Healthy Mediterranean Cooking at Home

Tag Archives: side dishes


Warmer weather means BBQ time.

Getting started:

Prepare an outdoor grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on the bottom of the grill, then light the charcoal. When the charcoal turns grayish white about 15 minutes after lighting, the grill is ready. If using a gas grill, preheat the burners on high, covered for 10 minutes, then reduce the heat if specified in the recipe.

Keep a third of your grill fire-free. On a charcoal grill, this means spreading the coals over the rear two-thirds of the firebox and leaving the front third coal-free. On a gas grill, leave one burner off. Sausages should be grilled over indirect heat.

Do not boil sausages before grilling because it diminishes flavor and moistness  Pre-boiling is unnecessary, if you grill carefully.

There’s no need to prick sausages with toothpicks or a fork before grilling. Perforating the casing only releases flammable fats, juices and flavor.

Lightly brush or rub the casings with olive oil. This prevents sticking and makes them extra crisp.

Handle with care. The key to a juicy sausage is to keep the casing intact. Use tongs and don’t break the sausage skin when turning.

Grill the sausages over the indirect part of the grill until crusty and golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes.

The safe internal temperature for ground meats—sausages included—is 160 degrees F. The casing will be crisp and brown, the filling plump and bubbling. But the only way to check, if the sausages are cooked, is to insert an instant-read meat thermometer through one end of the sausage toward the center.


Warm Pepper and Onion Salad


  • 3 mixed colored large bell peppers, trimmed and quartered lengthwise
  • 1 large red onion, quartered lengthwise and separated into layers
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red-wine vinegar
  • 1/2 teaspoon dried oregano, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Toss peppers and onion with 1 tablespoon oil. Grill on a lightly oiled grill sheet or a sheet of heavy-duty foil set directly on the grill rack (with grill covered if using a gas grill), turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transfer vegetables to a platter when cooked.

Add vinegar, oregano, salt, pepper and remaining 2 tablespoons oil to the peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop. Place grilled sausages on top.


Potato and Green Bean Salad


  • 6 ounces green beans
  • 2 pounds peeled small potatoes
  • 1/4 cup extra-virgin olive oil
  • 4 teaspoons lemon juice
  • 4 teaspoons whole-grain mustard
  • 2 teaspoons chopped thyme leaves
  • 1/2 cup thinly sliced red onion
  • Coarse salt


Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer to a bowl of ice water. Drain and pat dry.

Add potatoes to the same pot of salted water and simmer until tender, about 12 minutes. Drain potatoes and halve them.

Whisk together olive oil, lemon juice, mustard and thyme in a large bowl. Add potatoes, beans and red onion. Gently toss. Season with coarse salt.


Roasted Cherry Tomatoes and Cannellini Bean Salad


  • 600 gr (1.3 lbs) cherry tomatoes, cut in half
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • A generous handful of mixed fresh herbs (thyme, oregano, rosemary)
  • Salt, to taste
  • Freshly ground white or black pepper, to taste
  • 1 teaspoon sugar
  • 19 oz can cannellini beans, well-drained and rinsed (if using dried beans, 450 gr or 1 lb)
  • Arugula


If using dried beans, start this recipe a day ahead. Soak the beans in cold water overnight. The next day, rinse the beans, place them in a pot well covered with water, add some herbs and simmer for 1 hour or until tender. Cool the beans in the cooking liquid, taste for salt and adjust accordingly. Set aside until ready to use.

Preheat the oven to 160 C/320 degrees F.

Put the tomatoes in a large bowl. Season with oil, vinegar, salt, pepper, sugar and herbs. Mix well.

Pour the tomato mixture onto a large roasting pan lined with parchment paper. Bake for 45-50 minutes or until they begin to blistered. Place the tomato mixture in a serving bowl.

Add the well-drained beans to the tomatoes while they are still warm, taste for seasoning.

Serve warm as a side dish over arugula leaves.


Eggplant, Tomato and Mozzarella Salad


  • 6 tablespoons extra-virgin olive oil
  • 1 medium eggplant, cut crosswise into 1/4-inch-thick slices
  • Coarse salt and ground pepper
  • 1 pound fresh mozzarella, sliced
  • 1 pound sliced ripe tomatoes
  • 1/4 cup loosely packed fresh basil leaves, torn
  • 2 tablespoons balsamic vinegar


Preheat the oven to 400 degrees F.

Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on the baking sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until the eggplant is golden and tender, about 20 minutes. Let cool to room temperature.

On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.


Tortellini Salad with Tomato Vinaigrette

8 servings



  • 1 pound fresh or frozen cheese tortellini
  • 1 cup sun-dried tomatoes, sliced
  • One 14-ounce can artichoke hearts in water, rinsed and quartered
  • 1 7-ounce jar roasted red peppers, chopped
  • 1 cup cherry tomatoes, halved or 2 ripe tomatoes, seeded and chopped
  • 4 scallions, coarsely chopped
  • 1/2 cup finely chopped fresh basil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • Arugula or baby spinach, for serving

Tomato Vinaigrette

  • 2 ripe tomatoes, halved and seeded
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste


Bring a large pot of water to a boil. Cook tortellini until just tender, 8 to 10 minutes.

Drain and transfer to a large bowl.

Add the sun-dried tomatoes to the tortellini along with artichoke hearts, roasted red peppers, tomatoes, scallions and basil. Season with salt and pepper.

Tomato Vinaigrette:

Working over a bowl, rub tomato halves on the large-holed side of a box grater until only the skins remain. Discard the skins.

Add vinegar, oil, oregano, garlic, salt and pepper to the tomato juice and whisk until blended.

Add the Tomato Vinaigrette to the tortellini salad and toss. Serve the salad on a bed of arugula or baby spinach.



Tips on grilling fish:

  • A hot fire is key. You want to cook seafood quickly to retain the natural juices and flavor.
  • A clean grill rack is equally important. Fish will stick to a dirty rack and make turning the fish difficult.
  • Oil the rack when the barbecue grill is hot, just before you’re ready to cook. Also, oil the fish whenever possible. Use a high-temperature oil, such as grape seed, peanut or plain olive oil.
  • Skin side up or down? Conventional wisdom says to cook the skin side first, but doing the opposite gives a nicer, crusted surface on the non-skin side and the skin helps the fillet hold together for turning. The result is a moist, more appealing fillet.
  • Fish will hold together better and be less likely to stick if you leave it alone during grilling. Cook it for the estimated time, then try lifting it carefully. If it pulls away easily, it is ready to turn.
  • A wide, thin spatula is essential for turning and removing fish from the grill.
  • If you’re grilling thin fillets, you can place them in a double-sided, long-handled grilling rack used for hamburgers and steaks. There are also specially shaped ones made for grilling whole fish.
  • A good rule of thumb is to grill fish for a total of 10 minutes per inch of thickness (measured at the thickest point.) So if you have a half-inch thick fillet, grill it for about 3 minutes on one side, then turn and cook for 2 minutes more.
  • Avoid sugary marinades or glazes, especially with thick fillets or whole fish, as the sugars can burn and turn bitter before the fish is fully cooked.
  • As with other methods, fish is fully cooked when it begins to flake and is opaque at the center. Some fish, like salmon and tuna, are often served while still somewhat ‘rare’, like steak.
  • Tuna, salmon, swordfish, halibut, mahi mahi, barramundi, trout, mackerel, yellowtail and sea bass are some of the best fish to grill.

When most of us think of swordfish, we think…well, isn’t it endangered? The answer — at least for American swordfish — is no. It is true that swordfish stocks were hurt in the 1980s and early 1990s, but a nationwide movement to give swordfish a break worked. Now, North Atlantic stocks are on the rebound and environmental watchdog groups list them as a “good alternative.”


Grilled Swordfish With Caponata

Swordfish is made for the grill. It is firm, like steak, and many non-fish eaters will readily eat swordfish over other types of fish. Its texture also helps prevent the steaks from falling apart on the grill, a huge plus. Note: Halibut steaks or firm white fish fillets, such as red snapper, tilapia, cod or orange roughy, can be used in place of swordfish.

Serves 4



  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 4 swordfish steaks (see note above)


  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 each Italian frying pepper and orange and yellow bell peppers
  • 2 teaspoons minced garlic
  • 1 medium eggplant, peeled or unpeeled according to taste
  • 2 cups marinara sauce
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons capers, rinsed



Mix ingredients in a large ziptop bag. Add fish, seal; turn to coat. Leave at room temperature while preparing the caponata.


Heat oil in a large nonstick skillet over medium heat. Add the onion and peppers; sauté 2 minutes, or until soft. Add garlic; stir 30 seconds and add eggplant, cook 2 to 3 minutes, stirring often. Stir in marinara sauce, cover; reduce heat and simmer, stirring twice, 12 minutes or until the eggplant is very tender.

Add vinegar and capers to the caponata. Cover and simmer 5 minutes to develop flavors.

Meanwhile, heat an outdoor grill or a stove-top ridged grill pan. Remove fish from the bag; discard bag with the marinade.

Grill fish 4 to 6 inches from the heat source on an outdoor grill or in a grill pan, turning once, 10 to 12  minutes until cooked through.

Serve fish over the caponata.

Healthy sides to go with your delicious grilled fish.


Spinach & Rice-Stuffed Tomatoes

Serves 4


  • 4 large vine-ripe tomatoes
  • 2 tablespoons olive oil, divided
  • 1 onion, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 cup frozen chopped spinach, defrosted
  • 1 teaspoon dried Italian seasoning
  • 1 cup cooked brown rice
  • 1/4 teaspoon salt, plus extra for the tomatoes
  • 1 teaspoon grated lemon rind


Heat the oven to 450°F.

Rub the inside of a 1 1/2-quart baking dish with 1 tablespoon of the oil and set aside.

Using a serrated knife, cut off the top fourth of each tomato and discard the tops. Cut 1/8th off the bottom of each tomato, so that they’ll sit upright in the baking dish; discard bottoms.

Using a small spoon (a grapefruit spoon works the best), scoop out the seeds and pulp from each tomato and discard. Sprinkle the insides of each tomato with a little salt. Place the tomatoes upside down on a plate layered with paper towels and let them sit for 30 minutes to extract excess tomato juice, which may make the filling soggy.

Heat the remaining oil in large skillet over medium heat. Add onion and yellow pepper and cook 5 minutes. Stir in spinach and Italian seasoning. Cook 5 minutes or until the vegetables are tender. Stir in rice, salt and lemon rind. Cook 4 minutes or until heated through.

Spoon rice mixture into the tomatoes and cover dish tightly with foil. Bake 15-20 minutes or until heated through.


Braised Spring Vegetables

Serves: 6


  • 1 spring onion or 4 green onions, trimmed and sliced
  • 2 cloves garlic, finely chopped
  • 3 tablespoons olive oil
  • 3 tablespoons chicken broth or water
  • 8 oz asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1 cup fresh sugar snap peas, trimmed and halved crosswise
  • 1 cup shelled fresh peas (from about 1 pound of peas in the pod) or frozen peas (thawed)
  • 1/2 head escarole, torn into bite-size pieces (about 2 cups)
  • 1/2 cup loosely packed fresh basil leaves
  • 1 tablespoon finely grated lemon peel
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh chives
  • Parmesan cheese, for serving


In heavy 12-inch skillet, combine spring onion, garlic, oil and broth; heat to simmering on medium heat. Cover; cook about 2 minutes, or until onion softens slightly.

Add asparagus, sugar snap peas and peas and sauté 2 to 3 minutes, or until beans and peas are heated through. Add escarole and basil; sauté 2 to 3 minutes, or until escarole wilts and asparagus is crisp-tender.

Stir in lemon peel and juice. Season to taste with kosher salt.

Transfer to serving platter; sprinkle with chives and grated Parmesan. Serve immediately.


Spaghettini with Lemon and Ricotta


  • 12 oz spaghettini (thin spaghetti)
  • 3/4 cup good-quality fresh whole-milk ricotta
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 lemons


Heat a large saucepan of salted water to boiling on high. Add spaghettini; cook 6 minutes or until tender but still firm to the bite, stirring occasionally. Drain, reserving 1/2 cup of the cooking water.

Meanwhile, in large bowl, mix ricotta, oil and 1/2 teaspoon freshly ground pepper. Finely grate the peel of 1 lemon and stir it into ricotta. Season with kosher salt.

Add cooked spaghettini to ricotta mixture; stir well, adding reserved cooking water, if needed to make a sauce that coats the pasta. Season to taste.

Divide pasta among 4 plates. Finely grate the peel of the remaining lemon over the pasta and serve.


Tomato & Fennel Salad

4 servings


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon champagne vinegar or white-wine vinegar
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 pound tomatoes, cut into wedges
  • 2 cups thinly sliced fennel bulb
  • 1/4 cup chopped fresh parsley
  • 1/3 cup pine nuts


Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes. Set aside to cool

Whisk oil, vinegar, salt and pepper in a large bowl until combined.

Add tomatoes, fennel, parsley and pine nuts; toss to coat. Serve.


Broccoli Rabe with Garlic & Anchovies

6 servings


  • 2 pounds broccoli rabe, stem ends trimmed and chopped
  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic, chopped
  • 6 anchovy fillets, chopped
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste


Bring a large pot or Dutch oven of salted water to a boil. Add broccoli rabe and cook until tender when pierced with a fork, 3 to 5 minutes. Drain well.

Heat oil in a large skillet over medium heat. Add garlic, anchovies and crushed red pepper; cook, stirring, until the garlic is very light brown, 1 to 2 minutes.

Add the broccoli rabe, toss to coat and cook, stirring occasionally, for 2 minutes more. Season with additional salt and pepper, if needed.


For conscious carnivores who like beef, the best option — for your health and for the environment — is meat from pastured cattle raised on grass from start to finish. They’re rich in good fats and managed in a sustainable way. And if you use the meat as a supporting player, rather than the main attraction, you can serve more people while spending less.

For good tasting grass-fed beef, the key is to limit the exposure to high heat so that the meat juices, in limited supply, do not escape, which is what happens over extended cooking times. Keep the steak over the hottest part of the grill for no more than 3½ minutes per side.

While your grill preheats, or about 30 minutes in advance, take the steaks out the refrigerator to take off some of the chill. Use a paper towel to pat them dry on both sides and season them well with kosher salt.

Oil the grill and place the steaks on the hottest part of the grill. Set your timer for 3 minutes for rare or 3½ minutes if you like medium-rare. Use tongs to turn the steak and reset the timer for 3 to 3½ minutes. If you have a digital instant-read thermometer, check the temperature during the last 30 seconds of cooking. For rare, remove the meat at 125 degrees, for medium-rare 130 degrees. Let the steak rest for five minutes before serving.

Grilled Rib-Eye Steaks


  • 1/2 cup balsamic vinegar
  • 1/2 cup minced shallots
  • 1/4 cup extra-virgin olive oil plus more for steaks and grill
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons drained capers
  • 2 teaspoons fresh thyme leaves
  • 4 3/4-inch-thick grass-fed rib-eye steaks
  • 3 garlic cloves, pressed
  • 4 teaspoons smoked paprika
  • 2 teaspoons coarse kosher salt
  • 1 1/2 teaspoons freshly ground black pepper


Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.

Rub both sides of steaks with oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl. Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.

Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over each steak.


Stuffed Grilled Zucchini


  • 4 medium zucchini
  • 5 teaspoons olive oil, divided
  • 2 tablespoons finely chopped red onion
  • 2 T chopped celery
  • 1/4 teaspoon minced garlic
  • 1 chopped plum tomato
  • 1/2 cup panko crumbs
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon salt
  • 3 tablespoons grated Parmesan cheese


Cut zucchini in half lengthwise; scoop out the pulp, leaving 1/4-inch in the shells. Brush with 2 teaspoons oil; set aside. Chop the zucchini pulp.

In a large skillet, saute pulp, celery and onion in remaining oil. Add garlic and tomato; cook 1 minute longer. Add panko crumbs; cook and stir for 2 minutes or until golden brown.

Remove the pan from the heat. Stir in the mozzarella cheese, basil and salt. Spoon mixture into the zucchini shells. Sprinkle with Parmesan cheese. Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender.


Basil Potatoes


  • 2 lbs new potatoes, halved
  • 2 cups low-sodium chicken stock
  • 1/2 cup fresh lemon juice, plus 2 teaspoons
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 teaspoon lemon zest
  • 1/4 cup chopped fresh basil leaves


Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat.

Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes and place them in a serving bowl. Drizzle with the remaining 2 teaspoons olive oil. Add the lemon zest and 3 tablespoons of basil. Toss well and garnish with the remaining chopped basil.


Creamy Spinach


  • 2-10 oz packages frozen chopped spinach, defrosted and drained
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 tablespoons ⅓ less fat cream cheese
  • 2 tablespoons milk
  • Salt and pepper


Heat oil  in small saucepan and add garlic; cook 1 minute.

Add spinach and heat.

Make a well in the center of the spinach and add the milk and cream cheese.

Heat and stir until cheese is dissolved throughout spinach.  Season with salt & pepper to taste.


Carrot, Olive and Feta Salad

Serves 4-6


  • 2 pounds medium carrots, trimmed, peeled and chopped
  • Kosher salt and fresh ground pepper to taste
  • 1/4 cup extra virgin olive oil, plus 1 tablespoon for roasting
  • 2 tablespoons fresh lemon juice (about ½ a lemon)
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh flat-leaf Italian parsley
  • 2 tablespoons minced fresh oregano
  • 2 tablespoons minced fresh mint
  • 1 cup oil-cured black olives, pitted and halved
  • 6 ounces feta cheese, chopped


Mix carrots with 1 tablespoon of extra virgin olive oil. Spread onto a cookie sheet and sprinkle with a pinch of kosher salt and freshly ground pepper.

Roast for 30-35 minutes in a 350°F oven until tender. The cooking time will vary according to the thickness of the carrots. Be careful not to overcook.

In a small bowl whisk together the 1/4 cup of extra virgin olive oil, lemon juice, garlic and herbs.

Once the roasted carrots are cooled to room temperature, mix together the carrots, olives, feta, and olive oil mixture and place on a serving platter.

Serve immediately or refrigerate for up to two days. Bring to room temperature before serving.




Boneless, skinless chicken breasts are versatile, easy to prepare and naturally lower in fat and calories than many other meat options. By itself, though, chicken can be quite boring. Baked, grilled or roasted chicken is probably a regular part of your dinner rotation. So you’ll need some great side dishes for that chicken to bring some excitement to your plate.

Chicken Breasts with Herbs

Using a variety of herbs brings great flavor to chicken breasts.

4 servings


  • 2/3 cup chopped Italian (flat leaf) parsley
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons finely shredded lemon peel
  • 3 large cloves finely chopped garlic 
  • 3 tablespoons butter
  • 4 skinless, boneless chicken breast halves
  • 3/4 cup chicken broth


In small bowl stir together parsley, oregano, lemon peel and garlic. Set aside. Season chicken with salt and pepper.

In a 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate.

Remove skillet from the heat; stir in half the herb mixture. Return to the heat. Add broth; bring to boiling, stirring to scrape up browned bits.

Return chicken to the skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.

Pour the pan sauce over the chicken and sprinkle with the remaining herb mixture.

Make a new dish by changing the sauce:

Mustard Wine

In place of the chicken broth above add 1/2 cup white wine and 2 tablespoons Dijon mustard. Continue with the recipe above.

Mushrooms and Sage

Brown 8 oz. sliced cremini mushrooms in the pan after the chicken is removed. Add the chicken broth and 3 tablespoons chopped fresh sage instead of the oregano. Continue with the recipe above.


Turn the heat up after removing the chicken and add 2 cups cherry or grape tomatoes (about 12 oz.). Cook, stirring occasionally, until the tomatoes begin to burst, about 5 minutes.  Add the remaining ingredients to the pan. Crush the tomatoes slightly to release their juices and continue with the recipe above.

Baked Onions with Fennel Breadcrumbs + A140924 Food & Wine Nancy Silverton January 2015

Baked Onions with Fennel Crumbs



  • 3 medium red or sweet onions, peeled and cut in half, root ends left intact but trimmed so they lay flat
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • 1/2 cup chicken stock
  • 6 bay leaves
  • 1 teaspoon fennel seeds
  • 1/4 cup panko crumbs
  • 1 1/2 teaspoons fresh minced sage


Preheat the oven to 425°F. Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for about 1 1/2 hours, until the onions are very tender.

Meanwhile, in a small skillet, toast the fennel seeds over moderate heat, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer to a small bowl, add the panko crumbs, sage and 2 tablespoons of olive oil. Toss and season with salt.

Carefully turn the onions cut side up in the skillet. Spoon the bread crumb mixture on top and bake for about 15 minutes longer, until the crumbs are lightly browned and crisp. Discard the bay leaves and serve the onions hot or warm.


Fresh Corn and Squash Saute

4 servings


  • 2 tablespoons butter
  • 1/2 small white onion, finely diced
  • 1 clove garlic, minced
  • 3 small zucchini, diced
  • 3 ears corn, husks and silk removed
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Shredded fresh basil leaves, for garnish
  • Grated Parmesan cheese for garnish


Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Add garlic and onion and stir onion until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until the vegetables are tender, about 8 minutes. Season with sea salt and pepper. Add shredded basil and grated cheese to taste.


Green Bean and Vegetable Medley

6 servings


  • 1/2 pound fresh green beans, cut into 1-inch lengths
  • 2 carrots, cut into thick strips
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 onion, sliced
  • 1 pound fresh cremini mushrooms, sliced
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon white pepper


Place green beans and carrots in 1 inch of boiling water. Cover and cook until tender but still firm. Drain.

Heat oil in a large skillet over medium heat. Saute garlic, onions and mushrooms until almost tender.

Reduce heat, cover and simmer 3 minutes. Stir in green beans, carrots, salt, herbs and white pepper. Cover and cook for 5 minutes over medium heat.


Au Gratin Potatoes

4 servings


  • 4 large russet potatoes, sliced into 1/4 inch slices
  • 1 onion, finely chopped
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups good quality shredded white or yellow cheddar cheese


Preheat oven to 400 degrees F (200 degrees C). Butter a 2 quart casserole dish.

Layer 1/2 of the potatoes into the bottom of the prepared casserole dish. sprinkle with salt and pepper. Top with the onion and add the remaining potatoes. Sprinkle with salt and pepper.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt and stir constantly with a whisk for one minute. Stir in milk very slowly. Cook until the mixture has thickened.

Stir in cheese all at once and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over the potatoes. Cover the dish with aluminum foil with the side facing the potatoes sprayed with cooking spray.

Bake 1 hour and 10 minutes in the preheated oven. Remove foil and bake for 20 minutes more.


Penne with Broccoli and Ricotta

Serves 4


Coarse salt

  • 8 oz penne or other short pasta
  • 4 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup ricotta cheese, room temperature
  • 1/2 cup grated Parmesan cheese


Bring a large pot of salted water to a boil. Add penne and cook 2 minutes less than the package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green.

Reserve 1/2 cup of the pasta water, drain pasta and broccoli; set aside.

In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and beginning to brown, about 5 minutes. Add the reserved pasta water to help loosen any browned bits from the bottom of the pan.

Add penne and broccoli and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish and mix in the ricotta cheese. Sprinkle with Parmesan cheese and serve.


It can be challenging to serve eggs when you are entertaining house guests. A simple solution is to bake them. Eggs baked in the oven are delicious and offer an alternative to your usual sunny side up or over-easy preparations. You can bake them in individual dishes or in a baking dish and you can add whatever ingredients you like. Additions well suited to eggs are spinach, tomatoes, asparagus, cheese, prosciutto or ham and lots of herbs.

I like baking them in a tomato sauce to make a hardier, meatless entrée and, then, serve them with some delicious sides to make a satisfying lunch or dinner. Serve this meal with some really good crusty Italian bread.


Baked Eggs in Tomato Sauce

Serves 4


  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon crushed dried rosemary
  • 2 cans (15 ounces each) diced tomatoes in juice
  • 1 can (15 ounces) crushed tomatoes
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 cup grated Parmesan
  • Coarse salt and ground pepper
  • 8 large eggs

Preheat the oven to 350 degrees F.

Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.

In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes and Italian seasoning; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.

Divide tomato sauce among the bowls, reserving 1 cup. Crack 2 eggs into each bowl.

Dividing evenly, top each dish with ¼ cup reserved sauce and 2 tablespoons Parmesan.

Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.


Potato-Leek Hash

4 servings


  • 3 medium Yukon Gold potatoes, peeled
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons unsalted butter, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried red pepper flakes
  • 3 medium leeks–white and light green parts only, halved lengthwise and thinly sliced crosswise
  • 3 garlic cloves, very finely chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon finely chopped chives


Fill a medium saucepan with water and bring to a boil over high heat. Add the potatoes and 1 teaspoon of the salt and cook until a paring knife easily slips into the center of a potato, 15 – 20 minutes. Drain the potatoes and let them cool. Dice the potatoes and place in a bowl.

In a large skillet set over medium-high heat, add 1 tablespoon of the butter, the black pepper and red pepper flakes, swirling the pan until the butter is melted. Stir in the leeks and cook, stirring often, until the leeks are browned and crisp around the edges, about 5 minutes. Stir in the garlic and 1/2 teaspoon of salt and cook until the garlic is fragrant, about 1 minute. Transfer the leek mixture to the bowl with the potatoes. Add the oregano and use a fork to stir the mixture until combined, (don’t overmix).

In the same skillet, add 2 tablespoons of butter. Once the butter is melted, let it brown, swirling often, about 1 minute. Add the potato mixture and the remaining 1/2 teaspoon of salt, spreading it out into an even layer in the pan. Reduce the heat to medium and cook until the bottoms of the potatoes are crisp and browned, about 4 to 6 minutes. Turn off the heat and sprinkle with the chives. Serve alongside the baked eggs.


Spinach Florentine

Besciamella Sauce

Makes 2 cups of sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons unbleached, all-purpose flour
  • 2 cups hot whole milk
  • Fine sea salt to taste
  • Grinding coarse black pepper


  • 2 one pound packages fresh spinach, washed and stemmed
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon fine sea salt
  • 1/4 cup grated Pecorino cheese


For the sauce

Melt the butter in a saucepan over medium heat. Whisk in the flour to make a smooth paste. Slowly whisk in the milk and cook the mixture over medium heat until it thickens on the back of a spoon. Remove from the heat and stir in the salt and pepper. Cover and set aside.

Preheat the oven to 350 degree F.

Cook the spinach in a large pot without any additional water. When it is wilted, drain it and squeeze it dry. Heat the olive oil in a sauté pan, add the garlic and the spinach and cook, stirring with a wooden spoon, for 3 or 4 minutes. Remove from the heat and stir in 1/2 cup of the besciamella sauce and transfer the mixture to a baking dish.

Spoon the remaining sauce over the top of the spinach and sprinkle the top with the cheese.

Bake about 15 minutes or until the mixture is hot. Serve as a side to the baked eggs.


Pasta with Sautéed Mushrooms


  • 1 1/2 pounds fresh mushrooms
  • 1/2 lemon
  • 3 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 pound tagliatelle or fettuccine pasta
  • Splash white wine
  • 1/4 cup heavy cream
  • 3 tablespoons Parmesan cheese


Submerge the mushrooms in cold water, swish around to wash thoroughly and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of half a lemon over the mushrooms and mix.

Place the garlic and olive oil in a large skillet. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir and cover. Cook, stirring occasionally, for 4 minutes.

Remove the lid, add the salt and pepper and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley.

While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.

While the pasta is cooking, add a splash of white wine to the mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from the heat.

When pasta is al dente, add to the pan of mushrooms and stir. Serve with the baked eggs.


Garlic-Roasted Asparagus

When making this recipe to go with the baked eggs, cook the asparagus first. Bake for 10 minutes, remove from the oven and cover the pan with heavy-duty foil. Turn the oven down to 350 degrees F and bake the eggs.


  • 1 ½ pounds fresh asparagus spears
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


Preheat oven to 450 degrees F. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.

Roast for 10 to 15 minutes or until asparagus are crisp-tender, stirring once halfway through roasting. Serve with the baked eggs.


Italian Green Bean Salad

Serves 4


  • 1-1/2 pounds (675 grams) flat Italian-style green beans or regular green beans, ends trimmed
  • Kosher salt
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar, or to taste
  • 6 garlic cloves, each cut into 3 or 4 pieces
  • Freshly ground black pepper


Bring a large pot of water to a boil over high heat. Add the beans and 1 tablespoon salt. Boil until the beans are tender, with no crunch, 8 minutes. Drain in a colander but do not rinse. Let the beans cool and air dry in the colander.

Transfer the beans to a serving bowl and toss with the olive oil, vinegar and garlic. Season to taste with salt and pepper. Let stand for 10 minutes to allow the beans to absorb the flavors. Serve at room temperature.

Summertime and the living is supposed to be easy. That’s why the secret ingredient for a perfect summer day is simplicity: Sleep in, have breakfast on the porch, go hiking or biking and pack a picnic lunch. In the afternoon the neighborhood pool offers a chance to cool off. Dinner needs to be quick—put the main course on the grill along with vegetables from the local farmer’s market or make the side dishes below that are fast, healthy and easy to prepare.

Sauteed Zucchini, Peppers and Tomatoes                                                                                       

Serve this with grilled meat or fish.

Serves 4


  • 1 pound (about 2 medium) zucchini
  • 2 yellow bell peppers
  • 2 tablespoons olive oil
  • 1 pint grape tomatoes
  • 2 cloves garlic, smashed
  • Coarse salt and ground pepper


  1. Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
  2. Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

Citrus-Herb Grilled Vegetables                                                                                                                                     

Serves 6


  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 2 cloves garlic, crushed
  • 1/2 teaspoon dried oregano
  • 1/2 tablespoon chopped fresh rosemary
  • 1/2 tablespoon chopped fresh thyme
  • 1/2 tablespoon chopped fresh parsley
  • 1/2 teaspoon pepper
  • 1 teaspoon grated lemon zest
  • 3 tablespoons lemon juice
  • 2 small zucchini, each cut lengthwise into 4 pieces
  • 2 small yellow squash, each cut lengthwise into 4 pieces
  • 2 red bell peppers, stemmed, seeded, each cut lengthwise into 4 pieces
  • 1/2 large sweet onion, such as Vidalia, cut into quarters, each held together with a skewer
  • 1 small eggplant, each cut lengthwise into 4 pieces
  • 2 portobello mushrooms, stems removed


1. In a bowl, combine oil, salt, garlic, oregano, rosemary, thyme, parsley, pepper, lemon zest and juice. Put zucchini, squash, bell peppers and onion in a large ziplock bag and pour in half of marinade. Seal bag and shake to coat vegetables. Let stand for 3 hours at room temperature. Put eggplant and mushrooms in a separate ziplock bag, add remaining marinade, seal and shake to coat vegetables. Let stand for 1 hour at room temperature.  

2.To plan ahead: prepare the marinades and vegetables as described and refrigerate the bags overnight.  Follow grilling directions below.

3. Preheat grill to medium. When heated, oil grates. Place onions, bell peppers and eggplant on grill and cook for 10 minutes. Add zucchini, squash and mushrooms to grill and cook all vegetables about 15 minutes longer, turning halfway through.

4. Cut vegetables into smaller sizes for serving, if desired. Arrange on a platter and serve warm, or cover and chill to serve cold.

Salad Greens with Pears, Fennel and Walnuts                                                                                                            

Serves 6


  • 6 cups mixed salad greens
  • 1 medium fennel bulb, trimmed and thinly sliced
  • 2 medium pears, cored, quartered and thinly sliced
  • 2 tablespoons Parmesan cheese, grated
  • 1/4 cup toasted walnuts, coarsely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Freshly ground black pepper, to taste


Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste.

Tangy Triple-Bean Salad                                                                                                          

12 servings


  • 1 package (9-10 oz) frozen lima beans
  • 1/2 cup cider vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (19 oz) cannellini beans, rinsed and drained
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 3 medium carrots, coarsely chopped
  • 1/3 cup snipped fresh basil
  • 1 Serrano chili peppers, seeded and finely chopped


1. Prepare lima beans according to package directions. Transfer to a medium bowl. Set aside to cool.

2. For dressing: In a large bowl, whisk together vinegar, oil, brown sugar, salt, and pepper. Stir in lima beans, cannellini beans, chickpeas, carrots and the chile.. Cover and chill for 2 to 24 hours, stirring occasionally. Transfer salad to a serving bowl. Stir in basil.

Fast Italian Cucumber Salad                                                                                                                          

  • 3-4 Roma tomatoes (about 1-1/2 cups chopped)

  • 1 large red onion, diced

  • 2 cucumbers, diced

    Italian Dressing:

  • 1/2 cup extra virgin olive oil

  • 1/4 cup balsamic vinegar

  • 1/2 teaspoon paprika

  • 2 teaspoon dried Italian seasoning

  • 1/2 teaspoon fine sea salt

  • 1/4 teaspoon finely ground black pepper


Whisk Italian Dressing ingredients together in a large bowl. Add vegetables and stir.

Cover and refrigerate for several hours before serving. Can be kept in the refrigerator for several days.

Tomato and Mozzarella Burger                                                                                                                            

Serves 6


  • 6 large ripe tomatoes (about 2 1/2 pounds)
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 1 large clove garlic, minced
  • 8 ounces fresh mozzarella
  • 2 sprigs fresh basil, leaves picked


1. Heat oven to 450° F.  Slice a thin piece from the bottom of each tomato so the tomatoes sit upright. Slice each in half horizontally.
2. Arrange the tomato halves, cut-side up, on a foil-lined shallow roasting pan or rimmed baking sheet.
3. Drizzle the tomatoes with the oil. Season with 1 teaspoon salt and ¼ teaspoon pepper. Scatter the garlic over the tomatoes.
4. Roast until softened and warmed through, about 15 minutes. (Under ripe tomatoes may take 5 to 15 minutes longer.)
5. Meanwhile, cut the mozzarella into six ½-inch-thick slices. Using a spatula, sandwich each slice between 2 hot tomato halves. (The heat will melt the cheese slightly.)
6. Drizzle the tomatoes with any juices that collected in the roasting pan and serve with the basil.

Make it a meal: Serve the “burger” with arugula tossed with sliced fennel and radishes, toasted pine nuts, lemon juice, and olive oil.

Italian Coleslaw                                                                                                                                                                       

4-6 servings


  • 1/4 cup finely chopped red onion
  • 1 green pepper, cut into matchstick slivers
  • 1 red pepper, cut into matchstick slivers
  • 1 medium fennel bulb, cut into matchstick slivers
  • 1 tablespoon drained capers
  • 1-16 oz. bag coleslaw mix
  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil
  • 1 tablespoon fresh basil, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • salt


In a large bowl with a fitted lid, combine onion, peppers, fennel and cabbage. Add oil, vinegar, and remaining ingredients.  Put lid on and shake until everything is evenly combined. Salt to taste. Refrigerate and serve chilled.

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