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Healthy Mediterranean Cooking at Home

Category Archives: Salad

Grilled Beef Fajitas

6 servings

Ingredients

Marinade
1 large clove garlic, chopped
1 teaspoon salt
1 jalapeno pepper, finely diced
2 teaspoons ground cumin
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice

2 boneless ribeye steaks, about 12-14 oz each

Fajitas
2 red sweet bell peppers, cut in half and seeded
1 whole red onion, peeled and sliced into three circles
1/4 cup cilantro, chopped
1/2 cup prepared salsa, warmed
12 tortillas
Fresh lime juice
1/2 cup sour cream
Guacamole and lime quarters, to serve on the side

Make the marinade:

In a large resealable plastic bag, combine the garlic, salt, 2 tablespoons lime juice, jalapeno, cumin and olive oil.

Remove as much fat as possible from the steaks.

Add the steaks to the bag, seal and toss to coat well. Marinate and refrigerate early in the day.

Preheat an outdoor grill and oil the grill grates. Remove the steaks from marinade; discard marinade.

Grill the steaks over medium-high heat 3 minutes per side for medium-rare; set aside on a plate and cover with foil.

Lower one side of the grill to medium-low. Spray the vegetables with olive oil cooking spray and cook bell peppers halves and onion slices about 5 minutes, or until the vegetables softened and have a few grill marks..

Wrap tortillas in foil; place on the back of the grill or the bun warmer to heat about 5 minutes before serving

Slice the steaks thinly across the grain. Slice the vegetables. Place in a serving bowl and mix with the warmed salsa. Add cilantro and mix well.

To assemble fajitas:

Spread tortillas with the steak and vegetable mixture, top with a little sour cream and serve with lime quarters and guacamole on the side.

Mexican Beans

The beans taste better if made the day before serving.

Ingredients

To cook the beans

! ½ cups orca beans (white and black colorings), washed
1 onion, quartered
3 cloves garlic
1 teaspoon kosher salt
1/4 cup chopped cilantro

To finish the bean dish

½ cup finely diced onion
½ cup finely diced celery
½ cup finely diced red bell pepper
1 garlic clove, minced
1 tablespoon olive oil
½ teaspoon chili powder

Directions

Place the beans in a medium-sized saucepan and cover with cold water by two inches high. Cover and soak overnight.

The next day, add the onion, garlic and salt to the soaking liquid and bring to a boil.

Lower the heat to a simmer and cook for about 60 minutes or until tender.

Chill the beans overnight in the refrigerator in their cooking liquid.

The next day, drain the beans. Stir in the cilantro and set aside.

Heat the oil in a large skillet. Add the onion, celery, bell pepper, garlic and chili powder. Saute until tender, about 10 minutes.

Add the beans and heat. Serve as a side dish.

Creamy Coleslaw

Ingredients

1/2 of a whole cabbage (8 oz), sliced thin
2 tablespoons minced red onion
2 teaspoons sugar
1/2 teaspoon each salt and pepper
1/4 teaspoon celery seed
4 tablespoons mayonnaise
4 tablespoons heavy cream
1 teaspoon white wine vinegar
2 teaspoons lemon juice

Directions

In a large bowl combine the onion, sugar, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar and lemon juice, using a whisk to thoroughly combine the ingredients.

Add the thinly sliced cabbage, stir gently to mix.

Cover and refrigerate for at least 1 hour.

Mediterranean Swordfish Kabobs

6 servings

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon lemon peel
½ teaspoon dried granulated garlic
1/2 teaspoon dried rosemary
1/2 teaspoon sea salt
1/2 teaspoon coarse black pepper
1 1/2 lbs swordfish fillets, cut into one inch cubes
1 zucchini, cut into one inch circles
1 red bell pepper, cut into one inch squares

Directions

Zest the lemon and then juice it, reserving 2 tablespoons juice.

Mix the olive oil, lemon juice, oregano, lemon zest, rosemary, garlic, salt and pepper in a resealable plastic bag or a glass dish.

Add swordfish cubes, zucchini and bell pepper; toss to coat. Marinate at room temperature 30 minutes, turning occasionally.

Prepare an outdoor grill and oil the grill grates.

Thread the swordfish, zucchini and bell pepper on skewers, alternating them, with a little space between each piece. Brush the skewers with any remaining marinade.

Cook over medium heat about 5 minutes per side or until cooked to your taste. Slide the kabobs off the skewers onto a serving plate to serve.

Easy Cucumber Salad

6 servings

Ingredients

3 cucumbers, peeled
1/2 red onion, finely diced
Salt and pepper to taste
Ranch dressing

Directions

Cut the cucumbers into ½ inch thick circles and arrange in a serving dish. Sprinkle with salt and pepper.

Sprinkle the chopped red onion over the cucumbers. Drizzle your favorite ranch dressing over the cucumbers and onion.

Can be refrigerated for a short time or serve immediately.

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Inviting friends over for dinner does not have to be a scary experience. With a little planning and the right kinds of recipes, it can be very manageable. On a recent evening, I entertained six of my friends for dinner and a relaxing evening. Here is my game plan.
Choose recipes that you can cook or do most of the preparation for in advance.
The main dish I served can be done the day before, refrigerated overnight and reheated while you and your guests enjoy an easy appetizer and cocktails. I have included my make ahead tips in the recipes below.

Mixed Olives, Sliced Havarti Cheese and Breadsticks. Chilled Prosecco

Italian Mixed Green Salad with Pistachios, Dried Raspberries and Gorgonzola Cheese

6 servings

Make Ahead Tip: The greens can be washed a day ahead or early in the morning, dried in a spinner and placed in a salad serving bowl. Place a paper towel on top of the greens, cover the dish with plastic wrap and refrigerate. Slice the tomatoes and onions, place in a storage container, drizzle a little dressing over them, cover and refrigerate.

Ingredients

1 heart of romaine lettuce
1 head red/green leaf lettuce
10 radicchio leaves, torn into small pieces
¼ of a red onion, diced
1 pint sliced miniature colored tomatoes
1/4 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Gorgonzola cheese
1/2 cup pistachio nuts
¼ cup dried raspberries
Italian vinaigrette

Directions

To the washed greens in the salad bowl, add the nuts and raspberries. Pour some dressing over the ingredients and mix well.

Place some of the greens on 6 individual salad dishes, top with some of the marinated tomatoes and onions and top the tomatoes with a one inch square of cheese. Serve immediately.

Swiss Steak

Swiss steak is meat, usually beef, prepared by braising in a cooking pot of stewed tomatoes, mushroom sauce, or some other sauce, either on a stove or in an oven. In England and in some parts of the United States, especially the South, it is also called smothered steak. The dish does not come from Switzerland, as the name suggests, but from the technique of tenderizing by pounding called “swissing”.

6 or more servings

Make Ahead Tip: This dish benefits from being prepared a day or two in advance. Once it has finished cooking, pour into a shallow, ovenproof casserole dish. Cover tightly with foil and refrigerate. Take the casserole out of the refrigerator two hours before you want to serve it. Let the casserole come to room temperature for one hour. Then, reheat in a 325 degree oven for one hour. (The dish can reheat while you and your guests are enjoying appetizers and cocktails.)

Ingredients

3 tablespoons olive oil
3 tablespoons butter
16 ounces fresh sliced mushrooms
1 large onion, sliced thin
1 clove garlic, minced
All-purpose flour
3 pounds boneless round steak, 3/4-1/2 inch thick
4 cups beef broth
Salt and pepper
2 tablespoons Worcestershire sauce
1 teaspoon Kitchen Bouquet (brown gravy coloring)

Directions

Preheat the oven to 325 degrees F.

Cut the round steak into serving size pieces and place between pieces of plastic wrap. Pound lightly to about 1/4 inch thick.

Sprinkle with salt and pepper. Dredge in flour.

In a Dutch oven, heat 1 tablespoon of oil and 1 tablespoon of butter. Add some of the meat and brown on both sides. Remove to a plate.

Repeat with remaining oil, butter and meat.

Add the garlic, onions and mushrooms to the pan and cook until the onion is softened and the mushrooms have released their liquid.

Add the Worcestershire sauce and Kitchen Bouquet. Stir in ¼ cup all-purpose flour and mix until the flour dissolves. Add the beef broth.

If the broth doesn’t cover the meat, add a little water. Stir until all the ingredients are mixed into the broth and bring to a boil.

Add the browned meat back to the pot,

Cover the pot and bake for 3 hours or until tender. Remove the meat to a shallow ovenproof casserole. Cover tightly with foil and refrigerate.

Take the casserole out of the refrigerator two hours before you want to serve it. Let the casserole come to room temperature for one hour.

Then, reheat, covered, in a 325 degree F oven for one hour.

Twice Baked Potatoes

Make Ahead Tip: The potatoes can be baked a day before or early in the morning of the day of your dinner party. They can be filled, covered and refrigerated until close to serving time. Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour. Then reheat in the oven with the casserole, uncovered, for one hour.

6 servings

Ingredients

2 large russet potatoes about 14 -16 oz each, scrubbed
2 tablespoons unsalted butter
2 tablespoons sour cream
2 tablespoons heavy cream
1/4 teaspoon kosher sea salt
1/4 teaspoon ground black pepper
1/4 cup sharp cheddar cheese
Paprika and chopped chives for garnish

Directions

Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while the potatoes bake. Wrap in heavy-duty foil.

Bake 1 hour to 1 hour 15 minutes or until the potatoes are tender when lightly squeezed.

When the potatoes are cool enough to handle, cut lengthwise in half; scoop out the inside, leaving a thin shell.

In a mixing bowl, mash the potatoes. Add the butter, salt and pepper; mix until the potatoes are light and fluffy.

Stir in the cream and cheddar cheese. Fill the potato shells and place them in a baking dish.

Sprinkle with paprika and chives. Cover with plastic wrap and refrigerate.

Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour.

Then reheat in the oven, along with the Swiss Steak casserole, uncovered, for one hour.

To serve: cut each potato boat in half (to make 8 pieces). Serve one half to each guest. There will be 2 second helpings.

These are very filling. I have found that half of a large potato is sufficient for most guests.

Green Beans with Ginger and Lemon Zest

Make Ahead Tip: Blanch the beans in boiling water the day before or early in the morning on the day you are serving them. Place them in a storage container and drizzle with a little olive oil. Cover and refrigerate.

6 servings

Ingredients

1 tablespoon olive oil
1 clove garlic, grated
1 tablespoon fresh ginger root, grated
2 teaspoons lemon zest, finely grated
3 cups fresh green beans, trimmed and cut in half
1/4 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

Directions

Blanch the green beans in boiling water for two minutes. Drain.

Heat the oil in a large skillet over medium-low heat. Add the garlic and ginger and cook, stirring, 1 minute.

Add the beans and cook, stirring occasionally, about 2 minutes.

Add the lemon zest, cover the pan and steam the beans until they are crisp-tender, about 2 minutes.

Add the salt and pepper and pour into a serving dish.

Pear Frangipane Tart

This pastry should be made early in the day of your dinner party. It cannot be made a day ahead because it will lose its crispness.

Ingredients

1/2 cup sugar, divided
3/4 cup almond flour (finely ground blanched almonds)
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 sheet frozen Puff Pastry
3 firm-ripe Bosc or Anjou pears
Egg white

Directions

Thaw the puff pastry according to package directions. On a lightly floured surface, roll out pastry to a 12×12 inch rectangle.

Place on a parchment-lined baking sheet. (I use an attractive baking pan that can also be used for serving.) Prick pastry with a fork.

Build up the sides slightly by folding in about 1/2 inch of the pastry on the edges. Brush edges with egg white.

Preheat the oven to 350°F.

Combine 1/4 cup sugar with the almond flour and all-purpose flour. Set aside.

Beat together the butter and the remaining 1/4 cup sugar with an electric mixer at moderately high-speed until pale and fluffy.

Add eggs 1 at a time, beating well after each addition, then beat in the flavored extracts.

Reduce the speed to low and mix in the flour mixture just until combined.

Spread frangipane filling evenly over the tart shell.

Peel, halve and core pears, then cut lengthwise into 1/4-inch-thick slices. Arrange pears decoratively on filling.

Brush the pears with the egg white.

Bake until the pears are golden and frangipane is puffed up around the pears and golden brown, about 45 minutes.

Cool tart completely in the baking pan on a rack, then slide parchment out from under the tart. Leave at room temperature until serving time.

Garnish with frozen yogurt or whipped cream, if desired.

 

 


Making a BBQ dinner for friends is a great way to entertain, especially if the weather cooperates. I enjoy having guests for dinner and I usually plan my menu with dishes that can be prepared ahead of time. That way I am able to spend time with friends rather than doing a lot of food preparations while they are visiting.

You may have noticed that more and more of your friends are following different diets. Some are only eating low carb foods, others are on a Paleo diet, some are diabetic, others vegetarian and some vegan. It is a good idea to check with your friends to see what they can eat. I am always open to planning variations of what I am making to accommodate their diets. In this case a few friends are following a vegan diet, so instead of 8 beef burgers, four are beef and four are made from oats and beans. These vegan burgers are great on the grill, hold up perfectly and do not fall apart. Just be sure your grill is well oiled.  The rest of the menu works for everyone.

Beef Burgers

For 4 servings

Ingredients

20 oz (1 ¼ lbs grass-fed organic ground steak for burgers
Steak seasoning (I like Penzey’s Chicago seasoning)
1 large sweet onion, cut into 4 ½ inch thick slices
Olive oil cooking spray
4 wheat burger buns

Directions

Shape the meat into four equal patties, about 5 oz each.

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

Coat the onion slices on both sides with cooking spray

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

Place the onion slices on the grill and cook until grill marks form on the bottom, turn them over with a wide spatula and cook the second side for a total of about 4 minutes.

Toast the rolls at the same time. Place the burgers on the bottom half of the rolls and top with a grilled onion slice.

Serve with ketchup and your favorite burger condiments.

Vegan Bean and Oat Burgers

For 4 servings

Ingredients

1/2 sweet onion, minced
1 tablespoon tomato ketchup
1 tablespoon tamari or soy sauce
1 tablespoon Dijon mustard
3/4 cup oats
1/4 cup dry pinto beans
1/4 cup dry red or black beans
1/2 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 medium carrot, grated
2 cloves garlic, grated
1 tablespoon olive oil, plus extra for grilling

For Serving
Grilled Onion slices
4 wheat burger buns
Ketchup or other condiments

Directions

Soak the beans overnight in water to cover and cook the next day for 30 minutes. Drain and cool.

Place the oats in the bowl of the processor and process until finely ground.

Add the 1 tablespoon of olive oil and the remaining ingredients and process until smooth.

Remove the mixture from the processor and shape into four patties. Cover with plastic wrap.

Chill in the refrigerator for a few hours or overnight before grilling.

Brush the patties with olive oil and place on an oiled grill.

Cook for 4 minutes on each side or until golden brown. Place on toasted buns and add a grilled onion slice. Serve with ketchup or other condiments.

Whole-Wheat Burger Buns

6 buns

Ingredients

1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 tablespoons vital wheat gluten
1 1/2 teaspoons instant dry yeast
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups warm water
2 teaspoons honey
3 tablespoons vegetable oil

Directions

In the bowl of an electric mixer with the paddle attachment, stir together the flours, yeast, salt, wheat gluten and baking soda.

Add the warm water, honey and oil. Mix on medium speed until the dough comes together around the paddle.

Switch to the dough hook and knead on low until the dough is smooth but slightly sticky.

Place in an oiled bowl, turning over once to coat all over with oil, cover with a kitchen towel, and set aside for 2 hours until the dough has risen.

Punch down the dough and divide into 6 smooth balls

Place the buns on a lightly greased and floured baking sheet, a few inches apart or in a greased burger baking pan.

Flatten the tops slightly with your fingers, and let the buns rise for an hour.

Preheat the oven to 375 degrees F. Place the buns in the oven and bake for about 15 minutes.

Remove to a rack and allow the buns to cool.

Zucchini Fennel Salad

Ingredients

Salad
1 large zucchini, sliced very thin
Half red onion, sliced very thin
1 small fennel bulb, thinly sliced
12 Italian green olives, pitted and chopped

Dressing
3 tablespoons orange juice
3 tablespoons extra virgin olive oil
1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, grated
1/4 teaspoon orange zest

Directions

In a large serving bowl, combine the zucchini, onion, olives and fennel.

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.

Pour over the zucchini mixture and toss to coat. Refrigerate for several hours until chilled before serving.

Peach Crisp

Ingredients

Filling
4 cups peaches, peeled and sliced (about 8 medium peaches)
2-3 tablespoons agave nectar, depending on the sweetness of the peaches

Topping
½ cup all-purpose flour
½ cup oats
1/3 cup chopped pecans
1/4 – 1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil

Directions

Preheat the oven to 350ºF.

In a large bowl, combine the fruit and the agave nectar. Spread the mixture evenly in an 8×8-inch baking pan.

In a medium-sized bowl, combine the flour, oats, pecans, brown sugar and cinnamon.

Stir the oil into the topping mix with a fork until you get a crumbly mixture forms.

Sprinkle this mixture evenly over the fruit in the baking pan.

Bake for 50 minutes, until the fruit is bubbling and the top is golden.

 


Cook an easy, elegant, restaurant quality dinner at home. Make the meal special by placing a bouquet of flowers on the table and getting a good bottle of wine. This picture just says – relax!

Salad With Roasted Beets, Blue Cheese and Pistachios

Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large garlic clove, grated
1/2 teaspoon dried tarragon

Salad

1 bunch small golden beets, trimmed of leaves and washed well
4 cups romaine lettuce, cut into bite-size pieces
¼ of a red onion, sliced very thin
4 ounces blue cheese, cut into cubes
1/3 cup shelled, toasted pistachios, coarsely chopped
Homemade croutons, optional

Directions

Preheat the oven to 400 degrees F.

Place the beets on a large sheet of heavy-duty aluminum foil and seal the ends to create a package.

Bake for about 30 minutes or until tender. Cool; peel and slice or cut into ½ inch pieces. Transfer to a small bowl.

Make the vinaigrette:

Combine all the ingredients in a jar and shake until well combined

Toss the beets with 1 tablespoon of the vinaigrette. Set aside until ready to prepare the salad.

Place the romaine and onion in a salad bowl and toss with some of the remaining vinaigrette.

Add the beets, pistachios and blue cheese and toss gently. Top with croutons, if using.

Pepper-Crusted Filet Mignon

Ingredients

Serves 2

2 filet mignon steaks, (5 to 6 ounces each, about 1 1/2 inches thick)
1 teaspoon coarse salt
2 tablespoons coarsely ground black peppercorns
2 teaspoons olive oil

Red Wine Sauce
1 cup red wine
2 tablespoons cold butter, cut into small cubes
Coarse salt to taste

Directions

For the beef:

Season the beef filets very generously on both sides with the salt and pepper, patting it firmly. Let rest at room temperature for 30 minutes.

Move the oven rack to the middle position and heat the oven to 450 degrees F.

Heat the oil in an ovenproof skillet over medium-high heat.

Place the steaks in the skillet and cook, without moving the steaks, until a dark brown crust has formed, about 3 minutes.

Using tongs, turn the steaks over and cook until well browned on the second side, about 3 minutes.

Place the skillet in the oven and roast the steaks 5 minutes for rare or 7 minutes for medium-rare to medium.

Let the steaks rest for 5 minutes, then serve with the sauce.

For the red wine sauce:

Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.

Remove from the pan from the heat and add the butter. Stir the sauce until the butter is melted and the sauce is thickened, about 1 minute.

Season with salt according to taste, if needed.


Who can resist BBQ chicken? Sweet, savory and smoky flavors are what summer grilling is all about and when barbecued chicken is done right, it is delicious. For many of my northern readers, summer grilling will be over in a few months, so don’t let the summer go by without making this dish. Using a rub gives the chicken flavor and cooking it over indirect heat is important so that the chicken does not dry out or become burned. Finishing the chicken with a tasty sauce just adds to the overall flavor. Make your favorite sides and you have dinner. Oh, and don’t forget an easy homemade dessert.

BBQ Chicken

The rub and BBQ sauce can be made in advance, even several days ahead, to save time.

Ingredients

7 to 8 lbs bone-in chicken, cut into 6 or 8 parts

Spice Rub

1/4 cup brown sugar
2 tablespoons onion powder
1 tablespoon seasoned salt
1 tablespoons garlic powder
2 tablespoons smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons lemon pepper
1 tablespoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon cayenne

Peach Barbecue Sauce

4 ripe peaches, peeled and chopped
1/2 cup firmly packed brown sugar
Half an onion finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/3 cup cider vinegar
One bottle tomato ketchup (about 31 oz.)
2 tablespoons Worcestershire sauce
¼ cup honey
2 tablespoons butter, cubed and well chilled

Directions

To make the spice rub:

Combine all the ingredients for the spice rub in a jar or mixing bowl.and blend well.

To make the barbecue sauce:

In a medium saucepan, combine all the ingredients except the butter.

Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.)

Reduce the heat and simmer for 25 minutes, stirring occasionally.

With a whisk, blend in the butter cubes, a couple at a time, until incorporated. Set aside

To prepare the chicken:

Rinse and pat dry the chicken pieces. Sprinkle on the rub generously and let rest while the grill heats.

I have a three burner gas grill. When a recipe calls for indirect grilling, I like to heat all the burners on the highest setting.

Then I turn off the middle burner. Brown the chicken pieces over the direct side of the grill and them move to the center, indirect area.

Cook the chicken pieces for 20 minutes and turn the chicken over.

Cook for 15 to 20 more minutes or until an instant read thermometer reads 165°F in the meatier part of the thigh or breast.

When the chicken is cooked, pour some of the barbecue sauce into a separate container (to avoid contaminating the whole batch) and brush it onto the chicken.

Cook the chicken  pieces an additional few minutes so that the sauce adheres to the chicken in a sticky glaze; watch the chicken carefully at this point and pull it off the grill if the sauce starts to burn.

Remove the chicken from the grill to a serving platter and serve with some of the barbecue sauce on the side.

Potato Salad

Ingredients

1 ½ lbs whole medium-large red skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
¼ cup minced bread and butter pickles.
½ cup finely chopped sweet onion
2 celery stalks, finely chopped
½ cup olive oil mayonnaise
Salt and black pepper to taste

Directions

Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.

Bring to a boil, lower the heat and cook the potatoes with the lid ajar until tender, about 15 minute.

Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.

Add the pickle juice and let sit at room temperature for an hour or so.

Add the remaining ingredients, mix well and taste to see if the salad needs salt. Add black pepper to taste.

Cover the bowl and chill in the refrigerator.

Italian Fried Peppers

These peppers are in season and we never get tired of them.

Ingredients

12 Italian frying peppers, washed and dried
¼ cup olive oil
2 large garlic cloves, sliced
½ teaspoon crushed fennel seed
½ teaspoon dried Italian seasoning
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper.

Directions

Heat a large saute pan over medium to high heat and add the olive oil, 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 Italian seasoning and cook for about 10 minutes until soft and beginning to brown. Serve at room temperature.

Almond Chocolate Pudding Dessert

Ingredients

Pudding

Two 3.4 oz packages of Cook & Serve chocolate pudding
4 cups almond milk (or milk of your choice)
½ teaspoon almond extract

Topping

1 cup heavy(whipping) cream
½ cup powdered sugar
¼ teaspoon almond extract
Chocolate shavings

Directions

Put all the ingredients for the pudding in a large saucepan.

Bring to a boil over medium high heat, whisking constantly, until the mixture bubbles a little and thickens.

Immediately pour the pudding into an 8 inch glass pan (or a similar size dish) and let cool on the counter for about 20 minutes.

Refrigerate the pudding until cold and set.

For the topping

Combine all the ingredients except the chocolate shavings in a medium bowl and beat the mixture until whipped and soft peaks form.

Spread the whipped cream over the chocolate pudding. Grate chocolate shavings over the cream and chill until serving time.


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.


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.



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