Penne Puttanesca

This tasty recipe features a chunky tomato sauce accented with olives, capers, and herbs.

Some puttanesca recipes call for green olives, others call for black ones. In this version, we combine both green and black olives for a delightful and colorful contrast.

If you don't like spicy foods, you can leave out the red pepper flakes. Then it won't be a true puttanesca, but it will still be delicious!

RECIPE:

8 ounces dried penne rigate pasta (or other small, ridged pasta)
3 tablespoons extra virgin olive oil
1 clove garlic, minced
1/3 cup black olives, pitted and sliced
1/4 cup green olives, pitted and sliced (plain or pimiento-stuffed)
3 tablespoons capers, drained
1/4 teaspoon dried crushed red pepper flakes (more or less to taste)
2 cans (14.5 ounces each) diced tomatoes, preferably petite-cut, undrained
1/4 teaspoon dried Italian herb mixture
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided

Cook the penne according to the package directions. Drain.

Meanwhile, heat the oil in a heavy skillet over medium to medium-low heat. Add the garlic, and saute for one minute. Add the olives, capers, and red pepper flakes. Saute for 2-3 minutes. Do not let the garlic burn.

Add the diced tomatoes, the Italian herb mixture, and 1/2 tablespoon of the parsley. Season with salt and pepper to taste. Raise heat to medium-high, and bring the mixture almost to a boil.

Reduce heat to low, and simmer, uncovered, over medium heat for 15-20 minutes.

Add the cooked/drained penne to the skillet, and toss to coat all of the pasta with the sauce.

Top with the remaining 1/2 tablespoon of parsley, and serve.

-- 3-4 servings

Chunky Split Pea Soup

When I was growing up, my mother and grandmother made split pea soup using a ham bone for flavor. Now that I no longer eat meat, I have discovered that a good vegetable broth can give a soup enough flavor that even carnivores will enjoy it and not miss the meat.

Some cooks like to puree their split pea soup, and that's fine. But for this particular recipe, I like to leave it chunky, as the diced veggies give the soup a hearty, satisfying texture.

RECIPE:

1 tablespoon extra virgin olive oil
1 small yellow onion, diced
1 medium carrot, diced
1 rib of celery, diced
4 cups (1 quart) vegetable broth
1 cup dried split peas, picked over, rinsed, and drained
1 medium red potato, or other waxy potato (4-6 ounces), peeled and diced
1 bay leaf
Salt and freshly ground black pepper to taste

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and saute for 3-5 minutes, until the vegetables start to soften.

Add the vegetable broth, split peas, potato, bay leaf, salt, and pepper. Raise the heat to high and bring the mixture almost to a boil. Reduce the heat to low, cover, and simmer for 1 to 2 hours, or longer as needed, stirring occasionally, until the split peas have broken down and the vegetables are tender.

Uncover. Raise heat to medium or medium-low, and simmer, uncovered, stirring occasionally, for 20-30 more minutes, or as needed, to reduce the liquid as desired to a thick soup consistency.

Remove and discard the bay leaf before serving.

-- 2-3 servings

Broccoli Fritters with Lemon

Instead of being deep-fried, these fritters are skillet-cooked in just a bit of olive oil, making them healthier but no less delicious.

A light squeeze of lemon adds a slightly tart contrast, to elevate these fritters to full gourmet status. They're tasty enough to appeal even to some people who don't think they like broccoli.

RECIPE:

1 pound of fresh broccoli (about 1 small head of broccoli or 2 broccoli crowns)
2 eggs
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Freshly ground black pepper to taste
2-4 tablespoons olive oil, divided
1 or 2 lemons, cut into wedges

Preheat oven to 250 degrees Fahrenheit.

Cut the broccoli into medium-size florets. Cook the broccoli florets in boiling water or steam in microwave for 3-7 minutes, until tender. Drain. Coarsely chop the broccoli 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 broccoli, and stir to coat all of the broccoli 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 broccoli 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.

Dates Stuffed with Gorgonzola Dolce and Walnuts

I got the idea for this recipe from my local Whole Foods Market, where they were on display in the cheese section. In their version, the nuts were finely ground. I prefer to coarsely chop or break the walnuts into pieces, for a chunkier, crunchier texture.

Quantities are not included for this recipe, 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 cheese per 8-ounce package of dates.

RECIPE:

Shelled walnuts, coarsely chopped or broken
Pitted dates
Gorgonzola dolce (dolcelatte) cheese

Toast the walnuts 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 gorgonzola, and then top each with a few of the walnut 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.

Grand Marnier Strawberry Sundaes in Puff Pastry Shells

For this recipe, our Grand Marnier Strawberries are used to top vanilla ice cream or plain Greek yogurt in freshly baked puff pastry shells.

Optional toasted almond slices add a bit of crunch.

RECIPE:

2 tablespoons sliced almonds (optional)
4 frozen puff pastry shells
4 scoops vanilla ice cream or plain Greek yogurt
1 recipe of Grand Marnier Strawberries, warm

If using almonds, toast the almond slices in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Bake the puff pastry shells according to the package directions.

Place 1 scoop of ice cream or yogurt in each puff pastry shell.

Spoon the strawberries over and around the sundaes.

Top with the toasted almonds, if using.

-- 4 servings

Portobellos Marsala

In this recipe, meaty portobello mushrooms are simmered in a sweet and savory Marsala wine sauce. It is hearty enough to satisfy meat eaters.

Serve with noodles, pasta, or rice, or just some crusty bread to soak up the sauce. Add a green vegetable or salad to round out the meal.

RECIPE:

4 portobello mushrooms, each about 4 to 5 inches in diameter
1 tablespoon extra virgin olive oil
1 teaspoon minced shallot
2 tablespoons butter (or vegan margarine for a vegan version)
Salt and freshly ground black pepper to taste
1/2 cup Marsala wine
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided

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 slices. Cut the longer slices in half crosswise to shorten them. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the shallot, and saute for a minute or two, until soft.

Add the butter/margarine to the skillet, along with the portobellos. Season with salt and pepper to taste. Saute over medium heat for 4-5 minutes, until the portobellos are cooked through.

Add the Marsala and 1/2 tablespoon of the parsley.

Simmer over medium to medium-high heat, stirring occasionally, for about 5 minutes, until the sauce reduces to a light glaze.

Sprinkle with the remaining 1/2 tablespoon of parsley, and serve.

-- 3-4 servings