Healthy Italian Cooking at Home

Category Archives: citrus

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Easy Homemade Jam

This is a basic jam recipe and it works with any fruit (other than citrus). You can make jam with whatever fruit grows well where you live. In each season, use the best fruit you can find.

Work in small batches. Three pounds of fruit will yield close to 2 ½ pints of jam. If you want more jars, make two small batches rather than one double batch. The quality of the jam will be much better.

You don’t need to process the jars in a boiling water bath for this recipe. Just store the jam in the refrigerator, where it will last for weeks.

You can also store the jam in the freezer. The Ball Company now makes great containers to store jam in for the freezer.

Unprocessed homemade jam will not make you ill, because most jams are made from high acid fruits which are not susceptible to botulism.

I made Blackberry Jam using this recipe. It is definitely worth making because the jam has such a fresh and distinct blackberry taste. Not at all like processed jam.

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For 2 1/2 pints

Ingredients

  • 3 pounds ripe fruit, such as strawberries, blackberries, raspberries, cherries, peaches, plums, etc.
  • 2 to 2 1/2 cups sugar
  • 1 lemon

Directions

Clean and cut the fruit as you would for making fruit salad or fruit pie. For example: remove the caps from strawberries and cut into quarters; or peel, pit and slice peaches into pieces; or trim rhubarb and chop it into chunks.

Using a potato masher, crush the fruit until soupy. Measure this puree and note the quantity. Put the puree in a wide, heavy-bottomed, non-reactive pot.

The puree should be no more than 1 inch deep in the bottom of the pot. I placed half of the blackberry puree in a strainer to remove the seeds before proceeding with the recipe.

For every two cups of fruit puree, add to the pot one scant cup of sugar and 1 tablespoon freshly squeezed lemon juice.

Stir to combine and taste. Very tart fruit (such as sour cherries, some plums or blackberries) might need a little more sugar. Very sweet fruit (such as white peaches) might need a little more lemon juice. Adjust to taste.

Bring the fruit-sugar mixture to a boil over high heat, stirring frequently. After it boils, continue to cook over medium-high heat, stirring constantly, for 12 to 14 minutes, or until thickened.

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Check the consistency by turning off the heat and putting a spoonful of hot jam on a chilled saucer in the freezer for one minute.

When ready, the cold jam will form a light skin that wrinkles when you push your finger through it and it will cling to the saucer when you tilt the saucer upright.

If the cold jam is too runny, bring the pot back to a boil for another minute or two, stirring constantly, then check the set again.

When the jam is set, ladle it into clean half-pint jars or other air-tight containers. Allow to cool, then store in the refrigerator for up to a month.

Fresh Strawberry  Syrup

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Delicious over pancakes, cheesecake, ice cream or crepes.

Ingredients

  • 1/2 cup sugar
  • 1/4 cup water
  • 1 pint strawberries, stems and leaves removed
  • 1 teaspoon lemon juice

Directions

Place sugar and water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat and simmer until sugar is completely dissolved.

Remove the saucepan from the heat and allow the syrup to cool completely. Place half the berries in the jar of a blender; add the syrup. Puree until smooth and pass through a fine sieve or colander.

Chop remaining berries; stir into the strawberry puree. Store in an airtight container, refrigerated, for up to 3 days or freeze in small containers.

Blueberry Muffins

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Makes 12 – 15 muffins depending on the size of your muffin pan.

Ingredients

  • 2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (2 ounces) unsalted butter, at room temperature
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup (4 ounces) sour cream
  • 1 1/2 cups (7 1/2 ounces) fresh blueberries

Topping

  • 2/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter

Directions

Pre-heat the oven to 400°F and either lightly grease 12 -15 muffin cups or use paper liners and spray the insides of the papers.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.

Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.

Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.

To make the topping:

In a small bowl, mix together the brown sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.

Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.

Summer Fruit Salad

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Use summer fruits that are in season. I used about 6 cups of cut fruit in this recipe.

Ingredients

Fruit, sliced or cut into cubes

  • Melon
  • Pineapple
  • Berries
  • Grapes
  • Cherries

Mint-Lime Simple Syrup

  • 1 cup sugar
  • 1 cup loosely packed fresh mint leaves
  • 1/4 cup fresh lime juice

Directions

For the syrup:

Stir together the sugar and mint and 1 cup water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until the sugar dissolves.

Remove from the heat. Stir in the lime juice, and cool 30 minutes.Pour mixture through a fine wire-mesh strainer into an airtight container. Cover and chill syrup 4 hours.

For the salad:

Gently toss together the fruit in a large bowl. Add 1/2 cup Mint-Lime Simple Syrup, and gently stir to coat. Taste to see if the fruit needs more syrup.

Serve immediately, or cover and chill until serving time.

Peach Barbecue Sauce

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This recipe makes one of the best tasting BBQ sauces I have made. It is especially good for grilled chicken.

Yields 4 cups.

  • 2 cups peeled and chopped very ripe peaches, about 4 medium peaches
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoons onion salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 1/3 cup apple cider vinegar
  • 2 cups tomato ketchup
  • 2 tablespoons Worcestershire sauce
  • ¼ cup honey
  • 2 tablespoons butter, cubed and well chilled

Directions

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Process peaches in a blender 1 minute or until smooth and pour into a medium saucepan. Add all the additional ingredients except the butter. Bring to a boil and reduce the heat to low.

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Simmer for 30 minutes, stirring occasionally, until thick. With a whisk, blend in the butter cubes, a few cubes at a time, until incorporated. Refrigerate covered until needed.

Ball Canning Company Freezer Jars

Ball Canning Company Freezer Jars


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Last week my fish market received its first seasonal shipment of Copper River salmon. It was gorgeous. Copper River salmon is bright orange or red with a firm texture and an excellent taste. It is also excellent cooked on a grill.

I purchased an 8 oz fillet and for dinner that night. I had also shopped for some seasonal vegetables to use for the week and thought a creamy spinach would make a perfect bed for the salmon. I wanted to flavor the salmon but not overwhelm it, and since I would be cooking it on the grill, I wanted to keep it moist. I like citrus flavors with fish, so I added citrus zest, chives (which are thriving in my garden right now), some truffle oil and wrapped the fillets in prosciutto. This turned out really well. I had leftover Pea Salad from last week, so that was a good side dish.

For dinner two, I made pork chops since I wanted to try a tip I had just picked up about soaking pork chops in buttermilk before cooking them to keep them tender. This works very well. The pork chops were delicious. I had leftover warm potato salad from earlier in the week to go with it and cooked fresh broccoli florets, also in season and on sale in my market, for a second side.

Hopefully you will like these recipes for two and, if you have a larger family, the recipes are easily doubled.

Dinner One

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Prosciutto-Wrapped Salmon

2 servings

Ingredients

  • 1/4 teaspoon each salt and black pepper
  • 8 oz skinless salmon fillet, cut in half
  • 4 thin slices prosciutto
  • 1 minced garlic clove
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon fresh parsley, finely chopped
  • Zest from 1/2 lemon
  • Zest from 1/2 lime
  • Zest from 1/2 orange
  • 1 tablespoon truffle oil or olive oil

Directions

Cut a piece of heavy-duty foil large enough to fit the salmon. Coat lightly with cooking spray and pierce a few holes in the foil with a fork. Place the foil on a tray.

(I like to place fish fillets on the grill with foil underneath, so that the fish doesn’t fall apart.)

In a small bowl, combine the garlic, parsley, chives and citrus zest and mix thoroughly.

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Lay the salmon fillets flat on the foil and drizzle with the truffle oil. Season with the salt and pepper and sprinkle with the citrus mixture. Wrap each filet in prosciutto. Place the salmon in the refrigerator until ready to grill.

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Heat an outdoor grill to medium-high.

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Slide the foil with the fish on it, onto the grill; close the lid and grill until the fish is cooked through, about 10  minutes.

Serve the salmon over creamy spinach.

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Easy Creamed Spinach

Ingredients

  • 10 oz package fresh baby spinach
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 tablespoons 1/3 less fat cream cheese, plain or with chives
  • 2 tablespoons reduced fat milk
  • Salt and pepper

Directions

Heat oil in a deep skillet and add the garlic; cook 1 minute.

Add spinach in batches, pushing it down with a wooden spoon or spatula to help it wilt.

Keep adding more spinach until all the spinach is wilted. Cook the spinach until it is dry, then lower the heat.

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

Heat and stir until the mixture is dissolved. Mix throughout the spinach. Season with salt and pepper to taste.

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Spring Pea Salad

You can find the recipe here.

Dinner Two

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Oven Fried Pork Chops

2 servings

Ingredients

  • 2 bone-in pork chops
  • Kosher salt and freshly ground black pepper
  • 1/2 cup panko crumbs
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Directions

Preheat the oven to 425°F.

Place the pork chops between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness.

Combine the buttermilk and hot sauce; add the pork chops and marinate for at least an hour in the refrigerator.

Mix the flour with the slat and pepper. Dredge the pork chops in the flour, dip in the buttermilk again and then coat in the panko crumbs.

Heat the butter and oil in an ovenproof skillet add the pork chops to skillet and cook until golden brown, about 2 minutes per side.

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Transfer the skillet with the pork to the oven. Bake until the pork chops are crisp on the outside and a meat thermometer inserted into the pork registers 150°F, about 15 minutes.

Transfer the pork chops to serving plates. Garnish with lemon wedges

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Warm Potato Salad

You can find the recipe here.

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Broccoli Sauté with Orange Zest and Almonds

Serves:  2

Ingredients

  • 1 tablespoon olive oil
  • 1 small garlic clove, minced
  • 2 cups broccoli florets
  • 1 teaspoon orange zest
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon toasted, slivered almonds

Directions

Heat a medium skillet and add the almonds. Toast to a light brown. Remove and set aside.

Add the olive oil to the skillet and heat.

Add the garlic and cook for 1 minute.

Add the broccoli, salt, pepper, orange zest and sauté with the olive oil and garlic mixture until the broccoli turns bright green and becomes tender.

Remove the skillet from the heat, sprinkle with toasted almonds and mix well.


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Longing for a salad even though it is cold outside? By using seasonal produce, you can make salads even with snow on the ground. This time of year switch to dark leafy greens, cold-weather vegetables like broccoli, beets and squash and seasonal fruits like pears and citrus. Add flavorful dressings to balance the heartier tastes and textures. For a full-meal salad, finish the salad with cooked beans, meat or seafood and a bit of your favorite cheese or toasted nuts. Winter vegetables also make delicious salads, especially after they have been roasted.

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Winter Salad with Spinach, Pears and Walnuts

Serves 4 to 6

Ingredients

  • 3 Anjou, Bosc or Comice pears
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon German Dusseldorf mustard or yellow prepared mustard
  • 1 teaspoon honey
  • 1/4 cup white wine vinegar
  • 3/4 pound spinach, torn into bite-size pieces
  • 1/2 red onion, thinly sliced
  • 1/2 cup walnuts, toasted
  • 4 ounces feta cheese, crumbled

Directions

Chop 1 pear and slice the remaining two.

Put the chopped pear, oil, vinegar, mustard and honey into a blender and purée. Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to make a thin, pourable dressing.

Put spinach, onion, walnuts, feta cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.

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Chickpea Salad with White Wine Vinaigrette

Serves 2

VINAIGRETTE

  • ¼ cup finely minced shallot
  • 3 tablespoons white wine vinegar
  • ¼ cup extra-virgin olive oil
  • ½ tsp stone-ground mustard
  • ½ teaspoon honey or maple syrup
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon freshly ground black pepper

SALAD:

  • 1 large avocado
  • 1 lemon
  • 1 ½ cups cooked chickpeas (rinsed and drained)
  • ¾ cup cooked black lentils (rinsed and drained)
  • ¼ cup sliced Kalamata olives
  • 4 oz goat cheese
  • 3 handfuls Italian kale
  • Salt and freshly ground black pepper (to taste)

Directions

Place all dressing ingredients in a jar. Seal and shake vigorously until well combined. Let sit for at least 10 minutes. Taste and adjust seasonings to your preferences.

Cut the avocado in half and discard the pit. Chop the flesh into a small bowl and toss with a squeeze or two of lemon juice to help prevent browning.

In a large mixing bowl, combine all salad ingredients together.

Pour about half the dressing over the top and toss with salad tongs or a large fork and spoon to thoroughly blend the ingredients and coat lightly with the dressing.

Top with a big squeeze of lemon, and salt and pepper to taste. Add more dressing, if needed. Serve immediately.

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Winter Citrus Salad

Ingredients

  • 3 tablespoons pistachio, almond or any nut flavored oil
  • 2 tablespoons orange juice
  • 1 tablespoon white or golden balsamic vinegar
  • 1 teaspoon agave syrup or honey
  • Pinch salt
  • 2 oranges (segmented)
  • 2 pink grapefruits (segmented)
  • 2 tangerines or satsumas (peeled)
  • 3 oz mixed baby salad greens (about 3-1/2 cups, lightly packed)
  • 4 cups frisée or curly endive, oak leaf or red leaf lettuce, lightly packed
  • 1/3 cup shelled, roasted pistachios
  • Sea salt and freshly ground pepper

Directions

Remove the peel and white pith from the fruit with a small, sharp knife. Working over a shallow bowl, slice down either side of each membrane, releasing the citrus segments into the bowl.

Remove any seeds from the fruit. Drain and reserve the accumulated juices for the dressing.

Place the oil, orange juice, vinegar, agave and salt in a small glass jar and seal the lid. Shake vigorously to combine. (The dressing can be refrigerated, covered, for up to 5 days. For best flavor, bring to room temperature before using.)

Place the segmented citrus in a large salad bowl. Drizzle some of the dressing over the fruit and toss to coat. Add the greens and toss to combine, adding more dressing to lightly coat the greens as well.

Transfer the salad to a platter and sprinkle with the pistachios. Season with sea salt and freshly ground black pepper and serve immediately.

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Italian Barley Salad

Ingredients

  • 2 cups water
  • 1 cup uncooked, quick-cooking barley
  • 14-ounce can quartered artichoke hearts (chilled) or one package of frozen artichoke hearts, defrosted
  • 12 pitted kalamata olives
  • 1 medium yellow bell pepper
  • 1/2 cup grape tomatoes or cherry tomatoes
  • 4 ounces part-skim mozzarella cheese
  • 1 tablespoon dried basil, crumbled
  • 1 1/2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 medium garlic clove, minced
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

In a medium saucepan, bring water to a boil over high heat. Stir in the barley. Reduce heat and simmer, covered, for 10 minutes or until the barley is just tender but firm. Transfer the barley to a colander. Drain well. Place in a medium bowl to cool.

Dry artichokes on paper towels. Coarsely chop the artichokes and olives, dice the bell pepper, quarter the tomatoes and cut the cheese into one-quarter inch cubes.

In a small bowl, combine the vinegar, garlic, dried basil, salt and pepper. Whisk in oil.

Combine the cooked and cooled barley with the vegetables and cheese. Drizzle the dressing over the salad ingredients and toss to blend. serve immediately of refrigerate until serving time.

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Red Grapefruit and Beet Salad

Serves 4

Ingredients

  • 3 medium beets, greens removed
  • 2 red grapefruits
  • 1 teaspoon honey
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons chopped fresh mint leaves

Directions

Preheat the oven to 375°F.

Wrap beets individually in aluminum foil and place on a rimmed baking sheet. Roast until beets are tender when pressed through the foil and a knife slides easily into them when unwrapped, 50 to 60 minutes.

When cool enough to handle, unwrap beets and rub each with a paper towel to remove skins. Halve and slice beets.

Cut thin slices off the top and bottom of a grapefruit and set on a cutting board. Slice down along the curve of the fruit, removing all skin and white pith and cutting all the way to the flesh.

Working over a bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice. Repeat with remaining grapefruit.

Gently stir in honey and salt. Add beets and toss. Garnish with mint. Serve or chill until serving time.

"And that's the real difference between summer and winter. Saucepans. Lots of saucepans."


Italian village with mountains in the background

The province of Catanzaro is one of the four provinces in the region of Calabria in southern Italy.  Catanzaro occupies both sides of the Calabrian Apennines and in the central part of the province is the isthmus of Catanzaro, a long narrow valley connecting the north and south parts of the coastline that feature beautiful white sandy beaches. Other parts of the province are mostly mountainous with steep-sided valleys formed along short rivers. There are large numbers of lakes surrounded by dense coniferous forests. The province includes much of the Sila National Park, a wild area with rough grassland and forests of pine, oak, beech and fir. The area is a main route to Naples and is a major terminal for goods traffic.

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Typical cuisine is similar to the Mediterranean diet, simple, local and healthy but also characterized by strong flavors. Extra virgin olive oil is the main condiment and is rarely replaced by lard. Hot pepper, introduced by the Saracens, is a basic ingredient in most dishes and in regional salamis.

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Pasta is mostly homemade and usually served with a simple fresh basil tomato sauce or with a ragu sauce. A traditional dish prepared for religious holidays is “pasta chijna”, layers of homemade pasta (lasagne) topped with small fried meatballs, slices of hard-boiled eggs, slices of spicy salami, caciocavallo cheese and grated pecorino cheese. You will also find pasta or bread combined in minestrone along with vegetables and herbs. Legumes are also common and replace meat in many recipes. The most used are fava beans served as a puree with tripe or with peas, lentils or chickpeas and pasta.

Among the meats, the pig is undoubtedly the most used meat, especially in winter as a second course dish.  However, most pork is used to make salami. The inland villages and towns utilize goat and sheep, of which every part of the animal is used, including the animal’s entrails, which are usually cooked with tomato, hot pepper and served inside pita bread, called “morzeddu” (the small bite).

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Along the coast fresh fish is cooked in different ways. Swordfish is usually grilled and served with a sauce called “salmoriglio” made with extra virgin olive oil, vinegar or lemon, garlic and spices. Tuna is topped with “ la cipolla” (onions), the famous red sweet onions of Tropea. Dried codfish is soaked before cooking and baby fish called “neonata ” are used to make small fritters.

Calabria is a region that produces a great variety of cheeses made with cow, sheep and goat milk. Caciocavallo cheese produced  in the Sila mountains and awarded  the DOP quality brand (protected origin designation); scamorza cheese; provola cheese and the “butirro” which is a caciocavallo with butter inside are among the most well-known cheeses. Cheeses most often made with sheep milk are fresh ricotta cheese and pecorino cheese,

The vegetables that  are commonly served are eggplant, parmigiana style or as balls; fried pumpkin and zucchini; pumpkin stem fritters; potatoes and green peppers; boiled wild vegetables (chicory, asparagus), mushrooms and dried tomatoes that can be stored in oil.

Clementines of Calabria IGP, chestnuts, figs covered with chocolate or spices are common fruits.

Typical regional sweets that are usually linked to specific days and holidays, are mostly made with ricotta sweetened with honey and flavored either by a figs or dried fruit or candied fruit. The best known are the multi-shaped “mostaccioli”, covered with honey.

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Anchovies al Cetrarese

Cetraro, an important port in the Tirreno sea, where anchovies are caught in abundance.

Ingredients for 6

  • 1 ¾ lbs. (720 gr) anchovies, bones removed
  • 8 ½ oz (240 g.) stale bread
  • 3 eggs
  • 2 oz (60 gr) grated Pecorino cheese
  • 1/3 cup white wine
  • Chopped fresh wild fennel fronds
  • Salt and pepper to taste

Directions

Heat the oven to 350 degrees F.

Make a stuffing with the stale bread soaked in water and hand squeezed, wild fennel, eggs, salt, black pepper and grated Pecorino cheese.

Put anchovies in an oiled baking dish and stuff each with some of the bread mixture. Bake for 10 minutes.

Add wine and bake for another 5 minutes. Serve drizzled with the cooking juices and garnish with a handful of fennel fronds.

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Bucatini Pasta with Anchovy and Bread Sauce

Ingredients for 4

  • 12 ½ oz (350 gr) Bucatini pasta
  • 2 finely chopped garlic cloves
  • 8 salt cured anchovies
  • 1 fresh chili pepper
  • 1/3 cup extra virgin olive oil
  • Oven toasted bread crumbs
  • 2 oz (60 gr) grated Pecorino cheese
  • Salt to taste

Directions

Heat the oil in a skillet and brown the garlic; add finely chopped chili pepper. Add the anchovies and breadcrumbs.

Cook the pasta in a large pan of lightly salted water. Drain when the pasta is al dente. Add the pasta to the pan with the anchovies, season with pecorino cheese and serve.

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Arrotolata Pork with Citrus Fruit

Ingredients for 6

  • 2 ¼ lbs (1 kg) boneless pork
  • Salt and pepper to taste
  • Fennel seeds, rosemary, pistachio nuts, parsley and 2 garlic cloves
  • Olive oil

Salsa:

  • 1 lemon
  • 1 cedro (citron/ugly looking Italian citrus fruit – use an orange in its place)
  • 1 grapefruit
  • Salt and pepper to taste, extra virgin olive oil and green onions

Directions

Preheat the oven to 400 degrees F.

Butterfly the meat and season the inside with salt and pepper. Finely chop some parsley and the garlic. Spread on the meat and add fennel seeds and pistachios to cover. Moisten with olive oil.

Roll up the meat and close with cooking string. Season the outside with salt and pepper. Place in a baking dish.

Cook for about an hour and a half. Remove from the oven and cool for a couple of hours.

For the salsa:

Squeeze the lemon and grapefruit and finely chop the cedro peel. Season with salt and mix with enough oil to make a sauce. Add finely chopped onions.

Slice the pork when cool and serve on a plate dressed with the salsa.

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Sea Bream Stuffed with Ricotta

Sea Bream is a popular European fish that is a mild ocean fish similar to sea bass

Ingredients for 4

  • 4 small sea beam
  • 5 ½ oz (16og) ricotta cheese
  • ¾ tablespoon (16g) honey
  • 2 tablespoons chopped almonds
  • 2 tablespoons pine nuts
  • 1 tablespoon sesame seeds
  • 1 tablespoon chopped mint
  • 2 tablespoons chopped parsley
  • 3 oz arugula
  • Salt
  • Extra virgin olive oil
  • Lemon juice
  • Ground red chilli pepper to taste
  • Mashed potatoes for serving
  • Almonds and parsley for garnish

Directions

Preheat the oven to 350 degrees F.

Remove the center bone from the fish. Lightly salt the fish.

Mix the ricotta cheese with the pine nuts, almonds, chopped mint, parsley, garlic, arugula, honey and a pinch of salt. Add enough lemon juice and oil to make a smooth filling.

Stuff each fish with some of the filling, cover the filling with foil and put the fish in an oiled baking dish.

Bake for 10 minutes.

Serve each fish on a bed of mashed potatoes. Garnish with almonds, parsley and ground chili pepper.

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Aubergine and Chocolate Mousse

This is a sweet but unusual dessert.

Ingredients for 6

  • 10 ½ oz (300g) aubergine (eggplant)
  • 10 ½ oz (300g) chocolate, plus extra for serving
  • 1/1/2 oz (50g) citron
  • 2 tablespoons chopped mint
  • 2 teaspoons (10 ml) brandy
  • 1 tablespoon sultanas (raisins)
  • 1 tablespoon pine nuts
  • 1 tablespoon (10g) candied fruit
  • ¼ cup (30g) sugar
  • 2 egg whites

Directions

Peel and boil the aubergine in water along with the brandy and citron. Drain.

Beat the egg whites until stiff.

Melt the chocolate in a double boiler saucepan.

Mix the aubergine and melted chocolate together adding mint, pine nuts, candied fruit, sugar. Fold in the beaten egg whites.

Fill small pots or bowls with the mixture and cool. Serve drizzled with additional melted chocolate.

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With the holidays approaching and those sumptuous meals and desserts awaiting us, we may want to consider eating lighter in the weeks before the holidays. Earlier this week I gave you some ideas for dinner and, in today’s post, I am sharing some lighter and easy to make lunch recipes. This is a busy time of year, so you do not want recipes that are very involved or time consuming to make in the weeks leading up to the holidays.

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Mediterranean Pita

2 servings

Ingredients

  • 4 large eggs
  • Salt and pepper
  • ¼ teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1/2 cup spinach
  • 1/2 cup cherry tomatoes (halved)
  • ¼ cup crumbled feta cheese
  • 2 heated pita halves

Directions

Whisk eggs in a mixing bowl, add the oregano and season with salt and pepper.

In a skillet, heat the olive oil over medium-low heat. Cook eggs, stirring frequently, until just set, 1 to 2 minutes; stir in spinach and tomatoes.

Cook until the spinach wilts and the tomatoes are heated.

Place 2 tablespoons of crumbled feta in each warm pita half and divide the egg mixture between each pita half.

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Minestrone

6 servings

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • Two 14 ounce cans reduced-sodium chicken broth
  • 1 ½ cups water
  • One 15 ounce can cannellini beans, rinsed and drained
  • 1 medium zucchini, diced
  • 1 cup sliced carrots
  • 3 cloves garlic, minced
  • 3/4 cup elbow macaroni or other short pasta
  • 6 cups coarsely torn, trimmed Swiss chard or 8 cups fresh baby spinach leaves
  • One 14 1/2 ounce can no-salt-added diced tomatoes
  • Fresh basil for garnish

Directions

In 5- to 6-quart Dutch oven cook onion in hot oil over medium heat until tender, stirring occasionally.

Add broth, water, beans, zucchini, carrots and garlic. Bring to boiling.

Add pasta and dried oregano. Return to boiling; reduce heat. Simmer, covered for 5 minutes.

Stir in Swiss chard. (If using spinach wait until you add the tomatoes.)

Simmer, uncovered, 5 to 7 minutes more or until pasta is tender, stirring occasionally.

Stir in tomatoes (and spinach if using in place of chard). Remove from the heat. Season with salt and black pepper. Garnish with fresh basil.

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Warm Turkey, Pear and Cheese Salad

It you still have leftover turkey from Thanksgiving, this salad it a good way to use some of it up.

4 servings

Ingredients

  • 1 pound leftover sliced turkey or thin turkey cutlets
  • 1 tablespoon honey mustard, divided
  • ¼ cup olive oil, divided
  • 2 tablespoons cider vinegar
  • 2 pears, cored and sliced thin
  • 4 slices provolone cheese, cut in half
  • 5 ounces arugula (8 cups) or your favorite salad greens
  • Salt and ground black pepper

Directions

Cut the turkey into eight pieces and brush each lightly with a ½ tablespoon of the honey mustard.

In a 12-inch skillet heat 2 tablespoons of the oil over medium-high heat. Cook turkey cutlets or heat leftover turkey in an even layer in the hot oil for 2 to 3 minutes on each side.

Layer pears on top of the turkey; top each with a half-slice of cheese. Reduce heat to medium-low. Cover and heat for 3 minutes or until cheese is melted and pears are warm.

Divide arugula among serving dishes; top with turkey slices.

For the dressing:

Whisk remaining mustard and oil along with the vinegar. Drizzle dressing on each serving.

lunch4

Salmon Open-Faced Sandwiches

4 servings

Ingredients

  • 4 ounces light cream cheese
  • 1/4 cup chopped fresh herbs (parsley, dill, chives, thyme)
  • Freshly ground black pepper
  • 8 thin slices of your favorite bread, lightly toasted (I like pumpernickel or rye)
  • 4 ounces smoked salmon
  • 1 cup arugula
  • 1/4 red onion, thinly sliced
  • 2 tablespoons large capers

Directions

Mix together the cream cheese and the herbs and season with pepper.

Spread mixture on each piece of toast and evenly top each with salmon, onion, capers and arugula.

lunch5

Clementine Salad with Poppy Seed Dressing

Some markets sell loose pomegranate seeds in a cup as a time saver.

6 servings

Ingredients

  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 cups arugula or your favorite salad greens
  • 8 seedless clementines, peeled and broken into segments
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup pomegranate seeds

Directions

To remove pomegranate seeds:

Score an “X” in the top of a pomegranate. Break pomegranate apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain seeds in a fine wire mesh colander. Cover and chill for up to 24 hours before using.

To prepare the dressing:

In a screw-top jar combine lime juice, oil, honey, poppy seeds, kosher salt and pepper. Cover and shake well.

In a large salad bowl toss dressing with arugula. Add clementine segments; gently toss. Sprinkle with walnuts and pomegranate seeds. Serve.


fruitcover

Looking for a quick snack or an easy dish to make for a picnic, barbecue or party, fruit salad is a great option.

A few additions to a fruit salad can go a long way in adding color, flavor and uniqueness. A squeeze of fresh citrus juice prevents browning in some fruits and adds a bright flavor that will help balance out the sweetness of the fruit. Similarly, a chiffonade of fresh herbs (like mint, basil or cilantro) elevates and enhances a dish of fruit.

When making a fruit salad think about flavors that will complement and balance the sweetness (or sourness) of the fruit you are using. Smoky, spicy and salty flavors work well with very sweet fruits like berries or melon. A homemade simple ginger syrup complements tart fruits like pineapple.

To make the ginger syrup:

Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Add 1 piece (about 4 ounces and 10 inches long or use several small pieces) of fresh ginger, peeled and cut into very thin rounds. Bring to a simmer. Remove the pan from the heat and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.

fruitsalad1

Fruit and Herb Salad

For the salad:

  • 1 pint strawberries, stemmed and halved
  • 1 half-pint raspberries
  • 1 half-pint blueberries
  • 2 oranges, peeled and cut into sections
  • 2 kiwis, peeled and cut into large chunks
  • 1 mango, peeled and cut into large chunks
  • 2 cups fresh pineapple, cut into large chunks
  • 1 cup cantaloupe or honeydew melon chunks
  • 1/4 cup fresh mint, julienned, for garnish

For the syrup:

  • 1 cup sugar
  • 1 cup water
  • 1/2 cup chopped fresh mint

Directions

Combine all of the fruit in a large attractive serving bowl. Refrigerate.

For the syrup:

Bring the water to a boil, add the sugar and then the mint. Boil until the sugar is completely dissolved, about 2 minutes.

Strain through a colander into a bowl. Let the syrup cool.

Gently combine the cooled syrup with the fruit just before serving.

Garnish with mint and serve immediately.

fruitsalad2

Wine Soaked Fruit Salad

Ingredients

  • 1/4 cup superfine sugar
  • 3/4 cup Grand Marnier
  • 2 cups rosé wine
  • 2 cups red wine
  • 1 Granny Smith apple, cored and thinly sliced
  • 2 cups strawberries, tops removed and halved
  • 1 orange, thinly sliced
  • Mascarpone cheese for garnish

Directions

In a large mixing bowl, combine the sugar, Grand Marnier and both wines. Stir until the sugar dissolves.

Next, add in all of the fruit, making sure that all the pieces are submerged in the liquid. Cover with plastic wrap and refrigerate overnight.

To serve:

Use a slotted spoon to remove the wine soaked fruit to individual dessert bowls. Top with a dollop of mascarpone cheese and serve.

fruitsalad3

Basil Fruit Salad

Ingredients

  • 1 pound seedless watermelon, peeled and cut into 1-inch cubes (4 cups)
  • 3 cups seedless green grapes, halved
  • 2 cups fresh blueberries
  • 2 tablespoons thinly sliced fresh basil leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey

Directions

In a large bowl combine the watermelon, grapes, blueberries and basil.

In a small bowl whisk together the vinegar and honey and drizzle over the fruit. Stir gently to coat.

Cover and chill for up to 8 hours.

fruitsalad4

Melon, Berry and Cheese Salad

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small shallot, thinly sliced
  • 1/2 teaspoon minced preserved lemon peel or lemon zest
  • 1/4 teaspoon crushed red pepper
  • Salt
  • Freshly ground pepper
  • 1/2 honeydew melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
  • 1/2 cantaloupe melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
  • 1 cup blackberries
  • 2 ounces ricotta salata, parmigiano-reggiano or feta cheese, cut into thin slices
  • 2 tablespoons snipped chives

Directions

In a small bowl, combine the olive oil, lemon juice, shallot, preserved lemon, crushed red pepper and season with salt and pepper.

Arrange the melon slices and blackberries on a large serving platter.

Drizzle the dressing over the fruit. Garnish the salad with cheese, snipped chives and serve.

fruitsalad5

Red Fruit Salad

Serves 6

Ingredients

  • 1/2 pound cherries, pitted and cut in half
  • 1/2 pound seedless red grapes, cut in half
  • 1 pound strawberries, cored and cut in half
  • 1 1/2 teaspoons whole coriander seeds
  • 3 tablespoons brown sugar
  • Juice and zest of half a lemon
  • Mint for garnish, optional

Directions

Combine the fruit in a large bowl.

Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle or a coffee grinder until finely ground. Work the sugar into the coriander one tablespoon at a time.

Sprinkle the mixture evenly over the fruit along with the lemon zest and toss gently with your hands. Season with the lemon juice.

Set aside for at least ten minutes or even overnight before serving.

Add mint if you like it before serving.


SICILY — SPRING MORNING by Leonid Afremov

SICILY — SPRING MORNING by Leonid Afremov

Make some healthy, delicious spring desserts with in-season ingredients like lemon, berries, rhubarb, cherries and herbs. A great way to celebrate spring.

These desserts can fit any occasion, whether you are entertaining guests or as a delicious ending to a family dinner.

Olive Oil Cornmeal Cake with Strawberry Sauce

springdesserts1

Ingredients

  • 1 ⅓ cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup olive oil
  • 2 tablespoons finely snipped fresh basil
  • 1 tablespoon coarse sugar or sparkling sugar
  • Strawberry Sauce, (recipe below)
  • Fresh basil leaves and/or fresh strawberries

Directions

Preheat the oven to 375 degrees F. Grease and flour an 8 x 1-1/2-inch round cake pan; set aside.

In a medium bowl stir together flour, cornmeal, baking powder and salt. Set aside.

In a large bowl whisk together eggs, granulated sugar, milk and olive oil. Using a wooden spoon, stir in flour mixture and snipped basil until combined.

Pour batter into prepared cake pan, spreading evenly. Sprinkle with coarse sugar.

Bake about 30 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes.

Remove cake from the pan. Turn cake, sugar side up. Cool completely on a wire rack.

To serve, cut cake into wedges. Serve with Strawberry Sauce and garnish with fresh basil leaves and/or fresh strawberries.

Strawberry Sauce

Ingredients

  • 2 cups of fresh strawberries, hulled
  • 2 tablespoons of granulated sugar
  • 1 tablespoons of white balsamic vinegar

Directions

In a blender or food processor, combine strawberries, sugar and 1 tablespoon of the white balsamic vinegar. Cover and blend or process until smooth.

If desired, stir in additional white balsamic vinegar to taste. Cover and chill for up to 24 hours. Stir before serving.

Rosemary and Lemon Cupcakes

springdesserts2

Ingredients

  • 1/2 cup butter, softened
  • 2 eggs
  • 1 ¾ cups cake flour
  • 2 teaspoons finely chopped fresh rosemary
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 ½ teaspoons lemon extract
  • 1/2 teaspoon vanilla
  • 2/3 cup milk
  • 2 teaspoons finely shredded lemon peel
  • 3 tablespoons lemon juice
  • Lemon Glaze (recipe below)

Directions

Let butter and eggs stand at room temperature for 30 minutes.

Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside.

In a medium bowl combine cake flour, rosemary, baking powder and salt; set aside.

Preheat the oven to 350 degrees F.

In the large bowl of an electric mixer, beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.

Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to the butter mixture; beat on low after each addition, just until combined. Stir in the lemon peel and lemon juice.

Spoon batter into prepared cups to three-fourths full.

Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean.

(Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in the muffin pan on a rack 5 minutes. Remove muffins from the pan; cool completely.

Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

Lemon Glaze

Ingredients

  • 1 cup of powdered sugar
  • 5 teaspoons of lemon juice
  • 1/2 teaspoon of finely shredded lemon peel

Directions

In a small bowl combine powdered sugar and enough of the lemon juice to reach spreading consistency. Stir in lemon peel.

Cherries Poached in Red Wine with Mascarpone Cream

springdesserts3

4 servings

Ingredients

  • 2 1/4 cups red wine
  • 1 cup sugar
  • 1 1-by-3-inch strip orange zest
  • 2 pounds sweet cherries, halved and pitted
  • 1 cup mascarpone cheese
  • 2 1/2 tablespoons honey

Directions

In a medium stainless-steel saucepan, combine the wine, sugar and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel serving bowl.

In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.

Blueberry-Lemon Shortcakes

springdesserts4

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup quick-cooking rolled oats
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons cold butter, cut up
  • 1 egg
  • 3 tablespoons fat-free milk
  • 3 tablespoons honey
  • 2 tablespoons plain fat-free Greek yogurt
  • 2 teaspoons finely shredded lemon peel
  • 1 recipe Honey-Yogurt Cream (below)
  • 1 cup fresh blueberries
  • 1 tablespoon honey

Directions

Preheat the oven to 400 degrees F.

In a large bowl stir together flour, oats, baking powder, baking soda and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.

In a small bowl beat egg lightly with a fork. Stir in milk, 2 tablespoons of the honey, 2 tablespoons yogurt and the lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened.

Using a large spoon, drop dough into 8 mounds onto a parchment-lined or lightly greased baking sheet. Bake for 8 to 10 minutes or until golden. Transfer shortcakes to a wire rack; let cool.

To serve, split the shortcakes in half horizontally. Place bottom halves on serving plates. Evenly top bottom halves with the Honey-Yogurt Cream and blueberries.

Top with shortcake tops and drizzle evenly with the remaining 1 tablespoon honey. Serve immediately.

Honey-Yogurt Cream

Ingredients

  • 1 ounce of plain fat-free Greek yogurt
  • 1 tablespoon of honey
  • 1/2 cup of whipped cream

Directions

In a medium bowl stir together yogurt and honey. Fold in whipped cream.

Rhubarb Buckle

Buckle Is a type of cake made in a single layer with fresh fruit added to the batter. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.

springdesserts5

For the cake

  • Vegetable-oil cooking spray, for cake pans
  • 1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
  • 2 cups sugar, divided
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream

For the crumb topping

  • 1 cup all-purpose flour
  • 1/4 cup light-brown sugar
  • 1/4 teaspoon coarse salt
  • 1/2 stick unsalted butter, melted

Directions

Make the cake:

Preheat the oven to 350 degrees F, with the oven rack in the center position.

Coat two 9-inch square cake pans with cooking spray and line them with parchment, leaving an overhang on 2 sides.

Stir together rhubarb and 1 cup sugar; set aside to macerate.

Whisk together flour, baking powder and salt.

Beat together butter, remaining 1 cup of sugar and the lemon zest until light and fluffy.

Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with the sour cream, beginning and ending with the flour mixture.

Make the crumb topping:

Stir together flour, brown sugar and salt. Add melted butter; stir to combine.

Divide batter between the pans. Top with rhubarb mixture and sprinkle with crumb topping.

Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in the pans on wire racks, then lift cakes from the pans using the parchment overhangs.

Remove parchment. Before serving, cut buckle into 2-inch squares.



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