Healthy Italian Cooking at Home

Category Archives: Herbs

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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

Directions

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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

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For 2 servings

Ingredients

  • 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

Ingredients

  • 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

Directions

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.

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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

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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

Ingredients

  • 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

Directions

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

Ingredients

  • 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

Directions

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.

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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

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Ingredients

  • 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

Directions

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

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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

Ingredients

  • 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

Directions

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

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This dish is always a big hit with everyone.

Serves 6

For the sausage:

  • 1 ½ lb. Italian sausage

Directions

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

Directions

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

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Ingredients

  • 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

Directions

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

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Filling

  • 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

Cobbler

  • 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

Directions

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.

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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.

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

 


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While most peppers start out green, depending on the variety, they will mature into a variety of colors, such as red, orange, yellow and sometimes even purple. Bell peppers are abundant in the summer and these colorful vegetables have a sweet flavor. When choosing bell peppers, make sure to pick those with shiny, blemish-free skin. No wrinkles or soft spots either. Their size and shape will vary greatly so don’t use that as an indicator of age or taste. Packed with vitamins and low in calories, bell peppers can be added to a variety of dishes to bring both color and flavor to your diet. Use them raw or roasted or grilled. Freeze them if you end up with more than you can use. Here are some ideas for using bell peppers:

Add peppers to your favorite kebabs for late summer grilling. This is when it’s a great idea to get one of each color.

Add chopped pepper to your favorite tuna or chicken salad for extra crunch.

Make a colorful pepper slaw. Thinly slice peppers and toss with green onions, cider vinegar and just enough mayonnaise to coat the mixture. Let sit in the refrigerator for several hours to soften the peppers slightly.

Make a bell pepper pizza. Brush a rolled out pizza crust with extra-virgin olive oil. Top with thinly sliced red, orange and yellow peppers and add tablespoons of ricotta cheese. Sprinkle with grated Parmesan cheese and bake. Add fresh basil leaves just before the pizza finishes cooking.

Bell peppers make excellent appetizer dippers. Cut wide strips and use for hummus, salsa or other dips.

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Grilled Stuffed Italian Peppers

This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried versions.

Yield: 10 peppers

Ingredients

10 Italian (long) frying peppers

Filling

  • 8 ounces low-fat cream cheese with chives and onion, softened
  • 2 ounces extra-sharp white cheddar cheese, shredded (about 1/2 cup)
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh lemon juice
  • 1/8 – 1/4 teaspoon cayenne pepper

Directions

Preheat an outdoor grill to medium-high heat. Oil the grill grates.

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Cut a thin slice off the top of the peppers. Carefully remove the seeds so you not tear the peppers.

Combine the filling ingredients in a mixing bowl, stirring well to combine. Using a small spoon fill the peppers. Coat the outside of the peppers with olive oil cooking spray.

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Place the peppers on the grill, close the cover and grill the peppers 5 minutes. Turn the peppers over and grill for 5 more minutes.

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Southern Style Stuffed Peppers

Ingredients for every 2 peppers

  • 2  whole bell peppers
  • 2 teaspoons butter
  • Salt and freshly ground black pepper

Filling

  • 2 tablespoons diced sweet onion
  • 2 tablespoons diced celery
  • 2 tablespoons chopped fresh tomato
  • 1 cup fresh corn kernels
  • 3/4 cups grated Cheddar or Monterrey Jack cheese
  • 2 tablespoons finely chopped fresh herbs

Directions

Preheat the oven to 375 degrees F. Lightly oil a baking dish deep enough to stand the peppers upright.

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Cut the tops off the peppers and remove the seeds.  Save the tops.  Lightly salt the inside of the peppers.

Combine the filling ingredients in a mixing bowl. Season with black pepper. Stuff the peppers with the filling, packing it in tightly. Place 1 teaspoon of butter on top.

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Replace the pepper tops and set them in the prepared dish. Add water to the dish, about one inch deep, cover, and bake until the peppers are completely cooked, about 45-50 minutes.

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Sautéed Peppers and Onions (Peperonata)

Peperonata recipes come in many versions; some get stewed, some are cooked with potatoes or with tomatoes. I prefer to lightly saute them, so they retain a slight crunch. This dish is perfect to serve with grilled steak, chicken cutlets, sausage or fish. They are also good in a sandwich, especially an Italian pepper and egg sandwich.

Ingredients

  • 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

Directions

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.

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Variations:

Add 4 Roma or other plum tomatoes, seeded and diced with the peppers in the skillet

Add ½ cup sliced basil leaves, instead of oregano

Add 1/4 cup Balsamic Vinegar with the peppers to the skillet

Add 2 boiled potatoes, sliced, to the onions in the skillet

Steak Pizzaiola with Peppers and Onions

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Beef Loin

The loin is actually two subprime cuts—the strip loin and the tenderloin—and contains the most tender and prized cuts of meat. The strip loin, the larger of the two, is a cylindrical muscle running along the spine. The tenderloin is a smaller, snake-shaped muscle running parallel to and beneath the strip loin. Steaks cut from the boneless strip loin are known as New York Strip Steaks. The tenderloin may be sold in roast-sized chunks for Chateaubriand, or sliced into individual steaks known as filet mignon. A steak cut that includes both the strip and the filet separated by a t-shaped bone between them is called a T-bone steak. When a T-bone steak is cut from farther back on the short loin, where the tenderloin is thicker, it is known as a porterhouse. Loin is not as marbled (fatty) as the rib eye, nor is it among the leanest cuts. All loin cuts are best dry-heat cooked.

Ingredients

  • 1 boneless strip loin steak, cut into 1/4 inch thick slices and fat trimmed
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • Half of the sautéed Pepper and Onion recipe – from above
  • 2 cups Marinara (tomato) sauce
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh oregano or basil
  • 1/4 teaspoon red pepper flakes (chili)

Directions

Sprinkle the 1 teaspoon salt on the steaks and let rest at room temperature for 30 minutes.

Heat the olive oil in a large skillet over high heat. Add the steaks and sear them on one side for 2 minutes. Turn the steaks over.

Top each steak with about 1/2 cup of the sautéed peppers and onions. Cover the peppers and onions on each steak with 1/2 cup of tomato sauce. Sprinkle each with some red pepper flakes, black pepper and herbs.

Cover the skillet and cook until warmed, about 5 minutes on medium heat.

 


hot weather construction

It is 90 degrees outside and you are thinking, “ I am not turning on the oven and heating up the house”. No need. There are plenty of light, delicious meals that you can serve cold or at room temperature for those hot summer days and nights. The Summer is filled with great seasonal foods like peaches, berries, melon, tomatoes, corn, bell peppers and cucumbers ­– all of which help keep us hydrated and cool during the heat. Turn these summer gems into light, easy meals.

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Italian Cantaloupe Salad

This makes a great lunch. Just add a few bread sticks.

Serves 4

Ingredients

  • 1/2 medium cantaloupe, cut into 1 inch cubes
  • 10 basil leaves, sliced thin
  • 12 Italian green olives
  • 6 small sweet pickled Italian cherry peppers, diced
  • 1/4 red onion, finely diced
  • 1/2 cup diced provolone cheese (or any cheese you like)
  • 1 tablespoons olive oil
  • 1/2 tablespoon red wine vinegar
  • Salt and pepper to taste

Directions

In a large bowl, mix all the ingredients together. Toss with the oil and vinegar. Add salt and pepper to taste. This salad is better chilled for a few hours before serving to allow the flavors to meld.

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Carrot, Cucumber and Sweet Onion Salad

Good side for grilled meats or fish.

Serves 4

Ingredients

  • 1 1/2 tablespoons cider vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups thinly shaved carrot
  • 1 small Vidalia onion, very thinly sliced
  • 1 1/2 cups thinly shaved cucumber
  • 1/2 cup fresh flat-leaf parsley leaves

Directions

Combine the vinegar, oil, salt and pepper in a medium bowl, stirring with a whisk. Add the carrot and onion; toss to coat. Let stand 5 minutes.

Add the cucumber and parsley to the bowl; toss to coat. Let sit for an hour to allow the salad to marinate.

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Spaghetti Salad

Ingredients

  • 6 oz spaghetti, cooked al dente and drained
  • 2 cups small heirloom or plum tomatoes of different colors, if possible, sliced thin
  • 1/4 red onion, finely diced
  • 1/2 cup pitted and sliced Italian oil cured black olives, halved
  •  2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper
  • Salt and black pepper to taste
  • 1/4 teaspoon crushed red pepper flakes (chili)
  • Basil leaves, sliced thin

Directions

In a serving bowl large enough to hold the pasta, add the the lemon juice, olive oil, onion, olives, red pepper flakes and a little salt and black pepper. Mix,

Add the sliced tomatoes and cooked spaghetti. Mix well and cover the dish until serving time. You can also serve this dish chilled.

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Tuna Patty with Peach and Corn Salad

Using leftover grilled tuna gives the fish cakes much more flavor than canned tuna.

For 2 servings

Ingredients

  • 6 oz leftover grilled tuna
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced green bell pepper
  • 1 teaspoon Dijon mustard
  • 1/3 cup panko crumbs
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Salt and freshly ground black pepper
  • 1/2 teaspoon Tabasco (hot sauce)
  • 1-2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1/2 teaspoon butter
  • Ranch Dressing, recipe below
  • Peach and Corn Salad, recipe below

Directions

Combine the tuna, celery, onion, bell pepper, mustard, lemon juice and zest, parsley, chives, hot sauce, salt and pepper to taste in a medium mixing bowl and stir to combine.

Add enough mayonnaise to hold the mixture together. Place the mixture in the refrigerator for a few hours to chill.

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Divide the mixture evenly into 2 rounds and coat in the panko crumbs, pressing the crumbs into the parry.

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Heat the olive oil and butter in a medium skillet. Add the tuna patties and cook 2 to 3 minutes on each side or until golden brown.

Remove to a plate lined with a paper towel. Allow to cool for 2 to 3 minutes before serving.

Mixed Green Salad with Homemade Ranch Dressing

Combine a mixture of your favorite salad greens and spread them on two individual dinner plates.

Make the salad dressing according to the recipe link: Homemade Ranch Dressing.

Place a cooked tuna patty on each plate and drizzle the greens and tuna with ranch dressing.

Place the Peach and Corn Salad on the other side of the plate. The Peach and Corn Salad compliments the tuna very well.

Summer Peach and Corn Salad

Serve this on the side with the tuna patty or as a salad on its own.

Serves: 4

Ingredients

  • 2 ears fresh corn, kernels removed
  • 2 peaches, diced
  • 1 small shallot, finely diced
  • 3 tablespoons champagne vinegar
  • 2 teaspoons honey
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons chopped parsley

Salad

  • 1/2 pound fresh salad greens
  • 1/2 cup shaved Pecorino Romano cheese

Directions

Whisk together the vinegar, honey and oil. Season to taste with salt & pepper. Toss the vinaigrette with the, shallots, parsley, corn and peaches.

Chill for a few hours to allow the flavors to blend.

Serve as a side with the tuna patties over greens and top with the shaved cheese. 

You can also serve the salad over greens and top with the shaved cheese as a separate salad with an entree.

 


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Summer is a wonderful time to entertain and enjoy the outdoors with your friends. Serving appetizers and drinks are a great way to entertain when it is hot. You want easy to prepare recipes so you are not in the kitchen for hours and you want to use simple, common ingredients that you usually have in your pantry or refrigerator. Below are a few of my easy to make suggestions.

Mediterranean Bruschetta

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Ingredients

  • 1 tablespoon olive oil, plus extra for the bread
  • 1 clove minced garlic
  • 2 large tomatoes, seeded and finely chopped
  • 1/2 cup finely diced red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped oil cured Italian olives
  • 1/4 cup finely chopped parsley
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced fresh thyme
  • 1 baguette, cut diagonally into 1/4 inch-thick slices

Directions

Combine all the ingredients in a large bowl; except the bread slices. Refrigerate until ready to serve.

Lightly grill the bread slices and then brush them with olive oil. Spoon 1 heaping tablespoon of the tomato mixture onto each bread slice and arrange on a serving plate.

Oven Fried Zucchini and Yellow Squash Rounds

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Ingredients

  • Olive oil cooking spray
  • Homemade Marinara Sauce, (see recipe here)
  • 2 medium zucchini, ends trimmed
  • 2 medium yellow squash, ends and neck trimmed
  • 2 eggs
  • ½ cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 ½ cups dried Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Olive oil, for drizzling

Directions

Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.

Cut the squash into ¼ inch thick slices.

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In a plastic bag, combine the flour, Italian seasoning, salt and pepper.

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In a shallow bowl, beat the eggs and milk together.

In another shallow bowl, combine the breadcrumbs and cheese.

Place the squash slices in the bag with the flour and shake until they are coated.

Next, place each slice in the egg and then into the breadcrumb mixture.

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Place the squash rounds on the prepared baking pan and drizzle with olive oil.

Bake for 10 minutes. Turn the slices over and bake for another 10 minutes or until crispy.

Serve with warm marinara sauce.

Marinated Cheese

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Serves 4

Ingredients

  • 4-ounces of cream cheese, quartered
  • 1 heaping tablespoon fresh thyme leaves, chopped
  • 1 packed teaspoon fresh lemon zest
  • 1 tablespoon finely chopped pitted black and green Italian olives
  • 2 teaspoons finely chopped sun-dried tomatoes
  • Sea salt
  • 1/4 cup extra virgin olive oil
  • Toasted crostini, pita chips or crackers for serving

Directions

Place the cheese quarters in a medium container. Sprinkle the thyme, lemon zest, olives and sun-dried tomatoes over and around the cheese. Sprinkle the cheese with a little sea salt.

Pour the olive oil over the mixture. Squash the mixture with a fork and cover the container. Let the cheese marinate in the refrigerator for a few hours.

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Bring the cheese mixture to room temperature about 45 minutes before serving. Put the marinated cheese mixture into a serving dish.

Arrange crostini, pita or crackers around the dish with a couple of small knives for serving.

Tuna Dip

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Serve with fresh celery, radishes, carrots and thin, crispy crackers.

Makes 8 servings.

  • 8-ounces canned tuna
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 3/4 cup chopped red onion
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 garlic clove, chopped
  • 1 tablespoon capers, washed and drained
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Directions

Combine the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper in a small bowl.

Place the tuna in a food processor and pulse to break it up.

Turn the speed to low speed and add the olive oil mixture, a little at a time, until the ingredients are thoroughly combined and the mixture is smooth.

Pour into a small serving bowl and chill. Serve with fresh-cut vegetables and crackers on the side.


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Don’t let your herbs go wild in the garden or get moldy in the refrigerator. There are lots of way to incorporate them into your recipes.

A general guideline for using fresh herbs in a recipe is to use 3 times as much as you would use dried herbs.

Wash herbs when you are ready to use them. Shake off moisture or spin dry in a salad spinner. Pat off any remaining moisture with clean paper towels.

For most recipes, unless otherwise directed, mince herbs into tiny pieces. Chop with a chef’s knife on a cutting board or snip with a kitchen scissors.

Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor.

Storing Herbs

Fresh herbs can be stored in an open or a perforated plastic bag in your refrigerator for a few days.

After washing, you can mince the herbs and place them halfway up in the sections of an ice-cube tray. Cover herbs with cold water and freeze until solid.

Transfer the frozen cubes to a freezer bag. Drop them into soups, stews and sauces as needed.

Some Other Ways To Use Herbs

If you love a big, green salad, add fresh herbs to the mix.

Add a big handful of fresh herbs to a basic mixture of equal parts sugar and water, bring to a boil, stir and then remove from the heat. Once completely cooled, strain out the herbs (discard) and use the simple syrup to sweeten iced coffee or tea and cocktails.

Fresh herbs are a perfect in salad dressings and vinaigrettes. They round out the fatty and sharp flavors from the oil and vinegar.

Combine finely chopped herbs and room-temperature butter to make a spread that compliments bread or cooked meat or vegetables.

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Summer Squash Chowder

Ingredients

  • 3 tablespoons butter
  • 3 medium zucchini and 2 medium patty pan squash, diced
  • 1 large sweet (Vidalia) onion, chopped
  • 2 celery stalks, diced
  • 8 cups Summer Vegetable Stock (corn cob stock) (recipe here)
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh basil
  • 1 teaspoon minced fresh oregano
  • Salt and freshly ground pepper
  • Juice of 1 lemon
  • 1 cup fresh corn kernels
  • Sour cream for garnish

Directions

Heat the butter in a large saucepan or stockpot; add the garlic, celery and onion. Saute for 5 minutes. Add the squash and lightly salt the vegetables. Saute for an additional 5 minutes.

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Add the stock and 1 teaspoon salt, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Puree the soup with a hand immersion blender until smooth.

Taste and season with additional salt and pepper, if needed. Stir in lemon juice, corn and herbs. Simmer for 5 minutes. Serve in individual soup bowls topped with a tablespoon of sour cream.

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Creamy Herb Dip

Makes about 1 1/2 cups

This makes a great party dip with lots of fresh summer vegetables and pita chips.

It is best to process all the ingredients in the food processor with the exception of the yogurt, for the best consistency.

Use either whole or low-fat Greek yogurt and mayonnaise (but don’t use nonfat).

Ingredients

  • 3/4 cup mayonnaise
  • 1/2 medium shallot, chopped
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons lemon juice
  • 3/4 cup Greek yogurt
  • Salt and pepper to taste

Directions

Process mayonnaise, shallot, chives, basil and lemon juice in food processor until smooth. Transfer mixture to a medium bowl and stir in yogurt. Season with salt and pepper.

Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in an airtight container for 2 days.

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Spaghetti with Clam and Herb Sauce

Ingredients

  • 8 ounces spaghetti
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 shallot, minced
  • 3 (6 1/2-ounce) cans chopped clams in broth
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon peperoncino (hot red-pepper flakes)
  • 1/2 cup of white wine

Directions

Cook pasta in large pot of boiling salted water until barely al dente. (or use the quick skillet method – see recipe here). Drain pasta and set aside.

Drain the clams over a large measuring cup. Set the clams aside. You should have about 1 1/2 cups of clam broth.

Heat oil in the same pan that the pasta was cooked in over medium-high heat. Add garlic, shallots, herbs, hot pepper and a sprinkle of salt and cook, stirring as needed, until the shallots have softened.

IMG_0016

Add wine and let it simmer for a few minutes. Add the clam broth and bring to a boil. Add the cooked spaghetti, turn the heat down and let the spaghetti simmer for two minutes.

Add the drained clams and let the mixture heat for a minute or two. Serve in pasta bowls with plenty of crusty Italian bread.

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Pan-Fried Herbed Pork Cutlets

Serves 4

Ingredients

  • 1/4 cup finely minced herbs (any combination of thyme, rosemary, oregano, basil, sage, chives, parsley)
  • 1/8 teaspoon ground fennel seed
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 pork cutlets (about 1/4 inch thick and each weighing about 4 oz)
  •  2 tablespoons olive oil
  • Lemon wedges

Directions

Combine the herbs, fennel and salt in a shallow dish.  Place the flour in a second shallow dish. Pat chops dry with paper towels.

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Trim the cutlets of fat and pound them lightly with a meat mallet to make them uniform in thickness. Press the herbs on both sides of the cutlets and then dredge the cutlets in the flour (do not discard flour).

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Transfer to a plate and let rest 10 minutes. Dredge cutlets in the flour a second time just before cooking.

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Heat the oil over medium-high heat and cook the pork cutlets until well browned, 2 to 3 minutes per side. Serve with lemon wedges.

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Herb Salad

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 4 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 heads tender lettuce (such as Boston or Bibb), torn into bite-size pieces
  • 1/2 cup torn or chopped fresh herbs, such as parsley, basil, sage and chives
  • 2 teaspoons finely minced shallots
  • Sliced red and white radishes
  • 1 cup sliced toasted almonds

Directions

In a small bowl or measuring cup, whisk together olive oil, lemon juice and mustard; season with salt and pepper.

In a large bowl, combine lettuce, shallots, radishes and herbs. Add dressing and toss to combine. Add almonds and serve.

Variation: The dressed salad can also be placed—open-face sandwich fashion—on top of grilled bread that has brushed with olive oil.


june

This is the season of abundance. Now cherries, apricots, plums, summer squash, watermelon and tomatoes, etc.,  start showing up at the markets – and they’re not being shipped here, unripe, from Mexico, Guatemala or Chile. This is truly the hallmark of the beginning of the season of abundance. There is so much to choose from, you have to stop yourself from buying more than you can use in a week. I try to incorporate as many of these vegetables and herbs into my recipes to get full benefit from them. I also freeze some produce for the winter, when these items are not available.

Macaroni Salad

IMG_0002

I don’t like a lot of mayonnaise in my salads, but feel free to add additional mayonnaise if ½ cup is not enough for you. Use seasonal vegetables in the salad whenever possible.

Ingredients

  • 8 oz elbow macaroni
  • 2 celery stalks, finely diced
  • 1/2 onion finely diced
  • 1/2 bell pepper finely diced
  • 1 cup grape tomatoes, halved, seeded and finely diced
  • 1/4 cup spicy cherry peppers, diced or pickle relish
  • 1/4 cup minced parsley

Dressing

  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • Pinch black pepper

Directions

Make the dressing by combining the ingredients and set aside while you cook the macaroni. Cook the pasta al dente in boiling salted water, drain and add the dressing while the pasta is warm.

Add the chopped vegetables and mix well. Add salt to taste, but I find this type of salad doesn’t need salt. The mayonnaise, pasta cooked in salted water and seasonings add enough.

Chill the salad for several hours before serving.

Herb Marinated Grilled Chicken

IMG_0016

The marinade used for this chicken recipe makes the chicken really delicious.

Ingredients

  • One 3-4 pound chicken, wing tips removed

Marinade

  • 1 tablespoon fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 3  garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • ½ cup finely chopped fresh herbs ( I used oregano, basil, sage, parsley, rosemary, chives and thyme because that is what is growing in my garden.)
  • 1/4 cup extra-virgin olive oil

Directions

IMG_0003

Combine the marinade ingredients in a small mixing bowl or measuring cup.

Using kitchen shears, cut along both sides of the chicken backbone; remove the backbone (Save it for broth).

Turn the chicken, breast side up, and press down firmly on the breast bone to crack and flatten it. Tuck the wings under the back.

Transfer the flattened chicken to a medium glass baking dish. Loosen the skin a little and rub the marinade under and over all the skin of the chicken.

IMG_0004

Cover the dish with plastic wrap and refrigerate overnight. Remove the chicken from the refrigerator one hour before cooking.

Heat an outdoor grill to high with all the burners on, then, turn one or two burners to the lowest setting to create a low heat area.

Grill the chicken, skin side down over the hot side of the grill, until the skin is browned and crisp, about 8-10 minutes. Turn the chicken skin side up and move to the low heat side of the grill.

Cover and grill over low heat until cooked through, about 20 – 30 minutes. Internal temperature should be around 170 F.

Transfer the chicken to a cutting board and let rest for 10 minutes. Internal temperature should rise to 180 F. Carve the chicken and serve.

Big Batch Basil Pesto

IMG_0010

Pesto freezes well. I don’t add Parmesan cheese to basil pesto until I am ready to serve it.

Makes 3 cups

Ingredients

  • 4 cloves garlic, peeled and halved
  • 2 teaspoons kosher salt
  • 2 teaspoon coarsely ground black pepper
  • ½ cup chopped walnuts
  • 4 cups packed fresh basil leaves
  • 3/4 cup extra virgin olive oil

Directions

Wash basil well and drain in a colander.

IMG_0006

In the bowl of a processor, place the garlic, salt, pepper and walnuts. Process until ground. Add the basil leaves and return the top with the spout removed.

While the machine is running slowly pour in the olive oil and process until the mixture is smooth. Pour into a refrigerator container or into freezer containers.

Drizzle a layer of olive oil on the top of the pesto to keep it from turning dark.

Green Beans and Potatoes with Pesto

IMG_0028

Ingredients

  • 1 pound potatoes,  cut into thick slices
  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup Basil Pesto, recipe above
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan
  • 1 tablespoon fresh lemon juice

Directions

Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes.

Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 5 minutes. Drain

Transfer the vegetables to a large serving bowl. Season lightly with salt and pepper. Add the pesto, Parmesan cheese and lemon juice. Stir to coat evenly.

Leftover Grilled Chicken Salad Plate

IMG_0029

4 servings

Ingredients

  • Leftover grilled chicken, sliced (see recipe above)

Any combination seasonal vegetables, such as :

  • Sliced tomatoes
  • Cooked corn on the cob, shucked
  • Red onion, sliced
  • Sliced bell pepper
  • Boiled potatoes
  • Sliced cucumber
  • Cooked green beans
  • Slices of ripe cantaloupe melon
  • 3 cups fresh lettuce
  • Homemade Ranch Dressing, (see recipe here)

Directions

Line a serving platter with the lettuce. Arrange the chicken slices and vegetables over the lettuce in an attractive pattern. Drizzle with the Ranch dressing before serving.

Chocolate Zucchini Cake

IMG_0024

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa, plus extra for the pan
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon espresso powder
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened applesauce
  • 1/2 cup buttermilk
  • 1/2 cup semisweet mini chocolate chips
  • 2 cups shredded zucchini

Topping

  • 2 1/2 cups cappuccino chips or semisweet chocolate chips
  • 1 cup heavy (whipping) cream
  • Chocolate sprinkles for garnish, optional

Directions

Preheat the oven to 325°F. Lightly coat a  9″ x 13″ pan cake pan with cooking spray and lightly dust with cocoa powder.

In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda, baking powder and salt. Set aside.

Squeeze the shredded zucchini dry in a paper towel to remove some of the moisture.

In the large bowl of an electric mixer, beat together the sugar, butter and oil until well blended and light.

IMG_0018

Add the egg and continue beating. Beat in vanilla, buttermilk and applesauce.

Stir in the flour-cocoa mixture. Fold in the grated zucchini and mini chocolate chips.

Pour the batter into the  prepared pan.

Bake the cake for 50 minutes or until a cake tester inserted in the center comes out clean. Cool on a rack.

IMG_0020

To make the topping:

Heat the chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Pour into a  bowl and chill.

When ready to frost the cake, whisk the topping and spread on top of the cake. Add the chocolates sprinkles, if using.

Store the cake in the refrigerator.

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