Serve with a green vegetable or a salad to complete the menu.
Serves 2-4
Zest of 1 orange
3 tablespoons extra-virgin oil
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon dried chile flakes
2 russet potatoes, sliced into 1/4-inch-thick circles
1 small red onion, sliced into 1/8-inch-thick circles, rings separated
1 teaspoon minced fresh rosemary or ½ teaspoon dried
1/4 cup panko crumbs
4 chicken thighs (about 6 oz. each), trimmed of excess fat and skin
Directions
Heat the oven to 425°F.
Stir together the zest, oil, 1 teaspoon salt, rosemary, and the chile flakes in a small bowl.
In an oiled 7×11 inch baking dish, toss half of the oil mixture with the potatoes and onions. Spread them into a single layer as much as possible.
Mix together the remaining oil mixture with the panko crumbs.
Arrange the chicken, skin side up, on top of the vegetables and press the panko crumbs on the tops of the chicken thighs.
Roast uncovered for 20 minutes. Baste the chicken with the pan drippings. Continue to roast until the chicken and potatoes are tender, about 30 minutes more.
Potato-Crusted Quiche
The Roasted Root Vegetable recipe can be found here.
Ingredients
4 cups shredded russet potatoes
4 tablespoons (1/2 stick) butter, melted
4 large eggs, beaten
1 cup half-and-half
4 slices cooked and crumbled bacon
3 cups diced leftover roasted root vegetables
1 cup shredded Cheddar
Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F.
Gently press the shredded potatoes between paper towels to dry them as best as possible.
In a 10-inch glass pie plate melt the butter in the microwave or the hot oven. Toss the potatoes with the melted butter in the pan. Add salt to taste. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Sprinkle the bacon and half the cheese on the bottom of the crust.
In a large mixing bowl, combine the eggs, half and half, and diced roasted vegetables. Pour the egg mixture over the crust and sprinkle the remaining cheese on top. Place the pan on a cookie sheet and then in the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed. Let rest 10 minutes before cutting.
Homemade Tomato Soup
Ingredients
1/4 cup extra virgin olive oil
2 leeks, white and light green parts, diced
2 carrots with green tops, diced including the tops
3 stalks celery with leaves, diced
The top of one fennel bulb with fronds, diced (save the bulb for another recipe)
4 cloves garlic, minced
5 lbs fresh plum tomatoes
4 cups low sodium chicken stock
Kosher salt and freshly ground black pepper
2 teaspoons honey
A few dashes of hot sauce
Directions
I freeze the tomatoes and then defrost them overnight. The skins slip off easily. Or you can
bring a large pot of salted water to a boil; add the tomatoes to the boiling water and cook 4-5 minutes, or until skins loosen. Carefully remove tomatoes from the water with a slotted spoon. Set aside until tomatoes are cool enough to handle; carefully slip off the skins and discard. Chop the tomatoes and set aside.
Heat the oil in a heavy Durch Oven over medium-high heat; add the garlic, leeks, carrots, fennel, celery and sauté 3-4 minutes, or until vegetables are soft. Season with salt and pepper to taste. Add the chopped tomatoes.
Add the broth and honey. Simmer for 15 minutes. Use a handheld stick blender and process until smooth and creamy. Add the hot sauce and serve with a slice of quiche.
Italian Chicken Bake
Serve with Italian bread to dip into the sauce and a green salad.
Ingredients
Serves 4-5
5-6 bone-in chicken thighs, skin and fat removed
Salt and pepper
1 tablespoon olive oil
1 lb hot Italian sausage, cut into one-inch pieces
2 yellow onions, sliced thin
2 red bell peppers, stemmed, seeded, and sliced thin
1 yellow bell pepper, stemmed, seeded, and sliced thin
5 jarred pickled peppers, seeded and sliced thin (1/2 cup), plus 2 tablespoons brine from the jar
5 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon all-purpose flour or arrowroot powder
3/4 cup low sodium chicken broth
2 tablespoons chopped fresh parsley
Directions
Adjust the oven rack to the middle position and heat the oven to 350 degrees F.
Pa the chicken dry with paper towels and season with salt and pepper.
Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the chicken to the skillet, skin side down, and cook without moving until well browned about 5 minutes. Turn the chicken over and continue to cook until browned on the second side, about 3 minutes more. Transfer the chicken to a plate.
Add the sausage pieces to the skillet and cook until browned, about 3 minutes. Transfer sausage to a paper towel-lined plate.
Add the onion and bell pepper to the skillet and cook until the vegetables are softened about 5 minutes. Add the pickled peppers, garlic, and oregano and cook, about 1 minute. Stir in flour and cook for 30 seconds. Add broth and pepper brine and bring to a simmer, scraping up any browned bits.
Remove the skillet from heat and stir in the sausage. Arrange the chicken pieces, skin side up, in a single layer in the skillet and add any accumulated juice from the plate. Transfer the skillet to the oven and cook until the thighs register 175 degrees F, 20 to 25 minutes.
Carefully remove the skillet from the oven (handle will be very hot). Sprinkle with fresh chopped parsley and serve in individual bowls.
Fall brings us lots of hearty, nourishing toppings for pizza. If the chill in the air has you wanting to turn out some cool weather pizzas, think apples, butternut squash, sage, kale, mushrooms, cauliflower and figs for something different. Roasting vegetables first, makes them even tastier.
Roasted Fall Vegetables
Ingredients
- 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
- 2 pounds small red new potatoes (12 to 14), well scrubbed and quartered
- 1 pound medium red onions (about 2 to 3), peeled and quartered
- 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
- 6 garlic cloves, peeled and smashed
- 3 tablespoons olive oil
- Coarse salt and ground pepper
Directions
Preheat the oven to 450 degrees F. Toss the vegetables and garlic in a bowl with the oil, salt and pepper.
Divide the vegetables and garlic evenly between two rimmed baking sheets. Roast until the vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating the sheets from top to bottom, halfway through cooking.
Fall Vegetable and Ricotta Pizza
Ingredients
- Olive oil, for the baking sheet and drizzling
- Flour, for dusting surface
- 1 pound homemade or store-bought pizza dough, at room temperature
- 8 ounces mozzarella cheese, grated (about 2 cups)
- 6 cups (about 1/2 of the recipe above) Roasted Fall Vegetables, drained and coarsely chopped
- 1 cup ricotta cheese
- 1 tablespoon fresh rosemary leaves
- Coarse salt and ground pepper
Directions
Preheat the oven to 475 degrees F. Brush a large baking sheet (preferably rimless) with oil.
On a lightly floured surface, roll and stretch the dough into a 12-by-16-inch oval (or as large as will fit on your baking sheet); transfer the dough to the pan.
Sprinkle dough with half the mozzarella. Scatter vegetables on top and drop tablespoons of the ricotta on top; sprinkle with remaining mozzarella and rosemary.
Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Rest five minutes and cut into serving portions.
Pizza with Zucchini and Fresh Herbs
Sometimes I add a sliced red onion to the roasting pan with the zucchini and add it to the pizza.
Serves: 4
Ingredients
- 1 lb homemade or store-bought pizza dough, at room temperature
- 1 cup mozzarella cheese, grated
- 1/2 cup freshly grated Parmesan cheese
- 2 large zucchini, sliced into thin rounds
- Juice of 2 large lemons, divided
- Fresh parsley, chopped
- Fresh thyme leaves
- Sea salt and freshly ground black pepper
- Extra virgin olive oil
Directions
For the zucchini:
Heat the oven to 350°F and line a baking sheet with parchment paper.
Place the zucchini rounds in a bowl. Reserve a tablespoon of the lemon juice for the finished pizza and squeeze the remainder over the zucchini, drizzle with olive oil and season with salt and pepper. With your hands rub the mixture into the zucchini rounds in the bowl.
Then place them on the prepared baking sheet and roast in the oven for about 10-12 minutes, until soft.
For the pizza:
Turn the oven up to 500 °F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.
Stretch out the pizza dough round onto a pizza peel dusted with flour or onto a cookie sheet or pizza pan (if not using a pizza stone).
Sprinkle the mozzarella cheese on top of the pizza dough and place the roasted zucchini evenly on top of the cheese. Drizzle with olive oil.
Sprinkle the fresh Parmesan cheese directly over the top and slide the prepared pizza into the oven.
Bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling if using a pizza stone. A pizza pan will take longer, 15-20 minutes.
Remove the pizza from the oven, garnish with freshly chopped parsley, thyme, a grind of black pepper and the reserved tablespoon of lemon juice.
Deep Dish Mushroom Pizza
Serves 8
Ingredients
- 1 lb homemade or store-bought pizza dough, at room temperature
- 8 ounces Fontina Valle d’Aosta, fontina, provolone or mozzarella cheese, thinly sliced
- 2 large sweet onions (such as Vidalia or Walla Walla), halved lengthwise and thinly sliced (about 4 cups)
- 3 tablespoons olive oil
- 3 cups assorted sliced mushrooms (such as shiitake, oyster, cremini, chanterelle, morel and/or button)
- 2 cloves garlic, minced
- 2 teaspoons snipped fresh rosemary
- Snipped fresh parsley
Directions
Preheat oven to 375 degree F. Stretch the pizza dough across the bottom and up the sides of an oiled 13 x 9 x 1 inch baking pan. Arrange cheese slices on top of the dough in the pan.
In a large skillet, cook onions, covered, in 2 tablespoons olive oil over medium-low heat for 13 to 15 minutes or until the onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove the onions from the pan and set aside.
In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, the garlic and rosemary. Cook over medium heat until the mushrooms are tender; drain well. Spoon mushroom mixture over the cheese on the pizza dough. Top with the onions.
Bake in the preheated oven for 30 minutes or until the crust bottom is slightly crisp and brown.
Cool in the pan on a wire rack for 5 minutes. Sprinkle with parsley. Cut the pizza into 3-inch squares and serve immediately.
Sausage, Fennel and Ricotta Pizza
Ingredients
- 1 lb pizza dough, at room temperature
- 8 oz Italian sausage, casing removed
- 1 cup thinly sliced fennel bulb
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 2 garlic cloves, minced
- 1/3 cup thinly sliced red onion
- 2 teaspoons fennel seeds
- 1/2 teaspoon crushed red pepper (chili)
- Salt and pepper
Directions
Preheat the oven to 500 degrees F.
Stretch the dough to fit an oiled 14-15 inch pizza pan.
Heat in a skillet over medium-high heat and add the oil and sausage, cook until the sausage is lightly browned. Break the sausage into large pieces. Remove to a paper towel lined plate.
Add the sliced fennel and cook until the fennel is tender.
Mix together the ricotta and garlic.
Separate the red onion slices and spread over the pizza dough along with the fennel seeds and the crushed red pepper. Top with spoonfuls of the ricotta and the sausage pieces. Sprinkle lightly with salt and pepper.
Bake for 20 minutes, until golden.
Antipasto Pizza
Makes: 8 servings
Ingredients
- 1 lb pizza dough at room temperature
- 2 tablespoons olive oil
- 2 large onions, sliced in strips
- 2 tablespoons sugar
- 1 tablespoon balsamic vinegar
- 4 ounce jar marinated artichoke hearts, drained and sliced in strips
- 16 ounce jar roasted red peppers, drained and sliced in strips
- 2 small to medium tomatoes, sliced into thin rounds
- 1 cup sliced black olives
- 1/2 cup of crumbled feta
Directions
Place a pizza stone or invert a heavy baking sheet on the rack of your oven. Preheat the oven to 500 degrees F.
In a large skillet heat the oil over medium heat. Cook the onions in hot oil about 10 minutes, until translucent. Stir in sugar and balsamic vinegar; cook until the juices bubble. Transfer the onions to a strainer set over a bowl. Drain for 3 minutes. Return the drained juices to the skillet. Cook over medium heat for 5 minutes until the mixture turns into the consistency of honey. Remove the pan from the heat. Add the cooked onions to skillet and stir to coat, then set aside.
For the pizza:
Stretch the dough into a circle that fits on a pizza peel (pizza-size spatula) or a rimless cookie sheet dusted with flour.
Top the dough with the onion mixture then arrange the artichokes, peppers, sliced tomatoes and olives on top. Sprinkle with feta cheese.
Bake for 10-15 minutes, until the toppings bubble and the pizza edges are golden brown. Let stand for 5 minutes before slicing.
You can also bake the pizza in a regular 14-15 inch pizza pan and cook the pizza for 10 minutes longer.
Fall is the time when we feel we can get back to spending some time cooking. Luckily, the cooler weather also brings a whole new group of seasonal produce to cook with, from apples and pears to hearty greens, root vegetables and squash. Make the most of what you find at the markets this autumn and try some new recipes to get you excited again about cooking.
Apples
Nothing says autumn more than a sweet tart apple. Apples can be used in dishes that are both sweet and savory. From stuffed turkey and pork to salads to applesauce and apple pie.
Pork Tenderloin with Sautéed Apples
Serve with a spinach salad.
4 servings
Ingredients
Spice Mix
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Pork
- 1 pound pork tenderloin, trimmed
- 2 tablespoons butter
- 2 cups thinly sliced, peeled or unpeeled apples
- 1/2 cup thinly sliced shallots
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/2 cup apple cider or white wine
- 1 teaspoon fresh thyme leaves
Directions
Cut pork tenderloin into 8 slices and flatten slightly with the palm of your hand.
Combine the spice ingredients and sprinkle the mixture evenly over all sides of the pork slices. Let rest for about 10 minutes.
Heat a large skillet over medium-high heat. Add 1 tablespoon butter. Add the pork slices to the pan; cook 4 minutes on each side. Remove pork from the pan to a platter and keep warm. If all the pork does not fit in the pan at one time, you will need to brown the pork in two batches.
Melt the remaining butter in the pan; swirl to coat. Add the apple slices, shallots, brown sugar and 1/4 teaspoon salt; sauté 4 minutes or until the apples start to brown. Add apple cider or wine to the pan and cook for 2 minutes or until the apples are crisp-tender. Stir in thyme leaves. Serve.
Pears
Pears are great for adding a touch of sweetness to savory dishes. Try serving a roasted pork roast or leg of lamb with caramelized pears. Not only does it add flavor, but the enzymes in the pears actually tenderize the meat.
Roasted Pears and Red Onions
Excellent as a side dish for roasted pork or turkey.
6 servings
Ingredients
- 4 semi-ripe medium pears, quartered and cored
- 1 large red onion, cut into 8 wedges
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sherry vinegar
- Coarse salt and ground pepper
- 2 sprigs rosemary, plus extra leaves for garnish
Directions
Preheat oven to 425 degrees F.
In a 9-by-13-inch baking dish, toss pears and onion with butter and vinegar. Season with salt and pepper. Arrange pears and onion in a single layer (they should fit snugly in the dish) and top with rosemary.
Cover dish tightly with foil and bake until the pears begin to soften, about 20 minutes. Uncover and bake until the pears are golden brown on the bottom and tender when pierced with a knife, 15 to 20 minutes more. Sprinkle with fresh rosemary leaves before serving.
Squash
Hard-skinned squash varieties are usually yellow to deep-orange, with a flesh that turns creamy and sweet when cooked. Out of the hundreds of varieties, each has its own unique flavor and ideal uses. Dark green and orange-skinned acorn squash has a tender golden interior that makes a sweet, creamy purée; butternut squash makes a great filling for pasta; delicata, with its thin, edible skin, is delicious sliced and sautéed in a little butter and roasted spaghetti squash has a light flavor and texture that’s perfect topped with pesto.
Stuffed Acorn Squash
4 servings
Ingredients
- 2 medium acorn squashes (about 2 pounds), halved and seeded
- 2 teaspoons extra-virgin olive oil
- 3/4 pound lean ground beef or turkey
- Ground cinnamon
- Ground nutmeg
- 1 1/2 teaspoons coarse salt
- 1/2 medium onion, finely chopped
- 4 garlic cloves, minced
- 3/4 cup bulgur wheat
- 2 cups water
- 1/4 cup golden raisins
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons toasted pine nuts
Directions
Preheat oven to 400 degrees F. Place squash halves, cut sides down, in a 9-by-13-inch baking dish. Bake until tender, 35 to 40 minutes.
Heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat. Add ground beef, a pinch each of cinnamon and nutmeg and 3/4 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl using a slotted spoon, keeping as much cooking liquid in the pot as possible.
Add onion and cook until slightly translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add remaining salt and the bulgur and stir to combine. Add water and bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff with fork and stir in the reserved beef, the raisins, parsley and pine nuts.
Scrape out the baked squashes, forming 1/4-inch-thick bowls and fold flesh into the bulgur mixture. Divide mixture among squash halves and return to the oven. Bake until warmed through and tops are browned, 12 to 14 minutes.
Parsnips and Carrots
Carrots and parsnips are earthy root vegetables. They’re especially good for roasting, but they also have a place in salads and soups. While similar in taste parsnips are sweeter than carrots, especially when roasted. Heirloom carrots come in a rainbow of colors, from white to yellow to purple. They are delicious grated raw with a honey dressing, roasted with orange zest and maple syrup or shredded and baked into cakes and breads.
Root Vegetable Gratin
6-8 servings
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups shredded Italian Fontina cheese
- 3 cloves garlic, finely chopped
- 1 medium butternut squash, peeled, seeds removed and sliced into 1/8-inch-thick half moons
- 1/2 pound parsnips, peeled and sliced into 1/8-inch-thick half moons
- 1/2 pound carrots, peeled and thinly sliced
- 1 large onion, thinly sliced
- 1 pound red potatoes, peeled and sliced into 1/8-inch-thick half moons
- 1/4 cup low sodium chicken broth
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
Directions
Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with olive oil cooking spray.
In a small bowl, combine salt, pepper, thyme, nutmeg and cayenne.
In another bowl, combine cheese and garlic.
Layer half the butternut squash in the baking dish; sprinkle with 1/2 teaspoon seasoning mix and 1/2 cup cheese mixture. Layer parsnips and carrots over the squash and season with 1/2 teaspoon seasoning mix and 1/2 cup cheese, followed by the onion and 1/2 teaspoon seasoning mix and 1/2 cup cheese. Top with potatoes, remaining butternut squash and seasoning mix.
Pour chicken broth over top. Cover with foil and bake at 375 degrees F for 60 minutes. Remove foil and bake for an additional 30 minutes.
Combine panko and olive oil. Sprinkle evenly over vegetables. Broil 45 seconds or until lightly browned. Let stand 10 minutes before serving.
Fennel
Fennel seed is perhaps best known for its licorice-scented seeds, used to flavor Italian sausage. But the crunchy vegetable bulb itself has a delicious, delicate anise flavor and the feathery fronds add flavor to salads and soups. It is delicious roasted and blends well with root vegetables and potatoes.
Italian Crab and Fennel Stew
6 servings
Ingredients
- 1 tablespoon olive oil
- 6 cloves garlic, thinly sliced
- 3 ribs celery, thinly sliced
- 2 large shallots, thinly sliced
- 1 large bulb fennel, trimmed and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup dry white wine
- 3 tablespoons tomato paste
- 1 tablespoons finely chopped thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
- 4 cups fish or chicken stock
- 1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand
- 2 lbs. pre-cooked king or snow crab legs, defrosted if frozen and cut into 3″ pieces
- 2 tablespoons roughly chopped basil
- 2 bunches roughly chopped flat leaf parsley
- Italian Country bread, for serving
Directions
Heat oil in an 8 quart saucepan over medium-high heat. Add garlic, celery, shallots, fennel, salt, and pepper; cook, stirring occasionally, until golden, about 10 minutes.
Add the wine and cook until reduced by half, 1–2 minutes. Stir in tomato paste, thyme, paprika and bay leaves; cook, stirring, until slightly caramelized, about 3 minutes.
Add stock and tomatoes; boil. Reduce heat to medium; cook, stirring occasionally, until the sauce thickens, 15–20 minutes.
Stir in crab; cook until shells are bright red and the crab meat is tender, 2–3 minutes. Discard bay leaves. Stir in basil and parsley and serve with the bread.
This is not the season for cold potato salad or any other cold salad when you are trying to warm up. Then again, forget any memory of overcooked, withered spinach salads adorned with hard-boiled eggs and greasy bacon dressing. Good warm salads are filled with delicious flavors and appealing textures. The first key to a great warm salad lies in learning to barely wilt the greens, so that the warm vinaigrette brings all the flavors together but doesn’t make the salad soggy. The second key lies in the complementary combination of ingredients.
When a dressing is warm, it has a more pronounced flavor than when it’s cold, plus the heat really brings out all the flavors of the salad. You have to be careful when you dress the greens, though, because you want them to be just slightly wilted.
You can accomplish this in several ways.
Heat the dressing in a pan. Then pour the warm vinaigrette over the bowl of greens, add the garnishes and toss. This method work well with hardier greens like spinach, escarole and kale. You can wilt mesclun this way, too; just dress the greens a little more lightly and serve them immediately.
Or you can arrange the raw greens on serving plates, top with just cooked shrimp or chicken and then drizzle the hot dressing over all. This method is better when the greens are particularly tender, like mizuna or mesclun. Whichever wilting method you choose, just remember you don’t want to fully cook the greens, so don’t put them directly into a hot sauté pan. Don’t wilt the greens until you’re ready to serve them; this type of salad looks and tastes best when freshly dressed.
Warm Spinach Salad with Cannellini Beans and Shrimp
Serves 4
Ingredients
- 1/2 pound baby spinach (7 cups)
- 3 slices of bacon, cut crosswise into 1/2-inch strips
- 1 pound shelled and deveined large shrimp
- Kosher salt and freshly ground pepper
- One 15-ounce can cannellini beans, drained and rinsed
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 small shallot, minced
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
Directions
Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Remove to a paper towel lined plate with a slotted spoon.
Drain off all but 1 tablespoon of the bacon fat. Season the shrimp with salt and pepper and cook it in the pan with the bacon fat over moderately high heat until barely pink, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Pour the shrimp and beans onto the bed of spinach.
In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and garnish with the bacon. Serve immediately.
Warm Winter-Vegetable Salad
Serves 4
Ingredients
- 1 small red onion, cut into 1/2-inch wedges
- 1 small sweet potato (about 8 ounces), cut into 1-inch pieces
- 1 carrot, peeled and cut into 3/4-inch pieces
- 1 parsnip, peeled and cut into 3/4-inch pieces
- 1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
- 1 small beet, peeled and cut into 3/4-inch pieces
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/4 cup walnuts
- 1 1/2 teaspoons balsamic vinegar
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 2 tablespoons chopped flat-leaf parsley
- 1 ounce feta, crumbled (1/4 cup)
Directions
Preheat the oven to 425°F.
In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil.
Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.
In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper.
Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.
Warm Chicken Salad with Green Beans, Almonds and Dried Cherries
Serves 4
Ingredients
- 3 tablespoons olive oil
- 1 pound chicken breast cutlets (about 6)
- Coarse salt and ground pepper
- 1/2 pound green beans, trimmed
- 3 tablespoons red-wine vinegar
- 1 tablespoon apricot jam
- 1 tablespoon Dijon mustard
- 5 ounces baby arugula
- 1 head radicchio, cored and shredded
- 1/3 cup dried cherries
- 1/4 cup sliced almonds
Directions
In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until cooked through, about 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.
In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
Make dressing: In a small bowl, whisk together vinegar, jam, mustard and remaining 2 tablespoons oil; season with salt and pepper.
In a large bowl, toss arugula and radicchio with half the dressing. Divide salad among four plates; arrange chicken, green beans, cherries and almonds on top. Drizzle with remaining dressing; serve immediately.
Spinach Salad with Salmon
4 Servings
Ingredients
- 4 skinless salmon fillets, (6 ounces each)
- Coarse salt and ground pepper
- 10 ounces baby spinach
- 1 pint grape tomatoes, halved
- 3/4 cup crumbled blue cheese (3 ounces)
- 1/4 cup pecans
- 1/4 cup Balsamic-Rosemary Vinaigrette
Balsamic-Rosemary Vinaigrette
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 small garlic clove
- 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
- 2 tablespoons water
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- 1/2 cup extra-virgin olive oil
Directions
For the Vinaigrette
In a blender combine vinegar, mustard, garlic, rosemary, water, salt and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.
For the Salmon
Heat broiler, with rack set 4 inches from the heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
Divide spinach and tomatoes among serving plates. Top with salmon, blue cheese and pecans. Drizzle with some of the vinaigrette. Pass the remaining dressing with the salad.
Steak and Potato Salad
Serves 4
Ingredients
- 1 1/2 pounds small potatoes, halved
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1 pound sirloin steak (about 1 inch thick)
- 1 heart romaine lettuce, chopped (about 3 cups)
- 5 ounces baby arugula
- 2 tablespoons fresh lemon juice, plus wedges for serving
- 1/3 cup shaved Parmesan (1 ounce)
Directions
Preheat oven to 450 degrees F. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, about 20 minutes.
Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and medium-rare, 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board; let rest 5 minutes, then thinly slice against the grain.
In a large bowl, combine romaine and arugula. Add potatoes, lemon juice and 2 tablespoons oil and toss to combine.
Top salad with steak and Parmesan and serve with lemon wedges.
Related articles
- Sprouts Salad (recipegluadys.wordpress.com)
- Spinach, Tomato & Avocado Salad with Lemon Balsamic-Vinaigrette (fumblingtowardsevolution.com)
I find if I wash, chop and dry Romaine lettuce in the salad spinner it keeps wonderfully for 5 days or so in zip lock bags with a few paper towel. This can make the weeknight meal prep shorter. Just add tomatoes, cucumber, onion and dressing and you don’t have to lug out the salad spinner midweek!
Roasted vegetables keep well when make ahead and stored in sealed container in the refrigerator.
Most foods can be prepped ahead of time. Chop onions, garlic, ginger, green onions, asparagus, etc on the weekend to use during the week. You can even chop fresh tomatoes and keep them in a covered container. I’ve never heard that you can’t pre chop cucumbers and carrots and I do it all the time. I have a container that I fill up with carrot and celery sticks, sliced cucumbers and grape tomatoes. We can easily grab some veggies to munch on or to use for a fast salad.
I happen to like roast chicken, but you could easily roast a turkey breast or a beef roast or a pork shoulder to use during the week in place of my chicken.
Next weekend make a big pot of spaghetti sauce and use it for lasagna and chicken parmesan. These are just a few ideas to give you a head start.
Menu For The Week
Sunday – Mediterranean Roast Chicken with Potatoes, Olives and Spinach
Monday – Tuscan Beef Stew; Italian Bread
Tuesday – Spinach Chicken Salad; Italian Bread
Wednesday – Italian Pork Roast with Fennel and Onions; Roasted Broccoli with Parmesan
Thursday – Pasta with Beef Stew; Roasted Broccoli Salad
Friday – Italian Grilled Pork Panini; Coleslaw; Pickles
Recipes for the Week
On Sunday cook the chicken and pork in the oven and the beef stew on top of the stove. Prep ingredients for Tuesday’s salad and make the dressing. Cut up the broccoli for roasting on Wednesday.
Italian Seasoning
I use this seasoning often in my recipes. You can buy it in the store or make your own. My recipe can be found in a post here
Italian Vinaigrette
Ingredients
- 1/4 cup red wine vinegar
- 1 tablespoon dried Italian seasoning
- 1 teaspoon sugar
- 1/4 teaspoon sea salt
- 1/2 cup extra virgin olive oil
Directions
Mix vinegar, Italian seasoning, sugar and sea salt in a small bowl with a wire whisk. Gradually add oil, whisking until well blended. Cover.
Refrigerate until ready to serve. Whisk dressing before drizzling over salad greens.
Mediterranean Roast Chicken with Potatoes, Olives and Spinach
Serve this dinner on Sunday
Serves 6
Ingredients
- 4 tablespoons dried Italian seasoning , divided
- 2 tablespoons butter, softened
- 1 whole chicken, about 4 pounds
- 2 lemons, cut in half
- 1 large red onion, cut into thin wedges
- 12 Yukon gold potatoes, each cut into wedges
- 2 tablespoons olive oil
- 2/3 cup pitted Kalamata olives
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, coarse grind
- 12 ounces fresh spinach leaves
- 4 ounces feta cheese, crumbled and divided
Directions
Preheat oven to 375ºF.
Mix 2 tablespoons of the dried seasoning with the butter. Rub 3/4 of butter mixture under the chicken skin (breasts and legs) and remaining mixture on the outside of the chicken. Sprinkle 1 tablespoon of the Italian seasoning over the outside of the chicken.
Stuff 3 lemon halves inside the chicken cavity. Place chicken in large roasting pan.
Mix potatoes, oil and the remaining 1 tablespoon dried seasoning. Arrange potatoes around the chicken in the roasting pan.
Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through. Remove chicken from oven to a platter. Let stand 10 minutes.
Transfer vegetables to large skillet. Add olives, salt and pepper; cook and stir 1 to 2 minutes on low heat. Add spinach; cook and stir 1 to 2 minutes or until leaves just begin to wilt. Remove from the heat.
Set aside half of the mixture in a covered bowl for Wednesday’s dinner and refrigerate the dish.
Gently stir in 2 oz feta and juice of 1/2 lemon into the remaining vegetable mixture in the skillet. Reserve the remaining 2 oz feta for Wednesday’s dinner.
Remove the vegetables to large platter. Carve enough chicken needed for dinner and serve with the vegetables.
Dice the remaining chicken and reserve half for Wednesday’s dinner and the other half for chicken salad for lunch.
Tuscan Beef Stew
Serve half the stew with some great bread and a salad using the vinaigrette and prepped salad ingredients for Monday’s dinner.
Serves 8
Ingredients
- 1 tablespoon olive oil
- 2 pounds cubed chuck roast
- 2 tablespoons flour
- 1 cup carrot, sliced into ½ inch chunks
- 1 onion, cut into wedges
- 1 can (28 ounces) diced tomatoes, undrained
- 1 1/2 cups beef stock
- 1 can (15 ounces) cannellini beans, drained
Directions
Heat oil in a 5 quart Dutch oven on medium high heat. Add beef in batches; cook until browned on all sides. Return all of the beef to Dutch oven. Sprinkle with flour; mix well. Stir in carrots, onion, tomatoes, stock and Italian Seasoning. Mix until well blended.
Bring to a boil. Reduce heat to medium low; cover and simmer 1 hour or until beef is tender, stirring occasionally.
Stir in beans. Simmer, uncovered, 15 minutes.
Serve half the recipe for dinner and reserve the remaining stew for Thursday’s dinner.
Spinach Chicken Salad
Serve this on Tuesday.
Place the reserved spinach, olive, potato mixture in a shallow salad bowl. Add reserved feta cheese and drizzle with a little of the Italian vinaigrette. Add diced chicken and mix. Heat up the leftover bread from Monday’s dinner and serve additional vinaigrette on the side.
Italian Pork Roast with Fennel and Onions
Serve this pork dinner on Wednesday.
Serves: 8
Ingredients
- 2 boneless pork tenderloins or 1 pork loin roast, trimmed (about 2 to 2 1/4 pounds)
- 2 tablespoons dried Italian seasoning , divided
- 2 tablespoons olive oil, divided
- 1 tablespoon grated lemon peel
- 1/2 teaspoon fennel seed
- 1/2 teaspoon sea salt
- 2 medium fennel bulbs, tops and cores removed, and bulbs cut into 1/4inch thick slices
- 1 medium red onion, cut into 1/4 inch thick slices
- 1 cup chicken stock
- 1 tablespoon fresh lemon juice
Directions
Place pork roast in 6 quart shallow Dutch oven.
Mix 1 1/2 tablespoons of the dried Italian seasoning, 1 tablespoon of the oil, lemon peel, fennel seed and sea salt in small bowl. Rub evenly over the pork. Toss fennel, onion, remaining 1 tablespoon oil and remaining 1/2 tablespoon dried seasoning in large bowl. Place vegetable mixture around the pork.
Roast 40-45 minutes or until thermometer inserted into the thickest part of the pork reaches 145°F, stirring vegetables occasionally. Transfer pork to a cutting board. Let stand 15 minutes before slicing. Then, layer in a shallow casserole dish (9×13).
Place Dutch oven with vegetables on medium low heat. Stir in stock and lemon juice. Simmer 15 minutes or until liquid is reduced by half, stirring occasionally. Pour over the pork slices in the casserole dish. Cover tightly with foil and refrigerate until Wednesday.
Use some of the leftovers to make Italian Pork Panini sandwiches for Friday.
Roasted Broccoli with Parmesan
Place the pork dish in the oven to heat while the broccoli roasts on Wednesday.
Ingredients
- 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Directions
Preheat the oven to 400°F.
On a large baking sheet, toss the broccoli florets and stems with the 2 tablespoons of olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender. Serve half for dinner with the 2 tablespoons Parmesan cheese.
Add some of the Italian vinaigrette to the remaining broccoli and refrigerate to serve with Thursday’s dinner.
Pappardelle with Beef Stew
Serve this dinner on Thursday.
Cook 8 oz pappardelle pasta (wide noodles) in boiling salted water until al dente. Drain.
While the pasta is cooking heat remaining beef stew.
Serve over noodles and garnish with grated Parmesan. Serve with reserved broccoli salad.
Grilled Pork Panini
Serve with pickles and coleslaw on Friday.
Ingredients
- Leftover pork slices and vegetables
- 8 slices Italian bread
- 1/2 cup store-bought or homemade basil pesto
- 4 one ounce slices provolone cheese
- 1 tablespoon olive oil, for brushing
Directions
Spread 1 tablespoon pesto on each slice of bread. Top four slices of bread with pork slices, fennel, onion and cheese; top each sandwich with remaining bread.
Lightly brush the outer surface of the sandwiches with olive oil; grill in a medium-hot skillet or in a sandwich press until toasted on each side.
Easy Coleslaw
You can make this the night before.
Ingredients
- 1 (16 ounce) bag coleslaw mix
- 2/3 cup mayonnaise
- 2 tablespoons sugar
- 3 tablespoons milk
- 2 tablespoons vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
Combine all ingredients except coleslaw mix in a large bowl and combine well.
Add the coleslaw, mix and toss to coat.
Cover and refrigerate several hours or overnight to allow flavors to blend.
“Root vegetable” is a relatively generic description of vegetables, including starchy ones, that grow underground. To make matters more confusing, root vegetables aren’t always roots. Some are actually bulbs instead, like onions, garlic and shallots. Many people may differentiate onions and garlic as more of a spice than a vegetable, but they really should be grouped in the “root vegetable” category.
Potatoes are usually labeled as tubers and, again, most people think of them as more of a starch than a vegetable. Despite that, they are part of this category. Plenty of other vegetables fall into this group, as well, and include these well known vegetables: sweet potatoes, carrots, beets and leeks to name just a few.
However, here are a few that you may not know much about. These vegetables are in season in the fall.
Celeriac, also known as celery root, has a delicate celery taste. You can grate it, saute it, use it in soups or eat it raw in a salad. It is filled with fiber, vitamin B, vitamin C and vitamin K.
Jerusalem artichokes (sunchokes) are neither an artichoke, nor are they from Jerusalem. They are the tubers of sunflowers and probably derive their name from the Italian for sunflower, girasol. They have a crisp, nutty flavor, especially when sautéed. They can be roasted, pickled and they are excellent in soups. They also make a great substitution for potatoes.
Parsnips resemble white carrots and are naturally sweet. They can be used in soups and stews and are particularly delicious roasted. Parsnips have more vitamins than their carrot cousin and they have lots of potassium.
The rutabaga was originally a cross between a cabbage and a turnip. You can roast them, mash them or add them to soups.They contain a good portion of your daily vitamin C requirement.
Turnips are part of the mustard family, as are horseradish, radishes and rutabagas. They can be roasted, mashed or used in stews and soups.
So what can you make with these vegetables?
Roasted Root Vegetables with Rosemary
Ingredients
- Nonstick vegetable oil spray
- 1 pound sweet potatoes or baking potatoes, peeled, cut into 1-inch pieces
- 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
- 1 pound rutabagas, peeled, cut into 1-inch pieces
- 1 pound carrots, peeled, cut into 1-inch pieces
- 1 pound parsnips, peeled, cut into 1-inch pieces
- 2 onions, cut into 1-inch pieces
- 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
- 2 tablespoons chopped fresh rosemary
- 1/3 cup olive oil
- Salt and pepper
- 10 garlic cloves, peeled
- Chopped parsley for garnish
Directions
Position 1 rack in the bottom third of the oven and 1 rack in the center of the oven and preheat to 400°F.
Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic and parsley in very large bowl; toss to coat. Season generously with salt and pepper.
Divide vegetable mixture between the prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
Continue to roast until all the vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
Transfer roasted vegetables to large serving bowl and garnish with chopped parsley.
Sautéed Jerusalem Artichokes
4 to 6 servings
Ingredients
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 pound Jerusalem artichokes (sunchokes) scrubbed, peeled and cut crosswise into 1/4-inch-thick rounds
- 3 tablespoons coarsely torn fresh sage leaves, divided
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh Italian parsley
Directions
Melt 1 tablespoon butter with the olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of the sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes.
Using slotted spoon, transfer Jerusalem artichokes to a shallow serving bowl. Add remaining 2 tablespoons butter and sage to the skillet; cook until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in the serving bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
Rutabagas and Ginger Roasted Pears
8 to 10 servings
Ingredients
- 3 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
- Nonstick vegetable oil spray
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced, peeled fresh ginger
- 2 tablespoons brown sugar or pure maple syrup
- 4 firm Anjou pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
- 1/3 cup heavy (whipping) cream
- 3 tablespoons butter
- 1 tablespoon chopped fresh thyme
- Coarse kosher salt, black pepper and nutmeg
Directions
Cook rutabagas in a pot of boiling salted water until tender, about 35 minutes.
Meanwhile, preheat oven to 400°F. Spray a large rimmed baking sheet with nonstick spray.
Combine oil, lemon juice, ginger and sugar in large bowl. Add pears; toss to coat. Spread on the prepared baking sheet. Roast until tender, turning pears every 10 minutes, for about 30 minutes total.
Drain rutabagas; return to the same pot. Mash into a coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter and thyme. Mix in pears and any juices from the baking sheet. Season with salt and pepper and grate nutmeg over the top.
Honey Glazed Turnips
4 servings
Ingredients
- 2 lbs small to medium (no more than 2-inches) turnips
- 1 cup plus 3 tablespoons water or chicken broth, divided
- 2 tablespoons butter
- 1 tablespoon honey
- 1/2 teaspoon salt
- Garnish: chopped fresh flat-leaf parsley
Directions
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in one layer in a 12-inch heavy skillet and add water or broth. Add butter, honey and salt and bring to a boil over moderately high heat, covered, stirring occasionally. Uncover and cook stirring, until tender and liquid evaporates, about 5 minutes more.
Reduce heat and sauté until golden brown, about 5 minutes.
Add 3 tablespoons water or broth and stir to coat turnips with the glaze. Sprinkle with parsley and serve.
Celery Root Salad With Shrimp
6 Servings
Ingredients
- 1 celery root (or celeriac), about 1 lb
- 1 (19-oz) can cannellini beans (rinsed and drained)
- 3 oz baby arugula leaves (3 cups packed)
- 2 tablespoons white balsamic vinegar
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon lemon juice
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon pepper, divided
- 1 1/2 tablespoons minced garlic
- 1 1/2 lbs large peeled/deveined shrimp
Directions
Trim the rough skin from the celery root and peel. Cut the celery root into very thin slices; stack slices and cut into thin lengthwise strips 1/8-inch-wide (about 2 cups).
Combine the sliced celery root, beans, arugula, balsamic vinegar, 2 tablespoons oil, lemon juice and 1/4 teaspoon each salt and pepper in a medium serving bowl.
Heat 2 tablespoons oil in a large nonstick skillet on medium-high heat and add garlic and shrimp; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir 2-4 minutes or just until the shrimp begin to turn pink.
Add shrimp (and pan juices) to the salad; toss to blend and serve.
Related articles
- Celeriac, Kohlrabi, Carrot Slaw with Buttermilk Dressing (planithealthier.wordpress.com)
- How to Cook With Delicious Root Veggies – 10 Different Ways! (onegreenplanet.org)
If the chill in the air has you wanting to make some heartier pizzas, look no further for inspiration than the fall farmers’ market. Apples, butternut squash, sage, kale, mushrooms, cauliflower, figs…these ingredients are perfect. The American Heart Association recommends eating eight or more fruit or vegetable servings each day. This fall’s harvest offers the opportunity to revisit the classics while searching for new flavors. What better way to enjoy these ingredients than on a pizza. You can prepare it so many different ways, so experiment and have fun with it. Who knows? Maybe you will create a new family favorite that you can look forward to year after year.
Master Pizza Dough Recipe:
Make this dough at least one day ahead.
Ingredients
- 2 1/2 cups unbleached bread flour
- ½ cup white whole wheat flour
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 2 tablespoons extra virgin olive oil
- 1 cup water
- 1 teaspoon honey
- Semolina flour for dusting
Directions
Combine the flour, salt and yeast in the bowl of an electric mixer. Add the oil, honey and water and stir on low-speed until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. Transfer the dough to floured work surface and gently round into a ball. Transfer the dough to an oiled bowl and cover with plastic wrap. Refrigerate overnight (or up to 3 days).
Sage Pesto and Butternut Squash Pizza
For a vegetarian version, leave out the pancetta.
Ingredients
- One prepared pizza dough, see above, or your favorite pizza dough
- 1 tablespoon extra virgin olive oil
- 3 tablespoons sage pesto (recipe follows)
- 3/4 cup caramelized butternut squash (recipe follows)
- 2 ounces Fontina cheese, shredded
- 4 thin slices of pancetta cut into bite size pieces
- 1 leek (white part only), halved lengthwise and cut into 1/4 inch slices
- Fresh cracked pepper to taste
- Grated Parmigiano Reggiano cheese
- Freshly grated nutmeg to taste
Sage pesto:
- 1 cup walnuts
- 1 cup loosely packed fresh sage leaves
- 1/4 cup loosely packed parsley
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup extra virgin olive oil
Caramelized butternut squash:
- 1/2 small butternut squash cut into 1/2 inch dice
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Directions
For the sage pesto:
Combine the walnuts, sage, parsley, salt and nutmeg in the bowl of a food processor and pulse 10 to 15 times to break up the walnuts and herbs somewhat. With the processor running, slowly pour in the olive oil. Process until smooth. Taste and add additional salt, if needed.
For the caramelized butternut squash:
Preheat the oven to 400 degrees F. Place the diced squash on a baking sheet lined with parchment paper. Drizzle with the olive oil and add salt and pepper to taste. Bake for 30 minutes or until the squash is tender, mixing once after 15 minutes. Let cool.
To make the pizza:
Remove dough from the refrigerator and rest at room temperature for 2 hours.
In a small skillet heat the 1 tablespoon of oil and saute the pancetta and leek until the pancetta begins to brown. Set aside.
Preheat the oven to 450 degrees and place a pizza stone on the bottom rack of the oven. On a lightly floured surface, knead the dough a few times and form it into a round flat disc. Roll or stretch the dough out in a 15 inch pizza pan or a 13×9 rectangular baking pan .
Spread the sage pesto on the dough and then evenly distribute the caramelized squash, the Fontina cheese, the pancetta and the leek. Place the pan on the pizza stone and bake in the oven for 15-20 minutes or until lightly brown. Remove from the oven and add fresh cracked pepper, Parmigiano Reggiano, and additional nutmeg. Slice and serve immediately.
Fennel, Onion and Italian Sausage Pizza
Ingredients:
- 1 recipe pizza dough, recipe above
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 large fennel bulb, cored and thinly sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 8 ounces whole-milk fresh mozzarella cheese, coarsely grated
- Freshly shaved Parmesan cheese
- Chopped fennel fronds, for garnish
Directions:
Remove dough from refrigerator and rest at room temperature for 2 hours. On a lightly floured work surface, gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter.
At least 45 minutes before making the pizza, place a baking stone on a rack in the lower third of the oven. Heat the oven to 450 degrees F.
Saute crumbled Italian sausage in a skillet until no longer brown. Set aside. In the same skillet heat 1 tablespoon olive oil in a large skillet. Add onion, thyme, salt and fennel and cook over medium heat until onions are soft and golden and the fennel is tender, about 15 minutes.
On a lightly floured surface, knead the dough a few times and form it into a round flat disc. Roll or stretch the dough out in a 15 inch pizza pan or a 13×9 rectangular baking pan .
Brush the crust with a thin layer of olive oil. Spread with grated mozzarella and top with sausage, the onion and fennel mixture. Season with pepper.
Place the pan on the pizza stone and bake in the oven for 15-20 minutes or until lightly brown.Remove from the oven and transfer to a cutting board. Sprinkle with shaved Parmesan and a few fennel fronds. Let rest for 3 to 5 minutes before slicing and serving.
Mushroom, Kale Pizza with Roasted Garlic Sauce
Ingredients
- 1 large head roasted garlic, see recipe below
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 large Portobello mushroom, thinly sliced
- 3 cups torn kale leaves (not tightly packed!)
- 1 prepared pizza crust, at room temperature
- 1 cup shredded fontina or mozzarella cheese
Directions
Preheat the oven to 450 degrees F. Place a pizza stone on the bottom rack in the oven.
Remove roasted garlic cloves from their skins and place in small bowl. Add 1 tablespoon of olive oil and mash with fork until smooth. Season with salt and pepper. Set aside.
Heat remaining olive oil in a large skillet over medium-high heat. Add mushroom slices and cook until softened, 3-5 minutes. Add kale and cook until wilted, about 3 minutes more. Remove from heat and season with salt and pepper.
Place pizza dough in a 14-15 inch pizza pan and push dough to the edges.
Spread roasted garlic sauce onto the crust, leaving a 1-inch edge on all sides. Top with half of cheese, mushrooms and kale, then remaining cheese.
Transfer pizza pan to the pizza stone. Bake 15-20 minutes or until crust is golden brown and kale is just beginning to crisp.
Roasted Garlic:
Preheat the oven to 400 degrees F.
Slice off the top of the head of garlic to expose some of the cloves inside. Place the head on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until the cloves are lightly browned and tender, about 30 minutes.
Roasted Fall Vegetable Pizza
Any combination of roasted vegetables, you like, can work in this recipe.
Ingredients
- 1 small, thin eggplant, sliced thin
- 1 zucchini, halved, sliced thin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large sweet potato, peeled and cut into 1/2-inch slices
- 1 red onion, peeled, cut into eighths
- 1 red, yellow or green bell pepper, cut into 1-inch pieces
- 1 tablespoon chopped fresh rosemary
- 1/4 cup olive oil, divided
- 1 prepared pizza dough, recipe from above
- 1 cup (4 ounces) shredded mozzarella cheese
- 1/2 teaspoon crushed red pepper
- 3/4 cup ricotta cheese
- Garnish with fresh basil
Directions
Remove dough from the refrigerator. Let stand, covered, for 2 hours.
Preheat oven to 400°F. Toss together the first 8 ingredients with 3 tablespoons of olive oil and arrange in a single layer in 2 aluminum foil-lined 15 x 10-inch jelly roll pans.
Bake for 45 minutes or until the vegetables are tender and golden brown.
Turn the oven temperature up to 450 degrees F. Place a pizza stone on the bottom rack of the oven.
Press dough out in a 15-inch pizza pan and coat crust with remaining olive oil.
Sprinkle 1/2 cup mozzarella over the crust and top with roasted vegetables. Sprinkle 1/2 cup mozzarella and crushed red pepper over the vegetable mixture. Place the pan on the pizza stone and bake 10 minutes.
Remove pizza from the oven and dollop the ricotta cheese over the top of the pizza. Return the pizza to the oven and bake 10 more minutes or until the crust is crisp and cheese is melted. Garnish with basil, if desired.
Related articles
- Gameday Gourmet Butternut Squash Pizza (cookingthroughcrazy.com)
- Butternut Squash and Ricotta Pizza (cookingwithanne.com)
- Wild Idea Buffalo Recipe of the Week – Buffalo Italian Sausage & Mushroom Pizza (beatcancer2010.wordpress.com)
The Jewish community of Ferrara is the only one in Emilia-Romagna with a continuous presence from the Middle Ages to the present day. It played an important role while the Duke Ercole I d’Este was in power. The situation of the Jews deteriorated in 1598, after the Este dynasty moved to Modena and the city came under papal control. The Jewish settlement, located on three city streets, formed a triangle near the cathedral and became a ghetto in 1627. Between 1627 and 1859, the Ferrara Jews were restricted to the ghetto, a self-sufficient small town within the larger one. With a population of about 1,800, the ghetto had its own synagogues, schools and old age homes. In 1848, King Carlo Alberto proclaimed the emancipation of the Italian Jews, granting them equal rights. Today, the old ghetto area, with its small attractive stores and refurbished colorful houses, is an essential part of the itinerary of all guided tours.
In 1799, the city was taken over by the Republic of France, which established a small garrison there. Shortly after, Lieutenant Field Marshal Johann von Klenau approached the fortress with his military forces consisting of Austrian cavalry, artillery and infantry men, augmented by Italian peasant rebels, and demanded its capitulation. The commander refused. Klenau blockaded the city. For the next three days, Klenau patrolled the countryside, capturing the surrounding strategic points. The French attempted two rescues of the beleaguered fortress and, finally, a column led by Pierre-Augustin Hulin reached and relieved the fortress. Klenau took possession of the town, though, and garrisoned it with a light battalion. The Jewish residents of Ferrara paid 30,000 ducats to prevent the pillage of the city by Klenau’s forces, thus, saving the city from being sacked.
Although Jews lived in several towns of Emilia-Romagna, including Modena, Bologna, Parma, Reggio and Emilia, the Jewish cuisine that seems to have survived or prevailed is the one from the city of Ferrara. Their influence in the region’s cooking is mainly Sephardi, with dishes such as buricchi, which is reminiscent of Spanish and Portuguese empanadas and can have both sweet and savory fillings.
Jewish Museum
An old saying from Ferrara goes, “Dell’oca non si butta via niente”, which translates as “Nothing gets thrown away from a goose”. Inspired by the Italian pork cold cuts, the Ferrara Jews recreated similar cuts using goose. All the parts of the goose were eaten: its fat was widely used in cooking as it was full of protein and calories and was cheap to buy. Its meat was used to make ‘prosciutti’ and goose sausages or salami. For centuries the word ‘sallame’, spelt with two ‘l’s instead of ‘salame’ was used within the Jewish community in order to distinguish the goose salami from the forbidden pork one. Foie gras was made from the goose liver and it was very expensive. Sometimes it was even used for payment in illegal betting and smuggling.
Goose was widely used in Emilia-Romagna, Veneto and Piedmont until modern times, when it was replaced by turkey, as turkey is more tender, less fatty and cheaper. Many recipes from the Jewish community of Ferrara have goose and turkey as their main dish entree and turkey meatloaf is still a popular dish. A well-known and interesting goose dish is the ruota del faraone or Pharaoh’s wheel. It is made with fresh tagliatelle, goose salami, pine nuts and raisins. It’s ingredients represent the Egyptian soldiers and chariots being caught up in the waves of the closing Red Sea, while chasing the Jews who were escaping from Egypt. This dish and many other old traditional recipes are laborious and few people make them today, if at all. Testine di spinaci – the stems of spinach – and guscetti – the husks of green peas were dishes created at the time of the ghettos, when living conditions were particularly poor and creativity was a necessity in the kitchen.
During Passover, foods containing chametz, that is leavened bread or anything else made with wheat, barley, oats, spelt or rye are not allowed. The Ashkenazic tradition also places kitniyot in the list of prohibited Passover foods: rice, corn, soy, millet, beans, peas, any other legume or anything derived from those products, such as corn syrup, tofu or soy oil fall under this category. Similarly, seeds, mustard, sesame and fennel are also avoided during Passover. This restriction includes peanuts, even though we think of them as nuts, they really are classified as legumes. People from a Sephardi or Mizrahi background do not have the kitniyot restriction.
Look on products like matzah flour, juices, wine, oil, candy and soda for the “Kosher for Passover” certification. That can help you be sure.
Matzah Gnocchi
Serves 4 to 6 as appetizer
Ingredients
- 11 matzahs, broken into small pieces
- 2 eggs
- 1 tablespoon freshly minced parsley
- A pinch of nutmeg
- 4 tablespoons of matzah meal, plus more to dust the gnocchi
- Salt and pepper, to taste
Tomato Sauce
- 1 tablespoon kosher approved extra-virgin olive oil
- 2 leeks
- 1 clove garlic
- 28 oz can whole plum tomatoes
- Pinch of sugar
Directions
Soak the matzah in cold water or broth for at least 1 hour or until soft. Drain, squeeze well and place into a clean bowl; add the eggs, salt and pepper, parsley, nutmeg and matzah meal. Mix all the ingredients together.
In a second bowl, place some more matzah meal. With a wet tablespoon or a small scoop, take some of the mixture and place it on top of the matzah meal. Using your hands, roll the mixture evenly over the matzah meal and shape it into a ping-pong size ball. Proceed with the rest of the mix and place the rolled gnocchi on a piece of wax paper.
Bring a large pot of salted water to a boil; drop in the gnocchi and scoop them out as they rise to the surface using a slotted skimmer. Place them in with the tomato sauce and serve.
Prepare the sauce:
Heat olive oil and add thinly sliced leeks (white and light green parts) and a whole clove of garlic. Cook for about 5 minutes, stirring, and discard the garlic.
Add the tomatoes, breaking them up with a wooden spoon . Season with salt and pepper and a pinch of sugar. Cook for about 10-15 minutes uncovered, allowing the sauce to thicken.
Passover Rolled Turkey Breast With Mushroom-Spinach Stuffing
FOR THE STUFFING:
- 2 tablespoons kosher-for-Passover olive oil
- 2 leeks, white part only, chopped
- 1 pound mushrooms, chopped fine
- 2 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 6 cups fresh spinach, chopped
- 1 tablespoon fresh lemon juice
- 1 1/2 cups matzah meal
- Salt and pepper to taste
FOR THE TURKEY:
- 1 Kosher whole turkey breast, boned, with skin (4-5 pounds)
- 1 tablespoon kosher-for-Passover olive oil
- 3 cups reduced-sodium Kosher chicken or vegetable broth, divided
- 1 cup kosher-for-Passover dry white wine
Preheat oven to 350 degrees F.
TO PREPARE THE STUFFING:
In a large skillet over medium-high heat, add oil. Saute leeks and mushrooms until leeks are tender and mushrooms are browned, about 10 minutes. Add garlic, Italian seasoning and spinach and stir until spinach wilts. Remove to a large bowl to cool slightly. Sprinkle with lemon juice and stir in matzah meal. Add salt and pepper to taste and set aside.
TO PREPARE THE TURKEY:
Lay turkey breast skin side down on a cutting board or wax paper. Trim any excess skin. Holding a knife parallel to the meat, make lengthwise cuts on both breast halves, cutting away from the center, so meat is of a consistent thickness (creating a rectangular shape). Cover with wax paper and pound to 3/4-inch thickness. Sprinkle with salt and pepper. Spread with the spinach stuffing mixture, leaving about a 1/2-inch border. Starting from the left side, roll into a cylinder. Tie at 1-inch intervals with kitchen string and secure open edges with toothpicks.
Place turkey on a rack, seam side down, in a roasting pan. Brush with oil. Combine 2 cups chicken broth with the wine and pour over the turkey. Roast for 1 to 1 1/4 hours, basting with stock mixture every 15 minutes (add broth if evaporating too quickly) or until temperature registers 160 degrees on an instant-read thermometer and juices run clear.
Remove from roast the oven and let rest at least 10 minutes before slicing.
Skim fat from the roasting pan and pour pan juices into a small saucepan with the remaining stock and season with salt and pepper. Cook until slightly thickened. Remove toothpicks and string, and slice turkey into 1-inch-thick slices. Serve with sauce.
Easy Latkes
These latkes are oven fried.
Ingredients
- 1 1/2 pounds baking potatoes, about 3 medium potatoes
- 1 medium onion
- 1 large egg
- 1 1/2 teaspoons salt
- 2 tablespoons Matzah meal
- Kosher approved vegetable oil for the baking sheets
Directions
Preheat the oven to 400°F. Lightly spray two large cookie sheets with rims with cooking spray.
Grate or shred the potatoes. You can use the fine shredding attachment on a processor or mixer. Wrap the grated potatoes in a cotton dish towel (a flour sack towel works well), and twist the towel closed at the top. Bring the potatoes to the sink and squeeze them, wringing as much liquid as possible from them.
Shred or grate the onion. Don’t use the finest shredding disk of your food processor, as it will turn the onion to mush; the medium shredding disk is preferable.
Combine the drained potatoes, onion, egg, salt and matzah in a bowl, stirring until everything is thoroughly mixed.
Pour a thin layer of oil into each baking pan. It should be deep enough that when you tilt the pan, you can see it move. For easier-to-clean pans and slightly less greasy latkes, heat the pans in the oven briefly, to warm the oil.
Drop the pancake batter onto the sheets by the 1/4 to 1/3-cupful. Space them far enough apart so that you can easily get a spatula between them to flip them over when the time comes.
Bake the pancakes for 20 to 25 minutes, or until the bottoms are golden brown. Remove the pans from the oven, turn the pancakes over and bake for an additional 10 minutes, until golden brown on the bottom.
Remove from the oven and drain the pancakes on paper towels. Serve with applesauce and sour cream, if desired.
Roasted Root Vegetables
Ingredients
- About 3-4 pounds, in any combination: turnips, parsnips, carrots, celery root, shallots, golden beets, butternut or kabocha squash
- 1/3 cup kosher approved olive oil
- 3 sprigs rosemary
- 6 sprigs thyme
- Salt and pepper to taste
Directions
Preheat the oven to 450 degrees F.
Peel all the vegetables and dice into 1 inch pieces.
Combine al lthe ingredients in a mixing bowl and transfer to two rimmed cookie sheets lined with foil or parchment paper.
Roast about 20-30 minutes, until very tender.
Discard the thyme and rosemary sprigs. Serve with the turkey roast.
Italian Almond Passover Cake
Servings: 12
Dress this simple cake up by dusting the top with confectioners’ sugar and topping it with fresh fruit.
Ingredients
- 2 tablespoons matzah meal, plus more for coating the cake pan
- 2 cups whole blanched almonds or 2 cups packaged finely ground almonds
- 1/2 cup granulated sugar
- 6 large eggs, separated
- 1/4 cup kosher approved extra virgin olive oil
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 1 teaspoon grated lemon zest
- Pinch of salt
Directions
Preheat the oven to 350 degrees F (180 C). Grease a 10-inch springform pan. Line the bottom with parchment or wax paper and grease the paper. Evenly coat the bottom and sides with matzah meal, tapping out any excess.
If you are using whole blanched almonds, pulse the whole blanched almonds in a food processor with 2 tablespoons of matzah meal and 1/4 cup of granulated sugar until very finely ground. If using packaged finely ground almonds, mix by hand: packaged ground almonds with the matzah meal and the 1/4 cup sugar.
In a bowl, beat the egg yolks with the brown sugar and the remaining granulated sugar at high-speed until very light and fluffy, about 3 minutes. At low-speed, gradually add the ground almond mixture, the extracts, the olive oil and the lemon zest.
In a medium bowl, using clean beaters, whip the egg whites with the salt until stiff peaks form. Beat 1/4 of the whites into the yolk mixture to lighten it; then quickly fold in the remaining whites.
Pour the batter into the prepared pan and smooth the surface. Bake the cake for about 45 minutes or until a toothpick inserted in the center comes out clean.
Run a small, sharp knife around the side of the cake, transfer it to a rack and let cool completely in the pan. Remove the side of the pan and invert the cake onto a serving plate. Remove the base of the pan, then carefully peel off the paper. Garnish according to taste.
Related articles
- Recipe: Chocolate Caramel Matzo Brittle – Recipes from The Kitchn (thekitchn.com)
- Passover in Israel (401j.wordpress.com)
- http://jovinacooksitalian.com/2013/03/25/italian-passover-menu/
- Passover Primer (boiseweekly.com)
- Passover Chocolate Cake (adinamenashe.wordpress.com)
- Pesach Strategies for Eating Healthy & Shopping Smart (nourishingisrael.wordpress.com)
