Ingredients
For the Pizza
1 lb whole milk mozzarella cheese, cut into thin slices
1 lb pizza dough, store-bout or homemade, at room temperature
Grated Parmesan Cheese
Olive oil
For Homemade Dough
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Roasted Sausage, Mushroom, Tomaro Sauce
2 cups roasted cherry tomatoes {see recipe}
3 Spicy Italian Sausage links, casing removed, and meat broken into small pieces
2 cups sliced mushrooms
Directions
For the dough
Combine all the ingredients for the dough in the large bowl of an electric mixer and with The paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes. Place in a greased bowl, cover, and let rise until doubled.
Preheat the oven to 375 degrees F. Oil a medium baking dish and combine the sauce ingredients, by mixing well. Roast the sauce until the sausage meat is fully cooked. Remove from the oven and set aside to cool down,
Raise the oven temperature to 500 degrees F and place the oven rack on the lowest shelf in the oven.
For the pizza
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.
Brush the dough lightly with olive oil.
Cover the dough with the sliced mozzarella.
Spread the sauce over the cheese.
Bake the pizza on the bottom rack of the oven for 15 -18 minutes, until the crust is lightly brown.
Let stand for 5 minutes before slicing.
Spinach & Mushroom Quiche
Servings: 6
Ingredients
One 9-inch refrigerated pie crust
4 slices bacon, cut crosswise into 1/4-inch dice
8 ounces sliced fresh mushrooms
1 cup diced red onion
5 ounces fresh baby spinach (about 8 cups), coarsely chopped
6 large eggs
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups shredded Gruyère cheese, divided
Directions
Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie pan with cooking spray. Fit the pastry into the pie pan and flute the edges.
Cook the bacon and drain on paper towels. Retain bacon fat in the skillet.
Scatter the crumbled bacon in the bottom of the prepared pie pan. Scatter 1 cup of the cheese over the bacon.
Add the mushrooms and onions to the bacon fat in the skillet. Cook, stirring occasionally, until tender, about 8 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
Whisk eggs, cream, mustard, thyme, salt, and pepper in a medium bowl. Fold in the mushroom mixture and 1 cup of cheese.
Spoon into the prepared pie pan. Bake until set and golden brown, about 45 minutes. Let stand for 10 minutes before serving.
Serve with a salad. I made a Caesar salad.
Caesar Salad
2 servings
Ingredients
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups cubed bread
1 tablespoon olive oil
Directions
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
Baked Branzino Fillets With Almond Topping
Branzino is a light and flaky fish with a sweet, buttery flavor. It is sourced from the Mediterranean waters, where the natural currents create the perfect environment for raising healthy fish.
Ingredients
2 Branzino fillets, about 6 oz each
¼ cup butter
Juice and zest from 1 small lemon
Chopped fresh parsley
Topping
½ cup ground toasted almonds
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon minced dried onion
Directions
Preheat the oven to 400 degrees F.
In a baking dish just large enough to fit the filets, place the lemon zest and butter. Place the dish in the oven while it preheats. When the butter has melted, remove the dish from the oven.
Unwrap the fish and run it under cold water. Pat with a paper towel.
Place the fish skin side up in the prepared baking dish and then turn the fillets over. Place in the oven. Bake for 10 m minutes. Remove the dish from the oven and divide the topping evenly over the fish. Return the dish to the oven and bake for 8-10 more minutes.
Squeeze the lemon.
Remove the baking dish from the oven and pour the lemon juice over the fish. Sprinkle with fresh chopped parsley.
Herbed Farro
Farro is a high-fiber whole grain that is an ancestor of modern wheat. It is commonly used in Italian cooking and is readily available in the U.S.
Ingredients
1 ½ cups farro, soaked in cold water to cover overnight
When ready to cook, drain the farro.
3 cups water
1 teaspoon salt, divided
3 tablespoon olive oil
1 tablespoon crushed garlic
½ cup chopped onion
¼ cup chopped fresh herbs {oregano, parsley, thyme, and chives}
Directions
Combine farro, water, and ½ teaspoon salt in a large heavy saucepan and bring to a boil. Stir and reduce the heat to a simmer; cook, uncovered, until the farro is tender, 15 to 20 minutes.
Drain the farro and set it aside.
Heat the oil in the empty saucepan. Add the garlic and onion. Saute for 3-4 minutes until the onion is tender. Add the farro and ½ teaspoon salt. Stir until the farro is coated in oil. Stir in the chopped herbs and heat briefly.
Spinach Stuffed Tomatoes
Ingredients
2 medium tomatoes
2 pinches of salt
¼ cup cooked, drained spinach/2 tablespoons of chive/onion cream cheese
1 teaspoon grated Parmesan cheese
Chopped chives
Directions
Cut a thin slice off the top of the tomatoes and remove the seeds and some of the inner flesh/ Sprinkle the salt on each tomato and turn them over in a paper towel. Let rest for 30 minutes.
Combine the spinach with the cream cheese and divide evenly between the two tomatoes. Sprinkle the tops with Parmesan and the chives. Place the tomatoes in a small baking dish and place them in the oven with the fish.
{400 degrees F for 20 minutes}
Ingredients
Pesto
1-28 oz can of fire-roasted red bell pepper strips, drained
4 garlic cloves
¼ cup fresh basil
4 tablespoons extra virgin olive oil
¼ cup grated Parmesan chees
Salt and pepper to taste
Pasta
1 cup ricotta cheese
1 tablespoon olive oil
1 large shallot, minced
4 spicy Italian sausage links, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
1 lb or 500 gr. Pacheri pasta {pasta rings}
Grated Parmesan cheese for garnish
Directions
Place the pesto ingredients in a food processor. Pulse until a smooth sauce forms. Pour into a bowl and fold in the ricotta cheese.
Cook the pasta in boiling salted water until al dente according to ing to the package instructions.
While the pasta is cooking heat the oil in a large skillet and brown the sausage pieces. Add the shallots and zucchini and cook until the zucchini is tender and the sausage is cooked.
With a large spider, scoop the pasta rings out of the cooking water and place them directly into the skillet. Mix well. Then add the creamy pesto and heat gently until hot. Serve in pasta bowls with grated cheese for a garnish.
Ingredients
1 cup of each of the following vegetables cut into small pieces
Onion
Carrots
Celery
Zucchini
Green Beans
Peas
Corn
Potatoes
Soup
2 tablespoons of olive oil
2 garlic cloves, grated
1tablespoon of dried Italian seasoning
4 cups tomato purée
2 cups canned chopped Italian tomatoes
½ teaspoon Calabrian chili paste
3 cups low-sodium chicken or vegetable broth
2 cups water
Parmesan cheese rind
Salt and pepper to taste.
Grated Parmesan cheese for garnish
Directions
Heat the oil in a soup pot. Add the vegetables that take longer to cook: onion, carrots, celery, green beans, and potatoes. Cook, stirring frequently, for 5 minutes. Add the garlic and remaining vegetables. Cook for 5 more minutes.
Add purée, tomatoes, broth, water, cheese tind, and seasonings. Bring to a low boil, reduce the heat to a simmer, and cook untold the vegetables are tender, about 45 minutes. Serve in soup bowls and garnish with Parmesan cheese.
For 2 servings
Ingredients
2 large bell peppers
½ lb green beans
12 grape tomatoes, halved
1 cup canned chopped Italian tomatoes
½ teaspoon dried Italian seasoning
Salt and pepper to taste
Filling
4 oz ground beef
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅓ cup cooked rice
⅓ cup canned chopped tomatoes
⅓ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F.
Combine the filling ingredients in a medium bowl. Set aside.
Cut a thin slice off the top of the peppers. Remove seeds and set aside.
Cut green beans into 1-inch pieces.
Place the green beans, grape tomatoes, and canned tomatoes in a large casserole dish. Mix well.
Divide the filling in half and fill the peppers, pressing the mixture down into the peppers.
Place the filled peppers in the casserole dish. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for 25 minutes more.
Ingredients
Pizza Dough
3 cups bread flour
1 teaspoon instant yeast
1 cup warm water
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon salt
Pizza Sauce
1 tablespoon olive oil
1 garlic clove, grated
½ onion, diced
1 bell pepper, diced
¼ teaspoon red chili flakes
14 oz container chopped Italian tomatoes
½ teaspoon salt
Pizza
16 oz whole milk mozzarella cheese, sliced
½ cup grated Parmesan cheese
Directions
For the pizza dough
Combine all the ingredients in an eclectic mixer bowl and mix with the paddle attachment until combined. Switch to the dough hook and knead the dough for 5 minutes. Place in a greased bowl, cover with plastic wrap, and let rise until doubled about 60-90 minutes.
For the sauce
Heat the oil in a saucepan, add the garlic, onions, and peppers, and cook until tender, about 10 minutes. Add the remaining ingredients and stir well. Turn the heat down to a simmer and cook the sauce for about 45 minutes or until thickened.
To assemble the pizza
Roll the dough out on a floured surface into an 18-inch by 14-inch rectangle. Cover the dough with the mozzarella cheese slices, and spread the sauce over the cheese, leaving a one-inch border on all sides. Starting on the 18-inch side, roll the dough up into a cylinder. Seal the edges. Cut the roll into 12 one-inch slices and place o the rolls on two parchment-covered cookie sheets. Let rest for 30 minutes and heat the oven to 400 degrees F. Sprinkle the top of each roll with Parmesan cheese.
Bake the rolls for about 15 minutes until crispy and golden brown. Let rest for 5 minutes before serving.
Salmon Cakes
Ingredient
1 lb salmon fillets
1/4 cup finely chopped onion plus extra for poaching
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 teaspoon mustard
1 teaspoon lemon juice
1/4 cup prepared ranch dressing
1 teaspoon chopped fresh thyme leaves, plus extra for poaching
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup Italian seasoned bread crumbs, divided
Butter for cooking
Directions
Poach the salmon in simmering, lightly salted water in a deep skillet for 5-6 minutes. Add a few slices of onion, a few sprigs of time , salt and pepper to the poaching liquid.
Drain and flake fish with a fork. Remove any skin and pin bones. Cool slightly. Add the celery onion, bell pepper, salt, pepper, mustard lemon juice, ranch dressing, thyme and 1/2 cup breadcrumbs. Mix well. Divide into 4 equal patties. Place the remaining breadcrumbs in a shallow dish. Coat the cakes on both sides in the crumbs. Place on a plate and refrigerate until ready to cook.
Heat 2 tablespoons butter in a medium skillet and brown the cakes on both sides. Serve with lemon wedges.
Lemon Pasta With Peas
Ingredients
9 oz pkg fresh linguine pasta
Salt
Sauce
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons lemon juice
1 cup frozen and defrosted peas
1/2 grated Parmesan cheese
Directions
Cook the pasta in boiling salted water for 2 minutes. Drain.
Heat the butter, oil and garlic in the empty pasta pot. When the butter has melted, add the lemon juice, peas and drained pasta. Heat for a minute. Mix well and add the cheese. Stir and serve with salmon cakes.
Tuna Salad On Pumpernickel Bagel
4 servings
Ingredients
4 pumpernickel bagels
6 oz canned tuna, drained
1/2 cup finely diced onion
1/2 cup finely diced celery
1/4 cup mayonnaise
4 slices American cheese
4 large Iceberg lettuce leaves
Directions
Combine the tuna, onion, celery, and mayonnaise in a medium bowl.
Slice the bagels in half and lightly toast them under the broiler.
Place a slice of cheese on top of each warm bagel half.
Divide the tuna salad evenly between the 4 bagels.
Top with a lettuce leaf and the a bagel half.
Serve with your favorite sides such as pickles, sliced tomato in fries.
Baked Chicken Roll-Ups
Ingredients
3 large boneless chicken breasts
6-8 slices deli ham
6-8 slices Swiss cheese
1 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 sick-8 oz- undated butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup finely chopped fresh basil
Directions
Cut the beasts into 2 or 3 thin cutlets. Place between sheets of plastic wrap to flatten into 1/4 inch cutlets.
Season the cutlets with salt and pepper.
Melt the butter and add the onion and garlic powder to the butter.
Combine the brad crumbs with the grated Parmesan and basil.
Cut each slice of Swiss cheese in half. Fold each slice of ham in half.
Place a half slice on Swiss cheese on top of each cutlet. Place a slice of folded jam on top of each Swiss cheese covered cutlet. Top the ham with a half slice of cheese. Starting with the narrow end of each cutlet. Roll up the cutlet tightly.
Dip each rolled cutlet in the melted butter and roll in the breadcrumb mixture.
Place the rolls seam side down in a buttered baking dish. Pour any extra butter over the breaded cutlets.
Cover the dish and refrigerate for at least an hour.
Preheat the oven to 400 degrees F. Bake the cutlets for 30 minutes. The coating will be lightly brown. Serve with roasted potatoes and a green vegetable.
