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Healthy Mediterranean Cooking at Home

Category Archives: Cheese

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It’s harvest time and the last of summer’s fresh fruit and vegetables are coming to market. Salad ingredients, beets, cucumbers and peppers are all still available. And there should still be plenty of zucchini, green beans, spinach and corn to play a supporting role on your dinner plate.

The first autumn/winter vegetables are putting in an appearance now in the shape of Brussels sprouts, butternut squash, cabbage, pumpkins and mushrooms,

Apples and pears are plentiful, too. It’s also time to enjoy the last of the berries, plums and tomatoes. Comfort food is back.

Spinach Bacon Quiche

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Ingredients

  • One 9 inch refrigerated pie crust, at room temperature
  • 4 slices bacon
  • Half a sweet onion, diced
  • 2 cups leftover cooked spinach or frozen and defrosted
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 3 large eggs
  • 1 cup half & half
  • 2 cups shredded mild cheddar cheese, divided

Directions

Fit the pastry into a 9 inch pie plate and crimp the edges. Place in the refrigerator.

Preheat the oven to 350 degrees F.

Cook the bacon until crisp in a medium skillet. Remove and place on a paper towel to drain. Crumble when cool.

Remove all but 1 tablespoon of fat from the pan and saute the chopped onion in the remaining bacon fat. Add the spinach, thyme, salt and pepper. Remove the skillet from the heat and let cool.

In a measuring cup, combine the eggs and half & half.

Take the pie shell out of the refrigerator and place the pan on a baking sheet.

Sprinkle 1 cup of cheese evenly on the bottom of the pie crust. Then sprinkle with the crumbled bacon. Spread the spinach onion mixture over the bacon.

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Slowly pour the egg mixture over the spinach. Sprinkle with the remaining cheese.

Place the baking sheet in the middle of the oven. Bake the quiche for about 40-45 minutes until the top is golden and puffy and the quiche does not “wobble” in the center when gently moved

Let the quiche rest for 10 minutes before serving.

Fall Beet Salad

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2 servings

Ingredients

  • Olive oil for coating the beets
  • 3 golden beets
  • 1 Valencia orange, peel removed and sliced into thin rounds
  • 1/4 fennel bulb, sliced thin
  • 2 tablespoons shallots, coarsely chopped

Dressing

  • 2 tablespoons raspberry vinegar
  • 1 tablespoon honey
  • 1/4 cup extra virgin olive oil
  • Zest of half an orange
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Make the dressing: Whisk the orange zest, raspberry vinegar, honey, and salt and pepper together in a small  mixing bowl. Set aside.

For the beets:

Preheat the oven to 400ºF.

Place the beets on a foil-lined baking sheet and drizzle with a little olive oil. Roast for about 45 minutes, or until tender when pierced with a fork. Let cool. Peel and cut into thin rounds.

Arrange the beets, orange slices and sliced fennel on a serving dish and sprinkle with the chopped shallots. Drizzle with half of the dressing of the dressing and reserve the remaining dressing to serve with the salad,

Cover the salad with plastic wrap and chill until serving time.

Chicken with Corn Salsa

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2 servings

Corn Salsa (see recipe link here)

For the rub:

  • 2 tablespoons taco seasoning (see recipe link here)
  • 6 tablespoons olive oil
  • Combine to make a paste
  • Rub the paste over both sides of 4 bone-in, skin-on chicken breasts
  • Refrigerate for several hours or overnight.

For grilling on a gas grill:

Prepare a gas grill for indirect heat: Turn all burners to high and close the lid. When the temperature inside the grill reaches 400°F, lift lid and turn off one of the burners.

The area over the turned-off burner is the indirect heat area.

Brush the grill with vegetable oil. Place chicken skin side down over the indirect-heat area; close the lid and cook 15 minutes. Turn chicken over, close the lid and cook another 10 minutes.

Move chicken over direct heat and cook, turning once, until skin is well browned and crisp, 3 to 5 minutes.

Watch carefully; dripping fat or any added oils catch fire easily (a small spray bottle filled with water is handy for taming flames).

Place the cooked chicken on individual plates and place corn salsa on the side.

Zucchini Vegetable Kebabs

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The kebabs go well with any grilled meat or fish.

For the Marinade

  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • ½ teaspoon dried Italian seasoning
  • 1/4 teaspoons pepper
  • 1/4 teaspoon salt

Whisk together the marinade ingredients in a small measuring cup.

For the Kebabs

  • 2 skewers
  • Vegetables cut into one inch pieces:
  • 1 cup zucchini
  • 1 cup red bell peppers
  • 1 cup red onion

Directions

Combine the marinade and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours.

Remove vegetables from the marinade and thread on skewers, alternating the vegetables. Place the skewers on the grill and cook 7 to 10 minutes on each side or until tender.

Mac & Cheese

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This makes a wonderful side dish for grilled meat or fish.

Ingredients

  • 1 lb dried short pasta (mezze penne, elbows)
  • 4 cups whole milk
  • ¼ cup butter, diced
  • ½ cup instant flour (Wondra)
  • 1 teaspoon salt
  • 1 teaspoon dried yellow mustard
  • 1/4 teaspoon cayenne pepper
  • 8 oz 2% milk Velveeta processed cheese, cut into cubes
  • 8 oz mild cheddar, shredded
  • ½ cup dried plain breadcrumbs

Directions

Preheat the oven to 325 degrees F.

Cook the pasta in boiling salted water until al dente. Drain and set aside.

In the same pot mix the cold milk with the instant flour; add the butter and place the pan on medium heat.

Stirring often, bring the sauce to boiling, reduce heat and cook until thickened, whisking often. Add the salt, mustard and cayenne. Add the velveeta cheese and heat until melted.

Add the cooked pasta and mix well. Pour into a greased 9×13 inch baking dish.

Mix the breadcrumbs and shredded cheddar together and sprinkle over the top of the casserole.

(The casserole can be made ahead to this stage and refrigerated until baking time. Add 15 minutes to the baking time if the casserole is refrigerated.)

Bake for about 25-30 minutes until heated through.

 

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Looking forward to fall? One of the nice things about early fall is that the weather is still warm but not too hot and there are plenty of fruits and vegetables to choose from at the markets. This dinner menu I planned for you takes advantage of the season’s delicious offerings, like mushrooms, squash, spinach. pears and pork. This dinner serves four but can easily be doubled for a company dinner.

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Pork Tenderloin in Mushroom Wine Sauce

Pork

  • 1 pork tenderloin (about 1 lb)
  • 1 cup fresh mushrooms, sliced
  • ¼ cup porcini dried mushrooms
  • ¾ cup boiling water
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste

Wine Sauce

  • 1 cup dry red wine
  • Porcini broth
  • 1 tablespoon butter

Directions

Preheat oven to 400 F degrees.

Combine the porcini and boiling water in a small mixing bowl. Set aside.

Heat 1 tablespoon of the olive oil in a large oven proof skillet. Add the chopped onion and saute until the onion is soft.

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Add the garlic and fresh mushrooms and continue cooking for another 3 minutes.

Strain the porcini in a fine mesh colander and reserve the drained mushroom water. Add the porcini to the skillet with the fresh mushrooms.

Season with salt and pepper and stir in the oregano and thyme. Set aside.

Butterfly the pork, by cutting the pork down the center, without completely cutting through, so when the two halves are opened they resemble a butterfly.

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Use a meat mallet to flatten the meat. Sprinkle with salt and pepper.

Spread the mushroom filling down the center of the pork and bring the 2 sides up. Use butcher string to tie around the roll at 1 inch intervals.

Season the stuffed pork with salt and pepper and in the same ovenproof skillet heat the remaining tablespoon of olive oil.

Sear the pork on all sides and place the skillet in the preheated oven.

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Roast uncovered for about 20 minutes or until done to your preference.

Remove the skillet from the oven and place the pork on a platter.

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Place the skillet back on the stovetop. Add the red wine and the strained porcini water and bring to a boil. Cook the sauce until it is reduced by half.

Remove the pan from the from the heat and stir in the butter.

Cut the strings off the pork and slice into thin rounds. Arrange the pork on a serving platter and pour the wine sauce over the slices.

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Italian Style Spaghetti Squash

Cook the squash a few hours earlier, so it will be cool enough to handle.

Serves 4.

Ingredients

  • 1 spaghetti squash, about 1 1/2 pounds
  • 2 tablespoons extra virgin olive oil
  • 2 large garlic cloves, minced
  • 2 tablespoons Panko  breadcrumbs
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt and freshly ground pepper to taste
  • 1/2 cup freshly grated Parmesan

Directions

Preheat the oven to 375 degrees F. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil and place the squash on top.

Bake for one hour or until the squash is soft and easy to cut with a knife. Remove from the heat and allow to cool until you can handle it.

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Cut in half lengthwise and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from the squash and place in a bowl.

Run a fork through the flesh to separate the spaghetti like strands.

Heat the oil in a large, heavy skillet over medium heat and add the garlic and breadcrumbs.

When the breadcrumbs begin to sizzle and turn crisp, stir in the squash strands and parsley. Season to taste with salt and pepper.

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Toss all together over medium heat until the squash is infused with the breadcrumbs, garlic and oil and heated through, about 5 minutes.

Remove to a warm serving dish, top with freshly grated Parmesan and serve.

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Sautéed Spinach and Garlic

Ingredients

  • Two 10 oz packages of fresh spinach
  • 1 tablespoon olive oil
  • 1 garlic clove, sliced thin
  • Salt and Pepper
  • 1 tablespoon fresh lemon juice

Directions

Heat the olive oil and garlic in a skillet. Add the spinach and salt and pepper to taste. Cook just until the spinach is wilted. Stir in the lemon juice. Serve immediately.

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Pear Turnovers

4 turnovers

Ingredients

  • 1 sheet of frozen prepared puff pastry, thawed
  • 2 tablespoons honey
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups chopped peeled pears (about 3 medium pears)
  • 1 egg beaten

Directions

Preheat the oven to 400°F.

Combine the honey, cornstarch, ginger and vanilla in a mixing bowl. Stir in the chopped pears.

Roll the pastry into a 12 inch square on a floured board. Cut the pastry sheet into four equal squares. 

Spoon 1/3 cup of the pear mixture into the center of each square and brush the edges with beaten egg. Fold diagonally in half and press the edges with a fork  to seal.

With a wide spatula, place the turnovers on a parchment covered baking pan. Brush the turnovers with beaten egg.

Place the baking pan in the oven and bake for about 15-20 minutes or until the turnovers are puffy and golden brown. Cool on a wire rack.


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Grosseto is considered to be the most beautiful of all the Tuscan provinces. Located at the southern tip of Tuscany, the province is often referred to as the heart of Tuscany and its beauty is well known throughout Italy. The area is home to picturesque towns, natural parks, beaches and excellent, award-winning wines. 

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“Le Biancane” is a Nature Park with in the Colline Metallifere located in the province. The Park represents one of the many sites where geothermal activity has modified the landscape. Here energy lies in the earth and vapour emissions rise from the ground. Because of these geological and climatic characteristics, an atypical flora has developed in this area. The name biancane comes from the white color of the rocks that characterizes the entire landscape. The hydrogen sulphide emissions, in fact, erupt from geysers in the ground and turn the limestone into gypsum. The steam that comes out of the rocks is responsible for the characteristic smell of rotten eggs.

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The province is also rich with culinary traditions, such the Slow Food Movement and, although it is prevalent all over the world today, the movement was actually born in Italy. Slow Food began with the founding of its forerunner organization, Arcigola, in 1986 to resist the opening of a McDonald’s near the Spanish Steps in Rome. At its heart is the aim to promote local foods and traditional cuisine and food production.

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The Slow Food Movement was not, and still is not, only about food, but about life choices. Since its inception, the group has been embracing the values and the lifestyle many Italians associate with their grandparents and their way of life, which is the ultimate goal of “promoting the idea of food as a source of pleasure, culture, history, identity and of a true lifestyle, as well as a way of eating, which is respectful of the land and of local traditions”. (http://www.slowfood.com)

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Italian Slow Food Recipes

http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/slow-food-in-tuscany/

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Traditional Schiacciata

Ingredients

  • 25 g (1 oz) fresh yeast
  • Pinch of sugar
  • 310 ml (1 1/4 cups) of water
  • 500 g (1 lb, 2 oz) bread flour
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of salt

Directions

Put the yeast into a bowl with a pinch of sugar. Stir in the water* and leave it to ferment.

Put the flour in a large, wide bowl, or onto a flat surface where you can work with it. Add the yeast, a pinch of salt, and the oil, and mix in to incorporate them well.

Knead the dough for about 10 minutes, until you have a smooth, compact elastic ball. Add a little more flour or water if necessary.

Put the dough into a lightly floured bowl, cover with a cloth, and leave it to rise in a warm place for about an hour and a half, or until it has doubled in size.

Preheat oven to 200°C (400°F). Put some oil onto a wide baking pan and spread out the dough with your fingers.

Bake for 20 minutes and while the flatbread is still warm, brush over it with as much olive oil as you prefer and a bit of kosher salt.

Tip* The water must be tepid. To make schiacciata successfully, you should never use extreme temperatures.

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Bean Minestrone

6 servings

Ingredients

  • Onion (1)
  • Celery  (about 2 stalks)
  • Carrots (about 2)
  • Parsley (one bunch)
  • Zucchini (2 medium)
  • Potatoes (2 medium)
  • Beets (one bunch)
  • Kale (about 1 pound/ 400 g)
  • Head cabbage (1 ½ pounds/ 700 g)
  • Cannellini beans (about 1 pound/ 400 g)
  • Tomato puree (a glass)
  • Wild herbs: such as borage leaves, nettles and plantain (few leaves)
  • Aromatic herbs (a bunch): fennel, thyme, marjoram, oregano
  • Salt and pepper to taste
  • Extra virgin olive oil

Directions

Boil the beans in abundant water until tender. Drain them (keeping the water), blend half the beans in a food processor and keep 1/2 of the beans whole.

Chop the vegetables into small chunks.

Sauté the onions, celery, parsley and carrots in a pot with extra virgin olive oil.

Add the herbs whole and remove after a few minutes.

Add the potatoes and the rest of the vegetables and sauté for a few minutes.

Add the tomato puree, salt and pepper.

Add the reserved bean liquid and the purèed beans and let the soup cook at a low temperature for an 2 hours. Add the whole beans and heat. Serve or cool and refrigerate.

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Wild Boar Stew (Cinghiale in Umido)

Serves 6

Ingredients

  • 2 ¼ pounds/1 kg wild boar
  • ½ pound/200 g onions
  • ¼ pound/100 g celery
  • Bay leaves, rosemary, juniper berry
  • A half glass of wine
  • Vinegar
  • Extra virgin olive oil
  • Salt, pepper, chili
  • Meat stock
  • 2/3 pound/ 300 g of peeled tomatoes

Directions

Soak the wild boar overnight in water and vinegar with the juniper, bay leaves, celery and rosemary.

Finely chop the onion and celery and sauté in a pan with extra virgin olive oil.

Drain the wild boar and add to the pan and sauté for a few minutes.

Add salt, pepper and chili and sprinkle with wine and let evaporate.

Add the tomato, cover with the meat stock and cook for about one hour and a half.

Wild Boar Sauce Over Pappardelle Pasta

Once the meat is cooked, chop it fine and return it to the sauce. The sauce is traditionally served over wide egg-based pasta, such as Pappardelle.

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Arista: Roast Pork

Ingredients

  • 2-3 lb lean pork loin
  • 3 cloves garlic finely chopped
  • Salt and pepper
  • Fresh rosemary finely chopped
  • 1/4 cup of extra-virgin olive oil

Directions

Preheat the oven to 350 degrees F/180 degrees C.

Mix the rosemary, garlic, salt and pepper together and rub the pork loin with this mixture. Make short incisions in six places in the meat (use a knife) and stuff a little of the mixture into each opening.

Tie the meat tightly using kitchen twine.

Put the pork loin into a baking pan with some extra virgin olive oil.

Place in the oven and cook for about 1 1/2 hours turning the meat every so often.

Cut the roast into thin slices and serve it with its pan sauce.

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Frittelle di Riso

Ingredients

  • 2-1/2 cups short grain rice
  • 6 cups milk
  • 4 tablespoons sugar
  • Peel of one lemon (wide strips)
  • 1 ounce liqueur (sherry, brandy, or amaretto)
  • 1 cup flour
  • 1 tablespoon baking flour
  • Pinch of salt
  • 6 eggs, separated
  • Olive oil for frying

Directions

Bring the rice, sugar, lemon peel and milk to a slow boil. The rice is cooked when all the milk is absorbed.

Place the rice in large bowl, add the liqueur, egg yolks, flour, baking powder and salt.

Mix well and let cool. DO NOT REFRIGERATE.

Whip the egg whites until stiff. Fold the whites into the rice mixture.

In a heavy pan, heat 3 inches of oil for frying. Drop teaspoons of dough into the hot oil.

Fry quickly and remove when they are golden. Do not brown. Drain on paper towels and serve sprinkled with granulated sugar.

They are best hot, but can also be served cold or reheated.

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september

Apples

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Apple Pecan Pancakes

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Makes about 10 4-inch pancakes

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg
  • 2 tablespoons butter, melted or vegetable oil
  • 1/3 cup buttermilk
  • 1 cup apple cider
  • 1 medium apple, peeled, cored and chopped
  • 1/4 cup chopped pecans
  • Vegetable oil

Directions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.In a small bowl, whisk together the egg, butter or oil and buttermilk. Add the egg mixture to the flour mixture and then add in the cider. Stir until just incorporated and a few lumps remain.

Jovina Cooks Italian

Stir in the apples and pecans. Let the mixture rest while the griddle heats.Heat a large skillet or griddle over medium heat and brush with vegetable oil.

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Pour the batter onto the griddle by 1/4 cupfuls. Cook pancakes until large bubbles begin to appear on the surface, 2 to 3 minutes, then turn carefully and cook until the bottom side is golden brown, about 2 minutes longer.

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Brush the pan with oil as needed.

Note: If you want to keep the first batches of pancakes warm while you cook the others, preheat the oven to 200 degrees F and place cooked pancakes on an ovenproof platter while working with subsequent batches.

Cauliflower

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Pasta with Oven Roasted Cauliflower Sauce

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Ingredients

  • Kosher salt
  • One head of cauliflower, cored and cut into tiny florets
  • 1 pint grape tomatoes, cut in half
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 10 large fresh sage leaves, plus extra for garnish
  • 4 large cloves garlic, minced
  • 4 oz thin slices prosciutto di parma (about 8-9 slices) chopped
  • 1 lb dried cavatappi pasta
  • 1 cup grated Parmigiano-Reggiano

Directions

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Position a rack in the lower third of the oven and heat the oven to 425°F.

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Pour the  olive oil onto a rimmed baking sheet and add the garlic, 1 teaspoon salt and 1 teaspoon pepper and mix well.Add the cauliflower florets, grape tomato halves and the chopped prosciutto.

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Mix well with a large spatula and spread out in a single layer. Roast, stirring once, for 20 minutes. Add the chopped sage and continue to roast for 10 minutes more.

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Bring a large pot of salted water to a boil.

Boil the pasta until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water.

Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture and enough pasta water to moisten. Heat the mixture and then add the cheese.

Pour onto a pasta serving platter and garnish with additional sage leaves for serving.

Cabbage

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Apple and Horseradish-Glazed Salmon with Braised Cabbage

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Add some baked sweet potatoes to the complete this dinner.

Ingredients

  • 1/3 cup apple jelly
  • 1 tablespoon finely chopped fresh chives
  • 2 tablespoons prepared horseradish
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon kosher salt, divided
  • 4 (6-ounce) salmon fillets (about 1 inch thick), skinned
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil

Directions

Preheat oven to 350°F.

Combine apple jelly, chives, horseradish, vinegar and 1/4 teaspoon salt, stirring well with a whisk.

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Sprinkle salmon with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick ovenproof skillet over medium heat. Add salmon skin side up, and cook 3 minutes.

Turn salmon over; brush with half of the apple mixture. Bake for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture and serve.

Braised Cabbage

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Ingredients

  • 2 tablespoons butter
  • ½ head green cabbage, cut into ½ inch thick slices
  • 2 leeks
  • Juice of ½ lemon
  • 1/2 teaspoon salt
  • 1/3 cup heavy cream
  • Garnish with grated Grana Padano or Parmesan cheese

Directions

In a skillet, over medium, heat the butter and when melted, add the leeks and cabbage.

Stir and let the leeks and cabbage wilt and soften. Add the salt and lemon juice; then stir in the cream. Reduce heat to low and let the cabbage braise for about five minutes.

Remove from the heat and pour into a serving dish. Grate some cheese over the cabbage before serving.

Tomatoes

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Homemade Pizza with Tomatoes and Ricotta Cheese

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Ingredients

  • 1 pound pizza dough, at room temperature
  • Olive oil
  • 1 1/2 cups ricotta cheese
  • 8 large vine ripe tomato slices, 1/4-inch thick, each cut in half
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • ¼ cup torn fresh basil

Directions

Place the tomato slices on paper towels for about 30 minutes to reduce their moisture.

Adjust the oven rack to the bottom position; preheat to 450°F.

Coat a pizza pan with olive oil and press the dough with your fingers to the edges of the pan

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Brush the dough with olive oil and spread the ricotta over the dough, leaving a 1/2-inch border. Place the tomato slices evenly on top of the ricotta and sprinkle with garlic, salt and pepper.

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Bake the pizza on the lower shelf of the oven until the tomatoes have softened and the cheese begins to brown around the edges, about 15 minutes.

Remove the pizza from the oven, sprinkle with basil leaves and mozzarella cheese. Drizzle with oil and return the pizza to the oven for 5 minutes more. Let set 5 minutes before slicing.

French Beans

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Green Beans with Shallots and Almonds

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French beans are smaller and younger than common green beans and have a softer pod.

Serves 6 to 8

Ingredients

  • Salt and pepper to taste
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup chopped shallots
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 2/3 cup blanched almond slivers, toasted
  • 1 lemon, quartered

Directions

Bring a large pot of lightly salted water to a boil. Add green beans and cook until just tender, about 4 minutes. Drain and transfer to a serving bowl.

Heat the oil in the same pot over medium heat. Add shallots and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes.

Add shallots to the green beans in the serving bowl, along with the parsley, oregano, salt and pepper. Mix well. Add the toasted almonds and toss gently.

Garnish with lemon quarters and serve.


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Italian Style Meatloaf

This dinner can serve 8. Less and you have plenty of leftovers or the makings for a few sandwiches. I add lots of vegetables to my meatloaf and, of course, lots of Italian flavors. Meatloaf freezes well and I usually cut extra slices off the loaf to freeze individually to use at a later date. Just defrost overnight in the refrigerator.

Ingredients

  • Half a sweet onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 tablespoon minced garlic
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup shredded carrot
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground pepper
  • 2 teaspoons Worcestershire sauce
  • 2 cups tomato (marinara) sauce, divided
  • 2 pounds lean ground beef (I use grass-fed beef)
  • 1 cup Italian flavored dried bread crumbs
  • 2 large eggs, beaten slightly
  • 1/3 cup minced fresh parsley leaves
  • 1 cup shredded mozzarella cheese

Directions

Preheat oven to 375 degrees F.

In a large bowl, combine the beef, eggs, vegetables, bread crumbs, 1 cup of the tomato sauce, seasonings and parsley with your hands until thoroughly mixed.

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Form into a loaf and put into a rectangular baking pan with 2-inch high sides.

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Bake the meatloaf in the oven for 1 hour. Pour the remaining 1 cup of tomato sauce over the meatloaf and sprinkle with the mozzarella cheese.

Return the dish to the oven just until the cheese melts.

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Oven Roasted Potatoes

Ingredients

  • 2 lbs small red potatoes, peeled and diced
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon granulated garlic
  • 2 tablespoons olive oil

Directions

Spread the olive oil out on a baking sheet. Add the diced potatoes, salt, pepper, garlic and rosemary. Toss well and spread the potatoes out into an even layer.

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Bake in the oven at the same temperature and for the same amount of time as the meatloaf.

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Sautéed Zucchini and Fennel

Ingredients

  • 2 zucchini, halved and sliced
  • 1 fennel bulb, trimmed and cubed
  • 1 small garlic clove, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried Italian seasoning
  • Salt and pepper

Directions

Heat the oil in a small skillet. Add the garlic and fennel and saute until lightly brown.

Add the zucchini, Italian seasoning and salt and pepper to taste. Cook for 2-3 minutes until the zucchini is tender.


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This has always been my family’s favorite meal. This is the most asked for menu for birthdays and special occasions, after homemade pizza.

Antipasto Platter and Italian Bread

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bread

Ingredients

  • Stuffed Peppers
  • Roasted Tomatoes
  • Prosciutto
  • Salami
  • Olives
  • Cheese

Spaghetti and Meatballs

  • 1 lb to 2 lbs spaghetti (depending on how many you are serving)
  • Parmesan cheese, grated

For the Sauce

  • 3 tablespoon olive oil
  • 1 medium sweet onion, finely chopped
  • 4 garlic cloves, minced
  • 53 oz (1500 g) imported chopped Italian tomatoes (Preferably without salt or sugar added)
  • 6 oz can (170 g) tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (chili)
  • 1/2 cup chopped parsley
  • 1 teaspoon kosher salt  
  • ½ teaspoon black pepper
  • 3 or 4 basil leaves

For the Meatballs

  • 2 lbs lean ground beef
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 slices sandwich bread, crusts removed
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped parsley
  • 1/4 cup grated Parmesan cheese

Directions

To make the sauce:

Heat the oil in a large saucepan or Dutch oven. Add the onion and garlic and saute until the onion is soft. Add the tomato paste and fill the empty can with water and add it to the pot.

Stir well and cook the paste a minute or two. Add the chopped tomatoes and the remaining ingredients. Bring the sauce to a boil, lower the heat to low.

Place the lid on the pot but leave it ajar and cook the sauce until thick, about 2 hours. When the meatballs are browned, add them to the sauce after it has been cooking for 1 ½ hours.

Stir the meatballs carefully so they do not break.

To make the meatballs:

meatballs

Combine the bread cubes with the milk in a mixing bowl and set aside.

Heat the oil in a small skillet and add the onion and garlic.Cook until the onion is soft. Remove the pan from the heat and cool the onion to room temperature.

In a large  mixing bowl combine the beef with the cooled onion, the bread and the soaking liquid with the rest of the ingredients. Mix well and form the mixture into 12 meatballs.

Preheat the oven to 350 degrees F and cover a rimmed baking sheet with foil. Place the meatballs on the baking sheet and bake the meatballs until brown all over, about 20 minutes

Italian Mixed Green Salad

  • Mixed baby lettuces
  • Cucumber, peeled and sliced
  • Red onion, sliced
  • Italian vinaigrette

Italian Ricotta Cheesecake

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This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese and my children love it. They always ask for it.Serves 8-10.

Ingredients

  • Soft butter for the pan
  • ½ cup crushed Amaretti Cookies
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 2 pounds ricotta cheese, drained
  • 1 teaspoon orange zest
  • 6 eggs, at room temperature
  • 1 tablespoon  amaretto liqueur
  • 1/4 teaspoon salt

Directions

Preheat the oven to 325 degrees F. Set an oven rack in the middle of the oven.

Butter a 9 inch springform pan. Sprinkle the pan with amaretti cookie crumbles to cover the bottom and sides of the pan.

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Place the pan on a rimmed baking sheet.

In a large bowl of an electric mixer, combine the ricotta, orange zest and sugar. Mix to combine. Beat in the flour.

Add eggs, 1 at a time, and beat until incorporated. Add the amaretto liqueur and salt.

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Pour batter into the prepared pan. Bake in the center of the oven for about 75 minutes, until a light golden color. Make sure the center is firm and the point of a sharp knife inserted in the center comes out clean.

Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, overnight or at least for 2 hours. Remove the sides of the pan and serve with fresh fruit on the side.

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Turkey Scallopini with Capers and Lemon

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Serve this dish with cooked, thin spaghetti and a green vegetable or salad for dinner. This dish also works for company or as a potluck dish, since a turkey breast is quite large. You can also freeze the leftovers.

Serves 8-10

Ingredients

  • 1 1/2 pound boneless turkey breast, sliced into thin cutlets and pounded to 1/8-inch thick
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, rinsed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 lemon, cut into thin slices

Directions

Pat the turkey slices dry and season with salt and pepper.

Dredge the turkey slices in flour, shaking off excess and set aside on waxed paper.

Heat 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then brown half of the turkey cutlets on both sides and just cooked through, about 4 minutes.

Transfer to a platter and keep warm, covered.

Cook the remaining turkey cutlets with another 2 tablespoons of oil in the same manner.

Do not clean out the skillet.

Heat the butter in the skillet and cook the garlic for one minute.

Add the broth to the skillet and deglaze over moderately high heat, scraping up brown bits. Bring to a boil and stir in the lemon juice, lemon slices, capers, parsley and salt and pepper, to taste.

Return the turkey cutlets to the skillet with any juices on the platter and simmer until heated through, about 1 minute.

Old Fashioned Baked Beans

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This is one dish I only like homemade. Baked beans out of a can just are not to my liking. Here is my favorite recipe. These beans are delicious with BBQ pork chops.

Serves 8-10

Ingredients

  • 1 pound navy beans
  • 1 large yellow onion, diced
  • 3 medium cloves garlic, minced
  • 1 cup ketchup
  • 1 tablespoon dry mustard
  • 3 pieces thick bacon
  • 1 teaspoon freshly cracked pepper
  • 1/4 cup brown sugar
  • 1/4 cup dark molasses
  • 1/4 cup honey
  • 1 bay leaf
  • 1/4 cup real maple syrup
  • 1/4 cup Dijon country mustard
  • 3/4 teaspoon kosher salt

Directions

Rinse beans in a colander under water to remove any stones or impurities. Place the rinsed beans in a large pot or bowl and fill with water to completely cover the beans.

Set aside, loosely covered, on the kitchen counter, overnight.

Preheat the oven to 300 degrees F.

Cook the bacon in an ovenproof Dutch Oven. When crisp, remove to a paper towel to cool and, then, cut into small pieces.

Drain the beans and place in the Dutch Oven with the onions and the garlic. Mix well.

Add all the remaining ingredients, including the chopped bacon and stir until all contents are well mixed.

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Add enough water to cover the beans, about 3 cups, depending on the size of your pot.

Cover the pot and place in the oven. Cook for 4-5 hours – stirring several times during the baking period.

Remove the lid after 3 hours and continue baking for the next hour – to allow the liquid to evaporate into a thick sauce.

Add the kosher salt. Taste the beans and add more, if needed.

Carrot, Olive and Feta Salad

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This salad goes very well with grilled chicken.

Serves 2

Ingredients

  • 1 ½ cups shredded  carrots
  • Kosher salt and fresh ground pepper to taste
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • 2 tablespoons minced fresh flat-leaf Italian parsley
  • 2 tablespoons minced fresh mint
  • 10 oil-cured black olives, pitted and cut into thin slices
  • 2 ounces feta cheese, cubed

Directions

In a small bowl whisk together the 1/4 cup of extra virgin olive oil, lemon juice, garlic, oregano and parsley.

Mix together the carrots, olives, feta, mint and the olive oil mixture.

Serve immediately or refrigerate for up to two days. Bring to room temperature before serving.

Pasta with Italian Sausage Sauce and Ricotta

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Serve with a green salad to complete this meal.

Serves 6

Ingredients

  • 1 pound penne or rigatoni pasta
  • 1 /2 pound Italian sausage
  • 3 cups homemade or prepared marinara (tomato) sauce
  • 2 cups ricotta cheese
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 teaspoon crushed red pepper(chili)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup freshly grated Parmesan Cheese

Directions

In a large skillet, brown the sausage and drain on a paper towel. When cool cut into thin slices.

Add the sausage back to the skillet with the marinara sauce and crushed red pepper. Bring to a boil, reduce the heat and simmer while the pasta cooks.

In a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta.

Mix the ricotta, parsley, salt and pepper together in a microwave safe mixing bowl. Warm the ricotta in the microwave on high for about 60 seconds – just until warm to the touch.

Stir the cooked pasta into the sausage sauce in the skillet and pour into a serving bowl.

Drop tablespoons of the ricotta mixture over the pasta.

Sprinkle the Parmesan cheese on top and serve.



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