Healthy Mediterranean Cooking at Home

Category Archives: Olives

Most major scientific organizations encourage healthy adults to adopt a style of eating like that of the Mediterranean diet for prevention of major chronic diseases. Why? Because the Mediterranean diet incorporates the basics of healthy eating — along with the addition of olive oil and a glass of red wine — and other components that characterize the traditional cooking style of countries bordering the Mediterranean Sea.  Most healthy diets include fruits, vegetables, fish and whole grains, and limit unhealthy fats. Fatty fish — such as mackerel, lake trout, herring, sardines, albacore tuna and salmon — are rich sources of omega-3 fatty acids. Fish is eaten on a regular basis in the Mediterranean region. Be sure to add it to your diet on a regular basis.

Oven Baked Fish

 2 Servings


2 cod, haddock or salmon fillets, about 6 oz. each
3 tablespoons extra-virgin olive oil, divided
1 garlic clove finely grated
2 plum (Roma) tomatoes, seeded and chopped
8 green olives, sliced
2 sprigs fresh oregano sprigs
Sea salt and black pepper
1/2 cup fresh breadcrumbs


Preheat the oven to 350°F (180°C). Make the fresh bread crumbs from several slices of bread by processing in a food processor

Pat the fish dry with paper towels. Coat the bottom of a small baking dish large enough to hold the fish in a single layer with 1 tablespoon of the oil.

Place the cod in the dish. Drizzle with 1 tablespoon of the oil. Season the fish lightly with salt and pepper.

Place the tomatoes, olives, garlic and oregano leaves on top of the fish.

Combine the crumbs with the remaining 1 tablespoon of oil and use a spoon to sprinkle the bread crumbs evenly over the fish and vegetables.

Bake until the topping is golden brown and the fish is cooked about 20 minutes. Serve immediately.

Lemon Rice Pilaf

Servings:3- 4


1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/2 sweet onion, finely chopped
1 1/2 cups long grain white rice (uncooked)
1 1/4 cups low-sodium chicken broth
1 cup water
½ teaspoon salt
1 large lemon to yield 1 teaspoon zest + 3 tablespoons lemon juice
4 tablespoons finely chopped parsley
Black pepper


Heat oil over medium heat in a saucepan. Add garlic and onion. Cook for 5 minutes or until tender.

Add rice, stir and cook about 2 minutes. Add broth, salt, and water. Place lid on, bring to a simmer then turn the heat down to low.

Cook for 12 minutes or until the water is evaporated. Remove the saucepan from stove and rest for 10 minutes with the lid on.

Remove the lid. Add the lemon zest, lemon juice, parsley and black pepper to taste. Stir well and serve.

Creamy Spinach

2 servings


1 tablespoon butter
1 small shallot. finely diced
1 clove garlic, minced
1 (10 oz) package frozen chopped spinach, thawed and drained or equivalent fresh
1-ounce cream cheese
1/4 cup heavy cream
2 tablespoons grated Parmesan cheese
Salt and pepper


Saute the garlic and shallot in the butter in a medium saucepan. Mix in the spinach and cook on low heat, covered about 5 minutes. Remove to a bowl and keep warm.

Add the cream cheese, heavy cream, and parmesan cheese to the saucepan. Cook on medium heat until the cream cheese is melted. Whisk until smooth.

Add salt and pepper to taste. Add the spinach mixture and mix well. Reheat over low until the spinach is hot. Serve immediately.


If you are trying to eat more Mediterranean type meals, then this lunch will be very satisfying, indeed. It has all the flavors of the Mediterranean. along with being good for you and tasting absolutely delicious. This recipe comes together quickly and can be increased or decreased to suit your needs. This is good eating.

Greek Style Chicken Sandwiches

3 sandwiches


1 lb chicken tenderloins (fingers) about 6
1/4 cup extra virgin olive oil
1 garlic minced
1/4 cup fresh lemon juice.
1/2 teaspoon oregano
1/2 teaspoon Greek seasoning
Sea salt
3 mini Pita breads, warmed
Tzatziki Sauce, see recipe below
1/4 cup Feta cheese
Greek Olives


In a zip-lock plastic bag combine the olive oil with the lemon juice, garlic, oregano and Greek seasoning. Shake well to combine and add the chicken.

Seal the bag and refrigerate for about 3 hours.

Heat a large skillet over medium heat and pour the chicken and marinade into the skillet. Sprinkle the chicken lightly with sea salt.

Turn the heat down slightly and cook the chicken in the marinade for about 15 minutes, turning the chicken tenders over about half way through the cooking time.

Remove the skillet from the heat and allow the chicken to cool down.

To make each sandwich:

Place a mini pita on a sandwich plate and top with a few leaves of lettuce.

Place 2 chicken tenders on top, sprinkle the chicken with some feta cheese and then add a few tablespoons of Tzatziki Sauce.

Serve Greek olives on the side.

Tzatziki Sauce


1 large cucumber
3/4 cups plain Greek yogurt (not low-fat)
2 scallions (green onions), minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper


Peel and seed the cucumber. Grate the cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.

Place the yogurt in a mixing bowl. Add the grated cucumber to the yogurt along with the remaining ingredients and stir well.

Cover and chill in the refrigerator several hours before serving.

Inviting friends for lunch is a relaxing and easy way to entertain. The menu can be a few simple combinations that can be prepared ahead of time and assembled just before your guests arrive. This will give you plenty of time to spend with your guests. No fancy desserts needed. I usually just serve fruit.

Creamy Mushroom Soup

As made below, the soup will be a great menu choice for your friends who eat a vegan or vegetarian diet. Walnuts and dried mushrooms are used to thicken this soup without flour. However, if you would like it to be even creamier and non-vegan, add 1 cup of heavy cream.


1 tablespoon extra-virgin olive oil
4 oz dried morel mushrooms
4 oz dried chanterelle mushrooms
4 oz sliced cremini or button mushrooms
1 onion, diced
2 shallots, minced
½ cup diced celery
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon salt
½ cup dry sherry
8 cups vegetable broth
1½ cups chopped walnuts
½ teaspoon ground pepper
2 tablespoons sliced fresh chives


In a medium Dutch Oven or large saucepan, place the dried mushrooms and cover with 5 cups of water. Cover the pan and bring the water to a boil. Remove the pan from the heat and let the mushroom rest in the water for 30 minutes. Drain. Rinse out the pan.

Heat the oil in the pot over medium-high heat. Add the onion, shallots, celery, garlic, thyme and ½ teaspoon salt and cook, stirring occasionally, until tender, 7 to 10 minutes. Add the soaked dried mushroom and sherry; increase heat to high and simmer, stirring often, until the sherry has evaporated, 2 to 3 minutes.

Add the broth, pepper and walnuts. Bring to a simmer and cook for 30 minutes.Remove the pot from the stove. Puree the soup in the pot with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. Return the pot to the heat. Add the fresh cremini mushroom and simmer the soup for 20 minutes more. Serve the soup topped with chives.

Creamy Avocado Dressing

If you would like a thinner dressing, add up to a 1/2 cup of water.


3 ripe medium avocados, peel and pit removed
2 tablespoons fresh lemon juice
1/4 cup olive oil
3 cloves garlic
2 teaspoons sea salt
1/4 teaspoon coarse black pepper
1/2 cup water
1/4 cup chopped fresh parsley or 1 tablespoon dried
2 tablespoons honey or sweetener of choice


Place all the dressing ingredients in a high-powered blender or food processor.
Process until completely smooth.
Use as a dressing over salad or serve as a dip. Great on tomatoes.

Salad Plate

Any of the following ingredients can be arranged in an attractive way on individual salad plates.
All these ingredients are delicious with the Avocado Dressing.

Soft greens/lettuces to line the plates
Sliced Pears, dipped in lemon juice
Sliced cooked beets
Sliced cooked hard-boiled eggs
Celery sliced on the diagonal
Red onion, sliced thin
Thin strips of baked ham or turkey
Thinly sliced plum tomatoes
Radishes, sliced thin
Toasted pistachio nuts or any toasted nuts

I am sharing with you some of my most favorite and popular party foods. They will quickly disappear. Try some of them for your next get-together.

Mixed Olives, Sliced Cheese and Breadsticks

Serve with your favorite cheese, cut into slices, and breadsticks.


1 cup mixed Italian olives
1 teaspoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped mixed fresh herbs, (flat-leaf parsley, basil, oregano)
1/2 teaspoon lemon zest

To prepare the olives:

Combine the ingredients in a bowl and let sit for 1 hour. Serve at room temperature. Store in a covered container in the refrigerator for up to 2 weeks.

Deviled Eggs and Smoked Salmon


6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
6 oz smoked salmon slices
2 tablespoons chopped chives


Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.

Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.

Let them cool until you can handle the eggs without burning your fingers.

Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.

Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.

With a spoon fill each egg where the yolk had been with some of the mixture.

Place the eggs on a platter and chill.

To serve:

Arrange the eggs and salmon on a serving platter. Sprinkle chives over both and serve.

Asian Meatballs

To make this ahead: cook the meatballs and prepare the sauce separately. Refrigerate separately until serving time. Then reheat the sauce, add the meatballs and cook until the meatballs are hot. Pour into a serving bowl.

For the Meatballs

1 lb organic ground pork
1 tablespoon grated ginger
1/4 cup finely chopped scallions
1 teaspoon garlic powder
1/4 cup almond flour
1 egg
Peanut oil

For the Sauce

1 teaspoon sesame oil
6 tablespoon unseasoned rice wine vinegar
1 tablespoon regular soy sauce
4 tablespoons sweet soy sauce
1 tablespoon Gochujang (red chili paste)
1/2 cup water
6 tablespoons brown sugar
1 teaspoon arrowroot powder or cornstarch
1/2 cup finely chopped scallions

To make the meatballs:

Combine all of the meatball ingredients in a medium mixing bowl and mix thoroughly.

Using a cookie scoop form into 21-22 one inch balls and saute in peanut oil over medium heat until cooked through and crispy. Drain on paper towels.

To make the sauce:

Combine the sesame oil, vinegar, soy sauces, chili paste, water, sugar and arrowroot in a small saucepan. Reserve the scallions.

Whisk until combined and bring to a boil.

Simmer for five minutes until thickened.

To serve:

Add the cooked meatballs and scallions to the thickened sauce and stir to coat. Heat for a few minutes. Pour into a shallow serving dish.

Tuna Dip

Serve with fresh celery and carrot sticks and thinly cut radish rounds.

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


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.

Mediterranean Bruschetta


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


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.



3 tablespoons unsalted butter
2 tablespoons vegetable oil
4 ounces semisweet chocolate, coarsely chopped
3/4 cup packed dark brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 large eggs
1 tablespoon cold leftover brewed coffee
1/4 cup cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking soda


Position rack in the lower third of the oven and heat oven to 325 degrees F.

Use an 8 by 8 silicone baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely with cooking spray.

Put the butter, oil and chocolate in a microwave-safe bowl and heat at 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)

Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously by hand until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.

Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using a silicone pan).

Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 16-2-inch squares.

Store extra brownies in a tightly sealed container at room temperature for up to 3 days.

This is one of our favorite pasta dishes. Yes, I use canned clams in broth instead of whole clams. I think this version, that I have fiddled with over the years, is now just the way we like it. Lots and lots of flavor. Be sure to cook the spaghetti al dente. A great bread and salad round out a delicious meal.

Spaghetti With White Clam Sauce

4 servings


2 cans of minced clams with liquid (do not drain)
1/4 cup olive oil
1 large shallot, minced
4 large cloves of thinly sliced garlic
1/2 teaspoon of red pepper flakes
1/2 teaspoon dried Italian seasoning
1/4 cup dry white wine
4 tablespoons of chopped parsley
Freshly ground black pepper and Kosher salt to taste
10 oz spaghetti


Cook the spaghetti according to package directions. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add shallots, garlic, red pepper flakes and Italian seasoning.

Turn the heat to low and let the ingredients cook slowly for a few minutes to infuse the oil. Add the wine and cook for 2-3 minutes.

Add the clams with their liquid,stir and simmer for 4 minutes. Add salt and black pepper to taste.

Add the cooked pasta and parsley to the saute pan and mix thoroughly. Cook until the pasta is hot. Serve immediately in pasta bowls.

Greek Salad

4 servings

Dressing Ingredients:

1/4 cup virgin olive oil
1/2 tablespoon dried oregano or Greek seasoning
2 tablespoons lemon juice
1 clove garlic, grated
Salt and pepper to taste

Salad Ingredients:

4 cups Romaine lettuce, broken into bite sized pieces
1 cup cucumbers, cut into bite sized pieces
1 cup cherry or grape tomatoes, cut into bite sized pieces
1/4 cup sliced deli pepper rings
¼ cup thinly sliced red onion
1/4 cup Kalamata olives
1/2 cup crumbled Feta cheese


For the dressing

In a small bowl, combine the dressing ingredients and set aside.

For the salad

Place the onions, cucumber, tomatoes, peppers and olives over the lettuce in a salad bowl.

Crumble the feta cheese over all.

Spoon the dressing over the salad and serve in individual bowls.

Herb and Sea Salt Focaccia



1 cup sourdough starter
1/2 cup warm water
2 ¼ teaspoons instant yeast
2 1/4 cups of all-purpose, unbleached flour
2 tablespoons olive oil
11/4 teaspoons kosher salt
1 tablespoon honey


4 tablespoons olive oil, divided
1 tablespoon dried Italian seasoning
1 large garlic clove minced
2 tablespoons large crystal cut sea salt
1 tablespoon coarse ground black pepper


Combine all of the dough ingredients in an electric mixer and mix with the paddle attachment for 2-3 minutes, until the dough comes together in a ball around the paddle.

Knead with the dough the hook attachment for 5 minutes. Form the dough into a ball and coat the exterior with a bit of olive oil and place in a large bowl, covering the bowl with a kitchen towel. The dough should rest for an hour or until it doubles in size.

Use a non-stick vegetable oil spray to lightly grease a large baking dish 10″ x 15″. Drizzle 2 tablespoons olive oil on top of the spray. The olive oil is used for flavor in focaccia.

Gently pull and shape the dough to fit into the bottom of the pan. Don’t pat all the way to the edges of the pan; leave a little room around the perimeter for the dough to expand.

Cover the pan and allow the dough to rise for 30 minutes.

Using your fingers poke dimples into the dough, pressing down firmly; your fingers should reach the bottom of the pan without actually breaking through the dough.

Re-cover the dough, and let it rise until it’s noticeably puffy, about 1 hour. Toward the end of the rising time, preheat the oven to 425°F.

Drizzle the top of the dough with 2 tablespoons olive oil. Sprinkle with herbs, garlic, black pepper and coarse sea salt.

Place the pan of focaccia onto a middle oven rack and spritz lightly with water. Turn the oven temperature down to 400 degrees F.

Bake the focaccia until it’s light golden brown, about 20 minutes.

Remove the focaccia from the oven and immediately turn it out of the pan onto a rack.

Leftovers can be reheated in a toaster or in a 350°F oven, just until warmed through.

It is cold this week in the South- really cold. Here are a few of my warming recipes for the week.

Spicy Olive Tapenade

This recipe is a delicious side to a bowl of soup.


2 garlic cloves
2 teaspoons orange zest
¼ teaspoon crushed red pepper flakes
2 cups kalamata olives, pitted
1 tablespoon fresh oregano or 1 teaspoon dried
1 teaspoon fresh thyme leaves
1 tablespoon olive oil
Crostini or crackers for serving


In the bowl of a food processor combine the tapenade ingredients and pulse until well combined. Place in a serving bowl.

Serve at room temperature over crostini or crackers.

Pasta Fagioli


6 oz small pasta
2 tablespoons olive Oil
1 yellow onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
1 dried bay leaf
1 teaspoon dried oregano
1 28-oz container chopped or diced tomatoes
4 cups vegetable broth or water
Two 15 oz cans cannellini beans, drained
Salt and pepper
1/2 cup fresh basil herbs, cut into ribbons
Crushed red pepper and grated Parmesan for garnish


In a large pot of boiling water, cook the pasta according to package instructions. Drain well, and set aside.

In a large Dutch Oven, heat 2 tablespoons of olive oil. Saute the onions, celery and carrots over medium-high heat until the vegetables are tender.

Add the garlic, bay leaf and oregano. Cook for another 2 minutes, stirring occasionally.

Add the tomatoes, vegetable broth and cannellini beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer.

Cover the pot with a lid but leave on a slant. Simmer for 15 minutes.

Stir in the pasta and heat until warmed through. Stir in the fresh basil and remove from the heat.

Transfer to serving bowls and top with crushed red pepper and grated Parmesan cheese.

Prosciutto-Wrapped Shrimp



6 thin slices prosciutto
18 large shrimp (16-20 size), peeled and deveined (tail on or off)
Salt and pepper

Garlic Butter Sauce

1/4 cup (4 tablespoons) butter, melted
2 teaspoons garlic powder
Pinch of salt and pepper
Whisk all ingredients together until combined.


Preheat oven to 425°F.

On a cutting board, cut each slice of prosciutto into three long strips. Wrap a piece of prosciutto around the body of a piece of shrimp, and lay it seam-side-down on a parchment-covered baking sheet. Repeat with the remaining shrimp and prosciutto.

Brush with garlic butter sauce over onto all the sides of each shrimp. Season with a few generous pinches of salt and pepper.

Bake for 8-10 minutes, or until the shrimp are pink and opaque and the prosciutto is slightly crispy. Brush with more garlic butter and serve.

Tuscan Kale and Rutabaga Mash

Tuscan kale goes by many names: lacinato kale, dinosaur kale, black-leaf kale and Tuscan kale. It is common in Tuscany, and in Italian it’s called cavolo nero (literally: “black cabbage”). It’s leaves are more tender and flavorful than other types, sweeter and less bitter.and easier to cook than curly leaf kale.
In Italy, rutabagas are often roasted with other vegetables and served with a balsamic dressing.

Tuscan Kale

1 bunch Tuscan kale, stems removed, washed and chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt


1 medium rutabaga, peeled and diced
2 teaspoons salt, divided
2 tablespoons butter
1/2 teaspoon freshly ground black pepper


To prepare the kale:

Place the chopped kale leaves in a deep skillet and heat, using just the water that remains on the leaves to provide moisture.

Cook over medium heat for 20-25 minutes, stirring occasionally.

Drain the leaves in a colander and add the garlic, salt and olive oil to the skillet. Toss the kale in the oil for 1-2 minutes and remove from the heat.

To prepare the rutabaga:

Put the rutabaga chunks in a large saucepan and cover with water.

Add 1 teaspoon of salt.

Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until very tender.

Drain and let them dry in a colander. Place them back in the pot and mash the rutabagas with the butter, remaining 1 teaspoon salt, and the black pepper.

Stir in the cooked kale.

Tender Meatloaf


1 lb lean ground beef
1 lb lean ground pork
2 cups prepared pasta sauce
2 tablespoons regular soy sauce
1 small onion, minced
¼ cup chopped parsley
1 teaspoon ground black pepper
4 cloves of garlic, minced
2 large eggs
1/2 cup very finely grated Parmesan cheese
1/2 cup plain bread crumbs
2 slices partially cooked bacon, minced


Preheat the oven to 350 degrees F.

Mix all the ingredients together in a large bowl.

Put the mixture into a greased loaf pan. Smooth the top. (I use a meatloaf pan and the fat drips into the lower pan.)

Bake uncovered for 1 hour 30 minutes. Check the center with a meat thermometer. Cooked meatloaf temperature should be 160+.

Take the pan out of the oven and let the meatloaf rest for 10 minutes. Slice and serve.

Inviting friends over for dinner does not have to be a scary experience. With a little planning and the right kinds of recipes, it can be very manageable. On a recent evening, I entertained six of my friends for dinner and a relaxing evening. Here is my game plan.
Choose recipes that you can cook or do most of the preparation for in advance.
The main dish I served can be done the day before, refrigerated overnight and reheated while you and your guests enjoy an easy appetizer and cocktails. I have included my make ahead tips in the recipes below.

Mixed Olives, Sliced Havarti Cheese and Breadsticks. Chilled Prosecco

Italian Mixed Green Salad with Pistachios, Dried Raspberries and Gorgonzola Cheese

6 servings

Make Ahead Tip: The greens can be washed a day ahead or early in the morning, dried in a spinner and placed in a salad serving bowl. Place a paper towel on top of the greens, cover the dish with plastic wrap and refrigerate. Slice the tomatoes and onions, place in a storage container, drizzle a little dressing over them, cover and refrigerate.


1 heart of romaine lettuce
1 head red/green leaf lettuce
10 radicchio leaves, torn into small pieces
¼ of a red onion, diced
1 pint sliced miniature colored tomatoes
1/4 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Gorgonzola cheese
1/2 cup pistachio nuts
¼ cup dried raspberries
Italian vinaigrette


To the washed greens in the salad bowl, add the nuts and raspberries. Pour some dressing over the ingredients and mix well.

Place some of the greens on 6 individual salad dishes, top with some of the marinated tomatoes and onions and top the tomatoes with a one inch square of cheese. Serve immediately.

Swiss Steak

Swiss steak is meat, usually beef, prepared by braising in a cooking pot of stewed tomatoes, mushroom sauce, or some other sauce, either on a stove or in an oven. In England and in some parts of the United States, especially the South, it is also called smothered steak. The dish does not come from Switzerland, as the name suggests, but from the technique of tenderizing by pounding called “swissing”.

6 or more servings

Make Ahead Tip: This dish benefits from being prepared a day or two in advance. Once it has finished cooking, pour into a shallow, ovenproof casserole dish. Cover tightly with foil and refrigerate. Take the casserole out of the refrigerator two hours before you want to serve it. Let the casserole come to room temperature for one hour. Then, reheat in a 325 degree oven for one hour. (The dish can reheat while you and your guests are enjoying appetizers and cocktails.)


3 tablespoons olive oil
3 tablespoons butter
16 ounces fresh sliced mushrooms
1 large onion, sliced thin
1 clove garlic, minced
All-purpose flour
3 pounds boneless round steak, 3/4-1/2 inch thick
4 cups beef broth
Salt and pepper
2 tablespoons Worcestershire sauce
1 teaspoon Kitchen Bouquet (brown gravy coloring)


Preheat the oven to 325 degrees F.

Cut the round steak into serving size pieces and place between pieces of plastic wrap. Pound lightly to about 1/4 inch thick.

Sprinkle with salt and pepper. Dredge in flour.

In a Dutch oven, heat 1 tablespoon of oil and 1 tablespoon of butter. Add some of the meat and brown on both sides. Remove to a plate.

Repeat with remaining oil, butter and meat.

Add the garlic, onions and mushrooms to the pan and cook until the onion is softened and the mushrooms have released their liquid.

Add the Worcestershire sauce and Kitchen Bouquet. Stir in ¼ cup all-purpose flour and mix until the flour dissolves. Add the beef broth.

If the broth doesn’t cover the meat, add a little water. Stir until all the ingredients are mixed into the broth and bring to a boil.

Add the browned meat back to the pot,

Cover the pot and bake for 3 hours or until tender. Remove the meat to a shallow ovenproof casserole. Cover tightly with foil and refrigerate.

Take the casserole out of the refrigerator two hours before you want to serve it. Let the casserole come to room temperature for one hour.

Then, reheat, covered, in a 325 degree F oven for one hour.

Twice Baked Potatoes

Make Ahead Tip: The potatoes can be baked a day before or early in the morning of the day of your dinner party. They can be filled, covered and refrigerated until close to serving time. Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour. Then reheat in the oven with the casserole, uncovered, for one hour.

6 servings


2 large russet potatoes about 14 -16 oz each, scrubbed
2 tablespoons unsalted butter
2 tablespoons sour cream
2 tablespoons heavy cream
1/4 teaspoon kosher sea salt
1/4 teaspoon ground black pepper
1/4 cup sharp cheddar cheese
Paprika and chopped chives for garnish


Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while the potatoes bake. Wrap in heavy-duty foil.

Bake 1 hour to 1 hour 15 minutes or until the potatoes are tender when lightly squeezed.

When the potatoes are cool enough to handle, cut lengthwise in half; scoop out the inside, leaving a thin shell.

In a mixing bowl, mash the potatoes. Add the butter, salt and pepper; mix until the potatoes are light and fluffy.

Stir in the cream and cheddar cheese. Fill the potato shells and place them in a baking dish.

Sprinkle with paprika and chives. Cover with plastic wrap and refrigerate.

Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour.

Then reheat in the oven, along with the Swiss Steak casserole, uncovered, for one hour.

To serve: cut each potato boat in half (to make 8 pieces). Serve one half to each guest. There will be 2 second helpings.

These are very filling. I have found that half of a large potato is sufficient for most guests.

Green Beans with Ginger and Lemon Zest

Make Ahead Tip: Blanch the beans in boiling water the day before or early in the morning on the day you are serving them. Place them in a storage container and drizzle with a little olive oil. Cover and refrigerate.

6 servings


1 tablespoon olive oil
1 clove garlic, grated
1 tablespoon fresh ginger root, grated
2 teaspoons lemon zest, finely grated
3 cups fresh green beans, trimmed and cut in half
1/4 teaspoon table salt
1/4 teaspoon black pepper, freshly ground


Blanch the green beans in boiling water for two minutes. Drain.

Heat the oil in a large skillet over medium-low heat. Add the garlic and ginger and cook, stirring, 1 minute.

Add the beans and cook, stirring occasionally, about 2 minutes.

Add the lemon zest, cover the pan and steam the beans until they are crisp-tender, about 2 minutes.

Add the salt and pepper and pour into a serving dish.

Pear Frangipane Tart

This pastry should be made early in the day of your dinner party. It cannot be made a day ahead because it will lose its crispness.


1/2 cup sugar, divided
3/4 cup almond flour (finely ground blanched almonds)
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 sheet frozen Puff Pastry
3 firm-ripe Bosc or Anjou pears
Egg white


Thaw the puff pastry according to package directions. On a lightly floured surface, roll out pastry to a 12×12 inch rectangle.

Place on a parchment-lined baking sheet. (I use an attractive baking pan that can also be used for serving.) Prick pastry with a fork.

Build up the sides slightly by folding in about 1/2 inch of the pastry on the edges. Brush edges with egg white.

Preheat the oven to 350°F.

Combine 1/4 cup sugar with the almond flour and all-purpose flour. Set aside.

Beat together the butter and the remaining 1/4 cup sugar with an electric mixer at moderately high-speed until pale and fluffy.

Add eggs 1 at a time, beating well after each addition, then beat in the flavored extracts.

Reduce the speed to low and mix in the flour mixture just until combined.

Spread frangipane filling evenly over the tart shell.

Peel, halve and core pears, then cut lengthwise into 1/4-inch-thick slices. Arrange pears decoratively on filling.

Brush the pears with the egg white.

Bake until the pears are golden and frangipane is puffed up around the pears and golden brown, about 45 minutes.

Cool tart completely in the baking pan on a rack, then slide parchment out from under the tart. Leave at room temperature until serving time.

Garnish with frozen yogurt or whipped cream, if desired.



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