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Healthy Mediterranean Cooking at Home

Category Archives: Italian Cuisine

The word “spiedino” is a diminutive of “spiedo” the Italian food term for skewered meat. Spiedini, or “skewers,” are a popular way of grilling throughout Italy, from north to south. Small pieces of meat, fish, vegetables, and even cheese are skewered on a spiedo, or “stick,” and then cooked over a flame. This recipe is one I have adapted from the Italian restaurant, Carrabba’s Italian Grill.

Spiedino Di Mare (Skewered Seafood)

Serves 3-4

Ingredients

6 oz sea scallops
6 oz large shrimp, peeled, deveined and tails removed
Kosher salt and black pepper to taste
Extra virgin olive oil
1 clove garlic, grated
1/4 cup seasoned Italian breadcrumbs, for breading
Lemon Butter Sauce, recipe below
Fresh parsley, chopped
Bamboo or metal skewers
Simmered Italian Seasoned Rice, recipe below

Directions

If using bamboo skewers, soak them in warm water for a 1/2 hour.
Season the scallops and shrimp with salt and pepper to taste.
Add the grated garlic to the breadcrumbs.
Lightly coat the seafood with olive oil, then dip in the seasoned breadcrumbs.
Preheat a stovetop grill and oil the grill.
Skewer the shellfish and grill on both sides just until the shrimp turn a light pink.
Place the grilled seafood on the prepared rice and pour the lemon butter sauce over the shellfish. Sprinkle chopped parsley on top.

Lemon Butter Sauce

Ingredients

2 tablespoons salted butter
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 teaspoon Worcestershire sauce
Black Pepper to taste

Directions

Melt the butter in a small saucepan or in the microwave. Add the lemon juice to the butter and warm briefly.
Add Worcestershire sauce and pepper to taste. Mix well and set aside.

Simmered Italian Seasoned Rice

Ingredients

1 3/4 cups Chicken Broth
1 teaspoon Italian seasoning
3/4 cup uncooked long-grain white rice
1/2 cup grated Parmesan cheese

Directions

Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
Stir the rice into the broth. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the cheese.

Italian Peppers and Onions

Ingredients

4 bell peppers, seeded and sliced
1 onion, sliced thinly
4 whole garlic cloves skin removed
1 teaspoon fresh oregano, roughly chopped
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Olive oil
Few leaves of fresh basil, chopped

Directions

Heat a large non-stick skillet over medium-high heat and cover the bottom with olive oil. Place the whole garlic cloves in the oil and let the garlic infuse the oil and begin to caramelize. This should take about 5 minutes. Remove the garlic.


Add the peppers, onions, oregano, red pepper, salt, and pepper and allow the vegetables to cook down and soften turning them over a few times. This should take about 15 minutes.
Place the vegetables in a serving bowl and sprinkle with chopped basil.

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Neapolitan Meatballs

Makes 12 large meatballs

Ingredients

1 pound lean ground beef
1 pound lean ground pork
1/2 cup Parmesan cheese, grated
1/2 cup heavy cream
1 cup breadcrumbs
2 large eggs, beaten
1/4 cup minced fresh parsley
1 teaspoon dried Italian seasoning
1 onion, finely chopped
1 large clove garlic, grated
1 teaspoon salt
1/2 teaspoon pepper
New York Style Pizza Sauce, recipe below

Directions

Preheat the oven to 400 degrees F.
Using your hands. combine all of the meatball ingredients, except the sauce, in a large mixing bowl. Cover a large baking sheet with foil and coat the foil with olive oil cooking spray. Form the meatball mixture into large meatballs. Use a ½ cup measure. You should be able to make 12 large meatballs.

Place the meatballs on the prepared baking sheet and place the pan in the oven. Bake for 15 minutes and then turn the meatballs over. Bake for 15 minutes more. Place the meatballs in the pot of pizza sauce and simmer for one hour.

For the Parmigiana:
For 2 servings
1 cup shredded Mozzarella Cheese
2 Sub Rolls, warmed and sliced lengthwise

Directions

Preheat the broiler.
Place the split sub rolls on a baking sheet.
Place 2-3 cooked meatballs in each sub roll. Spoon a little of the sauce over each meatball.
Sprinkle ½ cup of shredded mozzarella over the meatballs
Place the pan under the broiler until the cheese begins to melt, about 2-3 minutes. Garnish with fresh parsley if desired. Serve with a garden salad.

New York-Style Pizza Sauce

Ingredients

1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
Pinch red pepper flakes
Kosher salt
2 (6-inch) sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and cut in half
1 teaspoon honey or sugar substitute

Directions

Process tomatoes and their juice through a food mill, or pulse in food processor until pureed, or puree with a hand blender. Puree should not be completely smooth but should have no chunks. Set tomatoes aside.

Combine butter and oil in medium saucepan and heat over medium-low heat until the butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and honey. Bring to a simmer, reduce heat to the lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.


Italian American cuisine is a popular and delicious cuisine. It is a style of cooking adopted throughout the United States that was shaped by Italian immigrants and their descendants. However, what is known in America as Italian food is often not found on the table in Italy.
No one in Italy knows what marinara sauce is. There may be different variants of such a sauce that depend on regional or family traditions (with or without garlic, with or without onions, with or without carrots, with or without a pinch of sugar to counter acidity, etc.) but tomato sauce is simply called “salsa” or “sugo” depending on whether you’re from northern or southern Italy. What’s commonly called marinara sauce in America is tomato sauce in Italy that is the base for pizza, pasta, etc., but without garlic or onion or herbs that are not fresh basil.

Parmigiana in Italy is made with eggplant, tomato, caciocavallo cheese, and basil. No chicken or veal. At best, in some parts of Italy, they alternate the layers of eggplant with prosciutto or beaten eggs for added flavor.

Below is a classic recipe for chicken that I grew up on and it is still a big favorite in my family.

Chicken Parmigiana

2 servings

Ingredients

1 cup plain breadcrumbs
3 tablespoons fresh flat-leaf parsley, minced
1/4 cup grated Parmigiano-Reggiano
Salt and pepper to taste
1/2 cup all-purpose flour
1 egg, beaten lightly
2 chicken breast halves
2 tablespoons olive oil
2 cups Homemade Marinara, see recipe
1/2 cup grated Parmigiano-Reggiano cheese
4 slices of mozzarella cheese
4 oz thin Spaghetti, cooked al dente

Directions

Preheat the oven to 375˚F.

Combine breadcrumbs, parsley, 1/4 cup of grated Parmigiano-Reggiano cheese, a pinch of salt and pepper to taste. Place bread crumb mixture, flour, and egg in three separate dishes.

First, dredge the chicken breast halves in flour, making sure to shake off any excess. Dip in beaten eggs and, like the flour, make sure to let any excess drip off. Finally, dredge in the breadcrumb mixture to coat well. Allow breaded cutlets to rest for a few minutes on a plate before frying.

Heat olive oil in an ovenproof skillet on medium-high heat. Fry chicken until golden. Be sure to turn for even cooking, about 4-5 minutes per side.
Top each breast with Marinara, covering each piece, place the skillet in the oven and bake for 15 minutes, or until bubbling.

Place two slices of mozzarella on each piece of chicken and bake for another 5 minutes or until the cheese melts.
Serve with the cooked spaghetti mixed with the remaining marinara sauce.

Marinara Sauce

Pasta alla marinara (“mariner style” pasta) does exist in Italy, but it’s usually prepared with shellfish and olives. In the United States, the term “marinara” refers to the simple tomato-based “red” sauce that’s a standard in Italian-American cooking.

Ingredients

3 garlic cloves, minced
1/2 large onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
1 tablespoon olive oil
One 6 oz can tomato paste
Four 28 oz containers Italian chopped tomatoes
1 teaspoon each dried oregano, dried basil, crushed red pepper, and dried thyme.
Salt and pepper

Directions

Heat 1 tablespoon of olive oil in a Dutch oven and saute the vegetables and garlic. Add the tomato paste. Fill the empty can with water and add it to the pot.

Add tomatoes. Simmer, uncovered, for 1 hour.

Add 2 teaspoons salt and 1 teaspoon each black pepper and the dried oregano, dried basil, crushed red pepper, and dried thyme.

Simmer, uncovered, for another hour or until the sauce thickens.

Italian Leaf Salad

Ingredients

1 small head of lettuce, washed and dried
1 small red onion, cut into ring
Italian black olives to taste

Italian Dressing

2 tablespoons red wine vinegar
1 clove garlic, minced
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Tear the lettuce leaves into small pieces.
Place the greens, olives, and onion in a medium salad bowl.
In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.

 


Pizza Burgers

Add a salad or green vegetable if you have a hearty appetite.

2 servings

Ingredients

2 mozzarella string cheese sticks
12 oz lean ground beef
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Shredded mozzarella cheese
Marinara or Pizza sauce
1 tablespoon olive oil

Directions

Form the burgers earlier in the day if possible. Mix the beef with the Italian seasoning, garlic powder, salt, and pepper. Form into 4 thin patties. Cut each cheese stick into 4 equal pieces. Place 4 cheese pieces on 2 of the burgers. Place a plain burger on top of the cheese and form into a large burger patty. You should have 2 cheese stuffed burgers. Refrigerate until serving time.

Preheat oven to 350 degrees F.
Heat the oil in a medium ovenproof skillet and brown the burgers on one side. Turn the burgers over and top with 1/4 cup of marinara sauce Move the skillet to the preheated oven and bake for 10 minutes. Take the pan carefully out of the oven and top each burger with shredded mozzarella cheese. Return the pan to the oven and bake the burgers for 5 more minutes. Serve the burgers with cooked spaghetti squash and extra marinara sauce on the side.

Spaghetti Squash

Ingredients

1 small spaghetti squash about 2 pounds
2 tablespoons butter
2 cloves garlic finely minced
1/4 cup finely minced parsley or basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shredded parmesan cheese

Directions

Preheat oven to 375 degrees F. Pierce the squash a few times with a sharp paring knife (to let steam escape). Bake the spaghetti squash for 60 minutes, or until a paring knife pierces easily through the skin with little resistance. Let squash cool for 10 minutes.
Cut the squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using the fork to scrape the squash to get long, spaghetti-like strands.
To serve: use about 1 cup of the spaghetti squash strands per person. Heat a large saute pan with the butter and the garlic over medium-low heat. Then add the parsley, salt, pepper and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and serve.


Here in the deep south, the beginning of August is just about the end of the growing season due to the high temperatures. Peaches, summer squash, peppers, eggplant, tomatoes, watermelon, basil, and okra are at their peak but will be difficult to get locally in the next few weeks. Here are some of my favorite recipes to make with August fruits and vegetables.

Fresh Tomato Sauce

Ingredients

5 pounds of fresh tomatoes, quartered and seeded retaining as much pulp as possible
1/4 cup olive oil
1 large sweet onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
2 large cloves of fresh garlic, finely minced
1 teaspoon sea salt
1/2 teaspoon red pepper flakes (chili)
1-2 teaspoons honey, if needed
Fresh Herbs

Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.

1/3 cup fresh basil leaves
1 sprig of fresh thyme
1 sprig of fresh oregano
2 bay leaves
2 sprigs of parsley

Directions

Pour the olive oil into a large stockpot over medium heat.

Add the onions, celery, garlic, and carrots.

Saute for 5 minutes or until the vegetables are tender.

Add the tomatoes and sea salt.

Simmer on low heat, covered, for about an hour until the tomatoes cook down.

Remove the pot from the heat and using an immersion blender, process the mixture until smooth.

Return the pot to the heat and add the herb cheesecloth package.

Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.

Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard.

Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.

Summertime Corn Chowder

For the corn stock ingredients

12 corn cobs (corn kernels removed and set aside for the chowder)
2 chive stalks
2 stems fresh parsley
2 stems fresh thyme
1 bay leaf

Directions

Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat.

Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids and measure the broth.

If you do not have 6 cups add water to make the 6 cups. Set aside the broth.

For the chowder ingredients

2 tablespoons butter
2 leeks, white and light green sections, chopped
3 celery stalks, cut into 1/2-inch dice
3 carrots, diced
1 bell pepper, stemmed, seeded and cut into 1/2-inch dice
1 jalapeno pepper, finely diced
1 lb potatoes, peeled and diced
6 cups fresh corn kernels, divided
1 sprig fresh thyme
1 teaspoon chili powder
1 cup half-and-half or evaporated milk
6 cups corn stock or vegetable broth if you don’t make the corn stock
Kosher salt and black pepper to taste
Grated cheddar cheese, chopped chives or crumbled bacon, for garnish

Directions

Heat the butter in a Dutch oven or large soup pot.

Add the leeks, celery, carrots, bell pepper, jalapeno, and potatoes to the pot and saute for ten minutes until soft.

Add 3 cups of the corn, the 6 cups corn stock, chili powder and the thyme.

Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.

Take the pot off the heat and puree the contents with an immersion blender.

Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.

Return the pot to the heat and simmer the soup for about 30 minutes.

Peach Crisp

Filling
4 cups peaches, peeled and sliced (about 8 medium peaches)
2-3 tablespoons honey or agave nectar, depending on the sweetness of the peaches

Topping
½ cup all-purpose flour
½ cup oats
1/3 cup chopped pecans
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil

Directions

Preheat the oven to 350ºF.

In a large bowl, combine the fruit and honey. Spread the mixture evenly in an 8×8-inch baking pan.

In a medium-sized bowl, combine the flour, oats, pecans, brown sugar and cinnamon.

Stir the oil into the topping mix with a fork until you get a crumbly mixture forms.

Sprinkle this mixture evenly over the fruit in the baking dish.

Bake for 50 minutes, until the fruit is bubbling and the top is golden.

Quick Broiled Tomatoes

For each 2-person serving:

Ingredients

1 large beefsteak tomato
2 teaspoons prepared basil pesto
2 tablespoons dried Italian seasoned breadcrumbs
2 tablespoons grated Parmesan cheese
Olive oil

Directions

Heat the broiler to high.

Cut the tomato in half and place in a baking dish, cut sides up.

Spread 1 teaspoon of pesto over each tomato.

Sprinkle each with 1 tablespoon of breadcrumbs and then the grated cheese.

Drizzle each with a little olive oil.

Place under the broiler for 2-3 minutes until the topping is nicely browned.

Baba Ghanoush

Ingredients

2-3 medium eggplants (about 2 pounds total)
2 large cloves of garlic
1/2 cup lemon juice, more if desired
1/3 cup tahini (sesame paste)
1/3 cup extra-virgin olive oil, more for serving
1 teaspoon honey
1 teaspoon smoked paprika
1/4 cup chopped flat-leaf parsley leaves
Kosher salt

Directions

Preheat a gas or charcoal grill to medium heat and place the eggplants directly on the grill. Directions for an oven version below.

Cook, turning occasionally with tongs, until tender and charred on all sides, about 15-20 minutes.

The eggplants should be very tender.

Test the eggplants by sticking a skewer near the stem and bottom ends. If the skewer meets resistance, continue cooking.

When they are done, wrap the eggplants in foil and crimp the top to seal. Let the eggplants rest for 15 minutes.

Open the foil package, using a sharp knife slit open the eggplants and with a large spoon scoop out the soft flesh.

Transfer to a strainer set in a large bowl. Pick out any bits of skin and blackened flesh.

To roast in the oven:

Preheat the oven to 450 degrees F.

Pierce the eggplants with a fork in several places. Place on an oiled baking pan and roast until soft all over, about 20 minutes.

Follow directions as above.

Put the eggplant in a food processor, add the garlic, lemon juice and pulse until it is smooth and creamy.

Add the tahini and pulse again until it’s combined. With the processor turned on, slowly add the olive oil in a thin steady stream.

The mixture will be pale and creamy.

By hand, stir in the parsley, honey, smoked paprika and salt. Taste to see if you’d like additional salt or lemon juice.

Put the baba ghanoush into a serving bowl, drizzle with olive oil and serve with warm flatbread or vegetables.

Baba ghanoush can be stored in an airtight container in the refrigerator for up to four days.

Let the eggplant dip warm to room temperature before serving.

Roasted Okra

Ingredients

1 pound small okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves
Freshly ground pepper

Directions

Preheat the oven to 450 degrees F.

Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.

Trim away the stem ends and the tips and place the okra in a large bowl. Toss the okra with the olive oil until coated. Generously salt the okra.

Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.

The okra should be lightly browned and tender. If you don’t want them too brown, roast at 400 degrees F.

Remove the pan from the oven, toss with fresh thyme leaves and freshly ground pepper. Transfer to a platter. Serve hot.


These are the dishes my children and grandchildren love. I try to make them when they visit. No one ever seems to tire eating these traditional family favorites.

Neapolitan “Low Carb” Meatballs

Makes 12 large meatballs

Ingredients

1 pound lean ground beef
1 pound lean ground pork
1/2 cup Parmesan cheese, grated
1/2 cup heavy cream
1 cup shredded mozzarella cheese
2 large eggs, beaten
¼ cup minced fresh parsley
1 teaspoon Montreal steak seasoning
1 onion, finely chopped
1 large clove garlic, grated
1 teaspoon salt
1/2 teaspoon pepper
Marinara Sauce for cooking the meatballs, recipe below

Directions

Preheat the oven to 400 degrees F.
Using your hands. combine all of the meatball ingredients in a large mixing bowl. Cover a large baking sheet with foil and coat the foil with olive oil cooking spray. Form the meatball mixture into large meatballs. Use a ½ cup measure. You should be able to make 12 large meatballs. Place the meatballs on the prepared baking sheet and place the pan in the oven. Bake for 15 minutes and then turn the meatballs over. Bake for 15 minutes more. Place the meatballs in the pot of marinara sauce and simmer for one hour.

Marinara Sauce

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
6 oz can tomato paste
Two 26-28 oz containers of Italian finely chopped tomatoes
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes

Directions

Heat the oil in a large deep skillet. Add the onion and garlic. Cook until tender. Add the remaining ingredients and bring to a boil. Turn the heat to low and simmer the sauce for about 1 ½ hours.

Sausage and Peppers

Ingredients

2 lbs Italian pork sausage, one hot; one sweet
2 tablespoons olive oil
2 large garlic cloves, finely chopped
8-10 Italian frying peppers, stems and seeds removed; cut into 1-inch rings
2 medium onions, sliced
1 cup marinara sauce, recipe above

Directions

Heat an outdoor grill with direct and indirect heat. Place the sausage links on the indirect heat side and cook for 15 minutes. Turn the sausage links over and grill for 15 minutes more. Remove the links to a plate and cool. Cut the sausage into 1-inch pieces.
You may also cook the sausage in the oven or in a frying pan.
Heat the oil in a large deep skillet. Add the garlic, onions, and peppers. Turn the heat to low and cook until the vegetables are soft and tender, about 30 minutes. Add the sliced sausage and marinara sauce. Heat over low until hot.

Cheese Ravioli

My favorite frozen ravioli are made by Celentano. They are most like homemade ravioli and for busy times they are perfect.

Ingredients

One family size package cheese ravioli
2 cups Marinara sauce, heated, recipe above
Grated Parmesan cheese

Directions

Cook the ravioli in boiling salted water according to the package instructions.

Tip
I like to place the package of ravioli in the refrigerator overnight. That way the ravioli do not stick together and you can drop individual ravioli into the boiling water.

Remove the ravioli with a spider utensil and place the ravioli in a serving bowl. With each layer, add sauce and Parmesan cheese. Continue until all the ravioli are in the serving bowl. Serve immediately.

Eggplant Parmesan

For each one pound of eggplant, you will need:

1 pound eggplant, peeled
2-3 large eggs
1 cup Italian style bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano

Directions

Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.

Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.

Place the eggs in one shallow dish and the breadcrumbs mixed with the cheese in another.

Dip the eggplant slices into the egg, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.

To assemble the casserole, you will need:

Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.

Preheat the oven to 375 °F.

2 ½ cups Marinara sauce (see recipe above)
8 ounces sliced mozzarella cheese
1 recipe breaded and baked eggplant

Directions

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and add half of the cheese slices. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.

Italian Romaine Salad

Ingredients

1 head of romaine lettuce, sliced, washed and dried
1 small red onion, cut into rings

Italian Dressing

2 tablespoons red wine vinegar
1 clove garlic, minced
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Place the greens and onion in a medium salad bowl. In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.

Leftover Meatballs, Sausage & Peppers and Eggplant make great sandwiches.

 


Grilled Swordfish

According to Seafood Watch.org, Swordfish caught in the Atlantic with harpoons or handlines and hand-operated pole-and-lines and Western and Central Pacific with handlines and hand-operated pole-and-lines, or by U.S. fleets in the Atlantic with buoys, is a “Best Choice.” Swordfish populations are healthy, and there are no major bycatch concerns in these fisheries. This is the type of swordfish that I purchase.

4-6 servings

Ingredients

1/4 cup olive oil
4 Swordfish Steaks, 1/2 inch thick, (about 1 1/2 Pounds Total Weight)
2 large cloves garlic, sliced
Salt and pepper to taste
Italian Flavored Panko Crumbs
Lemon Sauce, recipe below

Directions

Place the swordfish in a glass dish, scatter garlic over fish and then pour the olive oil over all.
Cover and refrigerate for several hours.

When ready to grill:
Remove the fish from the marinade and place on a plate. Pour the marinade into a measuring cup. Reserve.
Place a sheet of heavy foil on a baking sheet and poke a few holes in the foil.
Place the swordfish on the foil and sprinkle with salt and pepper. Sprinkle each lightly with panko crumb. Turn the fish over and sprinkle with panko.
Heat an outdoor grill to high. Slide the foil with the fish still on it onto the grill grates. Lower heat to medium. Cook about 15 minutes until the crumbs begin to brown the and the fish is cooked through. Do not turn fish.

Remove fish to a plate and pour the lemon sauce over the fish or serve on the side.

Lemon Sauce

Add more olive oil to the oil in the measuring cup that was used for the swordfish marinade to equal 1/2 cup.
Add
1/4 hot water
Juice of 1 lemon
2 tablespoons coarsely chopped flat-leaf parsley
1/4 teaspoon of dried oregano
Whisk and warm in the microwave when ready to serve.

Linguine with Pesto Cream Sauce

4 servings

Ingredients

1 lb linguine
1 cup pistachio basil pesto sauce, see recipe
1 cup grated Parmesan cheese
Freshly ground black pepper
1/2 cup heavy (whipping) cream

Directions

Cook the pasta al dente according to the package directions. Drain the pasta in a colander.
In the same pot add the pesto, cream, and Parmesan cheese. Warm over low heat and then add the cooked linguine. Cook for a minute or two. Pour into a serving bowl and top with freshly ground black pepper.

Cucumber Orange Salad

Ingredients

2 celery stalks, sliced
2 large cucumbers, peeled, seeded & sliced
1 small red onion, sliced
1 orange, cut into segments
1 jalapeno; ribs & seeds removed, finely chopped
1/4 teaspoon dried oregano
Salt & pepper to taste
1/4 cup Italian Vinaigrette

Directions

Combine the salad ingredients in a serving bowl. Season with salt & pepper to taste. Add the vinaigrette and toss. Serve immediately.

 



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