Penne Puttanesca

This tasty recipe features a chunky tomato sauce accented with olives, capers, and herbs.

Some puttanesca recipes call for green olives, others call for black ones. In this version, we combine both green and black olives for a delightful and colorful contrast.

If you don't like spicy foods, you can leave out the red pepper flakes. Then it won't be a true puttanesca, but it will still be delicious!

RECIPE:

8 ounces dried penne rigate pasta (or other small, ridged pasta)
3 tablespoons extra virgin olive oil
1 clove garlic, minced
1/3 cup black olives, pitted and sliced
1/4 cup green olives, pitted and sliced (plain or pimiento-stuffed)
3 tablespoons capers, drained
1/4 teaspoon dried crushed red pepper flakes (more or less to taste)
2 cans (14.5 ounces each) diced tomatoes, preferably petite-cut, undrained
1/4 teaspoon dried Italian herb mixture
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided

Cook the penne according to the package directions. Drain.

Meanwhile, heat the oil in a heavy skillet over medium to medium-low heat. Add the garlic, and saute for one minute. Add the olives, capers, and red pepper flakes. Saute for 2-3 minutes. Do not let the garlic burn.

Add the diced tomatoes, the Italian herb mixture, and 1/2 tablespoon of the parsley. Season with salt and pepper to taste. Raise heat to medium-high, and bring the mixture almost to a boil.

Reduce heat to low, and simmer, uncovered, over medium heat for 15-20 minutes.

Add the cooked/drained penne to the skillet, and toss to coat all of the pasta with the sauce.

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

-- 3-4 servings

Chunky Split Pea Soup

When I was growing up, my mother and grandmother made split pea soup using a ham bone for flavor. Now that I no longer eat meat, I have discovered that a good vegetable broth can give a soup enough flavor that even carnivores will enjoy it and not miss the meat.

Some cooks like to puree their split pea soup, and that's fine. But for this particular recipe, I like to leave it chunky, as the diced veggies give the soup a hearty, satisfying texture.

RECIPE:

1 tablespoon extra virgin olive oil
1 small yellow onion, diced
1 medium carrot, diced
1 rib of celery, diced
4 cups (1 quart) vegetable broth
1 cup dried split peas, picked over, rinsed, and drained
1 medium red potato, or other waxy potato (4-6 ounces), peeled and diced
1 bay leaf
Salt and freshly ground black pepper to taste

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and saute for 3-5 minutes, until the vegetables start to soften.

Add the vegetable broth, split peas, potato, bay leaf, salt, and pepper. Raise the heat to high and bring the mixture almost to a boil. Reduce the heat to low, cover, and simmer for 1 to 2 hours, or longer as needed, stirring occasionally, until the split peas have broken down and the vegetables are tender.

Uncover. Raise heat to medium or medium-low, and simmer, uncovered, stirring occasionally, for 20-30 more minutes, or as needed, to reduce the liquid as desired to a thick soup consistency.

Remove and discard the bay leaf before serving.

-- 2-3 servings

Broccoli Fritters with Lemon

Instead of being deep-fried, these fritters are skillet-cooked in just a bit of olive oil, making them healthier but no less delicious.

A light squeeze of lemon adds a slightly tart contrast, to elevate these fritters to full gourmet status. They're tasty enough to appeal even to some people who don't think they like broccoli.

RECIPE:

1 pound of fresh broccoli (about 1 small head of broccoli or 2 broccoli crowns)
2 eggs
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Freshly ground black pepper to taste
2-4 tablespoons olive oil, divided
1 or 2 lemons, cut into wedges

Preheat oven to 250 degrees Fahrenheit.

Cut the broccoli into medium-size florets. Cook the broccoli florets in boiling water or steam in microwave for 3-7 minutes, until tender. Drain. Coarsely chop the broccoli 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, salt, and pepper. Whisk until smooth.

Add the broccoli, and stir to coat all of the broccoli 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 broccoli 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.

Dates Stuffed with Gorgonzola Dolce and Walnuts

I got the idea for this recipe from my local Whole Foods Market, where they were on display in the cheese section. In their version, the nuts were finely ground. I prefer to coarsely chop or break the walnuts into pieces, for a chunkier, crunchier texture.

Quantities are not included for this recipe, as it's easy to vary the amounts to make as few or as many as needed. As a general rule of thumb, use 3-4 ounces of cheese per 8-ounce package of dates.

RECIPE:

Shelled walnuts, coarsely chopped or broken
Pitted dates
Gorgonzola dolce (dolcelatte) cheese

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

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

Stuff each date with some of the gorgonzola, and then top each with a few of the walnut pieces. Gently press each stuffed date partially closed while still exposing some of the cheese and nuts.

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

Grand Marnier Strawberry Sundaes in Puff Pastry Shells

For this recipe, our Grand Marnier Strawberries are used to top vanilla ice cream or plain Greek yogurt in freshly baked puff pastry shells.

Optional toasted almond slices add a bit of crunch.

RECIPE:

2 tablespoons sliced almonds (optional)
4 frozen puff pastry shells
4 scoops vanilla ice cream or plain Greek yogurt
1 recipe of Grand Marnier Strawberries, warm

If using almonds, toast the almond slices in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Bake the puff pastry shells according to the package directions.

Place 1 scoop of ice cream or yogurt in each puff pastry shell.

Spoon the strawberries over and around the sundaes.

Top with the toasted almonds, if using.

-- 4 servings

Portobellos Marsala

In this recipe, meaty portobello mushrooms are simmered in a sweet and savory Marsala wine sauce. It is hearty enough to satisfy meat eaters.

Serve with noodles, pasta, or rice, or just some crusty bread to soak up the sauce. Add a green vegetable or salad to round out the meal.

RECIPE:

4 portobello mushrooms, each about 4 to 5 inches in diameter
1 tablespoon extra virgin olive oil
1 teaspoon minced shallot
2 tablespoons butter (or vegan margarine for a vegan version)
Salt and freshly ground black pepper to taste
1/2 cup Marsala wine
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided

Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Cut the portobello caps into 1/4-inch slices. Cut the longer slices in half crosswise to shorten them. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the shallot, and saute for a minute or two, until soft.

Add the butter/margarine to the skillet, along with the portobellos. Season with salt and pepper to taste. Saute over medium heat for 4-5 minutes, until the portobellos are cooked through.

Add the Marsala and 1/2 tablespoon of the parsley.

Simmer over medium to medium-high heat, stirring occasionally, for about 5 minutes, until the sauce reduces to a light glaze.

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

-- 3-4 servings

Mock Chicken Patties Parmesan

This recipe will appeal to meat lovers as well as vegetarians. The mock chicken patties, when cooked this way, will even fool people who don't realize that it's a meatless meal.

For this recipe, I like to use the frozen Morningstar Farms Original Chik Patties or Boca Original Chik'N Patties. If you have another breaded mock chicken patty that you prefer, go ahead and use it!

RECIPE:

1 1/2 cups Classic Marinara Sauce or your favorite plain red pasta sauce, divided
2 vegetarian breaded "chicken" patties
1/4 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese, plus additional for serving, if desired
1 tablespoon chopped fresh parsley (optional)

Heat oven to 350 degrees Fahrenheit.

In a small saucepan, heat the marinara sauce over medium-low heat until it is warm but not boiling.

Meanwhile, if using frozen "chicken" patties, place them on a microwave-safe plate and microwave for half the cooking time specified in the package directions (1 to 1 1/2 minutes) to thaw.

Spread 1 cup of the marinara sauce in an oven-proof baking dish or pan. Top with the "chicken" patties. Pour the remaining sauce over the "chicken" patties.

Sprinkle the mozzarella evenly over the two "chicken" patties, and then sprinkle with the Parmesan.

Cover and bake for 15 minutes.

Uncover and bake for another 5-10 minutes, until the sauce is bubbly and the cheese is melted.

Sprinkle with the parsley, if using.

Serve with additional Parmesan for topping, as desired.

-- 2 servings

Broccoli with Garlic and Olive Oil

When I was growing up, I couldn't figure out why my friends didn't like broccoli. I thought it was delicious, because my Italian grandmother and Italian-American mother prepared it this way.

The broccoli is blanched, and then lightly sauteed in olive oil with some minced garlic, salt, and pepper. This recipe made broccoli converts of several of my little friends back then - and some adults more recently.

RECIPE:

4 cups fresh broccoli florets (approx. 1 pound)
2 tablespoons extra virgin olive oil, divided
1 small clove garlic, minced
Salt and freshly ground black pepper to taste

Blanch the broccoli by boiling in water until crisp-tender, about 2-5 minutes. The cooking time will depend on the size of the florets. (Alternatively, you can microwave the broccoli with 1/4 cup of water for a similar length of time until crisp-tender.) Rinse the blanched broccoli under cold water to stop the cooking, and drain.

In a large skillet, heat the olive oil over medium-low heat. Add the garlic, and saute for a 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

Add the broccoli to the skillet, and season with salt and pepper to taste.

Saute over medium to medium-high heat for 3-5 minutes, to heat the broccoli through and combine all the flavors.

-- 4-6 servings

Lentil Soup with Aromatic Vegetables

A generous blend of aromatic vegetables - garlic, onion, carrot, and celery - makes this lentil soup extra delicious and extra healthy.

It's even better the next day, once all the flavors have had more time to meld, so you might want to make a double batch and enjoy it all week!

RECIPE:

1 tablespoon extra virgin olive oil
1 small clove garlic, minced
1 small yellow onion, diced
1 medium carrot, diced
1 rib of celery, diced
4 cups (1 quart) vegetable broth
1 cup brown lentils, picked over, rinsed, and drained
1 bay leaf
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (optional)

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

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

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

Remove and discard the bay leaf before serving.

-- 2-3 servings

Polenta with Broccoli

In the Italian-American home where I grew up, my Grandma Marianna would serve this dish on a regular basis, only she made her own polenta. Here I opt for the shortcut of using prepared polenta that is sold in tubes, which I slice and pan-grill.

The flavors of polenta and broccoli complement each other so well that the final product is far greater than the sum of its parts.

RECIPE:

1 tube of prepared polenta (plain)
3 tablespoons extra virgin olive oil, divided
4 cups fresh broccoli florets (approx. 1 pound)
1 small clove garlic, coarsely chopped
Salt and freshly ground black pepper to taste

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, blanch the broccoli by boiling in water until crisp-tender, about 3-6 minutes. The cooking time will depend on the size of the florets. (Alternatively, you can microwave the broccoli with 1/4 cup of water for a similar length of time until crisp-tender.) Rinse the cooked broccoli under cold water to stop the cooking, and drain.

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

Add the broccoli to the skillet, and season with salt and pepper to taste.

Saute over medium to medium-high heat for 3-5 minutes to heat the broccoli and blend the flavors.

To serve, arrange polenta slices on serving plate(s). Top with the broccoli.

-- 4 servings (2 polenta slices per serving)

Crostini with Garlic-Balsamic Portobellos and Provolone

These garlicky portobello mushroom crostini make a delightful appetizer or snack. You can also make these a meal by adding some hearty soup or a salad.

RECIPE:

4 portobello mushrooms, each about 4 to 5 inches in diameter
3 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste
French baguette or submarine/hoagie rolls, sliced into 8 (1/2-inch) slices
2 slices provolone cheese (preferably unsmoked), each torn into 4 pieces

Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Cut the portobello caps into 1/4-inch slices. Cut the longer slices in half crosswise to shorten them.

In a medium bowl, combine 2 tablespoons of the olive oil, the garlic, and the portobello slices. Toss gently, and let sit for 20 to 30 minutes.

After the portobellos have marinated, heat the remaining 1 tablespoon of olive oil in a medium-size skillet over medium to medium-high heat. Add the portobello mixture, and saute for 5-6 minutes, until the portobellos are soft and most of the rendered mushroom liquid has evaporated.

Add the balsamic vinegar to the skillet, and saute over medium heat for a minute or two.

Add 1 tablespoon of the parsley to the skillet, along with salt and pepper to taste. Saute for another minute or two to blend all the flavors.

Meanwhile, preheat broiler. 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.

Top the toasted bread slices evenly with the portobello mixture. Top each of the crostini with a piece of the provolone. Broil until the provolone is melted and bubbly.

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

-- 4 appetizer servings

Mock Beef Tips with Tomatoes, Bell Pepper, and Olives

This was inspired by a recipe called Spanish Steak, which I found when I was a teenager in one of my mother's housekeeeping magazines. That recipe used cubed round steak, and was baked in the oven for over an hour.

Here I substitute Gardein Beefless Tips, which are naturally tender, and cook this tasty stew on the stovetop in less than half the time.

It's every bit as tasty as the original recipe, and much healthier - 100% vegan.

Serve this hearty stew with noodles, rice, or mashed potatoes, or just lots of crusty bread to soak up the tasty sauce.

RECIPE:

2 tablespoons extra virgin olive oil, divided
1 (9-ounce) package Gardein Beefless Tips
1/2 cup chopped yellow onion
1 green bell pepper, cut into bite-size pieces
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (8 ounces) tomato sauce
1 bay leaf
Salt and freshly ground black pepper to taste
1/4 cup pimiento-stuffed green olives, sliced

In a skillet, heat 1 tablespoon of the olive oil over medium heat. Add the Gardein Beefless Tips and saute for about 5 minutes, until browned on all sides. Remove the Beefless Tips from the pan and set aside.

Add the remaining 1 tablespoon of olive oil to the drippings in the skillet. Add the onion and the green pepper, and saute over medium heat for 3-5 minutes, until soft but not brown. Add the garlic, and saute for another minute or two, over medium heat, until the garlic is soft but not brown.

Add the diced tomatoes, tomato sauce, bay leaf, and salt and pepper to taste. (Go easy on the salt, as the olives that you add later will be salty.) Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.

Uncover, add the Beefless Tips and the olives, and simmer uncovered, over medium heat, stirring occasionally, for about 10 minutes, until the sauce is reduced to a gravy-like consistency.

Discard the bay leaf, and serve.

-- 2-3 servings

Simple Turmeric Rice

Many years ago, my ex-mother-in-law taught me this trick: Adding some ground tumeric to basic steamed white rice adds an exotic color and flavor element for very little extra cost or effort.

I like to top the finished product with some chopped fresh parsley for even more color and flavor.

RECIPE:

2 cups water
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1 cup long-grain white rice
1/2 tablespoon chopped fresh parsley for garnish (optional)

In a medium saucepan, bring the water to a boil over high to medium-high heat.

Stir in the salt, turmeric, and rice. Return to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the water is absorbed.

Transfer to serving dish. Sprinkle with chopped parsley, if desired.

-- 4 servings

Pizza with Veggie Pepperoni (12-inch)

I've always loved a classic pepperoni pizza; but, as a vegetarian, I will not eat meat-based sausages. Fortunately, with several brands of good vegetarian pepperoni available in most supermarkets these days, I can still enjoy that flavor without eating meat. I recommend Lightlife Smart Deli Pepperoni, Yves Meatless Pepperoni, or Pepperoni Tofurky Deli Slices.

Here is my version of a vegetarian pepperoni pizza.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/2 to 3/4 cup Classic Pizza Sauce (or your favorite plain red pizza sauce)
1 cup shredded mozzarella cheese
1/2 of a 4-ounce package of vegetarian pepperoni slices (or more as desired)
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

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

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

Arrange the pepperoni slices on the pizza in a single layer.

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

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Artichoke Hummus

Adding a drained can of artichoke hearts to our basic hummus recipe adds a new and delicious flavor twist.

When possible, I like to buy the canned artichoke hearts that are already quartered, to reduce the prep time. With that done, this hummus can come together in less than 5 minutes!

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

RECIPE:

1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1 (14.5 ounce) can artichoke hearts, drained and quartered
1 small clove garlic, crushed through a press or finely minced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini

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 chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Crepes with Creamy Dijon-Cognac Mock Chicken

This is a variation on our recipe for Mock Chicken with Dijon-Cognac Cream Sauce. Here, instead of serving the sauce atop a mock chicken breast, we dice up the mock chicken, mix it with the sauce, and wrap it in savory homemade crepes.

Making the crepes ahead of time helps this dish come together surprisingly quickly and easily.

RECIPE:

2 mock chicken breast portions or 2 servings of unbreaded mock chicken patties or strips, thawed if frozen, cut into bite-size pieces
1/4 cup flour
Salt and freshly ground black pepper to taste
1/2 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon minced shallot
1/4 cup dry vermouth
1 tablespoon cognac or brandy
1 tablespoon Dijon mustard
1/2 cup heavy cream
4 Basic Skillet Crepe Shells
1/2 tablespoon chopped fresh parsley

Preheat oven to 350 degrees Fahrenheit.

Mix the flour, salt, and pepper. Toss the "chicken" pieces in the flour mixture, shaking off the excess.

In a medium skillet, heat the vegetable oil over medium to medium-high heat. Add the butter along with the "chicken", and saute until the "chicken" is lightly golden on all sides. Remove the “chicken” from the skillet and set aside.

Add the shallots, vermouth, and brandy to the same skillet. Turn the heat up to high and cook, stirring occasionally, until the liquid is reduced by half.

Whisk in the mustard, then whisk in the cream, along with salt and pepper to taste. Lower the heat to medium, and cook, whisking occasionally, for 2-3 minutes, until the mixture is the consistency of a light gravy.

Add the "chicken" back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors. If the sauce seems too thick, add some water, a tablespoon at a time, until it is the desired consistency.

In a baking dish or pan, fill the crepes with "chicken" mixture. Fold each side over to enclose the filling.

Cover and bake for 10-15 minutes, until the crepe filling is bubbly.

Transfer to serving plates and sprinkle with the parsley.

-- 2 servings (2 crepes per serving)

Dates Stuffed with Cream Cheese and Almonds

For this healthy snack, I started with our recipe for Dates Stuffed with Cream Cheese and simply added some lightly toasted almond slices or slivers.

Quantities are not included, as it's easy to vary the amounts to make as few or as many as needed. As a general rule of thumb, use 3-4 ounces of Neufchatel or cream cheese per 8-ounce package of dates.

RECIPE:

Raw sliced or slivered almonds
Pitted dates
Neufchatel or cream cheese

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

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

Stuff each date with some of the cheese, and then top each with a few of the almond pieces. Gently press each stuffed date partially closed while still exposing some of the cheese and nuts.

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

Roasted Potatoes and Onions

This recipe makes an inexpensive and easy side dish that's great for breakfast, brunch, lunch, or dinner.

Roasting makes the onions sweet and tender, while the potatoes are golden on the outside and tender on the inside.

RECIPE:

1 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 small yellow onion, cut vertically into 8 wedges
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.

In a large bowl, toss the potato cubes and onion wedges with the olive oil, salt, and pepper. Arrange the potato-onion 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 and onions are tender and golden.

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

-- 3-4 servings

Cauliflower Fritters with Lemon

My Italian grandmother always made these cauliflower fritters on Christmas Eve, as a vegetable side dish in the Feast of the Seven Fishes.

I like to serve them with lemon wedges, for optional sprinkling over the fritters before eating, for an added flavor dimension.

RECIPE:

1 head of cauliflower
2 eggs
1/2 cup milk
1 cup flour
1 teaspoon baking powder
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. 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, 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.

Onion and Parsley Frittata

I've always liked the egg/onion combination in Chinese Egg Foo Young. Here is a Mediterranean-style version.

This frittata features ingredients that are typical refrigerator staples, and therefore is great for serving last-minute guests. Like most frittati, it can be served hot or at room temperature for breakfast, brunch, lunch, or as an appetizer or light supper.

Many frittata recipes instruct the cook to brown the top of the frittata under the broiler. My Grandma Marianna never did this. Instead, she would flip the frittata over using a plate as described below, and then brown the other side on the stove. I still prefer to use her method.

RECIPE:

1 tablespoon extra virgin olive oil
1 small yellow onion, coarsely chopped
8 large eggs, or equivalent in egg substitute
2 tablespoons milk
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)

In a 9-inch or 10-inch non-stick skillet, heat the olive oil over medium heat. Add the onion, and saute for 3-5 minutes, until the onion is soft and lightly golden.

Meanwhile, in a bowl, beat the eggs well. Beat in the milk, salt and pepper, and then stir in the parsley.

Add the egg mixture to the cooked onion in the skillet.

Using a spatula, stir the contents of the skillet to distribute the onion and herbs evenly throughout the egg mixture. Cook for 3-6 minutes, gently lifting the edges of the frittata to allow the uncooked egg to run underneath the cooked section, until the eggs start to set and the underside of the frittata is golden.

Flip the frittata by placing a flat plate over the top of the skillet and turning it upside down so that the frittata is resting on the plate, cooked side up. Gently slide the frittata back into the skillet, cooked side up. Cover and continue cooking over low heat until the other side is golden and the eggs are set, about another 3-5 minutes.

Slice the frittata into 4 wedges, and serve.

-- 4 servings

Grand Marnier Strawberries

In this recipe, strawberries are spiked with Grand Marnier, which adds a rich orange flavor with the smooth kick of a good liqueur.

When fresh strawberries are not in season, I use frozen unsweetened strawberries, thawed per the package instructions. Often the frozen strawberries are tastier than the fresh ones, because they are frozen immediately after picking. And they can be enjoyed all year long.

They're great served alone, warm or cold, as a light dessert or snack. I also like to serve them warm over ice cream, yogurt, or plain pound cake. They're also nice for breakfast/brunch, either alone or as a topping for French toast or pancakes. Garnish with a sprig of fresh mint, if desired.

RECIPE:

2 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon Grand Marnier
3 cups sliced fresh or frozen strawberries (thawed if frozen)

In a small bowl, combine the lemon juice, sugar, and Grand Marnier. Stir to blend.

Transfer the lemon juice mixture to a medium saucepan. Over medium-high heat, bring the liquid almost to a boil. Reduce the heat to low and cook, stirring, until the sugar is dissolved.

Add the strawberries to saucepan, and stir to coat all the berries with the liquid. Simmer over low heat for 3-5 minutes.

-- 4 servings

Bowtie Pasta with Chickpeas and Sun-Dried Tomatoes

This pasta recipe is quick, easy, delicious, and nutritious. The subtle tang of the sun-dried tomatoes beautifully compliments the earthiness of the chickpeas, pasta, and parsley.

It's made from ingredients that I usually have on hand, so it's one of my favorites to serve unexpected dinner guests.

RECIPE:

1/2 pound dried bowtie/butterfly pasta (farfalle)
1/4 cup extra virgin olive oil
1 small clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
1 can (15.5 ounces) chickpeas, drained but not rinsed
3 tablespoons oil-packed-dried tomatoes, cut into julienne strips
3 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Cook the pasta according to the package directions. Drain.

Meanwhile, in a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, along with the red pepper flakes (if using). Saute for a minute or two, until the garlic is fragrant. Do not let the garlic burn.

Add the pasta, chickpeas, sun-dried tomatoes, and parsley to the skillet. Season with salt and pepper to taste.

Saute for 3-5 minutes, until heated through.

-- 4 servings

Crostini with Gorgonzola, Walnuts, and Honey

These crostini are easy to make, but are elegant and delicious enough to serve to your most sophisticated guests.

The crunch of the walnuts, the smooth tang of the gorgonzola, and the sweetness of the honey are a delightful combination.

RECIPE:

French baguette or submarine/hoagie rolls, sliced into 12 (1/2-inch) slices
3/4 cup crumbled gorgonzola cheese, at room temperature
1/2 cup walnut pieces
Honey

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.

Top the bread slices evenly with the gorgonzola and then the walnuts, pressing down lightly to make the toppings stick to the bread.

Broil for a minute or two until the walnuts are lightly toasted and the cheese starts to melt.

Arrange the crostini on serving plate(s), drizzle liberally with honey, and serve immediately.

-- 6 appetizer servings

Roasted Broccoli with Garlic

Roasting broccoli adds an earthy depth to its flavor, and the addition of some thinly sliced garlic provides a delightful kick. I know some people who thought they didn't like broccoli but changed their minds when they tried this recipe.

RECIPE:

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

Preheat oven to 400 degrees Fahrenheit.

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

Pour the broccoli mixture into a baking dish or roasting pan, and arrange the florets in a single layer.

Cover with foil and roast for 10 minutes.

Uncover, stir, and roast for 10 minutes more.

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

-- 4-6 servings

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

This delightful salad is festive enough for your holiday buffet table, but easy enough to enjoy anytime.

While you can use a purchased balsamic vinaigrette in this recipe, I suggest trying our Honey-Lemon Balsamic Vinaigrette, as recommended. The homemade dressing is quick and easy to make, and much more economical!

RECIPE:

2 tablespoons pine nuts
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
1/4 cup dried cranberries

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, cranberries, and toasted pine nuts to the salad. Toss lightly, and serve.

-- 2-4 servings

Baked Acorn Squash with Walnuts and Brandied Raisins

I grew up eating the classic candied acorn squash baked with butter and brown sugar. In this recipe, I started with that basic idea and dressed it up with some walnuts and brandy-soaked raisins.

This works well either as a generous side dish or as a main course.

I typically use good cognac to soak the raisins, because I usually have a small bottle on hand for occasional sipping. But an ordinary brandy works well also, and will be more affordable.

Vegans need only substitute vegan margarine for the butter.

RECIPE:

2 tablespoons brandy or cognac
2 tablespoons raisins
1 acorn squash, halved lengthwise and seeded
Salt to taste
2 tablespoons coarsely broken walnut pieces
2 tablespoons butter (or vegan margarine for a vegan version)
2 tablespoons brown sugar

Preheat oven to 350 degrees Fahrenheit.

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

Place the squash halves cut-side down in a 13x9-inch baking pan. Cover tightly with foil. Bake for 30-45 minutes, until the squash begins to soften.

Remove the squash from oven and turn cut-side up. Sprinkle lightly with salt.

Into the center of each squash half place 1 tablespoon of raisins, 1 tablespoon of walnuts, 1 tablespoon of butter or margarine, and 1 tablespoon of brown sugar.

Leave uncovered and bake for an additional 30-45 minutes, or longer as needed, until the squash is fully tender.

-- 2 servings

Dates Stuffed with Cream Cheese

I think of dates as "nature's candy". Stuffing them with Neufchatel or cream cheese creates an easy, healthy, and delicious dessert, appetizer, or snack.

RECIPE:

1 8-ounce package pitted dates
3-4 ounces Neufchatel or cream cheese

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

Divide the cheese into enough equal-size portions to match the number of dates.

Stuff each date with a portion of the cheese, gently pressing each stuffed date partially closed while still exposing some of the cheese stuffing.

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

-- 6-10 appetizer, snack, or light dessert servings

Mock Chicken with Mushrooms and Grapes

This recipe was inspired by a chicken dish I enjoyed at a fine restaurant many years ago when I was an omnivore. I created my own version and veganized it by using mock chicken breasts and no butter. As it turns out, there's nothing missing here.

I like to serve this with a green vegetable and some steamed brown rice.

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

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

RECIPE:

2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
1/4 cup unbleached flour
Salt and freshly ground black pepper to taste
3 tablespoons extra virgin olive oil, divided
1 tablespoon minced shallot
3/4 cup sliced white mushrooms
1 cup dry white wine
1/2 cup mock chicken broth (such as Imagine No-Chicken broth) or vegetable broth
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
1/3 cup seedless red grapes, halved

Mix the flour, salt, and pepper, and coat the "chicken" in the flour mixture.

Heat 1 tablespoon of the olive oil in a large skillet and saute the "chicken" over medium heat for 3-4 minutes, until lightly browned on both sides. Remove the "chicken" from the skillet and set aside.

Add the remaining 2 tablespoons of olive oil to the same skillet, along with the shallots, mushrooms, and salt and pepper to taste. Saute over medium to medium-high heat for 2-3 minutes, until the shallots are soft and the mushrooms are lightly golden. Remove the shallot-mushroom mixture from the skillet and set aside.

Add the wine, broth, and tarragon to the same skillet, increase heat to high, and reduce the liquid by half.

Return the "chicken" and the shallot mushroom to the skillet. Add the grapes, along with additional salt and pepper as needed.

Saute over medium heat for 2-3 minutes, until the sauce is slightly thickened.

Spoon the mushrooms, grapes, and sauce over the "chicken", and serve.

-- 2 servings

Mushrooms Stuffed with Red Bell Pepper, Herbs, and Feta

I love mushrooms, and this is one of my favorite ways of stuffing them. Offering a bite-size taste of the Mediterranean, these mushrooms are always a hit at parties, and are also great as an appetizer for a special meal - or anytime.

RECIPE:

1/2 pound medium-size or large white or brown (crimini) mushrooms, or a mixture
2 1/2 tablespoons extra virgin olive oil, divided
1/2 cup red bell pepper, finely diced
1 scallion, green and white parts, chopped
1 small clove garlic, minced
1 tablespoon chopped fresh parsley
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
Salt and freshly ground pepper to taste
1/4 cup crumbled feta cheese

Preheat oven to 350 degrees Fahrenheit.

Remove stems from mushrooms. Finely chop the stems and set aside.

In a medium skillet, heat 1 1/2 tablespoon of the olive oil over medium to medium-high heat. Add the mushroom stems, red bell pepper, scallion, and garlic, and saute for 4-6 minutes until soft.

Add the parsley, oregano, and thyme, along with salt and pepper to taste. Saute over medium to medium-low heat for another 2-3 minutes to blend all the flavors. Remove from heat and set aside. Gently stir the feta into the vegetable-herb mixture.

Place the mushroom caps, stem side down, in a baking dish. Cover and microwave on high setting for a minute or two, until soft. Transfer the mushrooms to a plate, and discard any mushroom liquid from the baking dish.

Brush the mushroom caps with the remaining 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste.

Fill the mushroom caps with the vegetable-herb-feta mixture, and arrange them, filling side up, in the baking dish. Drizzle any remaining olive oil over the stuffed mushrooms.

Cover and bake for 10 minutes.

Uncover and bake for another 10-20 minutes, until the mushrooms are lightly golden and bubbly. (The baking time will depend on the size of the mushrooms.)

-- 3-4 appetizer servings

Polenta with Spinach, Raisins, and Pine Nuts

This elegant dish combines two of our favorite recipes - our Spinach with Raisins and Pine Nuts and our Pan-Grilled Polenta Rounds. Baby spinach is sauteed in garlic-infused olive oil with toasted pine nuts and wine-soaked raisins, and then served over lightly toasted polenta slices.

The result is impressive enough for a special holiday feast, but easy enough to make anytime.

RECIPE:

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

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

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

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

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

Wipe any spinach liquid from the skillet, and then heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic, and saute for a minute or two until golden and fragrant. Do not let the garlic burn. When the garlic is golden, remove it from the pan and discard.

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

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

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

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

To serve, arrange the polenta slices on serving plate(s). Top with the spinach mixture.

-- 4 servings (2 polenta slices per serving)