Gnocchi and Walnuts with Creamy Gorgonzola Wine Sauce

While most of my recipes are reasonably healthy and low in saturated fat, now and then it's healthy to just let go and indulge. I'm for moderation, not deprivation.

Here is a recipe that I make occasionally, when I crave some rich and warming comfort food.

RECIPE:

1 pound frozen, refrigerated, or shelf-stable potato gnocchi
1/3 cup walnut pieces
1 tablespoon butter
1 cup(s) heavy whipping cream
1 cup crumbled gorgonzola cheese (approx. 4-6 ounces), divided
2 tablespoons grated Parmesan cheese
1/4 cup dry white wine (plus additional as needed)
Pinch of dried chives (optional)
Salt and freshly ground black pepper to taste
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)

Cook the gnocchi according to the package directions. Drain.

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

In a large skillet, heat the cream over medium heat, stirring occasionally, for 3-4 minutes, until it starts to thicken. Add 1/2 cup of the gorgonzola cheese, the Parmesan, and the wine, and continue cooking over medium heat, stirring occasionally, for 2-3 minutes, until the gorgonzola is melted.

Add the gnocchi to the cream mixture, along with the remaining 1/2 cup of gorgonzola, the wine, the toasted walnuts, the chives (if using), and salt and pepper to taste. (Go easy on the salt, as the cheese is quite salty.) Toss lightly over medium to medium-low heat for a 2-3 minutes to combine all the flavors. If the sauce seems too thick, add more white wine, 1 tablespoon at a time, to desired consistency.

Toss in the parsley, and serve immediately.

-- 4 servings

Lentil, Potato, and Veggie Sausage Stew

This healthy and nutritious stew is also hearty, satisfying, and delicious.

For a vegan version, be sure to use a veggie sausage that does not contain eggs or dairy ingredients.

RECIPE:

2 tablespoons extra virgin olive oil, divided
2 frozen vegetarian Italian-style sausage links, cut into bite-size slices or chunks
1 small yellow onion, chopped
1 clove garlic, minced
2 or 3 medium-size red potatoes (12 to 16 ounces), unpeeled, cut into 1/2-inch dice
1 (14-15 ounce) can diced tomatoes (preferably petite cut), undrained
2 cups vegetable broth
1 cup lentils, picked over and rinsed
1/4 teaspoon dried Italian herb mixture
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, plus additional for garnish as desired

Cut the sausage into bite-size slices or chunks. Heat 1 tablespoon of the olive oil in a large, deep skillet over medium heat. Add the sausage slices and cook, stirring occasionally, for 2 or 3 minutes, until lightly browned. Remove the sausage from the skillet and set aside.

Heat the remaining 1 tablespoon of olive oil in the same skillet. Add the onion and garlic, and saute for 2 or 3 minutes, until soft. Do not let the garlic get brown.

Add the diced potatoes to the skillet, along with the diced tomatoes, vegetable broth, lentils, Italian herb mixture, salt, and pepper. Raise heat to high, and bring the mixture almost to a boil.

Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally, until the lentils and potatoes are tender.

Uncover, and stir in 1 tablespoon of the chopped fresh parsley along with the reserved sausage.

Simmer, uncovered, stirring occasionally, for another 5-10 minutes, or until the sausage is reheated and the stew is thickened to the desired consistency. Add more water if the mixture is too thick.

Sprinkle with additional parsley, as desired, and serve.

-- 4-6 servings

Spaghetti with Tomatoes and Pimiento-Stuffed Green Olives

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

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

RECIPE:

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

Cook the spaghetti according to the package directions. Drain.

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

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

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

-- 3-4 servings

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

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

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

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

RECIPE:

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

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

In a medium skillet, heat 1 1/2 tablespoons of the olive oil over medium to medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, season with salt and pepper, and cook for another 25-35 minutes, stirring occasionally, until the onion starts to caramelize. Remove the onion from the skillet set aside.

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

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

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Lentil and Mushroom Soup

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

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

RECIPE:

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

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

Add the vegetable broth, lentils, bay leaf, salt, and pepper. Raise the heat to high and bring the mixture almost to a boil. Reduce the heat to low, cover, and simmer for 25-35 minutes, stirring occasionally, until the lentils and vegetables are tender.

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

Remove and discard the bay leaf before serving.

-- 3-4 servings

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

Pizza with Veggie Sausage and Peppers (12-inch)

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

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

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/2 to 3/4 cup Pizza Sauce, as desired
1 cup shredded mozzarella cheese
2 teaspoons extra virgin olive oil, divided
1 link (1 individual-size portion) Italian-style vegetarian sausage, coarsely chopped
1 small green bell pepper, diced or julienned
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pizza sauce evenly over the crust. Sprinkle with 1/2 cup of the mozzarella.

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

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

Top the pizza with the remaining 1/2 cup of mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Mimosa

This classic brunch cocktail is so easy to make, yet so delicious and elegant. Here is how I was taught to make it in bartending school many years ago.

Quantities are not included, as they will depend on the size of your champagne flute. However, the recipe is simple: Equal parts orange juice and champagne.

RECIPE:

Orange juice, chilled
Champagne or sparkling white wine, chilled

Pour the orange juice into a champagne flute until it is 1/2 full.

Top with the champagne until full.

-- 1 serving

Spinach and Feta Quiche

Spinach and feta are such a great combination, and they work well in this quiche.

It makes a great centerpiece for breakfast, brunch, lunch, or a light dinner. Add some fresh fruit or a salad, and maybe some rolls or muffins, for a light and nutritious meal.

RECIPE:

1 tablespoon extra virgin olive oil
1 tablespoon minced yellow onion
8 ounces fresh spinach
6 large eggs, or equivalent in egg substitute
1/2 cup half and half *
1/2 cup feta cheese, crumbled
1 tablespoon grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 9-inch deep-dish pie crust, partially thawed if frozen

Preheat oven to 350 degrees Fahrenheit.

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

In a large skillet, heat the olive oil over medium heat. Add the minced onion, and saute for 2-3 minutes, until soft. Add the spinach, along with salt and pepper to taste, and saute over medium heat for 3-5 minutes, until the spinach is wilted. Remove from heat and use paper towels to gently squeeze any excess liquid from the spinach mixture. Set the drained spinach mixture aside.

Meanwhile, in a large bowl, beat the eggs slightly and then whisk in the half and half. Fold in the feta and the Parmesan.

Add the spinach mixture, and stir to combine.

Pour the egg mixture into the pie crust.

Bake for 40 minutes to one hour, or longer as needed, until set in the center. If the crust starts to get too brown, wrap just the crust in some aluminum foil to keep it from burning.

Remove from oven and let sit for 5 minutes before slicing

-- 4-6 servings

* Note: If half and half is not available, you can substitute 1/4 cup heavy whipping cream plus 1/4 cup whole milk.

Roasted Broccoli with Garlic and Lemon

Roasting is an easy and delicious way to prepare broccoli.

Here I started with our Roasted Broccoli with Garlic recipe, and simply added a squirt of fresh lemon to add a bright new flavor dimension.

RECIPE:

1 pound broccoli, cut into medium-size florets
1 clove garlic, thinly sliced
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1 lemon, cut into 6-8 wedges

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, toss together the broccoli, garlic slices, olive oil, salt, and pepper, and let sit for 15-20 minutes to allow the flavors to meld.

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.

Squeeze one of the lemon wedges over the roasted broccoli.

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

-- 4-6 servings

Paprika Roasted Potatoes and Onions

A bit of paprika adds a delightful flavor element to these simple roasted potatoes and onions, along with a lovely, deep color.

These potatoes are a great side dish for brunch, lunch, or dinner!

RECIPE:

1 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 small or medium yellow onion, cut vertically into 6 or 8 wedges, depending on size
1 tablespoon extra virgin olive oil
1/2 teaspoon paprika
Salt and freshly ground black pepper to taste
1/2 tablespoon chopped fresh parsley

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, toss the potato cubes and onion wedges with the olive oil, paprika, salt, and pepper. Arrange the potato-onion mixture in single layer in a deep baking dish or roasting pan.

Cover with foil, and roast for 15 minutes. Uncover and stir.

Return to oven and roast uncovered, stirring occasionally, for another 30-40 minutes, or until the potatoes and onions are tender and golden.

Sprinkle with the parsley, and serve.

-- 3-4 servings

Dates Stuffed with Almonds

These little bites are easy to make and healthy, but decadently delicious. They're festive enough to serve at your holiday parties and brunches, but simple and inexpensive enough to enjoy anytime!

Quantities are not included in the recipe below. Just use one whole almond per each date to make as many or as few as you need.

RECIPE:

Pitted dates
Roasted whole almonds

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

Stuff each date with a whole almond, and then lightly press to partially close the date.

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

Roasted Red Pepper Hummus with Roasted Garlic

This is simply a variation of our popular Roasted Red Pepper Hummus recipe, using roasted garlic instead of fresh garlic. Roasting the garlic gives it a deep, almost sweet flavor, and deepens the flavor of the hummus accordingly.

I like to roast a few additional garlic cloves to use as a delicious garnish.

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), drained
1 or 2 cloves roasted garlic
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

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

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Roasted Green Beans with Almonds

Lightly toasted almond slices add a delightful, tasty crunch to these simple roasted green beans.

This is a delicious addition to a holiday feast - or any meal!

RECIPE:

2 tablespoons sliced almonds
12 ounces green beans, ends trimmed
1 scant tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees Fahrenheit.

Meanwhile, 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.

In a bowl, toss the beans with the olive oil, salt, and pepper.

Arrange the coated beans in a single layer in a baking dish, roasting pan, or cookie sheet.

Roast the beans in the oven for 10-25 minutes, turning them once or twice, until the beans are cooked to the desired tenderness.

Transfer the beans to serving plate(s) and sprinkle the toasted almonds over the beans.

-- 3-4 servings

Mushroom Risotto

This is my favorite risotto recipe. The mushrooms add a deep earthy flavor to the rich, silky rice, while a sprinkling of parsley adds a fresh, green overtone.

RECIPE:

4 cups (1 quart) vegetable broth
4 tablespoons extra virgin olive oil, divided
2 tablespoons chopped onion
1 cup Arborio rice
1/4 cup dry white wine
8 ounces fresh crimini (brown) mushrooms, coarsely chopped*
Salt and freshly ground pepper to taste
2 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

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

In a separate large saucepan or Dutch oven, heat 2 tablespoons of the olive oil over medium to medium-low heat. Add the onion, and saute for 4-6 minutes, until the onion is soft and translucent. Do not let the onion burn.

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

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

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

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

Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil over medium to medium-high heat. Add the mushrooms, along with salt and pepper to taste. Saute for 3-4 minutes, until the mushrooms are cooked through.

When the rice is almost done, stir in the cooked mushrooms, along with any mushroom juices in the pan.

Continue cooking, adding more liquid as needed, until done. Stir in the Parmesan, along with salt and pepper to taste. Cook, stirring, for another minute or two to blend all the flavors.

Sprinkle with the parsley, and serve.

-- 3-4 servings

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

Mixed Green Salad with Dried Cranberries and Pistachios

This festive salad makes a great addition to a fall or winter holiday meal, but is also great year-round.

It's light, yet so satisfying - and delicious!

RECIPE:

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)
1/4 cup dried cranberries
1/4 cup roasted, shelled pistachios, coarsely chopped

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 cranberries and pistachios to the salad. Toss lightly, and serve.

-- 2-4 servings

Fettuccine with Gorgonzola-Basil Wine Sauce

Here is an easy yet elegant recipe for Gorgonzola lovers. It's comforting, but not overly rich. Pine nuts add a delicate crunch.

It's best with fresh basil, but you can use dried basil (1/2 teaspoon) if fresh is not available.

RECIPE:

8 ounces dried fettuccine
1/4 cup extra virgin olive oil
1/3 cup pine nuts
1 cup crumbled Gorgonzola cheese
2 tablespoons shredded Parmesan cheese, plus additional for serving
2 tablespoons fresh basil leaves, shredded or coarsely chopped (or 1/2 teaspoon dried basil)
1/2 cup dry white wine
Salt and freshly ground black pepper to taste

Cook pasta according to package directions. Drain.

Meanwhile, in a medium skillet, saute the pine nuts in the olive oil over medium to medium-low heat until they are lightly golden.

Add the fettuccine to the pine nuts in the skillet, along with the Gorgonzola, 2 tablespoons of the Parmesan cheese, the basil, and the wine. Season with a small dash of salt (not too much, since the cheese is salty) and a twist of freshly ground black pepper.

Toss over medium heat for a couple of minutes until heated through. If the pasta mixture seems too dry, add more wine to taste, a tablespoon at a time,

Serve with additional shredded Parmesan as desired.

-- 3-4 servings

Roasted Mushrooms with Garlic and Parsley

Roasting is one of my favorite ways to prepare vegetables, and the method works great with mushrooms. I like to leave the mushrooms whole, if they're not too big, because they're so meaty that way. Larger mushrooms can be cut in half.

This simple recipe is easy to make, very low in calories, and delicious!

RECIPE:

1 pound fresh white or brown (crimini) mushrooms, or a mixture
3 tablespoons extra virgin olive oil
1 large clove garlic, minced
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided

Preheat the oven to 400 degrees Fahrenheit.

In a bowl, toss the whole mushrooms with the garlic, olive oil, salt, and pepper. Let sit for 15-20 minutes to allow the flavors to blend.

Arrange the marinated mushroom mixture in a single layer in a baking dish or roasting pan. (A 13”x9” cake pan works well.)

Roast the mushrooms uncovered for 20-25 minutes, until golden on the bottom.

Tilt the pan and scoop out and discard any rendered mushroom liquid.

Turn the mushrooms, and roast uncovered for another 10-15 minutes until golden on the other side.

Add 1/2 tablespoon of the parsley to the mushrooms, and stir. Roast for another 5 minutes to combine all the flavors.

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

-- 4 servings

Pesto Pizza with Artichokes, Sun-Dried Tomatoes, and Black Olives (12-inch)

This pizza recipe was inspired by a slice I enjoyed at lunchtime one day at Paradise Pizza in the Philadelphia suburbs. It was so good that I had to reproduce it on my own.

My home version turned out even better than the restaurant's because I was able to add extra artichokes and olives, which I love.

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, divided
1 1/2 tablespoons grated Parmesan cheese
1 can (14.5 ounces) artichoke hearts, drained and quartered
1/4 cup black olives, pitted and sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned

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 mozzarella and the Parmesan.

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

Top the pizza with the remaining 1/2 cup of the mozzarella.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Penne with Broccoli, Roasted Peppers, and Pine Nuts

This was inspired by a recipe I found in a newspaper or magazine many years ago. That recipe was soon lost, but I never forgot about it. Eventually, I decided to reproduce the recipe, and my version turned out even better than I remembered. It's colorful, healthy, and so delicious!

If you like cheese, you can sprinkle some grated Parmesan over the pasta at serving time. But this recipe is great without it as well, so I haven't included it in the recipe.

RECIPE:

8 ounces dried penne rigati pasta
2 cups bite-size fresh broccoli florets (approx. 8 ounces)
2 tablespoons pine nuts
1/4 cup extra virgin olive oil
1 clove garlic, minced
2/3 cup roasted red peppers (from a jar) cut into thin julienne slices
1/4 teaspoon dried crushed red pepper flakes (optional; more or less to taste)
Salt and fresh-ground pepper to taste
Dry white wine (optional; as needed)

Cook the pasta according to package directions. Drain.

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

Meanwhile, in a small skillet, toast the pine nuts over medium to medium-low heat until lightly golden. Remove from heat and set aside.

In a large skillet, heat the olive oil, and then saute the garlic in the oil for a minute or two over low heat, just until fragrant. Do not let the garlic get brown.

Add the roasted peppers to the garlic and oil, along with the red pepper flakes, if using. Saute over medium-low heat for 2-3 minutes, stirring occasionally. Add the broccoli and cook for an additional minute or two.

Add the cooked pasta, pine nuts, and salt and pepper to taste. If pasta seems too dry, add some more olive oil or a splash of dry white wine.

Continue cooking over medium-low heat for an additional 2-3 minutes, stirring occasionally, to blend all the flavors.

-- 3-4 servings

Pizza with Veggie Pepperoni and Veggie Sausage (12-inch)

When I was a meat eater, I loved pizza with pepperoni and Italian sausage. Now, with the availability of vegetarian pepperoni and sausage in supermarkets across the U.S., we can enjoy those same flavors, but without the guilt.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/2 to 3/4 cup Pizza Sauce, as desired
1 cup shredded mozzarella cheese, divided
1/2 of a 4-ounce package of vegetarian pepperoni slices
1 teaspoon extra virgin olive oil
1 link (1 individual-size portion) Italian-style vegetarian sausage, coarsely chopped
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.

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

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

Roasted Potatoes, Bell Peppers, and Onions

Here I started with our basic recipe for Roasted Potatoes and Onions and kicked it up a notch by adding chunks of red bell pepper.

It's a tasty and healthy side dish that works equally well with breakfast, brunch, lunch, or dinner.

RECIPE:

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

Preheat oven to 400 degrees Fahrenheit.

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

Arrange the coated vegetables in a single layer in a deep baking dish or roasting pan.

Cover with foil, and roast for 15 minutes. Uncover and stir.

Return to oven and roast uncovered, stirring occasionally, for another 30-45 minutes, or until the vegetables are tender and golden.

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

-- 3-6 servings

Zucchini, Tomato, and Chickpea Stew

This was inspired by our popular Eggplant, Tomato, and Chickpea Stew recipe. Here, however, we substitute zucchini for the eggplant. The result is every bit as delicious.

RECIPE:

1 1/2 tablespoons extra virgin olive oil, divided
2 medium zucchini (about 1 pound), halved lengthwise and then sliced 1/4-inch thick
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
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper to taste

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 zucchini, along with salt and pepper to taste, and saute for 3-5 minutes until lightly golden and crisp-tender. Remove the zucchini from the skillet and set aside.

Add the remaining 1/2 tablespoon of olive oil to the same skillet. Reduce heat to medium, add the onion and bell pepper, and saute for 2-3 minutes, until soft.

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

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

Add the diced tomatoes, chickpeas, and broth. Season as needed with additional 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 20-30 minutes, stirring occasionally.

Uncover, add the zucchini back to the skillet, and simmer, uncovered, over medium to medium-low heat for another 10-15 minutes, until the sauce thickens slightly.

Sprinkle with the parsley, and serve.

-- 4 servings

Tomato, Basil, and Mozzarella Sandwiches

This recipe is essentially a Caprese Salad on a hearty roll.

These sandwiches are light, yet satisfying - and so tasty!

RECIPE:

2 submarine/hoagie rolls, each about 8 to 10 inches long (or similar lengths of baguette)
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling
2 small-to-medium tomatoes, sliced 1/4-inch thick
6 to 8 ounces fresh mozzarella cheese, sliced 1/4-inch thick
8 to 12 fresh basil leaves (or more as needed), depending on size
Salt and freshly ground black pepper to taste

Split the rolls open, but do not cut them all the way through. Lay them open on serving plates or platter.

Drizzle the cut sides of the rolls (tops and bottoms) lightly with the olive oil and the vinegar.

On each roll, arrange half of the tomato slices. Arrange the mozzarella slices evenly over the tomatoes, and then arrange the basil leaves in a single layer on top of the mozzarella.

Sprinkle with salt and pepper to taste.

-- 2 servings

Potato Salad with Olive Oil, Parsley, and Capers

This healthy, no-mayo potato salad is a caper lover's dream. The extra virgin olive oil, parsley, and capers give it plenty of flavor, with a distinct Mediterranean accent.

RECIPE:

1 pound medium-size red potatoes, unpeeled
3 tablespoons extra virgin olive oil
2 tablespoons capers, drained
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 olive oil, capers, parsley, salt, and pepper.

Serve at room temperature or slightly chilled.

-- 3-4 servings

Roasted Garlic Hummus

This is a variation on our Classic Hummus recipe, and uses roasted garlic instead of fresh garlic. Roasting the garlic sweetens it, making it much milder and deeper tasting than fresh garlic.

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

RECIPE:

2 or 3 cloves roasted garlic – plus additional cloves for garnish, as desired
1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including the 3 or 4 garlic cloves and 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

White Wine Spritzer

White wine spritzers originated in Austria, not in the Mediterranean region. However, most Mediterranean countries now have their own variations of the spritzer.

For this basic version, I like to use a white wine from the Mediterranean region, like an oaky Chardonnay or a crisp Pinot Grigio.

This simple wine cocktail is easy to make, and so refreshing on a hot summer day - or anytime! And it is a wonderful complement to many light Mediterranean foods.

RECIPE:

Ice (enough to fill glass)
White wine, chilled
Club soda or seltzer, chilled
Lemon or lime wedge or twist (for garnish)

Fill a large wine glass with ice.

Pour the wine into the glass, until the glass is 2/3 full.

Top with the club soda until the glass is full.

Garnish with the lemon or lime.

-- 1 serving

Mock Chicken with Mushrooms and Red Bell Pepper in Sherry Broth

In this recipe, mock chicken is sauteed with mushrooms and red bell pepper strips, and enhanced with a light but flavorful sherry broth.

For the photo above, I used Gardein Chick'n Scallopini, which is now available at more and more supermarkets around the U.S. This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets.

Vegans should be careful to choose a mock chicken product that is certified vegan, as some brands contain egg or dairy products.

RECIPE:

1/4 cup unbleached flour
Salt and freshly ground black pepper to taste
2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
2 tablespoons extra virgin olive oil
4-6 ounces fresh white mushrooms, sliced
1/2 of a small red bell pepper, seeded and cut into julienne slices
1 teaspoon paprika
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
1/3 cup dry sherry
1/2 cup vegetable broth

In a medium-size bowl, combine the flour, salt and pepper.

Toss the “chicken” portions in the seasoned flour.

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 skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet, along with the mushrooms, bell pepper slices, paprika, and tarragon. Saute over medium heat for 4-5 minutes, until the mushrooms are lightly golden.

Return the “chicken” to the skillet, and add the sherry and broth. Season with additional salt and pepper as desired. Simmer over medium to medium-high heat for about 5 minutes, until the sauce thickens slightly.

-- 2 servings

Caprese Salad

This simple but delicious tomato-basil-mozzarella salad tastes like summer. I like to serve it frequently when fresh tomatoes and basil are in season.

Traditionally, this salad is drizzled only with some extra virgin olive oil, not vinegar. But I like to add some balsamic vinegar for extra flavor, so I list it here as optional.

RECIPE:

2 or 3 medium-to-large fresh tomatoes, sliced 1/4-inch thick
8 ounces fresh mozzarella cheese, sliced 1/4-inch thick
8 to 12 fresh basil leaves (or more as needed)
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling (optional)
Salt and freshly ground black pepper to taste

Alternate the tomato and mozzarella slices on a platter, overlapping, with a basil leaf between each of the slices.

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

-- 3-6 servings

Angel Hair Pasta with Red Bell Pepper and Pine Nuts in Basil-Wine Sauce

This easy pasta dish is delicate yet satisfying.

Don't cut the bell pepper slices too thick. We want them to complement, not dominate, the thin strands of angel hair.

RECIPE:

2 tablespoons pine nuts
8 ounces dried angel hair pasta
3 tablespoons extra virgin olive oil
1 red bell pepper, seeded and cut into thin julienne slices
1 clove garlic, minced
1/2 cup dry white wine (plus more as needed)
2 tablespoons fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Cook the pasta according to the package directions. Drain.

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

Add the wine, along with the pasta. Toss to combine.

Add the basil and the toasted pine nuts, along with salt and pepper to taste.

Toss lightly over medium to medium-low heat for 2-3 minutes to blend all the flavors.

If the mixture seems too dry, add more white wine, a tablespoon at a time, and heat through.

-- 3-4 servings

Arugula Salad with Portobellos, Roasted Peppers, and Pine Nuts

This tasty, vegan-friendly salad was inspired by our popular Portobello Sandwiches with Roasted Peppers and Arugula.

Here, the portobellos are marinated in garlic and olive oil, sauteed with roasted red pepper strips, and then tossed with fresh baby arugula and crunchy toasted pine nuts.

Our Lemon-Balsamic Vinaigrette is the perfect complement, but you can substitute your own favorite balsamic vinaigrette if you must.

RECIPE:

2 tablespoons pine nuts
4 portobello mushrooms, each about 4 to 5 inches in diameter
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1/2 cup roasted red bell peppers, cut into julienne slices
Salt and freshly ground black pepper to taste
4 to 6 ounces fresh baby arugula
3 to 6 tablespoons Lemon-Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

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, and cut the longer slices in half to shorten them.

In a medium bowl, combine 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.

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

Top the arugula with the portobellos, roasted peppers, and toasted pine nuts. Toss lightly, and serve.

-- 4 servings