Brown Rice Pilaf with Pine Nuts

A pile of brown rice doesn't have to be boring! Cooking it pilaf-style with onion in vegetable broth adds lots of flavor. Some lightly toasted pine nuts add more flavor along with some crunch.

RECIPE:

1 tablespoon pine nuts
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

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.

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 pine nuts, and toss lightly.

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

-- 4 servings

Simple Honey-Dijon Spinach Salad

A salad doesn't need a lot of ingredients to be good. In this simple but yummy salad, baby spinach leaves are tossed with my homemade Honey-Dijon Dressing - a delicious combination.

It's good as-is, but feel free to add garnishes as desired. Tomatoes, almond pieces, or cucumber slices are especially good additions to this salad.

RECIPE:

4 to 6 ounces fresh baby spinach
3 to 4 tablespoons Honey-Dijon Dressing

Place the spinach in a large bowl.

Add the dressing to the spinach, tossing well. Use only enough dressing to lightly coat all of the spinach with the dressing.

-- 4 servings

Roasted Asparagus with Wine-Glazed Mushrooms

For this recipe, I started with my popular Roasted Asparagus and topped it with my Wine-Glazed Mushrooms. The combination is tasty and elegant - perfect as a holiday side dish, or anytime!

Sometimes I serve this with Pan-Grilled Polenta Rounds for a complete meal.

RECIPE:

1 pound fresh asparagus
4 tablespoons extra virgin olive oil, divided
1 small shallot, minced
1 small clove garlic, minced
1 pound white mushrooms or wild mushrooms, or a combination, sliced
Generous pinch of dried thyme leaves
1/2 cup dry white wine
1 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided
Salt and freshly ground black pepper

Preheat oven to 400 degrees Fahrenheit.

Rinse and trim the asparagus, and then line them up in a single layer in a baking dish or roasting pan.

Drizzle the asparagus with 1 tablespoon of the olive oil, turn to coat, and then sprinkle with salt and pepper.

Roast the asparagus for about 5-12 minutes, until they 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 at about 4 minutes.

Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium to medium-low heat. Add the shallot and garlic, and saute for 1-2 minutes, until soft and fragrant. Do not let the garlic burn.

Add the mushrooms to the skillet, along with the thyme, 1/2 tablespoon of the parsley, and salt and pepper to taste. Saute until the mushrooms are cooked through and lightly golden, approximately 6-8 minutes.

Add the wine, along with additional salt and pepper as needed. Raise the heat to medium-high, and saute for a minute or two, until the liquid has evaporated.

Arrange the asparagus on serving plate(s), lining up the spears attractively. Spoon the mushrooms across the middle of the row of asparagus, sprinkle with the remaining 1/2 tablespoon of parsley, and serve.

-- 4-6 servings

Roasted Potatoes with Oil-Cured Black Olives

One day, I found some oil-cured black olives in my pantry and thought about what to do with them. I decided to cut them up and add them to some roasted potatoes. The result was delicious!

RECIPE:

1 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
3 tablespoons oil-cured black olives, pitted and quartered lengthwise
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided

Preheat oven to 400 degrees Fahrenheit.

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

Cover with foil, and roast for 15 minutes.

Uncover and stir.

Return to oven and roast uncovered, stirring occasionally, for another 20-30 minutes, or until the potatoes are tender and lightly golden.

Add the olives and 1/2 tablespoon of the chopped parsley to the potatoes, stir to combine, and roast uncovered for another 5-10 minutes to heat the olives and combine all the flavors.

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

-- 3-4 servings

Honey-Cinnamon Roasted Carrots

Here I started with my basic recipe for Roasted Carrots and added a light glaze of honey and cinnamon, which gives the dish a festive flair without being too sweet.

RECIPE:

1 pound medium-to-large carrots, peeled
1 tablespoon extra virgin olive oil
2 tablespoons honey, divided
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper to taste

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, the cinnamon, 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.

-- 2-3 servings

Tarragon Wine-Glazed Mushrooms

Here I started with my recipe for Wine-Glazed Mushrooms but substituted tarragon for the thyme, giving the dish a sexy French accent. It's a delicious variation.

RECIPE:

1 pound white or brown (crimini) mushrooms, or a combination
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1 small shallot, minced
1/2 cup dry white wine
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
Salt and freshly ground black pepper to taste

Clean the mushrooms. Cut larger mushrooms into quarters and cut smaller mushrooms in half.

Heat the olive oil in a large skillet over medium to medium-low heat. Add the shallot, and saute for 1-2 minutes, until soft and fragrant.

Add the mushrooms to the skillet, along with salt and pepper to taste. Saute until the mushrooms are lightly golden, approximately 6-8 minutes.

Add the white wine, along with 1/2 tablespoon of the parsley, the tarragon, and additional salt and pepper as needed. Raise heat to medium-high, and saute until most of the wine has evaporated.

Reduce heat to medium. Stir in the remaining 1/2 tablespoon of parsley. Saute for another minute or two, to blend all the flavors.

-- 4 servings

Rosemary Roasted Potatoes

For this recipe, I started with my basic recipe for Roasted Potatoes and Onions and added some fresh rosemary in place of the parsley, to give the dish a deeper and more earthy accent.

This is one of my favorite side dishes for fall and winter - or anytime!

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 scant tablespoon extra virgin olive oil
1 teaspoon chopped fresh rosemary leaves, to taste*
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees.

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

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

Return to oven and roast uncovered, stirring occasionally, for another 20-30 minutes, or until the potatoes are tender and golden.

-- 2-3 servings

* Note: Use a level teaspoon of chopped rosemary for a subtle herbal flavor. For a more assertive herbal taste, use a heaping teaspoon, or more as desired.

Roasted Brussels Sprouts with Garlic and Lemon

This is my latest variation for roasted Brussels sprouts. Here, garlic lends a deep, earthy flavor, while a splash of fresh lemon juice brightens it up. The combination is delightful.

RECIPE:

12 ounces fresh Brussels sprouts
1 (medium to large) clove garlic, thinly sliced
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.

Rinse the Brussels sprouts, trim the ends, and remove any of the outermost leaves that are yellow or discolored. Cut each sprout in half lengthwise.

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

Pour the Brussels sprout mixture into a baking dish or roasting pan, and arrange the sprouts in a single layer.

Cover with foil and roast for 10 minutes.

Remove and discard the foil.

Stir the sprouts.

Return the sprouts to the oven and continue roasting, uncovered, for another 10-20 minutes, or longer as needed, stirring once or twice, until the sprouts are nicely golden on the outside and tender inside.

Squeeze one of the lemon wedges over the roasted sprouts.

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

-- 3-4 servings

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

I created this salad from some random ingredients that I had on hand, and the combination was delicious.

Serve it as a light lunch with some crusty bread, or as a side dish or first course for dinner.

RECIPE:

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

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

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

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

-- 2-4 servings

Potato Salad with Pimiento-Stuffed Green Olives

Olive lovers will enjoy this healthy, mayonnaise-free potato salad.

I started with my grandmother's classic Potato Salad with Olive Oil and Parsley and added some sliced pimento-stuffed green olives that I had on hand. The result was delicious.

Use 1/4 cup to 1/3 cup of sliced olives, to taste - or even more, if you like.

RECIPE:

1 pound medium-size red potatoes or other waxy potatoes, peeled
1/4 to 1/3 cup pimiento-stuffed green olives, sliced
3 tablespoons extra virgin olive oil
1 tablespoon 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.

Serve at room temperature or slightly chilled.

-- 3-4 servings

Spinach Salad with Cannellini, Roasted Peppers, and Pine Nuts

This recipe was born when I had some leftover spinach, cannellini beans, and roasted peppers that I needed to use up. I combined them into a salad, and added some toasted pine nuts for crunch. The result was delicious, colorful, and healthy!

Serve it as a side dish, or add some crusty bread and maybe some soup for a light and satisfying lunch or dinner.

RECIPE:

1 tablespoon pine nuts
6-8 ounces fresh baby spinach leaves
2/3 cup cannellini beans, rinsed and drained
1/3 cup roasted red bell peppers, cut into julienne slices
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.

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

Top the spinach with the cannellini, roasted peppers, and toasted pine nuts. Toss lightly, and serve.

-- 4 servings

Romaine-Radicchio Salad with Sherry Vinaigrette

This salad is fairly simple, but it's loaded with flavor and nutrition. Bags of romaine-radiccho blend are available in most supermarkets these days, so you don't even have to start from scratch!

Serve it as a salad course or a side dish, or pair it with some hearty bread for a light but satisfying lunch.

RECIPE:

4 to 6 ounces mixed romaine lettuce and radicchio, washed, dried, and torn into bite-size pieces
1 medium-size tomato, diced (optional)
3 to 4 tablespoons Simple Sherry Vinaigrette (or your favorite prepared sherry vinaigrette)

Place the romaine and radicchio in a large bowl. Top with the diced tomatoes, if using.

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

-- 2-4 servings

Arugula Salad with Black Olives and Pine Nuts

For this recipe, I started with my Lemon-Balsamic Arugula Salad with Pine Nuts and added some sliced black olives for an extra flavor dimension. It was delicious!

RECIPE:

2 tablespoons pine nuts
4 to 6 ounces fresh baby arugula
3 to 4 tablespoons Lemon-Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
1/4 cup roasted sliced black olives

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 with the dressing.

Top the arugula with the olives and toasted pine nuts. Toss lightly, and serve.

-- 4 servings

Potato Salad with Peas

My Italian grandmother never used mayonnaise in her potato salads. She always used good olive oil instead.

In this version, I added some green peas to her basic potato salad recipe. It's a delicious and healthy side dish for spring, summer, or anytime!

RECIPE:

1 pound medium-size red potatoes, unpeeled
1 cup frozen peas, thawed
1/4 cup extra virgin olive oil
1 tablespoon 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 peas, olive oil, parsley, salt, and pepper.

Serve at room temperature or slightly chilled.

-- 3-4 servings

Minted Peas

My Italian grandmother used to dress up a simple side dish of peas by added fresh mint from the family garden.

This is my version of that tasty vegetable dish, which I enhanced with some lightly sauteed shallot.

RECIPE:

2 cups frozen peas
1 1/2 teaspoons extra virgin olive oil
1 small shallot, thinly sliced
1 to 1 1/2 teaspoons chopped fresh mint leaves, to taste
Salt and freshly ground black pepper to taste

Cook the peas according to the package directions until just tender. Do not overcook. Drain the peas and set aside.

In a medium non-stick skillet, heat the olive oil over medium heat. Add the shallot, and saute for a minute or two, until soft but not brown. Add the peas and the mint, along with salt and pepper to taste. Saute for a minute or two to blend all the flavors.

-- 4 servings

Roasted Carrots

This is my favorite way to prepare carrots as a side dish. It's simple, yet delicious - and so healthy!

RECIPE:

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

Preheat oven to 400 degrees Fahrenheit.

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, salt, and pepper.

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

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

Wine-Glazed Mushrooms

A splash of wine and a few other simple ingredients turn a pile of mushrooms into a delicious and elegant vegetable dish. It's healthy and low-calorie, too!

I like to use a combination of white and brown mushrooms. However, you can use all of one kind or the other, as you prefer.

RECIPE:

1 pound white or brown (crimini) mushrooms, or a combination
3 tablespoons extra virgin olive oil
1 small shallot, minced
1 small clove garlic, minced
Generous pinch of dried thyme leaves
1/2 cup dry white wine
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided
Salt and freshly ground black pepper to taste

Clean the mushrooms. Cut larger mushrooms into quarters and cut smaller mushrooms in half. Set aside.

Heat the olive oil in a large skillet over medium to medium-low heat. Add the shallot and garlic, and saute for 1-2 minutes, until soft and fragrant. Do not let the shallot or garlic burn.

Add the mushrooms to the skillet, along with the thyme, 1/2 tablespoon of the parsley, and salt and pepper to taste. Saute until the mushrooms are lightly golden, approximately 6-8 minutes.

Add the white wine, along with additional salt and pepper as needed. Raise heat to medium-high, and saute until most of the wine has evaporated.

Sprinkle with the remaining parsley, and serve.

-- 4 servings

Roasted Brussels Sprouts with Garlic

Here I started with my basic recipe for Roasted Brussels Sprouts and added some sliced garlic. The result was quite good, with a subtle hint of toasted garlic.

RECIPE:

12 ounces fresh Brussels sprouts
1 (medium to large) clove garlic, thinly sliced
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees Fahrenheit.

Rinse the Brussels sprouts, trim the ends, and remove any of the outermost leaves that are yellow or discolored. Cut each sprout in half lengthwise.

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

Pour the Brussels sprout mixture into a baking dish or roasting pan, and arrange the sprouts in a single layer.

Cover with foil and roast for 10 minutes.

Remove and discard the foil.

Stir the sprouts.

Return the sprouts to the oven and continue roasting, uncovered, for another 10-20 minutes, or longer as needed, stirring once or twice, until the sprouts are nicely golden on the outside and tender inside.

-- 3-4 servings

Whole Roasted Cauliflower

This whole roasted cauliflower is an impressive addition to a holiday dinner or any occasion.

Golden on the outside, tender and moist on the inside, with a fresh lemon complement, this just might convert some people who think they don't cauliflower.

RECIPE:

1 head cauliflower
2 tablespoons extra virgin olive oil
Salt to taste
Parsley for garnish
Lemon wedges for garnish and sprinkling

Preheat oven to 425 degrees Fahrenheit.

Remove the green leaves and the core from the cauliflower, leaving the head intact.

Rub the cauliflower evenly with the olive oil, and then sprinkle lightly with salt.

Place the cauliflower, core side down, in a deep baking dish or roasting pan.

Roast for 1 to 1-1/2 hours, or longer as needed, until the cauliflower is tender. (It can take up to 2 hours, or perhaps longer, depending on the size of the cauliflower, how soft you want it, and how well your oven is calibrated.) If the cauliflower starts to get too dark, cover it with foil to reduce further browning.

Transfer the cauliflower to a serving platter. Garnish with the parsley and the lemon wedges.

The lemon can be squeezed over the cauliflower to add extra flavor, as desired.

-- 4-6 servings

Roasted Potatoes, Carrots, and Onions

Roasting is my favorite way to prepare most vegetables. It gives them a rich yet mellow flavor.

These simple roasted root vegetables are healthy, delicious, and easy to make.

RECIPE:

1 to 1 1/2 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
2 or 3 medium-to-large carrots, cut in half lengthwise and then cut into 2-inch pieces
1 yellow onion, cut vertically into 6 or 8 wedges, depending on size
1 or 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.

In a large bowl, toss the potato cubes, carrot 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