Crispy Oven Baked Shrimp
Servings: 2. Double for 4 servings.
Ingredients
2 tablespoons olive oil, divided
1/2 lb large peeled (about 12), deveined raw shrimp (16-20 count), tail-on
1/4 teaspoon ground pepper
1/4 teaspoon salt
1 tablespoon unsalted butter, melted
1 tablespoon fresh-squeezed lemon juice
1 medium finely chopped garlic clove
2 tablespoons Italian flavored panko breadcrumbs
2 tablespoons shredded Parmesan cheese
1 teaspoon chopped fresh chives
Directions
Preheat oven to 425 degrees F.
Coat the bottom of a glass or ceramic baking dish with 1 tablespoon oil.
Pat shrimp dry and place them in a single layer in the prepared baking dish. Sprinkle the shrimp evenly with pepper and salt.
Whisk butter, lemon juice and garlic in a small bowl; pour the mixture evenly over the shrimp.
In a mixing bowl combine the Panko, Parmesan cheese, chives, and the remaining oil; stir to combine.
Sprinkle the mixture evenly over the shrimp. Bake until the shrimp are pink and cooked through, 8 to 10 minutes.
Roasted Zucchini
2 servings. Double for 4 servings.
Ingredients
Olive oil cooking spray
1 medium zucchini, halved lengthwise
6 grape tomatoes, halved
1 tablespoon garlic-flavored olive oil
Salt and ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon Herbes de Provence
1 teaspoon chopped fresh thyme leaves
Directions
Preheat oven to 425 degrees F.
Coat a baking dish with the cooking spray.
Arrange zucchini halves, flesh side up, in the prepared baking dish. Arrange the grape tomatoes on the sides of the squash.
Drizzle olive oil over zucchini. Season the flesh with salt and black pepper. Sprinkle thyme, Herbes de Provence and garlic powder over the top. Roast 8 to 10 minutes, until tender and golden brown.
Rice Pilaf
4 servings
Ingredients
Rice
1 tablespoon olive oil
2 cups chicken broth
1 cup Lundberg wild rice blend
Salt to taste
Pilaf
1 tablespoon extra virgin olive oil
Half a red onion, chopped
2 garlic cloves, minced
6 oz mushrooms, trimmed and chopped
1 chopped celery stalk
2 tablespoons toasted almonds, coarsely chopped
2 tablespoon dry sherry
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage
Freshly ground pepper to taste
Directions
Bring the broth, rice, oil, and salt to a boil in a large saucepan. When the liquid returns to the boil, lower the heat, cover and simmer 40 -50 minutes until the rice is tender and the liquid has evaporated. Set aside.
Heat the oil over medium heat in a large nonstick skillet, and add the onion, garlic, celery, and mushrooms. Cook, stirring often, until tender, and the mushrooms have softened about 10 minutes. Stir in the cooked rice and the remaining ingredients. Cook, stirring until the sherry has evaporated. Taste and adjust seasonings.
Have you ever ordered fish cooked in a banana leaf wrap in a restaurant? Delicious; and so I thought I would try making such a dish at home.
Banana leaves are very inexpensive to buy – a few dollars for a large pack. Banana leaves come in large, flat plastic bags at your local Asian market or supermarket (check the freezer if you can’t find them on the shelf or in the produce section).
Banana leaves can be used for baking anything “wrapped”, in the same way, you would use tin foil or parchment paper. However, banana leaves are porous (unlike tin foil), so some of the “sauce” or juices from your food item may seep through. It’s, therefore, a good idea to place your banana leaf “packets” in a glass casserole dish, or a tray that has sides on it, so that the juices don’t drip to the bottom of your oven.
Banana leaves serve many purposes, from adding flavor to foods cooked inside them, to simply being used as a colorful and exotic background for serving plates and party platters.
Banana leaves contain large amounts of polyphenols that are natural antioxidants. These are found in many plant-based foods and green tea. Food served on the banana leaves absorbs the polyphenols which are said to prevent many lifestyle diseases. They are also said to have anti-bacterial properties that can possibly kill the germs in food. The leaf wrapping protects delicate fillets from harsh, dry heat.
You can also use banana leaves as a kind of “mat” for barbecuing fragile fillets of fish, smaller shrimp, or vegetables that have a danger of falling through the grill. Simply lay a piece of banana leaf on your grill, then cook your food items on top of it (as you would with tin foil). The banana leaf will turn bright green at first, then brown as you cook. It will give your food a hint of flavor that is very pleasant.
To store banana leaves, simply wrap them in plastic and place them in a ziplock plastic bag and keep in the freezer. Banana leaves only require about 30 minutes to thaw, so this is a convenient way to keep them fresh.
Use scissors to cut the banana leaves into the size you need, depending on your recipe. For wrapping and baking food items, you will need a large “sheet” or leaf. Place enough for one serving in the center of the leaf, then fold like a handkerchief to make a square packet.
Banana leaves are also excellent for steaming, as it allows the steam to penetrate the food inside or on top of it. You can use banana leaves to line a steamer or to wrap your food and then steam it.
Secure banana leaf “packets” with kitchen twine. Or simply place the packet “seam-side” down to keep it from opening.
Caribbean Inspired Fish Wrapped in Banana Leaves
Serves 2. Double the ingredients for 4 servings.
Ingredients
6 navel orange slices, rind removed
2 (6-oz.) sustainable skinless white fish fillets (such as snapper, halibut, or sea bass)
1/2 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 (12-in.-square) fresh or thawed frozen banana leaf pieces
1 tablespoon chopped fresh cilantro
Directions
Preheat oven to 400°F. Place the thawed banana leaves in hot water to soak for 10 minutes. Drain and place on a kitchen towel.
Coat fish fillets with oil and place them in the center of each banana leaf. Stir together salt, coriander, cinnamon, red pepper, ginger, and nutmeg; sprinkle evenly over the tops of the fish fillets. Place 3 orange slices on top of each fish fillet.
Fold each banana leaf piece to enclose the fish. Place packets, folded side down, on a baking sheet or in a glass baking dish. Bake at 400°F until fish is done, about 15-20 minutes. Unwrap and transfer fillets and orange slices onto serving plates. Garnish with chopped cilantro, if desired.
Wild Rice, Almond and Mushroom Pilaf
Ingredients
Rice
1 tablespoon olive oil
2 cups chicken broth
1 cup Lundberg wild rice blend
Salt to taste
Pilaf
1 tablespoon extra virgin olive oil
Half a red onion, chopped
2 garlic cloves, minced
6 oz mushrooms, trimmed and chopped
1 chopped celery stalk
2 tablespoons toasted almonds, coarsely chopped
2 tablespoon dry sherry
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage
Freshly ground pepper to taste
Directions
Bring the broth, rice, oil, and salt to a boil in a large saucepan. When the liquid returns to the boil, lower the heat, cover and simmer 40 -50 minutes until the rice is tender and the liquid has evaporated. Set aside.
Heat the oil over medium heat in a large nonstick skillet, and add the onion, garlic, celery, and mushrooms. Cook, stirring often, until tender, and the mushrooms have softened about 10 minutes. Stir in the cooked rice and the remaining ingredients. Cook, stirring until the sherry has evaporated. Taste and adjust seasonings. Serve with the fish.
Honey- Baked Squash
Serves 4
Ingredients
1 large acorn squash (1 1/2 pounds), seeds removed cut into 8 lengthwise wedges
1 tablespoon olive oil
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon honey
Directions
Preheat the oven to 400°F. Arrange the squash wedges on a foil-lined baking sheet.
Drizzle the olive oil over the squash wedges.
Sprinkle the squash with the cinnamon, salt, and pepper and drizzle with the honey. Bake, uncovered, for 45-50 minutes, or until browned at the edges and very tender when pierced with a fork.
Oven Roasted French Cut Ribeye Steak
Ingredients
Onion Topping
1 large sweet onion, sliced
2 tablespoons butter
Steak
1 ½ lb bone-in rib-eye steak, frenched
Kosher salt and coarsely ground black pepper
5 sprigs fresh thyme
2 sprigs rosemary
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
Directions
For the onions: In a medium skillet melt the 2 tablespoons butter and add the sliced onions. Cook until golden brown, about 10-12 minutes. set aside.
Preheat the oven to 400°F. Season steaks generously with salt and pepper; let rest at room temperature for 30 minutes. Melt 1 tablespoon butter with 1 tablespoon. oil in a large heavy ovenproof skillet over medium-high heat. Reduce heat to medium and add the steak to the skillet. Cook until seared and golden brown, 2 minutes per side. Scatter thyme and rosemary sprigs evenly in the skillet and dot with 2 tablespoons butter.
Roast steak in the oven, turning halfway through cooking and basting frequently with the herb butter in the skillet until an instant-read thermometer inserted into steak registers 125° for medium-rare, 12-15 minutes, or to your desired doneness.
Transfer steak to a cutting board. Drizzle with herb butter from the skillet and let rest for 10 minutes. Slice against the grain and divide among serving dishes. Top each serving with some of the sauteed onions.
Pan-Fried Potatoes
Ingredients
1 pound small potatoes, cut in half
2 cloves garlic, peeled and smashed
2 sprigs fresh thyme
1/2 lemon, sliced
Kosher salt
1/4 cup olive oil
Directions
Place the sliced potatoes in a skillet cut side down. Top with the garlic, thyme and lemon slices. Add salt to taste. Cover with cold water. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 5 minutes. Drain well and reserve the garlic. Return the potatoes to the pan cut side down, add the garlic and olive and cook the potatoes until brown.
Sauteed Spinach
Ingredients
10 pkg, frozen spinach, defrosted and drained
2 garlic cloves, peeled and smashed
¼ cup olive oil
Salt and pepper to taste
Directions
Combine all the ingredients in a small saucepan. Heat until the spinach is hot and tender about 6-7 minutes.
Shrimp Wrapped in Prosciutto di Parma (Saltimbocca)
2 servings
Ingredients
2 tablespoons olive oil
12 fresh sage leaves
12 large shrimp, peeled, deveined, and tails removed
6 pieces Prosciutto di Parma, sliced very thin
Coarsely ground fresh black pepper
Directions
Cut each piece of prosciutto in half, lengthwise. Place a sage leaf on each shrimp. Wrap one Proscuitto half around each shrimp. Refrigerate for a few hours if you have time.
Heat a stovetop grill. Coat the pan with olive oil. Place the wrapped shrimp on the grill and cook for about 4 minutes on each side. The prosciutto will get crispy. Sprinkle with the black pepper and remove to a serving plate.
Spinach and Pear Salad
4 servings
Ingredients
1/2 cup chopped walnuts, toasted
3/4 cup crumbled blue cheese
2 medium red pears, cut into bite-sized pieces
1 celery stalk, diced
1 (6-8ounce) package pre-washed baby spinach
1/4 of red onion, sliced
Dressing
1 tablespoon finely chopped shallot
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper
Directions
Place all salad ingredients in a large bowl; toss to combine.
Combine the salad dressing ingredients in a small bowl with wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with toasted walnuts. Serve immediately.
Homemade Biscuits
6 servings
Use your favorite store-bought mix or my quick biscuit recipe.
I use a cast iron biscuit pan.
Ingredients
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
10 tablespoons cold butter
5 tablespoons heavy cream
2 eggs
Directions
Combine the flour, baking powder, salt and sugar in a large mixing bowl. Cut the butter into small pieces and add to the flour mixture. Cut the butter into the flour with a pastry blender. Combine the cream and eggs. Mix into the flour mixture just until combined.
Coat a 6 cup biscuit baking pan with butter-flavored cooking spray. Divide the biscuit mixture evenly among the six wells. Refrigerate the pan until ready to bake.
Preheat the oven to 375 degrees F. Place the biscuits in the oven and bake for about 25 minutes or until the biscuits are golden brown.
Tuna Steak
2 servings
Rub
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black pepper
1/2 teaspoon rosemary sea salt
Tuna
16-ounce tuna steak (1 inch thick)
1 tablespoon olive oil
Salt
Directions
To prepare the spice blend, grind all spices in a mini-food processor or spice grinder until they are powdery. Spread the spice mixture evenly on a large plate. I used half the rub for one tuna steak. save the remainder for another time.
Rinse the tuna fillets and pat dry. Place one side of the tuna on the spice mixture.
In a 10 inch non-stick skillet, heat olive oil over high heat until almost smoking. Carefully place the tuna steak, spiced side down, into the skillet. A spice crust should form within 1 minute. Cook 3 minutes more. Using kitchen tongs, turn the tuna over, lower the heat to medium, and cook for 4 minutes or to your desired doneness.
To plate
Cu the tuna steak into two equal portions and place on individual serving plates. Place a handful of arugula on each plate and top with bean salad. Serve the Tzatziki sauce on the side.
Cannellini Bean Salad
Ingredients
1 (15.5 ounces) can cannellini beans, drained, rinsed ( or 2 cups cooked dried beans; directions below)
1 cup frozen and cooked or jarred in water artichoke hearts
1 cup sliced fresh grape tomatoes, cut in half
1/4 cup chopped red onion
2 cups arugula
Dressing
2 tablespoons olive oil
2 teaspoons lemon juice
1 small garlic clove, minced
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon salt
Fresh ground black pepper to taste
Directions
In a serving bowl, mix together the dressing ingredients. Add the cooked or canned beans, sliced artichokes, sliced tomatoes, and red onion. Stir into the dressing. Refrigerate. Remove from the refrigerator 1 hour before serving and let stand at room temperature until serving time.
How to cook dried beans
1 Pound Dried White Beans (Cannellini)
Pinch Baking Soda
Carrot, Cut In Half
1 Celery Stick, Cut In Half
1/2 Onion, Peeled And Quartered
1 Sprig Rosemary
Directions
The night before serving, rinse the beans picking out any bad ones and place in a large bowl. Cover with water, add a pinch of baking soda and let soak at least 12 hours.
The next day, drain well. Place the beans in a heavy stockpot with the vegetables and rosemary and bring to a boil. Reduce the heat to a simmer and cook until the beans are tender about 45 minutes. Drain, remove the vegetables and rosemary sprig.
Tzatziki with Feta
Ingredients
Half of an English cucumber, unpeeled
1 1/2 cups plain whole-milk Greek yogurt
1 clove garlic, minced
1/2 cup crumbled Greek feta cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley
1/2 teaspoon Greek seasoning
Directions
Seed and finely chop the cucumber. In a medium bowl, stir together the cucumber and yogurt. Stir in the remaining ingredients and mix well. Refrigerate for several hours before serving.
Tip: Did you know you can freeze whole lemons and limes? They are perfect for cooking. Leave the frozen fruit on the counter for an hour. The zest is easy to remove, and the fruit slices and juices easily also. Next time you see lemons and limes on sale, buy a bag and freeze them for future cooking.
Southern Italian Style Lemon Chicken
Cooking a whole chicken is very economical because you get several meals from one chicken.
Ingredients
3 large lemons
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1 garlic clove minced
2 teaspoons sea salt
1/4 cup olive oil, divided
4-pound whole chicken
Directions
Remove the zest from the three lemons and set aside. Cut the lemons into thin slices and set aside.
In a small bowl combine the lemon zest, garlic, thyme, rosemary, and salt.
Cut the chicken along the backbone on one side with kitchen shears. Do not remove the bone. Turn the chicken over and flatten it. (The reason I did not remove the backbone is that I want to use the entire chicken carcass for soup.)
Preheat the oven to 450 degrees F.
Line a rimmed baking sheet with foil.
Drizzle 2 tablespoons olive oil on the baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a “rack” for the chicken. Sprinkle one-third of the lemon rub on the underside of the chicken. Turn the chicken over and rub the remaining lemon mixture over and under the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with remaining 2 tablespoons of olive oil.
Roast, basting every 15 minutes until golden brown and an instant-read thermometer reads 165 degrees F in the thigh about 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
Using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.
Serve some of the chicken for dinner. I was able to remove about 4 cups meat. I left some meat clinging to the leg, wing and breast bones for soup. Shred 1 to 2 cups for the recipe below. Use the carcass and some of the cooked chicken for chicken noodle soup. You may even have enough leftover for some chicken salad.
Baked Chicken Taquitos (Rolled Tacos)
The entire recipe makes 20 taquitos. I cut the recipe in half and made 10 for my family. I like tortillas made from cassava flour for this recipe because they are grain-free, light and easy to roll.
For the Taquitos:
2 cups shredded cooked chicken
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 teaspoons fresh lime juice
1 cup shredded cheddar or Mexican blend cheese
20 corn tortillas
For the Toppings:
Shredded lettuce
Diced tomatoes
Guacamole
Sour Cream
Chopped Green Onion
Crumbled Queso Fresco
Pico de Gallo
Salsa
Directions
Preheat the oven to 425 degrees F. Spray two large baking sheets with nonstick cooking spray and set aside.
In a medium bowl, combine the shredded chicken with cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.
Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until the tortillas are warm and pliable.
Layout the tortillas on a flat surface and divide the chicken and cheese mixture among the 20 tortillas. Roll up each tortilla tightly and secure with a toothpick.
Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the taquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone.
Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until the taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.
Chicken Noodle Soup
Leave some meat on the bones, especially the legs, wings, and breast bone
Ingredients
Broth
Chicken bones leftover from the roasted chicken recipe above
1 whole onion, cut in half
2 carrots, cut in half
4 celery stalks with leaves, cut in thirds
6 fresh thyme sprigs
1 garlic clove, peeled
1 tablespoon peppercorns
8 quarts water
Directions
Place all the ingredients in a large stockpot. Bring to a boil, reduce heat and simmer for 2 hours. Cover the pan with the lid ajar.
Strain the broth in a colander lined with cheesecloth over a large bowl. Let drain completely. Pick out any meat in the cheesecloth and set aside. Discard the cooking vegetables and bones and return the broth to the stockpot.
Noodle Soup
Ingredients
Strained broth
Reserved chicken meat
3 carrots, diced
3 celery stalks, diced
5 scallions, diced
6 oz fettuccine or noodles
1 teaspoon dried dill
1/4 cup chopped fresh parsley
Salt and pepper to taste
Directions
Place the strained broth, carrots, celery, and scallions in the stockpot. Bring to a boil, lower heat and cook the vegetables, about 20 minutes. Return toa boil, add the noodles and cook for about 5 minutes. Add salt (I added 2 teaspoons) and black pepper to taste. Stir in reserved chicken meat, dill, and parsley.
I recently saw Katie Lee prepare this steak dish on an episode of “The Kitchen” and decided to adapt it for our dinner. The marinade gives the steak great flavor.
Skirt Steak with Plum Sauce
Ingredients
3 ripe plums, a combination of red and purple, diced
1 cup teriyaki sauce/marinade, homemade (see recipe) or store-bought
1 tablespoon sesame oil
2 teaspoons Dijon mustard
2 teaspoons sriracha
1 pound skirt steak
Kosher salt and fresh ground pepper
Directions
Puree the chopped plums in a blender until smooth. Stir together the pureed plums with the teriyaki sauce, sesame oil, Dijon and sriracha in a large ziplock bag. Add the steak, tossing to coat in the marinade, and marinate in the refrigerator for at least 1 hour.
Preheat a grill pan to medium heat.
Remove the steak from the marinade letting most of it drip off the meat into the bag and pat dry on paper towels.
Pour the marinade in the bag into a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer for 5 minutes.
Salt and pepper each side of the steak and grill over medium heat on each side for 2 to 3 minutes. Once grilled on both sides, remove from the heat to a cutting board and let rest for 10 minutes.
Slice the skirt steak against the grain and brush some of the boiled marinade on it.
Save some of the marinade to serve with my baby back rib recipe that will be posted Monday.
Teriyaki Sauce
Ingredients
1 cup of water
1/4 cup soy sauce
1 teaspoon sesame oil
3 tablespoons mirin
5 teaspoons packed brown sugar
1 tablespoon honey
1/2 teaspoon minced fresh ginger
1 garlic clove minced
2 tablespoons cornstarch
1/4 cup cold water
Directions
Combine all the ingredients except the cornstarch and 1/4 cup cold water in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes. Set aside.
Italian Pan-Fried Lemon Potatoes
Ingredients
1 pound whole small potatoes
2 whole cloves garlic, peeled
2 sprigs fresh rosemary
1 lemon, cut in half
Kosher salt
Olive oil
Directions
Place the potatoes in a large saucepan and cover with cold water. Add garlic, rosemary sprigs and one lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender when pierced with a fork, about 15 minutes. Drain well and reserve the lemon half, garlic cloves and rosemary.
Let potatoes cool to room temperature and peel them. Cut potatoes in half. Place on a plate until ready to cook.
Zest the lemon half that was not cooked with the potatoes. Chop the reserved garlic and rosemary and mix together with the lemon zest. Set aside.
Heat a large skillet over medium-high heat. Add enough olive oil to cover the bottom of the skillet and heat. Add the potatoes cut-side down to the skillet. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, turn the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Place the potatoes in a serving bowl. Squeeze both lemon halves (cooked and uncooked) over the potatoes and sprinkle with the garlic, rosemary reserved mixture.
Green Beans with Shallots and Almonds
Ingredients
Salt and black pepper to taste
1 pound fresh green beans, trimmed and cut into thirds
2 tablespoons butter
1 shallot, sliced
2 tablespoons chopped parsley
1/4 cup almond slices, toasted
Directions
Bring a saucepan of salted water to boil. Add green beans and cook until just tender, 4-5 minutes. Drain in a colander. Set aside.
Heat the butter in the empty saucepan over medium heat. Add the sliced shallot and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes. Return the drained beans to the saucepan and add parsley, almonds, and black pepper and toss gently. Transfer to a serving bowl.
In Italian, “torta” simply means a sweet or savory cake. A traditional Italian torta usually includes ricotta cheese, parmesan, parsley, and onions. There are also variations that contain meat and some that are completely vegetarian. These vegetarian tortes sometimes contain artichokes and herbs for flavor. This torta is made in a springform pan instead of a traditional pie pan.
I have made potato tortes many times through the years, but this summer, not only did I have an abundance of potatoes but also an abundance of yellow squash from my CSA share. So I thought why not combine them. Turned out delicious. Serve with a mixed green salad and if you want a side of meat, grilled sausage would be good. This torte also makes an excellent antipasto course. Serve at room temperature cut into thin wedges.
Summer Squash and Potato Torta
8 servings
Ingredients
1 green onion, finely minced
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds small red potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 pounds yellow crookneck squash, cut into 1/8-inch-thick rounds
3 tablespoons olive oil
Directions
Preheat oven to 375°F.
Butter an 8-inch springform pan. Wrap the outside of the pan in heavy-duty foil.
In a mixing bowl combine the green onion, Parmesan cheese, flour, Italian seasoning, garlic powder, salt, and pepper.
Layer 1/2 of the potatoes in concentric circles in the bottom of the prepared pan, overlapping slightly. Sprinkle with 1/4 of the cheese mixture.
Layer 1/2 of the squash slices in concentric circles on top of the potatoes/cheese mixture. Sprinkle with 1/4 of the cheese mixture. Repeat with a second layer of the potatoes, cheese mixture, squash slices and cheese mixture. Drizzle the olive oil over the top Cover the pan tightly with foil. Bake until the potatoes are almost tender, 90 minutes. Remove the foil; bake uncovered until the torte begins to brown and potatoes are tender, about 90 minutes longer.
Place the pan on a wire rack and let cool to room temperature. Remove the sides of the pan and place a serving plate on top. Turn the torte over and remove the pan bottom. Cut the torte into wedges to serve.
Insalata Caprese
Insalata Caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch. They’d order a just-picked tomato and fresh fior di latte (cows-milk mozzarella — no buffalo on Capri). The salad has evolved on the island to include a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, both local products; everywhere else in Italy it takes the form of tomato, mozzarella, and basil. The dressing is always a drizzle of extra-virgin olive oil — only. Vinegar would destroy the delicate flavor of the cheese and is never used. Sometimes I add Italian black olives to the salad for a change but it is not traditional.
Ingredients
2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
1/4 teaspoon dried oregano, crumbled if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
Directions
On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.
Turkey Scaloppine
Ingredients
1 lb turkey breast cutlets
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg
2 tablespoons water
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, cubed
Minced fresh parsley and lemon wedges for serving
Directions
Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, beat egg and water together. In a third shallow bowl, combine the bread crumbs and cheese.
Dredge turkey in flour mixture, then dip in the egg mixture and coat with crumbs. Place on a plate and let stand for 5 minutes.
Melt butter in a large skillet over medium-high heat; cook the turkey cutlets for 2-3 minutes on each side or until meat is no longer pink and the coating is golden brown. Sprinkle with parsley and serve with lemon wedges.
In my region, CSA’s, local farms and farmers’ markets are bursting with produce. There are so many choices that it is difficult to know where to start. Piles of summer squash might be a good place to begin. Zucchini and summer squash are plentiful during the summer months because they are easy to grow and mature relatively quickly. Some of the more common types are:
- Patty Pan Squash is a variety of summer squash notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer.
- Zucchini is a green summer squash also called marrow in some areas of the world.
- Yellow Crookneck Squash is a lemon-yellow, 6-inch vegetable, with a slightly bent neck that earns it the name Crookneck. For best flavor, pick summer squash like crookneck and zucchini when they are small
- Cupcake is a hybrid squash shaped like a cupcake, with the soft edible skin of zucchini and the delicate, sweet flavor of patty-pan squash.
Here are some recipes to get you started:
Sausage Stuffed Round Squash
4 main dish portions, or 8 side portions
Ingredients
4 pattypan, cupcake or round zucchini squashes, stems removed
2 teaspoons extra virgin olive oil
1 small clove garlic, minced
¼ cup minced onion
¼ cup minced celery
1/2 pound cooked, crumbled Italian sausage
1 large slice Italian bread, crumbled
1 tablespoon fresh chopped Italian herbs
4 tablespoons shredded parmesan cheese
Directions
Preheat the oven to 400 degrees F.
Slice the squash in half lengthwise. Scoop out and discard the seeds with a serrated spoon, being careful not to tear through the squash. Remove some of the squash flesh with a serrated spoon leaving a ½ inch shell. Lightly brush the insides of the squash with olive oil and sprinkle with kosher salt and black pepper.
In a skillet over medium heat, heat the olive oil and garlic, about 30 seconds. Add the chopped squash flesh, onion, and celery. Cook until soft. Add the crumbled sausage, bread and herbs. Cook for about 5 minutes to soften all the ingredients.
Season to taste with salt and pepper. Divide filling evenly among the squash halves, piling it up in the center. Top with shredded parmesan cheese. Add water to the baking dish to the depth of about 1-inch. Bake for 30-35 minutes, until the squash halves are tender and the tops are golden.
Yellow Squash Casserole
This yellow summer casserole is a favorite all year round, great for family meals during the summer but also popular for holiday dinners, especially in the South. You can use yellow summer or crookneck squash for this casserole. The recipe ingredients are easily increased for a potluck dish or large family dinner.
This casserole is a good side dish that can take the place of a heavier starch, and it goes well with just about any protein, especially chicken or fish. Variations include adding chopped red peppers or green peppers with the onion that adds a little color as well as flavor. You can spice it up by adding chilies as well.
Ingredients
3 medium yellow summer squash
Kosher salt and freshly ground black pepper
1 small onion. finely chopped
1/2 cup mayonnaise
1 large egg
1 teaspoon honey
4 tablespoons melted butter (divided)
3/4 cup shredded Cheddar cheese (divided)
1 cup fresh breadcrumbs
Directions
Heat the oven to 350 degrees F.
Butter a 1-quart casserole or baking dish.
Slice the summer squash and place it in a medium saucepan. Cover the squash with water and add 1 teaspoon of salt. Place the pan over high heat and bring the squash to a boil. Reduce the heat to medium-low and cover the pan; continue to cook until tender, 15 minutes.
Drain the squash thoroughly; return it to the saucepan and mash it. Add pepper to taste.
In a mixing bowl, whisk the egg. Add the mayonnaise, chopped onion, 2 tablespoons of the melted butter, and 1/2 cup of cheddar cheese. Stir to blend thoroughly. Stir the mashed squash into the egg and mayonnaise mixture.
Spoon the mixture into the prepared casserole. Top the casserole with the remaining 1/4 cup of shredded cheese. Toss the breadcrumbs with the remaining 2 tablespoons of melted butter and then sprinkle them over the casserole. Bake for 30 minutes, or until bubbly and lightly browned. Serve squash casserole hot.
Squash Frittata
Ingredients
8 oz Italian sausage, cut into ¼-inch slices
1 pound small yellow crookneck, trimmed and cut into 1/4-inch thick slices
3 tablespoons olive oil, divided plus extra for the broiling pan
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh oregano
1 teaspoon kosher salt
1/2 teaspoon fennel seeds
1/4 teaspoon crushed red pepper flakes
8 large eggs, beaten
3 oz sliced Italian fontina cheese, torn into pieces
Directions
Heat the oven to the high broil setting. Set the oven rack in the oven 3 to 4- inches from the broiler.
In a medium bowl toss the sliced sausage and squash with 1 tablespoon olive oil, herbs, salt, and pepper.
Lay the sausage and squash in a single layer on a foil-lined half sheet pan that has been brushed with oil. Broil the sausage and squash for 5 minutes. Turn them over and broil for another 5 minutes. Drain in a fine mesh colander.
Preheat the oven to 375 degrees F.
Whisk the eggs, herbs, salt, and pepper together in a medium mixing bowl. Add the drained sausage and squash. Stir.
Heat a 12-inch nonstick, oven-safe saute pan with 2 tablespoons olive oil and cook the onion and garlic for 3-4 minutes. Pour the egg mixture into the pan and stir with a silicone spatula to make sure the egg gets under the squash mixture. Distribute the Fontina cheese around the top of the frittata. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan in the oven and bake for 15 minutes. Turn the broiler back on and brown the top of the frittata, about 2 minutes,
Loosen the frittata from the pan by moving the spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.
Summer Vegetable Soup
Ingredients
2 tablespoons minced garlic
1 medium red onion, finely chopped
2 small red potatoes (7 oz) peeled and diced
2 quarts chicken (or vegetable) stock
2 quarts water
1 tablespoon turmeric powder
2 cups fresh corn kernels
2 cups green beans, trimmed and cut into 1-inch lengths
2 cups yellow squash, diced
1 cup zucchini, diced
1 cup okra, sliced into thin rounds
1 cup cherry tomatoes, quartered
1 tablespoon fresh lime juice
1/2 cup mixed herbs finely chopped (dill, parsley, and chives)
Kosher salt and black pepper
Grated Parmesan cheese for serving
Directions
In a large saucepan, bring the broth and water to a boil and add the garlic, onions, potatoes, turmeric and a generous pinch of salt. Lower the heat and simmer for 10 minutes.
Add in the remaining ingredients and season to taste with salt and pepper. Cook until all the vegetables are tender about 15 minutes. Serve in individual soup bowls and garnish the soup with grated cheese.
