Ingredients
5 cloves garlic
1 medium or 2 small shallots
1 lemon, juiced
½ cup chopped parsley
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon red pepper flakes
1 cup dry white wine
2 (10-ounce) or 3 (6.5-ounce) cans of chopped clams in juice
8 ounces of dried linguine pasta
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Directions
Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, prepare the sauce.
Finely chop the garlic and shallots (about 1/4 cup), and place both in the same small bowl.
Heat 2 tablespoons of the olive oil in a deep 12-inch frying pan over medium-low heat until shimmering. Add the garlic and shallot and cook for 2 minutes. Add the red pepper flakes and cook for 1 minute more.
Increase the heat to medium-high. Add 1 cup dry white wine and cook until the liquid is reduced by half about 3 minutes.
Using a strainer over a bowl, empty the cans of clams. Add the liquid to the skillet.
Reserve the clams for later. Bring the liquid to a simmer. Drizzle in the remaining 1/4 cup olive oil and stir with a wooden spoon to incorporate the oil into the broth fully. Reduce the heat to maintain a bare simmer while you cook the pasta.
Add 8 ounces of dried linguine pasta to the boiling water and cook for 2 minutes less than the package directions for al dente, about 7 minutes.
Using a skinner or tongs, transfer the linguine directly into the skillet. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook over medium-high heat, tossing the pasta often, for 4 minutes. If the pan is dry, add the pasta water a tablespoon at a time as needed. Add the reserved clams and gently toss until fully combined and the clams are just warmed through (do not overcook), about 2 minutes more.
Remove the pan from the heat. Squeeze the juice from the lemon over the pasta. Add 2 tablespoons unsalted butter and the parsley. Stir and toss vigorously until the butter is melted and the parsley is evenly distributed.
Serve this dish with a salad made of mixed greens, shaved Parmesan cheese, and Italian dressing.
I prefer pork cutlets for this recipe, but you can use veal in this classic northern Italian dish.
Ingredients
1/4 cup flour
1 egg beaten with 2 tablespoons water
1/4 cup grated Parmigiano Reggiano, plus extra for shaving over the salad
1/2 cup dry Italian seasoned breadcrumbs
Kosher salt and freshly ground black pepper
2 scallopini {veal, pork or chhicken}i, pounded to 1/4-inch thickness, about 6 ounces each
Vegetable oil
2 big handfuls of baby arugula or other salad greens
12 grape tomatoes, halved
Some fresh basil leaves
1 tablespoon lemon juice
2 tablespoons olive oil
Directions
Place flour in one shallow bowl or pie plate and season to taste with salt and pepper.
Place the beaten egg in a second dish. Combine parmesan and breadcrumbs in a third.
Dredge veal in flour, then egg. Allow excess egg to drip off, then transfer to breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere. Transfer scallopini to a large plate.
Add oil to cover the bottom of a medium skillet and heat over medium-high heat until shimmering. Carefully add the scallopini to the hot oil. Cook, swirling pan occasionally until golden brown on the first side, about 1 1/2 minutes. Carefully turn with tongs and cook until the second side is golden brown, about 1 minute longer. Transfer to a paper towel-lined plate and season immediately with salt.
Toss arugula, tomatoes, and basil s in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper.
Place a scallopini on a dinner plate, top it with half the salad and shave parmesan over the salad. Serve with Ciabatta bread.
Steak
Salt and Pepper to taste
2 tablespoons olive oil
Steak Seasoning
1 T-Bone Steak
Directions
If your air fryer requires preheating, preheat your air fryer.
Set the temperature to 400 degrees Fahrenheit.
Season your steak with salt and pepper on each side.
Place the steak in your air fryer basket. Do not overlap the steaks.
Medium Steak: Set the time to 12 minutes and flip the steak at 6.
Medium Rare: For a medium-rare steak, cook the steak for 10 minutes and flip it at 5 minutes.
Mashed Potatoes
Ingredients
Salt
3 ½ lbs Yukon gold potatoes, peeled and quartered
4 tablespoons unsalted butter
¼ to ⅓ cup heavy cream
Directions
Cook the potatoes in boiling salted water until very soft, about 20-25 minutes. Drain the potatoes and put them into a ricer and press the potatoes back into the cooking pot. Add the butter and just enough cream to moisten. Taste for salt and warm the potatoes.
Caesar Salad
2 servings
Ingredients
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups cubed bread
1 tablespoon olive oil
Directions
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
Tuna Patties
Ingredients
2- 4 ounce cans of Italian tuna in olive oil
1/4 cup bread crumbs
2 shallots, chopped
1 tablespoon parsley, chopped
3 tablespoons chives, chopped
1/4 cup parmesan, grated
1/4 cup all-purpose flour + 2 tablespoons
1 tablespoon Greek yogurt
1 egg
Salt and pepper, to taste
2 tablespoons extra virgin olive oil
Salad
Salad greens
Sliced red onion
Sliced tomato
Kalamata Olives
Hardboiled Eggs
Pita bread
Italian salad dressing
Tzatziki Sauce
1 cucumber, peeled
1/2 teaspoon sea salt
1 cup fresh dill, stems removed
2 cups Greek yogurt
1/4 cup extra virgin olive oil
6 cloves garlic, pressed through a garlic press or finely minced
Directions
For the tuna patties
Place the tuna and its oil in a bowl, and add all the ingredients except the 2 tablespoons of flour and the olive oil. Mix well.
Place the 2 tablespoons of flour on a small plate. Form medium-sized patties, place them in the flour, and cover them lightly with plastic wrap. Refrigerate until ready to cook.
Heat a frying pan on medium heat and add the olive oil. Cook the patties for about 7 minutes on each side until lightly brown.
For the salad plate
Line individual plates with shredded lettuce, sliced tomato, red onion, olives, and sliced hard boil egg. Drizzle the plates lightly with your favorite Italian dressing. Place the 2 patties on each plate. Add a scoop of Tzatziki sauce a pita bread.
For the tzatziki sauce
add a handful of feta cheese to the sauce for more flavor/
Grate cucumber into a colander resting over a bowl. Sprinkle salt on grated cucumber. Let this sit for about 15 minutes.
Chop the dill and then add it to a bowl with the Greek yogurt, olive oil, and pressed garlic. Mix well.
Squeeze the water out of the cucumber in a kitchen towel or paper towel and then add to the tzatziki. Salt, to taste. Refrigerate for several hours.
As you can probably tell from recipes this past week, eggplant is in season in the south. The varieties are extensive and I am coming up with lots of recipes. Stay tuned for more.
Ratatouille Pot Pie
Ingredients
Filling
2 medium eggplant, peeled and cut into bite-size pieces
1 large onion, chopped
1 yellow pepper and 1 red pepper, chopped
1 zucchini, chopped
1 large tomato, seeded and diced
2 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 tsp. dried basil
2 cups shredded Italian Fontina cheese
3 tablespoon olive oil olive oil
Pastry
1 pkg. Pastry dough for a 9-inch pie
11 egg, beaten
Directions:
Can be prepared a day ahead.
Preheat the oven to 400ºF. In a greased 9×13″ pan, combine garlic, onion, thyme, and a pinch of salt and pepper. Spread out in an even layer on the bottom of the pan. Place the diced vegetables on top of the onion mixture, but do not combine. Drizzle with the olive oil, and sprinkle with salt and pepper. Bake for about an hour, or until veggies are softened and beginning to brown slightly. Drain the vegetables in a colander and set them aside.
When ready to bake – heat the oven to 425ºF.
Stir the cheese into the eggplant mixture.
Unroll the dough and arrange one crust in a 9=inch pie pan. Pour the eggplant mixture into the casserole. Place the top crust on and flute the edge. Brush with beaten egg.
Bake 45minutes until crust is golden brown and vegetables are bubbly. Let stand 5 minutes before serving.
Greek Salad
Creamy Greek Feta Dressing
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
¼ cup feta plus extra for the salad
¼ cup Greek yogurt
2 teaspoons honey
2 teaspoons dijon mustard
¼ teaspoon oregano
¼ teaspoon mint
Salt and pepper
Salad
8 large leaves of leaf lettuce, sliced crosswise
1/4 large red onion, thinly sliced
1/2 green bell pepper, cut into large dice
1 vine-ripened tomato, cut into wedges
1/2 English cucumber, halved lengthwise, cut into 1/2-inch pieces
12 Kalamata olives
6 Peperoncini peppers
Directions
For the dressing
Blend all ingredients in a blender or food processor until smooth.
For the salad
Combine the lettuce, onion, bell pepper, tomato, cucumber, olives, and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Add extra feta cheese if you would like more. Serve immediately/
Classic French Nicoise Salad
For 4 servings
Ingredients
1 pound red-skinned potatoes, cooked, sliced 1/3 inch thick
10 ounces haricots verts or thin green beans, trimmed, cooked al dente
4 large hard-boiled eggs
8 cherry tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
4 large radishes, trimmed and sliced
¼ of a cucumber, peeled and sliced
1 jarred roasted red pepper cut into strips
2 5 1/2-ounce cans of Italian tuna packed in olive oil, drained
1/2 cup Nicoise olives
French baguette, warmed
HERB VINAIGRETTE:
¼ cup red wine vinegar
1 shallot, chopped
1 small garlic clove, minced
2 teaspoons Dijon mustard
¼ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
1 teaspoon honey
8 fresh basil leaves
¼ cup parsley
¾ cup extra-virgin olive oil
Directions
Make the dressing: Whisk the vinegar, shallot, mustard, honey, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
Divide the lettuce among 4 plates. Arrange the potatoes, green beans, radishes, hard-cooked eggs, and tuna on top in an attractive pattern. Add the remaining ingredients and drizzle with the dressing.
Shrimp Salad In Cantaloupe Rings
2 servings
Ingredients
8 oz cooked shrimp, diced into small pieces
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
1 celery stalk, finely chopped
1 hard-boiled egg, chopped
2 teaspoons chopped fresh dill
3 tablespoons mayonnaise
Salt and pepper to taste
2 center-cut slices of cantaloupe kept in circles, about 1-inch thick, peeled and seeded
Directions
Combine the salad ingredients in a mixing bowl. Chill in the refrigerator for several hours.
Place a cantaloupe circle on each of the two plates. Divide the shrimp salad in half and pole into the cantaloupe rings and serve with the Zucchini Salad and muffins.
Zucchini Salad
2 servings
Ingredients
Salad
1 medium zucchini, sliced into very thin circles
1 small shallot, finely chopped
1/4 cup toasted walnuts
1/4 cup dried cranberries
2 tablespoons chopped fresh mint
Sea salt and freshly ground black pepper
Lemon Vinaigrette
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/4 teaspoon sea salt, more to taste
Freshly ground black pepper
1/2 teaspoon honey
1/4 to 1/3 cup extra-virgin olive oil
Directions
Whisk together the dressing ingredients and set them aside.
In a medium serving bowl, combine the salad ingredients. Add half the dressing and mix well. Use the remaining dressing for another recipe.
Mini Corn Muffins
Ingredients
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons canola oil
Directions
Combine the cornmeal, baking powder, sugar, flour, and salt in a bowl. Whisk in the egg substitute, milk, and oil together.
Fill your mini muffin cups with batter up to three-fourths full.
Set your oven to 400 degrees F. Place the muffin cups inside the oven then let them cook for ten to twelve minutes or just until the toothpick inserted at the middle of the muffin does not have anything sticking to it when pulled out. Then allow them to cool down for five more minutes then place them on the wire rack.
Cavatelli with Basil Pesto and Green Beans
4 servings
Ingredients
Kosher salt and freshly ground black pepper
8 oz green beans, cut into 2-inch lengths
1 lb dried cavatelli pasta
1 cup grated Pecorino-Romano cheese, plus more for serving
½ cup basil pesto, see recipe below
Directions
Bring a large pot of salted water to a boil. Add the pasta to the pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions. Add the green beans and cook for the remainder of the time. Reserve ½ cup of pasta cooking water. Drain the pasta. Place in a serving bowl. Gently mix in the [esto, pasta water, and cheese. Serve in individual serving bowls.
Basil Pesto
Ingredients
4 packed cups of washed basil leaves
½ cup shelled pistachio nuts, pignoli, or walnuts
4 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
Directions
Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.
Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process.
Keep processing until the mixture is smooth. Store in a covered container in the refrigerator.
Caprese Salad
2-3 servings
Ingredients
2 large vine ripe tomatoes
4 oz fresh mozzarella
Black Olives
Extra-virgin olive oil
Freshly ground black pepper
¼ cup fresh basil leaves, sliced thin
Directions
Slice the tomatoes and mozzarella cheese into 1/4″ slices.
Assemble the salad by layering slices of tomato, mozzarella, and basil leaves on a serving plate.
Season with salt, pepper, and drizzle with olive oil.
Scatter a few olives around the serving plate and serve.
Pasta Aglio E Olio With Zucchini
Ingredients
8 oz spaghetti
1 tablespoon salt for the pasta
4 tablespoons extra-virgin olive oil
¼ of a small onion, minced
1 small zucchini, finely chopped
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
½ cup Parmesan cheese
Directions
Cook pasta in boiling salted water according to package directions for al dente. Drain.
While the pasta is cooking, saute the oil, onion, garlic, red pepper, and zucchini just until the zucchini is slightly softened. Toss with the cooked pasta and then with the cheese.
Arugula, Avocado, Bell Pepper, Tomato, and Cucumber Salad
Ingredients
3 cup arugula
1 large tomato cut into bite-size pieces
1 large avocado cut into bite-size pieces
1 Cucumber cut into bite-size pieces
1 small red bell pepper, cut into bite-sized pieces
1 small red onion cut into bite-size pieces
Ranch Dressing
Place the arugula and vegetables in a salad bowl. Mix gently. Dress with Ranch dressing to taste.
Adding goat, blue or feta cheese can enhance the salad depending on what you are serving with it. Since I served it with a quiche, I did not add cheese to the beet salad.
Roasted Beet Salad
Ingredients
1 pound medium beets tops and roots trimmed (about 3 beets)
2 cups shredded iceberg lettuce
1 small apple diced (a sweet/crisp apple such as Honeycrisp, or tart such as Granny Smith)
1 large radish, sliced thin
1 cup grape tomatoes, halved
¼ cup diced red onion
1/3 cup dried cranberries
½ cup chopped toasted walnuts
Directions
Place a rack in the center of the oven and preheat the oven to 400 degrees F. Place the beets in a 9×13-inch baking dish or similar dish large enough to hold them comfortably in a single layer. Pour a thin layer of water into the bottom of the dish, cover with foil, and bake until the beets feel tender in the center when pierced with a small, sharp knife, 50 minutes to 1 hour 10 minutes or longer depending upon the size of your beets.
Transfer the beets to a cutting board and let stand until cool enough to handle. If you are concerned about staining your cutting board, lay a sheet of parchment paper over it first. You can also wear gloves to protect your hands,
Once the beets are cool enough to handle but are still warm, with a paper towel, rub away the beet skins. If they are stubborn and stick, peel them with a small, sharp knife. Slice the beets and place them in a bowl. Set aside.
When ready to assemble the salad, use an attractive serving bowl or plate. For the first layer, circle the dish with sliced beets. Then add a thin radish slice. Scatter the onion over the beets. Place the lettuce in the center, top with the tomatoes, and scatter the nuts and berries around the plate. Drizzle with some of the dressing. Pass the remainder of the dressing into a serving bowl and serve with the salad.
Lemon Dressing
ingredients
1 lemon
3/4 cup extra-virgin olive oil
1-1/2 tablespoons minced garlic
Two 3- to 4-inch sprigs of fresh chives
3 tablespoons finely chopped fresh flat-leaf parsley
Directions
With a vegetable peeler, peel the zest from the lemons into strips. Remove any white pith from the strips of zest, if necessary.
In a small saucepan heat, the lemon zest, oil, and garlic over low heat until the oil just begins to bubble, 3 to 5 minutes. The garlic should not brown, or it will taste bitter. Remove the zest. Squeeze the lemon and add the juice to the butter mixture.
Transfer the mixture to a small heatproof bowl and let cool to room temperature. Stir in the chives and parsley.
