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.
Looking forward to spring!
In my area asparagus, Florida plum tomatoes, celery, artichokes, cabbage, cauliflower, carrots, broccoli, arugula, spinach, beets, strawberries, raspberries and herbs are all in season. So, while I was shopping this week, I decided to take advantage of the good prices for the asparagus, artichokes and strawberries. I would have bought beets and carrots also but my friend has a great garden and he shared some of his bounty with me.
Stuffed Artichokes
This makes a wonderful appetizer that can be prepared in advance.
2 servings
Ingredients
1 lemon, halved
2 large globe artichokes (about 12 ounces each before trimming)
1 cup Panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
2 garlic cloves, peeled and minced
1 small shallot, minced
2 teaspoons chopped capers
1 tablespoon diced pickled pepper rings
¼ teaspoon red pepper flakes (chili)
1/2 teaspoons kosher salt, divided
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil, plus extra for drizzling
Directions
To prepare the stuffing:
In a large bowl combine the breadcrumbs, 1 tablespoon of olive oil, Parmesan, chopped parsley, rosemary, garlic, peppers, capers, red pepper flakes, ¼ teaspoon salt and the pepper.
Toss and set aside.
Heat the oven to 400 degrees F.
Fill a large bowl with water and squeeze juice from the lemon halves into the water. Cut off the artichoke stems and make sure the artichokes are level so they do not tip over in the baking dish..
Use a heavy, sharp stainless knife to cut the top 1 inch off each artichoke. Pull out the pale inner leaves from center. At the bottom, where the leaves were, is a furry bed called the choke.
Use a spoon (a grapefruit spoon works well) to scoop out the choke.
Next, using kitchen shears or a pair of scissors, trim the pointed ends from outer leaves of each artichoke. Wash the artichokes well with running water. Let the water run into each leaf.
I once had an embarrassing moment when I served this dish and a guest had a fly in one of the leaves.
Rub a lemon half over all the cut parts of the artichoke. Holding the artichokes over the bowl of stuffing, stuff the choke cavity and in between the leaves with the breadcrumb mixture.
Stand stuffed artichokes upright in a baking pan or casserole dish just large enough to fit the artichokes.and generously drizzle olive oil over the center of each artichoke.
Fill the baking dish with water until it reaches 1/4 way up the artichokes. Squeeze the lemon juice from the halves and add it to the water. Cover the pan with foil and poke several holes in the foil.
Bake artichokes for about 11/2 hours, or until tender and a knife slides easily into an artichoke and a leaf pulls out easily.
Remove from the baking dish and set on individual serving dishes.
Bucatini with Spring Vegetables
2 servings
Ingredients
6 ounces dried bucatini pasta (thick spaghetti)
2 tablespoons olive oil
1 bunch asparagus
2 cloves garlic, sliced
1 1/2 cups cherry tomatoes, halved
1/2 teaspoon salt
1/2 cup chopped fresh basil
½ cup chopped pitted kalamata olives
¼ teaspoon freshly ground black pepper
½ cup grated Parmesan cheese
Lemon wedges (optional)
Directions
Trim the woody ends from the asparagus. Weigh the asparagus and set aside 8 oz. Reserve the rest of the asparagus for another recipe. Cut the 8 oz of asparagus into two-inch lengths.
In a large pot cook pasta according al dente. Reserve 1/2 cup pasta water and drain. Return pasta to the pot. Add 1 tablespoon oil. Toss until well combined; set aside.
Heat a large skillet over high heat and swirl in the remaining tablespoon of oil.
Add asparagus and garlic and saute for 2 minutes or until bright green. Add cherry tomatoes,olives, basil, salt and pepper and saute for 2 minutes.
Remove pan from the heat and add the cooked pasta; toss to combine. Add enough reserved pasta water to create a sauce. To serve, sprinkle with Parmesan cheese.
Pass with lemon wedges, if desired.
Springtime Pizza
Serves 4
Ingredients
1 lb pizza dough
24 very thin asparagus
8 oz sliced mozzarella cheese
1 cup ricotta cheese
2 plum tomatoes, sliced thin
1 medium shallot, minced
¼ cup. pitted Kalamata olives, chopped
¼ cup fresh basil leaves, minced.
Salt & black pepper to taste
Directions
Snap off the bottom ends of the asparagus.
Mix the ricotta with the basil leaves and a little salt.
Preheat the oven to 500 degrees F. Lightly oil a pizza pan.
Stretch the dough to cover the pan and brush with oil, making sure to coat edges well. Place the mozzarella slices evenly over the dough.
Scatter spoonfuls of ricotta over the dough and sprinkle with the shallots. Place the tomato slices over the cheese and arrange the asparagus in a spoke pattern over the tomato layer.
Sprinkle with the olives and black pepper.
Bake the pizza until browned, about 20 minutes.
Beet Salad With Blue Cheese
Serves: 4
Ingredients
4 medium beets
1/2 cup raspberry vinegar, divided
1/4 cup honey, divided
1 tablespoon olive oil
1 shallot, minced
Salt and pepper
1/2 cup olive oil
Zest of 1 orange, minced
Half a cucumber, peeled, seeded and sliced thin
2 thin carrots, shaved
6 cups baby greens
1/2 crumbled bleu cheese
Directions
Preheat the oven to 350°F.
Remove the tops and tails from the beets.
Place the beets in an ovenproof casserole dish with 1/4 cup of the raspberry vinegar, 1 tablespoon of the honey and 1 tablespoon of oil. Add water until the liquid covers the beets halfway.
Cover the dish and bake for about an hour (longer if beets are larger). The beets should be tender throughout when pierced with a knife.
For the dressing:
Whisk the shallots, remaining raspberry vinegar and honey and salt and pepper together in a mixing bowl. Slowly drizzle the olive oil in while whisking. Stir in the orange zest.
While the beets are still warm, peel and cut them into eighths.
Cover a serving platter with the greens. Arrange the beets, carrots and cucumber slices on a platter and scatter the bleu cheese on top. Drizzle the dressing over the salad.
Strawberry Rhubarb Pie
Ingredients
2 refrigerated pie crust sheets for a double 9 inch pan, at room temperature
In large bowl combine:
2 1/2 cups hulled, sliced strawberries
2 1/2 cups of rhubarb cut into 1/2 inch pieces
3/4 cup packed brown sugar
1/4 cup tapioca flour, all-purpose flour or other pie thickener
Pinch of salt
1 teaspoon lemon juice
Directions
Preheat oven to 425 degrees F
Mix the sugar with the pie thickener in a large mixing bowl. Add the fruit, lemon juice and salt. Stir well to combine the sugar and fruit.
Fit one pastry sheet into the pie pan and place pan on a baking sheet.
Pour the filling into the pie shell.
Place the second pastry sheet on a cutting board. With a pastry cutter the sheet into 12 even lengths.
Place 6 strips on top of the pie filling and weave the second 6 over and under the strips on the pie to create a basket weave look.
Spray the strips with cooking spray and sprinkle with sugar.
Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.
Let cool on the baking sheet (to catch drips).
Tuscan Kale
Spinach
Rapini
Greens
The fall is the best time to buy greens from a grocery market or farmers’ market. Some leafy greens cook very quickly. Spinach is the best example. But others, like kale, are more hearty and need a longer time to cook. Dark green, leafy vegetables are nutritional powerhouses filled with vitamins, minerals and phytonutrients. Is is good idea to include them in your recipes, often. Here are some of my favorite ways to cook them.
Kale
Lacinato kale (called cavolo nero, literally “black cabbage”, in Italian and often in English) is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, black kale, flat back cabbage, palm tree kale, or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries and is one of the traditional ingredients of minestrone and ribollita. It is also readily available in my market.
Tuscan Kale, Roasted Chicken and Lemon Sauce
Ingredients
- 2 large bone-in chicken breasts
- 1 teaspoon dried Italian seasoning
- Kosher salt and freshly ground pepper
- 1 teaspoon olive oil plus 2 tablespoons
- 1/2 medium onion, sliced
- 2 garlic cloves, minced
- 2 bunches Tuscan kale, center ribs and stems removed, leaves cut into 1″ strips
- Simple Lemon sauce, recipe below
Directions
Heat the oven to 400 degrees F.
Place the chicken breasts in a medium baking dish, drizzle with the 1 teaspoon olive oil and sprinkle with the Italian seasoning. Bake for 40 minutes or until the chicken is cooked through.
Place the kale in a large pot, add the 2 tablespoons olive oil, onion, minced garlic and simmer over very low heat until the kale is wilted completely.
Continue to cook until the kale and onions are tender. Season with salt and pepper to taste.
Place the kale on a serving platter, top with the roasted chicken and serve the lemon sauce on the side.
Simple Savory Lemon Cream Sauce
Serves 4
Ingredients
- 2 tablespoons butter
- 2 tablespoons. flour
- 1 cup milk
- ¼ up. white wine
- Zest of one lemon
- Juice of ½ lemon
- ¼ teaspoon salt
- Pinch of pepper
- 1 tablespoon chopped parsley or other herbs
Directions
Melt the butter over medium heat in a skillet, add the flour and whisk for about a minute. Add the milk and wine. Remove the pan from the heat and add the seasonings, lemon zest and lemon juice.
Return the pan to the heat and whisk until thick and creamy, about another minute or two. Pour over vegetables, chicken or fish.
Rapini (Broccoli rabe)
Pasta With Greens and Ricotta Cheese
Paccheri a type of pasta in the shape of a very large tube that originated from Campania and Calabria, Italy. They are generally smooth, but there is also a ribbed version, paccheri millerighe.
They can be served stuffed or with just a sauce.
Ingredients
- 2 bunches greens, such as chard, kale or broccoli raab (rapini), washed well and cut into 2 inch lengths.
- Salt
- 2 tablespoons extra virgin olive oil
- 1 large garlic clove, minced
- 3/4 cup ricotta cheese
- 1/2 to 3/4 cup freshly grated Parmesan, or a mixture of Parmesan and Romano Pecorino
- 1 pound paccheri, pappardelle or orecchiette pasta
Directions
Heat the oil and garlic in a large skillet over very low heat.
Bring a large pot of water to a boil. When the water comes to a boil, salt it generously and add the greens. After the water returns to a boil, boil for about 3 minutes until the greens are tender.
Using a deep-fry skimmer or slotted spoon, transfer the rapini to the skillet. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic.
Season with salt and pepper.
Do not drain the hot water in the pot, as you’ll use it to cook the pasta.
Place the ricotta in a large pasta bowl.
Bring the water for the pasta back to a boil, and add the pasta. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together.
Drain the pasta and add it to the bowl with the ricotta. Add the grated Parmesan and toss with the ricotta and greens. Serve at once.
Spinach
Spinach and Cheese Pizza
Ingredients
- 1 lb pizza dough, at room temperature
- 1 bunch spinach, stemmed and washed well
- 1 garlic clove, minced
- 1 tablespoon olive oil, plus extra for the pizza pan
- Half of a medium onion sliced
- 8 oz mozzarella cheese, sliced
- 1 cup ricotta cheese
- 1 cup crumbled feta cheese
Directions
Preheat the oven to 450 degrees F. Oil a pizza pan.
Heat the 1 tablespoon of olive oil in a medium skillet and add the garlic and onions. Cook until the onion is tender. Add the spinach and cook just until it wilts.
Season with salt and pepper. Set the skillet aside.
Press the pizza dough to the edges of the pan.
Top the dough with the sliced mozzarella and spread the ricotta over the mozzarella. Distribute the spinach mixture evenly over the ricotta and sprinkle with feta.
Place the pan in the oven and bake for 20 minutes. Let rest 5 minutes before slicing.
The ingredients listed above are all at their best, so make the most of August’s seasonal foods by turning them into delicious summer recipes. Pair some of summer’s ripe tomatoes with some delicious crab. Create a salad with ripe peaches and Parma Ham. Cook up some pasta and add chopped August veggies and chill. Perfect for a weeknight dinner. Below are some ideas to inspire you to create some recipes from August’s bounty.
New York Deli Style Pickled Green Tomatoes
Ingredients
For each quart jar:
- 1 cup distilled white vinegar
- 1 1/4 cups distilled water or purified tap water
- 2 tablespoons Kosher salt
- 1 pound firm full-sized green tomatoes
- 1 stalk celery, cut in pieces
- 1/2 Serrano chili, stem removed or ½ teaspoon crushed red pepper flakes
- 6 medium garlic cloves, peeled and sliced in half
- 2 tablespoons dill seeds
- 1/2 tablespoon whole black peppercorns
Notes on the ingredients:
The tomatoes must be all green and cut into quarters.
You can usually find distilled water in the grocery or drug store. Distilled water is best because it has impurities removed and impurities can impart off flavors. Purified tap water is perfectly fine to use also.
Use Kosher salt not table salt. Kosher salt has larger flake shaped grains and also has small amounts of anti-caking additives but no iodine.
The recipe needs a little heat. Half a serrano works perfectly. If fresh peppers are not available, you can use 1/2 teaspoon of red pepper flakes.
You must use distilled vinegar. Any other vinegar imparts too many odd flavors.
Directions
Use really clean bottles and lids. Sterilize them by submerging them in a boiling water bath or on a setting for sanitizing in your dishwasher.
Add the garlic, dill seeds, celery, hot pepper or red pepper flakes and peppercorns to the jar.
Thoroughly wash the tomatoes, remove the stem and cut them into quarters. Cram them in the jar leaving about ½ inch of space at the top.
Make the brine by combining the vinegar, water and salt in a non-reactive sauce pan or pot. Bring to a boil and stir until all the salt is dissolved.
Pour the hot brine over the tomatoes to within 1/4″ of the top. Wipe the jar top, put the lids on and tighten. Turn the jars over and let sit for a couple of hours.
Return the jars to the upright position and leave on the kitchen counter overnight. Refrigerate the pickled tomatoes for two weeks before serving.
The pickled tomatoes will keep for months in the refrigerator.
Easy Chilled Summer Melon Soup
This soup makes a great summer appetizer or serve it for lunch.
Serves 4 – 6
Ingredients
- 4 cups Crenshaw or cantaloupe melon, skin and seeds removed
- 4 cups yellow watermelon, skin and seeds removed
- One 15 ounce can coconut milk
- Grated zest of one large lime
- 1 large scallion (green onion) light green section finely diced and the top chopped and reserved for garnish
- 1 jalapeno chili, seeded and diced
- 1 teaspoon fresh ginger, peeled and grated
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh mint, chopped
- 1/4 teaspoon salt
- Basil or mint leaves for garnish
Directions
Dice the melon and set aside 4 cups of each kind of melon. Puree the melon in a food processor. You will probably need to do this in batches. Pour the processed melon into a storage bowl.
To the last batch of puree add the lime zest, jalapeno, ginger,1 teaspoon of basil, the 1 teaspoon mint, diced light green scallion and the salt to the melon puree in the processor.
Pulse a few times and pour in the storage bowl with the first batch of pureed melon. Pour in the coconut milk and stir well.
Chill the soup overnight. Garnish with scallion tops, fresh mint leaves or basil when serving.
Breaded Eggplant Salad
For 2
For the eggplant
- 1 medium eggplant, peeled
- 1 egg lightly beaten
- 1 tablespoon milk
- 1 cup dried Italian flavored bread crumbs
- Olive oil
For the salad
- Half a large yellow or red tomato, sliced thin
- 1/3 cup diced pickled peppers (spicy peppers are great here if you like them)
- 4 cups salad greens, chopped
Salad Dressing
- 1/4 cup grated Parmesan cheese
- 2 tablespoons white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon each of sea salt and black pepper
Directions
Preheat the oven to 400 degrees F and lightly coat a baking sheet with olive oil.
Combine the salad dressing ingredients together in a small bowl and set aside.
Cut the eggplant into 1 x 2 inch pieces.
Combine the beaten egg and milk in one shallow dish and the bread crumbs in another.
Dip the eggplant into the egg and then into the bread crumbs. Place the coated eggplant on the baking sheet and drizzle with a little olive oil.
Bake the eggplant until crispy and brown, turning them over when one side is golden, about 20 minutes.
Place the chopped pickled peppers on a paper towel to remove some of the moisture.
While the eggplant bakes, arrange the salad ingredients on individual salad serving plates. Top with the cooked eggplant and drizzle with some of the dressing.
Mix well; serve immediately with additional dressing on the side.
Broiled Tomatoes
Need a quick side dish, full of flavor and certainly seasonal, try these quick broiled tomatoes.
For each 2 person serving
Ingredients
- 1 large beefsteak tomato
- 2 teaspoons prepared basil pesto
- 2 tablespoons dried Italian seasoned breadcrumbs
- 2 tablespoons grated Parmesan cheese
- Olive oil
Directions
Heat the broiler to high.
Cut the tomato in half and place in a baking dish, cut sides up.
Spread 1 teaspoon of pesto over each tomato.
Sprinkle each with 1 tablespoon of breadcrumbs and then the grated cheese.
Drizzle each with a little olive oil.
Place under the broiler for 2-3 minutes until the topping is nicely browned.
As the weather cools, there’s nothing better than filling, warming soups loaded with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of squash, potatoes and strips of hearty greens in a broth infused with herbs and spices. Here are a few easy, to make soup recipes, using seasonal ingredients for you to try. What is your favorite fall soup?
Autumn Chowder
Serves: 4
- 1 tablespoon extra-virgin olive oil
- 2 celery stalks, thinly sliced
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons flour
- 3 ears corn
- 3 cups low-sodium vegetable broth
- 1 cup whole milk
- 3/4 tsp ground coriander
- 1/4 tsp dried thyme
- 1 1/2 cups peeled and diced sweet potato
- 1/2 cup half-and-half
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Directions
In a large pot on medium, heat oil. Add celery, onion and bell pepper and sauté until onion is tender, about 5 minutes. Add minced garlic and sauté until fragrant, 30 seconds. Sprinkle flour over vegetables and stir until coated and thickened, about 45 seconds.
Cut corn kernels off the cobs, reserving cobs. Add corn cobs, broth, milk, coriander and thyme to the pot. Cover, reduce heat to low and cook for 15 minutes, stirring occasionally. Remove the cobs.
Add corn kernels and sweet potato. Continue to cook until sweet potato is tender, 10 to 15 minutes. Stir in half-and-half, salt and pepper and cook until heated through, about 5 minutes.
Hearty Greens and Pasta Soup
Serves 6-8
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic , chopped
- 1 medium yellow onion , chopped
- 1 bay leaf
- Salt and pepper to taste
- 4 plum tomatoes, cored and chopped
- 2 carrots , chopped
- 1 bunch Swiss chard (about 3/4 pound) , roughly chopped
- 1/2 bunch escarole (about 1/2 pound) , stemmed and roughly chopped
- 1/2 pound dried bow tie (farfalle) pasta
- 1 (3-inch) Parmigiano-Reggiano rind , plus grated Parmigiano-Reggiano for garnish
- 1/4 pound baby spinach
Directions
Heat oil in a large pot over medium heat. Add garlic, onion, bay leaf, salt and pepper and cook, stirring often, until golden brown, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and 8 cups water and bring to a boil, scraping up any browned bits from the bottom of the pot.
Stir in chard, escarole, pasta and Parmigiano-Reggiano rind. Reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.
Remove and discard bay leaf and cheese rind from soup then ladle into bowls, garnish with grated cheese and serve.
Creamy Pumpkin Soup
6 servings
Ingredients
- Nonstick cooking spray
- 1 tablespoon olive oil
- 3/4 cup chopped leeks
- 2 cloves garlic, minced
- 3 cups peeled and cubed pumpkin
- 3 cups reduced-sodium chicken broth
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cloves
- 1 cup milk
- 1 cup water
- 2 teaspoons honey
- 3 tablespoons pumpkin seeds or pine nuts, toasted
Directions
Lightly coat an unheated large saucepan with nonstick cooking spray. Add olive oil; heat over medium-high heat. Add leeks and garlic; cook and stir until leeks start to brown, stirring occasionally.
Stir in pumpkin, broth, pepper and cloves. Bring to boiling; reduce heat. Cover and simmer for 30 to 45 minutes or until pumpkin is tender. Remove from heat; cool slightly.
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. (Or use an immersion blender directly in the saucepan.) Return all of the pureed mixture to saucepan.
Stir in the milk, water and honey; heat through, but do not boil. Serve warm garnished with toasted pumpkin seeds or pine nuts.
Brown Rice Chicken Soup
Serves 8
Ingredients
- 1 tablespoon olive oil
- 1 medium onion , chopped
- 3 medium carrots , chopped
- 2 stalks celery , chopped
- 8 cups low-sodium chicken broth
- 2 cups water
- 1 cup long-grain brown rice
- 1 whole boneless chicken breast , cut into 1/2-inch cubes
- 1 bay leaf
- 1 bunch of your favorite greens (spinach, kale, Swiss chard, collards) thick stems removed and leaves thinly sliced
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Directions
In a large pot over medium-high heat, heat oil and add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally.
Add broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 45-50 minutes or until rice is tender.
Remove bay leaf and stir in greens and continue cooking until wilted and tender, 3 to 5 minutes. Add parsley, salt and pepper.
Butternut Squash and Carrot Soup
6 servings
Ingredients
- 3 cups peeled, diced butternut squash
- 2 cups thinly sliced carrots (about 4 )
- 1 cup thinly sliced leek or chopped onion
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter
- Two 14 1/2 ounce cans reduced-sodium chicken broth
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup half-and-half or light cream
- Sour cream
Directions
In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth and thyme. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Or use an immersion hand blender.
Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with sour cream.
Note To My Readers
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Summer pastas should be simple and fresh, ideally made with vegetables straight from the garden or from your local farmers’ market. As the temperature rises, trade out heavier ingredients like braised meats or long-cooked sauces for fresh vegetables, bright herbs and seafood. One of the best parts of summer is the abundance of fresh produce. Perfect summer tomatoes need little work. Just toss them with fresh fettuccine and extra-virgin olive oil. Or try roasting cherry tomatoes with garlic and red onions and mixing it all with pasta, lemon juice and arugula. The great thing about summer vegetable sauces for pasta is that they require so little cooking. Here are a few recipes to get you started.
Chicken and Vegetable Pasta
4 servings
Ingredients
- 12 ounces penne pasta
- 2 large tomatoes, diced small
- 2 zucchini, diced small
- 2 cups chicken, cooked and diced
- 5 garlic cloves, chopped fine
- 6 ounces fresh spinach
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- Sea salt and fresh ground black pepper
- 1 lemon, juiced
- Freshly grated Parmesan cheese for garnish
Directions
Bring a medium-sized stockpot of salted water to a boil, and cook pasta al dente. Reserve a ½ cup of the pasta cooking water and drain the pasta.
Preheat a large sauté pan over medium-high heat. Add the 2 tablespoons olive oil, diced zucchini and garlic and cook for 2 minutes.
Add the diced tomato, lemon juice, cooked chicken and pasta cooking water. Bring ingredients to a boil; add spinach and cooked, drained pasta.
Stir ingredients and continue to cook for another 2 to 3 minutes. Taste and adjust seasoning with salt and pepper.
Stir in the chopped parsley. Serve hot, garnished with lots of Parmesan cheese.
Tomato Linguine Sauté
4 servings
Ingredients
- 2 pounds ripe tomatoes
- 3 cloves garlic, minced
- 1/2 bunch fresh basil, hand torn
- 1/2 cup good quality extra virgin olive oil
- 1 lemon, zested and juiced
- 1 pound linguine
- Freshly grated Parmesan cheese
- Kosher salt and fresh ground pepper to taste
Directions:
Wash the tomatoes. Dry the tomatoes; then core and cut them in half.
Use a spoon to remove most of the seeds. Chop the tomatoes coarsely.
Add chopped tomatoes to a colander, sprinkle with a few pinches of salt and let them sit so they can release some of their water (this should only take a half an hour and can be done ahead of time).
Combine drained tomatoes, olive oil, lemon juice, lemon zest and garlic in a large sauté pan. Warm this mixture over low heat. It should not be hot.
Cook pasta al dente. Drain.
Combine pasta and tomato mixture together in a serving bowl. Add fresh basil and Parmesan and taste for seasoning.
Serve with warm crusty bread.
Pasta With Shrimp and Roasted Red Peppers
6 servings
Ingredients
- 1 ½ pounds fresh peeled and deveined medium shrimp
- 2 tablespoons extra virgin olive oil
- 1/3 cup finely chopped onion (1 small)
- 6 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 4 fresh roasted red peppers, diced; for directions on how to make roasted red peppers, check this post
- 1/2 cup dry white wine
- 1/2 cup whipping cream
- 1/4 cup snipped fresh basil
- 1 cup finely shredded Parmesan cheese (4 ounces)
- 12 ounces dried penne pasta
Directions
Cook pasta in boiling salted water until al dente. Drain.
Rinse shrimp and pat dry with paper towels. Set aside.
In a large skillet, heat oil over medium-high heat. Add onion and garlic. Cook and stir for a few minutes until the onion is tender.
Add crushed red pepper; cook and stir for 1 minute. Add roasted peppers, shrimp and wine. Bring to boiling; reduce heat.
Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream and cheese. Return to boiling; reduce heat.
Boil gently, uncovered, for 1 minute. Stir in basil.
Add the hot cooked pasta to the pan; toss gently to combine. Serve immediately.
Pasta with Squash Blossoms
6 servings
Ingredients
- 1 yellow summer squash, sliced thin
- 1 zucchini, sliced thin
- 1 tablespoon extra virgin olive oil
- 1 pound short pasta
- 8 ounces cherry tomatoes, halved
- 7 squash blossoms, 4 sliced thin and 3 left whole
- 1 cup grated Pecorino Romano cheese
- 2 tablespoons fresh oregano, minced
Directions
Cook pasta al dente in boiling salted water. Reserve 1 1/4 cups pasta cooking water. Drain pasta.
Saute yellow squash and zucchini in olive oil in a large skillet over low heat until pale gold, about 8 minutes.
Add pasta, the reserved pasta cooking water, tomatoes, 4 sliced and 3 whole squash blossoms, cheese and oregano. Cook, stirring, until a sauce forms, about 1 minute. Serve immediately.
Lemony Pasta Salad
Serves 4 to 6
Ingredients
Dressing:
- 1/4 cup lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine-grain sea salt
- Pinch of red pepper flakes
Pasta Salad
- 10 ounces bow-tie pasta
- 1/3 cup pine nuts
- 10 ounces (about 1 pint) mini heirloom, grape or cherry tomatoes, sliced into thin rounds
- 3 ears corn on the cob, shucked
- 1/2 cup crumbled feta
- 2 tablespoons slivered fresh basil
- 1 teaspoon chopped fresh mint
Directions
In a small bowl, whisk together the dressing ingredients: lemon juice, lemon zest, olive oil, garlic, mustard, salt and red pepper flakes; set aside.
Toast the pine nuts in a small skillet, stirring frequently, until fragrant and golden. Set aside.
Bring a large pot of salted water to boil. Cook the pasta al dente. Drain and transfer to a serving bowl. Add the sliced tomatoes, corn kernels, crumbled feta, toasted pine nuts, basil and mint.
Pour the dressing over the pasta and mix well. Serve at room temperature.
Russian Artist Wassily Kandinsky
The arrival of spring brings out the lighter side in our dining habits, with dishes emphasizing fresh flavors, such as fruit, herbs, tender greens, seafood and more. Mild spring salads with their seasonal ingredients complement the warming weather. A spring salad can be as simple as tender greens tossed with a vinaigrette or you can dress it up by adding seasonal ingredients, like peas, asparagus, radishes and baby artichokes.
Tender greens are best in spring. Leaves should be bright and fresh looking. Choose crisp lettuces that are free of blemishes. Lettuce should be washed and thoroughly dried in a salad spinner to remove any excess moisture. Refrigerate washed-and-dried greens wrapped in dry paper towels in an airtight plastic bag for about five days.
Here are some recipes for spring salads that can be used as a first course, for lunch or as a main dish.
Spinach Salad with Warm Parmigiano-Reggiano Dressing
Serves 6
Ingredients
- 5 ounces baby spinach (about 10 cups)
- 8 ounces mushrooms, sliced
- 1/2 small red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 4 anchovy fillets, minced
- 2 1/2 tablespoons red wine vinegar
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
Directions
Place spinach, mushrooms and onion in a large salad bowl.
Heat oil in a small skillet over medium-low heat. Add garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add anchovies and cook, stirring, 30 seconds.
Remove from the heat and stir in vinegar and then cheese. Pour the warm dressing over the salad, toss well and serve with a pepper mill on the table, so that you can top your salad with plenty of freshly ground black pepper.
Bean Salad With Lemon And Herbs
6 servings
Ingredients
- 2 cups fresh cooked beans (such as cannellini) or one 14-oz. can cannellini beans or chickpeas, rinsed
- 6 oz fresh green beans or sugar snap peas, trimmed, cut into 1” pieces
- 1/4 cup fresh parsley leaves
- 1/4 cup olive oil
- 3 tablespoons fresh chives, chopped
- 2 tablespoons capers, chopped
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Aleppo pepper or 1/4 crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Directions
Cook the green beans in boiling salted water for about 4 minutes, just until tender but still firm. Drain.
Mix the beans, green beans, parsley, oil, chives, capers, lemon zest, lemon juice and Aleppo pepper in a large bowl; season with salt and pepper.
Let the salad sit for at least 30 minutes to infuse the flavors.
Radicchio, Fennel and Olive Panzanella
Serves 4
Ingredients
- 6 oz Italian country-style bread, torn into bite-size pieces (about 4 cups)
- 1 tablespoon finely grated lemon zest
- 1/2 cup olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 small shallot, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 small head radicchio, torn into bite-size pieces
- 1 small fennel bulb, thinly sliced
- 1 cup fresh flat-leaf parsley leaves with tender stems
- 1/2 cup green olives, pitted, halved
- 3 oz aged sheep’s-milk Pecorino Romano, shaved
- 3 oz hard salami, thinly sliced
Directions
Preheat the oven to 400°F. Mix the bread with lemon zest and ¼ cup oil on a rimmed baking sheet.
Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.
Whisk shallot, lemon juice, vinegar and oregano in a large salad bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.
Add radicchio, fennel, parsley, olives, cheese, salami and toasted bread to the dressing; toss to combine.
Grilled Chicken Salad with Radishes, Cucumbers and Pesto
Serves 4
Ingredients
- 1/4 cup (packed) fresh basil leaves plus 2 teaspoons chopped
- 1/4 cup (packed) fresh Italian parsley leaves
- 4 tablespoons pine nuts, divided
- 5 teaspoons fresh lemon juice, divided
- 2 teaspoons chopped shallots
- 6 tablespoons olive oil, divided, plus additional for brushing
- 4 boneless chicken breast halves
- 4 – 1/2 inch-thick slices country-style Italian bread
- One 5-ounce package mixed baby greens
- 1 cup thinly sliced radishes
- 1 cup thinly sliced cucumbers
Directions
Place the 1/4 cup basil leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice and the shallots in mini processor; chop coarsely.
With machine running, gradually add 3 tablespoons olive oil.
Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if you want a thinner pesto.
Whisk the 2 teaspoons chopped basil, remaining 4 teaspoons lemon juice and 3 tablespoons oil in small bowl. Season dressing with and pepper. Set aside.
Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper.
Grill until grill marks form and chicken is cooked through, 7 to 8 minutes per side. Transfer to a work surface; let rest 5 minutes.
Using a clean brush, brush both sides of the bread slices with oil. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.
Place greens, radishes and cucumbers in large bowl. Toss with the reserved dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
Cut grilled chicken breasts crosswise into thin slices. Arrange 1 sliced chicken breast on top of each salad.
Spoon pesto over the chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.
Grilled Steak Salad
Ingredients
Dressing
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon cold water
- 2 teaspoons white wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1/2 teaspoon minced fresh rosemary
Steak
- 1/2 cup dry red wine
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh rosemary
- 2 garlic cloves, minced
- 1 1/2 pounds flank steak
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups baby spinach leaves or any tender spring greens
- Crumbled Gorgonzola cheese
- Grilled baguette slices
Directions
For the dressing:
Combine mayonnaise and the next 7 ingredients in a bowl; slowly whisk in olive oil. Stir in rosemary. Store in the refrigerator until serving time.
For the steak:
Combine the wine, mustard, 1 tablespoon olive oil, chopped rosemary and garlic in a large, heavy-duty zip-top plastic bag. Add the steak and the seal bag, turning to coat.
Refrigerate 6 hours or overnight.
Preheat grill to high (450°F to 600°F). Remove steak from the marinade and discard marinade. Pat steak dry with paper towels and sprinkle with salt and pepper.
Grill, on a greased grill rack, 6 minutes on each side (for medium-rare) or to the desired degree of doneness. Let stand 5 minutes before cutting into thin slices.
Brush bread slices with oil and grill 2 to 3 minutes.
Toss spinach with 1/4 cup of the dressing and divide among 4 salad plates.
Place steak slices on top of the greens and sprinkle each with crumbled Gorgonzola cheese.
Serve the salads with grilled baguette slices and pass the remaining dressing.
In spring the focus is on tender, leafy vegetables that represent the fresh new growth of the season. The greening that occurs in springtime should be represented by greens on your plate, including some of the ones listed below.
Arugula is a dark green, peppery green that is used both raw and cooked. Arugula is sold either by the bunch or as loose leaves (much like spinach). Look for dark greens leaves of a uniform color. Avoid yellowing leaves, damages leaves, wilted leaves, or excessively moist-looking leaves
Spinach – it is easy to forget that the small, tender leaves of spring spinach are a real treat. There is a sweetness to their dark green leaves that is perfect in spinach salads.
Broccolini is actually a cross between broccoli and Chinese kale. Broccolini is tender and somewhat sweet, without the bitterness you might find in regular broccoli or broccoli rabe.
Collard Greens are leafy green vegetables that belong to the same family that includes cabbage, kale and broccoli. Like kale, collards are one of the non-head forming members of the Brassica family. Collards unique appearance features dark blue-green leaves that are smooth in texture and relatively broad.
Spring Escarole is sweeter and more tender than at other times of year. It is delicious sautéed with garlic as a side dish, in soups or in a salad.
Chard comes in Swiss (white ribs), red, golden, and mixed rainbow versions. Each has its own flavor, but an earthy edge defines them all. Chard is usually cooked, but certainly can be chopped up and added to salads raw.
Arugula Fennel Salad
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon fine sea salt
- 6 cups arugula leaves
- 1 bulb fennel
- 1/4 cup shaved Parmigiano-Reggiano cheese
Directions
In a large salad bowl, whisk together oil, lemon juice and salt. Set aside.
Wash the arugula well and spin or pat it thoroughly dry. Set aside.
Trim fronds and root end of the fennel bulb. Cut the bulb in half, lay each half flat on a cutting surface and slice as thinly as you can.
Put the sliced fennel in the dressing. Use salad tongs, salad fork and spoon or clean hands gently toss the fennel and coat it evenly with the dressing. Add the arugula and cheese and toss to evenly coat the leaves. Serve.
Cheddar Broccolini Soup
Ingredients
- 1 pound broccolini, cut in 1-inch pieces
- 4 cups vegetable broth
- 2 tablespoons butter
- 1/4 cup finely chopped red bell pepper
- 1 garlic clove, minced
- 1 bunch (6 to 8) green onions, with green, thinly sliced
- 5 tablespoons flour
- 1 teaspoon dry mustard
- 1 1/2 cups milk
- 3 cups shredded sharp cheddar cheese (about 12 ounces)
- 1/2 to 1 teaspoon salt, or to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon fresh ground black pepper
Directions
In a medium saucepan, bring broccolini and vegetable broth to a boil. Reduce heat to low; simmer for about 5 minutes or until just tender.
In a large saucepan, heat butter over medium-low heat; add bell pepper, garlic and green onions and continue cooking for about 2 minutes or until vegetables are just tender. Stir in flour and mustard until well blended. Slowly stir in milk. Cook, stirring, until thick and bubbly.
Pour broccolini and vegetable broth into the sauce mixture. Add cheese and the remaining seasonings, to taste. Serves 6.
Spring Spinach and Cheese Pizza
Ingredients
- One pound of your favorite pizza dough, room temperature
- 3 tablespoons olive oil, divided
- 2 cups fresh baby spinach leaves,chopped and lightly packed
- 2 spring onions, chopped
- 2 minced garlic cloves
- 8 oz mozzarella cheese, sliced thin
- 1/3 cup grated Asiago cheese
- 1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 425°F. Oil a 14 inch pizza pan and stretch the dough to fit the pan. Let rest while you prepare the topping ingredients
Heat 1 tablespoon of olive oil in a frying pan. Add the spinach, garlic and green onions to the pan and toss for about two minutes until spinach is slightly wilted. Remove the pan from the heat and set aside.
Spread sliced mozzarella over the surface of the dough. Top with the spinach mixture, Sprinkle with the asiago cheese and black pepper.
Bake for 15-20 minutes.
Swiss Chard with Tomatoes, Feta and Pine Nuts
Serves 4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, sliced
- 2 cloves garlic, finely chopped
- 1 bunch Swiss chard, stems and leaves chopped separately, divided
- Sea salt and ground black pepper
- 2 tablespoons low-sodium chicken broth, vegetable broth or water
- 1 cup halved cherry tomatoes or 1 tomato, cored and chopped
- 2 ounces feta cheese, crumbled
- 2 tablespoons pine nuts, toasted
Directions
Heat oil in a large, deep skillet over medium heat. Add onion, garlic and chard stems and cook, stirring occasionally, until softened, about 5 minutes. Cover and cook 5 minutes more.
Uncover, add chard leaves, salt, pepper and broth and cook, covered, until chard leaves are bright green and tender, about 5 minutes more. Remove from the heat and gently stir in tomatoes. Scatter cheese and pine nuts over the top and serve.
Rigatoni with Ricotta and Collard Greens
You certainly can use any type of greens you like but this is a great recipe to give collards a try.
4-6 servings
Ingredients
- 8 oz rigatoni or penne pasta
- 1 tablespoon butter
- ¾ cup chopped onion
- 3 garlic cloves, minced
- 1 pound collard greens, washed, drained, and chopped
- 1/4 cup all-purpose flour
- 1 1/2 cups low-fat milk
- 1 cup shredded mozzarella
- 1 cup ricotta cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 to 1 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/4 cup Italian seasoned breadcrumbs, optional
Directions
Cook pasta to the al dente stage. Drain and set aside.
Preheat oven to 350°F. Lightly grease a 13 x 9 inch baking dish.
Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until soft but not brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low and add greens; cover and cook 15 to 20 minutes or until the greens are tender, stirring occasionally.
Sprinkle the flour over the greens. Cook uncovered, stirring constantly, 1 minute. Gradually add the milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth.
Remove from the heat. Stir in the cooked pasta, mozzarella, ricotta, salt, pepper and red pepper flakes. Pour into the prepared baking dish and sprinkle evenly with Parmesan. Sprinkle the breadcrumbs, if using, over the top of the casserole.
Bake for 20 minutes.or until the center of the casserole is hot.
Sautéed Escarole with White Beans and Garlic
Serves 6 to 8
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 1/2 pounds escarole, trimmed and roughly chopped
- 1 cup low-sodium chicken or vegetable broth
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Directions
Heat oil in a large skillet over medium heat. Add escarole (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes. Transfer to a colander as done and drain well.
Return skillet to heat and add garlic and pepper flakes and cook, stirring often, about 2 minutes.
Add broth to the skillet and deglaze; add beans and simmer until hot throughout, 2 to 3 minutes. Return greens to the skillet, toss gently and season with salt and pepper to taste.
Use in-season spring ingredients to create some healthier dinners this week. After a few weeks of holiday eating and chocolate candy, you may want to eat a bit lighter.
Dinner Menu 1
Shrimp with Easy Risotto
4 servings
Ingredients
- 1 pound fresh or frozen large shrimp in shells or shelled
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/3 cup chopped onion (1 small)
- 2/3 cup uncooked Arborio rice
- 1 14 1/2 ounce can reduced-sodium chicken broth
- 1 cup frozen peas, thawed
- 1/4 cup grated Parmesan cheese
- Lemon wedges
Directions
Thaw shrimp, if frozen. Peel and devein shrimp if needed. Rinse shrimp; pat dry with paper towels.
Place shrimp in a resealable plastic bag set in a shallow dish.
For the marinade:
In a small bowl combine lemon juice, oil, garlic, oregano and salt. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator while you prepare the risotto (15 to 25 minutes).
For the risotto:
In a medium saucepan heat butter over medium heat until melted. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add rice. Cook and stir for 2 minutes more. Carefully stir in broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from the heat. Stir in peas. Let stand about 1 minute or until heated through. (Rice should be tender but slightly firm and creamy.) Stir in Parmesan cheese.
Cook shrimp in a skillet or on the grill as described below. Serve shrimp with risotto and lemon wedges.
SKILLET: Heat a 12-inch skillet over medium heat. Add shrimp and marinade to the skillet. Cook about 3 minutes or until shrimp are opaque, stirring frequently.
GRILL: Drain shrimp, reserving marinade. Thread shrimp onto metal skewers, leaving 1/4 inch between shrimp. Brush shrimp with the reserved marinade.
For a charcoal or gas grill, place kabobs on the grill rack directly over medium-high heat. Cover and grill for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling.
Dinner Menu 2
Roasted Pork and Spring Vegetables
8 servings
Ingredients
- 1 ½ pounds tiny new potatoes, halved
- 1/4 cup snipped fresh rosemary
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1-2 pound boneless pork top loin roast
- 6 fresh baby artichokes or use thawed frozen artichoke hearts, if you cannot find fresh
- 1 tablespoon lemon juice
- 2 cups whole baby carrots
Directions
Preheat oven to 350 degrees F.
Place potatoes in a large bowl.
In a small bowl combine rosemary, oil, garlic, salt and pepper. Pour half of the mixture over the potatoes; toss to coat.
Trim fat from meat. Place meat on a rack in a shallow roasting pan; spread the remaining oil mixture over the meat. Arrange potatoes around the meat. Roast for 35 minutes.
Meanwhile, wash artichokes if using fresh; trim stems and remove loose outer leaves. Cut 1/2 inch off the top of each artichoke. Cut each artichoke lengthwise into quarters. Place quartered artichokes in a medium bowl; toss with lemon juice.
In a covered large saucepan cook artichokes and carrots in boiling, lightly salted water for 10 minutes; drain.
Add artichokes and carrots to the roasting pan, stirring to combine with potatoes. Roast for 15 to 35 minutes more or until a meat thermometer registers 150 degrees F and vegetables are tender, stirring vegetables occasionally.
Remove from the oven. Cover meat and vegetables with foil; let stand for 10 minutes before slicing meat.
Dinner Menu 3
Creamy Carrot Soup
4 servings
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound carrots, peeled and chopped (about 3 cups)
- 1/2 cup rice
- 2 ½ cups reduced-sodium chicken or vegetable stock or broth
- 1/2 teaspoon salt
- 1 ¼ cups milk
- 1/2 cup creme fraiche or sour cream
- 3 green onions, finely chopped
- 2 tablespoons finely chopped fresh dillweed
- Paprika and coarse salt
Directions
In a 3 to 4 quart pot melt butter over medium heat. Add onion; cook for 10 minutes until tender. Add the carrots, rice, stock and salt. Bring to boiling over high heat. Reduce heat to low. Cook, covered, for 35 minutes until rice and carrots are very tender. Cool slightly.
Using a handheld immersion blender, process the mixture in the pan until completely smooth. Whisk in milk and creme fraiche.
Heat and stir over low heat. For a thinner texture, stir in additional milk. To serve, sprinkle with green onion, dillweed, paprika and coarse salt, if desired.
White Bean Tuna Salad
4 servings
Ingredients
- 1-15 ounce can cannellini beans, rinsed and drained
- 2-5 ounce cans tuna packed in water, drained
- 2 cups lightly packed arugula or spinach
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh flat-leaf Italian parsley, chopped
- 1/4 cup red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon dried leaf oregano, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 lemon
- Crusty Italian bread, sliced and toasted
Directions
In a large bowl combine beans, tuna, arugula, red onion and parsley.
For the dressing:
In a screw-top jar combine vinegar, oil, oregano, salt and pepper. Shake well to combine.
Pour dressing over tuna mixture; toss gently to combine. Squeeze juice from half of a lemon over the salad. Serve with toasted bread.
Dinner Menu 4
Oregano Chicken and Peppers
4 servings
Ingredients
- 1 ½ pounds bone-in meaty chicken pieces (breasts and thighs), skinned
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 lemon, thinly sliced into rounds
- 1 large tomato, peeled and chopped (3/4 cup)
- 1/2 cup pitted kalamata olives
- 1/4 cup chopped onion
- 1/4 cup snipped fresh parsley
- 1 teaspoon dried oregano, crushed
- 1/8 teaspoon ground red pepper (cayenne)
- 1/4 cup dry white wine
- 3/4 cup chicken broth
- 1 medium green sweet pepper, cut into thin strips
- 1 medium red sweet pepper, cut into thin strips
- 8 oz thin spaghetti
Directions
Sprinkle chicken with salt and pepper. Heat the oil in a deep skillet with a cover. Cook chicken over medium heat about 15 minutes or until light brown, turning once. Reduce heat.
Scatter the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. Sprinkle with ground red pepper. Add the wine and the chicken broth. Simmer, covered, for 15 minutes.
Add the remaining tomato and the bell peppers. Cook, covered, for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink.
Cook the pasta to the al dente stage. Drain and place on a serving platter.Place the the chicken on top of the spaghetti and pour the peppers and sauce over the chicken. Garnish with remaining lemon slices.
Dinner Menu 5
Avocado and Asparagus Egg Sandwiches
Serves 4
Ingredients
- 8 ounces fresh asparagus spears, trimmed
- Boiling water
- 1 avocado, halved, seeded, peeled, and chopped
- 1 teaspoon lime juice
- 4 eggs
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 4 large slices country-style white or whole grain bread
- 8 slices bacon, crisp cooked
Directions
Place asparagus spears in a single layer in a shallow baking pan. Pour enough boiling water over the asparagus to cover. Let stand for 10 to 12 minutes or until bright colored and crisp-tender. Drain. Finely chop three of the asparagus spears; set aside.
In a small bowl use a fork to mash the avocado; stir in lime juice. Stir in the chopped asparagus; set aside.
For the omelet:
In a small bowl whisk together the eggs, the water, salt and pepper until combined but not frothy.
Heat an 8-inch nonstick skillet with flared sides over medium-high heat until the skillet is hot. Melt 1 tablespoon of the butter in the skillet. Add half of the egg mixture; reduce heat to medium. Immediately begin stirring eggs gently but continuously with a wooden or plastic spatula until the mixture begins to come together. Stop stirring. Cook for 30 to 60 seconds or until the egg is set.
Remove from heat. Using a spatula, lift and fold an edge of omelet to opposite edge. Transfer to a warm plate. Cover with foil and keep warm. Repeat with the remaining 1 tablespoon butter and the remaining egg mixture to make a second omelet.
Toast bread. Spread avocado-asparagus mixture on 2 of the bread slices. Top with each with half the bacon, half the asparagus spears, omelets and the remaining 2 slices of bread. Cut sandwiches in half to make 4 servings.
Roasted Beet Salad
4 servings
Ingredients
- 2 pounds fresh beets with tops
- 2 sprigs fresh rosemary
- 3 tablespoons olive oil
- Salt and ground black pepper
- 1/2 cup golden raisins
- 2 tablespoons pine nuts, toasted
- 4 ounces sliced ricotta salata cheese or feta cheese
- Balsamic vinegar
Directions
Preheat the oven to 450 degrees F.
Cut the tops from beets; set tops aside. Place beets and rosemary on a piece of heavy foil. Drizzle with 1 tablespoon of the oil. Bring up two opposite edges of the foil; seal with a double fold. Fold in remaining edges to completely enclose. Roast beets about 60 minutes or until tender when pierced with a knife. Carefully open the packet to release the steam. Set aside until cool enough to handle. Peel skins from the beets and cut into wedges. Discard rosemary.
Meanwhile, thoroughly wash and dry the beet greens. Thinly slice just the beet greens and discard the stalks.
In a large bowl gently toss warm beets, shredded beet greens and the remaining 2 tablespoons oil until the greens are slightly wilted. Season with salt and pepper.
On a large platter or four salad plates arrange the beet mixture. Sprinkle with raisins and nuts. Top with cheese and drizzle with balsamic vinegar.
Tips on grilling fish:
- A hot fire is key. You want to cook seafood quickly to retain the natural juices and flavor.
- A clean grill rack is equally important. Fish will stick to a dirty rack and make turning the fish difficult.
- Oil the rack when the barbecue grill is hot, just before you’re ready to cook. Also, oil the fish whenever possible. Use a high-temperature oil, such as grape seed, peanut or plain olive oil.
- Skin side up or down? Conventional wisdom says to cook the skin side first, but doing the opposite gives a nicer, crusted surface on the non-skin side and the skin helps the fillet hold together for turning. The result is a moist, more appealing fillet.
- Fish will hold together better and be less likely to stick if you leave it alone during grilling. Cook it for the estimated time, then try lifting it carefully. If it pulls away easily, it is ready to turn.
- A wide, thin spatula is essential for turning and removing fish from the grill.
- If you’re grilling thin fillets, you can place them in a double-sided, long-handled grilling rack used for hamburgers and steaks. There are also specially shaped ones made for grilling whole fish.
- A good rule of thumb is to grill fish for a total of 10 minutes per inch of thickness (measured at the thickest point.) So if you have a half-inch thick fillet, grill it for about 3 minutes on one side, then turn and cook for 2 minutes more.
- Avoid sugary marinades or glazes, especially with thick fillets or whole fish, as the sugars can burn and turn bitter before the fish is fully cooked.
- As with other methods, fish is fully cooked when it begins to flake and is opaque at the center. Some fish, like salmon and tuna, are often served while still somewhat ‘rare’, like steak.
- Tuna, salmon, swordfish, halibut, mahi mahi, barramundi, trout, mackerel, yellowtail and sea bass are some of the best fish to grill.
When most of us think of swordfish, we think…well, isn’t it endangered? The answer — at least for American swordfish — is no. It is true that swordfish stocks were hurt in the 1980s and early 1990s, but a nationwide movement to give swordfish a break worked. Now, North Atlantic stocks are on the rebound and environmental watchdog groups list them as a “good alternative.”
Grilled Swordfish With Caponata
Swordfish is made for the grill. It is firm, like steak, and many non-fish eaters will readily eat swordfish over other types of fish. Its texture also helps prevent the steaks from falling apart on the grill, a huge plus. Note: Halibut steaks or firm white fish fillets, such as red snapper, tilapia, cod or orange roughy, can be used in place of swordfish.
Serves 4
Ingredients
Marinade
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 4 swordfish steaks (see note above)
Caponata
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 each Italian frying pepper and orange and yellow bell peppers
- 2 teaspoons minced garlic
- 1 medium eggplant, peeled or unpeeled according to taste
- 2 cups marinara sauce
- 2 tablespoons red-wine vinegar
- 2 tablespoons capers, rinsed
Directions
Marinade:
Mix ingredients in a large ziptop bag. Add fish, seal; turn to coat. Leave at room temperature while preparing the caponata.
Caponata:
Heat oil in a large nonstick skillet over medium heat. Add the onion and peppers; sauté 2 minutes, or until soft. Add garlic; stir 30 seconds and add eggplant, cook 2 to 3 minutes, stirring often. Stir in marinara sauce, cover; reduce heat and simmer, stirring twice, 12 minutes or until the eggplant is very tender.
Add vinegar and capers to the caponata. Cover and simmer 5 minutes to develop flavors.
Meanwhile, heat an outdoor grill or a stove-top ridged grill pan. Remove fish from the bag; discard bag with the marinade.
Grill fish 4 to 6 inches from the heat source on an outdoor grill or in a grill pan, turning once, 10 to 12 minutes until cooked through.
Serve fish over the caponata.
Healthy sides to go with your delicious grilled fish.
Spinach & Rice-Stuffed Tomatoes
Serves 4
Ingredients
- 4 large vine-ripe tomatoes
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 1/2 yellow bell pepper, chopped
- 1 cup frozen chopped spinach, defrosted
- 1 teaspoon dried Italian seasoning
- 1 cup cooked brown rice
- 1/4 teaspoon salt, plus extra for the tomatoes
- 1 teaspoon grated lemon rind
Directions
Heat the oven to 450°F.
Rub the inside of a 1 1/2-quart baking dish with 1 tablespoon of the oil and set aside.
Using a serrated knife, cut off the top fourth of each tomato and discard the tops. Cut 1/8th off the bottom of each tomato, so that they’ll sit upright in the baking dish; discard bottoms.
Using a small spoon (a grapefruit spoon works the best), scoop out the seeds and pulp from each tomato and discard. Sprinkle the insides of each tomato with a little salt. Place the tomatoes upside down on a plate layered with paper towels and let them sit for 30 minutes to extract excess tomato juice, which may make the filling soggy.
Heat the remaining oil in large skillet over medium heat. Add onion and yellow pepper and cook 5 minutes. Stir in spinach and Italian seasoning. Cook 5 minutes or until the vegetables are tender. Stir in rice, salt and lemon rind. Cook 4 minutes or until heated through.
Spoon rice mixture into the tomatoes and cover dish tightly with foil. Bake 15-20 minutes or until heated through.
Braised Spring Vegetables
Serves: 6
Ingredients
- 1 spring onion or 4 green onions, trimmed and sliced
- 2 cloves garlic, finely chopped
- 3 tablespoons olive oil
- 3 tablespoons chicken broth or water
- 8 oz asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 cup fresh sugar snap peas, trimmed and halved crosswise
- 1 cup shelled fresh peas (from about 1 pound of peas in the pod) or frozen peas (thawed)
- 1/2 head escarole, torn into bite-size pieces (about 2 cups)
- 1/2 cup loosely packed fresh basil leaves
- 1 tablespoon finely grated lemon peel
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh chives
- Parmesan cheese, for serving
Directions
In heavy 12-inch skillet, combine spring onion, garlic, oil and broth; heat to simmering on medium heat. Cover; cook about 2 minutes, or until onion softens slightly.
Add asparagus, sugar snap peas and peas and sauté 2 to 3 minutes, or until beans and peas are heated through. Add escarole and basil; sauté 2 to 3 minutes, or until escarole wilts and asparagus is crisp-tender.
Stir in lemon peel and juice. Season to taste with kosher salt.
Transfer to serving platter; sprinkle with chives and grated Parmesan. Serve immediately.
Spaghettini with Lemon and Ricotta
Ingredients
- 12 oz spaghettini (thin spaghetti)
- 3/4 cup good-quality fresh whole-milk ricotta
- 1 1/2 tablespoons extra virgin olive oil
- 2 lemons
Directions
Heat a large saucepan of salted water to boiling on high. Add spaghettini; cook 6 minutes or until tender but still firm to the bite, stirring occasionally. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, in large bowl, mix ricotta, oil and 1/2 teaspoon freshly ground pepper. Finely grate the peel of 1 lemon and stir it into ricotta. Season with kosher salt.
Add cooked spaghettini to ricotta mixture; stir well, adding reserved cooking water, if needed to make a sauce that coats the pasta. Season to taste.
Divide pasta among 4 plates. Finely grate the peel of the remaining lemon over the pasta and serve.
Tomato & Fennel Salad
4 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon champagne vinegar or white-wine vinegar
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1 pound tomatoes, cut into wedges
- 2 cups thinly sliced fennel bulb
- 1/4 cup chopped fresh parsley
- 1/3 cup pine nuts
Directions
Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes. Set aside to cool
Whisk oil, vinegar, salt and pepper in a large bowl until combined.
Add tomatoes, fennel, parsley and pine nuts; toss to coat. Serve.
Broccoli Rabe with Garlic & Anchovies
6 servings
Ingredients
- 2 pounds broccoli rabe, stem ends trimmed and chopped
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic, chopped
- 6 anchovy fillets, chopped
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Directions
Bring a large pot or Dutch oven of salted water to a boil. Add broccoli rabe and cook until tender when pierced with a fork, 3 to 5 minutes. Drain well.
Heat oil in a large skillet over medium heat. Add garlic, anchovies and crushed red pepper; cook, stirring, until the garlic is very light brown, 1 to 2 minutes.
Add the broccoli rabe, toss to coat and cook, stirring occasionally, for 2 minutes more. Season with additional salt and pepper, if needed.
