Healthy Italian Cooking at Home

Category Archives: peppers

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.

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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

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Umbrian Vegetable and Sausage Lentil Soup

Ingredients

  • 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

Directions

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

Ingredients

  • 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

Directions

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.

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

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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.

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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.

Contorno

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Roasted Cauliflower Parmesan

6 servings

Ingredients

  • 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

Directions

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.

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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.

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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

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Fresh Fig and Almond Tart

Ingredients

  • 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

Directions.

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

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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.

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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.

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Italian Marinated Seafood Salad

Serves 6

Ingredients

  • 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

Directions

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.

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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

Ingredients

  • 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

Directions

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.

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Mediterranean Salad with Sardines

4 servings

Ingredients

  • 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)

Directions

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.

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Grilled Fish Fillet Salad

6 servings

Ingredients

Vinaigrette

  • 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

Salad

  • 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

Directions

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.

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Shrimp & Arugula Salad

Grill extra corn to use in this salad.

4 servings

Ingredients

  • 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

Directions

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

Ingredients

  • 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

Directions

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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The lazy days of summer have disappeared. Those days have gone by so quickly and here we are back into the busy after school activities routine!  Soccer, tee ball, baseball, dance, gymnastics, violin…no matter what we or our children are involved in, the usual time for these activities seems to fall right in the middle of dinner time.

Dinner doesn’t have to be eaten between 5-6 p.m., though. An early dinner, right after school, can work better on busy nights. Instead of eating an after school snack, serve dinner.  Or make smoothies which are quick to drink and easy to digest and have dinner after the activity. Bottom line, eat when it makes sense and don’t be ruled by tradition.

Many recipes can be doubled and freeze well. Making dinner for one night with a spare to freeze will save you time not only because you won’t have to cook on a busy night, but you also won’t have many dishes to wash late in the evening.

Slow Cookers can not only be used for cooking but also for keeping foods warm, so when you walk in the door, dinner is ready.

Here are some of my favorite ideas for quick and healthy meals for busy evenings.

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Shrimp and Tomato Piccata

4 servings

Ingredients

  • 1 1/2 pounds fresh or frozen medium shrimp
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 8 ounces fresh thin string beans, trimmed
  • 3 medium tomatoes, cut into wedges
  • 1 teaspoon finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 1 tablespoon capers, drained
  • 4 oz. dried linguine

Directions

Cook the pasta al dente. Drain.

Thaw shrimp, if frozen. Peel shrimp if they have shells and devein, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside.

In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add garlic and green beans to the skillet; cook and stir for 3 minutes.

Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook for 1 minute more.

For the sauce:

In a small bowl whisk together the remaining 2 tablespoons olive oil, the lemon peel, lemon juice and capers. Pour shrimp mixture over the hot cooked pasta. Drizzle sauce over the shrimp and vegetables. Serve.

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Beef Sirloin Tips with Pepper Sauce

4 servings

Ingredients

  • 1 ½ pounds beef sirloin tip steak
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1 tablespoon olive oil
  • One 12 ounce jar red and yellow sweet peppers and onions
  • 1/2 cup homemade or store-bought spaghetti sauce
  • 1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
  • Quick cooking polenta or couscous

Directions

Trim meat and cut into 1- to 1-1/2-inch chunks; sprinkle with paprika.

In a 12-inch skillet, heat oil over medium-high heat. Add meat and brown on all sides. Remove from skillet; keep warm.

Add the jar of peppers and onions with the liquid and the tomato sauce to the skillet. Cook, uncovered, 5 to 10 minutes, stirring frequently until sauce is slightly thickened.

Return meat to the skillet; heat through. Sprinkle with parsley. Serve with quick cooking polenta or couscous or mashed potatoes.

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Greens, Cannellini Beans and Italian Sausage

4 servings

Ingredients

  • 1 tablespoon olive oil
  • 12 ounces Italian sausage links, cut lengthwise into long slices
  • 1 medium onion, cut into thin wedges (1/2 cup)
  • One 15 ounce can cannellini (white kidney) beans, rinsed and drained
  • 2 tablespoons fresh thyme leaves
  • 2 cloves garlic, minced
  • One 14 1/2 ounce can reduced-sodium chicken broth
  • 12 cups chopped kale or your favorite greens
  • 2 tablespoons balsamic vinegar

Directions

In a very large skillet heat oil over medium heat. Add sausage and  cook and until browned. Add onion and cook for 6-8 minutes until the onions are tender.

Remove mixture from the skillet to a bowl and cover with foil to keep warm.

Add beans, thyme and garlic to the skillet. Stir and heat through. Add broth. Bring to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes.

Gradually add kale, stirring until wilted before adding more. Cook and stir for 8 to 10 minutes or until all of the greens are slightly wilted and tender.

Add sausage mixture and vinegar to the skillet; heat through. Serve with crusty Italian bread.

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Crispy Fish Fillets with Apple-Celery Slaw

4 servings

Ingredients

  • 2 lemons, halved
  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 3 stalks celery, thinly sliced
  • 1 Granny Smith apple, thinly sliced
  • 1 cup shredded red cabbage
  • 1 pound of your favorite fish fillets
  • 1/2 teaspoon salt
  • 1/3 cup yellow cornmeal
  • 1 teaspoon chili powder
  • 2 tablespoons vegetable oil

Directions

Cut one lemon half into 4 wedges; set aside. Juice the remaining lemon half into a large bowl. Add the mayonnaise and honey and mix well. Remove 2 tablespoons of the mixture and set aside.

For the slaw:

Stir celery, apple and cabbage into the remaining mayonnaise mixture in the bowl and refrigerate while you prepare the fish.

For the fish:

Sprinkle fish fillets with salt and brush with the reserved 2 tablespoons of mayonnaise mixture. In a shallow dish combine cornmeal and chili powder; coat fish in the cornmeal mixture.

In a 12-inch skillet heat oil over medium heat. Cook fish in hot oil 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork.

Serve fish with slaw and the lemon wedges.

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Sautéed Chicken Breasts with Simple Wine Sauce

4 servings

Ingredients

  • 4 skinless, boneless chicken breast halves, (about 1 lb total)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 1/2 cup dry white wine
  • 1 cup reduced-sodium chicken broth or chicken stock
  • 1 tablespoon snipped fresh chives
  • Sautéed Seasonal Vegetables

Directions

Sprinkle the chicken breasts with the salt and pepper. Place flour in a shallow dish; dip chicken in flour, turning and pressing to coat all sides of the chicken.

Preheat a large skillet over medium-high heat. Add the olive oil to the skillet; swirl to lightly coat the skillet. Add chicken breasts, smooth sides down and cook about 5 minutes or until the chicken is golden brown.

Turn chicken over; cook for 4 to 5 minutes more or until chicken is no longer pink (165 degrees F). Transfer chicken to a warm serving platter; set aside.

For the sauce:

Add the shallots to the hot skillet; cook for 2 minutes, stirring frequently. Carefully add wine; cook about 1 minute stirring to scrape up any browned bits from the bottom of skillet.

Add chicken broth to the skillet; bring to a boil and cook for 3 to 4 minutes or until liquid is reduced by half. Stir in chives. Return chicken to the skillet; heat through.

Serve the chicken and wine sauce with the veggies on the side.

For the veggies:

In a second skillet heat 1 tablespoon olive oil and 1 minced garlic clove. Add about 2 cups of sliced seasonal vegetables (zucchini, peppers, asparagus, etc.). Saute just until barely tender and sprinkle with your favorite herb, salt and pepper to taste.


chickencover

Like burgers and hot dogs or a rack of ribs, grilled chicken is a regular during the summer months. Whether skewered, flattened, brined, spiced or upended on a beer can, there are lots and lots of ways to cook it. However, just putting a breast or leg on the grill and serving it with a couple of sides can get pretty boring. Having a few recipes for how to make that grilled chicken look like a special dish are good to have in your file. When it is hot or you are busy, you don’t want to have to do a lot of preparation, either. You can even grill extra chicken on the weekend and use it up in a number of different recipes during the week – and it won’t even look like the same grilled chicken.

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Panzanella Salad with Grilled Chicken

Serves 4

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon salt, divided
  • 3/4 teaspoon coarsely ground black pepper, divided
  • 5 tablespoons extra virgin olive oil, divided
  • One quarter of an Italian loaf of bread, cut in 1’2 inch slices
  • 2 medium red peppers, sliced
  • 1 medium red onion, sliced
  • 1 lb. skinless, boneless chicken breast halves
  • 2 lb. plum tomatoes, diced
  • 1/4 cup small fresh basil leaves

Directions

Prepare outdoor gas or charcoal grill for covered, direct grilling on medium. Oil the grill grates.

Prepare vinaigrette:

In a large serving bowl, whisk together wine vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper and 2 tablespoons olive oil until blended; set aside.

Place bread slices, sliced peppers and sliced onions on a baking pan, brush bread slices, red pepper and onion slices with 2 tablespoons olive oil to lightly coat both sides; sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.

Brush chicken breasts with the remaining 1 tablespoon of oil and sprinkle chicken with 1/4 teaspoon of salt and 1/4 teaspoon of the pepper.

With tongs, place bread slices, red peppers, onion slices and chicken on the hot grill. Cover grill and cook bread about 3 minutes or until lightly toasted, turning over once. Cook peppers and onion about 8 minutes or until lightly browned and tender, turning over once. Cook chicken about 12 minutes or until chicken loses its pink color throughout, turning them over once. As the bread, vegetables and chicken finish cooking, transfer them to a cutting board. Cut bread slices, chicken, peppers, and onions into 1/2-inch pieces.

Add the diced tomatoes, basil, bread, peppers, onion and chicken to the bowl with the vinaigrette; toss to combine. Let rest about 10-15 minutes to allow flavors to blend and serve.

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Chicken, Sausage and Pepper Skewers

Serves 6

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 sprig of rosemary, chopped
  • 2 tablespoons red wine vinegar
  • 2 1/2 lbs boneless skinless chicken thighs cut into 2” pieces
  • 2 bell peppers (red and green), cut into 1 1/2″-wide strips
  • 1 1/2 lbs. fresh Italian sausage cut into 2” pieces
  • Salt and pepper to taste

Directions

Heat an outdoor grill to medium and oil the grates.

On low heat in a small saucepan, heat oil and the chopped rosemary leaves. Once oil and rosemary start to sizzle, remove from the heat and cool to room temperature. This can be done in advance.

Whisk together 1/4 cup of the rosemary oil and the vinegar; add the chicken pieces and marinate for 30 minutes. Reserve balance of oil for grilling.

Remove chicken pieces from the marinade and lightly season with salt and pepper. Alternate the chicken, peppers and sausage on the skewers. Discard the marinade.

Reduce grill temperature to low and cook the skewers over low heat, turning frequently to avoid burning, about 5 minutes on each side.  Brush with the remaining rosemary oil during cooking.

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Pizza with Grilled Chicken, Kalamata Olives and Fresh Mozzarella

Ingredients

  • 1 portion pizza dough
  • 1/2 cup quick tomato basil sauce (recipe follows)
  • 1/4 cup pitted Kalamata olives , thinly sliced
  • 2 ounces leftover grilled chicken breast, cut in julienne strips
  • 8 oz. fresh mozzarella cheese, thinly sliced

Quick Tomato Sauce

  • 1 teaspoon olive oil
  • 1 onion, finely chopped
  • 1 tablespoon fresh garlic minced
  • 8 Roma (plum) tomatoes
  • 4 tablespoons basil , chopped
  • Sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon sugar

Directions

Press pizza dough out in a pizza pan. Lightly spread some of the tomato sauce over the dough. Arrange mozzarella slices, olives and chicken on top.

Bake at 450°F for 15 – 20  minutes or until the dough is crispy.

Quick Tomato Basil Sauce

(Makes about 3 cups)

Heat a medium saucepan and the oil over medium-high heat and sauté onion with garlic until the onion is golden, 5 minutes. Add tomatoes and simmer for about 15 minutes.

Carefully ladle tomato mixture in a blender or use a hand blender and process until smooth. Season sauce with basil, salt, pepper and sugar.

Store any remaining sauce in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.

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Pasta with Grilled Chicken and Spinach

Serves 4

Ingredients

  • 1 lb. chicken breasts, skin removed
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon black pepper, divided
  • 8 ounces uncooked linguine
  • 1 tablespoon extra virgin olive oil, plus extra for grilling
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chopped fresh garlic
  • 1 cup whole milk
  • 1 cup lower-sodium chicken broth
  • 3 ounces Parmesan cheese, grated (about 3/4 cup)
  • 4 cups fresh baby (small) spinach leaves

Directions

Prepare an outdoor grill for medium-high heat. Oil the grill grates.

Brush the chicken with olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on the grill and cook for 8 minutes on each side or until done. Let stand 10 minutes and thinly slice.

Cook the pasta al dente. Drain well; keep warm.

Heat a large skillet over medium-high heat. Add the 1 tablespoon olive oil to the pan; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly.

Slowly, add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened. Add cheese, stirring until cheese melts.

Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and spinach; stir until spinach is barely wilted. Add pasta and chicken; toss to combine. Serve immediately.

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Warm Chicken Salad

Serves 4

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 pound asparagus
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon honey
  • 1 cup cherry tomatoes, quartered
  • 8 cups salad greens
  • 4 hard-cooked eggs, peeled and quartered

Directions

Prepare an outdoor gas or charcoal grill for covered, direct grilling on medium. Oil the grill grates.

In a serving bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt and black pepper. Remove 2 tablespoons of the dressing and set aside.

Break off the woody ends of the asparagus but leave the rest of the stalk whole for grilling.

Brush the chicken and asparagus with the reserved 2 tablespoons of dressing.

Grill the chicken about 12 minutes and the asparagus for 10 minutes or until chicken is cooked through and the asparagus are tender.

Cut the chicken into ½ inch slices. cut the asparagus into thirds.

Add dill and honey to the remaining lemon dressing in the serving bowl..Add the tomatoes, sliced chicken and asparagus. Mix well.

To serve:

Line each plate with 2 cups of salad greens. Equally divide the chicken mixture over the greens. Top with quartered hard-cooked eggs and serve.


eggplantcover

Eggplant comes in a range of shapes and colors. Globe eggplants are the largest and most common type. Different varieties of the plant produce fruit (yes, eggplant is a fruit) of different sizes, shapes and color. A much wider range of shapes, sizes and colors are grown in India and elsewhere in Asia. Colors vary from white to yellow or green, as well as reddish-purple and dark purple. Some eggplant have a color gradient, from white at the stem to bright pink to deep purple or even black. Green or purple eggplant in white striping also exist.

Traditional, white-skinned, egg-shaped eggplant include ‘Casper’ and ‘Easter Egg’. Bi-colored cultivars with color gradient include ‘Rosa Bianca’, ‘Violetta di Firenze’, ‘Bianca Sfumata di Rosa’ (heirloom) and ‘Prosperosa’ (heirloom). I prefer the smaller version of the larger purple skinned eggplant that is often called Italian or baby eggplant, especially the Rosa Bianca variety. These have a somewhat more intense flavor, few seeds and the flesh is much more tender.

eggplantrosa

Eggplant is at its best in the summer. The flesh of an eggplant should give a bit when gently pressed; it should have no hard spots. The skin should be shiny and smooth, not mottled. Stems should be green. Avoid any with brown or soft spots.

Whole eggplant will keep up to a few days in a cool place. Avoid storing in the refrigerator, as this will damage the eggplant’s texture. It is best to use eggplant as soon as you can because the flesh turns bitter quickly, even when they are not overripe. There are as many variations on the reasons for using salt on eggplant as there are celebrity chefs. The main reason to use salt on eggplant is because the fruit has a very high moisture content. When eggplant is broiled or sautéed in a pan, it will usually steam and end up being mushy. The solution is to draw the moisture out before cooking. By sprinkling salt on the eggplant, water is drawn to the surface. Crystals of salt (no matter what the size) dissolve in the moisture on the surface of the eggplant and form a concentrated salt solution. The high concentration of salt then pulls moisture from inside the fruit. Rinsing and patting dry the eggplant won’t result in it absorbing a significant amount of water (it is porous but not a sponge). The more salt you use or the longer it is on the eggplant, the more effective this technique will be.

The other reason given for salting eggplant is to remove bitterness. This is a bit of an old wives tale. Eggplant becomes bitter as it ages. All of the salt in the world can’t change that. The key is to buy fresh eggplant and use it quickly.

Eggplant has a great deal of flavor and it is good for you. There have virtually no calories (about 20 calories in a cup of raw fruit). There’s very little fat or carbohydrates but it has a fair amount of fiber (2 grams in a cup). Eggplant makes the perfect base for a variety of delicious entrees, side dishes and snacks.

eggplant5

Eggplant Appetizer

For the grilled eggplant:

  • 8 – 1/2 inch slices eggplant
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt

Brush eggplant slices with olive oil. Sprinkle with salt. Grill directly over medium coals or medium heat for 8 to 10 minutes or until tender, turning once. Cool slightly.

For the dip:

  • 1 cup canned garbanzo beans (chickpeas), rinsed and drained
  • 1 tablespoon fresh mint leaves
  • 1 clove garlic
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1 cup grilled eggplant
  • 1/4 cup extra virgin olive oil

Garnishes:

  • Olive oil and fresh mint
  • Walnuts, toasted
  • Grilled pita wedges or focaccia

Directions

In a food processor finely chop chickpeas, mint and garlic. Add lemon juice, salt and grilled eggplant. With the processor running, add the olive oil in a steady stream and process until smooth. Transfer to a serving dish; drizzle with olive oil, sprinkle fresh mint and walnuts on top. Serve with grilled pita or focaccia.

eggplant1

Pasta with Grilled Eggplant and Burrata Cheese

Burrata cheese is a creamier cousin of mozzarella. Pennoni pasta come from the Campania region and belong to the short, smooth diagonal pasta cuts.

8 servings

Ingredients

  • 5 medium eggplants, halved lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 3 garlic cloves, thinly sliced
  • 1 fresh red chili, thinly sliced
  • Coarse salt
  • 1 pound pennoni, rigatoni or orecchiette, cooked until al dente (1 cup pasta cooking water reserved)
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 8 ounces burrata or mozzarella cheese, torn into pieces
  • 1/2 cup small basil leaves

Directions

Heat an outdoor or indoor grill to medium. Brush eggplants with oil. Grill, turning occasionally, until soft and cooked through, about 25 minutes. Transfer to a cutting board; let cool. Coarsely chop eggplant.

Heat oil in a large skillet over medium heat. Cook garlic until golden, about 3 minutes. Add eggplant and chili; toss to coat. Season with salt.

Toss in pasta, reserved cooking water,  lemon zest and juice. Remove from heat. Stir in burrata and mint. Serve immediately.

eggplant2

Grilled Vegetable Muffaletta

Serves 6-8

Ingredients

  • 1 medium eggplant, sliced into 1/2-inch rounds
  • Coarse salt
  • 1/2 cup pitted mixed olives, such as Kalamata and Cerignola
  • 2 pepperoncini (peppers), stemmed and seeded
  • 1/2 cup fresh parsley
  • 1/4 cup plain Greek yogurt
  • 1/4 cup olive oil, plus more for grilling
  • 4 plum tomatoes (1 pound), sliced into 1/2-inch thick rounds
  • 1 medium zucchini, cut lengthwise 1/4-inch-thick
  • 1 jar (12 ounces) roasted red peppers, patted dry
  • 1 (8-inch) round loaf rustic bread, split horizontally and hollowed out

Directions

In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes. Rinse and dry eggplant.

In a food processor, pulse olives, pepperoncini and parsley until very finely chopped. Transfer to a small bowl and stir in yogurt.

Heat a grill or grill pan to medium. Lightly oil the hot grill.

Mix eggplant, tomatoes and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.

Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini and tomatoes. Serve immediately or wrap tightly in plastic and refrigerate for up to 4 hours.

eggplant3

Roasted Eggplant Wrap

4 servings

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • 1 tablespoon coarsely chopped fresh oregano leaves
  • Vegetable oil, cooking spray
  • 1 large eggplant, cut into 1-inch cubes
  • 1 medium zucchini, cut into 1-inch cubes
  • 1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges
  • 1 cup drained canned chickpeas, rinsed
  • 6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 4 ounces fresh mozzarella, thinly sliced
  • 4 whole-wheat wraps ( 8 inches each)

Directions

Preheat oven to 400 degrees F.

Whisk vinegar, lemon juice, 1 tablespoon oil and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.

Lightly coat a large rimmed baking sheet with cooking spray. Mix eggplant, zucchini, onion and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on the prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.

Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes and salt; season with pepper. Drizzle with vinaigrette; toss to coat.

Arrange mozzarella in the center of each wrap. Top each with 1 1/4 cups of the vegetable salad. Roll up and cut in half.

eggplant4

Baked Eggplant Fries

Serves 3

Ingredients

  • 1 medium eggplant, peeled and cut into 1/2 inch thick slices
  • 1 1/2 cups panko crumbs
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon extra virgin olive oil
  • 1 cup Marinara (tomato) sauce

Directions

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Stir together the panko, rosemary, thyme, paprika and salt in a shallow dish.

Cut each slice of eggplant into three somewhat equal pieces

In a separate dish, whisk the egg and olive oil together.

Dip an eggplant slice into the egg mixture and then dredge in the panko mixture. Place on the prepared baking sheet and repeat with the remaining eggplant.

Bake for 20-25 minutes, turning once, until the fries are crispy and golden brown. Serve immediately with heated marinara sauce.


summerpastacover

Summer pastas should be simple and fresh, ideally made with vegetables straight from the garden or from your local farmers’ market. As the temperature rises, trade out heavier ingredients like braised meats or long-cooked sauces for fresh vegetables, bright herbs and seafood. One of the best parts of summer is the abundance of fresh produce. Perfect summer tomatoes need little work. Just toss them with fresh fettuccine and extra-virgin olive oil. Or try roasting cherry tomatoes with garlic and red onions and mixing it all with pasta, lemon juice and arugula. The great thing about summer vegetable sauces for pasta is that they require so little cooking. Here are a few recipes to get you started.

summerpasta1

 

Chicken and Vegetable Pasta

4 servings

Ingredients

  • 12 ounces penne pasta
  • 2 large tomatoes, diced small
  • 2 zucchini, diced small
  • 2 cups chicken, cooked and diced
  • 5 garlic cloves, chopped fine
  • 6 ounces fresh spinach
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons extra virgin olive oil
  • Sea salt and fresh ground black pepper
  • 1 lemon, juiced
  • Freshly grated Parmesan cheese for garnish

Directions

Bring a medium-sized stockpot of salted water to a boil, and cook pasta al dente. Reserve a ½ cup of the pasta cooking water and drain the pasta.

Preheat a large sauté pan over medium-high heat. Add the 2 tablespoons olive oil, diced zucchini and garlic and cook for 2 minutes.

Add the diced tomato, lemon juice, cooked chicken and pasta cooking water. Bring ingredients to a boil; add spinach and cooked, drained pasta.

Stir ingredients and continue to cook for another 2 to 3 minutes. Taste and adjust seasoning with salt and pepper.

Stir in the chopped parsley. Serve hot, garnished with lots of Parmesan cheese.

summerpasta2

Tomato Linguine Sauté

4 servings

Ingredients

  • 2 pounds ripe tomatoes
  • 3 cloves garlic, minced
  • 1/2 bunch fresh basil, hand torn
  • 1/2 cup good quality extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 pound linguine
  • Freshly grated Parmesan cheese
  • Kosher salt and fresh ground pepper to taste

Directions:

Wash the tomatoes. Dry the tomatoes; then core and cut them in half.

Use a spoon to remove most of the seeds. Chop the tomatoes coarsely.

Add chopped tomatoes to a colander, sprinkle with a few pinches of salt and let them sit so they can release some of their water (this should only take a half an hour and can be done ahead of time).

Combine drained tomatoes, olive oil, lemon juice, lemon zest and garlic in a large sauté pan. Warm this mixture over low heat. It should not be hot.

Cook pasta al dente. Drain.

Combine pasta and tomato mixture together in a serving bowl. Add fresh basil and Parmesan and taste for seasoning.

Serve with warm crusty bread.

summerpasta3

Pasta With Shrimp and Roasted Red Peppers

6 servings

Ingredients

  • 1 ½ pounds fresh peeled and deveined medium shrimp
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup finely chopped onion (1 small)
  • 6 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 4 fresh roasted red peppers, diced; for directions on how to make roasted red peppers, check this post
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • 1/4 cup snipped fresh basil
  • 1 cup finely shredded Parmesan cheese (4 ounces)
  • 12 ounces dried penne pasta

Directions

Cook pasta in boiling salted water until al dente. Drain.

Rinse shrimp and pat dry with paper towels. Set aside.

In a large skillet, heat oil over medium-high heat. Add onion and garlic. Cook and stir for a few minutes until the onion is tender.

Add crushed red pepper; cook and stir for 1 minute. Add roasted peppers, shrimp and wine. Bring to boiling; reduce heat.

Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream and cheese. Return to boiling; reduce heat.

Boil gently, uncovered, for 1 minute. Stir in basil.

Add the hot cooked pasta to the pan; toss gently to combine. Serve immediately.

summerpasta5

Pasta with Squash Blossoms

6 servings

Ingredients

  • 1 yellow summer squash, sliced thin
  • 1 zucchini, sliced thin
  • 1 tablespoon extra virgin olive oil
  • 1 pound short pasta
  • 8 ounces cherry tomatoes, halved
  • 7 squash blossoms, 4 sliced thin and 3 left whole
  • 1 cup grated Pecorino Romano cheese
  • 2 tablespoons fresh oregano, minced

Directions

Cook pasta al dente in boiling salted water. Reserve 1 1/4 cups pasta cooking water. Drain pasta.

Saute yellow squash and zucchini in olive oil in a large skillet over low heat until pale gold, about 8 minutes.

Add pasta, the reserved pasta cooking water, tomatoes, 4 sliced and 3 whole squash blossoms, cheese and oregano. Cook, stirring, until a sauce forms, about 1 minute. Serve immediately.

summerpasta6

Lemony Pasta Salad

Serves 4 to 6

Ingredients

Dressing:

  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fine-grain sea salt
  • Pinch of red pepper flakes

Pasta Salad

  • 10 ounces bow-tie pasta
  • 1/3 cup pine nuts
  • 10 ounces (about 1 pint) mini heirloom, grape or cherry tomatoes, sliced into thin rounds
  • 3 ears corn on the cob, shucked
  • 1/2 cup crumbled feta
  • 2 tablespoons slivered fresh basil
  • 1 teaspoon chopped fresh mint

Directions

In a small bowl, whisk together the dressing ingredients: lemon juice, lemon zest, olive oil, garlic, mustard, salt and red pepper flakes; set aside.

Toast the pine nuts in a small skillet, stirring frequently, until fragrant and golden. Set aside.

Bring a large pot of salted water to boil. Cook the pasta al dente. Drain and transfer to a serving bowl. Add the sliced tomatoes, corn kernels, crumbled feta, toasted pine nuts, basil and mint.

Pour the dressing over the pasta and mix well. Serve at room temperature.


grilledvegcover

What could be easier than making your entire meal on the grill? Cook vegetable side dishes alongside your main course for a quick summer meal. Here are some of my favorite vegetables to put on the grill.

Eggplant

Slice eggplant into planks (1/4” thick) and give them a quick dip in a marinade before putting them on the grill. A combination of balsamic vinegar, garlic, basil and olive oil is a good marinade for eggplant.

Bell Peppers

Bell peppers can be cooked two ways. Leave them whole and let them cook until charred all over for peeling, or cut them into chunks and grill until just blackened around the edges but still crisp.

Tomatoes

The flavor of tomatoes can vastly be improved by grilling. Cut them in half crosswise and place them cut-side down on an oiled grill. After three or four minutes turn them over and add a teaspoon of basil pesto. Cook for another three to four minutes then serve.

Zucchini

Zucchini is another vegetable made more delicious by a quick marinade before grilling. You can even use the same balsamic-basil marinade that you use for eggplant and vary the herbs for a different taste

Onions

The onions sharp and pungent flavor transforms into mellow and sweet on the grill. Cut the onion crosswise into half-inch slices and then run a skewer through it. Grill over medium rather than high heat to keep the outside from burning before the inside is cooked.

Corn

I do not leave corn in the husk for grilling because I don’t like the taste that charred husks leave on the corn. Simply brush with melted butter or olive oil and grill to get a charred effect. If you do not want charring, wrap in foil and grill.

Potatoes

Par-boil small potatoes until they are just about cooked through. Then thread them onto skewers and finish them on the grill. If you have some russet potatoes and a little time, make smoked potatoes. Build a fire for indirect grilling and add a handful of wood chips or chunks. Rub the potatoes with a little olive oil, then season with salt and pepper. Put them right on the grill and close the lid. Do not wrap them in foil. After 45 minutes to an hour the potatoes will be done (test like you would a baked potato).

Asparagus

Asparagus in season are hard to beat no matter how it is prepared, but just give them a few minutes on the grill and you have something even better. Make a little garlic aioli to dress the spears after they’re grilled for a delicious side dish.

grilledveg1

Grilled Summer Squash, Onions and Tomatoes

6 servings

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 3 medium zucchini and/or yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch-thick slices
  • 1 large red onion, cut into 1/2-inch-thick wedges
  • Nonstick cooking spray
  • 1 cup red and/or yellow grape tomatoes

Directions

For the marinade: In a 3-quart rectangular baking dish, whisk together vinegar, olive oil, garlic, oregano, and salt. Add zucchini and onion, stirring to coat. Marinate at room temperature for 10 minutes.

Lightly coat a grill pan with cooking spray. For a charcoal grill, preheat a grill pan on an uncovered grill directly over medium coals for 15 seconds. Using a slotted spoon, remove zucchini and onion from marinade and place in the grill pan. Reserve marinade.

Grill vegetables for 5 to 6 minutes or just until tender and lightly brown, stirring occasionally. Stir in the tomatoes. Grill about 1 minute more or until tomatoes are heated through.

For a gas grill, preheat the grill. Reduce heat to medium. Preheat grill pan as directed. Add vegetables as directed above. Cover and grill as above.

Remove vegetables from the grill pan. Place on a serving platter. Drizzle reserved marinade over the vegetables. Toss to combine.

grilledveg2

Grilled Corn Salad

6 servings

Ingredients

  • 4 ears fresh corn on the cob
  • 1/2 cup of your favorite Italian salad dressing
  • 2 cups shredded fresh spinach
  • 2 cups red and yellow tomatoes, quartered
  • 2 teaspoons snipped fresh oregano or basil
  • 2 tablespoons finely shredded Parmesan cheese
  • Fresh oregano or basil leaves

Directions

Husk and silk corn. Brush each ear of corn with some of the Italian salad dressing. Place corn on the rack of an uncovered grill directly over medium coals. Grill for 15 to 20 minutes or until tender, turning often. (Or place brushed ears in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.) When cool enough to handle, cut kernels from the cobs (you should have about 2 cups kernels).

In a large bowl, combine corn kernels, spinach, tomatoes and the 2 teaspoons snipped oregano or basil. Add remaining Italian salad dressing; toss to coat. Spoon corn mixture into six small mugs or bowls. Sprinkle individual servings with Parmesan cheese. Garnish with oregano or basil leaves. Makes 6 servings.

grilledveg3

Chili-Roasted Potatoes

Here is another way to grill potatoes.

8 servings

Ingredients

  • 2 pounds fingerling potatoes or round red potatoes
  • Half of a 16 ounce package (about 2 cups) frozen small whole onions, thawed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper

Directions
Wash and dry potatoes. Quarter the round red potatoes, if using. Cut any large fingerling potatoes in half lengthwise, if using.

Place a 24 x 18-inch sheet of heavy foil on a flat surface. Place potatoes and onions on foil. Drizzle with olive oil; sprinkle with salt, chili powder, paprika and pepper. Bring up two opposite edges of the foil; seal with a double fold. Fold remaining ends to completely enclose the potatoes, leaving space for steam to build. Wrap with a second 24 x 18-inch piece of heavy foil to insulate.

Heat grill to medium. Grill the packets for 45 to 60 minutes or until the potatoes are tender, turning packet every 20 minutes. Serve warm. Makes 8 (2/3-cup) servings.

grilledveg4

Grilled Eggplant Rolls

Serves 6-8

Ingredients

  • 3 medium eggplant
  • About 1/3 cup olive oil for brushing the eggplant
  • Kosher salt and freshly ground black pepper
  • 1 cup ricotta cheese
  • 1 recipe for Basil Pesto, click here for my homemade recipe
  • 1 cup Tomato (Marinara) Sauce
  • 2 tablespoons fresh marjoram leaves

Directions

Preheat a gas grill or prepare a fire in a charcoal grill.

Trim the eggplant and cut lengthwise into 1/3-inch-thick slices, discarding the first and last slices from each one; you should have about 16-18 slices.

Lay the slices on a baking sheet and brush both sides with olive oil. Place over the hottest part of the grill, in batches and cook, turning once, until soft and golden brown, 3 to 5 minutes on each side; return the slices to the baking sheet as they are done.

Season the eggplant slices on both sides with salt and pepper and arrange the slices on a work surface with the narrow end of each slice toward you.

In a small bowl, mix the ricotta cheese and pesto until smooth and well blended. Season to taste with salt and pepper. Place about 1 tablespoon of the mixture on the narrow end of each slice of eggplant and roll up, not too tightly, like a jelly roll. Set aside.

Heat the tomato sauce and spoon the sauce onto a rimmed serving platter. Arrange the eggplant rolls seam side down in the sauce and sprinkle with the marjoram leaves.

grilledveg5

Grilled Vegetable and Mozzarella Salad

4 servings

Ingredients

  • 4 medium Roma tomatoes, halved lengthwise
  • 2 small zucchini, halved lengthwise
  • 1 medium yellow sweet pepper, seeded and quartered
  • 1 medium red onion, cut into wedges
  • 1 recipe Balsamic Vinaigrette, see below
  • 1 tablespoon olive oil
  • One 10 ounce package Italian mixed salad greens (romaine and radicchio)
  • 1/4 cup snipped fresh basil
  • 4 ounces fresh mozzarella cheese, cut into chunks
  • Snipped fresh basil

Directions

Place tomatoes, zucchini, sweet pepper, and onion in a large resealable plastic bag set in a shallow dish. Pour the Balsamic Vinaigrette over the vegetables in the bag; seal bag. Marinate at room temperature for 30 minutes, turning bag occasionally.

Drain vegetables, reserving vinaigrette.

For a charcoal grill, grill vegetables on the rack of an uncovered grill directly over medium coals.  Grill sweet pepper and onion for 7 to 10 minutes or until crisp-tender, turning once. Grill zucchini for 5 to 7 minutes or until crisp-tender, turning once. Grill tomatoes, skin sides down, about 5 minutes or until soft and skins begin to char.

For a gas grill, preheat the grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as directed. Transfer vegetables to a cutting board; cool slightly.

In an extra-large bowl combine salad greens and basil. Add reserved vinaigrette; toss to coat. Arrange greens on a large platter. Cut grilled zucchini and sweet peppers into bite-size pieces. Arrange grilled vegetables and the cheese on top of greens. Sprinkle with snipped fresh basil.

Balsamic Vinaigrette

Ingredients

  • 1/4 cup white balsamic vinegar or regular balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

In a screw-top jar combine the balsamic vinegar, olive oil, brown sugar, salt and black pepper. Cover and shake well.



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