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Healthy Mediterranean Cooking at Home

Category Archives: green beans

Inviting friends over for dinner does not have to be a scary experience. With a little planning and the right kinds of recipes, it can be very manageable. On a recent evening, I entertained six of my friends for dinner and a relaxing evening. Here is my game plan.
Choose recipes that you can cook or do most of the preparation for in advance.
The main dish I served can be done the day before, refrigerated overnight and reheated while you and your guests enjoy an easy appetizer and cocktails. I have included my make ahead tips in the recipes below.

Mixed Olives, Sliced Havarti Cheese and Breadsticks. Chilled Prosecco

Italian Mixed Green Salad with Pistachios, Dried Raspberries and Gorgonzola Cheese

6 servings

Make Ahead Tip: The greens can be washed a day ahead or early in the morning, dried in a spinner and placed in a salad serving bowl. Place a paper towel on top of the greens, cover the dish with plastic wrap and refrigerate. Slice the tomatoes and onions, place in a storage container, drizzle a little dressing over them, cover and refrigerate.

Ingredients

1 heart of romaine lettuce
1 head red/green leaf lettuce
10 radicchio leaves, torn into small pieces
¼ of a red onion, diced
1 pint sliced miniature colored tomatoes
1/4 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Gorgonzola cheese
1/2 cup pistachio nuts
¼ cup dried raspberries
Italian vinaigrette

Directions

To the washed greens in the salad bowl, add the nuts and raspberries. Pour some dressing over the ingredients and mix well.

Place some of the greens on 6 individual salad dishes, top with some of the marinated tomatoes and onions and top the tomatoes with a one inch square of cheese. Serve immediately.

Swiss Steak

Swiss steak is meat, usually beef, prepared by braising in a cooking pot of stewed tomatoes, mushroom sauce, or some other sauce, either on a stove or in an oven. In England and in some parts of the United States, especially the South, it is also called smothered steak. The dish does not come from Switzerland, as the name suggests, but from the technique of tenderizing by pounding called “swissing”.

6 or more servings

Make Ahead Tip: This dish benefits from being prepared a day or two in advance. Once it has finished cooking, pour into a shallow, ovenproof casserole dish. Cover tightly with foil and refrigerate. Take the casserole out of the refrigerator two hours before you want to serve it. Let the casserole come to room temperature for one hour. Then, reheat in a 325 degree oven for one hour. (The dish can reheat while you and your guests are enjoying appetizers and cocktails.)

Ingredients

3 tablespoons olive oil
3 tablespoons butter
16 ounces fresh sliced mushrooms
1 large onion, sliced thin
1 clove garlic, minced
All-purpose flour
3 pounds boneless round steak, 3/4-1/2 inch thick
4 cups beef broth
Salt and pepper
2 tablespoons Worcestershire sauce
1 teaspoon Kitchen Bouquet (brown gravy coloring)

Directions

Preheat the oven to 325 degrees F.

Cut the round steak into serving size pieces and place between pieces of plastic wrap. Pound lightly to about 1/4 inch thick.

Sprinkle with salt and pepper. Dredge in flour.

In a Dutch oven, heat 1 tablespoon of oil and 1 tablespoon of butter. Add some of the meat and brown on both sides. Remove to a plate.

Repeat with remaining oil, butter and meat.

Add the garlic, onions and mushrooms to the pan and cook until the onion is softened and the mushrooms have released their liquid.

Add the Worcestershire sauce and Kitchen Bouquet. Stir in ¼ cup all-purpose flour and mix until the flour dissolves. Add the beef broth.

If the broth doesn’t cover the meat, add a little water. Stir until all the ingredients are mixed into the broth and bring to a boil.

Add the browned meat back to the pot,

Cover the pot and bake for 3 hours or until tender. Remove the meat to a shallow ovenproof casserole. Cover tightly with foil and refrigerate.

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

Then, reheat, covered, in a 325 degree F oven for one hour.

Twice Baked Potatoes

Make Ahead Tip: The potatoes can be baked a day before or early in the morning of the day of your dinner party. They 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 with the casserole, uncovered, for one hour.

6 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 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 reheat in the oven, along with the Swiss Steak casserole, uncovered, for one hour.

To serve: cut each potato boat in half (to make 8 pieces). Serve one half to each guest. There will be 2 second helpings.

These are very filling. I have found that half of a large potato is sufficient for most guests.

Green Beans with Ginger and Lemon Zest

Make Ahead Tip: Blanch the beans in boiling water the day before or early in the morning on the day you are serving them. Place them in a storage container and drizzle with a little olive oil. Cover and refrigerate.

6 servings

Ingredients

1 tablespoon olive oil
1 clove garlic, grated
1 tablespoon fresh ginger root, grated
2 teaspoons lemon zest, finely grated
3 cups fresh green beans, trimmed and cut in half
1/4 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

Directions

Blanch the green beans in boiling water for two minutes. Drain.

Heat the oil in a large skillet over medium-low heat. Add the garlic and ginger and cook, stirring, 1 minute.

Add the beans and cook, stirring occasionally, about 2 minutes.

Add the lemon zest, cover the pan and steam the beans until they are crisp-tender, about 2 minutes.

Add the salt and pepper and pour into a serving dish.

Pear Frangipane Tart

This pastry should be made early in the day of your dinner party. It cannot be made a day ahead because it will lose its crispness.

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 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 frangipane filling evenly over the tart shell.

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

Brush the pears with the egg white.

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

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

Garnish with frozen yogurt or whipped cream, if desired.

 

 

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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.


Eggplant is probably my family’s favorite vegetable and it is certainly a major food in Italian cuisine. It is versatile and can be prepared healthy or anyway you like it. I prefer to bake the eggplant slices instead of frying them and then I can use them in any number of ways: parmesan, lasagna, “meatballs” or as below – rollatini. This dish is delicious as a main entrée or as an appetizer. Grilled Italian sausage is an excellent side dish as are the green beans.

Eggplant Rollatini

If you choose, you can also coat the eggplant slices in egg and breadcrumbs and bake as described below. If you want less carbs, leave out the crumbs.

Ingredients

2 large eggplants, peeled and cut lengthwise into very thin slices, to get about 14-15 slices
Olive oil
2 1/2 cups ricotta cheese
1 cup shredded mozzarella
½ cup grated Parmesan cheese
1 egg
¼ cup chopped fresh parsley
Salt and pepper to taste
3 cups prepared marinara sauce, homemade or store-bought

Directions

Brush the eggplant slices with olive oil and place them on a large baking sheet.

Roast (or broil) in a 400-degree F oven for 20 minutes, turning the eggplant slices halfway through cooking.

Place on paper towels to cool.

For the filling:

Combine the ricotta, Parmesan cheese, shredded mozzarella, egg, parsley, salt and pepper and mix well.

When the eggplant has cooled about 10 minutes, place about 2 tablespoons of the filling mixture on each slice.

Spread it over the eggplant slice and then roll up into a cylinder. Repeat with all the eggplant slices.

Coat the bottom of a 9×13 inch baking dish with 1 cup of the marinara sauce. Place the eggplant rolls in the baking dish.

Pour the remaining sauce over the top of the eggplant rolls. Cover the dish with foil and bake in a 400-degree F oven for 30 minutes.

Let rest a few minutes before serving.

Grilled Italian Sausage

Ingredients

1 ½ lbs Italian pork sausage
Olive oil

Directions

Heat an outdoor grill for both direct and indirect cooking. Oil the grill grates.

Brush the sausage lightly with olive oil.

Place the sausage on the indirect side of the grill and close the cover.

Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve.

Skillet Green Beans

Serves 6

Ingredients

1 pound green beans, washed, trimmed and cut in half
1 tablespoon olive oil
2 large cloves garlic, peeled, smashed flat with the side of a knife
A little coarse salt
1/4 cup water
Black pepper to taste

Directions

Heat the skillet on medium and add the oil.

Add garlic and cook 30 seconds or until lightly golden, stirring.

Add the beans, turn a few times to coat well with the oil. Sprinkle with salt.

Stir in the water. Cook 1 minute, stirring occasionally.

Cover and cook 2 – 3 minutes, stirring occasionally, until the beans are slightly wilted but still crunchy.

Uncover and increase the heat to high.

Cook 2 minutes until the liquid has evaporated and the beans are cooked but still bright green.

Taste and adjust the salt as needed. Add black pepper and transfer to a serving dish.

 


Saltimbocca is an Italian word for jumps in the mouth. It is an Italian dish made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste. The original version of this dish is Saltimbocca alla Romana (saltimbocca Roman-style) which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken and that is the version I use. Be sure to use good quality prosciutto, preferably Prosciutto di Parma, for the best taste.

Chicken Saltimbocca

6 servings

Ingredients

6 skinless boneless chicken breast halves
12 large fresh sage leaves
6 thin prosciutto slices (about 3 ounces)
1/2 cup plus 4 teaspoons all-purpose flour
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 cup dry white wine
2 tablespoons fresh lemon juice

Directions

Place the chicken breasts between 2 sheets of plastic wrap on a work surface.

Using a mallet, pound the chicken to a 1/4-inch thickness. Sprinkle the chicken with salt and pepper.

Place 2 sage leaves on top of each chicken breast half.

Top each chicken breast with a prosciutto slice, pressing to adhere. Spread 1/2 cup flour on plate.

Dredge chicken in flour to lightly coat both sides.

Preheat the oven to a low heat setting (around 200 degrees F.)

Cover a baking sheet with aluminum foil.

Melt 1 tablespoon of butter with 1 tablespoon of oil in a large nonstick skillet over medium-high heat.

Add 3 chicken breasts, prosciutto side down; cook 4 minutes.

Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to the foil lined pan and place in the oven.

Repeat with the remaining butter, oil and chicken breasts. Place in the oven.

Whisk the wine and remaining 4 teaspoons of flour in small bowl. Pour into the same skillet that the chicken was cooked in and bring to boil.

Add the lemon juice; whisk until the sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper.

Place the chicken on a serving platter and spoon the sauce over the chicken. Serve with the polenta.

Quick Cooking Polenta

6 servings

Ingredients

4 cups chicken stock
1 cup quick cooking polenta
1 cup finely grated Parmigiano Reggiano cheese
1 tablespoon butter
1/4 teaspoon salt

Directions

Place the broth in a saucepan and bring to a boil over medium-high heat. Add the polenta, whisking to prevent clumping.

Reduce heat to low. Cook, stirring constantly, until liquid is absorbed and the polenta is creamy and thoroughly cooked, about 3-4 minutes.

Add cheese, butter and salt, stirring gently until incorporated. Serve immediately.

Skillet Green Beans

Serves 6

Ingredients

1 pound green beans, washed and cut in half
1 tablespoon olive oil
2 large cloves garlic, peeled, smashed flat with side of a knife
A little salt
1/4 cup water
Salt & pepper

Directions

Heat the skillet on medium and add the oil.

Add garlic and cook 30 seconds or til lightly golden, stirring.

Add the beans, turn a few times to coat well with the oil. Sprinkle with salt.

Stir in the water. Cook 1 minute, stirring occasionally.

Cover and cook 2 – 3 minutes, stirring occasionally, until the beans are slightly wilted but still crunchy.

Uncover and increase the heat to high.

Cook 2 minutes until the liquid has evaporated and the beans are cooked but still bright green.

Taste and adjust the salt as needed. Transfer to a serving dish.

 


July’s dinner recipes take full advantage of all the wonderful, seasonal produce available at this time of year. Where I live, this month is just about the end of the local growing season, too hot, while many of you are just reaping the benefits of gardens begun just a few months ago. And, for me, it is also too hot to grill. What you say! Since I am fortunate to be able to grill 12 months a year, the thrill is not seasonal. Some days I do not want to deal with the heat and the hot grill. So. many of my meals on these very hot days are prepared in an air-conditioned house.

Dinner One

Garden Fresh Meatloaf

Serve with a green bean salad and fried Italian peppers, recipes below.

Ingredients

2 lbs. grass-fed, organic, lean ground beef
2 carrots, finely diced
1 celery stalk, finely diced
Half of a large green bell pepper, finely diced
1 small sweet onion, finely diced
1 clove garlic, minced
Half pint grape tomatoes, seeded and chopped
1 cup of your favorite fresh herbs, chopped
1 tablespoon olive oil
2 large eggs, beaten
¼ cup ketchup
1 cup bread crumbs
½ cup water

Directions

Heat the oil in a medium skillet. Add all the diced vegetables and garlic to the skillet and cook until tender.

Add the herbs and season with salt and pepper. Cool to room temperature.

Preheat the oven to 350 degrees F.

Place the beef in a mixing bowl. Add the cooked vegetables, beaten eggs, ketchup, water and bread crumbs.

Combine thoroughly and place in a greased 9×5 loaf pan.

Bake the meatloaf until an instant-read thermometer registers 160°F, about 60-75 minutes.

Let rest a few minutes and then unmold, slice and serve.

Green Bean Salad

4 servings

Ingredients

1 tablespoon red wine vinegar
3 tablespoons olive oil
1 clove garlic, finely minced
Kosher salt and freshly ground pepper, to taste
2 cups fresh green beans, trimmed and cut into 2 inch pieces
2 oz feta cheese, crumbled
1/4 cup finely diced red onion
1/4 teaspoon dried oregano

Directions

To make the vinaigrette:

Whisk together the vinegar, oil, garlic, salt and pepper in a serving bowl; set aside.

For the green beans:

Bring a large saucepan of lightly salted water to a boil; add the beans and cook until just tender, about 3 minutes.

Using a slotted spoon, transfer the beans to a bowl of ice water. Drain well and toss with the vinaigrette, oregano, feta and onion.

Chill before serving.

Italian Fried Peppers

Ingredients

10-12 long Italian frying peppers
Extra virgin olive oil
1 large garlic clove, sliced thin
½ teaspoon crushed fennel seed
½ teaspoon dried oregano
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper.

Directions

Wash and dry the peppers.

Heat a large saute pan over medium to high heat and add just enough extra virgin olive oil to cover the bottom of the pan and add the garlic and red pepper flakes. Cook for about 30 seconds

Add the peppers and season with salt and pepper. Turn the peppers over a few times to coat in oil.

Add the fennel and oregano and cook for about 10 minutes until soft and beginning to brown. Can be served at room temperature.

Dinner Two

Shrimp Tacos For Two

Serve this entrée with a cucumber salad. Recipe below.

Ingredients

1 tablespoons olive oil
1 small clove garlic grated
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground red pepper (cayenne)
1/2 pound medium shrimp, peeled, tails removed and deveined
4 corn tortillas
Homemade Tomato Salsa, recipe link
Shredded Garden Leaf lettuce
Shredded cheddar or Mexican cheese

Directions

Combine olive oil, lime juice, cumin, paprika, garlic and red pepper in a zip-top plastic bag, add the shrimp and seal. Set aside for 15 minutes.

Remove shrimp from the bag; discard marinade. Heat a grill pan over medium-high heat.

Arrange the shrimp on the pan and grill 2 minutes on each side.

Preheat the oven to 375 degrees F. Lightly coat 4 corn tortillas with olive oil cooking spray and place them in a metal taco holder.

Place the holder in the oven and heat the tortillas until just beginning to get crispy, about 10 minutes.

Remove the holder from the oven and fill each shell with shrimp, tomato salsa, cheese and shredded lettuce.

Cucumber Salad with Ranch Dressing

Ingredients

1 large cucumber, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 teaspoon kosher salt
1 small sweet onion sliced into thin rounds and halved
¼ cup ranch dressing (recipe link here)

Chopped fresh dill, optional for garnish

Directions

Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.

Alternate the cucumber and onion slices on a serving plate. Drizzle with the ranch dressing, garnish with dill, if using, and serve.

Dinner Three

Mediterranean Chicken

This is a great one pot meal. If you do not have access to fresh cherry peppers, you can use the jarred version instead.

Ingredients

3 tablespoons olive oil
1 lb potatoes, peeled and quartered
All-Purpose flour, Kosher salt and black pepper
4 cloves garlic
4 chicken thighs, skin removed
½ cup dry white wine
A dozen fresh sweet red cherry peppers, halved and seeded
1 package frozen artichoke hearts, defrosted
2 tablespoons fresh oregano

1/2 teaspoon red chile flakes, optional

Directions

Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat.

Add the potatoes and 1/4 teaspoon each salt and pepper, and cook, stirring occasionally, until lightly brown, 8 to 10 minutes.

Add the garlic and cook for 1 minute. Remove the potatoes to a bowl and set aside.

Heat the remaining oil in the same skillet over medium-high heat.

Season the chicken with a 1/2 teaspoon salt and 1/4 teaspoon pepper and dredge in flour, shaking off any excess.

Cook until browned, about 3 minutes per side.

Return the potatoes to the skillet.

Add the wine, artichoke hearts, red chile flakes, if using, and cherry peppers.

Simmer, covered, until the chicken is cooked through and the potatoes are tender, about 25-30 minutes. Stir in the oregano and serve.

Dinner Four

Grilled Greek Salmon

Serve with a Tabbouleh Salad (click here for recipe link), Tzatziki Sauce and Pita Bread or Chips.

Sumac is a middle eastern spice that’s tangy and a little tart. If you don’t have it, use more lemon zest instead.

4 servings

Ingredients

1 1/2 lbs fresh salmon fillets, cut into 4 equal pieces
2 tablespoons olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice (about 1 large lemon)
2 cloves of garlic, grated
1 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon sumac
Tzatziki Sauce, recipe below

Directions

Mix together the olive oil, lemon zest, lemon juice, garlic, salt, dill, dried oregano, crushed red pepper and sumac in a plastic ziplock bag.

Place the salmon fillets in the bag and close the bag.

Gently massage the marinade into the fish to coat it evenly, refrigerate and allow the fish to marinade for about 30 minutes.

Heat an outdoor grill to medium high.

Place the fish on a foil lined baking sheet skin-side down, turn the foil edges up and pour the marinade over the fish.

Slide the foil onto the grill, close the lid and cook the salmon for about 8-10 minutes.

Remove the foil from the grill by sliding the foil back on the baking sheet.

You can also cook the salmon in the oven.

Bake in a 400 degree F oven for about 15-20 minutes.

Spoon some Tzatziki Sauce over the top and serve with Tabbouleh Salad and pita chips or bread.

Tzatziki

Ingredients

This sauce is delicious on top of grilled salmon.

2 cucumbers, peeled and seeded
1 1/4 cups plain Greek yogurt
2 teaspoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Place the yogurt in a medium bowl.

Grate the cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.

Add it to the yogurt along with the remaining ingredients and stir.

Cover and chill in the refrigerator before serving.

 


Today’s dinner is one of our favorites. I don’t often eat lamb, but loin lamb chops are different. After siting in a marinade and then going on the grill, you couldn’t ask for anything more delicious than this. My market sells organic meats and when the lamb chops go on sale, I buy a few and put some extra away in the freezer for another day.

Red potatoes are in season in my area, so they are plentiful and inexpensive at the farmers’ markets. With the green beans, I got lucky. They are also in season but my batch came from a friend’s garden. He has quite a vegetable garden growing in a corner of his yard and he often shares some of his produce with me. Give this dinner a try, if you are in the mood. Delicious.

Grilled Lamb Chops

2 servings

Ingredients

4 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 lamb loin chops, about 1 inch thick (about 2 3/4 pounds in all)

Directions

In a shallow dish, combine 4 tablespoons of the oil with the garlic, salt, and pepper. Add the lamb chops and turn to coat. Refrigerate for several hours before grilling.

Light an outdoor grill or heat the broiler. Oil the grill grates. Place the chops on the grill and reserve any marinade in the dish.

Grill over high heat or broil the lamb chops for 5 minutes, basting with the reserved marinade. Turn and cook until done, about 5 minutes longer.

When grilling quick-cooking items such as chops, turn them only once.

If you leave the meat alone for a few minutes, it will have a chance to form a nice brown crust. If you move it too soon, the meat will stick, and you’ll pull off the incipient crust.

Once that brown edge forms, the meat is easy to move.

Creamy Scalloped Potatoes

Ingredients

White Sauce

3 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups whole milk

Casserole

2 pounds (about 6 medium) red potatoes, thinly sliced
Half of a medium onion, diced
1 cup shredded cheddar cheese
1 tablespoon chopped fresh thyme leaves
Salt to taste

Directions

Preheat oven to 375 degrees F.

Place a saucepan over medium heat and add the butter. Using a whisk, add the flour and stir briskly to incorporate the flour and butter. Sprinkle in the mustard, salt and pepper.

Continue to cook for one minute over medium heat. Whisk in the milk and continue to stir, until the liquid comes to a full boil.

Constantly stir and scrape the bottom of the pan while the sauce continues to cook and thicken, about 1 minute more. Remove from the heat and set aside.

Spray a 1 ½ quart baking dish with vegetable spray. Spoon 2-3 tablespoons of the white sauce into the bottom of the dish.

Sprinkle lightly with onions. Arrange a layer of overlapping potatoes in the bottom of the dish.

Sprinkle with salt and half of the onions. Pour 1/2 of the sauce evenly over the potatoes.

Sprinkle with half the cheese and some of the thyme leaves. Repeat with a second layer in the same order.

Place the baking dish onto a rimmed baking sheet. Spray a piece of aluminum foil on one side with vegetable spray and place over the potatoes. Bake for 45 minutes.

Reduce the heat to 350 degrees and remove the foil. Continue to bake for an additional 45 minutes.

Lemon-Ginger Green Beans

Ingredients

1 tablespoon toasted sesame oil
2 cloves garlic, minced
1 tablespoon ginger root, grated
3 cups fresh green beans, trimmed and cut in half
2 tablespoons fresh lemon juice
1/8 teaspoon table salt
1/8 teaspoon black pepper, freshly ground

Directions

Blanch the green beans in boiling water for two minutes. Drain.

Heat the oil in a large skillet over medium-low heat. Add garlic and ginger and cook, stirring, 1 minute. Add the beans and cook, stirring occasionally, about 2 minutes.

Add lemon juice, cover the pan and steam the beans until they are crisp-tender, about 2 minutes. Season to taste with salt and pepper.


With family visiting for the holidays, I had plenty of leftovers to use up. Leftover vegetable dishes can become salads, such as my Green Bean Salad recipe. Leftover pork and steak can become new entrees. Leftover Tzatziki Sauce needed a new entre dish to accompany, so a middle eastern chicken dish is perfect. Leftover asparagus is always good in an omelet or a quiche. So many new meals from leftovers. Give your leftovers a makeover.

Spicy Shrimp and Fettuccine

Serve this pasta with a Green Bean Salad.

4 servings

Ingredients

8 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large (16-20) shrimp, peeled and deveined
2 cups chopped plum tomato
4 tablespoons ricotta cheese
1 tablespoon tomato paste
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese

Directions

Cook pasta al dente according to the package directions. Drain.

Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute.

Add shrimp; sauté 1 minute. Stir in tomatoes, tomato paste, basil and salt. Turn the shrimp over once and cook until pink on all sides.

Stir in pasta and Parmesan cheese; cook 1 minute or until thoroughly heated.

Place pasta mixture in individual heated pasta bowls; top each serving with 1 tablespoon ricotta cheese.

Serve immediately.

Green Bean Radish Salad

You can also use leftover cooked green beans for this salad.

Ingredients

1 pound green beans, trimmed
15 large red radishes, trimmed, cut into 1/4-inch-thick slices
6 tablespoons olive oil
2 shallots, finely chopped
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice

Directions

Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain and let cool.

Place the radishes and the cooled beans in a serving bowl .

Combine the olive oil, shallots, vinegar and lemon juice in a large measuring cup.

Pour over the radishes and green beans and toss to coat.

Let marinate 1 hour at room temperature, tossing occasionally.

Season to taste with salt and pepper and serve.

Chicken Shawarma Pitas

Serve with a Greek Salad.

2 servings

Ingredients

Tzatziki Sauce

1 cup finely diced peeled and seeded cucumber
1/4 cup low-fat plain yogurt
1 tablespoon chopped fresh dill
2 tablespoons lemon juice
1/2 teaspoon salt, divided

Chicken

1 garlic clove, minced
1 teaspoon za’atar spice mix
Salt and freshly ground pepper
1 large boneless, skinless chicken breast, trimmed
1 tablespoon olive oil
2 pita breads or lavash
1 small tomato, chopped
Thinly sliced romaine lettuce

Directions

Preheat an outdoor grill to medium.

Stir cucumber, yogurt, lemon juice and 1/4 teaspoon salt together in a medium bowl. Set aside.

Combine garlic, za’atar, 1/2 teaspoon black pepper and 1/4 teaspoon salt in another medium bowl.

Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat.

Add 1 tablespoon oil and toss to combine.

Grill the chicken on a stove top grill, turning once, until cooked through, about 2 minutes per side.

To serve:

Spread 1/4 cup of the cucumber-yogurt sauce on a pita (or lavash) and top with one-half of the chicken, tomato and lettuce.

Fold like a taco (or roll closed, if using lavash). Repeat with the remaining ingredients.

Cuban Sandwich

Serve with Homemade Tomato Soup

2 servings

Ingredients

1/2 cup leftover grilled pork tenderloin; thinly sliced
1 loaf Cuban or Italian bread or rolls
2 tablespoons butter, melted
2 oz ham; thinly sliced
Yellow ballpark mustard
2 slices Swiss cheese
2 slices Provolone cheese
Dill pickle rounds
1/4 cup diced jarred banana peppers

Directions

Slice bread in half lengthwise and then in half horizontally. Butter the outside of the bread.

Spread mustard on the insides of the bread and layer each sandwich with 1/2 of remaining ingredients. Set tops of rolls in place and press down to flatten sandwiches.

Heat large nonstick skillet over medium-low heat for 4 minutes. Meanwhile, heat large pot or Dutch oven over medium-low heat for 4 minutes.

Brush the tops of the sandwiches with melted butter and place them in the skillet buttered side down.

Brush the bottoms of the rolls with butter and use the preheated pot to compress the sandwiches for 15 to 20 seconds.

Cook (keeping the pot on the sandwiches but no longer pressing down) until the first side is golden brown, 3 to 4 minutes.

Remove the pot, turn the sandwiches over, replace the pot on top of the sandwiches, and cook until golden brown, 3 to 4 minutes more. Serve immediately.

Asparagus Tart

Ingredients

1 tablespoon olive oil
1 large leek, light green and white portions
1 large shallot, sliced thin
1/2 lb leftover cooked asparagus, cut into one inch lengths
1/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
One 8-ounce tube refrigerated reduced fat crescent rolls
3 Roma tomatoes, sliced thin and drained on paper towels
2 cups shredded cheddar cheese
3 eggs, beaten

Directions

Preheat the oven to 350 degrees F.

Heat the oil in a nonstick skillet over medium-high heat. Add the leeks and cook, stirring occasionally, until starting to soften,4- 5 minutes.

Add the shallots and saute for another 3 minutes.

Add the Italian seasoning, asparagus, a large pinch of salt and a pinch of black pepper.

Stir and remove the pan from the heat and let cool. When the mixture is cool, add the beaten eggs.

Pat the crescent roll dough into a 9-by-13-inch baking dish. Arrange the sliced, drained tomatoes over the dough.

Spread the asparagus mixture over the tomatoes. Sprinkle the cheese over the top.

Bake until golden brown, 30 to 40 minutes. Cut into squares and serve.

Steak Quesadilla with Homemade Salsa

2 servings

Ingredients

4 (10 inch) flour tortillas
2 teaspoons olive oil
¼ cup minced red onion
¼ cup diced pickled jalapeno peppers
1 cup grated cheddar cheese
4 ounces cooked steak, sliced thin
Homemade salsa, recipe below
Sour cream, optional

Directions

Brush a large frying pan with olive oil and heat the pan. Lay a tortilla on the bottom of the pan.

Cover evenly with one half of the steak, onion, jalapenos and cheese. Top with another tortilla shell.

Cook for about 4-5 minutes or until the bottom tortilla begins to lightly brown and then use a wide spatula to turn the quesadilla over and cook for another 4-5 minutes.

Repeat with the remaining quesadillas. Cut the quesadillas into quarters and serve with salsa and sour cream.

Homemade Salsa

Ingredients

One 26 oz container Pomi chopped tomatoes
1/4 cup finely chopped red onion
2 tablespoons chopped pickled jalapenos
1 garlic clove, minced
1 teaspoon salt
1 teaspoon agave
1/4 teaspoon coriander
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 teaspoon lime juice
A few dashes chipotle Tabasco sauce

Directions

Mix together and chill.



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