Mediterranean ingredients and flavors are abundant in this dinner. Fish, beans and bread all healthy foods prepared with olive oil and healthy cooking methods. Seasoning is important in making recipes that taste good. Fennel, rosemary, parsley, sage, garlic, preserved lemon and olives all contribute to making these foods taste so good. Don’t leave any of them out and definitely try the bean recipe – it is delicious.
Mediterranean Grilled Salmon
Prepare the bean recipe first and keep warm while you grill the salmon.
Ingredients
1/4 of a preserved lemon, pulp discarded and peel minced
1 scallion, minced
2 tablespoons chopped parsley, plus extra for garnish
2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice, divided
2 center-cut salmon fillets with skin
Salt and freshly ground white pepper
8 large green olives, such as Cerignola
Directions
In a bowl, mix the preserved lemon with the scallion, parsley and 1 tablespoon each of the oil and lemon juice.
Using a sharp knife, make several 1-inch-deep slits in the salmon skin. Rub the preserved lemon mixture on all sides of the salmon. Place in a covered dish and allow to marinate several hours.
Remove the fish from the refrigerator about 20 minutes before grilling. Rub the remaining oil all over the salmon, then drizzle the fish with the remaining lemon juice; season with salt and white pepper.
Light an outdoor grill and oil the grates very well so the fish does not stick.
Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes.
Turn the salmon and grill until just cooked through, about 2 minutes longer.
Place the fish over the prepared cannellini beans and garnish with chopped parsley. Scatter the olives over the fish.
Cannellini Beans
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1/2 sweet onion, chopped
1 stalk celery, diced
8 fresh sage leaves
1 small bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
1 package frozen artichoke hearts, defrosted cut in half if large
2 cups cooked cannellini beans, canned or homemade and drained
1 teaspoon fennel seed
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/4 -1/2 teaspoon red pepper chili flakes
Directions
Combine the onion, garlic, sage, fennel, celery and oil in a deep, wide skillet.
Cover and cook over medium heat, stirring occasionally, for about 5 minutes or until the onion and fennel start to soften.
Add the artichoke hearts, the beans, broth and salt. Simmer for about 10 minutes. Add the red pepper chili flakes. Keep warm.
Rosemary and Sea Salt Focaccia
Ingredients
Dough
1 cup sourdough starter
1/2 cup warm water
2 ¼ teaspoons instant yeast
2 1/4 cups of all-purpose, unbleached flour
2 tablespoons olive oil
1 1/4 teaspoons kosher salt
1 tablespoon honey
Topping
4 tablespoons olive oil, divided
4 sprigs fresh rosemary, chopped
1 large garlic clove minced
2 tablespoons large crystal cut sea salt
1 tablespoon coarse ground black pepper
Directions
Combine all of the dough ingredients in an electric mixer and mix with the paddle attachment for 2-3 minutes, until the dough comes together in a ball around the paddle.
Knead with the dough the hook attachment for 5 minutes. Form the dough into a ball and coat the exterior with a bit of olive oil and place in a large bowl, covering the bowl with a kitchen towel. The dough should rest for an hour or until it doubles in size.
Use a non-stick vegetable oil spray to lightly grease a large baking dish 10″ x 15″. Drizzle 2 tablespoons olive oil on top of the spray. The olive oil is used for flavor in focaccia.
Gently pull and shape the dough to fit into the bottom of the pan. Don’t pat all the way to the edges of the pan; leave a little room around the perimeter for the dough to expand.
Cover the pan and allow the dough to rise for 30 minutes.
Using your fingers poke dimples into the dough, pressing down firmly; your fingers should reach the bottom of the pan without actually breaking through the dough.
Re-cover the dough, and let it rise until it’s noticeably puffy, about 1 hour. Toward the end of the rising time, preheat the oven to 425°F.
Drizzle the top of the dough with 2 tablespoons olive oil. Sprinkle with rosemary, garlic, black pepper and coarse sea salt.
Place the pan of focaccia onto a middle oven rack and spritz lightly with water. Turn the oven temperature down to 400 degrees F.
Bake the focaccia until it’s light golden brown, about 20 minutes.
Remove the focaccia from the oven and immediately turn it out of the pan onto a rack.
Focaccia is delicious hot from the oven or warm and it is best the same day it’s made. But leftovers can be successfully reheated, either as slices in the toaster or in a 350°F oven, just until warmed through.
Growing up in an Italian American family, every Sunday meant pasta was on the menu. My grandmother and mother could come up with an infinite amount of pasta recipes to keep us from getting bored. The smells were incredible. It is easy to keep the tradition alive, if you can keep the process simple. Which is what I have done with my Sunday dinner recipe for pasta. I hope you enjoy it.
Tomato Sausage Sauce
Serves 6
Ingredients
1/2 lb sweet or hot Italian sausage
1 (26-oz) container Pomi chopped tomatoes
2 large garlic cloves, minced
1/4 teaspoon crushed hot red-pepper flakes
1 tablespoon olive oil
1 teaspoon salt
4 fresh basil leaves, torn into bits
Pasta
1 lb spaghetti twists or other short pasta
1 cup ricotta cheese, warmed in the microwave
1 cup grated Parmigiano-Reggiano cheese
Directions
For the sauce:
Heat the oil in a deep skillet. Brown the sausage on all sides and remove to a plate to cool. Then cut into ¼ inch slices.
Add the garlic and red-pepper flakes to the skillet, stir for a minute. Add tomatoes, sliced sausage and salt and simmer, uncovered, until sauce is thickened, about 20 minutes. Remove from the heat and stir in the basil leaves.
For the pasta:
Cook the pasta in a 6- to 8-quart pot of well salted boiling water, uncovered, until al dente, then drain in a colander.
Return the pasta to the pot and add the sausage sauce. Cook for a minute.
Pour pasta into a large serving bowl, dollop with tablespoons of the warmed ricotta with and serve with the grated cheese.
Notes:
The sauce can be made ahead and cooled completely, uncovered, then chilled, covered, up to 5 days or frozen in an airtight container for 2 months.
You can also turn this dish into a baked pasta casserole:
Add 8 oz cubed mozzarella cheese to the ricotta.
Drain the pasta and return it to the pot. Add 1 cup of the sausage sauce and toss to coat with the pasta.
Spoon the pasta into an oiled 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the ricotta-mozzarella mixture on top.
Gently fold some of the ricotta mixture into the pasta; don’t overmix—you should still have pockets of ricotta.
Sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top.
Let rest for 20 minutes before serving.
Italian Garden Salad
Ingredients
1 head of Romaine Lettuce, washed and torn into small pieces
1/2 of a cucumber, peeled and sliced
1/4 of a red onion, sliced thin
1 celery stalk, diced
1 carrot, shredded
1/4 cup Italian Olives
Italian Salad Dressing
Seasoning mix:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 1/2 tablespoons table salt
Dressing
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oi
2 tablespoons seasoning mix
Directions
For the salad dressing:
Combine the ingredients for the seasoning mix in a small jar.
In a mixing bowl whisk the vinegar and 2 tablespoons of the seasoning mix together. Whisk in the olive oil.
Combine the green salad ingredients together in a salad bowl Add some of the dressing and mix well.
Taste the salad to see if if needs more dressing or salt and pepper. Reserve any leftover seasoning mix and dressing for another salad.
Sourdough Ciabatta
2 large loaves
Ingredients
2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon kosher salt
6 cups unbleached All-Purpose flour
Directions
Mix the yeast with the flour.
In an electric mixer bowl combine the milk, olive oil and salt with the paddle attachment. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter.
Switch to the dough hook and knead, adding more flour as necessary, until the dough is smooth and satiny.
Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.
Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces.
Form the loaves into torpedo shapes, and place each loaf on a parchment-lined baking sheet. With a serrated knife, make three slashes in the tops of the loaves, each 1/2-inch deep.
Cover with a damp towel.
Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.
Lower the oven to 375°F and bake for an additional 25 minutes.
Sometimes the craving for a sandwich comes on and you want one that will be rewarding. I never eat sandwiches for lunch, since my lunches tend to be light: yogurt or cottage cheese and fruit or a bowl of soup. So having a sandwich for dinner is a real treat for me. Leftovers can also be the start of some great sandwich recipes, as indicated in the recipes below. What is your favorite dinner sandwich?
Sausage and Pepper Sandwiches
A mixed green salad is perfect to complete this meal.
2 servings
Ingredients
1/2 pound grilled Italian sausage, sliced into 1 inch pieces
1 tablespoon olive oil
1 large green bell pepper, roasted, skins removed and sliced into long strips
1 large red bell pepper, roasted, skins removed and sliced into long strips
1/4 cup marinara sauce
1 teaspoon dried Italian seasoning
Salt to taste
Ciabatta or Hoagie rolls
Directions
Heat the oven to 375 degrees F. Wrap the rolls in foil and heat for about 10 minutes.
Heat the olive oil over medium-low heat in a large, deep skillet with a lid.
Add the sausage and peppers and sprinkle with a little salt and the Italian seasoning. Stir in the marinara sauce and cover the pan.
Heat the mixture until hot.
Fill the rolls with the sausage mixture and serve.
Italian Grilled Chicken Sandwiches
Serve this sandwich with sweet potato fries and pickles.
2 servings
Ingredients
4 slices country-style bread
Olive oil for brushing
1 grilled chicken breast, sliced thin
2 roasted red bell peppers, cut into 1/4-inch slices
1/4 cup Italian salad dressing
Dried Italian seasoning
4 slices mozzarella cheese
8 large fresh basil leaves
Directions
Place the sliced chicken in a zip-lock bag and pour the salad dressing in. Close the bag and shake it so the dressing is evenly distributed.
Place in the refrigerator for about 30 minutes.
Preheat an electric Panini press on high or the “panini” setting according to the manufacturer’s instructions.
If you do not have a Panini Press: You can cook the sandwiches in a skillet on top of the stove. You will need a second skillet to weigh the sandwiches down. Heat one skillet over medium heat.
Brush the bread slices on one side with olive oil. Place 2 slices of mozzarella on each side of the bread slices not brushed with oil.
Arrange the chicken and then the roasted bell peppers on top of the cheese.
Place 4 basil leaves on each sandwich and then 2 more slices of mozzarella.
Top each sandwich with one of the remaining bread slices, oiled side up.
Place the sandwiches on the preheated Panini press, close the lid and cook until the cheese is melted, 5 to 6 minutes.
Or place the sandwiches in the heated skillet and place the unheated skillet on top, pressing it down.
Cook the sandwiched until brown on the bottom.
Turn them over, replace the skillet press and cook until the second side is brown, about 6 minutes.
Transfer to a cutting board and cut in half.
Eggplant Parmesan Sandwiches
2 servings
Ingredients
2 ciabatta rolls
Two 4×4 inch pieces of Eggplant Parmesan:
Recipe link: https://jovinacooksitalian.com/2016/05/18/what-to-cook-this-week/
Directions
Heat the oven to 375 degrees F.
Split the rolls in half. Place a square of Eggplant Parmesan on the bottom half of each roll. Place the top of the roll on top of the eggplant.
Wrap the sandwiches in the aluminum foil and place on a baking sheet.
Bake the sandwiches for about 15- 20 minutes, until hot.
Serve with pickled Tuscan peppers.
Vegan Summer Garden Sandwich
1 serving
Ingredients
Vegan Creamy Italian Salad Dressing, recipe below
2 slices of your favorite bread or 1 Italian roll
4 small slices of oven baked or grilled eggplant
4 thin slices of fresh, uncooked zucchini
1 slice red onion
2 large slices vine ripe tomatoes
Garden leaf lettuce
Directions
Brush one side of each piece of bread with the creamy dressing and layer the ingredients on the side of one piece of bread brushed with dressing.
First, place the eggplant on the bread and then add the zucchini slices, tomato slices and onion.
Top with lettuce leaves and the remaining bread slice, dressing side down. Cut in half and enjoy this sandwich with your favorite coleslaw.
Vegan Creamy Italian Salad Dressing
Adapted from Vintage Kitty
Makes 16 tablespoons
Ingredients
1/2 cup warm water
4 tablespoons almonds
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
Pinch chili flakes
1 clove garlic, chopped
1 small shallot, chopped
6 tablespoons extra virgin olive oil
4 tablespoons white wine vinegar
1 teaspoon organic sugar or agave syrup
2 tablespoons fresh chopped parsley
Salt and pepper to taste
Directions
Combine the warm water, almonds, Italian seasoning, dried basil and chili flakes in a mixing bowl and let soak for 15 minutes.
Place the mixture in a blender and add the garlic, shallot, olive oil, vinegar and sugar.
Blend until the mixture is smooth.
Add fresh parsley and pulse. Season with salt and pepper to taste.
Store in the refrigerator up to one week
Lots of squash around these days. You may have an abundance in your garden and it is certainly available at the farmers’ markets. While they have many similarities, the different varieties do differ a bit in their texture, flavor and ideal use.
As a result, I like to try different ways of fixing these vegetables for my family. Stuffing them is certainly a delicious option.
The stuffing can contain any type of ground meat you like: pork, beef, turkey or a vegetarian meat substitute. Use lots of veggies and seasoning in the stuffing for flavor and not too much bread.
The filling in this recipe makes enough to fill all five of the squashes. I usually make the entire recipe and freeze some of the cooked squash for another meal. You can make this recipe with all zucchini, or all yellow squash or two large squashes.
I use the pork sausage seasoning from Penzey’s but if you do not have pork sausage seasoning available, you can use Italian seasoning and add a little crushed fennel seed to it.
Ingredients
2 medium zucchini
1 large Lebanese Squash
2 small yellow crookneck squash
Filling
2 tablespoons olive oil
1 clove garlic, minced
2 teaspoons pork sausage seasoning or Italian sausage seasoning
1 small onion, finely chopped
Half a bell pepper, finely chopped
1 celery stalk, finely chopped
2 plum tomatoes, seeds removed and finely chopped
1 lb lean ground pork
Kosher salt and freshly ground black pepper
1/2 cup Italian seasoned dried breadcrumbs
Grated Parmesan cheese
Directions
Note: If you want to make the filling vegetarian, then substitute 2 cups of cooked rice of other grains for the pork.
To prepare the squash:
Preheat the oven to 400 degrees F.
Cut the Lebanese Squash or a large zucchini squash in half.
For medium zucchini, cut a thin, lengthwise slice from the top of each zucchini.
For the yellow squash, cut the neck and stem ends off.
Using a melon ball scoop or a small serrated spoon, scoop out the insides of the squash. Leave the shells about 1/4 inch thick.
For the yellow squash, carefully remove the flesh from the ends of the squash with a small scoop (See photo for my little scoop that can be purchased at a kitchen gadget store.)
Place the hollowed out squash in a 9-by-13-inch casserole dish. Sprinkle the insides lightly with salt and pepper.
Finely chop the squash flesh and set aside.
To prepare the filling:
In a large saute pan heat the olive oil over medium-high heat.
Add the garlic, onion, bell pepper, celery, chopped squash flesh, tomatoes and pork seasoning.
Cook until softened, about 5 minutes. Add the pork and cook until brown and the liquid in the pan evaporates, about 15 minutes.
Stir in the breadcrumbs and set the pan aside to let the mixture cool.
Mound the stuffing mixture into the squash shells and fill the small yellow squash from the ends.
The large halves use 1 cup of stuffing in each. The medium zucchini use ¾ cup stuffing in each and the small yellow squash each use ½ cup of stuffing.
Grate Parmesan cheese over the tops of the filled squash.
For the small yellow squash, add a tablespoon of grated cheese to the filling before stuffing them.
Place the baking dish in the oven and bake for 45 minutes, until the squash are tender and the stuffing is golden brown.
July is a month when everything seems to be in season. Even our young fig tree that we planted in April is producing some figs. Here is a photo of our very first fig. You will have to wait a bit until I can show you what I can make with them,
My CSA share and the farmers’ markets are filled with wonderful produce to choose from and turn into some delicious meals. I like to try new ideas for recipes with some of the vegetables that are not plentiful during the cooler months. So this month is a good time to cook with poblano peppers, fresh tomatoes, yellow squash, eggplant and okra. Looking for something different, give one of these recipes a try.
Eggplant Caponata
Ingredients
1 1/2 pound eggplant (1 large)
1 garlic clove, minced
Olive oil, plus extra for the baking pan
Half a medium onion, finely chopped
2 ribs celery, finely diced
1/2 teaspoon crushed red pepper flakes
11/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped oil cured olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Basil leaves for garnish
Crostini
Directions
Preheat the oven to 400°F.
Cut the eggplant in half lengthwise and score twice with a knife (not hitting the skin on the bottom.)
Roast face down on a foil lined baking sheet that has been brushed with olive oil, about 20 minutes or until tender.
Let drain on a paper towel for 10 minutes, cut side down.
Scoop the eggplant out of the skin and finely chop.
Heat 1 tablespoon olive oil over medium heat in a medium, heavy saucepan.
Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.
Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more.
Add the eggplant, capers, red peppers, olives and parsley and cook until thickened and all visible liquid has evaporated.
Cool to room temperature. Drizzle with olive oil and garnish with basil leaves. Serve with toasted Italian bread slices.
Summer Squash and Potato Pie
Ingredients
Vegetable cooking spray
4 tablespoons butter, melted
2 small sweet onions
4 medium red potatoes
2 medium zucchini
3 (yellow) summer squash
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves
1/2 cup shredded cheddar cheese
Directions
Cook the potatoes in boiling, salted water until barely tender. Drain, cool and peel.
Very thinly slice the onions, zucchini, squash and potatoes.
Preheat oven to 375°F
Coat a 10-inch quiche dish or pie pan with cooking spray.
Alternate, overlapping slightly, slices of onion, potato, zucchini and yellow squash in a single circular layer all around the dish (see photo),
Sprinkle with thyme, salt and pepper.
Drizzle with the melted butter. Cover with aluminum foil.
Bake for 45 minutes. Remove the foil and bake 45 minutes more or until golden brown.
Remove the dish from the oven and sprinkle with the shredded cheese. Return the pie to the oven and bake until the cheese is melted.
Let stand 10 minutes before serving.
Pasta with Tomato and Zucchini Sauce
Ingredients
3 oz Prosciutto, diced
1 pint grape tomatoes, cut in half
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon red chili flakes
1/4 cup extra-virgin olive oil plus 1 tablespoon
1 lb short pasta (such as penne)
2 zucchini, diced
1 cup freshly grated Parmigiano-Reggiano cheese
Directions
Cook the prosciutto in the 1 tablespoon olive oil until crisp. Remove to a paper towel lined plate.
In a large bowl, toss together the tomatoes, zucchini, basil, parsley, garlic, salt, chili flakes and remaining olive oil.
Add this mixture to the skill and cook for 2-3 minutes, just enough time to heat the ingredients.
In a large pot of boiling salted water, cook the pasta until al dente; drain well.
Add the pasta to the skillet vegetables along with the grated cheese and the crispy prosciutto, toss again and serve in individual pasta bowls.
Creamy Corn Stuffed Poblano Peppers
Ingredients
8 small poblano peppers
1 tablespoon olive oil
1/2 cup diced scallions
2 teaspoons minced garlic
1 teaspoon ground chili powder, divided
1 cup fresh corn kernels cut from cobs (about 2)
2 tablespoons chopped cilantro
4 oz cream cheese
1/2 teaspoon salt
Grated zest of a 1/2 lime, plus the juice of 1 lime
1/4 cup shredded cheddar cheese
Salsa, optional
Directions
Preheat the oven to 450 degrees F.
Put the poblano peppers on a baking sheet and toss them with 1 tablespoon olive oil, 1/2 teaspoon chili powder and 1/2 teaspoon salt.
Roast until they begin to soften, about 15 minutes.
Using a paring knife cut the top off each pepper—be careful not to puncture or rip the peppers.
Remove and discard any seeds and membranes from the opening in the top; set the peppers aside.
Remove the corn kernels from the cobs; add to a bowl along with the scallions.
Stir in the cream cheese, cilantro, ½ teaspoon chili powder, ½ teaspoon salt, cheddar cheese, the lime zest and lime juice.
Divide the stuffing mixture into 8 equal portions.
Stuff each pepper with the filling using your fingers to push the stuffing down into the peppers and place them in an oiled baking dish.
Reduce the oven temperature to 425°F and arrange a rack in the middle of the oven.
Bake the peppers until the filling is heated through, 25 to 30 minutes. Serve with salsa, if desired.
Oven Roasted Okra
I had never tried okra until this year, when my CSA farm included a bunch in my share. I did some research and found a way to make it tasty from the New York Times cooking section. The secret to good tasting, non-slimy okra is oven roasting. Use small, thin okra for the best taste.
Ingredients
1 pound small okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper
Directions
Preheat the oven to 450 degrees F.
Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.
Trim away the stem ends and the tips and place the okra in a large bowl. Generously salt the okra and toss with the olive oil until coated.
Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.
The okra should be lightly browned and tender. If you don’t want it too brown, roast at 400 degrees F.
Remove the pan from the oven, toss with fresh thyme and freshly ground pepper. Transfer to a platter. Serve hot.
Planning your menu before you go shopping is a practical skill that will save you time and money. At this time of year, you want easy to prepare meals that utilize what is in season and you want to cook healthy meals most of the time. This does take a little planning but well worth the time. Here are a few ideas to help you plan next week’s menu.
Fish Parmigiano
Serve this fish entrée with basil pesto pasta and yellow summer squash.
Ingredients
4 white fish fillets (about 6 oz each), such as flounder, tilapia, halibut, etc.
3 tablespoons mayonnaise
1 to 1 ½ cups Italian seasoned panko crumbs
Olive oil plus olive oil cooking spray
1 cup Marinara sauce, heated
4 slices mozzarella cheese
Directions
Cover a baking sheet with heavy-duty foil and coat with olive oil cooking spray.
Preheat the oven to 400 degrees F.
Brush each fish fillet on all sides with the mayonnaise.
Place the coated fish in the panko crumbs and press the crumbs into the fish on all sides.
Place the fillets on the prepared baking pan and drizzle the top of each fillet with a little olive oil.
Bake for 20 minutes.
Remove the pan from the oven and place hot marinara sauce on each fillet (about ¼ cup on each) and top with a slice of cheese.
Return the pan to the oven and cook about 5 minutes more or until the cheese is melted.
Creamy Cauliflower Pasta
Serve this pasta entrée with a tomato salad.
Topping
1/2 cup panko breadcrumbs
1/2 grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
Cauliflower
2 tablespoons butter
2 tablespoons olive oil
2 medium shallots, chopped fine
1 head cauliflower, trimmed and cut into small florets
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
3 minced garlic cloves
12 ounces short pasta
1/2 cup heavy cream
Directions
For the topping:
Combine the breadcrumbs and 1 tablespoon olive oil in a small sauté pan over medium-low heat.
Cook, stirring, until the mixture is well toasted and golden-brown.
Stir in the thyme; remove from heat, and reserve.
For the cauliflower:
Preheat the oven to 350°F.
In a medium baking dish, combine the shallots, cauliflower, garlic, salt and red pepper.
Bake for 45 minutes, stirring occasionally or until the cauliflower is tender and browned.
Remove the dish from the oven and stir in the cream and Parmesan cheese. Set aside while the pasta cooks.
For the pasta:
Cook pasta in boiling salted water until al dente. Drain and return the pasta to the pan.
Turn the heat to very low and add the cauliflower sauce. Heat for a minute or two and pour into a pasta serving.
Sprinkle the breadcrumb topping over the top of the pasta and serve.
Pork Chops Pizzaiola
Pizzaiola is a term used for a Neapolitan style pizza tomato sauce. I like to use it over pork cutlets or beef steak. Mashed potatoes and a green vegetable are good sides for this entrée.
Ingredients
For the pork
4 boneless pork chops, about 4 oz each
1 egg, beaten
1 cup Italian seasoned breadcrumbs
Salt and pepper to taste
Olive oil
For the sauce
1 tablespoon olive oil
1 bell pepper, finely diced
1 small onion, finely diced
1 garlic clove, minced
1 ½ cups crushed Italian tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
1 basil sprig
Directions
For the pork:
Trim the pork chops of all fat. Pound them between sheets of plastic wrap until about a ¼ inch thick.
Beat the egg with a little water. Season the pork with salt and pepper.
Dredge the pork cutlets in the Italian breadcrumbs. Place on a plate and refrigerate until ready to cook.
It is important to refrigerate the breaded pork for a few hours, so that the breading stays put when the pork is cooked.
For the sauce:
Heat the olive oil in a medium saucepan and add the onion, bell pepper and garlic.
Cook over low heat until the vegetables are tender, about 10 minutes.
Add the remaining ingredients and let the sauce simmer, covered, for about 45 minutes.
To cook the pork:
Cover the bottom of a large skillet with a thin coating of olive oil. Heat.
Add the pork cutlets and cook until brown on one side, turn and cook the second side until brown.
Drain the chops on paper towels. Place on serving plates and top with the Pizzaiola sauce.
Dinner Frittata
I usually make extra grilled vegetables, so I can use them in a frittata or quiche.
Serve this entrée with an Italian Mixed Greens Salad.
Serves 4-6
Ingredients
2 cups leftover grilled potatoes, peppers and onions
See recipe link
1 cup cooked spinach
1 tablespoon olive oil
1 tablespoon butter
2 slices cooked bacon, crumbled
6 large eggs beaten
Salt and pepper to taste
3 slices of your favorite cheese
Directions
Preheat the broiler
Heat the oil and butter together in an ovenproof nonstick skillet.
Add the potato and pepper mixture and cook until hot. Add salt and pepper to taste.
Scatter the crumbled bacon over the mixture.
Pour the beaten eggs over all and cook until the eggs are set on the bottom.
Distribute the cooked spinach over the top of the frittata.
Break the cheese slices into quarters and place them evenly over the spinach.
Place the skillet under the broiler and cook the frittata until the cheese melts.
Remove and let rest for 3 or 4 minutes. Cut into serving pieces.
Chicken Piccata
Serve this quick cooking chicken entrée with noodles dressed with butter, Parmesan cheese and parsley and a green vegetable.
Serves 2
Ingredients
Two 6 ounce boneless, skinless chicken breast halves, pounded until thin and even
Coarse salt
Ground white pepper
1/4 cup finely ground all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/4 cup dry white wine or chicken broth
2 tablespoons small capers, drained
2 tablespoons fresh squeezed lemon juice
Directions
Season the chicken on both sides with salt and white pepper. Lightly coat in flour. Shake off excess.
Heat a medium skillet over medium-high heat.
Add the olive oil and butter, swirl them around the pan, and add the chicken.
Turn the heat to high and saute the chicken 2 minutes per side.
Pour in the wine, swirl it around the pan for 20 seconds, and turn the chicken over.
Add the lemon juice and capers, swirl them around in the pan and turn off the heat. Serve immediately.
