Strawberry-Spinach Salad with Goat Cheese and Almonds

I like to make this salad when locally grown strawberries are in season, and it's usually a hit at parties and picnics as well as elegant dinners.

The balsamic vinaigrette wonderfully complements the strawberries and spinach. The goat cheese complements the strawberries. And the lightly toasted almonds add a delightful crunch.

RECIPE:

1/3 cup sliced almonds
6 to 8 ounces (4 to 5 cups) baby spinach leaves
2 cups fresh strawberries, sliced
3 to 6 tablespoons Honey-Lemon Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
1/2 cup goat cheese, crumbled

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.

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

Add the toasted almonds and the goat cheese. Toss lightly, and serve.

-- 4-6 servings

Pasta and Cannellini Salad with Asparagus, Bell Peppers, and Walnuts

This is a vegan-friendly variation of our popular recipe for Tortellini Salad with Asparagus, Bell Peppers, and Walnuts.

Bowtie pasta and cannellini beans replace the tortellini. The beans are a satisfying substitute for the creamy tortellini filling. There's nothing missing here!

RECIPE:

8 ounces dried bowtie/butterfly pasta (farfalle)
1 pound fresh asparagus
1 can (15.5 ounces) cannellini beans, rinsed and drained
1 red bell pepper, seeded and cut into julienne slices
1 yellow bell pepper, seeded and cut into julienne slices
1 cup walnut pieces
1/2 cup extra virgin olive oil
3 to 4 tablespoons white balsamic vinegar*, to taste
2 tablespoons fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Cook the pasta according to the package directions. Rinse the pasta in cold water to stop the cooking, drain, and set aside.

Meanwhile, 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. Cut the asparagus spears diagonally into 1-inch pieces. Blanch the asparagus by boiling (or by microwaving with a small amount of water) for 1-3 minutes, until crisp-tender. Rinse in cold water to stop the cooking, drain, and set aside.

In a large bowl, combine the pasta, asparagus, cannellini beans, bell peppers, and walnuts.

In a smaller bowl, whisk together the olive oil and vinegar until well blended, and then whisk in the basil, salt, and pepper.

Pour the dressing over the pasta mixture, and gently toss until all salad ingredients are coated with the dressing.

Refrigerate if not using immediately. Serve at room temperature or lightly chilled.

-- 4-6 servings

* Note: I like to use white balsamic vinegar in pasta salads, because the more common dark version will turn the pasta brown, which some people find unappealing. But if you don’t mind the color, the dark balsamic vinegar works fine in this recipe as well.

Tortellini with Peas and Parmesan

This was inspired by a Martha Stewart recipe. However, her recipe uses a butter base, and I found it cloyingly buttery.

Here, I lighten it up by substituting good olive oil for the butter. I also tweaked the ingredient proportions per my own personal tastes. The results, in my opinion, are far tastier than the original - and much healthier. (Sorry, Martha!)

RECIPE:

1 pound frozen cheese tortellini
1 cup frozen peas
2 tablespoons extra virgin olive oil
1 clove garlic, peeled and halved
Salt and freshly ground black pepper to taste
2 tablespoons shredded Parmesan cheese, plus additional for serving as desired

Boil the tortellini in salted water according to the package directions, adding the peas for the last minute of cooking. Drain.

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

Add the tortellini and peas to the same skillet, along with salt and pepper to taste. (Go easy on the salt, as the Parmesan we’ll be adding is salty.) Saute over medium heat for a minute or two to combine all the flavors.

Stir in the 2 tablespoons of Parmesan.

Serve with additional Parmesan for topping as desired.

-- 4 servings

Roasted Asparagus with Lemon

In this simple, healthy, and delicious recipe, a squeeze of lemon adds a light, tart complement to the earthy roasted asparagus.

RECIPE:

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

Preheat oven to 400 degrees Fahrenheit.

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

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

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

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

Squeeze one of the lemon wedges over the roasted asparagus.

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

-- 4 servings

Mock Chicken in Puff Pastry Shells with Dijon-Cognac Cream Sauce

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 serve it in baked puff pastry shells.

Puff pastry shells can be found in the frozen food section of most supermarkets. They're a quick and easy way to turn almost any food into something beautiful and elegant.

RECIPE:

2 mock chicken breasts 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
2 frozen puff pastry shells (1/3 of a 10-ounce package)
1/2 tablespoon chopped fresh parsley

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.

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

Fill the puff pastry shells with the "chicken" mixture, sprinkle with the parsley, and serve immediately.

-- 2 servings

Sherried Mushrooms

Mushrooms cooked in sherry wine are found on many Spanish tapas menus, but they're usually too garlicky for my taste.  I prefer to use only a small clove or two of garlic, to let the delicate, earthy flavor of the mushrooms shine through, accented by the sherry and a touch of herbs.

RECIPE:

1 pound fresh white or brown (crimini) mushrooms, or a mixture
2 tablespoons extra virgin olive oil
1 or 2 cloves garlic, minced
Small pinch of dried thyme leaves (optional)
Salt and freshly ground black pepper to taste
1/4 cup dry sherry
1 tablespoon chopped fresh parsley

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

In a large skillet, heat the olive oil over medium heat.  Add the garlic, and saute for a minute or two until fragrant.  Do not let the garlic burn.

Add the mushrooms to the skillet, along with the thyme (if using), and saute until the mushrooms are cooked through and lightly golden, approximately 6-8 minutes.  Season with salt and pepper.

Add the sherry, raise the heat to medium-high, and saute for a minute or two, until the liquid is reduced to a glaze.

Stir in the parsley, and serve.

 -- 3-4 servings

White Bean, Tomato, and Vegetable Stew

This vegan-friendly stew is hearty, healthy, delicious, and easy to make using pantry/fridge staples. Serve with some crusty bread and maybe a green salad.

RECIPE:

2 tablespoons extra virgin olive oil
2/3 cups thinly sliced carrots (about 2 medium carrots)
2/3 cup chopped onions
2 small cloves garlic (or 1 medium-large clove), minced
2 (15.5 ounce) cans cannellini or other white beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
1 cup vegetable broth
1/2 cup dry white wine
1/4 teaspoon dried thyme leaves
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided
Salt and freshly ground black pepper to taste

In a deep skillet or Dutch oven, heat the olive oil in a skillet over medium-low to medium heat. Add the carrots, onions, and garlic. Saute for 2-3 minutes, until the vegetables start to soften and the garlic is fragrant. Do not let the garlic burn.

Add the cannellini, tomatoes, broth, wine, thyme, and 1 1/2 tablespoons of the parsley. Season with salt and pepper to taste. Reduce heat to low, cover, and simmer, stirring occasionally, until the carrots are tender, about 30 minutes.

Uncover and simmer over medium-low to medium heat for an additional 5 minutes, or until the sauce has thickened to a nice stew consistency.

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

-- 4 servings

Zucchini and Herb Frittata

This frittata is simple, yet delicious. It's a great way to use up zucchini, and even people who don't think they like zucchini may find themselves liking this frittata.

Like any frittata, it's great for breakfast, brunch, lunch, or a light dinner. Try it with our Roasted Potatoes and Onions, along with fresh fruit or a green salad, for a delightful Mediterranean-style meal.

RECIPE:

1 tablespoon extra virgin olive oil
1 medium zucchini (about 8 ounces), quartered lengthwise and cut crosswise into 1/4-inch-thick wedges
Pinch of dried Italian herb mixture
Salt and freshly ground black pepper to taste
8 large eggs, or equivalent in egg substitute
2 tablespoons milk
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)

In a 9-inch or 10-inch non-stick skillet, heat the olive oil over medium to medium-high heat. Add the zucchini and the Italian herb mixture, along with salt and pepper to taste. Saute for 3-6 minutes, until the zucchini is lightly golden.

Meanwhile, in a bowl, beat the eggs well. Beat in the milk, along with additional salt and pepper to taste, and then stir in the parsley.

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

Using a spatula, stir the contents of the skillet to distribute the zucchini 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

Roasted Asparagus with Pine Nuts

Lightly toasted pine nuts add crunch and flavor to these simple but delicious roasted asparagus spears.

RECIPE:

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

Preheat oven to 400 degrees Fahrenheit.

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

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

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

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

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

Transfer the asparagus to serving plate(s) and sprinkle the toasted pine nuts over the asparagus.

-- 4 servings

Roasted Potatoes with Kalamata Olives

In this recipe, Kalamata olives add a delicious, briny dimension to these simple roasted potatoes. A dusting of chopped parsley adds a fresh complement.

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
1/4 cup Kalamata olives, pitted and sliced
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. (Go easy on the salt, as the olives we add later will be quite salty.) 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

Penne with Broccoli, Garlic, and Olive Oil

This is a recipe I grew up with. It was served frequently in the Italian-American home where I grew up.

It's simple and easy to make, but so delicious and nutritious - an example of the fact that gourmet food doesn't have to be complicated.

RECIPE:

8 ounces penne pasta
2 cups bite-size fresh broccoli florets (approx. 8 ounces)
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes (optional; more or less to taste)
Salt and fresh ground black pepper to taste

Cook the pasta according to package directions. Drain.

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

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 about 30 seconds, just until the aroma starts to emerge. Do not let the garlic get brown.

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

Add the drained pasta, along with salt and pepper to taste.

Saute over medium to medium-low heat for 3-4 minutes to blend all the flavors.

-- Serves 3-4

Lentil, Vegetable, and Chickpea Soup

This recipe starts with the ingredients for our Lentil Soup with Aromatic Vegetables, and then stretches it with the addition of diced tomatoes and chickpeas - an idea that I got while browsing a variety of soup recipes online. This practically doubles the number of servings while also adding extra color and nutrition to the soup.

This soup is light and healthy, yet also satisfying. Serve it as a first course, or make it a meal by adding some crusty bread and a green salad.

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 vegetable broth
1 cup brown lentils, picked over, rinsed, and drained
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained
1 bay leaf
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (preferably Italian-style flat-leaf parsley)

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, tomatoes, chickpeas, bay leaf, salt, and pepper. Bring the mixture almost to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, stirring occasionally, until the lentils and vegetables are tender.

Uncover. Add the parsley. Simmer, uncovered, stirring occasionally, for 5-10 more minutes, or as needed, to reduce the liquid as desired to a good soup consistency.

Remove and discard the bay leaf before serving.

-- 4-6 servings

Herb-Breaded Fried Artichoke Hearts

In this fun and easy recipe, quartered canned artichoke hearts are coated with Italian-style breadcrumbs, and then sauteed in a little olive oil. Since they are not deep-fried, they do not turn out greasy.

Squeeze some fresh lemon juice over the fried artichoke hearts at serving time for a fresh, tart contrast to the earthy flavor of the artichokes.

I like to buy the cans of already quartered artichoke hearts, to cut down on the prep time.

RECIPE:

1 can (14 ounces) artichoke hearts, quartered and drained
2 tablespoons flour
1 egg
1/4 cup milk
2/3 cup Italian-seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 or 2 tablespoons extra virgin olive oil
Salt, to taste
1 lemon, cut into wedges

Place the flour in a shallow bowl.

Meanwhile, in another shallow bowl, beat the egg along with the milk.

In a third shallow bowl, combine the breadcrumbs and Parmesan cheese. Mix well.

Dip the quartered artichoke hearts into the flour, then coat with the egg-milk mixture, and then coat with the breadcrumbs.

In a large skillet, heat 1 or 2 tablespoons of the olive oil 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 artichokes will brown too quickly on the outside and remain cold inside.

Add the coated artichoke quarters to the skillet, and cook until golden on both sides, turning once.

Transfer cooked artichoke hearts to a baking sheet lined with paper towels to drain any excess oil. Sprinkle lightly with salt, to taste.

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

-- 4 appetizer servings

Pesto Pizza with Tomatoes and Black Olives (12-inch)

This pizza was inspired by a slice I enjoyed at a Philly suburban pizzeria many years ago. The restaurant is no longer there, but I never forgot that delicious pizza, so I just had to recreate it. The result was even better than what I remembered.

The two kinds of tomatoes - fresh and sun-dried - complement the pesto and black olives beautifully. Mozzarella cheese adds a mellow, comforting touch.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared basil pesto
1 cup shredded Italian-style 4- or 5-cheese blend, or mozzarella, divided
3 Roma (plum) tomatoes, thinly sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons black olives, pitted and sliced
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 pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded cheese.

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

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

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)