Chunky Marinara Sauce

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

RECIPE:

2 tablespoons extra virgin olive oil (or 1 tablespoon for a low-fat version)
1 clove garlic, minced
2 tablespoons chopped onion
2 cans (14.5 ounces each) diced tomatoes, either regular or petite-cut
1 can (8 ounces) tomato sauce
1/2 tablespoon fresh basil leaves, shredded or coarsely chopped, or 1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste

In a large saucepan or dutch oven, saute the garlic and onion in the olive oil over medium-low heat for 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

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

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

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

-- Approximately 3 1/2 cups of sauce

Bruschetta with Tomatoes, Olives, and Feta

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

RECIPE:

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

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

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

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

-- 8 appetizer servings

Creamy Tarragon Mock Chicken and Mushrooms in Puff Pastry Shells

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

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

RECIPE:

2 tablespoons butter, divided
1 cup chicken-style seitan, or other non-breaded mock chicken product, thawed if frozen, diced
1 cup fresh white mushrooms, sliced
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
2 tablespoons quick-mixing flour (such as Wondra), or sifted all-purpose flour
1 cup mock chicken broth (such as Imagine No-Chicken broth)
Salt and freshly ground black pepper to taste
1 egg yolk, beaten
1/4 cup heavy cream
6 frozen puff pastry shells (1 10-ounce package)

In a medium skillet, melt 1 tablespoon of the butter over medium to medium-high heat. Add the seitan, and saute until the seitan is lightly golden. Remove the seitan from the skillet and set aside.

Melt the remaining 1 tablespoon of butter in the same skillet. Add the mushrooms and tarragon, and sautee over medium to medium-high heat for 3-4 minutes, until the mushrooms are soft. Remove the mushrooms from the skillet, leaving any butter and mushroom juices in the skillet. Set the mushrooms aside.

Whisk the flour into the pan juices, and then slowly whisk in the broth, salt, and pepper. Whisk over medium heat for about 2 minutes, until thickened. Lower heat to medium-low.

In a small bowl, mix the egg yolk and cream. Stir 1 tablespoon of the broth mixture into the egg yolk mixture. Then whisk the egg yolk mixture into the skillet.

Add the seitan and mushrooms back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to heat through and blend the flavors.

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

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

-- 3 entree servings or 6 appetizer servings

Classic Hummus

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

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

RECIPE:

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
1 clove garlic, crushed through a press or finely minced
2 or 3 tablespoons freshly squeezed lemon juice, to taste
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 teaspoon salt

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

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Fettuccine with Lemon-Basil Wine Sauce

If you love lemons, you will enjoy this light, lemony pasta dish. Basil, white wine, and toasted pine nuts round out the flavor profile.

RECIPE:

2 tablespoons pine nuts
1/2 pound dried fettuccini
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/4 cup dry white wine (plus additional, if needed)
2 teaspoons freshly shredded lemon zest
3 tablespoons fresh basil leaves, shredded or coarsely chopped
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

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

Cook the pasta according to the package directions. Drain the pasta, but not too thoroughly. (Leaving some of the cooking water on the pasta will make the final dish moister, which we want.) Return the pasta to the pot.

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

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

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

-- 3-4 servings

Roasted Asparagus

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

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

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

RECIPE:

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

Preheat oven to 400 degrees Fahrenheit.

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

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

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

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

-- 4 servings

Scrambled Egg Breakfast Crepes with Mushrooms and Veggie Pepperoni

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

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

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

RECIPE:

4 Basic Skillet Crepe Shells
4 large eggs, or equivalent in egg substitute
2 tablespoons milk
Scant 1/4 teaspoon dried Italian herb mixture
Salt and freshly ground black pepper to taste
1 tablespoon butter
1 cup sliced white mushrooms
1/4 cup vegetarian pepperoni-style sausage, cut into julienne slivers
1/2 tablespoon chopped fresh parsley

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

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

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

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

Place 2 crepes on each serving plate.

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

-- 2 servings

Basic Skillet Crepe Shells

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

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

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

RECIPE:

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

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

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

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

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

Refrigerate the batter for at least 1 hour before cooking.

To cook:

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

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

Cook until the bottom of the crepe is lightly golden.

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

-- Approximately 10-12 crepes

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

Eggplant, Tomato, and Chickpea Stew

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

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

RECIPE:

1 large eggplant (about 1 pound)
1 1/2 tablespoons extra-virgin olive oil, divided
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained and rinsed
1 cup vegetable broth
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

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

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

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

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

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

Return the eggplant to the pan, and add the diced tomatoes, chickpeas, and broth. Season with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.

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

Sprinkle with the parsley, and serve.

-- 4 servings

Crostini with Pesto, Sun-Dried Tomatoes, and Mozzarella

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

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

RECIPE:

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

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

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

Broil until the mozzarella is melted and bubbly.

Spinach with Raisins and Pine Nuts

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

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

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

RECIPE:

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

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

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

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

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

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

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

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

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

-- 2 servings

Penne with Walnuts and Gorgonzola

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

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

RECIPE:

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

Cook the penne according to the package directions. Drain.

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

Add the cooked pasta to the walnut mixture and toss.

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

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

-- 3-4 servings

* Note: Take the gorgonzola out of the refrigerator when you start to heat the water for the pasta. It should be close enough to room temperature by the time you’re ready for it.

Eggplant Stuffed with Veggie Sausage, Peppers, and Mushrooms

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

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

RECIPE:

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

Preheat oven to 350 degrees Fahrenheit.

Slice eggplant in half lengthwise.

Using a tablespoon or soup spoon, scoop out the flesh of each eggplant half, leaving enough around the sides and bottom to form a sturdy shell.

Coarsely chop the eggplant meat and set aside.

Brush the eggplant shells with 1 tablespoon of the olive oil, place them cut side up in a in a deep oven-proof baking dish or pan, and set aside.

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

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

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

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

Add the wine, and saute for 5 minutes.

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

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

Cover with foil, and bake for 20 minutes.

Remove and discard the foil.

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

Sprinkle with the remaining 1 tablespoon of parsley.

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

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

Cauliflower Fritters with Middle Eastern Spices

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

RECIPE:

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

Preheat oven to 250 degrees Fahrenheit.

Cut the cauliflower into medium-size florets. Cook in boiling water or steam in microwave for 7-12 minutes, until tender but not mushy. Drain. Coarsely chop the cauliflower florets and set aside.

In a large bowl, whisk the eggs until well beaten. Whisk in the milk, and then whisk in the flour, baking powder, cumin, coriander, salt, and pepper. Whisk until smooth.

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

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

In batches, drop the cauliflower mixture into the skillet by tablespoonfuls, as many as will fit in the skillet at one time. Cook until the underside is golden, about 4-8 minutes. Turn the fritters and press down gently with a spatula to slightly flatten them. Cook until the other side is golden, about 4-8 more minutes. Add more oil as needed in between batches to keep the bottom of the pan lightly oiled.

Transfer cooked fritters to a baking sheet lined with paper towels to drain any excess oil. Keep cooked fritters warm in the oven until all fritters are finished.

Serve with lemon wedges for squeezing over the fritters as desired.

-- 6-10 servings

Note: Leftovers should be refrigerated. To reheat, bake covered at 350 degrees Fahrenheit for 15 minutes, and then uncover and bake for an additional 10-15 minutes until hot.

Steaming Vegetables in the Microwave

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

To steam vegetables in the microwave:

Rinse vegetables well and cut up as desired.

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

Cover and microwave on high until done.

Note on blanching:

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

Classic Marinara Sauce

It seems like every cook has her own unique way of making marinara sauce. The version below is pretty close to how my Italian grandmother made it. Grandma grew up in a small village on a hill outside Rome, so you know it's authentic.

Marinara sauce is, by definition, meatless. The name "marinara sauce" translates in Italian to "sailor sauce". Legend has it that Italian sailors made this meatless sauce because they couldn't keep meat on their ships for long periods of time, as it would spoil. Their alternative was to dress their pasta with a sauce made from canned tomatoes, olive oil, and aromatic vegetables and herbs that could keep for long periods of time without spoiling.

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

Grandma would make her marinara using tomatoes that she canned from the family garden. Each summer, she would cook, crush, and can enough tomatoes to last us until the following summer. But, living in an apartment without enough sunlight to grow them even on my balcony, I must resort to the canned crushed tomatoes from the store. The result is still delicious.

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

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

RECIPE:

2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 cup chopped onion
1 large can (28 ounces) crushed tomatoes
1/2 tablespoon fresh basil leaves, shredded or coarsely chopped, or 1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste

In a large saucepan or dutch oven, saute the garlic and onions in the olive oil over medium-low heat for 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

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

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

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

-- Approximately 3 cups of sauce

Roasted Brussels Sprouts

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

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

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

RECIPE:

12 ounces Brussels sprouts
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees Fahrenheit.

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

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

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

Roast the sprouts in the oven for 10 minutes.

Remove and discard the foil.

Stir the sprouts.

Return the sprouts to the oven and continue roasting, uncovered, for another 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

Mushrooms Stuffed with Mozzarella and Pesto

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

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

RECIPE:

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

Preheat oven to 350 degrees Fahrenheit.

Wash the mushrooms and remove the stems.

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

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

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

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

About Mediterranean Cuisine

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

It is a buffet made in heaven.

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

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

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

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

Mock Chicken Piccata with Mushrooms

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

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

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

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

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

RECIPE:

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

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

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

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

Add the capers and saute for 1 minute.

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

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

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

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

-- 2 servings

Ingredient Tip: Mock Chicken Products

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

Patties and tenders and nuggets, oh my!

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

Here are some brands I recommend:

• Boca
• Gardein
• Lightlife
• Morningstar Farms

Use the unbreaded varieties as you would a fresh chicken breast (although the cooking time will generally be shorter.)

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

Seitan

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

Tastes like chicken

I've served all of these products to carnivores who thought I must have fallen off the vegetarian wagon, because the mock chicken seemed so much like the real thing.

Warning to vegans

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

Pan-Grilled Pita Wedges

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

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

I especially like the whole wheat pita bread.

RECIPE:

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

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

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

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

Roasted Cauliflower with Lemon and Capers

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

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

RECIPE:

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

Preheat oven to 400 degrees Fahrenheit.

Toss the cauliflower with 2 tablespoons of the olive oil. Toss gently. Add more olive oil as needed, a teaspoon at a time, just until all of the cauliflower is lightly coated with the oil. Sprinkle with salt and pepper to taste, and toss again. Arrange the coated cauliflower in a single layer in a roasting pan.

Cover with foil and roast for 15 minutes.

Uncover, stir, and roast for 10 minutes more.

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

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

Sprinkle with the parsley and serve.

-- 4 servings

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

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

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

RECIPE:

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

Preheat oven to 400 degrees Fahrenheit.

Shape the pizza crust on a baking sheet.

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

Bake for 10-15 minutes, until golden.

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

-- 3-4 servings

Where Do the Recipes Come From?

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

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

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

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

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

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

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

RECIPE:

1 Thin and Rich Pizza Crust (10-inch)
1 tablespoon extra virgin olive oil
1 small red onion, halved and then thinly sliced into 1/2 rings
1 clove garlic, minced
Salt & freshly ground black pepper to taste
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
3 ounces goat cheese, crumbled
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons black olives, pitted and sliced
Pinch of dried basil
Pinch of dried parsley
Pinch of dried thyme

Preheat oven to 400 degrees Fahrenheit.

Shape the pizza crust on a baking sheet.

In a medium skillet, heat the olive oil over medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, add the garlic, season with salt and pepper, and cook for another 10-15 minutes, stirring occasionally, until the onion starts to caramelize. Do not let the garlic get brown.

Spread the onion mixture evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Top with the goat cheese, and then the sun-dried tomatoes and olives. Sprinkle with the dried basil, parsley, and thyme, and then top it off with the remaining 1/2 cup of mozzarella.

Bake for 10-15 minutes, until golden.

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

-- 3-4 servings

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

Thin and Rich Pizza Crust (10-inch)

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

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

RECIPE:

3 tablespoons very warm water
3 tablespoons warm milk
1/2 packet (1 1/8 teaspoons) active dry yeast or rapid-rise yeast
Pinch of sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
3/4 to 1 1/4 cup unbleached white flour, plus additional for kneading

In a large bowl, combine the water and milk. Add the yeast and sugar, and stir until the yeast dissolves. Stir in olive oil and salt.

Gradually add the flour, a little at a time, stirring to form a stiff dough.

Transfer the dough to a lightly floured surface and knead for 5 minutes.

Place the dough in a lightly oiled bowl. Cover and let rise in a warm place until it has doubled in bulk (about 45 minutes for regular yeast, or 25 minutes for rapid-rise yeast).

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

Top with your favorite vegetables and cheeses.

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

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

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

Mediterranean-Style Spinach and Chickpeas

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

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

RECIPE:

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

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

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

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

-- 2-3 servings

The Protein Problem

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

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

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

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

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

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

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

• Happy Cow: Sources of Vegetarian Protein and Guide

• Savvy Vegetarian: Vegetarian Protein - Myth and Facts

• The Veggie Table: Vegetarian Protein

• Vegetarians in Paradise: Protein Basics

• Whole Foods Market: Yes, Plants Have Protein

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

Capellini Pomodoro

This recipe was inspired by a popular chain restaurant recipe. It's easy to make at home - and so much cheaper than dining out!

RECIPE:

8 ounces dried capellini or angel hair pasta
1 tablespoon extra virgin olive oil
1 clove garlic, minced
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
1 can (8 ounces) tomato sauce
1/4 cup fresh basil leaves, shredded or coarsely chopped, divided
Salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)

Cook pasta according to the package directions. Drain.

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

Stir in the tomatoes, tomato sauce, half of the basil, salt, and pepper.

Raise the heat to medium-high and bring the mixture just to a boil.

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

Toss the pasta with the sauce, and sprinkle with the remaining basil. Serve with grated Parmesan cheese, if desired.

-- 3-4 servings