Healthy Italian Cooking at Home

Category Archives: Vegetables

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This past weekend, I had friends visiting us from Switzerland. I wanted to make a special Italian dinner for them. One that was not a typical Italian-American dinner but a dinner with dishes that are particular to Tuscany; one of their favorite places to visit. Dinner was big hit.

First Course

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Italian Red Onion Soup with Parmesan Crisps

Serves 6

Ingredients

  • Parmesan crisps, recipe below
  • 3 tablespoons butter
  • 4 red onions, peeled and thinly sliced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons honey
  • 1/2 cup white wine
  • 8 cups vegetable broth

Directions

Melt the butter in a soup kettle and cook the onions, covered, for 10 minutes.

Stir in the flour and cook for a minute. Add the salt, pepper, honey and wine and heat until the wine reduces a bit.

Add the broth, bring to a boil, lower the heat, cover the pan and simmer for 2 hours. Serve in individual bowls garnished with the crisps.

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Parmesan Crisps

Makes 6 crisps

.Ingredients

  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Directions

Preheat oven to 350 °F.

Line a baking sheet with parchment paper. (Do not use cooking spray.)

Mound 3 level tablespoonfuls of cheese in 5 inch long strips about 2 inches apart on the baking sheet.

Bake until the cheese is melted, soft and a very light golden color, about 5 minutes.

Remove from the oven and place the baking pan on a cooling rack. Do not disturb the crisps until completely cooled and firm to the touch, about 20 minutes.

Using a thin spatula or knife, lift the crackers from the baking sheet.

Make Ahead Tip: Store in an airtight container for up to 4 days.

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Sourdough Cheese Rolls

Ingredients

  • 1 tablespoon instant yeast
  • 3/4 cup warm water
  • 3 cups unbleached all-purpose flour
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 cup sourdough starter (at room temperature)
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • 1 cup grated Italian cheese (half grated parmesan and half shredded mozzarella)
  • 2 teaspoons salt

Directions

Combine 2 cups of all-purpose flour, yeast, sourdough starter, sugar, butter, egg and salt in an electric mixer bowl. Beat 3 to 4 minutes.

Add baking soda to the whole wheat flour and blend into the flour-yeast mixture. Add cheese and remaining flour to  make a soft dough.

Switch to the dough hook and knead until smooth (5 to 8 minutes).

Place in a greased bowl; turn once. Cover; let rise until double (1 ½ to 2 hours). Punch the dough down. Cover; let rest 10 minutes.

Preheat the oven to 375 degrees F. Oil 2 baking sheets.

Divide the dough into 24 pieces and shape into balls. Place on the oiled baking sheets. Cover; let rise until double (25 to 30 minutes).

Bake at 375 degrees F about 20 minutes.

Second Course

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Grilled Italian Sausage with Grapes

Ingredients

  • 2 pounds sweet Italian sausage grilled and cut into 2 inch serving pieces
  • 1 tablespoon olive oil
  • 1 pound seedless red grapes, halved lengthwise
  • 4 shallots sliced thin
  • 1/4 cup chicken broth
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/4 cup dry red wine
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons excellent quality balsamic vinegar

Directions

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the grapes, shallots and broth and heat.

Stir pepper and salt into the grape-onion mixture and continue to cook, stirring frequently, until the grapes are soft but still retain their shape, 3 to 5 minutes longer.

Reduce heat to medium, stir in the grilled sausages, wine and oregano and cook, scraping up any browned bits, until the wine is reduced and the sausages are hot.

Arrange the sausages on a serving platter and spoon the grape mixture over the top. Drizzle with the balsamic vinegar and serve.

Quick Creamy Polenta

Ingredients

  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon salt, if using water
  • 1 tablespoon butter
  • 1 cup quick cooking polenta
  • 1/4 cup grated Parmesan cheese

Directions

Bring the broth and cream to a boil. Add salt and butter, then while stirring, slowly pour in the polenta.

Stir until there are no lumps, then turn the heat down to a bare simmer. After 5 minutes, stir in the Parmesan and turn off the heat. Cover the pan until ready to serve.

peas

Italian Style Peas

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 16 ounces frozen green peas
  • 1 tablespoon chicken stock
  • Salt and pepper to taste

Directions

Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper.

Cover, cook until the peas are tender, about 5 minutes and serve.

Dessert Course

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Ricotta Cheesecake with Cherry Sauce

Cheesecake

  • Soft butter for the pan
  • ½ cup crushed Amaretti cookies
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 2 pounds ricotta cheese, drained
  • 1 teaspoon orange zest
  • 6 eggs, at room temperature
  • 1 tablespoon amaretto liqueur
  • 1/4 teaspoon salt

Cherry Sauce

  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon amaretto liqueur 
  • ¼ cup sugar
  • Pinch of salt
  • 2 tablespoons cornstarch
  • 2 cups fresh or frozen dark sweet cherries, pitted

Directions

For the cake:

Preheat the oven to 325 degrees F. Set an oven rack in the middle of the oven.

Butter a 9 inch springform pan. Sprinkle the pan with amaretti cookie crumbles to cover the bottom and sides of the pan.

Place the pan on a rimmed baking sheet.

In a large bowl of an electric mixer, combine the ricotta, orange zest and sugar. Mix to combine. Beat in the flour.

Add eggs, 1 at a time, and beat until incorporated. Add the amaretto liqueur and salt.

Pour batter into the prepared pan. Bake in the center of the oven for about 75 minutes, until a light golden color.

Make sure the center is firm and the point of a sharp knife inserted in the center comes out clean.

Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, overnight or at least for 2 hours.

Remove the sides of the pan and serve with fruit sauce.

For the sauce:

Combine the water, lemon juice, amaretto, sugar, salt and cornstarch in a small pot. Whisk until smooth.

Add the cherries and stir. Bring to a boil over medium heat and cook for 5 minutes, stirring occasionally. Remove from heat and let cool.

If you want to serve it warm, you may do so; simply let it cool until it is warm, not hot or cover and refrigerate to store.

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It’s harvest time and the last of summer’s fresh fruit and vegetables are coming to market. Salad ingredients, beets, cucumbers and peppers are all still available. And there should still be plenty of zucchini, green beans, spinach and corn to play a supporting role on your dinner plate.

The first autumn/winter vegetables are putting in an appearance now in the shape of Brussels sprouts, butternut squash, cabbage, pumpkins and mushrooms,

Apples and pears are plentiful, too. It’s also time to enjoy the last of the berries, plums and tomatoes. Comfort food is back.

Spinach Bacon Quiche

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Ingredients

  • One 9 inch refrigerated pie crust, at room temperature
  • 4 slices bacon
  • Half a sweet onion, diced
  • 2 cups leftover cooked spinach or frozen and defrosted
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 3 large eggs
  • 1 cup half & half
  • 2 cups shredded mild cheddar cheese, divided

Directions

Fit the pastry into a 9 inch pie plate and crimp the edges. Place in the refrigerator.

Preheat the oven to 350 degrees F.

Cook the bacon until crisp in a medium skillet. Remove and place on a paper towel to drain. Crumble when cool.

Remove all but 1 tablespoon of fat from the pan and saute the chopped onion in the remaining bacon fat. Add the spinach, thyme, salt and pepper. Remove the skillet from the heat and let cool.

In a measuring cup, combine the eggs and half & half.

Take the pie shell out of the refrigerator and place the pan on a baking sheet.

Sprinkle 1 cup of cheese evenly on the bottom of the pie crust. Then sprinkle with the crumbled bacon. Spread the spinach onion mixture over the bacon.

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Slowly pour the egg mixture over the spinach. Sprinkle with the remaining cheese.

Place the baking sheet in the middle of the oven. Bake the quiche for about 40-45 minutes until the top is golden and puffy and the quiche does not “wobble” in the center when gently moved

Let the quiche rest for 10 minutes before serving.

Fall Beet Salad

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2 servings

Ingredients

  • Olive oil for coating the beets
  • 3 golden beets
  • 1 Valencia orange, peel removed and sliced into thin rounds
  • 1/4 fennel bulb, sliced thin
  • 2 tablespoons shallots, coarsely chopped

Dressing

  • 2 tablespoons raspberry vinegar
  • 1 tablespoon honey
  • 1/4 cup extra virgin olive oil
  • Zest of half an orange
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Make the dressing: Whisk the orange zest, raspberry vinegar, honey, and salt and pepper together in a small  mixing bowl. Set aside.

For the beets:

Preheat the oven to 400ºF.

Place the beets on a foil-lined baking sheet and drizzle with a little olive oil. Roast for about 45 minutes, or until tender when pierced with a fork. Let cool. Peel and cut into thin rounds.

Arrange the beets, orange slices and sliced fennel on a serving dish and sprinkle with the chopped shallots. Drizzle with half of the dressing of the dressing and reserve the remaining dressing to serve with the salad,

Cover the salad with plastic wrap and chill until serving time.

Chicken with Corn Salsa

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2 servings

Corn Salsa (see recipe link here)

For the rub:

  • 2 tablespoons taco seasoning (see recipe link here)
  • 6 tablespoons olive oil
  • Combine to make a paste
  • Rub the paste over both sides of 4 bone-in, skin-on chicken breasts
  • Refrigerate for several hours or overnight.

For grilling on a gas grill:

Prepare a gas grill for indirect heat: Turn all burners to high and close the lid. When the temperature inside the grill reaches 400°F, lift lid and turn off one of the burners.

The area over the turned-off burner is the indirect heat area.

Brush the grill with vegetable oil. Place chicken skin side down over the indirect-heat area; close the lid and cook 15 minutes. Turn chicken over, close the lid and cook another 10 minutes.

Move chicken over direct heat and cook, turning once, until skin is well browned and crisp, 3 to 5 minutes.

Watch carefully; dripping fat or any added oils catch fire easily (a small spray bottle filled with water is handy for taming flames).

Place the cooked chicken on individual plates and place corn salsa on the side.

Zucchini Vegetable Kebabs

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The kebabs go well with any grilled meat or fish.

For the Marinade

  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • ½ teaspoon dried Italian seasoning
  • 1/4 teaspoons pepper
  • 1/4 teaspoon salt

Whisk together the marinade ingredients in a small measuring cup.

For the Kebabs

  • 2 skewers
  • Vegetables cut into one inch pieces:
  • 1 cup zucchini
  • 1 cup red bell peppers
  • 1 cup red onion

Directions

Combine the marinade and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours.

Remove vegetables from the marinade and thread on skewers, alternating the vegetables. Place the skewers on the grill and cook 7 to 10 minutes on each side or until tender.

Mac & Cheese

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This makes a wonderful side dish for grilled meat or fish.

Ingredients

  • 1 lb dried short pasta (mezze penne, elbows)
  • 4 cups whole milk
  • ¼ cup butter, diced
  • ½ cup instant flour (Wondra)
  • 1 teaspoon salt
  • 1 teaspoon dried yellow mustard
  • 1/4 teaspoon cayenne pepper
  • 8 oz 2% milk Velveeta processed cheese, cut into cubes
  • 8 oz mild cheddar, shredded
  • ½ cup dried plain breadcrumbs

Directions

Preheat the oven to 325 degrees F.

Cook the pasta in boiling salted water until al dente. Drain and set aside.

In the same pot mix the cold milk with the instant flour; add the butter and place the pan on medium heat.

Stirring often, bring the sauce to boiling, reduce heat and cook until thickened, whisking often. Add the salt, mustard and cayenne. Add the velveeta cheese and heat until melted.

Add the cooked pasta and mix well. Pour into a greased 9×13 inch baking dish.

Mix the breadcrumbs and shredded cheddar together and sprinkle over the top of the casserole.

(The casserole can be made ahead to this stage and refrigerated until baking time. Add 15 minutes to the baking time if the casserole is refrigerated.)

Bake for about 25-30 minutes until heated through.

 


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Looking forward to fall? One of the nice things about early fall is that the weather is still warm but not too hot and there are plenty of fruits and vegetables to choose from at the markets. This dinner menu I planned for you takes advantage of the season’s delicious offerings, like mushrooms, squash, spinach. pears and pork. This dinner serves four but can easily be doubled for a company dinner.

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Pork Tenderloin in Mushroom Wine Sauce

Pork

  • 1 pork tenderloin (about 1 lb)
  • 1 cup fresh mushrooms, sliced
  • ¼ cup porcini dried mushrooms
  • ¾ cup boiling water
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste

Wine Sauce

  • 1 cup dry red wine
  • Porcini broth
  • 1 tablespoon butter

Directions

Preheat oven to 400 F degrees.

Combine the porcini and boiling water in a small mixing bowl. Set aside.

Heat 1 tablespoon of the olive oil in a large oven proof skillet. Add the chopped onion and saute until the onion is soft.

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Add the garlic and fresh mushrooms and continue cooking for another 3 minutes.

Strain the porcini in a fine mesh colander and reserve the drained mushroom water. Add the porcini to the skillet with the fresh mushrooms.

Season with salt and pepper and stir in the oregano and thyme. Set aside.

Butterfly the pork, by cutting the pork down the center, without completely cutting through, so when the two halves are opened they resemble a butterfly.

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Use a meat mallet to flatten the meat. Sprinkle with salt and pepper.

Spread the mushroom filling down the center of the pork and bring the 2 sides up. Use butcher string to tie around the roll at 1 inch intervals.

Season the stuffed pork with salt and pepper and in the same ovenproof skillet heat the remaining tablespoon of olive oil.

Sear the pork on all sides and place the skillet in the preheated oven.

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Roast uncovered for about 20 minutes or until done to your preference.

Remove the skillet from the oven and place the pork on a platter.

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Place the skillet back on the stovetop. Add the red wine and the strained porcini water and bring to a boil. Cook the sauce until it is reduced by half.

Remove the pan from the from the heat and stir in the butter.

Cut the strings off the pork and slice into thin rounds. Arrange the pork on a serving platter and pour the wine sauce over the slices.

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Italian Style Spaghetti Squash

Cook the squash a few hours earlier, so it will be cool enough to handle.

Serves 4.

Ingredients

  • 1 spaghetti squash, about 1 1/2 pounds
  • 2 tablespoons extra virgin olive oil
  • 2 large garlic cloves, minced
  • 2 tablespoons Panko  breadcrumbs
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt and freshly ground pepper to taste
  • 1/2 cup freshly grated Parmesan

Directions

Preheat the oven to 375 degrees F. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil and place the squash on top.

Bake for one hour or until the squash is soft and easy to cut with a knife. Remove from the heat and allow to cool until you can handle it.

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Cut in half lengthwise and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from the squash and place in a bowl.

Run a fork through the flesh to separate the spaghetti like strands.

Heat the oil in a large, heavy skillet over medium heat and add the garlic and breadcrumbs.

When the breadcrumbs begin to sizzle and turn crisp, stir in the squash strands and parsley. Season to taste with salt and pepper.

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Toss all together over medium heat until the squash is infused with the breadcrumbs, garlic and oil and heated through, about 5 minutes.

Remove to a warm serving dish, top with freshly grated Parmesan and serve.

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Sautéed Spinach and Garlic

Ingredients

  • Two 10 oz packages of fresh spinach
  • 1 tablespoon olive oil
  • 1 garlic clove, sliced thin
  • Salt and Pepper
  • 1 tablespoon fresh lemon juice

Directions

Heat the olive oil and garlic in a skillet. Add the spinach and salt and pepper to taste. Cook just until the spinach is wilted. Stir in the lemon juice. Serve immediately.

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Pear Turnovers

4 turnovers

Ingredients

  • 1 sheet of frozen prepared puff pastry, thawed
  • 2 tablespoons honey
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups chopped peeled pears (about 3 medium pears)
  • 1 egg beaten

Directions

Preheat the oven to 400°F.

Combine the honey, cornstarch, ginger and vanilla in a mixing bowl. Stir in the chopped pears.

Roll the pastry into a 12 inch square on a floured board. Cut the pastry sheet into four equal squares. 

Spoon 1/3 cup of the pear mixture into the center of each square and brush the edges with beaten egg. Fold diagonally in half and press the edges with a fork  to seal.

With a wide spatula, place the turnovers on a parchment covered baking pan. Brush the turnovers with beaten egg.

Place the baking pan in the oven and bake for about 15-20 minutes or until the turnovers are puffy and golden brown. Cool on a wire rack.


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Grosseto is considered to be the most beautiful of all the Tuscan provinces. Located at the southern tip of Tuscany, the province is often referred to as the heart of Tuscany and its beauty is well known throughout Italy. The area is home to picturesque towns, natural parks, beaches and excellent, award-winning wines. 

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“Le Biancane” is a Nature Park with in the Colline Metallifere located in the province. The Park represents one of the many sites where geothermal activity has modified the landscape. Here energy lies in the earth and vapour emissions rise from the ground. Because of these geological and climatic characteristics, an atypical flora has developed in this area. The name biancane comes from the white color of the rocks that characterizes the entire landscape. The hydrogen sulphide emissions, in fact, erupt from geysers in the ground and turn the limestone into gypsum. The steam that comes out of the rocks is responsible for the characteristic smell of rotten eggs.

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The province is also rich with culinary traditions, such the Slow Food Movement and, although it is prevalent all over the world today, the movement was actually born in Italy. Slow Food began with the founding of its forerunner organization, Arcigola, in 1986 to resist the opening of a McDonald’s near the Spanish Steps in Rome. At its heart is the aim to promote local foods and traditional cuisine and food production.

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The Slow Food Movement was not, and still is not, only about food, but about life choices. Since its inception, the group has been embracing the values and the lifestyle many Italians associate with their grandparents and their way of life, which is the ultimate goal of “promoting the idea of food as a source of pleasure, culture, history, identity and of a true lifestyle, as well as a way of eating, which is respectful of the land and of local traditions”. (http://www.slowfood.com)

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Italian Slow Food Recipes

http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/slow-food-in-tuscany/

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Traditional Schiacciata

Ingredients

  • 25 g (1 oz) fresh yeast
  • Pinch of sugar
  • 310 ml (1 1/4 cups) of water
  • 500 g (1 lb, 2 oz) bread flour
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of salt

Directions

Put the yeast into a bowl with a pinch of sugar. Stir in the water* and leave it to ferment.

Put the flour in a large, wide bowl, or onto a flat surface where you can work with it. Add the yeast, a pinch of salt, and the oil, and mix in to incorporate them well.

Knead the dough for about 10 minutes, until you have a smooth, compact elastic ball. Add a little more flour or water if necessary.

Put the dough into a lightly floured bowl, cover with a cloth, and leave it to rise in a warm place for about an hour and a half, or until it has doubled in size.

Preheat oven to 200°C (400°F). Put some oil onto a wide baking pan and spread out the dough with your fingers.

Bake for 20 minutes and while the flatbread is still warm, brush over it with as much olive oil as you prefer and a bit of kosher salt.

Tip* The water must be tepid. To make schiacciata successfully, you should never use extreme temperatures.

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Bean Minestrone

6 servings

Ingredients

  • Onion (1)
  • Celery  (about 2 stalks)
  • Carrots (about 2)
  • Parsley (one bunch)
  • Zucchini (2 medium)
  • Potatoes (2 medium)
  • Beets (one bunch)
  • Kale (about 1 pound/ 400 g)
  • Head cabbage (1 ½ pounds/ 700 g)
  • Cannellini beans (about 1 pound/ 400 g)
  • Tomato puree (a glass)
  • Wild herbs: such as borage leaves, nettles and plantain (few leaves)
  • Aromatic herbs (a bunch): fennel, thyme, marjoram, oregano
  • Salt and pepper to taste
  • Extra virgin olive oil

Directions

Boil the beans in abundant water until tender. Drain them (keeping the water), blend half the beans in a food processor and keep 1/2 of the beans whole.

Chop the vegetables into small chunks.

Sauté the onions, celery, parsley and carrots in a pot with extra virgin olive oil.

Add the herbs whole and remove after a few minutes.

Add the potatoes and the rest of the vegetables and sauté for a few minutes.

Add the tomato puree, salt and pepper.

Add the reserved bean liquid and the purèed beans and let the soup cook at a low temperature for an 2 hours. Add the whole beans and heat. Serve or cool and refrigerate.

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Wild Boar Stew (Cinghiale in Umido)

Serves 6

Ingredients

  • 2 ¼ pounds/1 kg wild boar
  • ½ pound/200 g onions
  • ¼ pound/100 g celery
  • Bay leaves, rosemary, juniper berry
  • A half glass of wine
  • Vinegar
  • Extra virgin olive oil
  • Salt, pepper, chili
  • Meat stock
  • 2/3 pound/ 300 g of peeled tomatoes

Directions

Soak the wild boar overnight in water and vinegar with the juniper, bay leaves, celery and rosemary.

Finely chop the onion and celery and sauté in a pan with extra virgin olive oil.

Drain the wild boar and add to the pan and sauté for a few minutes.

Add salt, pepper and chili and sprinkle with wine and let evaporate.

Add the tomato, cover with the meat stock and cook for about one hour and a half.

Wild Boar Sauce Over Pappardelle Pasta

Once the meat is cooked, chop it fine and return it to the sauce. The sauce is traditionally served over wide egg-based pasta, such as Pappardelle.

grossetopork

Arista: Roast Pork

Ingredients

  • 2-3 lb lean pork loin
  • 3 cloves garlic finely chopped
  • Salt and pepper
  • Fresh rosemary finely chopped
  • 1/4 cup of extra-virgin olive oil

Directions

Preheat the oven to 350 degrees F/180 degrees C.

Mix the rosemary, garlic, salt and pepper together and rub the pork loin with this mixture. Make short incisions in six places in the meat (use a knife) and stuff a little of the mixture into each opening.

Tie the meat tightly using kitchen twine.

Put the pork loin into a baking pan with some extra virgin olive oil.

Place in the oven and cook for about 1 1/2 hours turning the meat every so often.

Cut the roast into thin slices and serve it with its pan sauce.

grossetodessert

Frittelle di Riso

Ingredients

  • 2-1/2 cups short grain rice
  • 6 cups milk
  • 4 tablespoons sugar
  • Peel of one lemon (wide strips)
  • 1 ounce liqueur (sherry, brandy, or amaretto)
  • 1 cup flour
  • 1 tablespoon baking flour
  • Pinch of salt
  • 6 eggs, separated
  • Olive oil for frying

Directions

Bring the rice, sugar, lemon peel and milk to a slow boil. The rice is cooked when all the milk is absorbed.

Place the rice in large bowl, add the liqueur, egg yolks, flour, baking powder and salt.

Mix well and let cool. DO NOT REFRIGERATE.

Whip the egg whites until stiff. Fold the whites into the rice mixture.

In a heavy pan, heat 3 inches of oil for frying. Drop teaspoons of dough into the hot oil.

Fry quickly and remove when they are golden. Do not brown. Drain on paper towels and serve sprinkled with granulated sugar.

They are best hot, but can also be served cold or reheated.

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september

Apples

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Apple Pecan Pancakes

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Makes about 10 4-inch pancakes

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg
  • 2 tablespoons butter, melted or vegetable oil
  • 1/3 cup buttermilk
  • 1 cup apple cider
  • 1 medium apple, peeled, cored and chopped
  • 1/4 cup chopped pecans
  • Vegetable oil

Directions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.In a small bowl, whisk together the egg, butter or oil and buttermilk. Add the egg mixture to the flour mixture and then add in the cider. Stir until just incorporated and a few lumps remain.

Jovina Cooks Italian

Stir in the apples and pecans. Let the mixture rest while the griddle heats.Heat a large skillet or griddle over medium heat and brush with vegetable oil.

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Pour the batter onto the griddle by 1/4 cupfuls. Cook pancakes until large bubbles begin to appear on the surface, 2 to 3 minutes, then turn carefully and cook until the bottom side is golden brown, about 2 minutes longer.

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Brush the pan with oil as needed.

Note: If you want to keep the first batches of pancakes warm while you cook the others, preheat the oven to 200 degrees F and place cooked pancakes on an ovenproof platter while working with subsequent batches.

Cauliflower

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Pasta with Oven Roasted Cauliflower Sauce

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Ingredients

  • Kosher salt
  • One head of cauliflower, cored and cut into tiny florets
  • 1 pint grape tomatoes, cut in half
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 10 large fresh sage leaves, plus extra for garnish
  • 4 large cloves garlic, minced
  • 4 oz thin slices prosciutto di parma (about 8-9 slices) chopped
  • 1 lb dried cavatappi pasta
  • 1 cup grated Parmigiano-Reggiano

Directions

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Position a rack in the lower third of the oven and heat the oven to 425°F.

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Pour the  olive oil onto a rimmed baking sheet and add the garlic, 1 teaspoon salt and 1 teaspoon pepper and mix well.Add the cauliflower florets, grape tomato halves and the chopped prosciutto.

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Mix well with a large spatula and spread out in a single layer. Roast, stirring once, for 20 minutes. Add the chopped sage and continue to roast for 10 minutes more.

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Bring a large pot of salted water to a boil.

Boil the pasta until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water.

Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture and enough pasta water to moisten. Heat the mixture and then add the cheese.

Pour onto a pasta serving platter and garnish with additional sage leaves for serving.

Cabbage

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Apple and Horseradish-Glazed Salmon with Braised Cabbage

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Add some baked sweet potatoes to the complete this dinner.

Ingredients

  • 1/3 cup apple jelly
  • 1 tablespoon finely chopped fresh chives
  • 2 tablespoons prepared horseradish
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon kosher salt, divided
  • 4 (6-ounce) salmon fillets (about 1 inch thick), skinned
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil

Directions

Preheat oven to 350°F.

Combine apple jelly, chives, horseradish, vinegar and 1/4 teaspoon salt, stirring well with a whisk.

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Sprinkle salmon with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick ovenproof skillet over medium heat. Add salmon skin side up, and cook 3 minutes.

Turn salmon over; brush with half of the apple mixture. Bake for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture and serve.

Braised Cabbage

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Ingredients

  • 2 tablespoons butter
  • ½ head green cabbage, cut into ½ inch thick slices
  • 2 leeks
  • Juice of ½ lemon
  • 1/2 teaspoon salt
  • 1/3 cup heavy cream
  • Garnish with grated Grana Padano or Parmesan cheese

Directions

In a skillet, over medium, heat the butter and when melted, add the leeks and cabbage.

Stir and let the leeks and cabbage wilt and soften. Add the salt and lemon juice; then stir in the cream. Reduce heat to low and let the cabbage braise for about five minutes.

Remove from the heat and pour into a serving dish. Grate some cheese over the cabbage before serving.

Tomatoes

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Homemade Pizza with Tomatoes and Ricotta Cheese

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Ingredients

  • 1 pound pizza dough, at room temperature
  • Olive oil
  • 1 1/2 cups ricotta cheese
  • 8 large vine ripe tomato slices, 1/4-inch thick, each cut in half
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • ¼ cup torn fresh basil

Directions

Place the tomato slices on paper towels for about 30 minutes to reduce their moisture.

Adjust the oven rack to the bottom position; preheat to 450°F.

Coat a pizza pan with olive oil and press the dough with your fingers to the edges of the pan

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Brush the dough with olive oil and spread the ricotta over the dough, leaving a 1/2-inch border. Place the tomato slices evenly on top of the ricotta and sprinkle with garlic, salt and pepper.

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Bake the pizza on the lower shelf of the oven until the tomatoes have softened and the cheese begins to brown around the edges, about 15 minutes.

Remove the pizza from the oven, sprinkle with basil leaves and mozzarella cheese. Drizzle with oil and return the pizza to the oven for 5 minutes more. Let set 5 minutes before slicing.

French Beans

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Green Beans with Shallots and Almonds

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French beans are smaller and younger than common green beans and have a softer pod.

Serves 6 to 8

Ingredients

  • Salt and pepper to taste
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup chopped shallots
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 2/3 cup blanched almond slivers, toasted
  • 1 lemon, quartered

Directions

Bring a large pot of lightly salted water to a boil. Add green beans and cook until just tender, about 4 minutes. Drain and transfer to a serving bowl.

Heat the oil in the same pot over medium heat. Add shallots and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes.

Add shallots to the green beans in the serving bowl, along with the parsley, oregano, salt and pepper. Mix well. Add the toasted almonds and toss gently.

Garnish with lemon quarters and serve.


run-on-six

Snacks for game watching or parties are fun to have on hand. They do not have to be unhealthy to taste really good. My kind of snacks have always been a big hit with family and guests – so give them a try. I have never heard that they didn’t go over well. In fact, I get many requests for the recipes. The sports season begins this week, so get ready.

Sweet and Spicy Pumpkin Seeds

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Pumpkin seeds can be seasoned, roasted in the oven and eaten as a healthy snack. They’re a very good source of phosphorus, magnesium, manganese and antioxidants; and they’re also a good source of protein, zinc, copper and iron. Besides – they taste good.

Make a double batch – they go fast.

Ingredients

  • 2 cups raw, dry pumpkin seeds (be sure they are not salted)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 2 tablespoons honey

Directions

Preheat oven to 350 degrees F.

Toss the seeds with the olive oil, salt, pepper, cinnamon, cumin, cayenne and honey in a mixing bowl.

Spread the seeds on a baking pan.

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Roast the coated seeds until golden, about 15 – 20 minutes. Scrape the pan and stir the seeds as they cool to prevent sticking. After about 10 minutes cooling on the pan, the seeds will stick together.

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They are easy to separate and will finish cooling without sticking after they are separated.

Remove to a serving bowl or store in an airtight container.

Sun-Dried Tomato Hummus

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Pimentón is the Spanish version of paprika that adds a little smokiness to a recipe. It comes in three types with varying levels of heat. Dulce is slightly sweet with very little heat, agridulce has only a trace of sweetness but a lot of heat and picante is quite hot with just a trace of bitterness.

This is not the typical hummus made with tahini (sesame paste). This hummus uses sun-dried tomatoes and has delicious flavor from the Pimentón. The dip go very well with the homemade pita chips.

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Ingredients

  • 1 (15-ounce) can chickpeas (garbanzo beans), drained but reserve the bean liquid
  • 1 cup sun-dried tomatoes packed in olive oil
  • Salt and pepper
  • 2 cloves garlic, more to taste
  • 1 tablespoon pimentón agridulce
  • 2 tablespoons lemon juice
  • Pita chips (recipe below) and  raw vegetables, for serving.

Directions

Drain the chickpeas, reserving the bean liquid separately.

Put the chickpeas and lemon juice into a blender or food processor and process until chunky.

Add salt, pepper, the garlic and pimentón and process; then add the sun-dried tomatoes and sun dried tomato oil. Process until very smooth.

Add some of the reserved bean liquid to thin the sauce to dipping consistency.

Serve with homemade pita chips and cut up vegetables.

Homemade Pita Chips

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Za’atar seasoning is a Middle Eastern spice mixture that contains ground dried thyme, oregano, marjoram, toasted sesame seeds, salt and sumac.

Ingredients

  • 1 package of pita pocket breads (6 pitas in a package)
  • Olive oil
  • Za’atar seasoning

Directions

Preheat the oven to 375 degrees F. Oil two large rimmed baking pans.

Separate each pita into two rounds. Brush each with olive oil and sprinkle with the Za’atar seasoning mix. Cut each pita circle into 6 triangles.

Arrange the triangles on the baking sheets and bake until crispy and brown, about 20 minutes. Rotate the pans after ten minutes, Cool and store in a large ziplock bag until needed.

Small Wraps

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Small hand foods are popular and easy to eat while you are watching a game. These can be filled with anything you like and cut as small as you like. Here are some suggestions.

Ingredients

  • Whole-grain tortillas, lavash bread or lettuce leaves
  • Drizzle of oil and vinegar

Protein Filling Ingredients

  • Thinly sliced roast turkey, chicken, ham or roast beef
  • Tuna
  • Hummus
  • Cheese
  • Eggs
  • Nut Butters
  • Edamame

Vegetable Filling Ingredients

  • Greens: lettuce, baby spinach, kale, Swiss chard
  • Tomatoes
  • Cucumbers
  • Peppers
  • Carrots
  • Mushrooms
  • Avocado
  • Zucchini Slices
  • Onion
  • Celery
  • Pickled Cucumbers, Peppers or other Pickled Vegetables

Spreads

  • Light Mayonnaise
  • Greek Yogurt
  • Mustard
  • Hummus
  • Mashed Avocado
  • Relish

Directions

Choose a type of wrap or use a variety. Choose a spread and cover the wrap on one side.

Layer the wrap with a protein and veggies of choice. Drizzle with a little oil and vinegar. Roll-up tightly and place on a serving dish. Cover the dish with plastic wrap and refrigerate until game time.

Pepper and Corn Salsa

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The fresh flavors of this seasonal salsa is what makes it taste so good. Homemade chips make it taste even better.

Ingredients

  • 3 bell peppers, seeded and diced (use a variety of colors)
  • 1 jalapeno, seeded and finely diced
  • 1 cup fresh corn kernels, cooked
  • 1 tomato, seeded and diced
  • 1/2 red onion, finely diced
  • 1 tablespoon fresh chopped parsley
  • Juice of half a lime
  • Pinch of cayenne pepper or crushed red pepper Flakes
  • Salt and pepper to taste
  • Homemade tortilla chips

Directions

Place the diced vegetables and corn to a medium serving bowl.

Add the lime juice, salt, pepper and cayenne to the bowl. Mix well. Let the flavors combine for at least twenty minutes before serving.

Serve either at room temperature or slightly chilled with tortilla chips.

Homemade Tortilla Chips

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Ingredients

  • Olive oil
  • One package (8-10) large (12 inch) flour tortillas
  • Taco seasoning mix, recipe below

Directions

Preheat the oven to 350 degrees F. Oil two rimmed baking sheets.

Brush the tortillas with olive oil and sprinkle each with taco seasoning. Cut the tortillas into 8 triangles and arrange them on the prepared baking sheets.

Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes.

Taco Seasoning Mix

Ingredients

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.

 

 


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Italian Style Meatloaf

This dinner can serve 8. Less and you have plenty of leftovers or the makings for a few sandwiches. I add lots of vegetables to my meatloaf and, of course, lots of Italian flavors. Meatloaf freezes well and I usually cut extra slices off the loaf to freeze individually to use at a later date. Just defrost overnight in the refrigerator.

Ingredients

  • Half a sweet onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 tablespoon minced garlic
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup shredded carrot
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground pepper
  • 2 teaspoons Worcestershire sauce
  • 2 cups tomato (marinara) sauce, divided
  • 2 pounds lean ground beef (I use grass-fed beef)
  • 1 cup Italian flavored dried bread crumbs
  • 2 large eggs, beaten slightly
  • 1/3 cup minced fresh parsley leaves
  • 1 cup shredded mozzarella cheese

Directions

Preheat oven to 375 degrees F.

In a large bowl, combine the beef, eggs, vegetables, bread crumbs, 1 cup of the tomato sauce, seasonings and parsley with your hands until thoroughly mixed.

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Form into a loaf and put into a rectangular baking pan with 2-inch high sides.

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Bake the meatloaf in the oven for 1 hour. Pour the remaining 1 cup of tomato sauce over the meatloaf and sprinkle with the mozzarella cheese.

Return the dish to the oven just until the cheese melts.

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Oven Roasted Potatoes

Ingredients

  • 2 lbs small red potatoes, peeled and diced
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon granulated garlic
  • 2 tablespoons olive oil

Directions

Spread the olive oil out on a baking sheet. Add the diced potatoes, salt, pepper, garlic and rosemary. Toss well and spread the potatoes out into an even layer.

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Bake in the oven at the same temperature and for the same amount of time as the meatloaf.

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Sautéed Zucchini and Fennel

Ingredients

  • 2 zucchini, halved and sliced
  • 1 fennel bulb, trimmed and cubed
  • 1 small garlic clove, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried Italian seasoning
  • Salt and pepper

Directions

Heat the oil in a small skillet. Add the garlic and fennel and saute until lightly brown.

Add the zucchini, Italian seasoning and salt and pepper to taste. Cook for 2-3 minutes until the zucchini is tender.



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