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Healthy Mediterranean Cooking at Home

Category Archives: Salad Dressing

Growing up in an Italian American family, every Sunday meant pasta was on the menu. My grandmother and mother could come up with an infinite amount of pasta recipes to keep us from getting bored. The smells were incredible. It is easy to keep the tradition alive, if you can keep the process simple. Which is what I have done with my Sunday dinner recipe for pasta. I hope you enjoy it.

Tomato Sausage Sauce

Serves 6

Ingredients

1/2 lb sweet or hot Italian sausage
1 (26-oz) container Pomi chopped tomatoes
2 large garlic cloves, minced
1/4 teaspoon crushed hot red-pepper flakes
1 tablespoon olive oil
1 teaspoon salt
4 fresh basil leaves, torn into bits

Pasta

1 lb spaghetti twists or other short pasta
1 cup ricotta cheese, warmed in the microwave
1 cup grated Parmigiano-Reggiano cheese

Directions

For the sauce:

Heat the oil in a deep skillet. Brown the sausage on all sides and remove to a plate to cool. Then cut into ¼ inch slices.

Add the garlic and red-pepper flakes to the skillet, stir for a minute. Add tomatoes, sliced sausage and salt and simmer, uncovered, until sauce is thickened, about 20 minutes. Remove from the heat and stir in the basil leaves.

For the pasta:

Cook the pasta in a 6- to 8-quart pot of well salted boiling water, uncovered, until al dente, then drain in a colander.

Return the pasta to the pot and add the sausage sauce. Cook for a minute.

Pour pasta into a large serving bowl, dollop with tablespoons of the warmed ricotta with and serve with the grated cheese.

Notes:

The sauce can be made ahead and cooled completely, uncovered, then chilled, covered, up to 5 days or frozen in an airtight container for 2 months.

You can also turn this dish into a baked pasta casserole:

Add 8 oz cubed mozzarella cheese to the ricotta.

Drain the pasta and return it to the pot. Add 1 cup of the sausage sauce and toss to coat with the pasta.

Spoon the pasta into an oiled 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the ricotta-mozzarella mixture on top.

Gently fold some of the ricotta mixture into the pasta; don’t overmix—you should still have pockets of ricotta.

Sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top.

Let rest for 20 minutes before serving.

Italian Garden Salad

Ingredients

1 head of Romaine Lettuce, washed and torn into small pieces
1/2 of a cucumber, peeled and sliced
1/4 of a red onion, sliced thin
1 celery stalk, diced
1 carrot, shredded
1/4 cup Italian Olives

Italian Salad Dressing

Seasoning mix:

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 1/2 tablespoons table salt

Dressing

1/4 cup red wine vinegar
1/2 cup extra-virgin olive oi
2 tablespoons seasoning mix

Directions

For the salad dressing:

Combine the ingredients for the seasoning mix in a small jar.

In a mixing bowl whisk the vinegar and 2 tablespoons of the seasoning mix together. Whisk in the olive oil.

Combine the green salad ingredients together in a salad bowl Add some of the dressing and mix well.

Taste the salad to see if if needs more dressing or salt and pepper. Reserve any leftover seasoning mix and dressing for another salad.

Sourdough Ciabatta

2 large loaves

Ingredients

2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon kosher salt
6 cups unbleached All-Purpose flour

Directions

Mix the yeast with the flour.

In an electric mixer bowl combine the milk, olive oil and salt with the paddle attachment. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter.

Switch to the dough hook and knead, adding more flour as necessary, until the dough is smooth and satiny.

Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.

Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces.

Form the loaves into torpedo shapes, and place each loaf on a parchment-lined baking sheet. With a serrated knife, make three slashes in the tops of the loaves, each 1/2-inch deep.

Cover with a damp towel.

Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.

Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.
Lower the oven to 375°F and bake for an additional 25 minutes.

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August means summer and it is a good time to take advantage of all the great produce at the market. Tomatoes are tasting good now, lots of corn around, as well as eggplant, peaches and blueberries. Take advantage of the grill. Pair pasta with lots of vegetables. Make colorful salads. Seafood is in season, so pair it with tomatoes or seasonal vegetables. Lots of delicious meals ahead for the month.

Steak Burgers

4 servings

There are several cuts of beef that work well in making steak burgers including: Brisket, Hanger, Short rib, Steak tail and/or Sirloin and when combined with chuck or each other, they can create some of the best-tasting Burgers around. Get creative with your toppings. While bacon and cheese are ever popular, I like to create healthier toppings from what is seasonally available. So my toppings incorporate tomatoes, peppers and onions.

You can actually roast the peppers on the grill. After the grill is heated, oil the grates and place the peppers directly on the hot grill. Rotate them as they blacken. As soon as all the sides are blackened, place the peppers in a paper bag to cool. when they are cool enough to touch, remove the stem and seeds and pull off the skin. The peppers are then ready to place on top of the burgers.

Serve these burgers with a Greek Salad.

Ingredients

  • 1 1/3 lbs grass-fed organic ground beef steak for burgers
  • Steak seasoning (I like Penzey’s Chicago seasoning)
  • 4 sturdy burger rolls (recipe link for my homemade rolls)
  • 1/2 cup tomato jam (recipe link)
  • 2 whole roasted red peppers
  • 1 medium onion sliced and sautéed in butter

Directions

Shape the meat into four equal patties. If you want to make just two servings, freeze two of the burgers for another time.

Sprinkle the steak seasoning on both sides of the patties and spray each with olive oil cooking spray.

Heat an outdoor grill on high. Oil the grill grates. Place burgers on the grill, cover, cook turning once, for 8 minutes total.

Toast the rolls at the same time. Place the burgers on the bottom half of the rolls.

Assemble the burgers by placing 2 tablespoons of tomato jam on each patty, then one-quarter of the onions and top each with half of a roasted red pepper. Place the roll tops on the burgers and serve.

Greek Vegetable Salad

For 2 servings

Ingredients

  • Half of a red onion, thinly sliced
  • 8 pitted Kalamata olives
  • 1 small green bell pepper, chopped
  • 2 large tomatoes, chopped
  • 4 Tuscan pickled peppers
  • Half of a cucumber, peeled, seeded and diced
  • 1 cup crumbled feta cheese

Dressing

  • 6 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove minced garlic
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 1 teaspoon agave syrup
  • 1/4 teaspoon ground black pepper

Directions

In a large salad bowl, combine the onion, olives, bell peppers, Tuscan peppers, tomatoes, cucumber and feta cheese.

Whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, agave and black pepper. Pour the dressing over the vegetables, toss and serve.

Creamy Zucchini Pasta

Serve with Stuffed Tomatoes, recipe below.

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.

Stuffed Tomatoes

For 2

Ingredients

  • 2 vine-ripened medium-sized tomatoes
  • Salt
  • 1/2 cup plain panko breadcrumbs
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons chopped chives
  • Freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil

Directions

Preheat oven to 400 degrees F.

Cut the tops off the tomatoes and scoop out the pulp and seeds.

Salt the insides of the tomato shells and set upside down on a paper towel to drain, about 15 minutes.

In a medium bowl, mix together the panko breadcrumbs, garlic, herbs, 1/4 cup of the grated Parmesan cheese and the oil.

Stuff the tomatoes with the filling, sprinkle the top with the remaining Parmesan cheese.

Place the tomatoes in a small oiled baking dish and bake the tomatoes until cooked through and the tops are golden brown, about 20 minutes.

Corn Chowder

For the corn stock ingredients

  • 12 corn cobs (corn kernels removed and set aside for the chowder)
  • 2 chive stalks
  • 2 stems fresh parsley
  • 2 stems fresh thyme
  • 1 bay leaf

Directions

Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat.

Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids and measure the broth.

If you do not have 6 cups add water to make the 6 cups. Set aside the broth.

For the chowder ingredients

  • 2 tablespoons butter
  • 2 leeks, white and light green sections, chopped
  • 3 celery stalks, cut into 1/2-inch dice
  • 3 carrots, diced
  • 1 bell pepper, stemmed, seeded and cut into 1/2-inch dice
  • 1 jalapeno pepper, finely diced
  • 1 lb potatoes, peeled and diced
  • 6 cups fresh corn kernels, divided
  • 1 sprig fresh thyme
  • 1 teaspoon chili powder
  • 1 cup half-and-half or evaporated milk
  • 6 cups corn stock or vegetable broth if you don’t make the corn stock
  • Kosher salt and black pepper to taste
  • Grated cheddar cheese, chopped chives or crumbled bacon, for garnish

Directions

Heat the butter in a Dutch oven or large soup pot.

Add the leeks, celery, carrots, bell pepper, jalapeno and potatoes to the pot and saute for ten minutes until soft.

Add 3 cups of the corn, the 6 cups corn stock, chili powder and the thyme.

Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.

Take the pot off the heat and puree the contents with an immersion blender.

Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.

Return the pot to the heat and simmer the soup for about 30 minutes.

Gulf of Maine Redfish Poached in Puttanesca Sauce

Acadian Redfish, also known as ocean perch, are caught in the Gulf of Maine (deep waters off the coasts of Maine, Massachusetts and New Hampshire). The fish I purchased is certified, wild caught and sustainable. Fish cooked this way is so tasty and tender.

2 servings

Ingredients

  • 1 ¼ pounds Maine redfish of other boneless white fish fillets, cut into 4 equal pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon coarse kosher salt
  • 1 small onion or 1 large shallot, diced
  • 1 tablespoon finely chopped garlic
  • 3 tablespoons dry red wine
  • 1/4 cup coarsely chopped, pitted Kalamata olives
  • 1 tablespoons capers
  • 1/2 teaspoon anchovy paste
  • 2 cups seeded and finely diced fresh plum tomatoes, about 8-9
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon red pepper chile flakes
  • 1/2 cup chopped parsley
  • 3 oz thin spaghetti or linguine

Directions

For the puttanesca sauce 

Heat the oil in a medium saute pan with a cover over medium-high heat until hot.

Saute the onions and garlic until translucent, about 2 minutes, and then stir in the wine, olives, capers and anchovy paste, tossing to combine.

Stir in the tomatoes and bring to a boil. Once at a boil, stir in the tomato paste, followed by the oregano and red pepper flakes.

Taste and adjust the seasoning.

Cook the pasta al dente. Drain

For the fillets

Dry the fillets well with paper towels. Score the skin of each fillet three times with a sharp knife.

Sprinkle with salt.

Bring the sauce to a boil, again. Reduce heat to a simmer and add the fish fillets, skin side down.

Cover the pan and cook over low heat for 6 minutes or until the fish is cooked. Sprinkle with the parsley.

Divide the pasta between two plates and place the fish and sauce over the pasta to serve.


July’s dinner recipes take full advantage of all the wonderful, seasonal produce available at this time of year. Where I live, this month is just about the end of the local growing season, too hot, while many of you are just reaping the benefits of gardens begun just a few months ago. And, for me, it is also too hot to grill. What you say! Since I am fortunate to be able to grill 12 months a year, the thrill is not seasonal. Some days I do not want to deal with the heat and the hot grill. So. many of my meals on these very hot days are prepared in an air-conditioned house.

Dinner One

Garden Fresh Meatloaf

Serve with a green bean salad and fried Italian peppers, recipes below.

Ingredients

2 lbs. grass-fed, organic, lean ground beef
2 carrots, finely diced
1 celery stalk, finely diced
Half of a large green bell pepper, finely diced
1 small sweet onion, finely diced
1 clove garlic, minced
Half pint grape tomatoes, seeded and chopped
1 cup of your favorite fresh herbs, chopped
1 tablespoon olive oil
2 large eggs, beaten
¼ cup ketchup
1 cup bread crumbs
½ cup water

Directions

Heat the oil in a medium skillet. Add all the diced vegetables and garlic to the skillet and cook until tender.

Add the herbs and season with salt and pepper. Cool to room temperature.

Preheat the oven to 350 degrees F.

Place the beef in a mixing bowl. Add the cooked vegetables, beaten eggs, ketchup, water and bread crumbs.

Combine thoroughly and place in a greased 9×5 loaf pan.

Bake the meatloaf until an instant-read thermometer registers 160°F, about 60-75 minutes.

Let rest a few minutes and then unmold, slice and serve.

Green Bean Salad

4 servings

Ingredients

1 tablespoon red wine vinegar
3 tablespoons olive oil
1 clove garlic, finely minced
Kosher salt and freshly ground pepper, to taste
2 cups fresh green beans, trimmed and cut into 2 inch pieces
2 oz feta cheese, crumbled
1/4 cup finely diced red onion
1/4 teaspoon dried oregano

Directions

To make the vinaigrette:

Whisk together the vinegar, oil, garlic, salt and pepper in a serving bowl; set aside.

For the green beans:

Bring a large saucepan of lightly salted water to a boil; add the beans and cook until just tender, about 3 minutes.

Using a slotted spoon, transfer the beans to a bowl of ice water. Drain well and toss with the vinaigrette, oregano, feta and onion.

Chill before serving.

Italian Fried Peppers

Ingredients

10-12 long Italian frying peppers
Extra virgin olive oil
1 large garlic clove, sliced thin
½ teaspoon crushed fennel seed
½ teaspoon dried oregano
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper.

Directions

Wash and dry the peppers.

Heat a large saute pan over medium to high heat and add just enough extra virgin olive oil to cover the bottom of the pan and add the garlic and red pepper flakes. Cook for about 30 seconds

Add the peppers and season with salt and pepper. Turn the peppers over a few times to coat in oil.

Add the fennel and oregano and cook for about 10 minutes until soft and beginning to brown. Can be served at room temperature.

Dinner Two

Shrimp Tacos For Two

Serve this entrée with a cucumber salad. Recipe below.

Ingredients

1 tablespoons olive oil
1 small clove garlic grated
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground red pepper (cayenne)
1/2 pound medium shrimp, peeled, tails removed and deveined
4 corn tortillas
Homemade Tomato Salsa, recipe link
Shredded Garden Leaf lettuce
Shredded cheddar or Mexican cheese

Directions

Combine olive oil, lime juice, cumin, paprika, garlic and red pepper in a zip-top plastic bag, add the shrimp and seal. Set aside for 15 minutes.

Remove shrimp from the bag; discard marinade. Heat a grill pan over medium-high heat.

Arrange the shrimp on the pan and grill 2 minutes on each side.

Preheat the oven to 375 degrees F. Lightly coat 4 corn tortillas with olive oil cooking spray and place them in a metal taco holder.

Place the holder in the oven and heat the tortillas until just beginning to get crispy, about 10 minutes.

Remove the holder from the oven and fill each shell with shrimp, tomato salsa, cheese and shredded lettuce.

Cucumber Salad with Ranch Dressing

Ingredients

1 large cucumber, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 teaspoon kosher salt
1 small sweet onion sliced into thin rounds and halved
¼ cup ranch dressing (recipe link here)

Chopped fresh dill, optional for garnish

Directions

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

Alternate the cucumber and onion slices on a serving plate. Drizzle with the ranch dressing, garnish with dill, if using, and serve.

Dinner Three

Mediterranean Chicken

This is a great one pot meal. If you do not have access to fresh cherry peppers, you can use the jarred version instead.

Ingredients

3 tablespoons olive oil
1 lb potatoes, peeled and quartered
All-Purpose flour, Kosher salt and black pepper
4 cloves garlic
4 chicken thighs, skin removed
½ cup dry white wine
A dozen fresh sweet red cherry peppers, halved and seeded
1 package frozen artichoke hearts, defrosted
2 tablespoons fresh oregano

1/2 teaspoon red chile flakes, optional

Directions

Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat.

Add the potatoes and 1/4 teaspoon each salt and pepper, and cook, stirring occasionally, until lightly brown, 8 to 10 minutes.

Add the garlic and cook for 1 minute. Remove the potatoes to a bowl and set aside.

Heat the remaining oil in the same skillet over medium-high heat.

Season the chicken with a 1/2 teaspoon salt and 1/4 teaspoon pepper and dredge in flour, shaking off any excess.

Cook until browned, about 3 minutes per side.

Return the potatoes to the skillet.

Add the wine, artichoke hearts, red chile flakes, if using, and cherry peppers.

Simmer, covered, until the chicken is cooked through and the potatoes are tender, about 25-30 minutes. Stir in the oregano and serve.

Dinner Four

Grilled Greek Salmon

Serve with a Tabbouleh Salad (click here for recipe link), Tzatziki Sauce and Pita Bread or Chips.

Sumac is a middle eastern spice that’s tangy and a little tart. If you don’t have it, use more lemon zest instead.

4 servings

Ingredients

1 1/2 lbs fresh salmon fillets, cut into 4 equal pieces
2 tablespoons olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice (about 1 large lemon)
2 cloves of garlic, grated
1 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon sumac
Tzatziki Sauce, recipe below

Directions

Mix together the olive oil, lemon zest, lemon juice, garlic, salt, dill, dried oregano, crushed red pepper and sumac in a plastic ziplock bag.

Place the salmon fillets in the bag and close the bag.

Gently massage the marinade into the fish to coat it evenly, refrigerate and allow the fish to marinade for about 30 minutes.

Heat an outdoor grill to medium high.

Place the fish on a foil lined baking sheet skin-side down, turn the foil edges up and pour the marinade over the fish.

Slide the foil onto the grill, close the lid and cook the salmon for about 8-10 minutes.

Remove the foil from the grill by sliding the foil back on the baking sheet.

You can also cook the salmon in the oven.

Bake in a 400 degree F oven for about 15-20 minutes.

Spoon some Tzatziki Sauce over the top and serve with Tabbouleh Salad and pita chips or bread.

Tzatziki

Ingredients

This sauce is delicious on top of grilled salmon.

2 cucumbers, peeled and seeded
1 1/4 cups plain Greek yogurt
2 teaspoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Place the yogurt in a medium bowl.

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

Add it to the yogurt along with the remaining ingredients and stir.

Cover and chill in the refrigerator before serving.

 


This is the perfect time of year to go creative with your salad making recipes.  So many fresh ingredients are available in summer that you will not get bored with the variety of salads to you can make. Below are a few I have made and you might like to give them a try.

Shrimp Cobb Salad

Mini corn muffins (see recipe) go well with this salad.

For 2 servings

For the shrimp
1/2 pound large shrimp, peeled, tails removed and deveined
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice

For the ranch dressing
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon yellow mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dried dill

For the salad
1 slice cooked bacon, crumbled
1 cup shredded carrots
8 grape tomatoes, halved
Half a cucumber, peeled and diced
2 hard-boiled eggs, quartered
4 cups chopped Romaine lettuce, sliced
½ cup crumbled blue cheese (or any other cheese)

Directions

To prepare the shrimp:

Early in the day.

Peel and devein the shrimp. Place them in a skillet with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together.

Spread the shrimp in one layer and cook for 5 to 6 minutes, just until pink. Refrigerate until time to make the salad.

To prepare the dressing:

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Refrigerate until serving time.

To assemble the salad:

Arrange the lettuce in the bottom of two salad plates. In rows across the lettuce arrange the shrimp, carrots, tomatoes, egg and cucumber.

Crumble the blue cheese and bacon over the salad ingredients. Serve with the dressing.

Mini Corn Muffins

Makes 24 mini muffins

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal (coarse or regular)
¼ cup sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 jalapeno pepper, minced
1 scallion, minced
1/2 cup shredded cheddar cheese
1 cup buttermilk
1 large egg, lightly beaten
¼ cup vegetable oil

Directions

Preheat oven to 375°F. Spray a 24 mini muffin tin with cooking spray or use paper liners.

Sift together flour, cornmeal, sugar, baking powder, baking soda and salt.

Combine the buttermilk, egg and oil in a big measuring cup. Pour the buttermilk mixture into the flour mixture and stir until combined.

Fill the muffin cups three-quarters full.

Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 15 minutes.

Transfer pan to a wire rack and let cool for 5 minutes.

Mexican Corn Salad

Serve with fresh tomato salsa and homemade tortilla chips, recipes below.

Ingredients

8 ears corn, kernels stripped
1/2 cup mayonnaise
1 celery stalk, finely chopped
1 small onion, finely diced
1 jalapeno pepper, seeded and finely chopped
Half of a large green bell pepper, finely chopped
1 teaspoon chili powder
½ teaspoon ground cumin
1/4 teaspoon kosher salt
7 grape tomatoes, halved, optional garnish

Directions

In a serving bowl, place chopped celery, onion and peppers. Add the corn, salt, cumin and chili powder. Mix well. Stir in the mayonnaise.

Arrange the cut tomatoes around the top of the salad to garnish, if desired. Chill the salad until serving time.

Fresh Homemade Salsa

About 3 cups

Ingredients

1 tablespoon extra-virgin olive oil
1 cup diced sweet onion
2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
1 jalapeno, seeded and diced
2 cloves garlic, minced
1 1/2 pounds fresh, ripe tomatoes
1 tablespoon ancho chili powder or chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1/4 cup chopped fresh cilantro or parsley
2 tablespoons lime juice

Directions

Be very careful while handling chile peppers. You can, avoid touching the cut peppers with your hands if you use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.

You can make the salsa in one of two ways: finely chop the ingredients by hand or use a processor. I prefer to finely chop all the ingredients because I like a chunky, more rustic salsa that is easy to scoop on tortilla chips.

For the processor method:

Roughly chop the tomatoes, chilies and onions.

Place all of the ingredients in a food processor. Pulse only a few times-just enough to finely dice the ingredients but not enough to purée them.

Place the mixture in a serving bowl. Taste the salsa. If the chilies made the salsa too hot, add some more chopped tomato. Adjust for salt.

Let sit for an hour at room temperature for the flavors to combine. Serve with homemade tortilla chips.

Homemade Tortilla Chips

Olive oil

One package (8-10) large (12 inch) flour tortilla

Taco seasoning mix, recipe below

Directions

Preheat the oven to 350 degrees F. Oil two rimmed baking sheets.

Brush the tortillas with olive oil and sprinkle each evenly with taco seasoning.

Cut the tortillas into 6-8 triangles and arrange them on the prepared baking sheets.

Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes.

Taco Seasoning Mix

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.

Tabbouleh

Serve with pita chips and hummus.

Ingredients

1 cup bulgur wheat
1 bunch scallions, chopped
1 bunch flat leaf parsley, chopped (about 1 cup)
1 cup (about 1 pound) chopped very ripe tomatoes
1 cup peeled, seeded and chopped cucumber
1 cup chopped fresh mint, chopped
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Kalamata olives and Feta cheese for garnish
Romaine lettuce leaves for serving
Warm Pita bread or Pita chips, for serving

Directions

Rinse the bulgur in a fine-mesh sieve under cool running water until the water runs clear, then transfer the bulgur to a bowl.

In a heatproof bowl, mix the bulgur with 1/4 teaspoon salt and 1 cup boiling water.

Cover, and let stand until tender but slightly chewy, about 30 minutes.

Drain the bulgur to remove any liquid not absorbed.

In a large bowl, combine the scallions, parsley, tomatoes, cucumber, mint, remaining salt, pepper and cumin.

Add the soaked bulgur to the bowl and gently toss.

Add the olive oil and the lemon juice and lightly toss, adding more seasoning if necessary.

Set the tabbouleh aside for at least 30 minutes before serving to allow the flavors to blend. Cover and chill overnight.

When ready to serve, garnish the salad with kalamata olives and feta cheese. Serve with romaine lettuce leaves and pita bread.

Baked Pita Chips

If you do not have access to Za’atar seasoning, you can make your own. See recipe below.

2 packages of whole wheat pita breads
Olive oil
Za’atar seasoning

Directions

Heat the oven to 350 degrees F.

Brush each pita on both sides with olive oil.

Cut each in quarters and place on baking sheets. Sprinkle with Za’atar seasoning,

Bake until crispy and brown about 15 minutes.

Homemade Za’atar Seasoning

Makes 1/4 cup

Combine 1 tablespoon dried oregano, 1 tablespoon sumac, 1 tablespoon ground cumin and 1 tablespoon sesame seeds.

Stir in 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Mix thoroughly and store in an airtight jar.


Sometimes the craving for a sandwich comes on and you want one that will be rewarding. I never eat sandwiches for lunch, since my lunches tend to be light: yogurt or cottage cheese and fruit or a bowl of soup. So having a sandwich for dinner is a real treat for me. Leftovers can also be the start of some great sandwich recipes, as indicated in the recipes below. What is your favorite dinner sandwich?

Sausage and Pepper Sandwiches

A mixed green salad is perfect to complete this meal.

2 servings

Ingredients

1/2 pound grilled Italian sausage, sliced into 1 inch pieces
1 tablespoon olive oil
1 large green bell pepper, roasted, skins removed and sliced into long strips
1 large red bell pepper, roasted, skins removed and sliced into long strips
1/4 cup marinara sauce
1 teaspoon dried Italian seasoning
Salt to taste
Ciabatta or Hoagie rolls

Directions

Heat the oven to 375 degrees F. Wrap the rolls in foil and heat for about 10 minutes.

Heat the olive oil over medium-low heat in a large, deep skillet with a lid.

Add the sausage and peppers and sprinkle with a little salt and the Italian seasoning. Stir in the marinara sauce and cover the pan.

Heat the mixture until hot.

Fill the rolls with the sausage mixture and serve.

Italian Grilled Chicken Sandwiches

Serve this sandwich with sweet potato fries and pickles.

2 servings

Ingredients

4 slices country-style bread
Olive oil for brushing
1 grilled chicken breast, sliced thin
2 roasted red bell peppers, cut into 1/4-inch slices
1/4 cup Italian salad dressing
Dried Italian seasoning
4 slices mozzarella cheese
8 large fresh basil leaves

Directions

Place the sliced chicken in a zip-lock bag and pour the salad dressing in. Close the bag and shake it so the dressing is evenly distributed.

Place in the refrigerator for about 30 minutes.

Preheat an electric Panini press on high or the “panini” setting according to the manufacturer’s instructions.

If you do not have a Panini Press: You can cook the sandwiches in a skillet on top of the stove. You will need a second skillet to weigh the sandwiches down. Heat one skillet over medium heat.

Brush the bread slices on one side with olive oil. Place 2 slices of mozzarella on each side of the bread slices not brushed with oil.

Arrange the chicken and then the roasted bell peppers on top of the cheese.

Place 4 basil leaves on each sandwich and then 2 more slices of mozzarella.

Top each sandwich with one of the remaining bread slices, oiled side up.

Place the sandwiches on the preheated Panini press, close the lid and cook until the cheese is melted, 5 to 6 minutes.

Or place the sandwiches in the heated skillet and place the unheated skillet on top, pressing it down.

Cook the sandwiched until brown on the bottom.

Turn them over, replace the skillet press and cook until the second side is brown, about 6 minutes.

Transfer to a cutting board and cut in half.

Eggplant Parmesan Sandwiches

2 servings

Ingredients

2 ciabatta rolls
Two 4×4 inch pieces of Eggplant Parmesan:

Recipe link: https://jovinacooksitalian.com/2016/05/18/what-to-cook-this-week/

Directions

Heat the oven to 375 degrees F.

Split the rolls in half. Place a square of Eggplant Parmesan on the bottom half of each roll. Place the top of the roll on top of the eggplant.

Wrap the sandwiches in the aluminum foil and place on a baking sheet.

Bake the sandwiches for about 15- 20 minutes, until hot.

Serve with pickled Tuscan peppers.

Vegan Summer Garden Sandwich

1 serving

Ingredients

Vegan Creamy Italian Salad Dressing, recipe below
2 slices of your favorite bread or 1 Italian roll
4 small slices of oven baked or grilled eggplant
4 thin slices of fresh, uncooked zucchini
1 slice red onion
2 large slices vine ripe tomatoes
Garden leaf lettuce

Directions

Brush one side of each piece of bread with the creamy dressing and layer the ingredients on the side of one piece of bread brushed with dressing.

First, place the eggplant on the bread and then add the zucchini slices, tomato slices and onion.

Top with lettuce leaves and the remaining bread slice, dressing side down. Cut in half and enjoy this sandwich with your favorite coleslaw.

Vegan Creamy Italian Salad Dressing

Adapted from Vintage Kitty

Makes 16 tablespoons

Ingredients

1/2 cup warm water
4 tablespoons almonds
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
Pinch chili flakes
1 clove garlic, chopped
1 small shallot, chopped
6 tablespoons extra virgin olive oil
4 tablespoons white wine vinegar
1 teaspoon organic sugar or agave syrup
2 tablespoons fresh chopped parsley
Salt and pepper to taste

Directions

Combine the warm water, almonds, Italian seasoning, dried basil and chili flakes in a mixing bowl and let soak for 15 minutes.

Place the mixture in a blender and add the garlic, shallot, olive oil, vinegar and sugar.

Blend until the mixture is smooth.

Add fresh parsley and pulse. Season with salt and pepper to taste.

Store in the refrigerator up to one week


What is great about grilling a whole chicken is that you not only get a delicious BBQ dinner but you also have plenty of chicken leftover for a few other meals during the week.

So what can you use that leftover chicken for?
Sandwiches and Panini
Tacos
Salads
Add to Pasta
Topping for Pizza
Mexican tacos and enchiladas

How To Grill Chicken The Easy Way

Butterflying the chicken before grilling is an excellent way to cook chicken on the grill.

Flattening the chicken exposes more surface area to heat, so overall cooking time is reduced. That means you can slash about 15 minutes off the usually cooking time.

Another benefit is that chicken has two different kinds of meat that are cooked through at two different temperatures. Breast meat starts drying out after it reaches 150° F, but dark leg meat isn’t thoroughly cooked until 165° to 170° F. By opening up the chicken and cooking it flat brings both kinds of meat to the correct temperature at the same time. This method also produces crispy skin, if that is to your likeness.

Weber Video on how to butterfly a chicken.

Ingredients

One 4-pound chicken

Rub
1 tablespoon coarse salt
1 tablespoon packed light-brown sugar
1 tablespoon paprika
1/2 tablespoon ground black pepper
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme leaves
1 teaspoon cayenne pepper

Directions

In a small bowl, whisk together the rub ingredients.

Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it. Remove the wing tips.

Transfer the flattened chicken to a medium baking dish. Spread the rub over the entire chicken. Cover with plastic wrap and refrigerate for several hours before grilling.

Light an outdoor grill and oil the grates.

Grill the chicken, skin side down, over medium heat until the skin is browned and crisp, about 10 minutes. Turn the chicken skin side up, cover and grill over low heat until cooked through, about 20 minutes. Use an instant read meat thermometer to check to see if it is cooked through.

Transfer the chicken to a cutting board and let rest for 5 minutes. Carve the chicken and serve.

Corn on the Cob, Baked Beans and Coleslaw are all good side dishes to serve with BBQ chicken. However, today I made asparagus on the grill and a corn saute because I was in the mood for something a little different.

Grilled Asparagus with Egg Dressing

Ingredients

1 lb asparagus
Olive oil
Salt and pepper to taste
1/4 cup Ranch Dressing, See recipe below.
1 hard-boiled egg, diced

Directions

Cut the woody stems from the asparagus and wash well. Dry the asparagus on some paper towels.

Place them on a sheet of heavy-duty foil that has a few holes poked into it. Place the foil on a plate or tray.

Arrange the asparagus in a single layer on the foil. Drizzle with olive oil and sprinkle with salt and pepper.

Place the foil (Do not close the foil – leave flat) with the asparagus on the grill, cover and cook for 6 minutes.

Turn the asparagus, cover and cook until tender, about 6-8 more minutes.

Remove the asparagus to a long plate. Drizzle the ranch dressing across all the center of all the asparagus and sprinkle with the diced egg.

Serve immediately.

Homemade Ranch Dressing

Ingredients

1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon yellow mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dried dill (or a teaspoon chopped fresh)

Directions

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Makes about 1 1/2 cups. Keeps for a week, covered in the fridge.

Summer Corn Saute

I like to make an extra portion of this simple and easy corn dish, because leftovers are so handy to add to tacos o r to a stuffing for vegetables.

Ingredients

1 tablespoon unsalted butter
3 cups fresh corn kernels
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped chives

Directions

Melt the butter in a medium skillet. Add the corn, salt and pepper; sauté for 3- 4 minutes or until crisp-tender, stirring occasionally.

Sprinkle the corn with chives and serve.


When the weather heats up, take advantage of the all the fresh produce that is available during the summer months. Many recipes for creating salads or cold soups do not require any cooking. If an ingredient needs to be cooked, do it early in the day and serve it chilled. Below are a few ideas to keep you cool, including a delicious dessert.

Cold Appetizer Plate

Burrata Cheese drizzled with olive oil and balsamic vinegar
Olives, Roasted Peppers, Fresh Melon
Bread Sticks

Chicken Salad

The breasts can be cooked early in the day and the rest of the recipe can be prepared later. This makes enough so that there will be plenty for several meals. Serve over lettuce with sliced tomatoes and cut up veggies.

Cooking the chicken breasts

1 1/2 pounds of bone-in, skin on chicken breasts
Good olive oil
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts in a baking dish and rub the skin with olive oil. Sprinkle lightly with salt and pepper.

Roast for 40-45 minutes, until the chicken registers 165 degrees F on an instant read thermometer .

Set aside until cool enough to handle.

Remove the meat from the bones and save the skin and bones to make chicken broth.

Dice the chicken into bite-size pieces and place in a bowl.

For the salad

1/2 cup chopped celery
1/2 cup chopped sweet (Vidalia, Walla Walla) onion
1/2 cup good mayonnaise
1 teaspoon Dijon mustard
1 cup red grapes, cut in half
1/2 cup chopped pecans, toasted
Salt and pepper to taste

Directions

Mix the mayonnaise and Dijon mustard together in a mixing bowl with a cover.

Add the celery and onion; stir, Add the chicken and mix carefully to keep the chicken from breaking up.

Fold in the pecans and grapes. Adjust salt and pepper, if needed. Cover and chill.

Triggerfish with Caper Sauce

Triggerfish were once ignored by commercial fishermen, however, they are now considered among the finest fish on the Gulf seafood menu. Their clean white meat carries a uniquely sweet flavor when cooked. Since this fish lives in warm waters, you might not find it in your area. Use any thin mild white fish fillets in the recipe below, if you cannot find triggerfish. If you do see it in your fish market, be sure to give it a try. I like to serve this dish with the tomato salad shown below.

Serves 2

Ingredients

2 ounces butter, room temperature
1 lb triggerfish fillets
1 teaspoon salt
1 teaspoon ground black pepper
2 ounces white wine
Hot sauce, to taste
Half a small onion, chopped fine or  one shallot
1 tablespoon lemon juice
1 teaspoon capers, rinsed

Directions

Add the butter to a saute pan or skillet and place over medium heat.

Season the fish with the salt and pepper and dredge the fillets in all-purpose flour.

Place each fillet in the skillet and saute until light golden brown.

Add a few drops of hot sauce to the pan as the fish browns.

After the first side is golden brown, turn the fish over and cook until the second side is golden brown.

Remove the fish from the pan to a plate. Reduce the heat to low and add the wine to the skillet.

Add the onion or shallot and stir slowly but continuously for about 2 minutes. Add the lemon juice and capers.

Continue to stir until a thin sauce forms. Return the fish to the skillet and spoon the sauce over the fillets.

Place the fish on serving plates and spoon any sauce in the skillet onto the fish.

Tomato Feta Salad

Serves 4

4-5 medium plum tomatoes, sliced thin
1/4 cup finely diced red onion
2 tablespoons good quality white wine vinegar or Champagne vinegar
3 tablespoons extra virgin olive oil
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup crumbled feta cheese

Directions

Place the sliced tomatoes on a serving plate.

In a mixing bowl combine the onion, vinegar, olive oil, salt, pepper, basil and parsley and toss well.

Pour the dressing over the sliced tomatoes and sprinkle with the feta cheese. Serve at room temperature.

Chocolate Tiramisu

Makes 12 squares

Ingredients

1 (3-4 ounce) package chocolate pudding mix
Two 3-ounce packages ladyfingers, split
1/3 cup chocolate liqueur (Kahlua)
1/3 cup brewed espresso or strong coffee
One 8-ounce carton mascarpone cheese
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
2 tablespoons chocolate syrup
2 ounces bittersweet chocolate, grated
Unsweetened cocoa powder

Directions

Do ahead: Prepare the chocolate pudding mix according to the directions on the package. Chill in the refrigerator.

Mix the coffee and Kahlua together in a shallow dish.

In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar and vanilla with an electric mixer just until stiff peaks form.

Add the chocolate syrup and mix until just combined.

To assemble the tiramisu:

Line the bottom of an 8 x 8 x 2-inch or 11 x 7 x 2 inch baking dish with some of the ladyfingers dipped in the espresso/Kahlua mixture.

Spoon a thin layer of chocolate pudding over the ladyfingers in the baking dish.

Spoon half of the mascarpone mixture over the chocolate pudding layer, spreading it evenly.

Sprinkle with grated bittersweet chocolate.

Top with another layer of ladyfingers dipped in espresso, followed by chocolate pudding and the mascarpone cheese mixture.

Cover and chill for 6 to 24 hours. Sift cocoa powder over the top before serving.

 

 

 

 



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