Healthy Italian Cooking at Home

Category Archives: squash

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

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

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Southern Style Skillet Breakfast

4 to 6 servings

Ingredients

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

Directions

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

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

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

Creole Seasoning

Ingredients

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

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

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Italian Style Breakfast Skillet

4 Servings

Ingredients

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

Directions

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

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

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

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

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

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

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

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Farmers’ Market Skillet

2 Servings

Ingredients

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

Filling:

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

Directions

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

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

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

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

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

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Mediterranean Skillet

4-6 servings

Ingredients

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

Directions

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

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

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

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

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

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

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Egg and Sweet Potato Skillet

4 servings

Ingredients

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

Directions

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

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

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


FESTIVAL-OF-JOY By Leonid Afremov

FESTIVAL-OF-JOY By Leonid Afremov

Fresh seasonal produce and temperatures above normal are reasons to fix a satisfying salad for dinner. Most greens are great sources of folate and of vitamin C, which promotes healthy skin and a healthy immune system. Popular salad additions, such as tomatoes, carrots, cucumbers and bell peppers, provide an abundance of vitamins.

Most people think of salads as a first course or a side dish served with dinner. However, by adding some great toppings like grilled steak, poached chicken, boiled eggs or cold shrimp you can take any salad and turn it into a meal. Moreover, salad doesn’t always have to be about leafy greens either — many are made with beans or grains like quinoa, bulgur, barley or farro. You can vary a salad’s flavor by changing the dressing or vinaigrette. Add some crunch to your salads by adding some fresh, raw sweet corn cut off the cob, or toasted nuts or homemade croutons. Now you have a great dinner.

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Steak Salad with Blue Cheese

Serves 4

Ingredients

  • 1 teaspoon Worcestershire sauce
  • 1/4 cup plus 2 teaspoons extra-virgin olive oil
  • 1 lb. flank or skirt steak, trimmed and cut in half
  • 4 teaspoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon minced garlic
  • Kosher salt and freshly ground black pepper
  • 1 medium red onion, sliced crosswise in 1/4-inch-thick rounds
  • 6 oz. baby greens (6 packed cups)
  • 1 cup cherry tomatoes, halved
  • 3 oz. blue cheese, crumbled (about 3/4 cup)

Directions

Heat a large grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire. Oil the grill grates.

In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 2 teaspoons olive oil.

Add the steak and turn to coat both sides.

Combine the vinegar, mustard, honey, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small bowl. Slowly whisk in the 1/4 cup olive oil.

Season the steak with salt and pepper and grill, turning once, 3 to 5 minutes total for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.

Toss the greens, onions and tomatoes with just enough of the vinaigrette to coat lightly and divide the mixture among 4 serving plates.

Slice the steak across the grain and arrange both over the greens. Sprinkle the blue cheese over the salad, drizzle with additional dressing and serve.

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Italian Rice Salad

6 servings

Ingredients

  • Garlic Vinaigrette (recipe below)
  • 3 cups cooked, slightly warm basmati rice (directions below)
  • 1 cup chopped red, green and/or orange sweet bell pepper
  • One 6 ounce jar quartered marinated artichoke hearts, drained
  • 1/3 cup chopped red onion
  • 1/4 cup pitted olives, halved
  • 2 tablespoons drained capers
  • Mixed salad greens, mesclun or torn romaine
  • Fresh basil leaves

Directions

Prepare the Garlic Vinaigrette; set aside.

To cook the rice:

Place 1 cup uncooked basmati or long grain white rice in a fine mesh sieve. Run cool water over the rice for several minutes; drain well.

In a medium saucepan, bring 2 cups water to boiling. Slowly add the rice and return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and let cool about 15 minutes. Makes 3 cups.

In a large bowl, combine rice, bell pepper, artichokes, red onion, olives and capers. Stir vinaigrette and drizzle over the rice mixture; toss gently to coat.

Cover and chill for at least 1 hour or up to 24 hours. Serve rice salad on a bed of salad greens and garnish with basil.

Garlic Vinaigrette

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/3 cup snipped fresh Italian (flat-leaf) parsley
  • 1/4 cup white wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon snipped fresh basil
  • 1 teaspoon snipped fresh oregano
  • 2 cloves garlic, minced

Directions

In a small bowl, whisk together oil, parsley, vinegar, sea salt, black pepper, basil, oregano and garlic. Makes about 3/4 cup.

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Asparagus and Shrimp Salad

4 servings

Ingredients

  • 1 pound fresh or frozen medium shrimp, peeled and deveined
  • 1/2 teaspoon finely shredded orange peel
  • 2 tablespoons orange juice plus 1/3 cup
  • 1 pound fresh asparagus, trimmed
  • 3-4 oranges
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 cups torn mixed salad greens
  • 2 oz. sliced prosciutto
  • 1/4 cup sliced green onions

Directions

Remove a 1/2 teaspoon of zest from one of the oranges. Peel oranges. Working over a bowl, cut oranges into sections and dice them; reserve 2 tablespoons and 1/3 cup of the juice. (If necessary, add additional orange juice to make the 1/3 cup.)

In a large saucepan, bring 4 cups water to boiling. Add shrimp; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until shrimp are opaque. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels. Transfer shrimp to a bowl. Add orange peel and the 2 tablespoons orange juice; toss gently to coat.

In a covered medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels.

In a small bowl, whisk together the 1/3 cup orange juice, the oil, vinegar, garlic, oregano, salt and pepper.

In a large bowl, combine shrimp, asparagus, diced oranges, prosciutto, greens and green onions. Pour dressing over all; toss gently to coat. Serve immediately.

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Mediterranean Chicken Salad

4 servings

Ingredients

  • Lemon Dressing, recipe below
  • 12 ounces chicken tenders
  • 8 cups mixed baby greens
  • One 16 ounce jar pickled mixed vegetables (giardiniera), drained and blotted dry with paper towels
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1 cup homemade croutons (directions below)

Directions

For the croutons:

Preheat the oven to 350 degrees F (175 degrees C).

Remove crusts from 2-3 hearty country bread slices. Brush bread on both sides with olive oil. Cut bread slices up into small cubes.

Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool.

Brush 2-3 tablespoons of the dressing on the chicken tenders. Lightly sprinkle with black pepper.

Heat a grill pan over medium high heat; add chicken. Reduce heat to medium. Cook 5 to 7 minutes, turning once or until no pink remains. Slice chicken tenders in bite-size chunks.

In a salad bowl toss together the greens, chicken, giardiniera, olives, feta cheese and remaining dressing. Top with croutons and serve.

Lemon Dressing

3/4 cup

Ingredients

  • 1 large clove of garlic, squeezed through a garlic press
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup extra virgin olive oil

Directions

Mix together the ingredients and set aside.

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Pasta Salad with Tuna and Summer Vegetables

6 main-dish servings

Ingredients

  • Salt and pepper
  • 1 lb. campanelle or fusilli pasta
  • 2 medium zucchini
  • 1 medium yellow squash
  • 1 pint cherry or grape tomatoes
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup fresh flat-leaf parsley leaves
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic
  • 2 large cans or pouches of tuna in water

Directions

Heat a large covered pan of salted water to boiling on high. Add pasta; cook al dente.

Trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives in half and finely chop parsley.

In a large serving bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; stir in tomatoes.

Drain pasta well. Add to the tomato mixture along with the tuna, zucchini, squash, olives and parsley. Toss until well mixed. Chill before serving.


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

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Pork Tenderloin Sandwiches with Slaw

4 servings

Ingredients

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

Directions

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

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

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

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

Slaw

Ingredients

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

Directions

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

Cover and shake well.

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

easydinners4

Corn-Mushroom Risotto with Grilled Chicken

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

2 servings

Ingredients

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

Directions

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

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

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

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

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

easydinners2

Swordfish and Squash Kabobs

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

Serves 6

Ingredients

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

Directions

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

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

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

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

easydinners5

Summer Vegetable Bake

Serve with a green salad.

4 servings

Ingredients

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

Directions

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

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

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

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

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

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

easydinners1

Linguine with Scallops, Red Bell Peppers and Broccoli

4 servings

Ingredients

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

Directions

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

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

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

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

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

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


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The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any summer meal. Summer squashes are relatives of melons and cucumbers and come in many different varieties. While each variety may have a distinct shape, color, size and flavor, all varieties share some common characteristics. All parts of summer squash are edible, including the flesh, seeds and skin. Some varieties of squash also produce edible flowers. Unlike winter squash, summer squash are more fragile and cannot be stored for long periods of time.

When purchasing summer squash, look for ones that are heavy for their size and have shiny, unblemished rinds. Additionally, the rinds should not be very hard since this indicates that the squash are over-mature and will have hard seeds and stringy flesh. Purchase summer squash that are of average size since those that are overly large may be fibrous, while those that are small may be inferior in flavor.

Summer squash is very fragile and should be handled with care as small punctures will quickly lead to decay. They should be stored unwashed in an air-tight container in the refrigerator, where they will keep for a week.

The three most common varieties of summer squash are zucchini, yellow crookneck and straightneck squash and pattypan.

squashgreen
The plain green zucchini is a prolific producer and the most popular summer squash in the US. There are many varieties and colors of zucchini, including two-toned green zucchini with raised ribs that make star shapes when sliced. Baby zucchini (2-3 inches) are also sold as a delicacy, sometimes with the blossoms still attached.

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Yellow Squash are solid light yellow. Some varieties have bumps or warts and others are shaped like small bowling pins.

squashpattypan
Pattypan squash are like little flying saucers with scalloped edges. They have a delicious, nutty crunch and are great sliced in half and grilled, or stuffed or chopped and sautéed quickly with fresh herbs.

Since summer squash is in season now and quite reasonably priced, pick some up on your next trip to the market and make some of the Italian flavored recipes below.

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Summer Squash Salad

Ricotta salata cheese is a variation of ricotta that has been pressed, salted and dried.

4 servings

Ingredients

  • 2 medium zucchini
  • 1 medium yellow squash
  • 1/4 teaspoon salt
  • 2 tablespoons thinly sliced fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 3 thin slices prosciutto (1 ounce), chopped
  • 1/4 cup (1 ounce) crumbled ricotta salata or feta cheese

Directions

Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds.

Place zucchini and squash in a medium bowl and toss with the salt.

Combine basil and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.

Pour over the squash and toss.

Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.

Divide the salad among 4 serving plates. Top each serving with cheese and prosciutto.

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Lemony Squash Risotto

4 servings

Ingredients

  • 5 teaspoons extra-virgin olive oil, divided
  • 2 (8-ounce) zucchini, halved lengthwise and diced
  • 2 (8-ounce) yellow squash, halved lengthwise and diced
  • 5 cups vegetable or chicken broth
  • 1/2 cup finely chopped shallots
  • 1 cup uncooked Arborio rice
  • 1/4 cup dry white wine
  • 1/2 cup (2 ounces) grated fresh Pecorino Romano cheese
  • 1/4 cup chopped fresh chives, plus extra for garnish
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt

Directions

Heat a skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat.

Add the diced squash to the pan; cook for 5 minutes or until lightly browned, stirring occasionally. Set aside.

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots and cook for 3 minutes or until tender.

Stir in rice and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly.

Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.

Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total).

Stir in squash; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients. Garnish with chopped chives.

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Zucchini Cakes with Spicy Marinara Sauce

2 servings

Ingredients

  • 2 cups shredded zucchini
  • 1/2 cup grated onion
  • 1/4 cup Panko bread crumbs
  • 1 egg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons extra-virgin olive oil
  • Spicy Marinara Sauce, recipe below
  • Shredded Parmesan cheese
  • Chopped fresh parsley

Directions

Drain shredded zucchini and onion on paper towels to remove excess moisture. Transfer vegetables to a large bowl; stir in panko.

Whisk together egg, salt and baking powder in a small bowl; stir into the zucchini mixture.

Heat oil in a nonstick skillet over medium heat. When the oil is hot, drop mounds of zucchini batter into the skillet using a 1/3-cup measure.

Fry cakes until golden, about 4 minutes per side. Transfer cakes to a paper-towel-lined plate.

Serve zucchini cakes with the spicy marinara sauce garnished with Parmesan and chopped parsley.

Spicy Quick Marinara Sauce

Ingredients

  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 1/2 teaspoon extra-virgin olive oil
  • 1 1/2 teaspoon tomato paste
  • 1 teaspoon minced garlic
  • 1/4 cup dry white wine
  • 1 cup canned diced tomatoes
  • 1 1/2 teaspoon white wine vinegar
  • 1/2 teaspoon red pepper flakes
  • Kosher salt to taste

Directions

Sauté onion and bell pepper in oil in a saucepan over medium-high heat for 3 minutes. Add tomato paste and garlic; cook for 1 minute.

Stir in wine, tomatoes, vinegar and hot pepper flakes. Simmer sauce for 5 minutes; season with salt. Keep sauce warm until ready to serve.

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Mediterranean Summer Squash Gratin

Ingredients

  • 2 onions halved and sliced thin
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 tablespoon minced, fresh oregano
  • 1/2 cup dry white wine
  • 1/2 cup pitted Kalamata olives, chopped fine
  • 1/4 cup chopped fresh basil  
  • 1 1/2 pounds zucchini sliced 1/4-inch thick
  • 1 1/2 pounds yellow squash sliced 1/4-inch thick
  • 1 cup Panko bread crumbs
  • 1 cup grated Parmesan cheese
  • 4 tablespoons unsalted butter, melted
  • Cooking spray
  • Salt and pepper

Directions

Toss zucchini and yellow squash with 1 teaspoon salt in a large bowl. Let rest 30 minutes. Drain in a colander. Arrange zucchini and yellow squash on a triple layer of paper towels, then cover with another triple layer of paper towels. Press slices firmly to remove as much liquid as possible.

Heat oil in a large skillet over medium heat. Add onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until onions are soft and golden brown, 15 to 20 minutes.

Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in wine and cook until evaporated, about 3 minutes. Off heat, stir in olives and basil; set aside.

Adjust oven rack to middle position and heat the oven to 450°F. Spray the bottom and sides of a 13 x 9-inch baking dish with cooking spray.

Combine panko, Parmesan and 1/2 teaspoon pepper in a bowl. Evenly coat the bottom of the baking dish with 6 tablespoons of the panko mixture.

Stir melted butter into the remaining panko mixture and mix until well combined; set aside.

Arrange half of the squash over the bottom of the prepared dish. Sprinkle 1/4 cup panko mixture evenly over the squash. Spread onion mixture in an even layer over the crumbs.

Arrange remaining half of the squash over the onion mixture. Cover with aluminum foil and bake until just tender, about 15 minutes.

Remove the baking dish from oven and sprinkle remaining panko mixture evenly over the top. Bake, uncovered, until bubbling around the edges and the crumbs are golden brown, 10 to 15 minutes. Transfer to a wire rack and let cool for 15 minutes before serving.

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Italian Sausage Stuffed Pattypan Squash

6 servings

Ingredients

  • 6 medium pattypan squash
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound Italian pork sausage, casings removed
  • Fine sea salt
  • Freshly ground black pepper
  • 1 teaspoon tomato paste
  • 1 medium to large tomato, seeded and diced
  • 1/2 cup dry white wine
  • 1 cup Panko bread crumbs
  • 1/4 cup chopped parsley
  • 1/2 cup shredded Parmesan cheese

Directions

Fit a large pot with a steamer basket; add water just up to the basket and bring to a boil. Add pattypan squash, cover, and steam until tender, about 10 minutes.

Let squash cool to the touch. Trim the stems and cut each squash in half crosswise.

Using a spoon, hollow out the inside and set the pulp aside. Place squash halves in a baking dish.

Preheat oven to 350 degrees F.

Heat oil a large sauté pan over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and sauté 1 minute.

Add sausage and cook until no longer pink, about 10 minutes. Season with salt and pepper.

Add tomato paste, fresh tomato, squash pulp and wine. Simmer until liquid has reduced, about 20 minutes. Remove from the heat and stir in bread crumbs and parsley.

Fill squash halves with the meat mixture. Top each with shredded Parmesan. Bake until heated through and cheese has melted, about 20 minutes.


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Freezing vegetables is a fast and easy form of preserving food, such as asparagus, broccoli, green beans, peppers, summer squash, tomatoes and berries. According to the National Center for Home Food Preservation (NCHFP), fruits and vegetables will last in the freezer for eight to 12 months if prepared and stored properly. Vacuum-seal bags cost more than regular freezer bags, but advocates say they are worth the extra expense because they make frozen foods last even longer.

Most freezer bags are made of No. 4 LDPE (low-density polyethylene), which is not known to leach chemicals. If you’re worried about putting hot food into plastic, however, wait until the food cools before packing it into bags. Freezer bags are ideal because they can lay flat in the freezer and not take up too much room.

Only freeze fruits and vegetables that are in excellent condition and that have been thoroughly cleaned. Some vegetables you plan to freeze should be blanched for a few minutes. Blanching — the process of heating vegetables with boiling water or steam for a set amount of time, then immediately plunging them into cold or iced water — stops enzyme activity that causes vegetables to lose nutrients and change texture. The cooled vegetables can then be packed into freezer-safe storage containers. Fruits or blanched vegetables can also be patted dry with clean kitchen towels, frozen in a single layer on cookie sheets and, then, put into containers. Using cookie sheets for freezing ensures that the fruits and vegetables won’t all stick together, thus allowing you to remove a handful at a time from the container.

Blanching Vegetables

Get a blanching pot, which has a basket and cover, or fit a wire basket into a large pot with a lid. Boil 1 gallon of water per pound of vegetables in the pot. Lower the basket of vegetables into vigorously boiling water and cover with the lid. The water should resume boiling within 1 minute; if it doesn’t, you have too much vegetable or too little water. Start the blanching time when the water returns to a boil.

As soon as the recommended blanching time elapses, pull the vegetable basket out of the boiling water and plunge it into cold water (60°F or colder) for the same length of time as you blanched them. Drain the vegetables thoroughly after cooling—extra moisture ruins the produce in the freezer. Package in freezer containers.

Blanching Times

Vegetable Quantity (yields 1 pint) Blanching time (minutes)
Asparagus 1 to 1 1/2 lbs 2 (small), 3 (medium), 4 (large)
Beans (snap, green, wax) 3/4 to 1 lb 3
Beets 1 1/4 to 1 1/2 lbs Until tender, then slice or dice
Broccoli 1 lb 3
Brussels sprouts 1 lb 3 (small), 4 (medium), 5 (large)
Carrots 1 1/4 to 1 1/2 lbs 2 (sliced or diced), 5 (small whole)
Cauliflower 1 1/4 lbs 3
Corn on the cob 6 to 8 ears 7 (small), 9 (medium), 11 (large)
Eggplant 1 to 1 1/2 lbs 4
Peas (snap or snow) 2 to 2 1/2 lbs 1 1/2 (small), 2 (large)

Unblanched Freezing

This is the fastest, easiest method of freezing vegetables. It was originally thought that this method was acceptable only for chopped onions, peppers, fresh herbs or vegetables that were to be stored for less than 1 month. But I have found that many unblanched, frozen vegetables can be stored for up to twice as long and still maintain good color, flavor and texture. Try this method with onions, peppers, herbs, celery, corn in husks, cabbage, sugar snap peas, summer squash, young tender broccoli and green beans. It is the preferred method to use with berries. It can also be used with high quality fruits, especially ones you plan to use semi-thawed or baked in a dessert such as a crisp or a crumble.

1. You will need a scrubbing-brush, towels, freezer bags and a labeling pen and tape.

2. Select vegetables that are slightly immature. Wash the vegetables and drain on towels.

3. Prepare the vegetables: slice, dice, chop, Julienne or leave whole. Leave berries whole; peel and slice or chop other fruit.

4. Pack in freezer bags, expelling as much air as possible. Label with the name of the fruit or vegetable and date.

5. Freeze in a single layer in the coldest part of the freezer.

6. The best methods of cooking vegetables frozen in this manner are stir-frying and steaming.

Bell Peppers

It’s pepper season, which means that you will find plenty of peppers at the market for a very reasonable price. Buy extra and freeze them for the winter months when fresh peppers are expensive – especially the red ones.

Peppers can be frozen without blanching:

All you have to do is slice the upper fourth of each pepper off, remove the peppers’ ribs and seeds, place the gutted peppers — along with their tops — inside freezer bags, then expel the air from the bags, seal tight and place them in the freezer.

freezing6

Roasted Red Pepper Recipe

Wash red peppers and cut out any blemished spots.

Place whole peppers on a hot grill or under a hot broiler. Use tongs to turn peppers as needed until they’re blistered on all sides with brown and black patches.

Place the hot, roasted peppers in a large pot with a lid or enclose them in a paper bag. Allow them to cool. When the peppers are cool, use your hands and a table knife to remove loose pieces of skin. Cut peppers in half and remove cores.

Freeze the roasted peppers on cookie sheets and then pack into freezer-safe containers. Roasted peppers can be used for dozens of recipes.

freezing2

Stuffed Green Bell Peppers

Ingredients

  • 8 frozen whole green peppers
  • 2/3 cup uncooked rice
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 pound lean ground beef or turkey
  • 1 six-ounce can of tomato paste
  • 3 cups of water
  • Salt and pepper

Directions

Stand the frozen peppers upright in a Dutch Oven.

Next, heat the rice in the oil in a frying pan and when the rice begins to turn brown add the garlic and onion. When both are browned, add the ground beef to the pan, break the meat into small chunks and cook until brown. Stuff each peppers about half full with the rice-onion-beef mixture.

Wipe out the pan and empty the can of tomato paste into the pan. Heat the paste until visibly darkened, stirring constantly. Add three cups of water to the pan, stir to dissolve the browned paste and add salt and pepper to taste.

Pour the tomato sauce into and around each of the stuffed peppers so that they are filled with and standing in liquid. Put the tops back on the peppers, cover the saucepan tightly and cook over low heat until the rice is done (30 to 45 minutes).

Corn

Experts recommend blanching sweet corn before freezing it, which locks in taste, texture and nutrition. You can freeze whole, blanched ears, if you have freezer space, or cut the kernels from blanched, cooled ears and freeze only the kernels. I save some of the cobs and simmer them in water to cover and to make corn broth. Corn broth is a great base for vegetable soups and chowders.

For corn that’s ready to heat and eat in the winter, try this easy roasting method. Cut the corn kernels off a dozen or more ears. Spread the kernels out in a big baking pan, dot with 8 oz of butter cut into small pieces and add enough milk to cover the bottom of the pan. Bake at 350 degrees Fahrenheit until piping hot, stirring every 10 minutes. After the roasted corn cools, spoon the mixture into freezer bags.

freezing3

Corn Chowder

Serves 4

Ingredients

  • 4 slices bacon, diced
  • 1 small leek (white and light green parts), thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups whole milk
  • 2 russet potatoes, peeled and cut into a 1/2-inch dice
  • 2 cups frozen corn kernels
  • Pinch ground nutmeg

Directions

In a large saucepan, over medium-low heat, fry the bacon until browned but not crisp, about 5 minutes. Spoon off and discard all but 2 tablespoons of the drippings.

Add the leek, thyme leaves, salt and pepper. Cook for 5 minutes. Add the milk and potatoes. Simmer gently until the potatoes are almost tender, about 15 minutes.

Add the corn and cook for 5 minutes. Add the nutmeg and ladle into bowls.

Tomatoes

When it comes to tomatoes I take the easy way. I prefer to quarter and core the tomatoes and place them, uncooked, in gallon freezer bags. These tomatoes are excellent for making tomato sauce or soup. No extra work removing the skins before freezing, because after being frozen the skins slip right off after I take them out of the freezer.

freezing1

Pasta Sauce from Frozen Tomatoes

Ingredients

  • 1 gallon bag of frozen tomatoes (as described above), partially defrosted
  • 3 minced garlic cloves
  • 1/2 cup minced onion
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried
  • 1 chopped fresh oregano or 1 teaspoon dried

Directions

Remove the tomato skins.

Saute onion and garlic in olive oil until tender in a large Dutch Oven., Add tomatoes and seasonings.

Heat on medium to boiling, reduce heat to low, cover and simmer for at least 2-3 hours, stirring every 30 minutes.

For a thicker consistency, remove the lid and raise the heat to medium and cook until more liquid evaporates. The longer this sauce simmers the better it is.

Summer Squash

Despite their profusion in the garden, summer squash — including zucchini, yellow squash and patty pans — are lightweights in the flavor department. They’re also spoil rapidly. I like to hollow out zucchini squash for stuffing and steam them before freezing. They are then ready for stuffing and baking throughout the year.

The standard procedure for freezing summer squash is to blanch half-inch slices in boiling water or steam for three minutes. However, I don’t care for them prepared this way since they get mushy when cooked after being frozen.

Another method for freezing summer squash is to slice zucchini horizontally into large, flat slices before blanching. These can be grilled or used to make roll-ups. You can also freeze grated squash to add to baked goods. Zucchini bread is excellent made with frozen, shredded zucchini.

freezing5

Freezer Zucchini Bread

Defrost the zucchini in the refrigerator overnight or if you forget just defrost it in the microwave. You may want to double the ingredients and make 2 loaves.

Ingredients

  • 3/4 cup sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1-1/4 cups frozen shredded zucchini, defrosted 
  • 1/2 cup walnuts

Directions

In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into the sugar mixture. Fold in zucchini and walnuts.

Transfer to an 8-inch x 4-inch loaf pan coated with cooking spray. Bake at 350° F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Green Beans

You can freeze most types of snap beans, including yard-long beans. The more substantial the bean, the better they are for freezing. For example, pencil-thin green beans soften too much when blanched and frozen, but bigger, firmer green beans are fine. After blanching green beans, you can put them directly into freezer containers, or pat them dry and freeze them on a cookie sheet before placing them in freezer bags.

When cooking thawed green beans, use a “dry” cooking method, such as braising them in a little butter or olive oil, instead of cooking them in boiling water.

freezing4

Baked Parmesan Frozen Green Beans

Ingredients

  • 4 cups frozen whole green beans
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment and spray with olive oil cooking spray.

Place the bag of green beans in the microwave for 3-4 minutes or until just thawed (or you could leave them out at room temperature for a few hours).

Place the beans on the prepared baking pan, making sure they are evenly spread out and none are laying on top of each other.

Sprinkle seasonings and Parmesan cheese evenly over green beans.

Place the pan in the preheated oven and bake for 15 minutes, or until golden brown and crispy.

 


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Lots of mayo can easily turn a pasta salad into a 400 calorie or 500 calorie side dish. Here are some tips you can follow to make a healthy pasta salad.

A whole-wheat pasta salad is a great way to add whole grains and there are many brands on the market to choose from that actually taste good. Traditional pasta salads call for about two cups of pasta per person, without any dressing or add-ins. On its own, that’s 400 calories. And portions still matter, even when you’re using whole-grain pasta. Aim for about one-cup servings of cooked pasta.

Since pasta portions can quickly up the calories, it’s important add bulk to your dish by adding vegetables. Olives, bell peppers, carrots, broccoli, scallions, cauliflower, grape tomatoes and cucumbers are great options, but there’s no limit to the amount of vegetables you can add.

Get flavor without adding calories by mixing in seasonal fresh herbs. Basil, mint and parsley all work well in a pasta salad. Herbs also contain small amounts of vitamins and minerals, which helps make your pasta salad even healthier.

Cheese, corn and beans are several high-calorie ingredients typically found in pasta salads. If you do add cheese, sprinkle about one tablespoon per serving to add flavor. For corn or beans, two tablespoons per serving should be enough.

Many dressings drown a pasta salad in calories. You want just enough dressing to cover the ingredients, without totally saturating them. This also allows the flavors of the vegetables and fresh herbs to come though. There are also many ways to make a healthier dressing: Combine light mayonnaise with nonfat Greek yogurt to cut overall calories or use a vinaigrette dressing instead of mayonnaise. Whichever you choose, a good rule of thumb is to use two tablespoons of dressing per serving.

pastasalad1

Farfalle Salad with Fennel, Prosciutto and Parmesan

4 servings

Ingredients

  • 8 oz farfalle pasta (bow ties)
  • 1 large fennel bulb (about 1 pound), sliced as thin as possible
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/4 pound thin-sliced prosciutto, cut into strips
  • 1/4-pound chunk Parmesan cheese, shaved

Directions

In a large pot of boiling, salted water, cook the pasta until al dente, about 14 minutes. Drain.

In a large bowl, toss together the pasta, fennel, oil, lemon juice, salt and 1/4 teaspoon of the pepper. Add the prosciutto and toss again.

To serve:

Mound the salad on plates. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler.

Sprinkle the remaining 1/4 teaspoon pepper over the cheese.

pastasalad2

Shrimp, Lemon and Gemelli Pasta Salad

6 servings

Ingredients

  • 1 lb gemelli or cavatappi pasta
  • 1 lb large shrimp
  • 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons Champagne or white wine vinegar
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon capers
  • 1 tablespoon Dijon mustard
  • 1 clove garlic
  • 1 pint grape tomatoes
  • 1/2 peeled cucumber, sliced

Directions

Heat a large covered saucepan of salted water to boiling. Cook pasta 2 minutes less than the label directs, stirring occasionally. Add shrimp 2 minutes before the pasta is cooked. Drain well.

Grate 1 teaspoon peel from the lemon and squeeze 2 tablespoons juice into large bowl. Add oil, vinegar, dill, capers, mustard, garlic and 1/2 teaspoon each salt and pepper; whisk to combine.

Stir in tomatoes and cucumber.

Add pasta and shrimp to the large bowl; toss until well-coated. Serve warm or refrigerate in an airtight container up to 1 day ahead.

pastasalad3

Spaghetti with Pesto and Tomato-Mozzarella Salad

6 servings

Ingredients

  • 1 lb thin spaghetti
  • 1 bunch fresh basil
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil, plus 1 tablespoon
  • 1/2 teaspoon. salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 pints red and/or yellow cherry tomatoes, cut in half
  • 1 tablespoon red wine vinegar
  • 8 oz fresh mozzarella cheese, cut into cubes

Directions

Heat a large saucepan of salted water to boiling. Add spaghetti and cook as label directs for al dente.

Reserve 12 small basil leaves for garnish.

From the remaining basil, remove enough leaves to equal 2 cups firmly packed.

In a food processor, process basil leaves, garlic, 1/4 cup oil and 1/2 teaspoon salt until pureed, stopping processor and scrape bowl occasionally.

Add Parmesan; pulse to combine. Set pesto aside.

In a large bowl, mix tomatoes, vinegar and 1/4 teaspoon pepper the with remaining 1 tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzarella.

Drain spaghetti, reserving 1/2 cup spaghetti of the cooking water. Return spaghetti and reserved cooking water to the saucepan; add pesto and toss well.

Spoon spaghetti mixture into the bowl with the tomato-mozzarella salad. Garnish with reserved basil leaves. Serve at room temperature.

pastasalad4

Chicken and Penne Salad

4 servings

Ingredients

  • 2 cups penne (tube-shaped) pasta
  • 2 cups (1-inch) cut green beans (about 1/2 pound)
  • 2 cups shredded cooked chicken breast
  • 1/2 cup vertically sliced red onion
  • 1/4 cup chopped fresh basil
  • 1 1/2 teaspoons chopped fresh flat-leaf parsley
  • 1 (7-ounce) jar roasted red bell pepper, drained and cut into thin strips
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon finely minced garlic
  • 1/4 teaspoon black pepper

Directions

Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain well.

Combine pasta, green beans, chicken, onion, basil, parsley and roasted peppers in a large bowl, tossing gently to combine.

Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Chill.

pastasalad5

Roasted Vegetable Pasta Salad

8-10 servings

Ingredients

  • 1 ½ cups coarsely chopped zucchini (1 medium)
  • 1 ½ cups coarsely chopped yellow summer squash(1 medium)
  • 1 cup coarsely chopped red onion (1 large)
  • 1 cup coarsely chopped fennel bulb
  • 3/4 cup coarsely chopped green sweet pepper (1 medium)
  • 3/4 cup coarsely chopped red sweet pepper (1 medium)
  • 1 small eggplant (about 10 ounces), coarsely chopped
  • 3 tablespoons olive oil
  • 12 ounces dried whole wheat penne pasta

Walnut Pesto

  • 2 cloves garlic, minced
  • 1 cup torn fresh basil
  • 1/3 cup grated Pecorino Romano cheese
  • 1/4 cup chopped walnuts, toasted
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 cups cherry tomatoes, halved
  • Salt
  • Ground black pepper
  • Snipped fresh basil

Directions

Preheat oven to 400 degrees F.

In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers and eggplant. Drizzle with the 3 tablespoons oil; toss to coat. Roast for 45 to 50 minutes or until the vegetables are tender, stirring twice. Transfer to a very large bowl; cool.

Cook pasta according to package directions for al dente. Drain and cool slightly.

Add the pasta to the roasted vegetables. Mix gently.

For the walnut pesto:

In a blender combine garlic, the 1 cup torn basil, the cheese and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually add the 1/2 cup oil, the lemon juice and the 1/2 teaspoon salt.

Add the pesto to the pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper.

Serve at room temperature sprinkled with additional basil.


quickbreadscover

Tips To Make Your Baked Goods Better

Use Room-Temperature Ingredients

Many baked goods start by creaming together butter and sugar, which is made easier with warm ingredients. The exception – biscuits and pie dough need chilled butter to make a tender dough.

Invest in Quality Bakeware

Flimsy, thin pans and sheet trays won’t conduct heat efficiently, causing your cake, pie, cookies or pastries to bake unevenly.

Butter and Flour Your Pans Generously

When a recipe calls for a greased and/or floured pans, it’s for a reason: Your batter has the potential to stick to the pan and the cake will be difficult to get out of the pan in one piece.

Use Fresh Ingredients

The majority of ingredients used in baked goods—like baking soda, baking powder, yeast, and flour—have a relatively short shelf life, so if you don’t bake frequently, purchase them in small quantities so they don’t sit in your cupboard and become stale.

Measure Accurately or Weigh Ingredients

Successful baking means eliminating as much potential for error as possible and, that means, making sure your measurements are exact.

Use Salt

If you’re looking to cut down on the sodium, baked goods are not the place to do so. The half teaspoon of salt added to two dozen cookies won’t set you over your daily allotment, but leaving it out will drastically change the taste of the cookies.

Rotate Halfway Through Baking

Every oven has a hot spot, and if you don’t correct for it, you run the risk of unevenly cooked pastries—or worse, some that burn or wind up underbaked.Don’t, however, open the oven constantly to check on progress—it’ll lower the temperature and alter the baking time.

Follow Directions

Pay attention to key instructions like “cream until light and fluffy,” “mix until just combined” and “fold in gently.” Otherwise, your end result will be dense and heavy.

quickbreads2

Chive Biscuits

Ingredients

  • 1 1/2 cups white whole-wheat flour, plus additional for dusting
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup unsalted butter, well chilled and cut into pieces
  • 1/2 cup whole milk
  • 2 tablespoons chopped fresh chives

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Sift the whole wheat flour to make sure there are no clumps.

In a food processor fitted with a steel blade, pulse flour, baking powder and salt until well combined.

Add cold butter and pulse until a fine crumb is formed, about 10 pulses.

Through the feed tube of the processor, drizzle in the milk and process until a ball of dough forms.

Turn dough out onto a lightly floured surface and knead until no longer sticky; knead in the chives.

Press dough into an oval shape about 1/4-inch thick. Cut dough into 8 equal parts and place on prepared baking sheet. Bake until golden, 15 to 18 minutes.

quickbreads1

Squash Muffins

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 cup mashed roasted butternut squash or 1 cup frozen cooked winter squash, thawed
  • 1/4 cup finely chopped crystallized ginger
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup milk

Directions

Preheat oven to 350 degrees F. Line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside.

In a medium bowl combine all-purpose flour, white whole wheat flour, baking powder, cinnamon, salt and cayenne pepper; set aside.

In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until combined. Add squash, ginger, egg and vanilla; beat until combined.

Alternately add the flour mixture and milk to the squash mixture, beating on low speed after each addition, just until combined.

Spoon batter into prepared muffin cups, filling each about two-thirds full.

Bake in the preheated oven about 20 minutes or until muffin tops spring back when lightly touched.

Cool in the muffin pan on a wire rack for 5 minutes. Remove muffins from the pan. Serve warm.

quickbreads3

Walnut-Yogurt Zucchini Bread

Ingredients

  • 1 cup walnut halves (4 ounces)
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup olive oil
  • 1/2 cup fat-free plain Greek yogurt
  • 1 cup coarsely grated zucchini (from about 1 medium zucchini)

Directions

Preheat the oven to 325°F. Butter and flour a 9-by-4 1/2-inch loaf pan.

Spread the walnut halves in a pie plate and toast them for about 8 minutes, until very lightly brown. Transfer the toasted walnuts to a cutting board and coarsely chop them; then freeze for 5 minutes to cool.

In a large bowl, whisk the flour with the baking powder, baking soda and salt.

In a medium bowl, mix the sugar with the eggs, oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.

Pour the batter into the prepared pan and bake for about 1 hour and 10 minutes or until the loaf is risen and a toothpick inserted in the center comes out clean.

Let the loaf cool on a rack for 30 minutes before unmolding and serving.

quickbreads4

Spinach Corn Muffins

Makes 12

Ingredients

  • 1 cup old-fashioned rolled oats (or 3/4 cups oat flour)
  • 1 cup cornmeal
  • 2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/4 cup honey
  • 2 1/2 tablespoons olive oil
  • 3 oz baby spinach, finely chopped
  • 2 1/2 tablespoons sage leaves, minced

Directions

Preheat oven to 400°F. In a blender, blend oats to the consistency of flour.

In a large bowl, combine oat flour, cornmeal, baking soda and salt.

In a medium bowl, whisk eggs, buttermilk, honey and oil. Fold wet ingredients into dry ingredients and stir. Stir in spinach and sage.

Line 12 muffin cups with paper liners. Fill three-quarters full with the batter. Bake muffins for 15 minutes or until a toothpick comes out clean when inserted in center.

Let muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.

quickbreads5

Garlic Knots

Ingredients

  • All-purpose flour, for shaping dough
  • 1 pound pizza dough from your supermarket or homemade and thawed if frozen
  • 4 tablespoons olive oil, divided
  • 4 garlic cloves, finely minced
  • Coarse salt and ground pepper

Directions:

Preheat oven to 400 degrees F.

On a lightly floured work surface, roll out dough into a 16 x 10-inch rectangle; with a knife or pizza cutter, cut crosswise into 16 strips.

Tie each strip into a knot and place on a large rimmed baking sheet. Brush knots with 1 tablespoon oil. Bake until golden, 15 to 20 minutes; transfer to a large bowl.

While the rolls are baking, heat garlic and the remaining 3 tablespoons oil in a small saucepan over medium heat until garlic, about 5 minutes.

Pour garlic and oil over the bread knots in bowl; season with salt and pepper and toss gently. Serve.



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Poem and Dish

Poetry and Food Lover's Site...

News Anchor to Homemaker

From deadlines...to diapers and delicious dishes

Piglove

Adventures of Bacon and Friends

Shivaay Delights

Sharing my passion for cooking and baking ♡

Splendid Recipes and More

Food That Satisfies Your Palate

Andrews' Family Cookery & Household Management

Households that create happiness, and Foods that celebrate life

Back Road Journal

Little treasures discovered while exploring the back roads of life

Tuscas värld

Smaker, dofter och gömställen kring Medelhavet

Eating My Feelings

Because food just makes life so much better.

LauraLovingLife

Lover of cooking ~ Wanting to share my adventures in the kitchen!

Il mondo di Macdelice

Pensieri e briciole di vita di Maria Cavallaro

Good Food Everyday

From the heart of the Mediterranean ....

Culinary Adventures of The Twisted Chef T

Recipes from My Kitchen to Yours!

therapy bread

no, not just bread: crafting edible creations as a way to feed the spirit, body, friends and family <3

healthy.yogi.mama

Fitness, recipes and babies in NYC

The Good, the Bad and the Italian

food/films/families and more

SOLE Food Kitchen

SUSTAINABLE. ORGANIC. LOCAL. ETHICAL. THAT'S HOW WE ROLL.

vinicooksveg

Amazing & fun.........Indian cooking!!

LOVE-the secret ingredient

Like to cook? Like to eat? Be a part of the conversation.

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

An eye for food

Food is to be admired as well as desired. It should speak to you visually and make you want to taste it!

mycookinglifebypatty

Adventures in Healthy Living

Things My Belly Likes

Where eating to live and living to eat are not mutually exclusive

Our Growing Paynes

A journey about gardening, cooking, and knitting.

gotta get baked

musings of a baking fiend

thewhitedish

Let's talk recipes, great food and FITNESS!

on the road with Animalcouriers

pet transport through Europe and beyond

jittery cook

recipes worth sharing

charuyoga

vibrant inspiring nourishing yoga

pattytmitchell

site for Patricia Mitchell, author

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Simply Sophisticated Cooking

Effortless home cooking recipes, tips and methods for busy lives to encourage fine eating in instead of out.

FARMINISTA'S FEAST with Karen Pavone

Farm to Table Adventures in California's Beautiful Bay Area

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