Healthy Mediterranean Cooking at Home

Category Archives: beets

Besides a wide selection of spring vegetables, my market had American raised grass-fed, organic lamb on sale. Lamb is traditional for spring and it is tender at this time of year. I think lamb benefits from a simple marinade with lots of fresh herbs added. Grass-fed lamb has a sweet, clean taste with the flavor of herbs and grasses eaten on the pasture. It is never greasy and the texture is firm and tender.

One of the best ways to cook lamb chops is to grill them. They cook quickly — just a few minutes per side — and are best cooked to medium-rare, with an internal temperature of 120 degrees. Once you take the chops off the grill, let them rest a few minutes. They’ll continue to cook and the temperature will rise a few degrees.

Grilled Lamb Chops

2 servings

Ingredients

4 loin lamb chops, about 1 ½ inches thick, as much fat as possible removed
2 tablespoons olive oil
1 garlic clove, sliced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
¼ teaspoon coarse black pepper
½ teaspoon coarse sea salt
1 lemon, cut in half

Directions

Place the lamb chops in a glass dish with a cover. Add the oil, garlic, rosemary, oregano and black pepper. Toss the lamb in this mixture.

Cover the dish and refrigerate for at least four hours.

Remove the dish from the refrigerator about 30 minutes before grilling.

Prepare an outdoor grill and oil the grill grates.

Add the salt to the lamb chops and place them on the grill. Cook for about 5 minutes on each side or to taste.

Remove the meat from the grill to a serving plate and squeeze the lemon juice over the lamb. Let rest five minutes before serving.

Cucumber Yogurt Salad

3-4 servings

Ingredients

2 large cucumbers
4 tablespoon plain Greek yogurt
1 garlic clove, minced
Half a sweet onion, finely chopped
1/2 teaspoon dried dill
1 teaspoon rice vinegar
½ teaspoon agave syrup
½ teaspoon salt
¼ teaspoon black pepper
¼ cup crumbled feta cheese

Directions

Peel the cucumbers and cut them in half. Remove the seeds with a spoon and slice the cucumbers.

In a medium bowl combine yogurt, minced onion, garlic, dill, vinegar, agave, salt and black pepper.

Add cucumber and feta cheese to the yogurt mixture and toss until combined well.

Add salt and pepper to taste, if needed. Refrigerate several hours before serving.

Roasted Beets and Carrots

4 servings

Ingredients

3 large beets, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon honey
1 sprig fresh rosemary
kosher salt and black pepper
Balsamic Glaze with Figs

Directions

Heat the oven to 375° F. Toss the beets, carrots, oil, honey, rosemary, 1/2 teaspoon salt and ¼ teaspoon pepper together in a one quart baking dish. Cover the dish with foil.

Roast for about 45 minutes or until tender. Drizzle with the balsamic glaze before serving.

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seasonalmarch

Looking forward to spring!

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In my area asparagus, Florida plum tomatoes, celery, artichokes, cabbage, cauliflower, carrots, broccoli, arugula, spinach, beets, strawberries, raspberries and herbs are all in season. So, while I was shopping this week, I decided to take advantage of the good prices for the asparagus, artichokes and strawberries. I would have bought beets and carrots also but my friend has a great garden and he shared some of his bounty with me.

Stuffed Artichokes

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This makes a wonderful appetizer that can be prepared in advance.

2 servings

Ingredients

1 lemon, halved
2 large globe artichokes (about 12 ounces each before trimming)
1 cup Panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
2 garlic cloves, peeled and minced
1 small shallot, minced
2 teaspoons chopped capers
1 tablespoon diced pickled pepper rings
¼ teaspoon red pepper flakes (chili)
1/2 teaspoons kosher salt, divided
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil, plus extra for drizzling

Directions

To prepare the stuffing:

In a large bowl combine the breadcrumbs, 1 tablespoon of olive oil, Parmesan, chopped parsley, rosemary, garlic, peppers, capers, red pepper flakes, ¼ teaspoon salt and the pepper.

Toss and set aside.

Heat the oven to 400 degrees F.

Fill a large bowl with water and squeeze juice from the lemon halves into the water. Cut off the artichoke stems and make sure the artichokes are level so they do not tip over in the baking dish..

Use a heavy, sharp stainless knife to cut the top 1 inch off each artichoke. Pull out the pale inner leaves from center. At the bottom, where the leaves were, is a furry bed called the choke.

Use a spoon (a grapefruit spoon works well) to scoop out the choke.

Next, using kitchen shears or a pair of scissors, trim the pointed ends from outer leaves of each artichoke. Wash the artichokes well with running water. Let the water run into each leaf.

I once had an embarrassing moment when I served this dish and a guest had a fly in one of the leaves.

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Rub a lemon half over all the cut parts of the artichoke. Holding the artichokes over the bowl of stuffing, stuff the choke cavity and in between the leaves with the breadcrumb mixture.

Stand stuffed artichokes upright in a baking pan or casserole dish just large enough to fit the artichokes.and generously drizzle olive oil over the center of each artichoke.

Fill the baking dish with water until it reaches 1/4 way up the artichokes. Squeeze the lemon juice from the halves and add it to the water. Cover the pan with foil and poke several holes in the foil.

Bake artichokes for about 11/2 hours, or until tender and a knife slides easily into an artichoke and a leaf pulls out easily.

Remove from the baking dish and set on individual serving dishes.

Bucatini with Spring Vegetables

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2 servings

Ingredients

6 ounces dried bucatini pasta (thick spaghetti)
2 tablespoons olive oil
1 bunch asparagus
2 cloves garlic, sliced
1 1/2 cups cherry tomatoes, halved
1/2 teaspoon salt
1/2 cup chopped fresh basil
½ cup chopped pitted kalamata olives
¼ teaspoon freshly ground black pepper
½ cup grated Parmesan cheese
Lemon wedges (optional)

Directions

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Trim the woody ends from the asparagus. Weigh the asparagus and set aside 8 oz. Reserve the rest of the asparagus for another recipe. Cut the 8 oz of asparagus into two-inch lengths.

In a large pot cook pasta according al dente. Reserve 1/2 cup pasta water and drain. Return pasta to the pot. Add 1 tablespoon oil. Toss until well combined; set aside.

Heat a large skillet over high heat and swirl in the remaining tablespoon of oil.

Add asparagus and garlic and saute for 2 minutes or until bright green. Add cherry tomatoes,olives, basil, salt and pepper and saute for 2 minutes.

Remove pan from the heat and add the cooked pasta; toss to combine. Add enough reserved pasta water to create a sauce. To serve, sprinkle with Parmesan cheese.

Pass with lemon wedges, if desired.

Springtime Pizza

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Serves 4

Ingredients

1 lb pizza dough
24 very thin asparagus
8 oz sliced mozzarella cheese
1 cup ricotta cheese
2 plum tomatoes, sliced thin
1 medium shallot, minced
¼ cup. pitted Kalamata olives, chopped
¼ cup fresh basil leaves, minced.
Salt & black pepper to taste

Directions

Snap off the bottom ends of the asparagus.

Mix the ricotta with the basil leaves and a little salt.

Preheat the oven to 500 degrees F. Lightly oil a pizza pan.

Stretch the dough to cover the pan and brush with oil, making sure to coat edges well. Place the mozzarella slices evenly over the dough.

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Scatter spoonfuls of ricotta over the dough and sprinkle with the shallots. Place the tomato slices over the cheese and arrange the asparagus in a spoke pattern over the tomato layer.

Sprinkle with the olives and black pepper.

Bake the pizza until browned, about 20 minutes.

Beet Salad With Blue Cheese

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Serves: 4

Ingredients

4 medium beets
1/2 cup raspberry vinegar, divided
1/4 cup honey, divided
1 tablespoon olive oil
1 shallot, minced
Salt and pepper
1/2 cup olive oil
Zest of 1 orange, minced
Half a cucumber, peeled, seeded and sliced thin
2 thin carrots, shaved
6 cups baby greens
1/2 crumbled bleu cheese

Directions

Preheat the oven to 350°F.

Remove the tops and tails from the beets.

Place the beets in an ovenproof casserole dish with 1/4 cup of the raspberry vinegar, 1 tablespoon of the honey and 1 tablespoon of oil. Add water until the liquid covers the beets halfway.

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Cover the dish and bake for about an hour (longer if beets are larger). The beets should be tender throughout when pierced with a knife.

For the dressing:

Whisk the shallots, remaining raspberry vinegar and honey and salt and pepper together in a mixing bowl. Slowly drizzle the olive oil in while whisking. Stir in the orange zest.

While the beets are still warm, peel and cut them into eighths.

Cover a serving platter with the greens. Arrange the beets, carrots and cucumber slices on a platter and scatter the bleu cheese on top. Drizzle the dressing over the salad.

Strawberry Rhubarb Pie

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Ingredients

2 refrigerated pie crust sheets for a double 9 inch pan, at room temperature

In large bowl combine:

2 1/2 cups hulled, sliced strawberries
2 1/2 cups of rhubarb cut into 1/2 inch pieces
3/4 cup packed brown sugar
1/4 cup tapioca flour, all-purpose flour or other pie thickener
Pinch of salt
1 teaspoon lemon juice

Directions

Preheat oven to 425 degrees F

Mix the sugar with the pie thickener in a large mixing bowl. Add the fruit, lemon juice and salt. Stir well to combine the sugar and fruit.

Fit one pastry sheet into the pie pan and place pan on a baking sheet.

Pour the filling into the pie shell.

Place the second pastry sheet on a cutting board. With a pastry cutter the sheet into 12 even lengths.

Place 6 strips on top of the pie filling and weave the second 6 over and under the strips on the pie to create a basket weave look.

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Spray the strips with cooking spray and sprinkle with sugar.

Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.

Let cool on the baking sheet (to catch drips).


 

january-blog-background-004Think there isn’t much? Not so – there is plenty.

Root Vegetables, Citrus Fruit, Leeks and Onions, Greens, such as kale, Potatoes and Beets are all available in January and make great tasting meals.

Purchasing seasonal foods is a healthy and cost-effective way to approach food shopping. Grocery stores tend to stock up on these items in bulk because they are plentiful, making them less expensive for you—especially when they go on sale or offer buy one; get one free.

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Celery Bisque

Ingredients

1 tablespoon olive oil
1 head of celery, diced including leaves
1 large onion, diced
1 bunch scallions (green onions) or use a leek, diced
1 clove garlic, minced
2 russet potatoes, peeled and diced
1 teaspoon salt
4 cups vegetable stock
¼ teaspoon white pepper
½ cup half & half (cream and milk)
Garnish with chopped chives and sour cream

Directions

Heat the oil in a soup pot or Dutch Oven over medium heat. Add the vegetables, reduce the heat to low, cover the pan and cook until the vegetables are softened, about 30 minutes.

Add the broth, salt and pepper and bring to a simmer. Cook for 5 minutes. Remove the pot from the heat and puree with an immersion blender.

Return the pot to the heat. Stir in the cream and heat on low. Garnish individual servings with chopped fresh chives and sour cream, if desired.

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Lemon Basil Roasted Chicken Breasts

Use any herb you like. When cold nights come in, I bring my herb pots indoors, so I always have fresh herbs on hand.

2 servings

Ingredients

1/2 teaspoon lemon peel
1 tablespoon lemon juice
1 whole fresh basil stalk, leaves removed and sliced
1 clove garlic, sliced
1 tablespoon olive oil, plus extra for the baking dish
2 bone-in, medium chicken breast halves, skinned
Salt and ground black pepper
6 very small potatoes
2 carrots, peeled and sliced on the diagonal
¼ of a fennel bulb, sliced

Directions

Preheat the oven to 400°F. Coat a shallow baking pan with olive oil.

Place the chicken breasts in the prepared pan. Season to taste with salt and pepper. Then sprinkle with the lemon zest and juice.

Scatter the potatoes, fennel, carrots and garlic around the chicken.

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Bake, uncovered, spooning the pan juices over the chicken once or twice, for 30 minutes. Sprinkle the chicken with the basil and return the pan to the oven.

Bake 10-15 minutes more or until a thermometer inserted in the thickest part of the chicken registers 170°F and the juices are clear.

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Beets, Red Onion & Orange Salad

Makes 2 servings

Ingredients

1/4 of a red onion, thinly sliced
4 small, cooked beets, sliced
1 navel orange
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 small clove garlic, minced
Pinch of sugar
Salt & freshly ground pepper to taste
2 cup washed, dried, whole Bibb lettuce leaves

Directions

Soak onion slices in cold water for 10 minutes; drain.

With a sharp knife, peel the orange, removing white pith. Slice the orange between the membranes over a mixing bowl to catch the oranges and any juice.

Pour any juice in the bowl into a measuring cup. Add more orange juice to equal ¼ cup.

Whisk together the orange juice, oil, mustard, garlic, sugar, salt and pepper in the measuring cup.

Place lettuce leaves on individual salad plates. Arrange beets, onions and orange slices on top. Drizzle with some of the dressing and serve.


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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.

 


april-2

The chart shows what is in season where I live in the south on the Gulf Coast area of the US. We are about two months ahead of the northern states in when crops mature. For example, strawberries are in season here from February until the beginning of May, while in the north, the peak season is June.

This week I am cooking what is in season and sharing the recipes with you for stuffed artichokes, spring peas, golden beets, leftover spring vegetables from the holiday week and strawberry pie. Rhubarb is available mid-April here. The veggie dishes are a little different – time to make a change in flavoring these traditional spring vegetables. We enjoyed the changes.

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Pasta with Spring Vegetables

I grow so much basil during the summer that I have pesto sauce in the freezer all winter long. I had small amounts of vegetables left from the meals I served during the holiday. As a frugal cook, I do not throw anything away. These leftover vegetables can add much flavor to a simple pasta dish without a lot of preparation. I served this pasta with grilled shrimp.

Ingredients

  • 8 oz pasta
  • 1/4 cup homemade or store-bought  basil pesto
  • 2-3 tablespoons cream or half & half
  • 1 cup cooked leftover spring vegetables (carrots, zucchini, asparagus, cherry tomatoes, peas, broccoli)
  • 1 /2 cup grated Parmesan cheese
  • Freshly cracked black pepper

Directions

Cook pasta al dente according to package directions. Drain.

In a medium skillet, combine the pesto with enough cream to thin out the sauce. Add the leftover vegetables and warm over low heat.

Add the cooked pasta and stir until combined. Cover the skillet and heat on low until the mixture is hot. Add cheese and black pepper. Toss and serve.

peasalad

Spring Pea Salad

This salad goes well with BBQ meat or roasted salmon.

Ingredients

  • 1/2 an orange, peeled and fruit segments diced
  • 1/4 of a fennel bulb, chopped fine
  • 1/4 cup minced red onion
  • 1 tablespoon orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound green peas, blanched (if fresh) or thawed (if frozen)
  • 1/4 teaspoon dried oregano

Directions

In a medium serving bowl, combine the orange juice, oil, oregano, salt and pepper.

Add the red onion, peas, fennel and oranges and toss gently. Let marinate for an hour and serve at room temperature.

artichokes

Stuffed Artichokes

Ingredients

  • 2 large artichokes, cleaned
  • 1 lemon, cut in half
  • 2 cups water
  • 1 Italian sausage link, casing removed
  • 2 tablespoons olive oil, divided
  • 1 large clove garlic, minced
  • 1 cup Italian seasoned dry bread crumbs
  • 1/2 teaspoon crushed red pepper flakes (chili)
  • 1/4 cup marinara (tomato) sauce
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 1/2 teaspoon sea salt

Directions

Place cleaned artichokes, cut sides down, in a bowl with the water. Squeeze one half of the lemon over the artichokes and place the squeezed lemon half in the bowl.

Thinly slice the other half of the lemon and set aside.

While the artichokes are soaking, prepare the stuffing:

Heat 1 tablespoon oil in a medium skillet. Add the sausage and cook until brown, breaking up the sausage meat with a wooden spoon until crumbly.

Add the minced garlic and marinara sauce and saute for about 30 seconds. Add the bread crumbs and red pepper flakes. Stir for 1 minute while the bread crumbs absorb the sauce.

Remove the skillet from the heat and stir in the Parmesan cheese and parsley.

Take the artichokes out of the water bath and drain.

Spread the leaves of the artichokes open and fill each with the stuffing mixture.

Place the artichokes in a deep pot with water 1/4 of the way up the side of the pot. Add 1/2 teaspoon salt to the water and drizzle the remaining 1 tablespoon oil over the artichokes.

Place the lemon slices on top of the artichokes.

Cover the pot and bring to a boil, reduce heat to a simmer and cook on low for 45 minutes or until tender. (The size of the artichoke will vary the cooking time).

Remove from the heat and serve hot or at room temperature.

goldenbeets

Golden Beets in Walnut Sauce

4 servings

Ingredients

  • 3 golden beets, trimmed of greens
  • 1 tablespoon olive oil
  • 2 cloves garlic, grated
  • 1/4 cup walnuts, chopped
  • 1 tablespoon freshly squeezed orange juice
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley leaves, for garnish

Directions

Preheat oven to 400 degrees F.

Wash beets well. While still wet, wrap them individually in foil and place the packages on a cookie sheet or roasting pan. Bake the beets, undisturbed, for 60 to 90 minutes, or until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)

Place oil in a skillet over medium-low heat. When it is warm, add the garlic and cook until it begins to soften. Add walnuts and continue to cook until they begin to color, about another 2 minutes. Add the orange juice and sprinkle with salt and pepper.

After the beets have cooled, peel off the skins. Thinly slice the beets and arrange them in a serving dish. Pour the walnut sauce over the sliced beets and garnish with parsley.

strawberry rhubarb

Strawberry Rhubarb Pie

Until rhubarb is in season where you live, you can make the pie with all strawberries.

My family’s favorite pie.

  • Two 9 inch refrigerated pie crusts or you favorite pie crust, at room temperature
  • 1 tablespoon butter
  • 1 tablespoon milk
  • Granulated sugar for the topping

Preheat the oven to 425 degrees F.

In large bowl combine:

  • 2 1/2 cups hulled, sliced strawberries
  • 2 1/2 cups of rhubarb cut into 1/2 inch pieces
  • 3/4 cup packed brown sugar
  • 1/4 cup tapioca flour or other thickener
  • Pinch of salt
  • 1 teaspoon orange zest

Fit one pastry sheet into a 9 inch pie pan and place the pan on a baking sheet.

Add the fruit mixture and dot with the butter.

Cut the top crust into 10 even strips on a floured board. Place the strips on top of the fruit and weave them to form a lattice top.

Brush the top crust with 1 tablespoon of milk and sprinkle with granulated sugar.

Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.

Let the pie cool on the baking sheet (to catch drips).


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Are you concerned about how much food we waste? I know I am and a good way to stop the waste is to come up with ways to use leftovers that are not boring. Another way to not be wasteful, is to keep track of your food purchases that you keep in the refrigerator and the pantry. The bell peppers that looked so beautiful at the market won’t look that way when you find them in the back of the refrigerator vegetable bin two weeks later.

meat5

Recently, I roasted a pan of winter root vegetables and served them with slices of leftover turkey meatloaf. You can see the recipe for the Apple, Sage and Turkey Meatloaf on the post link:

https://jovinacooksitalian.com/2016/01/05/healthy-weeknight-meat-entrees/

The meatloaf and the roasted vegetables went very well together. Of course, there were plenty of roasted vegetables leftover and I decided to make a Roasted Vegetable Galette with the leftover vegetables for another meal later in the week.

Roasted Root Vegetables

Ingredients

  • 4 medium golden beets peeled and quartered
  • 6 medium red-skinned potatoes, peeled and quartered
  • 2 medium sweet potatoes, peeled and cut into eighths
  • 2 bunches fresh carrots, tops removed and cut into thirds
  • 1 fennel bulb, trimmed, core removed and cut into eighths
  • 6 large cauliflower florets cut from one head
  • 2 large garlic cloves, sliced thin
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey
  • Several thyme stalks and sage leaves
  • Salt and pepper to taste

Directions

Preheat the oven to 400 degrees F.

Mix together the oil and honey on a large baking sheet with sides. Add the vegetables and garlic and mix until all the vegetables are coated in the oil. Sprinkle with salt and pepper and distribute the herbs evenly over the vegetables.

Bake for an hour or until the vegetables are tender and browned. Stir the vegetables after about 30 minutes to prevent sticking.

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Roasted Vegetable Galette

Tip: Make 2 Galettes – one for dinner and one to freeze. The extra Galette will come in handy on a night you do not feel like cooking. All it needs is a salad. I made a cucumber salad to go with our dinner and it was just right.

One Galette serves 4

Ingredients

  • Two prepared 9 inch pastry rounds
  • 2 cups shredded cheddar cheese, divided
  • 6 cups diced roasted root vegetables, divided

To assemble the Galettes:

Preheat the oven to 400 degrees F.

Place parchment paper on two large baking sheets with sides.

Place one pastry round on each baking sheet.

Place 1 cup of shredded cheddar cheese in the center of each pastry round and top each with 3 cups of the diced roasted vegetables, leaving a 1 ½ inch pastry border.

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Brush the uncovered pastry with water.

Fold the border up and over the filling to form a rim, pleating as you go. See photo above.

Bake the Galettes until the crust is golden, 30 to 35 minutes. Let cool for 10 minutes before cutting. Serve warm.

Wrap the second Galette in heavy duty foil, place in a freezer ziplock bag and freeze.

When you are ready to use the second Galette, place the foil wrapped Galette on a baking sheet in a 400 degree F oven and heat for about 45 minutes. Open the foil and expose the top of the Galette during the last 15 minutes of baking.

cucumber salad 1

Dilled Cucumber Salad

Serves 4

Ingredients

  • 2 English cucumbers
  • Coarse salt and ground pepper
  • 1/3 cup Greek low-fat yogurt
  • 1/2 teaspoon agave syrup or honey
  • 1/4 cup loosely packed fresh dill, finely chopped or 1 tablespoon dried dill
  • 1 teaspoon red-wine vinegar

Directions

Halve cucumbers lengthwise. With a spoon, scoop out and discard the seeds. Slice crosswise into 1/8-inch-thick pieces.

Toss the cucumbers with 2 teaspoons salt and place them in a colander set over a bowl. Let stand 15 minutes.

In a medium serving bowl, combine the yogurt, dill, vinegar, agave and 1/4 teaspoon black pepper.

Remove the cucumbers from the colander and pat dry with paper towels. Add to the bowl with the yogurt dressing; toss to combine. Chill until serving time.


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When it comes to holiday entertaining, you’ll want to serve your guests food that is not only delicious but also looks beautiful on the plate. However, you want to enjoy the holiday and not be stuck in the kitchen.

The recipes below are not complicated and some of the accents and flavorings can be prepared in advance. These special entrees can go in the oven and cook while you enjoy visiting with your company.

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Pork Loin with Orange Wine Sauce

8-10 servings

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1 (3-pound) boneless pork loin, trimmed of fat
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons olive oil
  • 1/2 cup finely chopped shallots
  • 2/3 cup dry white wine
  • 1 cup reduced sodium chicken broth
  • 1/4 cup fresh orange juice

Directions

Preheat the oven to 425°F.

Combine the salt, pepper and coriander and sprinkle first 3 ingredients over pork.

Combine parsley and the next 4 ingredients (through thyme); rub over the pork.

Heat oil in a large ovenproof skillet over medium-high heat. Add the pork to pan; cook 7 minutes, browning on all sides.

Place pork in the oven and bake for 35 minutes or until a thermometer registers 155° (slightly pink). Remove the pork to a cutting board. Cover loosely with foil; let stand 10 minutes.

Place  pan over medium heat. Add shallots to the pan; cook 2 minutes. Add wine, scraping pan to loosen browned bits; bring to a boil. Cook until mixture is reduced to 1/3 cup (about 3 minutes).

Add chicken broth and orange juice; cook until mixture is reduced to 3/4 cup (about 8 minutes). Serve sauce with pork.

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Baked Steak with Mushrooms

6 servings

Ingredients

  • 1 lb cremini mushrooms, sliced
  • 2 stalks celery, sliced thin
  • 1 lemon
  • 1 medium red onion, sliced thin
  • 2 tablespoons olive oil
  • Kosher salt and pepper
  • One 2-lb, 2-inch thick sirloin steak
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/4 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce

Directions

Heat oven to 400°F.

In a roasting pan, combine the mushrooms, celery, lemon, onion, oil and 1⁄4 teaspoon each salt and pepper. Mix well

Season the steak with 1⁄2 teaspoon each of salt and pepper, sprinkle the garlic over the steak and place on top of the vegetables.

In a small bowl, whisk together the ketchup, lemon juice and Worcestershire.

Spoon the ketchup mixture over the top of the steak and place the roasting pan in the oven.

Roast to the desired temperature. (125°F for medium-rare, 30 to 35 minutes.) Transfer the meat to a cutting board and let for rest at least 5 minutes before slicing.

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Chicken in White Wine Sauce

6 servings

Ingredients

  • 4 medium red-skin potatoes, quartered
  • 4 medium carrots, cut into 2-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1 onion, cut in eighths
  • 1 tablespoon olive oil
  • 3 pounds chicken thighs and/or drumsticks
  • 1 tablespoon snipped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour

Directions

Preheat oven to 425°F.

Heat oil in a Dutch oven or other heavy-lidded pot over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.

Add vegetables, garlic, herbs and white wine to the pot; bring to a boil, reduce heat, and simmer about 4 minutes.

Return chicken, skin side up, to the pot; add broth, return to a simmer, cover and transfer the pot to the oven. Braise until the chicken is cooked through and tender, 20–25 minutes. Uncover; continue to cook in the oven until the skin begins to crisp, 8–10 minutes longer. Using a slotted spoon, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.

For the gravy:

Skim fat from cooking juices; strain juices into a large measuring cup. Add butter to the Dutch oven and let it melt. Stir in flour and cook for 1 minute. Add cooking liquid. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve chicken and vegetables with the wine gravy.

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Honey Glazed Baked Ham

  • Half of a ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end, about 9-10 pounds

Glaze

  • 3 tablespoons melted butter
  • 2 tablespoons chopped fresh thyme (or 2 teaspoons dry)
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Directions

Remove the ham from the refrigerator a couple of hours before you intend to cook it so that it is room temperature.

Preheat the oven to 325°F.

Place ham, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep.

Prepare the glaze:

Mix the thyme in with the hot melted butter and let sit for a few minutes. In a small saucepan on high heat, let the cider vinegar reduce down from 1/4 cup to 2 tablespoons, remove from the heat.

Whisk in the butter and thyme. Add the honey, the brown sugar and the Worcestershire sauce.

Using a pastry brush, brush the glaze over the ham. Only use about third of the glaze (reserve the rest for later in cooking). Work the glaze into the scored lines.

Place ham in the oven. Cook for about 1 1/2 hours (check after 1 hour) or about 10 minutes per pound, until the internal temperature of the ham is 110°-120° (use a meat thermometer).

(Note that ham is already cooked when you buy it and you just want to heat it.) Baste the ham with the glaze a couple of times during the cooking.

When the ham has reached the desired temperature, take the pan out of the oven and brush the ham all over with the pan juices. Cover with aluminum foil and let rest for 15 minutes before serving.

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Spice-Crusted Roast Salmon

This dish makes such a pretty presentation for the holidays.

Serves 8

Ingredients

  • 2 1/2 pound beets (about 8 small to medium, a mix of red and gold if available), peeled and cut into wedges
  • 1 1/2 tablespoon finely chopped peeled fresh ginger
  • 3/4 teaspoon fine sea salt
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for the parchment paper
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon pink peppercorns
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon coarse sea salt
  • 1 whole side (about 3 pounds) boneless salmon, skin on
  • 3 tablespoons coarsely chopped fresh chives
  • 3 tablespoons chopped fresh parsley leaves

Directions

Preheat the oven to 450°F.

Place beets on a rimmed baking sheet large enough to hold them in a single layer. Sprinkle with ginger, fine sea salt and 1 tablespoon of the oil and toss to coat.

Place black peppercorns in a spice grinder and pulse once or twice until cracked, or place them on a cutting board and crack with a rolling-pin. Add pink peppercorns, coriander seeds, rosemary and coarse sea salt; continue to pulse or crush until the mixture is very coarsely ground.

Line a second large rimmed baking sheet with parchment paper, oil the paper and place salmon on top; fold the thin tail section under if the fillet is too large for the baking sheet.

Brush salmon with remaining 2 teaspoons oil and sprinkle with peppercorn mixture.

Roast the beets in the middle of the oven, stirring once or twice during cooking, until tender and lightly browned, 20 to 25 minutes.

After the beets have roasted for about 15 minutes, place salmon on the top rack of the oven and roast until just lightly pink in the center, about 12-15 minutes.

Loosen salmon from the parchment with a spatula, then use 2 large spatulas to transfer salmon to a serving platter. Spoon beets around salmon and sprinkle them with chives and parsley.



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