Meatless Mediterranean

Herb-Breaded Fried Artichoke Hearts

2012-03-11T11:40:00.003-04:00

In this fun and easy recipe, quartered canned artichoke hearts are coated with Italian-style breadcrumbs, and then sauteed in a little olive oil. Since they are not deep-fried, they do not turn out greasy.

Squeeze some fresh lemon juice over the fried artichoke hearts at serving time for a fresh, tart contrast to the earthy flavor of the artichokes.

I like to buy the cans of already quartered artichoke hearts, to cut down on the prep time.

RECIPE:

1 can (14 ounces) artichoke hearts, quartered and drained
2 tablespoons flour
1 egg
1/4 cup milk
2/3 cup Italian-style dry breadcrumbs
2 tablespoons grated Parmesan cheese
1 or 2 tablespoons extra virgin olive oil
Salt, to taste
1 lemon, cut into wedges

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 quartered artichoke hearts 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 artichokes will brown too quickly on the outside and remain cold inside.

Add the coated artichoke quarters to the skillet, and cook until golden on both sides, turning once.

Transfer cooked artichoke hearts 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 artichokes as desired.

-- 4 appetizer servings

Pesto Pizza with Tomatoes and Black Olives (12-inch)

2012-03-04T12:05:00.003-05:00

This pizza was inspired by a slice I enjoyed at a Philly suburban pizzeria many years ago. The restaurant is no longer there, but I never forgot that delicious pizza, so I just had to recreate it. The result was even better than what I remembered.

The two kinds of tomatoes - fresh and sun-dried - complement the pesto and black olives beautifully. Mozzarella cheese adds a mellow, comforting touch.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared pesto
1 cup shredded Italian-style 4- or 5-cheese blend, or mozzarella, divided
3 Roma (plum) tomatoes, thinly sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons 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 pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded cheese.

Arrange the Roma tomato slices on the pizza in a single layer, and then sprinkle evenly with the sun-dried tomatoes and olives.

Top the pizza with the remaining 1/2 cup 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

Penne Puttanesca

2012-02-26T11:58:00.004-05:00

This tasty pasta 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 pimento-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

2012-02-25T10:45:00.002-05:00

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

2012-02-19T12:22:00.001-05:00

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

2012-02-12T11:51:00.003-05:00

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

2012-02-11T10:40:00.002-05:00

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

2012-02-05T12:06:00.002-05:00

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

Mock Chicken Patties Parmesan

2012-01-29T11:14:00.004-05:00

This recipe will appeal to meat lovers as well as vegetarians. The mock chicken patties, when cooked this way, will even fool people who don't realize that it's a meatless meal.

For this recipe, I like to use the frozen Morningstar Farms Original Chik Patties or Boca Original Chik'N Patties. If you have another breaded mock chicken patty that you prefer, go ahead and use it!

RECIPE:

1 1/2 cups Classic Marinara Sauce or your favorite plain red pasta sauce, divided
2 vegetarian breaded "chicken" patties
1/4 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese, plus additional for serving, if desired
1 tablespoon chopped fresh parsley (optional)

Heat oven to 350 degrees Fahrenheit.

In a small saucepan, heat the marinara sauce over medium-low heat until it is warm but not boiling.

Meanwhile, if using frozen "chicken" patties, place them on a microwave-safe plate and microwave for half the cooking time specified in the package directions (1 to 1 1/2 minutes) to thaw.

Spread 1 cup of the marinara sauce in an oven-proof baking dish or pan. Top with the "chicken" patties. Pour the remaining sauce over the "chicken" patties.

Sprinkle the mozzarella evenly over the two "chicken" patties, and then sprinkle with the Parmesan.

Cover and bake for 15 minutes.

Uncover and bake for another 5-10 minutes, until the sauce is bubbly and the cheese is melted.

Sprinkle with the parsley, if using.

Serve with additional Parmesan for topping, as desired.

-- 2 servings

Broccoli with Garlic and Olive Oil

2012-01-28T09:58:00.006-05:00

When I was growing up, I couldn't figure out why my friends didn't like broccoli. I thought it was delicious, because my Italian grandmother and Italian-American mother prepared it this way.

The broccoli is blanched, and then lightly sauteed in olive oil with some minced garlic, salt, and pepper. This recipe made broccoli converts of several of my little friends back then - and some adults more recently.

RECIPE:

4 cups fresh broccoli florets (approx. 1 pound)
2 tablespoons extra virgin olive oil, divided
1 small clove garlic, minced
Salt and freshly ground black pepper to taste

Blanch the broccoli by boiling in water until crisp-tender, about 2-5 minutes. The cooking time will depend on the size of the florets. (Alternatively, you can microwave the broccoli with 1/4 cup of water for a similar length of time until crisp-tender.) Rinse the blanched broccoli under cold water to stop the cooking, and drain.

In a large skillet, heat the olive oil over medium-low heat. Add the garlic, and saute for a 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

Add the broccoli to the skillet, and season with salt and pepper to taste.

Saute over medium to medium-high heat for 3-5 minutes, to heat the broccoli through and combine all the flavors.

-- 4-6 servings

Lentil Soup with Aromatic Vegetables

2012-01-22T11:01:00.008-05:00

A generous blend of aromatic vegetables - garlic, onion, carrot, and celery - makes this lentil soup extra delicious and extra healthy.

It's even better the next day, once all the flavors have had more time to meld, so you might want to make a double batch and enjoy it all week!

RECIPE:

1 tablespoon extra virgin olive oil
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 (optional)

In a large pot or Dutch oven, heat the olive oil over medium to medium-low heat. Add the 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.

-- 2-3 servings

Polenta with Broccoli

2012-01-21T10:26:00.004-05:00

In the Italian-American home where I grew up, my Grandma Marianna would serve this dish on a regular basis, only she made her own polenta. Here I opt for the shortcut of using prepared polenta that is sold in tubes, which I slice and pan-grill.

The flavors of polenta and broccoli complement each other so well that the final product is far greater than the sum of its parts.

RECIPE:

1 tube of prepared polenta (plain)
3 tablespoons extra virgin olive oil, divided
4 cups fresh broccoli florets (approx. 1 pound)
1 small clove garlic, coarsely chopped
Salt and freshly ground black pepper to taste

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Saute the polenta slices in the oil until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, blanch the broccoli by boiling in water until crisp-tender, about 3-6 minutes. The cooking time will depend on the size of the florets. (Alternatively, you can microwave the broccoli with 1/4 cup of water for a similar length of time until crisp-tender.) Rinse the cooked broccoli under cold water to stop the cooking, and drain.

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the garlic, and saute for a 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

Add the broccoli to the skillet, and season with salt and pepper to taste.

Saute over medium to medium-high heat for 3-5 minutes to heat the broccoli and blend the flavors.

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

-- 4 servings (2 polenta slices per serving)

Crostini with Garlic-Balsamic Portobellos and Provolone

2012-01-15T12:10:00.005-05:00

These garlicky portobello mushroom crostini make a delightful appetizer or snack. You can also make these a meal by adding some hearty soup or a salad.

RECIPE:

4 portobello mushrooms, each about 4 to 5 inches in diameter
3 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste
French baguette or submarine/hoagie rolls, sliced into 8 (1/2-inch) slices
2 slices provolone cheese (preferably unsmoked), each torn into 4 pieces

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.

In a medium bowl, combine 2 tablespoons of the olive oil, the garlic, and the portobello slices. Toss gently, and let sit for 20 to 30 minutes.

After the portobellos have marinated, heat the remaining 1 tablespoon of olive oil in a medium-size skillet over medium to medium-high heat. Add the portobello mixture, and saute for 5-6 minutes, until the portobellos are soft and most of the rendered mushroom liquid has evaporated.

Add the balsamic vinegar to the skillet, and saute over medium heat for a minute or two.

Add 1 tablespoon of the parsley to the skillet, along with salt and pepper to taste. Saute for another minute or two to blend all the flavors.

Meanwhile, preheat broiler. 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.

Top the toasted bread slices evenly with the portobello mixture. Top each of the crostini with a piece of the provolone. Broil until the provolone is melted and bubbly.

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

-- 4 appetizer servings

Mock Beef Tips with Tomatoes, Bell Pepper, and Olives

2012-01-14T10:05:00.009-05:00

This was inspired by a recipe called Spanish Steak, which I found when I was a teenager in one of my mother's housekeeeping magazines. That recipe used cubed round steak, and was baked in the oven for over an hour.

Here I substitute Gardein Beefless Tips, which are naturally tender, and cook this tasty stew on the stovetop in less than half the time.

It's every bit as tasty as the original recipe, and much healthier - 100% vegan.

Serve this hearty stew with noodles, rice, or mashed potatoes, or just lots of crusty bread to soak up the tasty sauce.

RECIPE:

2 tablespoons extra virgin olive oil, divided
1 (9-ounce) package Gardein Beefless Tips
1/2 cup chopped yellow onion
1 green bell pepper, cut into bite-size pieces
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes, preferably petite-cut, undrained
1 can (8 ounces) tomato sauce
1 bay leaf
Salt and freshly ground black pepper to taste
1/4 cup pimiento-stuffed green olives, sliced

In a skillet, heat 1 tablespoon of the olive oil over medium heat. Add the Gardein Beefless Tips and saute for about 5 minutes, until browned on all sides. Remove the Beefless Tips from the pan and set aside.

Add the remaining 1 tablespoon of olive oil to the drippings in the skillet. Add the onion and the green pepper, and saute over medium heat for 3-5 minutes, until soft but not brown. Add the garlic, and saute for another minute or two, over medium heat, until the garlic is soft but not brown.

Add the diced tomatoes, tomato sauce, bay leaf, and salt and pepper to taste. (Go easy on the salt, as the olives that you add later will be salty.) Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.

Uncover, add the Beefless Tips and the olives, and simmer uncovered, over medium heat, stirring occasionally, for about 10 minutes, until the sauce is reduced to a gravy-like consistency.

Discard the bay leaf, and serve.

-- 2-3 servings

Simple Turmeric Rice

2012-01-08T12:16:00.004-05:00

Many years ago, my ex-mother-in-law taught me this trick: Adding some ground tumeric to basic steamed white rice adds an exotic color and flavor element for very little extra cost or effort.

I like to top the finished product with some chopped fresh parsley for even more color and flavor.

RECIPE:

2 cups water
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1 cup long-grain white rice
1/2 tablespoon chopped fresh parsley for garnish (optional)

In a medium saucepan, bring the water to a boil over high to medium-high heat.

Stir in the salt, turmeric, and rice. Return to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the water is absorbed.

Transfer to serving dish. Sprinkle with chopped parsley, if desired.

-- 4 servings

Pizza with Veggie Pepperoni (12-inch)

2012-01-07T10:58:00.006-05:00

I've always loved a classic pepperoni pizza; but, as a vegetarian, I will not eat meat-based sausages. Fortunately, with several brands of good vegetarian pepperoni available in most supermarkets these days, I can still enjoy that flavor without eating meat. I recommend Lightlife Smart Deli Pepperoni, Yves Meatless Pepperoni, or Pepperoni Tofurky Deli Slices.

Here is my version of a vegetarian pepperoni pizza.

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
1/2 of a 4-ounce package of vegetarian pepperoni slices (or more as desired)
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.

Arrange the pepperoni slices on the pizza in a single layer.

Top the pizza with the remaining 1/2 cup 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

Artichoke Hummus

2011-12-30T12:00:00.005-05:00

Adding a drained can of artichoke hearts to our basic hummus recipe adds a new and delicious flavor twist.

When possible, I like to buy the canned artichoke hearts that are already quartered, to reduce the prep time. With that done, this hummus can come together in less than 5 minutes!

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

RECIPE:

1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1 can (14.5 ounces) artichoke hearts, drained and quartered
1 small clove garlic, crushed through a press or finely minced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini

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 chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Crepes with Creamy Dijon-Cognac Mock Chicken

2011-12-23T11:17:00.002-05:00

This is a variation on our recipe for Mock Chicken with Dijon-Cognac Cream Sauce. Here, instead of serving the sauce atop a mock chicken breast, we dice up the mock chicken, mix it with the sauce, and wrap it in savory homemade crepes.

Making the crepes ahead of time helps this dish come together surprisingly quickly and easily.

RECIPE:

2 mock chicken breast portions or 2 servings of unbreaded mock chicken patties or strips, thawed if frozen, cut into bite-size pieces
1/4 cup flour
Salt and freshly ground black pepper to taste
1/2 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon minced shallot
1/4 cup dry vermouth
1 tablespoon cognac or brandy
1 tablespoon Dijon mustard
1/2 cup heavy cream
4 Basic Skillet Crepe Shells
1/2 tablespoon chopped fresh parsley

Preheat oven to 350 degrees Fahrenheit.

Mix the flour, salt, and pepper. Toss the "chicken" pieces in the flour mixture, shaking off the excess.

In a medium skillet, heat the vegetable oil over medium to medium-high heat. Add the butter along with the "chicken", and saute until the "chicken" is lightly golden on all sides. Remove the “chicken” from the skillet and set aside.

Add the shallots, vermouth, and brandy to the same skillet. Turn the heat up to high and cook, stirring occasionally, until the liquid is reduced by half.

Whisk in the mustard, then whisk in the cream, along with salt and pepper to taste. Lower the heat to medium, and cook, whisking occasionally, for 2-3 minutes, until the mixture is the consistency of a light gravy.

Add the "chicken" back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors. If the sauce seems too thick, add some water, a tablespoon at a time, until it is the desired consistency.

In a baking dish or pan, fill the crepes with "chicken" mixture. Fold each side over to enclose the filling.

Cover and bake for 10-15 minutes, until the crepe filling is bubbly.

Transfer to serving plates and sprinkle with the parsley.

-- 2 servings (2 crepes per serving)

Dates Stuffed with Cream Cheese and Almonds

2011-12-18T12:25:00.004-05:00

For this healthy snack, I started with our recipe for Dates Stuffed with Cream Cheese and simply added some lightly toasted almond slices or slivers.

Quantities are not included, 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 Neufchatel or cream cheese per 8-ounce package of dates.

RECIPE:

Raw sliced or slivered almonds
Pitted dates
Neufchatel or cream cheese

Toast the almonds 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 cheese, and then top each with a few of the almond 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.

Roasted Potatoes and Onions

2011-12-17T11:02:00.002-05:00

This recipe makes an inexpensive and easy side dish that's great for breakfast, brunch, lunch, or dinner.

Roasting makes the onions sweet and tender, while the potatoes are golden on the outside and tender on the inside.

RECIPE:

1 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 small yellow onion, cut vertically into 8 wedges
1 tablespoon 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 and onion wedges with the olive oil, salt, and pepper. Arrange the potato-onion mixture 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 20-30 minutes, or until the potatoes and onions are tender and golden.

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

-- 3-4 servings

Cauliflower Fritters with Lemon

2011-12-16T08:53:00.005-05:00

My Italian grandmother always made these cauliflower fritters on Christmas Eve, as a vegetable side dish in the Feast of the Seven Fishes.

I like to serve them with lemon wedges, for optional sprinkling over the fritters before eating, for an added flavor dimension.

RECIPE:

1 head of cauliflower
2 eggs
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon chopped fresh parsley
2-4 tablespoons olive oil, divided
1 or 2 lemons, cut into wedges

Preheat oven to 250 degrees Fahrenheit.

Cut the cauliflower into medium-size florets. Cook in boiling water or steam in microwave for 7-12 minutes, until tender. Drain. Coarsely chop the cauliflower 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 cauliflower and parsley, and stir to coat all of the cauliflower 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 cauliflower 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.

Onion and Parsley Frittata

2011-12-11T12:45:00.009-05:00

I've always liked the egg/onion combination in Chinese Egg Foo Young. Here is a Mediterranean-style version.

This frittata features ingredients that are typical refrigerator staples, and therefore is great for serving last-minute guests. Like most frittati, it can be served hot or at room temperature for breakfast, brunch, lunch, or as an appetizer or light supper.

Many frittata recipes instruct the cook to brown the top of the frittata under the broiler. My Grandma Marianna never did this. Instead, she would flip the frittata over using a plate as described below, and then brown the other side on the stove. I still prefer to use her method.

RECIPE:

1 tablespoon extra virgin olive oil
1 small yellow onion, coarsely chopped
8 large eggs, or equivalent in egg substitute
2 tablespoons milk
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)

In a 9-inch or 10-inch non-stick skillet, heat the olive oil over medium heat. Add the onion, and saute for 3-5 minutes, until the onion is soft and lightly golden.

Meanwhile, in a bowl, beat the eggs well. Beat in the milk, salt and pepper, and then stir in the parsley.

Add the egg mixture to the cooked onion in the skillet.

Using a spatula, stir the contents of the skillet to distribute the zucchini and herbs evenly throughout the egg mixture. Cook for 3-6 minutes, gently lifting the edges of the frittata to allow the uncooked egg to run underneath the cooked section, until the eggs start to set and the underside of the frittata is golden.

Flip the frittata by placing a flat plate over the top of the skillet and turning it upside down so that the frittata is resting on the plate, cooked side up. Gently slide the frittata back into the skillet, cooked side up. Cover and continue cooking over low heat until the other side is golden and the eggs are set, about another 3-5 minutes.

Slice the frittata into 4 wedges, and serve.

-- 4 servings

Grand Marnier Strawberries

2011-12-10T10:33:00.007-05:00

In this recipe, strawberries are spiked with Grand Marnier, which adds a rich orange flavor with the smooth kick of a good liqueur.

When fresh strawberries are not in season, I use frozen unsweetened strawberries, thawed per the package instructions. Often the frozen strawberries are tastier than the fresh ones, because they are frozen immediately after picking. And they can be enjoyed all year long.

They're great served alone, warm or cold, as a light dessert or snack. I also like to serve them warm over ice cream, yogurt, or plain pound cake. They're also nice for breakfast/brunch, either alone or as a topping for French toast or pancakes. Garnish with a sprig of fresh mint, if desired.

RECIPE:

2 tablespoons lemon juice
2 tablespoons sugar
1 tablespoons Grand Marnier
3 cups sliced fresh or frozen strawberries (thawed if frozen)

In a small bowl, combine the lemon juice, sugar, and Grand Marnier. Stir to blend.

Transfer the lemon juice mixture to a medium saucepan. Over medium-high heat, bring the liquid almost to a boil. Reduce the heat to low and cook, stirring, until the sugar is dissolved.

Add the strawberries to saucepan, and stir to coat all the berries with the liquid. Simmer over low heat for 3-5 minutes.

-- 4 servings

Bowtie Pasta with Chickpeas and Sun-Dried Tomatoes

2011-12-04T12:19:00.007-05:00

This pasta recipe is quick, easy, delicious, and nutritious. The rich and subtle tang of the sun-dried tomatoes beautifully compliments the earthiness of the chickpeas, pasta, and parsley.

It's made from ingredients that I usually have on hand, so it's one of my favorites for serving last-minute dinner guests.

RECIPE:

8 ounces dried bowtie/butterfly pasta (farfalle)
1/4 cup extra virgin olive oil
1 small clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
1 can (15.5 ounces) chickpeas, drained but not rinsed
3 tablespoons oil-packed sun-dried tomatoes, drained and cut into julienne strips
3 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Cook the pasta according to the package directions. Drain.

Meanwhile, in a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, along with the red pepper flakes (if using). Saute for a minute or two, until the garlic is fragrant. Do not let the garlic burn.

Add the pasta, chickpeas, sun-dried tomatoes, and parsley to the skillet. Season with salt and pepper to taste.

Saute for 3-5 minutes, until heated through.

-- 4 servings

Crostini with Gorgonzola, Walnuts, and Honey

2011-12-03T11:11:00.002-05:00

These crostini are easy to make, but are elegant and delicious enough to serve to your most sophisticated guests.

The crunch of the walnuts, the smooth tang of the gorgonzola, and the sweetness of the honey are a delightful combination.

RECIPE:

French baguette or submarine/hoagie rolls, sliced into 12 (1/2-inch) slices
3/4 cup crumbled gorgonzola cheese, at room temperature
1/2 cup walnut pieces
Honey

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.

Top the bread slices evenly with the gorgonzola and then the walnuts, pressing down lightly to make the toppings stick to the bread.

Broil for a minute or two until the walnuts are lightly toasted and the cheese starts to melt.

Arrange the crostini on serving plate(s), drizzle liberally with honey, and serve immediately.

-- 6 appetizer servings

Roasted Broccoli with Garlic

2011-11-27T12:21:00.004-05:00

Roasting broccoli adds an earthy depth to its flavor, and the addition of some thinly sliced garlic provides a delightful kick. I know some people who thought they didn't like broccoli but changed their minds when they tried this recipe.

RECIPE:

1 pound broccoli, cut into medium-size florets
1 small clove garlic, thinly sliced
3 tablespoons olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees Fahrenheit.

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

Pour the broccoli mixture into a baking dish or roasting pan, and arrange the florets in a single layer.

Cover with foil and roast for 10 minutes.

Uncover, stir, and roast for 10 minutes more.

If the broccoli is not yet tender, stir it again and then roast for another 10 minutes, or until tender and golden.

-- 4-6 servings

Mixed Green Salad with Gorgonzola, Dried Cranberries, and Pine Nuts

2011-11-20T12:03:00.002-05:00

This delightful salad is festive enough for your holiday buffet table, but easy enough to enjoy anytime.

While you can use a purchased balsamic vinaigrette in this recipe, I suggest trying our Honey-Lemon Balsamic Vinaigrette, as recommended. The homemade dressing is quick and easy to make, and much more economical!

RECIPE:

2 tablespoons pine nuts
4 to 6 ounces (4 to 6 cups) mixed salad greens (e.g., spring mix, mesclun, field greens, or your favorite mixture)
4 to 6 tablespoons Honey-Lemon Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
1/3 cup gorgonzola cheese, crumbled
1/4 cup dried cranberries

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

Add the gorgonzola, cranberries, and toasted pine nuts to the salad. Toss lightly, and serve.

-- 2-4 servings

Stuffed Acorn Squash with Walnuts and Brandied Raisins

2011-11-19T11:35:00.003-05:00

I grew up eating the classic candied acorn squash baked with butter and brown sugar. In this recipe, I started with that basic idea and dressed it up with some walnuts and brandy-soaked raisins.

This works well either as a generous side dish or as a main course.

I typically use good cognac to soak the raisins, because I usually have a small bottle on hand for occasional sipping. But an ordinary brandy works well also, and will be more affordable.

Vegans need only substitute vegan margarine for the butter.

RECIPE:

2 tablespoons brandy or cognac
2 tablespoons raisins
1 acorn squash, halved lengthwise and seeded
Salt to taste
2 tablespoons coarsely broken walnut pieces
2 tablespoons butter (or vegan margarine for a vegan version)
2 tablespoons brown sugar

Preheat oven to 350 degrees Fahrenheit.

In the microwave or on the stove, heat the brandy or cognac almost to a boil. Remove from the heat. Add the raisins to the brandy/cognac. Let the raisins soak in the brandy/cognac for about 15 minutes. Drain the raisins, and discard the brandy/cognac. Place the drained raisins on a paper towel to dry.

Place the squash halves cut-side down in a 13x9-inch baking pan. Cover tightly with foil. Bake for 30-45 minutes, until the squash begins to soften.

Remove the squash from oven and turn cut-side up. Sprinkle lightly with salt.

Into the center of each squash half place 1 tablespoon of raisins, 1 tablespoon of walnuts, 1 tablespoon of butter or margarine, and 1 tablespoon of brown sugar.

Leave uncovered and bake for an additional 30 minutes, or until the squash is fully tender.

-- 2 servings

Dates Stuffed with Cream Cheese

2011-11-13T12:45:00.002-05:00

I think of dates as "nature's candy". Stuffing them with Neufchatel or cream cheese creates an easy, healthy, and delicious dessert, appetizer, or snack.

RECIPE:

1 8-ounce package pitted dates
3-4 ounces Neufchatel or cream cheese

Cut each date lengthwise along one side to "butterfly ".

Divide the cheese into enough equal-size portions to match the number of dates.

Stuff each date with a portion of the cheese, gently pressing each stuffed date partially closed while still exposing some of the cheese stuffing.

Serve immediately or refrigerate until ready to use. For best flavor, serve at room temperature.

-- 6-10 appetizer, snack, or light dessert servings

Mock Chicken with Mushrooms and Grapes

2011-11-12T12:34:00.005-05:00

This recipe was inspired by a chicken dish I enjoyed at a fine restaurant many years ago when I was an omnivore. I created my own version and veganized it by using mock chicken breasts and no butter. As it turns out, there's nothing missing here.

I like to serve this with a green vegetable and some steamed brown rice.

For the photo above, I used Gardein Chick'n Scallopini, which I found at my local Whole Foods Market.

This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.

RECIPE:

2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
1/4 cup unbleached flour
Salt and freshly ground black pepper to taste
3 tablespoons extra virgin olive oil, divided
1 tablespoon minced shallot
3/4 cup sliced white mushrooms
1 cup dry white wine
1/2 cup mock chicken broth (such as Imagine No-Chicken broth) or vegetable broth
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
1/3 cup seedless red grapes, halved

Mix the flour, salt, and pepper, and coat the "chicken" in the flour mixture.

Heat 1 tablespoon of the olive oil in a large skillet and saute the "chicken" over medium heat for 3-4 minutes, until lightly browned on both sides. Remove the "chicken" from the skillet and set aside.

Add the remaining 2 tablespoons of olive oil to the same skillet, along with the shallots, mushrooms, and salt and pepper to taste. Saute over medium to medium-high heat for 2-3 minutes, until the shallots are soft and the mushrooms are lightly golden. Remove the shallot-mushroom mixture from the skillet and set aside.

Add the wine, broth, and tarragon to the same skillet, increase heat to high, and reduce the liquid by half.

Return the "chicken" and the shallot mushroom to the skillet. Add the grapes, along with additional salt and pepper as needed.

Saute over medium heat for 2-3 minutes, until the sauce is slightly thickened.

Spoon the mushrooms, grapes, and sauce over the "chicken", and serve.

-- 2 servings

Mushrooms Stuffed with Red Bell Pepper, Herbs, and Feta

2011-11-06T12:46:00.003-05:00

I love mushrooms, and this is one of my favorite ways of stuffing them. Offering a bite-size taste of the Mediterranean, these mushrooms are always a hit at parties, and are also great as an appetizer for a special meal - or anytime.

RECIPE:

1/2 pound medium-size or large white or brown (cremini) mushrooms, or a mixture
2 1/2 tablespoons extra virgin olive oil, divided
1/2 cup red bell pepper, finely diced
1 scallion, green and white parts, chopped
1 small clove garlic, minced
1 tablespoon chopped fresh parsley
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
Salt and freshly ground pepper to taste
1/4 cup crumbled feta cheese

Preheat oven to 350 degrees Fahrenheit.

Remove stems from mushrooms. Finely chop the stems and set aside.

In a medium skillet, heat 1 1/2 tablespoon of the olive oil over medium to medium-high heat. Add the mushroom stems, red bell pepper, scallion, and garlic, and saute for 4-6 minutes until soft.

Add the parsley, oregano, and thyme, along with salt and pepper to taste. Saute over medium to medium-low heat for another 2-3 minutes to blend all the flavors. Remove from heat and set aside. Gently stir the feta into the vegetable-herb mixture.

Place the mushroom caps, stem side down, in a baking dish. Cover and microwave on high setting for a minute or two, until soft. Transfer the mushrooms to a plate, and discard any mushroom liquid from the baking dish.

Brush the mushroom caps with the remaining 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste.

Fill the mushroom caps with the vegetable-herb-feta mixture, and arrange them, filling side up, in the baking dish. Drizzle any remaining olive oil over the stuffed mushrooms.

Cover and bake for 10 minutes.

Uncover and bake for another 10-20 minutes, until the mushrooms are lightly golden and bubbly. (The baking time will depend on the size of the mushrooms.)

-- 3-4 appetizer servings

Polenta with Spinach, Raisins, and Pine Nuts

2011-10-30T12:08:00.005-04:00

This elegant dish combines two of our favorite recipes - our Spinach with Raisins and Pine Nuts and our Pan-Grilled Polenta Rounds. Baby spinach is sauteed in garlic-infused olive oil with toasted pine nuts and wine-soaked raisins, and then served over lightly toasted polenta slices.

The result is impressive enough for a special holiday feast, but easy enough to make anytime.

RECIPE:

1/4 cup raisins, black or golden
1/4 cup white wine (or water, if you don’t want to use wine)
1 tube of prepared polenta (plain)
2 tablespoon extra virgin olive oil, divided
1 pound fresh baby spinach
2 cloves garlic, thinly sliced
2 tablespoons pine nuts
Salt and freshly ground black pepper to taste.

In the microwave or on the stove, heat the wine almost to a boil. Remove from the heat. Add the raisins to the wine. Let the raisins soak in the hot wine for about 15 minutes. Drain the raisins, and discard the wine. Place the drained raisins on paper towels to dry.

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Saute the polenta slices in the oil until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, rinse the spinach, but do not dry. The water clinging to the spinach will help to steam it during the cooking process.

In a separate large skillet, saute the spinach over medium-high heat just until wilted. Transfer the wilted spinach to a colander and set aside.

Wipe any spinach liquid from the skillet, and then heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic, and saute for a minute or two until golden and fragrant. Do not let the garlic burn. When the garlic is golden, remove it from the pan and discard.

Add the pine nuts to the garlic-infused oil in the skillet, and saute over medium heat for a few minutes until the pine nuts are lightly golden.

Add the raisins to the skillet and saute for another minute. Be careful not to let the pine nuts burn.

Return the spinach to the skillet, along with salt and pepper to taste.

Saute over medium heat for another 2-3 minutes to reheat the spinach and blend all the flavors.

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

-- 4 servings (2 polenta slices per serving)

Pan-Grilled Polenta Rounds

2011-10-29T11:31:00.009-04:00

I always keep a tube or two of polenta in my pantry. Slicing it up and lightly browning the slices on the stove results in an easy and delicious side dish - a delightful alternative to potatoes, rice, or pasta.

It's also good as a meal base. Just top the browned polenta rounds with stewed or sauteed veggies, or cheese, or a hearty sauce.

RECIPE:

1 tube of prepared polenta
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil

Cut the polenta into 8 round slices. Sprinkle each polenta slice on both sides with salt and pepper to taste.

Heat the olive oil in a large skillet or grill pan over medium heat. Saute the polenta slices in the oil until heated through and lightly browned on both sides.

-- 4 servings (2 polenta slices per serving)

Pizza with Caramelized Onion, Pear, and Gorgonzola (12-inch)

2011-10-23T13:15:00.004-04:00

This recipe was inspired by a pizza I enjoyed at a Philadelphia bistro many years ago. The bistro is no longer there, but I never forgot the pizza. So recently I decided to recreate the pizza, and the result was very much like what I remembered.

The sweet-savory flavor of the caramelized onion base nicely complements the fresh pear and the creamy, pungent gorgonzola.

Be sure to slice the pear as thinly as possible, overlapping the slices as needed to fit them all on the pizza.

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
Salt & freshly ground black pepper to taste
1/2 cup shredded mozzarella cheese
1 fresh pear, cored and thinly sliced
1/2 cup crumbled gorgonzola 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.

In a medium skillet, heat the olive oil over medium 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 20-25 minutes, stirring occasionally, until the onion is sweet and golden.

Spread the onion evenly over the pizza crust. Sprinkle with the shredded mozzarella. Arrange the pear slices in a single layer on top of the mozzarella. Sprinkle evenly with the gorgonzola.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Portobello Sandwiches with Roasted Peppers and Arugula

2011-10-16T13:30:00.004-04:00

The idea for these sandwiches came to me as I was browsing the produce section of my favorite grocery store. The portobello mushrooms looked good. I knew I had a jar of roasted peppers at home that I needed to use up. And arugula was on sale.

I was very hungry and wanted something hearty, so I decided to combine all of those ingredients into a sandwich. The arugula is tossed with good olive oil, balsamic vinegar, salt, and pepper, to create a simple arugula salad to top the sandwiches. The arugula salad provides a delightful green contrast to the richness of the mushrooms and roasted peppers.

RECIPE:

4 portobello mushrooms, each about 4 to 5 inches in diameter
4 tablespoons extra virgin olive oil, divided
1 large clove garlic, minced
1/2 cup roasted red bell peppers, cut into julienne slices
1 tablespoon balsamic vinegar
2/3 cup baby arugula, tightly packed
2 submarine/hoagie rolls, each about 8 to 10 inches long
Salt and freshly ground black pepper to taste

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-wide slices.

In a medium bowl, combine 2 tablespoons of the olive oil, the garlic, and the portobello slices. Toss gently, and let sit for 20 to 30 minutes.

After the portobellos have marinated, heat a medium-size skillet over medium to medium-high heat. Add the portobello mixture, and saute for 5-6 minutes, until the portobellos are soft and most of the rendered mushroom liquid has evaporated.

Add the roasted bell pepper slices to the portobellos, along with salt and pepper to taste. Saute for 3-5 minutes to heat the peppers and blend all the flavors. Remove from heat and set aside.

Meanwhile, in a medium bowl, whisk together the remaining 2 tablespoons of olive oil and the balsamic vinegar, along with salt and pepper to taste. Add the arugula, and toss gently to coat well.

Preheat broiler. Split the rolls open, but do not cut them all the way through. Lay them open on a broiler-proof pan. Broil until lightly toasted. Remove from heat.

Fill each roll with half of the portobello mixture, and then top evenly with the dressed arugula.

-- 2 servings

Mock Chicken with Dijon-Cognac Cream Sauce

2011-10-09T13:25:00.002-04:00

This was adapted (and vegetarianized) from a chicken recipe in The Frog/Commissary Cookbook, which features recipes from some restaurants here in Philadelphia that were very popular during the city's restaurant renaissance of the 1970s and 1980s.

For the photo above, I used Gardein Chick'n Scallopini, which I found at my local Whole Foods Market.

This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.

The original recipe calls for brandy, but I prefer the fuller flavor of a good cognac. You can substitute brandy for the cognac if you wish, and it will still be good.

I like to serve this recipe with our Broccoli in Shallot Butter, as shown in the photo above, and perhaps some rice.

RECIPE:

2 mock chicken breast portions or 2 servings of unbreaded mock chicken patties or tenders, thawed if frozen
1/4 cup flour
Salt and freshly ground black pepper to taste
1/2 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon minced shallot
1/4 cup dry vermouth
1 tablespoon cognac or brandy
1 tablespoon Dijon mustard
1/2 cup heavy cream
1/2 tablespoon chopped fresh parsley

Mix the flour, salt, and pepper. Toss the "chicken" pieces in the flour mixture, shaking off the excess.

In a medium skillet, heat the vegetable oil over medium to medium-high heat. Add the butter along with the "chicken", and saute until the "chicken" is lightly golden on all sides. Remove the "chicken" from the skillet and set aside.

Add the shallots, vermouth, and brandy to the same skillet. Turn the heat up to high and cook, stirring occasionally, until the liquid is reduced by half.

Whisk in the mustard, then whisk in the cream, along with salt and pepper to taste. Lower the heat to medium, and cook, whisking occasionally, for 2-3 minutes, until the mixture is the consistency of a light gravy.

Add the "chicken" back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors. If the sauce seems too thick, add some water, a tablespoon at a time, until it is the desired consistency.

Transfer the "chicken" to serving plates. Top with the sauce, sprinkle with the parsley, and serve.

-- 2 servings

Broccoli in Shallot Butter

2011-10-09T12:18:00.003-04:00

I usually cook my broccoli in olive oil, but now and then I crave a change of pace and make this recipe. The sweetness of the butter and the mild onion flavor of the shallots complement the broccoli beautifully.

This recipe doesn't use too much butter, so it still fits well into a healthy Mediterranean diet when used in moderation.

RECIPE:

4 cups fresh broccoli florets (approx. 1 pound)
2 tablespoons butter
2 tablespoons minced shallot
Salt and freshly ground black pepper to taste

Blanch the broccoli by boiling in water until crisp-tender, about 3-6 minutes. The cooking time will depend on the size of the florets. (Alternatively, you can microwave the broccoli with 1/4 cup of water for a similar length of time until crisp-tender.) Rinse the cooked broccoli under cold water to stop the cooking, and drain.

In a large skillet, heat the butter over medium heat. Add the shallot and saute for 2-3 minutes, until the shallot is soft and fragrant.

Add the broccoli to the skillet, and season with salt and pepper to taste.

Saute over medium to medium-high heat for 3-5 minutes to to heat the broccoli and blend the flavors.

-- 2-3 servings

Chunky Tomato-Basil Sauce

2011-10-02T12:47:00.004-04:00

This is one of my favorite pasta sauces to make when fresh basil is in season. Even off-season, fresh basil is now available in many supermarkets, so you can enjoy this light and tasty sauce any time of year.

RECIPE:

1 tablespoon extra virgin olive oil
1 clove garlic, minced
2 cans (14.5 ounces each) diced tomatoes, either regular or petite-cut, undrained
1 can (8 ounces) tomato sauce
1/4 cup fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Meanwhile, in a medium saucepan, saute the garlic in the olive oil over medium-low heat, just until the garlic becomes fragrant. Do not let the garlic burn.

Stir in the tomatoes, tomato sauce, basil, salt, and pepper. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

Use within 2-3 days, or freeze for future use.

-- Approximately 3 1/2 cups of sauce

Crostini with Tomatoes, Olives, and Two Cheeses

2011-09-25T13:36:00.005-04:00

For this recipe, I started with our popular Bruschetta with Tomatoes, Olives, and Feta, added shredded mozzarella, and heated it under the broiler until the cheeses started to melt. The result is a richer, cheesier version of the original, for when you're in the mood for something light but truly decadent.

It's great on its own as an appetizer or snack, or as an accompaniment to a main-dish salad or soup meal.

RECIPE:

French baguette or submarine/hoagie rolls, sliced into 16 (1/2-inch) slices
3 Roma (plum) tomatoes, seeded and chopped
1/2 cup pitted Kalamata olives, chopped
1/4 cup feta cheese, crumbled
1 tablespoon fresh basil leaves, shredded or coarsely chopped
1/8 teaspoon dried oregano
1 teaspoon extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 cup shredded mozzarella

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 except for the mozzarella. (Note: Go easy on the salt, as the feta is salty.)

Spoon the tomato mixture evenly onto the bread slices. Top with the mozzarella.

Broil until the mozzarella is melted and bubbly.

-- 8 appetizer servings

Spinach with Garlic, Olive Oil, and Pine Nuts

2011-09-18T12:48:00.005-04:00

This recipe was inspired by our popular recipe for Spinach with Raisins and Pine Nuts. This version omits the raisins, for those people who do not like raisins and for others who just want a change of pace. The result is just as good - more savory and less sweet than the original recipe.

A pile of spinach doesn't have to be boring!

RECIPE:

1 pound fresh baby spinach
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
2 tablespoons pine nuts
Salt and freshly ground black pepper to taste.

Rinse the spinach, but do not dry. The water clinging to the spinach will help to steam it during the cooking process.

In a large skillet, saute the spinach over medium-high heat just until wilted. Transfer the wilted spinach to a colander and set aside.

Wipe any spinach liquid from the skillet, and then heat the olive oil over medium heat. Add the garlic, and saute for a minute or two until golden and fragrant. Do not let the garlic burn. When the garlic is golden, remove it from the pan and discard.

Add the pine nuts to the garlic-infused oil in the skillet, and saute over medium heat for a few minutes until the pine nuts are lightly golden.

Return the spinach to the pan, along with salt and pepper to taste.

Saute over medium heat for another 2-3 minutes to reheat the spinach and blend all the flavors.

-- 2 servings

Spaghetti with Fresh Tomatoes, Kalamata Olives, and Feta

2011-09-17T10:14:00.006-04:00

This recipe came about one evening when I had some fresh Roma tomatoes, kalamata olives, and feta that I needed to use up. I was very hungry and wanted something filling, so I decided to combine those ingredients with a big bowl of pasta.

I thought about adding some garlic, but decided that the tomatoes, olives, feta, olive oil, and parsley have enough flavor on their own. It turned out delicious!

RECIPE:

8 ounces dried spaghetti
1/4 cup extra virgin olive oil
4 Roma (plum) tomatoes, seeded and chopped
1/4 cup Kalamata olives, pitted and sliced
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt & freshly ground black pepper to taste
3/4 cup crumbled feta cheese (approx. 3-4 ounces), at room temperature*

Cook the spaghetti according to package directions. Drain.

Meanwhile, heat the oil in a large skillet over medium-low heat. Add the tomatoes and olives to the skillet, and saute for 2-3 minutes, stirring occasionally.

Add the cooked/drained spaghetti, along with the parsley. Saute for 2-3 minutes to blend the flavors.

Add the feta. Season to taste with salt and pepper. (Go easy on the salt, as the feta is very salty.)

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

-- Serves 3-4

* 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.

Zucchini Hummus

2011-09-03T11:12:00.004-04:00

Mixing some chopped zucchini into a classic hummus recipe adds extra flavor, color, and nutrition to a favorite Middle Eastern dip.

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

RECIPE:

1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1 medium unpeeled zucchini (about 1/2 pound), diced
1 small clove garlic, crushed through a press or finely minced
2 tablespoons extra virgin olive oil
4 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including 1 tablespoon of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Potato Salad with Kalamata Olives and Parsley

2011-08-28T13:11:00.005-04:00

For this recipe, I started with our classic Potato Salad with Olive Oil and Parsley and added some sliced Kalamata olives for a salty, briny dimension.

Like the original recipe, it's great for picnics, as it tastes best at room temperature. But it's enjoyable year-round as an easy and healthy side dish.

RECIPE:

1 pound medium-size red potatoes, unpeeled
1/3 to 1/2 cup Kalamata olives, sliced or coarsely chopped
3 tablespoons extra virgin olive oil
1 1/2 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. 15-35 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 1-inch cubes.

Gently toss the potato slices with the olives, olive oil, parsley, salt, and pepper. (Go easy on the salt, as the olives are salty.)

Serve at room temperature or slightly chilled.

-- 3-4 servings

Pan-Grilled Eggplant with Tomatoes, Olives, and Feta

2011-08-27T11:51:00.005-04:00

This healthy recipe features the flavors of Greece. It works well as either an appetizer, an entree, or a side dish.

Serve with Pan-Grilled Pita Wedges as shown, or with hearty, crusty baguette or rolls.

RECIPE:

1 large eggplant (about 1 pound)
Salt and freshly ground black pepper
4 tablespoons extra virgin olive oil, divided
1/4 cup chopped red onion
1 small clove garlic, minced
4 medium-size Roma (plum) tomatoes, seeded and diced
1/4 cup Kalamata olives, pitted and sliced
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided
1/4 teaspoon dried oregano
1/4 cup feta cheese, crumbled
1/4 cup dry white wine

Cut 4-6 crosswise (circular) slices from the biggest part of the eggplant, about 3/4 inch thick. Discard the ends. Peel the eggplant slices, if desired.

Place the eggplant slices in a colander, sprinkle with salt, and let sit for 30 minutes. After the 30 minutes, rinse the eggplant well under cold running water, and then pat dry with paper towels. Season the eggplant on both sides with salt and pepper.

In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Add the eggplant slices, and cook for 3-5 minutes, until the bottom is golden.

Turn the eggplant over and cook for another 3-5 minutes until golden on both sides. Remove the eggplant from the skillet and set aside.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium to medium-low heat. Add the onion and garlic, and saute for 2-3 minutes, until soft. Do not let the garlic get brown.

Add the tomatoes, olives, 1 tablespoon of the parsley, and the oregano. Add salt and pepper to taste. (Go easy on the salt, as you will be adding feta cheese, which is salty.) Saute for 1 or 2 minutes.

Return the eggplant to the skillet. Spoon the tomato-olive mixture evenly over the eggplant. Top with the feta.

Pour the wine around the topped eggplant in the skillet, cover, and simmer over medium to medium-high heat for a minute or two until the cheese starts to melt.

Uncover, and simmer until the wine is reduced to a light glaze.

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

-- 4-6 servings

Pasta and Chickpea Salad with Sun-Dried Tomatoes, Olives, and Walnuts

2011-08-21T13:27:00.002-04:00

This recipe was inspired by a salad called the Spensa at Saladworks, a regional cafeteria-style restaurant chain specializing in fresh salads made to order.

The Spensa featured a pasta base with diced turkey, sun-dried tomatoes, black olives, and walnuts. Since I am a vegetarian, they graciously allowed me to substitute chickpeas for the turkey. And I always opted for the Balsamic Vinaigrette as my dressing for this salad, which complemented the other ingredients perfectly.

The Spensa is no longer on their menu (although their custom salad options keep it always a possibility).

So I decided to create my own version, which remains my favorite pasta salad. Here it is.

RECIPE:

8 ounces dried rotini, or other short spiral pasta
1/2 cup canned chickpeas, drained
4 or 6 white or brown (crimini) mushrooms, sliced
1/4 cup black olives, pitted and sliced
1/4 cup walnut pieces
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
6 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar*
1 tablespoon fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Cook the pasta according to package directions. Drain and then run under cold water to stop the cooking. Drain again.

In a large bowl, combine the pasta with the chickpeas, mushrooms, sun-dried tomatoes, olives, and walnuts.

In a smaller bowl, whisk together the olive oil and balsamic vinegar until blended, and then whisk in the basil, salt, and pepper.

Pour the dressing over the pasta 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.

-- 4-6 servings

* Note: I like to use white balsamic vinegar in pasta salads, because the more common dark version will turn the pasta brown, which some people find unappealing. But if you don’t mind the color, the dark balsamic vinegar works fine in this recipe as well.

Broiled Tomatoes with Herbed Breadcrumbs, Basil, and Parmesan

2011-08-20T11:07:00.004-04:00

I created this recipe many years ago, when I was a teenager and was always looking for delicious and satisfying low-calorie dishes. This fit the bill, and I've been making it ever since - especially in the summer, when locally grown tomatoes are abundant.

It works well as either a side dish, an appetizer, or a snack.

RECIPE:

4 large fresh tomatoes
1 cup dry Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, shredded or coarsely chopped
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

Cut 1/4 inch off the top and bottom of each tomato to remove the ends, and then slice each tomato in half crosswise to form thick slices. Season the tomato slices on both sides with salt and pepper. Arrange the tomato slices on a broiling pan.

In a small bowl, mix together the breadcrumbs, Parmesan, and basil, and then top the tomatoes evenly with the mixture.

Drizzle the olive oil over the tomatoes.

Broil for 2-4 minutes, until the tomatoes are heated through and the crumb mixture is lightly golden and bubbly.

-- 4 servings

Zucchini, Corn, and Tomato Saute

2011-08-13T11:25:00.005-04:00

This colorful, delicious, healthy side dish is also quick and easy to make!

It's best made using fresh basil, but you can substitute dried basil if fresh is not available. (See quantity differences in ingredient list below.)

RECIPE:

1 tablespoon extra virgin olive oil
1 medium zucchini (about 1/2 pound), quartered lengthwise and then sliced 1/4-inch thick
1 small clove garlic, minced
1 cup frozen corn, thawed
2 plum tomatoes, seeded and diced
3/4 teaspoon fresh basil, julienned or coarsely chopped, or a scant 1/4 teaspoon dried basil
Salt and freshly ground black pepper to taste

In a medium skillet, heat the olive oil over medium to medium-high heat. Add the zucchini, and saute for 2-3 minutes until soft.

Add the garlic, and saute for another minute or two, until the garlic is soft but not brown.

Add the corn, tomatoes, and basil. Season with salt and pepper to taste.

Saute for 2-3 minutes, until heated through.

-- 2-3 servings

Pesto Pizza with Zucchini and Sun-Dried Tomatoes (12-inch)

2011-08-07T13:13:00.005-04:00

This recipe was inspired by a lunchtime slice that I enjoyed at a Philadelphia suburban pizzeria some years ago.

When I found myself at home with some zucchini and some sun-dried tomatoes that I needed to use up, I decided to copy that great pizzeria concept. It worked!

Thanks to Paradise Pizza, in the Audubon/Trooper section of Philadelphia's western suburbs, for the concept!

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared pesto
1 cup shredded mozzarella cheese, divided
1 medium-to-large zucchini (about 1/2 to 3/4 pound), unpeeled
1/2 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
3 tablespoons oil-packed sun-dried tomatoes, drained and 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 pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the mozzarella.

Slice the zucchini in half lengthwise, and then cut crosswise into 1/4-thick half-circles. Discard the ends.

In a medium skillet, heat the olive oil over medium-high heat. Add the zucchini, along with salt and pepper to taste, and saute for 2-4 minutes, until the zucchini slices are lightly golden and crisp-tender. Drain the cooked zucchini slices on a plate lined with paper towels.

Arrange the cooked/drained zucchini on the pizza in a single layer, and then sprinkle evenly with the sun-dried tomatoes. Top it off with the remaining 1/2 cup of shredded cheese.

Top the pizza with the remaining 1/2 cup 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

Kale and Cannellini

2011-07-31T13:15:00.002-04:00

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

2011-07-30T11:21:00.004-04:00

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

2011-07-24T13:44:00.003-04:00

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-style dry breadcrumbs
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

2011-07-17T12:23:00.008-04:00

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!

RECIPE:

2 or 3 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 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

2011-07-10T12:12:00.010-04:00

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-tarragon 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.

This salad is best eaten the day it is made, as the vinegar in the dressing will cause the asparagus to lose a bit of its color overnight. (It will still taste good, though!)

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
1/4 cup tarragon white wine vinegar
1/4 cup 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, red bell pepper, 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

2011-07-03T12:34:00.003-04:00

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

Greek Yogurt with Honey and Walnuts

2011-06-26T11:54:00.003-04:00

This easy recipe needs only three ingredients, but is elegant and delicious. The smooth tang of the yogurt contrasts beautifully with the sticky sweetness of the honey and the earthy crunch of the walnuts.

This healthy and nutritious dish is equally great for breakfast, dessert, or a snack.

RECIPE:

1/4 cup shelled walnut halves or pieces
1/4 cup honey
2 cups plain Greek-style yogurt

In a small skillet, saute the walnuts over medium heat for a few minutes until lightly toasted. Do not let the walnuts burn.

Transfer the walnuts to a small bowl and add the honey, stirring to combine.

Spoon 1/2 cup yogurt onto each of 4 dessert plates.

Sprinkle the honey-walnut mixture evenly over each serving of yogurt.

-- 4 servings

Mock Chicken Marsala with Mushrooms

2011-06-19T12:46:00.005-04:00

Since becoming a vegetarian, I've been adapting many of my favorite old chicken recipes to use mock chicken products, which these days are readily available in many supermarkets and health food stores.

Here is my version of a meatless "Chicken" Marsala.

For the photo above, I used Gardein Chick'n Scallopini, which I found at my local Whole Foods Market.

This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.

Vegans need only substitute vegan margarine for the butter and ensure that the mock chicken does not contain eggs or other non-vegan ingredients.

RECIPE:

2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
1/4 cup unbleached flour
Salt and freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons butter (or vegan margarine for a vegan version)
1 1/2 cup fresh white mushrooms, sliced (or more, if desired)
1/2 cup Marsala wine
1 tablespoon chopped fresh parsley

Mix the flour, salt, and pepper, and coat the "chicken" in the flour mixture.

Heat the olive oil in a large skillet and saute the "chicken" over medium heat for 3-4 minutes, until lightly browned on both sides. Remove the "chicken" from the skillet and set aside.

Add the butter or margarine to the skillet along with the mushrooms. Saute over medium heat for 4-5 minutes, until cooked.

Return the "chicken" to the skillet. Add the Marsala.

Simmer over medium heat, stirring occasionally, for about 5 minutes, until the sauce thickens.

Sprinkle with the parsley, and serve.

-- 2 servings

Roasted Asparagus with Pine Nuts and Gruyere

2011-06-12T12:08:00.009-04:00

I love roasted vegetables - especially asparagus. In this recipe, roasted asparagus spears are dressed up with luscious Gruyere cheese and crunchy pine nuts for an easy gourmet side dish.

RECIPE:

2 tablespoons pine nuts
1 pound fresh asparagus (medium or thick spears; not too thin)
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
1/2 cup shredded Gruyere cheese

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 roasting pan.

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

Sprinkle the Gruyere down the center of the row of asparagus, distributing the cheese on the stalks but not the tips.

Roast for about 6-14 minutes, until the asparagus are tender when pierced with a fork, but still firm, and the cheese is melted and bubbly. The roasting time will depend on the thickness of the asparagus spears.

Sprinkle with the pine nuts, and serve immediately.

-- 4 servings

Fettuccine with Artichoke Hearts, Garlic, and Olive Oil

2011-06-05T12:38:00.006-04:00

This is a quick and easy pasta recipe that is also elegant and tasty.

I think this recipe is best using frozen artichoke hearts, but the canned ones will work almost as well.

RECIPE:

8 ounces dried fettuccine
1 (9-ounce) package frozen artichoke hearts, thawed and quartered, or 1 (14-ounce) can artichoke hearts, drained and quartered
3 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped parsley (preferably Italian flat-leaf parsley), divided
Salt and freshly ground black pepper to taste

Cook the fettuccine according to the package directions. Drain.

Meanwhile, heat the olive oil in a skillet over medium to medium-low heat. Add the garlic, and saute for a minute or two until fragrant. Do not let the garlic turn brown.

Add the artichokes to the skillet along with 1 tablespoon of the parsley. Saute for 3-5 minutes until the artichokes are heated through and tender.

Add the fettuccini. Season with salt and pepper, and saute for 2-3 minutes to blend all the flavors.

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

-- 3-4 servings

Caprese Skewer Bites

2011-05-30T11:46:00.004-04:00

A traditional Caprese Salad features tomato slices layered with fresh mozzarella slices and basil leaves.

In this fun variation, grape or cherry tomatoes, bite-size mozzarella pieces, and basil are threaded alternately onto toothpicks 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 or cherry 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
Salt and freshly ground black pepper to taste
Extra virgin olive oil and balsamic vinegar or Simple Balsamic Vinaigrette

Cut the tomatoes in half.

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 like 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

2011-05-30T09:36:00.007-04:00

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

2011-05-29T11:16:00.005-04:00

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)

2011-05-22T12:35:00.014-04:00

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)

2011-05-22T11:52:00.006-04:00

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

2011-05-21T13:36:00.003-04:00

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)

2011-05-21T13:18:00.003-04:00

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)

2011-05-21T12:56:00.005-04:00

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

2011-05-15T09:52:00.010-04:00

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

2011-05-07T08:28:00.009-04:00

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 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 eggs, 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

2011-05-01T10:32:00.012-04:00

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)

Chunky Marinara Sauce

2011-04-24T08:34:00.006-04:00

Unlike our Classic Marinara Sauce, which is relatively smooth, this version contains luscious chunks of tomato. Use regular-size diced tomatoes for larger chunks, or petite-cut tomatoes for smaller chunks, as you prefer.

RECIPE:

2 tablespoons extra virgin olive oil (or 1 tablespoon for a low-fat version)
1 clove garlic, minced
2 tablespoons chopped onion
2 cans (14.5 ounces each) diced tomatoes, either regular or petite-cut, undrained
1 can (8 ounces) tomato sauce
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 or Dutch oven, saute the garlic and onion in the olive oil over medium-low heat for 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

Stir in the tomatoes, tomato sauce, basil, salt, and pepper. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

Use within 2-3 days, or freeze for future use.

-- Approximately 3 1/2 cups of sauce

Bruschetta with Tomatoes, Olives, and Feta

2011-04-17T12:56:00.008-04:00

This elegant appetizer/snack is quick and easy to make but loaded with flavor. And it can be a meal in itself when served with a big green salad or hearty soup.

RECIPE:

French baguette or submarine/hoagie rolls, sliced into 16 (1/2-inch) slices
3 Roma (plum) tomatoes, seeded and chopped
1/2 cup Kalamata olives, pitted and chopped
1/4 cup feta cheese, crumbled
1 tablespoon fresh basil leaves, shredded or coarsely chopped
1/8 teaspoon dried oregano
1 teaspoon extra virgin olive oil
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 bread slices and serve.

-- 8 appetizer servings

Creamy Tarragon Mock Chicken and Mushrooms in Puff Pastry Shells

2011-04-10T13:03:00.009-04:00

This recipe looks and tastes very fancy, but is relatively easy to make using frozen puff pastry shells. Serve alone as an appetizer, or enjoy with a green or orange vegetable and tossed salad for a full, balanced meal.

Chicken-style seitan is seasoned so that it has a flavor and consistency reminiscent of cooked dark-meat chicken. It's a great substitute for chopped, cooked chicken in recipes, and I love to use it in this recipe. If you cannot find the seitan, just dice up your favorite unbreaded mock-chicken breasts, patties, or tenders.

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
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
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 frozen puff pastry shells (1 10-ounce package)

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 tarragon, and sautee over medium to medium-high heat for 3-4 minutes, until the mushrooms are 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. 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 heat through and blend the flavors.

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

Fill the puff pastry shells with the seitan-mushroom mixture, and serve immediately.

-- 6 servings

Classic Hummus

2011-04-03T12:01:00.011-04:00

While I love to make hummus variations containing extra ingredients for flavor and color, you can't beat a traditional, classic hummus. This simple but delicious dip/spread is traditionally made with only chickpeas, garlic, lemon juice, olive oil, tahini, and salt. Anything more is a variation.

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

RECIPE:

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
1 clove garlic, crushed through a press or finely minced
2 or 3 tablespoons freshly squeezed lemon juice, to taste
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
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

Fettuccine with Lemon-Basil Wine Sauce

2011-03-27T12:37:00.007-04:00

If you love lemons, you will enjoy this light, lemony pasta dish.

Basil, white wine, Parmesan, and toasted pine nuts round out the flavor profile.

RECIPE:

2 tablespoons pine nuts
8 ounces dried fettuccine
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/4 cup dry white wine (plus additional, if needed)
2 teaspoons freshly shredded lemon zest
3 tablespoons fresh basil leaves, shredded or coarsely chopped
1/3 cup grated Parmesan cheese
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 pasta according to the package directions. Drain the pasta, but not too thoroughly. (Leaving some of the cooking water on the pasta will make the final dish moister, which we want.) Return the pasta to the pot.

Add the olive oil to the pot, and toss with the pasta over medium to medium-low heat to blend.

Add the lemon juice and wine to the pot, along with half of the lemon zest and half of the basil. Continue tossing over medium to medium-low heat until heated through.

Add the Parmesan and pine nuts to the pot, along with the remaining lemon zest and basil. Season with salt and pepper to taste. If the pasta seems too dry, add more wine, a tablespoon at a time, until it is moist enough. Toss until heated through.

-- 3-4 servings

Roasted Asparagus

2011-03-20T11:15:00.012-04:00

Every once in a while, I meet people who tell me they don't like asparagus. Often it turns out that their only experience with asparagus was out of a can. No wonder they don't think they like asparagus!

Fresh is always best, and roasting fresh asparagus until crisp-tender will deepen its flavor and mellow it at the same time.

This is my favorite way to prepare asparagus. It's easy and pretty much foolproof.

RECIPE:

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

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.

-- 4 servings

Breakfast Crepes with Eggs, Mushrooms, and Veggie Pepperoni

2011-03-12T12:27:00.007-05:00

These breakfast crepes (which are also great for brunch, lunch, or a light supper) were inspired by a recipe by Mable Hoffman in her book Crepe Cookery. The original recipe, however, uses canned mushrooms and regular pork-based pepperoni.

I detest canned mushrooms, so this version features fresh white mushrooms sauteed in a little butter. And, of course, I use veggie pepperoni.

Veggie pepperoni is available in most major supermarkets these days, and it tastes very much like its pork-based cousin. It usually comes pre-sliced. I recommend Lightlife Smart Deli Pepperoni, Yves Meatless Pepperoni, or Pepperoni Tofurky Deli Slices.

RECIPE:

4 Basic Skillet Crepe Shells
4 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 butter
1 cup sliced white mushrooms
1/4 cup vegetarian pepperoni-style sausage, cut into julienne slivers
1/2 tablespoon chopped fresh parsley

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

In a medium skillet, melt the butter over medium heat. Add the mushrooms and saute until cooked.

Add the pepperoni and cook for an additional 2-3 minutes.

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

Place 2 crepes on each serving plate.

Fill the crepes evenly with the egg mixture. Fold over. Sprinkle with the parsley, and serve.

-- 2 servings

Basic Skillet Crepe Shells

2011-03-12T11:53:00.006-05:00

Crepes are as easy to make as they are elegant. You don't need a special crepe pan. I use a non-stick skillet.

This is a good basic recipe for crepes that will work with either savory or sweet fillings.

Classic crepes are quite thin, with recipes typically calling for 2-3 tablespoons of batter per crepe. I prefer my crepes not quite so thin, so they hold up well when I overstuff them. I use a 1/4-cup measure and fill it not quite full.

RECIPE:

2 eggs
Dash of salt
1 cup milk
1 cup flour
2 tablespoons melted butter, plus additional, if not using a non-stick skillet

In a medium bowl, whisk the eggs and salt until the eggs are well beaten.

Whisk in 1/2 cup of the milk until well blended.

Whisk in 1/2 cup of the flour until well blended.

Whisk in the remaining 1/2 cup of the milk, followed by the remaining 1/2 cup of the flour. Blend well.

Refrigerate the batter for at least 1 hour before cooking.

To cook:

Heat a 7- or 8-inch skillet over medium to medium-high heat. If not using a non-stick skillet, lightly butter the skillet before heating.

Pour a scant 1/4 cup of the batter into the pan (or 3 tablespoons for a thinner crepe). Gently swirl the pan to coat the entire bottom with the batter.

Cook until the bottom of the crepe is lightly golden.

Flip the crepe with a spatula and cook until the other side is lightly golden.

-- Approximately 10-12 crepes

Storage Tip: To make crepes ahead of time, stack them between layers of wax paper and store in the refrigerator in an airtight container for 2-3 days. Before using, remove from refrigerator and microwave for a few seconds to warm them up so they will be flexible.

Eggplant, Tomato, and Chickpea Stew

2011-03-06T11:44:00.017-05:00

This dish was inspired by a recipe from the excellent book Vegetarian Cooking for Everyone by Deborah Madison. But I changed it around quite a bit to reflect my own personal style and preferences. My version is less spicy, more tomatoey, and still full-flavored.

Enjoy with some brown rice and/or some hearty bread for dipping in the sauce.

RECIPE:

1 large eggplant (about 1 pound)
1 1/2 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 tablespoon chopped fresh parsley

Peel the eggplant. Cut the eggplant into bite-size (approx. 3/4-inch) cubes. Place the eggplant cubes in a colander, sprinkle with salt, and let sit for 30 minutes, to allow the excess liquid to drain from the eggplant. After the 30 minutes, rinse the eggplant cubes well under cold running water, and then pat dry with paper towels.

In a deep skillet or Dutch oven, heat 1 tablespoon of the olive oil in a skillet over medium to medium-high heat. Add the eggplant and cook, stirring occasionally, for 6-8 minutes, or until lightly golden. Remove the eggplant from the skillet and set aside.

Add the remaining 1/2 tablespoon of olive oil to the same skillet. Add the onion and bell pepper, and saute over medium heat 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.

Return the eggplant to the pan, and 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 and simmer over medium to medium-low heat for another 10-15 minutes, until the sauce thickens slightly.

Sprinkle with the parsley, and serve.

-- 4 servings

Crostini with Pesto, Sun-Dried Tomatoes, and Mozzarella

2011-02-27T11:10:00.011-05:00

These crostini ("little crusts") are an easy, elegant, and delicious appetizer, snack, or meal accompaniment. These things are serious flavor bombs, and they're one of my favorite ways to use up leftover pesto.

This recipe does not contain quantities or measurements, because it's so easy to adapt to make as few or as many as you want, depending on the number of people you'll be serving.

RECIPE:

French baguette or submarine/hoagie rolls, sliced into 1/2-inch slices
Prepared pesto
Oil-packed sun-dried tomatoes, drained and cut into julienne slices
Shredded mozzarella cheese

Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden.

Flip the bread over so that the toasted side is down. Spread the untoasted side of each slice with pesto, and then top with the sun-dried tomatoes. Sprinkle generously with mozzarella.

Broil until the mozzarella is melted and bubbly.

Spinach with Raisins and Pine Nuts

2011-02-20T11:12:00.006-05:00

A pile of spinach doesn't have to be boring. This recipe dresses it up with wine-soaked raisins and toasted pine nuts - all sauteed in garlic-infused extra virgin olive oil.

Either black or golden raisins will work well in this recipe, although I I think the golden ones look prettier.

Serve it as a side dish, or make it a meal with some steamed brown rice and crusty bread.

RECIPE:

1/4 cup raisins, black or golden
1/4 cup dry white wine (or water, if you don’t want to use wine)
1 pound fresh baby spinach
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
2 tablespoons pine nuts
Salt and freshly ground black pepper to taste.

In the microwave or on the stove, heat the wine almost to a boil. Remove from the heat. Add the raisins to the wine. Let the raisins soak in the hot wine for about 15 minutes. Drain the raisins, and discard the wine. Place the drained raisins on paper towels to dry.

Rinse the spinach, but do not dry. The water clinging to the spinach will help to steam it during the cooking process.

In a large skillet, saute the spinach over medium-high heat just until wilted. Transfer the wilted spinach to a colander and set aside.

Wipe any spinach liquid from the skillet, and then heat the olive oil over medium heat. Add the garlic, and saute for a minute or two until golden and fragrant. Do not let the garlic burn. When the garlic is golden, remove it from the pan and discard.

Add the pine nuts to the garlic-infused oil in the skillet, and saute over medium heat for a few minutes until the pine nuts are lightly golden.

Add the raisins to the skillet and saute for another minute. Be careful not to let the pine nuts burn.

Return the spinach to the skillet, along with salt and pepper to taste.

Saute over medium heat for another 2-3 minutes to reheat the spinach and blend all the flavors.

-- 2 servings

Penne with Walnuts and Gorgonzola

2011-02-13T10:32:00.009-05:00

A gourmet meal does not necessarily require lots of ingredients. This simple and easy pasta dish is packed with flavor, but uses only a few ingredients.

It is elegant enough for a special occasion, but quick enough to prepare after work on a weeknight.

RECIPE:

8 ounces dried penne rigate pasta (or other small, ridged pasta)
2 tablespoons extra virgin olive oil
1/2 cup walnut pieces
1 cup crumbled gorgonzola cheese (approx. 4-6 ounces), at room temperature*, divided
Salt and freshly ground black pepper to taste

Cook the penne according to the package directions. Drain.

Meanwhile, heat the olive oil in a skillet over medium heat. Add the walnuts and cook, stirring, until walnuts are lightly toasted. (The walnuts can turn too brown very quickly, so watch them carefully.)

Add the cooked pasta to the walnut mixture and toss.

Add 1/2 cup of the gorgonzola. Season to taste with salt and pepper. (Go easy on the salt, as the gorgonzola is salty.) Toss lightly, until the gorgonzola is warm but not completely melted.

Transfer the pasta to serving dishes. Top with the remaining gorgonzola, and serve.

-- 3-4 servings

* Note: Take the gorgonzola 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.

Low-Fat Roasted Red Pepper Hummus

2011-02-06T08:59:00.015-05:00

Roasted red peppers turn the hummus a beautiful color, and also provide an additional flavor dimension.

In this lower-fat version, I use less olive oil than most hummus recipes call for. To compensate, I use reserved liquid from the can of chickpeas to thin the mixture to the desired consistency.

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

RECIPE:

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
3 or 4 ounces roasted red pepper from a jar (half of a 7-ounce jar, or about 1/2 cup)
1 small clove garlic, crushed through a press or finely minced
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
1 tablespoon extra virgin olive oil
1/2 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 chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Eggplant Stuffed with Veggie Sausage, Peppers, and Mushrooms

2011-01-30T09:57:00.001-05:00

Italian sausage, peppers, and mushrooms are a classic combination for sandwiches, pasta, and other delights. In this recipe, I use Italian-style veggie sausage to stuff eggplants with this classic combination.

Some varieties of veggie sausage crumble easily, but others have a firmer texture. Either type works fine. Just coarsely chop the sausage links before cooking, and it won't matter if they don't further crumble.

RECIPE:

1 large eggplant, halved lengthwise
1/4 cup olive oil, divided
2 links (2 individual-size portions) Italian-style vegetarian sausage, coarsely chopped
1 small clove garlic, chopped
1/4 cup chopped yellow onion
1/4 cup chopped red bell pepper
8 ounces fresh mushrooms, coarsely chopped
3 tablespoons chopped fresh parsley, divided
Salt and freshly ground black pepper to taste
1/2 cup dry white wine
2 tablespoons Italian style dry breadcrumbs
1/4 cup + 1 tablespoon grated Parmesan cheese, divided

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 1 tablespoon of olive oil in a skillet over medium heat. Add the sausage and saute for a 3-4 minutes, until lightly browned. Remove the sausage from the skillet and set aside.

Heat the remaining 2 tablespoons of olive oil in the same skillet. Add the garlic, onion, and pepper. Reduce the heat to medium-low and saute for a minute or two, until soft and fragrant. Do not let the garlic turn brown.

Add the mushrooms and chopped eggplant flesh to the skillet. Raise the heat to medium, and saute for about 5 minutes, until the vegetables are cooked and tender.

Add 2 tablespoons of the parsley. Season with salt and freshly ground black pepper to taste. Saute for 1 minute.

Add the wine, and saute for 5 minutes.

Return the sausage to the skillet, along with the breadcrumbs and 1/4 cup of the Parmesan cheese. Mix thoroughly. If the mixture seems too dry, add more wine and/or olive oil, to taste. It should be moist but firm.

Stuff the mixture into the eggplant shells, and sprinkle with the remaining 1 tablespoon of Parmesan cheese.

Cover with foil, and bake for 20 minutes.

Remove and discard the foil.

Bake the eggplant, uncovered, for another 20 minutes, until tender and lightly golden.

Sprinkle with the remaining 1 tablespoon of parsley.

If using as an entree, serve one eggplant half per person. If using as an appetizer or side dish, cut each eggplant half crosswise into 2 or 3 pieces.

-- 2 entree servings or 4-6 appetizer or side servings

Cauliflower Fritters with Middle Eastern Spices

2011-01-23T09:30:00.015-05:00

For this recipe, I started with our recipe for Cauliflower Fritters with Lemon and added cumin and coriander to the batter to give the fritters a lovely, aromatic Middle Eastern flair.

RECIPE:

1 head of cauliflower
2 eggs
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1/2 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon chopped fresh parsley
2-4 tablespoons olive oil, divided
1 or 2 lemons, cut into wedges

Preheat oven to 250 degrees Fahrenheit.

Cut the cauliflower into medium-size florets. Cook in boiling water or steam in microwave for 7-12 minutes, until tender but not mushy. Drain. Coarsely chop the cauliflower 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, cumin, coriander, salt, and pepper. Whisk until smooth.

Add the cauliflower and parsley, and stir to coat all of the cauliflower 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 cauliflower 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.

Steaming Vegetables in the Microwave

2011-01-23T09:03:00.001-05:00

Long ago, before microwave ovens, blanching or steaming vegetables used to involve big pots of boiling water on the stove. While that is still a popular method for many cooks, I find it more convenient to steam my vegetables in the microwave. Much less water is required this way, which not only preserves water but also might keep vitamins and other nutrients from "boiling out".

To steam vegetables in the microwave:

Rinse vegetables well and cut up as desired.

Place the vegetables in a deep microwave-safe baking dish. Add enough water to make a shallow layer on the bottom of the dish.

Cover and microwave on high until done.

Note on blanching:

To blanch vegetables (prior to freezing or further cooking in a recipe), microwave just for a minute or two, until crisp-tender but not fully cooked.

Classic Marinara Sauce

2011-01-16T20:15:00.020-05:00

It seems like every cook has his or her own unique way of making marinara sauce. The recipe below (shown in the picture above tossed with rigatoni) is pretty close to how my Italian grandmother made it. Grandma grew up in a small village on a hill outside Rome, so you know it's authentic.

This recipe is very versatile. If you don't feel like chopping onions, leave them out and the sauce will still be very good. If fresh basil is not available, use dried. (Just be sure to reduce the amount of dried basil, using only about 1/3 of the amount of fresh basil you would use, as dried herbs have a much stronger flavor.)

Some American cooks like to add sugar to tomato sauce. That, Grandma would say, is a sacrilege. While the basil helps to sweeten the sauce, you can add a splash of white wine to sweeten it further. But please don't add sugar if you really want an authentic Roman-style sauce.

Ditto with the oregano, which some people like to add to a marinara. Per Grandma, oregano makes it a pizza sauce. Basil makes it a good marinara.

RECIPE:

2 tablespoons extra virgin olive oil (or 1 tablespoon for a low-fat version)
1 clove garlic, minced
2 tablespoons chopped onion
1 large can (28 ounces) crushed tomatoes
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 or Dutch oven, saute the garlic and onion in the olive oil over medium-low heat for 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

Stir in the tomatoes, basil, salt, and pepper. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

Use within 2-3 days, or freeze for future use.

-- Approximately 3 cups of sauce

Roasted Brussels Sprouts

2011-01-09T09:14:00.014-05:00

Roasted vegetables are as elegant and delicious as they are easy to prepare.

This recipe is dedicated to my dear friend Kaye, whom I've known since we were six years old. Brussels sprouts are one of her favorite vegetables, and she recently asked me for a good recipe for roasting them.

I've tried several variations, but my recipe below always seems to work out best. Here, as when roasting most vegetables, I like to cover the pan with foil for the first part of the roasting process, so they don't get too brown, just beautifully golden.

This recipe does not contain quantities or measurements, because it's so easy to adapt to make as few or as many as you want, depending on the number of people you'll be serving.

RECIPE:

Brussels sprouts
Extra virgin olive oil
Salt and freshly ground black pepper to taste

Preheat the 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 bowl, toss the sprouts with the olive oil, salt, and pepper. Use just enough olive oil to lightly coat the Brussels sprouts. (We don’t want them to be greasy.)

Arrange the sprouts in a single layer in a baking dish or roasting pan. Cover with foil.

Roast the sprouts in the oven for 10 minutes.

Remove and discard the foil.

Stir the sprouts.

Return the sprouts to the oven and continue roasting, uncovered, for another 20-25 minutes, stirring once or twice, until the sprouts are nicely golden on the outside and tender inside.

-- 4 servings per pound of Brussels sprouts

Mushrooms Stuffed with Mozzarella and Pesto

2010-12-30T07:25:00.012-05:00

I got the idea for these easy and elegant stuffed mushrooms when they were served at a catered event I attended several years ago. I went home and created my own version, which I've been serving regularly ever since.

This recipe does not contain quantities or measurements, because it's so easy to adapt to make as few or as many as you want, depending on the size of the crowd you'll be serving.

RECIPE:

Medium-size white or brown (crimini) mushrooms, or a mixture
Extra virgin olive oil
Salt and freshly ground black pepper to taste
Prepared pesto
Shredded mozzarella cheese
Grated Parmesan cheese (optional)

Preheat oven to 350 degrees Fahrenheit.

Wash the mushrooms and remove the stems.

Place the mushroom caps, stem side down, in a baking dish. Cover and microwave on high setting for a minute or two, until soft.

Brush the mushroom caps with olive oil, sprinkle with salt and pepper, and arrange stem side up in the baking dish.

Fill each mushroom cap with mozzarella and a dab of pesto. Sprinkle with Parmesan cheese, if desired.

Bake, uncovered, for 10-20 minutes, until the cheese is bubbly and the mushrooms are golden. (The baking time will depend on the size of the mushrooms and the amount of cheese you stuffed them with.)

About Mediterranean Cuisine

2010-12-24T08:23:00.008-05:00

There is no singular Mediterranean cuisine. The cuisine of the region encompasses the diverse offerings from the various Southern European, Middle Eastern, and North African countries that border the Mediterranean Sea, including Spain, France, Italy, Greece, Turkey, Syria, Lebanon, Israel, Egypt, Tunisia, Morocco, and more.

It is a buffet made in heaven.

Each area uses its own distinctive seasonings in its cuisine, but most are notable for their use of fresh herbs, garlic, olive oil, fresh vegetables, legumes, and hearty grains.

Mediterranean cuisine has been called the healthiest in the world. The so-called "Mediterranean diet" has been popular in the west in recent years because it focuses on lean meats and fish, fresh vegetables, and olive oil. Even when cheese and other dairy products are used in the Mediterranean region, they are typically used in moderation and are not the main focus of a meal.

On this site, you will find no recipes for meat or fish, although you will find recipes using vegetarian meat substitutes. This way, the Mediterranean diet gets even healthier.

Bon appétit!
Buon appetito!
¡Buen apetito!
Afiyet olsun!
Καλή όρεξη!
בתיאבון

Mock Chicken Piccata with Mushrooms

2010-12-19T09:35:00.024-05:00

With the increasing availability of mock chicken products in supermarkets and health food stores, you can adapt regular chicken recipes to use the meat-free alternatives.

Here is my version of a meatless "Chicken" Piccata.

For the photo above, I used Gardein Chick'n Scallopini, which I found in the frozen food section at my local Whole Foods Market.

This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.

Vegans need only substitute vegan margarine for the butter and ensure that the mock chicken does not contain eggs or other non-vegan ingredients.

RECIPE:

2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
1/4 cup unbleached flour
Salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil, divided
1 small shallot, minced
4-6 ounces fresh white mushrooms, sliced
1 tablespoon brine-packed capers, drained
3/4 cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon butter (or vegan margarine for a vegan version)
2 tablespoons chopped fresh parsley, divided

Mix flour, salt, and pepper. Toss the "chicken" breasts in the flour mixture to coat them thoroughly.

In a medium skillet, heat 1 tablespoon of the olive oil over medium heat. Add the "chicken" and cook until lightly browned on all sides. Remove the "chicken" from the pan and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet and saute the shallots and mushrooms until soft.

Add the capers and saute for 1 minute.

Add the white wine and lemon juice and reduce by half.

Return the "chicken" to the skillet and simmer for 2 to 3 minutes.

Stir in the butter and 1 tablespoon of the parsley, and simmer for 2 minutes.

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

-- 2 servings

Mock Chicken Products

2010-12-19T09:24:00.006-05:00

There are several good brands of mock chicken available in most supermarkets. Many have an appearance, taste, and texture very close to real chicken, and it's easy to adapt your favorite chicken recipes to use the vegetarian alternatives.

Patties and tenders and nuggets, oh my!

You can get unbreaded mock chicken breasts, tenders, and strips, as well as breaded mock chicken patties, tenders, and nuggets.

Here are some brands I recommend:

• Boca
• Gardein
• Lightlife
• Morningstar Farms

Use the unbreaded varieties as you would a fresh chicken breast.

Use the breaded varieties in sandwiches, in Mock Chicken Patties Parmesan, or just lightly sauteed in some olive oil with a squeeze of lemon or a splash of white wine.

Seitan

Places like Whole Foods and some health food stores carry chicken-style seitan (wheat gluten) that works well in recipes that call for cooked chicken or turkey chunks, like casseroles, crepes, and pot pies.

Tastes like chicken

I've served all of these products to carnivores who thought I must have fallen off the vegetarian wagon.

Warning to vegans

Vegans are advised to read the ingredient labels, as some of these products contain egg whites.

Low-Fat Roasted Garlic Hummus

2010-12-18T10:18:00.022-05:00

For this hummus recipe, you can adjust the amount of garlic to suit your taste. I like to use 3 large cloves or 4 smaller cloves. The addition of cumin adds a flavorful touch.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping. I also like to roast some extra garlic cloves to serve along with it, as shown in the photo above. The roasted garlic cloves easily pop out of their skins for a delightful, sweet condiment.

RECIPE:

3 or 4 cloves roasted garlic
1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
1 tablespoon extra-virgin olive oil
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 chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Pan-Grilled Pita Wedges

2010-12-18T09:47:00.014-05:00

Grilling pita wedges in a grill pan or skillet adds a toasty richness to the bread.

They're great for dipping into hummus and other Mediterranean-style dips. They're also a nice accompaniment to a salad, a stew, or sauteed or roasted vegetables.

I especially like the whole wheat pita bread.

RECIPE:

Pita pockets (full-size or mini)
Extra virgin olive oil

Cut the pita pockets into wedges (6 wedges for each full-size pita, or 4 wedges for mini)

Lightly brush a large skillet or grill pan with the olive oil.

Grill the pita slices over medium heat for a few minutes on each side, until golden.

Roasted Cauliflower with Lemon and Capers

2010-12-11T07:53:00.009-05:00

Roasting is one of my favorite ways to prepare fresh vegetables.

In this recipe, lemon juice and capers add a zesty Mediterranean flair to roasted cauliflower florets.

RECIPE:

1 head cauliflower, cut into large florets
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
2 tablespoons freshly squeezed lemon juice
1 tablespoon brine-packed capers, drained
1 tablespoon chopped fresh parsley

Preheat oven to 400 degrees Fahrenheit.

Toss the cauliflower with the olive oil, salt, and pepper, and arrange in a single layer in a baking dish or roasting pan.

Cover with foil and roast for 15 minutes.

Uncover, stir, and roast for 10 minutes more.

If the cauliflower is not yet tender, stir it again and then roast for another 10 minutes, or until tender and golden.

Whisk together the lemon juice and capers, and pour over the cauliflower.

Sprinkle with the parsley and serve.

-- 4 servings

Pesto Pizza with Tomatoes and Black Olives (10-inch)

2010-12-06T19:18:00.021-05:00

Pesto and tomatoes are a match made in culinary heaven. This pizza features a pesto base along with two kinds of tomatoes - fresh Roma (plum) tomatoes and sun-dried tomatoes. The olives and cheese add an earthy dimension to round out the flavors.

Use the Thin and Rich Pizza Crust (10-inch) from this site, or substitute your own favorite 10-inch crust.

RECIPE:

1 Thin and Rich Pizza Crust (10-inch)
1/4 cup prepared pesto
1 cup shredded Italian-style 4- or 5-cheese blend, or mozzarella, divided
1 tablespoon grated Parmesan cheese
2 Roma (plum) tomatoes, thinly sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons black olives, pitted and sliced

Preheat oven to 400 degrees Fahrenheit.

Shape the pizza crust on a baking sheet.

Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded cheese and the grated Parmesan. Top with the Roma tomato slices, and then the sun-dried tomatoes and olives. Top it off with the remaining 1/2 cup of shredded cheese.

Bake for 10-15 minutes, until golden.

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

-- 3-4 servings

Where Do the Recipes Come From?

2010-12-05T19:20:00.013-05:00

Unless noted otherwise, the recipes on this site are original. They have been inspired through the years primarily by my Italian upbringing and my interest in the cuisines of the broader Mediterranean region. I've also been influenced by recipes I've found in various cookbooks (and customized to my own tastes), as well as dishes I've enjoyed in restaurants and reproduced in my own signature style.

Primary thanks go to my Grandma Marianna, Mama Julianna, and Aunt Philomena, who taught me to cook in the old country fashion from the time I was in a highchair.

For the most part, this is the stuff I grew up eating. It's my comfort food. And now it's in writing.

I hope you enjoy my recipes and the joy that good cooking and dining can bring.

Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (10-inch)

2010-12-04T07:21:00.028-05:00

This pizza features a lovely blend of Mediterranean flavors - goat cheese, sun-dried tomatoes, and olives.

Use the Thin and Rich Pizza Crust (10-inch) from this site, or substitute your own favorite 10-inch crust.

RECIPE:

1 Thin and Rich Pizza Crust (10-inch)
1 tablespoon 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
3-4 ounces goat cheese, crumbled (use 3 ounces for a 10-inch pizza or 4 ounces for a 12-inch)
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons black olives, pitted and sliced
Pinch of dried basil
Pinch of dried parsley
Pinch of dried thyme

Preheat oven to 400 degrees Fahrenheit.

Shape the pizza crust on a baking sheet.

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 sun-dried tomatoes and olives. Sprinkle with the dried basil, parsley, and thyme, and then top it off with the remaining 1/2 cup of mozzarella.

Bake for 10-15 minutes, until golden.

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

-- 3-4 servings

Note: For a heartier appetite, try our 12-inch version:
Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (12-inch)

Thin and Rich Pizza Crust (10-inch)

2010-12-04T06:38:00.015-05:00

Making your own pizza dough can seem daunting. But this recipe involves less than 10 minutes of actual working time. And kneading the dough by hand can be fun and relaxing.

The addition of milk and olive oil makes the crust rich yet light. I use whole milk for extra richness. Vegans can use soy milk or rice milk.

RECIPE:

3 tablespoons very warm water
3 tablespoons warm milk
1/2 packet (1 1/8 teaspoons) active dry yeast or rapid-rise yeast
Pinch of 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 and milk. Add the yeast and sugar, and stir until the yeast dissolves. Stir in olive oil and salt.

Gradually 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).

On a baking sheet, press the dough into a 10-inch round, with the edges slightly thicker to contain the toppings.

Top with your favorite vegetables and cheeses.

Bake in a preheated oven at 400 degrees Fahrenheit for 10-15 minutes, until golden.

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

-- Makes one 10-inch pizza (3-4 servings)

Mediterranean-Style Spinach and Chickpeas

2010-12-03T06:31:00.015-05:00

Spinach is one of my favorite vegetables. In this recipe, fresh baby spinach leaves are sauteed with my favorite legume - chickpeas - for a quick and tasty dish that works well either as a main entree or as a side dish.

For a satisfying vegetarian meal, serve with steamed brown rice, some sliced tomatoes or cooked carrots, and some crusty bread.

RECIPE:

2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 cup chopped onion
10-12 ounces fresh baby spinach, rinsed and drained
1 can (15.5 ounces) chickpeas, drained
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste

In a large skillet, heat the olive oil over medium-low heat. Saute the garlic and onion for 2 or 3 minutes, until soft. Do not let the garlic get brown.

Add the spinach to the skillet. Saute over medium heat for 2 or 3 minutes until the spinach starts to wilt.

Stir in the chickpeas, cumin, salt, and pepper. Simmer, stirring occasionally, for 2-3 minutes, until heated through.

-- 2-3 servings

The Protein Problem

2010-12-01T19:42:00.006-05:00

No, a vegetarian's protein problem isn't how we'll get enough of it. A vegetarian's protein problem is the fact that non-vegetarians so often respond to our dietary choice by asking how we get our protein. People are conditioned to associate protein with meat. And it gets tiring.

First of all, Americans tend to eat too much protein. Here is what the American Heart Association has to say about it:

"Most Americans already eat more protein than their bodies need. And eating too much protein can increase health risks. High-protein animal foods are usually also high in saturated fat. Eating large amounts of high-fat foods for a sustained period raises the risk of coronary heart disease, diabetes, stroke and several types of cancer. People who can't use excess protein effectively may be at higher risk of kidney and liver disorders, and osteoporosis."

That said, vegetarians - and even vegans - can get all the protein we need from non-meat sources.

Good plant sources of protein include legumes, seeds, nuts, and nut butters; grains and cereals; soy products (including tofu and soy milk); seitan; and several fruits and vegetables.

Here are some links to more information about how you can get your protein without putting a dead body in your mouth:

• About.com: How to Get Protein on a Vegetarian Diet

• Happy Cow: Sources of Vegetarian Protein and Guide

• Savvy Vegetarian: Vegetarian Protein - Myth and Facts

• The Veggie Table: Vegetarian Protein

• Vegetarians in Paradise: Protein Basics

• Whole Foods Market: Yes, Plants Have Protein

• Women Fitness: Top 10 Protein Options in a Vegetarian Diet