Healthy Mediterranean Cooking at Home

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This entire meal may be baked in the oven together at the same temperature. Just stagger placing the dishes in the oven according to their baking times.

Baked Stuffed Shrimp

2-3 servings. This recipe is easily doubled.

Ingredients

12 jumbo raw shrimp, peeled, deveined and tail-on
1 large scallion, minced
3 tablespoons mayonnaise
1 celery stalk, minced
Half a jalapeno pepper, minced
2 tablespoons breadcrumbs
1 slice finely chopped cooked bacon
3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Lemon wedges for serving

Directions

Preheat to 375 degrees F. Line a rimmed baking sheet with foil.
Using a paring knife, cut along the outside curve of each shrimp, from the bottom of the neck to tail, almost all the way through. Arrange the shrimp on the prepared pan, laying them open, cut-sides down, pressing gently to flatten.

For the stuffing
Combine scallions, mayonnaise, celery, jalapeno, breadcrumbs, bacon, salt and cayenne in a small bowl.
Spoon 1 teaspoon of stuffing onto each shrimp. Fold the tail over the filling and press gently.

Bake until the shrimp turn pink and the stuffing is warmed through, 10-12 minutes. Transfer to a serving platter and serve with lemon wedges.

Zucchini Au Gratin

Bechamel Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper

Au gratin
2 cups. shredded cheddar cheese
Kosher salt
Freshly ground black pepper
3 medium zucchini, about 2 lbs, sliced crosswise into 1/4” circles
1 shallot, minced
Bechamel sauce, recipe above

Directions

To make the Bechamel sauce

Melt butter in a heavy saucepan over moderately low heat. Whisk in flour and cook the roux, whisking, 2 minutes. Add the milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in the salt and pepper Remove from heat and cover the pan.

For the zucchini

Toss the zucchini slices with 1 teaspoon kosher salt in a large bowl or plastic bag. Pour into a large colander and let sit for at least 30 minutes. This will pull moisture from the zucchini so your casserole will not be watery. Dry the zucchini in a kitchen towel.

Preheat oven to 375°F and butter a medium casserole dish. Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with pepper and pour about one-half of the cream mixture over the zucchini. Scatter the minced shallot over the zucchini and sprinkle with half the cheese.
Make another layer with the remaining zucchini slices and top with the sauce and cheese. Bake until bubbly and golden on top, 40 to 45 minutes.

Roasted Cherry Tomatoes

If you don’t have garlic-flavored oil, add two minced garlic cloves.

Ingredients

1 (10 oz) container cherry tomatoes, halved
2 tablespoons garlic-flavored olive oil
1/2 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
2-3 sprigs of fresh thyme

Directions

Preheat oven to 375°F.


In a medium baking dish, toss together tomatoes, olive oil, salt, and pepper.
Top with thyme sprigs.
Bake for 20-25 minutes, or until the tomatoes are soft and very fragrant.


Thanksgiving Sausage Stuffing

Ingredients

8 cups Italian bread, cut into ½ inch cubes
2 tablespoons olive oil
1 lb sweet Italian sausage, casings removed
1 large onion, diced
2 large ribs celery, cut into 1/4-inch dice
4 cloves garlic, finely chopped
2 teaspoons fresh thyme
1 tablespoon chopped sage
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 cup chicken broth

Directions

Place the bread cubes into a very large bowl and set aside. Place a large sauté pan over medium heat and add the olive oil and the sausage.

Cook, breaking up the sausage with a wooden spoon or spatula, cook until light brown, about 5 minutes.

With a slotted spoon, transfer the sausage to the bowl of cubed bread.

In the fat left in the pan, sauté the onions, celery, and garlic until the onions are soft, 8 to 10 minutes.

Stir in the thyme, sage, salt, and peppers, cook 1 minute and, then, add the mixture to the cubed bread.

Add the broth to the bread mixture; stir until well combined.

Place the stuffing in a large baking dish and bake in the oven for the last hour that the turkey cooks.

Pumpkin Pie

Pat-in-the-Pan Pie Crust

Ingredients

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3 tablespoons water

Directions

Whisk together the flour, salt, sugar, and baking powder in a 9-inch pie plate. Whisk together the oil and water, then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides.

A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.

Chill in the refrigerator while you make the filling.

Pumpkin Pie Filling

Ingredients

2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/3 cup brown sugar
1/2 cup whole milk
1 tablespoon vegetable oil
2 1/2 tablespoons cornstarch
1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)
1/4 teaspoon sea salt

Filling Directions

Preheat the oven to 350 degrees F.

Add all the pie filling ingredients to a blender and blend until smooth, scraping down the sides as needed. Taste and adjust seasonings, if needed.

Pour the filling into the chilled pie crust and bake for about 60 minutes.

The crust should be light golden brown and the filling should be set.

Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.

Stuffed Acorn Squash

Directions for preparing the squash:

Cut a thin slice off from the top & bottom of one acorn squash (just enough to leave a flat edge, so the squash can stand up on both ends).

Cut the squash in half, horizontally, so you have two bowl shapes. Scoop out the membranes and seeds and discard them.

Place the squash in a greased baking dish cut-side up. Brush the inside with the olive oil and sprinkle with salt and pepper.

Roast the squash halves for 30 minutes.

Squash Filling

Combine the following:

2 tablespoons minced onion
2 tablespoons diced celery
1/4 cup diced, peeled pear
1/4 cup diced, peeled apple
2 tablespoons fresh cranberries
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 cup cooked brown rice

Place the filling mixture in the partially cooked squash halves. Place the filled squash in the oven and bake 30 minutes.

Cipollini Onions

Cipollini means little onion in Italian.

Serves 4

Ingredients

2 tablespoons olive oil
16 cipollini onions, trimmed and peeled
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
2 teaspoons honey
3/4 cup low-sodium chicken broth
3 sprigs fresh thyme
2 cloves garlic, crushed

Directions

Preheat the oven to 400 degrees F.

Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook until lightly browned 2 to 3 minutes. Turn and continue browning on the opposite side, about 2 minutes more. Season with salt and pepper.

Add vinegar and honey; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

Roasted Broccoli Florets

Ingredients

1 large head of broccoli
2 garlic cloves, peeled and thinly sliced
Extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan cheese

Directions

Preheat oven to 425 degrees F.

Wash the broccoli and cut the broccoli florets from the thick stalk, leaving some of the stalk attached. Pull the florets apart. You don’t want the pieces too small.

Place the broccoli florets in a single layer in an oiled baking pan. Toss the garlic and broccoli together and drizzle with about 3 tablespoons of olive oil. Sprinkle with salt and red pepper flakes.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and sprinkle with the cheese. Toss and serve.


Shrimp Wrapped in Prosciutto di Parma (Saltimbocca)

2 servings

Ingredients

2 tablespoons olive oil
12 fresh sage leaves
12 large shrimp, peeled, deveined, and tails removed
6 pieces Prosciutto di Parma, sliced very thin
Coarsely ground fresh black pepper

Directions

Cut each piece of prosciutto in half, lengthwise. Place a sage leaf on each shrimp. Wrap one Proscuitto half around each shrimp. Refrigerate for a few hours if you have time.

Heat a stovetop grill. Coat the pan with olive oil. Place the wrapped shrimp on the grill and cook for about 4 minutes on each side. The prosciutto will get crispy. Sprinkle with the black pepper and remove to a serving plate.

Spinach and Pear Salad

4 servings

Ingredients

1/2 cup chopped walnuts, toasted
3/4 cup crumbled blue cheese
2 medium red pears, cut into bite-sized pieces
1 celery stalk, diced
1 (6-8ounce) package pre-washed baby spinach
1/4 of red onion, sliced
Dressing
1 tablespoon finely chopped shallot
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper

Directions

Place all salad ingredients in a large bowl; toss to combine.
Combine the salad dressing ingredients in a small bowl with wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with toasted walnuts. Serve immediately.

Homemade Biscuits

6 servings

Use your favorite store-bought mix or my quick biscuit recipe.
I use a cast iron biscuit pan.

Ingredients

2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
10 tablespoons cold butter
5 tablespoons heavy cream
2 eggs

Directions

Combine the flour, baking powder, salt and sugar in a large mixing bowl. Cut the butter into small pieces and add to the flour mixture. Cut the butter into the flour with a pastry blender. Combine the cream and eggs. Mix into the flour mixture just until combined.

Coat a 6 cup biscuit baking pan with butter-flavored cooking spray. Divide the biscuit mixture evenly among the six wells. Refrigerate the pan until ready to bake.

Preheat the oven to 375 degrees F. Place the biscuits in the oven and bake for about 25 minutes or until the biscuits are golden brown.


Pear & Celery Salad

Ingredients

4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
Half shallot
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leaves butterhead or other lettuce

Directions

Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
Whisk vinegar, honey, and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese, and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
\
Make-Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Roasted Pumpkin Soup

ingredients

1 medium cooking pumpkin, about 3 ½ – 4 cups roasted pumpkin flesh
1 tablespoon olive oil
3/4 cup chopped leeks
2 celery stalks, diced
2 cloves garlic, minced
4 cups vegetable stock
1/4 teaspoon ground black pepper
½ teaspoon of sea salt
1/2 teaspoon pumpkin pie spice
1 ½ cups whole milk
1-2 teaspoons honey
Chopped chives for garnish

Directions

Preheat the oven to 400 degrees F. Place a sheet of parchment on a baking sheet with sides.

Cut the pumpkin in half and remove the seeds. Fill the pumpkin wells halfway with water and place them on the prepared baking sheet.
Place in the oven and roast until tender, about 45 minutes. Cool and then scrape out the pumpkin into a bowl. Set aside,

Pour the olive oil into a Dutch Oven and heat over medium-high heat.

Add leeks, celery, and garlic; cook and stir until the vegetables are tender, stirring occasionally.

Stir in the pumpkin, broth, pepper, salt, and spices. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat.

Process with a hand immersion blender in the saucepan or transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. Return all of the pureed mixture to the saucepan.

Stir in the milk and heat through, but do not boil. Stir in enough of the honey to sweeten the mixture to taste.

Serve warm garnished with chopped chives. Makes 6 (3/4-cup) servings.

Twice Baked Potatoes

Make-Ahead Tip: The potatoes can be baked a day before or early in the day.T hey can be filled, covered and refrigerated until close to serving time. Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour. Then reheat in the oven uncovered, for one hour.

4 servings

Ingredients

2 large russet potatoes about 14 -16 oz each, scrubbed
2 tablespoons unsalted butter
2 tablespoons sour cream
2 tablespoons heavy cream
1/4 teaspoon kosher sea salt
1/4 teaspoon ground black pepper
1/4 cup sharp cheddar cheese
Paprika and chopped chives for garnish

Directions

Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while the potatoes bake. Wrap in heavy-duty foil.

Bake 1 hour to 1 hour 15 minutes or until the potatoes are tender when lightly squeezed.

When the potatoes are cool enough to handle, cut lengthwise in half; scoop out the inside, leaving a thin shell.

In a mixing bowl, mash the potatoes. Add the butter, salt, and pepper; mix until the potatoes are light and fluffy.

Stir in the sour cream , heavy cream, and cheddar cheese. Fill the potato shells and place them in a baking dish.

Sprinkle with paprika and chives. Cover with plastic wrap and refrigerate.

Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour.

Then bake in a 375°F. oven uncovered, for one hour.

Pear Tart

Ingredients

1/2 cup sugar, divided
3/4 cup almond flour (finely ground blanched almonds)
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 sheet frozen Puff Pastry
3 firm-ripe Bosc or Anjou pears
Egg white

Directions

Thaw the puff pastry according to package directions. On a lightly floured surface, roll out the pastry to a 12×12 inch rectangle.

Place on a parchment-lined baking sheet. (I use an attractive baking pan that can also be used for serving.)  Prick pastry with a fork.

Build up the sides slightly by folding in about 1/2 inch of the pastry on the edges. Brush edges with egg white.

Preheat the oven to 350°F.

Combine 1/4 cup sugar with the almond flour and all-purpose flour. Set aside.

Beat together the butter and the remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy.

Add eggs 1 at a time, beating well after each addition, then beat in the flavored extracts.

Reduce the speed to low and mix in the flour mixture just until combined.

Spread the almond filling evenly over the tart shell.

Peel, halve and core pears, then cut lengthwise into 1/4-inch-thick slices. Arrange pears decoratively on top of the illing.

Brush the pears with the egg white.

Bake until the pears are golden and the filling is puffed up around the pears and golden brown, about 45 minutes.

Cool tart completely in the baking pan on a rack, then slide the parchment out from under the tart. Leave at room temperature until serving time.

Garnish with frozen yogurt or whipped cream, if desired.


The photos show more than indicated in the recipe because I made this for guests and doubled the ingredients. You may want to do that so you have lots of leftover pot roast.

Pot Roast Italian Style

Ingredients

4-pound rump or chuck beef roast
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 medium red onion, diced (1 to 1 1/2 cups)
2 garlic cloves, finely minced plus extra for the roast
2 tablespoons chopped fresh flat-leaf parsley
1 bay leaf
1 tablespoon finely chopped fresh sage
1 ½ cups low sodium beef broth
1 1/2 cups medium-bodied Italian red wine
One 28-ounce can Italian whole cherry tomatoes (Cento brand)

Preparing the meat


With a sharp paring knife, cut 4 slits in the roast and stuff slits with garlic slices. Pat dry with paper towels. Season generously with the salt and pepper. Tie the meat with kitchen string in several places to keep it from falling apart.

Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, shimmering but not smoking, add the meat and cook, turning it a few times, until it is brown on all sides, 10-12 minutes. Transfer the meat to a platter.


Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are tender, 10-12 minutes. Add the garlic, parsley, and sage, and stir until the herbs are lightly colored about 1 minute. Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.

Preheat the oven 350°F.
Raise the heat to high, adding the remaining wine, beef broth. the bay leaf, and the tomatoes, and bring to a boil. Cover the pot and place in the preheated oven.

Roast for one hour and reduce the oven temperature to 300°F.
Turning and baste the meat every hour until the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a hard boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.
Remove the strings and cut the meat into thick slices (it will probably fall apart), and place on a warm serving dish. Spoon the sauce over the meat and serve hot.


This method I learned for cooking thick pork chops and put into practice makes delicious tender and juicy thick cut pork chops.

Make a simple brine:
I adapted a recipe from The Great Meat Cookbook by Bruce Aidells.
The recipe makes enough for 4 regular pork chops or 2 thick ribeye chops.

Ingredients

4 cups ice-cold water
1/4 cup Diamond Crystal Kosher salt
1/4 cup firmly packed brown sugar

Directions

Stir together the water, salt, and sugar until dissolved. Place pork chops in a zipper-lock bag. Pour in the brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days.

Ribeye Pork Chops

4 servings: One 16 oz chop was enough for my husband and me for one dinner. I made both with the recipe below and saved the other for a second dinner. See below.

Ingredients

1 tablespoon olive oil
2 thick bone-in pork ribeye chops (2 ribs on each chop; 16 oz ounces each), brined
Kosher salt, freshly ground pepper
Freshly ground pepper
8 sprigs sage
2 garlic cloves, peeled, smashed
2 tablespoons unsalted butter

Directions

Heat oil in a large, deep skillet over medium-high. Season pork chops all over (including the fat cap) with a generous amount of salt and pepper. Cook pork chops until the bottom sides are golden brown, about 1 minute. Turn and cook on the other side about 1 minute before turning again. Don’t forget the sides of the chops.

Repeat this process, turning every minute until chops are deep golden brown on all sides and an instant-read thermometer inserted into the thickest part registers 138°F, about 8–10 minutes (total cooking time will depend on the thickness of the chops).

Remove the pan from the heat and add the sage, garlic, and butter, smashing garlic into butter. Return pan to the heat, tilt skillet and spoon foaming butter and drippings over the pork chops several rimes, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (or until the pork registers 145°F).

Thinly slice the meat and transfer to a serving platter or cut the pork between the ribs and serve whole with any juices from the cutting board spooned over the top.

Serve with your favorite sides. The first night I cut one pork rib in half and served Eggplant Parmesan and Sauteed Spinach with the chop. I wrapped the second chop in foil and refrigerated it for later in the week.

Later in the week, I cut the second rib chop in half and brushed it with Chili-Ginger Sauce/Marinade. I placed the cut chop under the broiler to glaze the pork on both sides. Use storebought of my recipe below:

Chili-Ginger Sauce

Ingredients

1 tablespoon cornstarch
1/4 cup orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons tomato paste
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon Sriracha chili sauce or hot pepper sauce
2 garlic cloves, minced
2 teaspoons minced fresh ginger

Directions

Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.

I served the glazed pork over my recipe for Asian Stir Fry Vegetables and Noodles. See recipe. 

 


Italian Sausage Eggplant Bolognese Sauce

Serve this sauce over your favorite pasta. I used pappardelle because the wide noodles hold the sauce.

6-8 servings

Ingredients

1 lb hot Italian sausage, casing removed
1 1/2 cups peeled and diced eggplant (about 1 1/2 pounds)
4 tablespoons olive oil
1 cup chopped sweet onion
1 large carrot, finely diced
1 celery stalk, finely diced
Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 cup red wine
1 cup beef broth
1 (26-ounce) container Pomi finely chopped tomatoes
1/4 cup heavy cream or whole milk
12 ounces uncooked pappardelle, rigatoni, bucatini or spaghetti
1/4 cup small fresh basil leaves
Crushed red pepper flakes, to taste
Grated Parmesan cheese

Directions

Heat olive oil in a Dutch oven over medium-high heat. Add crumbled sausage and diced eggplant; cook until lightly browned.
Add onion, carrots, celery, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 10 minutes or until onion is tender. Add garlic and cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping the pan to loosen browned bits. Add beef broth, tomatoes,1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Add crushed red pepper flakes, basil, and cream. Heat until warm.
Cook pasta according to package directions for al dente, adding 1 tablespoon kosher salt to the cooking water. Drain and add the pasta to the pot of sauce. Stir and cook for a few minutes. Place pasta in individual pasta serving bowls and sprinkle with cheese.



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