Healthy Mediterranean Cooking at Home

Category Archives: Turkey

Preparing something Milanese style means dredging thin slices of meat in eggs and seasoned bread crumbs and frying them. I used turkey cutlets for this dish.

Veal Milanese (Italian: Cotoletta alla Milanese) is an Italian dish in Milan, Lombard cuisine. It is traditionally prepared with a veal rib or sirloin chop that is made into a breaded cutlet and fried in butter. Due to its shape, it is often called Oreggia d’elefant in Milanese or Orecchia d’elefante in Italian, meaning the elephant’s ear. Topping the meat with an Arugula Salad has become popular.

A common variation made with chicken is common in the United States and other English-speaking countries and bears the name “Chicken Milanese” (Italian Pollo alla Milanese). Another variation of Milanesa found in southern Italy is called a la Napolitana and is made similar to the Cotoletta alla Milanese with the addition of cheese and tomato sauce.

In Milan, the dish dates to at least 1134, where it is mentioned at a banquet for the canon of Milan’s St. Ambrogio Cathedral. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thinly sliced meat, which were breaded and fried. The dish also resembles the Austrian Wiener Schnitzel, which originated in Austria around the 19th century.

Ingredients For 2 servings

1/2 cup flour
1 egg beaten with 2 tablespoons water
1/2 cup grated Parmigiano Reggiano, plus extra for shaving over the top
1 cup dry breadcrumbs
Kosher salt and freshly ground black pepper
2 scallopini/cutlets (veal, pork, chicken or turkey), pounded to 1/4-inch thickness, about 6 ounces each
Olive oil
2 cups arugula
1 cup chopped fresh tomatoes
1/4 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice

Directions

Place flour in one shallow bowl or pie plate and beaten egg in a second. Combine parmesan and breadcrumbs in a third and season to taste with salt and pepper.

Dredge cutlet in flour, then the egg. Allow excess egg to drip off, then transfer to the breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere. Transfer the cutlets to a large plate.

Heat enough oil to cover the bottom of a large skillet over medium-high heat until shimmering. Carefully add cutlets to the hot oil. Cook, swirling pan occasionally until golden brown on the first side, about 1 minute. Carefully turn the cutlets with tongs and cook until the second side is golden brown, about 1 minute longer. Adjust the heat as necessary to prevent oil from burning. Transfer each cutlet to a dinner plate.

Toss arugula, tomatoes, and red onion in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper. Spoon the salad over the cutlets and top with shaved Parmesan cheese and fresh ground black pepper. Serve with Italian bread if desired.

To make homemade Italian baguettes, use my recipe.


Tetrazzini is an American pasta dish made with diced poultry or seafood and mushrooms in a butter/cream and cheese sauce flavored with wine or sherry. It is served hot over linguine, spaghetti, egg noodles, or some other types of pasta, garnished with parsley, and sometimes topped with breadcrumbs, almonds, or cheese (or a combination). Tetrazzini can also be prepared as a baked noodle casserole.

The dish is believed to be named after the Italian opera star Luisa Tetrazzini (1871–1940) an Italian coloratura soprano of great international fame. She enjoyed a highly successful operatic and concert career in Europe and America from the 1890s through to the 1920s.

This dish is widely believed to have been invented around 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. However, other sources attribute the origin to the Knickerbocker Hotel in New York City. Good Housekeeping published the first reference to turkey tetrazzini in October 1908, saying readers could find the dish of cooked turkey in a cream sauce, with spaghetti, grated cheese, sliced mushrooms, and bread crumbs on top, at “the restaurant on Forty-second street.

Of course, there are many versions of this recipe and here is mine.

Turkey Tetrazzini

Ingredients

1 pound fettuccine
2 tablespoons olive oil
4 cups chopped cooked turkey
2 cups frozen peas
6 tablespoons (3/4 stick) unsalted butter
1 cup finely chopped onion
1/2 cup finely chopped celery
8 ounces cremini mushrooms, stemmed and thinly sliced
1 teaspoon kosher salt
1 teaspoon dried sage or poultry seasoning
1/4 cup sherry
1/3 cup all-purpose flour
3 cups chicken broth
2 cups whole milk or half-and-half
Topping
1/2 cup fine dried bread crumbs
1/2 cup finely grated Parmesan cheese
1/2 teaspoon paprika
2 tablespoons unsalted butter, melted

Directions

Bring a large pot of water to a boil. Add the fettuccine and cook until just al dente. Drain and return to the pot. Toss with 1 tablespoon of the olive oil. Stir in the turkey and peas and set aside.

While the pasta cooks, in a large deep skillet, heat the remaining 1 tablespoon olive oil and 3 tablespoons of the butter over medium heat. Add the onion and celery and cook, stirring, until translucent, about 2 minutes.

Add the mushrooms, salt, and sage and cook, stirring, until the mushrooms have released their moisture and begin to brown slightly about 2 minutes.

Pour in the sherry and stir to lift any browned bits from the bottom of the pan. Cook for 1 minute, until the liquid evaporates.

Set aside the vegetables and return the skillet to the heat. Add the remaining 3 tablespoons butter and let it melt, then sprinkle the flour into the pan and cook, stirring, until the flour has been absorbed and the mixture bubbles about 1 minute.

Gradually add the broth, stirring continuously, and when the mixture begins to thicken, add the milk and cook, stirring, until the sauce is thickened, about 5 minutes total.

Remove the skillet from the heat and pour the sauce over the pasta mixture in the large serving bowl. Stir in the mushroom mixture until well mixed.

In a small bowl, combine the bread crumbs, Parmesan, and paprika with the melted butter. Sprinkle evenly over the pasta mixture and serve immediately.

This dish may be prepared ahead. Bake at 375 degrees F for 30 minutes or until the casserole is heated through and bubbling.


Roasting a turkey breast is a very economical dinner choice. There is little waste and a 5 lb roast will give you several meals later in the week. I was able to use the meat from this roast to make Turkey Tetrazzini, Pot Pie, Turkey Salad and sandwiches. I also made turkey broth from the breast bones.

Herb Roasted Turkey Breast

Ingredients

1 bone-in turkey breast (4½ to 5 pounds)
2 tablespoons olive oil
1 tablespoon minced garlic (3 cloves)
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dry white wine

Directions

Preheat the oven to 350 degrees F.
Place the turkey breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. If the skin is browning too quickly, cover it loosely with aluminum foil.

When the turkey is done, remove the pan from the oven and cover the pan with aluminum foil. Let the turkey rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.

Corn Cakes

Fresh corn is ideal but frozen and canned works well in this recipe.

Ingredients

1 ½ cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar or sugar substitute
1 ½ cups buttermilk
2 eggs, lightly beaten
6 tablespoons melted butter, plus more for greasing the griddle
3 cups freshly shucked corn kernels, from about 4 ears
1 small jalapeño chile, finely chopped
3 tablespoons finely diced scallions

Directions

Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, and 6 tablespoons melted butter. Add buttermilk mixture to the cornmeal mixture and mix briefly with a wooden spoon or whisk to obtain a thick batter. Add corn kernels, jalapeño, and scallions and stir to combine.

Place a griddle or large skillet over medium heat. When the griddle is hot, grease lightly with butter, using a folded paper towel or pastry brush. Spoon 1/4 cup batter onto the griddle. Adjust heat as necessary to keep griddle cakes from browning too quickly. Cook for about 1 1/2 minutes, then carefully flip with a spatula and cook for another 1 1/2 minutes.
Serve immediately or keep warm in a low oven until all the batter is used.

To serve with the roasted turkey, put 2 griddle cakes on an individual plate, top with sliced turkey and pan juices.

Broccoli and Mushroom Casserole

Ingredients

2 tablespoons butter
4 oz sliced mushrooms
1 1/2 tablespoons all-purpose flour ( I use Wondra)
1 cup whole milk
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1 head fresh broccoli cut into small pieces

Directions

Steam or boil the broccoli for 3 minutes and set aside in a colander to drain.
Melt butter in a saute pan over medium-high heat until bubbling.
Place sliced mushrooms in the pan with the salt and white pepper. Saute until browned, about 5 minutes.
Add the flour and stir until dissolved. Slowly add milk and cook until thickened.
Stir in drained broccoli and heat for a few minutes.
Pour into a serving dish.


Turkey Scallopini with Capers and Lemon

Ingredients

4 turkey cutlets ( pounded to 1/4-inch thick)
Salt and freshly ground black pepper
1/2 cup all-purpose flour
4 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
Fresh sage leaves, for garnish, optional

Directions

Pat turkey cutlets dry and season with salt and pepper. Dredge the turkey in flour, shaking off any excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook the turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Repeat with remaining cutlets and oil and place them on the platter with the previously cooked cutlets.

Add garlic, stirring, 30 seconds. Add broth and deglaze the pan over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return the turkey cutlets to the skillet with any juices from the platter and simmer until heated through about 1 minute. Garnish with sage and serve.

Kale and Mashed Potato Mix

Ingredients

Half the recipe of sauteed kale

Link https://jovinacooksitalian.com/2019/11/04/meatloaf-parmigiana-dinner/

Half the recipe of olive oil mashed potatoes

Directions

Thoroughly mix together the kale and mashed potatoes in a microwave-safe bowl. Reheat the mixture until hot., stirring twice, about 3-4 minutes.

Broiled Tomatoes

2 servings

Ingredients

1 large vine ripe tomato
2 tablespoons Italian seasoned panko crumbs
2 tablespoon grated Parmesan cheese
Olive oil
Salt and black pepper to taste

Directions

Slice the tomato in half. Place tomato halves on a small pan lined with foil. Brush olive oil over the cut sides of the tomato. Sprinkle with salt and pepper

In a small bowl, combine panko crumbs and Parmesan cheese. Sprinkle over tomatoes. Broil 4 minutes or until crumbs are lightly browned. Serve immediately.


Insalata Caprese

Insalata Caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch. They’d order a just-picked tomato and fresh fior di latte (cows-milk mozzarella — no buffalo on Capri). The salad has evolved on the island to include a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, both local products; everywhere else in Italy it takes the form of tomato, mozzarella, and basil. The dressing is always a drizzle of extra-virgin olive oil — only. Vinegar would destroy the delicate flavor of the cheese and is never used. Sometimes I add Italian black olives to the salad for a change but it is not traditional.

Ingredients

2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
1/4 teaspoon dried oregano, crumbled if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste

Directions

On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

Turkey Scaloppine

Ingredients

1 lb turkey breast cutlets
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg
2 tablespoons water
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, cubed
Minced fresh parsley and lemon wedges for serving

Directions

Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, beat egg and water together. In a third shallow bowl, combine the bread crumbs and cheese.

Dredge turkey in flour mixture, then dip in the egg mixture and coat with crumbs. Place on a plate and let stand for 5 minutes.


Melt butter in a large skillet over medium-high heat; cook the turkey cutlets for 2-3 minutes on each side or until meat is no longer pink and the coating is golden brown. Sprinkle with parsley and serve with lemon wedges.

 


The pronunciation is PAH-nay and the name indicates cutlets that are breaded and fried. The term “panne” comes from the French word for bread, “pain” and/or the Spanish term “pan” for the same. This is a common recipe made in New Orleans cuisine and served with a Creole Sauce. The sauce definitely elevates these simple cutlets. I used turkey cutlets in today’s recipe but any cutlet works well. Serve the cutlets New Orleans style with cooked greens and rice on the side.

If you are following a low carb or gluten-free diet use arrowroot powder for the flour and low carb or gluten-free bread for the crumbs.

Creole Sauce

2 tablespoons butter
1/2 medium onion, chopped
1/2 medium bell pepper, chopped
1 rib celery, chopped
1 chopped garlic clove
1 large ripe tomato, seeds removed, diced
1 cup chicken stock
3 green onions, sliced
1 bay leaf
1 small sprig fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce

Cutlets

4 cutlets, pounded thin (chicken, veal, pork or turkey)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon salt-free Creole seasoning (store-bought or homemade, recipe below)
1 egg, beaten
3/4 cup freshly grated bread crumbs
Olive oil
Fresh parsley, chopped

Directions

For the Creole Sauce

Heat butter in a heavy saucepan and sauté the onions, bell pepper, celery, and garlic until just tender, but not browned–about five minutes.

Add the fresh tomatoes to the pot, along with the chicken stock. Bring to a light boil.

Add all the remaining sauce ingredients and cook over medium heat for five minutes.

Lower to a simmer and cook until the sauce becomes very thick. Adjust salt and pepper seasoning if needed, and keep warm until time to serve.

For the cutlets

Tip – I like to prepare the cutlets earlier in the day and refrigerate them uncovered until ready to cook because the breading stays in place better when frying.

Pound the cutlets between two pieces of waxed paper (or inside a large food-storage bag) until they are evenly thick and about twice their original size.

Mix the salt and Creole seasoning into the flour, and lightly coat the cutlets.

Place the cutlets in the beaten egg and then dredge in the bread crumbs.

Heat a coating of oil in a heavy skillet over medium-high and cook the cutlets for about a minute and a half per side, or until the exterior is golden brown. Remove and drain on paper towels.

Spoon about 1/4 cup of the Creole sauce on each cutlet and serve garnished with chopped parsley.

Creole Seasoning

Ingredients

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
2 tablespoons black pepper
1/2 tablespoon cayenne pepper
4 tablespoons paprika

Directions

Combine all the ingredients in a bowl or jar and stir so that all the ingredients are thoroughly mixed. Store in an airtight container or zip lock bag.


Have lots of leftovers from Thanksgiving? Here is a delicious recipe to use some of the leftovers in a new way. For the topping, I use a mixture of potatoes and cauliflower to reduce the number of carbs in the dish. If you are not a fan of cauliflower use all potatoes. Don’t forget the leftover cranberry sauce to add as a side.

Filling Ingredients

4 cups cubed leftover turkey
1 medium onion, diced
1 garlic clove, minced
1 celery stalk, diced
1 carrot, finely diced
Half a green bell pepper, diced
1 cup leftover green beans, diced
2 cups leftover turkey gravy

Topping

2 cups leftover mashed potatoes
2 cups leftover mashed cauliflower
1 tablespoon melted butter.
½ cup shredded cheddar cheese

Directions

Preheat the oven to 350°F. Choose either an 8×8-inch or a 9×14-inch oven-proof pan, depending on how much food you have. Oval gratin dishes or a casserole dish also work well, as do individual baking dishes. Butter the dish well.

To reheat the filling before putting the casserole in the oven.

Combine the filling ingredients in the baking dish, cover with plastic wrap and heat in the microwave until warm (not hot), about 4 minutes on high.
If you don’t wish to use the microwave, reheat the mixture in a saucepan and pour into the baking dish.

To make the topping:

Thoroughly combine the mashed potatoes and cauliflower. Mix in the melted butter and cheddar cheese. Spread the topping over the filling in the baking dish, spreading it to the edges of the dish. Place the baking dish on a foil covered cookie sheet. The filling may bubble over.

Bake, uncovered, for about 45 minutes. You will know it is done when the pie filling is bubbling hot and the topping turns golden brown. Let rest for 5 minutes before serving.


Need  some new ideas for using your Thanksgiving leftovers? Think breakfast.

Apple Sweet Potato Muffins

Cooked butternut squash would also work well in this recipe.

Makes 12-15 muffins depending on the size of your muffin cups.

Ingredients

1/2 cup leftover mashed sweet potatoes
1 3/4 cups white whole wheat flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 large eggs
3/4 cup light brown sugar
1/2 cup unsweetened applesauce
1/3 cup vegetable oil or melted coconut oil
1 teaspoon pure vanilla extract
1/2 teaspoons grated lemon zest
1 apple, peeled, cored and finely chopped
1/4 cup chopped hazelnuts
1 tablespoon granulated sugar

Directions

Heat the oven to 350 degrees F and spray a muffin pan well with non-stick cooking spray.

In a small bowl combine the chopped hazelnuts with the granulated sugar.

In a large bowl, whisk together flour, salt, baking soda, baking powder, lemon zest, cinnamon and ginger.

In another bowl, whisk together eggs, mashed sweet potatoes, brown sugar, oil, applesauce and vanilla.

Fold wet ingredients into dry ingredients until well incorporated, then fold in the chopped apple.

Spoon the batter into the muffin cups and sprinkle with hazelnuts and granulated sugar.

Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.

Cranberry Sauce Scones

12 scones

Ingredients

2 ¾ cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar, plus extra for sprinkling on the scones
1/2 cup unsalted, cold butter, diced
2 eggs
1/2 cup half-and-half, plus more for glazing
1 teaspoon almond extract
1 cup leftover homemade cranberry sauce
1/2 cup chopped walnuts

Directions

Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt.

Cut the butter into the flour mixture with a pastry blender. Fold in the chopped walnuts.

In a small bowl, combine the 1/2 cup half-and-half and the eggs, beating well. Add the cranberry sauce and almond extract. Stir well.

Pour the wet ingredients into the dry ingredients and stir gently just to combine. Use your hands to press the dough into a rough ball.

Turn the dough out onto a floured board or counter top. Press and knead the dough just until it comes together.

Do not overwork the dough or the scones won’t be tender.

Divide the dough in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick. Cut each circle into 6 wedges.

Transfer the scones with a metal spatula to the baking pans.

Pour a small amount of  half-and-half into a dish or measuring cup. Use a pastry brush to gently brush some half-and-half on the top of each scone and sprinkle with a little granulated sugar.

Bake for 20 – 25 minutes or until golden brown. Transfer to a rack to cool.

Thanksgiving Stuffing Hash and Eggs

2 servings

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 cups of leftover sausage stuffing
4 large eggs

Directions

In a skillet with a cover, heat the olive oil over medium heat and add the butter.

Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom.

Gently turn the stuffing over and cook for 3-4 minutes more.

With a large spoon make four round holes in the stuffing mixture.

Crack eggs one at a time into a small bowl and gently pour into each hole in the stuffing.

Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard.

Serve immediately.

Turkey Breakfast Sandwich

1 sandwich

Ingredients

1 bagel thin, lightly toasted and buttered
2 eggs
Dash of water
2 tablespoons chopped chives
Salt and pepper to taste
1 tablespoon olive oil
2 thin slices leftover turkey
1 slice white American Cheese or your favorite cheese

Directions

Beat eggs with a dash of water; then add chives, salt and pepper to taste and mix well.

Heat oil in a small skillet with a cover and pour in the egg mixture. Cook until the eggs are set.

Turn the egg mixture over with a wide spatula to finish cooking.

Fold the omelet in half and in half again. Place the cheese slice on top of the omelet to heat for a minute or two.

Place the turkey slices on top of the cheese, cover the pan and let the filling warm until the cheese begins to melt.

Transfer to the toasted bagel and serve.


World Pasta Day was brought into existence as part of the World Pasta Congress on the 25th of October in 1995. Experts from all over the world came together to promote the importance of spreading knowledge of the world’s numerous types of pasta. This organization uses World Pasta Day to promote the eating of pasta, along with its cultural and culinary importance.

Everything from encouraging consumers to try new pastas to providing important health information is part of their mission. Every country is encouraged to celebrate the day in their own way, while sharing the logo of the official organization and participating in the global strategy of World Pasta Day. One of the best ways to celebrate World Pasta Day is by preparing your favorite pasta at home. Here are a few of mine.

Stuffed Shells

3-4 stuffed shells per serving.

Ingredients

6 ounces jumbo pasta shells (21-22 shells)
2 tablespoons olive oil
1 leek, white and light green portion, finely chopped
2 medium garlic cloves, minced
1/2 teaspoon dried oregano
1 teaspoon kosher salt, divided, plus more for salting the water
1/2 teaspoon freshly ground black pepper, divided
1 pound (2 bunches) fresh spinach or Swiss chard, stems removed
1 cup whole-milk ricotta cheese (about 16 ounces)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1 large egg
2 cups Marinara or Basic Tomato Sauce

Directions

Wash the spinach or chard well, drain and spin in a salad spinner to remove most of the water. Cut the leaves into thin strips.

Heat the oil in a large frying pan over medium heat until shimmering. Add the leek and garlic and cook, stirring often, until the leek is softened.

Add the greens, oregano, ½ teaspoon of salt and ¼ teaspoon black pepper. Cook, tossing with tongs, until completely wilted.

Cover the pan and simmer until the leaves are very tender, about ten minutes. Pour into a mixing bowl to cool to room temperature.

Bring a large pot of salted water to a boil over high heat. Add the pasta shells, stir, and cook until al dente, about 10 minutes.

Place a colander in the sink and drain the shells. Transfer the shells to a kitchen towels on the counter and set aside to cool.

Mix the ricotta, mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon of black pepper together in a mixing bowl. Stir in the cooled, cooked greens.

Heat the oven to 375°F and arrange a rack in the middle.

Evenly spread 1 cup of the tomato sauce on the bottom of an oiled 13-by-9-inch baking dish.

Fill the shells with about 2 tablespoons of the ricotta mixture and place in a single layer, open side up, in the baking dish.

Pour the remaining tomato sauce evenly over the shells and sprinkle with the remaining 1/4 cup Parmesan cheese.

Cover the dish with foil.

Tip: I always spray the side of the foil that will touch the food with cooking spray to keep the food from sticking to the foil during baking.

Bake the shells until the sauce just starts to bubble around the edges, about 20 minutes.

Remove the foil and continue baking until the sauce is bubbling vigorously and the edges of the pan have started to brown, about 10 minutes more.

Remove from the oven and let cool 5 minutes before serving.

Orecchiette with Broccoli Rabe and Italian Sausage

8 servings

Ingredients

1 tablespoons olive oil
4 garlic cloves, peeled and chopped
1 pound lean Italian sausage, a combination of hot and sweet according to your taste, cut into bite-size pieces
Salt and pepper to taste
1 pound orecchiette pasta
1 bunch broccoli rabe
½ cups pasta water
1/2 cup freshly grated Pecorino Romano cheese

Directions

Wash broccoli rabe in several changes of cold water. Cut off the bottom tips on the stalks and cut each stalk into one inch lengths.

Heat oil and stir in garlic in a large saute pan over medium heat. Add the sausage and saute until meat is brown.

Boil a large pot of water, add salt and pasta. Add the broccoli rabe during the last two minutes of the pasta cooking time.

Reserve 1/2 cups of pasta cooking water.

Add the pasta water to the cooked sausage and raise the heat and cook until the sauce is hot.

Drain orecchiette and broccoli rabe and add to the sausage sauce in the skillet.

Using a wooden spoon, toss together for 1 minute. Remove from the heat and pour into a large serving bowl.

Sprinkle with Pecorino Romano cheese.

Creamy Zucchini Pasta

Serves 2-3

Salt to taste
8 ounces penne or other short pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small sweet onion
1/2 teaspoon chile flakes
1 large zucchini, about one pound
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil or a combination of herbs you like

Directions

Bring a large pot of salted water to a boil. Cook the pasta al dente. Drain.

Slice the zucchini into ½ inch circles and then cut each circle into little logs.

Cut the onion in the same manner, so that the pieces are about the same size as the zucchini.

Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until tender, about 3-4 minutes.

Add the garlic, stir and, then, add the zucchini.

Cook over low heat, stirring occasionally, until cooked through and tender. Do not let it brown.

Add the chile flakes and stir. Add the cream. Season with salt and pepper. Let cook on low heat until thickened a bit.

Stir the basil into the sauce, add the cooked pasta and let the pasta cook in the sauce for a minute or two.

Turn off the heat. Toss with the Parmesan cheese and serve.

Eggplant Sauce Over Pasta

Serves 8

Ingredients

2 medium eggplants, peeled and cut into 3⁄4″ cubes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 small onion, minced
1/2 teaspoon crushed red chile flakes
5 cloves garlic, minced
1 (28-oz.) can whole peeled Italian tomatoes, undrained and crushed by hand
1 lb. bucatini or spaghetti pasta
1/2 cup shredded fresh basil leaves
Fresh Burrata or Ricotta cheese

Directions

Heat the oven to 500º F.

Place the eggplant into a bowl and drizzle with 4 tablespoons of olive oil. Toss to combine and season with salt and pepper.

Transfer the eggplant to 2 baking sheets and bake, turning occasionally, until soft and caramelized, about 20 minutes.

Transfer to a rack; set aside.

Heat the remaining oil in a large pot over medium heat. Add the onions and cook, stirring, until soft, about 10 minutes.

Add the chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes.

Add the tomatoes, season with salt and cook until heated through, about 5 minutes.

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until just al dente, about 9 minutes.

Drain the pasta and transfer to the pan with the tomato sauce. Stir in the roasted eggplant and basil. Toss to combine.

To serve, transfer pasta to a serving platter and garnish with the Burrata cheese.

Pasta Roll-Ups

8 servings

Ingredients

2 tablespoon extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 lbs lean ground turkey, beef or pork
2 teaspoons dried Italian seasoning
Two 28-oz containers whole tomatoes in juice
1 1/2 teaspoons salt
16 dried lasagna noodles
Two 10-oz boxes frozen chopped spinach, thawed
Two 15-oz containers ricotta cheese
2 eggs
2 cups shredded mozzarella cheese

Directions

In a large skillet, heat the olive oil over medium. Add the onion and cook until softened, about 5 minutes.

Add garlic and cook another minute.

Turn heat to medium-high and add the ground meat, breaking it up with a spatula until the meat shows no sign of pink.

Stir in the Italian seasoning, then add tomatoes and salt.

Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.

Bring a large pot of water to boil. Cook pasta al dente according to package directions, drain and place the noodles on kitchen towels to cool.

Preheat the oven to 400°F.

Squeeze all remaining moisture from the thawed spinach and place in large bowl.

Add ricotta cheese, eggs and a 1/2 cup mozzarella cheese to the bowl. Stir until combined

Spread 2 cups of the tomato sauce in the bottom of a large baking dish.

Lay a cooked lasagna noodle flat in front of you. Spread a tablespoon of ricotta mixture across the noodle and roll it up.

Place the rolled pasta seam side down in the baking dish. Repeat with remaining noodles.

Spread remaining tomato sauce over roll-ups, then top with remaining mozzarella cheese.

Bake, covered with foil, for 20 minutes. Remove foil and bake for 10 minutes.


 

This past week my market had a buy one – get one free for small peppers. I couldn’t pass that up. So, then came the planning – what to cook without getting sick of the peppers. Here are some dishes I came up with that include peppers.

Vegetable Quesadillas With Mango Salsa

Serves 2

Ingredients

1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup diced jalapeños
1 cup fresh corn kernels
1/2 teaspoon chili powder
1 cup shredded cheddar or Monterey cheese
Kosher salt
Three 8-inch whole wheat flour tortillas
2 teaspoons vegetable oil

Directions

In a medium bowl, combine the bell pepper, onion, corn, jalapeños, chili powder,1/8 teaspoon salt and cheese.

Divide the mixture between the tortillas, scattering it over half of each and folding the tortillas in half.

Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute.

Turn the tortillas over and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and Mango Salsa.

Mango Salsa

Ingredients

1 ripe mango, peeled and diced
Half a yellow bell pepper, finely diced
2 tablespoons red onion, finely diced
1 tablespoon fresh lime juice
2 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 teaspoon agave syrup
1/4 teaspoon chili powder
Pinch of cayenne
Salt to taste

Directions

In a mixing bowl, combine all the mango salsa ingredients and set aside. Let sit out at room temperature for 30 minutes before serving. Toss before using.

Sautéed Sausage, Peppers and Onion Sandwiches

Reserve 4 pieces of sausage and ½ cup of the peppers and onions for the Stuffed Zucchini recipe.

Ingredients

1/2 pound each of hot and sweet Italian sausage
2 tablespoons olive oil
2 red bell pepper, sliced into long strips
2 yellow or orange bell pepper, sliced into long strips
2 garlic cloves, sliced into slivers
1 large sweet onion, sliced into 1/4-inch half-moons
1 tablespoon dried Italian seasoning
Salt to taste
Ciabatta rolls

Directions

Heat the olive oil over medium heat in a large, deep skillet with a lid. When the oil is hot, add the sausages and brown them slowly. You want a gentle browning, not a quick sear.

Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove them from the pan and set aside.

When cool enough to handle cut into two-inch lengths.

Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and cook, stirring often.

Once the onions and peppers soften, sprinkle some salt on them, add the garlic and Italian seasoning and cook for 1 more minute.

Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

Heat the rolls and fill them with the sausage mixture.

Sausage and Peppers Stuffed Zucchini

Ingredients

2 medium zucchini
Extra virgin olive oil
Kosher salt and freshly ground black pepper
4 oz cooked Italian sausage, chopped
¼ cup cooked peppers and onions, chopped
1/4 cup freshly grated Parmesan cheese
1/4 cup panko breadcrumbs

Directions

Preheat the oven to 375 F. degrees.

Trim the stem end of the zucchini, cut a thin slice from the top and scoop out the zucchini flesh with a teaspoon. Finely chop the zucchini flesh and the slice from the top of the zucchini.

Place the zucchini shells in one layer in a baking dish. Generously brush the inside of the zucchini with olive oil and sprinkle lightly with salt.

In a medium skillet, heat 1 teaspoon of olive oil and add the chopped zucchini.Cook until soft and tender. Add the chopped sausage and chopped onions and peppers. Cook until hot. Remove the pan from the heat.

Add the panko breadcrumbs to the filling and let cool until  easy to touch. Stuff the zucchini boats with the filling.

Sprinkle the top of the filling in the zucchini with Parmesan cheese. Drizzle with a little oil.

Bake the zucchini for 30 minutes, until the topping is crispy and golden.

Serve hot, warm, or at room temperature.

Pork Fajitas

Use pork tenderloin — a tender, lean meat. Traditionally, fajitas are made with skirt beef steak, which has twice the fat and three times the amount of saturated fat.

Makes 8 fajitas

Ingredients

1 tablespoon chili powder
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/4 teaspoon garlic powder
1 pound pork tenderloin, sliced into 1/2 inch rounds
1 small onion, sliced
1 bell pepper, seeded and sliced
1 tablespoon olive oil
8 flour tortillas, about 8 inches in diameter, warmed in the microwave
1/2 cup shredded sharp cheddar cheese
4 plum tomatoes, diced
4 cups shredded lettuce

Directions

In a small bowl, stir together the chili powder, oregano, paprika, coriander and garlic powder. Dredge the pork pieces in the seasonings, coating completely.

Heat a large skillet and add the olive oil. Add the pork, peppers and onions and cook over medium-high heat, turning several times, until browned on all sides, about 5 minutes.

To serve, spread an equal amount of pork, peppers and onions on each tortilla. Top each with 1 tablespoon cheese, 2 tablespoons tomatoes and 1/2 cup shredded lettuce.

Fold in both sides of each tortilla up over the filling, then roll to close. Serve immediately.

Turkey Salad

Ingredients

2 cups leftover roasted turkey breast, diced
2 stalks celery
¼ cup finely diced sweet onion
1/2 red bell pepper, finely diced
3 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1/4 teaspoon salt
¼ teaspoon black pepper

Directions

Mix the mayonnaise, sour cream, Dijon mustard, salt and pepper together in a mixing bowl with a cover. Add the diced turkey, celery, onion and bell pepper. Mix well.

Cover and chill in the refrigerator before serving.



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