Pear Bellini

A traditional Bellini is made with peach nectar and champagne or sparkling white wine.

Here, I substituted pear nectar, which I found next to the peach nectar in the Latin section of my supermarket. The result was just as delicious as the original - or maybe more so!

It's great for brunch or cocktail hour.

RECIPE:

Pear nectar, chilled
Champagne or sparkling white wine, chilled
Pear slice for garnish (optional)

Pour the pear nectar into a champagne flute until it is 1/2 full.

Top with the champagne until full.

Garnish with pear slice, if desired.

-- 1 serving

Vanilla-Cinnamon French Toast

This version of French Toast, featuring the comforting flavors of vanilla and cinnamon, will appeal to folks of all ages.

It's a delicous way to use up and revitalize day-old (or older) bread that is starting to go stale.

RECIPE:

4 large eggs, or equivalent in egg substitute
1/2 cup milk
1 1/2 teaspoons sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
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, 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)

Roasted Brussels Sprouts with Garlic

Here I started with my basic recipe for Roasted Brussels Sprouts and added some sliced garlic. The result was quite good, with a subtle hint of toasted garlic.

RECIPE:

12 ounces fresh Brussels sprouts
1 (medium to large) clove garlic, thinly sliced
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees Fahrenheit.

Rinse the Brussels sprouts, trim the ends, and remove any of the outermost leaves that are yellow or discolored. Cut each sprout in half lengthwise.

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

Pour the Brussels sprout mixture into a baking dish or roasting pan, and arrange the sprouts in a single layer.

Cover with foil and roast for 10 minutes.

Remove and discard the foil.

Stir the sprouts.

Return the sprouts to the oven and continue roasting, uncovered, for another 10-20 minutes, or longer as needed, stirring once or twice, until the sprouts are nicely golden on the outside and tender inside.

-- 3-4 servings

Scrambled Eggs with Mushrooms and Peppers in Puff Pastry Shells

This gourmet egg dish is elegant and impressive, yet so easy to make.

Serve it with fresh fruit for a light breakfast, or pair it with a green salad, Roasted Potatoes and Onions, or other side veggies for a hearty brunch, lunch, or supper.

RECIPE:

6 large eggs, or equivalent in egg substitute
2 tablespoons milk
Scant 1/4 teaspoon dried Italian herb mixture
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil
1 1/2 cups sliced white mushrooms
1/2 medium red or green bell pepper, seeded and cut lengthwise into julienne slices, and slices cut crosswise into thirds
1/2 tablespoon chopped fresh parsley
6 frozen puff pastry shells (1 10-ounce package)

In a small bowl, whisk together the eggs, milk, Italian herbs, salt, and pepper. Set aside.

In a medium skillet, heat the olive oil over medium to medium-high heat. Add the mushrooms and peppers, along with additional salt and pepper to taste. Saute until the vegetables are cooked through.

Add the egg mixture and cook, stirring frequently, until eggs are cooked through.

Meanwhile, bake the puff pastry shells according to the package directions.

Fill the puff pastry shells with the egg mixture, sprinkle with the parsley, and serve immediately.

-- 3 servings

Whole Roasted Cauliflower

This whole roasted cauliflower is an impressive addition to a holiday dinner or any occasion.

Golden on the outside, tender and moist on the inside, with a fresh lemon complement, this just might convert some people who think they don't cauliflower.

RECIPE:

1 head cauliflower
2 tablespoons extra virgin olive oil
Salt to taste
Parsley for garnish
Lemon wedges for garnish and sprinkling

Preheat oven to 425 degrees Fahrenheit.

Remove the green leaves and the core from the cauliflower, leaving the head intact.

Rub the cauliflower evenly with the olive oil, and then sprinkle lightly with salt.

Place the cauliflower, core side down, in a deep baking dish or roasting pan.

Roast for 1 to 1-1/2 hours, or longer as needed, until the cauliflower is tender. (It can take up to 2 hours, or perhaps longer, depending on the size of the cauliflower, how soft you want it, and how well your oven is calibrated.) If the cauliflower starts to get too dark, cover it with foil to reduce further browning.

Transfer the cauliflower to a serving platter. Garnish with the parsley and the lemon wedges.

The lemon can be squeezed over the cauliflower to add extra flavor, as desired.

-- 4-6 servings

Roasted Potatoes, Carrots, and Onions

Roasting is my favorite way to prepare most vegetables. It gives them a rich yet mellow flavor.

These simple roasted root vegetables are healthy, delicious, and easy to make.

RECIPE:

1 to 1 1/2 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
2 or 3 medium-to-large carrots, cut in half lengthwise and then cut into 2-inch pieces
1 yellow onion, cut vertically into 6 or 8 wedges, depending on size
1 or 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 tablespoon chopped fresh parsley (optional)

Preheat oven to 400 degrees.

In a large bowl, toss the potato cubes, carrot pieces, and onion wedges with the olive oil, salt, and pepper. Use only enough olive oil to lightly coat all of the vegetables.

Arrange the coated vegetables 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 30-45 minutes, or until the vegetables are tender and golden.

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

-- 3-6 servings

Simple Sherry Vinaigrette

Sherry wine vinegar gives this simple vinaigrette a rich, nutty taste.

It's great in a green salad, potato salad, or pasta salad.

RECIPE:

6 tablespoons extra virgin olive oil
2 tablespoons sherry 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

Spaghetti with Red Bell Pepper, Pine Nuts, and Feta

Bell pepper, pine nuts, and feta are a delightful Mediterranean flavor combination.

Here I combine them with spaghetti for a healthy yet satisfying dish.

RECIPE:

2 tablespoons pine nuts
8 ounces dried spaghetti
1/4 cup extra virgin olive oil
1 red bell pepper, seeded and cut into thin julienne slices
1 clove garlic, minced
3/4 cup crumbled feta cheese (approx. 3-4 ounces), at room temperature*
3 tablespoons Italian flat-leaf parsley, chopped
Salt and freshly ground black pepper to taste

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.

Cook the spaghetti according to the package directions. Drain.

Meanwhile, heat the olive oil in a heavy skillet over medium heat. Add the red bell pepper, and saute for 2-3 minutes, until soft. Add the garlic, and saute for a minute or two until fragrant. Do not let the garlic burn.

Add the spaghetti. Toss to combine.

Add the feta, parsley, and toasted pine nuts, along with salt and pepper to taste. (Go easy on the salt, as the feta is rather salty.)

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

-- 3-4 servings

* 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.

Tzatziki

Tzatziki, a classic Greek condiment, is great as a dip for veggies, Pan-Grilled Pita Wedges, or pita chips. It's also great on sandwiches and veggie burgers.

This version originated when my friend Sandi kindly shared her Greek-American sister-in-law's tzatziki recipe with me. As usual, I modified the original recipe to suit my own style and taste.

Be sure to use Greek-style (strained) yogurt; otherwise, your tzatziki will be too watery.

Huge thanks to Sandi and her generous sister-in-law for the inspiration and for providing a very good starting point.

RECIPE:

2 cups plain whole-milk Greek-style yogurt
1/2 of a large cucumber, peeled, seeded, and chopped (or 2/3 of a medium cucumber)
1 small clove garlic, crushed through a press or finely minced
1 tablespoon extra virgin olive oil
2 teaspoons chopped fresh dill
1/4 teaspoon salt, or to taste

Place all of the ingredients in a bowl, and stir to combine. Refrigerate for a few hours to allow all the flavors to meld.

Serve chilled or at room temperature.

-- 8 servings

Polenta with Stewed Peppers, Tomatoes, and Chickpeas

My Italian grandmother used to top polenta with stewed meats. I like to replace the meat with vegetables and beans.

Add a green salad and perhaps some crusty bread for a healthy and satisfying meal.

RECIPE:

2 tablespoons extra virgin olive oil, divided
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained and rinsed
1 cup vegetable broth
Salt and freshly ground black pepper to taste
1-1/2 tablespoons chopped fresh parsley, divided
1 tube of prepared polenta (plain)

In a deep skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the onion and bell pepper, and saute for 2-3 minutes, until soft.

Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.

Add the tomato paste and cook, stirring, for another minute.

Add the diced tomatoes, chickpeas, and broth. Season with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Uncover, add 1/2 tablespoon of the parsley, and simmer over medium to medium-low heat for another 15-20 minutes, until the sauce thickens slightly.

Meanwhile, cut the polenta into 8 slices. Heat the remaining1 tablespoon of 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.

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

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

-- 4 servings (2 polenta slices per serving)

Tomato, Spinach, and Feta Pizza (12-inch)

The idea for this recipe came from a friend who told me about a pizza that her Greek-American husband had made for her. His pizza was topped with tomatoes and feta.

In my version, below, I also added some spinach and mozzarella. The combination is delicous!

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
6 to 8 ounces fresh spinach
1 tablespoon extra virgin olive oil
1 small clove garlic, minced
1 cup shredded mozzarella cheese, divided
3 Roma (plum) tomatoes, thinly sliced
1 cup feta cheese, crumbled
Salt & freshly ground black pepper to taste

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.

Remove the tough stems from the spinach and tear the leaves into bite-size pieces.

In a large skillet, heat the olive oil over medium to medium-low heat. Add the minced garlic, and saute for a minute or two, just until fragrant. Do not let the garlic get brown. Add the spinach, along with salt and pepper to taste, and saute over medium heat for 3-4 minutes, until the spinach is wilted. Drain any excess liquid from the spinach mixture.

Spread 1/2 cup of the mozzarella cheese evenly over the pizza crust. Arrange the Roma tomato slices on the pizza in a single layer, and then top with the spinach.

Sprinkle the feta evenly over the pizza, 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

Bowtie Pasta with Mushroom-Marsala Sauce

Marsala wine is a delicious, gourmet sauce base for this mushroom-pasta dish. Vegans can substitute vegan margarine for the butter.

Serve with a green salad and perhaps some warm, crusty bread for a delightful and well-balanced meal.

RECIPE:

4 ounces bowtie/butterfly pasta (farfalle)
2 tablespoons extra virgin olive oil
1 teaspoon minced shallot
1 tablespoon butter (or vegan margarine for a vegan version)
8 ounces fresh white or crimini (brown) mushrooms, or a mixture, sliced (or more, if desired)
Salt and freshly ground black pepper to taste
1/2 cup Marsala wine
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)

Cook the pasta according to the package directions. Drain.

Meanwhile, in a medium skillet, heat the olive oil 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 mushrooms. Season with salt and pepper to taste. Saute over medium heat for 4-5 minutes, until the mushrooms are cooked through.

Add the Marsala and 1/2 tablespoon of the parsley. Simmer over medium-high heat, stirring occasionally, for about 5 minutes, until the sauce is reduced by half.

Add the pasta to the skillet and toss with the mushroom-Marsala sauce. Sprinkle with the remaining 1/2 tablespoon of parsley, and serve.

-- 2 servings

Veggie Burgers with Mushrooms, Peppers, and Provolone

This is one of my favorite ways to serve purchased veggie burgers.

I like this recipe best using hamburger-style veggie burgers. Mushroom/grain-based burgers work well also.

RECIPE:

1 tablespoon extra virgin olive oil
8 ounces fresh white or crimini (brown) mushrooms, or a mixture, sliced
1 red or green bell pepper, seeded and cut into julienne strips
Salt and freshly ground black pepper to taste
4 veggie burgers, preferably hamburger-style
4 slices provolone cheese
4 hearty round sandwich rolls, preferably whole grain

In medium to large skillet, heat the olive oil over medium to medium-high heat. Add the mushrooms and bell pepper, along with salt and pepper to taste. Saute for 6-10 minutes, until the vegetables are cooked through and most of the mushroom liquid has evaporated. Keep warm.

Cook the veggie burgers according to the package directions. Top each veggie burger with a slice of provolone at the end of the cooking cycle, so that the provolone starts to melt but doesn’t get too runny.

Meanwhile, preheat broiler. Split the rolls, and lay them open - cut side up - on a broiler-proof pan. Broil until lightly toasted. Remove from heat.

Place one of the veggie burgers on each roll. Top evenly with the mushrooms and peppers.

-- 4 servings

Potato, Bell Pepper, and Green Bean Stew

This vegetable stew is hearty and satisfying, yet light and healthy. Paprika adds a Spanish flair.

Serve with some crusty bread to soak up all of the delicious broth.

RECIPE:

1 tablespoon extra virgin olive oil
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 pound red potatoes, or other waxy potatoes, peeled or unpeeled as desired, cut into 1/2-inch dice
12 ounces fresh green beans, ends trimmed, and beans cut into 1-inch pieces (or slightly longer as desired)
2 cups vegetable broth
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 tablespoon chopped fresh parsley, plus additional for garnish as desired

In a deep skillet or Dutch oven, heat the olive oil in a skillet over medium heat. Add the onion and bell pepper, and saute for 2-3 minutes, until soft.

Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.

Add the tomato paste and cook, stirring, for another minute.

Add the potatoes, green beans, broth, and diced tomatoes, along with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Reduce the heat to low. Cover, and simmer, stirring occasionally, for 60 minutes, or longer as needed, until the potatoes and green beans are tender.

Uncover, and stir in 1 tablespoon of the parsley. Simmer, uncovered, over medium heat for another 2-3 minutes, or longer as needed, to blend all the flavors and reduce the sauce to a nice stew consistency.

Sprinkle with additional parsley, as desired, and serve.

-- 4 servings

Eggplant Stuffed with Veggie Sausage Parmesan

In this variation of Eggplant Parmesan, eggplant halves are stuffed with a vegetarian sausage mixture, and then topped with sauce and cheese and baked.

It makes for a satisfying entree, especially with a green salad on the side. Or cut it into smaller pieces and serve as an appetizer or snack.

RECIPE:

1 large eggplant (about 1 pound)
3 tablespoons extra virgin olive oil, divided
2 links (2 individual-size portions) Italian-style vegetarian sausage, coarsely chopped
2 tablespoons Italian-seasoned dry bread crumbs
2 tablespoons chopped fresh parsley, divided
1 1/2 cups Classic Marinara Sauce or your favorite plain red pasta sauce, divided
1 cup shredded mozzarella cheese, divided
Salt & freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese

Preheat oven to 350 degrees Fahrenheit.

Slice eggplant in half lengthwise.

Using a tablespoon or soup spoon, scoop out the flesh of each eggplant half, leaving enough around the sides and bottom to form a sturdy shell.

Coarsely chop the eggplant meat and set aside.

Brush the eggplant shells with 1 tablespoon of the olive oil, place them cut side up in a in a deep oven-proof baking dish or pan, and set aside.

Heat the remaining 2 tablespoons of olive oil in a non-stick skillet over medium heat. Saute the sausage and the chopped eggplant flesh for 3-5 minutes, until they start to turn lightly golden.

Remove the sausage mixture from the heat. Stir in the breadcrumbs, 1 tablespoon of the parsley, 1/2 cup of the marinara sauce, 1/2 cup of the mozzarella, and salt and pepper to taste. Mix well.

Stuff the eggplant shells with the sausage mixture.

Cover with foil, and bake for 20 minutes.

Remove and discard the foil.

Top the eggplant with the remaining 1 cup of marinara sauce, the remaining 1/2 cup of mozzarella, and the Parmesan cheese.

Bake, uncovered, for another 15-20 minutes until the eggplant is tender and the cheese is melted and bubbly.

Sprinkle with the remaining 1 tablespoon of parsley.

If using as an entree, serve 1/2 eggplant half per person. If using as an appetizer or snack, cut each eggplant half crosswise into 2 or 3 pieces.

-- 2 entree servings or 4-6 appetizer/snack servings

Penne with Zucchini, Tomatoes, and Peppers

My Italian grandmother used to make a dish very similar to this using fresh vegetables from her garden. This is my version of that old family classic. It's light and healthy, and yet very tasty and satisfying.

RECIPE:

8 ounces dried penne pasta
3 tablespoons extra virgin olive oil
2 medium zucchini (about 1 pound total), halved lengthwise and then sliced 1/4-inch thick
1 small to medium yellow bell pepper, seeded and cut into julienne slices
1 clove garlic, minced
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
2 tablespoons fresh basil leaves, shredded or coarsely chopped, divided
Salt and freshly ground black pepper to taste

Cook the penne according to the package directions. Drain.

Meanwhile, in a deep skillet or Dutch oven, heat the olive oil over medium heat. Add the zucchini, bell pepper, and garlic, along with salt and pepper to taste. Saute over medium heat for 4-5 minutes, or until the vegetables are crisp-tender.

Add the tomatoes and basil, along with additional salt and pepper as needed. Simmer, uncovered, over medium to medium-low heat for 5-10 minutes to heat the tomatoes and blend all the flavors.

Add the penne to the veggie-tomato mixture, toss lightly, and serve.

-- 3-4 servings

Basil-Balsamic Sliced Tomato Salad

This is one of my favorite ways to serve fresh, ripe tomatoes when they're in season.

This recipe is so simple, but so delicious and healthy!

RECIPE:

2 or 3 medium-to-large fresh tomatoes, sliced 1/4-inch thick
1 to 2 tablespoons fresh basil leaves, to taste, shredded or coarsely chopped
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling
Salt and freshly ground black pepper to taste

Arrange the tomato slices on a serving platter.

Sprinkle with salt and pepper to taste, and then drizzle lightly with the olive oil and the vinegar.

Sprinkle the basil evenly over the dressed tomatoes, and serve.

-- 3-6 servings

Lemon-Balsamic Arugula Salad with Pine Nuts

This salad is quite simple, but loaded with flavor and nutrition.

Enjoy it as an accompaniment to a Mediterranean-style meal, or just serve with some bread and maybe a cup of soup for a light lunch or supper.

RECIPE:

2 tablespoons pine nuts
4 to 6 ounces fresh baby arugula
3 to 4 tablespoons Lemon-Balsamic Vinaigrette

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 arugula in a large bowl. Add the vinaigrette to the arugula, tossing well. Use only enough dressing to lightly coat all of the greens.

Sprinkle with the pine nuts, and serve.

-- 4 servings

Scrambled Egg Breakfast Pitas with Zucchini and Peppers

While great for breakfast or brunch, these egg and veggie pita sandwiches also work well for lunch or a light supper.

Serve alone, or add a salad for a satisfying, well balanced meal.

RECIPE:

6 large eggs, or equivalent in egg substitute
2 tablespoons milk
1 tablespoon extra virgin olive oil
1 small zucchini (approx. 6 ounces), quartered lengthwise and cut crosswise into 1/4-inch-thick wedges
1/2 medium red bell pepper, seeded and cut lengthwise into julienne slices, and slices cut crosswise into thirds
2 large (6- or 7-inch) pitas (preferably whole wheat)
Salt and freshly ground black pepper to taste

In a small bowl, whisk together the eggs, and milk, along with salt and pepper to taste. Set aside.

In a medium skillet, heat the olive oil over medium to medium-high heat. Add the zucchini and peppers, along with additional salt and pepper to taste. Saute until the vegetables are cooked through.

Add the egg mixture and cook over medium heat, stirring frequently, until eggs are cooked through.

Meanwhile, cut the pitas in half crosswise, and toast them lightly in a dry skillet or grill pan over medium to medium-low heat.

Fill the toasted pitas evenly with the egg mixture, and serve.

-- 4 servings

Balsamic Mixed Green Salad with Mock Chicken Strips

There are many brands and varieties of mock chicken strips and tenders available in most large supermarkets these days that work great in a vegetarian main-dish salad.

This is one of my favorite combinations.

RECIPE:

2 portions mock chicken strips (breaded or unbreaded, as desired)
4 to 6 ounces (4 to 6 cups) mixed salad greens (e.g., spring mix, field greens, or your favorite mixture)
1 large fresh tomato, or two smaller tomatoes, diced
4 to 5 thin slices of cucumber, cut in half to make bite-size half-moons
2 to 3 tablespoons black olives, pitted and sliced
4 to 6 tablespoons Honey-Balsamic Vinaigrette or Honey-Dijon Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)

If the "chicken" requires cooking (as is true for most varieties), cook according to package directions. Set aside.

Place the salad greens in a large bowl along with the tomato, cucumber, and olives. Add the dressing to the salad greens, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

Transfer the greens to individual serving dishes. Arrange the "chicken" evenly atop each salad.

Serve immediately.

-- 2-4 servings

Tomato-Basil Bruschetta

This is my version of the classic tomato-basil bruschetta that is served in so many Italian restaurants and households.

It's so simple, yet so delicious.

RECIPE:

French baguette or submarine/hoagie rolls, sliced into 16 (1/2-inch) slices
6 large Roma (plum) tomatoes, seeded and diced
2 tablespoons fresh basil leaves, shredded or coarsely chopped
1 teaspoon extra virgin olive oil
1/4 teaspoon balsamic vinegar
Salt and freshly ground black pepper to taste

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.

Spoon the tomato mixture evenly onto the toasted bread slices and serve.

-- 8 appetizer servings

Honey-Dijon Balsamic Vinaigrette

This is my latest variation of balsamic vinaigrette. Not too sweet, and not too tart, the honey and dijon mustard strike a lovely balance.

RECIPE:

6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
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

Moroccan-Style Carrot and Raisin Salad

The sweet and spicy flavors of Morocco give this delicious and healthy salad an exotic flair.

RECIPE:

1 pound medium-to-large carrots, peeled and thinly sliced
1/4 cup raisins (dark or golden)
1 tablespoon chopped fresh parsley or cilantro
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Dash of cayenne pepper (optional)
Salt and freshly ground black pepper to taste

Boil or microwave the carrot slices in water until crisp-tender, about 5-10 minutes. Rinse in cold water to stop the cooking process, and drain well. Place the cooked/drained carrots in a bowl along with the raisins and the parsley or cilantro.

In a smaller bowl, whisk together the remaining ingredients. Pour over the carrots mixture, and toss well. Allow the carrots to marinate in the dressing at room temperature for at least 15 minutes.

Serve at room temperature or slightly chilled.

-- 4-6 servings

Ingredient Tip: Pasteurized Eggs

For safety reasons, I prefer to use pasteurized eggs in recipes where the eggs are not fully cooked (for example, in Hollandaise Sauce or any time the yolks will remain runny).

Pasteurized eggs can be found in some U.S. supermarkets. A partial directory can be found here.

If you can’t find them at a store near you, make your own pasteurized eggs! Directions here.

Spanish-Style Red Wine Spritzer

Called Tinto de Verano in Spanish, this red wine spritzer is so refreshing on a hot summer day - or anytime!

RECIPE:

Ice (enough to fill glass)
Spanish red Rioja wine, chilled
Lemon-lime soda (such as Sprite or 7 Up), chilled
Lemon or lime wedge or twist (for garnish)

Fill a large wine glass with ice.

Pour the wine into the glass, until the glass is 1/2 full.

Top with the lemon-lime soda until the glass is full.

Garnish with the lemon or lime.

-- 1 serving

Simple Lemon-Balsamic Arugula Salad

A salad can be delicious without being complicated. This is a case in point.

Baby arugula is tossed with our Lemon-Balsamic Vinaigrette for an easy, fresh-tasting accompaniment to a Mediterranean-style meal.

RECIPE:

4 to 6 ounces fresh baby arugula
3 to 4 tablespoons Lemon-Balsamic Vinaigrette

Place the arugula in a large bowl.

Add the vinaigrette to the arugula, tossing well. Use only enough dressing to lightly coat all of the greens.

-- 4 servings

Parsley Hummus

I'm always looking for new hummus variations, and this is a great way to use up leftover parsley. It adds color, flavor, and nutrients to the hummus.

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

RECIPE:

Parsley Hummus

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
1/2 cup tightly packed Italian flat-leaf parsley leaves (stems discarded)
1 clove garlic, crushed through a press or finely minced
2 1/2 to 3 tablespoons freshly squeezed lemon juice, to taste
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

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 of the chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Honey-Balsamic Vinaigrette

In this version of a balsamic vinaigrette, a bit of added honey takes the edge off the tartness of the vinegar but doesn't make the dressing too sweet.

RECIPE:

6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
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

Strawberry-Apricot Fruit Salad with Mimosa Dressing

This recipe came about by accident. At a weekend brunch, I was eating some fresh sliced strawberries and apricots and drinking a Mimosa. I dipped the fruit into the Mimosa and this recipe idea was born. I realized that a Mimosa would make a fine dressing for a spring fruit salad.

Upon further experimentation, I discovered that marinating the fruit in the orange juice for a while before adding the champagne infuses the fruit with a bit of the orange flavor, which was nice.

This is an adult fruit salad, because of the champagne. There is also no added sweetener, allowing the natural sweetness and slight tartness of the fruit to shine through. However, you can add a bit of sugar or honey if you wish.

RECIPE:

1 pound fresh strawberries, sliced
4 or 5 fresh apricots, pitted and sliced
1 or 2 kiwi fruit, peeled and sliced (optional)
1/4 cup orange juice
1/4 cup champagne or sparkling white wine

Combine the cut-up strawberries and apricots in a large bowl, along with the kiwi, if using.

Pour the orange juice over the fruit, and toss gently. Refrigerate for at least one hour, tossing occasionally.

Just before serving, pour the champagne over the fruit mixture. Toss gently and serve.

-- 4 servings

Roasted Asparagus with Hollandaise Sauce

Hollandaise is a very popular topping for cooked (usually steamed) asparagus.

Here I serve it with roasted asparagus, and the combination is lovely.

RECIPE:

1 pound asparagus
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
1 recipe Hollandaise Sauce

Preheat oven to 400 degrees Fahrenheit.

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 pan.

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

Roast for about 5-12 minutes, until the asparagus are tender when pierced with a fork, but still firm. The roasting time will depend on the thickness of the asparagus spears. For very thin asparagus, start checking them after about 4 minutes.

Meanwhile, prepare the Hollandaise Sauce.

Transfer the roasted asparagus to serving plate(s). Spoon the sauce over the asparagus, and serve.

-- 4 servings

Mother's Day Brunch Menu: Spinach and Feta Quiche with all the trimmings

Here are some ideas for a lovely Mediterranean-style brunch menu. Customize the menu to fit your tastes, and enjoy!

Note that you can bake the quiche a day in advance, and then just reheat it in the oven for 20-25 minutes while the potatoes are roasting. If you do this, cover the quiche with foil during reheating so that the crust doesn't burn. You can also reheat individual slices in the microwave.

• Spinach and Feta Quiche

• Roasted Potatoes with Kalamata Olives

• Assorted fresh fruit

• Dates Stuffed with Cream Cheese and Almonds

• Assorted breads/rolls - savory and/or sweet

• Mimosa or Bellini cocktails

• Plain orange juice and/or other fruit juice(s)

• Coffee and tea

           

Saffron Risotto

This recipe was inspired by the classic Risotto Milanese. Here I use vegetable broth instead of the traditional chicken broth, substitute good olive oil in place of the traditional butter, and omit the Parmesan cheese to make it vegan-friendly.

While saffron is quite expensive, a little bit goes a long way. And having some on hand is a good excuse to enjoy this delicious risotto frequently.

RECIPE:

4 cups (1 quart) vegetable broth
2 tablespoons extra virgin olive oil
2 tablespoons chopped onion
1 cup Arborio rice
1/4 cup dry white wine
1/2 teaspoon saffron threads
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh parsley

In a large saucepan, heat the broth over medium heat almost to a boil. Reduce the heat to low or medium-low, and keep the broth at a slow simmer.

In a separate large saucepan or Dutch oven, heat the olive oil over medium to medium-low heat. Add the onion, and saute for 4-6 minutes, until the onion is soft and translucent. Do not let the onion burn.

Add the rice to the onion mixture, and saute for a minute or two, until all the rice is coated.

Add the wine and the saffron to the rice mixture, and saute over medium heat until most of the liquid is absorbed.

Add the hot vegetable broth to the rice mixture, 1/2 cup at a time, stirring constantly each time until most of the liquid is absorbed before adding more.

Repeat until the rice is tender and creamy, but still slightly firm in the middle (al dente). The process will take at least 20-35 minutes. You may not need to add all of the broth, or you may need to add some water or more broth to achieve the desired consistency. The finished risotto should not be runny, but should also not be stiff.

Season with salt and pepper to taste. Cook, stirring, for another minute or two to blend all the flavors.

Sprinkle with the parsley, and serve.

-- 3-4 servings

Tortellini with Peas and Mushrooms

Here I started with our recipe for Tortellini with Peas and Parmesan and simply added some sauteed mushrooms.

The result was delightful, as the mushrooms add an earthy dimension that deliciously complements the fresh-tasting peas and the rich, cheese-filled pasta.

RECIPE:

1 pound frozen cheese tortellini
2 tablespoons extra virgin olive oil
1 clove garlic, peeled and halved
1 1/2 cups fresh white or brown (crimini) mushrooms, or a combination, sliced
2/3 cup frozen peas, thawed
Salt and freshly ground black pepper to taste
1 tablespoon shredded Parmesan cheese, plus additional for serving as desired

Boil the tortellini in salted water according to the package directions. Drain.

Meanwhile, in a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, and saute for a minute or two, just until the aroma starts to emerge. Do not let the garlic burn. Remove the garlic from the pan and discard it.

Add the mushrooms to the oil, along with salt and pepper to taste. Saute over medium to medium-high heat for 3-5 minutes, until the mushrooms are lightly golden.

Add the tortellini and peas to the skillet, and saute over medium heat for a minute or two to combine all the flavors.

Stir in the 1 tablespoon of Parmesan.

Serve with additional Parmesan for topping as desired.

-- 4 servings

Brown Rice Pilaf with Cashews

While I was growing up, the cooks in the family made rice pilaf using white rice. Here I substitute brown rice, because I like the texture and the extra nutritional value.

In this version, cashews add a delicious crunch.

RECIPE:

1 tablespoon extra virgin olive oil
2 tablespoons chopped onion
1 cup uncooked long-grain brown rice
1 cup vegetable broth
1 cup water
1/2 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided
1/3 cup roasted, salted cashews (or more to taste*), coarsely chopped

In a medium saucepan, heat the olive oil over medium heat. Add the onion, and saute for 2-3 minutes, until soft. Stir in the rice, coating it well with the olive oil.

Add the broth, water, salt, and pepper, along with 1 tablespoon of the parsley. Raise heat to high, and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 40-55 minutes, or longer as needed, until the rice is tender and the liquid is absorbed. Drain any excess cooking liquid that has not been absorbed.

Uncover, add the cashews and toss lightly.

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

-- 4 servings

* Note: If you’re a big fan of cashews (as I am), feel free to increase the quantity to 1/2 cup.

Hollandaise Sauce

Loaded with butter, Hollandaise isn't the healthiest sauce, but a little bit goes a long way. Since I believe in moderation rather than deprivation, I do indulge in some Hollandaise a couple of times per year. It's good with eggs as well as a variety of vegetables - from asparagus to green beans to brussels sprouts.

If you don't have a double boiler, you can improvise. Just place a heat-proof bowl (such as Pyrex) over a saucepan containing the boiling water, as shown in the photo below. The bottom of the bowl should not touch the water. This works just as well as a fancy double boiler.

RECIPE:

2 egg yolks, preferably pasteurized
2 tablespoons freshly squeezed lemon juice
1/2 cup (1 stick) cold salted butter, cut into 8 equal pieces
Pinch of cayenne pepper

Pour 2 inches of water into the bottom part of a double boiler and bring to a simmer over medium-high to high heat. Once it reaches the boiling point, reduce heat to low, and keep it at a simmer.

In the top part of the double boiler, combine the egg yolks, lemon juice, and 2 pieces of the butter. Place over the simmering water and whisk until the butter is melted. Whisk in the remaining butter, one piece at a time, melting each piece before adding more.

When all the butter has been melted, stir in the cayenne.

If the sauce gets too thick, whisk in a little bit of water, 1 teaspoon at a time, to thin it to the desired consistency.

-- 4 servings (approx. 2/3 cup of sauce total)

Bellini

This is a delicious and easy cocktail for brunches and special occasions - or anytime!

Some people make it from scratch using pureed fresh peaches. When I was in bartending school, I learned this shortcut, using peach nectar. Peach nectar is available in most large supermarkets. If you can't find it in the fruit juice aisle or the cocktail-mixer aisle, try the Latin section. That's where it's located in my primary grocery store. It's also available at Amazon.com.

RECIPE:

Peach nectar, chilled
Champagne or sparkling white wine, chilled

Pour the peach nectar into a champagne flute until it is 1/2 full.

Top with the champagne until full.

-- 1 serving

Honey Roasted Carrots

In this recipe, honey adds a subtle sweetness that beautifully complements the roasted carrots. An optional sprinkling of fresh parsley adds a light herbal note.

RECIPE:

1 pound medium-to-large carrots, peeled
1 tablespoon extra virgin olive oil
2 tablespoons honey, divided
Salt and freshly ground black pepper to taste
1/2 tablespoon chopped fresh parsley (optional)

Preheat oven to 400 degrees.

Cut the carrots in half lengthwise and then cut crosswise into 2-inch pieces. Cut the thicker pieces in half again lengthwise, so that all the pieces will be similar in size.

In a large bowl, toss the carrot pieces with the olive oil, 1 tablespoon of the honey, and salt and pepper.

Arrange the coated carrots in a single layer in a deep baking dish or roasting pan lined with non-stick foil. Roast for 10 minutes. Remove from oven and stir.

Drizzle the carrots with the remaining 1 tablespoon of honey, along with additional salt and pepper as needed, and toss well to coat the carrots evenly.

Return to oven and roast uncovered, stirring occasionally, for another 10-20 minutes, or longer as needed, until the carrots are tender.

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

-- 3-4 servings

Roasted Asparagus with Lemon and Pine Nuts

Spring is just around the corner, and asparagus is one of my favorite spring vegetables.

Here I start with our basic Roasted Asparagus and dress it up with some tangy lemon and crunchy pine nuts.

RECIPE:

2 tablespoons pine nuts
1 pound asparagus
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
1 lemon, cut into 6-8 wedges

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 pan.

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

Roast for about 5-12 minutes, until the asparagus are tender when pierced with a fork, but still firm. The roasting time will depend on the thickness of the asparagus spears. For very thin asparagus, start checking them after about 4 minutes.

Squeeze one of the lemon wedges over the roasted asparagus, and then sprinkle with the toasted pine nuts.

Serve with the remaining lemon wedges for garnish and sprinkling, as desired.

-- 4 servings

Perfect Hard-Boiled Eggs

The Easter holiday is just around the corner, and so a couple of people have asked me how to make the perfect hard-boiled egg.

Below is my recipe, which has evolved through the years. Legend has it that adding some salt to the water makes the eggs easier to peel, and might also help prevent cracking during cooking. I haven't been able to back up those claims with scientific evidence, but it seems to work pretty well.

RECIPE:

6 eggs
Water
1 teaspoon salt

Place your eggs in a heavy saucepan and add enough cold water to completely cover the eggs by an inch or two. Add the salt to the water.

Slowly bring the water and eggs to a boil over medium-high heat. When the water comes to a full, rolling boil, remove from the heat, cover, and let sit for 18 to 22 minutes, depending on the size of the eggs. (20 to 21 minutes is usually perfect for standard large eggs.)

Drain, and then rinse the eggs in cold water to stop the cooking process.

-- 6 servings

Pizza Margherita (12-inch)

This is my version of Pizza Margherita, with the traditional hand-crushed tomatoes, fresh mozzarella slices, and fresh basil.

While some versions leave the basil leaves whole, which is very pretty, I prefer to shred the basil, so there's some in every bite.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1 can (14.5 ounces) whole peeled tomatoes (preferably San Marzano), undrained
1 tablespoon extra virgin olive oil
1 clove garlic, minced
Salt and freshly ground black pepper to taste
2 tablespoons fresh basil leaves, shredded
6 to 8 ounces fresh mozzarella cheese, thinly sliced

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.

Meanwhile, crush the drained tomatoes, either by hand, through a food mill, with a potato masher, or in a blender or food processor. Do not completely puree the tomatoes. They should be somewhat chunky. Retain any juice from the tomatoes, as it will be part of the sauce.

In a saucepan, heat the olive oil over low to medium-low heat. Add the garlic, and saute for a minute or two until fragrant. Do not let the garlic get brown.

Add the crushed tomatoes and their juice to the saucepan, and season with salt and freshly ground black pepper to taste. Raise heat to medium-high, and bring the tomato mixture almost to a boil. Reduce heat, and simmer, uncovered, over low to medium-low heat, for 25-35 minutes, until the sauce is thickened and reduced.

Spread the sauce evenly over the crust, and then sprinkle evenly with the basil.

Arrange the mozzarella slices evenly over the pizza.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Bowtie Pasta with Broccoli, Chickpeas, and Red Bell Pepper

This recipe came about one evening when I had some broccoli and red bell peppers in the fridge that I needed to use up. I was in the mood for pasta, and also decided to add some chickpeas as a protein source. The result was colorful, healthy, and very tasty.

A simple Parmesan-wine sauce makes this dish elegant enough to serve to guests.

RECIPE:

8 ounces dried bowtie/butterfly pasta (farfalle)
2 cups bite-size fresh broccoli florets (approx. 8 ounces)
1/4 cup extra virgin olive oil
1 clove garlic, minced
1 medium red bell pepper, cut into matchstick slices
1 (15-ounce) can chickpeas, drained but not rinsed
Salt and freshly ground black pepper to taste
1/2 cup dry white wine
2 tablespoons grated Parmesan cheese, plus additional for topping as desired

Cook the pasta according to package directions. Drain.

Meanwhile, blanch the broccoli by boiling for one minute (or microwaving for 1 or 2 minutes with 2 tablespoons of water) until crisp-tender. Rinse under cold water to stop the cooking, and drain. Set aside.

In a large skillet, heat the olive oil over medium-low heat. Add the garlic and red bell peppers, and saute for a minute or two over low heat, just until the flavor and aroma start to emerge and the peppers start to soften. Do not let the garlic get brown.

Add the broccoli to the skillet, and saute over medium heat for a minute or two, stirring occasionally.

Add the cooked pasta, chickpeas, and salt and pepper to taste. Continue cooking over medium heat for an additional minute or two, stirring occasionally.

Add the white wine and continue cooking and stirring for another minute or two.

Add 2 tablespoons of Parmesan. Saute over medium-low heat for additional minute or two.

Transfer to serving dish(es) and sprinkle with additional grated Parmesan, as desired.

-- 4 servings

Moroccan-Style Carrot, Tomato, and Chickpea Stew

Moroccan cuisine is known for its exotic combinations of sweet and savory flavors and interesting spice mixtures.

Such was the inspiration for this delicious, healthy, vegan-friendly stew. Raisins and cinnamon add a sweet touch, complemented by the subtle heat of the optional cayenne pepper and the exotic accents of cumin and turmeric.

Serve with cooked couscous or rice.

RECIPE:

2 tablespoons extra virgin olive oil
3 medium carrots, thinly sliced
1 small yellow onion, chopped
1 clove garlic, minced
2 (15.5 ounce) cans chickpeas, rinsed and drained
1 (14.5 ounce) can diced tomatoes (preferably petite-cut), undrained
1 cup vegetable broth, plus more as needed
1/4 cup golden or black raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
1 or 2 tablespoons chopped fresh parsley or cilantro, to taste

In a deep skillet or Dutch oven, heat the olive oil over medium heat.

Add the carrots and onion, and saute for about 5 minutes, or until softened.

Add the garlic, and saute for another minute. Do not let the garlic get brown.

Add the chickpeas, tomatoes, 1 cup of vegetable broth, raisins, cinnamon, cumin, turmeric, and cayenne (if using), along with salt and pepper to taste. Raise heat and bring the mixture almost to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for about 25-35 minutes, or longer as needed, until the carrots are tender but not overcooked.

Uncover and simmer over medium-low to medium heat for an additional 5 minutes, or until the sauce has slightly thickened. If too thick, add more broth as needed.

Stir in 1 tablespoon of the parsley or cilantro.

Sprinkle with the additional parsley or cilantro, as desired, and serve.

-- 4-6 servings