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Healthy Mediterranean Cooking at Home

Category Archives: carrots

With winter just around the corner, it’s the perfect time to warm up with recipes made with November’s seasonal ingredients. check the charts above for what is in season. You will find several recipes below that incorporate seasonal produce. Fruit choices start to diminish but November’s offerings of quince, pomegranate, pears and apples work in both sweet and savory dishes.

Low Carb Pumpkin Bread

This bread is also gluten-free.

I have a bread pan that measures 12 x 6.5 inches and I prefer to use this pan when baking quick breads. Baking quick breads can be tricky because they don’t always cook right in the middle and sometimes they come out too dry. This pan spreads the dough out more and makes good-looking serving slices.

Ingredients

3 cups finely ground almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 cup melted unsalted butter
1 cup sugar or 1:1 sugar substitute
6 large eggs
15 oz can pureed pumpkin
1 cup chopped pecans or walnuts

Directions

Preheat the oven to 350 degrees F.

In a mixing bowl combine the almond flour, baking soda, salt and spices.

In a second bowl, mix the melted butter, sugar, eggs and pumpkin until smooth. Stir wet ingredients into dry.

Spray a 12×6.5 inch or a 9×5 inch or two 8×4 inch bread pans with cooking spray.

Pour the pumpkin mixture into the pan and sprinkle the top with the chopped nuts.

Use a rubber spatula to lightly press the nuts into the dough.

Bake the 12 inch pan for 45 minutes and the other pans for about an hour, or until a cake tester inserted in the middle comes out clean.

Remove the pan from the oven and cool the bread for ten minutes. Remove the bread to a rack to finish cooling.

Chicken Pot Roast

Serve this dish with noodles or mashed potatoes.

Ingredients

1 tablespoon olive oil
1 clove garlic
1 small onion, diced
½ teaspoon dried thyme
1 bay leaf
1 celery stalk, diced
1 small carrot, diced
3-4 lb organic chicken
Salt and pepper
Chicken stock

Directions
Heat the oven to 325°F. Heat the oil in a Dutch Oven over medium heat.

Add the garlic and vegetables and cook over a medium heat, stirring occasionally, for 5 minutes. Add the thyme and bay leaf.

Place the chicken on top of the vegetables in the pan (breast-side up) and season generously with salt and freshly ground black pepper.

Add enough stock to a reach a depth of 1 inch.

Cover the pan tightly with foil or a lid, then place the pot in the oven and roast for 1 ½ hours, basting occasionally with the pan juices.

Increase the oven temperature to 350°F, remove the lid and continue to bake for 20 minutes more, to allow the chicken to brown.

Remove the chicken to a cutting board. Remove the bay leaf.

With a hand-held immersion blender, puree the sauce and vegetables in the pot to create a sauce.

Adjust the seasoning and reheat the sauce. Slice the chicken and serve with the sauce.

Cauliflower Puree

Ingredients

1 head of cauliflower
2 tablespoons heavy cream
1 tablespoon butter
2 ounces Italian fontina cheese
Salt and pepper to taste

Directions

Clean and trim the cauliflower, breaking it into medium-sized pieces.

Place in a microwave safe bowl with the cream and butter.

Microwave, uncovered, on high for six minutes.

Stir to coat the cauliflower with the cream/butter mixture. Microwave for another six minutes on high.

Remove from the microwave and put into a high-speed blender or food processor along with the cheese. Puree until smooth.

Season with salt and pepper to taste. Adjust the cream and butter to your preference. Reheat just before serving.

Bacon Wrapped Pork Chops

4 Servings

Ingredients

Pork Chops
4 boneless pork chops (about 1 ¼ lbs; 1/2-inch thick each)
4 slices bacon (not thick cut)
1 tablespoon olive oil, divided
Salt and pepper

Apple Cider Vinegar Sauce
1/4 cup onion, finely diced
2 cloves garlic, minced
1/4 cup apple cider vinegar
1/2 cup chicken broth
½ teaspoon dried thyme
2 tablespoons butter
2 teaspoons brown sugar

Directions

Let the pork chops come to temperature for 20 minutes before cooking.

Trim the fat off of the pork chops and wrap a piece of bacon around each one, securing it with several toothpicks.

Rub each chop with a 1/2 teaspoon of oil over both sides and season both sides with salt and pepper.

Heat a deep skillet over medium heat until hot. Add the remaining 1 teaspoon of oil and swirl to coat the bottom of the pan.

Add the pork chops on the side with the bacon, placing them right next to each other to keep them upright.

Cook for 1 minute per side until all the bacon is brown.

Place the pork chops flat in the pan to cook the top and bottom surfaces, 3-5 minutes per side depending on the thickness.

Remove the pork to a plate and cover loosely with foil.

Add the onions and garlic to the pan and saute for 1-2 minutes or until they begin to soften.

Add the chicken broth and thyme to the pan and stir.

Add the vinegar to the pan and stir, scraping up any browned bits stuck on the bottom of the pan.

Reduce the sauce by half and add the butter and brown sugar. Cook and stir until they are incorporated into the sauce.

Place the pork back in the back in the pan and heat for a few minutes, turning the pork over after a minute or two, so they can be coated in the sauce.

Seasoned Baked Rutabaga Fries

Ingredients

1 rutabaga, peeled and sliced into very thin “fries”
1 tablespoon olive oil, plus more for the pan
1 teaspoon cornstarch
Kosher salt and coarse black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder

Directions

Preheat the oven to 450 °F. Use a metal sheet pan and place it in the oven while the oven preheats.

In a large Ziploc bag, mix the cornstarch with the garlic powder, paprika, onion powder, salt and pepper and shake to combine.

Place the rutabaga fries in the bag and shake to evenly coat them. Add the oil and shake again.

Arrange the fries on the hot sheet pan so they are not touching.

Bake 15 minutes and turn the fries over. Bake another 10 minutes or until the fries are brown and crispy.

If the fries are getting too dark too fast, reduce the oven temperature to 400°F.)

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A few weeks back I shared with you my initiation into spiralizing vegetables as part of my goal to add more vegetables to my family’s diet. I made an Italian Scampi dish then, and tried a few more Italian dishes after that. All good. This week, I am thinking Asian – Japanese style – and created a teriyaki beef tenderloin steak and stir fried vegetable combination. Give it a try. this recipe is for two servings. It can be doubled or tripled.

Zucchini Noodle Stir Fry

The sauce really needs the heat from the red pepper flakes to make a rounded sauce. Try not to leave it out.

Ingredients

Stir-fry Sauce
2 tablespoons fresh cilantro, finely chopped
2 teaspoons rice vinegar
2 teaspoons sesame oil
1 tablespoon soy sauce
1 tablespoon dry sherry or Chinese rice wine
1 tablespoon oyster sauce
1 clove garlic, minced
3/4 teaspoon crushed red pepper flakes
1 tablespoon packed brown sugar

Vegetables
2 medium zucchini, spiralized
Half of a large red bell pepper, stemmed, seeded and cut into very thin strips
Half yellow onion, sliced thin
1 small carrot, shredded
1 teaspoon grated fresh ginger
1 tablespoon peanut oil

¼ cup water
1 teaspoon cornstarch

Directions

In a mixing bowl, combine the stir-fry sauce ingredients and set aside.

Whisk together the water and cornstarch in a small bowl; set aside.

Heat 1 tablespoon peanut oil in a large skillet or wok. Add ginger, bell peppers, carrot and onion.

Cook, stirring occasionally, until vegetables are crisp-tender, about 4 minutes.

Add the cornstarch mixture to the skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds.

Add zucchini noodles and stir just until hot.

Teriyaki Beef

Ingredients

Teriyaki Sauce

Ingredients

1 cup water
1/3 cup soy sauce
3 tablespoons mirin (Japanese wine)
1 tablespoon cornstarch (dissolved in ¼ cup water)
1 tablespoon sesame oil
4 tablespoons brown sugar (adjust sweetness according to your liking)
1/2 teaspoon freshly ground black pepper
2 slices ginger
2 cloves garlic (minced)
1/2 onion (small, don’t chop)

Steak

2 beef tenderloin steaks (1 inch thick about 4 oz each)
1 tablespoon sesame oil
1/4 cup store-bought or homemade teriyaki sauce (recipe above)

Directions

Teriyaki Sauce

In a saucepan mix together water, soy sauce, mirin, sesame oil, brown sugar, black pepper, ginger, garlic, onion (don’t chop) and bring to a boil.

Once boiling, add cornstarch mixture, simmer until the consistency is thick.

Remove ginger and onion from the sauce and set aside to come to room temperature.

When cool, pour ¼ cup teriyaki sauce over the steaks and let marinate for about one hour..

Beef Tenderloin

In a small heavy skillet, heat the sesame oil.

Cook the beef steaks for 3 minutes on each side.

Place on a plate and let the steaks rest for 5 minutes. Serve with the stir-fry vegetable dish.


Pot Roast

Beef roast and vegetables are slow cooked in a delicious broth until the meat just falls apart in this recipe. Definitely comfort food.

Browning the beef in bacon fat adds much flavor to the meat and you can drain the pot of the fat after the beef is browned and before you add other ingredients, if you prefer.

Herbes de Provence is a mixture of dried herbs typical of the Provence region of southeast France. This blend often contains savory, marjoram, rosemary, thyme, oregano and lavender leaves. These herbs are a delicious addition to stews and braised meats.

You can also add small potatoes to the pot roast, if you wish. Add them to the pot after the roast has cooked about 1 1/2 hours. Or you can serve this dish with mashed potatoes.

Servings: 8

Ingredients

Beef
2 1/2 to 3 pound chuck roast
2 tablespoons bacon fat or oil of your choice
Sea salt and black pepper
1 teaspoon dried Herbes de Provence

Vegetables
1 large sweet onion cut in quarters
5 medium (5-6 oz) carrots, peeled and cut in half
5 large stalks celery, cut into thirds
2 cloves garlic, sliced
2 1/2 cups unsalted beef broth
1/2 cup dry red wine
2 tablespoons tomato paste

Directions

Preheat the oven to 275 degrees F and place the rack to the middle position.

Trim any visible fat on the outside of the roast.

Heat a large dutch oven over medium heat.

Dry the chuck roast with a paper towel and season both sides well with salt and pepper and the Herbes de Provence.

When the pot is very hot, add the bacon fat and swirl to coat the bottom of the pot.

Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes. Turn the heat to low.

Place the vegetables in the pot around the browned pot roast. In a large measuring cup,combine the broth, wine and tomato paste.

Mix well and pour over the beef and vegetables. The liquid should be almost to the top of the roast.

If not, add a little more broth until it is. Turn the heat up to medium until the liquid begins to simmer.

Cover the pot and place the pot roast into the oven to cook for 3 hours or until the roast is very tender.

It’s done when a fork pierces easily all the way through the meat and/or it shreds easily with a fork.

Check after 3 hours but it may take as long as 4 depending on how thickly cut the chuck roast is.

Remove the roast and vegetables to a large serving plate with a slotted spoon.

Skim the fat and add enough of your favorite thickener for about 4 cups of liquid.

Cook the gravy, stirring constantly until the liquid thickens.

Slice the meat on the platter and serve the meat and vegetables with the gravy on the side.

 

 


 

To make really good tasting chicken soup, you need a rich tasting broth. I usually start with the remains of a whole 4 lb chicken that I have either cooked on the grill or in the oven. Remove as much meat as you can, reserve 2-3 cups for the soup and use the remainder of the chicken meat for other dishes. To make the broth even richer, roast the chicken bones in the oven.

Place an oven rack in the bottom third of the oven; preheat to 450°F. Spread the bones in a large roasting pan and place the pan in the oven on the lower rack and roast the bones until deeply brown, 45-60 minutes. Transfer the bones to a Dutch Oven or soup pot. Spoon the fat from the juices in the roasting pan and discard. Place the roasting pan on the stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups of water. Bring to a simmer, scraping up the browned bits with a wooden spoon. Pour into the pot with the roasted bones.

Add the following:

2 scrubbed carrots, cut in half
1 onion quartered or 1 bunch of scallions
2 celery stalks, cut in thirds
1 large garlic clove, peeled
3 sprigs of fresh thyme
6 peppercorns
1 large bay leaf

Directions

Add these ingredients to the stockpot with the roasted bones and add enough cold water to cover by 3 inches. Bring to a boil, lower the heat and simmer uncovered for 4 hours.

Remove and discard the large bones and vegetable pieces. Strain the stock in a fine mesh colander lined with a piece of cheesecloth.

Discard the vegetables and bones. Add ½ teaspoon of salt and ¼ teaspoon of black pepper to the souppot.

You can add more seasoning later depending on how you will use the stock. You now have a clear, flavorful stock to make some great soups.

Below are recipes for some of my favorite chicken soups:

Mexican Chicken and Vegetable Soup

Ingredients

3 medium poblano peppers
1 tablespoon olive oil
1 large garlic clove, minced
1 cup celery, chopped into 1/2 inch cubes
1 cup chopped orange or yellow bell pepper
1 cup sweet onion, chopped into 1/2 inch cubes
1 jalapeno pepper, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
8 cups homemade chicken broth, recipe above
14 oz container chopped tomatoes, no sugar or salt added
1 cup green beans, trimmed and cut into 2 inch lengths
2 cups okra, trimmed and sliced into ½ inch rounds
3 seeded and chopped plum tomatoes
2 cups shredded or chopped cooked chicken
Toasted tortilla strips (see recipe below) and cheddar cheese for garnish

Directions

Roast the poblano peppers over a grill or under the broiler. Cool and remove the skin. Chop and set aside.

Heat the oil in a large soup pot or Dutch Oven and add the garlic, celery, onion, bell pepper and jalapeno pepper.

Cook over low heat until tender.

Add the chili powder, cumin and salt. Stir well. Add the chicken broth and canned tomatoes. Bring to a boil.

Add the green beans,okra, plum tomatoes and diced poblano peppers.

Lower the heat and cook for 30 minutes or until the vegetables are tender. Add the cooked chicken and heat.

Serve with toasted tortilla strips and cheddar cheese as a topping for the soup.

Baked Tortilla Strips

8 corn tortillas (6 inch)

Heat the oven to 450°F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into thin strips; place in a single layer on cookie sheets. Bake about 6 minutes or until crisp but not brown; cool and use to add to the soup.

Chicken Vegetable Soup

Ingredients

3 cloves garlic, finely chopped
8 ounces button mushrooms, thinly sliced
7 stalks celery, cut into 1/2-inch diagonal slices
4 medium carrots, cut into 1/4-inch diagonal slices
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
6 cup homemade chicken broth, recipe above
2 cups cooked chicken
1 cup cooked noodles, optional
1 cup freshly grated Parmesan (for serving)

Directions

Add the oil to the soup pot and heat over low heat. Add the onions. Cook, stirring often, for 8 minutes or until softened.

Add the garlic and cook for 1 minute.

Add the mushrooms, celery and carrots. Cook, stirring occasionally, for 15 minutes.

Add the salt, black pepper, paprika, cayenne pepper and parsley.

Continue cooking, stirring occasionally, for 10 minutes more or until the carrots and celery are almost softened.

Add the broth and chicken mixture to the vegetables in the soup pot.

Taste for seasoning and bring to a boil, lower the heat and simmer for 30 minutes.

Add cooked noodles, if using and extra cooked chicken, if desired.

Italian Escarole Bean Soup

Ingredients

½ yellow onion, diced
3 celery stalks, diced
1 tablespoon minced garlic
2 cups dried white beans (cannellini), soaked overnight in water to cover and drained
2 tablespoons olive oil
16 cups chicken broth, recipe above
1 tablespoon dried Italian seasoning
2 heads of escarole, washed and cut into small pieces
1 cup diced, cooked spicy Italian sausage
1 tablespoon kosher salt
Parmesan cheese for serving

Directions

Heat oil in a large Dutch Oven and add the onions, celery and garlic. Cook until tender.

Add the Italian seasoning, the drained cannellini beans and the chicken broth.

Bring to a boil, lower the heat to a simmer and cooked the beans for 30 minutes. Add the sausage, salt and escarole.

Let simmer until the escarole wilts. Ladle into soup bowls and top with Parmesan cheese.

Tortellini Soup

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 carrot thinly sliced
1 celery stalk, thinly sliced
2 cups water
4 cups homemade chicken broth, recipe above
1 piece of Parmesan cheese rind
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini
6 oz fresh spinach or any seasonal greens
2 teaspoons Italian seasoning
Grated Parmesan, for garnish

Directions

Remove stems and wilted leaves on the greens. Wash well in several changes of cold water and chop.

In a large pot, heat the oil over low heat. Add the garlic and cook, stirring, for 1 minute.

Add the water, broth, Italian seasoning, Parmesan cheese rind and salt and bring to a boil.

Reduce the heat and simmer, covered, for 10 minutes.

In a large pot of boiling, salted water, cook the tortellini until al dente, about 4 minutes for fresh or 12 minutes for frozen. Drain.

Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the cooked tortellini.

Serve the soup sprinkled with grated Parmesan.


I remember my years living up north and the wonderful Asian restaurants we had in our area. Missing those dishes, I have been tinkering with recipes and sauces to create some of the tastes I remember. This recipe turned out with the taste I was looking for, especially with the combo of grilled meat and deliciously seasoned vegetables and noodles. Give it a try. It has great flavor.

Asian Grilled Pork Kebabs

4 servings. This recipe may be doubled.

Ingredients

1 (12-ounce) pork tenderloin, trimmed of fat and cut into 1-inch chunks
Marinade
½ teaspoon kosher salt
1 tablespoon packed brown sugar
1 tablespoon sweet Sriracha sauce
1 tablespoon sweet soy sauce
1 teaspoon cornstarch
1 teaspoon Sambal owlet chili paste

Directions

Mix the marinade ingredients together in a glass dish.

Add the pork and mix well. Cover and refrigerate for several hours.

When ready to grill, thread the pork onto two 12-inch metal skewers, leaving 1/4 inch between pieces. Reserve the marinade in the dish.

Spray both sides of the meat generously with vegetable oil spray.

Turn all grill burners to high, cover, and heat the grill until hot, about 15 minutes. Leave the primary burner on high and turn off the other burners.

Clean and oil the cooking grate. Place the skewers on the hot side of the grill and cook the pork until well charred, 3 minutes.

Turn the skewers, brush with the reserved marinade mixture, and continue to grill until the second side is well charred and the meat registers 140 degrees on an instant read meat thermometer, 3 minutes longer.

Transfer the pork to a platter, tent loosely with aluminum foil, and let rest while the stir fry vegetables are prepared

Stir Fry Sauce

Ingredients

1/4 cup sweet soy sauce
1/4 cup oyster sauce
2 tablespoons Chinese wine (or dry sherry)
2 tablespoons cornstarch
2 tablespoons sesame oil
1 tablespoon honey
1/2 teaspoon ground white pepper

Directions

Combine ingredients for the stir fry sauce in a jar and shake to combine. Store in the refrigerator until ready to use.

Asian Stir Fried Vegetables and Noodles

Ingredients

2 tablespoons peanut oil
2 cups Chinese fresh noodles
Stir Fry Sauce, recipe above
2 tablespoons water
1 garlic clove, minced
1/2 teaspoon finely chopped ginger
12 oz broccoli florets, cut into smaller florets
1 1/2 cups shredded carrot
3 scallions, sliced

Directions

Place the noodles in a bowl and pour boiling water over them to cover. Let sit in the hot water until ready to add to the stir fry.

Heat the peanut oil in a large skillet over high heat. When the oil is hot, add the garlic and ginger followed by the broccoli.

Stir fry until the broccoli florets are tender. Add the shredded carrots and stir for a minute or two.

Remove the skillet from the heat.

Drain the noodles and add them to the skillet. Stir in the stir fry sauce and water.

Return to the heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. Add the scallions. Stir.

Pour onto a serving platter and top with the grilled pork to serve.


August means summer and it is a good time to take advantage of all the great produce at the market. Tomatoes are tasting good now, lots of corn around, as well as eggplant, peaches and blueberries. Take advantage of the grill. Pair pasta with lots of vegetables. Make colorful salads. Seafood is in season, so pair it with tomatoes or seasonal vegetables. Lots of delicious meals ahead for the month.

Steak Burgers

4 servings

There are several cuts of beef that work well in making steak burgers including: Brisket, Hanger, Short rib, Steak tail and/or Sirloin and when combined with chuck or each other, they can create some of the best-tasting Burgers around. Get creative with your toppings. While bacon and cheese are ever popular, I like to create healthier toppings from what is seasonally available. So my toppings incorporate tomatoes, peppers and onions.

You can actually roast the peppers on the grill. After the grill is heated, oil the grates and place the peppers directly on the hot grill. Rotate them as they blacken. As soon as all the sides are blackened, place the peppers in a paper bag to cool. when they are cool enough to touch, remove the stem and seeds and pull off the skin. The peppers are then ready to place on top of the burgers.

Serve these burgers with a Greek Salad.

Ingredients

  • 1 1/3 lbs grass-fed organic ground beef steak for burgers
  • Steak seasoning (I like Penzey’s Chicago seasoning)
  • 4 sturdy burger rolls (recipe link for my homemade rolls)
  • 1/2 cup tomato jam (recipe link)
  • 2 whole roasted red peppers
  • 1 medium onion sliced and sautéed in butter

Directions

Shape the meat into four equal patties. If you want to make just two servings, freeze two of the burgers for another time.

Sprinkle the steak seasoning on both sides of the patties and spray each with olive oil cooking spray.

Heat an outdoor grill on high. Oil the grill grates. Place burgers on the grill, cover, cook turning once, for 8 minutes total.

Toast the rolls at the same time. Place the burgers on the bottom half of the rolls.

Assemble the burgers by placing 2 tablespoons of tomato jam on each patty, then one-quarter of the onions and top each with half of a roasted red pepper. Place the roll tops on the burgers and serve.

Greek Vegetable Salad

For 2 servings

Ingredients

  • Half of a red onion, thinly sliced
  • 8 pitted Kalamata olives
  • 1 small green bell pepper, chopped
  • 2 large tomatoes, chopped
  • 4 Tuscan pickled peppers
  • Half of a cucumber, peeled, seeded and diced
  • 1 cup crumbled feta cheese

Dressing

  • 6 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove minced garlic
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 1 teaspoon agave syrup
  • 1/4 teaspoon ground black pepper

Directions

In a large salad bowl, combine the onion, olives, bell peppers, Tuscan peppers, tomatoes, cucumber and feta cheese.

Whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, agave and black pepper. Pour the dressing over the vegetables, toss and serve.

Creamy Zucchini Pasta

Serve with Stuffed Tomatoes, recipe below.

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.

Stuffed Tomatoes

For 2

Ingredients

  • 2 vine-ripened medium-sized tomatoes
  • Salt
  • 1/2 cup plain panko breadcrumbs
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons chopped chives
  • Freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil

Directions

Preheat oven to 400 degrees F.

Cut the tops off the tomatoes and scoop out the pulp and seeds.

Salt the insides of the tomato shells and set upside down on a paper towel to drain, about 15 minutes.

In a medium bowl, mix together the panko breadcrumbs, garlic, herbs, 1/4 cup of the grated Parmesan cheese and the oil.

Stuff the tomatoes with the filling, sprinkle the top with the remaining Parmesan cheese.

Place the tomatoes in a small oiled baking dish and bake the tomatoes until cooked through and the tops are golden brown, about 20 minutes.

Corn Chowder

For the corn stock ingredients

  • 12 corn cobs (corn kernels removed and set aside for the chowder)
  • 2 chive stalks
  • 2 stems fresh parsley
  • 2 stems fresh thyme
  • 1 bay leaf

Directions

Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat.

Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids and measure the broth.

If you do not have 6 cups add water to make the 6 cups. Set aside the broth.

For the chowder ingredients

  • 2 tablespoons butter
  • 2 leeks, white and light green sections, chopped
  • 3 celery stalks, cut into 1/2-inch dice
  • 3 carrots, diced
  • 1 bell pepper, stemmed, seeded and cut into 1/2-inch dice
  • 1 jalapeno pepper, finely diced
  • 1 lb potatoes, peeled and diced
  • 6 cups fresh corn kernels, divided
  • 1 sprig fresh thyme
  • 1 teaspoon chili powder
  • 1 cup half-and-half or evaporated milk
  • 6 cups corn stock or vegetable broth if you don’t make the corn stock
  • Kosher salt and black pepper to taste
  • Grated cheddar cheese, chopped chives or crumbled bacon, for garnish

Directions

Heat the butter in a Dutch oven or large soup pot.

Add the leeks, celery, carrots, bell pepper, jalapeno and potatoes to the pot and saute for ten minutes until soft.

Add 3 cups of the corn, the 6 cups corn stock, chili powder and the thyme.

Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.

Take the pot off the heat and puree the contents with an immersion blender.

Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.

Return the pot to the heat and simmer the soup for about 30 minutes.

Gulf of Maine Redfish Poached in Puttanesca Sauce

Acadian Redfish, also known as ocean perch, are caught in the Gulf of Maine (deep waters off the coasts of Maine, Massachusetts and New Hampshire). The fish I purchased is certified, wild caught and sustainable. Fish cooked this way is so tasty and tender.

2 servings

Ingredients

  • 1 ¼ pounds Maine redfish of other boneless white fish fillets, cut into 4 equal pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon coarse kosher salt
  • 1 small onion or 1 large shallot, diced
  • 1 tablespoon finely chopped garlic
  • 3 tablespoons dry red wine
  • 1/4 cup coarsely chopped, pitted Kalamata olives
  • 1 tablespoons capers
  • 1/2 teaspoon anchovy paste
  • 2 cups seeded and finely diced fresh plum tomatoes, about 8-9
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon red pepper chile flakes
  • 1/2 cup chopped parsley
  • 3 oz thin spaghetti or linguine

Directions

For the puttanesca sauce 

Heat the oil in a medium saute pan with a cover over medium-high heat until hot.

Saute the onions and garlic until translucent, about 2 minutes, and then stir in the wine, olives, capers and anchovy paste, tossing to combine.

Stir in the tomatoes and bring to a boil. Once at a boil, stir in the tomato paste, followed by the oregano and red pepper flakes.

Taste and adjust the seasoning.

Cook the pasta al dente. Drain

For the fillets

Dry the fillets well with paper towels. Score the skin of each fillet three times with a sharp knife.

Sprinkle with salt.

Bring the sauce to a boil, again. Reduce heat to a simmer and add the fish fillets, skin side down.

Cover the pan and cook over low heat for 6 minutes or until the fish is cooked. Sprinkle with the parsley.

Divide the pasta between two plates and place the fish and sauce over the pasta to serve.


This is the perfect time of year to go creative with your salad making recipes.  So many fresh ingredients are available in summer that you will not get bored with the variety of salads to you can make. Below are a few I have made and you might like to give them a try.

Shrimp Cobb Salad

Mini corn muffins (see recipe) go well with this salad.

For 2 servings

For the shrimp
1/2 pound large shrimp, peeled, tails removed and deveined
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice

For the ranch dressing
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon yellow mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dried dill

For the salad
1 slice cooked bacon, crumbled
1 cup shredded carrots
8 grape tomatoes, halved
Half a cucumber, peeled and diced
2 hard-boiled eggs, quartered
4 cups chopped Romaine lettuce, sliced
½ cup crumbled blue cheese (or any other cheese)

Directions

To prepare the shrimp:

Early in the day.

Peel and devein the shrimp. Place them in a skillet with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together.

Spread the shrimp in one layer and cook for 5 to 6 minutes, just until pink. Refrigerate until time to make the salad.

To prepare the dressing:

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Refrigerate until serving time.

To assemble the salad:

Arrange the lettuce in the bottom of two salad plates. In rows across the lettuce arrange the shrimp, carrots, tomatoes, egg and cucumber.

Crumble the blue cheese and bacon over the salad ingredients. Serve with the dressing.

Mini Corn Muffins

Makes 24 mini muffins

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal (coarse or regular)
¼ cup sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 jalapeno pepper, minced
1 scallion, minced
1/2 cup shredded cheddar cheese
1 cup buttermilk
1 large egg, lightly beaten
¼ cup vegetable oil

Directions

Preheat oven to 375°F. Spray a 24 mini muffin tin with cooking spray or use paper liners.

Sift together flour, cornmeal, sugar, baking powder, baking soda and salt.

Combine the buttermilk, egg and oil in a big measuring cup. Pour the buttermilk mixture into the flour mixture and stir until combined.

Fill the muffin cups three-quarters full.

Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 15 minutes.

Transfer pan to a wire rack and let cool for 5 minutes.

Mexican Corn Salad

Serve with fresh tomato salsa and homemade tortilla chips, recipes below.

Ingredients

8 ears corn, kernels stripped
1/2 cup mayonnaise
1 celery stalk, finely chopped
1 small onion, finely diced
1 jalapeno pepper, seeded and finely chopped
Half of a large green bell pepper, finely chopped
1 teaspoon chili powder
½ teaspoon ground cumin
1/4 teaspoon kosher salt
7 grape tomatoes, halved, optional garnish

Directions

In a serving bowl, place chopped celery, onion and peppers. Add the corn, salt, cumin and chili powder. Mix well. Stir in the mayonnaise.

Arrange the cut tomatoes around the top of the salad to garnish, if desired. Chill the salad until serving time.

Fresh Homemade Salsa

About 3 cups

Ingredients

1 tablespoon extra-virgin olive oil
1 cup diced sweet onion
2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
1 jalapeno, seeded and diced
2 cloves garlic, minced
1 1/2 pounds fresh, ripe tomatoes
1 tablespoon ancho chili powder or chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1/4 cup chopped fresh cilantro or parsley
2 tablespoons lime juice

Directions

Be very careful while handling chile peppers. You can, avoid touching the cut peppers with your hands if you use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.

You can make the salsa in one of two ways: finely chop the ingredients by hand or use a processor. I prefer to finely chop all the ingredients because I like a chunky, more rustic salsa that is easy to scoop on tortilla chips.

For the processor method:

Roughly chop the tomatoes, chilies and onions.

Place all of the ingredients in a food processor. Pulse only a few times-just enough to finely dice the ingredients but not enough to purée them.

Place the mixture in a serving bowl. Taste the salsa. If the chilies made the salsa too hot, add some more chopped tomato. Adjust for salt.

Let sit for an hour at room temperature for the flavors to combine. Serve with homemade tortilla chips.

Homemade Tortilla Chips

Olive oil

One package (8-10) large (12 inch) flour tortilla

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 evenly with taco seasoning.

Cut the tortillas into 6-8 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

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.

Tabbouleh

Serve with pita chips and hummus.

Ingredients

1 cup bulgur wheat
1 bunch scallions, chopped
1 bunch flat leaf parsley, chopped (about 1 cup)
1 cup (about 1 pound) chopped very ripe tomatoes
1 cup peeled, seeded and chopped cucumber
1 cup chopped fresh mint, chopped
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Kalamata olives and Feta cheese for garnish
Romaine lettuce leaves for serving
Warm Pita bread or Pita chips, for serving

Directions

Rinse the bulgur in a fine-mesh sieve under cool running water until the water runs clear, then transfer the bulgur to a bowl.

In a heatproof bowl, mix the bulgur with 1/4 teaspoon salt and 1 cup boiling water.

Cover, and let stand until tender but slightly chewy, about 30 minutes.

Drain the bulgur to remove any liquid not absorbed.

In a large bowl, combine the scallions, parsley, tomatoes, cucumber, mint, remaining salt, pepper and cumin.

Add the soaked bulgur to the bowl and gently toss.

Add the olive oil and the lemon juice and lightly toss, adding more seasoning if necessary.

Set the tabbouleh aside for at least 30 minutes before serving to allow the flavors to blend. Cover and chill overnight.

When ready to serve, garnish the salad with kalamata olives and feta cheese. Serve with romaine lettuce leaves and pita bread.

Baked Pita Chips

If you do not have access to Za’atar seasoning, you can make your own. See recipe below.

2 packages of whole wheat pita breads
Olive oil
Za’atar seasoning

Directions

Heat the oven to 350 degrees F.

Brush each pita on both sides with olive oil.

Cut each in quarters and place on baking sheets. Sprinkle with Za’atar seasoning,

Bake until crispy and brown about 15 minutes.

Homemade Za’atar Seasoning

Makes 1/4 cup

Combine 1 tablespoon dried oregano, 1 tablespoon sumac, 1 tablespoon ground cumin and 1 tablespoon sesame seeds.

Stir in 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Mix thoroughly and store in an airtight jar.



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