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Healthy Mediterranean Cooking at Home

Category Archives: cauliflower

Make dinner with December’s seasonal foods. Here are a few ideas.

Pork Cutlets with Apple-Fennel Sauce

4 servings

Ingredients

1/4 cup all-purpose flour
Kosher salt and pepper to taste
1 egg
1 cup panko breadcrumbs
Four boneless pork cutlets, pounded to 1/4 inch thick
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and thinly sliced
2 tablespoons fresh lemon juice
1 apple, peeled and thinly sliced
Lemon wedges, for serving

Directions

In a shallow dish, mix the flour with salt and pepper. In another shallow dish, beat the egg.

In a third shallow dish, spread the panko and season with additional salt and pepper. Dredge the pork in the flour, shaking off the excess.

Dip the pork in the egg, then dredge in the panko to coat. Place the cutlets on a large plate.

In a large skillet, melt 1 tablespoon of the butter and 1 tablespoon of the oil.

Add the pork cutlets and cook over moderately high heat until golden, 2 minutes.

Turn the cutlets over, and cook until just golden on the outside and white throughout, about 2 minutes more.

Transfer the cutlets to a paper towel-lined plate.

Add the remaining 1 tablespoon of oil and butter to the skillet.

Add the fennel and onion and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes.

Stir in the lemon juice and apple slices and season with salt and pepper. Cook for an additional 2 minutes.

Place the cutlets back in the pan and let them heat in the fennel mixture for a few minutes.

Place the cutlets on a serving platter and top with the fennel mixture. Serve with lemon wedges.

Sautéed Carrots

4 servings

Ingredients

4 medium carrots, peeled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon dried marjoram

Directions

Cut the carrots diagonally into 1/4-inch thick slices.

Place the carrots, 3 tablespoons water, the salt and pepper in a medium skillet and bring to a boil.

Cover the pan and cook over medium-low heat for 4-5 minutes.

Add the butter and marjoram and saute for another minute, until the water evaporates and the carrots are coated with butter.

Cranberry Orange Cake

Topping

1/4 cup unsalted butter, softened
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Cake

2-1/3 cups unbleached all-purpose flour; more for the dusting the pan
1-1/4 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh or defrosted frozen cranberries
1-1/2 teaspoons finely grated orange zest
1-1/2 cups granulated sugar
½ cup softened unsalted butter
3 large eggs
1 cup buttermilk

Directions

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour a 9×13-inch baking pan.

Combine the walnuts, brown sugar, cinnamon and butter in a mixing bowl. Using your hands to form the mixture into crumbs. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Add the cranberries and orange zest and mix.

In the bowl of a stand mixer, mix the ½ cup butter on low-speed with the stand mixer’s paddle attachment until smooth.

Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater.

Add the eggs one at a time, mixing until smooth after each addition.

Stop the mixer, scrape the bowl and beater, and add half the flour mixture.

On low-speed, mix until the flour drifts disappear and then add half the buttermilk; mix until just blended.

Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.

Pour into the prepared pan and sprinkle the top with the crumb mixture.

Bake for 55 to 60 minutes or until a cake tester inserted in the middle of the bread comes out clean. Cool on a wire rack.

Italian Sausage Stuffed Acorn Squash

4 servings

Ingredients

2 large acorn squash, halved crosswise, seeds and fibers removed
1 teaspoon unsalted butter
1 small onion, peeled and chopped
1 celery stalk, sliced thin
8 ounces Italian sausage, casing removed
1 teaspoon dried thyme
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups lightly toasted sourdough bread, cut into 1/4-inch cubes
1/3 – 1/2 cup chicken broth, homemade or low-sodium canned
1 tablespoon chopped fresh Italian parsley

Directions

Preheat the oven to 400 degrees F.

Cut the squash in half and remove the seeds.

Cut a thin slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.

Place the squash halves in a baking dish large enough to hold the squash halves and set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.

Add the sausage and break up the meat with the back of a spoon. Cook until no traces of pink remain, about 8 minutes.

Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes with enough broth to moisten the stuffing and mix until well combined.

Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/2 inch.

Cover the squash loosely with aluminum foil.

Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender and browned on the top.

Place 1 squash half on each of 4 plates, garnish with parsley and serve immediately.

Creamy Spinach

4 servings

Ingredients

2-10 oz pkgs frozen chopped spinach, defrosted and drained or 2 lbs. fresh spinach
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons milk
Salt and pepper

Directions

Heat the oil in small saucepan and add the garlic; cook 1 minute. Add spinach and heat.

Make a well in the center of the spinach and add the milk and cheese.

Heat and stir until the cheese is dissolved throughout spinach. Season with salt & pepper.

Oven Roasted Parmesan Cauliflower

4 servings

Ingredients

1 whole cauliflower head
2 eggs
¼ cup milk
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.

Cut the cauliflower into large florets.

Beat the eggs with the milk in a shallow dish.

Place the grated cheese in a shallow dish.

Place the flour in a plastic bag and add the salt and pepper.

Add the florets to the flour filled bag and give them a shake, rotating the bag until the florets are dusted with flour.

Dip each floret in egg and then in cheese and place on the prepared pan.

Place the pan in the oven and bake for 23-30 minutes.

 

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Having leftover baked ham is a good thing. There are so many tasty dishes to make with the leftovers. I think I like these dishes even better than the original. Here is the link for the post on baked ham.

Chicken Cordon Bleu

2 servings

Ingredients

2 boneless chicken breast cutlets
2 slices leftover baked ham
2 slices (2 oz) Swiss or Gruyère cheese
1 tablespoon unsalted butter, melted
1 tablespoon olive oil

Breading Mix

2 tablespoons flour
2 tablespoons almond flour
2 tablespoons grated Parmesan cheese
1 large egg
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon black pepper

Directions

Preheat oven to 400°F.

Place each breast on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side.

Place a ham slice and a cheese slice in each pocket, leaving a 1/2 border. Seal chicken over the filling.

In a shallow bowl, mix the egg with the milk.

In a shallow plate, combine the flour, almond flour, Parmesan cheese, salt and pepper.

Carefully dip each piece of chicken first in the milk mixture, then in the crumb mixture to coat.

Place chicken in a baking dish coated with cooking spray.

Combine melted butter and oil, and drizzle half over the chicken; turn breasts over and drizzle with the remaining butter mixture on the other side.

Bake about 30 minutes, turning once halfway through cooking time, until lightly browned on the outside and cooked through.

This dish goes well with oven roasted asparagus.

Ham and Cheese Egg Muffins

Egg Muffins make an easy, portable, and tasty breakfast that’s packed with protein and are good-for-you.

Makes 12 egg muffins

Ingredients

8 large eggs
½ cup refrigerated egg substitute (Egg Beaters)
Salt and pepper to taste
1 cup cubed leftover baked ham
1 cup shredded cheddar, Italian blend or mozzarella cheese
1 cup red bell pepper, chopped
1/4 cup golden (or red) grape tomatoes, chopped
2 green onions, chopped
1/8 teaspoon cayenne powder
1/4 teaspoon garlic powder

Directions

Preheat the oven to 350 degrees F.

Whisk together the eggs, egg substitute, salt and seasonings. Stir in the ham, cheese, bell peppers, tomatoes and green onions.

Spray a standard 12 cup muffin tin with olive oil cooking spray.

Using a muffin scoop, pour the egg mixture filling into each cup filling them to the top.

Bake for about 25-30 minutes until cooked through and puffy.

Ham & Cheese Omelet

2 servings

Ingredients

2 tablespoons butter
3-4 slices of baked ham, cut into smaller pieces
2 slices of American, Cheddar or Swiss cheese, cut into 8 pieces
6 large eggs
1 tablespoon heavy cream
Black pepper to taste

Directions

Melt the butter over low heat in a skillet or omelet pa. Add the sliced ham and cook until hot and beginning to brown slightly.

In a mixing bowl, beat the eggs with the cream and some black pepper to taste. Pour the mixture over the ham.

Cook until the eggs begin to set. Place the slices of cheese over the eggs. Cover the pan and let cook until completely set. Uncover the pan.

Fold half of the cooked egg over the other half to form a half circle. Let cook a minute or two and then serve.

 

Stuffed Peppers with Ham and Cauliflower Rice

These little ham stuffed peppers are great for lunch. The recipe can be doubled and tripled. You can also use regular rice if you prefer.

2 servings

Ingredients

2 small bell peppers
1/2 cup cauliflower rice
1/4 medium onion, finely chopped
1 celery stalk, finely chopped
1 tablespoon butter
2 ounces shredded mild Cheddar or American cheese
1/2 cup diced baked ham
1 tablespoon minced parsley
Black pepper to taste

Directions

To prepare the cauliflower rice:

Wash and cut a head of cauliflower into small pieces.

Put the cauliflower pieces into a food processor and process it until it is in rice-size pieces.

Reserve 1/2 cup for this recipe and use the remainder for another dish.

Cook the whole peppers in 2 cups of lightly salted boiling water for 3 minutes.

Reserve 1/4 cup of the cooking liquid and then drain the peppers.

Cut the tops off the peppers and remove the seeds and white membrane. Reserve the top slice.

Preheat the oven to 375°F.

In a skillet, sauté the onion and celery in butter until tender, about 4 to 5 minutes.

Add the cooking water and shredded cheese.

Stir until blended; add ham, cauliflower rice, parsley and pepper.

Fill peppers with the ham mixture and top with the pepper lids.

Coat a small baking dish with cooking spray and place the peppers in the dish.

Bake the peppers until the stuffing is heated through, about 30 minutes.


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.)


Fall vegetables are starting to appear in the markets – lots of different types of squash, beets, cauliflower and cabbage are typical at this time. Hot Dogs or Franks say fall and hot dogs can fit into a healthy diet, if you read the label to make sure you are getting the right type. Check for high sodium and sugar levels in the nutrient list. Ideally, one hot dog should have less than 100 calories, no more than 6 grams of fat (and no more than one-third of that as saturated fat), and no more than 300-400 grams of sodium.

I like to purchase Applegate Farms Uncured Organic Beef Hot Dogs. They contain beef, spices and that’s about it. These hot dogs are free of nitrates and have only 70 calories, 6 grams of fat and 330 mg of sodium. Yes, they taste good and yes, they taste like a hot dog. So when the hot dog craving happens choose wisely. I like to skip the bun and prefer the way they taste cooked in sauerkraut.

Cauliflower fritters are a great way to use up any leftover cauliflower. This recipe makes a delicious side dish.

Franks and Sauerkraut Saute

Serve with your favorite pumpernickel or rye bread.

2 servings

Ingredients

4 uncured (nitrate free), natural/organic all beef hot dogs
1 tablespoon butter
1 cup chopped red or white onion
½ cup chopped green bell pepper
1 clove garlic, minced
1 teaspoon paprika
2 cups sauerkraut, rinsed and drained

Directions

Heat a deep skillet with a cover over medium heat.

Melt the butter, add the onion, bell pepper, garlic, and paprika, cook until the onion is soft, about 5 minutes.

Add the sauerkraut and caraway, simmer, covered, 15 minutes.

Add the hot dogs and bring to a low boil, reduce heat, cover and simmer for 15 minutes more.

Serve immediately.

Cauliflower Fritters

2-3 servings

Ingredients

2 cups cooked cauliflower florets
1 egg, beaten
1/4 cup green onions or shallots, minced
3 tablespoons shredded cheddar cheese
1 tablespoon all-purpose flour or almond flour
1/2 teaspoon garlic powder
1 tablespoon chopped fresh parsley
Olive oil
Sour cream for serving

Directions

In a shallow mixing bowl mash or finely chop the cooked cauliflower. Squeeze out any moisture. Add egg, flour, cheese and spices.

Place a skillet over medium heat. When hot, add 1 tablespoon of oil. Place four 1/4 cup fritter mixture in the pan and cook 3 minutes per side.

Don’t turn the fritters until the bottoms are well cooked. Drain on paper towels.

Repeat with the remaining fritters and add more oil if needed. Serve with a little sour cream on top of each fritter.

Old Fashioned Baked Beans

I make a big pot of these beans and freeze them in 1 to 2 cup containers, so they are handy for a quick meal. Of course, you can use canned beans but homemade tastes so much better.

Serves 8-10

Ingredients

1 pound navy beans
1 large yellow onion, diced
3 medium cloves garlic, minced
1 cup ketchup
1 tablespoon dry mustard
3 pieces thick bacon
1 teaspoon freshly cracked pepper
1/4 cup brown sugar
1/4 cup dark molasses
1/4 cup honey
1 bay leaf
1/4 cup real maple syrup
1/4 cup Dijon country mustard
3/4 teaspoon kosher salt

Directions

Rinse beans in a colander under water to remove any stones or impurities.

Place the rinsed beans in a large pot or bowl and fill with water to completely cover the beans.

Set aside, loosely covered, on the kitchen counter, overnight.

Preheat the oven to 300 degrees F.

Cook the bacon in an ovenproof Dutch Oven. When crisp, remove to a paper towel to cool and, then, cut into small pieces.

Drain the beans and place in the Dutch Oven with the onions and the garlic. Mix well.

Add all the remaining ingredients, including the chopped bacon and stir until all contents are well mixed.

Add enough water to cover the beans, about 3 cups, depending on the size of your pot.

Cover the pot and place in the oven. Cook for 4-5 hours – stirring several times during the baking period.

Remove the lid after 3 hours and continue baking for the next hour – to allow the liquid to evaporate into a thick sauce.

Add the kosher salt. Taste the beans and add more salt, if needed.


Planning your menu before you go shopping is a practical skill that will save you time and money. At this time of year, you want easy to prepare meals that utilize what is in season and you want to cook healthy meals most of the time. This does take a little planning but well worth the time. Here are a few ideas to help you plan next week’s menu.

Fish Parmigiano

Serve this fish entrée with basil pesto pasta and yellow summer squash.

Ingredients

4 white fish fillets (about 6 oz each), such as flounder, tilapia, halibut, etc.
3 tablespoons mayonnaise
1 to 1 ½ cups Italian seasoned panko crumbs
Olive oil plus olive oil cooking spray
1 cup Marinara sauce, heated
4 slices mozzarella cheese

Directions

Cover a baking sheet with heavy-duty foil and coat with olive oil cooking spray.

Preheat the oven to 400 degrees F.

Brush each fish fillet on all sides with the mayonnaise.

Place the coated fish in the panko crumbs and press the crumbs into the fish on all sides.

Place the fillets on the prepared baking pan and drizzle the top of each fillet with a little olive oil.

Bake for 20 minutes.

Remove the pan from the oven and place hot marinara sauce on each fillet (about ¼ cup on each) and top with a slice of cheese.

Return the pan to the oven and cook about 5 minutes more or until the cheese is melted.

Creamy Cauliflower Pasta

Serve this pasta entrée with a tomato salad.

Topping

1/2 cup panko breadcrumbs
1/2 grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon chopped fresh thyme

Cauliflower

2 tablespoons butter
2 tablespoons olive oil
2 medium shallots, chopped fine
1 head cauliflower, trimmed and cut into small florets
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
3 minced garlic cloves
12 ounces short pasta
1/2 cup heavy cream

Directions

For the topping:

Combine the breadcrumbs and 1 tablespoon olive oil in a small sauté pan over medium-low heat.

Cook, stirring, until the mixture is well toasted and golden-brown.

Stir in the thyme; remove from heat, and reserve.

For the cauliflower:

Preheat the oven to 350°F.

In a medium baking dish, combine the shallots, cauliflower, garlic, salt and red pepper.

Bake for 45 minutes, stirring occasionally or until the cauliflower is tender and browned.

Remove the dish from the oven and stir in the cream and Parmesan cheese. Set aside while the pasta cooks.

For the pasta:

Cook pasta in boiling salted water until al dente. Drain and return the pasta to the pan.

Turn the heat to very low and add the cauliflower sauce. Heat for a minute or two and pour into a pasta serving.

Sprinkle the breadcrumb topping over the top of the pasta and serve.

Pork Chops Pizzaiola

Pizzaiola is a term used for a Neapolitan style pizza tomato sauce. I like to use it over pork cutlets or beef steak. Mashed potatoes and a green vegetable are good sides for this entrée.

Ingredients

For the pork

4 boneless pork chops, about 4 oz each
1 egg, beaten
1 cup Italian seasoned breadcrumbs
Salt and pepper to taste
Olive oil

For the sauce

1 tablespoon olive oil
1 bell pepper, finely diced
1 small onion, finely diced
1 garlic clove, minced
1 ½ cups crushed Italian tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
1 basil sprig

Directions

For the pork:

Trim the pork chops of all fat. Pound them between sheets of plastic wrap until about a ¼ inch thick.

Beat the egg with a little water. Season the pork with salt and pepper.

Dredge the pork cutlets in the Italian breadcrumbs. Place on a plate and refrigerate until ready to cook.

It is important to refrigerate the breaded pork for a few hours, so that the breading stays put when the pork is cooked.

For the sauce:

Heat the olive oil in a medium saucepan and add the onion, bell pepper and garlic.

Cook over low heat until the vegetables are tender, about 10 minutes.

Add the remaining ingredients and let the sauce simmer, covered, for about 45 minutes.

To cook the pork:

Cover the bottom of a large skillet with a thin coating of olive oil. Heat.

Add the pork cutlets and cook until brown on one side, turn and cook the second side until brown.

Drain the chops on paper towels. Place on serving plates and top with the Pizzaiola sauce.

Dinner Frittata

I usually make extra grilled vegetables, so I can use them in a frittata or quiche.

Serve this entrée with an Italian Mixed Greens Salad.

Serves 4-6

Ingredients

2 cups leftover grilled potatoes, peppers and onions
See recipe link 
1 cup cooked spinach
1 tablespoon olive oil
1 tablespoon butter
2 slices cooked bacon, crumbled
6 large eggs beaten
Salt and pepper to taste
3 slices of your favorite cheese

Directions

Preheat the broiler

Heat the oil and butter together in an ovenproof nonstick skillet.

Add the potato and pepper mixture and cook until hot. Add salt and pepper to taste.

Scatter the crumbled bacon over the mixture.

Pour the beaten eggs over all and cook until the eggs are set on the bottom.

Distribute the cooked spinach over the top of the frittata.

Break the cheese slices into quarters and place them evenly over the spinach.

Place the skillet under the broiler and cook the frittata until the cheese melts.

Remove and let rest for 3 or 4 minutes. Cut into serving pieces.

Chicken Piccata

Serve this quick cooking chicken entrée with noodles dressed with butter, Parmesan cheese and parsley and a green vegetable.

Serves 2

Ingredients

Two 6 ounce boneless, skinless chicken breast halves, pounded until thin and even
Coarse salt
Ground white pepper
1/4 cup finely ground all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/4 cup dry white wine or chicken broth
2 tablespoons small capers, drained
2 tablespoons fresh squeezed lemon juice

Directions

Season the chicken on both sides with salt and white pepper. Lightly coat in flour. Shake off excess.

Heat a medium skillet over medium-high heat.

Add the olive oil and butter, swirl them around the pan, and add the chicken.

Turn the heat to high and saute the chicken 2 minutes per side.

Pour in the wine, swirl it around the pan for 20 seconds, and turn the chicken over.

Add the lemon juice and capers, swirl them around in the pan and turn off the heat. Serve immediately.


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The earthy flavor of cauliflower is the perfect complement to pasta. Adding vegetables to pasta stretches the pasta and adds more nutrients to your diet. Though cauliflower has a bland taste on its own, it is a highly regarded vegetable. In Italian cuisine, cauliflower is often paired with pasta because it absorbs flavor from the spices and sauces used in preparing the recipes.

According to research studies, water boiling and blanching have the biggest impact on reducing cauliflower’s nutrients. These methods cause significant losses of  protein, mineral and phytochemical nutrients after five minutes of boiling. Instead, cauliflower kept its nutrients most intact when microwaved or gently stir fried. The very best method for cooking cauliflower seems to be gently sautéing it on the stove top, with a bit of water, broth, lemon juice or a healthy source of fat which can make its nutrients more absorbable. Of course eating it raw, perhaps dipped in some healthy hummus or another type of dip, also preserves its nutrients.

Since cauliflower is in season now, I try to think of a variety ways to cook this great vegetable and combining it with pasta is a family favorite. This recipe can be used with any vegetable that is in season.

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Cauliflower Pasta with Sun-Dried Tomato Sauce

Ingredients

  • 1 tablespoon olive oil
  • Half a large onion, diced
  • 2 garlic cloves, minced
  • 8-10 sage leaves, sliced
  • 1 head of cauliflower, trimmed and cut into small florets
  • 2 tablespoons tomato paste
  • ½ cup of pureed sun-dried tomatoes packed in oil
  • ½ cup white wine
  • Kosher salt and black pepper to taste
  • ½ teaspoon crushed red pepper flakes
  • ½ cup chopped parsley
  • ½ cup diced Italian Fontina cheese
  • 1 lb short pasta, preferably with ridges (I used trofiette – short, twisted spaghetti shape)

Directions

In a large skillet cook the onion and garlic in the oil until the onion is tender. Add the sage and cauliflower and season with salt and pepper. Cook until the cauliflower softens a bit. Don’t overcook cauliflower or it loses its taste and nutrients.

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Add the tomato paste and wine and cook for a few minutes. Stir in the sun-dried tomato puree and crushed red pepper. Heat gently.

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Boil a large pot of salted water and cook the pasta until al dente. Reserve 1 cup of the pasta water. Drain the pasta and add to the skillet with the reserved pasta water. Stir well. Turn the pasta out into a large serving bowl and add the parsley and cheese. Stir well and serve.

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Cucumber Fennel Salad

Ingredients

  • 1 large cucumber, peeled, halved lengthways, deseeded and cut into thin half moons
  • ¼ red onion, thinly sliced
  • 1/4 fennel bulb, thinly sliced
  • ¼ cup oil cured Italian olives

Dressing

  • 1 tablespoons lemon juice
  • 1 tablespoons olive oil
  • 3/4 teaspoon fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a medium salad bowl whisk the dressing ingredients together. Add the remaining ingredients and mix well. Cover the dish and refrigerate until well chilled.


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Looking for some new ideas for sides for dinner? Here are a few recipes that my family likes.

Broccoli with Cheese Sauce

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Ingredients

  • 6 cups broccoli florets
  • 2 tablespoons butter
  • 2 tablespoons unbleached white flour
  • 1/4 teaspoon dry mustard powder
  • Sea salt, to taste
  • 1 cup low-fat milk
  • 1 cup Italian fontina cheese, diced
  • ½ cup grated Parmesan cheese
  • White pepper, to taste

Directions

Steam or stir fry the  broccoli until crisp tender, about 4 to 5 minutes. Meanwhile, melt butter in a medium saucepan. Whisk in flour, mustard powder and salt to taste.

Gradually stir in milk, whisking over medium low heat until thickened. Add cheese, stirring until completely melted. Season to taste with white pepper.

Pour over steamed broccoli and serve at once.

Oven Roasted Parmesan Cauliflower

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Ingredients

  • 1 whole cauliflower head
  • 2 eggs
  • ¼ cup milk
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.

Cut the cauliflower into large florets.

Beat the eggs with the milk in a shallow dish.

Place the grated cheese in a shallow dish.

Place the flour in a plastic bag and add the salt and pepper.

Add the florets to the flour filled bag and give them a shake, rotating the bag until the florets are dusted with flour.

Dip each floret in egg and then in cheese and place on the prepared pan.

Place the pan in the oven and bake for 23-30 minutes.

Spaghetti with Cheese and Black Pepper

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Ingredients

  • Kosher salt, to taste
  • 8 oz.spaghetti
  • 4 tablespoons extra-virgin olive oil or butter
  • 1 teaspoon freshly cracked black pepper
  • 3/4 cup finely grated Parmigiano-Reggiano or Pecorino Romano cheese
  • Chopped parsley for garnish

Directions

Bring a large pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes; reserve 1 cup pasta water and drain pasta.

Heat oil in a 12″ skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle 3⁄4 cup pasta water into skillet; bring to a boil.

Using tongs, transfer pasta to skillet; spread it evenly.

Sprinkle the Pecorino Romano cheese over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary.

Transfer to a serving bowl and sprinkle with chopped parsley.

Green Bean Salad

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Ingredients

Green Beans

  • 1 lb green beans, trimmed and halved
  • 1 cup low sodium chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Salad Ingredients

  • 1/4 of a red onion, diced
  • 1 celery stick, sliced thin
  • 2 tablespoons extra virgin olive
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1 large clove garlic, minced
  • Freshly ground black pepper, to taste
  • Sea salt to taste

Optional Additions

  • 1/3 cup feta cheese
  • 1 cup tomatoes, sliced
  • ½ cup shredded carrots
  • ½ cup sliced radishes

Directions

Bring the chicken broth to a boil in a medium saucepan. Add the salt, pepper and green beans. Reduce the heat and simmer the beans until they are tender but very firm, 3-4 minutes. Drain.

Add the salad ingredients and any of the additional optional ingredients that you may wish to add. Toss well and chill before serving.

Italian Stuffed Baked Potato

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4 servings

Ingredients

  • 2 russet potatoes
  • 1 cup diced tomatoes
  • 1 teaspoon plus one tablespoon of olive oil
  • Salt and pepper
  • 2 tablespoons sliced basil plus extra for garnish
  • 1 cup whole milk ricotta

Directions

Preheat the oven to 400 degrees.

Rub the potatoes with 1 teaspoon of olive oil, place on a baking sheet and bake until they are tender when pierced with a knife, about one hour. Do not turn off the oven.

Toss the tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt and a grinding of black pepper.

Cut the baked potatoes in half and remove most of the potato flesh from the shells. Mash the potato pulp and add the tomatoes, basil and ricotta. Mix well.

Add the mixture to the potato shells and return the stuffed potatoes to the oven and heat until the potato mixture is hot. Garnish with additional basil.

 



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