Healthy Italian Cooking at Home

Category Archives: potatoes

 

julydinneryellowwatermelon

Yellow Watermelon

 

Julydinnermelon

Crenshaw Melon

 

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

Veggie Packed Frittata

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Serve with a mixed green salad and some hot biscuits.

Serves 8

Ingredients

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

Directions

Heat an oven broiler.

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

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

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

Summer Melon Salad with Grilled BBQ Shrimp

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

For the salad

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

For the shrimp

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

Basil Honey Dressing

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

Directions

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

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For the melon salad

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

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

For the grilled shrimp

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

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

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

Stuffed Zucchini with Fresh Basil Pesto Spaghetti

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

2 servings

For the eggplant

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

For the spaghetti

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

Directions

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

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

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

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

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

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

Preheat the oven to 375 degrees F.

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

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

For the spaghetti

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

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

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


 

astimoscatograpes

Asti is a province in the Piedmont region of northern Italy and is an important area for the production of fine wines. Perhaps the wine most famously associated with Asti worldwide is the sparkling Asti (DOCG). The name is usually shortened to “Asti” in order to avoid associations with the many wines of dubious quality, which are labelled “Spumante”.

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Asti is typically sweet and low in alcohol (often below 8%) and is made solely from the moscato bianco, a white muscat grape. A premium version known as Moscato d’Asti (DOCG) is sold outside Italy. Moscato d’Asti is a “Denominazione di origine controllata e garantita”, a sparkling white wine produced mainly in the province of Asti, is considered a dessert wine. Grown on Asti hilltops, Moscato d’Asti is made by small producers in small batches. Moscato is so named because of its earthy musk aroma. The petite berry grape ripens early and produces a wide range of wine styles: light and dry, slightly sweet and honey-like.

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While technically a white grape, there are strains of Muscat Blanc à Petits Grains vines that produce berries that are pink or reddish-brown. When the differing grape color is stable, the wines are typically classified as separate grape varieties: Muscat Rouge à Petit Grains for red skin color and Muscat Rose à Petit Grains for pink skin color.

While Asti province became famous around the world thanks to Martini and Rossi and Gancia and Riccadonnafor for their commercial Spumante wines, it is now becoming famous internationally for its classic red wines, such as Barbera d’Asti, Freisa d’Asti, Grignolino d’Asti, Bonarda and Ruché di Castagnole Monferrato. These wines and many other local wines can be sampled during the week-long Douja d’Or wine exhibition which is held at the same time as the Palio and Sagre races.

Asti is also famous for its Asti’s Festival of Festivals, held in September, a week before the Palio race. During the festival, most of the towns in Asti’s province meet in a great square called “Campo del Palio”. Here, they offer local cuisine for which they are known and on the Sunday of the Sagre race all the towns involved stage a parade with floats with everyone in costume all along the Asti roads.

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Asti province becomes a gourmet delight from October to December when the white truffle or “tartufo bianco” is in season. Some of the best truffles are found around Asti’s hills and every weekend there is a local truffle festival.

Among local vegetables, the cardo gobbo (artichoke)and the “square pepper” (bell pepper) of Asti stand out, and both are regarded as essential ingredients for bagna cauda (a garlic and anchovy dip).

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The area around Asti is also renowned for its cheeses, such as robiola of Roccaverano and robiola di Cocconato.

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Typical provincial dishes include agnolotti, potato gnocchi, ciotola di trifulau (cheese fondue with polenta and a sprinkling of truffles) and boiled meats.

Local desserts include amaretti (almond cookies), canestrelli (semolina biscuits), finocchini of Refrancore (fennel cookies) and hazelnut cakes.

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Pearl Barley Soup with Moscato d’Asti

Chef Norbert Niederkofler of St. Hubertus, Italy

Serves 4-6

Ingredients

1 tablespoon vegetable oil
8 oz. smoked cooked ham, cut into 1⁄4-inch cubes
2 small carrots, finely chopped
2 small yellow onions, finely chopped
1 medium leek, halved crosswise and thinly sliced
1 medium parsnip, finely chopped
1⁄2 small celery root, finely chopped
1 cup pearl barley
4 cups chicken stock
2 large russet potatoes, peeled and cut into 1⁄2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons heavy cream
Moscato d’Asti, for serving
Finely chopped chives, to garnish

Directions

In a large saucepan, heat the oil over medium-high. Add the ham and cook, stirring, until golden brown, about 6 minutes.

Stir in the carrots, onions, leek, parsnip and celery root and cook, stirring, until slightly softened, about 8 minutes. Add the barley and cook, stirring, until lightly toasted, about 2 minutes.

Stir in the stock and 4 cups water and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the barley is half-cooked, about 35 minutes.

Add the potatoes to the soup and cook until tender, about 25 minutes more. Remove the pan from the heat and season with salt and pepper.

Stir in the cream and ladle the soup into serving bowls. Add a splash of moscato to each bowl and sprinkle with chives before serving.

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Braised Leg of Lamb with Polenta

Chef Norbert Niederkofler of St. Hubertus, Italy

Lamb Stock

12 oz. lamb bones
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1⁄2 small yellow onion, roughly chopped
1 tablespoon whole juniper berries
2 bay leaves

For the Braise and Polenta

2 tablespoons olive oil
1 (4-lb.) bone-in leg of lamb
2 tablespoons kosher salt, plus more
Freshly ground black pepper
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1⁄2 small yellow onion, roughly chopped
10 sprigs rosemary
1 bunch thyme
3 cups coarse-ground polenta
1 cup (4 oz.) grated robiola cheese
2 tablespoon unsalted butter

Directions

Make the lamb stock:
Heat the oven to 350°F. Place the lamb bones on a baking sheet and roast until golden brown, about 30 minutes. Transfer the bones to a large saucepan along with half each of the celery, carrots, and onion; the juniper berries; bay leaves and 12 cups water. Bring to a boil, reduce the heat to maintain a steady simmer, and cook until the bones have released their flavor, about 3 hours. Pour the lamb stock through a fine sieve into a bowl and discard the solids.

Reduce the oven temperature to 300°F. In a roasting pan over two burners, heat the olive oil over medium-high. Season the lamb all over with salt and pepper, add to the pan, and cook, turning, until browned on all sides, 16 to 18 minutes. Transfer the lamb to a platter and add the remaining celery, carrots and onion to the pan along with the rosemary and thyme. Cook the vegetables, stirring, until browned and soft, about 6 minutes. Return the lamb to the pan along with the lamb stock and bring to a boil. Cover the roasting pan with foil and place the lamb in the oven. Braise the lamb until very tender, about 3 hours.

In a large saucepan, bring 8 cups water to a boil. While whisking, slowly pour the polenta and the 2 tablespoons salt into the water and reduce the heat to maintain a simmer. Cook, stirring steadily, until the polenta is tender and smooth, about 1 hour. Remove the polenta from the heat and stir in the cheese and butter. Season with pepper and keep warm until ready to serve.

Transfer the lamb to a cutting board and pour the pan juices through a fine sieve into a bowl. Skim and discard the fat and pour the juices into a small saucepan. Bring the juices to a boil and cook until the sauce reduces to 1 cup, about 15 minutes. Heat the broiler. Transfer the lamb to a foil-lined baking sheet and broil, turning, until browned and crisp on all sides, about 8 minutes. Transfer the lamb to a large dish and serve with the polenta and sauce.

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Potato and Scallion Fritters

Chef Norbert Niederkofler of St. Hubertus, Italy

Ingredients

2 1⁄2 cups plus 1 tablespoon (9 oz.) rye flour
2 cups all-purpose flour, plus more
2 tablespoons melted unsalted butter
1 teaspoon kosher salt, plus more
2 large eggs, lightly beaten
1 large russet potato, peeled and boiled until tender
3/4 cup ricotta
2 tablespoons finely chopped scallions
Freshly ground black pepper
Vegetable oil, for frying

Directions

In the bowl of a stand mixer fitted with the dough hook, combine the rye and all-purpose flours with the butter, 1 teaspoon salt, the egg, and 3/4 cup lukewarm water. Knead on medium speed until the dough comes together and is smooth, about 6 minutes. Scrape the dough onto a lightly floured work surface and shape into a ball. Halve the dough and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes.

Grate the cooked potato on the large holes of a box grater and reserve 1 cup; use any remaining potato for another recipe. Place the potato in a medium bowl, mix with the ricotta and scallions, and season with salt and pepper.

On a floured work surface, roll each dough disk into a 1⁄8-inch-thick circle. Drop 1-tablespoon-sized dollops of the ricotta-potato filling evenly spaced over 1 dough circle. Using a pastry brush, lightly brush the dough with water around each dollop of filling. Drape the second dough circle over the first and gently press the dough between the mounds of filling to adhere. Position a 3-inch-round fluted cutter over 1 mound of filling and stamp out the round. Repeat, stamping out all the rounds.

Pour enough oil into a 6-quart saucepan to come 2 inches up the side, attach a deep-fry thermometer, and heat to 350°F. Working in batches, add the rounds to the oil and fry, turning occasionally, until golden brown, about 2 minutes. Using a slotted spoon, lift the fritters from the oil and drain on paper towels. Season the fritters with salt and serve while hot.

asticake

Skillet Cake with Berry Compote

Chef Norbert Niederkofler of St. Hubertus, Italy

Ingredients

1 1⁄2 cups fresh or frozen lingonberries or cranberries
6 tablespoons sugar
3 tablespoons white wine
2 teaspoons. fresh lemon juice
3⁄4 teaspoon kosher salt
1 cup milk
1 cup (4 oz.) “00” pasta flour
4 large eggs, separated
1 vanilla bean, split lengthwise and seeds scraped
2 tablespoons. unsalted butter
Confectioners’ sugar, for dusting
Toasted, flaked almonds, to garnish
1 sprig mint, to garnish

Directions

In a small saucepan, heat 1 cup lingonberries, 3 tablespoons sugar, the white wine, lemon juice, and 1/4 teaspoon salt over medium and cook, stirring, until the berries burst and the sauce thickens, about 8 minutes. Purée the sauce in a blender, scrape into the saucepan and return to medium heat. Stir in the remaining 1⁄2 cup lingonberries and cook, stirring, until softened, about 5 minutes. Remove the sauce from the heat.

In a large bowl, whisk the milk, flour, egg yolks and vanilla seeds until just combined. In a separate bowl, whisk the egg whites until frothy, pour in the remaining 3 tablespoons sugar and 1/2 teaspoon salt, and whisk until soft peaks form. Scrape the egg whites into the batter and fold until combined.

In a 12-inch nonstick skillet, heat the butter over medium and cook until it begins to brown, about 3 minutes. Pour the batter into the skillet and cook, undisturbed, until set on the bottom, 5 to 6 minutes. Flip the pancake and cook until set, about 5 minutes. Slide the pancake onto a cutting board and tear into large pieces. Transfer the pieces to a serving plate and dust with confectioners’ sugar. Sprinkle with almonds, garnish with the mint and serve warm with the lingonberry compote spooned over the top.

astimap


Summer Cooler Dolan Zolan’'s painting 2011

Summer Cooler – Dolan Zolan’s painting 2011

Getting together with friends doesn’t need to be something that’s planned for days. Keep it simple and enjoy the evening. You also want to cook easy, but delicious food with a minimum of fuss. I try to make up menus that do most of the cooking on the grill and much of the preparation in advance. That way I can spend time with my guests. Make dessert easy by serving fresh fruit. It is much more refreshing than a heavy dessert and add a little frozen yogurt, if desired.

Menu One

Serve this dinner with a tray of vegetables and a creamy dip.

Pesto Flounder Packets

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This recipe is easy to adapt to seasonal ingredients. When basil is not available, use a spinach or red pepper pesto. Baking in parchment during cold weather is quite successful, but use the grilling method when the weather cooperates.

4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 (6-ounce) flounder fillets or any white fish fillets available in your area
  • 1/4 cup prepared pesto
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Sliced tomatoes
  • Lime slices

Directions

Prepare  an outdoor grill.

Cut aluminum foil into 4 pieces large enough to enclose the fillets. Drizzle 1/2 tablespoon olive oil on each piece of foil. Place fish on top of the oil.

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Lightly spread 1 tablespoon pesto over each fillet. Sprinkle with salt and pepper. Top with tomato and lime slices.

Seal foil packets and place on the grill. Grill 8-10 minutes or until fish are cooked.

Summer Vegetable Gratin

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This casserole can be prepared in advance and cooked when the guests arrive or cooked in advance and reheated. Tastes just fine reheated.

Serves 6

Ingredients

  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, diced
  • 1 medium yellow squash, diced
  • 1 large garlic clove, minced
  • 3 cups fresh corn kernels, divided
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 small handful of fresh parsley, washed, dried and coarsely chopped
  • 3/4 cup sharp cheddar cheese, shredded
  • Sea salt and freshly ground black pepper to taste

Directions

Preheat the oven to 375 degrees F. Oil a 2-quart gratin or baking dish.

Set aside 1 cup of the corn kernels.

Heat the butter in a large skillet over low heat and add the onion. Cook, stirring often, until it begins to soften, about three minutes.

Add the bell pepper, squash and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about five minutes.

Add the garlic and 2 cups corn kernels, stir together and add another generous pinch of salt and some pepper.

Stir together for a minute or two and remove the pan from the heat.

Place the remaining 1 cup corn kernels in a blender and add the eggs, milk and 1/2 teaspoon salt. Blend until smooth. Combine with the vegetables in the skillet.

Add the parsley and the cheese, and stir together. Pour into the prepared gratin dish.

Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.

Menu Two

Add some crusty bread to this dinner and you are all set.

Zucchini Pasta with Ricotta Cheese

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4 servings

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup sweet onion, finely diced
  • 1 medium zucchini, diced
  • Salt and pepper
  • 2 garlic cloves, minced,
  • 8 oz rigatoni or other dry pasta
  • 8 ounces ricotta, about 1 cup
  • 1/4 teaspoon crushed red pepper
  • Zest and juice of one lemon
  • 1 cup grated Parmesan cheese
  • 1/4 cup sliced basil leaves

Directions

Cook the pasta in boiling salted water until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta.

In the same pan heat the olive oil and saute the onion and garlic. Reduce the heat as necessary to keep the onions from browning.

Add zucchini, season generously with salt and pepper and continue cooking, stirring occasionally until tender, about 5 minutes.

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Add the lemon zest, juice and crushed red pepper. Stir. Add the cooked pasta and the pasta cooking water. Add the grated cheese and mix thoroughly.

Turn into a serving bowl and place tablespoons of ricotta cheese on top and scatter the basil over all. Serve immediately

Garden Salad

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Ingredients

  • 1/4 of a red onion, sliced
  • 2 small tomatoes, diced
  • Half a cucumber, diced
  • Sliced radishes and black olives to taste
  • 4 cups torn garden lettuce
  • Salt and Pepper
  • Italian Vinaigrette, recipe below

Directions

Combine all the ingredients in a salad bowl. Sprinkle lightly with salt and pepper. Drizzle some of the dressing over the salad and mix well. Taste and add a little more dressing, if necessary.

Italian Vinaigrette

Yields: ¾ cup

  • 1 tablespoon dried Italian mixed herbs
  • 3 cloves garlic, pressed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup olive oil

Directions

Whisk the first seven ingredients together. Whisk in the olive oil, a little at a time, until it is all incorporated.

Menu Three

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Add a Tomato Salad to complete this menu.

Grilled Italian Sausage

Grill the sausage over indirect heat and the potato packets over direct heat. Saves lots of cleaning up in the kitchen.

Ingredients

  • 1 ½ lbs Italian Sausage
  • Olive oil

Directions

Heat the grill for both direct and indirect cooking. Brush the sausage lightly with olive oil. Place the sausage on the indirect side of the grill and close the cover.

Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve with the potato mixture

Potatoes, Bell Peppers and Onions

5-6 servings

Ingredients

  • 4 medium red potatoes, cut into wedges, boiled until barely tender
  • 1 medium green pepper, cut into chunks
  • 1 medium onion, cut into chunks
  • 1 tablespoon olive oil
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large bowl, combine all the ingredients. Place the mixture on a piece of heavy-duty foil (about 18 inches square). Fold foil around the potato mixture and crimp the edges to seal.

Grill directly over high heat, rotating the packet several times, until the vegetables are tender, about 25 minutes


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Father’s Day can be a great day for the whole family. Plan a family event, getting everyone in the family together for a fun day. Since the weather is warmer and the days are longer, why not celebrate Dad’s special day outdoors with a delicious family BBQ?  Of course, you will want to choose foods your Dad enjoys. The recipes I picked for this menu are easy to do and most of the preparation can be done a day before, so you have plenty of time to spend with Dad.

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Beef & Shrimp Kebabs with Italian Salsa Verde

Serves 4 – Recipe is easily doubled.

Ingredients

  • 12 large shrimp, shelled and deveined
  • 1 pound filet mignon (beef tenderloin), cut into 1 inch cubes
  • 2 teaspoons steak seasoning, divided (I like Pensey’s Chicago Seasoning)
  • 2 tablespoons olive oil, divided
  • 4 wooden or metal skewers 6 inches long

Directions

Soak wooden skewers in warm water for 30 minutes before using.

Place the shrimp in one bowl and add 1 tablespoon oil. Toss. Add 3/4 teaspoon steak seasoning and toss again.

Place the beef in another bowl and add 1 tablespoon oil. Toss. Add  1 1/4 teaspoons steak seasoning and toss again.

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Thread the beef and shrimp on the skewers, alternating beef and shrimp.

Prepare an outdoor grill for moderate heat. Oil the grill grates. Place skewers on the grill and cook 6 to 8 minutes or until the steak is cooked medium rare and the shrimp turn pink, turning the skewers over once.

Italian Salsa Verde

Ingredients

  • 1/3 cup chopped parsley
  • 1/3 cup chopped fresh basil
  • 1 1/2 tablespoons finely chopped shallots
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 1/2 teaspoons capers, chopped
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper

Directions

To prepare the salsa verde: combine all the ingredients in a medium bowl, stirring with a whisk. Set aside to let the flavors develop.

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Summer Potato Salad

Ingredients

  • 2 ½ lbs small to medium red potatoes
  • 1 tablespoon kosher salt
  • 1/4 cup pickle juice from the jar
  • 1/4 cup minced pickles
  • 2 celery stalks, finely diced
  • ½ cup finely diced sweet onion
  • 3/4 cup mayonnaise
  • 1/4 cup chopped parsley

Directions

Place the potatoes and 1 tablespoon salt in a large pot of water.

Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes.

When cool enough to handle, peel the potatoes and cut them into thick slices. Place in a bowl and pour the pickle juice over the warm potatoes and let sit for one hour.

Add the pickles, celery, onion and mayonnaise. Mix well. Add salt if necessary. Add the parsley and mix. Cover the bowl and refrigerate the salad for a few hours.

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Corn Salad

Ingredients

  • 6 ears corn, husked and cleaned
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 3 plum tomatoes, seeded and diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Directions

Cut the kernels off the cobs with a sharp knife.

In a large serving bowl, toss together the uncooked corn kernals, tomatoes, onion, celery, basil, oil, vinegar, salt and pepper.

Refrigerate for several hours or overnight to allow the salad to marinate. Serve chilled.

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Strawberry Rhubarb Pie

Ingredients

  • Refrigerated pie crusts (or your favorite pie crust mix) for a double 9 inch pan, at room temperature
  • 1 tablespoon butter
  • 1 tablespoon milk
  • Sugar

In large bowl combine:

  • 2 1/2 cups hulled, sliced strawberries
  • 2 1/2 cups rhubarb cut into 1/2 inch pieces
  • 3/4 cup packed brown sugar
  • 1/4 cup tapioca flour or other pie thickener
  • Pinch of salt
  • 1 teaspoon orange zest

Preheat the oven to 425 degrees F.

Fit one pastry crust into a lightly greased 9 inch pie pan and place the pan on a baking sheet.

Add the fruit mixture and dot with the butter.

Cover with the top crust and flute the edges. Make several slits in the crust with a knife.

Brush the top crust with the milk and sprinkle with sugar.

Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.

Let cool on the baking sheet (to catch the drips).


june

This is the season of abundance. Now cherries, apricots, plums, summer squash, watermelon and tomatoes, etc.,  start showing up at the markets – and they’re not being shipped here, unripe, from Mexico, Guatemala or Chile. This is truly the hallmark of the beginning of the season of abundance. There is so much to choose from, you have to stop yourself from buying more than you can use in a week. I try to incorporate as many of these vegetables and herbs into my recipes to get full benefit from them. I also freeze some produce for the winter, when these items are not available.

Macaroni Salad

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I don’t like a lot of mayonnaise in my salads, but feel free to add additional mayonnaise if ½ cup is not enough for you. Use seasonal vegetables in the salad whenever possible.

Ingredients

  • 8 oz elbow macaroni
  • 2 celery stalks, finely diced
  • 1/2 onion finely diced
  • 1/2 bell pepper finely diced
  • 1 cup grape tomatoes, halved, seeded and finely diced
  • 1/4 cup spicy cherry peppers, diced or pickle relish
  • 1/4 cup minced parsley

Dressing

  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • Pinch black pepper

Directions

Make the dressing by combining the ingredients and set aside while you cook the macaroni. Cook the pasta al dente in boiling salted water, drain and add the dressing while the pasta is warm.

Add the chopped vegetables and mix well. Add salt to taste, but I find this type of salad doesn’t need salt. The mayonnaise, pasta cooked in salted water and seasonings add enough.

Chill the salad for several hours before serving.

Herb Marinated Grilled Chicken

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The marinade used for this chicken recipe makes the chicken really delicious.

Ingredients

  • One 3-4 pound chicken, wing tips removed

Marinade

  • 1 tablespoon fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 3  garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • ½ cup finely chopped fresh herbs ( I used oregano, basil, sage, parsley, rosemary, chives and thyme because that is what is growing in my garden.)
  • 1/4 cup extra-virgin olive oil

Directions

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Combine the marinade ingredients in a small mixing bowl or measuring cup.

Using kitchen shears, cut along both sides of the chicken backbone; remove the backbone (Save it for broth).

Turn the chicken, breast side up, and press down firmly on the breast bone to crack and flatten it. Tuck the wings under the back.

Transfer the flattened chicken to a medium glass baking dish. Loosen the skin a little and rub the marinade under and over all the skin of the chicken.

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Cover the dish with plastic wrap and refrigerate overnight. Remove the chicken from the refrigerator one hour before cooking.

Heat an outdoor grill to high with all the burners on, then, turn one or two burners to the lowest setting to create a low heat area.

Grill the chicken, skin side down over the hot side of the grill, until the skin is browned and crisp, about 8-10 minutes. Turn the chicken skin side up and move to the low heat side of the grill.

Cover and grill over low heat until cooked through, about 20 – 30 minutes. Internal temperature should be around 170 F.

Transfer the chicken to a cutting board and let rest for 10 minutes. Internal temperature should rise to 180 F. Carve the chicken and serve.

Big Batch Basil Pesto

IMG_0010

Pesto freezes well. I don’t add Parmesan cheese to basil pesto until I am ready to serve it.

Makes 3 cups

Ingredients

  • 4 cloves garlic, peeled and halved
  • 2 teaspoons kosher salt
  • 2 teaspoon coarsely ground black pepper
  • ½ cup chopped walnuts
  • 4 cups packed fresh basil leaves
  • 3/4 cup extra virgin olive oil

Directions

Wash basil well and drain in a colander.

IMG_0006

In the bowl of a processor, place the garlic, salt, pepper and walnuts. Process until ground. Add the basil leaves and return the top with the spout removed.

While the machine is running slowly pour in the olive oil and process until the mixture is smooth. Pour into a refrigerator container or into freezer containers.

Drizzle a layer of olive oil on the top of the pesto to keep it from turning dark.

Green Beans and Potatoes with Pesto

IMG_0028

Ingredients

  • 1 pound potatoes,  cut into thick slices
  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup Basil Pesto, recipe above
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan
  • 1 tablespoon fresh lemon juice

Directions

Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes.

Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 5 minutes. Drain

Transfer the vegetables to a large serving bowl. Season lightly with salt and pepper. Add the pesto, Parmesan cheese and lemon juice. Stir to coat evenly.

Leftover Grilled Chicken Salad Plate

IMG_0029

4 servings

Ingredients

  • Leftover grilled chicken, sliced (see recipe above)

Any combination seasonal vegetables, such as :

  • Sliced tomatoes
  • Cooked corn on the cob, shucked
  • Red onion, sliced
  • Sliced bell pepper
  • Boiled potatoes
  • Sliced cucumber
  • Cooked green beans
  • Slices of ripe cantaloupe melon
  • 3 cups fresh lettuce
  • Homemade Ranch Dressing, (see recipe here)

Directions

Line a serving platter with the lettuce. Arrange the chicken slices and vegetables over the lettuce in an attractive pattern. Drizzle with the Ranch dressing before serving.

Chocolate Zucchini Cake

IMG_0024

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa, plus extra for the pan
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon espresso powder
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened applesauce
  • 1/2 cup buttermilk
  • 1/2 cup semisweet mini chocolate chips
  • 2 cups shredded zucchini

Topping

  • 2 1/2 cups cappuccino chips or semisweet chocolate chips
  • 1 cup heavy (whipping) cream
  • Chocolate sprinkles for garnish, optional

Directions

Preheat the oven to 325°F. Lightly coat a  9″ x 13″ pan cake pan with cooking spray and lightly dust with cocoa powder.

In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda, baking powder and salt. Set aside.

Squeeze the shredded zucchini dry in a paper towel to remove some of the moisture.

In the large bowl of an electric mixer, beat together the sugar, butter and oil until well blended and light.

IMG_0018

Add the egg and continue beating. Beat in vanilla, buttermilk and applesauce.

Stir in the flour-cocoa mixture. Fold in the grated zucchini and mini chocolate chips.

Pour the batter into the  prepared pan.

Bake the cake for 50 minutes or until a cake tester inserted in the center comes out clean. Cool on a rack.

IMG_0020

To make the topping:

Heat the chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Pour into a  bowl and chill.

When ready to frost the cake, whisk the topping and spread on top of the cake. Add the chocolates sprinkles, if using.

Store the cake in the refrigerator.

IMG_0019


IMG_0005 (1)

IMG_0358

Grilled Lamb Chops

For the steak seasoning, I like Pensey’s Chicago Seasoning, but use whatever seasoning you like.

For 2

Ingredients

  • 4 loin lamb chops, 1 ½ lbs and 1 ½ inches thick, fat trimmed
  • 4 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon steak seasoning
  • 2 lemon quarters

IMG_0004 (1)

Directions

In a zip-lock bag combine the lamb chops, oil, lemon juice and steak seasoning. Close the bag and mix well. Refrigerate the lamb chops overnight.

Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack. Remove the lamb from the refrigerator 30 minutes before cooking.

Transfer the lamb chops to the grill. Cook 5 minutes,; turn and cook 5 minutes. Remove to a plate, cover with foil and let rest for 5 minutes. Serve with the lemon quarters.

If making the potatoes on the grill leave continue to cook them while the lamb chops rest.

Grilled Potatoes

IMG_0003 (1)

For 2

Ingredients

  • 2 Yukon Gold Potatoes, quartered
  • 2 tablespoons olive oil
  • 1 small clove garlic, minced
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon each salt and black pepper

Directions

Boil the potatoes in water for 6 minutes, until slightly cooked but firm in the center. Drain potatoes in a colander. Dry on paper towel.

Place the olive oil, garlic, oregano, salt and pepper in a mixing bowl. Add the potatoes and mix well.

Place a piece of heavy-duty foil on the opposite side of the grill from the lamb chops. Spread the potatoes in a single layer on the foil. Cook for 15 minutes, turning once halfway through cooking..

Cucumber Tomato Salad

IMG_0002 (1)

For 2

Ingredients

  • 1 cucumber, peeled if bitter, sliced thin
  • ¼ cup chopped red onion
  • ¼ teaspoon Kosher salt
  • 1 medium tomato, halved and sliced
  • Ranch Dressing, recipe below

Directions

Place the cucumber slices in a bowl and sprinkle with the kosher salt.  Toss to distribute the salt evenly around the cucumber.  Let sit for 20 to 25 minutes while the salt helps pull excess moisture out of the cucumbers. Then rinse off the salt, drain the cucumbers and dry them with paper towels

Combine the cucumbers, tomatoes and red onion. Refrigerate until serving time. When ready to serve, dress the salad with some of the ranch dressing.

Homemade Ranch Dressing

Ingredients

  • 1/2 cup low-fat buttermilk
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 small clove garlic, grated
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • Pinch of onion powder
  • Pinch of paprika
  • Sea salt and freshly cracked pepper, to taste

Directions

Combine the buttermilk, mayonnaise, vinegar, garlic, chopped herbs, onion powder, paprika, sea salt and freshly cracked pepper, to taste. Mix until well combined then cover and place into a refrigerator for at least 30 before serving so the flavors have time to mingle.

Swordfish and Zucchini Kebabs  

IMG_0008 (1)

For 2

Ingredients

Swordfish

  • 2 tablespoons extra virgin olive oil olive oil
  • 1 Swordfish Steak, 1 inch thick (about 12 oz)
  • 1 large clove garlic, sliced
  • 1/2 teaspoon grated lemon zest
  • Black pepper

Kebabs

  • 1 medium zucchini, trimmed
  • 10 squares of red onion
  • Olive oil
  • Salt and pepper
  • 2 skewers

Directions

Place swordfish in a glass dish, sprinkle with lemon zest and black pepper, scatter garlic over the fish and pour olive oil over all. Cover and refrigerate for several hours.

IMG_0006 (1)

Cut the zucchini in half lengthwise. Cut each half into 1 inch pieces. I had 10. Remove 2 red onion rings from a large onion. Cut each ring into 5 –  one inch pieces.

Remove the garlic from the fish and cut the fish into 10 – one inch pieces.

Tread 2 skewers, alternating fish, zucchini and onion. Pour the dripping from the fish marinade over the skewers.

Heat an outdoor grill to high and oil the grill grates. Place the skewers on the grill and close the cover. Lower the heat to medium. Cook about 12 minutes until the fish is cooked through, turning the skewers halfway through the cooking time. Serve the kebabs over spaghetti.

 A New Way To Cook Pasta

IMG_0009 (1)

Angel Hair Pasta 

I have read several articles about cooking pasta in a skillet with less water. I made a full pound of spaghetti for this recipe to test this non-traditional procedure for cooking pasta. The leftovers will not be wasted. It worked very well. The pasta cooked quickly and was perfectly cooked. You do have to stir it often to keep it from sticking to the bottom of the pan. It is definitely an energy and time saver, without loss of flavor.

IMG_0357

Ingredients

Pasta

  • 16 oz thin spaghetti
  • 1 1/2 teaspoons salt
  • 6 cups cold water
  • 4 tablespoons extra virgin olive oil
  • 1/4 cup grated Parmesan cheese (1 oz)
  • 1/4 cup flat-leaf parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon freshly cracked black pepper

Directions

Place pasta in a dry 12 inch skillet (if pasta is very long, such as spaghetti, break the stands in half). Add 1 1/2 teaspoons salt and 6 cups cold water.

Place over high heat and cook uncovered, stirring frequently to keep pasta submerged, until pasta is almost al dente, about 7-8 minutes, depending on the thickness of the pasta.

IMG_0010 (1)

Tilt the pan and spoon off the liquid that pools at the edge of the pan into a bowl, so that very little is left in pan. Add remaining ingredients to the pasta.

Return just enough cooking liquid to the pasta, tossing them with the spaghetti. Serve with the swordfish kebabs.

Homemade Marinara Sauce

IMG_0012 (1)

Use this sauce for the meatballs and eggplant recipes.

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 2 (28-ounce) containers Italian Crushed Tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup Italian flat-leaf parsley, chopped
  • Salt and pepper to taste
  • 6 large basil leaves

Directions

In a large saucepan, sauté the onion in olive oil, until soft over medium to low heat. Add the garlic and sauté for a minute; be careful not to overcook.

Add tomatoes, oregano and crushed red pepper to the saucepan and bring to a boil. Once boiling, lower the heat and cover with a lid.

Cook for 25 minutes on medium heat. Stir in parsley. Salt and pepper to taste. Cook for another 5 minutes. Turn off the heat and mix in the fresh basil.

Makes about 7 cups of sauce.

Neapolitan Meatballs

IMG_0014 (1)

I call these Neapolitan meatballs because this is how my grandmother made them. She grew up in northern Campania before moving to America.

Makes 16 meatballs

Ingredients

  • Extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped fresh parsley leaves
  • 4 thick slices firm, hardy white bread, crust removed, cut into cubes
  • 3/4 cup milk
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1 large egg
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Add the bread to a medium mixing bowl and pour in the milk. Add the onion and garlic, stir and let sit for about 10 minutes.

Add the remaining ingredients to the bread mixture. Gently combine all the ingredients with your hands until just mixed together. Don’t overwork the mixture or the meatballs will be tough.

Divide the mixture into 16 equal pieces and shape them into meatballs.

IMG_0011 (1)

You can brown the meatballs in a skillet in olive oil until brown. Or, you can put them on a foil lined baking pan and bake in a 350 F oven for about 25-30 minutes until brown.

Place the meatballs in a medium-large sauce pan or skillet and cover with some the homemade marinara sauce. Simmer for about 30 minutes before serving.

Eggplant Parmesan

IMG_0018 (1)

This is not a dish that can be prepared quickly, but with some of my make ahead tips, you can enjoy this entrée for dinner and have several leftovers for future use without spending all day in the kitchen. Eggplant freezes very well in all stages of its preparation. Additionally, I do not fry the eggplant, but bake it in the oven to reduce the calories.

For each one pound of eggplant, you will need:

  • 1 pound eggplant, peeled
  • 1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters) or egg whites
  • 1 cup Italian style bread crumbs
  • ½ cup freshly grated Parmigiano-Reggiano

Directions

Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.

Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker).  You want them to be thin.

Place the egg substitute in one shallow dish and the bread crumbs mixed with the cheese in another.

Dip the eggplant slices into the egg substitute, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.

To assemble the casserole, you will need:

Spray an  8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.

Preheat the oven to 375 °F.

  • 2 ½ cups Marinara sauce (see recipe above)
  • 8 ounces shredded mozzarella cheese
  • 1 recipe breaded and baked eggplant

Directions

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and sprinkle with half of the cheese. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.

Italian Romaine Salad

IMG_0016 (1)

For 2

Ingredients

  • 1/2 head of romaine lettuce, sliced, washed and dried
  • ¼ of a small red onion, cut into rings

Dressing

  • 1 tablespoon red wine vinegar
  • 1 clove garlic , minced
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Directions

Place the greens and onion in a medium salad bowl. In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.


maycover

Eating seasonally means buying produce that can be grown locally, in their natural weather and climate conditions. Less energy and less transit time means a cheaper price tag. Eating seasonally also means that every few month or two, we’re trying something new, and that’s a good thing for our taste buds and our health.

Looking for seasonal food ideas or some new spring recipes? Now’s the time for fresh vegetable soups; crunchy green salads using fennel, peas, parsley, asparagus and new potatoes. Rhubarb and berries are in season for some delicious desserts.

May-Produce

Here is a handy interactive chart to see what produce is in season in your area.

Breakfast or Lunch Crostata

maycrosata1

This is a great brunch recipe, also.

Ingredients

  • 1 (9″) refrigerated pie crust, at room temperature
  • I tablespoons extra virgin olive oil
  • 1/4 cup red onions, diced
  • 1/4 cup roasted red peppers, diced
  • 5 large eggs
  • 1/4 cup half & half
  • 2 tablespoons cream cheese
  • 1 tablespoon chopped fresh chives
  • 2/3 cup fresh baby spinach leaves, chopped
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 Roma (plum) tomato, diced

Directions

Preheat the oven to 350 degrees F. Spray a large cookie sheet with olive oil cooking spray.

Heat the olive oil in 7-8 inch skillet over medium heat. Add the onions and peppers; saute for 2 minutes, stirring frequently.

In a medium size bowl, whisk together the eggs, half and half, cream cheese and chives.

Reserve 1 tablespoon of the chopped spinach for the topping and stir the remaining spinach, salt and pepper into the eggs.

Pour the egg mixture into the skillet and allow to cook, over medium heat, just until the eggs are set. Remove the skillet from heat and allow to cool 10 minutes.

maycrostata

Unroll the pie crust and place it in the center of the prepared baking sheet. Using a spatula, slide the omelet onto the center of the crust. Sprinkle the cheeses over the filling.

Fold the edge of the crust over the filling forming pleats as you go around the filling, press down slightly.

Bake about 25-30 minutes or until the crust is light golden brown. Transfer to a serving platter and garnish with reserved spinach and the diced tomatoes.

Blueberry Cinnamon Banana Bread

maycake

Ingredients

  • 1 cup low-fat buttermilk
  • 2 large eggs
  • 1 cup mashed ripe banana, about 2 medium
  • 2/3 cups packed brown sugar
  • 1/3 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoons salt
  • 1/4 teaspoons baking soda
  • 2 cups fresh blueberries

Topping

  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon

Directions

Preheat the oven to 375°F. Coat a 9 x 5 inch loaf pan with cooking spray and dust lightly with flour.

Whisk buttermilk, eggs, mashed bananas, sugar and oil in a large bowl until well blended.

Combine flour, oats, baking powder, cinnamon, salt and baking soda in a separate bowl.

Stir flour mixture into the buttermilk mixture, mixing just until combined. Gently fold in the blueberries.

Pour the batter into the prepared loaf pan. Combine the topping ingredients in a small bowl and sprinkle evenly over the top of the batter.

Bake about 1 hour, or until browned and crackly on the top and a pick inserted in the center comes out clean.

Cool in the pan 15 minutes. Remove and cool completely on a wire rack before slicing.

Braised Spring Vegetables

mayveggie2

These vegetables look beautiful served on this Tuscan platter given to me by my friend, Nancy. This is a terrific way to cook vegetables. They taste fantastic after simmering in olive oil.

Serves 4-6.

Ingredients

  • 1/2 cup good quality extra virgin olive oil
  • 1/4 pound (4-5 oz) carrots, each cut into 1 inch pieces on the diagonal
  • 1/4 pound (4-5 oz) medium potatoes, cut into thick slices
  • 1 fennel bulb, trimmed & cut into 1 inch pieces on the diagonal
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 scallions, trimmed, each cut into 1 inch pieces on the diagonal
  • 1/2 pound asparagus, trimmed and each cut into 1 inch pieces on the diagonal
  • 1 lemon, cut into eight wedges, de-seeded
  • 1 large fresh thyme sprig

Directions

Pour the olive oil into a large, deep skillet (with a cover) and heat over medium-low heat. Layer the vegetables in the order of how long they cook.

On the bottom place the potatoes in one layer, followed by the fennel and then the carrots.

mayveggie

Add salt to the pan; reduce the heat to low and cook for 20 minutes. Stir the vegetables after 10 minutes.

Add the asparagus, scallions, black pepper, half of the lemon wedges and the thyme to the pan. Cook just until the vegetables are tender, about 5 – 10 minutes more; avoid overcooking.

mayveggie1

Remove the pan from the heat and remove the vegetables with a slotted spoon to a serving bowl. Serve with the remaining lemon wedges.

Note: save the oil and any leftover vegetables to add to pasta for another meal. See recipe below.

Spring Pasta Salad

maysalad

This pasta salad is delicious for lunch.

Ingredients

  • 12 oz orecchiette or small shell pasta
  • Leftover spring braised vegetables, chopped
  • 2 celery stalks, sliced thin
  • 1 cup grape tomatoes, cut in half
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt, or to taste
  • Leftover olive oil from the spring braised vegetables
  • 3 tablespoons lemon juice
  • 1/4 cup chopped fresh basil, chopped

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain well.

Whisk together the leftover oil, lemon juice, salt and pepper. Add pasta, leftover vegetables, celery, tomatoes and basil and toss to combine.

Serve at room temperature or chilled; refrigerate in an airtight container for up to 3 days.

Italian Style Asparagus Soup

maysoup

Servings: 4-6

Ingredients

  • 2 ¼ lbs asparagus
  • 3 tablespoons olive oil
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 8 cups vegetable stock or low sodium chicken broth
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh basil
  • Truffle oil or olive oil

Directions

Heat the oil in a large pot over medium. Add the onions and garlic and cook until softened, about 10 minutes.

Cut the tips off the asparagus spears and set them aside. Cut the stalks into 1/2-inch pieces and add them to the pot, along with the stock, 1 teaspoon salt and 1/4 teaspoon pepper.

Bring to a boil, then cover and turn the heat down to low.

Simmer for about 45-60 minutes until the vegetables are very tender. Turn off the heat.

Purée the soup with an immersion blender until completely smooth and return the soup to a simmer. Add the reserved asparagus tips and cook for a few minutes until tender-crisp.

Stir in the lemon juice, basil and grated Parmigiano-Reggiano. Taste and adjust the seasoning. Ladle the soup into serving bowls and drizzle with truffle oil before serving.



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