Roasted Cherry Tomato Sauce
Ingredients
2 lbs cherry tomatoes, stems removed
1/4 cup good-quality olive oil
1 large yellow onion, diced
1 tablespoon fresh garlic, minced
A small handful of fresh basil leaves
¼ teaspoon red chili flakes
Kosher salt and freshly ground black pepper, to taste
Directions
Preheat the oven to 400℉.
Toss the tomatoes with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Roast for 30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.
Tortelli With Creamy Roasted Cherry Tomato Sauce
Roasted Cherry Tomato Sauce, recipe above
12 ox pkg of fresh cheese tortellini
½ cup heavy cream
1 cup grated Parmesan cheese
Directions
Cook the tortellini according to the package directions. Drain in a colander and set aside. Pour the roasted Chetty tomato sauce into the empty pasta pot and bring to a low boil. Add the cream and heat, stirring until incorporated. Add in the cooked pasta and cheese. Stir until hot. Pour into a serving bowl and serve.
I served this dish with breaded chicken cutlets and homemade Italian bread.
Ingredients
2 tablespoons butter
2 medium carrots, peeled and chopped (1 cup)
2 medium celery stalks, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 cartons (32 oz each) of reduced-sodium chicken broth (8 cups)
1 package (9 oz) refrigerated cheese-filled tortellini
2 cups lightly packed Swiss chard leaves or baby spinach leaves
1-pint grape tomatoes halved
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Freshly grated Parmesan cheese
Salt and pepper to taste
Directions
In a 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery, and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on the edges. Stir in garlic; cook for 30 seconds. Add salt and pepper to taste.
Stir in broth. Heat to boiling; reduce heat. Stir in tortellini. Simmer for 5 minutes, stirring occasionally, until tortellini are tender.
Stir in spinach, tomatoes, and parsley. Simmer for 10 minutes
Top each serving with grated cheese.
Tortellini with Roasted Cherry Tomato Sauce And Crispy Prosciutto
Ingredients
Sauce
3 lbs cherry tomatoes, stems removed
1/4 cup good-quality olive oil, plus more for roasting
1 large y onion, diced
1 tablespoon fresh garlic, minced
3–4 sprigs, fresh thyme, stems removed
Kosher salt and freshly ground black pepper, to taste
Pasta
12 oz package shelf-stable cheese tortellini
8 slices of Prosciutto da Parma
A handful of basil leaves
¼ teaspoon red pepper flakes
½ cup grated Parmesan cheese
Directions
Preheat the oven to 375 degrees℉.
Toss the tomatoes with the other ingredients large baking dish. Roast for 50-60 minutes, until the tomatoes have softened and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.
Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
Lay the prosciutto slices on a rimmed baking sheet lined with parchment paper so they don’t overlap, curling the edges like a nest so they don’t get too brown. Bake until the slices shrivel and turn golden, 10 -12 minutes. Set aside.
Cook tortellini according to package instructions. Drain.
Add tomato sauce to the drained pot and gently heat the sauce. Add the chili flakes, basil leaves, and cooked tortellini. Toss gently. Serve in individual pasta bowls. Top each bowl with grated cheese and pieces of crispy prosciutto.
Ingredients
10-ounce package fresh cheese and spinach tortellini
2 tablespoons butter
½ onion, diced
2 garlic cloves, finely minced
3/4 cup heavy cream
1 cup grated parmesan cheese (2 ounces)
1/2 teaspoon white pepper (or use black pepper)
8 -9 oz boneless chicken breast, diced
salt to taste
Chopped fresh parsley
Directions
Cook the tortellini according to package directions. Reserve 1/4 cup of cooking water and drain the pasta. Set aside while you make the sauce.
Melt the butter in a medium skillet over medium heat. Add the onion and cook until tender.
Add the garlic and cook for 30 seconds. Add the chicken cubes and cook for 10 minutes until cooked through the center.
Lower the heat and stir in the parmesan cheese, pepper, and cream. Stir until the cheese melts. Add the pasta.
If the sauce is too thick, add the pasta water to thin it out. Season with salt if needed. Add chopped parsley and serve in individual pasta bowls.
To make really good tasting chicken soup, you need a rich tasting broth. I usually start with the remains of a whole 4 lb chicken that I have either cooked on the grill or in the oven. Remove as much meat as you can, reserve 2-3 cups for the soup and use the remainder of the chicken meat for other dishes. To make the broth even richer, roast the chicken bones in the oven.
Place an oven rack in the bottom third of the oven; preheat to 450°F. Spread the bones in a large roasting pan and place the pan in the oven on the lower rack and roast the bones until deeply brown, 45-60 minutes. Transfer the bones to a Dutch Oven or soup pot. Spoon the fat from the juices in the roasting pan and discard. Place the roasting pan on the stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups of water. Bring to a simmer, scraping up the browned bits with a wooden spoon. Pour into the pot with the roasted bones.
Add the following:
2 scrubbed carrots, cut in half
1 onion quartered or 1 bunch of scallions
2 celery stalks, cut in thirds
1 large garlic clove, peeled
3 sprigs of fresh thyme
6 peppercorns
1 large bay leaf
Directions
Add these ingredients to the stockpot with the roasted bones and add enough cold water to cover by 3 inches. Bring to a boil, lower the heat and simmer uncovered for 4 hours.
Remove and discard the large bones and vegetable pieces. Strain the stock in a fine mesh colander lined with a piece of cheesecloth.
Discard the vegetables and bones. Add ½ teaspoon of salt and ¼ teaspoon of black pepper to the souppot.
You can add more seasoning later depending on how you will use the stock. You now have a clear, flavorful stock to make some great soups.
Below are recipes for some of my favorite chicken soups:
Mexican Chicken and Vegetable Soup
Ingredients
3 medium poblano peppers
1 tablespoon olive oil
1 large garlic clove, minced
1 cup celery, chopped into 1/2 inch cubes
1 cup chopped orange or yellow bell pepper
1 cup sweet onion, chopped into 1/2 inch cubes
1 jalapeno pepper, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
8 cups homemade chicken broth, recipe above
14 oz container chopped tomatoes, no sugar or salt added
1 cup green beans, trimmed and cut into 2 inch lengths
2 cups okra, trimmed and sliced into ½ inch rounds
3 seeded and chopped plum tomatoes
2 cups shredded or chopped cooked chicken
Toasted tortilla strips (see recipe below) and cheddar cheese for garnish
Directions
Roast the poblano peppers over a grill or under the broiler. Cool and remove the skin. Chop and set aside.
Heat the oil in a large soup pot or Dutch Oven and add the garlic, celery, onion, bell pepper and jalapeno pepper.
Cook over low heat until tender.
Add the chili powder, cumin and salt. Stir well. Add the chicken broth and canned tomatoes. Bring to a boil.
Add the green beans,okra, plum tomatoes and diced poblano peppers.
Lower the heat and cook for 30 minutes or until the vegetables are tender. Add the cooked chicken and heat.
Serve with toasted tortilla strips and cheddar cheese as a topping for the soup.
Baked Tortilla Strips
8 corn tortillas (6 inch)
Heat the oven to 450°F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into thin strips; place in a single layer on cookie sheets. Bake about 6 minutes or until crisp but not brown; cool and use to add to the soup.
Chicken Vegetable Soup
Ingredients
3 cloves garlic, finely chopped
8 ounces button mushrooms, thinly sliced
7 stalks celery, cut into 1/2-inch diagonal slices
4 medium carrots, cut into 1/4-inch diagonal slices
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
6 cup homemade chicken broth, recipe above
2 cups cooked chicken
1 cup cooked noodles, optional
1 cup freshly grated Parmesan (for serving)
Directions
Add the oil to the soup pot and heat over low heat. Add the onions. Cook, stirring often, for 8 minutes or until softened.
Add the garlic and cook for 1 minute.
Add the mushrooms, celery and carrots. Cook, stirring occasionally, for 15 minutes.
Add the salt, black pepper, paprika, cayenne pepper and parsley.
Continue cooking, stirring occasionally, for 10 minutes more or until the carrots and celery are almost softened.
Add the broth and chicken mixture to the vegetables in the soup pot.
Taste for seasoning and bring to a boil, lower the heat and simmer for 30 minutes.
Add cooked noodles, if using and extra cooked chicken, if desired.
Italian Escarole Bean Soup
Ingredients
½ yellow onion, diced
3 celery stalks, diced
1 tablespoon minced garlic
2 cups dried white beans (cannellini), soaked overnight in water to cover and drained
2 tablespoons olive oil
16 cups chicken broth, recipe above
1 tablespoon dried Italian seasoning
2 heads of escarole, washed and cut into small pieces
1 cup diced, cooked spicy Italian sausage
1 tablespoon kosher salt
Parmesan cheese for serving
Directions
Heat oil in a large Dutch Oven and add the onions, celery and garlic. Cook until tender.
Add the Italian seasoning, the drained cannellini beans and the chicken broth.
Bring to a boil, lower the heat to a simmer and cooked the beans for 30 minutes. Add the sausage, salt and escarole.
Let simmer until the escarole wilts. Ladle into soup bowls and top with Parmesan cheese.
Tortellini Soup
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 carrot thinly sliced
1 celery stalk, thinly sliced
2 cups water
4 cups homemade chicken broth, recipe above
1 piece of Parmesan cheese rind
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini
6 oz fresh spinach or any seasonal greens
2 teaspoons Italian seasoning
Grated Parmesan, for garnish
Directions
Remove stems and wilted leaves on the greens. Wash well in several changes of cold water and chop.
In a large pot, heat the oil over low heat. Add the garlic and cook, stirring, for 1 minute.
Add the water, broth, Italian seasoning, Parmesan cheese rind and salt and bring to a boil.
Reduce the heat and simmer, covered, for 10 minutes.
In a large pot of boiling, salted water, cook the tortellini until al dente, about 4 minutes for fresh or 12 minutes for frozen. Drain.
Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the cooked tortellini.
Serve the soup sprinkled with grated Parmesan.
Bologna is a province and city in the Emilia-Romagna region in northwestern Italy. Bologna is of great importance as a road and rail system for central and southern Italy. Until World War I the city was chiefly dependent upon agriculture based on the surrounding fertile plain. Although still an important agricultural market and food-processing area, Bologna also has developed into an important industrial center that manufactures agricultural machinery, electric motors, motorcycles, railway equipment, chemicals and shoes. Ferrari S.P.A. was created in Maranello, a town 20 minutes from Bologna. Lamborghini and Ducati motorcycles are also from this area. Every year the convention center in Bologna hosts the Motor show, one of Europe’s most important motor exhibitions showcasing the world’s fastest cars and bikes.
Garisenda and Asinelli leaning towers. Bologna, Italy
The arcaded streets of the central part of the city still preserve a medieval aspect, characterized by the leaning Asinelli and Garisenda towers. Among numerous medieval palaces (palazzi) the most notable are the Palazzi Comunale (town hall) and Podestà Mercanzia (chamber of commerce). The Palazzo Bevilacqua with a magnificent inner courtyard is one of the finest in Bologna. The first thing you may notice is that most of the city is built under porticoes, which are covered walkways. This is very convenient when you are stuck in the frequent rain or snow, but it can seem a bit dark. The reason they are so common is because they were primarily offered as a tax incentive to estate developers because it was considered a service to the town.
Decorated old portico with columns in Bologna, Italy
The university in Bologna is one of the oldest and most famous in Europe, dating from the 11th century. Originally the campus had no fixed location; lectures were generally held in the great halls of convents until the Archiginnasio Palace was erected. Today, the student population of 100,000+ dominates the city and everywhere you turn you’ll catch young people walking arm in arm down the streets.
Bologna is considered the culinary capital of Italy and it isn’t nicknamed – Bologna la grassa – which means “Bologna the fat” for nothing. The market in the city center is one of the largest in Europe and has a huge array of fresh cheeses, meats, fruits, vegetables, dairy and baked goods.
Local specialties include:
Tortellini in brodo – Meat tortellini in a broth
Bologna is no doubt synonymous with tortellini. Legend has it that their shape takes inspiration from Venus’ navel. The recipe for authentic tortellini was registered with Bologna’s Chamber of Commerce in 1974. The dough is made with flour and eggs, while the filling contains pork loin, raw ham, mortadella di Bologna, Parmesan cheese, eggs and nutmeg. To enhance their taste, tortellini is eaten in a broth of capon or hen. It is a typical winter dish that the Bolognesi have for their Sunday lunches.
Tagliatelle al ragu – pasta with meat sauce
Lucrezia Borgia seems to have been the inspiration for the hand-made pasta, tagliatelle. Legend has it that Maestro Zeferino invented them for her wedding upon seeing her blonde braids. Bologna’s Chamber of Commerce guards the recipe of tagliatelle, along with its measurement rule: tagliatelle should be 8 mm wide when cooked. Their thickness has not been defined, although experts say it should be between 6 and 8 tenth of a millimeter.
The official ragu recipe also rests with Bologna’s Chamber of Commerce since 1982, but with ragù there is a lot of leeway. If you ask Bolognese women, you will find there are many individual variations, and they seem to be very secretive about them also. The most important ingredient is minced beef and the tomato based sauce must cook for hours. Ragù goes well with many types of pasta, but especially with tagliatelle and lasagna; never ever eat it with spaghetti though – the Bolognesi consider it an insult!
Lasagna Verde alla Bolognese – Lasagna composed of green spinach pasta sheets with meat ragu and a cream bechamel sauce
Mortadella – Pink colored Italian sausage often served in sandwiches or before meals
Bollito – Boiled beef
Zuppa Inglese – A colorful dessert of cake and cream
Mascarpone – A very creamy and sweet cheese dessert
Cook Bologna’s Famous Pasta Recipes At Home
Tagliatelle al Ragu
by Mario Batali
Ingredients
Ragu
- 1/2 cup olive oil
- 1/2 cup butter
- 1 cup onions, chopped small
- 1/2 cup celery, chopped small
- 1/4 cup carrots, chopped small
- 1/4 pound pancetta, ground
- 1 pound veal
- 1/2 pound ground beef
- 1 pound ground pork
- 2 cups whole milk
- 1 cup white wine
- 1/2 cup tomato paste
- Tagliatelle, recipe follows
- Parmigiano-Reggiano
Tagliatelle Pasta
- 1 3/4 to 2 cups cake flour
- 1 3/4 to 2 cups all-purpose flour
- 4 eggs
Directions
Ragu
In a large Dutch oven or saucepan, add the olive oil and butter and heat. Add onions, celery and carrots and cook until very soft and beginning to caramelize. Mix together all of the meats.
Add the meats to the pan and begin to brown. When the meat begins changing color and releasing its own liquids, add the milk.
Cook until the milk is almost totally evaporated–it should just be moist around the edges of the meat, about 15 minutes. Add the wine.
Add the tomato paste and stir well. Bring to a simmer. Reduce heat to low and cook for 2 hours.
To make the pasta:
Roll out the pasta dough to the thinnest setting on a pasta machine. Cut into strips that are 4-inches wide and 8 inches long.
Starting with the 4-inch side, loosely roll the pasta into a tube that is about 4-inches long and 2 1/2-inches wide. Cut the open side into 1/4-inch wide strips.
Unroll the pasta and place in small bundles.
Bring 6 quarts of water to a boil. Add salt to the water and return to a boil. Add the tagliatelle and cook for 5 minutes. Drain the tagliatelle and add to the Bolognese sauce.
Thin with a little pasta water, if necessary. Toss for 1 minute. Immediately serve in warm pasta bowls. Top with freshly grated Parmigiano-Reggiano.
Tagliatelle
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil.
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
Lightly flour the board again and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as described above.
Tortellini en Brodo
by Mario Batali
Ingredients
- 6 cups brodo, recipe follows
- 1 1/4 pounds tortellini, recipe follows
- Parmigiano-Reggiano, grated
Brodo
- 1 pound beef scraps
- 1 pound beef or veal bones
- 1 pound beef tongue, cut into 4 or 5 pieces
- 1 (4 to 5 pound) stewing hen, cut into 6 pieces
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 10 to 12 quarts cold water
- Salt and pepper
Tortellini
Filling:
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 4 ounces ground turkey
- 4 ounces ground veal
- 4 ounces ground pork shoulder
- 4 ounces prosciutto, finely diced
- 4 ounces mortadella, finely diced
- 1 egg, beaten
- 1 cups Parmigiano-Reggiano, grated
- 1/8 teaspoon nutmeg
Pasta:
- 3 1/2 to 4 cups flour
- 4 eggs
- 1/2 teaspoon extra-virgin olive oil
Directions
Bring the brodo to a boil. Add the tortellini and cook for 8 to 10 minutes, until all the tortellini are floating to the top of the pot.
Ladle equal portions of tortellini into 4 warmed pasta bowls. Ladle the hot broth on top of the tortellini and top with grated Parmigiano.
Brodo:
Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly.
Reduce the heat to simmer before the mixture boils and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface.
After 4 hours, remove from the heat, strain the liquid twice, first through a conical sieve and second through cheesecloth and allow to cool.
Refrigerate stock in small containers for up to a week or freeze for up to a month.
Pasta:
Filling:
In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.
Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.
Add the prosciutto and mortadella and cook for 5 minutes more. Remove from the heat and allow to cool. Place in a food processor and pulse to combine.
Add the egg and the Parmigiano-Reggiano and mix well to combine. Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again.
Set aside in the refrigerator until ready to use.
Pasta Dough:
Mound 3 cups of flour in the center of a large wooden cutting board. Make a well in the middle of the flour; add the eggs and oil.
Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.
As you incorporate the eggs, keep pushing the flour up to retain the well shape.
The dough will come together in a shaggy mass when about half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky.
Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes.
The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust the board with flour when necessary.
Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.
Roll the pasta into sheets using a pasta machine.
For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.
With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares. Place 3/4 teaspoon of filling in the center of each square.
Fold into triangles, press out any air around the filling and press to seal the edges. Bring the points of the long side together to form a ring,and seal between your fingers.
Set the tortellini aside on a sheet pan, wrap well with plastic wrap and refrigerate. Reserve for later assembly.
Lasagna Verde alla Bolognese
by Mario Batali
Ingredients
- Ragu Bolognese recipe from above
Lasagna al Forno
- 4 extra-large eggs
- 6 ounces frozen chopped spinach, defrosted and squeezed very dry and chopped very fine
- 3 1/2 to 4 cups unbleached all-purpose flour, plus 1/2 cup for dusting the work surface
- 1/2 teaspoon extra-virgin olive oil
Besciamella
- 5 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
- 8 ounces Parmigiano-Reggiano, for grating
Directions
Make the ragu as directed from above and set aside.
For the lasagna al forno:
Combine the eggs and spinach. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the egg and spinach mixture and the olive oil.
Using a fork, beat together the spinach, eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
Lightly flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Divide the dough into 3 equal portions and roll each out to the thinnest setting on a pasta rolling machine.
Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stove top. Cut the pasta into 20 (5-inch) squares and drop into the boiling water.
Cook 1 minute, until tender. Drain well and refresh in the ice bath. Drain on towels and set aside.
For the besciamella:
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.
Cook 30 seconds and remove from heat. Season with salt and nutmeg and set aside.
For assembly:
Preheat the oven to 375 degrees F.
In a baking pan, assemble the lasagna, beginning with a layer of ragu, a sprinkling of grated Parmigiano, a layer of pasta, a layer of bechamel, a layer of ragu, a sprinkling of grated Parmigiano etc. until all the sauce and pasta are used up.
The top layer should be pasta with bechamel over it. Top the lasagna with grated Parmigiano-Reggiano and bake in the oven for 30 to 45 minutes, until the edges are browned and the sauces are bubbling.
Remove and allow to cool for 10 minutes before slicing.
At this time of year the farmers’ markets, roadside stands and supermarkets are bursting at the seams with fresh grown produce. Take advantage of all these good things and create some seasonal recipes around fresh July produce. Here are a few ideas.
Stuffed Cucumbers
These little bites are delicious for lunch or for a summer appetizer.
Ingredients
- 2 medium cucumbers, peeled
- 1/2 cup chive and onion cream cheese
- 1/2 cup carrots, finely shredded
- 1/4 of a green bell pepper, finely chopped
- 1 small banana pepper or other spicy pepper, finely chopped
- 2 tablespoons relish
- Sweet paprika for garnish
Directions
Cut cucumbers lengthwise. With a spoon, scoop out seeds to form a hollow center.
Combine the carrots, green pepper, spicy banana peppers, relish and cream cheese.
Spread the mixture into the center of the cucumbers. Sprinkle the top with paprika.
Cut each cucumber half into 4 pieces. Chill in the refrigerator until serving time.
Eggplant Rollatini
Ingredients
Eggplant
- 1 medium to large eggplant, peeled and cut lengthwise into ¼ inch slices
- 1 cup all-purpose flour
- 1/4 teaspoon each salt and pepper
- 1 tablespoon dried Italian herbs
- Olive oil
Filling
- 1 cup ricotta cheese
- 1 egg
- Salt & Pepper
- 1/4 cup minced fresh herbs (parsley, basil)
- 1/4 teaspoon garlic powder
Rollatini
- 2 cups Marinara (tomato) sauce
- 1/2 cup grated Parmesan cheese
Directions
Combine the flour, salt, pepper and dried herbs in a shallow dish. Heat enough olive oil to cover the bottom of a large skillet.
Dredge the eggplant slices in the flour mixture and place in the skillet.
Cook until brown on both sides. Drain on paper towels and let cool until room temperature.
Mix together the filling ingredients and distribute evenly over the sautéed eggplant slices.
Roll up the slices from the short end and place in a greased casserole dish. Pour the Marinara sauce over the rolls and sprinkle with the grated Parmesan cheese.
Bake in a 350 degree F oven for 30 minutes.
Big Batch Summer Vegetable Chowder
Makes plenty to freeze for future dinners and lunches.
Ingredients
- 12 ears fresh corn
- 2 quarts water
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 carrots, diced
- 1 green bell pepper, diced
- 3 cups southern field peas
- 3 medium red potatoes, peeled and diced
- 2 celery stalks, diced
- 8 cups chicken or vegetable broth
- 2 teaspoons dried Italian seasoning
- 9 oz pkg fresh spinach tortellini
- Chopped fresh herbs for garnish
Directions
Slice the kernels from each corn cob into a large bowl. Set aside.
Break each corn cob in half and place in a large Dutch oven or stock pot. Cover the cobs with 2 quarts of cold water. Bring the water to a boil and turn the heat to low.
Simmer, uncovered, for 40 minutes.
When the corn cobs have finished simmering, heat the olive oil in a large soup pot over medium low heat.
Add the onions and cook until soft, approximately 2 minutes, then add the garlic, salt, pepper, dried Italian seasoning, reserved corn and remaining vegetables.
Cook for several minutes until the corn is soft, stirring frequently.
Once the corn cobs have finished simmering, remove the cobs from the broth. Add the corn broth to the soup pot. If the corn broth has reduced to less than 4 cups, add more water to equal 4 cups.
Add the chicken broth and tortellini. Bring to a boil. Reduce the heat and simmer the ingredients together over medium heat for an additional 15-20 minutes, covered.
Tomato Tart
Serves 6-8
Ingredients
- One 9 inch refrigerated pie crust, at room temperature
- 3 small to medium vine-ripe tomatoes, cored and sliced 1⁄4″ thick
- 1 1/2 cups shredded cheddar cheese
- 4 oz cream cheese, softened
- 1 shallot, thinly sliced
- Salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped chives
Directions
Spread tomatoes in a single layer on a double thickness of paper towels. Sprinkle with salt and let drain for 1 hour. Blot dry with more paper towels.
Heat the oven to 425°F.
Place the dough in a greased 10 inch pie dish or tart pan. You can also place the dough on a baking sheet on parchment and form the tart like a galette.
Spread the cream cheese over the crust, leaving a 1 inch border. Sprinkle the cheddar over the cream cheese.
Top with tomato and shallot slices, overlapping each slightly. Sprinkle with black pepper and chives. Fold overhanging crust up and over the edge of the filling.
Bake until golden brown, 40–45 minutes. Let the tart rest for 5 minutes before serving.
Regular or Gluten-Free Strawberry Peach Sponge Cake
The recipe for this cake can be made as a gluten-free cake or as a regular sponge cake. Any fruit filling works in this recipe – just use what is in season.
Ingredients
Simple Sponge Cake Mixture
Ingredients
- 6 eggs, separated
- 1 cup sugar
- 1 cup cake flour
Gluten-Free Cake Mixture
Ingredients
- 8 oz butter, softened at room temperature
- 1 cup sugar
- 4 large eggs
- 1 tablespoon light rum
- 1 ½ cups King Arthur or Bob’s Red Mill Gluten-Free All Purpose Baking Flour (not gluten-free flour)
- 1 tablespoon baking soda
- 2 tablespoons milk
Regular or Gluten Free Cake Filling
Ingredients
2 tablespoons light rum for sprinkling on the cake layers
1/2 cup strawberry syrup or jam (recipe for strawberry syrup)
6 strawberries, cut into thin slices
1 medium peach, peeled and sliced thin
12 whole small strawberries, stems removed
Whipped Cream Topping
Ingredients
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tablespoon light rum
Directions
Cut parchment or wax paper to fit two 9 inch round cake pans. Spray the pans with cooking spray and place the parchment circles in the pans. Spray the paper. Set aside.
Heat the oven to 350 degrees F.
Directions for making the simple sponge cake:
Separate the eggs, putting whites in the large mixer bowl and the yolks in a small mixer bowl.
Add 1/2 cup sugar to the whites and beat until very stiff.
Add 1/2 cup sugar to the yolks and beat until very thick and light yellow in color.
Fold egg yolk mixture into the egg whites.
Fold flour in using 1//3 cup each time until well mixed. Do not over mix.
Pour evenly into the prepared pans.
Bake for approximately 30 minutes or until a toothpick inserted in the center comes out dry.
Cool for a few minutes, remove from pan and remove paper. Sprinkle each layer with 1 tablespoon of rum. Cool completely.
Directions for making the gluten-free sponge cake:
Cream the butter and sugar together in the large electric mixer bowl. Beat in the eggs, one at a time. Add the rum.
Fold in the baking flour and baking soda, a little at a time. When completely mixed, add the milk slowly until the batter is fluid.
Pour into the prepared cake pans and bake until lightly brown and a toothpick inserted into the middle comes out clean, about 20 minutes.
Let cool in the pans for 10 minutes and transfer to a cooling rack. Sprinkle each layer with 1 tablespoon of rum. Cool completely.
Directions for making the whipped cream topping:
Combine the ingredients in an electric mixer bowl and with the whisk attachment beat the mixture until stiff.
Directions for assembling the cakes:
Place one cake layer on a cake plate and top with the strawberry syrup. Arrange the sliced fruit on top of the strawberry syrup layer. Spread half of the whipped cream over the fruit.
Place the second cake layer on top of the whipped cream. Spread the cake layer with the remaining whipped cream. Place the whole strawberries evenly in a circle around the cake.
Chill in the refrigerator until serving time.
Making one dish meals can be a very economical way of preparing delicious and healthy meals. This type of dinner is especially desirable for busy people. It is really very easy and doesn’t take a great deal of time. The term one-pot meal is almost synonymous with crock-pot dinners, hearty stews and pot roasts coming to mind; however there are plenty of lighter and faster variations to this concept. A one dish meal need not require hours and hours of cooking, but may be as simple as a stir-fry or a summer pasta with vegetables and seafood.
Tortellini with Broccoli, Olives and Beans
2-3 servings
Ingredients
- 9 ounces refrigerated or frozen cheese-filled tortellini
- 2 cups small broccoli florets
- One 15 ounce can cannellini (white kidney beans), rinsed and drained
- 1/4 cup slivered pitted Kalamata olives
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon crushed red chili pepper
- 1 cup quartered cherry or grape tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup snipped fresh basil
Directions
In a deep large skillet bring 2 inches of water to boiling. Add tortellini; cook for 7 to 8 minutes or until tender, stirring occasionally. Stir in broccoli; cook for 2 minutes or until the broccoli is crisp-tender. Drain in colander. Return tortellini and broccoli to the skillet.
Stir in beans, olives, oil, vinegar and red pepper. Heat through. Sprinkle with tomatoes, feta and basil. Serve in pasta bowls.
Salmon and Swiss Chard in Mustard Sauce
4 servings
Ingredients
- 2 teaspoons olive oil
- 1 ¼ pounds fresh skinless salmon fillets
- 2 cloves garlic, finely minced
- 2 tablespoons Dijon-style mustard
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 teaspoon dried dill
- 1/3 cup chopped onion (1 small)
- 1/2 cup reduced-sodium chicken broth
- 2 pounds Swiss chard, stems removed and the leaves cut into 1-inch pieces
Directions
Brush the oil over the bottom of a large deep skillet with a cover.
Rinse and pat the salmon dry with paper towels. Place salmon in the skillet, tucking under any thin edges. Sprinkle the salmon with the garlic.
In a small bowl stir together mustard, honey, vinegar and dill and transfer 2 tablespoons of the mixture to another small bowl to serve later.
Stir the onion, broth and mustard mixture together and pour over the salmon.
Cover and bring to a slow boil, reduce heat to medium and poach until the salmon flesh is firm, about 12 to 15 minutes.
Carefully transfer salmon with a slotted spoon to a serving platter.Add the chard to the skillet and cook until tender, about
Stir the reserved 2 tablespoons of mustard mixture into the chard mixture. Spoon the chard onto the platter with the salmon.
Turkey Cutlets with Barley Saute
6 servings
Ingredients
- 2 teaspoons olive oil
- 6 – 1/2-inch-thick turkey breast slices (cutlets) (about 1 1/2 pounds)
- 3 cups sliced fresh cremini mushrooms (8 ounces)
- ½ cup chopped onion
- ½ cup chopped carrot
- ½ cup chopped red bell pepper
- 2 cups reduced-sodium chicken broth
- 1 cup quick-cooking barley
- 2 teaspoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
- ½ teaspoon finely shredded lemon peel
- Salt and ground black pepper
- Snipped fresh oregano
- Lemon wedges
Directions
In a large skillet with a cover, heat the oil over medium-high heat. Sprinkle turkey cutlets lightly with salt and pepper and place in the skillet. Cook for 4 to 6 minutes or until browned and no longer pink, turning once. Remove turkey from the skillet; set aside on a platter and cover with foil..
Add the mushrooms, onion, carrot and bell pepper to the skillet and stir for 3 to 4 minutes or until tender. Stir in broth, barley and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until barley is tender and liquid is nearly absorbed.
Stir in lemon peel and 1/4 teaspoon each of salt and black pepper. Return turkey cutlets with any accumulated juices to the skillet. Cover and cook for 1 to 3 minutes or until heated through. Adjust salt and pepper seasoning to taste. Garnish with additional fresh oregano and serve with lemon wedges.
Pork Tenderloin with Carrots, Parsnips and Chickpeas
6 servings
Ingredients
- Two 1 pound pork tenderloins (455 g), trimmed of fat and silverskin
- Kosher salt and freshly ground black pepper
- 1 pound carrots, peeled and cut in half lengthwise
- 1 pound parsnips, peeled and cut in half lengthwise
- 3 tablespoons extra-virgin olive oil
- ½ cup drained canned chickpeas (85 g), rinsed and blotted dry
- ½ cup fresh orange juice (120 ml)
- ½ cup dry white wine or low sodium chicken broth (120 ml)
- 1 tablespoon firmly packed light brown sugar
- ½ teaspoon crushed fennel seeds
- ¼ teaspoon pimenton ( smoked paprika)
- 1 tablespoon unsalted butter
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh oregano
Directions
Place rack in the center of the oven. Preheat oven to 400 degrees F.
Season pork generously on all sides with salt and pepper. In a 12-inch ovenproof skillet heat oil over medium-high heat. Add pork. Sear on all sides until browned, about 6 minutes total. Transfer the pork to a large plate; set aside
Add carrots to the pan. Cook and stir until browned at the edges, about 5 minutes. Add the chickpeas and 1/2 teaspoon salt. Cook for 1 minute more. Using a spatula, make two wide spaces through the vegetables. Place pork tenderloins in the spaces so they rest directly on the pan surrounded by the carrots and chickpeas.
Transfer the pan to the oven. Roast 10 to 15 minutes or until an instant read thermometer inserted into the center of a tenderloin registers 145 degrees F. The center should be rosy when cut into with a knife. Transfer the pork to a carving board; tent loosely with aluminum foil. Let rest for 10 minutes.
Carefully place the pan with the vegetables over medium heat on top of the stove. Add orange juice, wine or broth, brown sugar, fennel and paprika; mix well. Bring to a simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in butter, parsley and oregano. Season to taste with salt.
To serve, cut the pork on a slight diagonal into slices 1-inch-thick. Serve with roasted vegetables.
Chicken and Vegetable Saute
4 servings
Ingredients
- 1 oz. pancetta, diced
- 8 skinless, boneless chicken thighs or breasts or a combination
- 1 teaspoon dried Italian seasoning
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1 pound asparagus spears, trimmed and cut into two-inch pieces
- 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
- 1 garlic clove, minced
- 4 green onions, sliced
Directions
In a 12-inch skillet brown chicken and pancetta in olive oil over medium-high heat, turning chicken to brown evenly. Add garlic, asparagus and squash. Sprinkle chicken and vegetables with Italian seasoning, salt and pepper. Saute for 5 minutes.
Carefully add broth; cover and cook 10 minutes or until chicken is tender and no longer pink (165 degrees F) and vegetables are tender. Transfer mixture to a serving platter and top with sliced green onions.
Warmer weather means BBQ time.
Getting started:
Prepare an outdoor grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on the bottom of the grill, then light the charcoal. When the charcoal turns grayish white about 15 minutes after lighting, the grill is ready. If using a gas grill, preheat the burners on high, covered for 10 minutes, then reduce the heat if specified in the recipe.
Keep a third of your grill fire-free. On a charcoal grill, this means spreading the coals over the rear two-thirds of the firebox and leaving the front third coal-free. On a gas grill, leave one burner off. Sausages should be grilled over indirect heat.
Do not boil sausages before grilling because it diminishes flavor and moistness Pre-boiling is unnecessary, if you grill carefully.
There’s no need to prick sausages with toothpicks or a fork before grilling. Perforating the casing only releases flammable fats, juices and flavor.
Lightly brush or rub the casings with olive oil. This prevents sticking and makes them extra crisp.
Handle with care. The key to a juicy sausage is to keep the casing intact. Use tongs and don’t break the sausage skin when turning.
Grill the sausages over the indirect part of the grill until crusty and golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes.
The safe internal temperature for ground meats—sausages included—is 160 degrees F. The casing will be crisp and brown, the filling plump and bubbling. But the only way to check, if the sausages are cooked, is to insert an instant-read meat thermometer through one end of the sausage toward the center.
Warm Pepper and Onion Salad
Ingredients
- 3 mixed colored large bell peppers, trimmed and quartered lengthwise
- 1 large red onion, quartered lengthwise and separated into layers
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red-wine vinegar
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Toss peppers and onion with 1 tablespoon oil. Grill on a lightly oiled grill sheet or a sheet of heavy-duty foil set directly on the grill rack (with grill covered if using a gas grill), turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transfer vegetables to a platter when cooked.
Add vinegar, oregano, salt, pepper and remaining 2 tablespoons oil to the peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop. Place grilled sausages on top.
Potato and Green Bean Salad
Ingredients
- 6 ounces green beans
- 2 pounds peeled small potatoes
- 1/4 cup extra-virgin olive oil
- 4 teaspoons lemon juice
- 4 teaspoons whole-grain mustard
- 2 teaspoons chopped thyme leaves
- 1/2 cup thinly sliced red onion
- Coarse salt
Directions
Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer to a bowl of ice water. Drain and pat dry.
Add potatoes to the same pot of salted water and simmer until tender, about 12 minutes. Drain potatoes and halve them.
Whisk together olive oil, lemon juice, mustard and thyme in a large bowl. Add potatoes, beans and red onion. Gently toss. Season with coarse salt.
Roasted Cherry Tomatoes and Cannellini Bean Salad
Ingredients
- 600 gr (1.3 lbs) cherry tomatoes, cut in half
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- A generous handful of mixed fresh herbs (thyme, oregano, rosemary)
- Salt, to taste
- Freshly ground white or black pepper, to taste
- 1 teaspoon sugar
- 19 oz can cannellini beans, well-drained and rinsed (if using dried beans, 450 gr or 1 lb)
- Arugula
Directions
If using dried beans, start this recipe a day ahead. Soak the beans in cold water overnight. The next day, rinse the beans, place them in a pot well covered with water, add some herbs and simmer for 1 hour or until tender. Cool the beans in the cooking liquid, taste for salt and adjust accordingly. Set aside until ready to use.
Preheat the oven to 160 C/320 degrees F.
Put the tomatoes in a large bowl. Season with oil, vinegar, salt, pepper, sugar and herbs. Mix well.
Pour the tomato mixture onto a large roasting pan lined with parchment paper. Bake for 45-50 minutes or until they begin to blistered. Place the tomato mixture in a serving bowl.
Add the well-drained beans to the tomatoes while they are still warm, taste for seasoning.
Serve warm as a side dish over arugula leaves.
Eggplant, Tomato and Mozzarella Salad
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 medium eggplant, cut crosswise into 1/4-inch-thick slices
- Coarse salt and ground pepper
- 1 pound fresh mozzarella, sliced
- 1 pound sliced ripe tomatoes
- 1/4 cup loosely packed fresh basil leaves, torn
- 2 tablespoons balsamic vinegar
Directions
Preheat the oven to 400 degrees F.
Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on the baking sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until the eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.
Tortellini Salad with Tomato Vinaigrette
8 servings
Ingredients
Tortellini
- 1 pound fresh or frozen cheese tortellini
- 1 cup sun-dried tomatoes, sliced
- One 14-ounce can artichoke hearts in water, rinsed and quartered
- 1 7-ounce jar roasted red peppers, chopped
- 1 cup cherry tomatoes, halved or 2 ripe tomatoes, seeded and chopped
- 4 scallions, coarsely chopped
- 1/2 cup finely chopped fresh basil
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- Arugula or baby spinach, for serving
Tomato Vinaigrette
- 2 ripe tomatoes, halved and seeded
- 2 tablespoons red-wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Directions
Bring a large pot of water to a boil. Cook tortellini until just tender, 8 to 10 minutes.
Drain and transfer to a large bowl.
Add the sun-dried tomatoes to the tortellini along with artichoke hearts, roasted red peppers, tomatoes, scallions and basil. Season with salt and pepper.
Tomato Vinaigrette:
Working over a bowl, rub tomato halves on the large-holed side of a box grater until only the skins remain. Discard the skins.
Add vinegar, oil, oregano, garlic, salt and pepper to the tomato juice and whisk until blended.
Add the Tomato Vinaigrette to the tortellini salad and toss. Serve the salad on a bed of arugula or baby spinach.
Mix and match the recipes below according to your taste. These meals can easily come together, if you have pizza dough in the freezer or pick it up from your supermarket. Keep vegetables in the freezer for a quick put together soup recipe. Supermarkets, today, carry diced onion, celery and peppers that make it easy to make soup in a short amount of time. Mushrooms are also available pre-sliced. Fresh refrigerated pasta is great for soup and cooks very quickly. It is easy to make substitutions, if you don’t have the exact ingredients listed in the recipes below.
MUSHROOM SOUP
6 servings
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onions
- 2 teaspoons minced garlic
- 1 (8-ounce) package sliced cremini mushrooms
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 2 (14-ounce) cans beef broth
- 1/3 cup sherry
- 1 cup milk
- 1/2 cup flour
- 1/2 cup water
Directions
Heat a large soup pan on high heat and add the oil, onions and garlic; cover and cook 1 minute. Stir in mushrooms; cover and cook 5 minutes.
Combine in a large bowl, onion powder, seasoned salt, pepper and thyme, Whisking continuously, add beef broth, sherry and milk to the spice mixture.
Slowly whisk broth mixture into the mushroom mixture in the soup pan. Simmer uncovered 8-10 minutes, stirring occasionally.
Mix flour and water in a small bowl to form a creamy paste. Add 3/4 cup of hot broth from the soup pot in 1/4-cup increments, stirring after each addition, to make a thin paste.
Add to the soup, slowly while whisking continuously. Simmer uncovered 5 minutes, stirring occasionally. Serve.
SAUSAGE AND PEPPER PIZZA
Ingredients
- 1 lb homemade or store-bought pizza dough
- 1 tablespoon olive oil
- 1 lb mild Italian sausage, casing removed
- 1 small green bell pepper, coarsely chopped
- 1 small red bell pepper, coarsely chopped
- 1 small sweet onion, coarsely chopped
- 3/4 cup homemade or store-bought pizza sauce
- 2 cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Directions
Remove dough from the refrigerator and let stand one hour.
Preheat oven to 400°F.
Heat a large sauté pan on medium-high and add oil and sausage. Brown 5–6 minutes, stirring to crumble sausage, or until no pink remains. Let stand 2–3 minutes to cool.
Prepare crust. Flour hands lightly and pat dough evenly into lightly greased pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)
Top crust with pizza sauce, mozzarella cheese, peppers, onions and sausage. Sprinkle with Parmesan cheese.
Bake 18–25 minutes (depending on thickness of pizza) or until crust is golden, cheese is melted and toppings are thoroughly heated. Let stand 5 minutes. Slice and serve.
TOMATO GNOCCHI FLORENTINE SOUP
Ingredients
4 large tomatoes
- 4 cups fresh baby spinach leaves (4 oz)
- 2 ½ cups canned crushed Italian tomatoes
- 1 (14-oz) can vegetable broth
- 2 tablespoons unsalted butter
- 1 teaspoon dried dill weed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 (16-oz) package gnocchi pasta
Directions
Cut tomatoes in half; remove seeds and chop coarsely.
Chop spinach coarsely; set aside.
Combine crushed tomatoes, broth and butter in large saucepan; bring to a boil on medium-high. Stir in fresh chopped tomatoes, dill weed, salt and pepper; return to a boil.
Reduce heat to medium; cook and stir 12-15 minutes or until tomatoes are softened.
Puree soup using a stick blender. Stir in gnocchi and spinach; cook 3 more minutes or until spinach wilts. Serve.
CHICKEN AND BROCCOLI PIZZA
Ingredients
- 1 1/2 cups fresh broccoli florets, (or frozen florets, defrosted)
- 2 cups roasted chicken (10 oz)
- 1 lb homemade or store-bought pizza dough
- 2 cups shredded mozzarella cheese
- 1 cup shredded Swiss cheese
- 2 cups ricotta cheese
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic salt
- Olive oil cooking spray for the pan
Directions
Remove dough from refrigerator and let stand one hour.
Place oven rack in the center of oven and preheat to 425ºF.
Cut broccoli into bite-size pieces. Cut chicken into bite-size pieces.
Prepare crust. Flour hands lightly and pat dough evenly into lightly greased pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)
Mix the ricotta with the basil, oregano and garlic salt and spread it evenly over the crust to within 1/2 inch of edge.
Evenly distribute the chicken and broccoli over the ricotta.
Sprinkle both cheeses evenly over pizza;
Bake 20-25 minutes until cheese is melted and bubbly. Slice and serve.
POTATO EDAMAME SOUP
Ingredients
- 1 (16-oz) bag frozen shelled edamame
- 1 small yellow onion, diced
- 3 large baking potatoes, peeled and diced
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1 (32-oz) box reduced-sodium chicken broth
Directions
Thaw edamame in a colander under cool running water just until the beans separate.
Melt butter in large saucepan on medium-high. Add onions, potatoes and garlic; cook and stir 3-4 minutes or until onions begin to soften.
Stir in Italian seasoning, salt and chicken broth, then cover; cook, stirring occasionally 10 minutes.
Stir in edamame, then cover; cook 10-15 more minutes or until potatoes are tender when pierced with a fork.
Mash lightly to thicken the soup a little. Serve.
BURGER PIZZA
Ingredients
- 1 lb lean ground beef
- 8 large slices Swiss cheese, broken into large pieces
- 12 oz sliced white mushrooms
- 1 large sweet onion, coarsely chopped
- 1 lb fresh pizza dough
- 2 tablespoons olive oil, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup ricotta cheese
- 1 packet dry beef bouillon
- 2 teaspoons Worcestershire sauce
- 1/2 cup water
Directions
Remove dough from refrigerator and let stand one hour Preheat oven to 400°F.
Heat a large sauté pan on medium-high and place 1 tablespoon oil in the pan. Add mushrooms, salt and pepper and cook, stirring, 2-3 minutes or until tender. Remove mushrooms from the pan and set aside.
Place remaining 1 tablespoon oil in the saute pan and add the onions; cook and stir 5-6 minutes or until soft and golden. Add meat to the pan; brown 4-5 minutes, stirring to crumble the meat until no pink remains. Add the bouillon, Worcestershire and 1/2 cup water; simmer for about 5 minutes. Remove the pan from the heat and stir in the cooked mushrooms.
Flour hands lightly and pat dough evenly into a lightly greased pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)
Spread ricotta evenly over the dough and spread the meat/mushroom mixture over the ricotta. Place pieces of cheese evenly on top of the meat mixture. Bake 18-25 minutes (depending on thickness of pizza) or until thoroughly heated. Let stand 5 minutes; slice and serve.
CORN CHEDDAR CHOWDER
Ingredients
- 5 slices bacon, cut into ½ inch pieces
- Salt and pepper, to taste
- 1 cup of each: diced onions, diced red/green peppers and diced celery
- 2 1/2 teaspoons seafood seasoning blend
- 1/4 teaspoon black pepper
- 1 (16-ounce) bag of frozen corn
- 2 cups frozen hash brown potatoes, defrosted
- 1/4 cup flour
- 1/4 cup water
- 1 (14-ounce) can low-sodium chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese, plus extra for serving
Directions
Heat a large saucepan on high and place bacon in the saucepan. Cook until crisp, stirring frequently.
Add onions, peppers and celery and cook until softened. Add seafood seasoning and black pepper.
Stir corn and hash brown potatoes into the bacon vegetable mixture.. Cover and cook 5 minutes, stirring occasionally.
Whisk flour, water, milk and broth in a bowl or large measuring cup until smooth.
Add flour mixture slowly to the chowder, whisking continuously. Reduce heat to low and cover; simmer 5 minutes, stirring occasionally. Add cheese, stir until melted and serve with additional cheese, if desired.
SEAFOOD PIZZA
Ingredients
- 1 lb pizza dough at room temperature
- 1/4 cup ricotta cheese
- 1 tablespoon basil pesto sauce
- 1/2 teaspoon Italian seasoning, divided
- 1 1/2 cups shredded Italian Fontina or Mozzarella cheese, divided
- 1/4 cup roasted red peppers
- 6 ounces crab meat
- 8 ounces cooked shrimp
- 1 cup sliced cremini mushrooms
- 6 fresh basil leaves
Directions
Preheat oven 450°F. Spread pizza dough on a greased pizza pan.
Combine ricotta and pesto in a small bowl until blended and spread evenly over the dough. Sprinkle with 1/4 teaspoon of the Italian seasoning and 1/2 cup of the shredded cheese.
Dice roasted red peppers. Cut crab meat into bite-size pieces.
Arrange shrimp, crab, peppers and mushrooms evenly over pizza. Top with remaining 1 cup of shredded cheese and 1/4 teaspoon Italian seasoning.
Bake 20 minutes or until cheese is melted and golden.
Slice basil leaves into very thin strips. Sprinkle over pizza and let stand 5 minutes before cutting.
TORTELLINI SOUP
Ingredients
- 1/2 pound Italian sausage, casing removed
- 2 teaspoons minced garlic
- 1 (14-ounce) can low-sodium chicken broth
- 14 ounces water (1 can)
- 1 (14-ounce) can diced Italian tomatoes
- 1/3 cup each of diced onions, carrots and celery
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red chili flakes
- 1 (9-ounce) package refrigerated three-cheese tortellini
- Grated Parmesan cheese for serving
Directions
Heat a large saucepan and add sausage and garlic. Cook 5-7 minutes, stirring frequently, until brown and no pink remains. Add diced vegetables, italian seasoning and cook until softened.
Stir in chicken broth, water, tomatoes and chili. Cover and bring to boil. Once soup boils, reduce heat to low. Simmer 7-10 minutes. Increase heat to high and add tortellini to boiling soup; cover and cook 5 minutes. Serve with grated cheese.
PIZZA BAGUETTE
Ingredients
- 2 cups fresh spinach (loosely packed)
- 1 tablespoon water
- 8 sun-dried tomatoes packed in oil, sliced thinly
- 1 Italian baguette
- Olive oil
- 4 teaspoons pesto sauce
- 2 tablespoons sliced black olives, drained
- 2 tablespoons roasted red peppers, drained and sliced thinly
- 3/4 cup shredded mozzarella cheese
- 8 teaspoons feta cheese
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon Italian seasoning
Directions
Preheat oven to 400°F.
Add spinach and water to a microwave-safe bowl; cover and microwave on high for 2 minutes.
Cut bread in half lengthwise, then into fourths and brush lightly with olive oil. Place on a baking sheet.
Spread each with 1 teaspoon pesto sauce.
Top each piece of bread with ¼ of the spinach, sun-dried tomatoes, mozzarella cheese, feta cheese, red pepper slices and olives.
Sprinkle each with seasoned salt and Italian seasoning.
Place in the oven and bake for 9-10 minutes.
