Healthy Italian Cooking at Home

Category Archives: Salad Dressing


One of the best ways to cut back on wasted food is to use it in a new recipe before it goes bad. You will notice in the recipes below that I cooked several dinners in the past few weeks and, of course, we had leftovers. I don’t mind meatloaf reheated once or twice, but not more than that. Certainly, I can freeze meatloaf but there are more interesting things I can do with it, as well as leftover pork and chicken. Do you have a leftover recipe makeover?

Pork Tenderloin with Mushroom Wine Sauce


Becomes Pork Stroganoff


  • 3 cups chopped leftover Pork Tenderloin in Mushroom Wine Sauce (see recipe link here)
  • 3/4 cup sour cream
  • 8 oz wide noodles


Cook the noodles in boiling salted water until al dente. Drain and place the noodles on a medium serving platter.

Heat the leftover pork in a small skillet over medium low heat. Slowly stir in the sour cream.

Pour the meat mixture over the noodles. Garnish with chopped parsley. Serve immediately.

Italian Style Meatloaf


Becomes Meatloaf Panini

Serve these sandwiches with oven baked onion rings, pickles and a salad for dinner.


  • 4 slices sandwich bread
  • 2 slices leftover Italian Style Meatloaf (see recipe link here)
  • 2 tablespoons spicy Italian peppers, chopped
  • 4 slices Provolone cheese
  • Olive oil


Layer 2 of the bread slices in the following way: a slice of cheese, a slice of meatloaf, 1 tablespoon of chopped peppers and a slice of cheese. on top of the each meatloaf slice.

Top with the remaining bread. Brush the bread with olive oil.

Warm up a large skillet over medium heat or heat a Panini maker. Place both sandwiches, oiled side down, in skillet or on the Panini press. Oil the bread on the top.

Close the Panini press and follow the directions for your machine.

If using a skillet, cook the sandwich for a few minutes, until the bottoms are golden brown.

Turn the sandwiches over and press down firmly with a spatula on the top of the bread to compress the sandwiches. Cook until golden brown.

Grilled Chicken Breasts

(See recipe here)

Becomes Leftover Grilled Chicken Caesar Salad and Small Batch Chicken Broth


Being a frugal Italian cook, nothing gets wasted in my kitchen. The chicken breasts I grilled last week were large, so we did not eat all the chicken. I removed the chicken that was left from the bones and reserved it for the Caesar Salad recipe. I also find that some recipes call for a small amount of chicken broth. The breast bones that were left can solve that need.


Small Batch Chicken Broth


  • 2 leftover chicken breast bones
  • 1/4 of a medium onion
  • Celery top
  • Small carrot
  • Small garlic clove
  • 1 bay leaf
  • Few peppercorns


Place all the ingredients in a medium saucepan. Cover the ingredients with cold water. Bring to a boil, reduce the heat to a simmer and cook for one hour.


Strain the broth and pour into half cup containers. Freeze for future use.


Leftover Grilled Chicken Caesar Salad


  • Leftover chicken cut into cubes
  • 1 head Romaine lettuce, washed and finely chopped
  • 1 cup croutons
  • Shaved Parmesan cheese
  • Fresh Cracked Pepper


  • 1 teaspoon anchovy paste
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup olive oil


Combine the anchovy paste, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce to a small bowl and stir together.

Gradually whisk in the olive oil, whisking until the dressing is emulsified.

Place the chopped lettuce in a bowl and toss it with the dressing, cubed chicken and croutons. Add shaved Parmesan and fresh black pepper. Toss and serve.



It’s harvest time and the last of summer’s fresh fruit and vegetables are coming to market. Salad ingredients, beets, cucumbers and peppers are all still available. And there should still be plenty of zucchini, green beans, spinach and corn to play a supporting role on your dinner plate.

The first autumn/winter vegetables are putting in an appearance now in the shape of Brussels sprouts, butternut squash, cabbage, pumpkins and mushrooms,

Apples and pears are plentiful, too. It’s also time to enjoy the last of the berries, plums and tomatoes. Comfort food is back.

Spinach Bacon Quiche



  • One 9 inch refrigerated pie crust, at room temperature
  • 4 slices bacon
  • Half a sweet onion, diced
  • 2 cups leftover cooked spinach or frozen and defrosted
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 3 large eggs
  • 1 cup half & half
  • 2 cups shredded mild cheddar cheese, divided


Fit the pastry into a 9 inch pie plate and crimp the edges. Place in the refrigerator.

Preheat the oven to 350 degrees F.

Cook the bacon until crisp in a medium skillet. Remove and place on a paper towel to drain. Crumble when cool.

Remove all but 1 tablespoon of fat from the pan and saute the chopped onion in the remaining bacon fat. Add the spinach, thyme, salt and pepper. Remove the skillet from the heat and let cool.

In a measuring cup, combine the eggs and half & half.

Take the pie shell out of the refrigerator and place the pan on a baking sheet.

Sprinkle 1 cup of cheese evenly on the bottom of the pie crust. Then sprinkle with the crumbled bacon. Spread the spinach onion mixture over the bacon.


Slowly pour the egg mixture over the spinach. Sprinkle with the remaining cheese.

Place the baking sheet in the middle of the oven. Bake the quiche for about 40-45 minutes until the top is golden and puffy and the quiche does not “wobble” in the center when gently moved

Let the quiche rest for 10 minutes before serving.

Fall Beet Salad


2 servings


  • Olive oil for coating the beets
  • 3 golden beets
  • 1 Valencia orange, peel removed and sliced into thin rounds
  • 1/4 fennel bulb, sliced thin
  • 2 tablespoons shallots, coarsely chopped


  • 2 tablespoons raspberry vinegar
  • 1 tablespoon honey
  • 1/4 cup extra virgin olive oil
  • Zest of half an orange
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Make the dressing: Whisk the orange zest, raspberry vinegar, honey, and salt and pepper together in a small  mixing bowl. Set aside.

For the beets:

Preheat the oven to 400ºF.

Place the beets on a foil-lined baking sheet and drizzle with a little olive oil. Roast for about 45 minutes, or until tender when pierced with a fork. Let cool. Peel and cut into thin rounds.

Arrange the beets, orange slices and sliced fennel on a serving dish and sprinkle with the chopped shallots. Drizzle with half of the dressing of the dressing and reserve the remaining dressing to serve with the salad,

Cover the salad with plastic wrap and chill until serving time.

Chicken with Corn Salsa


2 servings

Corn Salsa (see recipe link here)

For the rub:

  • 2 tablespoons taco seasoning (see recipe link here)
  • 6 tablespoons olive oil
  • Combine to make a paste
  • Rub the paste over both sides of 4 bone-in, skin-on chicken breasts
  • Refrigerate for several hours or overnight.

For grilling on a gas grill:

Prepare a gas grill for indirect heat: Turn all burners to high and close the lid. When the temperature inside the grill reaches 400°F, lift lid and turn off one of the burners.

The area over the turned-off burner is the indirect heat area.

Brush the grill with vegetable oil. Place chicken skin side down over the indirect-heat area; close the lid and cook 15 minutes. Turn chicken over, close the lid and cook another 10 minutes.

Move chicken over direct heat and cook, turning once, until skin is well browned and crisp, 3 to 5 minutes.

Watch carefully; dripping fat or any added oils catch fire easily (a small spray bottle filled with water is handy for taming flames).

Place the cooked chicken on individual plates and place corn salsa on the side.

Zucchini Vegetable Kebabs


The kebabs go well with any grilled meat or fish.

For the Marinade

  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • ½ teaspoon dried Italian seasoning
  • 1/4 teaspoons pepper
  • 1/4 teaspoon salt

Whisk together the marinade ingredients in a small measuring cup.

For the Kebabs

  • 2 skewers
  • Vegetables cut into one inch pieces:
  • 1 cup zucchini
  • 1 cup red bell peppers
  • 1 cup red onion


Combine the marinade and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours.

Remove vegetables from the marinade and thread on skewers, alternating the vegetables. Place the skewers on the grill and cook 7 to 10 minutes on each side or until tender.

Mac & Cheese


This makes a wonderful side dish for grilled meat or fish.


  • 1 lb dried short pasta (mezze penne, elbows)
  • 4 cups whole milk
  • ¼ cup butter, diced
  • ½ cup instant flour (Wondra)
  • 1 teaspoon salt
  • 1 teaspoon dried yellow mustard
  • 1/4 teaspoon cayenne pepper
  • 8 oz 2% milk Velveeta processed cheese, cut into cubes
  • 8 oz mild cheddar, shredded
  • ½ cup dried plain breadcrumbs


Preheat the oven to 325 degrees F.

Cook the pasta in boiling salted water until al dente. Drain and set aside.

In the same pot mix the cold milk with the instant flour; add the butter and place the pan on medium heat.

Stirring often, bring the sauce to boiling, reduce heat and cook until thickened, whisking often. Add the salt, mustard and cayenne. Add the velveeta cheese and heat until melted.

Add the cooked pasta and mix well. Pour into a greased 9×13 inch baking dish.

Mix the breadcrumbs and shredded cheddar together and sprinkle over the top of the casserole.

(The casserole can be made ahead to this stage and refrigerated until baking time. Add 15 minutes to the baking time if the casserole is refrigerated.)

Bake for about 25-30 minutes until heated through.



A quick dinner isn’t so quick, if you’re stuck washing a dozen pots and pans when you’re through. To me, nothing is worse than facing a mountain of dishes in the sink when dinner is over.

However, here is one solution – cook everything on a foiled-covered baking pan. This method ensures you won’t get stuck in the kitchen and it produces a great tasting dinner.

Orange Flavored Baked Chicken, Onions and Potatoes

The recipe is easily doubled or tripled depending on how many diners are at your table.

Serves 2


  • 1 orange
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon. dried chili flakes
  • 4 small potatoes, peeled and halved
  • 1 small onion, cut into 1/2-inch-thick slices
  • One large sprig of fresh rosemary, leaves minced
  • 4 boneless chicken thighs (about 6 oz. each), trimmed of excess fat and skin removed
  • 3/4 to 1 cup panko bread crumbs


Heat the oven to 425°F. Cover a rimmed baking sheet with foil and coat with cooking spray.

Finely grate 1 teaspoon orange zest and squeeze 1 tablespoon of orange juice from the orange. Stir together the juice, zest, oil, salt and the chili flakes in a small bowl.

Place the potatoes and onions on the baking sheet and brush them, on all sides, with some of the orange mixture.

Place the chicken in a medium bowl and pour the remaining oil mixture over the chicken thighs. Turn to coat well. Dredge the chicken in the panko crumbs, pressing the crumbs into the chicken.  

Place the chicken on the foiled-lined baking sheet and sprinkle the thighs and vegetables lightly with salt and pepper. Sprinkle the vegetables and chicken with the minced rosemary.

Note: The recipe can be prepared ahead up to this point and refrigerated until time to cook dinner.


Place the pan in the preheated oven and roast for 20 minutes. Turn the potatoes and onions over. Continue to roast about for 20 minutes more, until the chicken is crisp and golden and the potatoes are lightly browned in spots.

When the chicken is done, remove the potatoes and onions to serving plates and top with the chicken.

Remove the foil from the pan, carefully, and guess what……no pan to wash tonight.

Cucumbers in Sour Cream Dressing


Note: Salting the cucumbers draws out excess moisture and helps keep the salad from getting watery.

Makes 2 servings


  • 1 large cucumber, peeled and halved lengthwise
  • 1 teaspoon kosher salt
  • 1/3 cup sour cream
  • 1 scallion, white and green parts, sliced
  • 2 tablespoons white wine vinegar
  • 1 tablespoon agave syrup or honey
  • 1 tablespoon chopped fresh dill


Scoop out the seeds from the halved cucumbers with a spoon and slice into ¼ inch thick half-moons.

Place cucumber and scallion slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.


Combine the remaining ingredients in a mixing bowl. Add the cucumber and scallion slices and toss to coat.

Let salad stand for at least 5 minutes before serving, or chill in the refrigerator until serving time.

Sprinkler dish washing.

When you have too many dishes.



Every once in a while, it is nice to just have dinner with your partner.

First Course

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Southern Pimento Cheese Stuffed Celery


  • 1/3 cup reduced-fat cream cheese (Neufchâtel), softened
  • 8 ounces shredded sharp Cheddar cheese (about 2 cups)
  • 8 ounces shredded Monterey Jack cheese (about 2 cups)
  • 3 tablespoons low-fat mayonnaise
  • 3 tablespoons drained chopped pimientos
  • 1 teaspoon grated onion
  • 1/8 teaspoon garlic powder
  • Pinch salt
  • Pinch ground cayenne pepper
  • Celery stalks, cut into 4 inch lengths


Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine.

Scrape into a serving  bowl, cover and refrigerate for 30 minutes or up to 2 days.

Use the spread to fill celery stalks and serve immediately.

Second Course

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Grilled Crab Stuffed Salmon Rolls

  • 1 Salmon Fillet, about 8 oz, skin removed

Crab Stuffing

  • ½ cup shelled, fresh  lump crab meat
  • 1 tablespoon minced onion
  • 1 tablespoon minced celery
  • 1 tablespoon minced green bell pepper
  • 2 teaspoons mayonnaise
  • ¼ teaspoon seafood seasoning (Old Bay)
  • ¼ teaspoon ground garlic
  • 1 teaspoon lemon juice


For the stuffing

Mix the crab meat with the vegetables and seasoning.

For the salmon rolls


Cut the salmon fillet in half lengthwise. Divide the stuffing in half and spread on the skinned side of the salmon fillet. Roll up tight and secure with metal skewers or Butcher’s string.

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Refrigerate until time to grill.

Preheat the grill to medium hot.

Place pinwheels on a sheet of heavy-duty foil that has been coated with olive oil cooking spray. Poke a few holes into the foil.

Slide the foil onto the hot grill and grill with the lid closed for about 10 minutes.

To cook indoors

Heat the oven to 400 degrees F. Lightly coat a glass baking dish with cooking spray.

Place pinwheels the pan. Brush pinwheels with butter, cover loosely with foil and bake 15-20 minutes..

Spaghetti with Basil Pesto Sauce



  • 4 oz spaghetti
  • 1/4 cup prepared or homemade basil pesto
  • 1/2 cup grated Parmesan cheese
  • Fresh ground black pepper


Cook the spaghetti in boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water and drain the spaghetti.

Add the pasta cooking water, the basil pesto and the Parmesan cheese to the empty pasta pot and stir until combined. Add the drained pasta, toss and serve.

Tomato Cucumber Arugula Salad



  • 1 large tomato cut in half and sliced
  • 1/4 of a cucumber, cut in half and sliced
  • 2 scallions, finely diced
  • 2 cups arugula
  • Italian vinaigrette


Combine the salad ingredients. Add salt and pepper to taste. Add enough salad dressing to just moisten the ingredients and toss, Serve immediately

Peach Frozen Yogurt


Makes about 4 1/2 cups


  • 1 pound peaches, peeled
  • 2 cups nonfat plain Greek yogurt
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons pure vanilla extract
  • Garnish with chopped mint leaves


Combine peaches, yogurt, sugar, lemon juice and vanilla in a food processor and blend until smooth.

Transfer to a freezer-safe bowl, cover and freeze, whisking mixture vigorously every 30 minutes until just frozen throughout, 2 to 3 hours.

(Whisking helps to break up the ice that forms when freezing.) Frozen yogurt is ready when it is too thick to whisk.

Stir with a spatula, transfer to an airtight container and store in the freezer. Serve garnished with chopped mint.



The ingredients listed above are all at their best, so make the most of August’s seasonal foods by turning them into delicious summer recipes. Pair some of summer’s ripe tomatoes with some delicious crab. Create a salad with ripe peaches and Parma Ham. Cook up some pasta and add chopped August veggies and chill. Perfect for a weeknight dinner. Below are some ideas to inspire you to create some recipes from August’s bounty.

New York Deli Style Pickled Green Tomatoes

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For each quart jar:

  • 1 cup distilled white vinegar
  • 1 1/4 cups distilled water or purified tap water
  • 2 tablespoons Kosher salt
  • 1 pound firm full-sized green tomatoes
  • 1 stalk celery, cut in pieces
  • 1/2 Serrano chili, stem removed or ½ teaspoon crushed red pepper flakes
  • 6 medium garlic cloves, peeled and sliced in half
  • 2 tablespoons dill seeds
  • 1/2 tablespoon whole black peppercorns

Notes on the ingredients:

The tomatoes must be all green and cut into quarters.

You can usually find distilled water in the grocery or drug store. Distilled water is best because it has impurities removed and impurities can impart off flavors. Purified tap water is perfectly fine to use also.

Use Kosher salt not table salt. Kosher salt has larger flake shaped grains and also has small amounts of anti-caking additives but no iodine.

The recipe needs a little heat. Half a serrano works perfectly. If fresh peppers are not available, you can use 1/2 teaspoon of red pepper flakes.

You must use distilled vinegar. Any other vinegar imparts too many odd flavors.


Use really clean bottles and lids. Sterilize them by submerging them in a boiling water bath or on a setting for sanitizing in your dishwasher.

Add the garlic, dill seeds, celery, hot pepper or red pepper flakes and peppercorns to the jar.

Thoroughly wash the tomatoes, remove the stem and cut them into quarters. Cram them in the jar leaving about ½ inch of space at the top.


Make the brine by combining the vinegar, water and salt in a non-reactive sauce pan or pot. Bring to a boil and stir until all the salt is dissolved.

Pour the hot brine over the tomatoes to within 1/4″ of the top. Wipe the jar top, put the lids on and tighten. Turn the jars over and let sit for a couple of hours.


Return the jars to the upright position and leave on the kitchen counter overnight. Refrigerate the pickled tomatoes for two weeks before serving.

The pickled tomatoes will keep for months in the refrigerator.

Easy Chilled Summer Melon Soup


This soup makes a great summer appetizer or serve it for lunch.

Serves 4 – 6


  • 4 cups Crenshaw or cantaloupe melon, skin and seeds removed
  • 4 cups yellow watermelon, skin and seeds removed
  • One 15 ounce can coconut milk
  • Grated zest of one large lime
  • 1 large scallion (green onion) light green section finely diced and the top chopped and reserved for garnish
  • 1 jalapeno chili, seeded and diced
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh mint, chopped
  • 1/4 teaspoon salt
  • Basil or mint leaves for garnish



Dice the melon and set aside 4 cups of each kind of melon. Puree the melon in a food processor. You will probably need to do this in batches. Pour the processed melon into a storage bowl.

To the last batch of puree add the lime zest, jalapeno, ginger,1 teaspoon of basil, the 1 teaspoon mint, diced light green scallion and the salt to the melon puree in the processor.

Pulse a few times and pour in the storage bowl with the first batch of pureed melon. Pour in the coconut milk and stir well.


Chill the soup overnight. Garnish with scallion tops, fresh mint leaves or basil when serving.

Breaded Eggplant Salad


For 2

For the eggplant

  • 1 medium eggplant, peeled
  • 1 egg lightly beaten
  • 1 tablespoon milk
  • 1 cup dried Italian flavored bread crumbs
  • Olive oil

For the salad

  • Half a large yellow or red tomato, sliced thin
  • 1/3 cup diced pickled peppers (spicy peppers are great here if you like them)
  • 4 cups salad greens, chopped

Salad Dressing

  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon each of sea salt and black pepper


Preheat the oven to 400 degrees F and lightly coat a baking sheet with olive oil.

Combine the salad dressing ingredients together in a small bowl and set aside.

Cut the eggplant into 1 x 2 inch pieces.

Combine the beaten egg and milk in one shallow dish and the bread crumbs in another.

Dip the eggplant into the egg and then into the bread crumbs. Place the coated eggplant on the baking sheet and drizzle with a little olive oil.

Bake the eggplant until crispy and brown, turning them over when one side is golden, about 20 minutes.


Place the chopped pickled peppers on a paper towel to remove some of the moisture.

While the eggplant bakes, arrange the salad ingredients on individual salad serving plates. Top with the cooked eggplant and drizzle with some of the dressing.

Mix well; serve immediately with additional dressing on the side.

Broiled Tomatoes


Need a quick side dish, full of flavor and certainly seasonal, try these quick broiled tomatoes.

For each 2 person serving


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


Heat the broiler to high.

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

Spread 1 teaspoon of pesto over each tomato.

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

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Drizzle each with a little olive oil.

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


hot weather construction

It is 90 degrees outside and you are thinking, “ I am not turning on the oven and heating up the house”. No need. There are plenty of light, delicious meals that you can serve cold or at room temperature for those hot summer days and nights. The Summer is filled with great seasonal foods like peaches, berries, melon, tomatoes, corn, bell peppers and cucumbers ­– all of which help keep us hydrated and cool during the heat. Turn these summer gems into light, easy meals.


Italian Cantaloupe Salad

This makes a great lunch. Just add a few bread sticks.

Serves 4


  • 1/2 medium cantaloupe, cut into 1 inch cubes
  • 10 basil leaves, sliced thin
  • 12 Italian green olives
  • 6 small sweet pickled Italian cherry peppers, diced
  • 1/4 red onion, finely diced
  • 1/2 cup diced provolone cheese (or any cheese you like)
  • 1 tablespoons olive oil
  • 1/2 tablespoon red wine vinegar
  • Salt and pepper to taste


In a large bowl, mix all the ingredients together. Toss with the oil and vinegar. Add salt and pepper to taste. This salad is better chilled for a few hours before serving to allow the flavors to meld.


Carrot, Cucumber and Sweet Onion Salad

Good side for grilled meats or fish.

Serves 4


  • 1 1/2 tablespoons cider vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups thinly shaved carrot
  • 1 small Vidalia onion, very thinly sliced
  • 1 1/2 cups thinly shaved cucumber
  • 1/2 cup fresh flat-leaf parsley leaves


Combine the vinegar, oil, salt and pepper in a medium bowl, stirring with a whisk. Add the carrot and onion; toss to coat. Let stand 5 minutes.

Add the cucumber and parsley to the bowl; toss to coat. Let sit for an hour to allow the salad to marinate.


Spaghetti Salad


  • 6 oz spaghetti, cooked al dente and drained
  • 2 cups small heirloom or plum tomatoes of different colors, if possible, sliced thin
  • 1/4 red onion, finely diced
  • 1/2 cup pitted and sliced Italian oil cured black olives, halved
  •  2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper
  • Salt and black pepper to taste
  • 1/4 teaspoon crushed red pepper flakes (chili)
  • Basil leaves, sliced thin


In a serving bowl large enough to hold the pasta, add the the lemon juice, olive oil, onion, olives, red pepper flakes and a little salt and black pepper. Mix,

Add the sliced tomatoes and cooked spaghetti. Mix well and cover the dish until serving time. You can also serve this dish chilled.


Tuna Patty with Peach and Corn Salad

Using leftover grilled tuna gives the fish cakes much more flavor than canned tuna.

For 2 servings


  • 6 oz leftover grilled tuna
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced green bell pepper
  • 1 teaspoon Dijon mustard
  • 1/3 cup panko crumbs
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Salt and freshly ground black pepper
  • 1/2 teaspoon Tabasco (hot sauce)
  • 1-2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1/2 teaspoon butter
  • Ranch Dressing, recipe below
  • Peach and Corn Salad, recipe below


Combine the tuna, celery, onion, bell pepper, mustard, lemon juice and zest, parsley, chives, hot sauce, salt and pepper to taste in a medium mixing bowl and stir to combine.

Add enough mayonnaise to hold the mixture together. Place the mixture in the refrigerator for a few hours to chill.


Divide the mixture evenly into 2 rounds and coat in the panko crumbs, pressing the crumbs into the parry.


Heat the olive oil and butter in a medium skillet. Add the tuna patties and cook 2 to 3 minutes on each side or until golden brown.

Remove to a plate lined with a paper towel. Allow to cool for 2 to 3 minutes before serving.

Mixed Green Salad with Homemade Ranch Dressing

Combine a mixture of your favorite salad greens and spread them on two individual dinner plates.

Make the salad dressing according to the recipe link: Homemade Ranch Dressing.

Place a cooked tuna patty on each plate and drizzle the greens and tuna with ranch dressing.

Place the Peach and Corn Salad on the other side of the plate. The Peach and Corn Salad compliments the tuna very well.

Summer Peach and Corn Salad

Serve this on the side with the tuna patty or as a salad on its own.

Serves: 4


  • 2 ears fresh corn, kernels removed
  • 2 peaches, diced
  • 1 small shallot, finely diced
  • 3 tablespoons champagne vinegar
  • 2 teaspoons honey
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons chopped parsley


  • 1/2 pound fresh salad greens
  • 1/2 cup shaved Pecorino Romano cheese


Whisk together the vinegar, honey and oil. Season to taste with salt & pepper. Toss the vinaigrette with the, shallots, parsley, corn and peaches.

Chill for a few hours to allow the flavors to blend.

Serve as a side with the tuna patties over greens and top with the shaved cheese. 

You can also serve the salad over greens and top with the shaved cheese as a separate salad with an entree.


Summer Cooler Dolan Zolan’'s painting 2011

Summer Cooler – Dolan Zolan’s painting 2011

Getting together with friends doesn’t need to be something that’s planned for days. Keep it simple and enjoy the evening. You also want to cook easy, but delicious food with a minimum of fuss. I try to make up menus that do most of the cooking on the grill and much of the preparation in advance. That way I can spend time with my guests. Make dessert easy by serving fresh fruit. It is much more refreshing than a heavy dessert and add a little frozen yogurt, if desired.

Menu One

Serve this dinner with a tray of vegetables and a creamy dip.

Pesto Flounder Packets


This recipe is easy to adapt to seasonal ingredients. When basil is not available, use a spinach or red pepper pesto. Baking in parchment during cold weather is quite successful, but use the grilling method when the weather cooperates.

4 servings


  • 2 tablespoons extra-virgin olive oil
  • 4 (6-ounce) flounder fillets or any white fish fillets available in your area
  • 1/4 cup prepared pesto
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Sliced tomatoes
  • Lime slices


Prepare  an outdoor grill.

Cut aluminum foil into 4 pieces large enough to enclose the fillets. Drizzle 1/2 tablespoon olive oil on each piece of foil. Place fish on top of the oil.


Lightly spread 1 tablespoon pesto over each fillet. Sprinkle with salt and pepper. Top with tomato and lime slices.

Seal foil packets and place on the grill. Grill 8-10 minutes or until fish are cooked.

Summer Vegetable Gratin


This casserole can be prepared in advance and cooked when the guests arrive or cooked in advance and reheated. Tastes just fine reheated.

Serves 6


  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, diced
  • 1 medium yellow squash, diced
  • 1 large garlic clove, minced
  • 3 cups fresh corn kernels, divided
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 small handful of fresh parsley, washed, dried and coarsely chopped
  • 3/4 cup sharp cheddar cheese, shredded
  • Sea salt and freshly ground black pepper to taste


Preheat the oven to 375 degrees F. Oil a 2-quart gratin or baking dish.

Set aside 1 cup of the corn kernels.

Heat the butter in a large skillet over low heat and add the onion. Cook, stirring often, until it begins to soften, about three minutes.

Add the bell pepper, squash and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about five minutes.

Add the garlic and 2 cups corn kernels, stir together and add another generous pinch of salt and some pepper.

Stir together for a minute or two and remove the pan from the heat.

Place the remaining 1 cup corn kernels in a blender and add the eggs, milk and 1/2 teaspoon salt. Blend until smooth. Combine with the vegetables in the skillet.

Add the parsley and the cheese, and stir together. Pour into the prepared gratin dish.

Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.

Menu Two

Add some crusty bread to this dinner and you are all set.

Zucchini Pasta with Ricotta Cheese


4 servings

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup sweet onion, finely diced
  • 1 medium zucchini, diced
  • Salt and pepper
  • 2 garlic cloves, minced,
  • 8 oz rigatoni or other dry pasta
  • 8 ounces ricotta, about 1 cup
  • 1/4 teaspoon crushed red pepper
  • Zest and juice of one lemon
  • 1 cup grated Parmesan cheese
  • 1/4 cup sliced basil leaves


Cook the pasta in boiling salted water until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta.

In the same pan heat the olive oil and saute the onion and garlic. Reduce the heat as necessary to keep the onions from browning.

Add zucchini, season generously with salt and pepper and continue cooking, stirring occasionally until tender, about 5 minutes.

IMG_0027 (1)

Add the lemon zest, juice and crushed red pepper. Stir. Add the cooked pasta and the pasta cooking water. Add the grated cheese and mix thoroughly.

Turn into a serving bowl and place tablespoons of ricotta cheese on top and scatter the basil over all. Serve immediately

Garden Salad



  • 1/4 of a red onion, sliced
  • 2 small tomatoes, diced
  • Half a cucumber, diced
  • Sliced radishes and black olives to taste
  • 4 cups torn garden lettuce
  • Salt and Pepper
  • Italian Vinaigrette, recipe below


Combine all the ingredients in a salad bowl. Sprinkle lightly with salt and pepper. Drizzle some of the dressing over the salad and mix well. Taste and add a little more dressing, if necessary.

Italian Vinaigrette

Yields: ¾ cup

  • 1 tablespoon dried Italian mixed herbs
  • 3 cloves garlic, pressed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup olive oil


Whisk the first seven ingredients together. Whisk in the olive oil, a little at a time, until it is all incorporated.

Menu Three


Add a Tomato Salad to complete this menu.

Grilled Italian Sausage

Grill the sausage over indirect heat and the potato packets over direct heat. Saves lots of cleaning up in the kitchen.


  • 1 ½ lbs Italian Sausage
  • Olive oil


Heat the grill for both direct and indirect cooking. Brush the sausage lightly with olive oil. Place the sausage on the indirect side of the grill and close the cover.

Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve with the potato mixture

Potatoes, Bell Peppers and Onions

5-6 servings


  • 4 medium red potatoes, cut into wedges, boiled until barely tender
  • 1 medium green pepper, cut into chunks
  • 1 medium onion, cut into chunks
  • 1 tablespoon olive oil
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


In a large bowl, combine all the ingredients. Place the mixture on a piece of heavy-duty foil (about 18 inches square). Fold foil around the potato mixture and crimp the edges to seal.

Grill directly over high heat, rotating the packet several times, until the vegetables are tender, about 25 minutes


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