Healthy Italian Cooking at Home

Category Archives: sweet potatoes

gardenfreshcover

Take a trip to your local farmers’ market and check out all the fresh fruits and vegetables it has to offer. You will quickly see all the possibilities that you can make for dinner. In fact, I have to stop myself from buying more than I can cook in a week – it all looks so good. Here are some easy dinner suggestions to use up what you bring home from the market.

Dinner 1

gardenfresh7

Grilled Chicken With Fresh Basil Tomato Sauce

Ingredients

  • 25-30 fresh basil leaves
  • 2 large ripe tomatoes
  • 4 boneless chicken cutlets
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 5 teaspoons minced garlic
  • 4 teaspoons balsamic vinegar

Directions

Preheat the grill to high and oil the grates

Chop basil (will yield about 6 tablespoons) and tomatoes coarsely.

Place tomatoes and 2 tablespoons of the basil in food processor (or blender); process and set aside.

Season both sides of the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Combine in a shallow bowl: 1 tablespoon of the oil, 2 teaspoons of the garlic and remaining 4 tablespoons of basil. Add chicken and turn to coat evenly. Marinate 10 minutes, turning occasionally.

Place chicken on the grill and discard any remaining marinade. Close the lid and grill for about 10 minutes, depending on the thickness of the chicken or until the internal temperature of the chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness.

To the processed tomato-basil mixture add the remaining 1 tablespoon oil, vinegar and remaining garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; pulse 2-3 times or until just blended.

Serve sauce with the chicken.

Couscous with Peas, Lemon and Herbs

Serves 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, minced
  • 1 clove garlic , minced
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon grated lemon zest
  • 1 cup plain couscous
  • 1/4 cup minced fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 cup cooked fresh peas 
  • Salt and ground black pepper

Directions

Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.

Stir in the broth and lemon zest. Bring to a boil.

Stir in the couscous and peas and remove the pot from the heat. Cover and let stand for 5 minutes. Fold the parsley and lemon juice into the couscous. Season with salt and pepper to taste and serve alongside the chicken.

Dinner 2

gardenfresh3

Garden Soup

6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 small fennel bulb, trimmed, cored and finely chopped
  • 1 cup small onions, peeled and halved
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup carrots, trimmed and thinly sliced
  • 3 cups homemade vegetable broth or two 14.5-ounce cans vegetable or chicken broth
  • One 14 1/2 ounce can petite diced tomatoes, undrained
  • 1 cup dry white wine
  • 2 teaspoons Italian seasoning
  • 1 cup shelled peas 
  • Salt and ground black pepper

Directions

In a Dutch Oven, heat oil over medium heat. Add fennel and onions; cook for 3 to 4 minutes or until fragrant and translucent.

Add green beans and carrots; cook for 3 minutes, stirring frequently. Add broth, undrained tomatoes, wine and Italian seasoning.

Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Add peas and simmer about 5 minutes more or until the vegetables are tender.

Season with salt and pepper. Serve in individual soup bowls.

gardenfresh1

Corn and Ricotta Cakes

Ingredients:

  • 2 ears fresh corn-on-the-cob, kernels removed from the cob
  • 1/2 bunch fresh basil, chopped fine
  • 4 ounces ricotta cheese
  • 2 large eggs, beaten
  • 1/3 cup self-rising unbleached flour
  • 1 tablespoon olive oil
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • Low-fat sour cream or Greek yogurt

Directions

In a medium-sized bowl, combine corn, basil, ricotta, eggs, flour and a pinch of black pepper.

Heat a sauté pan over medium heat and add the olive oil.

Carefully add spoonfuls of the corn mixture to the hot pan.

Cook on both sides until golden brown. Remove cakes to a serving platter when they finish cooking.

Season with Kosher salt.

Serve with low-fat sour cream or Greek yogurt on the side, if desired.

Dinner 3

gardenfresh5

Grilled Lamb Chops with Vegetable Bulgur

4 servings

Ingredients

  • 2 cups low sodium chicken broth
  • 1 cup Bulgar wheat
  • 1/2 cup chopped onion
  • 4 lamb loin chops, cut 1 1/2 inches thick
  • 2 teaspoons lemon-pepper seasoning, divided
  • Olive oil
  • 1 ½ cups small spinach leaves 
  • One 7 ounce jar roasted red sweet peppers, drained and coarsely chopped

Directions

In a medium saucepan combine broth, bulgur and onion. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until the liquid is absorbed.

Stir 1 teaspoon lemon-pepper seasoning, the spinach and roasted peppers into the bulgur mixture. Cover and keep warm.

Preheat an outdoor grill to high and oil the grill grates. Turn off one side of the grill for indirect cooking.

Trim fat from the meat. Brush the chops with olive oil and sprinkle the meat with 1 teaspoon of the lemon-pepper seasoning.

Start the lamb on the indirect side of the grill. When the meat reaches 110°F for medium-rare on an instant read meat thermometer, moved the chops to the hot side of the grill.

They’ll quickly sear and come up to the desired temperature of 120°—130°F. Let them rest for 10 minutes off the grill on a platter before serving.

To serve: Divide bulgur mixture among 4 dinner plates. Top each with a grilled lamb chop.

gardenfresh4

Cucumber Salad

Serves 4

Ingredients

  • 2 large or 3 medium cucumbers, peeled
  • 2 teaspoons coarse salt  
  • 1/3 cup low-fat Greek yogurt
  • 1/4 cup loosely packed fresh dill, finely chopped
  • 1 teaspoon red-wine vinegar
  • 1/4 teaspoon crushed black pepper

Directions

Halve cucumbers lengthwise. With a spoon, scoop out and discard the seeds. Slice crosswise into 1/8-inch-thick pieces.

Place the cucumber slices in a colander set over a bowl and toss with the salt; let stand 15 minutes.

In a medium bowl, combine yogurt, dill, vinegar and pepper.

Remove cucumbers from the colander and pat dry with paper towels.

Add to the bowl with the yogurt dressing; toss to combine and serve with the grilled lamb chops.

Dinner 4

gardenfresh2

Pasta with Shrimp and Seasonal Vegetables

Bread sticks would be great with this dinner.

4 servings

Ingredients

  • 1 1/2 pounds fresh or frozen medium wild caught shrimp, shelled and de-veined
  • 3 tablespoons olive oil,  divided
  • 8 ounces fresh, small, thin green beans, trimmed
  • 3 medium ripe tomatoes, cut into wedges
  • 1 teaspoon finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 1 tablespoon capers, drained
  • 1/2 teaspoon dried Italian seasoning
  • 4 oz linguine pasta

Directions

Cook the pasta according to directions for al dente. Drain.

For the sauce:

In a small bowl whisk together 2 tablespoons olive oil, the lemon peel, lemon juice and capers. Set aside.

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

Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook for 1 minute more. Add the cooked pasta and the sauce. Toss gently and serve.

Dinner 5

gardenfresh6

Grilled Sweet Potato Packets

Ingredients

  • 1/2 green bell pepper, thinly sliced
  • 1/2 cup red onions, thinly sliced
  • 1 (24 x 12-inch) sheet nonstick aluminum foil
  • Half of a 10 oz bag of frozen sweet potato fries (such as Alexia brand)
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese

Directions

Preheat the grill to high and oil the grates. Turn off one of the burners for indirect cooking.

Place peppers and onions in the center of the foil sheet. Top with the sweet potatoes, seasoned salt, pepper and cheese.

Bring up foil sides; double-fold the top and the ends to seal the package.

Place on the grill (seam side up) over indirect heat; grill 30 minutes or until the fries are hot and the cheese is melted.

Grilled Steak with Artichoke Topping

Ingredients

  • 1 (7.5-oz) jar marinated artichokes, undrained and coarsely chopped
  • 1/2 cup red onions, thinly sliced
  • 2 teaspoons minced garlic
  • 1 1/2 lbs sirloin steak, at room temperature
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon pepper

Directions

Combine artichokes, onions and garlic in a small skillet. Heat on low and, then, keep warm until the steaks are cooked.

About 10 minutes before the potatoes are cooked, plan on cooking the steaks on the direct side of the grill.

Season the steaks with salt and pepper.

Place the steaks on the direct side of the grill and cook 5 minutes; turn and cook 3-4 minutes more minutes or until the temperature of the meat reaches 125°F on an instant read meat thermometer for medium rare.

Remove steaks from the grill and place them on a serving platter. Let stand 5 minutes; slice and top with the warm artichoke mixture.


dinnerideacover

Are you bored from eating the same things for dinner week after week? One of the best ways to add variety and interest to your meals is to experiment with ingredients you haven’t used before or use your favorites in a new way. Add different seasonings and herbs to change your old recipes. Try new combinations of ingredients. Hopefully, the recipes below will inspire you.

dinneridea1

Mediterranean-Style Snapper

Serve this entrée with cooked orzo pasta or couscous and sautéed green beans.

4 servings

Ingredients

  • 8 small cloves garlic
  • Half of a 6 1/2 ounce jar oil-packed sun-dried tomatoes (1/3 cup)
  • 1/2 cup pitted mixed green olives
  • Four 5 ounce red snapper fillets with skin or other firm-flesh white fish
  • 1/4 cup crumbled feta cheese
  • Fresh oregano leaves
  • 8 whole Pepperoncini (Italian pickled peppers)

Directions

Peel the garlic cloves and with the side of a wide knife smash garlic.

Drain 2 tablespoons of oil from the sun dried tomatoes and heat the oil in extra-large skillet.

Add sun dried tomatoes, olives and garlic to the hot oil. Cook 2 to 3 minutes, until garlic is golden. Use a slotted spoon to the remove the tomato-olive mixture. Leave the oil in the skillet to cook the fish. Set aside the tomato-olive mixture.

Rinse and pat fish dry with paper towels. Season with salt and pepper. Cook fish, skin side down, in the hot oil 5 minutes for each 1/2 inch thickness of fish or until the skin is golden and crisp and the fish flakes easily when tested with a fork, turning once halfway through cooking. Remove skin, if desired.

To serve, top fish with tomato-olive mixture, cheese, chopped fresh oregano and pepperoncini.

dinnerideas2

Spicy Grilled Steak & Sweet Potatoes

Cook the sweet potatoes and onions in a foil packet alongside the steak on the grill. Serve with steamed fresh spinach.

2 servings

Ingredients

  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 8 ounces sirloin, rib-eye or strip steak, trimmed and cut into 2 portions
  • 1 medium sweet potato, peeled and very thinly sliced
  • 1 small red onion, halved and very thinly sliced
  • 2 teaspoons olive oil
  • 1/2 teaspoon freshly grated orange zest
  • Cooking spray

Directions

Preheat grill to high and oil the grates.

Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a medium bowl. Remove 2 1/4 teaspoons for the steak.

Sprinkle the steaks with 2 1/4 teaspoons of the spice mixture.

Add the sliced sweet potato and onion to the bowl with the remaining spice mixture along with the oil and orange zest; toss to coat.

Place two 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning). Generously coat the top piece with cooking spray.

Spread the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet.

Place the packet on one side of the grill and cook, turning once, about 6 minutes per side.

Cook the steaks on the other side of the grill, turning once, 3 to 4 minutes per side for medium-rare. Transfer to serving plates and let rest while the foil packets finish cooking.

Open the packets (be careful of steam) and serve alongside the steaks with steamed spinach.

dinneridea3

Linguine with Tomatoes, Zucchini and Herbs

Serve this dish with a mixed green salad and crusty Italian bread.

Serves 4

Ingredients

  • 1 pound fresh ripe tomatoes, cored and chopped
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 2 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1 small red chili pepper, seeded and minced
  • 1/3 cup extra-virgin olive oil
  • 12 ounces linguine
  • 3 young, thin zucchini, sliced
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Directions

In a large bowl, mix the tomatoes with the basil, parsley, garlic, salt, chili and olive oil.

In a large pot of boiling salted water, cook the linguine until al dente; drain well.

Add the linguine to the bowl with the tomato mixture along with the sliced zucchini and toss.

Add the 1/4 cup of grated cheese, toss again and serve in pasta bowls, passing more cheese at the table.

dinneridea6

Lemony Chicken with Cucumber Salad

Serve this dish with warm pita bread

2 servings

Ingredients

For the salad:

  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon chopped fresh dill
  • 2 medium tomatoes; chopped
  • 1 cup diced cucumber
  • 4 ounces feta cheese, crumbled
  • Salt and freshly ground black pepper

For the chicken:

  • 2 boneless and skinless chicken breasts
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil plus more for cooking
  • 3 garlic cloves; minced
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

For the salad

Whisk lemon juice, olive oil, mustard, honey and dill in a medium bowl. Add tomatoes, cucumber and feta cheese. Toss gently, season to taste with salt and pepper. Refrigerate at least 20 minutes or up to a day.

For the chicken:

Combine lemon juice, olive oil, garlic, dill, salt and pepper in a small bowl. Use the back of a small spoon to press garlic and dill into the other ingredients.

Pour the marinade into a resealable plastic bag or small rimmed dish and add the chicken. Marinate 20 to 30 minutes at room temperature or up to 2 hours in the refrigerator. Remove the chicken from the marinade and discard the marinade.

Heat 2 tablespoons of olive oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot, add the chicken. Cook 2 to 3 minutes until golden. Turn, reduce heat to low, then cover the pan with the lid. Cook 10 to 15 minutes or until an instant read thermometer reads 165 degrees F (74C) when inserted into the thickest part of the breast.

Transfer chicken to a plate and cover loosely with aluminum foil. Rest 5 minutes. Serve alongside the salad.

dinneridea4

Grilled Pork Kabobs

Serve this dish with your favorite coleslaw or use the recipe below.

4 servings

Ingredients

  • 2/3 cup orange marmalade
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1 lb sweet potatoes, peeled, cut into 1-inch pieces
  • 4 tablespoons water
  • 1 lb pork tenderloin, cut into 1-inch pieces
  • 2 zucchini, cut into 1-inch pieces

Directions

Heat a gas or charcoal grill and oil the grill grates.

In a 1-quart saucepan, heat marmalade, rosemary and salt to boiling, stirring frequently. Remove from heat; set aside.

In a 1-quart microwavable bowl, place sweet potato pieces and water. Cover loosely with a microwavable paper towel. Microwave on High 2 to 3 minutes, stirring once, just until potatoes are tender (do not overcook). Drain sweet potatoes and pat dry with a paper towel.

On each of eight 12 inch long metal skewers, carefully thread pork, sweet potatoes and zucchini, leaving 1/4-inch space between each piece.

Grill kabobs over medium heat 8 to 10 minutes or until the until pork is cooked., turning once and brushing with the marmalade glaze during the last 3 minutes.

dinneridea5

Easy Healthy Coleslaw

This coleslaw is very refreshing with BBQ foods. It keeps well, covered in the refrigerator and should be made several hours in advance to allow the flavors to develop and the cabbage to soften.

Ingredients

  • 1/2 cup plain Greek yogurt
  • 3 tablespoons cider vinegar
  • 3 tablespoons honey
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 16 ounce bag (about 6¼ cups) of supermarket shredded cabbage and carrot slaw

Directions

In a glass measuring cup, combine Greek yogurt, vinegar, honey, salt and pepper and whisk until smooth and thoroughly combined.

Place slaw in a large bowl and pour the dressing mixture over the top. Stir to coat cabbage thoroughly. Cover and refrigerate for at least 30 minutes.


veggiebakingcover

Fruits and vegetables can be added to bread to enhance the flavor and create a moister texture. You will find breads and desserts baked with onions, carrots, sweet potatoes, zucchini, beets, tomatoes, pumpkin, spinach and even avocados. Vegetables can be added raw, canned, dried or freshly cooked to produce delicious baked goods. Vegetable breads are richer than basic breads because the vegetables contribute flavor and texture to the loaves. You can also use potatoes, corn, rutabagas, parsnips and other starchy vegetables to sweeten and bring a soft texture to the bread.

Some vegetables, like zucchini, are 80% to 90% water so you have to remove some of that water before adding it to the dough.  You can do that by mixing the shredded vegetable with a little salt, letting it drain in a colander and squeezing it dry in a paper towel.

Any time that you add vegetables to your bread, be prepared to adjust the amount of flour that you use. Vegetables will add moisture to your bread and if they are grated or pureed (along with the type of vegetables) will determine the moisture added. The kneading process will also extract some water from the vegetables. It’s easy to add a little more flour if the dough feels too watery.  Because it is easier to add more flour than water, start your dough a bit on the wet side and add flour as needed.

Make sure the bread is completely baked.  It should register 195 to 200 degrees F on an instant-read thermometer. If it’s not thoroughly baked, the water in the vegetables will make the bread soggy.

veggiebread1

Corn and Bacon Spoon Bread

Ingredients

  • 8 ounces bacon, diced
  • 2 cups milk
  • 3/4 cup yellow or white cornmeal
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black or white pepper
  • 2 cups corn kernels, fresh or frozen/defrosted
  • 4 large eggs, separated

Directions

Preheat the oven to 325°F.

Heat a 9″ square or round cast-iron pan over medium-high heat. Add the bacon and cook until it’s starting to crisp. Transfer the bacon to a paper towel-lined plate. Discard the drippings, but don’t clean the pan.

You can also make the spoon bread in a 9″ square or round cake pan. Cook the bacon in a regular skillet and grease the 9″ pan with some of the bacon drippings.

Pour the milk into a saucepan and heat it to simmering. Slowly whisk in the cornmeal, stirring to prevent lumps from forming.

Add the sugar, salt, pepper, cooked bacon and corn. Stir over low heat for 2 to 3 minutes.

Remove the pan from the heat, then stir in the egg yolks one at a time until incorporated. Allow to cool slightly, 10 to 15 minutes.

Beat the egg whites until stiff peaks form. Fold a small amount of the egg whites into the cornmeal mixture to lighten it a little, then fold all of the cornmeal mixture into the egg whites. Transfer the batter to the bacon-seasoned pan.

Bake the spoon bread for 50 to 60 minutes, until it’s set in the middle and golden brown around the edges. Remove the pan from the oven and serve it hot, right out of the pan.

veggiebread3

Sweet Potato Biscuits

One large sweet potato (about 3/4 pound), peeled and cooked, will yield about 1 cup mashed. I cut my biscuits into squares instead of rounds because it saves time and there is no waste.

Ingredients

  • 1 cup cooked sweet potato
  • 1/3 cup milk
  • 2 tablespoons honey
  • 1/4 teaspoon ground ginger
  • 2 cups flour (you can also substitute 1 cup of whole wheat pastry flour in place of 1 cup of all-purpose flour)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter

Directions

Preheat the oven to 400ºF.

Mash or puree cooked sweet potatoes with milk and honey until smooth. Set aside; cool to room temperature.

Mix dry ingredients together  in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles a coarse meal. Make a well with dry ingredients and add the mashed sweet potatoes. Mix just until moistened.

Turn dough onto a lightly floured surface. Pat dough into a rectangle about to 1-inch thick. With a sharp knife cut biscuit dough into 3-inch squares.

Place biscuits on an ungreased baking sheet. Bake 12 to 15 minutes, or until biscuits are lightly browned on top. Serve warm with butter and jam.

veggiebread4

Orange Carrot Quick Bread

Ingredients

  • 1/2 cup sifted all-purpose flour
  • 1 cup white whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/3 cup butter, room temperature
  • 1/2 cup, firmly packed brown sugar
  • 1/3 cup skim milk
  • 2 tablespoons unsweetened orange juice
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 1 1/2 cups shredded carrots
  • 1/4 cup finely chopped walnuts

Directions

Combine the first 6 ingredients in a small bowl. Set aside.

Using a mixer, cream butter and gradually add the sugar, beating well. Beat in milk, orange juice, egg, vanilla and orange zest. Stir in carrots and walnuts. Add reserved dry ingredients. Mix well.

Spoon batter into a 4 1/2-by-8 1/2-inch loaf pan coated with cooking spray. Bake at 375 degrees F for 45 minutes or until a wooden pick inserted in center comes out clean.

Cool in the pan 10 minutes. Remove from the pan and let cool completely on wire rack.

veggiebread2

Gluten-Free Chocolate Chip Zucchini Bread

Since gluten-free batter is thinner than standard batter, the chips and nuts tend to sink to the bottom of the loaf; that’s why it’s important to let the batter rest and thicken for 15 to 20 minutes, then stir to redistribute the add-ins before pouring it into the pan and baking. Another technique you can try is leaving the chips and nuts out of the batter initially, then stirring them into the top third of the batter once it’s been poured into the pan.

Yield: 9″ x 5″ loaf

Ingredients

  • 3 large eggs
  • 1/3 cup molasses or honey
  • 1/2 cup vegetable oil
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups Gluten-Free Flour
  • 1 teaspoon salt, plus extra for the zucchini
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups shredded, unpeeled zucchini (about 1 medium zucchini)
  • 1 cup mini chocolate chips
  • 3/4 cup chopped walnuts, optional

Directions

Preheat the oven to 350°F. Lightly grease a 9 x 5 inch loaf pan.

Place shredded zucchini in a colander, sprinkle with a little salt and let it drain for 30 minutes. Squeeze the zucchini dry.

In the large bowl of an electric mixer, beat the eggs, molasses or honey, oil, sugar and vanilla until smooth.

Add the flour, salt, xanthan gum, baking soda, baking powder and cinnamon, mixing until well combined.

Stir in the zucchini, chocolate chips and nuts. Let the batter rest for 15 minutes, then stir to redistribute the chips and nuts.

Pour the batter into the prepared pan.

Bake the bread for 65 to 70 minutes or until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean).

Remove the bread from the oven and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.

Cool completely before slicing; store well-wrapped, at room temperature.

veggiebread5

Pizza-Style Dinner Rolls

Ingredients

  • Nonstick cooking spray
  • 2/3 cup seeded and chopped tomato
  • 1/3 cup  shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon dried basil or Italian seasoning, crushed
  • 1 pound whole wheat pizza dough, at room temperature, See recipe homemade below.
  • Milk
  • 2 tablespoons finely shredded Parmesan cheese

Directions

Lightly coat a 9 x 13 inch baking pan with nonstick cooking spray; set aside.

In a small bowl combine tomato, mozzarella cheese, garlic and basil; set aside.

Divide dough into 12 equal portions. On a lightly floured surface, flatten each dough portion into a 3-inch round.

Spoon about 1 tablespoon of the tomato mixture into the center of each dough round; shape the dough around the tomato mixture into a ball, pinching the dough together to seal.

Place rolls, seam sides down, in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).

Lightly the brush tops of the rolls with milk and sprinkle with Parmesan cheese.

Preheat the oven to 375 degrees F.

Bake the rolls for about 20 minutes or until the tops are golden brown. Cool in the pan on a wire rack for 20 minutes. Serve warm.

Easy Whole-Wheat Pizza Dough

Makes 1 pound of pizza dough

Ingredients

  • 3/4 cup plus 2 tablespoons lukewarm water, (105-115°F)
  • 1 package active dry yeast, (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup whole-wheat flour
  • 1 cup bread flour, plus additional for dusting
  • 2 tablespoons yellow cornmeal

Directions

Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour and cornmeal until the dough begins to come together.

Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)

Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.


wintersalad

This is not the season for cold potato salad or any other cold salad when you are trying to warm up. Then again, forget any memory of overcooked, withered spinach salads adorned with hard-boiled eggs and greasy bacon dressing. Good warm salads are filled with delicious flavors and appealing textures. The first key to a great warm salad lies in learning to barely wilt the greens, so that the warm vinaigrette brings all the flavors together but doesn’t make the salad soggy. The second key lies in the complementary combination of ingredients.

When a dressing is warm, it has a more pronounced flavor than when it’s cold, plus the heat really brings out all the flavors of the salad. You have to be careful when you dress the greens, though, because you want them to be just slightly wilted.

You can accomplish this in several ways.

Heat the dressing in a pan. Then pour the warm vinaigrette over the bowl of greens, add the garnishes and toss. This method work well with hardier greens like spinach, escarole and kale. You can wilt mesclun this way, too; just dress the greens a little more lightly and serve them immediately.

Or you can arrange the raw greens on serving plates, top with just cooked shrimp or chicken and then drizzle the hot dressing over all. This method is better when the greens are particularly tender, like mizuna or mesclun. Whichever wilting method you choose, just remember you don’t want to fully cook the greens, so don’t put them directly into a hot sauté pan. Don’t wilt the greens until you’re ready to serve them; this type of salad looks and tastes best when freshly dressed.

wintersalads3

Warm Spinach Salad with Cannellini Beans and Shrimp

Serves 4

Ingredients

  • 1/2 pound baby spinach (7 cups)
  • 3 slices of bacon, cut crosswise into 1/2-inch strips
  • 1 pound shelled and deveined large shrimp
  • Kosher salt and freshly ground pepper
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 small shallot, minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar

Directions

Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Remove to a paper towel lined plate with a slotted spoon.

Drain off all but 1 tablespoon of the bacon fat. Season the shrimp with salt and pepper and cook it in the pan with the bacon fat over moderately high heat until barely pink, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Pour the shrimp and beans onto the bed of spinach.

In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and garnish with the bacon. Serve immediately.

wintersalads4

Warm Winter-Vegetable Salad

Serves 4

Ingredients

  • 1 small red onion, cut into 1/2-inch wedges
  • 1 small sweet potato (about 8 ounces), cut into 1-inch pieces
  • 1 carrot, peeled and cut into 3/4-inch pieces
  • 1 parsnip, peeled and cut into 3/4-inch pieces
  • 1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
  • 1 small beet, peeled and cut into 3/4-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 cup walnuts
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons chopped flat-leaf parsley
  • 1 ounce feta, crumbled (1/4 cup)

Directions

Preheat the oven to 425°F.

In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil.

Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.

Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.

In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper.

Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

wintersalads1

Warm Chicken Salad with Green Beans, Almonds and Dried Cherries

Serves 4

Ingredients

  • 3 tablespoons olive oil
  • 1 pound chicken breast cutlets (about 6)
  • Coarse salt and ground pepper
  • 1/2 pound green beans, trimmed
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon apricot jam
  • 1 tablespoon Dijon mustard
  • 5 ounces baby arugula
  • 1 head radicchio, cored and shredded
  • 1/3 cup dried cherries
  • 1/4 cup sliced almonds

Directions

In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until cooked through, about 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.

In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.

Make dressing: In a small bowl, whisk together vinegar, jam, mustard and remaining 2 tablespoons oil; season with salt and pepper.

In a large bowl, toss arugula and radicchio with half the dressing. Divide salad among four plates; arrange chicken, green beans, cherries and almonds on top. Drizzle with remaining dressing; serve immediately.

wintersalads2

Spinach Salad with Salmon

4 Servings

Ingredients

  • 4 skinless salmon fillets, (6 ounces each)
  • Coarse salt and ground pepper
  • 10 ounces baby spinach
  • 1 pint grape tomatoes, halved
  • 3/4 cup crumbled blue cheese (3 ounces)
  • 1/4 cup pecans
  • 1/4 cup Balsamic-Rosemary Vinaigrette

Balsamic-Rosemary Vinaigrette

  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove
  • 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
  • 2 tablespoons water
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup extra-virgin olive oil

Directions

For the Vinaigrette

In a blender combine vinegar, mustard, garlic, rosemary, water, salt and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

For the Salmon

Heat broiler, with rack set 4 inches from the heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.

Divide spinach and tomatoes among serving plates. Top with salmon, blue cheese and pecans. Drizzle with some of the vinaigrette. Pass the remaining dressing with the salad.

wintersalad3

Steak and Potato Salad

Serves 4

Ingredients

  • 1 1/2 pounds small potatoes, halved
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 pound sirloin steak (about 1 inch thick)
  • 1 heart romaine lettuce, chopped (about 3 cups)
  • 5 ounces baby arugula
  • 2 tablespoons fresh lemon juice, plus wedges for serving
  • 1/3 cup shaved Parmesan (1 ounce)

Directions

Preheat oven to 450 degrees F. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, about 20 minutes.

Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and medium-rare, 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board; let rest 5 minutes, then thinly slice against the grain.

In a large bowl, combine romaine and arugula. Add potatoes, lemon juice and 2 tablespoons oil and toss to combine.

Top salad with steak and Parmesan and serve with lemon wedges.


soupcover1

Soup is a great way to make the most of seasonal produce. Vary your choices throughout the year and stock up on what’s in season. Not only will it taste delicious, it will work
out a lot cheaper than buying vegetables that are being grown out of season. Making a big batch of soup, even if you’re only cooking for yourself, is a great dish to keep on hand.
You can keep a batch in the refrigerator for light suppers, lunch or freeze portions  for the future.

It’s that time of the year again: the season when rich, hearty soups add some much needed warmth and comfort to the long winter months.

Sweet Potato and Bean Soup

soup1

Ingredients

  • 2 cartons (32 oz.) low-sodium chicken broth
  • 1 lb. (3 – 4 medium) sweet potatoes, peeled, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 3 stalks celery, sliced 1/4-inch thick
  • 1 can (6 oz.) tomato paste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 2 cans (15.5 oz.) cannellini (white kidney beans), drained and rinsed
  • 1 can (15.5 oz.) chickpeas, drained and rinsed
  • 1/3 cup fresh basil or parsley, coarsely chopped

Directions

In a large pot over high heat, pour in broth and add the sweet potatoes, onion, celery, tomato paste, paprika and oregano and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer until vegetables are tender, about 20-25 minutes.

Stir in beans and chickpeas. Cover and simmer until beans are heated through, about 3-4 minutes.

Gently stir soup until well mixed and ladle into soup bowls. Garnish with basil or parsley and serve.

For creamy soup, purée a portion of the soup in the processor or with a hand immersion blender and stir well before serving.

Makes 8 servings.

Hearty Vegetable Soup

soup2

Ingredients

  • 1 onion, diced
  • 1 head of celery, diced
  • 1 pound bag of carrots, peeled and chopped
  • 6 red potatoes, cubed
  • 1 pint grape tomatoes, halved
  • 1 head of kale, chopped
  • 32 ounces chicken broth or vegetable broth
  • 2 teaspoons garlic powder
  • Sea salt and fresh cracked pepper

Directions

In a large Dutch oven over medium heat add broth, onion, celery, carrots and potatoes.

Add garlic powder, fresh cracked pepper, a generous amount of sea salt and enough water to cover the vegetables.

Cook for about 30 minutes and then stir in the tomatoes and kale. Add sea salt and pepper, as needed.

Cook another 10 minutes and remove from the heat.

Winter Soup with Sausage, Leeks, White Beans and Rapini

soup3

Ingredients

  • 2  leeks
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1  dried bay leaf
  • Sea salt
  • 1 pound pork or turkey sweet Italian sausage with fennel
  • 7 cups chicken stock
  • 1 1/2 cups stewed tomatoes
  • 2 tablespoons tomato paste
  • 2  large bunches rapini (broccoli rabe) woody stem ends removed, and chopped (6-8 cups kale, collards or any hearty leafy greens would also work here)
  • 1 – 15-ounce can cannellini beans, or 2 cups beans made from scratch
  • Freshly ground black pepper
  • Chopped fresh flat-leaf parsley, grated Parmigiano-Reggiano and red pepper flakes to taste

Directions

Wash and trim the leeks. Slice the tender white ends into thin rounds to make 1 cup.

Melt the butter with the olive oil in a large stockpot or Dutch oven over medium heat. Add the leeks, celery, onion, carrots, bay leaf and 1 teaspoon salt. Cover the pot and cook the vegetables over medium-low heat until tender, 15 to 20 minutes.

In the meantime, in a large skillet, brown all sides of the sausage. Remove the sausages from the heat and slice into ½-inch-thick rounds.

Once the vegetables are tender, add the chicken broth and tomatoes to the pot. Bring to a simmer and add the rapini and sausage rounds. Cook until both vegetables and sausage are cooked through, about 8 more minutes of simmering.

Add the beans to the pot. Turn off the heat and let all the ingredients rest. Taste for seasoning and add salt and black pepper to your liking.. Fish out and discard the bay leaf.

Scoop the stew into large shallow bowls and scatter chopped parsley over the top. Pass around bowls of grated Parmigiano and red pepper flakes.

Tuscan Herb White Bean Soup

soup4

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 medium onion, chopped
  • 1 cup carrots, peeled and sliced into rounds
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 1 container (32 oz.) vegetable broth
  • 2 cans (15 oz. each) white beans, drained and rinsed
  • 1 pkg. (4.5 oz.) Baby Kale or any greens to your liking
  • Salt and ground black pepper, to taste

Directions
Heat oil in large sauce pot.  Add garlic, onion, carrots and herbs.  Cook over medium-high heat until onion and carrots are just tender, about 8 to 10 minutes, stirring occasionally.  Add vegetable broth and beans; bring to boil.  Reduce heat; simmer uncovered for 15 to 20 minutes.  Add baby greens and cook until just wilted, about 1 to 2 minutes.  Season with salt and pepper, to taste.

Chicken Risotto Soup

soup5

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 8 ounces trinity mix (fresh diced onions, bell peppers, celery)
  • 8 ounces sliced baby portabella mushrooms, chopped
  • 1/2 teaspoon black pepper
  • 5 fresh garlic cloves
  • 3 ounces fresh spinach leaves (1 1/2 cups)
  • 1/3 cup Arborio (risotto) rice
  • 1 (32-ounce) box chicken broth
  • 3/4 cup half-and-half
  • 1/3 cup white wine
  • 10 ounces cooked chicken (or turkey)
  • 1/4 cup water
  • 2 tablespoons cornstarch

Directions

Preheat olive oil in a large saucepan; swirl to coat. Add trinity mix, mushrooms and black pepper. Crush garlic into the pan using a garlic press. Cook 3-4 minutes, stirring often, until vegetables begin to brown.

Meanwhile, chop spinach coarsely. Stir in rice and spinach. Cook 1-2 minutes, stirring often, until spinach wilts.

Stir in broth, half-and-half and wine (in that order); bring to a boil.

Reduce heat to medium and cook 15-17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.

Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2-3 more minutes, stirring occasionally, to heat chicken and blend flavors.


sides7

The centerpiece of contemporary Thanksgiving in the United States and Canada is a huge meal, generally featuring a large roasted turkey. The majority of the dishes in a traditional Thanksgiving dinner are made from foods native to the New World. However, many of the classic traditions attributed to the first Thanksgiving are actually myths.

According to what is known about “The First Thanksgiving,” the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin and squash. William Bradford (Plymouth Colony Governor) noted that, “besides waterfowl, there was a great store of wild turkeys, of which they took many.” There were definitely wild turkeys in the Plymouth area, however, the best existing account of the Pilgrims’ harvest feast comes from colonist, Edward Winslow, author of Mourt’s Relation: A Journal of the Pilgrims at Plymouth. Winslow’s first-hand account included no explicit mention of turkey. He does, however, mention the Pilgrims gathering “wild fowl” for the meal, although that could just as likely have meant ducks or geese. Many of the foods that were included in the first feast (except for the seafood) have since gone on to become staples of the modern Thanksgiving dinner.

The White House Cookbook, 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on the half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled onions, parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince-pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruit and coffee.

sides5

1943 Thanksgiving Dinner Aboard the Navy Ship U.S.S. Wake Island

 

Many other foods are typically served alongside the main dish—so many that, because of the amount of food, the Thanksgiving meal is sometimes served midday or early afternoon to make time for all the courses. Copious leftovers are also common. Many diners would say the meal is “incomplete” without cranberry sauce, stuffing or dressing and gravy. Other commonly served dishes include winter squash, sweet potatoes, mashed potatoes, dumplings, noodles, corn on the cob or hominy grits, deviled eggs, green beans or green bean casserole, sauerkraut (among those in the Mid-Atlantic; especially Baltimore), peas and carrots, bread or rolls, cornbread (in the south and parts of New England) or biscuits, rutabagas, turnips and salad.

There are also regional differences, as to the type of stuffing or dressing traditionally served with the turkey. Southerners generally make their dressing from cornbread, while those in other parts of the country make stuffing from white, wheat or rye bread as the base. One or several of the following may be added to the dressing/stuffing: oysters, apples, chestnuts, raisins, celery and/or other vegetables, sausages or the turkey’s giblets. The traditional Canadian version has bread cubes, sage, onion and celery. Rice is also sometimes used instead of bread in some parts of Canada.

Other dishes reflect the regional or cultural background of those who have come together for the meal. For example, many African-Americans and Southerners serve baked macaroni and cheese and collard greens, along with chitterlings and sweet potato pie; while Italian-Americans often have lasagna on the table alongside the turkey and Ashkenazi Jews may serve noodle kugel, a sweet dessert pudding. Other Jewish families may consume foods commonly associated with Hanukkah, such as latkes or a sufganiyot (a type of jelly doughnut). It is not unheard of for Mexican Americans to serve their turkey with mole and roasted corn.

In Puerto Rico, the Thanksgiving meal is completed with arroz con gandules (rice with pigeon peas) or arroz con maiz (rice with corn), pasteles (root tamales) stuffed with turkey, pumpkin-coconut crème caramel, corn bread with longaniza, potato salad, roasted white sweet potatoes and Spanish sparkling hard cider. Turkey in Puerto Rico is stuffed with mofongo (a fried plantain-based dish). Cuban-Americans traditionally serve the turkey alongside a small roasted pork and include white rice and black beans or kidney beans. Vegetarians or vegans have been known to serve alternative entrées, such as a large vegetable pie or a stuffed and baked pumpkin or tofu substitutes. Many Midwesterners (such as Minnesotans) of Norwegian or Scandinavian descent serve lefse (a soft, Norwegian flatbread) at their holiday meal.

So, if you are not a traditionalist, you may want to change things around a little and try some new sides for your holiday meal. Much of the preparation in the recipes below can be done ahead of time.

sides2

Creamy Farro Pilaf with Wild Mushrooms

Serves 6

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 shallot, minced
  • 1 cup farro
  • 1/4 cup dry white wine
  • 3 cups low-sodium chicken stock
  • Coarse salt
  • 12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices
  • Red-pepper chili flakes
  • 1 bunch spinach (10 ounces), stemmed
  • 1/4 cup crumbled Parmesan, plus more for serving

Directions

In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, about 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until the farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.

Meanwhile, heat the oven to 450 degrees F. On a rimmed baking sheet, toss mushrooms with the remaining 2 tablespoons of oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, about 20 minutes.

Re-warm the farro over medium heat and add the spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Serve with additional Parmesan.

sides6

Creamy White Bean and Vegetable Mash

Serves 6

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • 1 stalk celery, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 cups cooked white beans, drained (equivalent to one 16-ounce can)
  • Coarse salt and freshly ground pepper

Directions

Heat oil in a medium saucepan over medium heat. Cook onion, celery and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until all the vegetables are tender, about 10 minutes. Drain, reserving about 1 cup of the cooking water.

Mash vegetables (or put through a ricer), adding reserved cooking water to adjust consistency. Season with salt and pepper and drizzle with oil before serving.

sides3

Stuffed Acorn Squash with Quinoa and Pistachios

Serves 8

Ingredients

  • 4 small acorn squash, halved and seeds removed
  • 4 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup quinoa, rinsed well
  • 1/2 cup chopped fresh parsley
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup roasted, salted pistachios, chopped
  • 2 teaspoons red-wine vinegar
  • Pinch red-pepper chili flakes

Directions

Heat the oven to 425 degrees F. Brush squash with 2 tablespoons of the oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 15 to 20 minutes.

Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.

In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil and vinegar. Season with salt and red-pepper flakes. Fill the squash cavities and serve.

sides4

Sweet Potato-Ginger Spoon Bread

Serves 8

Ingredients

  • Butter forthe  baking dish
  • 1/2 cup yellow cornmeal, plus more for dusting the pan
  • 2 small sweet potatoes (12 ounces), peeled and cut into 1-inch pieces
  • 1 1/2 cups low-fat milk (1%)
  • 2 large eggs, separated, plus 2 large egg whites
  • 2 tablespoons light-brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon grated, peeled fresh ginger
  • 1 teaspoon salt

Directions

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish and dust with cornmeal.

Cook sweet potatoes until tender, about 15 minutes. Remove from the heat and mash until very smooth; let cool slightly.

Meanwhile, in a medium saucepan, bring milk to a simmer. Whisk in cornmeal in a thin stream. Cook, whisking constantly, until just thickened, 1 to 3 minutes; remove from the heat and let cool slightly.

In a large bowl, stir together mashed sweet potatoes, cornmeal mixture, egg yolks, sugar, molasses, ginger and salt.

Beat the egg whites with an electric mixer until stiff peaks form. Fold half of the egg whites into the cornmeal mixture. Very gently fold in the remaining egg whites.

Spoon mixture into the prepared baking dish, place on a baking sheet and bake until puffed and set, about 35 to 40 minutes.

SONY DSC

Lemon-Garlic Brussels Sprouts

Serves 6

Ingredients

  • 1 1/2 pounds fresh brussels sprouts
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 3/4 teaspoon garlic powder
  • Dash pepper
  • 3 tablespoons shredded Parmesan cheese
  • 3 cooked bacon slices, crumbled

Directions

Cut an “X” in the core of each brussels sprout. Place in a shallow baking pan coated with cooking spray. Drizzle oil and lemon juice over the brussels sprouts; sprinkle with salt, garlic powder and pepper.

Bake, uncovered, at 400°F for 20-25 minutes or until tender, stirring once. Sprinkle with cheese and crumbled bacon.


Root-VEgetables-640x400

“Root vegetable” is a relatively generic description of vegetables, including starchy ones, that grow underground. To make matters more confusing, root vegetables aren’t always roots. Some are actually bulbs instead, like onions, garlic and shallots. Many people may differentiate onions and garlic as more of a spice than a vegetable, but they really should be grouped in the “root vegetable” category.

Potatoes are usually labeled as tubers and, again, most people think of them as more of a starch than a vegetable. Despite that, they are part of this category. Plenty of other vegetables fall into this group, as well, and include these well known vegetables: sweet potatoes, carrots, beets and leeks to name just a few.

However, here are a few that you may not know much about. These vegetables are in season in the fall.

CELR1_3

Celeriac, also known as celery root, has a delicate celery taste. You can grate it, saute it, use it in soups or eat it raw in a salad. It is filled with fiber, vitamin B, vitamin C and vitamin K.

fv266-a

Jerusalem artichokes (sunchokes) are neither an artichoke, nor are they from Jerusalem. They are the tubers of sunflowers and probably derive their name from the Italian for sunflower, girasol. They have a crisp, nutty flavor, especially when sautéed. They can be roasted, pickled and they are excellent in soups. They also make a great substitution for potatoes.

parsnips-x3

Parsnips resemble white carrots and are naturally sweet. They can be used in soups and stews and are particularly delicious roasted. Parsnips have more vitamins than their carrot cousin and they have lots of potassium.

rutabaga-root-silo-lo

The rutabaga was originally a cross between a cabbage and a turnip. You can roast them, mash them or add them to soups.They contain a good portion of your daily vitamin C requirement.

turnip

Turnips are part of the mustard family, as are horseradish, radishes and rutabagas. They can be roasted, mashed or used in stews and soups.

So what can you make with these vegetables?

MEN-ON10-eis-roasted-veggies

Roasted Root Vegetables with Rosemary

Ingredients

  • Nonstick vegetable oil spray
  • 1 pound sweet potatoes or baking potatoes, peeled, cut into 1-inch pieces
  • 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
  • 1 pound rutabagas, peeled, cut into 1-inch pieces
  • 1 pound carrots, peeled, cut into 1-inch pieces
  • 1 pound parsnips, peeled, cut into 1-inch pieces
  • 2 onions, cut into 1-inch pieces
  • 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
  • 2 tablespoons chopped fresh rosemary
  • 1/3 cup olive oil
  • Salt and pepper
  • 10 garlic cloves, peeled
  • Chopped parsley for garnish

Directions

Position 1 rack in the bottom third of the oven and 1 rack in the center of the oven and preheat to 400°F.

Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic and parsley in very large bowl; toss to coat. Season generously with salt and pepper.

Divide vegetable mixture between the prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

Continue to roast until all the vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)

Transfer roasted vegetables to large serving bowl and garnish with chopped parsley.

233715

Sautéed Jerusalem Artichokes

4 to 6 servings

Ingredients

  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 pound Jerusalem artichokes (sunchokes) scrubbed, peeled and cut crosswise into 1/4-inch-thick rounds
  • 3 tablespoons coarsely torn fresh sage leaves, divided
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh Italian parsley

Directions

Melt 1 tablespoon butter with the olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of the sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes.

Using slotted spoon, transfer Jerusalem artichokes to a shallow serving bowl. Add remaining 2 tablespoons butter and sage to the skillet; cook until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in the serving bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.

240414

Rutabagas and Ginger Roasted Pears

8 to 10 servings

Ingredients

  • 3 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
  • Nonstick vegetable oil spray
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced, peeled fresh ginger
  • 2 tablespoons brown sugar or pure maple syrup
  • 4 firm Anjou pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
  • 1/3 cup heavy (whipping) cream
  • 3 tablespoons butter
  • 1 tablespoon chopped fresh thyme
  • Coarse kosher salt, black pepper and nutmeg

Directions

Cook rutabagas in a pot of boiling salted water until tender, about 35 minutes.

Meanwhile, preheat oven to 400°F. Spray a large rimmed baking sheet with nonstick spray.

Combine oil, lemon juice, ginger and sugar in large bowl. Add pears; toss to coat. Spread on the prepared baking sheet. Roast until tender, turning pears every 10 minutes, for about 30 minutes total.

Drain rutabagas; return to the same pot. Mash into a coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter and thyme. Mix in pears and any juices from the baking sheet. Season with salt and pepper and grate nutmeg over the top.

104647

Honey Glazed Turnips

4 servings

Ingredients

  • 2 lbs small to medium (no more than 2-inches) turnips
  • 1 cup plus 3 tablespoons water or chicken broth, divided
  • 2 tablespoons butter
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • Garnish: chopped fresh flat-leaf parsley

Directions

Peel turnips, then halve horizontally and quarter halves. Arrange turnips in one layer in a 12-inch heavy skillet and add water or broth. Add butter, honey and salt and bring to a boil over moderately high heat, covered, stirring occasionally. Uncover and cook stirring, until tender and liquid evaporates, about 5 minutes more.

Reduce heat and sauté until golden brown, about 5 minutes.

Add 3 tablespoons water or broth and stir to coat turnips with the glaze. Sprinkle with parsley and serve.

seaf0109_600x440

Celery Root Salad With Shrimp

6 Servings

Ingredients

  • 1 celery root (or celeriac), about 1 lb
  • 1 (19-oz) can cannellini beans (rinsed and drained)
  • 3 oz baby arugula leaves (3 cups packed)
  • 2 tablespoons white balsamic vinegar
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon lemon juice
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 lbs large peeled/deveined shrimp

Directions

Trim the rough skin from the celery root and peel.  Cut the celery root into very thin slices; stack slices and cut into thin lengthwise strips 1/8-inch-wide (about 2 cups).

Combine the sliced celery root, beans, arugula, balsamic vinegar, 2 tablespoons oil, lemon juice and 1/4 teaspoon each salt and pepper in a medium serving bowl.

Heat 2 tablespoons oil in a large nonstick skillet on medium-high heat and add garlic and shrimp; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir 2-4 minutes or just until the shrimp begin to turn pink.

Add shrimp (and pan juices) to the salad; toss to blend and serve.



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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

Meals from the Road

FARMINISTA'S FEAST with Karen Pavone

Farm to Table Adventures in California's Beautiful Bay Area

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