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Healthy Mediterranean Cooking at Home

Category Archives: oven-roasted

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.

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pizzatonightcover

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.

pizzatonight2

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.

pizzatonight1

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.

pizzatonight3

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.

pizzatonight4

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.

pizzatonight5

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.


fallproducecover

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.

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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.

fallproduce2

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.

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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.

fallproduce4

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.

fallproduce5

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.

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wintersalad

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.

wintersalads3

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.

wintersalads4

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.

wintersalads1

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.

wintersalads2

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.

wintersalad3

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.


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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

Tuscan Vinaigrette_Gimme Some Oven_Recipes_1007x545

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.

chicken

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.

beef

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.

pork

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.

broccoli

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.

italian-grilled-pork-panini-12100005rca-ss

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-VEgetables-640x400

“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.

CELR1_3

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.

fv266-a

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-x3

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.

rutabaga-root-silo-lo

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.

turnip

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?

MEN-ON10-eis-roasted-veggies

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.

233715

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.

240414

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.

104647

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.

seaf0109_600x440

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.


fallpizza

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:

fallpizza5

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).

fallpizza1

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.

fallpizza2

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.

fallpizza3

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.

fallpizza4

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.



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