwiches with Slaw

4 servings


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


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

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

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

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



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


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

Cover and shake well.

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


Corn-Mushroom Risotto with Grilled Chicken

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

2 servings


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


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

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

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

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

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


Swordfish and Squash Kabobs

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

Serves 6


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


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

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

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

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


Summer Vegetable Bake

Serve with a green salad.

4 servings


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


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

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

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

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

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

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


Linguine with Scallops, Red Bell Peppers and Broccoli

4 servings


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


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

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

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

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

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

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


Throughout the Mediterranean and the Middle East, nearly every meal begins with an assortment of appetizers. Stuffed vegetables are often on the appetizer tray with an emphasis on eggplants, peppers and tomatoes seasoned with fresh herbs and spices. Many of the most popular stuffed vegetables served as a main course in these regions are stuffed grape leaves, artichokes filled with savory breadcrumbs and sausage and hearty cabbage leaves rolled around a meat and rice stuffing.

An easy way to incorporate more vegetables into your diet is by making them your meal’s main event. Stuffed vegetable recipes—including stuffed peppers, stuffed tomatoes and stuffed squash—use usually hollowed out and filled with lean meats, flavorful cheeses or even more vegetables. Any sturdy vegetable can be used for stuffing. Leftovers can often be used for the filling, such as risotto to stuff tomatoes.

Getting vegetables ready for stuffing is quite simple, but the technique varies from vegetable to vegetable. It’s important to always use the freshest, ripest vegetables available, avoiding those that are oversized and or soft. Cut ripe tomatoes in half, then scoop out most of the pulp with a spoon to create a shell. For peppers and squash, remove the seeds and stringy bits of flesh and you’ll be left with a natural cavity to fill.

Many stuffings are interchangeable and work well with other vegetables. You can add diced ham or sausage for a meatier taste, nuts for a crunchy texture or experiment with your favorite herbs and spices.

Pack the stuffing into the vegetables, place them in a shallow roasting pan or casserole dish. Bake until the vegetables soften and the filling is cooked through and golden brown.

Liquids like tomato sauce, wine, broth or water are often poured around the vegetables to keep them moist and provide even more flavor.

Stuffed vegetables taste good hot or at room temperature. Serve them as an hors d’oeuvre, a first course, a main course or a side dish.


Tuna-Stuffed Tomatoes

Serves: 4


  • 8 small tomatoes
  • 6 oz olive oil-packed tuna, drained and oil reserved
  • 10 pitted Kalamata olives, minced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon reserved tuna olive oil
  • 1/2 teaspoon minced fresh thyme leaves
  • Black pepper to taste


Line a baking sheet with paper towels. Cut a thin slice off the top of each tomato. Gently scoop out tomato seeds and pulp, leaving the shell intact.

Set shells cut side down to drain on the paper towels.

Mix tuna, olives, parsley, capers, tuna olive oil, thyme and pepper, breaking up any large chunks of tuna.

Spoon tuna mixture into tomatoes and chill until serving time.


Orzo-Stuffed Peppers

You can prepare these up to 12 hours before serving. Just cover the baking dish with foil, refrigerate until time to bake the peppers.

Makes 4 servings


  • 1 cup uncooked orzo pasta
  • 3 cups baby arugula or baby spinach
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 4 small bell peppers, halved and seeded


Preheat the oven to 400°F.

Cook the orzo according to package directions in boiling, salted water in a saucepan; drain.

Heat oil in the pot and add the onion and garlic. Saute until the onion is tender. Add arugula, feta, oregano and 1/4 teaspoon each salt and freshly ground black pepper; stir.

Add drained orzo and mix thoroughly.

Season the inside of peppers with 1/4 teaspoon each salt and pepper.

Fill peppers and transfer to a 9 x 13 inch baking dish. Cover with foil; bake until the peppers are tender ( about 35-40 minutes).


Stuffed Portobellos

6 servings


  • 6 (4-inch) portobello caps
  • 1 1/3 cups lean ground beef or ground turkey, lightly packed
  • 3/4 cup canned diced Italian tomatoes, drained
  • 1/2 cup minced green onions
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated fresh Parmesan cheese, plus additional for garnish
  • 2 tablespoons lower fat cream cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • Olive oil cooking spray


Preheat oven to 350°F.

Remove and discard the stems from the mushrooms. Remove the brown gills from undersides of the mushrooms, using a spoon; discard the gills.

Combine beef with the remaining  ingredients in a medium bowl.

Spoon 1/3 cup of the mixture into each mushroom cap.

Place caps on a baking sheet coated with olive oil cooking spray.

Bake for 30 minutes or until the mushrooms are tender and the tops are lightly browned.

Sprinkle each cap with Parmesan cheese before serving.


Italian Sausage Stuffed Zucchini

Servings: 4


  • 4 zucchini, small to medium size
  • 2 tablespoons olive oil
  • Salt & pepper
  • 8 ounces Italian sausage, casing removed
  • 1 clove garlic, minced
  • 4 ounces scallions, chopped
  • 8 ounces fresh tomatoes, diced
  • 8 ounces shredded Mozzarella cheese
  • 1 ounce fresh basil, chopped
  • 1 teaspoon crushed red pepper flakes
  • 2 ounces grated Parmesan cheese
  • 2 ounces pine nuts, toasted


Cut zucchini in half and scoop out the flesh, leaving about ¼ inch attached to the shell. Lightly salt the zucchini shells.

Chop the zucchini pulp.

Heat olive oil in a skillet and sauté the sausage till browned. Add the zucchini pulp and garlic and saute for a minute or two.

In a bowl, combine the scallions, tomatoes, mozzarella, basil, red pepper and pine nuts.

Add the sausage mixture. Mix thoroughly.

Spoon mixture into scooped out zucchini shells and sprinkle tops with Parmesan cheese.

Bake in a 350 degree F oven for 25 to 30 minutes.or until the zucchini shells are tender and the tops are lightly brown.


Stuffed Onions

6 servings


  • 6 medium yellow onions (about 2 pounds)
  • 2 slices of bacon, cut into 1-inch pieces
  • 1/4 cup Italian seasoned bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon butter
  • 1 1/2 cups diced fresh mushrooms
  • 1/4 teaspoon salt
  • Dash each pepper and ground nutmeg
  • 1/2 cup beef broth, plus extra if needed
  • Additional parsley for garnish


In a Dutch oven, bring a small amount of water (about 1 inch) to a boil.

Peel onions and using a slotted spoon, place the onions in the boiling water. Cook for 5 minutes; remove to a plate and let stand until cool enough to handle.

Cut a 1/4-inch slice off the top of each onion. Remove the center, leaving a 1/2-inch shell.

Chop the centers and tops of the onions; set aside.

In a skillet, cook the bacon until crisp; remove to a paper towel to drain.

In the drippings, saute the chopped onion until tender.

Add the butter and mushrooms and cook until the mushrooms are tender.

Stir in the breadcrumbs and parsley.


Add the bacon, salt, pepper and nutmeg.

Stuff the onion shells with the mushroom mixture; place in an ungreased shallow 1 quart baking dish. Pour broth around the onions.

Bake, uncovered, at 375°F for 45 minutes or until tender, basting frequently during the first 15 minutes with the broth, adding more if needed. Sprinkle with additional parsley before serving.

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