Roasted Salmon With Chive Sauce
This chive sauce makes salmon so delicious.
For the oven roasted salmon
1 large skinless salmon fillet (about 675g | 1-1/2lb), cut into 4 equal pieces
Salt and pepper to taste
4 pats of butter
For the chive sauce
1 tablespoon butter
1 medium shallot, minced
1 garlic clove, minced
1 cup (240ml) chicken broth
2 tablespoons Dijon Mustard
1/2 cup (120ml) heavy cream
1 tablespoon cornstarch or arrowroot powder
2 tablespoons chopped fresh chives, plus extra for garnish
For the salmon:
Preheat the oven to 450°F; place the salmon in a baking dish and sprinkle with salt and pepper. Top each piece of salmon with a pat of butter. Roast in the preheated oven until the top of the fish starts to brown, about 15 minutes.
For the chive sauce:
While the fish is in the oven, heat the butter in a small saute pan set over medium heat. Add the shallot and garlic. Cook until golden then add the chicken stock and bring to a simmer; simmer for about a minute then whisk in the mustard.
In a small container, whisk the cornstarch in the cream and then add this to the simmering sauce; whisk until well incorporated and the sauce thickens, about 45 seconds. Remove the pan from the heat and whisk in the fresh chopped chives.
Remove the roasted salmon from the oven and pour the chive sauce over the fish. Garnish with more chopped chives and serve.
Pan-fried Potatoes and Onions
To keep this dinner low carb, I used rutabaga instead of potatoes for this typical potato recipe. Either vegetable works well.
Salt and Pepper to taste
2 ½ lbs red potatoes or rutabaga, peeled
1 medium yellow onion, chopped
1 tablespoon butter
2 tablespoons olive oil
Cut the potatoes or rutabaga into thin slices about 1/8 to 1/4-inch thick. Heat the oil and butter in a large frying pan over medium heat. Add the sliced potatoes or rutabaga and cook until the bottom layer begins to brown. Keep an eye on it because they will burn. Once the browning begins, turn the slices over with a metal spatula. When the potato or rutabaga start to soften, add the onions and turn the entire mixture with the spatula to mix.
Sprinkle with salt and pepper.
Continue frying until the slices are evenly browned and soft, and the onions are caramelized.
Green Beans with Mushrooms
1 lb fresh green beans, ends trimmed and cut in half
4 oz cremini mushrooms sliced
1 small garlic clove, minced
1 tablespoon olive oil
1/4 teaspoon dried thyme
Salt and pepper to taste
Place the green beans in a large skillet with a cover. Pour water into the pan to just cover the beans. Bring to a boil, reduce the heat to a strong simmer, cover the pan and cook the beans for 2 minutes. Drain the beans and set aside.
Add the oil and garlic to the empty skillet and heat for a minute. Add the mushrooms and thyme. Saute until the mushrooms are no longer releasing their liquid. Add the drained green beans and cook for about 3-4 minutes or until they are tender. Don’t overcook. Season to taste with salt and pepper and serve.
Romano beans are a form of flat snap bean which originated in Italy. Specialty grocers and farmers’ markets sometimes carry them and they can also be grown at home, assuming you live in an area with a Mediterranean climate. They are usually available in late summer and fall. They are also readily available frozen in most markets.
Like other snap beans, Romano beans are supposed to be eaten whole. They are considered ripe when they make a crisp “snap” if they are broken in half, and they have a very mild flavor and a tender texture. These beans are often braised with other vegetables and eaten as a side dish. They can also be added to soups, stews, stir fries and an assortment of other dishes. These beans can also be pickled.
You may also hear these legumes referred to as Italian flat beans or Italian snap beans, but don’t confuse them with fava beans, which are sometimes labeled as “Italian broad beans.” These snap beans are flattened, rather than rounded, as one might expect. To use Romano beans, snap or trim off the ends and rinse the pods to remove any dirt from the field. These beans can be lightly cooked to retain their crunchy texture or cooked until they are extremely tender. However, overcooking will cause the beans to turn into a tasteless mush, so take care when preparing them in braised and other long-cooked dishes.
In addition to being available in classic green, Romanos also come in yellow and purple, for cooks who like to play around with different colors in their cooking. When selecting Romano beans in the market, look for crisp specimens with even coloration and no soft spots or signs of mold. Limp, listless beans should be avoided and the beans should be stored in paper bags and used within a few days for best results.
How to Steam
Rinse Romano beans under running water to wash away any debris. Drain the beans in a colander.
Set a steamer basket in a large cooking pot with 1 inch of water in the bottom. Turn the heat to high, and bring the water to a boil.
Chop the stem and tips of the beans off with a sharp paring knife while the water is heating. Cut the beans into 1- to 1 1/2-inch sections. For an attractive visual effect, hold the knife at a 45-degree angle to the beans, to cut sections on the diagonal.
Place the bean pieces in the steamer basket. Set the lid on the pot, and cook for three to four minutes.
Remove the lid, and test the beans tenderness with the tip of a sharp knife. If the beans are not yet soft, use a spoon to rotate the pieces at the top of the steamer basket to the bottom, nearer the water. Cover with the lid, and cook for another two to three minutes.
Drain the beans in a colander and serve immediately, seasoned with salt or salt substitute and fresh-ground black pepper to taste.
How to Boil
Fill a large pot half full of water, add 1 to 2 tsp. salt, and cover the pot with a lid. Bring the water to a full, rolling boil over high heat.
Add washed Romano beans that have been cut into 1- to 2-inch pieces to the pot of boiling water.
Boil bean pieces until tender. Remove the bean pieces from the pot with a slotted spoon, and serve promptly.
How to Braise
Cook onions, celery, carrots or any other garnish or vegetable you prefer, in olive oil over medium heat until golden.
Add additional flavorings such as tomatoes or minced garlic, then add cut Romano beans. Add seasonings of your choice to taste.
Simmer over medium-low heat for 40 to 50 minutes, stirring occasionally, until the beans are soft and most of the moisture has evaporated. Cool your braised Romano beans for five to 10 minutes before serving.
- If you are using the steamed beans in a cold salad recipe, place the drained beans in a large bowl filled with cold water and ice. Allow the beans to cool completely before draining in a colander.
- If you have both small and large beans to cook, separate them into two batches for cooking because the thicker ones take longer to become tender.
- Add cooked garbanzo beans or potatoes to braised Romano beans to make a hearty entrée.
Sautéed Romano Beans
- 1 pound Romano beans
- 3 tablespoons olive oil, divided
- 2 tablespoons minced shallots
- 2 cloves garlic, minced
- 1/4 cup loosely packed fresh oregano leaves
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1/2 cup cherry or grape tomatoes
- 1/2 teaspoon balsamic vinegar
Rinse the beans under cold running water. Drain, leaving any water clinging to the beans. Trim the ends and set aside.
In a large skillet, heat 2 tablespoons of the olive oil. Add the shallots and sauté over medium heat about 1 minute. Add the garlic and continue to sauté for 30 to 45 seconds, until tender and fragrant but not browned. Remove the sautéed shallots and garlic from the pan with a slotted spoon, pressing any excess oil back into the skillet. Set aside.
Add the remaining 1 tablespoon oil to the skillet. Once the oil is hot, add the beans, oregano leaves, salt and pepper to taste. Sauté over medium heat, stirring frequently until the beans are browned in spots and tender but retain some crispness, about 10 to 12 minutes. Stir in the tomatoes and cook 2 minutes. Stir in the sautéed shallots and garlic. Cook just until aromatic, about 30 seconds.
Remove the pan from heat and let the beans cool slightly. Stir in the balsamic vinegar and allow contents to cool to room temperature. Remove the salad from the pan to a serving platter.
Braised Romano Beans
- 1/2 cup extra virgin olive oil
- 1/2 cup minced celery
- 1/2 cup minced carrot
- 1 cup minced red onion
- 1 clove garlic, crushed
- 2 sprigs fresh rosemary
- 1 teaspoon tomato paste
- 1 cup canned crushed Italian tomatoes
- Salt and freshly ground black pepper
- 1 1/2 pounds romano beans (flat green beans), ends trimmed
Heat oil in a deep skillet or a shallow three-quart saucepan. Add celery, carrot and onion and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 25 minutes. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.
Add beans, setting them in pan all in one direction. Add 1/2 cup water. Bring to a simmer. Baste beans, season with salt, reduce heat to low. Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes. Adjust seasoning and serve hot or at room temperature.
Yield: 6 servings.
Romano Bean Vegetable Soup
- 1 tablespoon olive oil
- 1 chopped onion
- 2 minced cloves of garlic
- 2 chopped celery stalks
- 2 chopped carrots
- 5 cups chicken stock
- 1 cup water
- 1 can (28 oz) diced plum tomatoes
- ½ teaspoon dried oregano
- 3/4 cup small pasta, cooked
- 16 oz frozen romano beans, partially defrosted
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 teaspoon each salt and pepper
- Grated Parmesan cheese
In large saucepan or Dutch oven, heat oil over medium heat; cook onion, garlic, celery and carrots, stirring often, until onion is softened, about 5 minutes.
Stir in stock, water, oregano and tomatoes bring to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Cook pasta in boiling salted water until al dente. Drain. Add pasta, chickpeas, romano beans, salt and pepper to the soup and cook until the beans are heated.
Serve sprinkled with Parmesan cheese.
Braised Chicken With Romano Beans
- 4 chicken thighs, trimmed
- 1/4 cup flour
- 1 tablespoon olive oil
- 1/3 cup dry red wine
- 1/2 lb romano beans (You can also use frozen)
- 3 garlic cloves
- 1 (14 1/2 ounce) cans chopped tomatoes
- 1/2 teaspoon red pepper flakes
- 1 teaspoon fresh rosemary
- 1/3 cup kalamata olive, sliced in quarters
- Salt and pepper
Heat olive oil in a pan that has a cover. Trim the chicken thighs of extra fat, cut in half if possible, and season with salt and pepper.
Lightly dust the chicken with flour and fry over medium high heat until well browned, but not too much. Any burning is very apparent in the dish, so keep it brown, not black. Turn and finish browning.
Deglaze pan with the wine until most of the liquid is gone.
Trim Romano beans and cut on the diagonal into 1 1/2 inch pieces. Toss into pan and stir to get the cooking going. After a couple of minutes, toss in the peeled and crushed garlic. Stir another 2 minutes being careful not to burn the garlic.
Add the tomatoes and juices to the pan along with the rosemary, garlic, and additional salt and pepper as desired.
Bring to a simmer and reduce heat. Cover the pan, but leave the lid slightly ajar. Allow to cook on low heat (keep a simmer going) for 20 minutes.
Add the olives and cook an additional five minutes.
Italian Green Bean and Meatball Stew
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 3 pounds ground beef or turkey
- 1 cup seasoned Italian breadcrumbs
- 1/4 cup freshly grated Parmesan, plus extra for topping
- 1 bunch parsley, stemmed and finely chopped
- 2 eggs
- 3 cans (28 ounces each) Italian peeled tomatoes, crushed
- 2 1/2 cups chicken stock
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed red pepper
- 4 pounds small red potatoes, skin on, cut into 1-inch pieces
- 3 pounds Italian green beans, cut into 1 1/2-inch pieces
Heat oven to 400 degrees F
Meanwhile, in a large bowl, mix the meat with the breadcrumbs, Parmesan, parsley and eggs. With clean hands, work the mixture well. Shape it into 1 inch meatballs and place on greased baking sheets. Bake for 20 minutes or until brown and cooked through.
In a soup pot, heat the oil and cook the onion, stirring often, for 10 minutes or until it begins to brown. Add the tomatoes and chicken stock. Stir well. Cook over medium heat until the mixture comes to a simmer. Add salt and red pepper. Add the potatoes and simmer for 10 minutes or until tender.
Add the green beans and the meatballs. With the back of a ladle, gently press the meatballs into the liquid so they’re just submerged. Try not to break the potatoes or meatballs. Cover and simmer gently for 1 hour. Serve with shaved parmesan cheese over the top.
From painted hand prints to roses and other elaborate gifts, Mother’s Day is celebrated around the world. People everywhere take the opportunity to honor their mothers.
This tradition has been around since the early Egyptians celebrated the Goddess Isis, who they considered the mother of the pharaohs. The ancient Romans also celebrated the festival of Isis, but their true celebration of motherhood was in honor of Cybele who stems from the Greek goddess Rhea. Rhea who was regarded as the mother of all deities including Zeus, was called the Great Mother or Magda Mater.
It’s said that Mother’s Day was first suggested in the United States by Julia Ward Howe in 1872 as a day dedicated to peace after the Franco Prussian War. The holiday gained in popularity due to the efforts of Anna M. Jarvis. Anna began a letter-writing campaign to gather support for a national Mother’s Day holiday about the same time that her mother passed away in 1905. With the help of friends, reaching out to influential leaders, including William Taft, Theodore Roosevelt, and John Wannamaker, Anna was able to gain support for the idea. She believed mothers deserved their own special day and that it would help strengthen family bonds. She persuaded her mother’s church in West Virginia to celebrate Mother’s Day on the second anniversary of her mother’s death, the second Sunday of May. By 1911 Mother’s Day was celebrated in almost every state, and flowers quickly became a lasting tradition to express love on the occasion. In 1914, Congress passed a resolution designating the second Sunday in May as Mother’s Day, saying it is “a public expression of love and reverence for the mothers of our country.” President Woodrow Wilson issued the first proclamation making it an official U.S. holiday. In addition to the United States, countries that celebrate Mother’s Day on the second Sunday in May include: Australia, Belgium, Canada, Denmark, Finland, Italy, Japan, and Turkey.
“For you, mother, one kiss for every heart”.
Mother’s Day in Italy was celebrated for the first time on May, 12, 1957, in the city of Assisi, thanks to the initiative of Reverend Otello Migliosi, parish priest of the Tordibetto church. This celebration was so successful that the following year it was adopted throughout Italy and is celebrated on the second Sunday in May. “La Festa della Mamma” is the name of their celebration and mothers are honored with a big feast and a heart-shaped cake. Mothers are relieved of their household chores that day and children bring home handmade gifts.
Mother’s Day Menu
Roasted Butternut Squash Lasagna
Traditional butternut squash lasagna can be very rich. This is a healthier version that you can use for special occasions. I like to roast the squash first because it adds much more flavor than when you boil the squash.
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 tablespoons chopped fresh sage plus extra leaves for garnish
Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light brown and tender, 25 to 30 minutes. Let cool. Transfer the squash to a mixing bowl or food processor and mash. Season the squash purée to taste with more salt and pepper and chopped sage. Set aside.
I like to use Wondra flour for sauces because it dissolves instantly in hot or cold liquids and you do have to mix it with lots of butter before adding the milk.
- 1 tablespoon butter
- 1/3 cup Wondra all-purpose flour
- 4 cups nonfat milk
- Pinch of nutmeg
- Salt and Pepper
In a medium-size saucepan over medium heat add milk, flour and butter. While whisking, bring the sauce to a low boil. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.
Completing the Lasagna
- 12 no-boil lasagna noodles
- 2 1⁄2 cups shredded skim mozzarella cheese
- 1/3 cup Parmesan cheese, grated
Preheat the oven to 375 degrees F. Lightly coat a 13-by-9-by-2- inch glass baking dish with olive oil cooking spray. Spread 3/4 cups of the sauce over the bottom of the prepared baking dish. Cover the bottom of pan with one layer of lasagna noodles. Spread half of the squash purée over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce.
Tightly cover the baking dish with foil and bake for 40 minutes. Remove cover, sprinkle the remaining mozzarella and the Parmesan cheese over the lasagna and continue baking until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving. Garnish the corners with sage leaves. Serves 12 for a first course and 8 as a main dish.
Tuscan Pork Loin
- 1- 3-pound boneless pork loin, trimmed of fat
- 1 teaspoon kosher salt
- 3 cloves garlic, crushed and peeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon freshly grated lemon zest and lemon slices for garnish
- 3/4 cup white wine
1. Tie kitchen string around the pork loin in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
2. Preheat oven to 375 degrees F.
3. Place the pork in a small roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145 degrees F., 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
4. Meanwhile, add wine to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Pour the wine sauce over the pork slices. Garnish with lemon slices and serve.
Parmesan Roasted Green Beans
- 1 pound thin green beans
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup grated Parmigiano-Reggiano cheese
Preheat the oven to 400 degrees F. Trim off the ends of the beans and blanch them in lightly salted boiling water for 2 minutes to soften slightly. Drain well.
Arrange the beans on a nonstick cookie sheet coated with olive oil cooking spray. Drizzle with a little olive oil and season with salt and pepper.
Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes.
Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.
Hazelnut-Olive Oil Cake
- 1/2 cup extra-virgin olive oil
- 1 1/4 cups (5 1/2 ounces) hazelnuts
- 1 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- 4 large eggs
- 1 1/2 cups sugar
- 1/2 cup whole milk
- Finely grated zest of 1 large lemon
Heat oven to 350°. Lightly coat 9-inch springform pan with olive oil cooking spray.
Spread hazelnuts on a baking sheet and bake until lightly golden and fragrant, about 5 minutes. Remove from oven, let cool slightly, then rub in a clean dish towel to remove skins. Set aside to cool completely.
Grind cooled nuts in food processor until finely ground but not powdery. Transfer to a bowl. Add flour and baking powder; whisk to combine.
In the bowl of an electric mixer fitted with the whisk, beat eggs on medium-high speed until frothy, about 2 minutes. Gradually add sugar, beating until light, thick and pale yellow, about 4 minutes. Gradually add hazelnut-flour mixture; then add olive oil, milk and zest, beating 1 minute more to combine.
Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until golden and tester inserted into center comes out clean, 35 to 40 minutes. Cool cake completely in pan on rack. Release cake from pan and serve.
Have a Wonderful Mother’s Day!
Don’t forget to honor your mother by playing Luciano Pavarotti singing “Mamma” in the video below.
- An Unexpected Blessing – Celebrating Mother’s Day (blueheronwrites.wordpress.com)
Are veggie haters born or made? The answer seems to be both. Some of us have negative veggie experiences from our childhood that come back to haunt us as adults. Maybe you were forced to eat vegetables, or had to plow through a stack of green beans to get to dessert. Maybe you were served overcooked, mushy vegetables. “If veggies are only served in ways that don’t match your personal flavor preferences, they won’t seem exciting,” explains Karen Collins, MS, RD, nutrition adviser for the American Institute for Cancer Research. So if you love spicy food, you won’t like veggies served plain; or if you love simple, earthy flavors, veggies covered with a rich sauce won’t be appealing.
When my children were young, they struggled with eating some vegetables that were on their dinner plates. I, also, know that many parents struggle to get their kids to eat their vegetables – it’s a never-ending battle in many households in America. Nagging and taking away dessert are often futile remedies. What can help is, if a parent can involve their children in food preparation and find healthy ways to make vegetables taste good.
Deep frying or adding butter and cheese make everything taste so good. The real challenge is how to make vegetables taste good without it, if you are trying to make your meals more healthy. Cooking vegetables with the right herbs can make a difference, such as oregano, basil, parsley, thyme, rosemary, tarragon, coriander, dill and garlic. Adding chopped nuts to vegetable dishes is another way to bring more flavor and nutrition into the meal. Using cooking techniques other than boiling in water, such as roasting and grilling, are ways to improve the taste of vegetables without adding a lot of fat.
Prep veggies, like carrots, asparagus and peppers, place in foil, mist with extra virgin olive oil, drizzle with a tablespoon or two of balsamic vinegar or another flavored vinegar or with a low-fat dressing, sprinkle with herbs like thyme, rosemary and cracked black pepper and place the package on the grill. Some take as little as 10 minutes to become tender. Or use the same seasonings on vegetable kabobs, alternating vegetables of your choice with cherry tomatoes and onion slices.
You can roast just about anything, but vegetables especially benefit from the high, dry heat of the oven. Their flavor becomes concentrated and their natural sugars caramelize, transforming them into richly satisfying sides. For every 2 pounds of vegetables, toss with 1 tablespoon olive oil prior to roasting. Spread in a single layer, with space in between the pieces or they’ll just steam instead. You can roast different veggies together if their cooking times are similar.
The recipes below are ones I have made, adjusting ingredients, cooking techniques and utilizing Italian flavors to make these dishes just right. These are vegetable side dishes that my family likes and enjoys at our family dinners.
Mashed Potatoes With Kale
- 2 pounds russet potatoes, scrubbed and peeled
- 1 pound (1 large bunch) kale, either curly or cavolo nero, with the ribs removed and the leaves washed
- 1-1/4 cups low-fat milk
- 2 garlic cloves
- Freshly ground pepper
- 2 tablespoons extra virgin olive oil
Cover the potatoes with water in a saucepan, add 1/2 tablespoon of salt and the garlic and bring to a boil. Reduce the heat to medium, cover partially and cook until tender about 30 to 40 minutes. Drain off the water, return the potatoes with the garlic to the pan and mash with a potato masher.
While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Cook the kale for 4 to 6 minutes (after the water returns to the boil) until the leaves are tender but still bright green. Allow to cool for a couple of minutes, drain and squeeze out excess water. Chop into small pieces and add the olive oil.
Stir the chopped kale into the hot mashed potatoes along with the milk. Add salt to taste and freshly ground pepper.
Tip: This is a good dish to make ahead and reheat for dinner.
Yield: Serves 4 to 6
Oven-roasted Vegetables with Rosemary, Bay Leaves and Garlic
The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors
- Sea salt
- 1 lb red or Yukon gold potatoes, cut into 2-inch chunks
- 1 lb butternut squash, seeded and cut into chunks
- 2 medium red onions, cut into eighths
- 1 fennel bulb, trimmed, cored and cut into chunks
- 3 carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 3 tablespoons extra virgin olive oil
- 8 garlic cloves, smashed
- 4 sprigs of rosemary
- 4 sprigs of bay leaves
In a large baking pan sprayed with olive oil cooking spray place potatoes, squash, onions and 2 tablespoons of the oil. Toss to coat, then roast for 20 minutes.
Add the remaining tablespoon of oil and the remaining ingredients to the baking pan.
Roast for another 20 minutes, turning the vegetables occasionally until tender and edges slightly brown. Salt and pepper to taste.
Remove bay leaves before serving.
Makes 4 servings.
Grilled Vegetables with Basil Dressing
Makes 8 servings
- 1 small eggplant, sliced into chunks
- 1 zucchini, cut into chunks
- 1 yellow summer squash, cut into chunks
- 1 red bell pepper, seeded and cut into squares
- 1 small red onion, sliced and cut into 8 segments
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup chopped fresh basil
- 1/4 cup non-fat Greek yogurt
- 2 tablespoons reduced-fat olive oil mayonnaise
- 1 tablespoon minced fresh basil
- 1 teaspoon lemon juice
Thread skewers with alternating pieces of eggplant, zucchini, squash, bell pepper and onion. Place skewered vegetables in shallow pan.
Make the marinade for vegetables by blending vinegar, oil and 1/4 cup fresh basil. Pour over vegetables. Let stand 10 minutes, occasionally turning skewers so marinade coats all sides.
Meanwhile, make the dressing. Place yogurt, mayonnaise, 1 tablespoon fresh basil and lemon juice in a bowl and whisk until smooth. Transfer to small serving dish.
Grill vegetables, adjusting height of rack to avoid charring, if using an outdoor grill.
Serve vegetables as a side dish, as a sandwich filling in ciabatta rolls or on sliced Italian bread or bruschetta. Pass basil-yogurt dressing to use as a topping.
Baked Spaghetti Squash
What I like about this spaghetti squash dish is that when it comes out of the oven, it’s ready to serve. It does not need any additional cooking to give it flavor.
- 1 small to medium spaghetti squash
- Olive oil cooking spray
- Kosher or salt and fresh pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up, spray lightly with the cooking spray, and sprinkle with salt and pepper.
In a small bowl mix together the paprika, onion powder, Italian seasoning and garlic powder. Sprinkle over squash.
Bake at 350° F for about an hour or until the skin gives easily under pressure and the inside is tender. Remove from the oven and let it cool 10 minutes.
Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve.
Spicy Broccoli Rabe with Garlic and Lemon Zest
- 2 pounds broccoli rabe
- Extra-virgin olive oil
- 2 cloves minced garlic
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- Kosher salt and freshly ground black pepper
Bring a large pot of water to a boil and add salt. Cook broccoli rabe in water for 4 to 5 minutes until tender and bright green. Drain well in a colander and set aside.
In a large saute pan heat 2 tablespoons extra-virgin olive oil over medium heat. Add the garlic and pepper flakes then toss in the broccoli rabe.
Season with salt and pepper and cook for 2 to 3 minutes, gently tossing it in the pan. Finish with the lemon zest and toss to combine. Serve immediately.
Whole Roasted Cauliflower with Lemon Vinaigrette
- 1 head cauliflower
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- Progresso Italian Bread Crumbs
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Pepper to taste
- 1 tablespoon small capers
Preheat oven to 450 degrees F.
Wash the head of cauliflower and trim off the outer leaves. With a sharp knife, remove a cone-shaped piece from the core, keeping the head intact.
With your fingers, rub a little olive oil into the bottom of a deep oven-safe baking dish, rub the remainder on all over the cauliflower, working the oil into the crevasses as best you can. Place core-side down in the baking dish and sprinkle with salt and breadcrumbs.
Bake for 1 hour or 1-1/4 hours, until the exterior is brown and crusty and the center soft. With a spoon, drizzle the vinaigrette over the top of the cauliflower and let it seep slowly.
Crispy Parmesan Broccoli
- 1/2 lb broccoli, rinsed, dried, and cut into flat sided bite-size pieces
- 1/2 cup egg substitute
- 1/4 cup Italian seasoned Panko Crumbs
- 1/4 cup Parmesan cheese, finely grated
Preheat oven to 425 degrees F.
In a small bowl combine the bread crumbs and cheese.
Put the broccoli in a large bowl, add the egg substitute, and toss with your hands to coat.
Sprinkle in the bread crumb and cheese mixture and toss to combine.
Transfer to a baking sheet, flat side down, and roast for 12 minutes.
Italian Green Beans Marinara
- 2 pounds fresh green beans, cleaned and stem ends removed
- 1 can (14.5 ounces) diced tomatoes, no salt added
- 1 tablespoon olive oil
- 6 large cloves garlic, minced
- 1 tablespoon dried oregano leaves
- Salt and pepper to taste
Roasted Prosciutto Wrapped Asparagus
- 1 1/4 lb thin asparagus spears, tough ends trimmed
- olive oil spray
- fresh cracked pepper to taste
- 4 slices (2 oz) thin sliced prosciutto
- grated Parmesan cheese
Preheat oven to 400° F.
Lightly spray asparagus spears with olive oil cooking spray. Season with fresh cracked pepper and divide into 4 bundles.
Bundle 1/4 of the asparagus together and wrap a slice of prosciutto around it. Place on a baking dish seam side down.
- Herbed Spaghetti Squash – Emerill (bookcasefoodie.wordpress.com)
- Roasted spaghetti squash with Parmesan (culinaryengineering.me)
- Vegetable Lasagne. (gwenacaster.wordpress.com)
- Never Fail Roast Vegetables: A Dish for All Seasons (currentmom.com)