Healthy Mediterranean Cooking at Home

Category Archives: large shells

A survey of my freezer containers, indicated leftover pork and turkey breast were getting old. Time to use them up. I also had 2 cooked baking potatoes in the refrigerator. Since I hate just heating up leftovers, I had to get creative. Sandwiches are always a good meal and so is pasta. I had plenty of dried pasta shells in the pantry, so I decided to come up with a filling for them using the leftover turkey breast meat. Potatoes and eggs – one of my favorites. So here is what I came up with for a few brand new meals.

Pork Sandwiches

For leftover pork.

Leftover pork from a roast or scaloppini dish makes an excellent sandwich.

See original recipes for pork

https://jovinacooksitalian.com/2017/02/24/what-to-cook-in-february/ Or https://jovinacooksitalian.com/2017/02/13/sunday-dinner/

Ingredients for each sandwich:

2 teaspoons prepared basil pesto
2 slices sourdough or ciabatta bread or rolls
2 slices provolone cheese
2 thin slices leftover cooked pork
½ jarred roasted red pepper, drained and sliced
2 large basil leaves
2 teaspoons butter

Prepare the sandwiches:

Brush one side of each slice of bread with pesto. Place the pork slices on top of the pesto covered side of the bread. Add the roasted red pepper, basil leaves and cheese.

Place the second piece of bread, pesto side down, on top if the cheese. Press the sandwich together. Spread the butter on the outside of the bread slices.

How to cook the sandwiches:

In a Panini Press:

Preheat the press. Place the sandwich in the press and cook according to the manufacturer’s instructions until golden and crisp, 3 to 5 minutes.

On the stove:

Preheat a skillet to medium low. Add the sandwich and press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.

Turkey or Chicken Stuffed Pasta Shells

Ingredients

32 large dried pasta shells
Paprika

White Sauce

4 cups milk
4 tablespoons instant flour or all-purpose flour
4 tablespoons unsalted butter
1 teaspoon salt
1 cup grated Parmesan cheese

Filling Ingredients

3 cups finely diced, cooked chicken or turkey
1 medium onion, finely diced
2 celery stalks, finely diced
1 green bell pepper, seeded and finely diced
1 clove garlic, grated
½ cup chopped parsley
1 teaspoon salt
¼ teaspoon white pepper
2 cups shredded mozzarella cheese

Directions

In a large saucepan combine the milk with the instant flour, butter and salt, Put the pan over medium heat and bring to a boil, stirring often.

Once the mixture boils, stir constantly until slightly thickened. Add the Parmesan cheese and stir until melted. Remove the pan from the heat and set aside.

Bring a large pot of salted water to a boil and add the shells. Cook them for a few minutes less than the package directions say. They should be pliable but not soft.

Drain and place the shells on kitchen towels on the counter.

Preheat the oven to 350 degrees F. Grease a large baking dish that can accommodate the 32 shells or use two smaller dishes.

To make the filling:

Combine all the ingredients together in a mixing bowl and add i cup of the white sauce. Stir well.

To assemble the dish:

Pour half of the remaining white sauce into the prepared baking dish.

Fill the shells with the turkey mixture, about 1 tablespoon for each. If you have any filling left over, you can add to the shells in the dish later.

You want to be sure you have filling for all the shells distributed evenly.

As you fill the shells, place them in the baking dish. When all the shells are in the dish, pour the remaining sauce over the shells and sprinkle lightly with paprika.

Cover the dish tightly with foil and bake the shells for 45 minutes. Let rest 5 minutes before serving.

Potato, Onion and Rosemary Frittata

This recipe is a good way to use leftover cooked potatoes. This frittata makes a delicious, quick dinner and all you need is a green salad to complete the meal.

Ingredients

1 tablespoon olive oil
½ medium onion, diced
2 baking potatoes, cooked and sliced
1 tablespoon fresh rosemary, minced
6 large eggs
3 tablespoons grated Parmesan cheese
2 tablespoons butter
Salt and freshly ground pepper to taste

Directions

Preheat the broiler. While you prepare the fritatta.

In a mixing bowl, whisk eggs. Add the cheese and mix.

In an oven-proof skillet, heat oil over medium-high heat. Add onions and sauté 2-3 minutes. Add potatoes and rosemary and sauté until the potatoes are golden.

Add salt and pepper to taste. Remove the vegetables from the pan to a plate and set aside.

Add the butter to the skillet clean and melt over medium heat.

Add the beaten egg mixture and cook for a minute. Spread the sautéed vegetables on top of the eggs,.Let cook for 7-8 minutes or until the edges are set and the top is still slightly wet.

Place the frittata under the broiler for 3-5 minutes or until the top is set and golden.

Remove the skillet from the oven and let rest 5 minutes. Turn the frittata out onto a platter or serving dish and cut into wedges.

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Adding more vegetables to our meals has been a goal. Pasta is a great base for doing this. Vegetables add healthy ingredients while stretching the amount of pasta included in each serving. Also, if you have vegetables leftover from dinner, they make an excellent addition to pasta and save you work.

In the stuffed shells recipe below, I added sautéed chard to the cheese filling, thus stretching the amount of cheese in each serving. Likewise, in the second recipe I added green beans to the pasta to make each serving healthier.

Swiss Chard Stuffed Shells

3-4 stuffed shells make 1 serving.

Ingredients

  • 6 ounces jumbo pasta shells (21 shells)
  • 2 tablespoons olive oil
  • 1 leek, white and light green portion, finely chopped
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt, divided, plus more for salting the water
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 pound (2 bunches) Swiss chard, stems removed
  • 1 cup whole-milk ricotta cheese (about 16 ounces)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg
  • 2 cups Marinara or Basic Tomato Sauce

Directions

Wash the chard well, drain and spin in a salad spinner to remove most of the water. Cut the chard leaves into thin strips.

Heat the oil in a large frying pan over medium heat until shimmering. Add the leek and garlic and cook, stirring often, until the leek is softened.  Add the chard, oregano, ½ teaspoon of salt and ¼ teaspoon black pepper. Cook, tossing with tongs, until completely wilted. Cover the pan and simmer until the chard is very tender, about ten minutes. Turn the chard into a mixing bowl to cool to room temperature.

Bring a large pot of salted water to a boil over high heat. Add the pasta shells, stir, and cook until al dente, about 10 minutes. Place a colander in the sink and drain the shells. Transfer the shells to a kitchen towels on the counter and set aside to cool.

Add the ricotta, mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, the remaining 1/2 teaspoon salt and the remaining ¼ teaspoon of black pepper to the chard.in the mixing bowl.

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Heat the oven to 375°F and arrange a rack in the middle.

Evenly spread 1 cup of the tomato sauce on the bottom of an oiled 13-by-9-inch baking dish.

Fill the shells with about 2 tablespoons of the ricotta mixture and place in a single layer, open side up, in the baking dish.

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Pour the remaining tomato sauce  evenly over the shells and sprinkle with the remaining 1/4 cup Parmesan cheese.

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Cover the dish with foil. Tip: I always spray the side of the foil that will touch the food with cooking spray to keep the food from sticking to the foil during baking.

Bake the shells until the sauce just starts to bubble around the edges, about 20 minutes. Remove the foil and continue baking until the sauce is bubbling vigorously and the edges of the pan have started to brown, about 10 minutes more. Remove from the oven and let cool 5 minutes before serving.

Pasta with Green Beans and Ricotta

Casarecce is a short, wide pasta loosely rolled into a scroll shape. It is a traditional pasta from Sicily.

Serves 6 to 8

Ingredients

  • 12 oz Casarecce or short pasta
  • 2 tablespoons olive oil
  • 4 oz pancetta, chopped
  • 1 large clove garlic, smashed and peeled
  • 1 shallot, finely chopped
  • 1/2 lb parboiled green beans, trimmed and cut into 1-inch lengths (2 cups)
  • Grated zest of 1 lemon
  • ½ teaspoon Kosher salt, plus extra for boiling the pasta
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh oregano leaves
  • 1 cup ricotta cheese, warmed
  • 1 oz finely grated Parmigiano-Reggiano

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water and drain the pasta.

Warm the ricotta cheese in the microwave.

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In a large, heavy skillet, warm the olive oil over medium-high heat. Cook the pancetta until crispy.

Add the shallot, garlic, oregano, salt and pepper and saute for 1 minute. Add the green beans and pasta cooking liquid and continue cooking until hot, about 2 more minutes.

Add the cooked pasta and lemon zest toss to combine. Transfer the mixture to a serving bowl and add the grated Parmigiano-Reggiano. Mix well.

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Drop tablespoons of ricotta cheese on top of the pasta. Serve immediately.

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It’s the holidays and you want to invite friends over but don’t want to spend all day in the kitchen, then pasta is just right for such an occasion. Most people like pasta and it can become an elegant company meal with the right ingredients.

The menu can come together quickly by adding a simple appetizer, such as cheese and crackers or a light soup. Add a salad, some bread and cookies and the meal is done. Don’t forget the wine.

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Sausage Stuffed Shells

This dish can be assembled early in the day and refrigerated. Take the dish out of the refrigerator about 30 minutes before baking.

6 servings

Ingredients

  • 24 dried jumbo shell macaroni
  • 2 cups coarsely chopped fresh cremini mushrooms
  • 1 medium fennel bulb, trimmed and chopped
  • 1 large red or yellow bell pepper, seeded and chopped
  • 1 tablespoon olive oil
  • 12 ounces Italian sausage, casings removed
  • 2 eggs, lightly beaten
  • 2 ½ cups ricotta cheese
  • 3/4 cup finely shredded Parmesan cheese
  • 3 1/2 cups homemade or store-bought tomato pasta sauce
  • 3/4 cup shredded mozzarella cheese
  • Minced fennel leaves for garnish

Directions

Preheat oven to 350 degrees F.

Cook macaroni according to package directions; drain and place the shells on clean kitchen towels.

In a large mixing bowl combine eggs, ricotta cheese and Parmesan cheese.

In a large skillet cook mushrooms, chopped fennel and bell pepper in hot oil over medium heat about 4 minutes or until vegetables are tender, stirring occasionally. Add the vegetables to the ricotta mixture.

Add sausage to the skillet and cook until browned, using a wooden spoon to break up meat as it cooks. Drain off fat and add the cooked sausage to the vegetable ricotta mixture. Stir well.

Fill the cooked macaroni shells with the ricotta, vegetable and sausage mixture.

Spoon 1 1/2 cups of the tomato sauce in the bottom of a 3-quart rectangular baking dish, spreading evenly. Arrange shells on top of the sauce. Drizzle shells with remaining sauce and sprinkle with mozzarella cheese. Bake, covered about 30 minutes or until heated through. Garnish with fennel leaves.

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Shrimp and Roasted Red Pepper Pasta

6 servings

Ingredients

  • 1 ½ pounds fresh peeled and deveined medium shrimp
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ⅓ cup finely chopped onion
  • 6 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • One 12 ounce jar roasted red sweet peppers, drained and chopped
  • ½ cup dry white wine
  • ½ cup whipping cream
  • ¼ cup snipped fresh basil
  • 1 cup finely shredded Parmesan cheese
  • 1 lb penne or ziti pasta

Directions

Rinse shrimp and pat dry with paper towels. Set aside.

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and place in a large pasta serving bowl.

In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender.

Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally.

Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil. Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.

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Meat Stuffed Manicotti

6 servings

Marinara Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion (1 large)
  • ½ cup finely chopped carrot (1 medium)
  • ½ cup finely chopped celery (1 stalk)
  • 3 cloves garlic, minced
  • Two 26 to 28 oz containers of Italian crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 cup dry red wine
  • 3 tablespoons snipped fresh flat-leaf Italian parsley
  • 2 tablespoons snipped fresh basil
  • 1 tablespoon dried Italian seasoning
  • 2 teaspoons sugar
  • ¼ teaspoon crushed red pepper
  • 3 bay leaves
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Manicotti

Ingredients

  • 12 dried manicotti shells
  • 2 cups shredded mozzarella cheese
  • 1 cup finely shredded Parmesan cheese
  • ½ cup finely chopped onion
  • ½ cup finely chopped green bell pepper
  • 1 egg, lightly beaten
  • 2 tablespoons basil pesto
  • 1 pound lean ground beef or ground turkey
  • 3 cups Marinara Sauce
  • Fresh basil for garnish

Directions

For the Marinara Sauce:

In a large saucepan heat oil over medium heat. Add onion, carrot, celery and garlic. Cook, uncovered, for 10 minutes or until the vegetables are very tender but not brown, stirring occasionally.

Stir in tomatoes, tomato paste, water, wine, parsley, basil, Italian seasoning, sugar, crushed red pepper, bay leaves, salt and black pepper.

Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until sauce thickens stirring occasionally. Remove and discard bay leaves.

For the Manicotti:

Cook manicotti for 2 minutes less than the package directs; drain. Place manicotti in a single layer on a sheet of greased foil.

Preheat the oven to 350 degrees F.

In a large mixing bowl combine 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the onion, bell pepper, egg and pesto. Add ground meat; mix well.

Divide mixture into 12 portions. Shape each portion into a 5-inch log. Push a log into each cooked manicotti shell; arrange the shells in an ungreased 3-quart rectangular baking dish. Pour Marinara Sauce over filled manicotti.

Bake, covered, for 45 minutes. Sprinkle with the remaining 1 cup mozzarella cheese and the remaining 1/2 cup Parmesan cheese. Bake, uncovered, about 10 minutes more or until the cheeses are melted. Garnish with fresh basil.

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Artichoke Lasagna

8 servings

Ingredients

  • One 9 oz package of frozen and thawed artichoke hearts or 15 cooked baby artichokes
  • 9 dried lasagna noodles
  • 3 tablespoons olive oil, divided
  • ½ cup pine nuts, toasted
  • 4 cloves garlic, minced
  • One 15 ounce carton ricotta cheese
  • 1 cup finely shredded Parmesan cheese
  • 1 cup shredded fresh basil leaves
  • 1 egg
  • ¾ teaspoon salt
  • 1 cup vegetable or chicken broth
  • ¼ cup all-purpose flour
  • 2 cups half-and-half or light cream
  • 1 cup shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F.

Cook lasagna noodles al dente; drain and place the noodles on clean kitchen towels.

Place the defrosted artichoke hearts on paper towels and cut each in half.

In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts and half of the garlic. Cook for 6 to 8 minutes or until the artichokes are tender, stirring frequently. Transfer to a large mixing bowl. Do not clean out the pan.

Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg and salt into the mixing bowl with the artichokes..

In a small bowl or glass measuring cup, combine broth and flour.

In the large saucepan used to cook the artichokes, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.

In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.

To assemble the lasagna:

Spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce and mozzarella mixture two more times.

Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving.

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Seafood Linguine

6 servings

Ingredients

  • 12 ounces linguine or spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped shallot
  • 1 28-ounce can diced Italian tomatoes
  • 1/2 cup white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • ½ teaspoon red chili flakes
  • 18 littleneck or small cherrystone clams, scrubbed
  • 12 ounces sea scallops, muscle removed
  • 12 ounces grouper, tilapia or other flaky white fish, cut into 1-inch strips
  • 6 ounces calamari, cut into thin rings
  • 1 teaspoon dried marjoram, plus more for garnish

Directions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and place in a large pasta serving bowl.

Heat oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute.

Increase the heat to medium-high. Add tomatoes, wine,chili flakes, salt and pepper. Bring to a simmer and cook for 1 minute. Add clams, cover and cook for 2 minutes. Stir in scallops, calamari, fish and marjoram. Cover and cook until the scallops and fish are cooked through and the clams have opened, 3 to 5 minutes more. (Discard any clams that don’t open.)

Spoon the sauce and clams over the pasta and sprinkle with additional marjoram.


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Vegetarian dishes can shine as the main attraction, especially when using fresh and flavorful ingredients. Use spices and herbs often, add lots of flavor with grains and beans, include good fats to carry flavors and salt to bring them together. Roasting vegetables also make them delicious.

It can be challenging to serve healthy meals on a budget. Meatless meals are built around vegetables, beans and grains instead of meat, which is more expensive. You may be able to save money by going meatless once or twice a week. In addition, meatless meals offer health benefits. A plant-based diet, which emphasizes fruits, vegetables, grains, beans, legumes and nuts, is rich in fiber, vitamins and other nutrients. This kind of healthy eating is the central theme of the Mediterranean diet — which limits red meat and emphasizes fruits, vegetables, legumes, whole grains and healthy fats — and has been shown to reduce your risk of heart disease and other chronic conditions.

Plan some meals that feature entrees you like that are typically meatless, such as lasagna, soup or pasta. Occasionally, try substituting protein-rich foods for meat in your favorite recipes, such as, using beans and legumes in casseroles, salads, burritos and tacos. The following recipes show you that meatless dinners can be good tasting. Give then a try.

Dinner 1: Potato Vegetable Skillet Cake and Green Bean Mushroom Casserole

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Vegetable and Potato Skillet Cake

Ingredients

  • 3/4 teaspoon dried Italian seasoning
  • 2 (8-ounce) russet potatoes, peeled, shredded and squeezed of excess moisture
  • 2 tablespoons olive oil
  • 2 parsnips, shredded
  • 2 large eggs, lightly beaten
  • 2 carrots, shredded
  • 1 teaspoon fine sea salt
  • 1/2 cup finely diced red onion
  • 1/8 teaspoon grated nutmeg
  • 1/4 cup unbleached all-purpose flour

Directions

In a large bowl, combine the vegetables and onion. Sprinkle with flour, salt, Italian seasoning and nutmeg and toss to coat. Stir in the eggs and mix in thoroughly..

Heat a 10 inch skillet over medium heat until hot. Add 1 tablespoon of oil. Pour in the vegetable mixture and press gently. Cook, running a spatula around the edges of the skillet occasionally, until the bottom is very brown, about 12 minutes.

Place a round platter upside down over the top of the skillet. Grasp sides of the skillet and platter with oven mitts and invert the potato cake onto the platter. Add the remaining tablespoon of oil to the skillet  and slide the potato cake back into the skillet (browned-side up) and continue to cook over medium heat, loosening the edges with a spatula and shaking the pan occasionally to loosen the bottom. Cook until the bottom is browned and crisp and cooked through, about 12 more minutes. Invert the skillet again to remove the potato cake. Cool 5 minutes before cutting into wedges.

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Green Bean Mushroom Casserole

Ingredients

  • 12 oz fresh green beans
  • 2 teaspoons olive oil
  • 2 oz mushroom blend, sliced (such as, shiitake and oyster mushrooms)
  • 6 oz cremini mushrooms, sliced
  • 1 cup thinly sliced shallots
  • 1 garlic clove, minced
  • 1/4 teaspoon sea salt
  • 1 teaspoon thyme
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons flour
  • 1/2 cup buttermilk
  • 1/2 cup low-sodium chicken broth
  • 2/3 cup shredded Italian Fontina cheese, divided
  • 1 1/2 tablespoons dried Italian bread crumbs

Directions

Preheat oven to 400°F.

Fill a large pot with water and bring to a boil. Add green beans and cook for 2 minutes. Drain and plunge into a large bowl filled with ice water; set aside for 5 to 8 minutes, then drain. Cut beans into 2-inch pieces.

In a large skillet on medium-high, heat oil. Add mushrooms and sauté for 3 to 5 minutes until mushrooms release their juices. Reduce heat to medium and add shallots, garlic, thyme, pepper and salt.

Cook, stirring constantly, until shallots become translucent, about 2 to 3 minutes. Sprinkle in flour; stir to coat. Slowly add buttermilk and continue to cook, stirring until buttermilk starts to thicken and mixture is creamy, 1 to 2 minutes. Stir in broth and green beans. When broth is absorbed, after 1 to 2 minutes, stir in 1/2 cup cheese.

Transfer mixture to a medium greased baking dish. Sprinkle bread crumbs and remaining cheese over the top. Cover with foil and bake for 15 to 20 minutes, until bubbling. Remove from the oven and let cool for 5 minutes

Dinner 2:  Butternut Squash Pie and Orange Beet Salad

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Butternut Squash Pie with Hazelnuts

Ingredients

  • 1 (3-pound) butternut squash, halved lengthwise, peeled and cut into 1-inch cubes or 3 cups cubed squash from the supermarket or one 16-oz package of frozen and defrosted cubed squash
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and pepper to taste
  • 1 yellow onion, thinly sliced
  • 2 tablespoons dry white wine
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1 egg, lightly beaten
  • 1 cup fresh breadcrumbs
  • 1 frozen 9-inch pie crust (in a pie pan)

Directions

Preheat oven to 400°F.

In a large bowl, mix squash with 2 tablespoons olive oil, salt and pepper. Arrange squash in a single layer on a large baking sheet. Roast, tossing occasionally, until squash is tender and golden brown, 25 to 30 minutes. Transfer to a large bowl and set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add onion and cook, stirring often, until browned, 7 to 9 minutes. Add wine and cook, scraping up any brown bits, for 1 minute more.

Add onion to the bowl with the squash and add Parmigiano Reggiano cheese, hazelnuts, egg, bread crumbs, salt and pepper and toss gently to combine. Transfer mixture to the pie crust, pat down lightly and bake until crust is golden brown and the filling is hot, about 40 minutes. Set aside to let cool for 10 minutes before slicing and serving.

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Beet, Orange & Burrata Salad

Burrata is a fresh Italian cheese made from mozzarella and cream.

Burrata Cheese

Burrata Cheese

Ingredients

  • 2 beets (about 11 oz), ends trimmed
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 teaspoon finely chopped fresh flat-leaf parsley leaves
  • 2 oranges
  • 2 tablespoons white or regular balsamic vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt, or to taste
  • Fresh ground black pepper, to taste
  • 5 cups (5 oz) baby arugula
  • 6 oz fresh burrata or fresh mozzarella cheese, broken into about 8 pieces

Directions

Position rack in the center of the oven and preheat to 425°F. Wrap beets in foil and roast in a baking pan until tender when pierced with a fork, about 1 hour. Set aside to cool. Peel and cut each beet into 12 slices.

Use a sharp knife to slice peel off the oranges. Cut each orange into 6 round slices.

Squeeze pieces of orange peel (there should be some flesh still attached) into a mixing bowl to yield about 2 tablespoons juice. Whisk in garlic, vinegar, 2 teaspoons water, oil, mustard, parsley, salt and pepper.

In a large bowl, toss arugula with 3 tablespoons orange vinaigrette. Divide among serving plates and top with oranges, beets and cheese. Drizzle with remaining vinaigrette.

Dinner 3: Pappardelle with Tomatoes and Almonds and Bibb Radish Salad

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Pappardelle with Tomatoes, Almonds and Parmesan

If your market doesn’t carry fresh basil this time of year, use 2 tablespoons of basil pesto instead.

Plum tomatoes are a good choice during the winter months.

Ingredients

  • 1 1/2 pounds plum (Roma) tomatoes, chopped
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried
  • 1/4 cup shredded basil leaves or 2 tablespoons basil pesto
  • 1 small fresh hot red chile, minced
  • Salt
  • Freshly ground pepper
  • 1 pound dried pappardelle pasta
  • 1/4 cup chopped almonds
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

In a large bowl, combine the tomatoes with the vinegar, olive oil, shallots, oregano, basil and chile and season with salt and pepper. Let stand at room temperature for 1 hour.

In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add the pasta to the tomato mixture and toss. Mix the almonds and Parmigiano together, sprinkle over the pasta and serve right away.

Bibb and Radish Salad with Buttermilk Dressing

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Ingredients

  • 3 heads of Bibb lettuce, leaves torn
  • 8 radishes, thinly sliced
  • 1/3 cup snipped fresh chives
  • 2 tablespoons mayonnaise
  • 1/3 cup buttermilk
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper

Directions

In a large bowl, toss the lettuce with the radishes and chives. Chill until ready to serve.

In a small bowl, whisk the mayonnaise with the buttermilk and vinegar.

Gradually whisk in the olive oil and season with salt and pepper.

Just before serving, drizzle the dressing over the salad and toss well.

Dinner 4: Tomato Risotto and Broccolini with Lemon Crumbs

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Tomato Vegetable Risotto

Ingredients

  • 32 oz carton lower-sodium vegetable broth
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 red onion, chopped
  • 2 cups Arborio rice
  • 28 oz container diced Italian tomatoes, drained and liquid reserved
  • 1/2 cup dry white
  • 1 box (10 oz) frozen corn kernels, defrosted
  • 1 box (10 oz) frozen green beans, defrosted
  • 2 ounces finely grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • Salt and Pepper to taste

Directions

Put the reserved tomato juice and the vegetable broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby.

Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion, a generous pinch of salt and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the drained diced tomatoes and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.

Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry.

After the rice has cooked about 15 minutes, stir in the defrosted corn and green beans. Continue adding broth until it is all used.

You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done.  Stir in the basil and Parmesan and remove from the heat. Serve in wide pasta bowls.

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Broccolini with Lemon Crumbs

Ingredients

  • 2 slices of country white bread, torn
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon finely grated lemon zest
  • Salt
  • 2 bunches Broccolini (8 ounces each) or broccoli rabe (rapini), ends trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 small shallot, very finely chopped
  • Lemon wedges, for serving

Directions

Bring a large pot of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry with paper towels.

In a food processor, pulse the bread until large crumbs form.

In a large skillet, melt the butter. Add the breadcrumbs and cook them over moderate heat, stirring constantly, until golden. Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool.

In the same skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the broccolini, season lightly with salt and cook, stirring occasionally, until the broccolini is lightly browned in spots, about 4 minutes. Transfer the broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.

Dinner 5: Stuffed Shells and Green Bean Slaw

veggie9

Cheese Stuffed Shells with Roasted Red Pepper Sauce

Ingredients

SAUCE:

  • 3 cups canned Italian tomatoes
  • 12 oz roasted red bell peppers (from a jar packed in water), drained, patted dry and roughly chopped
  • 1 garlic clove, chopped
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Fresh ground black pepper, to taste
  • 1/2 cup packed parsley sprigs, roughly chopped, plus extra for garnish

SHELLS:

  • 1 1/2 cups frozen corn, defrosted
  • Olive oil cooking spray
  • 30 large pasta shells
  • 1 1/2 cups ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • 3 oz grated Parmesan cheese
  • 1 large egg, lightly beaten
  • Fresh ground black pepper, to taste
  • 3 oz mozzarella cheese, shredded

Directions

Prepare sauce:

In a medium saucepan, combine tomatoes, roasted peppers, garlic, rosemary, oregano, red pepper flakes and black pepper. Bring to a simmer on medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally. Transfer to a blender and add parsley. Remove plastic center from blender lid to allow steam to escape, hold a kitchen towel loosely over the opening and purée.

Preheat oven to 350°F. Meanwhile, prepare pasta shells according to package directions, cooking until just al dente. Drain thoroughly and place on clean kitchen towels.

In a large bowl, combine ricotta, Parmesan cheese, basil, chives, egg and corn. Season with black pepper.

Spread 1 cup sauce on the bottom of a 9×13-inch baking dish that has been coated with olive oil cooking spray. Fill pasta shells with about 1 rounded tablespoon of ricotta mixture and place in the baking dish, stuffed side up. You may have a few extra shells that do not fit in the baking dish.

Cover shells with remaining sauce and mozzarella. Bake, uncovered, for 30 minutes or until the sauce is bubbling. Let cool for 10 minutes, garnish with additional parsley and serve.

Beekman Boys

Green Bean Slaw

Ingredients

  • 1 1/4 pounds thin green beans
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 cup plus 1 tablespoon cider vinegar
  • 2 1/2 tablespoons water
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon celery seeds
  • 1 medium carrot, cut into fine julienne
  • 1 medium parsnip, cut into fine julienne
  • 1 red bell pepper, cut into fine julienne
  • 1/2 small red onion, thinly sliced
  • A few dashes of Worcestershire sauce and hot sauce
  • Salt and freshly ground black pepper

Directions

In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry. Slice the green beans lengthwise, if they are not thin.

In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat, about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion and toss until warmed through, about 1 minute.

Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Serve warm or at room temperature.



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