Polenta with Spinach, Raisins, and Pine Nuts

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. Add the polenta slices, and cook, turning once, 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

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. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides.

-- 4 servings (2 polenta slices per serving)

Gorgonzola and Pear Pizza with Caramelized Onions (12-inch)

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

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 (or similar lengths of baguette)
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

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

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

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
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

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 diced
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

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

This quick and easy recipe contains some of the most classic and popular flavors of the Mediterranean. It's one of my favorite comfort foods.

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

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
3 to 4 tablespoons freshly squeezed lemon juice, to taste
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

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 cubes 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

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

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

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 Italian-seasoned dry bread crumbs
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

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)

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 basil 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

Greens and beans are a great combination, both delicious and very healthy.

When I was growing up, my Grandma Marianna would regularly treat the family to her wonderful kale and cannellini combo sauteed with garlic in olive oil.

This is my version, slightly revised from Grandma's with the addition of some vegetable broth for extra flavor.

It's great as either a side dish or an entree.

RECIPE:

1 bunch of kale (1/2 to 3/4 pound)
2 tablespoons extra virgin olive oil
1 clove garlic, coarsely chopped
1/2 cup vegetable broth
1 can (15.5 ounces) cannellini beans, drained and rinsed
Salt and freshly ground black pepper to taste

Tear the kale leaves into bite-size pieces, discarding the tough center spines.

In a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, and saute for a minute or two, until softened and fragrant. Do not let the garlic burn.

Add the kale to the skillet and saute until it cooks down slightly.

Add the vegetable broth.

Cover and simmer for 8-12 minutes, until the kale is tender.

Uncover. Add the cannellini. Season with salt and pepper to taste.

Saute, uncovered, for about 5 minutes, until most of the liquid is reduced.

-- 2 entree servings or 4 side-dish servings

Honey-Lemon Balsamic Vinaigrette

In this version of a balsamic vinaigrette, honey adds a bit of sweetness that contrasts nicely with the tartness of the lemon and the rich earthiness of the balsamic vinegar and extra virgin olive oil.

It's great on a green salad with lots of veggie, fruit, and/or nut toppings.

RECIPE:

6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground black pepper to taste

Shaking method: Combine all ingredients in a jar or cruet with a tight-fitting lid. Shake until well blended.
-or-
Whisking method: Combine all ingredients in a bowl. Whisk until well blended.

Use immediately or refrigerate. If using later, shake or whisk again just before using.

-- Approximately 2/3 cup of dressing

Herb-Breaded Fried Zucchini Rounds

Purchased Italian-style breadcrumbs make this recipe easy to prepare using pantry and refrigerator staples.

Unlike greasy deep-fried vegetables, this recipes uses a minimal amount of olive oil, for a lighter alternative.

Cut the zucchini slices at least 1/4-inch thick, so they'll have some body after they're fried; but no thicker than 1/2-inch, as they won't cook through completely if they're too thick.

RECIPE:

2 medium zucchini (about 1 pound total), unpeeled
1/4 cup flour
1 egg
1/4 cup milk
1 cup Italian-seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 or 2 tablespoons extra virgin olive oil
Salt, to taste
1 lemon, cut into wedges

Slice the zucchini into 1/4-inch to 1/2-inch rounds. Discard the ends. Set the zucchini slices aside.

Place the flour in a shallow bowl.

Meanwhile, in another shallow bowl, beat the egg along with the milk.

In a third shallow bowl, combine the breadcrumbs and Parmesan cheese. Mix well.

Dip the zucchini slices into the flour, then coat with the egg-milk mixture, and then coat with the breadcrumbs.

In a large skillet, heat 1 or 2 tablespoons of the olive oil over medium to medium-high heat. Use just enough oil to lightly coat the bottom of the skillet. Do not let the oil get too hot, or the zucchini will brown too quickly on the outside and remain raw inside.

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

Transfer cooked zucchini to a baking sheet lined with paper towels to drain any excess oil. Sprinkle lightly with salt, to taste.

Serve with the lemon wedges for squeezing over the zucchini.

-- 4-6 appetizer servings

Greek-Style Tomato and Cucumber Salad

This refreshing salad is light, yet satisfying. The red wine vinaigrette with oregano gives it a distinctly Greek flair.

You can peel the cucumbers, if you like. I prefer to leave the skin on, for color and extra nutrition. Slice the cucumbers as thin as you like, but no thicker than 1/4 inch.

This salad is shown in the photo above with our Pan-Grilled Pita Wedges - a perfect accompaniment for sopping up all the delicious dressing!

RECIPE:

3 or 4 large fresh tomatoes, cored and cut into large bite-size pieces
1 medium cucumber, halved lengthwise and then sliced into half-circles
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 small scallion, white and green parts, finely chopped
1 small clove garlic, crushed through a press or finely minced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground dry mustard
Salt and freshly ground black pepper to taste

In a large bowl, combine the tomatoes and cucumber.

In a smaller bowl, whisk together the olive oil and vinegar until blended, and then whisk in the remaining ingredients.

Pour the dressing over the tomatoes and cucumbers, and gently toss. Allow the vegetables to marinate in the dressing for at least 20 minutes.

Refrigerate if not using immediately. Serve at room temperature or lightly chilled.

-- 6-8 servings

Tortellini Salad with Asparagus, Bell Peppers, and Walnuts

In this pasta salad, the creamy tortellini are nicely complemented by the freshness of the veggies, the crunch of the walnuts, and the light tang of the basil-balsamic vinaigrette. The use of both red and yellow bell peppers makes it extra colorful.

You can substitute fresh tortellini for the frozen, if you prefer. However, I find that the frozen tortellini tend to be firmer and hold their shape better in this kind of recipe.

RECIPE:

1 pound frozen cheese tortellini
1 pound fresh asparagus
1 small red bell pepper, seeded and cut into julienne slices
1 small yellow bell pepper, seeded and cut into julienne slices
1 cup walnut pieces
1/2 cup extra virgin olive oil
3 to 4 tablespoons white balsamic vinegar*, to taste
2 tablespoons fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Cook the tortellini according to the package directions. Rinse the tortellini in cold water to stop the cooking, drain, and set aside.

Meanwhile, rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired. Cut the asparagus spears diagonally into 1-inch pieces. Blanch the asparagus by boiling (or by microwaving with a small amount of water) for 1-3 minutes, until crisp-tender. Rinse in cold water to stop the cooking, drain, and set aside.

In a large bowl, combine the tortellini, asparagus, bell peppers, and walnuts.

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

Pour the dressing over the tortellini mixture, and gently toss until all salad ingredients are coated with the dressing.

Refrigerate if not using immediately. Serve at room temperature or lightly chilled.

-- 6-8 servings

Peaches in Wine

Peaches and wine are a delightful combination. This is an easy and refreshing dessert or snack for a hot summer day - or anytime!

Use a toothpick or a cocktail fork to pull the peach slices out of the wine for eating. Or just use your fingers.

Use whatever kind of wine you like - dry or sweet. It's all good!

RECIPE:

2 ripe peaches
4 small glasses of red or white wine, half full

Cut each peach into 8 slices.

Gently place 3 peach slices into each of the 4 glasses of wine.

Garnish with the remaining peach slices.

-- 4 servings

Greek Yogurt with Honey and Walnuts

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

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

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

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:

1/2 lb. 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

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

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

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 prefer 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

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

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