Basil-Balsamic Sliced Tomato Salad

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

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

RECIPE:

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

Arrange the tomato slices on a serving platter.

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

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

-- 3-6 servings

Lemon-Balsamic Arugula Salad with Pine Nuts

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

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

RECIPE:

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

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

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

Sprinkle with the pine nuts, and serve.

-- 4 servings

Scrambled Egg Breakfast Pitas with Zucchini and Peppers

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

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

RECIPE:

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

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

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

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

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

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

-- 4 servings

Balsamic Mixed Green Salad with Mock Chicken Strips

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

This is one of my favorite combinations.

RECIPE:

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

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

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

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

Serve immediately.

-- 2-4 servings

Tomato-Basil Bruschetta

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

It's so simple, yet so delicious.

RECIPE:

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

Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.

Meanwhile, in a small bowl, combine the remaining ingredients.

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

-- 8 appetizer servings

Honey-Dijon Balsamic Vinaigrette

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

RECIPE:

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

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

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

-- Approximately 2/3 cup of dressing

Moroccan-Style Carrot and Raisin Salad

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

RECIPE:

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

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

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

Serve at room temperature or slightly chilled.

-- 4-6 servings

Ingredient Tip: Pasteurized Eggs

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

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

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

Spanish-Style Red Wine Spritzer

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

RECIPE:

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

Fill a large wine glass with ice.

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

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

Garnish with the lemon or lime.

-- 1 serving

Simple Lemon-Balsamic Arugula Salad

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

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

RECIPE:

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

Place the arugula in a large bowl.

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

-- 4 servings

Parsley Hummus

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

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

RECIPE:

Parsley Hummus

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

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more of the chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Honey-Balsamic Vinaigrette

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

RECIPE:

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

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

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

-- Approximately 1/2 cup of dressing

Strawberry-Apricot Fruit Salad with Mimosa Dressing

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

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

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

RECIPE:

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

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

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

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

-- 4 servings

Roasted Asparagus with Hollandaise Sauce

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

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

RECIPE:

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

Preheat oven to 400 degrees Fahrenheit.

Rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired.

Line up the asparagus spears in a single layer in a baking dish or pan.

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

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

Meanwhile, prepare the Hollandaise Sauce.

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

-- 4 servings

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

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

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

• Spinach and Feta Quiche

• Roasted Potatoes with Kalamata Olives

• Assorted fresh fruit

• Dates Stuffed with Cream Cheese and Almonds

• Assorted breads/rolls - savory and/or sweet

• Mimosa or Bellini cocktails

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

• Coffee and tea

           

Saffron Risotto

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

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

RECIPE:

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

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

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

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

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

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

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

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

Sprinkle with the parsley, and serve.

-- 3-4 servings

Tortellini with Peas and Mushrooms

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

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

RECIPE:

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

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

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

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

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

Stir in the 1 tablespoon of Parmesan.

Serve with additional Parmesan for topping as desired.

-- 4 servings

Brown Rice Pilaf with Cashews

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

In this version, cashews add a delicious crunch.

RECIPE:

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

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

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

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

Uncover, add the cashews and toss lightly.

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

-- 4 servings

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

Hollandaise Sauce

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

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

RECIPE:

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

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

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

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

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

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

Bellini

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

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

RECIPE:

Peach nectar, chilled
Champagne or sparkling white wine, chilled

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

Top with the champagne until full.

-- 1 serving

Honey Roasted Carrots

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

RECIPE:

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

Preheat oven to 400 degrees.

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

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

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

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

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

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

-- 3-4 servings

Roasted Asparagus with Lemon and Pine Nuts

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

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

RECIPE:

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

Preheat oven to 400 degrees Fahrenheit.

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

Rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired.

Line up the asparagus spears in a single layer in a baking dish or pan.

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

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

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

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

-- 4 servings

Perfect Hard-Boiled Eggs

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

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

RECIPE:

6 eggs
Water
1 teaspoon salt

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

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

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

-- 6 servings

Pizza Margherita (12-inch)

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

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

RECIPE:

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

Preheat oven to 425 degrees Fahrenheit.

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

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

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

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

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

Arrange the mozzarella slices evenly over the pizza.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Bowtie Pasta with Broccoli, Chickpeas, and Red Bell Pepper

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

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

RECIPE:

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

Cook the pasta according to package directions. Drain.

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

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

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

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

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

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

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

-- 4 servings

Moroccan-Style Carrot, Tomato, and Chickpea Stew

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

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

Serve with cooked couscous or rice.

RECIPE:

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

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

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

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

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

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

Stir in 1 tablespoon of the parsley or cilantro.

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

-- 4-6 servings

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