Summer is a wonderful time to entertain and enjoy the outdoors with your friends. Serving appetizers and drinks are a great way to entertain when it is hot. You want easy to prepare recipes so you are not in the kitchen for hours and you want to use simple, common ingredients that you usually have in your pantry or refrigerator. Below are a few of my easy to make suggestions.
Mediterranean Bruschetta
Ingredients
- 1 tablespoon olive oil, plus extra for the bread
- 1 clove minced garlic
- 2 large tomatoes, seeded and finely chopped
- 1/2 cup finely diced red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped oil cured Italian olives
- 1/4 cup finely chopped parsley
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced fresh thyme
- 1 baguette, cut diagonally into 1/4 inch-thick slices
Directions
Combine all the ingredients in a large bowl; except the bread slices. Refrigerate until ready to serve.
Lightly grill the bread slices and then brush them with olive oil. Spoon 1 heaping tablespoon of the tomato mixture onto each bread slice and arrange on a serving plate.
Oven Fried Zucchini and Yellow Squash Rounds
Ingredients
- Olive oil cooking spray
- Homemade Marinara Sauce, (see recipe here)
- 2 medium zucchini, ends trimmed
- 2 medium yellow squash, ends and neck trimmed
- 2 eggs
- ½ cup milk
- 1 cup all-purpose flour
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ½ cups dried Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- Olive oil, for drizzling
Directions
Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.
Cut the squash into ¼ inch thick slices.
In a plastic bag, combine the flour, Italian seasoning, salt and pepper.
In a shallow bowl, beat the eggs and milk together.
In another shallow bowl, combine the breadcrumbs and cheese.
Place the squash slices in the bag with the flour and shake until they are coated.
Next, place each slice in the egg and then into the breadcrumb mixture.
Place the squash rounds on the prepared baking pan and drizzle with olive oil.
Bake for 10 minutes. Turn the slices over and bake for another 10 minutes or until crispy.
Serve with warm marinara sauce.
Marinated Cheese
Serves 4
Ingredients
- 4-ounces of cream cheese, quartered
- 1 heaping tablespoon fresh thyme leaves, chopped
- 1 packed teaspoon fresh lemon zest
- 1 tablespoon finely chopped pitted black and green Italian olives
- 2 teaspoons finely chopped sun-dried tomatoes
- Sea salt
- 1/4 cup extra virgin olive oil
- Toasted crostini, pita chips or crackers for serving
Directions
Place the cheese quarters in a medium container. Sprinkle the thyme, lemon zest, olives and sun-dried tomatoes over and around the cheese. Sprinkle the cheese with a little sea salt.
Pour the olive oil over the mixture. Squash the mixture with a fork and cover the container. Let the cheese marinate in the refrigerator for a few hours.
Bring the cheese mixture to room temperature about 45 minutes before serving. Put the marinated cheese mixture into a serving dish.
Arrange crostini, pita or crackers around the dish with a couple of small knives for serving.
Tuna Dip
Serve with fresh celery, radishes, carrots and thin, crispy crackers.
Makes 8 servings.
- 8-ounces canned tuna
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 3/4 cup chopped red onion
- 3/4 cup chopped fresh flat-leaf parsley
- 1 garlic clove, chopped
- 1 tablespoon capers, washed and drained
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Directions
Combine the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper in a small bowl.
Place the tuna in a food processor and pulse to break it up.
Turn the speed to low speed and add the olive oil mixture, a little at a time, until the ingredients are thoroughly combined and the mixture is smooth.
Pour into a small serving bowl and chill. Serve with fresh-cut vegetables and crackers on the side.
Don’t let your herbs go wild in the garden or get moldy in the refrigerator. There are lots of way to incorporate them into your recipes.
A general guideline for using fresh herbs in a recipe is to use 3 times as much as you would use dried herbs.
Wash herbs when you are ready to use them. Shake off moisture or spin dry in a salad spinner. Pat off any remaining moisture with clean paper towels.
For most recipes, unless otherwise directed, mince herbs into tiny pieces. Chop with a chef’s knife on a cutting board or snip with a kitchen scissors.
Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor.
Storing Herbs
Fresh herbs can be stored in an open or a perforated plastic bag in your refrigerator for a few days.
After washing, you can mince the herbs and place them halfway up in the sections of an ice-cube tray. Cover herbs with cold water and freeze until solid.
Transfer the frozen cubes to a freezer bag. Drop them into soups, stews and sauces as needed.
Some Other Ways To Use Herbs
If you love a big, green salad, add fresh herbs to the mix.
Add a big handful of fresh herbs to a basic mixture of equal parts sugar and water, bring to a boil, stir and then remove from the heat. Once completely cooled, strain out the herbs (discard) and use the simple syrup to sweeten iced coffee or tea and cocktails.
Fresh herbs are a perfect in salad dressings and vinaigrettes. They round out the fatty and sharp flavors from the oil and vinegar.
Combine finely chopped herbs and room-temperature butter to make a spread that compliments bread or cooked meat or vegetables.
Summer Squash Chowder
Ingredients
- 3 tablespoons butter
- 3 medium zucchini and 2 medium patty pan squash, diced
- 1 large sweet (Vidalia) onion, chopped
- 2 celery stalks, diced
- 8 cups Summer Vegetable Stock (corn cob stock) (recipe here)
- 1 clove garlic, minced
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh basil
- 1 teaspoon minced fresh oregano
- Salt and freshly ground pepper
- Juice of 1 lemon
- 1 cup fresh corn kernels
- Sour cream for garnish
Directions
Heat the butter in a large saucepan or stockpot; add the garlic, celery and onion. Saute for 5 minutes. Add the squash and lightly salt the vegetables. Saute for an additional 5 minutes.
Add the stock and 1 teaspoon salt, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Puree the soup with a hand immersion blender until smooth.
Taste and season with additional salt and pepper, if needed. Stir in lemon juice, corn and herbs. Simmer for 5 minutes. Serve in individual soup bowls topped with a tablespoon of sour cream.
Creamy Herb Dip
Makes about 1 1/2 cups
This makes a great party dip with lots of fresh summer vegetables and pita chips.
It is best to process all the ingredients in the food processor with the exception of the yogurt, for the best consistency.
Use either whole or low-fat Greek yogurt and mayonnaise (but don’t use nonfat).
Ingredients
- 3/4 cup mayonnaise
- 1/2 medium shallot, chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh basil
- 2 teaspoons lemon juice
- 3/4 cup Greek yogurt
- Salt and pepper to taste
Directions
Process mayonnaise, shallot, chives, basil and lemon juice in food processor until smooth. Transfer mixture to a medium bowl and stir in yogurt. Season with salt and pepper.
Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in an airtight container for 2 days.
Spaghetti with Clam and Herb Sauce
Ingredients
- 8 ounces spaghetti
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 shallot, minced
- 3 (6 1/2-ounce) cans chopped clams in broth
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon peperoncino (hot red-pepper flakes)
- 1/2 cup of white wine
Directions
Cook pasta in large pot of boiling salted water until barely al dente. (or use the quick skillet method – see recipe here). Drain pasta and set aside.
Drain the clams over a large measuring cup. Set the clams aside. You should have about 1 1/2 cups of clam broth.
Heat oil in the same pan that the pasta was cooked in over medium-high heat. Add garlic, shallots, herbs, hot pepper and a sprinkle of salt and cook, stirring as needed, until the shallots have softened.
Add wine and let it simmer for a few minutes. Add the clam broth and bring to a boil. Add the cooked spaghetti, turn the heat down and let the spaghetti simmer for two minutes.
Add the drained clams and let the mixture heat for a minute or two. Serve in pasta bowls with plenty of crusty Italian bread.
Pan-Fried Herbed Pork Cutlets
Serves 4
Ingredients
- 1/4 cup finely minced herbs (any combination of thyme, rosemary, oregano, basil, sage, chives, parsley)
- 1/8 teaspoon ground fennel seed
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 pork cutlets (about 1/4 inch thick and each weighing about 4 oz)
- 2 tablespoons olive oil
- Lemon wedges
Directions
Combine the herbs, fennel and salt in a shallow dish. Place the flour in a second shallow dish. Pat chops dry with paper towels.
Trim the cutlets of fat and pound them lightly with a meat mallet to make them uniform in thickness. Press the herbs on both sides of the cutlets and then dredge the cutlets in the flour (do not discard flour).
Transfer to a plate and let rest 10 minutes. Dredge cutlets in the flour a second time just before cooking.
Heat the oil over medium-high heat and cook the pork cutlets until well browned, 2 to 3 minutes per side. Serve with lemon wedges.
Herb Salad
Ingredients
- 1/4 cup extra-virgin olive oil
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Coarse salt and ground pepper
- 2 heads tender lettuce (such as Boston or Bibb), torn into bite-size pieces
- 1/2 cup torn or chopped fresh herbs, such as parsley, basil, sage and chives
- 2 teaspoons finely minced shallots
- Sliced red and white radishes
- 1 cup sliced toasted almonds
Directions
In a small bowl or measuring cup, whisk together olive oil, lemon juice and mustard; season with salt and pepper.
In a large bowl, combine lettuce, shallots, radishes and herbs. Add dressing and toss to combine. Add almonds and serve.
Variation: The dressed salad can also be placed—open-face sandwich fashion—on top of grilled bread that has brushed with olive oil.
I look forward to this time of year because the CSA I belong to (Jeta Farms) begins its distribution of shares to its members. As you can see from the cover photo, my share contains beautiful produce.
CSAs (community supported agriculture programs), provide a direct link between local farmers and consumers by allowing members to purchase a share of a farmer’s crop before it’s produced each season. This allows the farmer to pay for seed, water, equipment, etc., up front.
Each week of the share season, the farmers deliver great tasting, healthy food to predetermined locations or members pick up their shares at the farm. CSA members share in the harvest and everyone benefits. This type of arrangement helps people to connect back to the earth and the food they eat.
Here are recipes for how I used some of the produce in my first share.
Corn Stock
Did you know that you can make delicious vegetable stock with corn cobs? The stock can be used to add flavor to soups, risotto or any recipe calling for vegetable stock.
Ingredients
- 12 corn cobs (corn kernels removed)
- 2 chive stalks
- 2 stems fresh parsley
- 2 stems fresh thyme
- 1 bay leaf
Directions
Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat. Reduce heat to medium, cover the pot and simmer for 1 1⁄2 hours.
Strain, discard solids and refrigerate or freeze until ready to use the stock.
Grilled Corn on the Cob
For each ear of corn:
- 1 teaspoon butter
- ½ tablespoon chopped fresh chives
- One ice-cube
- Heavy duty aluminium foil
Directions
Remove the husks and silk from the corn. Center the corn on a piece of foil large enough to enclose the entire cob.
Dot with the butter and sprinkle on the chives. Add an ice-cube.
Bring up the foil sides. Double fold the top and ends to seal making one large foil packet, leaving room for heat circulation inside.
Grill, turning frequently, until the corn is tender, about 15 minutes. Remove the corn from the grill. Be careful opening the foil and wear oven mitts as the corn will be very hot!
Green Bean Salad
3-4 servings
Ingredients
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 clove garlic, finely minced
- Kosher salt and freshly ground pepper, to taste
- 2 cups fresh green beans, trimmed and cut into 2 inch pieces
- 2 oz feta cheese, crumbled
- 1/4 cup finely diced red onion
- 1/4 teaspoon dried oregano
Directions
To make the vinaigrette: whisk together the vinegar, oil, garlic, salt and pepper in a serving bowl; set aside.
Bring a large saucepan of lightly salted water to a boil; add the beans and cook until just tender, about 3 minutes.
Using a slotted spoon, transfer the beans to a bowl of ice water. Drain well and toss with the vinaigrette, oregano, feta and onion. Chill before serving.
Stuffed Summer Squash Boats
Serves 4
Ingredients
- 4 medium yellow squash
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1 cup marinara sauce, heated (see recipe link here)
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 cup Panko breadcrumbs
- Olive oil
- 2 tablespoons minced fresh basil leaves
- Sea salt and fresh ground pepper to taste
Directions
Cut off the stems on the squash and cut a slice off the top of each squash. I used the top and the scooped out flesh in the relish recipe below.
Using a small spoon, scoop out the seeds and enough flesh from each squash to create room for the stuffing.
Place the squash in a greased baking dish or in individual baking dishes and brush the cut sides of the squash with olive oil.
Season the squash lightly with salt and pepper.
Preheat the oven to 375 degrees F.
To make the stuffing:
In a small mixing bowl, combine the panko breadcrumbs, 1 tablespoon olive oil, minced basil and Parmesan cheese. Set aside.
Combine the ricotta and mozzarella in another mixing bowl and season to taste with salt and pepper.
Evenly distribute the ricotta cheese mixture in the squash boats.
Evenly sprinkle the breadcrumb topping mixture on top of the ricotta filled squash.
Bake the squash for 30 minutes or until the squash is tender and the topping is golden brown.
Remove the baking dish or dishes from the oven and pour some warm marinara sauce over the squash boats before serving.
Small Batch Summer Relish
Sweet-and-sour squash relish is a great condiment for burgers and summer sandwiches. You won’t believe how delicious summer squash is in this relish.
Makes: 2 cups
Ingredients
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 2 teaspoons mustard seeds
- 1/4 teaspoon crushed red pepper (chili)
- 1/2 teaspoon salt
- 1 1/4 lbs zucchini and/or yellow squash
- Half a medium onion
- Half a red or yellow bell pepper
Directions
Finely dice the vegetables with a knife. I don’t like using the processor for relish because it makes the squash watery and a grater makes them too fine for relish.
In a large saucepan, heat vinegar, sugar, mustard seeds, crushed red pepper and salt to boiling on high, stirring. Stir in squash, onion and bell pepper.
Simmer 60 minutes or until very tender and very soft, stirring occasionally.
Transfer to airtight containers and refrigerate until cold. Store up to 1 week in the refrigerator or freeze in small containers.
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
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
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
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
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.
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
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.
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.
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
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
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.
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
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
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.
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.
Here is a handy interactive chart to see what produce is in season in your area.
Breakfast or Lunch Crostata
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.
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
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
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.
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.
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
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
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.
Adding more vegetables to our meals has been a goal. Pasta is a great base for doing this. Vegetables add healthy ingredients while stretching the amount of pasta included in each serving. Also, if you have vegetables leftover from dinner, they make an excellent addition to pasta and save you work.
In the stuffed shells recipe below, I added sautéed chard to the cheese filling, thus stretching the amount of cheese in each serving. Likewise, in the second recipe I added green beans to the pasta to make each serving healthier.
Swiss Chard Stuffed Shells
3-4 stuffed shells make 1 serving.
Ingredients
- 6 ounces jumbo pasta shells (21 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) 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 chard well, drain and spin in a salad spinner to remove most of the water. Cut the chard 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 chard, oregano, ½ teaspoon of salt and ¼ teaspoon black pepper. Cook, tossing with tongs, until completely wilted. Cover the pan and simmer until the chard is very tender, about ten minutes. Turn the chard 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.
Add the ricotta, mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, the remaining 1/2 teaspoon salt and the remaining ¼ teaspoon of black pepper to the chard.in the mixing bowl.
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.
Pasta with Green Beans and Ricotta
Casarecce is a short, wide pasta loosely rolled into a scroll shape. It is a traditional pasta from Sicily.
Serves 6 to 8
Ingredients
- 12 oz Casarecce or short pasta
- 2 tablespoons olive oil
- 4 oz pancetta, chopped
- 1 large clove garlic, smashed and peeled
- 1 shallot, finely chopped
- 1/2 lb parboiled green beans, trimmed and cut into 1-inch lengths (2 cups)
- Grated zest of 1 lemon
- ½ teaspoon Kosher salt, plus extra for boiling the pasta
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh oregano leaves
- 1 cup ricotta cheese, warmed
- 1 oz finely grated Parmigiano-Reggiano
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water and drain the pasta.
Warm the ricotta cheese in the microwave.
In a large, heavy skillet, warm the olive oil over medium-high heat. Cook the pancetta until crispy.
Add the shallot, garlic, oregano, salt and pepper and saute for 1 minute. Add the green beans and pasta cooking liquid and continue cooking until hot, about 2 more minutes.
Add the cooked pasta and lemon zest toss to combine. Transfer the mixture to a serving bowl and add the grated Parmigiano-Reggiano. Mix well.
Drop tablespoons of ricotta cheese on top of the pasta. Serve immediately.
Lemon tree we planted for Earth Day 2015.
Maple tree we planted for Earth Day 2016
The Earth Day movement, that was started in the 1970′s by John McConnell, has since seen billions take part in planting trees, cleaning up local neighborhoods and pushing government officials to enact more progressive environmental laws. Senator Gaylord Nelson from Wisconsin was instrumental in raising awareness about protecting the environment. On April 22, 1970, rallies were held in New York, Philadelphia, Chicago, Washington, DC and Los Angeles, as well as, on numerous college campuses across the country.
The mission of Earth Day was formally established by the Earth Society Foundation in 1976. Its mission was:
“Conduct educational programs and seminars and promote research and investigation throughout the world for the purpose of providing data to all individuals and institutions who are joining in the movement to promote and implement the Earth care ethic: namely, that the stewardship and care of earth requires action to produce and use materials and services that help nurture, conserve and recycle, without destructive pollution, the organisms and nutrients of Earth’s web of life. Coordinate or assist the work of like-minded organizations for the purposes of minimizing unnecessary duplication of energies and maximizing the impact and effectiveness of the earth care movement.”
Triggered by Earth Day awareness, the United States government has enacted many environmental programs, such as the Clean Air Act, Water Quality Improvement Act, Endangered Species Act, Toxic Substance Control and the Surface Mine and Reclamation Act.
Botanic gardens are natural resources for Earth Day events and their focus varies from being educational to just enjoying nature. Master gardening and children’s programs are a wonderful way to get families involved in gardening. There are bird watching and identification programs at gardens, since the birds are naturally attracted to the large variety of plants and flowers. Zoos also offer educational programs for patrons as a way to connect with nature through the animal world.
Earth Day is the perfect time to reflect on our food footprint (the environmental impact related to the production of food). The less processing your food sees the better. Eat locally and fill your market basket with in season produce. Eat local, sustainable fish. Eat less meat but, when you do, eat locally raised, grass-fed meat. Don’t waste food. Look for products that have minimal packaging or packaging and are made from recycled materials or with materials that can be recycled after use.
Eco-Friendly Menu
Grilled Redfish with Spinach Pesto
2 servings
Ingredients
- 8 oz redfish fillet, cut in half or any fish fillets available in your area
- Olive oil
- Salt & pepper to taste
- Spinach Pesto, recipe below
Directions
Prepare an outdoor grill for medium-high heat, lighting fresh coals if you are using a charcoal grill. If you are using a gas grill, preheat the grill by turning all burners on to high for about 10 to 15 minutes, then reduce one burner to a medium-high temperature. You may also cook the fish on a greased indoor grill.
Brush the redfish fillets with olive oil and season generously with salt and pepper.
Cut a sheet of heavy duty foil large enough to hold the fish and poke a few holes in it. Spray the foil with cooking spray and place the fish on top of the foil. Place the foil on a tray or plate to carry it out to the grill.
Slide the redfish fillets on the foil onto the grill and cook for about 6 to 8 minutes. Top the fish, while on the grill, with Spinach Pesto after 4 minutes of cooking time and continue to grill until the fish is cooked to your liking. My redfish fillets only took 6 minutes to cook, so watch the cooking time carefully.
Spinach Pesto
This sauce is also delicious over grilled chicken.
Ingredients
- 2 cups lightly packed baby spinach leaves (about 2 ounces)
- 1/4 cup pine nuts, toasted
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
- 1/3 cup olive oil
- 1’2 teaspoon salt and
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan
Directions
Combine the spinach leaves, pine nuts, lemon juice and lemon peel in a processor. Lightly pulse.
With the machine running, gradually add the oil, blending until the mixture is creamy. Add the salt and pepper. Pulse.
Pour into a serving bowl and stir in the Parmesan. Adjust the seasoning according to your taste.
Green Beans with Toasted Pecans
Pecans are locally grown in my area and fresh thin green beans are now in season where I live.
Ingredients
- 6 ounces blanched green beans, cut into 2-inch lengths
- 2 tablespoons finely chopped red onion
- 1 small garlic clove, minced
- 1/2 cup toasted pecans
- 1 tablespoon olive oil
Directions
Heat a small skillet over medium heat. When hot, add the pecans and toast them. Set aside on a plate.
Heat the oil in the same pan and add the red onion and garlic. Cook until the onion is tender.
Add the green beans and salt and pepper to taste. Saute the beans until hot. Add the pecans and serve.
Fennel and Potato Casserole
Ingredients
- 2 lbs new or red potatoes, peeled
- 1 large fennel bulb, trimmed
- 1 cup firmly packed fresh breadcrumbs
- 1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano Cheese
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 2 medium cloves garlic, minced
- 6 tablespoons extra-virgin olive oil, plus more for the baking dish
- 2-1/2 teaspoons kosher salt
- Freshly ground black pepper
Directions
Slice the potatoes as thinly as possible and put them in a large bowl of cold water to keep them from browning.
Cut the fennel in half lengthwise. Slice the fennel crosswise as thinly as possible.
In a mixing bowl, combine the breadcrumbs, grated cheese, parsley and garlic.
Position a rack in the center of the oven and heat the oven to 400ºF. Lightly oil the bottom and sides of a 9 x 13-inch baking dish.
Without draining the potatoes, use your hands to lift out about one-third of the slices and arrange them in the bottom of the baking dish, overlapping them slightly. (The water clinging to them will generate steam as they bake.)
Season with 1/2 teaspoon of the salt and a couple of grinds of black pepper. Sprinkle the potatoes evenly with 1/4 cup of the breadcrumb mixture. Drizzle with 1 tablespoon of the oil.
Top the potatoes with half of the sliced fennel, spreading it evenly. Sprinkle the fennel with 1/2 teaspoon salt, 1/4 cup of the breadcrumb mixture and 1 tablespoon of the oil.
Repeat this layering process, ending with a top layer of potatoes. Season the top layer with the remaining 1/2 teaspoon salt and some more pepper.
Top with the remaining breadcrumb mixture and the final 2 tablespoons oil.
Cover the dish tightly with aluminum foil and bake for 40 minutes.
Uncover and continue baking until the potatoes are tender when pierced with a fork and the top is golden brown, 25 to 30 minutes longer. Let rest at least 10 minutes before serving.
Pizza isn’t just for winter. Spring is full of amazing ingredients coming into the market that are perfect to top your pizza crust. So before you put away your pizza stone, try pizza with some of spring’s seasonal vegetables. Fennel, artichoke hearts, asparagus, spring greens, onions and broccoli are all delicious on pizza. Fresh herbs are available in spring and they add a lot of flavor to pizza.
Sauteing the vegetables in olive oil with flavored salts, garlic and onion also adds flavor to vegetables before they go on a pizza. Pre-cooking them also eliminates the water in vegetables that can make a pizza soggy. Use a thin layer of vegetables and cheese so that the crust cooks through and gets crispy. Sauces do not always have to be tomato to make a good pizza. Basil Pesto or a layer of ricotta cheese make an excellent base for veggies on a pizza.
Pizza Dough
See the link below for my Easy No Knead Pizza Dough recipe.
Spinach Feta Pizza
Ingredients
- 1 lb pizza dough at room temperature: Easy No Knead Pizza Dough recipe here.
- 1 lb. spinach, stems trimmed
- 1 small onion, chopped fine
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 16 oz mozzarella, sliced
- 4 oz feta cheese, crumbled
Directions
Preheat the oven to 450 degrees F. Place an oven rack in the lowest position in the oven.
Heat the oil in a skillet and cook the onion until soft. Add the garlic and spinach leaves.Cook until the spinach wilts. Add the lemon zest and salt and pepper to taste.
Spread the pizza dough to the edges in a greased pizza pan.
Top the dough with the mozzarella slices.
Spread the spinach onion mixture over the cheese. Sprinkle with feta cheese and then with the oregano.
Place the pizza on the bottom oven rack and bake 15-20 minutes.
Red Onion Tomato Salad
This salad is so delicious with the Spinach Feta Pizza.
Serves 2
- 1/2 red onion
- 1/2 pound small tomatoes
- 1 clove garlic, minced
- 1 tablespoon thyme leaves
- Flaky sea salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 cup Kalamata olives
Directions
Finely slice the red onion and put the slices in a bowl of cold water for 10 to 15 minutes.
Quarter the tomatoes. Drain the onion and pat dry.
Place the garlic, a pinch of salt, and the vinegar into a serving bowl. Drizzle in the olive oil while whisking.
Add the red onion and thyme and let marinate for 10 minutes. Add the tomatoes and toss gently to combine. Add salt and pepper to taste. Serve at room temperature.
How do you decide what to have for dinner? Do you go by what you are in the mood for or what is the quickest meal you can come up with for tonight? If I don’t plan ahead for specific dinners, I usually find myself looking at what is in the refrigerator/freezer/pantry for ideas. That is how the meals below came together – no recipes – just what makes a good match. Chicken breasts and flank steak were in the freezer. The asparagus and salad ingredients were in the refrigerator. I also had a little cream and the mozzarella cheese in the refrigerator. Chicken broth, corn meal and the ingredients for the soup were in the pantry. So they became dinner for 3 nights in the true Italian frugal way. They all passed the test for delicious, according to my husband. If you are looking for something different to make, try the recipes below.
Dinner One
Stuffed Chicken Breasts
If you have leftover chicken, as I did, it makes a delicious chicken salad.
Ingredients
- 2 whole jarred roasted red peppers, divided
- 1/2 cup shredded mozzarella cheese, divided
- 2 boneless, skinless, chicken breast halves
- 2 tablespoons Italian bread crumbs, divided
- Chopped fresh parsley
- 1/4 cup low-sodium chicken broth
Directions
Heat oven to 375°F.
Place the chicken breasts between two pieces of plastic wrap and pound until evenly thin.
Cut the roasted red peppers to fit the flattened chicken breasts. Place the peppers on the chicken and sprinkle 1/4 cup of cheese on top of each breast. Fold in the sides of each breast and roll the breasts up, jelly roll style.
Place the chicken rolls in a small baking dish (just large enough to fit the chicken rolls) and sprinkle with the Italian bread crumbs and parsley.
Pour the broth around the chicken rolls and bake for about 45 – 60 minutes (depending on the size of the chicken breasts) or until the chicken registers 165 degrees F on an instant meat thermometer. Slice the chicken rolls into half-inch slices to serve.
Oven Roasted Asparagus With Lemon Shallot Sauce
If you are making the asparagus without the chicken dish above, then preheat the oven to 425°F. Bake the asparagus until tender for 15 to 20 minutes. If making the asparagus with the chicken, then use the directions below.
Ingredients
- 1 bunch asparagus, ends trimmed
- 1 tablespoon olive oil
- Salt
Sauce
- ½ cup low sodium chicken broth
- 1 scant teaspoon cornstarch
- 1 tablespoon minced shallot
- 1/2 tablespoon fresh lemon zest
- ¼ cup heavy cream
- 1/8 teaspoon ground turmeric
- 2 tablespoons fresh lemon juice
Directions
Toss the asparagus with oil and a sprinkling of salt in a large bowl. Spread on a baking sheet or a baking dish.
After the chicken has roasted for 30 minutes, put the asparagus in the oven with the chicken and roast, stirring once halfway through, until tender, about 25-30 minutes.
Place the asparagus on a serving plate.
To make the sauce:
Combine the cornstarch and broth.
In a small saucepan, heat the broth, shallot, zest, turmeric and cream to boiling. Boil until thickened and slightly reduced, whisking the entire time.
Remove the pan from the heat and whisk in the lemon juice.
Season with salt to taste and keep warm. (Makes 1/2 cup.)
To serve:
Pour the sauce over the roasted asparagus on the serving plate.
Dinner Two
Grilled Flank Steak
For the flank steaks marinade:
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh rosemary
- 4 medium cloves garlic, peeled and smashed
- 2 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- ½ teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 flank steak, trimmed of excess fat
To marinate the flank steaks
Combine all the ingredients except the steak in a glass baking dish. Add the steak and turn to coat in the marinade. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.
Grill the steaks
Remove the steaks from the refrigerator 1 hour prior to cooking.
Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grates.
Remove the flank steak from the marinade and grill the steaks, covered, until grill marks form and the steaks have a nice brown sear, 4 to 5 minutes.
Turn the steaks and continue grilling until grill marks form on the other side and the steak is cooked to medium rare (an instant-read thermometer inserted in the thickest part of a steak should read 130-135°F), 3 to 4 minutes more.
Let the steak rest 10 minutes loosely covered with foil. Cut the flank steak across the grain and serve with the Greek Salad.
Greek Salad
Ingredients
- 1/2 medium head romaine lettuce, torn into bite-size pieces, washed, and dried
- 1 medium tomatoes, diced
- 1/2 medium English cucumber, diced
- 1/2 cup kalamata olives
- 1/4 medium red onion, thinly sliced
- 4 oz peperoncini (Tuscan peppers), drained & sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon dried oregano
- 1/8 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 1/2 cup crumbled feta cheese
Directions
Place the lettuce in a large bowl and add the tomatoes, cucumber, peppers, olives and onion.
Place the oil, lemon juice, oregano, salt, and pepper to taste in a small, nonreactive bowl and whisk to combine.
Pour over the salad and toss to combine. Sprinkle with the feta and serve with pita bread.
Dinner Three
Black Bean Soup
Makes about 9 cups
- 1 pound dried black beans (2 cups), rinsed
- 1 tablespoon olive oil
- 2 large onions, chopped fine (about 3 cups)
- 2 large carrots, chopped fine
- 2 ribs celery, chopped fine
- 2 medium cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon ground coriander
- 1 teaspoon oregano
- 4 cups low-sodium chicken or vegetable broth
- One 10 oz can Rotel chunky diced tomatoes with mild chilies
- Water
- 1 teaspoon table salt
Directions
Early in the morning, place the beans with water to cover in a large bowl and let soak for a couple of hours. Drain and rinse the bean.s
Heat the oil in a large Dutch oven over medium-high heat until shimmering but not smoking; add onions, carrot and celery and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Reduce heat to medium-low and add the garlic and spices; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, tomatoes and vegetable broth.
Add enough water to keep the liquid just covering the beans. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally for 1 hour.
Stir in the salt. Continue to cook until the soup thickens and the beans are cooked but not mushy, about 30 to 60 minutes more.
Corn Muffins
12 muffins
Ingredients
- 1 cup unbleached flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup honey
- 1 large egg
- 1 cup milk
- 4 tablespoons unsalted butter, melted
- 1 1⁄4 cups grated sharp cheddar cheese
Directions
Preheat the oven to 425 degrees F.
Butter a regular muffin pan.
In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
In a medium bowl, beat the egg with the milk and melted butter.
Combine with the dry ingredients until just evenly moistened. Do not overmix.
Stir in 1 cup of the cheese. Immediately spoon the batter into the muffin pan.
Evenly sprinkle the remaining cheese on top of the muffins.
Bake 18 -20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
I make pizza just about every week at our house because I think my husband loves pizza more than any other food. It is also an economical dish and usually healthy. Between the two of us, we get 3 meals out of one pizza: two dinners and one lunch. I usually try to make our pizzas with seasonal vegetables because they make the most tasty pizzas, in my opinion. Once in awhile, we will splurge and go for the deep-dish Chicago style sausage pizza. Over the past two months, I have made the following pizzas with veggies I had on hand and I am sharing those recipes with you. The sausage pizza was a treat for my husband’s birthday.
Use your favorite pizza dough or use my easy to make no knead dough. The recipe makes enough for three pizzas and the dough stores beautifully in the freezer. I like this recipe more than any other I have tried. The overnight refrigeration adds to the dough’s great flavor and makes a crunchy but tender crust.
Easy No Knead Pizza Dough
Ingredients for the dough
- 3 cups warm water (about 100 degrees F)
- 1 tablespoon instant yeast
- 1 tablespoon Kosher salt
- 8 cups 00 Italian Style flour or 7 ½ cups bread flour
Directions for making the pizza dough:
Pour the water into a 5 quart bowl or lidded food container. Add yeast and salt to the water.
Measure the flour with the “scoop and sweep” method. (Dip cup into flour and scoop it up. Level the cup with the back of a knife.)
Add all the flour and mix with a wooden spoon. You only need to mix it until all ingredients are combined. No kneading is necessary. (The dough will be very moist and will actually conform to the shape of the container you put it in.)
Cover, but don’t seal the lid tightly, and let the dough rise at room temperature until it begins to flatten on the top (about 2 hours).
DO NOT PUNCH DOWN THE DOUGH! This method is designed to retain as much gas in the dough as possible. After rising, refrigerate the dough in the container and use the dough over the next 14 days. Once it’s refrigerated the dough will collapse slightly and it will not rise again in the container — that’s normal.
Directions for making pizza:
Pull up and cut off a 1 1/3 pound piece of dough from the container of refrigerated pizza dough. My pizza pans are large, so I usually get 3 pizzas from a batch of dough.
Extra dough may also be frozen. I freeze two portions of dough, individually, in freezer ziplock bags. To use, defrost the dough overnight in the refrigerator.
Hold the dough in your hands and dust your hands with flour to keep the dough from sticking to your fingers.
Form a ball, by stretching the surface of the dough around to the bottom on all four sides and rotating the dough a quarter-turn as you go.
Place the ball in an oiled pizza pan and press and stretch the dough to the edges of the pan.
Cover with a kitchen towel and let rest for 30 minutes.
Place an oven rack on the bottom shelf of the oven and preheat the oven to 450 degrees F.
After the dough has rested, add the toppings as indicated below.
Roasted Broccoli Rabe and Tomato Pizza
Ingredients
- 1 large bunch broccoli rabe, trimmed and cut into 1 1/2-inch pieces
- 1 pint cherry tomatoes
- 2 shallots, sliced
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Mix the broccoli rabe, tomatoes and shallots with the olive oil to thoroughly coat. Sprinkle lightly with some salt and pepper.
Spread the vegetables onto 2 large baking sheets.
Roast until the tomatoes have deflated and the broccoli rabe is brown around the edges and cooked through, about 25 minutes.
Divide the mixture in half. Use one half of the roasted vegetables for the pizza and the other half as a side dish for another dinner.
For the Pizza:
Ingredients
- 1 lb pizza dough at room temperature
- Half of the roasted vegetables
- 8 oz mozzarella, sliced
- 1 cup whole milk ricotta cheese
- ½ cup pitted black olives, cut in half
Directions
Preheat the oven to 450 degrees F.
Place the sliced mozzarella on top of the dough. Arrange the roasted vegetables evenly over the cheese. Do the same with the sliced olives.
Drop tablespoons of ricotta cheese over the vegetables.
Place the pizza pan on the bottom rack in the oven and bake for 15-20 minutes. Let rest 5 minutes before cutting.
Pizza with Artichoke Hearts, Fontina Cheese and Tomato
Ingredients
- 1 lb pizza dough at room temperature
- 2 tablespoons extra virgin olive oil
- 1 package frozen artichoke hearts, defrosted (or use canned if frozen are not available)
- 1 clove garlic, minced
- 1 small onion, sliced
- Juice of 1 lemon
- ½ teaspoon dried oregano
- Freshly ground black pepper
- 3 thinly sliced plum tomatoes
- 8 oz sliced Italian Fontina cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F.
Cook the defrosted artichokes in the olive oil with the garlic, onion and the juice of one lemon until softened and the onions are caramelized. Add the oregano and black pepper.
Place the sliced Fontina on top of the dough. cover the Fontina layer with the shredded mozzarella cheese and then the Parmesan cheese.
Arrange the artichoke mixture evenly over the cheese. Do the same with the sliced tomatoes.
Place the pizza pan on the bottom rack in the oven and bake for 15-20 minutes. Let rest 5 minutes before cutting.
Deep-Dish Sausage Onion Pizza
Ingredients
- 1 lb of pizza dough at room temperature
- Yellow cornmeal
- 8 ounces Italian fennel sausage, casing removed
- 1 cup chopped onion
- One 14 1/2 ounce can diced Italian tomatoes, drained
- ¼ cup chopped fresh basil
- 8 ounces thinly sliced mozzarella cheese
- ¼ cup grated Parmesan or Pecorino-Romano cheese
Directions
Generously grease a 10-inch springform pan with oil. Sprinkle the bottom of the pan with cornmeal.
Place the pizza dough in the prepared pan. Using oiled hands, press and spread the dough evenly over the bottom and 1 1/2 inches up the sides of the pan.
Cover and let rise in a warm place until nearly double in size (30 to 35 minutes).
Preheat the oven to 375 degrees F.
For the filling:
In a medium skillet cook sausage and onions over medium-high heat until brown, using a wooden spoon to break up the meat as it cooks.
Drain in a mesh (or one with small holes) colander. Using paper towels, pat sausage and, then, wipe out the skillet to remove additional fat.
Return the sausage and onions to the skillet and stir in tomatoes and basil. Cook and stir until heated through.
To assemble the pizza:
Arrange the mozzarella cheese slices over the bottom of the dough lined pan.
Spoon the filling over the cheese and sprinkle with the Parmesan cheese.
Bake for 45 to 50 minutes or until the edge of the crust is crisp and golden and the filling is bubbly.
Cool on a wire rack for 10 minutes. Remove the side of the springform pan and cut the pizza into wedges.
