Spaghetti with Tomatoes and Pimiento-Stuffed Green Olives

This was inspired by a recipe I found in one of my mother's homemaking magazines when I was a teenager. That recipe was lost years ago, but I created my own version, based on what I could recall of that recipe. The result is very much like what I remember - and perhaps even more delicious.

If you are an olive lover, as I am, give it a try. It's one of my favorite pasta recipes, and so easy to make using pantry staples.

RECIPE:

8 ounces dried spaghetti
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
2/3 cup sliced pimiento-stuffed green olives
1/2 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
1/4 teaspoon dried oregano
Salt and freshly ground black pepper to taste

Cook the spaghetti according to the package directions. Drain.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the garlic, along with the red pepper flakes (if using). Saute over medium-low heat, just until the garlic becomes fragrant. Do not let the garlic burn.

Add the remaining ingredients. Simmer, uncovered, over medium-low heat for 20 minutes, stirring occasionally.

Toss the sauce with the cooked/drained spaghetti, and serve.

-- 3-4 servings

Goat Cheese Pizza with Caramelized Onions and Mushrooms (12-inch)

In this pizza recipe, the flavors of goat cheese and mushrooms complement each other deliciously, and some caramelized red onion adds a perky flavor element.

I like the deep, earthy flavor of crimini mushrooms. However, you can use regular white mushrooms if criminis are not available.

Serve with a green salad and a bottle of red wine for a delightful gourmet meal.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
2 1/2 tablespoons extra virgin olive oil, divided
1 medium red onion, halved and thinly sliced into 1/2 rings
8 ounces crimini (brown) or white mushrooms, sliced*
1 clove garlic, minced
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
3-4 ounces goat 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.

In a medium skillet, heat 1 1/2 tablespoons of the olive oil over medium to medium-low 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 25-35 minutes, stirring occasionally, until the onion starts to caramelize. Remove the onion from the skillet set aside.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the mushrooms and the garlic, along with salt and pepper to taste. Saute for 4-6 minutes, until the mushrooms are cooked through and most of the liquid from the mushrooms has evaporated. Stir in the parsley, and saute for 1 more minute. Remove the mushroom mixture from the heat and set aside.

Spread the caramelized onions evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Top with the mushrooms and then the goat cheese. 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

Lentil and Mushroom Soup

For this recipe, I started with our classic Lentil Soup with Aromatic Vegetables and added some fresh crimini mushrooms for extra flavor and texture. It made for a very yummy variation, and a nice change of pace.

Serve with a green salad and lots of crusty bread for a light but satisfying and nutritious meal.

RECIPE:

2 tablespoons extra virgin olive oil
8 to 12 ounces crimini (brown) mushrooms, quartered lengthwise, and larger quarters cut in half*
1 small clove garlic, minced
1 small yellow onion, diced
1 medium carrot, diced
1 rib of celery, diced
4 cups (1 quart) vegetable broth
1 cup brown lentils, picked over, rinsed, and drained
1 bay leaf
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

In a large pot or Dutch oven, heat the olive oil over medium to medium-low heat. Add the mushrooms, garlic, onion, carrot, and celery, and saute for 3-5 minutes, until the vegetables start to soften. Do not let the garlic get brown.

Add the vegetable broth, lentils, 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 25-35 minutes, stirring occasionally, until the lentils and vegetables are tender.

Uncover. Stir in the parsley, and simmer, uncovered, stirring occasionally, for 5-10 more minutes to blend all the flavors and reduce the liquid as desired to a good soup consistency.

Remove and discard the bay leaf before serving.

-- 3-4 servings

* Note: Crimini mushrooms are sometimes sold as “baby portobellos” or “baby bellas”. If you cannot find them, feel free to substitute other wild mushrooms or regular white mushrooms.

Pizza with Veggie Sausage and Peppers (12-inch)

Sausage and bell peppers are a classic combination in Mediterranean cuisine - and on pizzas! With all the delicious vegetarian sausages now available in most supermarkets, we can enjoy the flavor without having to eat unhealthy meat-based sausage.

That said, veggie sausages are so good that they can fool even the most stubborn of carnivores. Just don't tell them it's not meat! ;-)

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 Pizza Sauce, as desired
1 cup shredded mozzarella cheese
2 teaspoons extra virgin olive oil, divided
1 link (1 individual-size portion) Italian-style vegetarian sausage, coarsely chopped
1 small green bell pepper, diced or 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 pizza sauce evenly over the crust. Sprinkle with 1/2 cup of the mozzarella.

In a medium skillet, heat 1 teaspoon of the the olive oil over medium heat. Add the chopped sausage, and saute until lightly browned. Sprinkle evenly over the pizza.

In the same skillet, heat the remaining 1 teaspoon of olive oil over medium heat. Add the bell peppers to the skillet, and saute for 4-6 minutes, until cooked through. Sprinkle evenly over the pizza.

Top the pizza with the remaining 1/2 cup of 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