When broccoli rabe shows up in my supermarket, I know spring is not far behind in my area.
Sausage, Mozzarella, and Broccoli Rabe Pasta
Serves 4
2 tablespoons extra-virgin olive oil
Half of a large sweet onion, chopped
Coarse salt and ground pepper
2 garlic cloves, minced
8 oz spicy Italian sausage, casings removed
1 tablespoon tomato paste
1 container (26-28 ounces) chopped Italian tomatoes
2 teaspoons dried Italian seasoning
8 ounces short pasta
1 bunch broccoli rabe (about 1 pound), trimmed and cut into two-inch lengths
8 ounces mozzarella, cut into 1/2-inch dice
1/4 cup grated Parmesan
Directions
Preheat the oven to 400 degrees F.
In a large skillet or saucepan, heat oil over medium-high. Add onion and season with salt and pepper. Cook, stirring occasionally until the onion is golden brown, 15 minutes (reduce heat if browning too quickly).
Add garlic and sausage. Cook, breaking meat up with a wooden spoon, until browned, about 5 minutes. Add tomato paste and cook, stirring constantly, 30 seconds. Add tomatoes and Italian seasoning. Cook sauce until slightly thickened, 10 minutes.
In a large pot of boiling salted water, cook pasta 4 minutes less than package instructions and add the broccoli rabe to the pot with the pasta. Cook for the remaining time. Drain pasta and broccoli rabe and return to the pot. Stir in tomato sausage sauce.
Transfer to an oiled 3-quart baking dish Top with diced mozzarella and Parmesan. Bake until the cheese melts and the sauce is bubbling about 15 minutes. Let rest a few minutes before serving.
Eggplant Rollatini
This is my favorite way to prepare eggplant. The dish is light yet full of flavor.
2 servings
Ingredients
1 large eggplant, peeled and cut lengthwise into 8 thin slices
Olive oil
Salt and black pepper to taste
11/4 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
3 tablespoons chopped fresh parsley
11/2 cups marinara sauce, homemade or store-bought
4 oz sliced mozzarella
Directions
Peel the eggplant and cut it in half lengthwise. Cut each half into 4 lengthwise slices.
Brush the eggplant slices with olive oil and sprinkle each lightly with salt and pepper. Place them on a large baking sheet.
Roast in a 400-degree F oven for 20 minutes, turning the eggplant slices over halfway through cooking.
Place on paper towels to cool.
For the filling:
Combine the ricotta, Parmesan cheese, egg, parsley, salt, and pepper; mix well.
When the eggplant has cooled about 10 minutes, place 2-3 tablespoons of the filling mixture on each slice.
Spread it over the eggplant slice and then roll up into a cylinder. Repeat with all the eggplant slices.
Oil an 8-inch baking dish and coat the bottom of the dish with 1/2 cup of the marinara sauce. Place the eggplant rolls in the baking dish.
Pour the remaining sauce over the top of the eggplant rolls. Top each roll with a piece of mozzarella cheese.
Cover the dish with foil and bake in a 400-degree F oven for 30 minutes.
Let the dish rest a few minutes before serving.
Broccoli Rabe Pasta
Ingredients
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 bunch broccoli rabe
2 tablespoons plus 1/4 teaspoon kosher or sea salt
1/2 lb ziti pasta
¼ cup extra-virgin olive oil
Freshly ground pepper, to taste
1/2 cup Parmesan cheese, grated
Directions
Trim off about 1-inch of the stems from the bottom and discard. Cut off the broccoli rabe florets and coarsely chop the leaves and remaining stems. Keep the stems and florets separate.
Bring a large pot three-fourths full of water to a boil. Add the 2 tablespoons salt and the pasta and cook until al dente.
In a large, deep frying pan over medium-high heat, warm the olive oil.
Add the garlic and crushed red pepper and sauté 1 minute.
Stir in the broccoli rabe stems, coating them with the oil. Cook for 5 minutes.
Stir in the remaining broccoli rabe florets and cook, stirring occasionally, until they soften, about 5 minutes.
Stir in the remaining 1/4 teaspoon salt and season with pepper.
When the pasta is ready, drain and place the pasta in a serving bowl. Top with the broccoli rabe and add the cheese. Mix well and serve.
Italian Garden Salad
Ingredients
Half a head of Romaine lettuce washed and torn into small pieces
1/2 of a cucumber, peeled and sliced
1/4 of a red onion, sliced thin
1 celery stalk, diced
1 carrot, shredded
1/4 cup Italian Olives
Italian Salad Dressing
Seasoning mix:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar or sugar substitute
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 1/2 tablespoons table salt
Dressing
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oi
2 tablespoons seasoning mix
Directions
For the salad dressing:
Combine the ingredients for the seasoning mix in a small jar.
In a mixing bowl whisk the vinegar and 2 tablespoons of the seasoning mix together. Whisk in the olive oil.
Combine the salad ingredients together in a salad bowl Add some of the dressing and mix well.
Taste the salad to see if it needs more dressing or salt and pepper. Reserve any leftover seasoning mix and dressing for another salad.
This dinner is a good example of how I like to use leftovers to create a few new dinners. The creamed spinach was leftover from my Steakhouse dinner and extra broccoli rabe will be used to make a pasta dish later in the week.
Creamy Stuffed Chicken Breasts
For 2 servings
Ingredients
1 large boneless chicken breast (10-12 oz)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Paprika
Filling
1 cup leftover creamed spinach from the Steakhouse post. See recipe.
Directions
Preheat the oven to 375 degrees F.
Place the chicken breast on a cutting board and with a sharp knife cut the chicken breast in half lengthwise. Pound the two halves covered in plastic wrap until evenly thin. Sprinkle each with salt, pepper and garlic powder.
Spoon the creamed spinach mixture evenly over each chicken breast half. Roll up the breasts carefully so the filling doesn’t ooze out. Secure with toothpicks.
Place them in a baking dish coated with cooking spray. Sprinkle the top of each chicken roll with paprika and drizzle with the olive oil. Bake, uncovered, for 30-35 minutes or until the chicken is cooked through and registers 160 degrees F on a digital meat thermometer.
Sautéed Broccoli Rabe
Ingredients
Kosher salt
1 large bunch broccoli rabe, trimmed, tough stalks peeled
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 lemon, cut into 4 to 6 wedges
Parmesan cheese, shredded
Directions
Wash and cut the broccoli rabe into two-inch lengths.
Bring 3 quarts of water to a boil in a large Dutch oven and season it generously with kosher salt.
Cook the broccoli rabe in the boiling water for about 5 minutes, until tender. Drain, and pat dry. Heat the olive oil in the same Dutch Oven over moderately high heat. Add the garlic and red pepper flakes, and sauté, stirring for 30 seconds. Add the broccoli rabe and sauté, tossing or turning it with tongs, until tender, about 2 minutes.
Season with salt and pepper to taste, and top with shavings of Parmesan cheese. Serve with the lemon wedges alongside.
So many more options become possible in March. Here, on the Gulf Coast, strawberries are in season and they are beautiful. They taste wonderful in a smoothie. I look forward to this time of year, so I can purchase artichokes because we love them stuffed. Asparagus make delicious salads and so does fennel. And, broccoli rabe is at its best in the spring, so look for it at your market.
Stuffed Artichokes
Italian Seasoned Fresh Bread Crumbs
Ingredients
2 cups fresh bread crumbs (about 8 slices of regular, low carb or gluten-free bread), crusts removed
1 teaspoon sea salt
1 teaspoon dried Italian seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
Directions
Tear the bread slices into pieces. Process into crumbs and place in a mixing bowl. Add the remaining ingredients and stir until thoroughly combined.
Artichokes
Serves 4
Ingredients
4 large artichokes, trimmed
Lemon juice
2 cups Italian seasoned “bread” crumbs (see recipe above)
8 cloves garlic, smashed with the flat of your blade and minced
1 teaspoon crushed red pepper flakes (chili)
1 cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
Boiling water
Directions
Cut off the stems so the artichokes will stand upright. Slice off the top third of the artichokes and pull off some of the tough outermost leaves.
Trim off the pointed tips of the remaining leaves with kitchen shears. Wash the artichokes and turn them cut side-down to drain.
Rub the cut parts with a little lemon juice. Use your thumbs to open the leaves the rest to make room for stuffing and set aside.
Heat the oven to 425° F and place a small stock pot or tea kettle with water on the stove to boil.
Combine the bread crumbs, garlic, cheese and red pepper flakes.
Stuff one artichoke at a time by scooping out 1/2 cup of stuffing, placing the artichoke in the bottom of the bowl and sprinkling with the 1/2 cup of stuffing.
Use your fingers to work the stuffing in between the leaves. Be sure to get a bit of the stuffing between each of the outer leaves and in the top.
Transfer the stuffed artichokes to a baking dish just large enough to hold the artichokes upright.. Continue until all artichokes are stuffed and placed in the baking dish.
Drizzle each artichoke with lemon juice and olive oil. Pour boiling water from the kettle or pot to fill the dish about an inch high.
Cover the dish tightly with aluminum foil and bake about 45 minutes. Check for tenderness by sliding a knife easily through the base of the artichokes.
Once tender, uncover and bake for 15 minutes, or until the artichokes turn golden brown.
Place each artichoke in an individual bowl and pour some of the broth in the baking dish over the artichokes before serving.
Spring Asparagus Salad
Serves 2
Variations: add cooked beets or crispy bacon to the salad.
Ingredients
Kosher salt
1 bunch fresh, thin asparagus
Juice from 1 lemon
2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain or Dijon-style mustard
2 hard-boiled eggs, chopped
3 scallions (green onions), sliced thin
Bibb Lettuce cups
Directions
Bring a large pot or deep skillet of water to a boil over high heat. Add a generous pinch of salt.
Trim and discard the tough woody asparagus ends.
Carefully place the asparagus spears in the boiling water and cook for 3-4 minutes, or just until the vegetable is bright green and tender but not soft.
Drain and place the asparagus in a large dish filled with ice water.Let the asparagus cool in the ice bath for about 5 minutes.
Transfer the asparagus to a kitchen towel to dry. Cut the asparagus into two-inch pieces and then place them on a platter or individual salad plates lined with lettuce.
Whisk together the lemon juice, oil, mustard and a pinch of salt in a liquid measuring cup, until well blended, to form a vinaigrette.
Sprinkle the sliced scallions over the asparagus and then sprinkle the chopped egg on top.
Spoon the vinaigrette over the salad and toss gently to coat.
Easy Strawberry Smoothie
Serves: 2
Ingredients
2 cups fresh or frozen strawberries
1 cup plain Greek yogurt
1 cup regular milk or unsweetened almond or coconut milk
Sweetener of choice to taste
Directions
Place all the ingredients in a blender and blend until smooth. Pour into glasses to serve.
Fennel Walnut Chicken Salad
Ingredients
1 whole boneless, skinless chicken breast or 2 halves, cooked and diced
1/2 of a fennel bulb, coarsely chopped
1/4 cup finely chopped red onion
1/4 cup toasted walnuts, chopped
2 tablespoons freshly squeezed lemon juice
1 teaspoon roasted garlic powder
1/4 teaspoon fennel seeds
1/4 teaspoon coarse black pepper
1/4 cup mayonnaise
Salt
Directions
In a large bowl, toss the chicken cubes with the lemon juice, garlic powder, fennel, fennel seeds, black pepper and walnuts until combined.
Add the mayonnaise to the chicken mixture and toss to coat thoroughly. Taste the salad and see if you would like to add salt.
Cover the salad and place in the refrigerator for at least an hour.
Broccoli Rabe Parmigiano
Serves 3
Ingredients
2 tablespoons extra virgin olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper flakes (chili)
2 lbs Broccoli Rabe
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
4 oz cooked pasta, optional
Directions
Cut off about one inch from the bottom of the broccoli rabe stalks. Wash the broccoli very well. Cut into two-inch lengths.
In a large, deep skillet, heat oil over medium-high heat. Add garlic and pepper flakes; sauté 30 seconds.
Add broccoli rabe, broth, lemon juice and lemon zest; mix well. Cover skillet and cook over medium heat 8 minutes or until the broccoli rabe is crisp-tender.
Add the salt, black pepper and grated cheese. Mix well and cover the pan. Let the mixture sit for five minutes before serving. This sauce is delicious served over pasta.
After being away from home for the holidays, I went food shopping on Friday to stock up for meals for the coming week. I pretty much plan my menu based on what looks good in the produce section of the supermarket or the farmer’s market.
The greens this week were gorgeous as were several other vegetables. Each of the posts will show a few photos of some of the items I bought and I will share with you throughout the week what I made with these great looking veggies.
Fiber Pasta
I have also discovered a new type of pasta and my blog readers who are carb conscious may be interested. It is called Fiber Pasta and it is made in Italy but distributed by an American company in CA. Fiber Pasta products are low glycemic, reduced in carbs, high in fiber, high in protein and non-GMO with a traditional taste and texture. For more information visit their website: https://fiberpasta.us/
Broccoli Rabe And Fiber Pasta
Serves 6
Ingredients
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 large bunch broccoli rabe, about 1 1/2 lb., ends trimmed
2 tablespoons plus 1/4 teaspoon kosher or sea salt
3/4 lb ziti pasta
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cups low-sodium, fat-free chicken broth
Freshly ground pepper, to taste
1 cup Parmesan cheese, grated
Directions
Cut off the broccoli rabe florets and coarsely chop the leaves and tender stems.
Bring a large pot three-fourths full of water to a boil. Add the 2 tablespoons salt and the pasta and cook until al dente.
While the pasta water is heating, in a large frying pan over medium-high heat, warm the olive oil.
Add the onion, garlic and crushed red pepper and sauté until soft, about 4 minutes.
Stir in half of the broccoli rabe, including the florets, coating them with the oil.
Cook until the wilted, 2 to 3 minutes. Stir in the remaining broccoli rabe and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Pour in the broth and reduce the heat to medium and simmer until the broccoli rabe is tender, 8 to 10 minutes more.
Stir in the 1/4 teaspoon salt and season with pepper.
When the pasta is ready, drain and place the pasta in a serving bowl. Top with the broccoli rabe sauce and add the cheese. Mix well and serve.
Roasted Italian Sausage and Red Bell Peppers
Serves 6-8
Ingredients
1.5 lbs Italian sweet fennel rope sausage
1 tablespoon olive oil
1 small garlic clove, minced
2 red bell peppers, cut into one-inch cubes
1 teaspoon dried oregano
Salt and black pepper to taste
Directions
Preheat the oven to 400 degrees F.
Place the peppers, garlic, oregano, salt, pepper and olive oil in a baking dish.
Place the whole sausage rope on top and bake for 30 minutes.
Turn the sausages and peppers over and return the dish to the oven for an additional 30 minutes or until the sausages are golden brown.
To serve, cut the sausage into pieces and serve with the peppers.
Broccoli Rabe with Italian Sausage
Ingredients
1 pound/bunch broccoli rabe
1 pound spicy Italian sausage, cut into 3-inch lengths
4 tablespoons extra virgin olive oil
4 garlic cloves, peeled and flattened with a large knife
Salt
1/4 teaspoon crushed red pepper, or to taste
1/4 cup water
Directions
Cut off the tough ends of the stems and cut each into two-inch lengths.Wash the trimmed broccoli rabe in a sinkful of cold water and drain in a colander.
Heat 2 tablespoons of the oil over medium heat in a large deep, heavy skillet with a lid.
Add the sausage and cook, turning, until caramelized on all sides and no trace of pink remains in the center, about 8 minutes for thin sausage or longer for thicker sausages. Remove the sausages to a plate and cover with aluminum foil to keep them warm.
Pour the remaining 2 tablespoons olive oil into the pan and add the garlic to the oil. Cook, shaking the pan, until golden brown, about 1 minute.
Carefully lay the broccoli rabe into the oil, season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings.
Pour 1/4 cup water into the skillet and bring to a boil. Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender, about 10 minutes.
Return the sausages to the skillet and turn them until warmed through. Place the sausages and broccoli rabe on a serving platter. Add some with crusty Italian bread or serve over pasta.
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.
Italian Cheese Stuffed Peppers
Take advantage of the lower prices for red bell peppers this month. There are so many different ways to fill them and they make a delicious entrée for dinner.
For each 2 servings
Ingredients
1 large red bell pepper
1/2 cup Tomato Sausage Sauce, recipe below
1/4 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated
¼ teaspoon salt
Directions
Preheat the oven to 400°F Coat a small baking dish or ramekin with olive oil cooking spray.
Slice the bell pepper in half lengthwise and remove the ribs and seeds.
Place pepper halves in the prepared baking dish and bake for 20 minutes on the middle rack of the oven.
Remove the peppers from oven.
Mix the ricotta cheese with the salt and Parmesan cheese.
Fill each pepper half with ¼ cup of the tomato sausage sauce.
Spoon 2 tablespoons of the ricotta cheese mixture on top of the meat sauce in each pepper cup.
Pour an additional 2 tablespoons of sausage sauce on top of the ricotta cheese in each pepper half.
Top each pepper with 2 tablespoons mozzarella cheese.
Bake on the middle rack for 15-20 minutes.
Tomato Sausage Sauce
You will only need a small portion of this sauce for the stuffed pepper recipe, depending on how many peppers you make. Leftover sauce can be used in a number of other dishes.
Ingredients
1 lb Italian sausage, casing removed (You could also use ground meat of your choice.)
¼ of a large onion, diced
1 garlic clove, minced
1 teaspoon sea salt
26-28 oz container chopped Italian tomatoes
6 oz. can tomato paste
1 teaspoon dried Italian seasoning
½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes
Directions
Place the oil in a large non-stick sauce pan over medium-high heat. When the oil is hot, add the sausage, onion, garlic and sea salt.
Cook until the sausage is brown. Drain off any grease in the pan.
Add the tomatoes, tomato paste, Italian seasoning and red pepper flakes.
Reduce heat to low and simmer uncovered for 30 minutes.
Asian Meatball Soup
I prefer to use chicken for the meatballs in this recipe, so they are not heavy. I also like to use almond flour in Asian meatballs instead of all- purpose flour or breadcrumbs because I think the almond flour compliments Asian flavors much better. Asian cabbages are also in season during this month and they make a delicious option in your recipes.\
For the meatballs
1 lb organic ground chicken or ground meat of your choice
1 egg
2/3 cup almond flour/bread crumbs/all-purpose flour
1 teaspoon minced ginger
1/3 cup finely chopped scallions
1 tablespoon regular soy sauce
1/2 teaspoon granulated garlic powder
Pinch salt
For the broth
1 teaspoon sesame oil
2 tablespoons minced ginger
1 tablespoon minced fresh garlic
6 cups low sodium chicken broth
2 cups water
1 tablespoon regular soy sauce
1 tablespoon fish sauce
1/2 teaspoon red pepper chili flakes
1/4 teaspoon kosher salt
For the vegetables
3 cups fresh bean sprouts
3 cups thinly sliced Napa or Bok Choy cabbage
1/2 cup radish sticks
1/2 cup chopped scallions
1/4 cup chopped cilantro
Directions
To make the meatballs:
Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Using a small cookie scoop, form into 24 bite-sized meatballs and place on a baking sheet covered with foil and coated with vegetable cooking spray. Bake at 375 degrees F for 15-20 minutes or until cooked through.
\To make the soup:
In a large saucepan heat the sesame oil, garlic and ginger for about 1 minute or until sizzling. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes and salt. Bring to a boil and simmer for 10 minutes.
Add the vegetables and meatballs. Stir well. Bring back to a simmer and cook until the cabbage is tender, about 30 minutes
Roasted Pumpkin
Have you ever thought of pumpkin as a savory side dish. I hadn’t either until I saw an article that suggested pumpkin was a fall squash that deserved more than being a pie. And they were right. It is delicious. Do not use a large decorative pumpkin. Instead use a sugar/cooking pumpkin between 2 and 3 lbs and your favorite spices.
Ingredients
2-3 lb fresh (cooking, sugar, pie) pumpkin, peeled & seeded
2 tablespoons olive oil
1⁄2 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon roasted garlic powder or regular garlic powder
1 teaspoon dried thyme
Directions
Preheat oven to 400°F.
Cut the pumpkin in half and remove the seeds.
Cut each half into 1″ thick slices
Place the oil on a baking sheet with sides.
Add the pumpkin slices and sprinkle the seasonings over the pumpkin.
Bake in the oven for about 45 minutes until the pumpkin is soft and tinged brown at the edges.
Turning the slices over halfway through the cooking time.
Pan-cooked Broccoli Rabe with Italian Sausage
Ingredients
1 pound/bunch broccoli rabe
1 pound thin Italian sausage made with parsley and Pecorino cheese (or luganega), cut into 3-inch lengths
4 tablespoons extra virgin olive oil
4 garlic cloves, peeled and flattened with a large knife
Salt
1/4 teaspoon crushed red pepper, or to taste
1/4 cup (or as needed) water
Directions
Cut off the tough ends and stalks of the broccoli stems.
Wash the trimmed broccoli rabe in a sink filled with cold water, swishing the stems gently to remove all dirt from between the leaves.
Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands and drain in a colander.
Place the broccoli in a deep skillet and cover with water. Bring to a boil, cover the pan and cook the broccoli until tender, about 5 minutes.
Drain and place on a kitchen towel to dry. Wipe out the skillet and heat 2 tablespoons of the oil over medium heat.
Add the sausage and cook, turning as necessary, until caramelized on all sides and no trace of pink remains in the center, about 8 minutes for thin sausage or longer for thicker sausages.
Remove the sausages to a plate and cover with aluminum foil to keep them warm.
Pour in the remaining 2 tablespoons olive oil and add the garlic to the oil. Cook, shaking the pan, until golden brown, about 1 minute.
Carefully lay the broccoli rabe into the oil, season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings.
Pour 1/4 cup water into the skillet and bring to a boil.
Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender and the water evaporates, about 5 minutes.
Return the sausages to the skillet and heat until warmed through. Serve the sausages and broccoli rabe on a serving platter with crusty Italian bread.
I enjoy inviting friends over and usually prepare a meal for them. It can be brunch, or a casual meal by the pool, a BBQ or a more formal meal. The menu below was for a special occasion with some special friends. I wanted to make something different for the main course and came up with Chicken “Wellington”. This turned out to be a delicious meal that my friends loved.
First Course
Italian Onion Soup
Ingredient
1/4 cup extra virgin olive oil
3 cloves of garlic, peeled and sliced
2 pounds of Tropea onions or red sweet onions – halved or quartered and thinly sliced
1 tablespoon sea salt
6 cups beef broth
1/2 cup dry red wine
Croutons
Shaved Parmesan cheese for the topping
Directions
In a large heavy-bottomed pot, add the olive oil and set on the pan over medium heat.
When the oil is hot, add the garlic and let sizzle for about 1 minute. Be careful not to burn.
Add the onion slices and sprinkle with the salt. Stir into the olive oil with a wooden spoon.
Reduce the heat to low and slowly cook the onions for about 15 minutes – stirring frequently.
The onions will reduce in size and begin to develop a light browned color.
Add the wine to the pot and cook until the liquid reduces. Add the beef broth and bring the liquid to a boil.
Cover with a lid, reduce the heat to low and cook for 45 minutes.
Uncover and cook for another 15 minutes, letting the soup thicken a bit.
When ready to serve, pour soup into individual soup bowls, top with croutons and shaved cheese.
Second Course
Stuffed Chicken Breasts In Pastry
Ingredients
One 17.3-ounce package Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
6 skinless, boneless chicken breasts halves
6 heaping tablespoons chive/onion cream cheese, divided
3/4 cup spinach pesto, divided, Recipe Link
Directions
Pound the chicken breasts to an even thickness between sheets of plastic wrap.
Place one heaping tablespoon of cream cheese on one end of each breast and flatten the cheese to make an even layer.
Fold the opposite end of the breast over the cheese and press down. Do the same with the rest of the chicken.
Preheat the oven to 375 degrees F.
Unfold one pastry sheet on a lightly floured work surface. Roll the pastry sheet into a 16-inch square.
Cut into 4 squares. Do the same with the second sheet of pastry and set 2 squares aside.
Spoon about 2 tablespoons of spinach pesto on each square.
Top each with a folded chicken breast. Brush the edges of the pastry with the egg mixture.
Fold the corners of the pastries up over the chicken and press to seal. Place the pastries on an oiled baking sheet.
Use a small decorative cookie cutter to cut out 6 flowers or other shapes.
Place a cutout on top of each pastry.Brush with the egg mixture.
Bake for 30 minutes. Pastry should be golden brown and flaky and the chicken should register 165 on an instant read meat thermometer.
While the chicken is baking make the wine sauce.
Mushroom Wine Sauce
Ingredients
2 tablespoons butter
2 cloves minced garlic
1 shallot, minced
Salt and black pepper to taste
2 cups mushrooms, sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup white wine
1/2 cup heavy cream
Directions
In a medium skillet heat the butter over medium heat. Saute the mushrooms, shallot and garlic for 5 minutes.
Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes.
Add the wine, bring to a boil and reduce by about 1/2 over medium heat.
Turn the heat down to a simmer and add the cream. Heat over low and serve with the cooked chicken breasts.
Rapini with Garlic and Oregano
4 Servings
Ingredients
1 bunch broccoli rabe (rapini), ends trimmed and rinsed
1 tablespoon olive oil
2-3 large garlic cloves minced
1/2 dried oregano, crushed
1/4 teaspoon red pepper, crushed
Salt to taste
Directions
Cook broccoli in boiling, salted water in a large saucepan 2 to 3 minutes or until just tender; drain.
Rinse with cold water; coarsely chop and drain again.
Heat oil in the same saucepan. Add broccoli, garlic, crushed red pepper and oregano; cook stirring 3 to 4 minutes.
Season with salt, to taste.
Corn Custard
Ingredients
4 tablespoons butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 eggs
2 cups prepared Bechamel sauce, see recipe below
1/2 cup finely ground yellow cornmeal flour (Masa Harina)
1 cup ricotta cheese
1/4 cup chopped fresh chives
1 tablespoon honey or agave syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese
Directions
Preheat the oven to 375 degrees F. Grease the inside of a 2 quart baking dish.
Melt the butter in a large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs and Bechamel sauce in a large bowl. Slowly whisk in the cornmeal and then the ricotta.
Add the honey, salt, pepper and the cooked corn mixture. Process until smooth with a stick blender.
Stir in the chopped chives and the grated cheddar cheese. Pour into the baking dish.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water.
Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
This dish can be prepared one day ahead and refrigerated. Remove from the refrigerator one hour before baking.
Béchamel Sauce
Ingredients
3 cups whole milk
4 tablespoons butter
4 tablespoons flour
Pinch of salt
To make the béchamel:
Melt the butter over medium heat. When foaming, add the flour and stir briskly with a whisk.
Cook for about 2 minutes, then slowly add the milk, whisking continuously.
Cook for about 3-4 minutes more, until it is of medium-thick consistency, similar to a runny pudding or yogurt.
Remove from the heat and set aside. Makes about 3 cups.
Dessert Course
Vanilla Ice Cream with Berry Sauce and Shortbread Cookies
Slice-and-Bake Shortbread Cookies
Makes about 4 dozen
Ingredients
1 cup salted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
Directions
Beat 1 cup softened butter at medium speed with an electric mixer until creamy.
Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.
Stir together the flour, baking powder and salt.
Gradually add flour mixture to the butter mixture, beating at low-speed until blended.
Shape the shortbread dough into 2 (7-inch) logs.
Wrap each log in plastic wrap and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
Preheat the oven to 350°F.
If frozen, let logs stand at room temperature 10 minutes.
Cut each log into 1/4 inch t slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
Bake the shortbread slices for 10 to 12 minutes or until the edges of slices are golden.
Remove shortbread from the baking sheets and place on wire racks; let cool completely (about 20 minutes).
Store in airtight containers or in the freezer.
Pasta With Broccoli Rabe and Ricotta
This week my market had broccoli rabe and fennel on sale. It was Italian week and all things Italian were a great buy. Naturally, I took advantage of this sale. Used the broccoli rabe in this recipe, half the fennel bulb in the pork scaloppine recipe and I will use the remainder of the fennel in a salad.
4 servings
Ingredients
1 bunch broccoli rabe, trimmed and washed well
Salt
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes (chili)
1 cup fresh ricotta cheese
1/2 cup freshly grated Parmesan
8 oz pappardelle pasta or rigatoni
Directions
Cut the broccoli rabe into two-inch lengths.
Bring a large pot of water to a boil. When the water comes to a boil, salt generously and add the broccoli rabe. After the water returns to a boil, boil two minutes.
Using a deep-fry skimmer or slotted spoon, transfer the broccoli rabe to a colander.
Do not drain the hot water in the pot, as you’ll use it to cook the pasta.
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and red pepper flakes, cook for a minute and stir in the broccoli rabe.
Toss to coat in the oil. Season with salt and pepper and remove from the heat.
Place the ricotta in a large pasta bowl.
Bring the water in the large pot back to a boil and add the pasta. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together.
Drain the pasta, and toss with the ricotta, broccoli rabe and cheeses. Serve at once.
Pork Scaloppine With Roasted Vegetables
Florida grown peppers were also on sale, so along with the fennel, I had the makings of a side dish.
4 servings
For the scaloppine
1 tablespoon ground fennel seeds
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoon olive oil
4 slices boneless pork chops, each about 4 oz
½ cup dry white wine
Directions
Trim the pork of all fat. Place the pork slices between two pieces of plastic wrap and pound thin.
Combine the flour with the fennel, salt and pepper. Dredge the pork slices in the flour mixture, coating each slice well.
Heat the oil in a skillet and add the pork. Cook until brown and turn the slices over. Once brown, add the wine to the skillet and move the slices around until they are coated in the wine.
Remove the pork from the skillet and serve over the roasted vegetables. Pour any juices from the skillet over the pork.
For the roasted vegetables
Ingredients
Half a fennel bulb, trimmed and cut into ½ inch slices
Half a medium red bell pepper, cut vertically into 1/2-inch strips
Half a medium green bell pepper, cut vertically into 1/2-inch strips
Half a medium yellow bell pepper, cut vertically into 1/2-inch strips
A quarter of a medium red onion, sliced into 1/4-inch slices
1 small garlic clove, minced
1 teaspoons dried Italian seasoning
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Directions
Heat oven to 425 degrees F.
In a large bowl, combine fennel, peppers, onion and garlic. Sprinkle with Italian seasoning, salt and pepper. Drizzle oil over top and mix with a large spoon.
Transfer vegetables to a shallow baking pan and bake 30 minutes, mixing once, until the vegetables are tender. Sprinkle with lemon juice and mix gently.
Fish Cakes
I usually cook extra fish fillets so I can make fish cakes with the extra later in the week. It is one of our favorite dishes.
Ingredients
8 oz white fish fillets or leftover cooked fish
1 cup leftover mashed potatoes
¼ cup chopped onion
¼ cup chopped celery
¼ cup mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
¼ teaspoon black pepper
1 cup Panko crumbs
Directions
Cook the fish if is raw. The fish can be baked, broiler or sautéed. It doesn’t matter for this recipe. Cool if cooking the fish just before making the cakes.
Flake the fish in a mixing bowl and add all the remaining ingredients, except the Panko crumbs. Mix well.
Divide the mixture into four equal balls. Place on the Panko crumbs, flatten the cakes and coat on all sides. Chill in the refrigerator for at least 30 minutes.
Heat 2 tablespoons olive oil in a large skillet and brown the fish cakes on both sides. Drain on paper towels and serve with Tartar Sauce.
