Healthy Italian Cooking at Home

Category Archives: peppers


Where I live it is very hot during the summer months and vegetables to do not grow well during July and August – in fact, they burn up. So what the north gets in July and August, we get in April and May and, then again, in October and November. If you are a reader of this blog, you know I belong to a CSA (Community Supported Agriculture).

Jeta Farms is part of the Slow Food USA movement that aims to rediscover and catalog forgotten flavors by documenting excellent food products that are in danger of disappearing. Since the international initiative began in 1996, more than 800 products from over 50 countries have been added to the list. The movement serves as a resource to those interested in reviving rare breeds and learning about endangered foods, with the goal of encouraging the continued production and consumption of these foods.

In the past, I have shared with you recipes I made with some of my share produce:

This is the first year my CSA farm has offered a share in the fall and here are some of the recipes I made.

Cheesy Patty Pan Squash 


Serves 3


  • 3 medium patty pan squashes
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground pepper
  • 12 tablespoons shredded cheddar cheese


Preheat the oven to 400 degrees F.

Cut the squash in half, place in an oiled baking dish and brush the tops with oil. Sprinkle with salt and pepper.

Bake for 25 minutes. Place 2 tablespoons cheese on top of each squash half and return the pan to the oven for five more minutes. Serve immediately

Stuffed Squash


Serves 4 as a side dish; 2 for a main course


  • 2 Gialla Nostrale squash (short, fat zucchini)
  • 1/4 of a medium onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1/2 teaspoon minced garlic
  • 1/4 cup chopped pickled (spicy cherry or banana) peppers
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1/2 cup seasoned Italian breadcrumbs
  • Salt and pepper




Cut the squash in half lengthwise and scoop out the flesh leaving about a 1/4 inch shell. Dice the squash pulp.

Sprinkle the squash shells lightly with salt and pepper and place them in an oiled baking dish.

Heat the olive oil in a small skillet and add the onion, celery, garlic, diced squash pulp and the chopped peppers. Cook until all the liquid evaporates.

Add ½ teaspoon of salt and ¼ teaspoon of black pepper. Remove the pan from the heat, stir in the bread crumbs and allow the mixture to cool.

Heat the oven to 400 degrees F.

Stuff the zucchini shells with the bread crumb mixture. Bake for 30 minutes or until the stuffing is crispy and the squash shells are tender.

Both squash recipes above can be grilled on an outdoor grill instead of baked in the oven, if you prefer.

Roasted Sweet Potato Wedges


Serves  4


  • 2 large sweet potatoes, washed and patted dry
  • 2 teaspoons olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried rosemary, crushed



Preheat the oven to 425ºF.

Peel the potatoes. Cut each potato into 8 wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with the salt, pepper and the rosemary.

Roast for 15 minutes; toss and continue to roast until the potatoes are tender, about 15 to 20 minutes more. Serve immediately.

Southern Field Peas


Field peas or cowpeas, aren’t really peas at all. They are beans that grow very well in the South because they are heat and drought tolerant and grow in just about any soil. They’re categorized generally in four groups – crowder, cream, black-eyed and field peas and there are many varieties to be found in each of those categories.


  • 4 cups of freshly shelled southern field peas
  • 2 ounces bacon
  • 1 onion, diced
  • 2 celery stalks, diced
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth, plus extra if needed
  • 3-4 sprigs fresh thyme


Cook the bacon in a large saucepan. Remove with a slotted spoon to a paper towel plate and reserve for later.

Add the onion and celery to the hot bacon fat and cook until tender. Add the peas and saute for a minute or two.

Add the thyme and 2 cups of chicken broth or just enough to cover the peas by about 1 inch. Add more if the peas are not covered.

Bring to a low boil and add the sugar and stir well.

Scoop off any foam that forms and discard it.

Cover and reduce the heat to medium-low, let simmer for about 25 minutes.

Add the pepper and salt, stir well and continue to cook for 10 more minutes.

Taste the peas for tenderness, they should be tender after this amount of time but not mushy. Drain.

Top with the crumbled bacon and serve.

Pasta with Grilled Sausage and Vegetables


I often cook a pound of Italian sausage on the grill and reserve half for another meal, such as pizza with grilled sausage and banana peppers from the garden.

Serves 6-8


  • 1 lb whole wheat penne pasta
  • 1 lb hot Italian sausage, divided
  • Half an onion
  • 1 large zucchini squash
  • 1 large yellow squash
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons olive oil, plus extra for brushing the sausage and vegetables
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly grated black pepper




Heat an outdoor grill and oil the grates. Brush the sausage onion and the squashed with olive oil. Turn off the burners on one side of the grill and place the sausage over the indirect heat. Grill 15 minutes, turn the sausage over and grill another 15 minutes. During the last 15 minutes place the squash and onion over the direct side of the grill and cook until the vegetables are tender.

Remove the sausage and vegetables to a plate to cool. Slice half of the sausage into thin slices and reserve half for another use. Dice the vegetables; set aside the sliced sausage and diced vegetables.

Cook the pasta in boiling salted water until al dente. Reserve ½ cup of the pasta cooking water and drain the pasta in a colander. Set aside.

In the pasta pot heat 2 tablespoons of olive oil and add the garlic, parsley and oregano. Cook until the garlic is lightly browned and add the diced vegetables and sliced sausage. Cook until hot.

Add the drained pasta and the pasta cooking water. Stir until evenly combined. Add the Parmesan and black pepper. Serve immediately.



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.


For a great tasting dinner, without a lot of cleanup, look no further than a one-pot meal. The recipes for these comforting and healthy dishes below are complete meals that use ingredients that are in seasons. Add a salad, if you like, and some great tasting bread.

One of the best features of one-pot cooking is that the recipes often include vegetables, meat, rice, pasta, fresh herbs and spices all in one pot, making it a great way to cook a convenient and nutritious meal the whole family. One-pot meals can be steamed, sautéed, braised or baked and the “one pot” can be a saucepan, skillet, crock pot, pressure cooker or baking dish.

I find a large ovenproof skillet with a cover, the best pot to have in your kitchen. It can do the work of several pans in one.


Eggs Over Roasted Vegetables

6 servings


  • 3 cups small broccoli florets (about 1 inch in size)
  • 12 ounces yellow potatoes, such as Yukon Gold, cut into 1/2 to 3/4 inch pieces (about 2 cups)
  • 1 large sweet potato, cut into 1/2 to 3/4 inch pieces (about 1 cup)
  • 1 small red onion, cut into thin wedges
  • 2 tablespoons olive oil, plus extra for the baking dish
  • 6 eggs
  • 2 ounces Italian Fontina cheese, shredded (1/2 cup)
  • 1/2 teaspoon cracked black pepper


Preheat oven to 425 degrees F.

Coat a 3-quart rectangular baking dish with olive oil. Add  broccoli, potatoes, onion, olive oil and 1/4 teaspoon salt, tossing to coat all the vegetables.

Spread the vegetable mixture evenly in the dish. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until the vegetables are tender and starting to brown. Remove the baking dish from the oven and reduce the heat to 375 degrees F.

Make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes. Sprinkle evenly with the shredded cheese and bake for 10 minutes more or until the egg whites are set and the yolks start to thicken. Sprinkle with pepper. Serve with some crusty Italian bread.


Roasted Chicken With Beans

6 servings


  • Two 15-ounce cans rinsed and drained Great Northern beans, or other white beans
  • 1 tablespoon olive oil
  • 6 chicken thighs (about 2-1/4 pounds total), skin removed
  • Coarse sea salt and coarse black pepper for the chicken
  • 2 medium carrots, thinly sliced
  • 1 medium onion, cut into thin wedges
  • 1 stalk celery, sliced
  • 2 cloves garlic, minced
  • One 14 1/2 – ounce diced tomatoes, undrained
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper


Preheat oven to 350 degrees F. Sprinkle the chicken with the coarse salt and pepper.

In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium-low. Brown the chicken about 10 minutes, turning once to brown both sides. Remove chicken from the skillet to a plate and set aside.

Add carrots, onion, celery and garlic to the drippings in the skillet. Cover and cook about 10 minutes or until the vegetables are tender, stirring occasionally. Stir in drained beans, undrained tomatoes, thyme, 1/4 teaspoon salt and cayenne pepper.

Bring to boiling. Arrange chicken thighs on top. Place skillet in the oven and bake, uncovered, about 25 minutes or until the chicken registers 180 degrees F on an instant read thermometer.


Spicy Braised Pot Roast And Vegetables

Coffee adds a rich, deep flavor to beef roasts.


  • 3 pound beef chuck pot roast
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon instant espresso coffee powder
  • 1 tablespoon olive oil
  • 1 large onion, cut into eighths
  • 1 green bell pepper, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 1/2 cups beef broth
  • 1/4 teaspoon crushed red (chili) pepper
  • 1/4 teaspoon ground allspice
  • 2 pounds butternut squash, peeled, seeded and cut into 2-inch pieces


Preheat oven to 325 degrees F. Trim fat from the meat. Rub meat with the espresso powder, salt and black pepper.

In a 6-quart Dutch oven brown roast on all sides in the olive oil over medium-high heat. Transfer to a plate.

Add onion, bell pepper and garlic to the Dutch oven. Cook and stir for 4 to 5 minutes or until the onion and garlic are tender. Return roast to the Dutch oven. Add broth, crushed red pepper and allspice. Bring to boiling.

Bake, covered, for 1 3/4 hours. Add squash. Bake, covered, for 45 minutes to 1 hour more or until the meat and vegetables are tender.

Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in the Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 minutes until slightly thickened.

Serve sauce over meat and vegetables.


Chicago Style Deep Dish Pizza


  • 1 tablespoon olive oil
  • 1 lb. homemade or store-bought pizza dough
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup frozen chopped broccoli, defrosted and dried on paper towels
  • 2 roasted red peppers, cut into thin slices
  • 1/4 cup pitted Kalamata olives and cut in half
  • 1 garlic clove, minced
  • 1 can chopped Italian tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup freshly grated Pecorino Romano cheese


Let the dough come to room temperature about an hour before you are ready to make the pizza.

Preheat oven to 450 degrees F.

Coat a 12-inch cast iron or other heavy ovenproof skillet or baking pan with the 1 tablespoon of oil.

Stretch the dough into a 14 inch circle on a floured board or counter.

Carefully transfer the dough to the skillet and then turn the dough over, so both sides are evenly coated with oil. Gently press the edges of the dough 2 inches up the side of the skillet.

Sprinkle mozzarella evenly over the dough; top with broccoli, peppers, olives, tomatoes, garlic, basil and Pecorino cheese.

Bake pizza 45 minutes or until the dough is puffed and golden brown. Let rest for 5 minutes before cutting the pizza into slices.


Risotto With Shrimp And Peas

Technically this is not a one-pot meal because the broth needs to be heated before it can be added to risotto. At least it will be an easy pan to wash.

4 servings


  • 4 cups reduced-sodium chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, minced
  • 1/2 teaspoon coarse sea salt, plus extra for the shrimp
  • 1/4 teaspoon freshly ground black pepper, plus extra for the shrimp
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 cup frozen green peas
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 pound jumbo shrimp, peeled and deveined


Heat broth in a saucepan and turn the heat down to low.

Heat oil in a second saucepan over medium-high heat. Add shallots, salt and pepper; sauté 2 minutes.

Add rice and stir to coat in the oil. Cook, stirring constantly, 2 minutes.

Add wine and cook until the wine is absorbed, about 2 minutes.

Reduce heat to medium and add 1 cup warm broth. Cook, stirring constantly, until the liquid is mostly absorbed. Continue adding broth 1 cup at a time, cooking and stirring, until the rice is al dente, about 25 minutes.

Sprinkle the shrimp with salt and pepper. Add green peas and shrimp to the risotto and cook, stirring gently, until the shrimp are just until firm and bright pink.

Add butter, cream and cheese, stirring until incorporated. Serve immediately.



How To Make The Best Roast Chicken

Whenever possible, buy the best quality chicken you can find. The taste difference between a pasture-raised organic chicken and a traditional feedlot chicken is huge. Big chickens ― often labeled roasters (generally 6 lbs.) have a richer and more complex flavor than smaller ones. Young chickens (also called broilers and fryers; about 3-4 lbs.) can be roasted but by the time the skin is an appealing color, the breast meat of smaller birds is dry.  A roasting chicken, however, cooks evenly.

Season the entire chicken generously with salt and pepper. Don’t forget the back, underneath the wings, between the thighs and inside the cavity. Other additions, like ground spices and finely chopped herbs add flavor to the outside. Stuffing the chicken with aromatic ingredients, like citrus quarters, full sprigs of herbs, smashed garlic and onion can infuse it with flavor from the inside.

Some of my favorite flavor combinations:

All Purpose Dry Mix For Poultry

  • 1 1/2 teaspoons sea salt
  • 1 teaspoon dried basil
  • 1 teaspoon crushed dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground dried thyme
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried parsley
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper

Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin and cayenne pepper together until blended. Rub all over chicken, inside and out before roasting.

Other flavorings that go well with chicken include: lemon and orange juice, garlic, white wine, ginger, pesto, honey, maple syrup, smoked paprika, mustard and chili peppers.

Before you prepare the chicken for roasting, give it time to come to room temperature, about 45 minutes. Placing the chicken directly from the refrigerator into the oven will increase its roasting time and the chicken will cook unevenly. Another common mistake is not properly drying the chicken before roasting it. A damp chicken makes for limp, soggy skin. There’s no need to rinse the chicken, simply remove it and place it on a paper towel-lined sheet tray. Thoroughly pat it dry, inside and out, then proceed with your recipe.

While it is probably hard to break the habit, don’t wash raw chicken before cooking as germs can be spread through splashed water on the counter or in the sink. Cooking chicken at the right temperature will destroy any bacteria present and you need to make sure that chicken is properly cooked through; the juices should run clear and the meat should not show any signs of pink.

There are two common ways to roast a chicken: low and slow or hot and fast. To make the right decision, you first have to decide how you want to serve the chicken. For sticky, rotisserie-style skin with fall-apart meat, cook it at a low temperature for several hours. If it’s crispy, crackling skin you’re after, cook the chicken quickly at a high temperature. Sear the chicken on the stove-top in a pan (preferably cast-iron). Once the skin is golden, transfer the skillet to an oven set at 425˚F. The chicken will cook in just 35-40 minutes—depending on its size.

Once you take the chicken out of the oven, remove it from the pan and let it rest for 15 minutes. The juices need time to redistribute throughout the meat or else they’ll wind up on your cutting board. After 15 minutes the chicken will also be cool enough to carve.

Classic Roast Chicken

It is very practical to roast two chickens at the same time, so that you can have plenty of leftovers for weeknight meals.

6-8 Servings


  • One 5 pound roasting chicken, at room temperature
  • 2 ½ teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 medium yellow onions
  • 10 sprigs fresh thyme, plus 2 teaspoons fresh thyme leaves
  • 4 garlic bulbs
  • 2 carrots, cut into 2-inch pieces (cut any large pieces in half lengthwise)
  • 2 stalks celery, cut into 2-inch pieces
  • 1/4 cup chicken broth, plus extra
  • 3 tablespoons olive oil
  • 3 bay leaves
  • 2 sprigs fresh sage


Preheat the oven to 425 degrees F.

Pat the chicken dry with paper towels and sprinkle inside and out with 1-1/2 teaspoons of the salt and the pepper. Cut one-half of one of the onions into two pieces; place onion pieces and the thyme sprigs in the body cavity of the chicken. Skewer neck skin to the back; tie legs to the tail. Twist wing tips under the back. Place chicken, breast side up, on a rack in a shallow roasting pan.

Cut the remaining 1-1/2 onions into wedges. Cut off the top 1/4 inch of the garlic bulbs to expose the ends of individual cloves. Keeping the garlic bulbs whole, remove any loose, papery outer layers.

In a large bowl combine onion wedges, garlic bulbs, carrots, celery, 1/4 cup broth, oil, bay leaves, sage sprigs, thyme leaves and the remaining 1 teaspoon salt. Arrange vegetables around the chicken; spoon liquid from the bowl over the chicken.

Roast, uncovered, for 1-1/4 to 1-1/2 hours or until drumsticks move easily and the chicken is no longer pink (180 degrees F), stirring vegetables a few times. Add small amounts of additional broth if the vegetables and the bottom of the pan begin to get too brown.

Remove from oven when cooked and cover with foil. Let stand for 15 minutes before carving. Remove and discard bay leaves and sage sprigs. Serve chicken with vegetables and pan juices.


Sticky Chicken Rotisserie Style

8 servings


  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 onions, quartered
  • 2 (4 pound) whole chickens, at room temperature


In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper and garlic powder.

Remove and discard giblets from the chicken and pat dry with a paper towel. Rub each chicken, inside and out, with the spice mixture. Place 1 onion into the cavity of each chicken.

Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or for at least 4 to 6 hours.

Preheat the oven to 250 degrees F (120 degrees C).

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 15 minutes before carving.


Honey-Spiced Roasted Chicken

6-8 servings


  • 1 (5-6 pound) whole roasting chicken, at room temperature
  • 1/2 cup honey
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons butter, melted


Preheat oven to 400 degrees F (200 degrees C). Pat the chicken dry with paper towels and place in a roasting pan.

In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.

Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan. Cover the pan with foil.

Reduce heat to 350 degrees F (175 degrees C) and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours, basting occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C).

Remove the chicken from the oven, cover with a doubled sheet of aluminum foil and allow to rest in a warm area for 15 minutes before slicing.


Italian Flavored Roast Chicken

6-8 servings


  • 1 roasting chicken (6 to 8 lbs.), at room temperature
  • 1/4 cup chopped fresh rosemary leaves
  • 1/2 cup chopped fresh basil leaves
  • 14 cloves garlic, peeled
  • 6 rosemary sprigs, rinsed
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 red bell peppers (about 1 1/2 lb. total)
  • 2 yellow bell peppers (about 1 1/2 lb. total)
  • 2 onions (about 1 lb. total)
  • 8 Roma tomatoes (about 2 lb. total)
  • 2 tablespoons olive oil
  • 1/3 cup oil cured black olives
  • 1/4 cup balsamic vinegar
  • 1/2 cup dry red wine
  • 1 cup chicken broth


Preheat the oven to 425°F.

Remove giblets and pull off and discard lumps of fat from the chicken. Pat dry and fold wing tips under the first joint. Set chicken, breast side up on a V-shaped rack set in a medium pan.

In a small bowl, mix chopped rosemary and basil. Starting at the neck, gently ease your fingers under the skin to loosen it over the breast area. Push 1/3 of the rosemary-basil mixture under the skin and spread it evenly over the breast.

Place 6 garlic cloves and 3 rosemary sprigs in the body cavity. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Stem and seed the bell peppers; cut into 1/3-inch-wide strips. Peel onions and cut each into 6 wedges. Core tomatoes and cut in half lengthwise.

Distribute peppers, onions, and remaining garlic around the chicken in the pan. Set tomatoes, cut side up, on top of the pepper mixture and sprinkle vegetables with another 1/3 of the herb mixture and the remaining salt and pepper; drizzle with the olive oil.

Roast until the vegetables begin to brown and a thermometer inserted through the thickest part of the breast or the thickest part of thigh at joint reaches 180°, about 1 1/4 to 1 3/4 hours.

Insert a carving fork into the chicken cavity, lift the chicken and drain the cavity juices into the pan. Set the chicken on a rimmed platter; let rest, covered with foil, in a warm place for 15 minutes. With a slotted spoon, transfer the vegetables to a shallow bowl; sprinkle with olives and keep warm.

Skim and discard fat from the pan; add vinegar, wine, broth and remaining herb mixture. Stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, 6 to 8 minutes. Pour through a fine strainer into a small pitcher or bowl.

Carve the chicken and serve with the vegetable mixture. Add pan juices and salt and pepper to taste. Garnish the serving platter with the remaining rosemary sprigs.


falldinnerscoverCrisp autumn days have us looking forward to soups, pot pies, roasts and casseroles. Pick from any number of fall ingredients to add flavor and color to your main dishes, sides and desserts.

This is also the perfect time of year to roast vegetables. Fall root vegetables and squash take to roasting and taste so much better for it.

How to Roast Any Vegetable

Pre-heat the oven to 425°F.

Roast vegetables either whole or chopped. The larger the piece, the longer it will take to cook. Whole beets can take an hour or more, while asparagus will be cooked in about 10 minutes.

Place the vegetables in an oven-safe pan.

Drizzle with a tablespoon or two of olive oil, just enough to very lightly coat the vegetables when tossed.

To see if the vegetables are cooked, prick with the tip of a paring knife. The knife should pull out easily.

Serve with a light sprinkle of sea salt and chopped or whole toasted nuts, breadcrumbs or grated cheese on top.


Squash Carbonara

Serve with a green salad.

6 Servings


  • 1 ½ pounds fall squash, such as butternut, delicata, acorn, etc
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 ounces pancetta, unsliced; about a 1 inch thick piece
  • 12 ounces bucatini or spaghetti
  • 5 large egg yolks
  • 2 teaspoons finely grated lemon zest
  • Pecorino (for serving)


Preheat the oven to 350°F.

Cut the squash in half lengthwise, scrape out the seeds and slice crosswise into ¼”-thick half-moons. Toss with oil in a large bowl; season with salt and pepper.

Arrange the squash slices on a large rimmed baking sheet; place pancetta next to the squash. Roast until the squash is tender but hasn’t changed color and the pancetta is brown, about 30–35 minutes. Transfer the squash to a plate and set aside.

Let pancetta cool slightly, then cut into ¼” pieces. Pour any rendered fat on the baking sheet into a large skillet. Add the pancetta and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer pancetta to a small bowl. Reserve skillet with the drippings in the pan.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of the pasta cooking water.

Add pasta to the reserved skillet along with a ½ cup pasta cooking water and toss to coat, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.

Lightly beat egg yolks and lemon zest in a large bowl just to combine. Working quickly, add the egg mixture to the hot pasta in the skillet and toss vigorously with tongs until a thick, glossy sauce forms, about 4 minutes. (If sauce still looks watery, keep tossing.)

Add pancetta and reserved squash to the pasta, season with salt and pepper and toss everything together in a large serving bowl. Shave Pecorino over pasta and top with more pepper just before serving.


Italian Bean Soup

Serve with crusty bread.

4 servings


  • 1 cup coarsely chopped carrots
  • 1 small onion, chopped
  • 3 tablespoons olive oil
  • Two 15 ounce cans cannellini beans, rinsed and drained
  • One 32 ounce box reduced-sodium chicken broth
  • 2 teaspoons dried Italian seasoning, crushed
  • One 5 ounce package fresh baby spinach
  • Freshly cracked black pepper
  • Grated Parmesan cheese


In a 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon of the olive oil over medium-high heat for 3 minutes. Add beans, broth and seasoning. Bring to boiling and slightly mash some of the beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.

In a large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from the heat. Ladle soup into serving bowls; top with spinach, grated cheese and sprinkle with pepper.


Sea Scallops with Peppers and Corn

6 servings


  • 3 ears corn (about 2 1/2 lb. total), husked, silks removed
  • 1 1/4 pounds sea scallops
  • Salt and pepper
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 2 red bell peppers, rinsed, stemmed, seeded, and finely chopped
  • 2 cloves garlic, peeled and minced
  • 1/4 teaspoon dried oregano
  • 1/2 cup chopped fresh basil leaves


Holding each ear of corn upright in a deep bowl, cut kernels from the cobs.

Rinse scallops, remove side muscle and pat dry; sprinkle lightly all over with salt and pepper.

Heat 1 tablespoon butter with 1 tablespoon olive oil in a 10- to 12-inch nonstick frying pan over high heat. Add the corn, bell peppers, garlic, oregano, salt and pepper to taste; cook, stirring often, until the vegetables are crisp-tender, about 3 minutes. Remove to a wide, shallow serving bowl.

Add remaining oil, butter and scallops to the skillet. Cook until the scallops are browned on the outside and barely opaque in the center (cut to test), about 5 minutes.

Top the vegetables with scallops and any pan juices. Sprinkle with basil and serve.


Broiled Turkey Breast with Orange Spinach

4 servings


  • Two 8 ounce boneless turkey breast tenderloins, halved horizontally
  • Salt and ground black pepper
  • 1/3 cup light mayonnaise
  • 1/3 cup finely shredded Parmesan cheese
  • 3 tablespoons Italian seasoned bread crumbs
  • 2 tablespoons butter
  • 1 oz. pancetta, cut into thin strips
  • ½ cup orange juice
  • Two 9 ounce packages fresh spinach
  • 1 orange, cut into wedges


Lightly sprinkle turkey with salt and pepper. Place on an unheated broiler pan. Broil 4 inches from the heat for 5 minutes. Turn turkey pieces over; broil for 4 minutes more.

In a small bowl, stir together the mayonnaise, the Parmesan cheese and the bread crumbs. Spread over turkey. Broil for 2 to 3 minutes more or until topping is golden and turkey is no longer pink (170 degrees F).

Heat butter in a large skillet and cook pancetta until crisp. Add spinach, half at a time and cook 1 minute or just until wilted. Add orange wedges and orange juice with the second batch of spinach and cook until wilted. Sprinkle with salt and pepper. Using tongs, remove the spinach to a serving platter. Top with turkey and orange wedges. Drizzle with remaining juices from the skillet and serve.


Pork with Squash Barley Risotto

4 servings


  • ½ cup regular barley
  • One 32 ounce container vegetable stock or broth
  • 1/2 small butternut squash, peeled, seeded, and cut into small cubes (2 cups)
  • 1/4 cup snipped fresh basil
  • 1 tablespoon snipped fresh oregano
  • 2 cloves garlic, peeled
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 12 ounces pork tenderloin
  • Snipped fresh basil, oregano and thyme for garnish


Heat a 10-inch skillet over medium heat. Add barley; cook and stir 1 to 2 minutes or until toasted. Stir in broth and squash; bring to boiling. Reduce heat. Cover; simmer 30 minutes, stirring occasionally. Uncover; boil 15 minutes more or until the squash and barley are tender and most of the liquid is absorbed (mixture should still appear creamy). Remove from heat. Stir in basil and oregano.

Place garlic, salt and pepper on a cutting board. Using the flat side of a large knife, smash the garlic. Drag the flat side of the knife across the garlic in one direction then the opposite direction until a smooth paste forms. Place paste in a small bowl with 1 teaspoon of the oil; set aside.

Slice pork into 1/2-inch thick slices and flatten the slices with the palm of your hand. Rub garlic mixture over the pork slices.

In a 12-inch skillet heat the 1 tablespoon of olive oil over medium-high heat. Add pork and cook 2-3 minutes per side or until browned and cooked through. Serve pork with barley mixture and sprinkle with additional fresh herbs.

Umbrian Olive Orchards

Umbrian Olive Orchards

The only landlocked region in Italy, Umbria is located in the center of the country. Wheat and spelt, pearl barley, grapes, olives, lentils, red potatoes, sunflowers and fruits and vegetables of all kinds grow well in the fertile lands of Umbria and provide the basis for hearty Umbrian cooking. Abundant, as well, are forest animals like deer, wild pigs and venison that provide hearty proteins for the Umbrian table.

Some of the best lentils come from Umbria, in particular from Castelluccio, therefore a hearty lentil soup is a typical regional dish served as a first course or for lunch. With such a strong meaty tradition where meats are often cooked whole on a spit, Umbrian second courses appeal to meat lovers.  Late summer is fig season in Umbria and they are often baked into sweet breads and pastries.


The wines of Umbria include: Sagrantino di Montefalco (DOCG) and Montefalco Rosso (DOC), but the most prestigious Umbrian wine is Torgiano Rosso “riserva” (DOCG). Orvieto produces one of Italy’s best-selling DOC whites.

The dinner menu below is inspired by the cuisine and regional foods of Umbria, Italy

First Course


Umbrian Vegetable and Sausage Lentil Soup


  • 2  tablespoons extra-virgin olive oil
  • 2 Italian sausage links, sliced thin and each slice cut in half
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, peeled and chopped
  • 1 bell pepper, chopped
  • 1 large red potato, peeled and cubed
  • 2 garlic cloves, minced
  • 1 tablespoon coarse salt
  • 1 cup lentils
  • 1 teaspoon dried Italian seasoning
  • 1 bay leaf
  • 1/2 teaspoon freshly ground black pepper
  • 28 oz. container finely chopped Italian tomatoes
  • Half of a 16 oz. package of frozen broccoli florets
  • 6 cups chicken broth or vegetable broth
  • 2 cups water


Heat the oil in a large Dutch Oven or soup pot. Add the sausage and brown; remove to a plate.

Add all the vegetables and garlic to the pot and saute until softened, about 10 minutes.

Add the broth, water, tomato and seasonings. Bring to a boil, lower heat to medium and cook the vegetables for 15 minutes.

Stir in the lentils and bring back to a boil, lower the heat to medium low and simmer until the lentils are tender but not mushy, about 30 to 45 minutes.

Remove the bay leaf. Serve with crusty Italian bread

Second Course

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Pork Scaloppine with Peppers and Onions

6 servings


  • 3 boneless pork loin chops, about 1 lb.
  • 1/2 cup refrigerated egg substitute or 2 eggs
  • 1 cup Italian seasoned bread crumbs
  • 2 tablespoons olive oil, divided
  • 1 garlic clove, minced
  • 1/2 an onion, sliced
  • 3-4 Italian frying peppers, depending on their size
  • 1/2 cup pureed Italian tomatoes
  • 1/2 teaspoon Italian seasoning
  • Salt & pepper to taste


Trim and cut the pork chops in half lengthwise to make 6 pieces. Place a piece of plastic wrap on the countertop. Put one pork piece on top of the plastic and cover with a second piece of plastic wrap.



With a meat mallet (or heavy skillet), pound the meat into 1/4-inch thick scaloppine.


Repeat with the other 5 pieces.

Dip the scaloppini in the egg and then coat in the bread crumbs. Place breaded meat on a plate, cover with plastic wrap and refrigerate until ready to cook.


Heat 1 tablespoon oil in a large skillet. Add the 3 scaloppini slices and brown on both sides. Transfer to a paper towel lined plate and keep warm. Repeat with the remaining oil and breaded cutlets.

Add the garlic, peppers and onions to the skillet and cook until tender. Stir in the tomatoes and Italian seasoning. Season with salt and pepper to taste and cook until heated through.

Serve the scaloppini with the pepper and onion sauce.



Roasted Cauliflower Parmesan

6 servings


  • 1 whole cauliflower, broken into large florets
  • 3 eggs or 3/4 cup refrigerated egg substitute
  • 1/2 cup all-purpose flour mixed with ¼ teaspoon each of salt and pepper
  • 1 cup grated Parmesan cheese


Grease a large baking sheet with olive oil.

Preheat the oven to 400 degrees F.

Place the flour and seasonings in a large plastic bag. add the cauliflower florets, close the bag and shake until the cauliflower pieces are covered in flour.


In a deep bowl beat the eggs with a fork and add the Parmesan cheese.

Dip each piece of floured cauliflower into the egg and cheese mixture, making sure they are coated evenly on all sides.


Put them on the greased baking pan and bake for 30 minutes, turning them over halfway through the cooking time. Sprinkle lightly with salt and serve.

Dessert Course


Fresh Fig and Almond Tart


  • 1 refrigerated single 9 inch pie crust dough, at room temperature
  • 15 Mission figs, tips cut off and halved
  • 1/2 cup fig jam (or another jam)
  • 2 tablespoons sliced almonds, toasted
  • 1 tablespoon vanilla granulated sugar or regular granulated sugar


Unroll pastry and place in a buttered 9-inch tart pan with removable bottom. Flute edges.


Spread the fig jam over the bottom of the crust. Arrange the figs in a decorative pattern on top.

Sprinkle with sliced almonds and sugar.


Place the tart pan on a foil lined cookie sheet and bake at 375°F for 45-50 minutes, until golden brown.

Cool on a wire rack until serving time.


My favorite seafood market on the Gulf Coast.

My favorite seafood market on the Gulf Coast.

It’s a great time of year to enjoy some fresh seafood. Whether you buy it fresh from the counter at your favorite market, catch your own or buy it frozen, seafood is a great addition to your summer menu. Make salad your main course by adding some grilled fish to it. Include lots of leafy greens (choose from spinach, arugula, romaine or mixed baby greens) and add tomatoes, bell peppers, cucumber and diced onion. Top your salad with a tasty homemade dressing.


Italian Marinated Seafood Salad

Serves 6


  • 3/4 pound sea scallops
  • 1/2 pound medium unpeeled shrimp
  • 1/2 pound fresh mussels
  • 1/4 pound calamari rings
  • 1/2 cup pitted kalamata olives
  • 2 tablespoons lemon juice
  • 1/3 cup olive oil
  • 1 large clove garlic, minced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh chives
  • 1/4 teaspoon red pepper flakes
  • 1 lemon, sliced
  • 1 medium red onion, thinly sliced
  • 6 cups mixed salad greens
  • Freshly ground pepper and salt to taste


Bring a large pot of water to boiling. Add scallops, shrimp, mussels and calamari to the boiling water and cook for 2 minutes. Drain.

Peel the shrimp and remove the mussels from their shells.

Place cooked seafood and olives in a large bowl and toss with the lemon juice, olive oil, garlic, parsley, chives and red pepper flakes. Chill for 1 hour.

Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season to taste with salt and freshly ground black pepper.


Lentil Salad with Grilled Salmon

You can use canned salmon but for really good flavor, grill extra salmon one night so that you have leftovers for this salad.

6 servings


  • 1/3 cup lemon juice
  • 1/3 cup chopped fresh dill
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon Freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 1 medium red bell pepper, seeded and diced
  • 1 cup cucumber,seeds removed and diced
  • 1/2 cup finely chopped red onion
  • Two 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see cooking note below)
  • 12 oz leftover grilled salmon fillet or 1 ½ cups flaked canned salmon


Whisk lemon juice, dill, mustard, salt and pepper in a large serving bowl. Gradually whisk in the oil. Add bell pepper, cucumber, onion, lentils  toss to coat. Let marinate for at least one hour or chill until ready to serve. Place leftover chilled salmon on top of the salad or flake and mix in with the lentils just before serving.

Cooking Note:

To cook the lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.


Mediterranean Salad with Sardines

4 servings


  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon freshly ground pepper
  • 3 medium ripe tomatoes, cut into large chunks
  • 1 large cucumber, cut into large chunks
  • One 15-ounce can chickpeas, rinsed
  • 1/3 cup crumbled feta cheese
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons sliced Kalamata olives
  • Two 4-ounce cans sardines with bones, packed in olive oil and drained (see cooking note below)


Whisk lemon juice, oil, garlic, oregano and pepper in a large serving bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Let marinate for at least an hour.

At serving time, divide the salad among 4 plates and top with sardines.

Cooking Note:

Look for sardines with skin and bones (which are edible) as they have more than four times the amount of calcium as skinless, boneless sardines. If you’re lucky enough to have fresh sardines available in your market, try them in place of the canned sardines. Lightly dredge them in salt-and-pepper-seasoned flour and sauté them in a little olive oil.


Grilled Fish Fillet Salad

6 servings



  • 1 medium clove garlic
  • 1/4 teaspoon salt
  • 5 tablespoons extra-virgin olive oil
  • ½ cup fresh orange juice
  • 1/4 cup white-wine vinegar
  • 1 tablespoon Dijon mustard


  • 1 1/2 pounds red potatoes (5-6 medium), scrubbed and halved
  • 1 1/4 pounds green beans, trimmed
  • Juice of 1 large lemon
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1 pound halibut or striped bass or your favorite fish fillet (see cooking note below)
  • 1/4 teaspoon coarsely ground pepper
  • 1 large head tender lettuce
  • 1 1/2 cups grape tomatoes
  • 3 hard-boiled eggs peeled and cut into wedges
  • 1/4 cup sliced pitted  Kalamata olives
  • 1/4 cup finely chopped fresh parsley


To prepare the vinaigrette:

Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and season with more salt, if desired. Set aside at room temperature.

To prepare the salad:

Cook potatoes in boiling salted water until tender, 10 to 15 minutes. Remove with a slotted spoon to a colander. When cool enough to handle, slice and place in a shallow bowl. Drizzle with 1/3 cup vinaigrette; set aside.

Add beans to the saucepan and  bring to a boil; cook until the beans are bright green and just tender, 4 to 6 minutes. Drain well. Place in a medium bowl and toss with 2 tablespoons vinaigrette.

Combine lemon juice, 2 tablespoons oil, salt and pepper in a sturdy ziplock plastic bag; shake until the salt dissolves. Add fish and marinate for up to 20 minutes.

Heat a grill to medium-high and preheat for 10 minutes, then reduce heat to medium. (For a charcoal grill, wait until the flames subside and only coals and some ash remain—flames will cause the oil on the fish to burn.) Oil grill rack.

Grill the fish, turning once, until browned and just cooked through, 4 to 5 minutes per side for halibut; 3 to 4 minutes per side for bass.

Arrange lettuce leaves on a large serving platter. Arrange the fish (whole or flaked into large chunks), potatoes, green beans and tomatoes on top. Drizzle with the remaining vinaigrette. Garnish with eggs, olives, parsley and pepper to taste.

Cooking Note:

Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.


Shrimp & Arugula Salad

Grill extra corn to use in this salad.

4 servings


  • 12 cups loosely packed arugula leaves
  • 2 cups loosely packed fresh basil leaves, torn if large
  • 1 1/2 cups leftover grilled fresh corn kernels, (from about 2 ears)
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons grainy mustard
  • 1/2 teaspoon kosher salt, divided
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired
  • Homemade croutons made ahead and cooled, (see recipe below)
  • Freshly ground pepper, to taste
  • 1/2 cup Asiago or Parmesan cheese, shaved


Sprinkle shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning from time to time, just until they turn pink and are opaque in the center, about 3 minutes. chill in the refrigerator.

Combine arugula, basil, corn and tomatoes in a large salad bowl.

Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and 1/4 teaspoon salt in a small bowl.

Add to the arugula mixture along with the croutons.

Whisk the dressing again and drizzle over the salad; toss to coat. Divide the salad among 4 plates. Grind black pepper over the salads and sprinkle with cheese.

Homemade Croutons


  • 3 pieces of good quality Italian bread, cut into 1-inch cubes (about 3 cups)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons extra virgin olive oil


Preheat the oven to 350 degrees F.

On a large baking sheet, spread out the bread cubes in one layer.

Evenly sprinkle the Italian seasoning, garlic powder and salt over the bread cubes.

Then drizzle the olive oil over the top.

Using your hands, toss to combine thoroughly and then spread back into one even layer.

Bake for 14 to 16 minutes or until golden brown. The croutons will harden as they cool.


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