According to the U.S. Department of Agriculture, Americans eat more than 22 pounds of tomatoes every year. More than half this amount is eaten in the form of ketchup and tomato sauce. There are more than 4,000 varieties of tomatoes, ranging from the small, marble-size cherry tomato to the giant Ponderosa that can weigh more than 3 pounds.
Tomatoes do not become more flavorful and develop adequate flavor unless allowed to ripen on the vine. They will change color and soften, but the sugar, acid, and aroma compounds are locked in once the fruit is taken off the vine. So, choose vine-ripened tomatoes, preferably locally grown, because the less the tomatoes have to travel, the more likely they were picked ripe. Seek out locally grown tomatoes whenever possible. They may not be as “pretty” as store bought, but beauty, but taste is what you are after.
Select tomatoes that are firm, glossy, smooth, plump, heavy for their size, and free of bruises. Avoid tomatoes that are overly ripe and soft. Fragrance is a better indicator of a good tomato than color. Use your nose and smell the stem end. The stem should retain the garden aroma of the plant, if it doesn’t, your tomato will lack flavor. Since fresh tomatoes are summer fare and off-season tomatoes are rarely flavorful, substitute canned Italian plum tomatoes in cooked dishes. Cook for ten minutes to reduce the liquid and enhance the taste.
Storing Ripe Tomatoes:
DO NOT REFRIGERATE FRESH TOMATOES! Cold temperatures make the flesh of a tomato pulpy and destroys the flavor. Always store tomatoes at room temperature stem-end down. This prevents air from entering and moisture from exiting its scar, prolonging shelf life.
To ripen, place green or unripened tomatoes in a brown paper bag and place in a dark spot for three or four days, depending on the degree of greenness. The bag will trap the fruit’s ethylene gas and encourage ripening. Do not put tomatoes in the sun to ripen – that will soften them.
Tomato Equivalents
Fresh Tomatoes:
- 1 small tomato weighs 3 to 4 ounces.
- 1 medium tomato weighs 5 to 6 ounces.
- 1 large tomato weighs 7 or more ounces.
- 2 1/2 pounds fresh tomatoes = 3 cups chopped and drained fresh tomatoes or 2 1/2 cups seeded, chopped cooked tomatoes.
- 1 pound fresh tomatoes = 3 cups pureed tomatoes.
- 25 to 30 cherry tomatoes = 2 cups chopped tomatoes.
Canned Tomatoes:
- 1 (16-ounce) can = 2 cups undrained tomatoes = 1 cup drained tomatoes.
- 1 (28-ounce) can = 3 cups undrained = 2 to 2 1/2 cups drained tomatoes.
- 1 (35-ounce) can = 4 cups undrained = 2 1/2 to 3 cups drained tomatoes.
- 1 (6-ounce) can tomato paste = 1/4 cup.
Tomato Tips:
- Add a pinch of sugar to tomatoes when cooking them. It enhances the flavor.
- To keep baked or stuffed tomatoes from collapsing, bake in greased muffin tins. The tins will give them some support as they cook.
- If the seeds and skins won’t be noticeable in a dish, keep them in. If you are making a smooth sauce, you can always strain out the seeds and skins later as the skins and seed will add flavor.
- While the flesh contributes the sugars and amino acids, the flavors of a tomatoes are not just in its flesh, the jelly and juice surrounding the seeds contribute acidity. However, the seeds and surrounding jelly will contribute liquid to the dish you are using it in, which can make uncooked dishes, such as salsa, too watery. The tomato skins also have a way of curling up into tough little bits when they are cooked.
Tips for Freezing Tomatoes:
- The simplest way to preserve tomatoes is to freeze them whole. Just rinse them, spread them out on a cookie sheet, and freeze overnight. When frozen, put them in a freezer bag and return to the freezer. To use, remove from bag and thaw. When thawed, slip the skins off, and use in your favorite recipes.
- Peel the tomatoes, puree them in a blender, and then strain them through cheesecloth or a coffee filter to drain off the excess tomato water (this can be used in soups). Freeze the pulp in ice cube trays. When frozen, store the frozen cubes in a freezer bag.
- Roast halved tomatoes with olive oil and herbs before freezing.
How To Peel Fresh Tomatoes:
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In a 5-quart pan over high heat, bring 3 ½ quarts water to a boil. Prepare a large bowl of ice water that contains enough ice water to cover the tomatoes you want to peel. |
With a paring knife, cut an “X” through the skin on bottom of each tomato. |
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Working in batches of three, plunge (drop) the tomatoes into the boiling water, a few at a time, 10 to 15 seconds. Do not leave tomatoes in the boiling water for more than 15 seconds as your tomato will become mushy (especially if you are using the tomatoes uncooked in a salad or salsa, you don’t want them in a boiling pot any longer than they have to be, because they’ll start to cook.) Remove tomatoes from hot water with a slotted spoon.
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With a slotted spoon gently place in a bowl or sink filled with ice water to cool them down. Once the tomatoes are cool, immediately take them out of the water to drain. Leaving the tomatoes in water may cause them to become waterlogged. |
Gently pull away the skins, beginning at the points created by the X. The skin will easily slip off each tomato. You may use a small paring knife or your fingers. |
Contrary to popular belief, tomatoes have been grown as a food since the 16th century, though they have in various times and places been regarded as both poisonous and decorative plants. The Italian name for the tomato is pomodoro, meaning “apple of love” or “golden apple,” because the first tomatoes to reach Europe were yellow varieties. Tomatoes were not cultivated in North America until the 1700s, and then only in home gardens. In colonial America (1620-1763), tomatoes were thought to be poisonous and were grown as an ornamental plant called the “love apple.” The odor of the leaves made people think it was poisonous.
According to an article from, The Thomas Jefferson Society, called Thomas Jefferson’s Favorite Vegetables by Peter J. Hatch, regarding tomatoes and Thomas Jefferson (1743-1826), 3rd President of the United States:
Thomas Jefferson was raising tomatoes by 1782. Most people of that century paid little attention to tomatoes. Only in the next century did they make their way into American cookbooks, always with instructions that they be cooked for at least three hours or else they “will not lose their raw taste.” Jefferson was a pioneer grower of “tomatoes.” Beginning in 1809, he planted tomatoes yearly in his vegetable garden and Jefferson’s daughter, Martha, and granddaughters, Virginia and Septimia, left numerous recipes that involved tomatoes, including gumbo soups, cayenne-spiced tomato soup, green tomato pickles, tomato preserves, and tomato omelettes. Tomatoes were also used for presidential dinners during Jefferson’s time, which helped this modern garden favorite get off to a good start.
Here are a few recipes for you to try when tomatoes are at their best.
Appetizer
Ricotta Crostini with Cherry Tomatoes
Ingredients:
- Handful of cherry tomatoes
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 loaf of ciabatta or another peasant-style bread
- 1 garlic clove, peeled
- 1–1 1/2 cups ricotta cheese, room temperature
- Parmesan cheese
Directions:
1. Place tomatoes in a small oven proof skillet, drizzle with olive oil, season with salt and pepper to taste, set 5″ under the broiler, and leave until the tomatoes have burst and started to release their juices, about 8 minutes. Set aside.
2. Heat a stove top grill pan over medium heat. Cut bread into 1/2″-thick crosswise slices. Drizzle the bread with olive oil. Grill bread slices until both sides have grill marks and slightly charred crusts, 4–5 minutes.
3. While hot, rub bread with garlic. Spread 1 tablespoon of the ricotta on top of each toasted slice.
4. Spoon cherry tomatoes on top. Garnish with thin shavings of parmesan cheese and black pepper.
SERVES 4–6
Lunch
Broiled Tomatoes with Farro Salad
Serves: 6
The natural nuttiness of farro matches beautifully with the saltiness of the olives and the sweetness of the broiled ‘Roma’ tomatoes. Serve with a lightly chilled fruity red wine. To save time, substitute a quick-cooking grain or pasta such as couscous, orzo, or instant brown rice for farro.
Ingredients
- 1 1/2 teaspoons coarse salt
- 1 cup Farro
- 6 plum tomatoes, cored and halved lengthwise
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1/4 teaspoon coarse ground pepper
- 2 tablespoons lemon juice
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted Kalamata olives, halved
- 2 teaspoons fresh thyme leaves, chopped
Directions:
- Cook the farro: Bring 6 cups of water to a boil. Add 1 teaspoon salt and the farro and gently boil until tender — 40 to 45 minutes. Drain and keep warm.
- Broil the tomatoes: Heat oven to 400°F. Arrange the halved tomatoes on a baking pan. Brush with 1 tablespoon olive oil, sprinkle with the garlic, 1/4 teaspoon salt, and the pepper, and roast for 10 minutes. Heat oven to broil and continue to cook until tomatoes begin to brown — about 5 minutes. Remove tomatoes from oven and set aside.
- Prepare farro salad: Combine the lemon juice and remaining salt in a medium bowl. Add 1/4 cup olive oil in a thin, steady stream while whisking continuously. Set aside. Heat the remaining olive oil over medium-high heat in a medium skillet. Add the cooked farro and toss just until warmed–2 to 3 minutes. Transfer to a large serving platter or bowl, add the feta, olives, lemon-juice mixture, and fresh thyme leaves and gently toss to combine. Top with the broiled tomatoes and serve immediately.
Roasted Tomato Soup
- 3 pounds ripe tomatoes
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 3/4 teaspoon sugar
- Salt and freshly ground pepper
- 3 tablespoons minced shallots
- About 3 cups chicken stock or canned low-sodium broth
- Basil Leaves
Directions:
- Preheat the oven to 325°. Halve the tomatoes lengthwise through the stem; quarter larger tomatoes. In a medium bowl, toss the tomatoes with 1 tablespoon of the olive oil to coat.
- Arrange the tomatoes, cut side up, on a large baking sheet and sprinkle with the sugar and salt and pepper. Roast the tomatoes for about 2 hours, or until most of their juices have evaporated and they are just beginning to brown. The tomatoes should look like dried apricots and hold their shape when moved.
- Heat the remaining 1 teaspoon of olive oil in a small skillet. Add the shallots, cover and cook until they are soft and just beginning to brown, about 5 minutes. Transfer the shallots to a food processor, add the tomatoes and puree. With the machine on, drizzle in the chicken stock and process until incorporated.
- Pass the soup through a coarse strainer into a clean saucepan and bring to a simmer. Season with salt and pepper and garnish with basil. Ladle the soup into warmed bowls and serve hot.
Dinner
Chickpeas with Tomatoes and Sweet Peppers
Serves 6
Ingredients:
- 2 cups dried chickpeas
- 1/2 cup extra-virgin olive oil
- 2 medium red bell peppers, stemmed, seeded, and chopped
- 1 small red chile, stemmed and finely chopped
- 1 large yellow onion, peeled and chopped
- 2 cloves garlic, crushed and peeled
- 3 medium tomatoes, cored and finely chopped
- 1 teaspoon chopped fresh basil
- 1/2 teaspoon chopped fresh oregano
- 1/2 bunch fresh parsley, chopped
- Salt and freshly ground black pepper
Directions:
Put chickpeas in a medium bowl and add enough cold water to cover by 2”. Set aside to soak for at least 4 hours, or overnight, then drain.
Place chickpeas in a medium pot, add enough cold water to cover by 3”, and bring to a boil over medium-high heat. Cover, reduce heat to medium, and cook until chickpeas are tender, about 1 1/2 hours. Drain and set aside.
Heat oil in a heavy medium pot over medium heat. Add bell peppers, chiles, onions, and garlic and cook, stirring often, until vegetables have softened, about 10 minutes. Add tomatoes, basil, oregano, half the parsley, and salt and pepper to taste. Cover, reduce heat to medium-low, and simmer for about 30 minutes. Add chickpeas and simmer until heated through, about 10 minutes. Adjust seasonings and serve hot or cold, sprinkled with remaining parsley.
Tomatoes Stuffed with Tuna, Capers, and Herbs
Makes 6 servings
Ingredients
- 6 medium firm but ripe red tomatoes
- Coarse salt
- 2 tablespoons drained capers
- 1/4 cup pine nuts, toasted
- 2/3 cup chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh oregano leaves
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh-squeezed lemon juice
- 2 (5-ounce) cans Italian tuna packed in oil, drained
- Salt and freshly ground pepper
Directions
Cut a 3/4-inch slice off the stem end of each tomato and reserve. With a spoon, carefully scoop out the pulp and discard. Sprinkle the inside of the tomatoes with salt and place the tomatoes upside down on paper towels to drain for 1 hour.
In a medium bowl, mix together the capers, pine nuts, parsley, oregano, olive oil, and lemon juice. Add the flaked tuna and mix together gently. Season to taste with salt and pepper.
Sprinkle the inside of the tomatoes with pepper. Distribute the tuna evenly among them, cover with the reserved tops, and serve.
NOTE: These can be made several hours in advance and refrigerated; bring to room temperature before serving.
Grilled Chicken Stuffed with Basil and Tomato
Butterflying the chicken — splitting each piece in half and fanning it open like a book — creates two layers to hold tomato and basil.
Serves 4
Ingredients
- 4 boneless, skinless chicken breast halves (about 6 ounces each)
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- 2 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- 12 fresh basil leaves, plus more for garnish
- 2 beefsteak tomatoes, cut into 1/4-inch-thick slices
Directions
- To butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with salt and pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
- Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
- Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. Remove toothpicks or skewers before serving.
Related articles
- The Science Of Tasty Tomatoes (gizmodo.com.au)
- Two Tasty Tomato Recipes (simplystated.realsimple.com)
- Simple Cooking: Bite-Sized Caprese Salad Appetizers (chicagoist.com)
- Heirloom Tomato and Avocado Wraps (hauteahimsa.com)
- 10 Tomatoes to Grow in Your Container Garden (treehugger.com)
- Cherry Tomatoes Pose (ireport.cnn.com)
- Tomato time: KC gardeners are expecting a great year (kansascity.com)
- Meteor Turned Tomatoes Red, Rapidly Expanded Their Genome (inquisitr.com)
- Why Do Fresh Tomatoes Taste So Much Better Than Store-Bought Ones? (planetsave.com)
LEO GERMANO AND JENNIFER EWING’s mural is entitled Papa Gainni which depicts an Italian fishing village. It is at Café Trieste located at 1667 Market Street, San Francisco.
Italy is water-bound, with thousands of miles of beaches, bays and inlets. Almost everything that lives in the sea, from swordfish which the fishermen still harpoon from the bows of their boats in the Straights of Messina, to arselle or little clams that live in the sand just beyond the shore and gathered with strainers, fins there way to the table.
The role of fish in the Italian diet was, in the past, even more important than it is now. Up until the Second Vatican Council, the Catholic Church required that their followers eat fish on Fridays and days of penitence. All large cities had fishmongers to meet the demand, as well as, traveling fishmongers who made the rounds of the towns too small to support a specialized store.
Each of Italy’s main regions are known for specific types of fish and the ways of preparing it. When Italians emigrated to America, they first settled along the coastal areas and brought with them their style of preparing fish. Vegetables are often used to create sauces in fish dishes in traditional Italian cooking. The following recipes are examples of this cuisine.
Tuna Steaks Simmered With Fennel
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 leek, white and light green parts only, cut in half lengthwise, cleaned, and thinly sliced
- 2 garlic cloves, minced
- 2 fennel bulbs, trimmed, quartered, cored and cut across the grain into thin slices
- Salt and freshly ground pepper
- 1 teaspoon fresh lemon juice
- 1 1/2 pounds tuna steaks
- 2 tablespoons finely chopped parsley
Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat. Add the leek and cook, stirring, until leeks are limp, about 3 minutes. Add the garlic and cook, stirring, until the mixture is fragrant, 30 seconds to a minute.
Add the fennel and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Turn the heat to low, cover and cook slowly for 30 to 40 minutes, stirring often. Stir in the lemon juice, taste and adjust seasonings. The mixture should be very soft. Remove to a bowl and keep warm.
Season the tuna steaks with salt and pepper and heat the remaining olive oil in the skillet over medium-high heat. Cook the tuna steaks for 1 minute on each side and remove to a plate.
Return the fennel mixture to the skillet and place the tuna on top of the mixture. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked through or cooked the way you like it.
Sprinkle on the parsley and serve, laying the fish on top of the fennel, with lemon wedges on the side.
Yield: 4 servings.
Fast Italian Fish
Ingredients
- 4 small zucchini
- 4 slices prosciutto
- 4 skinless white fish fillets (5-6 ounces each)
- 4 tablespoons fresh basil pesto, see post: http://jovinacooksitalian.com/2012/04/21/two-sauces-for-everyday-meals/
- Olive oil
- Season with salt and freshly ground black pepper
- Basil Leaves for garnish
Directions
Heat oven to 425°F.
Trim ends off the zucchini and cut lengthwise into quarters. Place on nonstick baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper.
Roast 5 minutes.
Place 1 slice prosciutto on top of each fish fillet.
Remove the baking pan from the oven, turn zucchini over and pushthem to one side and put fish on pan.
Roast until the fish is cooked and the zucchini quarters are tender, about 8 minutes. Top each fillet with 1 tablespoon pesto and garnish with fresh basil leaves.
Pasta With Sardines, Bread Crumbs and Capers
Nutritionist and author, Jonny Bowden of “The 150 Healthiest Foods on Earth,” has created a list of healthy foods people should be eating but aren’t. Sardines is one of them. They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese, as well as, a full complement of B vitamins. Choose sardines packed in olive oil.
Ingredients
- Salt
- 1/4 cup extra virgin olive oil
- 1/2 cup bread crumbs, ideally made from stale bread
- 1 onion, chopped and garlic
- Freshly ground black pepper
- 1 pound long pasta with a hole through the center, like perciatelli
- 1 teaspoon grated lemon zest
- 2 tablespoons drained capers
- 1/4 teaspoon crushed red pepper flakes
- 2 cans sardines packed in extra virgin olive oil (about 1/2 pound)
- 1/2 cup chopped fresh parsley, plus more for garnish.
Directions
Bring a large pot of water to a boil and salt it. Add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid.
Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it’s hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove them to a bowl.
Add the remaining oil and the onion to the pan, sprinkle with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes.
Turn the heat under the onions to medium-high and add the lemon zest, capers, crushed red pepper and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
Add the cooked pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved pasta cooking water, if necessary, to moisten. Taste and adjust seasoning. Garnish with parsley and remaining bread crumbs.
Yield: 4 to 6 servings.
Swordfish – a staple in Italian cuisine.
I know what you’re thinking: Isn’t swordfish endangered? No. Or at least it’s not endangered anywhere around the United States. The various fish watchdog organizations all give consumers the green light to eat as much swordfish as they want, provided it was caught in North American or Hawaiian waters.
The Monterey Bay Aquarium’s Seafood Watch gives American swordfish either a “best choice” or “good alternative” rating, depending on how it’s caught.
If you’ve never worked with swordfish, it is dense and meaty. It also has a rubbery skin around the outside that must be removed. When shopping for swordfish, pay attention to the bloodline, that red patch of meat in the steak. It should be red. If it is brown, the fish is old. Good alternatives to swordfish, if you can’t find it, are yellowfin tuna or mahi mahi.
Swordfish Roll–Ups
Yield: Serves 4
Use a light hand when pounding the fish; it should be thin enough to roll around the simple bread-crumb-and-cheese filling, but not so thin that it rips.
Ingredients
- Juice of 2 lemons, strained of seeds
- 1/2 cup extra virgin olive oil
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon drained, chopped capers
- 6 sun-dried tomatoes, chopped
- 1 teaspoon chopped fresh rosemary
- Kosher salt and freshly ground black pepper
- Four 6-ounce pieces swordfish, cut long and thin so each is 4 or 5 inches long
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- ½ cup minced yellow onion
- 2 garlic cloves, minced
- ¼ cup fresh or dried bread crumbs
- ½ cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon drained capers, minced
- 1 teaspoon crushed red pepper flakes
- 2 ounces provolone, thinly sliced or grated
Directions
To make the sauce:
Put the lemon juice in a small nonreactive bowl. Add the olive oil in a slow, steady stream, whisking until emulsified. Stir in the parsley, basil, capers, and rosemary and season to taste with salt and pepper. Set aside until ready to use.
To make the fish:
Lay the swordfish between 2 sheets of plastic wrap. Using a meat mallet or the bottom of a small, heavy skillet, lightly pound the fish until it is about ¼ inch thick. Transfer the fish to a plate, season with salt and black pepper.
Preheat the oven to 400°F.
In a sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Saute the onion and garlic for 2 to 3 minutes, or until the onion is translucent. Add the bread crumbs and sun-dried tomatoes. Cook, stirring, for 2 to 3 minutes, or until golden brown. Remove pan from the heat and stir in the parsley, thyme, capers and red pepper. Season with salt and black pepper and set aside.
Spread the bread crumb mixture over the fish. Cover with the provolone and roll each piece of fish into a cylinder. Hold the rolls closed with toothpicks.
In an ovenproof sauté pan, heat 1 tablespoon of olive oil over medium heat and saute the swordfish rolls until golden brown on all sides. Turn them carefully with tongs or a wooden spoon. Transfer the pan to the oven and bake for 4 to 6 minutes, just until they are still moist in the center. Do not overcook.
Put each swordfish roll on a plate. Whisk the vinaigrette and spoon a little over each roll.
Related articles
- Eat Like an Italian (jovinacooksitalian.com)
- http://wherewhywhen.com/italian-fish-kebabs-recipe/
- http://www.easy2cook.tv/video_recipes/world_recipes.aspx?Recipe_cat=Fish&recipe_country=Italian
- http://www.cookingwithpatty.com/italian/recipe/category/recipes/fish/
- http://www.sanfranciscosentinel.com/?p=45285
When Father’s Day Is Celebrated Throughout The World:
JANUARY: Serbia
FEBRUARY: Russia
MARCH: Andorra, Bolivia, Honduras, Italy, Liechtenstein, Portugal, Spain, Antwerp
MAY: Romania, South Korea, Tonga, Germany
June, third Sunday: Antigua, Argentina, Bahamas, Bangladesh, Barbados, Belize, Bermuda, Bulgaria, Canada, Chile, People’s Republic of China, Colombia, Costa Rica, Cuba, Cyprus, Czech Republic, Ecuador, Ethiopia, France, Ghana, Greece, Guyana, Hungary, India, Ireland, Jamaica, Japan, Malaysia, Malta, Mauritius, Mexico, Myanmar, Netherlands, Pakistan, Panama, Paraguay, Peru, Philippines, Puerto Rico, St Vincent and the Grenadines, Singapore, Slovakia, South Africa, Sri Lanka, Switzerland, Trinidad and Tobago, Turkey, Ukraine, United Kingdom, United States, Venezuela, Zimbabwe
JUNE, other dates: Denmark, Austria, Belgium, El Salvador, Guatemala, Egypt, Lebanon, Jordan, Syria, Uganda, Nicaragua, Poland, Haiti, Iran, Pakistan
JULY: Uruguay, Dominican Republic, Brazil, Samoa,
AUGUST: Taiwan, Nepal
SEPTEMBER, first Sunday: Australia, Figi, New Zealand, Papua New Guinea
OCTOBER: Luxembourg
NOVEMBER, second Sunday: Estonia, Finland, Iceland, Norway, Sweden
DECEMBER: Thailand, Bulgaria
Father’s Day In Italy
Festa del Papa, the Italian name for Father’s Day, is celebrated on March 19. St. Joseph’s Feast Day in Italy is a day that commemorates San Giuseppe- a fatherly symbol of love, compassion, kindness, generosity and acceptance. Households prepare traditional spreads of special Italian breads and cookies.
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Italians just love to celebrate. And St. Joseph’s Day or Father’s Day is no exception. This day is extremely popular in the northern part of Italy. In Florence and Rome, this festivity is marked with several days of live music and dancing, and of course, food and drink.
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In some areas people wear green attire to commemorate this day and contemporary celebrations include people going out on street parades.
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Family get-togethers include traditional San Giuseppe desserts that vary from region to region. In the south, zeppole (deep-fried dough balls) and bigné (cream puffs) are prepared and, in the north, frittelle (fritters) are eaten to mark the occasion.
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In some regions, people set up bonfires or pageants to celebrate this day and a traditional donkey race is still held in some parts of Italy.
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There is a tradition of sharing gifts. Children usually buy gifts for their fathers as a sign of honor and reverence. After people go to church on Father’s Day, they go out on the streets and greet their fathers as a symbol of love, compassion and respect.
Father’s Day in the United States
There are many different stories as to the origins of Father’s Day in the United States. Some of the possible scenarios telling the story of the first Father’s Day are:
1. It started in 1908 during a church service in West Virginia.
2. Vancouver, Washington was where the first Father’s Day celebration occurred.
3. Harry Meek, president of the Lions’ Club branch in Chicago, created the first Father’s Day with his organization. It was celebrated in 1915 on the third Sunday of June, since that was a date very close to his birthday.
Even though we don’t know exactly when the first Father’s Day was celebrated, we do know who promoted this holiday with a great passion. Mrs. John B. Dodd, who resided in Spokane Washington, felt that her father was outstanding and deserved to be honored. He had fought in the Civil War and had raised six children on his own after his wife had died.
Mrs. Dodd spoke to her minister and other ministers around Spokane to see if they would have a church service that was solely dedicated to fathers. She wished this service to be held on June 5th, her father’s birthday. It was actually scheduled on June 19th., however, since the minister needed more time to prepare such a service.
After that, the whole state of Washington began celebrating “Father’s Day” on the third Sunday of June. Children prepared special meals and desserts as a treat for their dads. If they happened to live apart, children would make an effort to visit.
Other states and organizations wanted an annual Father’s Day for the whole country. They began lobbying Congress to declare such a holiday. The idea of a “Father’s Day” was approved by President Woodrow Wilson in 1916, but it was not official until President Calvin Coolidge made it a national celebration in 1924.
In 1957, Maine Senator Margaret Chase Smith wrote a proposal accusing Congress of ignoring fathers for 40 years while honoring mothers. In 1966, President Lyndon B. Johnson issued the first presidential proclamation honoring fathers, designating the third Sunday in June as Father’s Day. Six years later, the day was made a permanent national holiday when President Richard Nixon signed it into law in 1972.
Grilled Steak Florentine Pinwheels
- 1 onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 1/2 pounds Flank Steak, trimmed and cut into 6 pieces
- 1/3 cup shredded mozzarella cheese
- 1/2 pound baby spinach leaves, washed and dried
- 1/2 cup Progresso Italian bread crumbs
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 3 tablespoons fresh basil, chopped (or 2 teaspoons dried)
- 4 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 egg
Directions:
1. In medium skillet heat oil, cook onion and garlic until softened, about 5 minutes. Set aside to cool.
2. Place flank steak between 2 pieces plastic wrap and pound each piece until thin (to about 1/4 inch — you may have to butterfly it to get it really flat).
3. Mix bread crumbs, oregano, basil, Parmesan, mozzarella cheese, salt and pepper together. Add cooked onion and garlic and 1 egg. Spread the stuffing mixture over each piece of flank steak, leaving a small border at the edges. Spread each piece with a layer of spinach leaves.
4. Roll each piece of flank steak and skewer each piece with a toothpick or small metal skewer.
5. Heat grill to high; lightly oil grill rack. Place pinwheels on grill, and cook, turning often, until a thermometer inserted into center of roll reads 140 degrees F, about 10 minutes.
- If you like, you can also pound, fill, and roll the entire flank steak; allow extra cooking time.
To cook inside (if grill is not available), sear rolls in a large heavy skillet, then finish cooking in 425 degree oven, about 7 to 10 minutes.
Makes 6 servings.
Grilled New Potatoes with a Red Pepper Crust 
You can choose among tiny red potatoes such as Red Bliss, tiny fingerling or banana potatoes, Yukon Golds, purple or blue varieties and a host of others. All are low in starch and have thin skins and a firm, moist texture. Larger potatoes may be cut into halves. Starchy russets are not a good choice for this recipe.
Ingredients:
- Olive oil for coating
- 24 small new potatoes
- 2 tablespoons sweet paprika
- 1/2 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
Directions:
Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack. If the potatoes are very small, have ready a grill basket to keep them from falling through the grill rack into the fire, or use skewers.
Bring a pot of water to a boil over high heat. Add the potatoes and cook them just until they can be pierced with a knife but are not completely tender, 5 minutes. Do not overcook. Drain and pat dry.
Put the potatoes in a large bowl and coat with oil. In a small bowl, mix together the paprika, cayenne, garlic powder and salt. Toss the potatoes with the spice mixture until well coated.
Grill the potatoes directly over medium-high heat, turning often, until nicely browned and tender, 10 to 20 minutes, depending on the size of the potatoes. Serve immediately.
Preparation Tip: If you are also grilling over indirect heat, you can cook these potatoes over the heated part of the grill toward the end of cooking. If grilling over direct heat, small potatoes may be grilled while the meat rests.
Summer Squash 
Ingredients:
- 4 medium zucchini, about 6 inches long
- 4 medium yellow squash, about 6 inches long
- 1/4 cup extra virgin olive oil
- Kosher salt
- 1 cup freshly squeezed orange juice
- 1/4 cup extra virgin olive oil
- Juice of 2 lemons
- 1/4 cup honey
- 1/2 teaspoon salt
- 5 garlic cloves, thinly sliced
- 3 tablespoons chopped scallions, white portion only, reserve the greens for garnish (see below)
- 2 tablespoons finely chopped shallot
- 1 tablespoon finely chopped oregano
2. In the blender, or a medium-to-large bowl with an immersion blender, combine all of the marinade ingredients and blend until smooth. Pour over the zucchini and squash. Squeeze out any excess air from the bag and close. Roll the bag to evenly coat in the marinade. Refrigerate for 1 hour.
3. Preheat a well-oiled charcoal or gas grill to medium.
4. Remove the zucchini and squash from the bag, letting all excess run into the bag. Lightly pat dry with paper towels and place in a large bowl. Toss with the olive oil and a sprinkling of salt.
5. Place cut side down on the grate, close the lid, and grill until well-marked, 5 minutes. Flip, close the lid, and grill on the second side until well-marked, 5 minutes.
Ricotta Pie
You can serve this pie with sliced fresh fruit.
Ingredients:
Crust:
- 1 1/2 cups crushed almond or hazelnut biscotti
- 2 tablespoons unsalted butter or Smart Balance Spread, melted
Filling:
- 4 eggs
- 16 ounces whole-milk ricotta cheese
- 1/2 cup sugar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 teaspoon finely grated lemon rind
Directions:
- Preheat oven to 325 degrees F. Coat bottom and sides of a 9-inch pie plate with cooking spray.
- In a medium bowl, combine biscotti crumbs and butter. Pour into the bottom of prepared pan and press down firmly. Bake 10 minutes. Let cool.
- To prepare filling, whisk eggs in large bowl. Add remaining ingredients, and whisk until well combined.
- Pour filling into crust and bake 50 minutes, until a wooden pick inserted in the center of the pie comes out clean.
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Just like the rest of our food, when the days warm up, appetizers should get light ! If you’re planning a springtime/summer party, keep finger food healthy with lots of fresh fruits and veggies. Graduation, pre-prom parties, communions, anniversaries or whatever the occasion, appetizer parties are a great way to entertain.
One factor to consider in selecting the foods is to serve an appealing contrast of hot and cold appetizers. As you plan, you will need to weigh such practical matters, as how much space is available in your refrigerator or freezer and how many appetizers you can heat at one time.
Foods served together should offer different textures. Crisp, crunchy vegetables and crackers match up well with creamy dips, spreads and cheeses. Think about flavor and variety as well. An hors d’oeuvre assortment in which the same seasonings and herbs are used to flavor every dish would be monotonous. Pair spicy, dense, or richly flavored foods with something uncomplicated, like maybe some ice-cold radishes.
For a variety at a large party, plan on serving at least one appetizer from each of these categories: meat or poultry, fish or seafood, cheese and vegetables or fruits. You’ll want a good balance for a small gathering too, but on a less ambitious scale.
Eye appeal is always important for party appetizers. No matter how attractive foods are individually, you must also consider their collective impact. Make sure the colors of food served side by side contrast appealingly.
Tips
Use this handy Portion Calculator to figure out how many appetizers you need per guest.
http://www.theperfectbiteco.com/about/planning-guide
- Prepare dips and marinated dishes one or two days ahead.
- Pre-slice and chop ingredients and store them in plastic bags or containers in your refrigerator – assemble them the day of the event.
- Decorate the party area and set out non-perishables including serving utensils and dishes the night before.
- Try to have a balance between appetizers that you can prepare ahead of time and those that need to be baked just before serving.
Appetizers That Taste Good And Are Good For You
Salmon Pastries with Dill Pesto
Basil Pesto can also work if you are not a fan of dill.
Ingredients:
- 1/2 cup lightly packed chopped fresh dill weed
- 1/3 cup Light Olive Oil
- 1/4 cup Chopped Walnuts
- 1/4 cup fresh lime juice
- 1 clove garlic
- 1 tablespoon Dijon mustard
- 2/3 cup shredded Parmesan cheese
- Salt and pepper, if desired
- 3/4 pound salmon fillet, patted dry
- 1 box (15 oz) Pillsbury® refrigerated pie crusts, room temperature
- Dill weed sprigs
Directions:
- Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 cup of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth.
- If salmon has skin or bones, remove them; rinse filet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes.
- On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4×3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.)
- Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.)
- On ungreased large cookie sheet, place pastries 1 inch apart.
- Bake 20 to 25 minutes or until golden brown.
- Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.
Creamy Seafood and Red Pepper Spread
- 2 green onions, thinly sliced, divided
- 8 oz. 1/3 Less Fat than Cream Cheese, room temperature
- 6 oz. lump crab meat
- 8 oz.cooked shrimp, peeled and deveined
- 1/2 cup reduced fat Shredded Sharp Cheddar Cheese
- 1/2 cup finely chopped roasted red peppers
- 1 tablespoon Dijon Mustard
Mix remaining onions with all remaining ingredients
Refrigerate at least for 1 hour
Sprinkle with reserved onions. Serve with crackers and squash chips.
Fresh Squash Chips
Makes 6 servings
Ingredients:
-
2 zucchini, cut into 1/4-inch-thick rounds
-
2 yellow squash, cut into 1/4-inch-thick round
-
1/4 teaspoon salt
Combine all ingredients and 4 cups cold water in a large bowl. Cover and chill 30 minutes; drain and pat dry with paper towels.
Italian Stuffed Mushrooms
For parties, make the stuffing and have the mushrooms cleaned and stems removed ahead of time but don’t cook them until close to serving time. Once cooked, stuffed mushrooms do not hold up well for long periods. Bake some, serve and repeat.
Serves 12
Ingredients:
- 2 tablespoons olive oil
- 24 Cremini mushrooms
- 1/2 cup fennel bulb, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1 1/2 tablespoons garlic, minced
- 2 tablespoons Progresso Italian bread crumbs
- 24-1 inch (or cut to the size of the mushroom cap) slices of Fontina or Mozzarella Cheese
- 1/4 cup (packed) fresh basil, chopped
- 1 large egg
- Additional olive oil, to brush on mushrooms
Directions:
Preheat oven to 350F. Brush 15x10x2 inch baking dish with olive oil cooking spray.
Remove mushroom stems and set caps aside. Heat olive oil in a heavy, medium skillet over medium-high heat. Chop stems and add to heated olive oil in skillet.
Add fennel, tomatoes, basil and garlic. Sauté until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. Cool off a little, for approximately 2-3 minutes. Season filling to taste with salt and pepper. Mix in egg and breadcrumbs..
Arrange mushroom caps cavity side up in prepared baking dish. Brush mushroom cavities lightly with additional oil. Mound filling in mushroom cavities, pressing to adhere. Place the 1 inch square slices of cheese on top of each stuffed mushroom prior to baking. Bake until mushrooms are tender and filling is heated through, about 10-12 minutes.
Marinated Olives
Yield: 3 cups
Ingredients:
- 3 tablespoons olive oil
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1/2 teaspoon dried crushed red pepper flakes
- 1 1/2 cups Sicilian cracked green olives
- 1 1/2 cups Kalamata olives
- 2 tablespoon chopped fresh basil leaves
Directions:
Stir the oil, lemon and orange zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve. (Can be made ahead but add the basil just before serving.)
Roasted Red Pepper and Eggplant Spread
Makes 3 cups.
Ingredients:
- 2 lbs. sweet bell peppers, preferably a combination of red and orange
- 1 small eggplant, about 1 lb.
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 tablespoon red wine vinegar
Directions:
Preheat oven to 450 degrees F. Cover 2 baking sheets with foil. Coat foil with cooking spray. Set pans aside.
Halve peppers lengthwise and seed them. Arrange peppers cut side down on one prepared baking sheet. Place eggplant on second baking sheet and prick with fork all over. Roast peppers and eggplant for 30 to 40 minutes, until skin of peppers is blistered and blackened. Eggplant should be soft but not collapsed.
Using tongs, transfer peppers to large bowl, cover with plastic wrap, and set aside to steam for 20 minutes. Wrap eggplant with foil that covered the baking sheet, and set aside for 30 minutes.
Using your fingers, peel peppers. Cut flesh into 2-inch chunks, place in food processor and pulse 5 or 6 times to chop peppers coarsely. Scoop chopped peppers into mixing bowl. Pull skin from warm eggplant, using your fingers. Place eggplant flesh in food processor. Add garlic, oil and salt, and whirl to smooth puree. Add pureed eggplant mixture to peppers and stir to combine. Mix in vinegar.
Let spread sit for 1 hour to allow flavors to mellow. Serve at room temperature with toasted pita triangles. This spread will keep, covered in refrigerator, for up to 5 days. Bring to room temperature before serving.
Italian Style Sausage Skewers
For variety, you could substitute cubes of melon in place of the grape tomatoes.
12 Servings
Ingredients:
- 8 ounces Italian style chicken sausage, such as Al Fresco
- 8 large basil leaves, or more depending on size
- 24-1 inch cubes fresh Mozzarella or Provolone cheese
- 24 grape tomatoes
- 24 (6-inch) wooden skewers
- Balsamic vinegar
Directions:
Cook the sausage according to the directions on the package and cut it into 1-inch rounds. Cut the basil leaves lengthwise into thirds.
Put a cheese cube about 1/3 of the way down onto a skewer. Then add 1 strip of basil, folding so it fits nicely on the skewer. Follow with 1 grape tomato and a round of sausage. Drizzle with balsamic vinegar before serving.
I always include a bowl of fresh fruit, no matter what type of party I am hosting. Folks dig in every time.
Fresh Fruit Bowl
Use whatever fresh fruit is in season.
Ingredients
- 8 to 10 cups fresh melon cubes
- 1 pint fresh strawberries
- 2 cups fresh pineapple chunks
- 1 bunch seedless red grapes, halved
- Fresh mint leave
Directions
Combine fruit, cover and refrigerate overnight. Just before serving garnish with fresh mint leaves..
-
Yield: 3-4 quarts.
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It can be challenging to serve healthy meals on a budget, but with planning you can eat better for less. Many people save money by adding meatless meals to their weekly menus. Meatless meals are built around vegetables, beans and grains — instead of meat, which tends to be more expensive. Meatless meals also offer health benefits.
A plant-based diet, which emphasizes fruits and vegetables, grains, beans and legumes, and nuts, is rich in fiber, vitamins and other nutrients. Just eating less meat has a protective effect. A National Cancer Institute study of 500,000 people found that those who ate 4 ounces of red meat or more daily were 30 percent more likely to contract a serious illness. Sausage, luncheon meats and other processed meats also increased the risk. Those who ate mostly poultry or fish had a lower risk of serious illness.
The fact is that most Americans get enough protein in their diets. Adults generally need 10 to 35 percent of their total daily calories to come from protein. Of course, you can get protein from sources other than meat. In fact, the Dietary Guidelines for Americans recommends choosing a variety of protein foods, including eggs, beans and peas, soy products, and unsalted nuts and seeds. The guidelines also suggest replacing protein foods that are higher in solid fats with choices that are lower in solid fats and calories. The fats in meat, poultry and eggs are considered solid fats, while the fats in seafood, nuts and seeds are considered oils.
You don’t have to go cold turkey. Instead, try easing into meatless meals. Consider going meatless one day a week. If you don’t like the idea of a whole day without meat, start with a meatless dinner each week or choose to eat meat free lunches or breakfasts. Plan meals that feature entrees you like that are typically meatless, such as lasagna, soup or pasta salad.
When your meals include meat, don’t overindulge. Choose lean cuts and avoid oversized portions. A serving of protein should be no more than 3-4 ounces or about the size of a deck of cards and should take up no more than one-fourth of your plate. Vegetables and fruits should cover half your plate. Whole grains make up the rest.
Finding ideas for cooking meatless meals isn’t necessarily easy. You can get bored with the same foods every day, so here a few suggestions on how to vary your meal plans.
1. Vegetable Stew
You don’t have to put meat in your stews to get the same taste. Hearty vegetables like potatoes and carrots make meals by themselves. When you make your vegetable stew, use good portions of these vegetables in your recipe. Also add green beans and sweet peas. Tomatoes and corn also round out this type of stew.
2. Vegetable Stir-Fry
Stir-fries are delicious ways to cook meatless meals. Most traditional stir-fries add chicken, beef or pork into the recipe. You can substitute mushrooms for meat in your favorite stir-fry recipe.
3. Salad
A salad is a healthy meatless meal that has numerous nutritional benefits. Of course, you’re probably thinking a salad won’t fill you up much. Salads can be complete and sensible meals if you add items that have protein. Top your salads with nuts or beans. Protein is great for building muscle tissue and warding off heart problems. The fiber in beans keeps constipation away.
4. Omelet
Omelets aren’t just for breakfast anymore. They make great lunch and dinner meal options. Make your omelet delicious and fulfilling by using low fat cheese, egg whites and vegetables. Also avoid too much salt and use small amounts of healthy oils when preparing your omelet. These ingredients can lead to high cholesterol, high blood pressure and heart-related problems.
5. Bean Soup
Beans are high in fiber and protein. They are delicious in soups as well. Pinto, kidney and black beans are perfect for soups. They provide a heartier taste than lighter colored beans such as lima and navy beans. You can make your soup even more filling by adding pasta, onions, tomatoes and carrots.
Here are some recipes that may tempt you to try a meatless dinner, soon.
Eggplant Burgers
Pour 1 tablespoon sun-dried tomato oil (from the jar) into a small skillet and heat and add:
- 1 small eggplant (about ¾ lb.), peeled and chopped fine.
- 1 large garlic clove, chopped fine
- 3 sun-dried tomatoes chopped fine
- 1/4 cup finely chopped carrot
- 1/2 cup finely chopped onion
- 1/4 teaspoon Italian Seasoning
- 1/4 teaspoon salt
Cook over medium low heat until very soft. Turn into bowl and mix in 1/4 cup Progresso Italian bread crumbs. You may need a little more breadcrumbs so that the mixture holds together. Chill.
Form into 4 patties. Brush each side with a little olive oil and grill for about 3 minutes on each side. Serve each with 1 tablespoon of basil sauce on a hamburger bun.
Can be frozen and reheat in a 350 degree oven..
Basil Sauce:
- 1/4 cup low-fat mayonnaise
- 1/4 cup plain low-fat Greek yogurt
- 1/4 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/2 cup loosely packed fresh basil leaves
Process all ingredients in food processor or blender until smooth, stopping to scrape down sides. Store in an airtight container in the refrigerator up to 1 week.
Roasted Vegetable Crepes
Thin pancakes with a savory vegetable filling are great for dinner or brunch.
Crepes:
- 1 cup quick-mixing flour, such as Wondra
- 2/3 cup reduced-fat milk
- 2/3 cup cold water
- 3 eggs or 3/4 cups egg substitute
- 6 tablespoons melted butter, divided, or Smart Balance Spread
- 1/4 teaspoon salt
Filling:
- 2 medium zucchini, cut into bite-size pieces (about 2 cups)
- 1 bell pepper, cored, seeded and cut into bite-size pieces (about 1 cup)
- 1 medium sweet onion, coarsely chopped (about 3/4 cup)
- 2 cups grape tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried thyme
- Coarsely ground black pepper
To prepare crepes:
1. Place flour in a medium bowl. Gradually whisk in milk and water until smooth. Whisk in eggs, 3 tablespoons butter and salt. Let stand 10 minutes. (This allows the flour to absorb the liquid.)
2. Heat an 8- or 9-inch crepe pan over medium-high heat until hot. Lightly brush pan with some of the remaining melted butter.
3. Pour 1/4 cup batter into the center of pan. Quickly tilt in all directions. (Batter should lightly cover the bottom of pan.) Cook 30 seconds. Lift edge with a spatula to check doneness. Shake and jerk the pan by its handle to loosen crepe. Turn crepe over with your fingers or a spatula and flip. Cook 15 to 20 seconds. (Second side will be spotty brown.)
4. Transfer to a wire rack to cool. Repeat with remaining batter and melted butter. Makes 10 crepes.
Preheat oven to 350 degrees F.
To prepare filling:
Place zucchini, bell pepper, onion and tomatoes in a large baking pan. Drizzle with olive oil. Add salt, thyme and pepper. Roast 30 minutes or until tender. Makes about 3 cups.
To assemble:
5 ounces brie cheese or softened Alouette or light cream cheese
Spread 2 tablespoons cheese on half of each crepe. Top with about 1/3 cup roasted vegetables. Fold in half then in half again.
Polenta and Vegetables With Roasted Red Pepper Sauce
Serves 4
Ingredients
- 1 cup uncooked instant polenta
- 2/3 cup grated Parmesan, divided
- 1/4 teaspoon cayenne pepper
- Olive oil cooking spray
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh thyme (or oregano) or 1 tablespoon dried
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- 8 asparagus stalks, ends trimmed
- 8 scallions, trimmed
- 2 small eggplants, trimmed and halved
- 1 medium yellow squash, cut into 1/3-inch-thick slices
- 1 cup cherry tomatoes
Sauce
- 1 jar (12 oz) prepared roasted red peppers, drained, or make your own, see post: http://jovinacooksitalian.com/2012/04/24/the-italian-way-with-red-peppers/
- 1/3 cup vegetable or chicken broth
- 1 large clove garlic, chopped
- 3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish)
- 1 tablespoon balsamic vinegar
Directions
Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt.
Coat a 9″ pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes.
Heat broiler or outdoor grill or indoor grill.
Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or layer in a grill basket).
Broil or grill vegetables about 4 inches from heat until tender and lightly brown, 3 to 5 minutes on each side. Transfer to a platter.
Combine all sauce ingredients in a blender or food processor and blend until smooth.
Sprinkle polenta with remaining 1/3 cup Parmesan cheese. Broil the polenta in the pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Or, you can grill the triangles until lightly brown.
Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.
Chunky Vegetable Pot Pie
You can use any combination of vegetables that you like – just keep the amount the same. You can also vary the seasonings according to taste.
Ingredients
- 1/2 medium (about 8 ounces) butternut squash, peeled and cut into ¾-inch cubes
- 1 large sweet potato, cut into ½-inch cubes
- 2 medium carrots, peeled and cut into thick 1-inch long matchsticks
- 1 cup cauliflower florets (from ½ of a cauliflower)
- 2 medium beets, trimmed and scrubbed, cut into ½-inch cubes
- 2 parsnips, peeled and cut into thick 1-inch long matchsticks
- 1 medium zucchini, cut into 1-inch long matchsticks
- 1/2 teaspoon Italian seasoning
- Olive oil
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, minced
- 2 medium shallots, minced
- 1/2 cup dry white wine
- 1 1/2 cups vegetable or chicken stock
Biscuit Topping:
- 1 cup plus 2 tablespoons flour, divided
- 2 teaspoons baking powder
- 2 tablespoons plus 2 teaspoons chopped fresh tarragon, divided
- 3 tablespoons unsalted butter or an alternative, such as Smart Balance Spread
- 1/2 cup milk
- 2 tablespoons. freshly grated Parmesan cheese
Directions
Preheat the oven to 425°F. Place squash, sweet potato, carrots, cauliflower, beets and parsnips in a roasting pan. Toss with 2 tablespoons olive oil; Italian seasoning and season with salt and pepper. Roast for 35 to 40 minutes, stirring twice during the cooking. Remove; reduce oven to 375°F.
Heat a medium skillet over medium heat. Add just enough olive oil to coat the bottom, then add the garlic and shallots; cook until soft, about 5 minutes. Raise the heat to high, and add the wine. Let the wine reduce by half, about 2 minutes. Add the vegetable stock and simmer over medium-high heat for 5 minutes. Set aside.
Combine 1 cup flour, the baking powder, 2 teaspoons tarragon and 1/4 teaspoon salt in the bowl of a food processor. Pulse in the butter until mixture resembles coarse meal. Add the milk and Parmesan, process until combined, and set aside.
Transfer vegetables to a large bowl. Add zucchini, remaining 2 tablespoons flour and 2 tablespoons tarragon; toss to combine. Stir in the stock mixture; season with salt and pepper.
Transfer to a shallow ovenproof casserole and bake for 15 minutes. Remove from the oven and drop heaping tablespoons of the biscuit dough over the vegetables, leaving some of the vegetables exposed.
Place the dish in the oven and bake until the biscuits are golden, about 25 minutes. Serve hot.
Total Servings: 6
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I remember very well my grandmother and my mother standing at their kitchen tables, first forming the pasta dough on a board with their hands and then rolling the dough with a long broom handle.
At the time, I thought this was too much work for pasta. After I was married, mixers and processors and pasta machines became very popular, so I was then willing to try my hand at this age-old tradition.
With modern equipment, making homemade noodles is not difficult and I have shortened the process as much as I can without losing taste or quality. Certainly this is not something you would do everyday, but it is fun to make your own pasta once in a while.
When you want something special for dinner, homemade lasagna is a really good choice and making your own lasagna noodles will take it a step further.
Lasagna made with homemade whole wheat spinach noodles tastes so much better than using the dried variety. Whole Wheat pasta made from scratch tastes entirely different from anything you can buy.
If you normally do not like store-bought whole wheat pasta, this recipe may change your mind. Homemade lasagna noodles do not need to be boiled before assembling the lasagna, thus another step is eliminated.
Homemade Spinach Whole Wheat Lasagna Noodles
Makes 16 lasagna noodles
Ingredients:
- 10 ounces frozen spinach, thawed and squeezed very dry
- 2 eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup King Arthur semolina flour
- 1 cup King Arthur white whole wheat flour
- flour for board and rolling
Directions:
Place spinach, eggs, olive oil and salt in processor bowl. Cover and blend until pureed.
Add flours to spinach mixture and process until smooth and the dough forms a ball.
Place on a floured board, cover and let rest 10 minutes.
After the dough has rested, divide into 4 even pieces.
Set aside and cover 3 pieces while you work with the 4th. piece
Lightly dredge the working space and dough with whole wheat flour.
Flatten the dough with your hand so it will feed through the smooth thinning rollers.
Roll the piece of dough through the largest setting on your machine.
Remove the dough, fold in thirds, so it is as wide as the machine roller.
Repeat the roll.
Cut the sheet in half.
Dial the machine down to the next smallest setting and roll each pasta strip through.
Continue to dial to the next setting.
Cut each strip in half again. Roll each strip making sure to dust with flour if the strips become sticky.
Dial to the 2nd to the last smallest setting and roll each strip. You should have four strips each about 12-13 inches long and 3 inches wide.
Do not use the last setting because it will make the noodles too thin for lasagna.
Lay out three kitchen towels and sprinkle them with semolina flour.
Arrange the rolled out pasta strips on the towels and dust each with semolina flour.
Repeat the entire process with the other three pieces of dough. You will have 16 strips.
If you are not ready to make the lasagna or you want to make the noodles the day before, you can place them in a container between sheets of waxed paper dusted with semolina flour, 2 noodle strips per layer, and refrigerate the container until you are ready to assemble the dish.
When it comes time to make the lasagna, you will place 4 pasta strips in a 13×9 inch baking dish and add three more layers of 4 noodles in between layers of sauce and cheese.
Putting the Lasagna Together
Ingredients:
- 16 homemade spinach whole wheat lasagna noodles, uncooked
- Bolognese Sauce (made with ground beef or turkey)
- Make a double batch so you have enough sauce for the lasagna and extra sauce to serve with the lasagna.
- see post for recipe: http://jovinacooksitalian.com/2012/04/21/two-sauces-for-everyday-meals/
- Grated Parmesan cheese
Filling:
Mix together all the ingredients, cover and refrigerate until you are ready to make the lasagna.
- 3 cups skim milk ricotta
- ½ lb mozzarella cheese chopped or shredded
- 2 tablespoons chopped basil
- 2 large eggs, beaten or ½ cup egg substitute
- 1 cup grated parmesan cheese
- Salt and Pepper to taste
Preheat oven to 375°F. Spray 13 x 9 x 2-inch glass baking dish with olive oil spray.
Spread 1 cup Bolognese sauce over bottom of prepared dish. Arrange 4 lasagna noodles in dish. Arrange 1/3 of the cheese filling on top. Spoon 1 cup Bolognese sauce over cheese. Repeat layering 2 more times. Top with 4 lasagna noodles. Spread 1 to 1 1/2 cups sauce over the top. Sprinkle with Parmesan cheese.
Cover lasagna with foil. Bake 30 minutes. Uncover and bake until noodles are tender and top is golden, about 15 -20 minutes longer. Let stand 10 minutes before cutting.
Lasagna Ready To Be Baked.
If you would like to make whole wheat lasagna noodles without spinach, here is a recipe you can use:
Homemade Whole Wheat Lasagna Noodles
Ingredients:
- 1 1/2 cups King Arthur semolina flour
- 1 1/2 cups King Arthur white whole wheat flour
- 1/2 tsp salt
- 4 eggs
- 1/4 cup water
- 1/4 cup olive oil
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Before factory farming took hold in the 1960s, cattle were raised on family farms or ranches around the country. Young calves were born in the spring and spent their first months suckling milk and grazing on grass. When they were weaned, they were turned out onto pastures. The calves grew to maturity at a natural pace, reaching market weight at two to three years of age. After the animals were slaughtered, the carcasses were kept cool for a couple weeks to enhance flavor and tenderness, a traditional process called dry aging. The meat was then shipped in large cuts to meat markets. The local butcher divided it into individual cuts upon request and wrapped it in white paper and string. This meat was free of antibiotics, added hormones, feed additives, flavor enhancers, age-delaying gases and salt-water solutions. Mad cow disease and the deadliest strain of E. coli did not exist.
Today’s industrialized process brings cattle to slaughter weight in just one or two years. But it reduces the nutritional value of the meat, stresses the animals, increases the risk of bacterial contamination, pollutes the environment and exposes consumers to a long list of unwanted chemicals, hormones and antibiotics.
That hamburger in the supermarket looks fresh, but it may be two weeks old and injected with gases to keep it cherry red. Take a closer look at that “guaranteed tender and juicy” filet of beef. The juiciness may have been “enhanced” with a concoction of water, salt, preservatives and other additives.
More ominous, the beef also may be infected with food-borne bacteria, including E. coli. Some experts believe this toxic E. coli evolved in cattle that were fed high-grain diets. Every year, hundreds of thousands of pounds of beef products are recalled.
Artificial manipulation of beef begins prior to conception. Many cows are treated with synthetic hormones, such as “melengestrol acetate,” that regulate the timing of conception, allowing all the calves to be born within days of each other — a “more efficient” process. In many ranches, herd bulls have been replaced by artificial insemination, which is a fast way to improve herd genetics. The goal is consistent size, tenderness and marbling.
Hormones are just one way to speed the growth of young calves. Another strategy is to feed them an ultra high-grain diet, the standard fare in most feedlots. One reason calves are switched from grass to grain is that grain is a more concentrated form of energy. Calves fattened on grain reach maturity months ahead of grass-fattened calves. The less time cattle spend in feedlots, the greater the profit they return. Corn is the grain of choice because it’s especially high in energy. But unnatural high-grain diets have a major drawback: They make cattle sick. To prevent or reduce the symptoms caused by grain-feeding, they are given a steady dose of antibiotics in their feed — adding yet another drug to the mix.
Why does grain-feeding cause health problems?
Cattle, sheep and other grazing animals have a specialized stomach chamber called a “rumen.” The rumen is designed to convert fibrous plants such as grasses into a nutritious, easily digested meal. Replace the grass with grain and the rumen becomes too acidic. After several months, the condition can progress to “acute acidosis.” Cattle with acute acidosis develop growths and abscesses on their livers, stop eating, sicken and even die.
Finding an alternative to industrial beef takes effort. The cattle industry is highly consolidated, with the largest 25 feedlot companies now supplying 40 percent of all U.S. beef. The packing industry is even more concentrated. The top four beef packers (IBP/Tyson, Excel/Cargill, Swift/ConAgra and U.S. Premium/National Beef) harvest more than 80 percent of the meat.
What can you do if you want to keep beef in your diet?
Opt for organic. The use of growth-promoting hormones and antibiotics is not allowed in certified organic beef production. Nor is feed made from animal by products, that includes meat, blood and bone meal from chickens, pigs and ruminants.
Go for the grass. Choose beef from cattle that were 100 percent “grass-fed”. ” These animals are raised on their natural diet of grass from birth to market, and are not routinely given antibiotics and hormones. Look for a comprehensive grass-fed label from the American Grassfed Association.
Look at labels. Check for phrases like “Naturally Raised,” “No Hormones Added,” “Raised Without Antibiotics” and “Never Fed Animal Byproducts.”
Comb your community. Ask your local producers how they raise their beef. You can find producers near you at farmers markets and on the Web.
Try www.eatwild.com or www.localharvest.com.
I buy my beef from these two farms: http://www.grasslandbeef.com/Page.boktemplate=about and http://www.goodearthfarms.com/.
Many mainstream supermarkets now carry organic, grass-fed beef.
Source: http://www.motherearthnews.com/real-food/grass-fed-meat-zm0z12jjzkon.aspx
Does this mean that beef is totally bad for you?
No, not at all. Beef is a great source of protein, zinc, selenium, iron and B vitamins. The key to enjoying beef and not increasing your risk for cardiovascular disease is to choose grass-fed leaner cuts of beef, such as round steaks and sirloin steaks. Serving size is equally important. One serving size of beef is only three to four ounces, or about the size of a typical deck of playing cards. You might be scratching your head right now, mentally comparing that juicy 10-ounce T-bone steak to a little three ounce piece of steak. While the round steak is a healthier choice, it doesn’t seem like a tasty option, does it?
Well, meat lovers, while your taste buds may not thank you for giving up the T-bone, your heart surely will. Actually, enjoying low-fat beef isn’t so tough (no pun intended) and here are a few healthy recipes with Italian seasonings for making three-four ounces of low-fat beef really seem like a “tasty dish”.
The fat in grass fed beef has a much different consistency than the fat in commercial, grain fed beef. Because of that, grass fed steaks must be grilled at a lower temperature, more slowly than you would steaks from grain fed beef. Set the grill to medium, and your steaks will be seared on the outside, without risking drying them out and toughening them up on the inside. You will still see the dark grill marks that make the presentation of a grilled steak so inviting. Grilling at the lower temperature, however, you need to know that it will take a little bit longer to get the steaks to the desired doneness, but watch them closely, you don’t want to overcook them.
Sirloin Steak with Bell Peppers
Good served over egg noodles.
4 servings
- 1 pound sirloin steak, trimmed of fat and cut into 1-inch chunks
- 2 teaspoons fennel seed, roughly chopped or coarsely ground in a spice mill
- 1 teaspoon kosher salt, divided
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced garlic
- 1 ½ cups reduced-sodium beef broth, divided
- 1/2 cup dry red wine
- 4 bell peppers vary the colors, cut into 1-inch squares
- Freshly ground pepper, to taste
- 2 tablespoons Wondra all-purpose flour
Directions:
- Rub steak with fennel seed and 1/2 teaspoon salt, turning to coat on all sides. Heat oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, turning once, until browned on the outside and still pink in the middle, 2 to 4 minutes. Transfer to a plate and cover with foil to keep warm.
- Add garlic to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add 1 cup broth and wine, scraping up any browned bits with a wooden spoon. Add bell peppers, the remaining 1/2 teaspoon salt and pepper; bring to a simmer. Cover, reduce heat to maintain a simmer and cook until the peppers are tender-crisp, 4 to 6 minutes.
- Whisk the remaining broth and flour in a small bowl. Add to the pepper mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Return the steak to the pan. Adjust heat to maintain a slow simmer and cook, turning the meat once, about 2 minutes for medium-rare.
Steaks with Caramelized Onions & Gorgonzola
Serve with garlic mashed potatoes and broccoli.
4 servings
- 2 tablespoons olive oil, divided
- 2 large onions, sliced (about 4 cups)
- 1 tablespoon brown sugar
- 1/2 cup reduced-sodium beef broth
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 1 pound beef tenderloin, (filet mignon) or sirloin steak, 1-1 1/4 inches thick, trimmed and cut into 4 (4 oz.each) steaks
- 1/4 cup crumbled Gorgonzola, or blue cheese
Directions:
- Heat 1 tablespoon oil over medium heat in a large skillet. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.
- Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.
Grilled Filet Mignon with Vegetable Kebabs
This low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a mix of lemon, herbs and fresh vegetables. Serve with rice.
4 servings
- 1 lemon, zested and juiced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 16 cherry tomatoes
- 10 ounces white mushrooms, stemmed
- 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
- 1 small red onion, cut into wedges
- 1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces
- 1 tablespoon steak seasoning, such as Mrs. Dash
Directions:
- Preheat grill to high and reduce heat to medium just before placing meat on the grill.
- Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables on to eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade. Sprinkle steak seasoning on meat.
- Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.
Italian Beef Skillet
Makes 4 servings.
- Olive oil cooking spray
- 1 pound beef round steak
- 2 cups sliced fresh mushrooms
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 14-1/2 ounce can low sodium diced tomatoes
- 1/2 teaspoon dried basil, crushed or 1 tablespoon snipped fresh basil
- 1/4 teaspoon dried oregano, crushed or 1-1/2 teaspoons snipped fresh oregano
- 1/8 teaspoon crushed red pepper
- 2 tablespoons grated Parmesan cheese
- Hot cooked pasta (optional)
Directions:
Trim fat from round steak, then cut meat into 4 serving-size pieces. Spray a cold large skillet with nonstick spray. Add meat pieces to skillet; brown both sides of each piece. Remove meat from skillet. Add mushrooms, onion, green pepper, celery, and garlic to the skillet. Cook until vegetables are nearly tender. Then, stir in tomatoes, dried herbs (if using), and red pepper. Add meat to skillet, spooning vegetable mixture over the meat. Cover and simmer about 1-1/4 hours or until meat is tender, stirring occasionally. Stir in fresh herbs, if using. Transfer meat to a serving platter. Spoon vegetable mixture over meat and sprinkle with Parmesan cheese. Serve with pasta, if desired.
Italian-Style Grilled Steak
Yield: 4 servings (serving size: 3 ounces steak, 1 teaspoon oil)
Grilled mushrooms are a good addition.
- 1 (1-pound) lean beef rib-eye steak, trimmed
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 4 teaspoons extra virgin olive oil
Directions:
Cut beef across grain into 1/4-inch-thick slices. Combine beef, rosemary, thyme, lemon juice, and garlic in a large zip-top plastic bag; seal. Marinate beef in refrigerator 1 hour, turning occasionally.
Prepare grill. Just before adding meat, reduce heat to medium.
Remove beef from bag, discarding marinade. Sprinkle beef with salt and pepper. Place beef on an oiled grill rack. Cook 1 minute on each side or until desired degree of doneness. Drizzle oil over beef.
Steak Pizzaiola
This is good with a saute of peppers and onions on the side.
4 Servings
- 1 (1 pound) beef top sirloin steak
- 1 tablespoon olive oil
- Salt and Pepper
- 1/2 teaspoon dried oregano
- 1 cup marinara sauce
- 1/4 cup shredded Sargento Italian 2% reduced fat cheese blend
- 2 tablespoons chopped basil
Directions:
Brush steaks with olive oil and sprinkle steaks on both sides with salt, pepper and oregano.
Grill over medium heat for 2-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, heat sauce in a small saucepan. Spoon over steaks; sprinkle with cheese and basil.
Related articles
- Is Grass-Fed Beef Good for You? (lef.org)
- Stemple Creek Ranch: Natural Beef Done Right (karenpavonesfoodforthought.com)
Sun-dried tomatoes are ripe tomatoes that are placed in the sun to remove most of the water content from the tomatoes. Cherry types of tomatoes will lose 88% of their initial (fresh) weight, while larger tomatoes can lose up to 93% during the process. As a result, it takes anywhere from 17 to 20 lbs of fresh tomatoes to make a single pound of sun-dried tomatoes.
Even after the procedure, the tomato fruits keep their nutritional value. The tomatoes are high in lycopene, antioxidants, and vitamin C, and low in sodium, fat, and calories.
Before modern canning methods were available, Italians dried tomatoes on their tile roofs for use in winter when fresh tomatoes were not an option. Nowadays, sun-dried tomatoes (pomodori secchiin Italian) are not as popular in Italy as they are in America, where they are mostly relegated to antipasto or as a flavor-booster for sauce. These dried, concentrated and flavorful tomatoes have enjoyed a popularity boost in the United States in the past couple of decades, initially as a gourmet item but fast becoming a favorite of home cooks.
Sun-dried tomato tips
Sun-dried tomatoes can be used in a wide variety of recipes and come in a variety of shapes and colors. Traditionally, they were made from dried red plum tomatoes, but they can be purchased in yellow varieties as well. Sun-dried tomatoes may also be preserved in olive oil, along with other ingredients such as rosemary, basil, dried paprika, and garlic.
Unless they are already packed in oil, sun-dried tomatoes will need to be reconstituted before use. Just let them soak in warm water for thirty minutes until soft and pliable, drain (reserve the liquid to add flavor to stocks and sauces), pat dry and use as directed in your recipe. You can also use wine, broth, or other cooking liquid to reconstitute. Once reconstituted, use them within several days or pack in olive oil and store in the refrigerator for up to two weeks. To reconstitute in oil, simply cover the dried tomatoes with oil and refrigerate for 24 hours.
To use oil-packed, drain tomatoes from oil and use. Always be sure that those left in the jar are completely covered with oil, which may mean adding more oil as you use the tomatoes. Don’t toss out that oil when you’re done with the tomatoes. It will pick up flavor from the tomatoes and be great in salad dressings or used for sauteing.
Cooking with sun-dried tomatoes
The flavor of sun-dried tomatoes is quite intense, concentrated, and slightly salty, so a little goes a long way. Although they are wonderful with pasta, you’ll enjoy using sun-dried tomatoes with many other foods, including vegetables, meats, and breads. Unopened commercially dried tomatoes will be fine without refrigeration for six to nine months. Once opened, oil-packed dried tomatoes should be refrigerated and used within two weeks. They can also be frozen.
Sun-Dried-Tomato Vinaigrette
Yield: 1½ cups
This vinaigrette is rich and sweet from the sun-dried tomatoes, so you don’t need to use much of it on salad greens
To use it as a pesto sauce and/or to add it to a pasta dish, omit the vinegar, thin it down with pasta water, and add pine nuts, sautéed zucchini, and chopped fresh basil.
- 12 oil packed sun-dried tomatoes
- 1 garlic clove, peeled and minced
- 1/3 cup balsamic vinegar
- ½ teaspoon salt
- A few turns of freshly ground black pepper
- ½ cup grated Parmesan cheese
- ¼ cup olive oil
Place all the ingredients but the olive oil into the bowl of a food processor (or a blender) fitted with a metal blade, and purée to a thick paste.
Continuing to run the machine, add the oil slowly through the feed tube or the lid of the blender. Taste for salt.
Breakfast
Spinach and Sun-Dried Tomato Frittata
- olive oil cooking spray
- 2 teaspoons olive oil
- 1 small shallot, chopped
- 1 cup packed fresh spinach, chopped
- 4 whole eggs
- 3/4 cups egg substitute
- 8 sun-dried tomato halves, chopped
- 1/2 cup grated Asiago cheese
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg substitute in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes
Lunch
Turkey, Sun-Dried Tomato and Basil Wraps
- 1/2 cup cream cheese, low-fat whipped
- 2 tablespoons jarred julienned sun-dried tomatoes or 6 sun-dried tomatoes, chopped
- ¼ cup red onion, thinly sliced
- 10 basil leaves, chopped
- 4 large whole wheat flour tortilla
- 3/4 pound sliced smoked turkey breast
- 4 lettuce leaves, green leaf, Bibb or Romaine, shredded
1. In a small mixing bowl, combine the cream cheese, sun-dried tomatoes and basil.
2. Lay the tortillas out and spread 1 tablespoon of the cream cheese mixture on each of them. Divide the turkey among the tortillas and spread the remaining cream cheese mixture on top of the turkey. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.(The wraps can be made ahead and stored in the refrigerator.)
3. Cut the wraps in half on the diagonal and serve. 4 servings.
Shrimp With Sun-Dried Tomatoes
Yield: 4 to 6 servings.
- 2 tablespoons extra virgin olive oil or jarred sun-dried tomato oil
- Several sprigs thyme
- 1 tablespoon minced garlic
- 1 cup sun-dried tomatoes, roughly chopped
- 2 tablespoons capers, drained if necessary
- 1/2 cup fish stock or dry white wine
- 16 to 24 large shrimp, peeled
- Salt and pepper
- Chopped fresh basil.
Put oil in a large, oven proof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce. Cook just until they turn pink. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm with Italian bread.
Dinner
Italian Pork Tenderloin
4 Servings
- 1.5 lb. pork tenderloin
- 2 tablespoons olive oil
- 6 fresh sage leaves
- 4 slices of prosciutto
- 6 sun-dried tomatoes
- Olive oil for brushing meat; salt and pepper
- 1 tablespoon honey mustard, or mustard of choice
Pre-heat oven to 450 degrees F. Oil a baking dish just large enough to fit the pork tenderloin. Make the stuffing. Put the oil, sage, prosciutto and sun-dried tomatoes in a food processor. Pulse this mixture a few times until it is combined to a thick paste.
Cut a slit through the middle of your pork, but don’t go through to the bottom and with your hands, spread the stuffing onto the center of the meat. Close the pocket.
Tie together with kitchen twine to secure. Rub the tenderloin with olive oil, kosher salt and pepper.
Place meat in prepared baking dish. Roast the pork at 450 degrees F. for 15 minutes, then turn the oven down to 350 degrees F. and cook another 30 minutes. Pork should be 160 degrees when done. Let the meat rest for 5 minutes so the juices can distribute evenly before slicing. Remove the string.
To make a simple pan sauce, use the drippings in the pan and whisk in a tablespoon of honey mustard. There won’t be a lot of sauce, but enough to drizzle over the pork slices.
Orecchiette with Broccoli Rabe, Sun Dried Tomatoes and White Beans
Serves 6 to 8
- 1 pound orecchiette pasta
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 bunch broccoli rabe, stems removed, leaves chopped
- 1 cup oil-packed sun-dried tomatoes (about 12 pieces), sliced
- 1 (15-ounce) can cannellini beans, rinsed or 2 cups cooked dried beans
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
Bring a large pot of salted water to a boil; add pasta and cook until al dente according to package directions. Reserve a cup of the pasta cooking water and drain pasta thoroughly.
Meanwhile, in a large sauté pan over high heat, heat olive oil. Add garlic and cook until fragrant but not browned, about 1 minute. Add half the broccoli rabe and sauté until lightly wilted but not brown, about 2 minutes. Add remaining broccoli rabe to pan and cook for another minute or two. Add sun-dried tomatoes and cannellini beans and toss lightly. Taste and adjust seasoning with salt and pepper.
Add hot drained pasta to the pan (or to a larger bowl if needed) and toss with the vegetables. Stir and add a few tablespoons of reserved pasta cooking water if mixture seems dry. Season and taste again. Serve immediately with freshly grated Parmesan cheese.
Chicken & Sun-Dried Tomato Orzo
Fish fillets may also be substituted in place of chicken. Serve with sautéed fresh spinach.
4 servings
- 8 ounces orzo, preferably whole-grain
- 2 cups water
- 1 cup chopped sun-dried tomatoes,oil-packed, divided
- 2 clove garlic, peeled
- 3 teaspoons chopped fresh marjoram or oregano, divided
- 2 tablespoon red-wine vinegar
- 4 teaspoons sun-dried tomato oil, (reserved from sun-dried tomato jar )
- 1 tablespoon extra-virgin olive oil
- 4 boneless, skinless chicken breasts, trimmed (1 1/4 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1- 9-ounce package frozen artichoke hearts, thawed
- 1/2 cup finely shredded Pecorino-Romano cheese, divided
- Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.
- Meanwhile, place water, 1/2 cup sun-dried tomatoes, garlic, 2 teaspoons marjoram, vinegar and sun-dried tomato oil in a blender. Blend until just a few chunks remain.
- Season chicken with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
- Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
- Slice the chicken. Top each portion of orzo with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.
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- Spinach and Sun-dried Tomato Stuffed Chicken (thecocinamonologues.com)
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Eating fruit as part of your daily diet can help you maintain a healthy weight and reduce the risk of heart disease, strokes and some cancers. Also, fruit contains a great variety of vitamins and minerals, carbohydrates and fiber. So, eating the right combinations of fruit is particularly good for you. For instance, an apple is high in fiber but low in vitamin C, but if you add an orange and some strawberries, then you will get all the vitamin C you need for that day.
If you didn’t know fruit was good for you, you would not eat it. But, as much as you would prefer to eat potato chips for a snack, you know that fruit is an important part of a balanced diet. Don’t forget about fruit when you plan your weekly meals.
Plan your meals before you go shopping; make sure they include fruit. Breakfast cereal can be topped with bananas, low-fat yogurt can be mixed with blueberries, and pancakes can be decorated with fresh strawberries. Seedless grapes make an easy side to your lunchtime sandwich. You can even top your dinner salad with chopped apples or sliced oranges.
According to USDA’s, My Pyramid, you want to eat around 1-1/2 to 2 cups of fruit everyday. Aim for fresh, seasonal fruit whenever possible. If fresh fruit is not available, dried, canned or frozen fruit are other options. Remember, portions of dried fruit are smaller–a serving is typically 1/4-cup.
Don’t always stick to the same foods, as you could find that you are still lacking in some nutrients. Make sure that you include a variety of foods in a variety of colours – the brighter the better. Summer is the perfect time to start.
Guide to fruit portions:
Fresh fruit:
- Small-sized fruit: 2 or more, for example 2 plums, 2 satsumas, 3 apricots, 2 kiwi, 7 strawberries, 14 cherries.
- Medium-sized fruit: 1 medium fruit, such as 1 apple, banana, pear, orange or nectarine.
- Large fruits: half a grapefruit, 1 slice of papaya, 1 slice of melon (2-inch slice), 1 large slice of pineapple, 2 slices of mango (2-inch slices)
Dried fruit:
- 1 tablespoon of raisins, currants, sultanas, 1 tablespoon of mixed fruit, 2 figs, 3 prunes, 1 handful of banana chips
Canned or frozen fruit:
- Roughly the same quantity of fruit that you would eat as a fresh portion: 2 pear or peach halves, 6 apricot halves, 8 segments of tinned grapefruit
Juices:
- A glass (6 oz.) of 100% juice (fruit or smoothie) counts as 1 portion, but you should only count juice as 1 portion per day, however much you drink. This is mainly because it contains very little fiber and more sugar than fresh fruit.
EASY WAYS TO EAT MORE FRUIT
- Add fruit slices to sandwiches. Sliced pear and apple add a unique texture and unexpected flavor.
- Mix chopped fruit into plain yogurt. When comparing six-ounce containers of Greek yogurt, plain offers 18 grams of protein for 100 calories, and strawberry is 140 calories with 14 grams of protein. Instead of buying the premade flavors, make your own by adding pureed or chopped fruit. You’ll save money, avoid added sugars, and be able to customize the flavor to your taste buds with distinct combos like blackberry peach or strawberry pear.
- Add fruit to baked goods. We’ve all made banana bread, but that’s not the only fruit-based treat you can bake. Lower the fat in just about any recipe by replacing half the oil with applesauce, or get creative with muffin recipes by adding diced strawberries, or mix bits of dried apricots into cookie dough.
- Cut up fruit and store it in the fridge. It takes effort to wash and cut fruit, enough to make you reach for something easier and less healthy. Make fruit as accessible as a bag of chips by storing cut up fruit in portion size containers in the refrigerator.
- Eat fruit for dessert. Save calories and skip the refined sugars by enjoying nature’s dessert.
Recipes That Add Fruit To Your Daily Meal Choices
Breakfast
Buttermilk Oat Pancakes
4 servings, 3 oatcakes & 1/4 cup fruit sauce each
- 2 cups well-shaken buttermilk
- 1 large egg
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup whole-wheat flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- To prepare oatcakes: Whisk buttermilk and egg in a medium bowl. Combine oats, flour, sugar, baking soda, 1/2 teaspoon cinnamon and salt in another medium bowl. Stir the dry mixture into the wet mixture and let stand for 15 minutes. The mixture will bubble slightly as it sits.
- Using a pastry brush coat a griddle or large nonstick skillet with canola oil; heat over medium heat. Using 1/4 cup of batter for each, cook 3 or 4 oatcakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more, reducing heat if necessary to prevent over browning. Keep warm in a 200 F. oven.
- Serve the oatcakes with the fruit sauce.
Fruit Sauce
- 2 cups fresh berries, whatever is in season
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
Meanwhile, place berries, maple syrup and 1/2 teaspoon cinnamon in a small heavy saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries are mostly broken down and syrupy, 8 to 10 minutes. Remove from heat and cover to keep warm.
Good For You Muffins
Makes 12 muffins
- 1 cup King Arthur White Whole Wheat Flour
- 1 cup Unbleached All-Purpose Flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup chopped fresh, seasonal fruit (blueberries, blackberries or raspberries, leave whole)
- 1 cup milk
- 1/4 cup vegetable oil
- 3 large eggs or ¾ cup egg substitute
Preheat the oven to 425°F. Lightly grease a 12-cup muffin pan.
Whisk together the flours, oats, brown sugar, salt, baking powder, cinnamon, and fruit.
In a separate bowl, whisk together the milk, oil, and eggs. Pour the wet ingredients into the dry, and mix until just blended.
Using an ice cream scoop put batter into the prepared muffin pan, filling each cup three-quarters full. Bake the muffins for 15 to 18 minutes, until they are light golden brown and a cake tester inserted in the center of a muffin comes out clean.
Remove them from the oven, and let rest in the pan for 5 minutes before turning out to cool completely on a rack. Serve warm.
Lunch
Florida Citrus Salad with Shrimp
Makes 4 servings
- 8 small potatoes (fingerling, or red or yellow)
- 3 grapefruit or oranges or tangerines
- 1 small fennel bulb, thinly sliced (about 1 cup)
- 1/2 whole cucumber, thinly sliced
- 1 avocado, peeled and diced
- 4 tablespoons fresh pomegranate seeds, optional
- 1/4 cup chopped herb of choice (oregano, tarragon, dill, basil)
- 1 head radicchio, washed and torn into small pieces
- 1 tablespoon extra virgin olive oil
12 jumbo shrimp (peeled and deveined)
Vinaigrette
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
Cook potatoes in boiling salted water until tender. While potatoes cook, whisk together vinaigrette ingredients in medium bowl.
Slice cooked potatoes and place them immediately into vinaigrette while hot to infuse flavor.
Zest grapefruit or orange to get 2 to 3 tablespoons of peel. Then, peel and segment fruit over a strainer set over a bowl to save juice for searing shrimp.
In hot sauté pan, cook shrimp in 1 tablespoon olive oil. Cook shrimp 1 or 2 minutes on each side until pink. Add grapefruit zest and reserved juice to pan.
Combine shrimp, fruit and remaining salad ingredients, toss and serve.
Spring Greens and Strawberries With Poppy Seed Dressing
4 servings
Salad
- 1 1/2 cups watercress leaves
- 1 1/2 cups torn arugula leaves
- 2 cups torn tender spinach leaves
- 1 1/2 cups sliced strawberries
- 1/3 cup sliced toasted almonds
- Orange Poppy Seed Dressing, recipe below
In a large bowl, combine the watercress, arugula, spinach and strawberries. Pour the dressing to taste over the salad and toss gently to combine. Sprinkle with almonds.
Orange Poppy Seed Dressing
Makes 1-1/2 cups
- 4 teaspoons cornstarch
- 6 tablespoons cold water
- 1-1/3 cups orange juice
- 1/4 cup white vinegar
- 4 teaspoons Dijon mustard
- 4 teaspoons honey
- 1-1/2 teaspoons poppy seeds
- 1/2 teaspoon salt
In a small saucepan, combine cornstarch and cold water until smooth. Stir in the orange juice, vinegar, mustard and honey. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in poppy seeds and salt. Cover and refrigerate until chilled.
Dinner
Salmon with Fruit Salsa
Makes: 4 servings
Salsa:
- 3/4 cup chopped fresh strawberries or chopped, peeled peaches or nectarines
- 1/3 cup chopped, peeled kiwi fruit or fresh apricots or mango
- 1/4 cup small diced red onion
- 1 tablespoon orange juice
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh mint leaves
Salmon
- 16 ounces fresh, skinned salmon, about 1 inch thick
- 1 tablespoon olive oil
- 1/2 teaspoon lemon-pepper seasoning
- Salt
Pat dry fish dry with paper towels. Cut into 4 serving-size pieces.
For fruit salsa: in a medium nonreactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and let rest 30 minutes before serving..
Brush both sides of each fish piece with oil. Sprinkle with lemon-pepper seasoning and salt.
Oil the unheated rack of a broiler pan, or grill pan or outdoor grill. Place fish on pan or grill.
Broil 4 inches or from heat or grill for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through cooking. Serve with the fruit salsa.
Chicken With Peaches and Basil
- 3 tablespoons Wondra all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 boneless skinless chicken breast halves
- 2 tablespoons olive oil
- 2 ripe fresh peaches or 2 nectarines
- 1 small onion, chopped
- 1 garlic clove, minced
- 3/4 cup low sodium chicken stock
- 1 tablespoon lemon juice
- 1/4 cup fresh basil, chopped
In a shallow dish, combine flour and half of the salt and pepper, set aside 2 teaspoons for sauce.
In remaining flour mixture, coat chicken well; shake of excess.
In a large saute pan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
Transfer to plate and keep warm.
Meanwhile, peel and pit peaches; cut into wedges.
Add onion, garlic and reserved flour mixture to skillet; cook, stirring for 3 minutes.
Pour in stock and lemon juice; bring to boil, stirring to scrape up any brown bits from bottom of pan.
Add peaches; reduce heat to medium and cook, stirring for 3 minutes.
Stir in basil and remaining salt and pepper.
Pour over chicken to serve.
Dessert
Summer Berry Crisp
Ingredients
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- 2 tablespoons cornstarch
- 1 tablespoon finely shredded orange peel
- 2 teaspoons finely shredded lemon peel
- 6 cups assorted fresh berries (such as blueberries, blackberries, hulled strawberries or raspberries)
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 3/4 cup unbleached all-purpose flour or whole wheat pastry flour
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 6 tablespoons canola oil
- 1/2 cup regular rolled oats
- 1 cup frozen yogurt
Directions
Preheat oven to 375°F. In a large bowl combine ½ cup granulated sugar, cornstarch, orange peel and lemon peel. Add berries, orange juice and lemon juice; toss gently to combine. Transfer to a 2-quart baking dish. Set aside.
In a medium bowl combine flour, brown sugar, 2 tablespoons granulated sugar, allspice and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in oats. Sprinkle over fruit mixture in dish.
Bake, uncovered, for 40 to 45 minutes or until top is golden brown and juices are bubbly in the center of the dish. Cool slightly and serve warm with a spoonful of frozen yogurt, if desired. Makes 8 to 10 servings.
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WEATHER FORECAST: Severe thunderstorms this afternoon and evening with heavy rain, damaging wind and even a few tornadoes. High near 55 degrees F. Winds ENE at 10 to 15 mph. Chance of rain 90%. Rainfall near a quarter of an inch.
When the weather outside is wet and nasty, stay in and make this dinner. One thing these recipes have in common is their ability to give you that warm, cozy feeling inside, no matter how badly it’s pouring outside.
Yellow Squash Soup
4 to 6 Servings
This recipe is designed primarily for yellow crooked-neck squash, a summer squash, but in the winter you can substitute acorn or butternut.
- 1 lb. yellow crooked-neck squash ( approx. 6 small ones)
- 1 tablespoon olive oil
- 2 cups chopped sweet onion
- 1 clove garlic, sliced
- 2 teaspoons minced fresh thyme
- 2 teaspoons minced fresh sage
- 2 tablespoons fresh basil
- 1 teaspoons salt
- 1 tablespoon Wondra flour or unbleached white flour
- 1/2 cup dry white wine
- 2 cups milk
- freshly ground black pepper
- minced chives
Directions
Cut the end of the squash off, cut the squash into 1/4 inch slices and set aside.
In a large saucepan or a Dutch oven heat oil and saute onions and garlic over medium heat. After about 5 minutes, add squash, herbs, and salt. Stir, cover, and continue to cook about 10 more minutes. Gradually sprinkle in the flour, stirring constantly. Continue to cook and stir over low heat about 5 minutes.
Pour in the white wine, stir briefly, cover, and let simmer 10 to 15 minutes. Remove from heat, and allow the soup to cool until it’s cool enough to puree.
Puree the soup with the milk in a food processor, or blender or with an immersion blender, and return it to a kettle. Adjust the seasonings. Add black pepper to taste and reheat. Sprinkle with minced chives.
Basil Parmesan Biscuits
- 2 cups unbleached all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- 2/3 cup chopped fresh basil
- 1/2 cup (2 ounces) finely grated Parmigiano-Reggiano cheese
- 2/3 cup fat-free milk
- 1 large egg
- Cooking spray
Directions
Preheat oven to 425°F.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk.
Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in basil and cheese.
Combine milk and egg in a small bowl, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist.
Turn dough out onto a floured surface; pat to 1-inch-thick circle or square. Cut with a 2-inch biscuit cutter into 12 biscuits, or simply cut into 12 equal squares.
Place biscuits on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes. Remove from oven, and cool.
Chicken alla Diavola 
- 1/2 cup white wine vinegar
- 1 tablespoons dried oregano
- 1/2 cup extra-virgin olive oil
- Two 3 pound chickens
- 2 teaspoons dried sage
- 1 teaspoon kosher salt
- 1 teaspoon Aleppo pepper, or 1/2 teaspoon crushed red pepper
- 1 teaspoon dried rosemary
- 1/2 teaspoon freshly ground black pepper
Directions
In a small jar or bowl, combine the white wine vinegar, the dried oregano and the olive oil and let sit while you prepare the chicken.
Using kitchen shears, remove the wing tips and the backbones from the chickens. Set the chickens on a large rimmed baking sheet, skin side up, and press down firmly on the breastbones to flatten them butterfly style. Score each breast, drumstick, thigh and wing halfway to the bone in two places per part. Drizzle all but 2 tablespoons of the vinegar-oil mixture over both sides of the chickens and rub the mixture into the meat. Cover and refrigerate for 1 hour.
In a small bowl, combine the dried sage with the kosher salt, the pepper, dried rosemary and ground black pepper. Rub the seasoning all over the chickens. Let the seasoned chickens stand at room temperature for 30 minutes.
Preheat the oven to 425°F. Roast the chickens in the upper third of the oven, skin side up, basting both chickens with the remaining vinegar-oil mixture halfway through, until the chicken is just cooked, and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, about 45 minutes.
Preheat the broiler. Pour the pan juices into a small saucepan. Broil the chickens about 4 inches from the heat, rotating the pan, until browned and crisp, about 3 minutes. Carve the chickens. Reheat the pan juices and serve with the chicken.
Baked Farro Risotto
If you only have regular farro, you will need to soak it overnight, as you would dried beans.
Serves 6
- Zest of one lemon
- 1 medium onion
- Fine grain sea salt
- 1 1/2 cups uncooked semi-pearled farro or barley
- 1 cup marinara sauce
- 2 1/2 cups low sodium chicken or vegetable broth
- 1 1/4 cups freshly grated Parmesan
- 1 tablespoon fresh oregano, chopped
Directions
Preheat oven to 400 F with a shelf in the top third of the oven.
Rub olive oil around an 8 x 8 baking dish and sprinkle with lemon zest.
In a large saucepan over medium-high heat combine the olive oil, onion, and a couple pinches of salt. Cook until the onions soften up and begin to become translucent.
Add the farro, stir until well-coated, and cook for another minute or two. Stir in the tomato sauce and the broth. Bring just to a simmer, remove from heat, and stir in about 3/4 of cheese and salt and pepper to taste.
Transfer to the prepared baking dish, cover with foil, poke a few slits in the foil, and bake for about 45 minutes or until the grains are cooked through. You can uncover the baking dish the last few minutes to brown the top of the farro. Alternatively, you can brown the top carefully under a broiler for a few minutes.
Serve sprinkled with the remaining cheese, the fresh oregano, and a drizzle of good olive oil.
Braised Fennel
- 3 medium fennel bulbs
- 2 tablespoons olive oil
- 1/2 cup low sodium chicken stock
- 1/2 cup dry white wine
- 3 sprigs of fresh thyme
- 1 bay leaf
- Salt and pepper
Directions
Slice the fennel into 1/2″ thick pieces (try to keep each piece with some of the root base so it stays together.)
On medium-high, heat a large saute pan, then add olive oil. After oil is hot, add fennel and caramelize on all sides (3-4 min side.)
Add stock, wine, thyme and bay to fennel and reduce heat to low – med-low.
Cover and gently simmer for 25 minutes, or until fennel bulbs are tender, you may need to add more stock as you simmer.
Salt and pepper to taste.
Pesche al Cioccolato
(Oven-baked Peaches Stuffed with Amaretti Cookies and Chocolate)
4 servings
- 2 large firm, ripe peaches
- 8 Italian amaretti cookies
- 2 ounces dark chocolate
- 1 large egg yolk
- 1 tablespoon unsweetened dark cocoa powder
- 1 tablespoon sugar
- 1 tablespoon rum
- 1/4 cup dry white wine
Directions
Preheat the oven to 350 degrees Fahrenheit.
Melt the dark chocolate in a small bowl in the microwave. Set aside to cool.
Wash and dry the peaches. Halve and pit the peaches. Using a small spoon or a melon baller, scoop the pulp out of the peach halves being careful not to break through the outside skin so as to form little containers to hold the filling. Mash the peach pulp in a medium bowl.
Using a food processor, pulse the amaretti cookies until crumbly. Alternatively, place the cookies in a plastic resealable bag and use a mallet to crush the cookies. Add the cookie crumbs to the peach pulp. Add the egg yolk, cocoa powder and sugar. Stir to combine. Add in the melted chocolate and rum. Stir to combine.
Spoon the peach pulp mixture into the peach halves and place in a small baking dish. Pour the wine into the baking dish around the peach halves.
Bake in the oven until the peaches are cooked through but still firm – about 30 minutes.
Plate peaches and sprinkle with extra crushed amaretti cookies and cocoa powder.
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