Healthy Italian Cooking at Home

Category Archives: squash

 

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When you become a member of a Community Supported Agriculture (CSA), you purchase a “share” of vegetables from a regional farmer. Weekly during the growing season in your area, your farmer will deliver that share of produce to a convenient drop-off location in your neighborhood. CSA members pay for an entire season of produce upfront and shares usually include 7-10 types of vegetables; enough for a family of 2-3 people.

This arrangement creates several rewards for both the farmer and the consumer. The farmers receive payment early in the season, which helps with the farm’s cash flow and the farmers have an opportunity to get to know the people who eat the food they grow. The consumer gets to eat fresh picked food with all the flavor and vitamin benefits, learn more about how the food is grown and develop a relationship with the farmer who grows the food.

Jeta farms

Jeta Farms

My CSA is Jeta Farms, a family owned and operated farm located in Elberta, Al. They offer a variety of vegetables and some specialty and heirloom varieties. They do not plant GMO vegetable crops. I pick up my share on Saturday mornings and the produce is truly fresh and delicious. As soon as I get my share home, I start planning the week’s menu.

See the photo at the top of the post for last Saturday’s share, which included: a dozen ears of corn-on-the-cob, 2 eggplant, 4 plum tomatoes, 2 cucumbers, a package of blackberries, 2 large bell peppers, 4 patty pan squash, a pound of Italian green beans, a sack (about 5 lbs) of potatoes, lots of zucchini and yellow squash.

I was able to create a whole week’s worth of meals using these vegetables. All the herbs used in the recipes come from my garden.

  • Sunday: Grilled Italian sausage, 2 grilled corn on the cob (from the corn share) and potato salad (from the potato share)
  • Monday: Eggplant-Tomato Bake (recipe below) and sautéed zucchini (from the zucchini share) over Orecchiette pasta
  • Tuesday: Stuffed peppers (recipe below) and cucumber (from the cucumber share) salad 
  • Wednesday: Grilled fish, grilled summer squash (recipe below) and potato salad
  • Thursday: Chicken Oreganata, Italian green beans (recipe below) and eggplant bake
  • Friday: Corn Chowder (recipe below) and hash-browned potatoes (from the potato share) with eggs
  • Saturday: Grilled shrimp, grilled patty pan squash (recipe below) and tomato salad
  • The blackberries became dessert; see the Blackberry Crumble recipe in my post on Using Summer Fruit
Potato Salad

Potato Salad

Hash Browns

Hash Browns

Eggs Over Hash Browns

Eggs Over Hash Browns

Orecchiette Pasta

Orecchiette Pasta

Here are some of the recipes I used for this menu.

Eggplant Tomato Bake

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Ingredients

  • 2 medium eggplants, peeled and cut into 1/4” round slices (from the eggplant share)
  • 3/4 lb package fresh mozzarella cheese, thinly sliced
  • 4 plum tomatoes, cut into 1/4”slices (from the tomato share)
  • 1 to 1 1/2 cups Italian seasoned bread crumbs
  • 1/2 cup Egg Beaters (refrigerated egg substitute)
  • Olive oil
  • Fresh or dried oregano

Directions

Preheat the oven to 425 degrees F. Oil two baking sheets.

Dip eggplant slices in the egg substitute and then coat in the bread crumbs. Place the slices on the prepared pans and bake until brown, about 20 minutes, turning the slices over halfway through baking.

Oil a 13 x 9 inch glass baking pan. Cover the bottom of the pan with eggplant slices and add half the tomatoes and half of the cheese. Add another layer of eggplant slices, tomatoes and cheese. Sprinkle the top layer with oregano.

Bake in the oven, uncovered, for 30 minutes. Let sit 10 minutes before serving.

Stuffed Peppers

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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 lb ground turkey
  • 2 garlic cloves, chopped
  • 1/2 medium onion, diced
  • Fresh corn kernels, cut off 2 cobs from the corn share
  • 1/2 cup yellow squash, diced (from the squash share)
  • Sea salt and fresh ground pepper, to taste
  • 2 tablespoons fresh chopped parsley
  • 2 large bell peppers: halved and seeded (from the bell pepper share)
  • 4 heaping tablespoons of your favorite prepared BBQ sauce
  • 1 cup shredded cheddar cheese

Directions

Preheat your oven to 375 degrees F. Put a kettle of water on to boil.

Heat olive oil in a large skillet over medium heat and cook the ground turkey until browned..
Add the chopped garlic, onion, corn and squash; stir and heat through. Season mixture with sea salt and pepper. Stir well to combine the flavors. Remove from heat. Add in the chopped parsley and cheese.

Coat a shallow baking dish that will fit the halved peppers with cooking spray. Stuff the halved peppers with the turkey mixture, pressing it in firmly. Place the stuffed peppers in the baking dish. Top each pepper with a spoonful of BBQ sauce.

Pour about an inch of hot boiled water into the bottom of the baking pan, around the peppers, and loosely cover the pan with a foil tent. This helps to cook the peppers. Bake for 40-45 minutes, until the peppers are fork tender.

Grilled Summer Squash

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Ingredients

  • 1-1/2 lbs green and yellow squash, trimmed and sliced diagonally into 1/2-inch-thick ovals (from the squash share)
  • Kosher salt
  • 1 cup packed fresh basil leaves
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons grated Parmigiano-Reggiano
  • 1/2 cup balsamic vinegar
  • Freshly ground black pepper
  • 2 tablespoons toasted pine nuts

Directions

Prepare a gas or charcoal grill fire.

In a colander, toss the squash with 2 teaspoons kosher salt and drain for 30 minutes; transfer to a large bowl.

Meanwhile, put the basil, Parmigiano-Reggiano, 1/4 cup of the olive oil and 1/2 teaspoon salt in a food processor and purée until smooth.

In a small saucepan over medium-low heat, boil the balsamic vinegar until syrupy and reduced to about 2 tablespoons., 8 to 10 minutes.

Mix the squash with the remaining 2 tablespoons extra-virgin olive oil and a few grinds of freshly ground black pepper. Grill, turning once, until golden and tender, 8 to 12 minutes.

Arrange the squash on a platter, dot with the pesto and balsamic syrup. Sprinkle with pine nuts and serve.

Italian Flat Green Beans With Tomatoes and Garlic

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Ingredients

  • 1 lb Italian flat green beans, trimmed and cut on the diagonal into 3-inch pieces (from the green bean share)
  • 2 tablespoons extra virgin olive oil
  • 3 medium garlic cloves, cut into very thin slices ( a 1/4 cup)
  • 1 tomato, cut into 1/2-inch dice ( 8 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 6 -8 basil leaves, cut into chiffonade ( stacked, then rolled tightly and cut into very thin strips)

Directions

Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 minutes. Drain immediately.

While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn.

Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.

Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.

Corn Chowder

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Ingredients

  • 8 corn on the cob from the corn share
  • Corn Stock, see below
  • 1 large onion, diced (about 2 cups) 
  • 2 large carrots, diced (about 1 cup)
  • 2 ribs celery, diced (about 1-1/2 cups)
  • 1 red bell pepper, diced 
  • 1 yellow squash, diced (from the squash share)
  • 2 lbs potatoes, diced (from the potato share)
  • 1 teaspoon seafood seasoning (such as Old Bay)
  • 2 fresh whole sprigs of thyme 
  • 1 teaspoon kosher salt
  • 1 1/2 cups (1 can) evaporated whole milk

Directions

Cut the corn kernels from the 8 cobs and reserve the corn and cobs separately. Place the corn cobs and 4 quarts water in a large soup pot. Bring to a boil over high heat and immediately reduce to a simmer and cook for 45 minutes. Remove the cobs and discard.

Add half the reserved corn and all the vegetables to the soup pot and return the broth to a boil; reduce the heat to a simmer and cook for 25-30 minutes or until the vegetables are tender.

With an immersion blender, puree the soup right in the soup pot. Add the seasonings, remaining corn and milk. Heat on low for about 15 minutes or until the corn is tender.

Grilled Patty Pan Squash with Italian Salsa Verde

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4 servings

For the salsa verde:

  • 1 large garlic clove, halved, 
  • Salt to taste
  • 1 anchovy fillet, rinsed
  • 1 tablespoon capers, rinsed and chopped
  • 1/4 cup extra virgin olive oil
  • 3/4 cup (tightly packed) parsley leaves
  • Freshly ground pepper

For the squash:

  • 4 small to medium patty pan squash from the squash share
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground pepper

Directions

Combine the garlic, salt, anchovy fillet and capers in a food processor. With the motor running add the olive oil with the parsley and blend to a purée. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate and allow to come to room temperature before serving.

Prepare an outdoor grill.

Slice the patty pan squash in half horizontally and coat with the olive oil. Season with salt and pepper to taste.

Grill the squash for about 5 minutes on each side or until they are tender all the way through.

Transfer the squash to a serving platter. Top each one with a teaspoon or two of the salsa verde and serve.

Yield: 4 servings

About these ads

salad night cover

A salad is only as good as the quality of its ingredients. To make a truly great salad, you’ve got to use ingredients that are fresh, ripe and in season.

If you think salads are limited to watery lettuce and a few chopped tomatoes and cucumbers, think again. There are endless amounts of wonderful combinations and you can make a salad as simple or as complex as you like. Spend a minute thinking about the contrasts of tastes and textures in the ingredients you are choosing and what sort of dressing you want to use, so you end up with something delicious and exciting every time.

THE BASE OF YOUR SALAD

The ingredient that forms the bulk of your salad is the base. And when we hear the word ‘salad’, lettuce is often the first ingredient that comes to mind because it is used as a base for so many salads. Oakleaf, cos or romaine lettuce and baby mixed lettuces, also make great salad bases, as do chicory, radicchio, arugula, watercress, baby spinach, tiny red-veined chard leaves, mustard leaves, pea shoots and sorrel. But plenty of salads don’t have any lettuce in them at all. You can make beautiful salads using cooked new potatoes, couscous, lentils, shredded cabbages or any other robust interesting vegetable. Use your imagination and you’ll never be bored.

PREPARING AND WASHING SALAD LEAVES

Wash your salad leaves before using them. Make sure your sink is clean then fill it with cold water. Gently wash the salad leaves in the water until they are clean and then transfer them to a salad spinner and spin dry. If you don’t have a salad spinner, put them into a clean tea towel, gather the edges up and spin it around your head. Make sure the leaves are dry – if they aren’t, the salad dressing won’t cling to them. Keep them in the refrigerator or bowl under a damp cloth until you’re ready to use them.

WHAT ELSE CAN YOU ADD TO A SALAD?

Raw crunchy veggies, like carrots or radishes, are great in salads. But they can be quite hard if they’re in big pieces, so finely slice them or shave them into ribbons with a peeler. Beets, spring onions, cucumber, squash and celery all work well. Cooked vegetables are also fantastic in salads. Peas, beans, asparagus and corn, cooked very quickly so they are not mushy, add flavor and color. Grilled slices of zucchini or pepper or even chunks of roasted squash or pumpkin also make salads much more interesting.

Adding soft herbs at the last-minute adds loads of extra flavor. Basil, tarragon, parsley, dill, mint or even thyme or marjoram tips are all great choices.

It’s also nice to add a bit of protein to a salad, especially if you’re having it as a main meal. Use your imagination; there are really no limits to what you can include. Try a few slices of smoked salmon, shredded roast chicken, cooked shrimp, hard-boiled eggs, buffalo mozzarella, crispy bacon, cannellini beans, lentils or crumbled goat cheese.

For a bit of crunch, try adding a few nuts or seeds. Toasted or flaked almonds, pumpkin seeds, pine nuts, crumbled walnuts and chopped cashews all work well.

THE IMPORTANCE OF THE DRESSING

Think of your salad dressing as the link that brings all the ingredients in your salad together. There are loads of ready-made bottled dressings available in the markets, but it’s so easy to make your own, so try to get into the habit of doing that rather than buying them. Store-bought dressings are likely to contain lots of hidden ingredients and may be high in calories and sugar. Plus if you make your own, you can tweak it every time to suit the other ingredients in your salad.

The easiest way to make your salad dressing is in a clean jar. Just add all of your ingredients, pop the lid on and give it a good shake!

Most salad dressings contain an oil element – such as extra virgin olive oil, nut oil or sesame oil – and an acid element, such as balsamic vinegar, red wine vinegar, or lemon or lime juice. Aim for a ratio of 3 parts oil to 1 part acid, then add any other ingredients you fancy. Half a teaspoon of Dijon mustard or some finely chopped fresh herbs or chillies can add loads of flavor. If you want a slightly creamy dressing, try stirring a spoonful of natural yogurt into the dressing.

Once dressed, salad leaves can wilt after a few minutes, so always add your dressing right before serving. If you want to ensure a really good even coating, using clean hands, quickly toss everything together. Just make sure you don’t add all of the dressing at once; add a little, mix it up, then have a taste before deciding whether you need to add more. You can always add more, but you can’t take it away.

salad night 1

Mediterranean Pita Salad

Serves 6 to 8

Ingredients

  • 1/4 cup lemon juice
  • 1 clove garlic, crushed with a press
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground coriander
  • Pinch ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 4 cups shredded romaine lettuce (about 1 large head romaine)
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 2 medium tomatoes, chopped
  • 4 radishes, thinly sliced
  • 2 green onions, thinly sliced
  • 1 cucumber, thinly sliced
  • 2 pita breads, toasted and broken into bite-size pieces

Directions

In a large bowl, whisk together lemon juice, garlic, oregano, salt, coriander and pepper. Whisk in oil in a slow, steady stream until blended.

Add romaine, mint, parsley, tomatoes, radishes, green onions, cucumber and toasted pita and toss until blended. Serve immediately.

 

salad night 2Steak Salad with Yogurt-Lemon Dressing

6 servings

Ingredients

Dressing:

  • 2/3 cup nonfat plain Greek yogurt
  • 1 garlic clove, minced
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons extra-virgin olive oil
  • 3 teaspoons red wine vinegar
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Steak:

  • 1 rib-eye, strip loin or top sirloin steak (about 12 ounces)
  • 1/4 teaspoon salt
  • Freshly ground black pepper

Salad:

  • 4 cups finely chopped hearts of Romaine lettuce
  • 1/4 cup finely chopped fresh parsley
  • 1 large cucumber, peeled, seeded and chopped
  • 1 pint cherry tomatoes, cut in half
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 1 avocado, pitted and diced
  • 1/4 cup pitted and sliced Kalamata olives
  • 4 ounces crumbled feta

Directions

To make dressing:

Whisk yogurt, garlic, lemon zest, olive oil, vinegar, thyme, salt and pepper in a small mixing bowl until smooth. Thin with up to 3 tablespoons of water so it dribbles off a spoon. Let stand at room temperature at least 15 minutes to develop flavors. (Can be made up to 2 days in advance and stored in the refrigerator.) Makes 1 cup.

To prepare steak:

Preheat a gas or charcoal grill for high heat, pat steak dry and season with salt and pepper. Grill 4 to 5 minutes per side for medium-rare. Transfer to a plate and let rest 10 minutes before slicing into thin strips.

To prepare salad:

Make a bed of romaine on a large serving platter and sprinkle with parsley. Arrange cucumber, tomato, chickpeas, avocado, olives and feta in mounds and place steak strips in the center. Pass the dressing on the side.

salad night 3

Crab Salad with Lemon Dressing

Serves 2

Ingredients

Crab

  • 1/2 shallot, finely chopped
  • 2 dashes hot sauce
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1 tablespoon finely chopped chives
  • Salt and pepper
  • 8 ounces lump crabmeat

Salad

  • 1 teaspoon Dijon mustard
  • 1/2 shallot, finely chopped
  • 2 teaspoons champagne or white wine vinegar
  • 1 tablespoon chopped chives, more for garnish
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 pound baby Yukon gold potatoes, scrubbed
  • 1/3 pound thin green beans, trimmed
  • 1 bunch arugula
  • 1 bunch endive, chopped in 1/2-inch-thick slices
  • 3 radishes, thinly sliced
  • 1 fennel bulb, trimmed, halved and cut into thin wedges
  • 2 hard-cooked eggs, peeled and finely chopped

Directions

For the crab:

Stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl. Add crabmeat and lightly toss. Season with salt and pepper. Cover and chill.

For the rest of the salad:

Whisk together mustard, shallot, vinegar, chives and lemon juice. Slowly whisk in olive oil until dressing slightly thickens. Taste and adjust seasoning with salt and pepper. Set aside.

Steam Yukon gold potatoes until tender when pierced with a fork. While potatoes are still warm, pour a tablespoon or two of dressing over them.

Steam green beans until tender. Transfer to a bowl of ice water to stop the cooking. Drain thoroughly. Combine green beans with arugula, endive and radish. Toss with a tablespoon of dressing.

Toss fennel with remaining dressing in a small bowl. Check over the crab for any pieces of shell.

To serve:

Arrange greens on a platter or individual plates. Top with crab, fennel and eggs. Garnish with chives and serve immediately.

salad night 4

Couscous Salad with Zucchini and Parsley

Ingredients

  • 1 1/4 cups boiling water
  • 1 cup whole wheat couscous
  • 5 tablespoons white wine vinegar
  • 1/4 cup tahini (sesame seed paste)
  • 1/4 teaspoon fine sea salt
  • 2 small zucchini
  • 1/4 bunch fresh flat-leaf parsley
  • 1 cup grape tomatoes, halved
  • 1 (15-ounce) can garbanzo Beans (also called chickpeas), rinsed and drained

Directions

In a large, heatproof bowl, pour water over couscous, cover and set aside for 5 minutes. Uncover, fluff with a fork and set aside to let cool for 5 minutes more.

Meanwhile, whisk together vinegar, tahini and salt in a second large bowl.

Thinly slice zucchini over dressing and then use kitchen shears to snip parsley leaves into the bowl; discard stems.

Add tomatoes, beans and couscous and toss gently to combine.

salad night 5

Grilled Chicken and Wheat-Berry Salad

Ingredients

  • 4 cups water
  • 1 cup wheat berries, rinsed and drained
  • 1 bay leaf
  • 2 cups baby spinach leaves, divided
  • 1 cup green apple, peeled and cut into julienne strips
  • 1/2 cup diced red bell pepper
  • 4 (4-ounce) skinless, boneless chicken or turkey breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/4 cup chopped green onions

Cucumber Yogurt Dressing

  • 1 cup chopped seeded peeled cucumber
  • 3 tablespoons plain low-fat Greek yogurt
  • 2 teaspoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dried dill

Directions

Combine the first 3 ingredients in a saucepan over medium-high heat. Bring mixture to a simmer; cover and cook for 2 hours, 15 minutes or until wheat berries are almost tender.

Drain and place in a salad bowl; discard bay leaf.

For the salad dressing:

Place all ingredients in a blender and process until the mixture is smooth. Refrigerate dressing in an airtight container for up to 1 week.

Preheat grill.

Coarsely chop the spinach leaves. Add spinach, apple, bell pepper and 3 tablespoons of the cucumber dressing to the wheat berries and toss well.

Sprinkle chicken with salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Thinly slice chicken.

Arrange chicken evenly over salad mixture; sprinkle with green onions. Pass dressing on the side.

 

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Can’t imagine eating one more boring turkey sandwich? Extra roast turkey and the leftover side dishes make quick and thrifty dinners

It’s important to remember that any food that you don’t intend to eat within a few days after Thanksgiving should be frozen. Food-borne illnesses don’t take a vacation over the holidays and food safety is just as important now as it is during any other time of the year. Take your time around the dinner table, but start packing up and refrigerating the leftovers within 2 hours of dinner. It may be tempting to keep any leftover sweet potatoes or green beans in the half-empty serving dish and just cover it with plastic wrap, but it’s best to put everything in a clean, smaller container. It will also save space in the refrigerator.

Storing tips:

  • Refrigerate leftover Thanksgiving turkey, stuffing, gravy and other cooked side dishes. It’s okay to place warm food in the refrigerator.
  • Carve leftover turkey meat off the bones before refrigerating. Place the leftover turkey and stuffing in separate containers.
  • Divide leftover turkey and other cooked dishes into smaller portions and refrigerate or freeze in covered shallow containers for quicker cooling.
  • Pack side dishes like stuffing and mashed potatoes into airtight freezer containers or plastic freezer bags.
  • Slice the meat from the turkey and wrap it in freezer paper or foil, then seal in plastic freezer bags (make sure to press out all the air before sealing).
  • Liquids, like soup or gravy, will expand slightly as they freeze, so leave a little space at the top of the container. It’s fine to keep leftovers in the refrigerator for a few days before deciding to freeze them, but to preserve their freshness, the sooner they go in the freezer the better.
  • Cool in the refrigeraor for a few hours before moving it to the freezer and avoid stacking the containers until they’re frozen solid.
  • Don’t forget to label and date your leftovers. Everything will look the same once it’s wrapped.
STORAGE TIME
    Item
Pantry
Refrigerator
Freezer
Tips
•     Turkey  — whole, cooked
        3-4 days
      2-3 months
Cut whole bird into smaller pieces before refrigerating. Use carcus for soup.
•     Gravy — homemade
1-2 days
2-3 months
Bring leftover gravy to a full boil before using.
•     Cranberry sauce
10-14 days
1-2 months
Store leftovers in covered plastic or glass container.
•     Stuffing — cooked
3-4 days
1 month
Remove stuffing from turkey before refrigerating.
•     Mashed potatoes or sweet potatoes; green bean casserole
3-5 days
10-12 months
Mashed potatoes freeze well; whole baked potatoes don’t.
•     Pumpkin pie — baked
3-4 days
1-2 months
Keep refrigerated. Texture may change after freezing, but taste shouldn’t be affected.
•     Apple pie — baked
2 days
2-3 days after pantry storage
1-2 months
To freeze, wrap pie tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.
•     Wine, red or white — opened bottle
3-5 days
1-2 months
Freeze leftover wine for use in cooked dishes such as sauces and stews.
•     Bread
4 -5 days
2-3 months
Refrigerator storage is not recommended, as bread will quickly dry out and become stale — for longer-term storage, freeze bread instead.

Try these easy ideas to turn your leftovers into tasty new meals.

Turkey Tortellini Soup

6 servings

Ingredients

  • 4 cups reduced-sodium chicken broth
  • 4 cups water
  • 4 cups coarsely chopped roasted turkey
  • 1 – 14 1/2 ounce can no-salt-added diced tomatoes, undrained
  • 1 tablespoon dried Italian seasoning, crushed
  • One 9-ounce package refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • 6 tablespoons shredded Parmesan cheese 

Directions

With A Slow Cooker

In a 5- to 6-quart slow cooker combine broth, the water, chopped turkey, tomatoes and Italian seasoning. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in tortellini. Cover and cook for 30 minutes more or until tortellini is tender. Stir in spinach. If desired, sprinkle each serving with 1 tablespoon cheese.

Without A Slow Cooker

Combine broth and water in a soup pot and bring to a boil. Add tortellini and return to a boil. Cook about 5 minutes. Lower heat and stir in turkey, tomatoes, seasoning and spinach. Simmer about 10 minutes. Garnish each serving with cheese.

Leftover Stuffing Cakes

Mix in leftover mashed potatoes or sweet potatoes if you like, using 1 egg for every 2 cups leftovers.

Ingredients:

  • 2 cups leftover Thanksgiving stuffing
  • 1 large egg, beaten
  • 1 tablespoon butter

Directions

In a large bowl, stir stuffing and egg together until blended. Heat butter in a large skillet over medium heat. Shape 1/2 cup stuffing mixture into a ball, then flatten into a 3-inch patty. Repeat with remaining mixture. Place patties in the skillet and cook about 3 minutes per side or until golden brown and heated through. Serve with Ranch dressing, if desired.

Turkey and Wild Rice Pilaf

4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 cup sliced celery
  • 1/4 cup chopped onion
  • 1/3 cup wild rice, rinsed and drained
  • 1-14 1/2 ounce can reduced-sodium chicken broth
  • 1/3 cup long grain rice
  • 1 large carrot, peeled and shredded
  • 8 ounces cooked turkey, cubed
  • 2 medium red-skinned apples, chopped
  • 2 tablespoons snipped fresh parsley
  • Butterhead (Boston or Bibb) lettuce leaves 

Directions

In a large skillet, heat oil over medium heat. Add celery and onion; cook about 10 minutes or until tender, stirring occasionally. Add uncooked wild rice; cook and stir for 3 minutes. Add broth. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in uncooked long grain rice. Return to boiling; reduce heat. Cover and simmer about 20 minutes more or until wild rice and long grain rice are tender and most of the liquid is absorbed, adding carrot for the last 3 minutes of cooking.

Stir in turkey breast and apple. Cook, uncovered, for 3 to 4 minutes more or until heated through. Stir in parsley. Line serving plates with lettuce leaves; spoon turkey mixture onto lettuce.

Butternut Squash Hash with Leeks and Turkey

If you have sweet potatoes leftover, you can use them in place of the squash.

Serves 4

Ingredients:

  • 2 medium leeks, dark green parts removed, remaining light green and white parts cleaned and thinly sliced (about 1 1/2 cups). Reserve a few sliced pieces of leek for garnish.
  • 1 cup low-sodium chicken or vegetable broth, divided
  • 3 cups leftover butternut or acorn squash, cubed
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon Italian seasoning.
  • 8 ounces chopped cooked turkey (about 1 1/2 cups)
  • 3 tablespoons chopped fresh parsley
  • Poached or Fried Eggs

Directions

Heat a large skillet over medium-high heat until hot. Add leeks and cook about 3 minutes or until beginning to brown and stick to the pan, stirring frequently. Stir in 1/2 cup broth and continue to cook 3 minutes longer or until leeks are tender and softened.

Add squash, crushed red pepper and remaining broth, and cook 5 minutes. Stir in chopped turkey and Italian seasoning; cook 5 minutes longer or until squash and turkey are heated through. Remove from heat and stir in parsley. Place poached eggs on top of hash and garnish with reserved leeks.

Sage and Cream Turkey Fettuccine

2 servings

Ingredients

  • 3 ounces dried spinach or plain fettuccine
  • 1/3 cup light dairy sour cream
  • 2 teaspoons all-purpose flour
  • 1/4 cup reduced-sodium chicken broth
  • 1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon ground black pepper
  • 6 ounces leftover cooked turkey breast, cut into bite-size strips
  • 1/4 teaspoon salt
  • 1 cup sliced fresh mushrooms
  • 2 green onions, sliced
  • 1 clove garlic, minced

Directions

Cook pasta according to package directions; drain and set aside.

Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside.

Heat 2 teaspoons oil in an 8-inch skillet over medium-high heat. Add mushrooms, green onions and garlic to hot skillet. Cook and stir about 3 minutes. Stir in turkey and mix well.

Stir sour cream mixture into turkey mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot cooked pasta.


AUTUMN ELEGY by Leonid Afremov

Does autumn find you missing summer’s sweet corn and juicy peaches? Nature has shifted gears. Hardy and slow-growing fall crops have come into their own. Some of these foods are grown from coast to coast; others are more regional.

Apples

There’s certainly an apple variety for every need, from snacks to stuffing. Some of the best-known and easiest to find are multitaskers, good for both eating and baking. These include Rome, McIntosh and Golden Delicious.

Pears

Anjou, Bartlett or Bosc, ranging from deep red to pale green to golden in color, are produce-department staples. Their firm texture is equally suited for eating fresh or cooked.

Grapes

Grapes fall into three main color types: red, green (also called white) and black (or blue-black). Each group includes seeded and seedless varieties, but the latter are most often found in supermarkets.

Citrus Fruits

Whether sectioned, sliced, juiced or zested, these fruits are a kitchen staple. Choose firm fruits that have smooth skins and are not moldy. Don’t worry about brown patches on the skin; this does not indicate poor quality.

Leafy Greens

Some leafy greens cope with cold weather better than most people do. Temperatures near freezing slow plant metabolism. Using fewer carbohydrates — that is, sugar — for maintenance, results in sweeter leaves in the cold weather.

  • Spinach
  • Chard
  • Collards

Leafy greens should be crisp and fresh-looking. Avoid those with brown speckles, large, tough stems and wilted edges. Collards absolutely must be cooked, but other greens can be eaten fresh in salads, quick sautéed as a side dish or simmered in soups. Cook chard stems separately from the leaves, as stems are more fibrous and take longer. Greens will keep refrigerated in a plastic bag, damp-dry, for three to five days. Wash them very well just before using.

Parsnips

Pale yellow and slightly bumpy, the parsnip resembles a large carrot. Compared to carrots, parsnips are less sweet and more nutty. They respond well to the same culinary treatments (except being eaten raw). As a side dish, parsnips take well to roasting and also hold their own in baked casseroles and slow-cooked stews.

Potatoes

Of the thousands of potato varieties known, only a few varieties have gone mainstream. Fall is the ideal time to try some lesser-known varieties in your market.

Sweet Potatoes

Look for sweet potatoes that feel solid and nick free. For cooking success, try to pick those that are uniform in shape, since fat bodies with tapered ends can lead to overcooked ends and semi-raw centers.

Winter Squash

With so many different shapes and sizes and colors, fall is definitely the time to cook with squash. The varieties described below barely scratch the surface:

  • Acorn can be small, round and ridged and they might have variegated orange and green skin; its deep orange flesh is sweeter than pumpkin.
  • Butternut is typically long-necked and pot-bellied with creamy beige skin. The orange flesh is mildly sweet and slightly nutty.
  • Spaghetti –  when baked and scraped out with a fork, the flesh forms golden strands that look like spaghetti and taste like zucchini.
  • Sweet dumpling has yellow flesh that looks and tastes something like sweet corn.

Cruciferous Vegetables

Consider some of these diverse examples:

  • Round-headed cabbage has flat leaves of pale green or reddish-purple; Savoy cabbage has frilled leaves.
  • Cauliflower has stalks that are topped with bunches of florets.
  • Turnips, a rounded, cream-colored root, are most flavorful in autumn.
  • Rutabagas, a round root with pale orange flesh, is thought to be a cross between a turnip and wild cabbage.

Cruciferous vegetables have assertive flavors and can take strong seasonings. Cabbage pairs well with vinegar. The sweeter rutabaga can be spiced with cloves. Try turnips with garlic and onions. These veggies have a reputation as being smelly when cooked. Actually, it’s overcooking that releases their unpleasant aroma. If steamed or braised until just fork-tender, not limp, they actually smell lightly sweet.

Here are some healthy fall family recipes that make use of some these seasonal foods:

Italian Cabbage and Bean Soup

Serves 8

Ingredients

  • Two 19 ounce cans cannellini beans ( or 5 cups home cooked) divided
  • 1 tablespoon extra virgin olive oil, plus extra for drizzling
  • 1 medium onion, thinly sliced
  • 4 cups green cabbage, (1/2 medium head)
  • 3 cloves garlic, minced, plus 1 clove garlic, halved
  • 6 cups reduced-sodium chicken broth
  • Salt and freshly ground pepper to taste
  • Thick slices day-old Italian country bread
  • 1 cup grated mozzarella or Italian fontina cheese

Directions

Mash 1 1/2 cups beans with a fork and set aside. Thinly slice cabbage.

Heat 1 tablespoon oil over medium heat in a Dutch oven or soup pot. Add onion and cook, stirring often, until softened and lightly browned, 2 to 3 minutes. Add cabbage and minced garlic; cook, stirring often, until the cabbage has wilted, 2 to 3 minutes. Add broth, mashed beans and whole beans; bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the cabbage is tender, 10 to 12 minutes. Season with salt and pepper.

Shortly before the soup is ready, toast bread lightly and rub with the cut side of the halved garlic. Place bread in a soup bowl. Ladle soup over the bread and sprinkle with cheese. Drizzle a little oil over each serving.

Frittata with Chard and Feta Cheese

Ingredients

  • 2 tablespoons olive oil
  • 2 cups swiss chard, washed and stems removed
  • Salt to taste
  • Freshly ground black pepper
  • 4 large eggs
  • 6 large egg whites (or egg substitute)
  • 1 cup crumbled feta cheese
  • 2 teaspoons fresh chopped oregano or 1/2 teaspoon dried
  • 1/2 cup chopped onions
  • 6 small potatoes, cooked and halved

Directions

Heat 1 tablespoon of olive oil in an  8″ or 10″ ovenproof skillet over medium-high heat. Add the chard and season with salt and pepper. Toss quickly until leaves are wilted. Remove from heat, drain and set aside.

Whisk the eggs, egg whites, cheese, oregano, salt and pepper together in a bowl until thoroughly combined.

Heat the remaining tablespoon of olive oil in the skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.

Turn the heat to low and add the chard and halved potatoes (cut side down).

Pour the egg mixture over the vegetables in the skillet (do not stir) and cook over low heat until the eggs are set, about 15 minutes.

Meanwhile, preheat the broiler. Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top of the frittata. Serve with a tomato salad.

Baked Stuffed Acorn Squash

Servings: 6

  • 3 acorn squash, halved and seeded
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 pound lean ground turkey breast
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt and pepper
  • 1 egg, beaten
  • 1/2 cup Italian seasoned bread crumbs
  • 1/4 cup chopped parsley

Directions

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

Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes or until tender.

While squash bakes, heat the oil in a skillet over medium heat. Saute the onions and celery and cook until tender. Stir in the ground turkey, garlic powder and dried herbs. Cook and stir until evenly brown.

Remove squash from the oven and carefully scrape the pulp from the rinds. Set rinds aside on a baking sheet. Place the pulp in a bowl and mash with a potato masher. Mix in the cooked turkey mixture, egg, bread crumbs, parsley, salt and pepper to taste.

Fill the reserved rinds with the stuffing mixture and bake 25 minutes or until heated through.

Citrus Fish Fillets

Serves 2

Ingredients

  • 8 ounces white fish fillets, such as tilapia, flounder, halibut, etc.
  • 1 medium orange, peeled, sectioned and cut into bite-size pieces
  • 1/2 cup peeled, diced mango or pears or apples
  • 3 tablespoons orange juice
  • 1 tablespoon chopped green or red bell pepper
  • 1 teaspoon chopped fresh parsley
  • 1/2-1 fresh hot chile pepper, stemmed, seeded, and finely chopped
  • 1/2 cup orange juice
  • 1 teaspoon olive oil
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

In a small bowl combine orange pieces, mango, the 3 tablespoons orange juice, the bell pepper, the parsley and the chile pepper. Cover and chill until ready to serve.

In a medium shallow nonmetal bowl stir together the 1/2 cup orange juice, the oil and cayenne pepper. Place fish in the bowl; turn to coat well. Marinate fish in the refrigerator for 30 minutes. Drain fish, discarding marinade.

Preheat oven to 350 degrees F. Place fish in a small baking dish. Sprinkle with salt and black pepper. Bake about 15 minutes or until fish flakes easily when tested with a fork. Top fish with the fruit sauce and serve. This entre goes well with brown rice.

Lasagna with Spinach Ricotta 

Ingredients

  • 1 box no boil lasagna or homemade fresh noodles or 1 pound regular, boiled
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup onion, diced
  • Two 10-ounce packages of frozen spinach, thawed and squeezed dry
  • 2 pounds Ricotta cheese
  • 3 cups lowfat milk gently warmed
  • 1 cup Parmigiano Reggiano cheese grated and divided
  • Salt and black pepper to taste

Directions

Preheat oven to 375˚F.

In a large skillet saute the onion in olive oil over moderate heat for 4-5 minutes. Add spinach and season with salt and pepper; sauté for 5 minutes.

Remove from heat and cool.

Ricotta mixture: Combine ricotta and 3/4 cups Parmigiano Reggiano cheese; season with salt and pepper. Stir in the cooled spinach mixture.

Prepare béchamel sauce: In a medium saucepan, melt the butter and add the flour, continuously stirring, cook for 2-3 minutes

Add warm milk slowly, whisking well, so that there are no lumps. Season with salt and pepper. When the sauce comes up to barely a boil, reduce heat and simmer for an additional 5 minutes.

Coat a 13” x 9” lasagna dish with cooking spray and spread 1/2 cup of béchamel sauce on the bottom of the baking dish.

Top with 4 lasagna noodles, 1 cup ricotta mixture and a sprinkle of Parmigiano Reggiano cheese. Continue the same procedure for 3 more layers.

Spread remaining béchamel and ricotta mixture on the top layer of noodles and sprinkle with remaining cheese.

Bake for 40-45 minutes or until golden brown and bubbly on top. Let it rest for 10 minutes before cutting the lasagna.


With the US economy in the doldrums, many Americans are struggling to stretch every dollar as far as possible and that includes their food dollars. It is in times like these that imagination and creativity in the kitchen become especially important. With the right amount of thought and planning, it is possible to create delicious low-cost meals. And if the need to spend money more carefully leads to more nutritious, home-cooked meals in American households, that is a “good thing”.

Of course, many cooks, past and present, have had to economize at certain points in their lives. They’ve done it by comparison shopping, buying produce in season and adding more vegetables and less meat to the pot. Frugal cooks also bypass convenience items such as fruits and vegetables that are pre-washed and pre-cut and some buy extra produce, when the price is right for canning and freezing.

Hectic schedules and the readily available convenience foods have paved the way to less-healthful eating habits. In much of the United States, it is just as easy — or easier — to order out or pick something up for the evening meal, as it is to prepare the meal at home.

One way for Americans to spend less money on food is to choose unprocessed (or less-processed) foods, with a few fresh ingredients added, as the basis of a meal. Packaged and prepared meals cost you considerably more than cooking with raw ingredients at home. Focus on the products stocked along the perimeter of the store. This is where healthy foods such as fresh fruits, vegetables, milk, eggs, yogurt, cheese, meat and fish are usually located. Preparing meals at home allows you to control the amount of salt and fats you use in your recipes.

Another suggestion is to buy produce that is in season to keep costs down. In American supermarkets, it is not uncommon to find certain items, such as broccoli, cucumbers and apples, on produce shelves year-round. But unless these items are in season in your area, they are being shipped from somewhere else or are being pulled from cold storage. When fresh produce is shipped long distances, it tends to lose some nutrients along the way and flavor often suffers. It also tends to be more expensive. Frozen fruits and vegetables can also taste fresh and provide high amounts of nutrients, if they were processed immediately after picking. In the winter, especially, frozen fruits and vegetables may be a nutritious and economical option.

Taking the time to plan your weekly menu not only helps to save time and money, but also provides a way to create meals with a balance of protein, carbohydrates and fat, plus all the essential vitamins and minerals needed by adults and children. When eating balanced meals your body feels satisfied, has fewer cravings and, this in turn, prevents late-night snacking. Make a shopping list before you go to the supermarket and stick to it.

Tougher cuts of beef and pork are a lot cheaper than steaks and chops ($2 to $6 per pound for many cuts compared with $10 or more per pound for steaks and don’t forget to watch for sales), but no one wants to eat a piece of leather for dinner. The best way to cook tough cuts of meat is low and slow, usually for 3 or more hours, often in liquid, to make them melt-in-your-mouth tender.

When you’re making dinner, think about what you’re going to eat for lunch tomorrow. If you’re making a salad for dinner, make a little extra and put it in a container, undressed, for lunch the next day. And what about your leftovers from dinner? Is there a little extra chicken or maybe part of a can of beans? Toss that in with your lunch salad. Packing lunch is a great way to make sure you’re not wasting any leftovers—and to help you eat healthy, save money and save time throughout the day.

Italian Beef Stew

Yield: 8 servings (serving size: 1 cup)

Ingredients:

  • 7 teaspoons olive oil, divided
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon minced garlic
  • 1/4 cup all-purpose flour
  • 2 pounds boneless chuck roast, trimmed of fat and cut into cubes
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup water
  • 2 26-28 oz. containers Italian chopped tomatoes
  • 1 1/2 cups lower-sodium beef broth
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 1 (8-ounce) package mushrooms, quartered
  • 2 medium potatoes, scrubbed and cut into bite-size pieces
  • 3/4 cup (1/4-inch-thick) slices carrot
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped parsley

Directions

Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to the pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan to a bowl and set aside.

Add 3 teaspoons oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon each of salt and pepper; dredge in flour. Add half the beef to pan and sauté about 6 minutes, browning on all sides. Remove from pan. Repeat procedure.

Add water to pan and bring to a boil, scraping pan. Return meat and the onion mixture to pan. Add tomato and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover and stir in sliced carrot, mushrooms and potato. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil and parsley.

Slow Cooker Chicken Osso Buco

Ingredients

  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 pounds chicken thighs, skinned
  • 1 tablespoon olive oil
  • 2 medium carrots, chopped (1 cup)
  • 1 large onion, chopped (1 cup)
  • 2 stalks celery, chopped (1 cup)
  • 6 cloves garlic, minced
  • 2 tablespoons quick-cooking tapioca
  • 1 8-ounce can tomato sauce
  • 3/4 cups reduced-sodium chicken broth
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1 teaspoon dried thyme, crushed
  • Snipped fresh parsley

Directions

Place flour, salt and pepper in a resealable plastic bag. Add chicken, a few pieces at time, shaking to coat.

In a large skillet brown chicken, half at a time, in hot oil over medium heat about 10 minutes or until golden, turning once. Remove to a plate.

In a 4- to 5-quart slow cooker combine carrots, onion, celery and garlic. Sprinkle with tapioca. Place chicken on top of vegetables.

In a medium bowl stir together tomato sauce, broth, lemon peel, lemon juice and thyme; pour over chicken.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Serve chicken and sauce over hot cooked pasta or rice and garnish with snipped parsley.

Baked Spinach Casserole

Serve this vegetable pasta dish as an entree or as a side to perk up baked chicken or meatloaf.

Ingredients

  • Nonstick cooking spray
  • 4 lasagna sheets, traditional or no-boil
  • 1 tablespoon extra-virgin olive oil
  • 2 bunches fresh spinach (about 12 ounces total), washed, thoroughly drained and coarsely chopped;
  • or 1 package (9-10 ounces) frozen chopped spinach, thawed, thoroughly squeezed and drained to remove all water
  • 1 small onion, coarsely chopped
  • 2 eggs
  • 1 cup part-skim ricotta cheese
  • 1/2 cup fat-free milk
  • 1/4 teaspoon salt
  • Pinch ground nutmeg
  • 2 tablespoons grated Parmigiano-Reggiano cheese

Directions

Preheat oven to 375°F. Coat a 9” x 13” baking pan with nonstick cooking spray.

Cook the lasagna sheets according to package instructions, drain, and layer in the bottom of the baking pan. (If using no-boil lasagna sheets, soak for 5 minutes in hot water to soften before layering.)

Heat the olive oil over low heat in a large frying pan or Dutch oven. Add the spinach and onion. Cook for 10 minutes, stirring frequently. Remove from heat and cool.

In a medium bowl, beat the eggs. Add the ricotta, milk, salt, nutmeg and the spinach and onion mixture. Mix well.

Pour the mixture over the lasagna sheets. Spread evenly. Sprinkle grated cheese over the top. Bake for 40 minutes or until a golden crust forms on the top. Serve hot or at room temperature.

Yield: 4 servings

Tomato Lentil Chili

Some good bread, homemade corn bread or biscuits would be a nice addition to this meal. Make extra to take for lunch.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 cup dry lentils (red or brown)
  • 1/2 cup quick cooking bulgur, whole wheat couscous or quick-cooking (pearled) barley
  • 2 (14 1/2-ounce) cans reduced sodium vegetable broth
  • 1 1/2 cups water
  • 1 (14 1/2-ounce) can petite diced tomatoes
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Yogurt, chopped red onion, hot sauce (optional)

Directions

Heat oil in a large saucepan. Add onion, bell pepper and garlic; cook 7 minutes. Add remaining ingredients except the toppings. Simmer 30 minutes. Serve with optional toppings: yogurt, red onion and hot sauce.

Pasta with Tuna Tomato Sauce

Salad and some homemade garlic bread is all that is needed to complete this quick meal.

Ingredients

  • 1 can (26-28 ounces) peeled plum tomatoes, undrained
  • 2 large whole cloves garlic, peeled 
  • 2 anchovy fillets (optional)
  • 2 cans (6 ounces each) tuna in oil, drained, retaining oil separately
  • 8 ounces penne or spaghetti, uncooked
  • 1/4 cup Italian seasoned bread crumbs
  • Chopped parsley or other herbs for garnish

Directions

Empty the tomatoes and their juice into a large skillet. Add the whole garlic cloves. Cook over low heat for 25 minutes, stirring frequently, breaking the tomatoes into small pieces with the back of a wooden spoon or fork. Remove from heat. Remove and discard the garlic. Add the anchovies, if desired; use a fork to break them up and mix them into the tomato sauce.

Break up the tuna chunks in a small bowl using a fork, then add to the tomato sauce, stirring in gently.

Cook the pasta according to package instructions. When the pasta is ready, drain thoroughly. Return it briefly to the pot, add a little of the tuna olive oil and mix well. Add the pasta to the sauce in the skillet. Using tongs to lift the long strands, fold it gently into the sauce. Stir in the breadcrumbs and garnish with parsley.

Yield: 4 servings

Better For You Brownies

Ingredients

  • 3 tablespoons unsalted butter
  • 2 tablespoons canola or other neutral tasting oil
  • 4 ounces semisweet chocolate, coarsely chopped
  • 3/4 cup packed dark brown sugar
  • 1/4 cup white sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 large eggs, cold
  • 1 tablespoon cold leftover brewed coffee
  • 1/4 cup cocoa powder
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda

Directions

Position rack in the lower third of the oven and heat oven to 325 degrees F.

Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely with cooking spray.

Put the butter, oil and chocolate in a microwave-safe bowl and heat at 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)

Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously by hand until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.

Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using a silicon pan).

Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 16-2-inch squares.

Store extra brownies in a tightly sealed container at room temperature for up to 3 days.


Basil is undoubtedly the most loved and popular herb in Italy. Although we tend to associate the herb with Italy and other Mediterranean countries, it actually originated in India and was brought to the Mediterranean via the spice routes in ancient times. Tulsi, as the herb is known in Hindi, means “Sacred Basil,” and some of the many varieties of the plant were incorporated into Indian cooking centuries ago. From India, basil traveled not only to Europe and Africa, but spread to other parts of Asia as well, most notably to Thailand. Today, there are at least a dozen varieties grown for culinary use.

Sweet Basil (Ocimum bacilicum) and, its close relative, basilico genovese are the only varieties used in Italian cooking. Its flavor has been described as spicy and peppery, with a hint of clove and mint – but of course this doesn’t come close to capturing its unique essence. Perhaps it’s more helpful to talk about what it pairs with best: olive oil, garlic, lemon, rosemary and thyme – and, of course, tomatoes. Basil and tomatoes seem to have been made for each other – as in the famous, insalata caprese – tomato mozzarella salad, as well as, tomato sauces. But, this herb also enhances other vegetables – such as zucchini and eggplant, to name just a few, and is widely used in many pasta dishes.

If you’re growing basil in your garden or on a window sill,  cut the basil leaves, often, from the top of each stem. The leaves grow back quickly and stronger. Basil preserves well in oil and can also be frozen. It is rich in antioxidants and, some claim , it has anticancer and antiviral properties. In Italy, basil is believed to help along the after-lunch nap that millions of Italians still enjoy on hot summer afternoons.

Basil is one herb in particular that really shines when it’s fresh. Just think of a homemade marinara sauce using fresh basil — would it be the same using dried? But beyond those familiar dishes we most associate with basil (tomato sauce, pizza, meatballs, pesto), the herb can actually work wonderfully well in many more dishes, including cocktails and desserts.

Basil is my favorite herb and I grow quite a bit of it every year – at least 4 containers worth, Naturally, I cannot let it go to waste. As a result I have become very creative in using this herb in any number of ways. I also freeze it for use in winter time tomato sauces. Not quite as good as the fresh leaves, but way better than dried.

Emerald Gimlet

1 Serving

Ingredients:

  • 3 big basil leaves
  • Ice Cubes
  • 1/2 ounce Lemon Simple Syrup
  • 3/4 ounce lime juice
  • 2 ounces good Vodka

Lemon Simple Syrup:

  • 4 cups water
  • 2 cups sugar
  • 1 cup freshly-squeezed lemon juice

Directions:

Mix the basil leaves with ice in a cocktail shaker. Add lemon simple syrup, lime juice and vodka. Shake and strain into a Martini glass. Garnish with a lime slice or a basil leaf.

To make lemon simple syrup: 

Combine the water and sugar in a large saucepan and heat over medium heat, stirring regularly until the sugar dissolves.

Bring the mixture to a boil and cook for one minute. Remove the saucepan from the heat and let it rest until it cools to room temperature.

Add the lemon juice and stir with a wooden spoon or disposable stirrer.

Transfer the lemon simple syrup to a sterilized glass bottle. Store the simple syrup in the refrigerator between uses.

 

Fresh Basil Vinaigrette

Fresh basil and a bit of garlic are whirled into a simple fresh basil vinaigrette for your next salad.

Ingredients:

  • 2 cups basil leaves (about 1 large bunch)
  • 1/2 cup good-quality olive oil
  • 1/4 cup white wine or champagne vinegar
  • 1 small clove garlic
  • Sea salt and freshly ground black pepper to taste

Directions:

In a blender or food processor, whirl the basil, oil, vinegar and garlic until smooth. Add salt and pepper to taste.

Makes about 1 cup.

Corn, Tomato & Basil Salad

Use only the freshest, sweetest corn for this recipe – corn that’s so tender and sweet you can eat it raw! This salad is wonderful as a side with any grilled meal or as part of any no-cook summer dinner.

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon cider vinegar or white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped red onion
  • 3 ears sweet corn
  • 3 medium tomatoes
  • 2 sprigs basil

Directions:

In a small bowl or measuring cup, mix oil, vinegar and salt. Add onion to the dressing. Set dressing aside.

Husk corn and cut off kernels. Core, seed and chop tomatoes. Cut basil into thin strips (chiffonade).

Toss corn and tomatoes with the dressing. Let marinate for a few hours at room temperature.

Sprinkle with basil and serve.

Makes 6 servings.

Chilled Summer Squash and Basil Soup

4 Serving

Ingredients:

  • 2 pounds mixed summer squash
  • 1 onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 5 cups homemade or store-bought vegetable stock
  • 1 cup fresh basil leaves
  • Sea salt and freshly ground black pepper, to taste
  • Lemon quarters for serving

Directions:

Roughly chop the squash, onion and garlic.

In a large saucepan heat oil; add squash and garlic. Cook vegetables gently to soften, partly covered, in the heated oil, stirring now and again.

Pour in 4 cups of the stock and bring to a boil. Simmer uncovered for about 10 minutes.

Add 3/4 cups of the basil leaves, then blend together with an immulsion blender until smooth with tiny flecks of basil visible. Season to taste.

Allow to cool, then chill for four hours or overnight. The soup may be a little thick, but the basil ice and lemon juice addition will thin it.

Meanwhile, place the remaining basil leaves and the remaining stock in a shallow container. Push the basil into a single layer and freeze the mixture until set.

Break the ice into cubes and add pieces of the basil ice to each serving of soup. Garnish with lemon quarters.

 

Orange-Basil Grilled Mahi-Mahi

2 Servings

Ingredients:

  • 3/4 pound filleted Mahi-Mahi, skin on (or fish of choice)
  • Olive oil
  • Sea salt

Sauce:

  • 2 tablespoons olive oil
  • 1 orange, zest and juice
  • 1 clove garlic, crushed
  • 1/2 teaspoon mustard
  • 1/2 teaspoon honey
  • 2 tablespoons shredded basil
  • Sea salt and freshly ground black pepper

Steamed green beans, for serving

Directions:

Make the sauce by combining and mixing the ingredients together. Set aside.

Oil and lightly salt the fish. Place fish on a greased grill pan, skin side up, then slide the pan under a hot broiler until the skin is blistered.

Turn the fish over with a wide spatula and spoon on some of the sauce.

Cook for a minute or two. Lift fish onto plates (or shallow bowls) and pour over the rest of the sauce.

Serve with green beans.

Tip: Take care not to overcook the fish; – it must stay moist to be at its best.

Basil Stuffed Zucchini

Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. For the nicest presentation, use long, relatively skinny zucchini.

4 servings

Ingredients:

  • 2 medium 2-inch-wide zucchini
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon minced shallot
  • 1 cup quartered grape tomatoes
  • 1/2 cup diced mozzarella cheese, preferably fresh
  • 1/2 cup thinly sliced fresh basil

Directions:

Trim both ends off the zucchini and cut each in half lengthwise. Cut a thin slice off the underside of each zucchini, so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.

Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)

Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zucchini. Serve.

 

Grilled Beef Braciole with Tomato-Basil Sauce

Serves: 4 servings

Ingredients:

For the sauce:

  • 8 plum tomatoes
  • 5 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 small red onion, finely diced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 tablespoon finely chopped parsley leaves

For the beef:

  • 1 (1 1/2-pound) flank steak, pounded to 1/4-inch thickness
  • Salt
  • Freshly ground black pepper
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 cup finely chopped fresh basil leaves
  • 4 cloves garlic, finely chopped
  • 1/4 cup olive oil

3 (8-inch) pieces butcher’s twine, soaked in cold water

Fresh basil sprigs, for garnish

Directions:

Heat the grill to high and oil the grill grates.

For the sauce:

Cut the tomatoes in half, brush them with 2 tablespoons of the oil and season with salt and pepper.

Grill the tomatoes on all sides until slightly charred and soft. Remove the tomatoes from the grill, chop and place in a serving bowl.

Add the remaining 3 tablespoons of oil, onion, vinegar, basil and parsley and season with salt and pepper. Set aside while the beef cooks.

For the beef:

Place the steak on a flat surface.

Combine the cheese, basil and garlic in a small bowl. Brush the steak on the side facing up with 2 tablespoons of the oil and season with salt and pepper. Sprinkle the cheese mixture evenly over the steak, leaving a 1/2-inch border around the sides.

Starting with the long end, tightly roll the meat up like a jelly roll and tightly tie with the butcher’s twine on the ends and in the center. Brush the entire outside of the steak with the remaining oil and season with salt and pepper.

Place on the grill, seam-side up and cook until golden brown on all sides, about 10 to 12 minutes. Remove from the grill and let rest 10 minutes before slicing into 1/2-inch thick slices. Serve several slices per person topped with some of the tomato sauce. Garnish with fresh basil leaves.

 

Green Apple and Basil Granita

8 Servings

Guests will welcome this refreshing granita after a heavy meal.

Ingredients:

  • 1 (1,000-mg) tablet vitamin C (ascorbic acid)
  • 4 Granny Smith apples, coarsely chopped
  • 3/4 cup water
  • 1/2 cup sugar
  • 1 cup loosely packed basil leaves

Equipment: cheesecloth

Directions:

Crush the vitamin C tablet in a large bowl with the back of a spoon. (Vitamin C will keep the basil bright and green.)

Line a sieve with a dampened triple-layer of cheesecloth and set it over the bowl with the vitamin C.

Puree apples with the water in a food processor (do not use a blender) until almost smooth, then pour into the cheesecloth lined sieve. (Do not clean processor bowl.)

Squeeze as much clear juice as possible through the cloth and discard solids remaining in the cheesecloth.

Puree basil with sugar until it is deep green, then add apple juice mixture and puree until combined.

Freeze mixture in an 8-inch square baking dish, scraping and stirring with a fork every 30 minutes, until frozen, at least 3 hours. (It will be too hard to scrape once fully frozen.)

Make ahead: Granita can be made 2 days ahead (cover once frozen). Let stand at room temperature about 10 minutes and re-scrape before serving in glass dishes.


Nothing says summer like grilling kabobs. Whether you choose to make steak, chicken, pork, lamb or vegetable skewers, successful grilling of kabobs is not difficult.

Some Helpful Tips

Tools:

  1. Tongs that are long enough to keep hands safely away from the grill but short enough for easy handling. The tongs are also useful to hold a paper towel soaked in vegetable oil to coat the grill grates.
  2. A good grill brush with a long handle to clean the grill thoroughly.
  3. Skewers: there are many choices, including round or flat wooden sticks, double-pronged skewers, metal baskets and more. The most-common and least-expensive option is the round or flat wooden skewers.

Bamboo/Wooden Skewer

Double Pronged Metal Skewer

Cicular Wire Skewer

Skewer Tips:

  1. Metal skewers are sturdy and reusable but get hot; it’s safest to remove food before serving. To serve on skewers, choose disposable wood; they can burn, though, so they need to be presoaked.
  2. When using metal skewers, leave a little space between pieces of food so the metal will heat, speeding up the cooking time. With wood, make sure the food pieces are lightly touching, to protect the wood from the flame.
  3. Before grilling with wood skewers, either soak them in water for at least 10 minutes or cover the tips in foil. Another option: Fold a piece of heavy-duty foil in thirds, place it on the edge of the grill and rest the ends of the skewers on the foil so they don’t burn.
  4. If you are using wooden skewers, especially round ones, try using two sticks per kabob. This will add stability to the kabobs, which can be heavy, and make it easier to turn them while grilling.

Cooking Tips:

  1. Cut the food in pieces that are the same size and thickness so they will get done at the same time.
  2. Alternate protein pieces with fruits or vegetables, as this enhances the flavor combinations.
  3. If you are cooking foods that require different lengths of time to cook properly, try skewing all the protein on 1 skewer and the vegetables on the other. For example, if you’re cooking chicken that takes 10 minutes versus tomatoes, which take only 2 or 3 minutes, put them on different skewers. This will allow you to cook each set of ingredients properly without over or under cooking the other.
  4. Turn the kabobs frequently during cooking to allow all sides to cook evenly. As a general rule, most kabobs require approximately 10 minutes to cook, which is 2.5 minutes on each of the 4 sides.
  5. Use a fork to easily slide the food from the skewers when it is time to serve the kabobs and don’t forget to hold the hot skewer with a pot holder.
  6. For additional flavor, try marinating your ingredients in a sauce for approximately 30 minutes before grilling. Popular marinades include teriyaki, sweet and sour, honey mustard or lemon garlic. You can buy ready-made marinades from your local grocery store or you can make your own.
  7. Throw away any leftover marinades after you remove the food. If you wish to serve a dip on the side, use a batch of marinade that did not touch the raw ingredients. This can prevent illness.

Shrimp and Fennel Kebabs with Italian Salsa

Serves 4

Italian Salsa

  • 1/3 cup chopped parsley
  • 1/3 cup chopped fresh basil
  • 1 1/2 tablespoons finely chopped shallots
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 1/2 teaspoons capers, chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper

Kebabs:

  • 4 teaspoons olive oil, divided
  • 28 large shrimp, peeled and deveined (about 1 1/2 pounds)
  • 1 large fennel bulb, cut into 12 wedges
  • 1 large red onion, cut into 12 wedges
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Directions:

To prepare salsa:

Combine the salsa ingredients in a medium bowl, stirring with a whisk. Set aside at room temperature.

To prepare kebabs:

Preheat the grill to medium-high heat. Oil grill grates.

Combine 2 teaspoons oil and shrimp; toss to coat. Thread shrimp evenly onto 4 (12-inch) skewers. Thread 3 fennel wedges and 3 onion wedges alternately onto each of 4 (12-inch) skewers. Brush vegetables with remaining 2 teaspoons oil. Sprinkle shrimp and vegetables with salt and pepper.

Place vegetable skewers on the grill rates and grill vegetables 12 minutes or until tender, turning occasionally. Place shrimp on the grill and cook shrimp 1 1/2 minutes on each side or until done. (Shrimp turn a light pink when cooked)  Serve with salsa.

Summer Pork Kabobs

This recipe also works well with chicken.

4 servings

Ingredients:

  • 4 boneless pork loin chops, 3/4 inch thick (1 lb)
  • 1/2 teaspoon seasoned salt
  • 2 small zucchini, cut into 12 (1-inch) pieces
  • 8 medium mushrooms
  • 1 medium red bell pepper, cut into 12 pieces
  • 1/2 cup low sugar apricot preserves
  • 1 tablespoon cider vinegar

Directions:

Heat gas or charcoal grill and oil grill grates. Sprinkle pork chops with seasoned salt; cut each chop into 4 pieces. Alternately thread pork pieces, zucchini, mushrooms and bell pepper equally onto each of 4 (12- to 14-inch) metal skewers.

In small bowl, mix preserves and vinegar.

When the grill is heated, place kabobs on a gas grill over medium heat or on a charcoal grill over medium coals. Brush kabobs with preserve mixture; cover grill. Cook 5 to 7 minutes.

Turn kabobs; brush with preserve mixture. Cook covered 5 to 7 minutes longer or until pork is no longer pink in the center. Meat Thermometer should register 160°F.

Grilled Vegetable Kabobs

8 servings

Ingredients:

  • 2 medium zucchini
  • 2 medium yellow squash
  • 1 red and 1 green bell pepper, seeded
  • 2 medium red onions
  • 16 cherry tomatoes
  • 8 ounces fresh whole mushrooms
  • 2 medium ears sweet corn
  • Olive Oil cooking spray

Sauce

  • 1/2 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 1/4 teaspoon dried thyme

Directions:

Cut zucchini, squash and bell peppers into 2-inch chunks. Cut red onions into wedges. Combine the cut vegetables with the tomatoes and mushrooms in a bowl.

Cut the corn into 1-inch pieces and cook in boiling water for 5 minutes. Add the cooked corn to the other vegetables.

Mix the vinegar, mustard, garlic and thyme in a measuring cup and pour over the vegetables. Mix well.

Heat gas or charcoal grill and oil the grates.

Thread vegetables on skewers. Place the skewers on the grill over medium heat.

Baste occasionally with extra sauce.

Grill 20 minutes, turning several times or until tender. Remove to a serving platter and pour any remaining sauce over grilled vegetables.

Pizza Chicken Kabobs

Makes 2 servings

Ingredients:

  • 1/2 lb uncooked chicken breast tenders (not breaded)
  • 1/2 medium red bell pepper, cut into 1-inch pieces (1/2 cup)
  • 1/2 package (8-oz size) fresh whole mushrooms
  • 2 tablespoons Italian salad dressing
  • 1 teaspoon pizza seasoning or Italian seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup pizza sauce (homemade or store bought)

Directions:

Heat gas or charcoal grill and oil the grates.

On each of two 12-inch metal skewers, thread chicken, bell pepper and mushrooms alternately, leaving 1/2-inch space between each piece. Brush kabobs with salad dressing and sprinkle with pizza seasoning.

Grill kabobs, covered, over medium heat 9 to 11 minutes, turning once, until chicken is no longer pink in the center (160 degrees F. on a meat thermometer.). Remove to a serving platter and sprinkle with cheese.

Meanwhile, in 1-quart saucepan, heat pizza sauce over low heat. Serve kabobs with warm sauce for dipping.

Rosemary Swordfish Skewers with Sweet Pepper Salad

Use a colorful assortment of bell peppers in this salad.

4 Servings

Ingredients:

  • 7 tablespoons extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 4 small assorted sweet peppers, 2 sliced into 1/4” rounds, 2 cut into strips
  • 1/2 small onion, cut in half lengthwise, thinly sliced, soaked in ice water
  • 1 jalapeño, seeded, thinly sliced
  • 2 tablespoons sherry vinegar
  • 4 ounces arugula (about 8 cups loosely packed)
  • Kosher salt and freshly ground pepper
  • 1 pound 1”-thick swordfish steaks, trimmed, cut into 1” cubes
  • 1 tablespoon minced fresh rosemary
  • 1 lemon, quartered
  • 4 bamboo skewers (soaked in water for 1 hour before using) or 4 metal skewers

Directions:

Build a medium fire in a charcoal grill or heat a gas grill to medium-high. Oil the grill grates.

Bring oil and garlic to a simmer in a small saucepan over medium heat and cook until garlic is toasted and light golden brown, about 6 minutes (remove from heat if garlic is cooking too quickly). Pour oil through a fine-mesh sieve into a small bowl and let cool. Discard garlic.

Combine peppers, onion, jalapeño, vinegar and 1/4 cup garlic oil in a large bowl. Add arugula; toss to coat. Season salad with salt and pepper. Let stand for 10 minutes.

Place an equal number of swordfish cubes on each of  4 skewers. Brush fish with remaining garlic oil; sprinkle with rosemary and season with salt and pepper.

Grill swordfish until opaque in the center and lightly browned in spots, about 2 minutes on each of the 4 sides.

Divide salad among 4 plates. Place a skewer atop each. Garnish with lemon quarters.

 



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