Italian Ribeye Steak
Ingredients
2 tablespoons of olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
2 (8-ounce) ribeye steaks, trimmed
Directions
Combine all the ingredients except the steaks in a bowl, stirring well. One hour before cooking time, remove the steaks from the refrigerator. Rub the mixture evenly over both sides of the steaks. Let rest at room temperature for one hour.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook for 3 minutes. Turn steaks over; cook for 3 minutes or until the desired degree of doneness.
You can also cook the steaks in an air-fryer for the same amount of time. Let steaks stand for 10 minutes.
Baked Potatoes
Ingredients
2 Russet Baking Potatoes
Olive oil
Kosher salt
Black pepper
Directions
Wash and dry each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Place on a baking sheet. Bake at 375 degrees F for about an hour or until it pierces easily with a fork. Serve with butter and sour cream.
Sugar Snaps
Ingredients
4 cups sugar snap peas (about 12 ounces)
Freshly ground pepper to taste
1 garlic clove, grated
2 teaspoons fresh lemon juice or more to taste
Pinch kosher salt
Pinch sugar
1/4 cup fruity extra virgin olive oil
¼ cup grated Parmigiano-Reggiano cheese
Directions
Cut the sugar snap peas on a diagonal into halves and cut off the stem ends. Parboil the snaps in boiling salted water for 2 minutes. Drain and retain in the pan.
Combine the remaining ingredients except for the cheese and heat on low. Add the drained peas and cheese. Toss over the heat until hot and then serve with the steak.
Immigrants to the United States from India, Pakistan, and Bangladesh are referred to as Asian Indians. The first Asian Indians or Indian Americans, as they are also known, arrived in America as early as the middle of the nineteenth century. By the end of the nineteenth century, about 2,000 Indians, most of them Sikhs (a religious minority from India’s Punjab region), settled on the west coast of the United States, having come in search of economic opportunity. The majority of Sikhs worked in agriculture and construction. Other Asian Indians came as merchants and traders; many worked in lumber mills and logging camps in the western states of Oregon, Washington, and California, where they rented bunkhouses, acquired knowledge of English and assumed Western dress. Between 1910 and 1920, as agricultural work in California began to become more abundant and better paying, many Indian immigrants turned to the fields and orchards for employment. For many of the immigrants who had come from villages in rural India, farming was both familiar and preferable. In July 1946, Congress passed a bill allowing naturalization for Indians and approximately 6,000 Asian Indians immigrated to the United States between 1947 and 1965.
From 1965 onward, a second significant wave of Indian immigration began, spurred by a change in U.S. immigration law that lifted prior quotas and restrictions and allowed significant numbers of Asians to immigrate. Between 1965 and 1974, Indian immigration to the United States increased at a rate greater than that from almost any other country. This wave of immigrants was very different from the earliest Indian immigrants—Indians that emigrated after 1965 were overwhelmingly urban, professional, and highly educated and quickly engaged in gainful employment in many U.S. cities. Many had prior exposure to Western society and education and their transition to the United States was a smooth one. More than 100,000 such professionals and their families entered the U.S. in the decade after 1965.
India Square, Jersey City, New Jersey, is home to the highest concentration of Asian Indians in the Western Hemisphere and is one of at least 24 Indian American enclaves characterized as a Little India which have emerged within the New York Metropolitan Area.
In general, the Asian Indian community has preferred to settle in the larger American cities rather than smaller towns, especially in New York City, Los Angeles, San Francisco, and Chicago. The Asian Indian community in the United States is an ethnically diverse one. One can distinguish among subgroups who trace their roots to different regions or states within India, who speak different languages, eat different foods, and follow distinct customs. Some of the most populous Indian groups within the United States are Gujaratis, Bengalis, Punjabis, Marathis, and Tamils.
The majority of Asian Indian Americans have retained diets rooted in Indian cuisine. Indian food is prepared with a variety of spices, including cumin, turmeric, chili powder, ginger, and garlic. All Asian Indians eat a variety of dals (lentils), beans, and chaval (rice) dishes. Hindus generally will not eat beef for religious reasons, while Muslims do not eat pork.
Tandoori, the clay-baked chicken or fish marinated in yogurt and spices, is a popular North Indian dish. Biryani, or flavored rice with vegetables and meats, is served on festive occasions, often accompanied by a cooling yogurt sauce called raita (rye-tah). Southern Indian dishes like masala, dosai crepes filled with spiced potatoes, and steamed rice cakes, are also popular.
Green chutneys made of mint or coriander accompany a variety of savory fritters like the triangular, stuffed samosas. Pickled vegetables and fruits like lemons or mangoes are popular accompaniments to meals. A variety of unleavened bread like naans, rotis, and parathas are also widely eaten.
Most Asian Indian American families continue to eat freshly-prepared Indian food for the main meal of the day and the evening meal often serves as the time when the family will get together to discuss their daily activities. The average Asian Indian family tends not to eat out as often as other American families because of the importance accorded to eating together at the family table.
Tandoori Chicken
Tandoori chicken is a popular Indian dish consisting of chicken marinated in a mixture of yogurt and spices that are traditionally cooked in high temperatures in a tandoor (clay oven) and also can be prepared on a traditional barbecue grill.
Tandoor cooked chicken actually dates back to the Mughal period. This delicacy was the main course at Indian feasts of that day. Other stories of its origins exist, such as the one about a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Peshawar before the partition of British India. Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by the locals to cook naan bread. The tandoors are bell-shaped ovens, set into the earth and fired with wood or charcoal reaching temperatures of about 480 degrees. Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside. After the partition in 1947, Punjab was partitioned with the Eastern portion joining India and western Pakistan. Peshawar became part of Pakistan and Gujral found himself a refugee fleeing the upheaval by moving to India. He moved his restaurant to Delhi in a place called Daryaganj.
The dish gained so much fame that even the first Prime Minister of India, Jawaharlal Nehru was so impressed by the Tandoori chicken at Moti Mahal that he made it a regular at most of his official banquets. Visiting dignitaries like the American Presidents Richard Nixon and John F. Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran have all enjoyed this famous dish.
The chicken gets its characteristic red color from either a lot of red chilies or the addition of red food dye. You don’t need a tandoor oven to make tandoori chicken. You can cook it over a grill or in an oven with a broiler.
Ingredients
2 lbs skinless chicken thighs and breasts
Vegetable oil for basting
Marinade
5 teaspoons fresh lime juice
1½ teaspoons salt
1 teaspoon Kashmiri chili powder (or substitute ½ teaspoon each paprika and cayenne pepper)
½ cup plain, full-fat Greek yogurt
3 teaspoons minced garlic
3 teaspoons peeled, minced fresh ginger
2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/2 teaspoon ground fenugreek
Garnishes
Thin slices of red onion, tomato, cucumber, lime, and mint leaves
Directions
Use a sharp knife to make shallow cuts in the chicken. Combine the marinade ingredients in a large plastic ziplock bag. Add the chicken and toss to coat evenly. Cover and refrigerate for 4 to 12 hours. I did not use red food coloring.
To grill
Preheat an outdoor grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill for about 10 minutes on each side, brushing with oil before turning. The meat should feel firm when you press it and register an internal temperature of 165 degrees F for the breasts and 180 degrees F for the thighs on an instant-read thermometer.
To bake
Preheat the oven to 450°F. Line a baking sheet with heavy-duty aluminum foil (for easy clean-up) and set a rack on top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
Arrange the chicken on the rack, leaving space between the pieces. Roast for 45 minutes, turning once midway through until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over.
To finish the dish
Transfer the chicken to a large platter. Arrange the garnish slices over the chicken and seal the platter with foil. Let the chicken rest for 10 minutes to absorb the garnish flavors before serving.
Indian-Style Basmati Rice
Ingredients
2 tablespoons unsalted butter
1 tablespoon minced peeled fresh ginger
1 medium onion, diced
1 carrot, diced or shredded
1/2 large green chili, seeded and sliced
1 cup frozen peas
1 cup basmati rice, rinsed
1 1/2 cups low sodium chicken stock or broth
1 teaspoon turmeric powder
1/2 teaspoon salt
Directions
Heat the butter in a large saucepan over medium heat. Add the onion, carrot, chili, and ginger and stir for 3-4 minutes until the onion softens. Add rice and stir well to coat with the butter. Stir in stock, turmeric, peas, and salt. Cover with a lid and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until the rice has absorbed all the liquid and is tender. Remove from the heat and let stand for 5 minutes. Fluff with a fork.
Mushroom Bisque
Ingredients
2 pounds mushrooms (button/cremini), roughly chopped
1 large sweet onion, diced
3 cloves garlic, minced
2 quarts homemade or store-bought beef broth
1 cup heavy cream
1 tablespoon all-purpose seasoning blend, recipe below
3 tablespoons butter
5-8 sprigs of fresh thyme
Sea salt and fresh ground pepper, to taste
Homemade Croutons, recipe below
Directions
Melt butter in a large soup pot over medium-high heat. Add the diced onions and sauté until tender (about 5 minutes). Add in the minced garlic and continue to cook for another minute. Reduce the heat to medium and add in the chopped mushrooms and the thyme Cook until the mushrooms release some of the water content, stirring frequently about 10 minutes.
Next, add the beef broth, all-purpose seasoning blend, sea salt, and fresh ground pepper. Cook this mixture for an additional 15 minutes then reduce the heat to low. Remove the thyme sprigs. Blend the soup using an immersion blender. Add the cream and heat over low. Serve with croutons.
All-Purpose No-Salt Seasoning Mix
Ingredients
1 tablespoon garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 1/4 teaspoons dried savory
1 1/4 teaspoons ground thyme
1 teaspoon ground mace
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon dried sage
1/4 teaspoon cayenne pepper
Directions
Mix garlic powder, basil, parsley, savory, thyme, mace, onion powder, black pepper, sage, and cayenne pepper in a bowl; store in a sealed jar.
Homemade Croutons
ingredients
2 tablespoons butter
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Pinch salt
6 slices day-old bread, cubed
Directions
In an ungreased 13-in. x 9-in. baking pan, combine the butter, oil, and seasonings. Heat in a 300° F oven until butter is melted. Remove from the oven; stir to combine.
Add bread cubes and toss to coat. Bake for 10-15 minutes or until lightly browned, stirring frequently. Cool. Store in the refrigerator in an airtight container.
Ham Salad
Ingredients
3 cups finely diced leftover baked ham
2 hard-boiled eggs finely chopped
1/4 cup finely diced celery
1/4 cup finely diced bell pepper
1/4 cup finely diced red onion
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
Ground black pepper or cayenne pepper to taste
Directions
Combine the mayonnaise, sour cream and Dijon in a large mixing bowl. Add the remaining ingredients and stir until completely combined. Cover and chill until serving time.
Serve on a salad plate over shredded lettuce or on a sandwich made with pumpernickel bread.
Parmesan Crusted Fish Fillets
Ingredients
10-12 oz white fish fillets
2 tablespoons heavy cream
1 egg, beaten
½ cup grated Parmesan cheese
Salt & black pepper to taste
2 tablespoons butter
Lemon quarters
Directions
Combine the egg, cream and Parmesan cheese in a shallow dish. Sprinkle the fish fillets lightly with salt and pepper.
Heat the butter in a skillet.
Coat the fish in the batter and add to the hot butter in the skillet. Cook until golden on the bottom side and turn over to cook the second side until golden. Serve with lemon quarters.
Coleslaw
Ingredients
1/4 of a large savoy cabbage, sliced thin
2 scallions, finely minced
1 teaspoon honey or sugar substitute
1/4 teaspoon each salt and pepper
1/4 teaspoon celery seed
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons heavy cream
1 1/2 teaspoons white vinegar
Directions
In a large bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, sour cream and vinegar using a whisk.
Add the shredded cabbage and scallions, stir gently to mix.
Refrigerate, covered, for several hours before serving.
Sweet Potato Waffle Fries
Ingredients
2 sweet potatoes (about 1 lb./500 g total)
2 tablespoons olive oil
Kosher salt and freshly ground pepper
Directions
Preheat an oven to 350°F (180°C).
Peel the sweet potatoes and cut them in half crosswise. Using a crinkle cutter or a mandoline fitted with the waffle cut blade, thinly slice the potatoes into waffle-cut rounds about 1/8 inch (3 mm) thick according to the manufacturer’s instructions, rotating the sweet potato 90 degrees between each cut.
Spread the sweet potatoes on a baking sheet and drizzle with the olive oil. Season lightly with salt and pepper. Toss the sweet potatoes to coat evenly, the spread in a single layer on the baking sheet.
Bake until the potatoes are crisp and golden-brown, about 10 minutes. Sprinkle with more salt, if desired, and serve hot.
Paprika is critical to Hungarian cuisine and it adds a very special and unique flavor. Hungary’s climate and soil conditions produce nearly ideal conditions for growing the peppers that end up as paprika, and their paprika is preferred by chefs across the globe.
All paprika is made from hot chilies, and the piquancy level of the finished spice is dependent on how much of the interior pith (which contains almost all the capsaicin, the chemical compound responsible for spicy flavor) is left attached to the fruit of the pepper before drying and grinding. Hungarians love the entire paprika spectrum, from fully hot (all the pith left intact) to “sweet,” or mild (with all pith removed). Hot paprika is difficult to find in the United States, but the sweet variety is a part of nearly everyone’s spice rack.
Paprikash showcases paprika perhaps more than any other Hungarian dish. Pieces of meat (usually chicken but other types of meat can also be used) are braised in a brick-red sauce made simply from onions, tomatoes, and of course paprika, then finished with a bit of sour cream. Here is my version.
Pork Paprikash
Ingredients
1 (1 pound) pasture raised pork tenderloin
2 tablespoons olive oil, divided
Salt
Half a large sweet onion, cut into thin wedges
1 garlic clove, minced
1½ tablespoons paprika
1/2 teaspoon ground black pepper
1 cup no-salt-added diced tomatoes
1 cup reduced-sodium chicken broth
1/4 cup bottled mild banana peppers, finely chopped
1/3 cup sour cream
2 tablespoons arrowroot or all-purpose flour
Directions
Trim fat and silverskin from the meat. Cut meat into thin medallions ( crosswise) and sprinkle lightly with salt; set aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add meat and brown the slices on both sides, about 3 minutes. Remove the meat to a plate.
Heat the remaining oil and add the onions. Cook until tender. Stir in the garlic.
Sprinkle with the paprika, black pepper, and ¼ teaspoon salt. Cook and stir 1 minute more.
Add tomatoes, broth, and banana peppers. Bring to boiling; reduce heat to medium-low. Return the meat slices to the pan and cook, uncovered, about 10-15 minutes or until slightly thickened, stirring frequently.
Reduce the heat to low. Stir together the sour cream and arrowroot in a small bowl; stir into the meat mixture. Cook and stir until very thick.
Serve the Paprikash over rice, cauliflower “rice” or wide noodles.
Roasted Acorn Squash
Ingredients
One 2 lb. acorn squash
2 tablespoons butter, melted
Seasoning mix: Combine ¼ teaspoon of each: chili pepper, brown sugar, lemon peel, orange peel, cilantro, and salt
1 garlic clove, minced
Directions
Preheat oven to 400° F.
Cut acorn squash into quarters and remove the seeds from the center of each quarter.
Slice each quarter in half and place in a baking dish. Pour the melted butter over the squash and turn the pieces over in the butter.
Sprinkle with the seasoning mix.
Roast the squash until tender, about 25 minutes.
The holidays will be here soon and these veggies will be just right for entertaining. Pickled vegetables are a great accompaniment to a cheeseboard.
Just about any vegetable — and some fruits — can be pickled. All you need is vinegar, water, sugar, salt and some dry seasonings and herbs.
Don’t be afraid to get creative! Even unusual veggie choices — like Brussels sprouts, green beans, fennel, pearl onions and okra — are surprisingly good pickled.
You can enjoy them as an appetizer, a light snack or as a side to an entrée. But if you’re looking for different ways to use them, here are some suggestions:
- In Bloody Marys
- On pizza
- As a bed for grilled fish
- For an omelet side
- On a sandwich
- In a salad
What is your favorite way to serve pickles and relish?
Pickled Mixed Vegetables
I prefer to use firm vegetables for pickling.
- Cauliflower, cut into florets
- Bell Pepper (all colors), cut into chunks
- Carrots, cut into diagonal slices
- Celery, cut into diagonal slices
- Fennel, cut into small chunks
- Green Beans, trimmed but left whole
- Radishes, cut into thick slices
To Make 2 Quarts
Fresh raw vegetables from the list above to fill 2 quart size mason jars (about 6-7 cups). For this batch, I used carrots, cauliflower, fennel, green beans and celery.
- 4 cups vinegar (White Distilled or Apple Cider)
- 1 cup water
- 6 tablespoons sugar
- 6 tablespoons Kosher salt
- 3 tablespoons mustard seed
- 1 1/2 teaspoons black peppercorns
- 1 tablespoon coriander seeds
- 6 cloves garlic, sliced thickly
Directions
Prep the vegetables.
Bring the water, vinegar, salt and sugar to a boil in a small pot.
Divide the garlic and whole spices among the jars and then add the vegetables, packing them in. Leave about an inch of space at the top of the jar.
Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the vegetables, pressing down on them with the end of a wooden spoon.
You may be able to add a few more veggies at this point, just make sure the liquid completely covers the vegetables by at least a half-inch.
Cover and turn the jars over on the counter covered with a kitchen towel for about 30 minutes to seal the lids. Turn the jars upright and let sit on the counter to cool for an hour or two.
Place the jars in the refrigerator. These will taste good after 6-8 hours, but much better after a couple of days. Keeps for several months.
Cucumber Pickle Relish
Makes 2 cups
Ingredients
- 3/4 cup cider vinegar
- 1/4 cup sugar
- 2 teaspoons mustard seeds
- 1/2 teaspoon ground turmeric
- 1 clove garlic, finely chopped
- Pinch crushed red chili flakes
- 1 teaspoon Kosher salt
- 6 small cucumbers (about 2 pounds total), peeled, seeded and finely diced
- 1/2 cup finely diced red onion
Directions
Combine the vinegar, sugar, mustard seeds, turmeric, chili flakes and salt in a large saucepan and bring to a boil over high heat. Add the cucumbers and onion and return to a boil.
Remove the pan from the heat and allow to cool. Transfer the relish to jars and refrigerate at least 2 hours to let the flavors blend. Will keep in the refrigerator for 2 weeks or freeze for future use.
How To Make The Best Roast Chicken
Whenever possible, buy the best quality chicken you can find. The taste difference between a pasture-raised organic chicken and a traditional feedlot chicken is huge. Big chickens ― often labeled roasters (generally 6 lbs.) have a richer and more complex flavor than smaller ones. Young chickens (also called broilers and fryers; about 3-4 lbs.) can be roasted but by the time the skin is an appealing color, the breast meat of smaller birds is dry. A roasting chicken, however, cooks evenly.
Season the entire chicken generously with salt and pepper. Don’t forget the back, underneath the wings, between the thighs and inside the cavity. Other additions, like ground spices and finely chopped herbs add flavor to the outside. Stuffing the chicken with aromatic ingredients, like citrus quarters, full sprigs of herbs, smashed garlic and onion can infuse it with flavor from the inside.
Some of my favorite flavor combinations:
All Purpose Dry Mix For Poultry
- 1 1/2 teaspoons sea salt
- 1 teaspoon dried basil
- 1 teaspoon crushed dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground dried thyme
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried parsley
- 1/8 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin and cayenne pepper together until blended. Rub all over chicken, inside and out before roasting.
Other flavorings that go well with chicken include: lemon and orange juice, garlic, white wine, ginger, pesto, honey, maple syrup, smoked paprika, mustard and chili peppers.
Before you prepare the chicken for roasting, give it time to come to room temperature, about 45 minutes. Placing the chicken directly from the refrigerator into the oven will increase its roasting time and the chicken will cook unevenly. Another common mistake is not properly drying the chicken before roasting it. A damp chicken makes for limp, soggy skin. There’s no need to rinse the chicken, simply remove it and place it on a paper towel-lined sheet tray. Thoroughly pat it dry, inside and out, then proceed with your recipe.
While it is probably hard to break the habit, don’t wash raw chicken before cooking as germs can be spread through splashed water on the counter or in the sink. Cooking chicken at the right temperature will destroy any bacteria present and you need to make sure that chicken is properly cooked through; the juices should run clear and the meat should not show any signs of pink.
There are two common ways to roast a chicken: low and slow or hot and fast. To make the right decision, you first have to decide how you want to serve the chicken. For sticky, rotisserie-style skin with fall-apart meat, cook it at a low temperature for several hours. If it’s crispy, crackling skin you’re after, cook the chicken quickly at a high temperature. Sear the chicken on the stove-top in a pan (preferably cast-iron). Once the skin is golden, transfer the skillet to an oven set at 425˚F. The chicken will cook in just 35-40 minutes—depending on its size.
Once you take the chicken out of the oven, remove it from the pan and let it rest for 15 minutes. The juices need time to redistribute throughout the meat or else they’ll wind up on your cutting board. After 15 minutes the chicken will also be cool enough to carve.
Classic Roast Chicken
It is very practical to roast two chickens at the same time, so that you can have plenty of leftovers for weeknight meals.
6-8 Servings
Ingredients
- One 5 pound roasting chicken, at room temperature
- 2 ½ teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 medium yellow onions
- 10 sprigs fresh thyme, plus 2 teaspoons fresh thyme leaves
- 4 garlic bulbs
- 2 carrots, cut into 2-inch pieces (cut any large pieces in half lengthwise)
- 2 stalks celery, cut into 2-inch pieces
- 1/4 cup chicken broth, plus extra
- 3 tablespoons olive oil
- 3 bay leaves
- 2 sprigs fresh sage
Directions
Preheat the oven to 425 degrees F.
Pat the chicken dry with paper towels and sprinkle inside and out with 1-1/2 teaspoons of the salt and the pepper. Cut one-half of one of the onions into two pieces; place onion pieces and the thyme sprigs in the body cavity of the chicken. Skewer neck skin to the back; tie legs to the tail. Twist wing tips under the back. Place chicken, breast side up, on a rack in a shallow roasting pan.
Cut the remaining 1-1/2 onions into wedges. Cut off the top 1/4 inch of the garlic bulbs to expose the ends of individual cloves. Keeping the garlic bulbs whole, remove any loose, papery outer layers.
In a large bowl combine onion wedges, garlic bulbs, carrots, celery, 1/4 cup broth, oil, bay leaves, sage sprigs, thyme leaves and the remaining 1 teaspoon salt. Arrange vegetables around the chicken; spoon liquid from the bowl over the chicken.
Roast, uncovered, for 1-1/4 to 1-1/2 hours or until drumsticks move easily and the chicken is no longer pink (180 degrees F), stirring vegetables a few times. Add small amounts of additional broth if the vegetables and the bottom of the pan begin to get too brown.
Remove from oven when cooked and cover with foil. Let stand for 15 minutes before carving. Remove and discard bay leaves and sage sprigs. Serve chicken with vegetables and pan juices.
Sticky Chicken Rotisserie Style
8 servings
Ingredients
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 onions, quartered
- 2 (4 pound) whole chickens, at room temperature
Directions
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper and garlic powder.
Remove and discard giblets from the chicken and pat dry with a paper towel. Rub each chicken, inside and out, with the spice mixture. Place 1 onion into the cavity of each chicken.
Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or for at least 4 to 6 hours.
Preheat the oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 15 minutes before carving.
Honey-Spiced Roasted Chicken
6-8 servings
Ingredients
- 1 (5-6 pound) whole roasting chicken, at room temperature
- 1/2 cup honey
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons butter, melted
Directions
Preheat oven to 400 degrees F (200 degrees C). Pat the chicken dry with paper towels and place in a roasting pan.
In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan. Cover the pan with foil.
Reduce heat to 350 degrees F (175 degrees C) and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours, basting occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C).
Remove the chicken from the oven, cover with a doubled sheet of aluminum foil and allow to rest in a warm area for 15 minutes before slicing.
Italian Flavored Roast Chicken
6-8 servings
Ingredients
- 1 roasting chicken (6 to 8 lbs.), at room temperature
- 1/4 cup chopped fresh rosemary leaves
- 1/2 cup chopped fresh basil leaves
- 14 cloves garlic, peeled
- 6 rosemary sprigs, rinsed
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 red bell peppers (about 1 1/2 lb. total)
- 2 yellow bell peppers (about 1 1/2 lb. total)
- 2 onions (about 1 lb. total)
- 8 Roma tomatoes (about 2 lb. total)
- 2 tablespoons olive oil
- 1/3 cup oil cured black olives
- 1/4 cup balsamic vinegar
- 1/2 cup dry red wine
- 1 cup chicken broth
Directions
Preheat the oven to 425°F.
Remove giblets and pull off and discard lumps of fat from the chicken. Pat dry and fold wing tips under the first joint. Set chicken, breast side up on a V-shaped rack set in a medium pan.
In a small bowl, mix chopped rosemary and basil. Starting at the neck, gently ease your fingers under the skin to loosen it over the breast area. Push 1/3 of the rosemary-basil mixture under the skin and spread it evenly over the breast.
Place 6 garlic cloves and 3 rosemary sprigs in the body cavity. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Stem and seed the bell peppers; cut into 1/3-inch-wide strips. Peel onions and cut each into 6 wedges. Core tomatoes and cut in half lengthwise.
Distribute peppers, onions, and remaining garlic around the chicken in the pan. Set tomatoes, cut side up, on top of the pepper mixture and sprinkle vegetables with another 1/3 of the herb mixture and the remaining salt and pepper; drizzle with the olive oil.
Roast until the vegetables begin to brown and a thermometer inserted through the thickest part of the breast or the thickest part of thigh at joint reaches 180°, about 1 1/4 to 1 3/4 hours.
Insert a carving fork into the chicken cavity, lift the chicken and drain the cavity juices into the pan. Set the chicken on a rimmed platter; let rest, covered with foil, in a warm place for 15 minutes. With a slotted spoon, transfer the vegetables to a shallow bowl; sprinkle with olives and keep warm.
Skim and discard fat from the pan; add vinegar, wine, broth and remaining herb mixture. Stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, 6 to 8 minutes. Pour through a fine strainer into a small pitcher or bowl.
Carve the chicken and serve with the vegetable mixture. Add pan juices and salt and pepper to taste. Garnish the serving platter with the remaining rosemary sprigs.
My favorite seafood market on the Gulf Coast.
It’s a great time of year to enjoy some fresh seafood. Whether you buy it fresh from the counter at your favorite market, catch your own or buy it frozen, seafood is a great addition to your summer menu. Make salad your main course by adding some grilled fish to it. Include lots of leafy greens (choose from spinach, arugula, romaine or mixed baby greens) and add tomatoes, bell peppers, cucumber and diced onion. Top your salad with a tasty homemade dressing.
Italian Marinated Seafood Salad
Serves 6
Ingredients
- 3/4 pound sea scallops
- 1/2 pound medium unpeeled shrimp
- 1/2 pound fresh mussels
- 1/4 pound calamari rings
- 1/2 cup pitted kalamata olives
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 1 large clove garlic, minced
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
- 1/4 teaspoon red pepper flakes
- 1 lemon, sliced
- 1 medium red onion, thinly sliced
- 6 cups mixed salad greens
- Freshly ground pepper and salt to taste
Directions
Bring a large pot of water to boiling. Add scallops, shrimp, mussels and calamari to the boiling water and cook for 2 minutes. Drain.
Peel the shrimp and remove the mussels from their shells.
Place cooked seafood and olives in a large bowl and toss with the lemon juice, olive oil, garlic, parsley, chives and red pepper flakes. Chill for 1 hour.
Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season to taste with salt and freshly ground black pepper.
Lentil Salad with Grilled Salmon
You can use canned salmon but for really good flavor, grill extra salmon one night so that you have leftovers for this salad.
6 servings
Ingredients
- 1/3 cup lemon juice
- 1/3 cup chopped fresh dill
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon Freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 1 medium red bell pepper, seeded and diced
- 1 cup cucumber,seeds removed and diced
- 1/2 cup finely chopped red onion
- Two 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see cooking note below)
- 12 oz leftover grilled salmon fillet or 1 ½ cups flaked canned salmon
Directions
Whisk lemon juice, dill, mustard, salt and pepper in a large serving bowl. Gradually whisk in the oil. Add bell pepper, cucumber, onion, lentils toss to coat. Let marinate for at least one hour or chill until ready to serve. Place leftover chilled salmon on top of the salad or flake and mix in with the lentils just before serving.
Cooking Note:
To cook the lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.
Mediterranean Salad with Sardines
4 servings
Ingredients
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon freshly ground pepper
- 3 medium ripe tomatoes, cut into large chunks
- 1 large cucumber, cut into large chunks
- One 15-ounce can chickpeas, rinsed
- 1/3 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 2 tablespoons sliced Kalamata olives
- Two 4-ounce cans sardines with bones, packed in olive oil and drained (see cooking note below)
Directions
Whisk lemon juice, oil, garlic, oregano and pepper in a large serving bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Let marinate for at least an hour.
At serving time, divide the salad among 4 plates and top with sardines.
Cooking Note:
Look for sardines with skin and bones (which are edible) as they have more than four times the amount of calcium as skinless, boneless sardines. If you’re lucky enough to have fresh sardines available in your market, try them in place of the canned sardines. Lightly dredge them in salt-and-pepper-seasoned flour and sauté them in a little olive oil.
Grilled Fish Fillet Salad
6 servings
Ingredients
Vinaigrette
- 1 medium clove garlic
- 1/4 teaspoon salt
- 5 tablespoons extra-virgin olive oil
- ½ cup fresh orange juice
- 1/4 cup white-wine vinegar
- 1 tablespoon Dijon mustard
Salad
- 1 1/2 pounds red potatoes (5-6 medium), scrubbed and halved
- 1 1/4 pounds green beans, trimmed
- Juice of 1 large lemon
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1 pound halibut or striped bass or your favorite fish fillet (see cooking note below)
- 1/4 teaspoon coarsely ground pepper
- 1 large head tender lettuce
- 1 1/2 cups grape tomatoes
- 3 hard-boiled eggs peeled and cut into wedges
- 1/4 cup sliced pitted Kalamata olives
- 1/4 cup finely chopped fresh parsley
Directions
To prepare the vinaigrette:
Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and season with more salt, if desired. Set aside at room temperature.
To prepare the salad:
Cook potatoes in boiling salted water until tender, 10 to 15 minutes. Remove with a slotted spoon to a colander. When cool enough to handle, slice and place in a shallow bowl. Drizzle with 1/3 cup vinaigrette; set aside.
Add beans to the saucepan and bring to a boil; cook until the beans are bright green and just tender, 4 to 6 minutes. Drain well. Place in a medium bowl and toss with 2 tablespoons vinaigrette.
Combine lemon juice, 2 tablespoons oil, salt and pepper in a sturdy ziplock plastic bag; shake until the salt dissolves. Add fish and marinate for up to 20 minutes.
Heat a grill to medium-high and preheat for 10 minutes, then reduce heat to medium. (For a charcoal grill, wait until the flames subside and only coals and some ash remain—flames will cause the oil on the fish to burn.) Oil grill rack.
Grill the fish, turning once, until browned and just cooked through, 4 to 5 minutes per side for halibut; 3 to 4 minutes per side for bass.
Arrange lettuce leaves on a large serving platter. Arrange the fish (whole or flaked into large chunks), potatoes, green beans and tomatoes on top. Drizzle with the remaining vinaigrette. Garnish with eggs, olives, parsley and pepper to taste.
Cooking Note:
Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.
Shrimp & Arugula Salad
Grill extra corn to use in this salad.
4 servings
Ingredients
- 12 cups loosely packed arugula leaves
- 2 cups loosely packed fresh basil leaves, torn if large
- 1 1/2 cups leftover grilled fresh corn kernels, (from about 2 ears)
- 1 1/2 cups cherry or grape tomatoes, halved
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons balsamic vinegar
- 2 teaspoons grainy mustard
- 1/2 teaspoon kosher salt, divided
- 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired
- Homemade croutons made ahead and cooled, (see recipe below)
- Freshly ground pepper, to taste
- 1/2 cup Asiago or Parmesan cheese, shaved
Directions
Sprinkle shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning from time to time, just until they turn pink and are opaque in the center, about 3 minutes. chill in the refrigerator.
Combine arugula, basil, corn and tomatoes in a large salad bowl.
Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and 1/4 teaspoon salt in a small bowl.
Add to the arugula mixture along with the croutons.
Whisk the dressing again and drizzle over the salad; toss to coat. Divide the salad among 4 plates. Grind black pepper over the salads and sprinkle with cheese.
Homemade Croutons
Ingredients
- 3 pieces of good quality Italian bread, cut into 1-inch cubes (about 3 cups)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons extra virgin olive oil
Directions
Preheat the oven to 350 degrees F.
On a large baking sheet, spread out the bread cubes in one layer.
Evenly sprinkle the Italian seasoning, garlic powder and salt over the bread cubes.
Then drizzle the olive oil over the top.
Using your hands, toss to combine thoroughly and then spread back into one even layer.
Bake for 14 to 16 minutes or until golden brown. The croutons will harden as they cool.
I find if I wash, chop and dry Romaine lettuce in the salad spinner it keeps wonderfully for 5 days or so in zip lock bags with a few paper towel. This can make the weeknight meal prep shorter. Just add tomatoes, cucumber, onion and dressing and you don’t have to lug out the salad spinner midweek!
Roasted vegetables keep well when make ahead and stored in sealed container in the refrigerator.
Most foods can be prepped ahead of time. Chop onions, garlic, ginger, green onions, asparagus, etc on the weekend to use during the week. You can even chop fresh tomatoes and keep them in a covered container. I’ve never heard that you can’t pre chop cucumbers and carrots and I do it all the time. I have a container that I fill up with carrot and celery sticks, sliced cucumbers and grape tomatoes. We can easily grab some veggies to munch on or to use for a fast salad.
I happen to like roast chicken, but you could easily roast a turkey breast or a beef roast or a pork shoulder to use during the week in place of my chicken.
Next weekend make a big pot of spaghetti sauce and use it for lasagna and chicken parmesan. These are just a few ideas to give you a head start.
Menu For The Week
Sunday – Mediterranean Roast Chicken with Potatoes, Olives and Spinach
Monday – Tuscan Beef Stew; Italian Bread
Tuesday – Spinach Chicken Salad; Italian Bread
Wednesday – Italian Pork Roast with Fennel and Onions; Roasted Broccoli with Parmesan
Thursday – Pasta with Beef Stew; Roasted Broccoli Salad
Friday – Italian Grilled Pork Panini; Coleslaw; Pickles
Recipes for the Week
On Sunday cook the chicken and pork in the oven and the beef stew on top of the stove. Prep ingredients for Tuesday’s salad and make the dressing. Cut up the broccoli for roasting on Wednesday.
Italian Seasoning
I use this seasoning often in my recipes. You can buy it in the store or make your own. My recipe can be found in a post here
Italian Vinaigrette
Ingredients
- 1/4 cup red wine vinegar
- 1 tablespoon dried Italian seasoning
- 1 teaspoon sugar
- 1/4 teaspoon sea salt
- 1/2 cup extra virgin olive oil
Directions
Mix vinegar, Italian seasoning, sugar and sea salt in a small bowl with a wire whisk. Gradually add oil, whisking until well blended. Cover.
Refrigerate until ready to serve. Whisk dressing before drizzling over salad greens.
Mediterranean Roast Chicken with Potatoes, Olives and Spinach
Serve this dinner on Sunday
Serves 6
Ingredients
- 4 tablespoons dried Italian seasoning , divided
- 2 tablespoons butter, softened
- 1 whole chicken, about 4 pounds
- 2 lemons, cut in half
- 1 large red onion, cut into thin wedges
- 12 Yukon gold potatoes, each cut into wedges
- 2 tablespoons olive oil
- 2/3 cup pitted Kalamata olives
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, coarse grind
- 12 ounces fresh spinach leaves
- 4 ounces feta cheese, crumbled and divided
Directions
Preheat oven to 375ºF.
Mix 2 tablespoons of the dried seasoning with the butter. Rub 3/4 of butter mixture under the chicken skin (breasts and legs) and remaining mixture on the outside of the chicken. Sprinkle 1 tablespoon of the Italian seasoning over the outside of the chicken.
Stuff 3 lemon halves inside the chicken cavity. Place chicken in large roasting pan.
Mix potatoes, oil and the remaining 1 tablespoon dried seasoning. Arrange potatoes around the chicken in the roasting pan.
Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through. Remove chicken from oven to a platter. Let stand 10 minutes.
Transfer vegetables to large skillet. Add olives, salt and pepper; cook and stir 1 to 2 minutes on low heat. Add spinach; cook and stir 1 to 2 minutes or until leaves just begin to wilt. Remove from the heat.
Set aside half of the mixture in a covered bowl for Wednesday’s dinner and refrigerate the dish.
Gently stir in 2 oz feta and juice of 1/2 lemon into the remaining vegetable mixture in the skillet. Reserve the remaining 2 oz feta for Wednesday’s dinner.
Remove the vegetables to large platter. Carve enough chicken needed for dinner and serve with the vegetables.
Dice the remaining chicken and reserve half for Wednesday’s dinner and the other half for chicken salad for lunch.
Tuscan Beef Stew
Serve half the stew with some great bread and a salad using the vinaigrette and prepped salad ingredients for Monday’s dinner.
Serves 8
Ingredients
- 1 tablespoon olive oil
- 2 pounds cubed chuck roast
- 2 tablespoons flour
- 1 cup carrot, sliced into ½ inch chunks
- 1 onion, cut into wedges
- 1 can (28 ounces) diced tomatoes, undrained
- 1 1/2 cups beef stock
- 1 can (15 ounces) cannellini beans, drained
Directions
Heat oil in a 5 quart Dutch oven on medium high heat. Add beef in batches; cook until browned on all sides. Return all of the beef to Dutch oven. Sprinkle with flour; mix well. Stir in carrots, onion, tomatoes, stock and Italian Seasoning. Mix until well blended.
Bring to a boil. Reduce heat to medium low; cover and simmer 1 hour or until beef is tender, stirring occasionally.
Stir in beans. Simmer, uncovered, 15 minutes.
Serve half the recipe for dinner and reserve the remaining stew for Thursday’s dinner.
Spinach Chicken Salad
Serve this on Tuesday.
Place the reserved spinach, olive, potato mixture in a shallow salad bowl. Add reserved feta cheese and drizzle with a little of the Italian vinaigrette. Add diced chicken and mix. Heat up the leftover bread from Monday’s dinner and serve additional vinaigrette on the side.
Italian Pork Roast with Fennel and Onions
Serve this pork dinner on Wednesday.
Serves: 8
Ingredients
- 2 boneless pork tenderloins or 1 pork loin roast, trimmed (about 2 to 2 1/4 pounds)
- 2 tablespoons dried Italian seasoning , divided
- 2 tablespoons olive oil, divided
- 1 tablespoon grated lemon peel
- 1/2 teaspoon fennel seed
- 1/2 teaspoon sea salt
- 2 medium fennel bulbs, tops and cores removed, and bulbs cut into 1/4inch thick slices
- 1 medium red onion, cut into 1/4 inch thick slices
- 1 cup chicken stock
- 1 tablespoon fresh lemon juice
Directions
Place pork roast in 6 quart shallow Dutch oven.
Mix 1 1/2 tablespoons of the dried Italian seasoning, 1 tablespoon of the oil, lemon peel, fennel seed and sea salt in small bowl. Rub evenly over the pork. Toss fennel, onion, remaining 1 tablespoon oil and remaining 1/2 tablespoon dried seasoning in large bowl. Place vegetable mixture around the pork.
Roast 40-45 minutes or until thermometer inserted into the thickest part of the pork reaches 145°F, stirring vegetables occasionally. Transfer pork to a cutting board. Let stand 15 minutes before slicing. Then, layer in a shallow casserole dish (9×13).
Place Dutch oven with vegetables on medium low heat. Stir in stock and lemon juice. Simmer 15 minutes or until liquid is reduced by half, stirring occasionally. Pour over the pork slices in the casserole dish. Cover tightly with foil and refrigerate until Wednesday.
Use some of the leftovers to make Italian Pork Panini sandwiches for Friday.
Roasted Broccoli with Parmesan
Place the pork dish in the oven to heat while the broccoli roasts on Wednesday.
Ingredients
- 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Directions
Preheat the oven to 400°F.
On a large baking sheet, toss the broccoli florets and stems with the 2 tablespoons of olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender. Serve half for dinner with the 2 tablespoons Parmesan cheese.
Add some of the Italian vinaigrette to the remaining broccoli and refrigerate to serve with Thursday’s dinner.
Pappardelle with Beef Stew
Serve this dinner on Thursday.
Cook 8 oz pappardelle pasta (wide noodles) in boiling salted water until al dente. Drain.
While the pasta is cooking heat remaining beef stew.
Serve over noodles and garnish with grated Parmesan. Serve with reserved broccoli salad.
Grilled Pork Panini
Serve with pickles and coleslaw on Friday.
Ingredients
- Leftover pork slices and vegetables
- 8 slices Italian bread
- 1/2 cup store-bought or homemade basil pesto
- 4 one ounce slices provolone cheese
- 1 tablespoon olive oil, for brushing
Directions
Spread 1 tablespoon pesto on each slice of bread. Top four slices of bread with pork slices, fennel, onion and cheese; top each sandwich with remaining bread.
Lightly brush the outer surface of the sandwiches with olive oil; grill in a medium-hot skillet or in a sandwich press until toasted on each side.
Easy Coleslaw
You can make this the night before.
Ingredients
- 1 (16 ounce) bag coleslaw mix
- 2/3 cup mayonnaise
- 2 tablespoons sugar
- 3 tablespoons milk
- 2 tablespoons vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
Combine all ingredients except coleslaw mix in a large bowl and combine well.
Add the coleslaw, mix and toss to coat.
Cover and refrigerate several hours or overnight to allow flavors to blend.
What makes for a great sandwich?
Is it the bread?
The meats?
The toppings, e.g. lettuce, tomato, sprouts, etc.?
The spread, e.g. mayo, mustard, dressing?
Well, of course it’s probably a combination of all (and probably some additional) factors.
But, the question is – What’s the most important thing to making a sandwich great?
For me – it is the quality of the bread – what is it for you?
Mortadella, Cheese and Basil Panini
Mortadella is a large Italian sausage or cold cut made of finely ground, heat-cured pork sausage, which incorporates small cubes of pork fat. Mortadella is a staple product of Bologna, Italy.
6 servings
Ingredients
- 1 (16-ounce) loaf ciabatta, cut in half horizontally
- 4 teaspoons Dijon mustard
- 4 teaspoons balsamic vinegar
- 1 1/3 cups (8 ounces) thinly sliced fresh mozzarella cheese
- 12 basil leaves
- 8 ounces sliced mortadella
- 2 hot cherry peppers, sliced
- 1 large plum tomato, thinly sliced
- Olive oil cooking spray
Directions
Brush the cut side of the bottom bread half with mustard; brush the cut side of the top half with vinegar. Top the bottom half with mozzarella, basil, mortadella, peppers and tomato. Top with remaining bread half.
Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add the sandwich to the pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges. If the sandwich does not fit in your pan, cut it in half and cook in two batches.
Family Style Hearty Steak Sandwich
6 Servings
Ingredients
- 2 cups seeded and diced fresh plum tomatoes
- 6 tablespoons pitted, chopped kalamata olives
- 4 tablespoons chopped fresh basil
- 2 tablespoons finely chopped red onion
- 4 teaspoons balsamic or red wine vinegar
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds flank or sirloin steak
- 1 (1-pound) Italian round bread loaf (boule)
- 4 thin slices provolone cheese
- 2 ounces arugula
Directions
Heat an outdoor gas grill.
Combine tomatoes, olives, basil, red onion, vinegar and 2 tablespoons olive oil in a small bowl.
Place steaks on the grill over medium heat. Grill to desired temperature, turning once. Place on cutting board and let rest 5 minutes. Slice thinly across the grain.
Slice bread horizontally. Grill, cut side down, until crisp and golden, 2 to 3 minutes.
Place cheese on the bottom half of the bread. Top with tomato mixture, steak and arugula. Top with remaining bread. Slice into wedges.
Vegan Muffuletta
Serves 4-6
Ingredients
- 3 large Portobello mushrooms
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chopped garlic
- 3 tablespoons white wine or vegetable broth
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup sliced pitted black olives
- 1/4 cup sliced pimento-stuffed green olives
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon chopped fresh oregano
- 1 tablespoon red wine vinegar
- 1 (8-inch) Italian round bread loaf, halved horizontally
- 1/3 cup sliced roasted red peppers
- 1/3 cup sliced marinated artichoke hearts
- 3 tablespoons pine nuts
- 12 basil leaves
Directions
Using a small spoon, scoop out and discard the black gills from each mushroom. Heat oil in a large skillet over medium heat. Add garlic and cook just until it begins to turn light golden brown, about 30 seconds. Arrange mushrooms in the skillet in a single layer, then add wine and season with salt and pepper. Cook, turning the mushrooms once, until tender and most of the liquid has evaporated, 3 to 4 minutes total. Set aside off of the heat to cool slightly.
Meanwhile, combine black and green olives, parsley, oregano, vinegar, salt and pepper in a small bowl and press the mixture with the back of a spoon until it’s roughly mashed; set aside.
Using your fingers, remove some of the bread from the inside of both halves of the bread loaf, making sure to keep a 1-inch border around the edge. (This will help to make room for the filling. Save the bread that you remove for another use, such as bread crumbs or croutons.)
Layer both halves of bread with olive mixture then arrange peppers, artichoke hearts, pine nuts and basil on the bottom half. Top with the cooked mushrooms, spreading them out to cover the entire width of the bread. Assemble the top and bottom halves of the loaf to form a sandwich.
Serve muffuletta right away or wrap it very tightly with plastic wrap and refrigerate for 1 hour, weighted down with a heavy object like a cast iron skillet filled with a few heavy canned goods. Cut into wedges before serving.
Mediterranean Tilapia Sandwiches
Za’atar is a mixture of sumac, sesame seed and herbs frequently used in the Middle East and Mediterranean areas.
Ingredients
Fish:
- 1 1/2 pounds tilapia fillets
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon Za’atar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Olive oil cooking spray
Tzatziki:
- 3/4 cup plain Greek yogurt
- 2 teaspoons chopped fresh dill
- 1 1/2 teaspoons fresh squeezed lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 garlic cloves, minced
Sandwich ingredients:
- 4 Mediterranean wheat pitas or flatbread (such as Toufayan), heated
- 1/2 cup very thinly sliced red onion (about 1/2 a small onion)
- 1 medium tomato, thinly sliced
- 1/2 cucumber, thinly sliced (about 1/2 cup)
Directions
Preheat a broiler.
To prepare fish:
Brush fish with oil; sprinkle with 1/2 teaspoon Za’atar , 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish on a broiler pan coated with olive oil cooking spray. Broil 6 minutes or until fish flakes easily when tested with a fork.
To prepare Tzatziki:
Combine yogurt and next 5 ingredients (through garlic) in a food processor or blender; pulse until smooth.
To prepare sandwiches:
Spread 2 tablespoons Tzatziki sauce in the center of each pita. Divide fish evenly among the pitas. Top each serving with 2 tablespoons onion, 2 tomato slices and about 6 cucumber slices; fold pita or flatbread in half.
Grilled Chicken, Tomato and Onion Sandwiches
4 servings
Ingredients
- 3 ounces pitted mixed olives (1 cup)
- 1 garlic clove, crushed
- 2 teaspoons fresh oregano
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- Freshly ground pepper
- 2 large tomatoes, sliced 1/3 inch thick
- 1 Vidalia onion (or any sweet onion), sliced 1/4 inch thick
- 4 crusty Italian rolls, such as ciabatta
- Salt
- 1 3/4 pounds thin chicken cutlets
Directions
Light an outdoor grill.
In a mini food processor, pulse the pitted olives with the crushed garlic and oregano until chopped. Add the 1/4 cup plus 2 tablespoons of olive oil and pulse until finely chopped. Season with pepper.
Brush the tomatoes, onion and cut sides of the rolls with olive oil. Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted, about 2 minutes.
Brush the chicken cutlets with olive oil and season them with salt and pepper. Grill them over high heat, turning occasionally, until they are lightly browned in spots and cooked through, 5 to 6 minutes.
Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion and olive relish. Close the sandwiches, cut them in half and serve.
