Healthy Italian Cooking at Home

Category Archives: Fish


Stuffing fish or shrimp with crabmeat has always been one of my favorite combinations. Having fresh seafood is crucial to the success of the dish. You can add any number of ingredients to the stuffing but I like to keep it simple so the taste of the crab comes through.

Creamed spinach is also a favorite but it often is heavy in calories. My lightened up version has all the taste of the original but is much better for you. And, what is more natural than pasta to go with the shrimp. Rice is also a good option. Orzo gives you both.


Crab Stuffed Shrimp

Serves 4


  • 1 tablespoon unsalted butter, plus extra for the baking dish
  • 1 large shallot, minced
  • Kosher salt
  • 1/2 teaspoon Worcestershire sauce
  • Two drops hot sauce
  • 1/4 cup mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon. fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon Dijon mustard
  • Freshly ground black pepper
  • 1/2 lb. backfin crabmeat, drained and picked over for shells
  • ¾ cup panko breadcrumbs
  • 12 jumbo shrimp (16 to 20 per lb.), butterflied


Position a rack in the center of the oven and heat the oven to 400°F. Butter a 9 x 13 inch baking dish.

Make the stuffing:

In a small skillet, melt the butter over medium-low heat. Add the minced shallot and a pinch of salt and cook, stirring, until softened, 3 minutes (don’t brown).

Take the pan off the heat and stir in the Worcestershire sauce and hot sauce. Cool to room temperature.

In a medium bowl, combine the mayonnaise, panko breadcrumbs, chopped parsley, lemon juice,  lemon zest, mustard, 1/4 teaspoon salt, and a few grinds of pepper.

Stir in the cooled shallot mixture. Add the crab and mix gently but thoroughly.

Stuff the shrimp:

Arrange the butterflied shrimp in the baking dish and mound a heaping tablespoon of the crab mixture onto each shrimp.

Bake until the shrimp are cooked through, the crabmeat is hot, and the top of the stuffing is golden brown, about 15 minutes.


Creamy Spinach

4 servings


  • 2-10 oz pkgs frozen chopped spinach, defrosted and drained or 2 lbs. fresh spinach
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 tablespoons reduced fat cream cheese
  • 2 tablespoons low-fat milk
  • Salt and pepper


Heat the oil in small saucepan and add the garlic; cook 1 minute. Add spinach and heat.

Make a well in the center of the spinach and add the milk and cheese.

Heat and stir until the cheese is dissolved throughout spinach. Season with salt & pepper.


Parmesan Orzo

4 servings


  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ¼ cup red onion, chopped
  • Pinch red chili flakes
  • 1 1/2 cups whole wheat orzo pasta
  • 1/4 cup dry white wine
  • 1/1/2 cups chicken broth
  • Kosher salt and freshly ground black pepper
  • 1/4 cup grated Parmesan
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped parsley


In a large saucepan, heat the olive oil over medium heat. Add the garlic, onions and chili flakes and cook until the onions soften, about 3 minutes.

Add the orzo and white wine and cook until the wine is absorbed, 2 to 3 minutes. Add the chicken broth, salt and pepper to taste and 1 cup water and bring to a simmer.

Cook, stirring often, until the orzo is tender and cooked through, about 20 minutes.

Stir in the Parmesan, butter and parsley.





Apple Pecan Pancakes


Makes about 10 4-inch pancakes


  • 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


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.


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.


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.



Pasta with Oven Roasted Cauliflower Sauce



  • 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



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


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.


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.


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.



Apple and Horseradish-Glazed Salmon with Braised Cabbage


Add some baked sweet potatoes to the complete this dinner.


  • 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


Preheat oven to 350°F.

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


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



  • 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


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.



Homemade Pizza with Tomatoes and Ricotta Cheese



  • 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


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


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.


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


Green Beans with Shallots and Almonds



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

Serves 6 to 8


  • 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


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.


Tips On Grilling Shellfish

The flavor of shellfish benefits significantly from grilling. Removing the shellfish from the grill before they become too well done and rubbery is the biggest challenge. Watching closely for shellfish to turn opaque (non-transparent), removing them from the grill and serving them immediately are key to delicious tasting fish.

Prepare scallops for grilling by cutting off the curved shaped appendage that is attached to the side of the body, if still intact.

Prepare shrimp by removing the shell and the vein that runs along the back. Personal preference dictates whether to leave the tail on or off.

Marinating shellfish in a flavorful oil will help to prevent the tendency of the scallops and shrimp to dry out.

Two skewers work best to prevent the seafood from spinning or turning on the grill.

Grill shrimp on each side for 2-3 minutes, depending on the thickness of the shrimp. Cook scallops for 2-3 minutes on each side, depending on their size.

Tips On Grilling Vegetables

Make room on the grill for vegetables. The caramelized, smoky flavor that comes with grilling does wonders for vegetables. A lot of veggies do well on the grill, but some really stand out — asparagus, corn, eggplant, squash, mushrooms, peppers and onions.

Most vegetables cook better and are less likely to stick if they’re marinated first or brushed lightly with vegetable oil.

For added flavor, sprinkle grilled vegetables with chopped fresh herbs. Cut the vegetables all about the same size for even cooking.

If you use wooden skewers, soak them in warm water for 20 minutes.

Marinade for the Shellfish and Vegetables

  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoons dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper



Whisk all the marinade ingredients together in a measuring cup. Divide in half. Use one half for the shellfish and one half for the vegetables.

Grilled Shellfish Skewers


For 2 servings


  • 6 medium sea scallops
  • 6 medium shrimp, peeled and deveined
  • Marinade, recipe above
  • 2 double skewers
  • Green Goddess Dressing, recipe below

Grilled Vegetable Skewers

For 2 servings


  • 1/4 of a Fennel bulb, cut into 2 inch pieces
  • 1/3 of a Red Bell Pepper, cut into 2 inch pieces
  • 1 small Zucchini, cut into 2 inch slices
  • Marinade, recipe above
  • 2 double skewers
  • Green Goddess Dressing, recipe below


Marinate the shellfish and vegetables separately for 30  minutes. Drain and thread the scallops on one double skewer and the shrimp on a second double skewer.



Do the same with the vegetables. Save any marinade left in the bowl to use as a basting sauce.

Preheat an outdoor grill to high and grease the grill grates with oil.

Place the vegetable skewers on the grill first, since they will take longer to cook. Cook until the vegetables are tender, turning and basting them with the olive oil mixture occasionally, about 15 minutes.

After the vegetables have cooked for 10 minutes, place the shellfish skewers on the grill.  Cook for 2-3 minutes on each side.

Serve the grilled shellfish and vegetables with the Green Goddess Dressing.

Green Goddess Dressing


This may be used immediately or stored in the refrigerator for up to 3 days. This dressing is also delicious drizzled over hard-boiled eggs.

Makes 1 cup


  • 1/4 cup snipped chives
  • 1/4 cup chopped fresh flat leaf parsley leaves
  • 2 tablespoons chopped fresh tarragon
  • 2 anchovy fillets
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup sour cream
  • Kosher salt and freshly ground black pepper


Place the chives, parsley, anchovy fillets, tarragon and vinegar in a food processor and pulse a few times to combine.  

With the motor running, add the olive oil in a steady stream, scraping down the sides, and process until pureed. Add the sour cream and process until smooth. Season with salt and pepper.

Store in the refrigerator until serving time.

Brown and Wild Rice with Pecans and Thyme


  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 cup brown and wild rice mix, without seasoning. (I use Lundberg rice)
  • 3/4 cup chopped, toasted pecans
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and fresh ground black pepper to taste
  • 2 cups low sodium chicken stock


In heavy saucepan with a tight-fitting lid, saute the onion in oil until softened. Add rice and saute 2-3 minutes, stirring so it does not get too brown.

Add the bay leaves, thyme, salt, pepper and chicken stock and bring to a boil.

Turn the heat to very low, cover and cook for about 50 minutes. (Check your rice package to see what the recommended cooking time is.)

After 50 minutes, check the rice. It should be slightly chewy with all the liquid absorbed when it’s done. Stir in the toasted pecans.

Turn off the heat and let stand, covered, 10 minutes. Serve hot.




Ancona is a province in the Marche region of central Italy. The province is bordered by the Adriatic Sea in the north and the Apennine Mountains on the west. Ancona’s sandy beaches are popular with Italians but not well-known to tourists.


The hills of the region are littered with Medieval buildings and walls, and unlike many other often-invaded areas, historical architecture has been preserved and adapted  for modern uses.

The Ancona port, one of the main ports on the Adriatic Sea, is located in the city of Ancona and is a busy passenger port with ferries running to Greece, Turkey, Croatia, Albania and Montenegro.

The city was founded in 387 BC by Greek settlers and the name Ancona comes from the Greek for elbow, due to its elbow-shaped harbor.

Artistic work of my own in retro style - Postcard from Italy. - Beautiful staircase Corinaldo, Italy

Many of the small craft workshops of the past scattered throughout the rural settlements have modernised and become small businesses, some of which have become major brands known all over the world (Indesit, Tod’s, Guzzini, Teuco). This evolution led to the emergence of ‘specialised’ industries: footwear, leather goods, furniture, household appliances and textiles, all made in the region.


The demand for Italian textiles and clothing is strong in the United States and Japan, as well as China, Hong Kong, Turkey and Russia. Italy is also a pioneer in the export of yarn, woolen fabrics, silk fabrics, clothing and hosiery.

Ancona Port

A large area of the province’s land is farmland and much of it is used for wine production; as the production of Montepulciano, Sangiovese and Verdicchio grapes. Traditional feasts are held in the province during the harvesting period.

The mountainous regions and the Conero Regional Park, which contain dense forests, are where black truffles are found and they are sold throughout the province and neighboring provinces.

The main products grown are cereals, vegetables, animal products and grapes. Olives are also produced and managed by various harvesters. The sea has always furnished a plentiful supply of fish,


The influence of the neighboring regions, particularly Emilia-Romagna, can be seen in the popularity of fresh egg pasta and oven-baked pasta dishes in the province. Vincisgrassi is a regional favorite and is a type of baked-lasagna stuffed with chicken livers.

In and around Ancona, you will find a variety of soups. Minestra di lumachelle is a local favorite containing lumachelle, a type of pasta made with egg, cheese and bread crumbs, similar to passatelli. Tripe soup, or minestrone di trippa, is also a regional specialty that is served with a battuto, lard pounded together with herbs.

Along the coast, fish soups are typical. Brodetto is prepared with a variety of fish. There are also a number of special, regional preparations for local seafood: cooked with white wine, tomato, lemon juice and spices, alla marinara, stewed in tomato sauce; al forno or oven-broiled.

Meat is also popular. Pilotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is Porchetta, a spit-roasted whole, boneless pig that has been stuffed with herbs.

Some of the best cheeses made in the area are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slaatto and herb-flavored sheep’s milk cheeses. For a special treat, olive ascolane are stuffed with meat, dipped in egg and breadcrumbs and then fried.

Cicerchiata is a dessert made from yeast dough, shaped into balls, baked in the oven and covered with honey. Becciate are made with raisins and pine nuts. Migliaccio is a dessert made with pig’s blood, sugar and citrus peel.

Broad Beans with Anchovies


Serve with crusty Italian bread as an appetizer.

4 servings


  • 2 lb broad beans, fresh and shells removed
  • 2 cloves of garlic
  • 1 pinch marjoram
  • 4 anchovies
  • 4 tablespoons extra virgin olive oil
  • White wine vinegar to taste
  • Salt and pepper to taste


Boil the broad beans in a small quantity of salted water until they are fairly “al dente”.

Prepare the topping with a chopped mixture of anchovies, garlic, marjoram, vinegar, oil, salt and pepper, to taste.

Pour the topping over the broad beans as soon as they have been drained. Serve immediately or at room temperature.

Brodetto (Fish Stew) Ancona-Style


You can use any type of fish–swordfish, squid, red snapper, shrimp, clams, mussels and lobster for this recipe with a total weight of 3 lbs.. Clean the clams and mussels well and put them into the stew whole. Some versions of brodetto use saffron instead of red pepper flakes and white wine instead of vinegar. You can substitute rice for the bread, as well.

6 servings


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 carrot, chopped
  • 2 celery ribs, chopped
  • 2 bay leaves
  • 1 cup chopped fresh parsley
  • Red pepper flakes (chili) to taste
  • 1 (28 ounce) can whole peeled tomatoes, mashed
  • 1 1/2 pounds red snapper fillets, cut into 2 inch pieces
  • 1/2 cup white vinegar or wine
  • Salt and ground black pepper to taste
  • 3 cups fish stock
  • 1 pound clams in the shell, scrubbed
  • 1/2 pound medium shrimp, with shells
  • 6 (3/4 inch thick) slices Italian bread, toasted


Heat the olive oil in a large saucepan, Dutch oven, or a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley and red pepper.

Cook and stir until the onion has softened and turned translucent, about 5 minutes.

Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Pour in the vinegar or wine and cook 10 minutes. Pour in the fish stock and add the snapper.

Cover, reduce the heat to low, and simmer for 10 minutes.

Gently mix in the clams and cook until the clams open (discard any that don’t) about 2 minutes, and then stir in the shrimp.

Cook until the shrimp are pink, about 3 minutes.

Place a slice of toasted bread in the bottom of each bowl. Ladle the brodetto over the bread and serve immediately.

Pollo in Potacchio



  • 1 small chicken cut into 5 pieces (wing, drumstick, thigh and breast cut in half)
  • 1 small onion
  • 2 cloves garlic, peeled
  • 1/4 cup dry white wine
  • 1/4 cup chopped imported Italian tomatoes
  • 4 sprigs of fresh rosemary
  • Hot water
  • 10 small Yukon gold potatoes
  • Extra virgin olive oil
  • Salt to taste


Line a dish with paper towels and lay out the chicken, skin side up. Let air dry uncovered in the refrigerator for 2 days. 

Preheat the oven to 400°F.

Cut the potatoes into wedges. Place in a pot, cover with cold water, and add a pinch of salt. Over high heat, bring to a boil and cook for 5 minutes.

The potatoes will not be completely cooked. Drain in colander.

Add the potatoes to a mixing bowl and drizzle with olive oil. Add the leaves from two of the rosemary sprigs. Add a good pinch of salt and toss.

Pour the potatoes out onto a sheet pan and shake to separate. Roast in the oven for about 30 minutes, turning the potatoes once with a stainless steel spatula.

In a large skillet add a tablespoon of olive oil over medium heat. Add the chicken and brown on all sides, about ten minutes. Remove the chicken to a bowl.  

Discard the rendered chicken fat and oil.

Add a tablespoon of olive oil to the large skillet, still over medium heat. Add the onions and garlic cloves; sauté until soft but not brown.

Add the white wine and rosemary sprigs; cook until the wine evaporates.

Reduce the heat to low and add the tomatoes. Season with salt and cook for 10 minutes.

Add the chicken and a splash of hot water. Turn the chicken over to coat. Cover and cook until the chicken is cooked through.

Serve the chicken topped with a little sauce and the potatoes.

Orange Cake – Ancona-Style



  • 2 cups plus 2 tablespoons all-purpose flour, plus flour for dusting the pan
  • 3 eggs
  • Grated peel of 3 oranges
  • 4 tablespoons (1/2 stick) butter, softened to room temperature, plus butter for greasing the pan
  • 1 cup plus 3 tablespoons sugar
  • 2 tablespoons orange liqueur
  • 1 tablespoon whole milk
  • 2 ½ teaspoons baking powder
  • 2 cups freshly squeezed orange juice, with 3 tablespoons sugar dissolved in it.


Heat the oven to 350 degrees F. Thickly smear a Bundt pan with butter and dust with flour.

Put the flour, eggs, orange peel, 4 tablespoons softened butter, sugar and liqueur in a food processor and run until all the ingredients are evenly mixed.

Add the milk and baking powder and process again to incorporate into the mixture. 

Pour the batter into the prepared pan (it won’t fill it up all the way) and place the pan in the preheated oven.

Bake for 40 to 45 minutes, until a cake tester placed in the center of the cake comes out clean..

Invert the cake while still warm and place it on a rimmed plate. Poke many holes into the cake with a thin handle from a wooden spoon.

Pour the orange juice over the cake slowly. At first, the holes fill to the brim with juice, but this will be absorbed by the cake. Repeat until all the juice is used.

Whatever juice ends up at the bottom of the cake, leave it there; it will eventually be absorbed.

Serve at room temperature. The cake keeps in the refrigerator, covered, for a week.



Every once in a while, it is nice to just have dinner with your partner.

First Course

IMG_0004 (1)

Southern Pimento Cheese Stuffed Celery


  • 1/3 cup reduced-fat cream cheese (Neufchâtel), softened
  • 8 ounces shredded sharp Cheddar cheese (about 2 cups)
  • 8 ounces shredded Monterey Jack cheese (about 2 cups)
  • 3 tablespoons low-fat mayonnaise
  • 3 tablespoons drained chopped pimientos
  • 1 teaspoon grated onion
  • 1/8 teaspoon garlic powder
  • Pinch salt
  • Pinch ground cayenne pepper
  • Celery stalks, cut into 4 inch lengths


Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine.

Scrape into a serving  bowl, cover and refrigerate for 30 minutes or up to 2 days.

Use the spread to fill celery stalks and serve immediately.

Second Course

IMG_0001 (2)

Grilled Crab Stuffed Salmon Rolls

  • 1 Salmon Fillet, about 8 oz, skin removed

Crab Stuffing

  • ½ cup shelled, fresh  lump crab meat
  • 1 tablespoon minced onion
  • 1 tablespoon minced celery
  • 1 tablespoon minced green bell pepper
  • 2 teaspoons mayonnaise
  • ¼ teaspoon seafood seasoning (Old Bay)
  • ¼ teaspoon ground garlic
  • 1 teaspoon lemon juice


For the stuffing

Mix the crab meat with the vegetables and seasoning.

For the salmon rolls


Cut the salmon fillet in half lengthwise. Divide the stuffing in half and spread on the skinned side of the salmon fillet. Roll up tight and secure with metal skewers or Butcher’s string.

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Refrigerate until time to grill.

Preheat the grill to medium hot.

Place pinwheels on a sheet of heavy-duty foil that has been coated with olive oil cooking spray. Poke a few holes into the foil.

Slide the foil onto the hot grill and grill with the lid closed for about 10 minutes.

To cook indoors

Heat the oven to 400 degrees F. Lightly coat a glass baking dish with cooking spray.

Place pinwheels the pan. Brush pinwheels with butter, cover loosely with foil and bake 15-20 minutes..

Spaghetti with Basil Pesto Sauce



  • 4 oz spaghetti
  • 1/4 cup prepared or homemade basil pesto
  • 1/2 cup grated Parmesan cheese
  • Fresh ground black pepper


Cook the spaghetti in boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water and drain the spaghetti.

Add the pasta cooking water, the basil pesto and the Parmesan cheese to the empty pasta pot and stir until combined. Add the drained pasta, toss and serve.

Tomato Cucumber Arugula Salad



  • 1 large tomato cut in half and sliced
  • 1/4 of a cucumber, cut in half and sliced
  • 2 scallions, finely diced
  • 2 cups arugula
  • Italian vinaigrette


Combine the salad ingredients. Add salt and pepper to taste. Add enough salad dressing to just moisten the ingredients and toss, Serve immediately

Peach Frozen Yogurt


Makes about 4 1/2 cups


  • 1 pound peaches, peeled
  • 2 cups nonfat plain Greek yogurt
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons pure vanilla extract
  • Garnish with chopped mint leaves


Combine peaches, yogurt, sugar, lemon juice and vanilla in a food processor and blend until smooth.

Transfer to a freezer-safe bowl, cover and freeze, whisking mixture vigorously every 30 minutes until just frozen throughout, 2 to 3 hours.

(Whisking helps to break up the ice that forms when freezing.) Frozen yogurt is ready when it is too thick to whisk.

Stir with a spatula, transfer to an airtight container and store in the freezer. Serve garnished with chopped mint.


Summer by Alexander Andreev

Summer by Alexander Andreev

Summer is a great time to entertain and if you can do it outdoors, it is even better. Casual get-togethers call for easy to do recipes using foods that can stand up to the outdoor elements. If you are hosting or attending such a party, thoughts usually run along the “what should I make” category. Since I live where it is quite hot six months of the year, I tend not to serve or take mayonnaise flavored dishes. Here are some ideas for each menu course of what to make or bring to an outdoor party. These have all been stamped with approval from my family and friends.

Appetizer Course: Crostini with Mushrooms



  • 3 lb mixed fresh mushrooms
  • 3 oz. dried mushrooms
  • 2 tablespoons olive oil
  • 3 tablespoons finely chopped shallots
  • 6 cloves garlic
  • 1/4 cup low-sodium beef or vegetable broth
  • 2 tablespoons cognac
  • 2 tablespoons butter
  • 1½ teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • Chopped flat-leaf parsley for garnish
  • Grated Parmesan for garnish


Heat oven to 450 degrees F.

Slice fresh mushrooms 1/4-inch thick. Soak dried mushrooms in a bowl of hot water until tender — about 10 minutes. Rinse and squeeze to dry.

Heat a 12-inch ovenproof skillet until very hot. Add olive oil and fresh mushrooms. Cook, while stirring frequently, over high heat until the mushrooms release their liquid — about 10 minutes.

Add the shallots, garlic, rehydrated mushrooms. Cook until the liquid has evaporated. Add broth, cognac, butter, salt, pepper, rosemary and the thyme.

Transfer skillet to the oven and roast, stirring twice, for 30 minutes. Garnish with parsley and Parmesan cheese.

Serve warm with grilled bread.

Salad Course: Grilled Shrimp Tomato Salad


This is a popular dish, so I often divide the salad onto smaller serving dishes, so I can have them available in several areas.

Serves 6


  • Vegetable oil for the grill
  • 1/3 cup extra virgin olive oil, plus 3 tablespoons olive oil
  • 5 tablespoons mixed chopped fresh herbs, such as dill, basil, mint, and/or chives
  • 2 tablespoons white wine vinegar
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried crushed red pepper
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt, divided
  • 2 pounds peeled and deveined large raw shrimp
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds tomatoes,  quartered
  • Parsley sprigs for garnish


Oil the grill grates and preheat the grill to medium-high heat.

Whisk together the ⅓ cup extra virgin olive oil and next 6 ingredients (through garlic) in a small bowl. Whisk in 1/2 teaspoon kosher salt.

Arrange tomatoes on a large serving platter or in a large bowl, and drizzle with 1/4 cup of the vinaigrette.

Mix the shrimp with the 3 tablespoons of olive oil, the 1/2 teaspoon freshly ground black pepper, and the remaining 1/2 teaspoon kosher salt.

Grill the shrimp, covered with the grill lid, 2 minutes on each side or just until shrimp turn pink.

Mix the grilled shrimp with the remaining vinaigrette and arrange over tomatoes. Garnish with the parsley sprigs. Serve at room temperature.

Main Dish: Italian Sausage and Peppers


This dish is always a big hit with everyone.

Serves 6

For the sausage:

  • 1 ½ lb. Italian sausage


Prepare an outdoor grill for cooking over medium-hot charcoal (moderate heat for gas).

Keep a third of the grill indirect heat. On a charcoal grill, this means spreading the coals over two-thirds of the firebox and leaving one-third coal-free.

On a gas grill, leave one burner off. Sausages should be grilled over indirect heat.

Lightly brush or rub the sausage with olive oil. This prevents sticking and makes them extra crisp. Use tongs and don’t break the sausage skin when turning.

Grill the sausages over the indirect part of the grill until crusty and golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes.

The safe internal temperature for ground meats—sausages included—is 160 degrees F.

Cut the sausages into two-inch lengths and set aside.

For the peppers and onions:

  • 1/4 cup olive oil
  • 6 sweet bell peppers or 20 Italian frying peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 large sweet onions, halved and sliced
  • 4 garlic cloves, grated
  • 2 teaspoons dried oregano or 1 teaspoon of fresh oregano leaves
  • 1/2 teaspoon red pepper flakes (chili)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

To finish the dish:

  • 2 cups Marinara (tomato) sauce


Heat the olive oil in a large saute pan over medium heat. Add the onions, the peppers, garlic, oregano, pepper flakes, salt and pepper and cook for about 10 minutes, until crisp tender.

Add the tomato sauce and heat.

Add the grilled sausage links to the skillet with the peppers and onions. Heat until the sausage is warm. Serve with lots of crusty Italian bread.

Side Dish: Corn Pudding



  • Butter
  • 1 onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 2 cups fresh (about 4 ears) or frozen corn kernels, divided
  • 1 1/2 cups half-and-half
  • 6 eggs
  • 1/4 teaspoon cayenne
  • 1 cup shredded Monterey Jack Cheese
  • Chopped parsley for garnish


Heat the oven to 350°. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size.

In a mixing bowl combine the onion, bell pepper, 1 cup of the corn and the salt and black pepper; Set aside.

Combine the remaining 1 cup of corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs and cayenne. Blend thoroughly.

Spoon the corn/pepper mixture into the prepared baking dish and then sprinkle the Monterey Jack over the top. Pour the egg mixture over all.

Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.Garnish with chopped parsley.

Dessert Course: Peach Cobbler



  • 1 cup sugar
  • 2 eggs, slightly beaten
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 to 6 medium (4 cups) peaches, peeled and sliced


  • 1 1/2 cups all-purpose flour
  • 5 tablespoons sugar, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold butter, cut into chunks
  • 1 egg, slightly beaten
  • 3 tablespoons heavy cream


Heat the oven to 400°F.

Combine all the filling ingredients except the peaches in a mixing bowl.

Stir in peaches. Pour into an ungreased 13×9-inch baking pan.


Make the topping:

Combine the 1 1/2 cups flour, 2 tablespoons sugar, baking powder and salt in a bowl; cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs.

Stir in the egg and cream just until moistened. Spread the topping over the peach filling; sprinkle with the 3 tablespoons of remaining sugar.


Bake 35-40 minutes or until golden brown and bubbly around edges. Serve warm or chilled.




Yellow Watermelon



Crenshaw Melon



July has an abundance of vegetables and fruits available, so I try to incorporate as many as I can into my weekly menu. I made a few dinners last week that utilize these seasonal fruits and vegetables and I hope you like them as much as we did.

Veggie Packed Frittata


Serve with a mixed green salad and some hot biscuits.

Serves 8


  • 1 lb parboiled potatoes, sliced ¼ inch thick
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 3 links pre-cooked Italian chicken sausage, sliced thin
  • 1 bell pepper, seeded and thinly sliced
  • Half of a small onion, thinly sliced
  • 6 mushrooms, sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons thinly sliced basil
  • 6 asparagus, cut into 2 inch lengths
  • 8 eggs, beaten
  • 1 cup shredded cheddar or mozzarella cheese


Heat an oven broiler.

Heat oil in an ovenproof 12″ nonstick skillet over medium-high heat. Cook the sliced sausage, garlic, bell pepper, mushrooms and onion until the vegetables are soft, 3–4 minutes. Add asparagus; cook until wilted, about 1 minute.


Stir in the sliced potatoes and salt and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes.

Sprinkle the cheese on top and place the skillet under the broiler. Broil until set and the cheese is melted, about 3 minutes. Garnish with remaining basil before serving.

Summer Melon Salad with Grilled BBQ Shrimp


Last week my CSA had melons aplenty. I received two Crenshaw and one yellow watermelon. So I came up with a few recipes to make. The melon salad is in this post and next week, I will share the melon soup recipe I made. When you make the salad try to use two different types of melon for contrast. I also like the balance of the tangy grilled shrimp with the sweetness of the fruit salad. I also served this salad dinner with some homemade cornbread. See the recipe for Cheddar Cornbread here.

For the salad

  • 4 cups Crenshaw melon, peeled and seeds removed
  • 4 cups yellow watermelon, peeled and seeds removed.
  • 2 cups red grapes, halved
  • 1 cup toasted pecans, toasted

For the shrimp

  • 12 large shrimp, shelled and deveined
  • 1/4 cup Peach BBQ sauce, see recipe here
  • Lemon quarters for garnish

Basil Honey Dressing

  • 3 tablespoons chopped basil leaves
  • 1/4 cup honey
  • 1/4 cup cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra virgin olive oil


Combine the salad dressing ingredients in a blender. Set aside in a serving bowl.


For the melon salad

In a mixing bowl combine the two types of melon with the grapes. Refrigerate until ready to serve.

Just before serving, mix the melon and grape mixture with the toasted pecans and a little of the basil dressing. Serve additional dressing with the salad.

For the grilled shrimp

Prepare an outdoor grill for medium hot heat or heat an indoor stove-top grill.

Thread the shrimp onto skewers and brush them lightly with BBQ sauce. Place the shrimp skewers on the grill directly over the heat. Cook for 2 to 3 minutes.

Turn the skewers and cook for another 2 to 3 minutes. Take care not to overcook. Remove them to a plate and serve with lemon quarters, the melon salad and cornbread.

Stuffed Zucchini with Fresh Basil Pesto Spaghetti


Basil is so plentiful this time of year, so I try to think of different ways to use it in my summertime cooking. Of course, freezing basil pesto for the winter months is also another option. It is also a great addition to salad dressing and omelets, as in the recipes above.

2 servings

For the eggplant

  • 1/2 tablespoon olive oil, plus extra for baking
  • 2 medium zucchini
  • 1 link pre-cooked Italian chicken sausage, finely chopped
  • 1 small garlic clove, minced
  • 2 tablespoons finely chopped bell pepper
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped plum tomatoes
  • 2 tablespoon dried Italian bread crumbs
  • Pinch crushed red pepper flakes
  • 2 tablespoons shredded cheddar cheese

For the spaghetti

  • 8 oz spaghetti
  • 1/2 cup prepared basil pesto, see recipe here
  • 1 cup freshly grated Parmesan cheese


Cut a thin slice off the top of each zucchini. With a small spoon (I like to use a grapefruit spoon) remove most of the flesh from the zucchini without cutting into the outside. Chop the cut slice and the flesh.


Heat the 1/2 tablespoon of oil in a medium skillet and add the chopped zucchini, chopped sausage and the garlic. Saute until the zucchini is completely cooked and has lost its moisture.

Add the onion, bell pepper and tomatoes, cook until soft. Add enough breadcrumbs to hold the mixture together, about 2 tablespoons.


Remove the pan from the heat and allow the mixture to cool, about 30 minutes.

Stir in the cheese and fill the hollowed out zucchini shells with the mixture.

Place the stuffed zucchini in a small baking dish. (The zucchini can be prepared in advance up to this point and refrigerated until baking time.)

Preheat the oven to 375 degrees F.

Drizzle the zucchini with olive oil.  Pour about 1 inch of water into the bottom of the baking dish.

Place the baking dish in the oven and bake for about 40-45 minutes or until the filling is golden brown and the zucchini shells are tender.

For the spaghetti

While the zucchini are baking, cook the pasta in salted boiling water until al dente. Reserve ½ cup of the pasta cooking water and drain the spaghetti.

Return the drained pasta to the cooking pot and add the pesto with a little of the cooking water to thin the sauce a bit.

Add the Parmesan cheese and black pepper. Mix well and serve alongside the stuffed zucchini.


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