Peppers are plentiful this time of year and can be found at a reasonable cost. So this is the perfect time of year to think about preserving some of the peppers you buy for the winter months when they cost a fortune.
Some of the pepper varieties that are common are: California Wonder, Big Bertha Green, Red, Yellow and Orange Bell, Marconi, Italian Roaster, Mariachi, Pimento, Super Cayenne, Chinese Lantern, Jalapeno, Hot Banana, Cajun Belle, Cubanelle, Poinsettia and Sangria.
Peppers are extremely easy to freeze. Wash them, pat them dry, chop or slice them, place them in a freezer bag and store them in the freezer! Diced into small chunks, peppers are ready for casseroles, egg dishes, stir fry, fajitas, etc. Whole peppers are perfect for stuffing and baking. Defrosted frozen peppers will be a little mushy but they are perfect for cooking.
Of course, you know you can add peppers to omelets, soups, pizza or pasta. One of my favorite recipes is to make roasted red peppers. They are delicious in salad, on pizza and in sandwiches. They are also perfect for an antipasto platter.
Roasted Red Peppers
Wash and dry red peppers – leaving them whole with the stem intact. Char the peppers using an outdoor grill set for medium heat. Place the peppers directly on the grate until one side is charred. Work carefully so that as soon as one section of a pepper is blackened, turn the peppers to a side without charring. (Charring can also be done on a grill pan or in the broiler.)
Once all the sides of the peppers are blackened, place them in a large bowl. Cover the bowl with a clean towel. (Or place in a plastic bag and seal or place in a brown paper bag and close it.) The steam will help to loosen the skin, making them easy to peel once they cool.
When the peppers are cool to the touch, remove and discard the skins. Remove the stem, seeds and ribs. Cut in quarters. Place in a covered container and drizzle with a little olive oil and vinegar. They will keep for a few weeks in the refrigerator.
Roasted Red Pepper Sauce
You can make a delicious sauce from the roasted red peppers that you can use over grilled meat or over pasta.
Ingredients
- 2 large roasted red peppers
- 1/4 cup extra virgin olive oil
- 1 large garlic clove, smashed
- Salt & Pepper
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red chili flakes
- Basil leaves
To make the pepper sauce: Place all of the ingredients in a processor and pulse until smooth. Add salt and pepper to taste. Garnish with basil leaves.
Italian Vegetable Soup
4-6 servings
Ingredients
- 1 tablespoon olive oil
- 8 oz. boneless chicken, cut into small cubes
- 2 Italian frying peppers, finely diced
- 1 yellow bell pepper, finely diced
- 1 hot pepper, diced or 1/4 teaspoon dried crushed red pepper
- 1 onion, chopped
- 3 stalks celery, diced
- 1 carrot, diced
- 3 large garlic cloves, chopped
- 2 tablespoon fresh basil, sliced
- 2 teaspoons fennel seeds, crushed
- 6 cups canned low-salt chicken broth
- 1 cup dried short pasta
- Grated Parmesan cheese
Directions
Brown chicken in a Dutch oven or a stock pot with the olive oil. Add the peppers, onion, celery, carrot and garlic to the pan and sauté until the vegetables are tender, about 5 minutes.
Add seasonings and broth. Cover the pot and simmer 10 minutes. Increase heat to high and bring soup to boil. Add pasta and boil until tender, about 5-6 minutes.
Season soup to taste with salt and pepper. Serve with grated cheese.
Italian Pepper & Egg Sandwich
My favorite sandwich growing up.
4 servings
Ingredients
- 4 green or red bell peppers (or Cubanelle or Italian sweet frying peppers) seeded and sliced.
- 1 small onion, sliced thin
- 5 large eggs, whisked in bowl with 1 tablespoon water
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan or Romano Cheese
- 1 loaf of Italian bread, sliced or 4 ciabatta rolls
- Crushed red pepper
Directions:
In large skillet add olive oil and garlic and saute on low until garlic is golden, (do not burn). Add peppers and onion, season with salt and pepper, stir to coat the vegetables with oil.
Continue cooking on low heat, stirring frequently, until the peppers are soft. Raise heat to med-high and add eggs, stirring well to mix the eggs into the peppers.
Cook eggs thoroughly, but be careful not to burn them. Sprinkle with cheese and red pepper. Serve on an Italian roll or on Italian bread.
Rigatoni with Peppers & Pancetta
Sometimes I add sliced and browned Italian sausage instead of the pancetta.
5 servings
Ingredients
- 10 ounces dried rigatoni
- 4 slices pancetta, cut into small pieces
- 1 tablespoon olive oil
- 1 large red bell pepper, cut into strips
- 1 large yellow bell pepper, cut into strips
- 2/3 cup sliced onion
- 1 teaspoon finely chopped fresh garlic
- 1/4 cup small pitted ripe olives
- 1/4 pound Provolone Cheese, shredded
- 1/4 teaspoon ground red pepper (cayenne)
- 1/4 cup chopped fresh parsley
Directions
Cook rigatoni just to the al dente stage. Drain.
Cook the pancetta in a large skillet over medium-high heat until crisp. Remove the pancetta from the pan; set aside.
Add the olive oil, bell peppers, onion and garlic to the reserved pan drippings in the skillet. Cook over medium heat, stirring occasionally, until the peppers are tender.
Add cooked rigatoni, pancetta and all the remaining ingredients except the parsley. Continue cooking, stirring occasionally, until the cheese is melted. Sprinkle with parsley and serve.
Baked Chicken, Sausage, Potatoes and Peppers
Serves 6-8
Ingredients
- 1 tablespoon olive oil
- Salt and Pepper
- One 3 lb. organic chicken, cut into 10 pieces or 1 whole bone-in chicken breast, cut into 4 pieces and 6 bone-in thighs,skin removed
- 1 pound Italian sausage (pork, chicken or turkey), cut into 2 inch pieces
- 2 garlic cloves, minced
- 2 lemons
- 2 teaspoons dried oregano
- 4 medium baking potatoes, cut in fourths
- 2 green and 2 red bell peppers, cut into one inch strips
- 1 large sweet onion, cut into eighths
Directions
Preheat the oven to 450 degrees F.
Pour 1 tablespoon olive oil in the bottom of a roasting pan and spread over the bottom of the pan. Place the chicken in the pan, skin side down.
Salt and pepper both sides of the chicken pieces and scatter the sausage around the chicken.
Bake 15 minutes. Turn the chicken and sausage pieces and bake 15 minutes more.
Squeeze the lemons over the chicken and place the lemon skins in the roasting dish. Sprinkle chicken with minced garlic and the oregano.
Add the potatoes, onions and peppers to the pan and sprinkle with salt.
Lower the oven temperature to 400 degrees F.
Cover the pan with foil and bake 1 hour, turning the ingredients after 30 minutes. Serve with warm crusty bread, if desired.
Question of the day: Do we spell these skewers – kabobs or kebabs?
Answer: The USA uses kabob but the rest of the world uses kebab.
However, nothing says summer like grilling delicious kebabs. There’s no mistaking the aroma of fresh ingredients sizzling over a smoky grill. Best of all, whether you choose steak, chicken, pork, lamb or vegetables, kebabs are easy to prepare and cook.
The following tips for using skewers will help you with the kebab-making process.
- Soak wooden skewers in water for 30 minutes before using them, so they won’t burn during cooking.
- If you prefer metal skewers, which have a long life, use square or twisted types, which will hold the food better than round ones.
- To keep food from slipping off during cooking and turning, use two parallel skewers rather than a single skewer.
- If you’re using a wooden skewer, as you thread the food move the pieces close together, with no space showing. If the skewer is metal, you can leave small spaces between the pieces.
- When using foods with different cooking times (such as shrimp and beef), don’t combine them on the same skewer. Instead, make skewers of just shrimp and just beef, start cooking the beef first and then the shrimp. Combine them on a serving platter.
Skewer recipes are also great for appetizers. You can cook an army’s worth of these space savers at once. Grill skewers over medium-high heat. The following appetizer recipes make four skewers each.
Artichoke + Crusty Bread: Skewer two 15-ounce cans artichoke hearts (drained and dried on paper towels) and 2 1/2 cups torn crusty bread. Generously drizzle with olive oil and season with salt and pepper. Grill, turning, until lightly charred, 2 to 3 minutes.
Eggplant + Bell Pepper: Skewer 1 cubed eggplant and 1 cubed bell pepper. Generously drizzle with olive oil and season with salt. Grill, turning, until tender and lightly charred, 8 to 9 minutes. Sprinkle with red-chili flakes.
Potato + Celery + Onion: Skewer 8 ounces boiled and halved small potatoes, 2 stalks celery (peeled and cut into chunks) and 1 red onion (cut into wedges). Drizzle with olive oil and season with salt. Grill, turning, until tender and lightly charred, 7 to 8 minutes. Sprinkle with minced fresh chives.
Tomato + Bocconcini: Skewer 1 1/2 pounds cherry or grape tomatoes. Drizzle with olive oil and season with salt. Grill, turning, until bursting and charred, 4 to 5 minutes. Add 1 to 2 bocconcini to the skewer ends and grill, 30 seconds more. Sprinkle with fresh oregano.
Scallion + Mushroom: Skewer 5 ounces trimmed mixed mushrooms and 4 scallions (cut into 3-inch pieces). Drizzle with olive oil and season with salt and pepper. Grill, turning, until tender and lightly charred, 3 to 4 minutes.
Pesto Shrimp Kebabs
4 (serving size: 2 skewers)
Ingredients
- 3 tablespoons basil pesto
- 1 tablespoon lemon juice
- 32 large shrimp, peeled and deveined
- 16 (1-inch) squares red bell pepper
- 16 (1-inch) squares yellow bell pepper
- 8 (8-inch) skewers
- 1/4 teaspoon kosher salt
- Olive oil cooking spray
Directions
Combine pesto, lemon juice and shrimp; toss. Let stand 5 minutes.
Thread shrimp and red and yellow bell peppers alternately onto skewers. Spray the skewer ingredients with olive oil cooking spray. Sprinkle evenly with salt. Place skewers on a grill rack coated with oil.
Grill 7 minutes, turning skewers occasionally for an even char.
Note: If using wooden skewers, soak them in water for 20 minutes before grilling.
Grilled Chicken Panzanella Kebabs
Serves 8
Ingredients
- 4 tablespoons white-wine vinegar
- 2 tablespoon extra-virgin olive oil
- 2 tablespoons honey
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh thyme
- 8 oz. boneless skinless chicken breast halves, cut into 1-inch cubes
- 24 pearl onions, peeled
- 1 pound small zucchini, cut crosswise into 1/2-inch rounds
- 2 orange or yellow bell peppers, seeded and cut into 1-inch squares
- 24 cherry tomatoes
- 10 ounces unsliced day-old hearty country bread, crusts removed, cut into 1-inch cubes
Directions
In a plastic container with a tight-fitting lid, combine the vinegar, oil, honey, 1/2 teaspoon salt, pepper and chopped herbs. Shake well to combine and set the marinade aside.
Heat a grill or grill pan over medium heat and oil the grates. Skewer the ingredients, pairing the chicken and onion together, the zucchini and pepper together and the tomatoes and bread together. Brush the kebabs with the reserved marinade.
Grill the chicken-and-onion skewers until the chicken is cooked through and onions are tender, turning often, about 10 minutes. Cook zucchini-and-pepper skewers until vegetables are tender, turning often, about 7 minutes. Cook tomato-and-bread skewers until bread is toasted and tomatoes soften, turning often, about 5 minutes.
Serve skewers at room temperature. Season with remaining salt.
Pineapple Pork Kebabs
4 servings
Ingredients
- 1 tablespoon vegetable oil, plus more for the grill
- 1/2 cup honey
- 1/4 cup pineapple juice
- 1 teaspoon grated fresh ginger
- Coarse salt and ground pepper
- 1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
- 2 medium red bell peppers, cut into 1 1/2-inch pieces
- 2 scallions, thinly sliced
- 1 lime, cut into wedges, for serving
Directions
Heat grill to medium; lightly oil the grates.
In a small bowl, whisk honey, ginger and pineapple juice together; season with salt and pepper.
Alternately thread pork and bell peppers onto skewers; season with salt and pepper.
Grill, brushing occasionally with the honey mixture, until pork is cooked through and the peppers begin to char, 10 to 15 minutes.
Serve the kebabs with the remaining honey mixture and lime wedges.
Marinated Swordfish Kebabs
Serves 4
Ingredients
- One pound 1-inch-thick swordfish steaks, rinsed and patted dry, cut into 24 cubes
- Kosher salt and freshly ground black pepper
- One 8-ounce container plain nonfat Greek yogurt; 4 tablespoons reserved
- 2 tablespoons chopped parsley
- 8 metal skewers
- 8 red cherry tomatoes
- 4 yellow cherry tomatoes
- 4 scallions, halved, then sliced
Directions
Season the fish with salt and pepper.
Combine the yogurt and 1 tablespoon parsley in a shallow baking dish and add the fish, turning to coat. Marinate the fish for 15 minutes at room temperature or for 1 hour in the refrigerator.
Meanwhile, combine the reserved yogurt, ¼ teaspoon salt and the remaining parsley in a small bowl and mix well.
Thread the skewers, alternating the fish, tomatoes and scallions.
Prepare a stove-top griddle or outdoor grill and oil the grates. Grill the kebabs 3 to 4 minutes per side or until the fish is cooked. Serve with the yogurt sauce on the side.
Grilled Fruit Kebabs with Chocolate Sauce
Ingredients
Fruit
- Pineapple, cut into large cubes
- Strawberries, hulled
- Bananas, quartered
Sauce
- 3/4 cup/180 mL semisweet chocolate chips
- 1 5-ounce can evaporated milk (2/3 cup/160 mL)
- 2/3 cup/160 mL sugar
- 1/4 cup/60 mL butter
Directions
Preheat a gas or charcoal grill to medium-high. Oil the grill grates.
To prepare the sauce: Melt chocolate chips and butter over low heat in a small saucepan. Add in the sugar and slowly whisk in the evaporated milk. Bring mixture to a boil, reduce heat and stir for 8 minutes. Remove and set aside.
Thread pieces of fruit onto skewers. Place on the grill and cook for 4 to 6 minutes, turning once halfway through cooking.
To serve: Push contents from skewers onto dessert plates and serve with warm chocolate sauce.
The one-skillet breakfast can have it all: eggs, cheese, meat, vegetables and potatoes. It is a savory breakfast dish that is sure to please all types of appetites. This easy to prepare meal provides a delicious way to begin the day.
This type of dish is also a popular concept for breakfast in many breakfast restaurants throughout the US and around the world. While traveling around the country, one may find the basic procedure is the same but the ingredients can vary, especially by locality.
Southern Style Skillet Breakfast
4 to 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 1/3 cup chopped onion
- 1/4 cup chopped green bell pepper,
- 2 cups peeled and cubed red potatoes
- 1/2 teaspoon salt, or to taste, divided
- 1/4 teaspoon black pepper, or to taste
- 6 large eggs
- 2 tablespoons milk
- 1/2 teaspoon Creole seasoning (recipe below)
- 1 cup diced, smoked ham
- 1 cup shredded cheddar cheese
Directions
In a large skillet, cook the onion and bell pepper in butter until tender. Add the potatoes and season to taste with the salt and pepper; stir, cover and cook over medium heat for 10 minutes, without stirring.
Beat together the eggs, milk, seasoning and ham. Pour over the potatoes and cook over low heat, without stirring, until set on the bottom. Lightly stir and turn eggs to shift uncooked eggs to the bottom and cook gently until eggs are cooked through, but still a little shiny and wet. Don’t overcook.
Taste and adjust seasonings as needed, and stir in half of the cheese. Transfer to plates or a serving platter and top with remaining cheese.Serve immediately with a side of fresh, seasonal fruit.
Creole Seasoning
Ingredients
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 5 teaspoons sweet paprika
Combine the ingredients and mix well. Store in a container with a tight-fitting lid.
Italian Style Breakfast Skillet
4 Servings
Ingredients
- 1 tablespoon olive oil
- 2 cups frozen hash brown potatoes
- 8 oz. Italian sausage
- 1 cup sliced mushrooms
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped bell pepper
- 4 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano leaves
- 1/2 cup shredded mozzarella cheese (2 oz.)
Directions
Brown the sausage in a skillet and cook until no longer pink. Remove to a platter to cool. Cut into thin slices.
Add oil to the skillet and heat over medium-high heat until hot. Add the potatoes; cook, covered, stirring occasionally, until golden, 6 to 8 minutes.
Add the sliced sausage, mushrooms and vegetables ; cook, uncovered, stirring occasionally, until vegetables are tender, about 4 minutes.
Beat eggs, milk, salt and oregano in bowl until blended.
Reduce the heat to medium and pour the eggs over the mixture in the skillet. As the eggs begin to set, gently pull the eggs across the pan with an inverted spatula. Continue cooking until the eggs are thickened and no visible liquid egg remains. Do not stir constantly.
Sprinkle with the cheese and remove the pan from the heat; cover pan.
Let stand until the cheese is melted, 2 to 3 minutes.
Farmers’ Market Skillet
2 Servings
Ingredients
- 4 eggs
- 1/4 cup water
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon minced garlic
- 1 tablespoon butter
Filling:
- 1/2 cup sliced mushrooms
- 1/2 cup thinly sliced yellow summer squash
- 1/2 cup thinly sliced zucchini
- 1/4 cup chopped red bell pepper
- 1 tablespoon butter
Directions
Combine the filling ingredients in a 10-inch skillet cook and stir over medium heat until the vegetables are crisp-tender, 3 to 4 minutes. Remove the vegetables from the pan and keep warm.
Beat eggs, water, cheese, seasoning and garlic in medium bowl until blended. Heat the butter in the same pan over medium-high heat until hot. Pour in the egg mixture.
Gently push the cooked egg portions from edges of the pan toward the center with a spatula so that uncooked eggs can reach the hot pan surface.
When the top surface of the eggs is thickened and no visible liquid egg remains, place the filling on one side of the egg mixture.
Fold the uncovered portion of the eggs on top of the vegetables with the spatula. Divide in half and serve.
Mediterranean Skillet
4-6 servings
Ingredients
- 2 medium plum tomatoes
- 1 cup crumbled feta cheese
- 2 cups baby spinach leaves
- 8 large eggs
- 1/2 cup water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon olive oil
Directions
Chop tomatoes. Crumble feta cheese. Thinly slice spinach leaves.
Heat the olive oil in a 10 inch ovenproof skillet over medium-high heat.
Add the spinach, season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Add the chopped tomatoes.
Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined.
Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes.
Meanwhile, preheat the broiler. Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.
Egg and Sweet Potato Skillet
4 servings
Ingredients
- 8 eggs
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
- 2 medium sweet potatoes (about 1 pound total), peeled, quartered lengthwise and thinly sliced
- 1 green onion, sliced
- 2 cups baby spinach
- Fresh Italian (flat-leaf) parsley
- Bottled hot pepper sauce
Directions
In a medium bowl whisk together eggs, milk, salt and pepper; set aside.
In a large skillet melt butter over medium heat. Add sweet potato and green onion. Cook, stirring occasionally, until potatoes are lightly browned and just tender, about 8 minutes. Add spinach. Cook until slightly wilted, about 1 minute.
Pour egg mixture over potato mixture in skillet. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Sprinkle with fresh parsley. Remove from heat and serve with bottled hot pepper sauce.
Summer brings a wealth of deliciously ripe fruit our way. On top of drinking water, drinking fresh juices and smoothies and eating fresh fruit can also help your body stay energized and hydrated.
Berries can be enjoyed on salads, desserts and in cereal. They are low in calories and high in antioxidants.
Peaches have a sweet, almost tangy taste that blends well in smoothies and other beverages. They are good sources of vitamin A and potassium.
Pears are soft and sweet tasting and their mild flavor lets them blend well with a variety of recipes. They are good sources of vitamin C, copper and dietary fiber.
Apricots are smooth and faintly tart. They are good sources of beta-carotene and lycopene for heart health and vitamin A, an antioxidant that helps with vision and cellular growth.
Figs have a soft texture and are a favorite for baking. Roasting them in the oven makes a sweet, tender treat. They are good sources of dietary fiber, potassium and manganese.
Watermelon is the best natural thirst quencher on a hot summer day. Watermelon and other melons are an excellent source of antioxidants like vitamin C, beta carotene and lycopene.
Cherries are delicious out of hand but are also an excellent baking fruit. They’re also an excellent source of fiber, vitamin C and flavonoids, which makes cherries super protective against cancer and inflammation in the body.
Plums are a low-calorie power food that won’t spike your blood sugar levels and they help increase the absorption of iron into the body.
Here are some ideas on how to enjoy eating fruit all summer long.
Berry Parfaits
4 servings
Ingredients
- 2 cups fresh in season berries, rinsed, hulled and sliced
- 8 ounces low-fat cream cheese, whipped
- 2 tablespoons honey
- 1/2 cup low-fat vanilla yogurt
- 4 graham crackers, crushed
- 1 lemon, juiced
- 4 sprigs fresh mint for garnish
Directions:
In a medium-sized mixing bowl, combine whipped cream cheese, honey and lemon juice. Fold the yogurt into the cream cheese mixture.
In four wide-mouth glasses, evenly layer cream cheese mixture, berries and crushed graham crackers. Garnish with sprigs of fresh mint. Serve chilled.
Cherry Crostata
A crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombard.
Serves 8
Ingredients
- 1 cup all-purpose flour, plus more for rolling out pastry
- 1/2 cup whole wheat pastry flour
- 1/4 cup plus 2 tablespoons powdered sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 tablespoon chilled unsalted butter, cut into small pieces
- 4 tablespoons ice water, more if needed
- 1 pound fresh cherries, pitted and halved
- 1 tablespoon cornstarch
- 2 tablespoons orange juice
- 1/2 teaspoon freshly grated orange zest
Directions
Place both flours, 2 tablespoons powdered sugar, cinnamon and salt in a large bowl or food processor and whisk to combine or pulse to blend.
Add cold butter and cut in using a pastry blender or pulse in a food processor. Add ice water, a tablespoon at a time, until the dough just begins to come together. Add a tablespoon or two of ice water if needed. Gather the dough and shape into a disc. Wrap in plastic and refrigerate at least 30 minutes.
Meanwhile, toss cherries in a medium bowl with the remaining 1/4 cup powdered sugar, cornstarch, orange juice and orange zest.
Preheat oven to 400°F.
Roll out the dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Gently transfer dough to a baking sheet lined with parchment paper.
Top the dough with the cherry mixture, leaving a 2-inch border. Fold edges of the dough up and over the fruit, leaving most of the fruit surface exposed in the center.
Bake until the crust is golden and the fruit juices bubble, about 45 minutes. Let cool 15 minutes before cutting. Serve warm or at room temperature.
Grilled Peaches and Plums
Ingredients
- 4 plums, pitted and thinly sliced
- 24 red or purple plums—halved and pitted
- 10 peaches, halved and pitted
- 1 cup granulated sugar, divided
- 1 cup water
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter, melted
- 8 oz. Mascarpone cheese
- 2 tablespoons Amaretto liqueur
Directions
Light a grill and oil the grill grates.
In a medium saucepan, combine the 4 sliced plums with 3/4 cup of the sugar and the water and bring to a boil. Cover and simmer over moderately low heat until the plums are very soft, about 10 minutes.
Transfer the plums to a food processor and puree until smooth. Scrape the plum sauce into a bowl, stir in the lemon juice and set aside.
In a small bowl, stir the melted butter with the remaining 1/4 cup of sugar.
Grill the halved plums and peaches over moderate heat, turning once, until the fruit is tender, about 6 minutes. Baste the plums and peaches with the sweetened butter and continue to grill, turning once and basting again, until caramelized and slightly charred, about 2 minutes longer.
Mix the mascarpone cheese with the amaretto.
Transfer the grilled fruit to serving plates and spoon the plum sauce on top. Place a tablespoon or two of the mascarpone cheese alongside the fruit and serve.
Grilled Gingered-Melon Kabobs
If using wooden skewers, soak the skewers in enough water to cover for at least 1 hour before grilling or broiling.
4 servings
Ingredients
- 1/2 teaspoon finely shredded lime peel
- 1/3 cup lime juice
- 1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
- 2 cups cantaloupe cut into 1-1/2- to 2-inch cubes, balls and/or triangles
- 2 cups honeydew melon cut into 1-1/2- to 2-inch cubes, balls and/or triangles
- 2 tablespoons honey
Directions
In a large resealable plastic bag, combine lime peel, lime juice and ginger. Add melon. Seal bag; turn to coat melon. Let stand at room temperature for 30 to 60 minutes.
Drain melon, reserving any juices. On four long skewers alternately thread cantaloupe and honeydew.
Place kabobs on the rack of a preheated and oiled grill directly over medium coals or gas. Grill for 6 to 8 minutes or until grill marks are visible, turning occasionally to brown evenly.
In a small bowl, whisk together the reserved juices and the honey until well blended. Drizzle this mixture over the warm kabobs.
Variation
Broiler method: Preheat the broiler. Place the kabobs on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 6 to 8 minutes or until heated through, turning once.
Fig Muffins
Ingredients
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 cup whole wheat pastry flour (about 5 1/8 ounces)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 1/2 cups chopped fresh figs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- Cooking spray
- 1/3 cup packed brown sugar
- 1/4 cup quick-cooking oats
- 1 tablespoon butter, melted
Directions
Preheat the oven to 400°F.
Lightly spoon flours into measuring cups; level with a knife. Combine flours and the next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of the mixture.
Place buttermilk, oil, vanilla and egg in a medium bowl and whisk until well blended. Stir in chopped figs. Add the mixture to the flour mixture, stirring just until combined.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Combine brown sugar, oats and melted butter in a small bowl; toss with a fork until combined. Sprinkle oat mixture evenly over muffins.
Bake for about 18 minutes or until a wooden pick inserted in the center of a muffin comes out clean. Cool in pans on a wire rack for 5 minutes; remove muffins from pans and cool completely on a wire rack.
FESTIVAL-OF-JOY By Leonid Afremov
Fresh seasonal produce and temperatures above normal are reasons to fix a satisfying salad for dinner. Most greens are great sources of folate and of vitamin C, which promotes healthy skin and a healthy immune system. Popular salad additions, such as tomatoes, carrots, cucumbers and bell peppers, provide an abundance of vitamins.
Most people think of salads as a first course or a side dish served with dinner. However, by adding some great toppings like grilled steak, poached chicken, boiled eggs or cold shrimp you can take any salad and turn it into a meal. Moreover, salad doesn’t always have to be about leafy greens either — many are made with beans or grains like quinoa, bulgur, barley or farro. You can vary a salad’s flavor by changing the dressing or vinaigrette. Add some crunch to your salads by adding some fresh, raw sweet corn cut off the cob, or toasted nuts or homemade croutons. Now you have a great dinner.
Steak Salad with Blue Cheese
Serves 4
Ingredients
- 1 teaspoon Worcestershire sauce
- 1/4 cup plus 2 teaspoons extra-virgin olive oil
- 1 lb. flank or skirt steak, trimmed and cut in half
- 4 teaspoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 1 medium red onion, sliced crosswise in 1/4-inch-thick rounds
- 6 oz. baby greens (6 packed cups)
- 1 cup cherry tomatoes, halved
- 3 oz. blue cheese, crumbled (about 3/4 cup)
Directions
Heat a large grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire. Oil the grill grates.
In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 2 teaspoons olive oil.
Add the steak and turn to coat both sides.
Combine the vinegar, mustard, honey, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small bowl. Slowly whisk in the 1/4 cup olive oil.
Season the steak with salt and pepper and grill, turning once, 3 to 5 minutes total for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.
Toss the greens, onions and tomatoes with just enough of the vinaigrette to coat lightly and divide the mixture among 4 serving plates.
Slice the steak across the grain and arrange both over the greens. Sprinkle the blue cheese over the salad, drizzle with additional dressing and serve.
Italian Rice Salad
6 servings
Ingredients
- Garlic Vinaigrette (recipe below)
- 3 cups cooked, slightly warm basmati rice (directions below)
- 1 cup chopped red, green and/or orange sweet bell pepper
- One 6 ounce jar quartered marinated artichoke hearts, drained
- 1/3 cup chopped red onion
- 1/4 cup pitted olives, halved
- 2 tablespoons drained capers
- Mixed salad greens, mesclun or torn romaine
- Fresh basil leaves
Directions
Prepare the Garlic Vinaigrette; set aside.
To cook the rice:
Place 1 cup uncooked basmati or long grain white rice in a fine mesh sieve. Run cool water over the rice for several minutes; drain well.
In a medium saucepan, bring 2 cups water to boiling. Slowly add the rice and return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and let cool about 15 minutes. Makes 3 cups.
In a large bowl, combine rice, bell pepper, artichokes, red onion, olives and capers. Stir vinaigrette and drizzle over the rice mixture; toss gently to coat.
Cover and chill for at least 1 hour or up to 24 hours. Serve rice salad on a bed of salad greens and garnish with basil.
Garlic Vinaigrette
Ingredients
- 1/2 cup extra virgin olive oil
- 1/3 cup snipped fresh Italian (flat-leaf) parsley
- 1/4 cup white wine vinegar
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon snipped fresh basil
- 1 teaspoon snipped fresh oregano
- 2 cloves garlic, minced
Directions
In a small bowl, whisk together oil, parsley, vinegar, sea salt, black pepper, basil, oregano and garlic. Makes about 3/4 cup.
Asparagus and Shrimp Salad
4 servings
Ingredients
- 1 pound fresh or frozen medium shrimp, peeled and deveined
- 1/2 teaspoon finely shredded orange peel
- 2 tablespoons orange juice plus 1/3 cup
- 1 pound fresh asparagus, trimmed
- 3-4 oranges
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cups torn mixed salad greens
- 2 oz. sliced prosciutto
- 1/4 cup sliced green onions
Directions
Remove a 1/2 teaspoon of zest from one of the oranges. Peel oranges. Working over a bowl, cut oranges into sections and dice them; reserve 2 tablespoons and 1/3 cup of the juice. (If necessary, add additional orange juice to make the 1/3 cup.)
In a large saucepan, bring 4 cups water to boiling. Add shrimp; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until shrimp are opaque. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels. Transfer shrimp to a bowl. Add orange peel and the 2 tablespoons orange juice; toss gently to coat.
In a covered medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels.
In a small bowl, whisk together the 1/3 cup orange juice, the oil, vinegar, garlic, oregano, salt and pepper.
In a large bowl, combine shrimp, asparagus, diced oranges, prosciutto, greens and green onions. Pour dressing over all; toss gently to coat. Serve immediately.
Mediterranean Chicken Salad
4 servings
Ingredients
- Lemon Dressing, recipe below
- 12 ounces chicken tenders
- 8 cups mixed baby greens
- One 16 ounce jar pickled mixed vegetables (giardiniera), drained and blotted dry with paper towels
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1 cup homemade croutons (directions below)
Directions
For the croutons:
Preheat the oven to 350 degrees F (175 degrees C).
Remove crusts from 2-3 hearty country bread slices. Brush bread on both sides with olive oil. Cut bread slices up into small cubes.
Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool.
Brush 2-3 tablespoons of the dressing on the chicken tenders. Lightly sprinkle with black pepper.
Heat a grill pan over medium high heat; add chicken. Reduce heat to medium. Cook 5 to 7 minutes, turning once or until no pink remains. Slice chicken tenders in bite-size chunks.
In a salad bowl toss together the greens, chicken, giardiniera, olives, feta cheese and remaining dressing. Top with croutons and serve.
Lemon Dressing
3/4 cup
Ingredients
- 1 large clove of garlic, squeezed through a garlic press
- 1 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
Directions
Mix together the ingredients and set aside.
Pasta Salad with Tuna and Summer Vegetables
6 main-dish servings
Ingredients
- Salt and pepper
- 1 lb. campanelle or fusilli pasta
- 2 medium zucchini
- 1 medium yellow squash
- 1 pint cherry or grape tomatoes
- 1/4 cup pitted Kalamata olives
- 1/4 cup fresh flat-leaf parsley leaves
- 3 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 clove garlic
- 2 large cans or pouches of tuna in water
Directions
Heat a large covered pan of salted water to boiling on high. Add pasta; cook al dente.
Trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives in half and finely chop parsley.
In a large serving bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; stir in tomatoes.
Drain pasta well. Add to the tomato mixture along with the tuna, zucchini, squash, olives and parsley. Toss until well mixed. Chill before serving.
Florence’s hot temperatures, al fresco dining and a busy open-air arts and concert season make it one of Italy’s most vibrant cities in the summer.
The classic Italian dinner, or “cena”, has a very specific structure. Traditional dinners begin with “apertivo,” which is usually a drink with snacks to get ready for the large meal to come. “Antipasta,” the appetizer, comes next, followed by the “primo”, which can be a pasta, a soup, polenta or a rice dish. The “secondo” follows the primo, which is the major protein of the meal, consisting of meat, eggs or fish and often accompanied by “contorno,” or a side dish of vegetables. The meal is then topped off by “dolce,” dessert and a “café,” coffee.
At the heart of Florentine cuisine, you will find bread (plain, unsalted, well-baked with a crispy crust and light and airy inside); without any doubt the best extra-virgin olive oil, Florentine steaks of beef, roasted or wine-braised game such as boar, deer and rabbit and wine.
There is a reason that Italians live long lives and everyone looks healthy and happy: they eat really, really well with a focus on seasonal vegetables, simple cooking techniques and lots of olive oil. The bean and chickpea salads we serve at backyard barbecues, marinated vegetable salads and the cooling end to a meal with panna cotta and gelato, all have their roots in Italian summer recipes. There is even a minestrone designated for summer and it is one of the best because of all the fresh tomatoes and squash available at this time of year.
Italian cocktails… are delicious year-round. But in summer, when the temperature rises and the humidity sets in, there’s nothing more refreshing than—a Bellini, spritz or limoncello.
Eat the Italian way: slowly and moderately, while enjoying the food and each other’s company.
Florentine Market
Cocktails
Classic Negroni
This classic was first created for Count Camillo Negroni in 1919 at Florence’s Café Casoni.
For each cocktail:
- 1 oz. Campari
- 1 oz. gin
- 1 oz. sweet vermouth
Directions
Stir Campari, gin and vermouth in an ice-filled tumbler; pour into a glass and garnish with an orange slice.
Appetizer
Pesto Caprese Salad
Serve with Italian bread.
Serving 6
Ingredients
- 6-8 fresh tomatoes, depending on their size
- 8 ounces fresh Mozzarella cheese
- A handful of fresh basil leaves
- 2 tablespoons basil pesto
- 4 tablespoons extra virgin olive oil
- Salt and fresh cracked pepper, to taste
- High quality balsamic vinegar
Directions
Slice the tomatoes about 1/4 inch thick and place on a serving platter. Slice the mozzarella cheese about 1/4 inch thick. Place cheese slices between the tomato slices. Tuck fresh basil leaves in between the tomatoes and the cheese.
For the dressing:
Stir together the basil pesto and olive oil to make a thin dressing. Drizzle over the salad and season with salt and pepper. Splash a little balsamic vinegar over the salad. Serve.
First Course
Pasta zucchine e ricotta
Serves 6
Ingredients
- 8 medium-sized zucchini
- 20 leaves of basil
- 2 tablespoons extra virgin olive oil, divided
- Salt and pepper to taste
- 3 oz. ricotta cheese
- 3 garlic cloves, minced
- 12 oz. short pasta, such as penne
- Grated parmesan cheese for serving
Directions
Slice the zucchini into rounds and cut each round in half.
Heat 1 tablespoon olive oil in a frying pan and sauté the zucchini on a high heat until they turn lightly brown.
Add the garlic, cook for 5 seconds and turn off the heat, continuing to stir so that the garlic infuses the zucchini but does not burn. Add salt and pepper to taste.
Cook the pasta in salted, boiling water until al dente (a good minute or two less than the package instructions; until it is cooked but still firm to the bite).
Reserve ½ cup of the pasta cooking water.
In a warmed bowl, combine the pasta with the ricotta, remaining olive oil and the pasta cooking water.
Tear the basil leaves into small pieces and stir into the pasta. Serve with grated cheese.
Second Course
Tuscan Pork with Spinach and Chickpeas
Serves 6
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 1 1/4 pounds pork tenderloin, cut into 1/2″-thick slices
- 1 can (15 ounces) low sodium chickpeas, rinsed and drained
- 1 can (15 ounces) chopped Italian tomatoes
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1 1/2 bags (10 ounces each; 15 ounces total) baby spinach leaves (15 cups)
- 2 tablespoons lemon juice
Directions
Heat the oil in a large skillet over medium-high heat. Add the garlic and onion. Cook, stirring occasionally, for about 2 minutes until the onion softens. Push the onions to one side of the pan.
Add the pork. Cook for about 4 minutes, turning once, until well browned on both sides. Add the chickpeas, tomatoes, Italian seasoning and salt. Stir. Adjust the heat so the sauce is at a moderate simmer. Cover and cook for 5 minutes.
Add the spinach, a large handful at a time, covering the pan between each addition. Cook until all the spinach wilts. Remove the pork to a serving plate.
Add the lemon juice to the pan. Stir to combine. Spoon the spinach mixture over the pork slices. Serve.
Dessert
Zabaglione & Orange Liqueur
Use any fruit that is in season in this recipe.
Serves 6
Ingredients
- 3 cups peaches, peeled and cut into thin slices
- 3 tablespoons crumbled amaretti cookies
- 1 pound fresh strawberries, cut into quarters
- 7 tablespoons orange liqueur (Grand Marnier)
- 6 egg yolks
- 3 tablespoons granulated sugar
- Fresh mint for garnish
Directions
In the top half of a double boiler, whisk the egg yolks and sugar to a creamy consistency. Place the egg mixture over the hot water in the bottom of the double boiler, making sure that the pot containing the eggs doesn’t touch the water. Beat the mixture well with a whisk until it starts to thicken. It should take about 5 minutes. Be careful not to beat too long or you will cook the eggs.
Remove the pan from the heat and stir in 1 tablespoon of the orange liqueur, whisking until it is well incorporated. Return the pan to the double boiler and whisk until the mixture is thickened, 3 to 5 minutes. Remove from the heat and set aside.
Divide the strawberries and peaches among 6 wine glasses or dessert bowls, Sprinkle each with the amaretti crumbs and spoon 1 tablespoon of orange liqueur over each. Top with some of the custard and decorate each with a mint sprig, if you wish.
This dessert can be eaten warm or it can be refrigerated and eaten later.
Small plate dining is very appealing when it is hot, as it is right now where I live. It is appealing for two and even for a small gathering of friends. This type of dining, often called tapas dining, used to be called a cocktail or appetizer party years ago. Eating lightly in such hot weather also makes sense for health reasons.
Doctors advise that in the summer, light food should be preferred because it can easily be digested. Vegetables with high water content like onions, tomatoes and cucumbers should be regularly eaten as they will not only cool down the body but provide the daily quota of nutrition as well. Foods high in fat and sugar will cause the body to work harder to process these foods. Contrary to conventional thinking, when it is really hot, you are not going to exercise these calories away.
Summer eating should be enjoyable and entertaining should be fun, even if it is hot. Small plates can be the answer and not overwork the host. You can even ask friends to bring a small plate to share with 6 or 8 friends. Here are some ideas for small plate options with an Italian flavor. Just add a few cool drinks and you are all set.
Lambrusco Cooler
Serves 8
Ingredients
- 1 (750-ml) bottle lemon Italian soda, chilled
- 8 ounces fresh cherries, pitted and quartered
- 8 ounces fresh strawberries, hulled and sliced
- 1 (750-ml) bottle Lambrusco
Directions
Put 1 cup of lemon soda in a large pitcher with cherries and strawberries and crush the fruit using a wooden spoon to release the juices. Chill at least 4 hours or overnight.
To serve, stir in Lambrusco and remaining soda and pour over ice.
Crostini Di Scampi
Serves 4
Ingredients
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 sprig rosemary, plus 1 teaspoon minced
- 16 medium shrimp, peeled and deveined, tails removed
- Freshly ground black pepper, to taste
- 4 ½ inch thick slices Italian country bread cut in half or quarters, brushed with olive oil and lightly toasted
Directions
Heat oil and garlic in a 12” skillet over medium-high heat. Fry the whole rosemary sprig, turning once, until crisp, 1–2 minutes. Using a slotted spoon, transfer rosemary to a paper towel to drain.
Season shrimp with pepper; add to skillet and saute, turning once, until golden about 2–3 minutes. Using a slotted spoon, transfer shrimp to paper towels to drain. Serve shrimp on toasted bread. Sprinkle with minced rosemary and freshly ground black pepper.
Zucchine Ripiene Con Ricotta
Serves 6
Ingredients
- 6 medium zucchini (about 2 lbs.), halved lengthwise
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 yellow onion, finely chopped
- 2 medium tomatoes, cored, seeded and chopped
- 2 cups ricotta cheese
- 3/4 cup grated Pecorino cheese
- 3/4 cup fresh bread crumbs
- 3 tablespoons finely chopped flat-leaf parsley leaves
- 2 teaspoon chopped fresh oregano
- 1 egg, beaten
- Kosher salt and freshly ground black pepper, to taste
Directions
Using a small spoon, scoop out the pulp (save pulp for another use) from each zucchini half, leaving a ¼ inch rim around the edges.
Heat 2 tablespoons of the olive oil in a 10″ skillet over medium heat. Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes. Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more. Remove from the heat and set aside.
In a medium bowl, stir together the ricotta, 1/4 cup of the Pecorino cheese, 1/4 cup of the bread crumbs, parsley, oregano and the egg. Fold in the onion mixture and season with salt and pepper. Set the filling aside.
Arrange an oven rack about 7″ from the broiler element and heat. Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt.
Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes. Remove baking sheet from the oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn’t spill over the edges of the zucchini.
Sprinkle each stuffed zucchini with the remaining Pecorino cheese and bread crumbs and drizzle with the remaining olive oil. Broil until the zucchini are soft and the tops are lightly browned, 10 to 15 minutes.
Orange Seasoned Dry Cured Black Olives
Serves 8
Ingredients
- 1 orange
- 1 lb. dry-cured black olives
- 1 large sprig rosemary, stemmed and roughly chopped
- Freshly ground black pepper, to taste
Directions
Using a vegetable peeler, remove zest from the orange, taking care to peel as little of the white pith as possible; roughly chop zest and transfer to a medium bowl.
Juice the orange and add the juice to the zest along with the olives, rosemary and pepper; toss to coat. Let sit at room temperature for 1 hour to marinate before serving.
Peperoni Arrostiti Sotto Olio
6 servings
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, minced
- 5 leaves fresh basil leaves, finely sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a paper or plastic food storage bag. Allow peppers to cool in the bag.
Combine olive oil, vinegar, garlic, basil, oregano, salt and pepper in a deep serving container.
Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in the oil mixture. Mix well. Serve.
Store leftover peppers in refrigerator for up to 5 days.
Balsamic Glazed Meatballs
Serves 10-12
Ingredients
- 1 pound ground beef
- 1 cup Italian seasoned bread crumbs
- 1/2 cup milk
- 2 tablespoons tomato paste
- 1 tablespoon Balsamic Vinegar
- 2 eggs
- Sea salt and ground black pepper, to taste
- 1 teaspoon onion powder
- 1/2 teaspoon minced garlic
- 1/4 cup minced fresh parsley parsley
- 1 tablespoon dried oregano
- Balsamic Glaze, recipe below
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine beef, bread crumbs and milk. Mix in tomato paste, vinegar and eggs and then add the remaining seasonings. Combine well and form into small, bite sized meatballs.
Place on a baking sheet lined with aluminum foil.
In a medium bowl, combine ingredients for the glaze and whisk together. Brush glaze over meatballs and bake for 30 minutes. Serve hot.
Balsamic Glaze
- 1/2 cup ketchup
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar, packed
- 1/2 cup water
Combine ingredients in a medium bowl. Whisk to combine well. Set aside until needed.
Italian Stuffed Mushrooms
Serves 6
Ingredients
- 12 medium button mushrooms
- 3 tablespoons extra virgin olive oil, divided
- 1/4 cup pancetta, diced
- 1/4 cup onion, diced
- 1 teaspoon minced garlic
- 1/4 cup Italian seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons dry white wine
- Sea salt and ground black pepper, to taste
- 1/2 cup ricotta cheese
Directions
Preheat oven to 375 degrees F.
Using a spoon or your fingers, pop out mushroom stems and set aside. Finely dice 1/3 cup of the reserved mushroom stems. Reserve the rest for another use.
Heat 1 tablespoon olive oil in sauté pan over medium heat. Add diced mushroom stems, pancetta and onion. Cook until soft and lightly brown; add garlic and sauté an additional 2 minutes.
Remove from the heat and add bread crumbs, Parmesan and wine. Mix well and season with salt and pepper.
Place mushrooms, stem side up in a baking dish. Spoon ricotta inside each mushroom then top with bread crumb mixture.
Drizzle remaining olive oil on top of the bread crumb mixture. Bake for 25 minutes until soft and brown.
This time of year I have many visitors and they often include my grandchildren. It is easy enough to plan meals that appeal to the grown-ups but not always so easy to prepare foods the children like to eat. Of course pizza is the number one favorite.
Here are some recipes that I have found that the young ones like and ask for again and again. These are delicious recipes with fats kept low and healthy ingredients added where they will be accepted.
Breakfast
Cheese Pancakes with Blueberry Sauce
4 servings
Ingredients
- 2 cups blueberries
- 2 teaspoons fresh lemon juice
- 2 tablespoons honey
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Kosher salt
- 1 cup low fat cottage cheese
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vegetable oil, plus extra if needed
Directions
In a small saucepan, combine the blueberries, lemon juice and honey and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened and syrupy, about 5 to 6 minutes; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, granulated sugar and a pinch of salt.
In a second bowl, whisk together the cottage cheese, milk and eggs. Add the cottage cheese mixture to the flour mixture and mix until fully incorporated.
Heat the oil in a large nonstick skillet or griddle over medium heat. In batches, drop large spoonfuls (about 1/4 cup each) of the batter into the skillet and cook until bubbles begin to appear in the center.
Turn the pancakes and cook 1 minute more; repeat with the remaining batter and add additional oil if needed.
Serve with the blueberry sauce.
Cinnamon French Toast
4 Servings
Ingredients
- 6 eggs
- 1 cup vanilla nonfat Greek yogurt
- 1/4 teaspoon ground cinnamon
- 8 slices hearty sandwich bread
- Vegetable oil
Sauce:
- 1 cup vanilla nonfat Greek yogurt
- 1/4 cup real maple syrup
- 1/4 teaspoon ground cinnamon
Directions
Combine sauce ingredients and refrigerate until serving time.
Beat eggs, yogurt and cinnamon in a wide shallow dish until blended.
Cut each slice of bread into 3 sections. Soak the bread pieces in the egg mixture, turning once.
Coat a large nonstick skillet or griddle with vegetable oil; heat over medium heat until hot.
Place as many bread pieces as will fit in the skillet or on the griddle and cook over medium to medium-low heat until golden brown and no visible liquid remains, 1 to 2 minutes per side.
Repeat with any remaining bread pieces. Serve toast with dipping sauce.
Lunch
Spinach Mac & Cheese
Serve with fresh fruit.
Makes 8 servings.
Ingredients
- 8 oz. uncooked elbow macaroni
- 3 tablespoons all-purpose flour
- 2 cups low fat milk
- 1 tablespoon butter
- 8 oz. shredded cheddar
- 3 oz. Velveeta Light cheese, cut into thin strips
- 1/4 teaspoon salt
- 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
- 3 tablespoons Italian seasoned breadcrumbs
Directions
Preheat the oven to 400°F. Boil macaroni two minutes less than the package directions.
While pasta cooks, whisk together flour and 1/2 cup milk in a small bowl. Pour remaining 1 1/2 cups milk into a large saucepan and heat over low. Once milk is slightly warmed, turn heat to medium-low and add flour and milk mixture, stirring constantly until thick. Reduce heat slightly and add butter, cheeses and salt. Cook until smooth, about 5 minutes. Stir in spinach.
Drain macaroni, then combine with the cheese mixture, stirring thoroughly.
Divide macaroni mixture among eight small ovenproof dishes. Place baking dishes on a baking sheet.
Sprinkle breadcrumbs lightly and evenly on the top and bake 25 to 30 minutes.
Ham and Cheese Calzones
Serve with vegetable sticks.
4 servings
Ingredients
- 1 pound package refrigerated pizza dough (for 1 crust)
- 1/4 cup mild mustard
- 8 ounces sliced mozzarella cheese
- 8 ounces sliced deli ham
Directions
Preheat the oven to 400 degree F. Line a baking sheet with foil; lightly grease the foil.
On a lightly floured surface, roll or pat the dough into a 15 x 10-inch rectangle. Cut dough in half crosswise and lengthwise to make 4 rectangles.
Spread mustard over each rectangle. Divide half of the cheese among the rectangles, placing cheese on one half of each rectangle.
Top with ham and then the remaining cheese. Brush the edges of the dough with water.
For each calzone, fold dough over filling to the opposite edge, stretching slightly if necessary. Seal edges with the tines of a fork.
Place calzones on the prepared baking sheet. Prick tops to allow steam to escape. Bake for 15 minutes or until golden. Let stand for 5 minutes before serving.
Dinner
Chicken Fingers
Ingredients
- 1/2 pound chicken breast tenders (fingers), about 8
- 1/4 cup refrigerated egg substitute
- 3/4 cup Italian seasoned bread crumbs
- 1 tablespoon olive oil
- Olive oil cooking spray
Directions
Preheat the oven to 400 degrees F.
Coat a 9”x13” glass baking dish with cooking spray. Set aside.
Place chicken fingers in a shallow dish and pour the egg substitute over them. Rotate and coat all the fingers.
Place bread crumbs in another shallow dish and dredge fingers in the crumbs.
Place coated chicken in the prepared baking dish in a single layer. Drizzle fingers with the olive oil.
Bake 15 minutes at 400 degrees F. Turn fingers over and bake 15 minutes more.
Serve with the ranch dip, if desired.
Healthy Ranch Dip
Ingredients
- 1/2 cup low fat Greek yogurt
- 1/4 cup low fat buttermilk
- 1/4 cup olive oil mayonnaise
- 1 tablespoon white wine vinegar
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- Dash of Worcestershire sauce
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- Freshly ground pepper
Directions
Whisk together all the ingredients and chill.
Spaghetti with Basil Pesto
This dish is second to pizza in our house.
Ingredients
- 2 cups of basil leaves packed tightly in a measuring cup
- 2 peeled garlic cloves, cut in pieces
- 1/4 cup pignoli or walnuts
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup of very good extra virgin olive oil
Directions
Place the garlic, nuts, salt and pepper in the processor and pulse a few times. Add the basil leaves and with the processor running, add the olive oil slowly.
Process until the mixture becomes a paste. Pour the sauce into a pasta serving bowl and set aside.
Cook 1 lb. of spaghetti in boiling salted water until al dente. Just before you drain the pasta, remove 1/2 cup of the pasta cooking water and set it aside.
Add the drained pasta to the serving bowl with the pesto and add 2 tablespoons of butter, the pasta water and 1 cup of grated Parmesan cheese. Mix well.
Garnish with freshly grated black pepper. Serve.
Homemade Pizza
Ingredients
- 1 pound of your favorite pizza dough
- 1 pound sliced mozzarella cheese
- Pizza sauce, recipe below
- Dried oregano and fresh basil
Directions
Preheat the oven to 450 degrees F.
Spread the dough to the edges of an oiled pizza pan.
Layer the sliced cheese on top of the dough.
Spread some pizza sauce on top.
Sprinkle with oregano.
Bake the pizza for about 20 minutes until lightly brown and crispy. Garnish with fresh basil.
5 Minute Pizza Sauce
- One 28 oz. container diced Italian tomatoes
- 2 cloves garlic, finely minced
- 2 tablespoons extra virgin olive oil
- Salt & pepper to taste
- 3 tablespoons finely chopped basil
- Dash of red pepper flakes
Directions
Heat the oil in a heavy saucepan over medium heat and add the garlic. As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn the heat back down to medium low.
Season with salt and pepper. Add the red pepper flakes and the basil. Cook for another minute of two and remove from the heat.
What do you do when it is getting close to dinner time but you just don’t feel like cooking? Maybe it has been a week of very hot weather or you had a tough day at work. Canned foods, deli ingredients, frozen fully cooked meat, such as chicken breasts, turkey cutlets, cooked shrimp and fresh summer produce can all be used to make excellent no-cook meals.
Of course, there are always salads and adding a few new ingredients will make them exciting again. Going a step further in using summer’s fresh produce means making gazpacho or other chilled soups — very refreshing plus easy to make. Don’t forget about other raw foods as well. This is an ideal time to explore all the ways you can avoid heating up the kitchen.
Here are some ideas on what to fix on those days without heading to the nearest fast food restaurant.
Tuna-Nectarine Salad with Pita
4 servings
Ingredients
- 1/2 cup plain fat-free Greek yogurt
- 3 tablespoons low-fat buttermilk
- 2 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 2 tablespoons snipped fresh chives
- 12 oz canned tuna in water, drained
- 4 ripe, yet firm, nectarines or peaches, pitted and diced
- 1/4 cup chopped, toasted pecans
- 2 whole pita breads, quartered
Directions
In a bowl whisk together Greek yogurt, buttermilk, mayonnaise and garlic powder until smooth. Stir in chives.
Add tuna and nectarines to the yogurt mixture; toss gently to combine. Spoon tuna mixture onto salad plates; sprinkle with pecans. Serve with pita bread.
Cucumber Soup With Prosciutto Sandwiches
4 servings
Ingredients
- 2 1/2 cups peeled, seeded, and chopped cucumber (about 2 medium)
- 2 cups buttermilk
- 1 cup plain fat-free Greek yogurt
- 1/3 cup chopped shallot
- 1/4 cup fresh chives or basil, plus extra for garnish
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon lemon-pepper seasoning
- 2 tablespoons white balsamic vinegar
- 4 slices Italian country bread
- 1-2 tablespoons extra virgin olive oil
- 4 ounces thinly sliced prosciutto
Directions
In a food processor combine 1 1/2 cups of the cucumber, the buttermilk, yogurt, shallot, garlic, crushed red pepper and lemon-pepper seasoning. Cover and process until mixture is smooth.
Transfer to a large bowl. Stir in the chives, balsamic vinegar and the remaining 1 cup cucumber.
Chill until serving time.
Ladle into soup bowls and garnish with chives or basil.
Drizzle bread with olive oil and top with the prosciutto, dividing evenly. Serve sandwiches with the soup.
Crab Rolls
Serves 4
Ingredients
- 1/2 pound lump crab meat or chopped cooked shrimp, defrosted if frozen
- 1/4 cup mayonnaise
- 4 radishes, chopped
- 1 stalk celery, chopped, plus 2 tablespoons celery leaves
- 1/2 Granny Smith apple, cored and chopped
- 2 tablespoons fresh lemon juice
- Kosher salt and black pepper
- 4 hot dog buns, split
- Pickles and low salt sweet potato chips, for serving
Directions
In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
Dividing evenly, fill the buns with the crab mixture. Serve with the pickles and chips.
Roast Beef Salad
Serve with bread sticks.
Serves 4
Ingredients
- 2 small heads Boston (tender) lettuce, torn into pieces
- 12 ounces deli roast beef, sliced into thin strips
- 1 large tomato, cut into wedges
- 1/2 red onion, sliced
- 4 ounces blue cheese, crumbled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- Kosher salt and black pepper
Directions
Divide the lettuce, roast beef, tomato, onion, and blue cheese among four salad bowls.
In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle over the salad. Serve.
Antipasto Plate
Serve with with fresh seasonal fruit.
Serves 4
Ingredients
- One 15-ounce can chickpeas, rinsed and drained
- 1/2 cup chopped roasted red peppers
- 1/4 cup chopped fresh flat-leaf parsley
- 2 scallions, sliced
- 3 tablespoons olive oil
- Kosher salt and black pepper
- 1/2 pound Provolone (or cheese of choice) cheese, sliced
- 1/4 pound thinly sliced prosciutto
- 1/2 cup mixed Italian olives
- 1/2 small loaf Italian country bread
Directions
In a medium bowl, combine the chickpeas, roasted peppers, parsley, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Serve with the cheese, prosciutto, olives and bread.
Seasonal Fruit with Orange-Ricotta Cream
2 servings
Ingredients
- 1/2 cup ricotta cheese
- 1/2 cup vanilla low-fat Greek yogurt
- 1 tablespoon sugar
- 1 tablespoon orange liqueur (such as Grand Marnier), optional
- 1/2 teaspoon grated orange rind
- 1/2 teaspoon vanilla extract
- 1 cup quartered strawberries or whatever fruit is in season
- 2 whole strawberries
Directions
Combine the first 6 ingredients in a blender; process until smooth. Spoon cheese mixture into a small bowl; cover and chill for 3 hours.
Spoon 1/2 cup quartered strawberries or other fruit into each of 2 small dessert dishes and top each with 2 tablespoons cheese mixture.
Garnish each serving with a whole strawberry or other fruit.
Summer brings an abundance of fresh fruits and vegetables to grocery stores, farmers’ markets and local gardens. That means more opportunities to add good tasting, heart-healthy foods to your everyday meals. Tomatoes, corn, eggplant and bell peppers are now at their best. Use them in your main dish recipes to add color and nutrition.
Pork Tenderloin Sandwiches with Slaw
4 servings
Ingredients
- 12 ounces pork tenderloin
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 hamburger buns, split and toasted
- Ketchup, mustard and/or pickles
Directions
Cut pork crosswise into four pieces. Place one pork piece between two pieces of clear plastic wrap. Pound lightly with the flat side of a meat mallet, working from center to edges until 1/4 inch thick. Remove plastic wrap. Repeat with remaining pork pieces.
In a shallow dish, combine flour, salt, onion powder, garlic powder, Italian seasoning, cayenne pepper and black pepper. Dip meat into the flour mixture, turning to coat.
In a very large skillet, heat oil over medium heat. Add pork; cook for 8 to 10 minutes or until no pink remains and juices run clear, turning once. (If all the pork slices won’t fit in the skillet, cook in two batches, adding additional oil if necessary.)
To serve: place pork pieces in buns and top with ketchup, mustard and/or pickles. Serve slaw on the side.
Slaw
Ingredients
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Several dashes bottled hot pepper sauce
- 2 cups packaged shredded broccoli slaw mix or cabbage slaw mix
- 2 tablespoons thinly sliced green onion
- 3 tablespoons minced red or green bell pepper
- 1 tablespoon snipped fresh parsley
Directions
In a screw-top jar combine vinegar, honey, salt, black pepper and bottled hot pepper sauce.
Cover and shake well.
In a medium bowl combine broccoli, green onion, bell pepper and parsley. Pour vinegar mixture over the vegetable mixture; toss to coat. Cover and chill before serving.
Corn-Mushroom Risotto with Grilled Chicken
Make 2 extra grilled chicken breasts on the weekend and save for this dish.
2 servings
Ingredients
- 2 small skinless, boneless grilled chicken breast halves (8 to 10 ounces total)
- 2 teaspoons olive oil
- 1/2 teaspoon snipped fresh thyme
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 1 cup water
- 3/4 cup reduced-sodium chicken broth
- 2 tablespoons white wine
- 1/2 cup fresh corn, cut off one cob
- 1/4 cup chopped onion
- 1/3 cup Arborio rice
- 1/3 cup sliced fresh mushrooms
- 1/3 cup fresh snow pea pods or green beans, halved crosswise
- 1/4 cup diced tomato
- 1/4 cup grated Parmesan cheese
Directions
In a medium saucepan combine the water, broth and wine; heat over high heat until hot but not boiling. Reduce heat to low; keep warm.
In another medium saucepan heat the 2 teaspoons olive oil over medium heat. Add corn and onion; cook 6 minutes or until corn is tender and onion is lightly browned. Add rice, mushrooms, thyme, pepper and garlic; cook and stir about 5 minutes or until rice is golden brown, stirring frequently.
Carefully add 1/2 cup of the broth mixture, stirring to loosen browned bits from bottom of saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until the rice has absorbed the liquid.
Add another 1/2 cup of the broth mixture. Cook and stir 3 to 4 minutes more or until the rice has absorbed the liquid. Continue adding broth mixture, 1/2 cup at a time, and cooking until all of the liquid has been absorbed before adding more, stirring often. (This should take 18 to 20 minutes total.)
When rice is fully cooked but still slightly firm, remove from the heat. Stir in pea pods or green beans, tomato and Parmesan cheese. Dice chicken and stir into rice mixture. Serve.
Swordfish and Squash Kabobs
You can serve this dish over rice or orzo pasta or with a simple green salad on the side.
Serves 6
Ingredients
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons fresh-squeezed orange juice
- 1 large clove garlic, minced
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 pounds skinless swordfish steaks, cut into 1 1/2-inch cubes
- 2 pounds zucchini and yellow summer squash, cut into 1-inch-thick rounds
- 12 cherry tomatoes
Directions
In a medium mixing bowl, whisk together oil, orange juice, garlic, Italian seasoning, salt, pepper and crushed red pepper flakes. Add swordfish and toss well to coat; cover and refrigerate for 1 hour.
Prepare a grill for medium-high heat cooking and oil the grill grates.
Thread marinated swordfish, squash rounds and tomatoes onto skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.)
Discard excess marinade. Grill kabobs over direct heat, turning once, until lightly charred and cooked through, about 8 minutes.
Summer Vegetable Bake
Serve with a green salad.
4 servings
Ingredients
- 2 medium sweet onions
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 2 cloves garlic, chopped
- 2 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon pepper
- 1 eggplant (about 1 pound), ends trimmed, halved lengthwise
- 3 large summer squash (combination of zucchini and yellow squash), ends trimmed
- 1/2 pound russet (baking) potatoes
- 3 plum tomatoes
- 6 ounces feta cheese
Directions
Heat oven to 400 degrees F . Peel and halve onions; cut into 1/4-inch-thick slices.
Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute.
Add 1/2 teaspoon of the Italian seasoning and 1/4 teaspoon of the pepper. Pour mixture into the bottom of a 9 x 13 oven-safe casserole.
Cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices.
Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons Italian seasoning and 1/4 teaspoon pepper. Alternate vegetables on top of the onion mixture in 1 layer; packed tightly.
Cover dish with aluminum foil and bake for 45 minutes. Remove foil and crumble feta cheese on top. Bake 15 more minutes uncovered. Cool slightly and cut into servings.
Linguine with Scallops, Red Bell Peppers and Broccoli
4 servings
Ingredients
- 8 ounces linguine
- 1 bunch broccoli florets
- 1 large red bell pepper, seeded and diced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound scallops, tough muscle removed, rinsed
- 3 tablespoons flour
- Salt and black pepper
- 6 garlic, finely chopped
- 3 tablespoons chopped parsley
- 2 tablespoons lemon juice
- 1/2 cup grated Parmesan cheese
Directions
Cook pasta according to package directions in salted boiling water, about 8-9 minutes for al dente; add broccoli during the last 2 minutes of cooking. Reserve 1/2 cup cooking water.
Drain.Heat the oil and butter in large skillet over medium-high heat.
Coat scallops with flour and season with salt and pepper. Saute 2 minutes per side; remove to a plate and set aside.
Add the garlic and bell pepper to the skillet and cook until pepper softens.
Add pasta, parsley, lemon juice, scallops and the pasta water. Toss gently to combine and simmer 1 minute. Add salt and pepper to taste.
Pour into a large serving bowl. Add cheese and toss. Serve.
