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