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.

Simple Balsamic Vinaigrette

In the home where I grew up, where a Mediterranean diet was an everyday fact of life, this was the "house dressing".

The olive oil and vinegar give it flavor, but the dressing is simple enough to let the flavors of the lettuce or other salad ingredients shine through.

RECIPE:

6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
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 1/2 cup of dressing

Potato Salad with Olive Oil and Parsley

Some of the most delicious recipes are also the simplest. This is an example.

This mayonnaise-free potato salad - just like my Grandma Marianna used to make - gets its flavor from extra virgin olive oil, chopped fresh flat-leaf parsley, salt, and pepper. It's great for picnics, as it tastes best at room temperature.

Start with 2 tablespoons of olive oil and 1 tablespoon of parsley. Then add a little more of each if desired.

RECIPE:

1 pound medium-size red potatoes, unpeeled
2 or 3 tablespoons extra virgin olive oil
1 or 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. 15-25 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 slices about 1/4-inch thick.

Gently toss the potato slices with the olive oil, parsley, salt, and pepper.

Serve at room temperature or slightly chilled.

-- 3-4 servings

Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (12-inch)

If you like goat cheese, you'll love this pizza. Sun-dried tomatoes and black olives provide a great contrast to the earthy tang of the goat cheese and the creaminess of the mozzarella.

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
1 clove garlic, minced
Salt & freshly ground black pepper to taste
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
4 ounces goat cheese, crumbled
1/4 cup black olives, pitted and sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
Pinch of dried basil
Pinch of dried parsley
Pinch of dried thyme

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-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, add the garlic, season with salt and pepper, and cook for another 10-15 minutes, stirring occasionally, until the onion starts to caramelize. Do not let the garlic get brown.

Spread the onion mixture evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Top with the goat cheese, and then the olives and sun-dried tomatoes. Sprinkle with the dried basil, parsley, and thyme, and then top it off with the remaining 1/2 cup of mozzarella.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing.

-- 3-4 servings

Note: For a smaller appetite, try our 10-inch version:
Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (10-inch)

Veggie Pizza with Bell Peppers, Mushrooms, and Olives (12-inch)

These are my three favorite pizza toppings. And a homemade pizza almost always tastes better than delivery!

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/2 to 3/4 cup Classic Pizza Sauce (or your favorite plain red pizza sauce)
1 cup shredded mozzarella cheese
1 tablespoon extra virgin olive oil
1 small clove garlic, minced
1/2 green bell pepper, seeded and diced or julienned
4-6 ounces fresh white or brown (crimini) mushrooms, sliced
Salt and freshly ground black pepper to taste
1/3 cup black olives, pitted and sliced
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 pizza sauce evenly over the crust. Sprinkle with 1/2 cup of the mozzarella.

In a medium skillet, heat the olive oil over medium heat. Add the garlic, bell pepper, and mushrooms. Saute for 4-6 minutes, until the vegetables are cooked through, the mushrooms are lightly golden, and most of the liquid from the mushrooms has evaporated. Season with salt and pepper.

Sprinkle the garlic-pepper-mushroom mixture evenly over the pizza, and then top with the olive slices.

Top the pizza with the remaining 1/2 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

Classic Pizza Sauce

With this classic recipe, you'll be able to make your own pizza sauce at a small fraction of the cost of sauce from a can or jar.

Garlic, basil, and oregano give it an authentic Italian flavor -- just like my Grandma Marianna used to make.

RECIPE:

2 tablespoons extra virgin olive oil (or 1 tablespoon for a low-fat version)
1 clove garlic, minced
1 large can (28 ounces) tomato puree
1/2 teaspoon dried oregano
1/2 tablespoon fresh basil leaves, shredded or coarsely chopped, or 1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste

In a large saucepan, saute the garlic in the olive oil over medium-low heat for a minute or two, until soft and fragrant. Do not let the garlic burn.

Add the remaining ingredients. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.

Use 1/2 to 3/4 cup of sauce per pizza (more or less to taste). Use within 2-3 days, or freeze leftover sauce for future use.

-- Approximately 3 cups of sauce

Basic All-Purpose Pizza Crust (12-inch)

This my favorite recipe for pizza dough. Not too thick, and not too thin, this pizzeria-style crust should appeal to just about everyone.

RECIPE:

1/2 cup very warm water
1/2 packet (1 1/8 teaspoons) active dry yeast or rapid-rise yeast
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 to 1 1/2 cup unbleached white flour, plus additional for kneading

In a large bowl, combine the water, yeast, and sugar. Stir until the yeast dissolves.

Stir in the olive oil and salt.

Add the flour, a little at a time, stirring to form a stiff dough.

Transfer the dough to a lightly floured surface and knead for 5 minutes.

Place the dough in a lightly oiled bowl. Cover and let rise in a warm place until it has doubled in bulk (about 45 minutes for regular yeast, or 25 minutes for rapid-rise yeast).

Press the dough 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.

Top with your favorite sauce, vegetables, and/or cheese. (Vegans can omit the cheese or use soy cheese.)

Bake in a preheated oven at 425 degrees Fahrenheit for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing.

-- Makes one 12-inch pizza (3-4 servings)

Thin Pizza Crust (12-inch)

This is a good basic recipe for people who prefer a thin pizza crust. It's not too doughy, but is sturdy enough to hold up under lots of extra toppings.

RECIPE:

1/3 cup very warm water
1/2 packet (1 1/8 teaspoons) active dry yeast or rapid-rise yeast
1/4 teaspoon sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
3/4 to 1 1/4 cup unbleached white flour, plus additional for kneading

In a large bowl, combine the water, yeast, and sugar. Stir until the yeast dissolves.

Stir in the olive oil and salt.

Add the flour, a little a time, stirring to form a stiff dough.

Transfer the dough to a lightly floured surface and knead for 5 minutes.

Place the dough in a lightly oiled bowl. Cover and let rise in a warm place until it has doubled in bulk (about 45 minutes for regular yeast, or 25 minutes for rapid-rise yeast).

Press the dough 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. Since this is a thin crust, it may break in places. If this happens, just pat some adjacent dough into the tear to seal it.

Top with your favorite sauce, vegetables, and cheeses. (Vegans can omit the cheese or use soy cheese.)

Bake in a preheated oven at 425 degrees Fahrenheit for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- Makes one 12-inch pizza (3-4 servings)

Mediterranean-Style Lentils and Spinach

Lentils and spinach are two of my favorite foods, and they are loaded with nutrients. Here they are sauteed together in good olive oil with vegetable broth and a hint of cumin.

This can be served as either an entree or a side dish. I usually like to serve it as an entree, along with some steamed brown rice. The whole meal can be made in under an hour (with most of that time just waiting for the lentils and the rice to cook).

RECIPE:

2 tablespoons extra virgin olive oil, divided
2 medium yellow onions, halved lengthwise and sliced into thin half-rings
1 clove garlic, minced
1/2 cup brown lentils, picked over and rinsed
2 cups vegetable broth
10-12 ounces fresh baby spinach, rinsed and drained
1/2 teaspoon ground cumin
Salt & freshly ground black pepper to taste

In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion, and saute for about 5 minutes, until it softens and begins to turn golden.

Reduce heat to medium-low, add the garlic, and saute for another minute or two. Do not let garlic get brown.

Add the lentils to the saucepan, along with the vegetable broth. Bring the mixture to a boil. Cover, reduce heat to low, and simmer for about 35 minutes, until the lentils are soft. Remove from heat and set aside.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the spinach, cumin, salt, and pepper, and saute until the spinach starts to wilt, about 3-5 minutes.

Add the lentil mixture to the spinach in the skillet. Saute for 3-5 minutes to combine the flavors.

-- 3-4 servings

Cinnamon-Nutmeg French Toast

This is a basic, old-fashioned version of French Toast, which did indeed originate in the Mediterranean country of France. However, while the French traditionally cook this in butter, I prefer to lighten it up by cooking it in just a small amount of vegetable oil (preferably canola).

Flavored with earthy vanilla extract along with cinnamon and nutmeg, this recipe packs a lot of flavor, but doesn't require much time or effort.

RECIPE:

4 large eggs, or equivalent in egg substitute
1/2 cup milk
1 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
Pinch of salt
6-8 slices bread
1 tablespoon vegetable oil
Powdered sugar, syrup, fruit, and/or other toppings, as desired

In a large bowl, beat the eggs with a whisk, and then whisk in the milk, sugar, cinnamon, vanilla, nutmeg, and salt.

Add the bread slices to the bowl, toss so that each slice is covered with the custard mixture, and let it sit for several minutes so the bread can absorb the custard.

Heat the oil on a griddle or skillet over medium heat. Place the coated bread slices on the griddle and cook, turning once, until golden brown on both sides.

Top with powdered sugar, syrup, fruit, and/or other toppings, as desired.

-- 3-4 servings (2 slices per serving)

Crepes with Creamy Mock Chicken, Mushrooms, and Gruyere

These elegant and delicious crepes were inspired by a recipe by Mable Hoffman in her book Crepe Cookery. The original recipe, however, uses real chicken and chicken broth. I vegetarianized it and, as always, made other changes to reflect my own personal style.

Serve with a green vegetable or a tossed salad for a balanced meal.

RECIPE:

2 tablespoons butter, divided
1 cup chicken-style seitan, or other non-breaded mock chicken product, thawed if frozen, diced
1 cup fresh white mushrooms, sliced
2 tablespoons quick-mixing flour (such as Wondra), or sifted all-purpose flour
1 cup mock chicken broth (such as Imagine No-Chicken broth)
Salt and freshly ground black pepper to taste
1 egg yolk, beaten
1/4 cup heavy cream
6 to 8 Basic Skillet Crepe Shells
1/4 cup shredded Gruyere cheese
1 tablespoon chopped fresh parsley

Preheat oven to 350 degrees Fahrenheit.

In a medium skillet, melt 1 tablespoon of the butter over medium to medium-high heat. Add the seitan, and saute until the seitan is lightly golden. Remove the seitan from the skillet and set aside.

Melt the remaining 1 tablespoon of butter in the same skillet. Add the mushrooms, and sautee over medium to medium-high heat for 3-4 minutes, until soft. Remove the mushrooms from the skillet, leaving any butter and mushroom juices in the skillet. Set the mushrooms aside.

Whisk the flour into the pan juices, and then slowly whisk in the broth, salt, and pepper. (Go easy on the salt, as the broth is salty.) Whisk over medium heat for about 2 minutes, until thickened. Lower heat to medium-low.

In a small bowl, mix the egg yolk and cream. Stir 1 tablespoon of the broth mixture into the egg yolk mixture. Then whisk the egg yolk mixture into the skillet.

Add the seitan and mushrooms back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors.

In a baking dish or pan, fill the crepes with seitan-mushroom mixture. Fold each side over to enclose the filling. Sprinkle with the Gruyere.

Cover and bake for 20 minutes, until the cheese is melted and the crepe filling is bubbly.

Uncover and bake for an additional 5 minutes, until the cheese is lightly golden.

Transfer to serving plates and sprinkle with the parsley.

-- 3-4 servings (2 crepes per serving)