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Healthy Mediterranean Cooking at Home

Category Archives: spinach

I have special menus for the dinners that I like to cook during the holiday season. This post is one of them and in the weeks to come, I will share some of my other holiday menus.

Beef Tenderloin

What size tenderloin should you cook? I always figure a half-pound of boneless meat per person. If any of it is leftover, that is just fine but like a good Italian, we have to make sure we have enough food for everyone. For the recipe below, I used a 3 lb. beef tenderloin. I usually buy them when they are on sale and save them for special occasions. It is my favorite cut of beef. Recently, I bought 2 and cut each in half and froze each half separately. The cooking directions are the same no matter what size tenderloin you cook because the width of the meat determines the cooking time. Since a tenderloin is very lean, it benefits from having a sauce served with it.

Ingredients

6 servings

Beef

3 lb beef tenderloin (size will depend on how many people you are serving)
1 tablespoon coarse sea salt
1 tablespoon coarse black pepper
Olive oil

Wine Sauce

6 tablespoons butter
½ cup shallots (3 medium)
1 cup dry red wine
1 cup beef broth

Mushroom Caps

Directions

Preheat the oven to 450 degrees F.

Spray a metal roasting pan with olive oil cooking spray.

I use a metal pan for this dish so that it can go on the top of the stove to make a sauce after the beef is finished roasting.

Tie the beef with kitchen string and place the roasting pan.

Coat with olive oil. Sprinkle coarse salt and cracked pepper evenly all over the meat. Add the mushroom caps to the pan.

Roast the beef for 30 minutes for medium-rare (25 minutes for rare and 35 minutes for medium).

Remove the pan from the oven, place the meat and mushrooms on a platter and cover tightly with aluminum foil.

Allow the beef to rest for 10 minutes.

To make the wine sauce:

Place the empty pan on the stove top over low heat.

Melt 2 tablespoons of the butter in the pan and add the shallots; cook about 1 minute, stirring frequently.

Add wine; cook about 4 minutes until reduced slightly. Stir in the  broth. Heat to boiling.

Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup.

Whisk in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire. Pour into a serving bowl.

Slice the meat and serve with the sauce.

Potato Gnocchi

6 servings

Ingredients

2 medium baking potatoes, cooked and peeled
1 teaspoon salt
1/2 teaspoon black pepper
1 cup whole milk ricotta cheese
1 egg
2 cups 00 (Italian) flour or all-purpose flour

Butter Sage Sauce

3 tablespoons unsalted butter
8 large fresh sage leaves, cut into slivers
Salt
1/3 cup freshly grated Parmigiano-Reggiano cheese

Directions

Dice the cooked potatoes and place them in an electric mixer bowl. With the paddle attachment mash the potatoes. Add the salt and pepper.

Mix the egg and ricotta together in a small mixing bowl. Add to the potatoes in the mixer along with the flour.

Mix until thoroughly combined and the dough comes together.

Place the dough on a floured board and knead a few minutes until smooth. Divide in half. This recipe usually comes out to weigh about 2 lbs.

Wrap one half in plastic wrap and refrigerate until it is time to cut the gnocchi.

Wrap the other half in plastic and place in a freezer zip-lock bag. Freeze the dough for another time. This dough freezes well.

Defrost overnight in the refrigerator when you want to use it.

To shape the gnocchi:

Divide the dough into golf ball sized pieces, and roll each piece into a log about the thickness of your thumb on a lightly floured surface.

Cut into 1 inch pieces.

Take a fork and place it against one side of each gnocchi to make a fork design on each and continue with the remaining pieces.

Place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use.

Place the butter in a large microwave glass mixing bowl and heat in the microwave until melted.

To cook:

Carefully drop the gnocchi into salted boiling water and remove them with a wide spider or a slotted spoon immediately as they float to the surface.

Allow the water to drain back into the pot. Place the gnocchi in the bowl with the melted butter. Sprinkle lightly with salt.

Add the cheese and sage. Mix carefully and serve.

Creamed Spinach

6  servings

Ingredients

2 tablespoons unsalted butter
1/2 a small onion, finely diced
1 large clove garlic, minced
2 (10 oz) packages frozen chopped spinach, thawed and drained
2 ounces (4 tablespoons) cream cheese
1/2 cup heavy cream
1/4 cup grated Parmesan or Romano cheese
Salt and pepper

Directions

In a saucepan, melt the butter and saute the garlic and onion for a few minutes, until the onion softens.

Add the cream cheese, heavy cream and Parmesan cheese. Cook over medium heat until the cream cheese is melted.

Whisk until smooth. Add salt and pepper to taste.

Squeeze all the water from the defrosted spinach and add to the cheese sauce.

Simmer on low heat for about 10 minutes, stirring often. Serve immediately.

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World Pasta Day was brought into existence as part of the World Pasta Congress on the 25th of October in 1995. Experts from all over the world came together to promote the importance of spreading knowledge of the world’s numerous types of pasta. This organization uses World Pasta Day to promote the eating of pasta, along with its cultural and culinary importance.

Everything from encouraging consumers to try new pastas to providing important health information is part of their mission. Every country is encouraged to celebrate the day in their own way, while sharing the logo of the official organization and participating in the global strategy of World Pasta Day. One of the best ways to celebrate World Pasta Day is by preparing your favorite pasta at home. Here are a few of mine.

Stuffed Shells

3-4 stuffed shells per serving.

Ingredients

6 ounces jumbo pasta shells (21-22 shells)
2 tablespoons olive oil
1 leek, white and light green portion, finely chopped
2 medium garlic cloves, minced
1/2 teaspoon dried oregano
1 teaspoon kosher salt, divided, plus more for salting the water
1/2 teaspoon freshly ground black pepper, divided
1 pound (2 bunches) fresh spinach or Swiss chard, stems removed
1 cup whole-milk ricotta cheese (about 16 ounces)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1 large egg
2 cups Marinara or Basic Tomato Sauce

Directions

Wash the spinach or chard well, drain and spin in a salad spinner to remove most of the water. Cut the leaves into thin strips.

Heat the oil in a large frying pan over medium heat until shimmering. Add the leek and garlic and cook, stirring often, until the leek is softened.

Add the greens, oregano, ½ teaspoon of salt and ¼ teaspoon black pepper. Cook, tossing with tongs, until completely wilted.

Cover the pan and simmer until the leaves are very tender, about ten minutes. Pour into a mixing bowl to cool to room temperature.

Bring a large pot of salted water to a boil over high heat. Add the pasta shells, stir, and cook until al dente, about 10 minutes.

Place a colander in the sink and drain the shells. Transfer the shells to a kitchen towels on the counter and set aside to cool.

Mix the ricotta, mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon of black pepper together in a mixing bowl. Stir in the cooled, cooked greens.

Heat the oven to 375°F and arrange a rack in the middle.

Evenly spread 1 cup of the tomato sauce on the bottom of an oiled 13-by-9-inch baking dish.

Fill the shells with about 2 tablespoons of the ricotta mixture and place in a single layer, open side up, in the baking dish.

Pour the remaining tomato sauce evenly over the shells and sprinkle with the remaining 1/4 cup Parmesan cheese.

Cover the dish with foil.

Tip: I always spray the side of the foil that will touch the food with cooking spray to keep the food from sticking to the foil during baking.

Bake the shells until the sauce just starts to bubble around the edges, about 20 minutes.

Remove the foil and continue baking until the sauce is bubbling vigorously and the edges of the pan have started to brown, about 10 minutes more.

Remove from the oven and let cool 5 minutes before serving.

Orecchiette with Broccoli Rabe and Italian Sausage

8 servings

Ingredients

1 tablespoons olive oil
4 garlic cloves, peeled and chopped
1 pound lean Italian sausage, a combination of hot and sweet according to your taste, cut into bite-size pieces
Salt and pepper to taste
1 pound orecchiette pasta
1 bunch broccoli rabe
½ cups pasta water
1/2 cup freshly grated Pecorino Romano cheese

Directions

Wash broccoli rabe in several changes of cold water. Cut off the bottom tips on the stalks and cut each stalk into one inch lengths.

Heat oil and stir in garlic in a large saute pan over medium heat. Add the sausage and saute until meat is brown.

Boil a large pot of water, add salt and pasta. Add the broccoli rabe during the last two minutes of the pasta cooking time.

Reserve 1/2 cups of pasta cooking water.

Add the pasta water to the cooked sausage and raise the heat and cook until the sauce is hot.

Drain orecchiette and broccoli rabe and add to the sausage sauce in the skillet.

Using a wooden spoon, toss together for 1 minute. Remove from the heat and pour into a large serving bowl.

Sprinkle with Pecorino Romano cheese.

Creamy Zucchini Pasta

Serves 2-3

Salt to taste
8 ounces penne or other short pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small sweet onion
1/2 teaspoon chile flakes
1 large zucchini, about one pound
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil or a combination of herbs you like

Directions

Bring a large pot of salted water to a boil. Cook the pasta al dente. Drain.

Slice the zucchini into ½ inch circles and then cut each circle into little logs.

Cut the onion in the same manner, so that the pieces are about the same size as the zucchini.

Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until tender, about 3-4 minutes.

Add the garlic, stir and, then, add the zucchini.

Cook over low heat, stirring occasionally, until cooked through and tender. Do not let it brown.

Add the chile flakes and stir. Add the cream. Season with salt and pepper. Let cook on low heat until thickened a bit.

Stir the basil into the sauce, add the cooked pasta and let the pasta cook in the sauce for a minute or two.

Turn off the heat. Toss with the Parmesan cheese and serve.

Eggplant Sauce Over Pasta

Serves 8

Ingredients

2 medium eggplants, peeled and cut into 3⁄4″ cubes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 small onion, minced
1/2 teaspoon crushed red chile flakes
5 cloves garlic, minced
1 (28-oz.) can whole peeled Italian tomatoes, undrained and crushed by hand
1 lb. bucatini or spaghetti pasta
1/2 cup shredded fresh basil leaves
Fresh Burrata or Ricotta cheese

Directions

Heat the oven to 500º F.

Place the eggplant into a bowl and drizzle with 4 tablespoons of olive oil. Toss to combine and season with salt and pepper.

Transfer the eggplant to 2 baking sheets and bake, turning occasionally, until soft and caramelized, about 20 minutes.

Transfer to a rack; set aside.

Heat the remaining oil in a large pot over medium heat. Add the onions and cook, stirring, until soft, about 10 minutes.

Add the chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes.

Add the tomatoes, season with salt and cook until heated through, about 5 minutes.

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until just al dente, about 9 minutes.

Drain the pasta and transfer to the pan with the tomato sauce. Stir in the roasted eggplant and basil. Toss to combine.

To serve, transfer pasta to a serving platter and garnish with the Burrata cheese.

Pasta Roll-Ups

8 servings

Ingredients

2 tablespoon extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 lbs lean ground turkey, beef or pork
2 teaspoons dried Italian seasoning
Two 28-oz containers whole tomatoes in juice
1 1/2 teaspoons salt
16 dried lasagna noodles
Two 10-oz boxes frozen chopped spinach, thawed
Two 15-oz containers ricotta cheese
2 eggs
2 cups shredded mozzarella cheese

Directions

In a large skillet, heat the olive oil over medium. Add the onion and cook until softened, about 5 minutes.

Add garlic and cook another minute.

Turn heat to medium-high and add the ground meat, breaking it up with a spatula until the meat shows no sign of pink.

Stir in the Italian seasoning, then add tomatoes and salt.

Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.

Bring a large pot of water to boil. Cook pasta al dente according to package directions, drain and place the noodles on kitchen towels to cool.

Preheat the oven to 400°F.

Squeeze all remaining moisture from the thawed spinach and place in large bowl.

Add ricotta cheese, eggs and a 1/2 cup mozzarella cheese to the bowl. Stir until combined

Spread 2 cups of the tomato sauce in the bottom of a large baking dish.

Lay a cooked lasagna noodle flat in front of you. Spread a tablespoon of ricotta mixture across the noodle and roll it up.

Place the rolled pasta seam side down in the baking dish. Repeat with remaining noodles.

Spread remaining tomato sauce over roll-ups, then top with remaining mozzarella cheese.

Bake, covered with foil, for 20 minutes. Remove foil and bake for 10 minutes.


Scallops In A Leek And Lemon Butter Sauce

Ingredients

3 tablespoons butter, divided
1 large leek (white and pale green part only), thinly sliced
1 tablespoon water
1 cup dry white wine
2 shallots, minced
2 tablespoons fresh lemon juice
1 fresh thyme sprig
6 large sea fresh scallops
2 tablespoons cold unsalted butter for the sauce, cut into 1/2 inch pieces

For the spinach

10 oz package of frozen spinach, defrosted
1 garlic clove, minced
1 tablespoon olive oil

Directions

For the leeks:

Wash the leeks well to rid them of sand. Drain.

Melt 2 tablespoons butter in a medium skillet with a cover over medium low heat. Add the sliced leeks and water.

Cover and simmer until the leeks are very tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper.

Remove the leeks to a bowl and cover while the other ingredients are being prepared.

For the sauce:

In a small saucepan boil the white wine, shallots, lemon juice and fresh thyme sprig until the mixture is reduced to half.

Strain the sauce into a measuring cup. Reserve the pot.

For the scallops:

Remove the side muscle from the scallops and dry the scallops well on a paper towel. Sprinkle the scallops with salt and pepper.

Melt 1 tablespoon of the butter in the skillet that the leeks were cooked in over medium-high heat.

Add the scallops and saute until cooked through, about 3 minutes. Place the scallops on a plate and cover with foil.

Pour the wine sauce into the skillet and bring to simmer. Gradually add the cold butter cubes to the sauce, whisking just until melted.

Season the sauce to taste with salt and pepper. Stir in the leeks and warm the mixture.

For the spinach:

Heat the olive oil and garlic in the small saucepan that the sauce was made in and add the spinach. Cook just until the spinach is hot.

Remove the pan from the heat.

To assemble the dish:

Divide the leek sauce in half and pour into the center of two round individual pasta bowls.

Place 3 scallops over the leek sauce in each dish.

Arrange the cooked spinach around the scallops in each dish and serve.


It is that time of year! Sports and more sports. We love to invite friends over to watch some of our favorite teams and small bite appetizers are the best foods to have on hand. Folks love them. Here are a few of our big hits.

Asian Meatballs

To make this ahead: cook the meatballs and prepare the sauce separately. Refrigerate separately until serving time. Then reheat the sauce, add the meatballs and cook until the meatballs are hot. Pour into a serving bowl.

For the Meatballs

1 lb organic ground chicken or pork
1 tablespoon grated ginger
1/4 cup finely chopped scallions
1 teaspoon garlic powder
1/4 cup almond flour
1 egg
Peanut oil

For the Sauce

1 teaspoon sesame oil
6 tablespoon unseasoned rice wine vinegar
1 tablespoon regular soy sauce
4 tablespoons sweet soy sauce
1 tablespoon Gochujang (red chili paste)
1/2 cup water
6 tablespoons brown sugar
1 teaspoon arrowroot powder or cornstarch
1/2 cup finely chopped scallions

To make the meatballs:

Combine all of the meatball ingredients in a medium mixing bowl and mix thoroughly.

Using a cookie scoop form into 21-22 one inch balls and saute in peanut oil over medium heat until cooked through and crispy. Drain on paper towels.

To make the sauce:

Combine the sesame oil, vinegar, soy sauces, chili paste, water, sugar and arrowroot in a small saucepan. Reserve the scallions.

Whisk until combined and bring to a boil.

Simmer for five minutes until thickened.

To serve:

Add the cooked meatballs and scallions to the thickened sauce and stir to coat. Heat for a few minutes. Pour into a shallow serving dish.

Spinach Stuffed Mushrooms

This recipe can be made ahead and refrigerated. Bring to room temperature and bake before serving.

Ingredients

15 large mushrooms cleaned and stems removed

Spinach filling

1 scallion, minced
1 small garlic, grated
1 pkg frozen spinach, defrosted and squeezed dry
2 tablespoons heavy cream
4 oz cream cheese at room temperature
3 ounces feta cheese
1/4 teaspoon Greek seasoning or dried oregano
1/4 teaspoon pepper
Olive oil

Directions

Hollow out the mushrooms and reserve the mushroom stems for another use.

Preheat the oven to 375 degrees F. Place 2 tablespoons of butter in a glass baking dish and put the dish in the oven while the oven preheats.

Combine all the filling ingredients in a mixing bowl. Stuff the caps with the filling and place in the hot prepared pan.

Bake for 20 minutes or until golden brown.Place on a serving platter.

If the Mushrooms have been in the refrigerator, bring them to room temperature for an hour before cooking.

They may need to be baked a little longer.

Mini Crab Puffs with Remoulade Sauce

The crab puffs can be baked ahead, refrigerated and reheated just before game time.

Ingredients

1/2 pound fresh crab meat
2 tablespoons minced bell pepper
2 tablespoons minced celery
1 scallion, minced
1 garlic clove, grated
1 tablespoon finely chopped chives
1 tablespoon mayonnaise
1 egg
1/2 tablespoon baking powder
1/2 tablespoon Worcestershire sauce
1 teaspoon crab seasoning (recommended Old Bay)
2 tablespoons almond flour or all purpose flour

Directions

Combine all the ingredients except the crab in a mixing bowl. Mix well and then fold in the crab meat.

Cover the bowl and chill the mixture until ready to bake.

Coat a mini muffin pan with cooking spray and, using a cookie scoop, fill 15 openings to the top of the muffin cup with the crab mixture.

Bake at 350 degrees F for 15 -20 minutes until cooked through and lightly golden brown.

Cool in the pan for 10 minutes and remove to a serving platter.

Serve with

Remoulade Sauce

1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 teaspoon pickle relish
1/4 teaspoon fresh lemon juice
¼ teaspoon black pepper

Directions

Combine all the ingredients in a serving dish. Whisk until completely mixed. Cover and refrigerate until serving time.

 


Eggs are one of my favorite foods. I like them for breakfast, lunch or dinner. There are also many ways to prepare them, so don’t get stuck in the scrambled or sunny-side up preparation. Below are some of my innovative and tasty ways to make eggs. And, if you are adventuresome, give them a try.

Tomato & Egg Breakfast Skillet

Serves 2

Ingredients

1 tablespoon virgin olive oil
1/2 cup diced onion
2 large (3 small) plum tomatoes, chopped
4 large eggs
1/2 cup shredded mozzarella cheese
1/4 cup fresh basil, slivered
Fresh ground pepper

Directions

Heat the oil in a skillet over medium heat. Add onion, and sauté until softened (about 3 minutes).

Add chopped tomatoes and simmer, stirring occasionally, until they the juice has cooked off–about 4-5 minutes.

Make 4 wells in the tomato mixture with a spoon and pour a cracked egg into each well. Add a grind or two of fresh pepper.

Cover the pan with a glass lid, and simmer until the egg whites are firm and the yolks are starting to set (about 2 minutes).

Remove the lid, sprinkle with cheese, and cover again until the cheese melts. Sprinkle with fresh basil and spoon on to individual plates.

Spinach Egg Muffins

6 servings

Ingredients

6 large eggs
4 slices bacon, cooked and crumbled
10 oz package frozen spinach, defrosted
3 thin scallions, white and light green sections, chopped fine
1 1/2 cups shredded Cheddar/Monterey cheese mix
Salt and pepper to taste
Olive oil cooking spray

Directions

Preheat oven to 350 degrees F. Squeeze the spinach to remove the water.

In a medium mixing bowl, whisk the eggs together until frothy. Add in the cheese.

Add the spinach, scallions and bacon and mix until combined.

Divide the mixture evenly among the 6 jumbo muffin cups coated with cooking spray.

Bake for 40 minutes until muffins are firm and golden.

Baked Avocado Egg Cups

Ingredients for each serving:

Half an Avocados
1 egg
Salt and pepper to taste
1 tablespoon shredded cheddar cheese
Toppings – chopped tomato or chopped onion and bell peppers

Directions

Cut the avocados in half. Take out the seed.

Scoop out about a 1 teaspoon of the flesh from each avocado half where the pit had been.

Season with salt and pepper. Place each avocado half in a small baking dish.

Crack an egg into the avocado opening and season with more salt and pepper.

Bake at 425-degrees for 10 minutes and sprinkle the shredded cheese on top of the egg.

Continue to bake for 18-20 minutes until the egg is done to your liking.

Sprinkle with additional toppings, if desired.


Planning your menu before you go shopping is a practical skill that will save you time and money. At this time of year, you want easy to prepare meals that utilize what is in season and you want to cook healthy meals most of the time. This does take a little planning but well worth the time. Here are a few ideas to help you plan next week’s menu.

Fish Parmigiano

Serve this fish entrée with basil pesto pasta and yellow summer squash.

Ingredients

4 white fish fillets (about 6 oz each), such as flounder, tilapia, halibut, etc.
3 tablespoons mayonnaise
1 to 1 ½ cups Italian seasoned panko crumbs
Olive oil plus olive oil cooking spray
1 cup Marinara sauce, heated
4 slices mozzarella cheese

Directions

Cover a baking sheet with heavy-duty foil and coat with olive oil cooking spray.

Preheat the oven to 400 degrees F.

Brush each fish fillet on all sides with the mayonnaise.

Place the coated fish in the panko crumbs and press the crumbs into the fish on all sides.

Place the fillets on the prepared baking pan and drizzle the top of each fillet with a little olive oil.

Bake for 20 minutes.

Remove the pan from the oven and place hot marinara sauce on each fillet (about ¼ cup on each) and top with a slice of cheese.

Return the pan to the oven and cook about 5 minutes more or until the cheese is melted.

Creamy Cauliflower Pasta

Serve this pasta entrée with a tomato salad.

Topping

1/2 cup panko breadcrumbs
1/2 grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon chopped fresh thyme

Cauliflower

2 tablespoons butter
2 tablespoons olive oil
2 medium shallots, chopped fine
1 head cauliflower, trimmed and cut into small florets
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
3 minced garlic cloves
12 ounces short pasta
1/2 cup heavy cream

Directions

For the topping:

Combine the breadcrumbs and 1 tablespoon olive oil in a small sauté pan over medium-low heat.

Cook, stirring, until the mixture is well toasted and golden-brown.

Stir in the thyme; remove from heat, and reserve.

For the cauliflower:

Preheat the oven to 350°F.

In a medium baking dish, combine the shallots, cauliflower, garlic, salt and red pepper.

Bake for 45 minutes, stirring occasionally or until the cauliflower is tender and browned.

Remove the dish from the oven and stir in the cream and Parmesan cheese. Set aside while the pasta cooks.

For the pasta:

Cook pasta in boiling salted water until al dente. Drain and return the pasta to the pan.

Turn the heat to very low and add the cauliflower sauce. Heat for a minute or two and pour into a pasta serving.

Sprinkle the breadcrumb topping over the top of the pasta and serve.

Pork Chops Pizzaiola

Pizzaiola is a term used for a Neapolitan style pizza tomato sauce. I like to use it over pork cutlets or beef steak. Mashed potatoes and a green vegetable are good sides for this entrée.

Ingredients

For the pork

4 boneless pork chops, about 4 oz each
1 egg, beaten
1 cup Italian seasoned breadcrumbs
Salt and pepper to taste
Olive oil

For the sauce

1 tablespoon olive oil
1 bell pepper, finely diced
1 small onion, finely diced
1 garlic clove, minced
1 ½ cups crushed Italian tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
1 basil sprig

Directions

For the pork:

Trim the pork chops of all fat. Pound them between sheets of plastic wrap until about a ¼ inch thick.

Beat the egg with a little water. Season the pork with salt and pepper.

Dredge the pork cutlets in the Italian breadcrumbs. Place on a plate and refrigerate until ready to cook.

It is important to refrigerate the breaded pork for a few hours, so that the breading stays put when the pork is cooked.

For the sauce:

Heat the olive oil in a medium saucepan and add the onion, bell pepper and garlic.

Cook over low heat until the vegetables are tender, about 10 minutes.

Add the remaining ingredients and let the sauce simmer, covered, for about 45 minutes.

To cook the pork:

Cover the bottom of a large skillet with a thin coating of olive oil. Heat.

Add the pork cutlets and cook until brown on one side, turn and cook the second side until brown.

Drain the chops on paper towels. Place on serving plates and top with the Pizzaiola sauce.

Dinner Frittata

I usually make extra grilled vegetables, so I can use them in a frittata or quiche.

Serve this entrée with an Italian Mixed Greens Salad.

Serves 4-6

Ingredients

2 cups leftover grilled potatoes, peppers and onions
See recipe link 
1 cup cooked spinach
1 tablespoon olive oil
1 tablespoon butter
2 slices cooked bacon, crumbled
6 large eggs beaten
Salt and pepper to taste
3 slices of your favorite cheese

Directions

Preheat the broiler

Heat the oil and butter together in an ovenproof nonstick skillet.

Add the potato and pepper mixture and cook until hot. Add salt and pepper to taste.

Scatter the crumbled bacon over the mixture.

Pour the beaten eggs over all and cook until the eggs are set on the bottom.

Distribute the cooked spinach over the top of the frittata.

Break the cheese slices into quarters and place them evenly over the spinach.

Place the skillet under the broiler and cook the frittata until the cheese melts.

Remove and let rest for 3 or 4 minutes. Cut into serving pieces.

Chicken Piccata

Serve this quick cooking chicken entrée with noodles dressed with butter, Parmesan cheese and parsley and a green vegetable.

Serves 2

Ingredients

Two 6 ounce boneless, skinless chicken breast halves, pounded until thin and even
Coarse salt
Ground white pepper
1/4 cup finely ground all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/4 cup dry white wine or chicken broth
2 tablespoons small capers, drained
2 tablespoons fresh squeezed lemon juice

Directions

Season the chicken on both sides with salt and white pepper. Lightly coat in flour. Shake off excess.

Heat a medium skillet over medium-high heat.

Add the olive oil and butter, swirl them around the pan, and add the chicken.

Turn the heat to high and saute the chicken 2 minutes per side.

Pour in the wine, swirl it around the pan for 20 seconds, and turn the chicken over.

Add the lemon juice and capers, swirl them around in the pan and turn off the heat. Serve immediately.


Grilled Italian Sausage

Grill the sausage over indirect heat and the potato packets over direct heat. This meal 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.

Leftover sausage can be used in several ways. Add it to a pasta dish or omelet. It can be chopped and used in a stuffing for summer squash. And, it makes a great sandwich with some sautéed peppers and onions.

Potatoes, Bell Peppers and Onions

5-6 servings

Ingredients

4 medium red potatoes, cut into wedges, boiled until partially cooked
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 the 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.

Baby Spinach Salad with Sherry Vinaigrette

Serves: 6

Ingredients

Vinaigrette

2 tablespoons extra virgin olive oil
1 shallot, finely diced
4 tablespoons sherry vinegar
2 tablespoons maple syrup
Salt and pepper to taste

Salad

1 pound baby spinach, washed and stems removed
3 hard-boiled eggs
3 baby beets. cooked
1/2 toasted chopped pecans
Half a red onion, sliced thin
1/2 cup crumbled blue cheese

Directions

Make the vinaigrette:

Heat the olive oil in a small sauté pan over medium heat. Cook the shallot until tender, about 5 minutes.

Add the vinegar and maple syrup. Cook until the mixture is slightly reduced. Season with salt and pepper.

Cool to room temperature.

In a salad bowl, place the baby spinach on the bottom. top with red onion, sliced egg and sliced beets.

Sprinkle pecans and blue cheese on top. Drizzle the vinaigrette over all and toss just before serving.

 

 



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