Healthy Italian Cooking at Home

Category Archives: mushrooms

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Chilly weather makes you think comfort food. Meatloaf sure fits that description. I like to make meatloaf interesting by incorporating lots of different ingredients. In this meatloaf I added mushrooms, onions, mozzarella cheese and marinara sauce.

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Cheese Filled Meatloaf

I have a double meatloaf pan that allows for the fat to drip through and, therefore, the meatloaf doesn’t sit in fat while it cooks.

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Ingredients

2 lbs lean ground beef
2 tablespoons olive oil
1 cup dried breadcrumbs
1 large egg
1 teaspoon salt
1 teaspoon black cracked pepper
1 teaspoon Italian dried seasoning
1 cup mushrooms, chopped
¼ cup minced onion
2 garlic cloves minced
3/4 cup homemade marinara sauce or store-bought, divided
½ lb small mozzarella balls, also called pearl mozzarella

Directions

In a skillet sauté the onion, mushroom and garlic in the olive oil until fully cooked about 10 minutes. And allow to cool.

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Fold the vegetables into the meat along with the breadcrumbs, egg, salt, pepper, Italian seasoning and 1/2 cup of the marinara sauce. Mix well.

Place 1/2 of the meatloaf mixture into a loaf pan, Then scatter the cheese balls over the meat and cover with the remaining meatloaf mixture.

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Spread the remaining marinara sauce over the top of the meatloaf.

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Bake in a 350 degree F oven for 90 minutes. Let rest for 10 minutes before serving.

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Roasted Fingerling Potatoes

After the meatloaf has roasted for 30 minutes put the potatoes in the oven to cook alongside the meatloaf.

Ingredients

10-12 fingerling potatoes
1 tablespoon olive oil
2 cloves garlic, sliced
½ teaspoon dried oregano
Salt and pepper

Directions

Place the oil, garlic and oregano in a small baking dish. Add the potatoes and sprinkle them with salt and pepper. Turn the potatoes so they are coated in oil and herbs.

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Bake in a moderate oven for about an hour or cook them in the oven with whatever meat or poultry you are roasting.

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Sautéed Green Beans with Parmesan Cheese

Ingredients

1 garlic cloves, minced
1 tablespoon olive oil
1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
Salt and ground black pepper
1/4 cup water
2 teaspoons juice from 1 lemon
¼ cup grated Parmesan cheese

Directions

Heat oil in a saucepan over medium heat and add the beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, for 5 minutes.

Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes more. Remove cover, increase heat to high and cook until the water evaporates, about 1 minute.

Transfer green beans to a serving bowl, toss with lemon juice and cheese and adjust the seasoning with salt and pepper.


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I am sure you have heard of Chicken Cacciatore but how about Beef Cacciatore? I came up with this recipe when I had several beef round roasts in the freezer and did not want to make a traditional pot roast. This is a great dish to make at this time of year. Assemble it and put in the oven and then you can go on with your holiday preparations. Cook some pasta or mashed potatoes and you have dinner.

A typical bottom round roast that weighs 3 to 4 pounds should be slow roasted in a Dutch Oven for about 4 hours for a tender roast with an internal temperature of 165 to 170 F(74 to 77 °C) . Preheat the oven to 300 °F (149 °C) and slow roast the meat for 3 to 4 hours, depending on the weight.

Beef Cacciatore

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Ingredients

2 tablespoons olive oil
3-4 lb boneless bottom round roast (also called rump)
2 garlic cloves, chopped
Salt and ground black pepper to taste
1 large onion, cut into large dice
1 (28 ounce) container finely chopped Italian tomatoes
1 green bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
8 oz fresh mushrooms, sliced thickly
1 cup dry red wine
1 teaspoon Italian seasoning
½ teaspoon red chili flakes
8 oz Pappardelle Pasta

Directions

Preheat the oven to 300 degrees F.

Brown the roast on all sides in the oil in an ovenproof Dutch Oven. Season the roast with salt and pepper.

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Add the garlic, onions, bell peppers and mushrooms. Let them cook for a few minutes, stirring occasionally.

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Add the wine, tomatoes, seasoning and some additional salt and pepper. Bring to a boil.

Cover the pan and place it in the oven. Cook for about four hours or until very tender. Turn the roast over several times during cooking.

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Remove the roast to a large plate and let rest for ten minutes. Slice thin.

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Cook the pasta in boiling salted water until al dente. Drain.

Bring the sauce to a boil in the Dutch Oven and reduce the heat to low. Add the drained pasta and let heat for a minute or two.

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Pour into a large pasta serving bowl and place the sliced beef on top.

Serve this meal with a green salad.


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All summer long, I save the bones from grilled steak and keep them in a plastic bag in the freezer. Come the fall I have plenty of bones to make a rich homemade beef stock.

The stock can be used for soup or freeze it in smaller containers to use over several months, whenever you need beef broth for a recipe.

Rich Brown Beef Stock

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Ingredients

  • 4-6 pounds beef  bones
  • Beef seasoning ( I use Penzey’s)
  • Half a sweet onion
  • Handful of celery tops
  • 1 whole large carrots, halved
  • 1 large bay leaf
  • 1 large garlic clove, unpeeled and halved
  • 1/2 teaspoon whole black peppercorns
  • 1 teaspoon salt

Directions

Preheat the oven to 400 degrees F. Place the bones in a baking dish and sprinkle them with beef seasoning. Place the baking dish in the oven and bake for 30 minutes.

If using uncooked bones increase the baking time to an hour. The bones should be nicely browned.

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Place the browned bones in a large Dutch Oven. Add the remaining ingredients and cover all with water. Bring to a boil and simmer partially covered for 3-4 hours.

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Strain the broth in a colander lined with cheesecloth. Reserve some of the broth for the soup and discard the bones and vegetables.

Beef, Mushroom and Barley Soup

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Ingredients

Olive oil cooking spray

  • 1 ½ lbs beef stew meat, trimmed and diced
  • 1 tablespoon olive oil
  • 2 cups chopped leeks
  • 2 cups chopped carrot
  • 2 celery stalks, chopped
  • 1 garlic clove, minced
  • 8 cups beef stock
  • 2 cups water
  • 1 thyme sprig
  • 1/2 teaspoon freshly ground black pepper
  • 1 large bay leaf
  • 1 cup uncooked pearl barley
  • 1 cup diced mushrooms
  • ¼ cup chopped fresh parsley

Directions

Heat the oil in a large Dutch oven and add the diced beef; cook until browned on all sides, about 5 minutes.

Add the leek, carrot and garlic. Saute 4 minutes or until lightly browned. Add broth, water, thyme, pepper and bay leaf.

Bring to a boil. Cover, reduce heat and simmer 45 minutes. Add the mushrooms and barley; cook another 45 minutes or until the beef and barley are tender.

Discard the bay leaf. Add the parsley.


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Fall is here and comfort foods are perfect for dinner. This meal is high on the list of favorites in my family. Years ago, I got the idea of combining potatoes with greens for more nutrition and who would have thought the children loved mashed potatoes prepared this way.

Tip: set aside one cup of the diced cooked potatoes and one cup of the roasted carrots to use in a beef pot pie later in the week. There is plenty of braised steak for leftovers.

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Braised Steak

Serves 6-8

Ingredients

  • 2 pounds sirloin or round steak
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried Italian seasoning
  • Olive oil
  • 2 cups beef broth
  • 1 large or 2 medium onions, sliced
  • 1 small garlic clove, minced
  • 2 tablespoons Worcestershire sauce
  • 1 cup sliced mushrooms

Directions

Combine the flour, salt, pepper and Italian seasoning in a shallow bowl.

Cut the steak into serving-size portions about 1/4 inch thick. Press the flour into the steak pieces with your hand. Reserve any flour that is left.

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In a large heavy skillet over medium heat, heat enough olive oil to cover the bottom of the skillet.

Brown the steak pieces thoroughly on all sides and set aside the browned pieces on a plate.

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Add the garlic, onions and mushrooms to the same skillet and saute for about 5 minutes, or until the onions are tender. Stir in any remaining flour and mix until thoroughly absorbed.

Add the beef broth and Worcestershire sauce. Return the browned steak to the skillet. Bring the mixture to a boil. Reduce the heat to low and cover the skillet.

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Simmer on low heat for about 1 1/2 hours or until the meat is very tender. Taste and add salt and pepper if needed. Transfer to a serving bowl.

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Mashed Potatoes With Spinach or Kale

Ingredients

  • 2 1/2 pounds russet potatoes, scrubbed and peeled
  • 1 large garlic clove
  • Salt
  • 1 pound (1 large bunch) spinach or kale
  • 1 cup milk
  • Freshly ground pepper
  • 2 tablespoons extra virgin olive oil

Directions

Cover the potatoes with water in a saucepan. Add the garlic clove and 1/2 teaspoon of salt.

Bring to a boil. Reduce the heat to medium, cover the pan partially and cook the potatoes until very tender, about 30 minutes.

Drain off the water, return the potatoes and garlic to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes.

Remove the pan from the heat and mash the potatoes with a potato masher or a food mill. Add the olive oil.

While the potatoes are cooking bring a large pot of generously salted water to a boil and add the spinach or kale.

Cook the spinach for 4 minutes, kale for 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Drain and squeeze out the excess water. Chop fine.

Set the pan with the potatoes over low heat. Stir the chopped spinach into the hot mashed potatoes, add the milk and gently stir. Add salt to taste and freshly ground pepper. Serve hot.

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Roasted Carrots

Ingredients

  • 1 pound carrots, trimmed and scrubbed
  • 1 tablespoon extra-virgin olive oil, plus extra for serving
  • 1 teaspoon (packed) finely grated orange peel
  • Sea salt

Directions

Preheat oven to 400°F. Arrange carrots in single layer in a baking dish. Add 2 tablespoons olive oil and orange peel; sprinkle with salt and pepper and toss.

Cover the dish tightly with foil. Roast until crisp-tender, about 25 minutes. Transfer carrots and any juices to a serving platter. Drizzle lightly with additional olive oil. Sprinkle with sea salt.

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Easy Biscuits

Ingredients

  • 2 cups unbleached self-rising flour
  • 1/4 cup cold unsalted butter (cut into small pieces)
  • 3/4 cup (6 ounces) cold milk or buttermilk

Directions

Preheat the oven to 425°F.

Place the flour in a bowl. Work in the butter just until crumbs are the size of large peas.

Add the milk and stir until the mixture holds together and leaves the sides of the bowl.

Scoop the dough onto a well-floured surface and fold it over on itself several times, using more flour if needed to prevent sticking.

Roll or pat the dough into an 8 inch rectangle about ½ inch thick.

Cut biscuits with a sharp knife into 2 inch squares.

Place the biscuits on a parchment lined baking sheet, leaving about 1 inch between them.

Bake the biscuits for 10 to 14 minutes or until they’re a light golden brown.

Remove them from the oven and serve hot.


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Padua University

Padua is a province in the Veneto region of Italy. It is home to some of the masterpieces from the Medieval and Renaissance art and architecture period and the towns of Cittadella and Montagnana are famous for their well-preserved Medieval city walls. There are also many ancient and historic villas in the countryside. The hills offer a relaxing naturalistic site often covered with woods, while the eastern slopes offer ancient spa sites, such as Terme Euganee, Abano Terme, Montegrotto Terme, Galzignano Terme and Battaglia Terme. There is a small part of the Venetian Lagoon lying inside the province, the Valle Millecampi (“one-thousand-fields valley”) that includes naturalistic routes for cycling or horse-riding.

Padua Basilica

Padua Basilica

The University of Padua was founded in 1222 and was one of the most prominent universities in early modern Europe. It is among the earliest universities of the world and the second oldest in Italy. In 2010 the university had approximately 65,000 students and in 2013 was ranked “best university” among Italian institutions of higher education with more than 40,000 students.

From the fifteenth to the eighteenth century, the university was renowned for its research, particularly in the areas of medicine, astronomy, philosophy and law. During this time, the university adopted the Latin motto: Universa universis patavina libertas (Paduan Freedom is Universal for Everyone). Nevertheless, the university had a turbulent history, and there was no teaching in 1237–61, 1509–17 and 1848–50.

Botanical Garden of Padova

Botanical Garden of Padova

The Botanical Garden of Padova, established by the university in 1545, was one of the oldest gardens of its kind in the world (after the Hanging Gardens of Babylon). In addition to the garden, the university also manages nine museums, including a History of Physics Museum.

The University began teaching medicine from the day it was founded and played a leading role in the identification and treatment of diseases and ailments, specializing in autopsies and the inner workings of the body. The university houses the oldest surviving permanent anatomical theatre in Europe, dating from 1595.

Padua's anatomical theater

Padua’s anatomical theater

Since 1595, Padua’s famous anatomical theater drew artists and scientists studying the human body during public dissections. Anatomist Andreas Vesalius held the chair of Surgery and Anatomy and in 1543 published his anatomical discoveries in De Humani Corporis Fabrica. The book triggered great public interest in dissections and caused many other European cities to establish anatomical theatres.

The university became one of the universities of the Kingdom of Italy in 1873 and, ever since, has been one of the most prestigious in the country for its contributions to scientific and scholarly research. In the field of mathematics alone, its professors have included such figures, as Gregorio Ricci Curbastro, Giuseppe Veronese, Francesco Severi and Tullio Levi Civita. On 25 June 1678, Elena Lucrezia Cornaro Piscopia, a Venetian noblewoman and mathematician, became the first woman to be awarded a Doctor of Philosophy degree.

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Paduan Hens

Padua’s cuisine has its simple roots in the vegetable garden, the farmyard and the vineyard, Farmyard products include: the well-known Paduan hen, Polverara hen, goose, guinea-hen and capon.

All varieties of chicory are cultivated in the countryside of Padua and include the Variegated Castelfranco, Early and Late Red Treviso, Red Chioggia or Red Verona varieties, are always present in the cooking proposals of the restaurants of Padua. Their soft and slightly bitter taste is particularly appetising in risotto dishes.

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Padua is a producer of both the white and of the green species of asparagus. Boiled eggs and asparagus or risotto with asparagus are part of the springtime cuisine.

Like the rest of the Veneto region, Padua is a land of well-known vineyards. DOC wines are produced in five areas of the province.Wines events and exhibitions are usually organized for spring and autumn.

Since Pre-Roman times olive trees have been cultivated in the Euganean Hills. The Extra Virgin Olive Oil produced in the area is under the protection of the Association of the Regional Park of the Euganean Hills. The color of the oil is typically golden green, obtained by using cold-pressing techniques and bottling after careful decanting without filtering.

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Montagnana is renowned for its ham, a tradition rooted in the rural population, called, prosciutto crudo dolce di Montagnana, by the locals. The sweet taste, the tenderness, the pink color and the unmistakable smell guarantee the identity of this product, so much so, that these properties were granted by the Protected Designation of Origin (DOP) seal and are now safeguarded by the Consortium of the Prosciutto Veneto Berico Euganeo, based in Montagnana. On the third Sunday of May, Montagnana organizes Piacere Montagnana, the festival of sweet ham.

In summer Padua produces its excellent cheeses in the northern grazing areas and among them are Grana Padano, Montasio and Asiago.

The cooking traditions of Padua are passed on to the generations that follow with only slight changes to adjust to more modern tastes and likes, while preserving the old recipes.

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Tramezzini

Tramezzini are very common in Padua. They are stuffed triangular sandwiches made of chewy white bread and usually served with a glass of Prosecco.

Ingredients

  • 1 can mushrooms
  • 1/4 cup cream cheese
  • 1 tablespoon minced fresh parsley
  • 1 1/2 teaspoons lemon juice
  • Slices of Prosciutto crudo dolce di Montagnana
  • 1/4 teaspoon black pepper
  • 8 slices bread

Directions

Remove the crust from the bread.

Chop the mushrooms.

In a bowl, stir together the mushrooms, cream cheese, parsley, lemon juice and pepper until creamy. Spread a layer of mushrooms on each slice of bread.

Top four pieces of bread with some ham. Turn the other four slices upside down on top of the other one. Press and cut diagonally.

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Risotto con gli Asparagi

Serves 4

Ingredients

  • 5-6 cups homemade or purchased low sodium broth
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons butter, divided
  • 1/2 onion, chopped
  • 1 lb asparagus
  • 1 teaspoon salt
  • 2 cups rice: Carnaroli, Vialone Nano or Arborio
  • 1/3 cup dry white wine
  • 1/4 cup heavy cream
  • 3/4 cup Grana Padano grated cheese, divided
  • Freshly ground black pepper

Directions

Pour the broth into a pot and heat. Keep at a simmer.

Trim and discard the tough woody stems of the asparagus (usually about an inch). Slice the spears crosswise into 1/4 inch pieces. Leave the tips intact.

Place 1 tablespoon of butter and the extra-virgin olive oil into a heavy-bottomed 5-quart pot.

Add the onions and cook over med-high heat for a couple of minutes, until transparent.

Add the sliced asparagus (reserve the tips for later use) and salt.

Cook, stirring occasionally, for about 8-10 minutes, until the asparagus are soft and slightly golden in color.

Add the rice and “toast”, stirring constantly, for a couple of minutes, until the rice acquires a light golden color.

Add the white wine and stir for one minute, letting it evaporate. Add a couple of ladles of hot broth to the rice and lower the heat to medium. Add the asparagus tips.

Stir every 30 seconds or so. Keep adding broth, ladle by ladle, as soon as the liquid is absorbed, slightly covering the rice each time, until the rice is cooked.

You will need approximately 5 cups of broth, but it depends on the rice variety, so be prepared to add more or less.

Cooking time for the rice will be 14 to 18 minutes, depending on the rice variety used. The final consistency of the risotto should be creamy.

Turn off the heat and add 1 tablespoon of butter, 1/2 cup cheese and heavy cream.

Rest for one minute and serve with freshly ground black pepper and the reserved cheese.

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Paduan Chicken Cacciatore

Authentic Chicken Cacciatore doesn’t use tomatoes. It was a traditional Italian dish that hunters could easily make in the field if they needed to cook a meal.

Ingredients

  • 1 Padua chicken
  • Salt and pepper
  • Olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, crushed
  • 20 mushrooms, sliced
  • 1/2 cup Prosciutto crudo dolce di Montagnana, diced
  • 1 rosemary sprig
  • 1 sage branch
  • 1 thyme sprig
  • Dash red wine vinegar
  • Chianti red wine
  • Chopped parsley for garnish

Directions

Cut the chicken up into smaller pieces.

Season well with salt and pepper.

Brown in a hot skillet with some olive oil. Remove the chicken pieces from the pan and set aside.

Add the onion, garlic and mushrooms to the pan and brown gently. Add the diced prosciutto and place the chicken back in the pan.

Add the herbs and vinegar and allow it to evaporate.

Add enough red wine to cover the chicken. Simmer over low heat until the chicken is tender and falls off the bone.

Serve with either polenta or slices of bread and with steamed or roasted vegetables on the side. Garnish with chopped parsley.

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Grass-fed red meats are leaner and contain proportionally more of many important nutrients that relate to good health. Because grass-fed beef has less fat and marbling (which help keep the juices in the meat), the meat toughens much more rapidly and, therefore, requires more careful cooking. This means it’s essential to rely on a thermometer rather than timing to ensure you don’t overcook the meat. Choose spice rubs or marinades that are oil or herb based, and plan to serve all tender cuts of steak medium rare. Cook the steak to an internal temperature of 120 degrees and let it rest for 5 minutes before serving.

A grass-fed steak should be exposed to high direct heat for no more than 2 minutes per side. After that, in order to guarantee tender and juicy meat, it should be removed from the flames and allowed to finish in indirect or low heat.  If you are cooking the steak on the grill, simply move it off the flames and put it on the side of the grill that is not lit, close the grill cover and allow the meat to cook for about 5-7 minutes per pound.  During that indirect time, the internal muscle fibers will come up to temperature slowly without contracting too tightly and toughening. Also, the proteins and sugars will have time to caramelize over the surface of the meat, giving the steak that characteristic glossy look and rich taste.

If you are cooking it indoors, once the steak has seared in a hot skillet, transfer the skillet to a 300 degree F oven for about 5-7 minutes per pound (or a 200 degree F oven for about 10 minutes per pound).  

Steak

  • 2 grass-fed, bone-in ribeye or NY strip steaks, about 14-16 oz each
  • Olive oil
  • Salt and freshly ground black pepper

Mushroom Topping

  • 8 mushrooms, sliced
  • 1 shallot, sliced
  • 2 tablespoons butter
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano or thyme

Arugula Salad

  • 4 cups loosely packed baby arugula
  • Italian vinaigrette (your favorite)
  • 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
  • Lemon wedges

Cooking the steak:

Coat the steaks in olive oil and sprinkle with salt and pepper. Let rest at room temperature for one hour.

Heat an outdoor grill and oil the grill grates. Once the grill is hot, turn off one burner or move the hot coals to one side.

Place the steaks over the hot (direct) side of the grill and cook for two minutes. Turn the steaks over and cook for two more minutes.

Move the steaks to the indirect side and cook for 5-7 minutes or until the steaks register 120 on a n instant meat thermometer. Remove to a plate and let rest for 5 minutes.

Cooking the mushroom topping:

Melt the butter in a small skillet. Add add the shallots. Cook for one minute and then add the sliced mushrooms. Cook the mushrooms until their moisture evaporates.

Add the remaining ingredients. Remove the pan from the heat and set aside.

For the salad:

Arrange the arugula on a serving platter and drizzle lightly with Italian vinaigrette. Sprinkle with shaved Parmesan cheese.

Place the grilled steaks on top. Spread the mushrooms over the steaks.

Serve with lemon wedges.

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Sourdough Dinner Rolls

These rolls are delicious with the steak and round out the meal.

Yield: 8 rolls

Ingredients

  • 3 cups bread flour
  • 1 package (2¼ teaspoons) yeast
  • 1/3 cup cracked wheat or other whole grain
  • 2 teaspoons salt
  • 1 tablespoon honey
  • 1 cup sourdough starter
  • 3/4 cup water
  • 1 tablespoon vegetable oil

Directions

In the bowl of a stand mixer fitted with a paddle, combine 1 cup of the flour with the yeast, cracked wheat and salt.

In a microwave-safe bowl or measuring cup, combine the water, honey and the oil. Microwave on high for 30-45 seconds, until warm (but not hot).

Add the warm water mixture and the sourdough starter to the dry ingredients. Beat for 4 minutes on medium speed.

Gradually add the remaining flour, about ½ cup at a time, and switch to the dough hook and knead for 5-7 minutes until the dough is smooth and elastic.

Place in a lightly oiled bowl and turn to grease the top. Cover lightly with a tea towel and let rise until doubled in size, about an hour.

Turn the risen dough onto a lightly floured surface and gently press or “punch” down to remove air bubbles. Divide the dough into 8 equal pieces.

On a lightly floured surface, roll each piece of dough into a 4×6-inch rectangle; then, starting with the longer side, roll up each rectangle tightly, pinching the edges and ends to seal.

Place shaped rolls onto a greased baking sheet. Cover and let rise until doubled again, about 1 more hour. Near the end of the rising time, preheat oven to 400 degrees F.

With a sharp knife, make a lengthwise slash down the center of each roll and brush or lightly spray with cold water.

Bake for 20-25 minutes or until crusty and brown. Remove the rolls from the baking sheet and cool on a cooling rack.


 

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Yellow Watermelon

 

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Crenshaw Melon

 

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July has an abundance of vegetables and fruits available, so I try to incorporate as many as I can into my weekly menu. I made a few dinners last week that utilize these seasonal fruits and vegetables and I hope you like them as much as we did.

Veggie Packed Frittata

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Serve with a mixed green salad and some hot biscuits.

Serves 8

Ingredients

  • 1 lb parboiled potatoes, sliced ¼ inch thick
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 3 links pre-cooked Italian chicken sausage, sliced thin
  • 1 bell pepper, seeded and thinly sliced
  • Half of a small onion, thinly sliced
  • 6 mushrooms, sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons thinly sliced basil
  • 6 asparagus, cut into 2 inch lengths
  • 8 eggs, beaten
  • 1 cup shredded cheddar or mozzarella cheese

Directions

Heat an oven broiler.

Heat oil in an ovenproof 12″ nonstick skillet over medium-high heat. Cook the sliced sausage, garlic, bell pepper, mushrooms and onion until the vegetables are soft, 3–4 minutes. Add asparagus; cook until wilted, about 1 minute.

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Stir in the sliced potatoes and salt and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes.

Sprinkle the cheese on top and place the skillet under the broiler. Broil until set and the cheese is melted, about 3 minutes. Garnish with remaining basil before serving.

Summer Melon Salad with Grilled BBQ Shrimp

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Last week my CSA had melons aplenty. I received two Crenshaw and one yellow watermelon. So I came up with a few recipes to make. The melon salad is in this post and next week, I will share the melon soup recipe I made. When you make the salad try to use two different types of melon for contrast. I also like the balance of the tangy grilled shrimp with the sweetness of the fruit salad. I also served this salad dinner with some homemade cornbread. See the recipe for Cheddar Cornbread here.

For the salad

  • 4 cups Crenshaw melon, peeled and seeds removed
  • 4 cups yellow watermelon, peeled and seeds removed.
  • 2 cups red grapes, halved
  • 1 cup toasted pecans, toasted

For the shrimp

  • 12 large shrimp, shelled and deveined
  • 1/4 cup Peach BBQ sauce, see recipe here
  • Lemon quarters for garnish

Basil Honey Dressing

  • 3 tablespoons chopped basil leaves
  • 1/4 cup honey
  • 1/4 cup cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra virgin olive oil

Directions

Combine the salad dressing ingredients in a blender. Set aside in a serving bowl.

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For the melon salad

In a mixing bowl combine the two types of melon with the grapes. Refrigerate until ready to serve.

Just before serving, mix the melon and grape mixture with the toasted pecans and a little of the basil dressing. Serve additional dressing with the salad.

For the grilled shrimp

Prepare an outdoor grill for medium hot heat or heat an indoor stove-top grill.

Thread the shrimp onto skewers and brush them lightly with BBQ sauce. Place the shrimp skewers on the grill directly over the heat. Cook for 2 to 3 minutes.

Turn the skewers and cook for another 2 to 3 minutes. Take care not to overcook. Remove them to a plate and serve with lemon quarters, the melon salad and cornbread.

Stuffed Zucchini with Fresh Basil Pesto Spaghetti

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Basil is so plentiful this time of year, so I try to think of different ways to use it in my summertime cooking. Of course, freezing basil pesto for the winter months is also another option. It is also a great addition to salad dressing and omelets, as in the recipes above.

2 servings

For the eggplant

  • 1/2 tablespoon olive oil, plus extra for baking
  • 2 medium zucchini
  • 1 link pre-cooked Italian chicken sausage, finely chopped
  • 1 small garlic clove, minced
  • 2 tablespoons finely chopped bell pepper
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped plum tomatoes
  • 2 tablespoon dried Italian bread crumbs
  • Pinch crushed red pepper flakes
  • 2 tablespoons shredded cheddar cheese

For the spaghetti

  • 8 oz spaghetti
  • 1/2 cup prepared basil pesto, see recipe here
  • 1 cup freshly grated Parmesan cheese

Directions

Cut a thin slice off the top of each zucchini. With a small spoon (I like to use a grapefruit spoon) remove most of the flesh from the zucchini without cutting into the outside. Chop the cut slice and the flesh.

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Heat the 1/2 tablespoon of oil in a medium skillet and add the chopped zucchini, chopped sausage and the garlic. Saute until the zucchini is completely cooked and has lost its moisture.

Add the onion, bell pepper and tomatoes, cook until soft. Add enough breadcrumbs to hold the mixture together, about 2 tablespoons.

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Remove the pan from the heat and allow the mixture to cool, about 30 minutes.

Stir in the cheese and fill the hollowed out zucchini shells with the mixture.

Place the stuffed zucchini in a small baking dish. (The zucchini can be prepared in advance up to this point and refrigerated until baking time.)

Preheat the oven to 375 degrees F.

Drizzle the zucchini with olive oil.  Pour about 1 inch of water into the bottom of the baking dish.

Place the baking dish in the oven and bake for about 40-45 minutes or until the filling is golden brown and the zucchini shells are tender.

For the spaghetti

While the zucchini are baking, cook the pasta in salted boiling water until al dente. Reserve ½ cup of the pasta cooking water and drain the spaghetti.

Return the drained pasta to the cooking pot and add the pesto with a little of the cooking water to thin the sauce a bit.

Add the Parmesan cheese and black pepper. Mix well and serve alongside the stuffed zucchini.



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