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Healthy Mediterranean Cooking at Home

Category Archives: Spaghetti

Serve with a green vegetable or a mixed green salad.

Ingredients

1 tablespoon extra-virgin olive oil
2 (6-oz) salmon fillets, skin removed and patted dry with paper towels
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
1 clove garlic, minced
1 medium shallot, finely chopped
1/2 cup diced fresh tomatoes (seeds removed)
1/2 cup heavy cream
2 tablespoons grated Parmesan
1 tablespoon prepared basil pesto
Thin Spaghetti, cooked

Directions

In a medium skillet over medium heat, heat the oil. Season salmon all over with salt and pepper.

When the oil begins to shimmer, add the salmon skin-side up and cook until deeply golden, about 6 minutes.

Turn over and cook 2 minutes more. Transfer to a plate.

Reduce the heat to low and add the butter. When the butter melts, stir in the garlic and cook 1 minute. Add the shallot and cook until tender.

Add the chopped tomato and season with salt and pepper. Cook until the tomatoes soften.

Stir in the heavy cream, parmesan, and pesto and bring mixture to a simmer.

Reduce heat to low and simmer until the sauce is slightly thickened, about 2 minutes.

Return the salmon back to the skillet and spoon the sauce over the fish. Simmer until the salmon is cooked through, about 2-3 minutes more.

Place some cooked spaghetti on each serving plate and place the salmon on top. Pour the sauce in the skillet over the fish and spaghetti.

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Pork Marsala with Mushrooms

3 servings

Ingredients

1/4 cup all-purpose or gluten-free or low carb flour
1/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, about 3/4 inch thick
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 minced garlic clove
1 shallot, minced
1/2 cup Marsala wine
1/2 cup low-sodium chicken broth
1/4 cup heavy (whipping) cream

Directions

Cut the pork chops in half lengthwise. Mix flour, salt, garlic powder, and oregano together in a medium bowl. Add pork and toss until well coated. Reserve 2 tablespoons of the flour mixture and set aside.


Heat the butter and olive oil in a large skillet over medium heat. Place the pork cutlets in the skillet in a single layer, and cook, turning occasionally, until brown on both sides. Place the pork on a plate.


Add the mushrooms, shallot and minced garlic to the pan; cook and stir briefly.


Stir in wine, scraping the skillet to loosen any brown bits. Add the broth and the 2 tablespoons of reserved flour. Stir well. Return the pork to the skillet.

Cover and simmer over medium heat until the pork is tender and the sauce is thickened for about 15 minutes. Add the cream, stir and simmer for a few minutes. Serve.

Zoodles or Pasta with Herbs

Ingredients

3 tablespoons olive oil
1 large clove garlic, grated
1 tablespoon fresh chopped herbs
4 oz thin spaghetti, cooked or zoodles (2 zucchini)
Salt and pepper to taste

Directions

Heat the oil in a skillet and add the garlic. Cook for one minute, add the cooked spaghetti or zucchini noodles and herbs.

Toss until hot. Season with salt & pepper to taste.

Mini San Marzano Tomato Salad

Ingredients

2 cartons mini San Marzano tomatoes
3 tablespoons Italian vinaigrette
Salt & pepper to taste
Your favorite herbs to taste ( I use a dried herb blend called Sunny Paris from Penzey’s that includes: shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil, and bay leaf.) Tastes so good on tomatoes.

Directions

Several hours before serving time.cut the tomatoes in half and place them in a serving bowl. Add the remaining ingredients and toss well. Leave the salad at room temperature to marinate until serving time.


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

Ingredients

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

Directions

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

Directions

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

Ingredients

Dough

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

Topping

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

Directions

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.


Hear are some of my favorite dinners for entertaining friends over the holidays. The underlined entrees can be accessed by clicking the word.

Oven Barbecued Brisket

Serve with baked potatoes and green peas.

Cooking Time: About 4 hours

Serves 8-10

Ingredients

2 tablespoons extra-virgin olive oil
1 whole beef brisket, about 5 pounds
Salt and freshly ground black pepper
1 or 2 large onions, finely chopped
2 cups ketchup
1/2 cup dry red wine or beef broth
1/4 cup red wine vinegar
1 tablespoon Worcestershire
1 tablespoon chili powder, or to taste
2 cloves garlic, minced

Directions

Preheat the oven to 300 degrees F. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes.

When it is hot, add the oil, swirl it around, then add the beef.

Sear the meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot to a plate.

Add the onion to the pot and cook, stirring, over medium-low heat until softened, about 5 minutes (if the meat is very lean you might need to add a little oil).

Add all remaining ingredients, stir and cook for about a minute. Return the meat to pot, nestling it in sauce.

Cover the pan, put it in oven, and cook until the meat is tender, at least 3 hours and probably closer to 4. Turn the meat over several times during the baking process.

When the brisket is done, you can refrigerate it in its liquid for 1 to 2 days and reheat before serving.

Pasta Carbonara

Serve with a Green Mixed Leaf Salad.

Serves 6

Ingredients

2 tablespoons extra virgin olive oil
1/2 cup minced guanciale, pancetta or bacon (about 1/4 pound)
Salt and freshly ground black pepper
1 pound spaghetti, linguine, fettuccine or other long, thin pasta
4 large eggs
1/2 cup grated Parmesan or Pecorino Romano, or more to taste

Directions

Bring a large pot of water to a rolling boil.

In a medium skillet, combine the olive oil and pork/bacon and turn heat to medium. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Turn off heat.

Add salt to the boiling water and cook the pasta until al dente. Reserve about 1 cup of water before the draining pasta.

Beat eggs in a large warmed pasta serving bowl. Stir in 1/2 cup freshly grated Parmesan and the bacon and its juices. When the pasta is done, drain and toss with egg mixture.

Add a little of the pasta cooking water to moisten. Season with plenty of black pepper, and serve.

Ricotta Stuffed Shells

Serve with Meatballs and a salad.

Serves 6

Sauce

1/4 cup extra virgin olive oil, plus more for the pan
1/2 teaspoon crushed red pepper (chili) flakes
3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
Half a sweet onion, finely diced
Two 26-28 ounce containers finely chopped Italian tomatoes

Filling

2 lbs (32 oz) container whole milk ricotta cheese
2 eggs, beaten
1/4 teaspoon fine grain sea salt
1 cup grated mozzarella
½ cup chopped parsley
24 jumbo dried pasta shells

Directions

Oil two 13 x 9-inch baking pans, or equivalent. Set aside.

Bring a big pot of water to boiling and preheat the oven to 350 degrees F.

To make the sauce:

Combine the olive oil, red pepper flakes, sea salt, onion and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat. Simmer for 15 minutes. Remove from the heat and let cool.

To make the filling:

Combine the ricotta, egg, parsley and salt in a medium bowl. Mix until combined, then stir in the mozzarella. Set aside.

To make the pasta:

Cook the shells according to package instructions in well-salted water – until barely al dente. Don’t overcook the shells or they will tear as you attempt to fill them. Drain and let cool on kitchen towels until you can handle them with your hands.

Spread 1/3 of the sauce across the bottom of each prepared pan. Fill each shell with ricotta filling, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through and the cheese is bubbly. Sprinkle with grated Parmesan cheese.

Herb-Crusted Pork Roast

Serve with roasted acorn squash and creamed spinach.

Serves 6-8

Ingredients

One 3 pound top loin, bone-in pork roast, fat trimmed
1 garlic clove, minced
1/2 tablespoon coarse or kosher salt
¼ cup minced herbs (I used sage, rosemary, tarragon, oregano and basil)
1 tablespoon olive oil
1 cup dry white wine
Freshly ground black pepper

Directions

Pat the pork loin dry with paper towels. Place the roast on a platter or in a baking dish. Rub the roast with the olive oil and press the herbs and salt onto all the sides of the roast.

Cover the dish with plastic wrap and refrigerate for at least 2 hours (up to 24 hours). Bring to room temperature for 1 hour before roasting.

Preheat the oven to 450°F.

Place the roast on a rack that has been placed inside a roasting pan and cook for 20 minutes. Remove the pan from the oven, turn the roast over and baste with 1/4 cup of the wine.

Return the roast to the oven and reduce the temperature to 325°F. Cook for 60-75 minutes longer, turning the roast and basting it with wine every 20 minutes; reserve 1/4 cup of wine for the sauce.

Check the roast after it has been cooking for 60 minutes. Place a meat thermometer in the roast to determine if it has reached 150 -155 degrees F.

If not, continue cooking until the temperature is reached.

Transfer the roast to a platter and pour the pan juices into a measuring cup.

Place the roasting pan over moderate heat on the stove-top; when it starts to sizzle, add the reserved 1/4 cup wine and cook for 2 minutes, scraping up the drippings from the bottom of the pan.

Add to the pan juices in the measuring cup; let the fat rise to the surface, about 5 minutes. Skim off the fat and season the sauce with black pepper.

Carve the roast into thin slices and arrange the meat on a platter. Serve the pan juices on the side.


World Pasta Day was brought into existence as part of the World Pasta Congress on the 25th of October in 1995. Experts from all over the world came together to promote the importance of spreading knowledge of the world’s numerous types of pasta. This organization uses World Pasta Day to promote the eating of pasta, along with its cultural and culinary importance.

Everything from encouraging consumers to try new pastas to providing important health information is part of their mission. Every country is encouraged to celebrate the day in their own way, while sharing the logo of the official organization and participating in the global strategy of World Pasta Day. One of the best ways to celebrate World Pasta Day is by preparing your favorite pasta at home. Here are a few of mine.

Stuffed Shells

3-4 stuffed shells per serving.

Ingredients

6 ounces jumbo pasta shells (21-22 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) fresh spinach or 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 spinach or chard well, drain and spin in a salad spinner to remove most of the water. Cut the 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 greens, oregano, ½ teaspoon of salt and ¼ teaspoon black pepper. Cook, tossing with tongs, until completely wilted.

Cover the pan and simmer until the leaves are very tender, about ten minutes. Pour 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.

Mix the ricotta, mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon of black pepper together in a mixing bowl. Stir in the cooled, cooked greens.

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.

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

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.

Orecchiette with Broccoli Rabe and Italian Sausage

8 servings

Ingredients

1 tablespoons olive oil
4 garlic cloves, peeled and chopped
1 pound lean Italian sausage, a combination of hot and sweet according to your taste, cut into bite-size pieces
Salt and pepper to taste
1 pound orecchiette pasta
1 bunch broccoli rabe
½ cups pasta water
1/2 cup freshly grated Pecorino Romano cheese

Directions

Wash broccoli rabe in several changes of cold water. Cut off the bottom tips on the stalks and cut each stalk into one inch lengths.

Heat oil and stir in garlic in a large saute pan over medium heat. Add the sausage and saute until meat is brown.

Boil a large pot of water, add salt and pasta. Add the broccoli rabe during the last two minutes of the pasta cooking time.

Reserve 1/2 cups of pasta cooking water.

Add the pasta water to the cooked sausage and raise the heat and cook until the sauce is hot.

Drain orecchiette and broccoli rabe and add to the sausage sauce in the skillet.

Using a wooden spoon, toss together for 1 minute. Remove from the heat and pour into a large serving bowl.

Sprinkle with Pecorino Romano cheese.

Creamy Zucchini Pasta

Serves 2-3

Salt to taste
8 ounces penne or other short pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small sweet onion
1/2 teaspoon chile flakes
1 large zucchini, about one pound
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil or a combination of herbs you like

Directions

Bring a large pot of salted water to a boil. Cook the pasta al dente. Drain.

Slice the zucchini into ½ inch circles and then cut each circle into little logs.

Cut the onion in the same manner, so that the pieces are about the same size as the zucchini.

Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until tender, about 3-4 minutes.

Add the garlic, stir and, then, add the zucchini.

Cook over low heat, stirring occasionally, until cooked through and tender. Do not let it brown.

Add the chile flakes and stir. Add the cream. Season with salt and pepper. Let cook on low heat until thickened a bit.

Stir the basil into the sauce, add the cooked pasta and let the pasta cook in the sauce for a minute or two.

Turn off the heat. Toss with the Parmesan cheese and serve.

Eggplant Sauce Over Pasta

Serves 8

Ingredients

2 medium eggplants, peeled and cut into 3⁄4″ cubes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 small onion, minced
1/2 teaspoon crushed red chile flakes
5 cloves garlic, minced
1 (28-oz.) can whole peeled Italian tomatoes, undrained and crushed by hand
1 lb. bucatini or spaghetti pasta
1/2 cup shredded fresh basil leaves
Fresh Burrata or Ricotta cheese

Directions

Heat the oven to 500º F.

Place the eggplant into a bowl and drizzle with 4 tablespoons of olive oil. Toss to combine and season with salt and pepper.

Transfer the eggplant to 2 baking sheets and bake, turning occasionally, until soft and caramelized, about 20 minutes.

Transfer to a rack; set aside.

Heat the remaining oil in a large pot over medium heat. Add the onions and cook, stirring, until soft, about 10 minutes.

Add the chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes.

Add the tomatoes, season with salt and cook until heated through, about 5 minutes.

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until just al dente, about 9 minutes.

Drain the pasta and transfer to the pan with the tomato sauce. Stir in the roasted eggplant and basil. Toss to combine.

To serve, transfer pasta to a serving platter and garnish with the Burrata cheese.

Pasta Roll-Ups

8 servings

Ingredients

2 tablespoon extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 lbs lean ground turkey, beef or pork
2 teaspoons dried Italian seasoning
Two 28-oz containers whole tomatoes in juice
1 1/2 teaspoons salt
16 dried lasagna noodles
Two 10-oz boxes frozen chopped spinach, thawed
Two 15-oz containers ricotta cheese
2 eggs
2 cups shredded mozzarella cheese

Directions

In a large skillet, heat the olive oil over medium. Add the onion and cook until softened, about 5 minutes.

Add garlic and cook another minute.

Turn heat to medium-high and add the ground meat, breaking it up with a spatula until the meat shows no sign of pink.

Stir in the Italian seasoning, then add tomatoes and salt.

Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.

Bring a large pot of water to boil. Cook pasta al dente according to package directions, drain and place the noodles on kitchen towels to cool.

Preheat the oven to 400°F.

Squeeze all remaining moisture from the thawed spinach and place in large bowl.

Add ricotta cheese, eggs and a 1/2 cup mozzarella cheese to the bowl. Stir until combined

Spread 2 cups of the tomato sauce in the bottom of a large baking dish.

Lay a cooked lasagna noodle flat in front of you. Spread a tablespoon of ricotta mixture across the noodle and roll it up.

Place the rolled pasta seam side down in the baking dish. Repeat with remaining noodles.

Spread remaining tomato sauce over roll-ups, then top with remaining mozzarella cheese.

Bake, covered with foil, for 20 minutes. Remove foil and bake for 10 minutes.


October Moon by Ron Jones

October Moon by Ron Jones

At times, it is just the thing to slow down and have a nice leisurely dinner with your partner. No TV, no phone – just a nice glass of wine, conversation and a delicious dinner to relax after a busy work week.

Stuffed Chicken Rolls

2 servings

Ingredients

  • 2 thin chicken cutlets, pounded thin
  • 1/2 cup Italian seasoned breadcrumbs
  • 2 tablespoons grated parmesan cheese, divided
  • 1 egg
  • ¼ cup cooked spinach, chopped
  • ¼ cup ricotta cheese
  • 2 tablespoons shredded mozzarella 
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Directions

Preheat oven to 400°F.

Combine the Italian breadcrumbs and 1 tablespoon grated Parmesan cheese in one bowl and the egg beaten with 1 teaspoon water in another.

Combine the remaining grated Parmesan cheese, the shredded mozzarella, spinach (make sure you squeeze it dry) and ricotta cheese in a small bowl.

Lay chicken cutlets down on a working surface and spread half of the spinach cheese mixture on each cutlet. Loosely roll each one and place seam side down on the work surface.

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Dip chicken rolls in the egg mixture, then in the breadcrumbs.

Heat the oil in an oven proof skillet. Brown chicken on all sides and place the skillet in the oven.

Bake the chicken rolls for about 15 minutes or until an instant read meat thermometer registers 165 degrees F. Remove the pan from the oven and the chicken rolls from the pan to a serving plate.

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Spaghetti with Fresh Tomatoes and Herbs

2 servings

Ingredients

  • 2 cups fresh tomatoes, finely diced
  • 1 tablespoon shallot, minced
  • 1 tablespoon olive oil
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • Salt, to taste
  • 1 pinch black pepper
  • 6 ounces spaghetti

Directions

Cook spaghetti al dente according to package directions. Drain.

Cook shallot in the olive oil in a small pot over medium high heat until soft, about 1 minute.

Reduce heat to low. Add tomatoes, pepper and salt to taste. Stir to mix.

Tomatoes should get warm, but not cooked, about 2-3 minutes.Add basil and oregano.

Mix the tomatoes with the cooked spaghetti and serve under the chicken rolls.

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Romaine Salad

2 servings

Ingredients

  • 2 cups shredded romaine lettuce
  • 1/4 of a medium red onion, cut into rings
  • 10 Italian olives
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Freshly ground black pepper

Directions

Divide the lettuce between two salad plates and top each plate with rings of red onion and 5 olives.

In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle dressing over the greens and serve.

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Toasted Coconut Custard Pie

8 servings

Ingredients

  • 1/3 cup honey, agave nectar, pure maple syrup or granulated sugar
  • 1 tablespoons butter
  • 1 tablespoon pure vanilla extract
  • 3 cups unsweetened almond milk
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 cup toasted finely shredded coconut, divided
  • 1 teaspoon coconut extract
  • 1 prebaked Pie Crust, cooled

Directions

In a large saucepan over medium heat, whisk together the honey, butter, vanilla and 2 cups of the almond milk.

In a small bowl, whisk together the remaining 1 cup of almond milk with the cornstarch. Slowly add this mixture to the saucepan, whisking constantly over medium high heat.

Continue whisking until the custard begins to thicken.

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The custard will need to come to a full boil in order to thicken properly. You’ll know when the custard is ready because it will become the consistency of pudding.

Remove the pan from the stove and whisk in the salt, 3/4 cup of the shredded coconut and the coconut extract into the vanilla custard.

Allow the custard to cool to room temperature before spooning into the prepared pie crust. Sprinkle the top of the pie with the remaining 1/4 cup toasted coconut.

Refrigerate until chilled, about 2-3 hours. 

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julydinneryellowwatermelon

Yellow Watermelon

 

Julydinnermelon

Crenshaw Melon

 

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July has an abundance of vegetables and fruits available, so I try to incorporate as many as I can into my weekly menu. I made a few dinners last week that utilize these seasonal fruits and vegetables and I hope you like them as much as we did.

Veggie Packed Frittata

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Serve with a mixed green salad and some hot biscuits.

Serves 8

Ingredients

  • 1 lb parboiled potatoes, sliced ¼ inch thick
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 3 links pre-cooked Italian chicken sausage, sliced thin
  • 1 bell pepper, seeded and thinly sliced
  • Half of a small onion, thinly sliced
  • 6 mushrooms, sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons thinly sliced basil
  • 6 asparagus, cut into 2 inch lengths
  • 8 eggs, beaten
  • 1 cup shredded cheddar or mozzarella cheese

Directions

Heat an oven broiler.

Heat oil in an ovenproof 12″ nonstick skillet over medium-high heat. Cook the sliced sausage, garlic, bell pepper, mushrooms and onion until the vegetables are soft, 3–4 minutes. Add asparagus; cook until wilted, about 1 minute.

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Stir in the sliced potatoes and salt and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes.

Sprinkle the cheese on top and place the skillet under the broiler. Broil until set and the cheese is melted, about 3 minutes. Garnish with remaining basil before serving.

Summer Melon Salad with Grilled BBQ Shrimp

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Last week my CSA had melons aplenty. I received two Crenshaw and one yellow watermelon. So I came up with a few recipes to make. The melon salad is in this post and next week, I will share the melon soup recipe I made. When you make the salad try to use two different types of melon for contrast. I also like the balance of the tangy grilled shrimp with the sweetness of the fruit salad. I also served this salad dinner with some homemade cornbread. See the recipe for Cheddar Cornbread here.

For the salad

  • 4 cups Crenshaw melon, peeled and seeds removed
  • 4 cups yellow watermelon, peeled and seeds removed.
  • 2 cups red grapes, halved
  • 1 cup toasted pecans, toasted

For the shrimp

  • 12 large shrimp, shelled and deveined
  • 1/4 cup Peach BBQ sauce, see recipe here
  • Lemon quarters for garnish

Basil Honey Dressing

  • 3 tablespoons chopped basil leaves
  • 1/4 cup honey
  • 1/4 cup cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra virgin olive oil

Directions

Combine the salad dressing ingredients in a blender. Set aside in a serving bowl.

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For the melon salad

In a mixing bowl combine the two types of melon with the grapes. Refrigerate until ready to serve.

Just before serving, mix the melon and grape mixture with the toasted pecans and a little of the basil dressing. Serve additional dressing with the salad.

For the grilled shrimp

Prepare an outdoor grill for medium hot heat or heat an indoor stove-top grill.

Thread the shrimp onto skewers and brush them lightly with BBQ sauce. Place the shrimp skewers on the grill directly over the heat. Cook for 2 to 3 minutes.

Turn the skewers and cook for another 2 to 3 minutes. Take care not to overcook. Remove them to a plate and serve with lemon quarters, the melon salad and cornbread.

Stuffed Zucchini with Fresh Basil Pesto Spaghetti

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Basil is so plentiful this time of year, so I try to think of different ways to use it in my summertime cooking. Of course, freezing basil pesto for the winter months is also another option. It is also a great addition to salad dressing and omelets, as in the recipes above.

2 servings

For the eggplant

  • 1/2 tablespoon olive oil, plus extra for baking
  • 2 medium zucchini
  • 1 link pre-cooked Italian chicken sausage, finely chopped
  • 1 small garlic clove, minced
  • 2 tablespoons finely chopped bell pepper
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped plum tomatoes
  • 2 tablespoon dried Italian bread crumbs
  • Pinch crushed red pepper flakes
  • 2 tablespoons shredded cheddar cheese

For the spaghetti

  • 8 oz spaghetti
  • 1/2 cup prepared basil pesto, see recipe here
  • 1 cup freshly grated Parmesan cheese

Directions

Cut a thin slice off the top of each zucchini. With a small spoon (I like to use a grapefruit spoon) remove most of the flesh from the zucchini without cutting into the outside. Chop the cut slice and the flesh.

IMG_0011

Heat the 1/2 tablespoon of oil in a medium skillet and add the chopped zucchini, chopped sausage and the garlic. Saute until the zucchini is completely cooked and has lost its moisture.

Add the onion, bell pepper and tomatoes, cook until soft. Add enough breadcrumbs to hold the mixture together, about 2 tablespoons.

IMG_0013

Remove the pan from the heat and allow the mixture to cool, about 30 minutes.

Stir in the cheese and fill the hollowed out zucchini shells with the mixture.

Place the stuffed zucchini in a small baking dish. (The zucchini can be prepared in advance up to this point and refrigerated until baking time.)

Preheat the oven to 375 degrees F.

Drizzle the zucchini with olive oil.  Pour about 1 inch of water into the bottom of the baking dish.

Place the baking dish in the oven and bake for about 40-45 minutes or until the filling is golden brown and the zucchini shells are tender.

For the spaghetti

While the zucchini are baking, cook the pasta in salted boiling water until al dente. Reserve ½ cup of the pasta cooking water and drain the spaghetti.

Return the drained pasta to the cooking pot and add the pesto with a little of the cooking water to thin the sauce a bit.

Add the Parmesan cheese and black pepper. Mix well and serve alongside the stuffed zucchini.



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