Artichoke Hummus

Adding a drained can of artichoke hearts to our basic hummus recipe adds a new and delicious flavor twist.

When possible, I like to buy the canned artichoke hearts that are already quartered, to reduce the prep time. With that done, this hummus can come together in less than 5 minutes!

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1 (14.5 ounce) can artichoke hearts, drained and quartered
1 small clove garlic, crushed through a press or finely minced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Crepes with Creamy Dijon-Cognac Mock Chicken

This is a variation on our recipe for Mock Chicken with Dijon-Cognac Cream Sauce. Here, instead of serving the sauce atop a mock chicken breast, we dice up the mock chicken, mix it with the sauce, and wrap it in savory homemade crepes.

Making the crepes ahead of time helps this dish come together surprisingly quickly and easily.

RECIPE:

2 mock chicken breast portions or 2 servings of unbreaded mock chicken patties or strips, thawed if frozen, cut into bite-size pieces
1/4 cup flour
Salt and freshly ground black pepper to taste
1/2 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon minced shallot
1/4 cup dry vermouth
1 tablespoon cognac or brandy
1 tablespoon Dijon mustard
1/2 cup heavy cream
4 Basic Skillet Crepe Shells
1/2 tablespoon chopped fresh parsley

Preheat oven to 350 degrees Fahrenheit.

Mix the flour, salt, and pepper. Toss the "chicken" pieces in the flour mixture, shaking off the excess.

In a medium skillet, heat the vegetable oil over medium to medium-high heat. Add the butter along with the "chicken", and saute until the "chicken" is lightly golden on all sides. Remove the “chicken” from the skillet and set aside.

Add the shallots, vermouth, and brandy to the same skillet. Turn the heat up to high and cook, stirring occasionally, until the liquid is reduced by half.

Whisk in the mustard, then whisk in the cream, along with salt and pepper to taste. Lower the heat to medium, and cook, whisking occasionally, for 2-3 minutes, until the mixture is the consistency of a light gravy.

Add the "chicken" back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors. If the sauce seems too thick, add some water, a tablespoon at a time, until it is the desired consistency.

In a baking dish or pan, fill the crepes with "chicken" mixture. Fold each side over to enclose the filling.

Cover and bake for 10-15 minutes, until the crepe filling is bubbly.

Transfer to serving plates and sprinkle with the parsley.

-- 2 servings (2 crepes per serving)

Dates Stuffed with Cream Cheese and Almonds

For this healthy snack, I started with our recipe for Dates Stuffed with Cream Cheese and simply added some lightly toasted almond slices or slivers.

Quantities are not included, as it's easy to vary the amounts to make as few or as many as needed. As a general rule of thumb, use 3-4 ounces of Neufchatel or cream cheese per 8-ounce package of dates.

RECIPE:

Raw sliced or slivered almonds
Pitted dates
Neufchatel or cream cheese

Toast the almonds in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Cut each date lengthwise along one side to "butterfly ".

Stuff each date with some of the cheese, and then top each with a few of the almond pieces. Gently press each stuffed date partially closed while still exposing some of the cheese and nuts.

Serve immediately or refrigerate until ready to use. For best flavor, serve at room temperature.

Roasted Potatoes and Onions

This recipe makes an inexpensive and easy side dish that's great for breakfast, brunch, lunch, or dinner.

Roasting makes the onions sweet and tender, while the potatoes are golden on the outside and tender on the inside.

RECIPE:

1 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 small yellow onion, cut vertically into 8 wedges
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 tablespoon chopped fresh parsley (optional)

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, toss the potato cubes and onion wedges with the olive oil, salt, and pepper. Arrange the potato-onion mixture in a single layer in a deep baking dish or roasting pan.

Cover with foil, and roast for 15 minutes. Uncover and stir.

Return to oven and roast uncovered, stirring occasionally, for another 20-30 minutes, or until the potatoes and onions are tender and golden.

Sprinkle with the parsley (if using), and serve.

-- 3-4 servings

Cauliflower Fritters with Lemon

My Italian grandmother always made these cauliflower fritters on Christmas Eve, as a vegetable side dish in the Feast of the Seven Fishes.

I like to serve them with lemon wedges, for optional sprinkling over the fritters before eating, for an added flavor dimension.

RECIPE:

1 head of cauliflower
2 eggs
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon chopped fresh parsley
2-4 tablespoons olive oil, divided
1 or 2 lemons, cut into wedges

Preheat oven to 250 degrees Fahrenheit.

Cut the cauliflower into medium-size florets. Cook in boiling water or steam in microwave for 7-12 minutes, until tender. Drain. Coarsely chop the cauliflower florets and set aside.

In a large bowl, whisk the eggs until well beaten. Whisk in the milk, and then whisk in the flour, baking powder, salt, and pepper. Whisk until smooth.

Add the cauliflower and parsley, and stir to coat all of the cauliflower with the batter.

Heat 1 or 2 tablespoons of the olive oil in a large skillet over medium to medium-high heat. Use just enough oil to lightly coat the bottom of the skillet. Do not let the oil get too hot, or the fritters will brown too quickly on the outside and remain uncooked inside.

In batches, drop the cauliflower mixture into the skillet by tablespoonfuls, as many as will fit in the skillet at one time. Cook until the underside is golden, about 4-8 minutes. Turn the fritters and press down gently with a spatula to slightly flatten them. Cook until the other side is golden, about 4-8 more minutes. Add more oil as needed in between batches to keep the bottom of the pan lightly oiled.

Transfer cooked fritters to a baking sheet lined with paper towels to drain any excess oil. Keep cooked fritters warm in the oven until all fritters are finished.

Serve with lemon wedges for squeezing over the fritters as desired.

-- 6-10 servings

Note: Leftovers should be refrigerated. To reheat, bake covered at 350 degrees Fahrenheit for 15 minutes, and then uncover and bake for an additional 10-15 minutes until hot.

Onion and Parsley Frittata

I've always liked the egg/onion combination in Chinese Egg Foo Young. Here is a Mediterranean-style version.

This frittata features ingredients that are typical refrigerator staples, and therefore is great for serving last-minute guests. Like most frittati, it can be served hot or at room temperature for breakfast, brunch, lunch, or as an appetizer or light supper.

Many frittata recipes instruct the cook to brown the top of the frittata under the broiler. My Grandma Marianna never did this. Instead, she would flip the frittata over using a plate as described below, and then brown the other side on the stove. I still prefer to use her method.

RECIPE:

1 tablespoon extra virgin olive oil
1 small yellow onion, coarsely chopped
8 large eggs, or equivalent in egg substitute
2 tablespoons milk
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)

In a 9-inch or 10-inch non-stick skillet, heat the olive oil over medium heat. Add the onion, and saute for 3-5 minutes, until the onion is soft and lightly golden.

Meanwhile, in a bowl, beat the eggs well. Beat in the milk, salt and pepper, and then stir in the parsley.

Add the egg mixture to the cooked onion in the skillet.

Using a spatula, stir the contents of the skillet to distribute the onion and herbs evenly throughout the egg mixture. Cook for 3-6 minutes, gently lifting the edges of the frittata to allow the uncooked egg to run underneath the cooked section, until the eggs start to set and the underside of the frittata is golden.

Flip the frittata by placing a flat plate over the top of the skillet and turning it upside down so that the frittata is resting on the plate, cooked side up. Gently slide the frittata back into the skillet, cooked side up. Cover and continue cooking over low heat until the other side is golden and the eggs are set, about another 3-5 minutes.

Slice the frittata into 4 wedges, and serve.

-- 4 servings

Grand Marnier Strawberries

In this recipe, strawberries are spiked with Grand Marnier, which adds a rich orange flavor with the smooth kick of a good liqueur.

When fresh strawberries are not in season, I use frozen unsweetened strawberries, thawed per the package instructions. Often the frozen strawberries are tastier than the fresh ones, because they are frozen immediately after picking. And they can be enjoyed all year long.

They're great served alone, warm or cold, as a light dessert or snack. I also like to serve them warm over ice cream, yogurt, or plain pound cake. They're also nice for breakfast/brunch, either alone or as a topping for French toast or pancakes. Garnish with a sprig of fresh mint, if desired.

RECIPE:

2 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon Grand Marnier
3 cups sliced fresh or frozen strawberries (thawed if frozen)

In a small bowl, combine the lemon juice, sugar, and Grand Marnier. Stir to blend.

Transfer the lemon juice mixture to a medium saucepan. Over medium-high heat, bring the liquid almost to a boil. Reduce the heat to low and cook, stirring, until the sugar is dissolved.

Add the strawberries to saucepan, and stir to coat all the berries with the liquid. Simmer over low heat for 3-5 minutes.

-- 4 servings

Bowtie Pasta with Chickpeas and Sun-Dried Tomatoes

This pasta recipe is quick, easy, delicious, and nutritious. The subtle tang of the sun-dried tomatoes beautifully compliments the earthiness of the chickpeas, pasta, and parsley.

It's made from ingredients that I usually have on hand, so it's one of my favorites to serve unexpected dinner guests.

RECIPE:

1/2 pound dried bowtie/butterfly pasta (farfalle)
1/4 cup extra virgin olive oil
1 small clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
1 can (15.5 ounces) chickpeas, drained but not rinsed
3 tablespoons oil-packed-dried tomatoes, cut into julienne strips
3 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Cook the pasta according to the package directions. Drain.

Meanwhile, in a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, along with the red pepper flakes (if using). Saute for a minute or two, until the garlic is fragrant. Do not let the garlic burn.

Add the pasta, chickpeas, sun-dried tomatoes, and parsley to the skillet. Season with salt and pepper to taste.

Saute for 3-5 minutes, until heated through.

-- 4 servings

Crostini with Gorgonzola, Walnuts, and Honey

These crostini are easy to make, but are elegant and delicious enough to serve to your most sophisticated guests.

The crunch of the walnuts, the smooth tang of the gorgonzola, and the sweetness of the honey are a delightful combination.

RECIPE:

French baguette or submarine/hoagie rolls, sliced into 12 (1/2-inch) slices
3/4 cup crumbled gorgonzola cheese, at room temperature
1/2 cup walnut pieces
Honey

Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.

Top the bread slices evenly with the gorgonzola and then the walnuts, pressing down lightly to make the toppings stick to the bread.

Broil for a minute or two until the walnuts are lightly toasted and the cheese starts to melt.

Arrange the crostini on serving plate(s), drizzle liberally with honey, and serve immediately.

-- 6 appetizer servings

Roasted Broccoli with Garlic

Roasting broccoli adds an earthy depth to its flavor, and the addition of some thinly sliced garlic provides a delightful kick. I know some people who thought they didn't like broccoli but changed their minds when they tried this recipe.

RECIPE:

1 pound broccoli, cut into medium-size florets
1 small clove garlic, thinly sliced
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, toss together all ingredients, and let sit for 15-20 minutes to allow the flavors to blend.

Pour the broccoli mixture into a baking dish or roasting pan, and arrange the florets in a single layer.

Cover with foil and roast for 10 minutes.

Uncover, stir, and roast for 10 minutes more.

If the broccoli is not yet tender, stir it again and then roast for another 10 minutes, or until tender and golden.

-- 4-6 servings

Mixed Green Salad with Gorgonzola, Dried Cranberries, and Pine Nuts

This delightful salad is festive enough for your holiday buffet table, but easy enough to enjoy anytime.

While you can use a purchased balsamic vinaigrette in this recipe, I suggest trying our Honey-Lemon Balsamic Vinaigrette, as recommended. The homemade dressing is quick and easy to make, and much more economical!

RECIPE:

2 tablespoons pine nuts
4 to 6 ounces (4 to 6 cups) mixed salad greens (e.g., spring mix, mesclun, field greens, or your favorite mixture)
4 to 6 tablespoons Honey-Lemon Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
1/3 cup gorgonzola cheese, crumbled
1/4 cup dried cranberries

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Place the mixed salad greens in a large bowl. Add the dressing to the salad greens, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

Add the gorgonzola, cranberries, and toasted pine nuts to the salad. Toss lightly, and serve.

-- 2-4 servings

Baked Acorn Squash with Walnuts and Brandied Raisins

I grew up eating the classic candied acorn squash baked with butter and brown sugar. In this recipe, I started with that basic idea and dressed it up with some walnuts and brandy-soaked raisins.

This works well either as a generous side dish or as a main course.

I typically use good cognac to soak the raisins, because I usually have a small bottle on hand for occasional sipping. But an ordinary brandy works well also, and will be more affordable.

Vegans need only substitute vegan margarine for the butter.

RECIPE:

2 tablespoons brandy or cognac
2 tablespoons raisins
1 acorn squash, halved lengthwise and seeded
Salt to taste
2 tablespoons coarsely broken walnut pieces
2 tablespoons butter (or vegan margarine for a vegan version)
2 tablespoons brown sugar

Preheat oven to 350 degrees Fahrenheit.

In the microwave or on the stove, heat the brandy or cognac almost to a boil. Remove from the heat. Add the raisins to the brandy/cognac. Let the raisins soak in the brandy/cognac for about 15 minutes. Drain the raisins, and discard the brandy/cognac. Place the drained raisins on a paper towel to dry.

Place the squash halves cut-side down in a 13x9-inch baking pan. Cover tightly with foil. Bake for 30-45 minutes, until the squash begins to soften.

Remove the squash from oven and turn cut-side up. Sprinkle lightly with salt.

Into the center of each squash half place 1 tablespoon of raisins, 1 tablespoon of walnuts, 1 tablespoon of butter or margarine, and 1 tablespoon of brown sugar.

Leave uncovered and bake for an additional 30-45 minutes, or longer as needed, until the squash is fully tender.

-- 2 servings

Dates Stuffed with Cream Cheese

I think of dates as "nature's candy". Stuffing them with Neufchatel or cream cheese creates an easy, healthy, and delicious dessert, appetizer, or snack.

RECIPE:

1 8-ounce package pitted dates
3-4 ounces Neufchatel or cream cheese

Cut each date lengthwise along one side to "butterfly ".

Divide the cheese into enough equal-size portions to match the number of dates.

Stuff each date with a portion of the cheese, gently pressing each stuffed date partially closed while still exposing some of the cheese stuffing.

Serve immediately or refrigerate until ready to use. For best flavor, serve at room temperature.

-- 6-10 appetizer, snack, or light dessert servings

Mock Chicken with Mushrooms and Grapes

This recipe was inspired by a chicken dish I enjoyed at a fine restaurant many years ago when I was an omnivore. I created my own version and veganized it by using mock chicken breasts and no butter. As it turns out, there's nothing missing here.

I like to serve this with a green vegetable and some steamed brown rice.

For the photo above, I used Gardein Chick'n Scallopini, which I found at my local Whole Foods Market.

This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.

RECIPE:

2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
1/4 cup unbleached flour
Salt and freshly ground black pepper to taste
3 tablespoons extra virgin olive oil, divided
1 tablespoon minced shallot
3/4 cup sliced white mushrooms
1 cup dry white wine
1/2 cup mock chicken broth (such as Imagine No-Chicken broth) or vegetable broth
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
1/3 cup seedless red grapes, halved

Mix the flour, salt, and pepper, and coat the "chicken" in the flour mixture.

Heat 1 tablespoon of the olive oil in a large skillet and saute the "chicken" over medium heat for 3-4 minutes, until lightly browned on both sides. Remove the "chicken" from the skillet and set aside.

Add the remaining 2 tablespoons of olive oil to the same skillet, along with the shallots, mushrooms, and salt and pepper to taste. Saute over medium to medium-high heat for 2-3 minutes, until the shallots are soft and the mushrooms are lightly golden. Remove the shallot-mushroom mixture from the skillet and set aside.

Add the wine, broth, and tarragon to the same skillet, increase heat to high, and reduce the liquid by half.

Return the "chicken" and the shallot mushroom to the skillet. Add the grapes, along with additional salt and pepper as needed.

Saute over medium heat for 2-3 minutes, until the sauce is slightly thickened.

Spoon the mushrooms, grapes, and sauce over the "chicken", and serve.

-- 2 servings

Mushrooms Stuffed with Red Bell Pepper, Herbs, and Feta

I love mushrooms, and this is one of my favorite ways of stuffing them. Offering a bite-size taste of the Mediterranean, these mushrooms are always a hit at parties, and are also great as an appetizer for a special meal - or anytime.

RECIPE:

1/2 pound medium-size or large white or brown (crimini) mushrooms, or a mixture
2 1/2 tablespoons extra virgin olive oil, divided
1/2 cup red bell pepper, finely diced
1 scallion, green and white parts, chopped
1 small clove garlic, minced
1 tablespoon chopped fresh parsley
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
Salt and freshly ground pepper to taste
1/4 cup crumbled feta cheese

Preheat oven to 350 degrees Fahrenheit.

Remove stems from mushrooms. Finely chop the stems and set aside.

In a medium skillet, heat 1 1/2 tablespoon of the olive oil over medium to medium-high heat. Add the mushroom stems, red bell pepper, scallion, and garlic, and saute for 4-6 minutes until soft.

Add the parsley, oregano, and thyme, along with salt and pepper to taste. Saute over medium to medium-low heat for another 2-3 minutes to blend all the flavors. Remove from heat and set aside. Gently stir the feta into the vegetable-herb mixture.

Place the mushroom caps, stem side down, in a baking dish. Cover and microwave on high setting for a minute or two, until soft. Transfer the mushrooms to a plate, and discard any mushroom liquid from the baking dish.

Brush the mushroom caps with the remaining 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste.

Fill the mushroom caps with the vegetable-herb-feta mixture, and arrange them, filling side up, in the baking dish. Drizzle any remaining olive oil over the stuffed mushrooms.

Cover and bake for 10 minutes.

Uncover and bake for another 10-20 minutes, until the mushrooms are lightly golden and bubbly. (The baking time will depend on the size of the mushrooms.)

-- 3-4 appetizer servings

Polenta with Spinach, Raisins, and Pine Nuts

This elegant dish combines two of our favorite recipes - our Spinach with Raisins and Pine Nuts and our Pan-Grilled Polenta Rounds. Baby spinach is sauteed in garlic-infused olive oil with toasted pine nuts and wine-soaked raisins, and then served over lightly toasted polenta slices.

The result is impressive enough for a special holiday feast, but easy enough to make anytime.

RECIPE:

1/4 cup raisins, black or golden
1/4 cup white wine (or water, if you don’t want to use wine)
1 tube of prepared polenta (plain)
2 tablespoon extra virgin olive oil, divided
1 pound fresh baby spinach
2 cloves garlic, thinly sliced
2 tablespoons pine nuts
Salt and freshly ground black pepper to taste

In the microwave or on the stove, heat the wine almost to a boil. Remove from the heat. Add the raisins to the wine. Let the raisins soak in the hot wine for about 15 minutes. Drain the raisins, and discard the wine. Place the drained raisins on paper towels to dry.

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, rinse the spinach, but do not dry. The water clinging to the spinach will help to steam it during the cooking process.

In a separate large skillet, saute the spinach over medium-high heat just until wilted. Transfer the wilted spinach to a colander and set aside.

Wipe any spinach liquid from the skillet, and then heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic, and saute for a minute or two until golden and fragrant. Do not let the garlic burn. When the garlic is golden, remove it from the pan and discard.

Add the pine nuts to the garlic-infused oil in the skillet, and saute over medium heat for a few minutes until the pine nuts are lightly golden.

Add the raisins to the skillet and saute for another minute. Be careful not to let the pine nuts burn.

Return the spinach to the skillet, along with salt and pepper to taste.

Saute over medium heat for another 2-3 minutes to reheat the spinach and blend all the flavors.

To serve, arrange the polenta slices on serving plate(s). Top with the spinach mixture.

-- 4 servings (2 polenta slices per serving)

Pan-Grilled Polenta Rounds

I always keep a tube or two of polenta in my pantry. Slicing it up and lightly browning the slices on the stove results in an easy and delicious side dish - a delightful alternative to potatoes, rice, or pasta.

It's also good as a meal base. Just top the browned polenta rounds with stewed or sauteed veggies, or cheese, or a hearty sauce.

RECIPE:

1 tube of prepared polenta
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil

Cut the polenta into 8 round slices. Sprinkle each polenta slice on both sides with salt and pepper to taste.

Heat the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides.

-- 4 servings (2 polenta slices per serving)

Gorgonzola and Pear Pizza with Caramelized Onions (12-inch)

This recipe was inspired by a pizza I enjoyed at a Philadelphia bistro many years ago. The bistro is no longer there, but I never forgot the pizza. So recently I decided to recreate the pizza, and the result was very much like what I remembered.

The sweet-savory flavor of the caramelized onion base nicely complements the fresh pear and the creamy, pungent gorgonzola.

Be sure to slice the pear as thinly as possible, overlapping the slices as needed to fit them all on the pizza.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1 1/2 tablespoons extra virgin olive oil
1 small red onion, halved and then thinly sliced into 1/2 rings
Salt & freshly ground black pepper to taste
1/2 cup shredded mozzarella cheese
1 fresh pear, cored and thinly sliced
1/2 cup crumbled gorgonzola cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

In a medium skillet, heat the olive oil over medium heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, season with salt and pepper, and cook for another 20-25 minutes, stirring occasionally, until the onion is sweet and golden.

Spread the onion evenly over the pizza crust. Sprinkle with the shredded mozzarella. Arrange the pear slices in a single layer on top of the mozzarella. Sprinkle evenly with the gorgonzola.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Portobello Sandwiches with Roasted Peppers and Arugula

The idea for these sandwiches came to me as I was browsing the produce section of my favorite grocery store. The portobello mushrooms looked good. I knew I had a jar of roasted peppers at home that I needed to use up. And arugula was on sale.

I was very hungry and wanted something hearty, so I decided to combine all of those ingredients into a sandwich. The arugula is tossed with good olive oil, balsamic vinegar, salt, and pepper, to create a simple arugula salad to top the sandwiches. The arugula salad provides a delightful green contrast to the richness of the mushrooms and roasted peppers.

RECIPE:

4 portobello mushrooms, each about 4 to 5 inches in diameter
4 tablespoons extra virgin olive oil, divided
1 large clove garlic, minced
1/2 cup roasted red bell peppers, cut into julienne slices
1 tablespoon balsamic vinegar
2/3 cup baby arugula, tightly packed
2 submarine/hoagie rolls, each about 8 to 10 inches long (or similar lengths of baguette)
Salt and freshly ground black pepper to taste

Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Cut the portobello caps into 1/4-inch-wide slices.

In a medium bowl, combine 2 tablespoons of the olive oil, the garlic, and the portobello slices. Toss gently, and let sit for 20 to 30 minutes.

After the portobellos have marinated, heat a medium-size skillet over medium to medium-high heat. Add the portobello mixture, and saute for 5-6 minutes, until the portobellos are soft and most of the rendered mushroom liquid has evaporated.

Add the roasted bell pepper slices to the portobellos, along with salt and pepper to taste. Saute for 3-5 minutes to heat the peppers and blend all the flavors. Remove from heat and set aside.

Meanwhile, in a medium bowl, whisk together the remaining 2 tablespoons of olive oil and the balsamic vinegar, along with salt and pepper to taste. Add the arugula, and toss gently to coat well.

Preheat broiler. Split the rolls open, but do not cut them all the way through. Lay them open on a broiler-proof pan. Broil until lightly toasted. Remove from heat.

Fill each roll with half of the portobello mixture, and then top evenly with the dressed arugula.

-- 2 servings

Mock Chicken with Dijon-Cognac Cream Sauce

This was adapted (and vegetarianized) from a chicken recipe in The Frog/Commissary Cookbook, which features recipes from some restaurants here in Philadelphia that were very popular during the city's restaurant renaissance of the 1970s and 1980s.

For the photo above, I used Gardein Chick'n Scallopini, which I found at my local Whole Foods Market.

This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.

The original recipe calls for brandy, but I prefer the fuller flavor of a good cognac. You can substitute brandy for the cognac if you wish, and it will still be good.

I like to serve this recipe with our Broccoli in Shallot Butter, as shown in the photo above, and perhaps some rice.

RECIPE:

2 mock chicken breast portions or 2 servings of unbreaded mock chicken patties or tenders, thawed if frozen
1/4 cup flour
Salt and freshly ground black pepper to taste
1/2 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon minced shallot
1/4 cup dry vermouth
1 tablespoon cognac or brandy
1 tablespoon Dijon mustard
1/2 cup heavy cream
1/2 tablespoon chopped fresh parsley

Mix the flour, salt, and pepper. Toss the "chicken" pieces in the flour mixture, shaking off the excess.

In a medium skillet, heat the vegetable oil over medium to medium-high heat. Add the butter along with the "chicken", and saute until the "chicken" is lightly golden on all sides. Remove the "chicken" from the skillet and set aside.

Add the shallots, vermouth, and brandy to the same skillet. Turn the heat up to high and cook, stirring occasionally, until the liquid is reduced by half.

Whisk in the mustard, then whisk in the cream, along with salt and pepper to taste. Lower the heat to medium, and cook, whisking occasionally, for 2-3 minutes, until the mixture is the consistency of a light gravy.

Add the "chicken" back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors. If the sauce seems too thick, add some water, a tablespoon at a time, until it is the desired consistency.

Transfer the "chicken" to serving plates. Top with the sauce, sprinkle with the parsley, and serve.

-- 2 servings

Broccoli in Shallot Butter

I usually cook my broccoli in olive oil, but now and then I crave a change of pace and make this recipe. The sweetness of the butter and the mild onion flavor of the shallots complement the broccoli beautifully.

This recipe doesn't use too much butter, so it still fits well into a healthy Mediterranean diet when used in moderation.

RECIPE:

4 cups fresh broccoli florets (approx. 1 pound)
2 tablespoons butter
2 tablespoons minced shallot
Salt and freshly ground black pepper to taste

Blanch the broccoli by boiling in water until crisp-tender, about 3-6 minutes. The cooking time will depend on the size of the florets. (Alternatively, you can microwave the broccoli with 1/4 cup of water for a similar length of time until crisp-tender.) Rinse the cooked broccoli under cold water to stop the cooking, and drain.

In a large skillet, heat the butter over medium heat. Add the shallot and saute for 2-3 minutes, until the shallot is soft and fragrant.

Add the broccoli to the skillet, and season with salt and pepper to taste.

Saute over medium to medium-high heat for 3-5 minutes to to heat the broccoli and blend the flavors.

-- 2-3 servings

Chunky Tomato-Basil Sauce

This is one of my favorite pasta sauces to make when fresh basil is in season. Even off-season, fresh basil is now available in many supermarkets, so you can enjoy this light and tasty sauce any time of year.

RECIPE:

1 tablespoon extra virgin olive oil
1 clove garlic, minced
2 cans (14.5 ounces each) diced tomatoes, either regular or petite-cut
1 can (8 ounces) tomato sauce
1/4 cup fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Meanwhile, in a medium saucepan, saute the garlic in the olive oil over medium-low heat, just until the garlic becomes fragrant. Do not let the garlic burn.

Stir in the tomatoes, tomato sauce, basil, salt, and pepper. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

Use within 2-3 days, or freeze for future use.

-- Approximately 3 1/2 cups of sauce

Crostini with Tomatoes, Olives, and Two Cheeses

For this recipe, I started with our popular Bruschetta with Tomatoes, Olives, and Feta, added shredded mozzarella, and heated it under the broiler until the cheeses started to melt. The result is a richer, cheesier version of the original, for when you're in the mood for something light but truly decadent.

It's great on its own as an appetizer or snack, or as an accompaniment to a main-dish salad or soup meal.

RECIPE:

French baguette or submarine/hoagie rolls, sliced into 16 (1/2-inch) slices
3 Roma (plum) tomatoes, seeded and diced
1/2 cup pitted Kalamata olives, chopped
1/4 cup feta cheese, crumbled
1 tablespoon fresh basil leaves, shredded or coarsely chopped
1/8 teaspoon dried oregano
1 teaspoon extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 cup shredded mozzarella

Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.

Meanwhile, in a small bowl, combine the remaining ingredients except for the mozzarella. (Note: Go easy on the salt, as the feta is salty.)

Spoon the tomato mixture evenly onto the bread slices. Top with the mozzarella.

Broil until the mozzarella is melted and bubbly.

-- 8 appetizer servings

Spinach with Garlic, Olive Oil, and Pine Nuts

This recipe was inspired by our popular recipe for Spinach with Raisins and Pine Nuts. This version omits the raisins, for those people who do not like raisins and for others who just want a change of pace. The result is just as good - more savory and less sweet than the original recipe.

A pile of spinach doesn't have to be boring!

RECIPE:

1 pound fresh baby spinach
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
2 tablespoons pine nuts
Salt and freshly ground black pepper to taste.

Rinse the spinach, but do not dry. The water clinging to the spinach will help to steam it during the cooking process.

In a large skillet, saute the spinach over medium-high heat just until wilted. Transfer the wilted spinach to a colander and set aside.

Wipe any spinach liquid from the skillet, and then heat the olive oil over medium heat. Add the garlic, and saute for a minute or two until golden and fragrant. Do not let the garlic burn. When the garlic is golden, remove it from the pan and discard.

Add the pine nuts to the garlic-infused oil in the skillet, and saute over medium heat for a few minutes until the pine nuts are lightly golden.

Return the spinach to the pan, along with salt and pepper to taste.

Saute over medium heat for another 2-3 minutes to reheat the spinach and blend all the flavors.

-- 2 servings

Spaghetti with Fresh Tomatoes, Kalamata Olives, and Feta

This quick and easy recipe contains some of the most classic and popular flavors of the Mediterranean. It's one of my favorite comfort foods.

RECIPE:

8 ounces dried spaghetti
1/4 cup extra virgin olive oil
4 Roma (plum) tomatoes, seeded and chopped
1/4 cup Kalamata olives, pitted and sliced
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt & freshly ground black pepper to taste
3/4 cup crumbled feta cheese (approx. 3-4 ounces), at room temperature*

Cook the spaghetti according to package directions. Drain.

Meanwhile, heat the oil in a large skillet over medium-low heat. Add the tomatoes and olives to the skillet, and saute for 2-3 minutes, stirring occasionally.

Add the cooked/drained spaghetti, along with the parsley. Saute for 2-3 minutes to blend the flavors.

Add the feta. Season to taste with salt and pepper. (Go easy on the salt, as the feta is very salty.)

Toss lightly, until the feta is warm but not completely melted.

-- Serves 3-4

* Note: Take the feta out of the refrigerator when you start to heat the water for the pasta. It should be close enough to room temperature by the time you’re ready for it.

Zucchini Hummus

Mixing some chopped zucchini into a classic hummus recipe adds extra flavor, color, and nutrition to a favorite Middle Eastern dip.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1 medium unpeeled zucchini (about 1/2 pound), diced
1 small clove garlic, crushed through a press or finely minced
2 tablespoons extra virgin olive oil
3 to 4 tablespoons freshly squeezed lemon juice, to taste
1 1/2 tablespoons tahini
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including 1 tablespoon of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Potato Salad with Kalamata Olives and Parsley

For this recipe, I started with our classic Potato Salad with Olive Oil and Parsley and added some sliced Kalamata olives for a salty, briny dimension.

Like the original recipe, it's great for picnics, as it tastes best at room temperature. But it's enjoyable year-round as an easy and healthy side dish.

RECIPE:

1 pound medium-size red potatoes, unpeeled
1/3 to 1/2 cup Kalamata olives, sliced or coarsely chopped
3 tablespoons extra virgin olive oil
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Boil the potatoes, uncovered, in enough salted water to cover until tender (approx. 15-35 minutes, depending on the size of the potatoes).

Rinse the cooked potatoes in cold water to stop the cooking process, and let sit until cool.

Once the potatoes have cooled, cut them into 1-inch cubes.

Gently toss the potato cubes with the olives, olive oil, parsley, salt, and pepper. (Go easy on the salt, as the olives are salty.)

Serve at room temperature or slightly chilled.

-- 3-4 servings

Pan-Grilled Eggplant with Tomatoes, Olives, and Feta

This healthy recipe features the flavors of Greece. It works well as either an appetizer, an entree, or a side dish.

Serve with Pan-Grilled Pita Wedges as shown, or with hearty, crusty baguette or rolls.

RECIPE:

1 large eggplant (about 1 pound)
Salt and freshly ground black pepper
4 tablespoons extra virgin olive oil, divided
1/4 cup chopped red onion
1 small clove garlic, minced
4 medium-size Roma (plum) tomatoes, seeded and diced
1/4 cup Kalamata olives, pitted and sliced
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided
1/4 teaspoon dried oregano
1/4 cup feta cheese, crumbled
1/4 cup dry white wine

Cut 4-6 crosswise (circular) slices from the biggest part of the eggplant, about 3/4 inch thick. Discard the ends. Peel the eggplant slices, if desired.

Place the eggplant slices in a colander, sprinkle with salt, and let sit for 30 minutes. After the 30 minutes, rinse the eggplant well under cold running water, and then pat dry with paper towels. Season the eggplant on both sides with salt and pepper.

In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Add the eggplant slices, and cook for 3-5 minutes, until the bottom is golden.

Turn the eggplant over and cook for another 3-5 minutes until golden on both sides. Remove the eggplant from the skillet and set aside.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium to medium-low heat. Add the onion and garlic, and saute for 2-3 minutes, until soft. Do not let the garlic get brown.

Add the tomatoes, olives, 1 tablespoon of the parsley, and the oregano. Add salt and pepper to taste. (Go easy on the salt, as you will be adding feta cheese, which is salty.) Saute for 1 or 2 minutes.

Return the eggplant to the skillet. Spoon the tomato-olive mixture evenly over the eggplant. Top with the feta.

Pour the wine around the topped eggplant in the skillet, cover, and simmer over medium to medium-high heat for a minute or two until the cheese starts to melt.

Uncover, and simmer until the wine is reduced to a light glaze.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 4-6 servings

Pasta and Chickpea Salad with Sun-Dried Tomatoes, Olives, and Walnuts

This recipe was inspired by a salad called the Spensa at Saladworks, a regional cafeteria-style restaurant chain specializing in fresh salads made to order.

The Spensa featured a pasta base with diced turkey, sun-dried tomatoes, black olives, and walnuts. Since I am a vegetarian, they graciously allowed me to substitute chickpeas for the turkey. And I always opted for the Balsamic Vinaigrette as my dressing for this salad, which complemented the other ingredients perfectly.

The Spensa is no longer on their menu (although their custom salad options keep it always a possibility).

So I decided to create my own version, which remains my favorite pasta salad. Here it is.

RECIPE:

8 ounces dried rotini, or other short spiral pasta
1/2 cup canned chickpeas, drained
4 or 6 white or brown (crimini) mushrooms, sliced
1/4 cup black olives, pitted and sliced
1/4 cup walnut pieces
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
6 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar*
1 tablespoon fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Cook the pasta according to package directions. Drain and then run under cold water to stop the cooking. Drain again.

In a large bowl, combine the pasta with the chickpeas, mushrooms, sun-dried tomatoes, olives, and walnuts.

In a smaller bowl, whisk together the olive oil and balsamic vinegar until blended, and then whisk in the basil, salt, and pepper.

Pour the dressing over the pasta mixture, and gently toss until all salad ingredients are coated with the dressing.

Refrigerate if not using immediately. Serve at room temperature or lightly chilled.

-- 4-6 servings

* Note: I like to use white balsamic vinegar in pasta salads, because the more common dark version will turn the pasta brown, which some people find unappealing. But if you don’t mind the color, the dark balsamic vinegar works fine in this recipe as well.

Broiled Tomatoes with Herbed Breadcrumbs, Basil, and Parmesan

I created this recipe many years ago, when I was a teenager and was always looking for delicious and satisfying low-calorie dishes. This fit the bill, and I've been making it ever since - especially in the summer, when locally grown tomatoes are abundant.

It works well as either a side dish, an appetizer, or a snack.

RECIPE:

4 large fresh tomatoes
1 cup Italian-seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, shredded or coarsely chopped
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

Cut 1/4 inch off the top and bottom of each tomato to remove the ends, and then slice each tomato in half crosswise to form thick slices. Season the tomato slices on both sides with salt and pepper. Arrange the tomato slices on a broiling pan.

In a small bowl, mix together the breadcrumbs, Parmesan, and basil, and then top the tomatoes evenly with the mixture.

Drizzle the olive oil over the tomatoes.

Broil for 2-4 minutes, until the tomatoes are heated through and the crumb mixture is lightly golden and bubbly.

-- 4 servings

Zucchini, Corn, and Tomato Saute

This colorful, delicious, healthy side dish is also quick and easy to make!

It's best made using fresh basil, but you can substitute dried basil if fresh is not available. (See quantity differences in ingredient list below.)

RECIPE:

1 tablespoon extra virgin olive oil
1 medium zucchini (about 1/2 pound), quartered lengthwise and then sliced 1/4-inch thick
1 small clove garlic, minced
1 cup frozen corn, thawed
2 plum tomatoes, seeded and diced
3/4 teaspoon fresh basil, julienned or coarsely chopped, or a scant 1/4 teaspoon dried basil
Salt and freshly ground black pepper to taste

In a medium skillet, heat the olive oil over medium to medium-high heat. Add the zucchini, and saute for 2-3 minutes until soft.

Add the garlic, and saute for another minute or two, until the garlic is soft but not brown.

Add the corn, tomatoes, and basil. Season with salt and pepper to taste.

Saute for 2-3 minutes, until heated through.

-- 2-3 servings

Pesto Pizza with Zucchini and Sun-Dried Tomatoes (12-inch)

This recipe was inspired by a lunchtime slice that I enjoyed at a Philadelphia suburban pizzeria some years ago.

When I found myself at home with some zucchini and some sun-dried tomatoes that I needed to use up, I decided to copy that great pizzeria concept. It worked!

Thanks to Paradise Pizza, in the Audubon/Trooper section of Philadelphia's western suburbs, for the concept!

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared basil pesto
1 cup shredded mozzarella cheese, divided
1 medium-to-large zucchini (about 1/2 to 3/4 pound), unpeeled
1/2 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the mozzarella.

Slice the zucchini in half lengthwise, and then cut crosswise into 1/4-thick half-circles. Discard the ends.

In a medium skillet, heat the olive oil over medium-high heat. Add the zucchini, along with salt and pepper to taste, and saute for 2-4 minutes, until the zucchini slices are lightly golden and crisp-tender. Drain the cooked zucchini slices on a plate lined with paper towels.

Arrange the cooked/drained zucchini on the pizza in a single layer, and then sprinkle evenly with the sun-dried tomatoes. Top it off with the remaining 1/2 cup of shredded cheese.

Top the pizza with the remaining 1/2 cup of the mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Kale and Cannellini

Greens and beans are a great combination, both delicious and very healthy.

When I was growing up, my Grandma Marianna would regularly treat the family to her wonderful kale and cannellini combo sauteed with garlic in olive oil.

This is my version, slightly revised from Grandma's with the addition of some vegetable broth for extra flavor.

It's great as either a side dish or an entree.

RECIPE:

1 bunch of kale (1/2 to 3/4 pound)
2 tablespoons extra virgin olive oil
1 clove garlic, coarsely chopped
1/2 cup vegetable broth
1 can (15.5 ounces) cannellini beans, drained and rinsed
Salt and freshly ground black pepper to taste

Tear the kale leaves into bite-size pieces, discarding the tough center spines.

In a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, and saute for a minute or two, until softened and fragrant. Do not let the garlic burn.

Add the kale to the skillet and saute until it cooks down slightly.

Add the vegetable broth.

Cover and simmer for 8-12 minutes, until the kale is tender.

Uncover. Add the cannellini. Season with salt and pepper to taste.

Saute, uncovered, for about 5 minutes, until most of the liquid is reduced.

-- 2 entree servings or 4 side-dish servings

Honey-Lemon Balsamic Vinaigrette

In this version of a balsamic vinaigrette, honey adds a bit of sweetness that contrasts nicely with the tartness of the lemon and the rich earthiness of the balsamic vinegar and extra virgin olive oil.

It's great on a green salad with lots of veggie, fruit, and/or nut toppings.

RECIPE:

6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground black pepper to taste

Shaking method: Combine all ingredients in a jar or cruet with a tight-fitting lid. Shake until well blended.
-or-
Whisking method: Combine all ingredients in a bowl. Whisk until well blended.

Use immediately or refrigerate. If using later, shake or whisk again just before using.

-- Approximately 2/3 cup of dressing

Herb-Breaded Fried Zucchini Rounds

Purchased Italian-style breadcrumbs make this recipe easy to prepare using pantry and refrigerator staples.

Unlike greasy deep-fried vegetables, this recipes uses a minimal amount of olive oil, for a lighter alternative.

Cut the zucchini slices at least 1/4-inch thick, so they'll have some body after they're fried; but no thicker than 1/2-inch, as they won't cook through completely if they're too thick.

RECIPE:

2 medium zucchini (about 1 pound total), unpeeled
1/4 cup flour
1 egg
1/4 cup milk
1 cup Italian-seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 or 2 tablespoons extra virgin olive oil
Salt, to taste
1 lemon, cut into wedges

Slice the zucchini into 1/4-inch to 1/2-inch rounds. Discard the ends. Set the zucchini slices aside.

Place the flour in a shallow bowl.

Meanwhile, in another shallow bowl, beat the egg along with the milk.

In a third shallow bowl, combine the breadcrumbs and Parmesan cheese. Mix well.

Dip the zucchini slices into the flour, then coat with the egg-milk mixture, and then coat with the breadcrumbs.

In a large skillet, heat 1 or 2 tablespoons of the olive oil over medium to medium-high heat. Use just enough oil to lightly coat the bottom of the skillet. Do not let the oil get too hot, or the zucchini will brown too quickly on the outside and remain raw inside.

Add the coated zucchini rounds to the skillet, and cook until golden on both sides, turning once.

Transfer cooked zucchini to a baking sheet lined with paper towels to drain any excess oil. Sprinkle lightly with salt, to taste.

Serve with the lemon wedges for squeezing over the zucchini.

-- 4-6 appetizer servings

Greek-Style Tomato and Cucumber Salad

This refreshing salad is light, yet satisfying. The red wine vinaigrette with oregano gives it a distinctly Greek flair.

You can peel the cucumbers, if you like. I prefer to leave the skin on, for color and extra nutrition. Slice the cucumbers as thin as you like, but no thicker than 1/4 inch.

This salad is shown in the photo above with our Pan-Grilled Pita Wedges - a perfect accompaniment for sopping up all the delicious dressing!

RECIPE:

3 or 4 large fresh tomatoes, cored and cut into large bite-size pieces
1 medium cucumber, halved lengthwise and then sliced into half-circles
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 small scallion, white and green parts, finely chopped
1 small clove garlic, crushed through a press or finely minced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground dry mustard
Salt and freshly ground black pepper to taste

In a large bowl, combine the tomatoes and cucumber.

In a smaller bowl, whisk together the olive oil and vinegar until blended, and then whisk in the remaining ingredients.

Pour the dressing over the tomatoes and cucumbers, and gently toss. Allow the vegetables to marinate in the dressing for at least 20 minutes.

Refrigerate if not using immediately. Serve at room temperature or lightly chilled.

-- 6-8 servings

Tortellini Salad with Asparagus, Bell Peppers, and Walnuts

In this pasta salad, the creamy tortellini are nicely complemented by the freshness of the veggies, the crunch of the walnuts, and the light tang of the basil-balsamic vinaigrette. The use of both red and yellow bell peppers makes it extra colorful.

You can substitute fresh tortellini for the frozen, if you prefer. However, I find that the frozen tortellini tend to be firmer and hold their shape better in this kind of recipe.

RECIPE:

1 pound frozen cheese tortellini
1 pound fresh asparagus
1 small red bell pepper, seeded and cut into julienne slices
1 small yellow bell pepper, seeded and cut into julienne slices
1 cup walnut pieces
1/2 cup extra virgin olive oil
3 to 4 tablespoons white balsamic vinegar*, to taste
2 tablespoons fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Cook the tortellini according to the package directions. Rinse the tortellini in cold water to stop the cooking, drain, and set aside.

Meanwhile, rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired. Cut the asparagus spears diagonally into 1-inch pieces. Blanch the asparagus by boiling (or by microwaving with a small amount of water) for 1-3 minutes, until crisp-tender. Rinse in cold water to stop the cooking, drain, and set aside.

In a large bowl, combine the tortellini, asparagus, bell peppers, and walnuts.

In a smaller bowl, whisk together the olive oil and vinegar until well blended, and then whisk in the basil, salt, and pepper.

Pour the dressing over the tortellini mixture, and gently toss until all salad ingredients are coated with the dressing.

Refrigerate if not using immediately. Serve at room temperature or lightly chilled.

-- 6-8 servings

Peaches in Wine

Peaches and wine are a delightful combination. This is an easy and refreshing dessert or snack for a hot summer day - or anytime!

Use a toothpick or a cocktail fork to pull the peach slices out of the wine for eating. Or just use your fingers.

Use whatever kind of wine you like - dry or sweet. It's all good!

RECIPE:

2 ripe peaches
4 small glasses of red or white wine, half full

Cut each peach into 8 slices.

Gently place 3 peach slices into each of the 4 glasses of wine.

Garnish with the remaining peach slices.

-- 4 servings

Greek Yogurt with Honey and Walnuts

This easy recipe needs only three ingredients, but is elegant and delicious. The smooth tang of the yogurt contrasts beautifully with the sticky sweetness of the honey and the earthy crunch of the walnuts.

This healthy and nutritious dish is equally great for breakfast, dessert, or a snack.

RECIPE:

1/4 cup shelled walnut halves or pieces
1/4 cup honey
2 cups plain Greek-style yogurt

In a small skillet, saute the walnuts over medium heat for a few minutes until lightly toasted. Do not let the walnuts burn.

Transfer the walnuts to a small bowl and add the honey, stirring to combine.

Spoon 1/2 cup yogurt onto each of 4 dessert plates.

Sprinkle the honey-walnut mixture evenly over each serving of yogurt.

-- 4 servings

Mock Chicken Marsala with Mushrooms

Since becoming a vegetarian, I've been adapting many of my favorite old chicken recipes to use mock chicken products, which these days are readily available in many supermarkets and health food stores.

Here is my version of a meatless "Chicken" Marsala.

For the photo above, I used Gardein Chick'n Scallopini, which I found at my local Whole Foods Market.

This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.

Vegans need only substitute vegan margarine for the butter and ensure that the mock chicken does not contain eggs or other non-vegan ingredients.

RECIPE:

2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
1/4 cup unbleached flour
Salt and freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons butter (or vegan margarine for a vegan version)
1 1/2 cup fresh white mushrooms, sliced (or more, if desired)
1/2 cup Marsala wine
1 tablespoon chopped fresh parsley

Mix the flour, salt, and pepper, and coat the "chicken" in the flour mixture.

Heat the olive oil in a large skillet and saute the "chicken" over medium heat for 3-4 minutes, until lightly browned on both sides. Remove the "chicken" from the skillet and set aside.

Add the butter or margarine to the skillet along with the mushrooms. Saute over medium heat for 4-5 minutes, until cooked.

Return the "chicken" to the skillet. Add the Marsala.

Simmer over medium heat, stirring occasionally, for about 5 minutes, until the sauce thickens.

Sprinkle with the parsley, and serve.

-- 2 servings

Roasted Asparagus with Pine Nuts and Gruyere

I love roasted vegetables - especially asparagus. In this recipe, roasted asparagus spears are dressed up with luscious Gruyere cheese and crunchy pine nuts for an easy gourmet side dish.

RECIPE:

2 tablespoons pine nuts
1 pound fresh asparagus (medium or thick spears; not too thin)
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
1/2 cup shredded Gruyere cheese

Preheat oven to 400 degrees Fahrenheit.

Meanwhile, toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired.

Line up the asparagus spears in a single layer in a baking dish or roasting pan.

Drizzle the asparagus lightly with the olive oil, turn to coat, and then sprinkle with salt and pepper to taste.

Sprinkle the Gruyere down the center of the row of asparagus, distributing the cheese on the stalks but not the tips.

Roast for about 6-14 minutes, until the asparagus are tender when pierced with a fork, but still firm, and the cheese is melted and bubbly. The roasting time will depend on the thickness of the asparagus spears.

Sprinkle with the pine nuts, and serve immediately.

-- 4 servings

Fettuccine with Artichoke Hearts, Garlic, and Olive Oil

This is a quick and easy pasta recipe that is also elegant and tasty.

I think this recipe is best using frozen artichoke hearts, but the canned ones will work almost as well.

RECIPE:

1/2 lb. fettuccine
1 (9-ounce) package frozen artichoke hearts, thawed and quartered, or 1 (14-ounce) can artichoke hearts, drained and quartered
3 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped parsley (preferably Italian flat-leaf parsley), divided
Salt and freshly ground black pepper to taste

Cook the fettuccine according to the package directions. Drain.

Meanwhile, heat the olive oil in a skillet over medium to medium-low heat. Add the garlic, and saute for a minute or two until fragrant. Do not let the garlic turn brown.

Add the artichokes to the skillet along with 1 tablespoon of the parsley. Saute for 3-5 minutes until the artichokes are heated through and tender.

Add the fettuccini. Season with salt and pepper, and saute for 2-3 minutes to blend all the flavors.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 3-4 servings

Caprese Skewer Bites

A traditional Caprese Salad features fresh tomato slices layered with fresh mozzarella slices and basil leaves.

In this fun variation, cherry or grape tomatoes, bite-size mozzarella pieces, and basil are threaded alternately on toothpicks or small skewers to create cute bite-size treats.

Quantities are not included, as it's easy to vary the amounts to make as few or as many as needed.

RECIPE:

Grape tomatoes, cut in half either crosswise or lengthwise
Fresh mozzarella cheese, cut into bite-size pieces*
Fresh basil leaves, larger leaves torn into 2 or 3 pieces
Toothpicks or short skewers
Salt and freshly ground black pepper to taste
Extra virgin olive oil and balsamic vinegar or Simple Balsamic Vinaigrette

For each piece, thread a tomato half onto a toothpick, followed by a piece of mozzarella, a piece of basil, and then another tomato half.

Season with salt and pepper to taste and arrange on a serving plate.

To serve: Drizzle with the olive oil and vinegar, or serve with a bowl of Balsamic Vinaigrette for dipping.

* Note: I prefer to use the marinated small mozzarella balls ("bocconcini") that are available in specialty stores and some supermarkets. I cut them in half and use one half per skewer. If those are unavailable, cut a larger ball of fresh mozzarella into 1/2-inch pieces.