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Healthy Mediterranean Cooking at Home

Category Archives: Marinara

I have family visiting, so this week I will share with you some of our main dish entrees. Complete this meal with meatballs or Italian sausage, salad and bread.

Spinach and Ricotta Stuffed Manicotti

Makes 8-10. Double the recipe for the crepes and filling to make two dishes.

Crespelle Batter
1 cup whole milk
3/4 cup all-purpose flour
2 eggs
1/8 teaspoon salt
Butter for crepe pan

To make the crepes:

Add the flour gradually to the milk with a whisk in a medium bowl with a cover. Add the eggs one at a time and beat well after each addition. Add the salt.
Refrigerate for at least 30 minutes.

Heat the crepe pan and butter the pan.
Pour a scant ¼ cup of batter into the hot pan. Tilt the pan around with a circular motion so that the batter thins out and forms a round crêpe about the size of the pan. Cook until the edges of the crêpe become whitish and the inner portion yellow and partially solid.
Using a wide spatula, turn the crepe over and cook briefly (about 30 seconds).
Remove to a plate to cool. Repeat with the remaining batter, buttering the pan for each crepe. Place a sheet of wax paper between the layers to keep them from sticking together.

Marinara Sauce
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 (26-ounce) cartons Pomi finely chopped tomatoes
1 (6-ounce) can tomato paste
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
4 fresh basil leaves, minced

Directions

Heat the oil in a large saucepan with a cover. Add the garlic and onion. Sauce for 2-3 minutes. Add the remaining ingredients. Simmer the sauce with the cover ajar for 1 1/2 hours or until thickened.

Spinach and Ricotta Filling
2 cups cooked spinach, squeezed dry
1 cup whole milk ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese, plus extra for baking
1 large egg
1/2 teaspoon pepper
1/2 teaspoon salt

Directions

Combine the filling ingredients. Cover and refrigerate until ready to assemble the manicotti.

To assemble the manicotti:

Heat the oven to 375 degrees F and lightly brush a 9×13 inch baking dishes with olive oil.
Spread a thin layer of sauce across the bottom of the baking dish.
Place 4 tablespoons of the filling down the center of a crepe. Roll it up and place it, seam-side-down the baking dish. Repeat with the remaining crepes and filling. Top with marinara sauce spreading it evenly over the manicotti and sprinkle with Parmesan. Bake the manicotti for 30 minutes. Let rest 5 minutes before serving.

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Here in the deep south, the beginning of August is just about the end of the growing season due to the high temperatures. Peaches, summer squash, peppers, eggplant, tomatoes, watermelon, basil, and okra are at their peak but will be difficult to get locally in the next few weeks. Here are some of my favorite recipes to make with August fruits and vegetables.

Fresh Tomato Sauce

Ingredients

5 pounds of fresh tomatoes, quartered and seeded retaining as much pulp as possible
1/4 cup olive oil
1 large sweet onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
2 large cloves of fresh garlic, finely minced
1 teaspoon sea salt
1/2 teaspoon red pepper flakes (chili)
1-2 teaspoons honey, if needed
Fresh Herbs

Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.

1/3 cup fresh basil leaves
1 sprig of fresh thyme
1 sprig of fresh oregano
2 bay leaves
2 sprigs of parsley

Directions

Pour the olive oil into a large stockpot over medium heat.

Add the onions, celery, garlic, and carrots.

Saute for 5 minutes or until the vegetables are tender.

Add the tomatoes and sea salt.

Simmer on low heat, covered, for about an hour until the tomatoes cook down.

Remove the pot from the heat and using an immersion blender, process the mixture until smooth.

Return the pot to the heat and add the herb cheesecloth package.

Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.

Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard.

Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.

Summertime 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.

Peach Crisp

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

Topping
½ cup all-purpose flour
½ cup oats
1/3 cup chopped pecans
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 honey. 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 dish.

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

Quick Broiled Tomatoes

For each 2-person serving:

Ingredients

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

Directions

Heat the broiler to high.

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

Spread 1 teaspoon of pesto over each tomato.

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

Drizzle each with a little olive oil.

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

Baba Ghanoush

Ingredients

2-3 medium eggplants (about 2 pounds total)
2 large cloves of garlic
1/2 cup lemon juice, more if desired
1/3 cup tahini (sesame paste)
1/3 cup extra-virgin olive oil, more for serving
1 teaspoon honey
1 teaspoon smoked paprika
1/4 cup chopped flat-leaf parsley leaves
Kosher salt

Directions

Preheat a gas or charcoal grill to medium heat and place the eggplants directly on the grill. Directions for an oven version below.

Cook, turning occasionally with tongs, until tender and charred on all sides, about 15-20 minutes.

The eggplants should be very tender.

Test the eggplants by sticking a skewer near the stem and bottom ends. If the skewer meets resistance, continue cooking.

When they are done, wrap the eggplants in foil and crimp the top to seal. Let the eggplants rest for 15 minutes.

Open the foil package, using a sharp knife slit open the eggplants and with a large spoon scoop out the soft flesh.

Transfer to a strainer set in a large bowl. Pick out any bits of skin and blackened flesh.

To roast in the oven:

Preheat the oven to 450 degrees F.

Pierce the eggplants with a fork in several places. Place on an oiled baking pan and roast until soft all over, about 20 minutes.

Follow directions as above.

Put the eggplant in a food processor, add the garlic, lemon juice and pulse until it is smooth and creamy.

Add the tahini and pulse again until it’s combined. With the processor turned on, slowly add the olive oil in a thin steady stream.

The mixture will be pale and creamy.

By hand, stir in the parsley, honey, smoked paprika and salt. Taste to see if you’d like additional salt or lemon juice.

Put the baba ghanoush into a serving bowl, drizzle with olive oil and serve with warm flatbread or vegetables.

Baba ghanoush can be stored in an airtight container in the refrigerator for up to four days.

Let the eggplant dip warm to room temperature before serving.

Roasted Okra

Ingredients

1 pound small okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves
Freshly ground pepper

Directions

Preheat the oven to 450 degrees F.

Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.

Trim away the stem ends and the tips and place the okra in a large bowl. Toss the okra with the olive oil until coated. Generously salt the okra.

Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.

The okra should be lightly browned and tender. If you don’t want them too brown, roast at 400 degrees F.

Remove the pan from the oven, toss with fresh thyme leaves and freshly ground pepper. Transfer to a platter. Serve hot.


These are the dishes my children and grandchildren love. I try to make them when they visit. No one ever seems to tire eating these traditional family favorites.

Neapolitan “Low Carb” Meatballs

Makes 12 large meatballs

Ingredients

1 pound lean ground beef
1 pound lean ground pork
1/2 cup Parmesan cheese, grated
1/2 cup heavy cream
1 cup shredded mozzarella cheese
2 large eggs, beaten
¼ cup minced fresh parsley
1 teaspoon Montreal steak seasoning
1 onion, finely chopped
1 large clove garlic, grated
1 teaspoon salt
1/2 teaspoon pepper
Marinara Sauce for cooking the meatballs, recipe below

Directions

Preheat the oven to 400 degrees F.
Using your hands. combine all of the meatball ingredients in a large mixing bowl. Cover a large baking sheet with foil and coat the foil with olive oil cooking spray. Form the meatball mixture into large meatballs. Use a ½ cup measure. You should be able to make 12 large meatballs. Place the meatballs on the prepared baking sheet and place the pan in the oven. Bake for 15 minutes and then turn the meatballs over. Bake for 15 minutes more. Place the meatballs in the pot of marinara sauce and simmer for one hour.

Marinara Sauce

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
6 oz can tomato paste
Two 26-28 oz containers of Italian finely chopped tomatoes
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes

Directions

Heat the oil in a large deep skillet. Add the onion and garlic. Cook until tender. Add the remaining ingredients and bring to a boil. Turn the heat to low and simmer the sauce for about 1 ½ hours.

Sausage and Peppers

Ingredients

2 lbs Italian pork sausage, one hot; one sweet
2 tablespoons olive oil
2 large garlic cloves, finely chopped
8-10 Italian frying peppers, stems and seeds removed; cut into 1-inch rings
2 medium onions, sliced
1 cup marinara sauce, recipe above

Directions

Heat an outdoor grill with direct and indirect heat. Place the sausage links on the indirect heat side and cook for 15 minutes. Turn the sausage links over and grill for 15 minutes more. Remove the links to a plate and cool. Cut the sausage into 1-inch pieces.
You may also cook the sausage in the oven or in a frying pan.
Heat the oil in a large deep skillet. Add the garlic, onions, and peppers. Turn the heat to low and cook until the vegetables are soft and tender, about 30 minutes. Add the sliced sausage and marinara sauce. Heat over low until hot.

Cheese Ravioli

My favorite frozen ravioli are made by Celentano. They are most like homemade ravioli and for busy times they are perfect.

Ingredients

One family size package cheese ravioli
2 cups Marinara sauce, heated, recipe above
Grated Parmesan cheese

Directions

Cook the ravioli in boiling salted water according to the package instructions.

Tip
I like to place the package of ravioli in the refrigerator overnight. That way the ravioli do not stick together and you can drop individual ravioli into the boiling water.

Remove the ravioli with a spider utensil and place the ravioli in a serving bowl. With each layer, add sauce and Parmesan cheese. Continue until all the ravioli are in the serving bowl. Serve immediately.

Eggplant Parmesan

For each one pound of eggplant, you will need:

1 pound eggplant, peeled
2-3 large eggs
1 cup Italian style bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano

Directions

Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.

Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.

Place the eggs in one shallow dish and the breadcrumbs mixed with the cheese in another.

Dip the eggplant slices into the egg, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.

To assemble the casserole, you will need:

Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.

Preheat the oven to 375 °F.

2 ½ cups Marinara sauce (see recipe above)
8 ounces sliced mozzarella cheese
1 recipe breaded and baked eggplant

Directions

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and add half of the cheese slices. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.

Italian Romaine Salad

Ingredients

1 head of romaine lettuce, sliced, washed and dried
1 small red onion, cut into rings

Italian Dressing

2 tablespoons red wine vinegar
1 clove garlic, minced
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Place the greens and onion in a medium salad bowl. In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.

Leftover Meatballs, Sausage & Peppers and Eggplant make great sandwiches.

 


Multiple varieties of peppers are abundant in my area at the Farmers’ Market and in my neighbors’ gardens. Take advantage of this great crop and make some delicious recipes. Peppers are easy to freeze. Remove the seeds and cut into sizes that you like to use. Place them in ziplock freezer bags to use in the future. That’s all it takes.

Tomatoes, corn, cucumbers, and squash are also plentiful.

Tuscan Flavored Redfish

I like to use Penzey’s Tuscan Sunset herb seasoning on fish. It is a salt-free combination of basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper, and anise. However, you can use any dried Italian seasoning mix.

2 servings

Ingredients

Two thin redfish fillets, 4 oz each, or fish fillets of your choice
Penzey’s Tuscan Sunset seasoning or other dried Italian seasonings
3 small Italian frying peppers, seeded and sliced into rings
1 small red onion, sliced into rings
1 small fennel bulb, trimmed, cored and thinly sliced
1 garlic clove, minced
Salt to taste
2 tablespoons olive oil, divided
2 tablespoons freshly squeezed orange juice
A handful of finely chopped fennel fronds

Directions

Sprinkle the fish, on both sides, with the herb mix. Season with salt to taste. Set aside while the vegetables saute.


Heat 1 tablespoon of oil in a medium skillet and add the prepared peppers, onions, fennel, and garlic. Saute the vegetables until tender, about 10-12 minutes.

Push the vegetable to one side, add the remaining oil and, then, the fish. Cook the fish two minutes and carefully turn the fillets over. Cook for two minutes more. Sprinkle the fish with the orange juice and fennel fronds. Serve the fish alongside the sautéed vegetables.

Mexican Flavored Chicken Stuffed Peppers

Coleslaw is a great side for this dish.

2 servings

Ingredients

2 medium green bell peppers
1 large chicken breast, about 8 oz, cooked and shredded
1/2 cup medium spice salsa
1/2 cup shredded cheddar cheese

Directions

Cut the top off the peppers and reserve the top. Clean the peppers and remove the seeds. Stand the peppers up in a deep baking dish that is just large enough to hold the two peppers.
In a mixing bowl combine the shredded, cooked chicken with the salsa and cheese. Stuff the peppers with the mixture and place the tops back on the peppers.
Heat the oven to 350 degrees F.
Add about one inch of water to the baking dish and place the dish, uncovered, in the oven. Bake for 45 minutes. Remove the peppers to individual serving dishes, using a slotted spoon.

Summer Tomato Salad

Ingredients

1-pint grape tomatoes halved
1 celery stalk, finely chopped
1 small red onion, finely chopped
1/2 teaspoon dried Italian seasoning
1/4 cup Italian vinaigrette. recipe below
Salt & pepper to taste

Ingredients

Combine all the ingredients in a serving bowl. Let marinate at room temperature for several hours before serving.

Italian Vinaigrette

Ingredients

To make 1 cup of dressing:
Mix 1 tablespoon of dried Italian seasoning with 1 tablespoon of water in a mixing bowl and let stand 5 minutes. Add 1/3 cup red wine vinegar.
Whisk in 2/3 cup extra-virgin olive oil. Let stand several hours for the flavors to develop. Whisk again before adding to a salad.

French Basque Pipérade

My easy version of this dish is great to have in the refrigerator. It can be used as a side for grilled meat or fish and is especially good on top of an omelet. This recipe also makes a good pizza topping.

Ingredients

2 tablespoons olive oil
4 medium sweet onions, peeled, halved and cut into ½ inch thick slices
2 medium garlic cloves, minced
2 tablespoons fresh Italian parsley, coarsely chopped
1 tablespoon fresh thyme leaves, coarsely chopped
1 medium dried bay leaf
6 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
Kosher salt
2 teaspoons piment d’Espelette
1 cup marinara sauce

Directions

In a large, deep skillet with a tight-fitting lid, add the olive oil. Heat over medium, Add the onion and garlic. Cook until soft and beginning to color, about 8 minutes. Stir in the herbs and pepper slices and season well with salt. Cover and cook until the peppers are slightly softened, about 10 minutes.
Stir in the marinara sauce, piment d’Espelette and season well with salt. Cook uncovered until the mixture melds and the juices thicken about 10 minutes. Remove the bay leaf and serve or store in a covered container to use during the week.


Chicken Parmigiana

4 servings

Marinara Sauce

2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
¼ teaspoon dried oregano
¾ teaspoon Kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
2 tablespoons coarsely chopped fresh basil

Chicken

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded 1/2 inch thick
Kosher salt
1 egg
¼ cup all-purpose flour (can be gluten-free or low carb)

Breadcrumb Mixture

1 cup fresh breadcrumbs (can be gluten-free or low carb)
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon black pepper

3 tablespoons olive oil
1 cup shredded whole-milk mozzarella cheese

Pasta

8 oz ziti or penne pasta
Salt
½ cup grated Parmesan cheese

Directions

For the sauce: Heat the 2 tablespoons oil in a saucepan over medium heat until just shimmering. Add garlic, salt, black pepper, oregano, and red pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and increase the heat to high and bring to simmer. Simmer until thickened, about 20 minutes. Stir in the basil, cover the pot and keep warm.

For the chicken: Sprinkle each side of each cutlet with 1/8 teaspoon salt.
In one shallow dish place the flour. In another shallow dish, place the egg beaten with a tablespoon of water. In a third shallow dish combine the fresh breadcrumbs with the parmesan cheese, garlic powder, oregano and black pepper.
Working with 1 cutlet at a time, dredge cutlet in flour and shape off any loose flour. Dip the cutlet into the egg, allowing any excess to drip off. Coat all sides of the cutlets in the breadcrumb mixture, pressing gently so the crumbs adhere. Transfer cutlet to a large plate and repeat with the remaining cutlets.

Heat oil in a large ovenproof skillet over medium-high heat until shimmering. Place the cutlets in the skillet and cook without moving them until the bottoms are crispy and golden brown, 1½ to 2 minutes. Using tongs, carefully turn the cutlets and cook on the second side until golden brown, 1½ to 2 minutes. Cover the top of each cutlet with tomato sauce and sprinkle cheese mixture evenly over the cutlets. Broil until the cheese melts, about 2 minutes. Transfer chicken to a serving platter and top with a little marinara sauce.

For the pasta: Fill a pasta cooking pot with water and bring to a boil Add 1 tablespoon salt. Add pasta and cook al dente. Drain the pasta and place in a pasta serving bowl. Add the cheese, mix and then add the sauce. Mix well and serve with the chicken.

Sautéed Green Beans

Ingredients

1 lb green beans, ends trimmed and cut in half.
2 tablespoon butter
1 garlic clove, grated
1 tablespoon dried Italian herbs

Directions

In a large, deep skillet with a cover, melt the butter and add the garlic and herbs. Stir and add the green beans. Cover the pan and reduce the heat to medium-low. Let cook slowly, stirring occasionally until the beans are tender, about 15 minutes.


Look for compact heads of cabbage that are heavy for their size. Whether red or green, the leaves should be crisp and deeply colored. Check the stem to make sure it has no cracks around its base. Avoid discolored heads with wilted outer leaves.

Italian Sausage Stuffed Cabbage

Ingredients

1 lb cooked Italian hot (rope) sausage
8 savoy cabbage leaves
2 cups Marinara Sauce

Directions

Preheat the oven to 325 degrees F. Oil an 8×12 baking dish.

Blanch the cabbage leaves in boiling water or, as I do, freeze the leaves and then defrost them overnight in the refrigerator. Remove the bottom part of the stem on each leaf. Place the leaves on a kitchen towel.

Cut the sausage into 8 equal pieces. Place one piece of sausage on each cabbage leaf. Roll up the leave into little packages. Spread some Marinara Sauce in the bottom of the baking dish and arrange the cabbage rolls in the dish. Cover the rolls with Marinara Sauce. Cover the dish with foil and bake the cabbage rolls for 1 ½ hours.

Garlic and Herb Rice

Ingredients

1 1/2 cups uncooked long-grain white rice
3 cups low-salt chicken broth
2 tablespoons olive oil
2 large garlic cloves, minced
3/4 teaspoon salt
1/4 cup chopped fresh Italian parsley
1/4 cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, or tarragon, or a combination of many
1/2 teaspoon dried Italian seasoning

Directions

Bring broth to a simmer in medium saucepan.
Heat oil in large saucepan over medium heat. Add garlic; sauté until tender, about 1 minute. Add rice; stir 2 minutes. Add hot broth and 3/4 teaspoon salt and bring to boil.

Reduce heat to low; cover. Cook until the rice is tender, about 25 minutes. Turn off the heat; let stand, covered, 10 minutes. Add herbs to the rice; fluff with a fork and serve with the cabbage rolls.

Asparagus with Lemon Vinaigrette

Serves 4

Ingredients

1 bunch thin asparagus spears, tough ends trimmed
1 tablespoon olive oil
Salt and ground black pepper

Dressing
1 tablespoon minced shallot
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 tablespoon minced fresh thyme leaves
1/4 teaspoon Dijon mustard
2 ½ tablespoons extra-virgin olive oil

Directions

Adjust oven rack to uppermost position and heat broiler.
Mix the asparagus with the 1 tablespoon of oil and salt and pepper to taste, then lay the spears in a single layer on a heavy rimmed baking sheet. Broil about 4 inches from the heat, shaking pan halfway through to turn spears, until the asparagus are tender and lightly browned 8 to 10 minutes.

Cool the asparagus for 5 minutes and arrange them on a serving dish.
Whisk the shallot, lemon juice, lemon zest, thyme, mustard, and 2 ½ tablespoons of olive oil in small bowl; season to taste with salt and pepper. Drizzle over the asparagus and serve.

 


We really like veggie pizza. Fresh vegetables shine here. Many people consider pizza fast food and lump it together with all the burger and fries places. However, pizza has quite a few advantages over other fast foods and is one of the healthier choices you can make. And, if you make it at home, it is even healthier and more delicious. Veggie Pizza undoubtedly contains more nutrient-packed vegetables that can help contribute to your daily requirements. Add vegetables that are in season for even a better taste and you won’t miss the meat. Don’t forget the salad to go with your pizza.

Veggie Pizza

Ingredients

1 lb pizza dough, at room temperature
1/2 cup finely diced bell pepper
1 small zucchini, sliced very thin, about 1 cup
1/2 cup chopped mushrooms
1/4 cup diced red onion
1/4 cup chopped black olives
1/2 cup Marinara Sauce
8 oz. Mozzarella cheese, sliced
Dried oregano, salt, and pepper to taste

Directions

Preheat the oven to 450 degrees F. Oil a large pizza pan.
Stretch the pizza dough until it covers the bottom of the pan. Distribute the mozzarella slices evenly over the dough. Spread the Marinara sauce over the cheese and arrange the vegetables on top of the sauce. Sprinkle with oregano, salt, and pepper to taste. Place the pan on a middle shelf in the preheated oven and bake for 20 minutes. Let rest 5 minutes before cutting.

Arugula Salad with Asiago Cheese

Arugula is also in season now and makes a delicious salad. Look for: arugula that is fresh, vibrant and green. Avoid leaves that are wilted, yellowing or slimy. When buying pre-packaged arugula, check the bag for excess water, as moisture can cause arugula go bad quickly. Storing the arugula in a plastic bag with a dry paper towel can help the greens stay dry. Kept dry and cool arugula can last up to two weeks.

Ingredients

3 cups washed and dried arugula leaves
1/2 cup shaved Asiago cheese
Freshly coarse cracked black pepper

Dressing

1/4 cup red wine vinegar
1 garlic clove, grated
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 ½ teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice

Directions

For the dressing

Pour all the ingredients into a jar with a screw top and shake until combined. Place the arugula in a salad bowl and shave the cheese over the salad.

Pour a little of the dressing over the salad and mix well. Add cracked black pepper and serve.

 



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