Mushroom Risotto

This is my favorite risotto recipe. The mushrooms add a deep earthy flavor to the rich, silky rice, while a sprinkling of parsley adds a fresh, green overtone.

RECIPE:

4 cups (1 quart) vegetable broth
4 tablespoons extra virgin olive oil, divided
2 tablespoons chopped onion
1 cup Arborio rice
1/4 cup dry white wine
8 ounces fresh crimini (brown) mushrooms, coarsely chopped*
Salt and freshly ground pepper to taste
2 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

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

In a separate large saucepan or Dutch oven, heat 2 tablespoons of the olive oil over medium to medium-low heat. Add the onion, and saute for 4-6 minutes, until the onion is soft and translucent. Do not let the onion burn.

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

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

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

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

Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil over medium to medium-high heat. Add the mushrooms, along with salt and pepper to taste. Saute for 3-4 minutes, until the mushrooms are cooked through.

When the rice is almost done, stir in the cooked mushrooms, along with any mushroom juices in the pan.

Continue cooking, adding more liquid as needed, until done. Stir in the Parmesan, along with salt and pepper to taste. Cook, stirring, for another minute or two to blend all the flavors.

Sprinkle with the parsley, and serve.

-- 3-4 servings

* Note: Crimini mushrooms are sometimes sold as “baby portobellos” or “baby bellas”. If you cannot find them, feel free to substitute other wild mushrooms or regular white mushrooms.

Mixed Green Salad with Dried Cranberries and Pistachios

This festive salad makes a great addition to a fall or winter holiday meal, but is also great year-round.

It's light, yet so satisfying - and delicious!

RECIPE:

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)
1/4 cup dried cranberries
1/4 cup roasted, shelled pistachios, coarsely chopped

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 cranberries and pistachios to the salad. Toss lightly, and serve.

-- 2-4 servings

Fettuccine with Gorgonzola-Basil Wine Sauce

Here is an easy yet elegant recipe for Gorgonzola lovers. It's comforting, but not overly rich. Pine nuts add a delicate crunch.

It's best with fresh basil, but you can use dried basil (1/2 teaspoon) if fresh is not available.

RECIPE:

8 ounces dried fettuccine
1/4 cup extra virgin olive oil
1/3 cup pine nuts
1 cup crumbled Gorgonzola cheese
2 tablespoons shredded Parmesan cheese, plus additional for serving
2 tablespoons fresh basil leaves, shredded or coarsely chopped (or 1/2 teaspoon dried basil)
1/2 cup dry white wine
Salt and freshly ground black pepper to taste

Cook pasta according to package directions. Drain.

Meanwhile, in a medium skillet, saute the pine nuts in the olive oil over medium to medium-low heat until they are lightly golden.

Add the fettuccine to the pine nuts in the skillet, along with the Gorgonzola, 2 tablespoons of the Parmesan cheese, the basil, and the wine. Season with a small dash of salt (not too much, since the cheese is salty) and a twist of freshly ground black pepper.

Toss over medium heat for a couple of minutes until heated through. If the pasta mixture seems too dry, add more wine to taste, a tablespoon at a time,

Serve with additional shredded Parmesan as desired.

-- 3-4 servings

Roasted Mushrooms with Garlic and Parsley

Roasting is one of my favorite ways to prepare vegetables, and the method works great with mushrooms. I like to leave the mushrooms whole, if they're not too big, because they're so meaty that way. Larger mushrooms can be cut in half.

This simple recipe is easy to make, very low in calories, and delicious!

RECIPE:

1 pound fresh white or brown (crimini) mushrooms, or a mixture
3 tablespoons extra virgin olive oil
1 large clove garlic, minced
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided

Preheat the oven to 400 degrees Fahrenheit.

In a bowl, toss the whole mushrooms with the garlic, olive oil, salt, and pepper. Let sit for 15-20 minutes to allow the flavors to blend.

Arrange the marinated mushroom mixture in a single layer in a baking dish or roasting pan. (A 13”x9” cake pan works well.)

Roast the mushrooms uncovered for 20-25 minutes, until golden on the bottom.

Tilt the pan and scoop out and discard any rendered mushroom liquid.

Turn the mushrooms, and roast uncovered for another 10-15 minutes until golden on the other side.

Add 1/2 tablespoon of the parsley to the mushrooms, and stir. Roast for another 5 minutes to combine all the flavors.

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

-- 4 servings

Pesto Pizza with Artichokes, Sun-Dried Tomatoes, and Black Olives (12-inch)

This pizza recipe was inspired by a slice I enjoyed at lunchtime one day at Paradise Pizza in the Philadelphia suburbs. It was so good that I had to reproduce it on my own.

My home version turned out even better than the restaurant's because I was able to add extra artichokes and olives, which I love.

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 mozzarella, divided
1 1/2 tablespoons grated Parmesan cheese
1 can (14.5 ounces) artichoke hearts, drained and quartered
1/4 cup black olives, pitted and sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned

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 mozzarella and the Parmesan.

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

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

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Penne with Broccoli, Roasted Peppers, and Pine Nuts

This was inspired by a recipe I found in a newspaper or magazine many years ago. That recipe was soon lost, but I never forgot about it. Eventually, I decided to reproduce the recipe, and my version turned out even better than I remembered. It's colorful, healthy, and so delicious!

If you like cheese, you can sprinkle some grated Parmesan over the pasta at serving time. But this recipe is great without it as well, so I haven't included it in the recipe.

RECIPE:

8 ounces dried penne rigati pasta
2 cups bite-size fresh broccoli florets (approx. 8 ounces)
2 tablespoons pine nuts
1/4 cup extra virgin olive oil
1 clove garlic, minced
2/3 cup roasted red peppers (from a jar) cut into thin julienne slices
1/4 teaspoon dried crushed red pepper flakes (optional; more or less to taste)
Salt and fresh-ground pepper to taste
Dry white wine (optional; as needed)

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. Set aside.

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

In a large skillet, heat the olive oil, and then saute the garlic in the oil for a minute or two over low heat, just until fragrant. Do not let the garlic get brown.

Add the roasted peppers to the garlic and oil, along with the red pepper flakes, if using. Saute over medium-low heat for 2-3 minutes, stirring occasionally. Add the broccoli and cook for an additional minute or two.

Add the cooked pasta, pine nuts, and salt and pepper to taste. If pasta seems too dry, add some more olive oil or a splash of dry white wine.

Continue cooking over medium-low heat for an additional 2-3 minutes, stirring occasionally, to blend all the flavors.

-- 3-4 servings

Pizza with Veggie Pepperoni and Veggie Sausage (12-inch)

When I was a meat eater, I loved pizza with pepperoni and Italian sausage. Now, with the availability of vegetarian pepperoni and sausage in supermarkets across the U.S., we can enjoy those same flavors, but without the guilt.

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 Pizza Sauce, as desired
1 cup shredded mozzarella cheese, divided
1/2 of a 4-ounce package of vegetarian pepperoni slices
1 teaspoon extra virgin olive oil
1 link (1 individual-size portion) Italian-style vegetarian sausage, coarsely chopped
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.

In a medium skillet, heat the olive oil over medium heat. Add the chopped sausage, and saute until lightly browned. Sprinkle evenly over the pizza.

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

Roasted Potatoes, Bell Peppers, and Onions

Here I started with our basic recipe for Roasted Potatoes and Onions and kicked it up a notch by adding chunks of red bell pepper.

It's a tasty and healthy side dish that works equally well with breakfast, brunch, lunch, or dinner.

RECIPE:

1 to 1 1/2 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 small or medium yellow onion, cut vertically into 6 or 8 wedges, depending on size
1 to 1 1/2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 tablespoon chopped fresh parsley (optional)

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, toss the potato cubes, pepper pieces, and onion wedges with the olive oil, salt, and pepper. Use only enough olive oil to lightly coat all of the vegetables.

Arrange the coated vegetables in a single layer in a deep baking dish or roasting pan.

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

Return to oven and roast uncovered, stirring occasionally, for another 30-45 minutes, or until the vegetables are tender and golden.

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

-- 3-6 servings

Zucchini, Tomato, and Chickpea Stew

This was inspired by our popular Eggplant, Tomato, and Chickpea Stew recipe. Here, however, we substitute zucchini for the eggplant. The result is every bit as delicious.

RECIPE:

1 1/2 tablespoons extra virgin olive oil, divided
2 medium zucchini (about 1 pound), halved lengthwise and then sliced 1/4-inch thick
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
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper to taste

In a deep skillet or Dutch oven, heat 1 tablespoon of the olive oil in a skillet over medium to medium-high heat. Add the zucchini, along with salt and pepper to taste, and saute for 3-5 minutes until lightly golden and crisp-tender. Remove the zucchini from the skillet and set aside.

Add the remaining 1/2 tablespoon of olive oil to the same skillet. Reduce heat to medium, add the onion and bell pepper, and saute 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.

Add the diced tomatoes, chickpeas, and broth. Season as needed with additional 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 20-30 minutes, stirring occasionally.

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

Sprinkle with the parsley, and serve.

-- 4 servings

Tomato, Basil, and Mozzarella Sandwiches

This recipe is essentially a Caprese Salad on a hearty roll.

These sandwiches are light, yet satisfying - and so tasty!

RECIPE:

2 submarine/hoagie rolls, each about 8 to 10 inches long (or similar lengths of baguette)
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling
2 small-to-medium tomatoes, sliced 1/4-inch thick
6 to 8 ounces fresh mozzarella cheese, sliced 1/4-inch thick
8 to 12 fresh basil leaves (or more as needed), depending on size
Salt and freshly ground black pepper to taste

Split the rolls open, but do not cut them all the way through. Lay them open on serving plates or platter.

Drizzle the cut sides of the rolls (tops and bottoms) lightly with the olive oil and the vinegar.

On each roll, arrange half of the tomato slices. Arrange the mozzarella slices evenly over the tomatoes, and then arrange the basil leaves in a single layer on top of the mozzarella.

Sprinkle with salt and pepper to taste.

-- 2 servings

Potato Salad with Olive Oil, Parsley, and Capers

This healthy, no-mayo potato salad is a caper lover's dream. The extra virgin olive oil, parsley, and capers give it plenty of flavor, with a distinct Mediterranean accent.

RECIPE:

1 pound medium-size red potatoes, unpeeled
3 tablespoons extra virgin olive oil
2 tablespoons capers, drained
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Boil the potatoes, uncovered, in enough salted water to cover until tender (approx. 15-35 minutes, depending on the size of the potatoes).

Rinse the cooked potatoes in cold water to stop the cooking process, and let sit until cool.

Once the potatoes have cooled, cut them into 1-inch cubes.

Gently toss the potato cubes with the olive oil, capers, parsley, salt, and pepper.

Serve at room temperature or slightly chilled.

-- 3-4 servings

Roasted Garlic Hummus

This is a variation on our Classic Hummus recipe, and uses roasted garlic instead of fresh garlic. Roasting the garlic sweetens it, making it much milder and deeper tasting than fresh garlic.

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

RECIPE:

2 or 3 cloves roasted garlic – plus additional cloves for garnish, as desired
1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including the 3 or 4 garlic cloves and 1 tablespoon 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

White Wine Spritzer

White wine spritzers originated in Austria, not in the Mediterranean region. However, most Mediterranean countries now have their own variations of the spritzer.

For this basic version, I like to use a white wine from the Mediterranean region, like an oaky Chardonnay or a crisp Pinot Grigio.

This simple wine cocktail is easy to make, and so refreshing on a hot summer day - or anytime! And it is a wonderful complement to many light Mediterranean foods.

RECIPE:

Ice (enough to fill glass)
White wine, chilled
Club soda or seltzer, chilled
Lemon or lime wedge or twist (for garnish)

Fill a large wine glass with ice.

Pour the wine into the glass, until the glass is 2/3 full.

Top with the club soda until the glass is full.

Garnish with the lemon or lime.

-- 1 serving

Mock Chicken with Mushrooms and Red Bell Pepper in Sherry Broth

In this recipe, mock chicken is sauteed with mushrooms and red bell pepper strips, and enhanced with a light but flavorful sherry broth.

For the photo above, I used Gardein Chick'n Scallopini, which is now available at more and more supermarkets around the U.S. This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets.

Vegans should be careful to choose a mock chicken product that is certified vegan, as some brands contain egg or dairy products.

RECIPE:

1/4 cup unbleached flour
Salt and freshly ground black pepper to taste
2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
2 tablespoons extra virgin olive oil
4-6 ounces fresh white mushrooms, sliced
1/2 of a small red bell pepper, seeded and cut into julienne slices
1 teaspoon paprika
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
1/3 cup dry sherry
1/2 cup vegetable broth

In a medium-size bowl, combine the flour, salt and pepper.

Toss the “chicken” portions in the seasoned flour.

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 skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet, along with the mushrooms, bell pepper slices, paprika, and tarragon. Saute over medium heat for 4-5 minutes, until the mushrooms are lightly golden.

Return the “chicken” to the skillet, and add the sherry and broth. Season with additional salt and pepper as desired. Simmer over medium to medium-high heat for about 5 minutes, until the sauce thickens slightly.

-- 2 servings

Caprese Salad

This simple but delicious tomato-basil-mozzarella salad tastes like summer. I like to serve it frequently when fresh tomatoes and basil are in season.

Traditionally, this salad is drizzled only with some extra virgin olive oil, not vinegar. But I like to add some balsamic vinegar for extra flavor, so I list it here as optional.

RECIPE:

2 or 3 medium-to-large fresh tomatoes, sliced 1/4-inch thick
8 ounces fresh mozzarella cheese, sliced 1/4-inch thick
8 to 12 fresh basil leaves (or more as needed)
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling (optional)
Salt and freshly ground black pepper to taste

Alternate the tomato and mozzarella slices on a platter, overlapping, with a basil leaf between each of the slices.

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

-- 3-6 servings

Angel Hair Pasta with Red Bell Pepper and Pine Nuts in Basil-Wine Sauce

This easy pasta dish is delicate yet satisfying.

Don't cut the bell pepper slices too thick. We want them to complement, not dominate, the thin strands of angel hair.

RECIPE:

2 tablespoons pine nuts
8 ounces dried angel hair pasta
3 tablespoons extra virgin olive oil
1 red bell pepper, seeded and cut into thin julienne slices
1 clove garlic, minced
1/2 cup dry white wine (plus more as needed)
2 tablespoons fresh basil leaves, shredded or coarsely chopped
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.

Meanwhile, heat the olive oil in a heavy skillet over medium heat. Add the red bell pepper, and saute for 2-3 minutes, until soft. Add the garlic, and saute for a minute or two until fragrant. Do not let the garlic burn.

Add the wine, along with the pasta. Toss to combine.

Add the basil and the toasted pine nuts, along with salt and pepper to taste.

Toss lightly over medium to medium-low heat for 2-3 minutes to blend all the flavors.

If the mixture seems too dry, add more white wine, a tablespoon at a time, and heat through.

-- 3-4 servings

Arugula Salad with Portobellos, Roasted Peppers, and Pine Nuts

This tasty, vegan-friendly salad was inspired by our popular Portobello Sandwiches with Roasted Peppers and Arugula.

Here, the portobellos are marinated in garlic and olive oil, sauteed with roasted red pepper strips, and then tossed with fresh baby arugula and crunchy toasted pine nuts.

Our Lemon-Balsamic Vinaigrette is the perfect complement, but you can substitute your own favorite balsamic vinaigrette if you must.

RECIPE:

2 tablespoons pine nuts
4 portobello mushrooms, each about 4 to 5 inches in diameter
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1/2 cup roasted red bell peppers, cut into julienne slices
Salt and freshly ground black pepper to taste
4 to 6 ounces fresh baby arugula
3 to 6 tablespoons Lemon-Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)

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

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, and cut the longer slices in half to shorten them.

In a medium bowl, combine 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 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 roasted bell pepper slices to the portobellos, along with salt and pepper to taste. Saute for 3-5 minutes to heat the peppers and blend all the flavors. Remove from heat and set aside.

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

Top the arugula with the portobellos, roasted peppers, and toasted pine nuts. Toss lightly, and serve.

-- 4 servings

Lemon-Balsamic Vinaigrette

A splash of freshly squeezed lemon juice adds a bright citrus accent to this basic balsamic vinaigrette.

In the photo above, it's tossed with some baby arugula for a simple yet delicious salad.

RECIPE:

6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper to taste

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

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

-- Approximately 2/3 cup of dressing

Roasted Green Beans

One of my favorite ways to prepare fresh vegetables is to roast them. Green beans are no exception. Roasting both deepens and mellows the flavor of the beans.

Roast them for 10-15 minutes for crisp-tender, or longer for a softer and more golden result, as desired.

RECIPE:

12 ounces green beans, ends trimmed
1 scant tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees Fahrenheit.

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

Arrange the coated beans in a single layer in a baking dish, roasting pan, or cookie sheet.

Roast the beans in the oven for 10-25 minutes, turning them once or twice, until the beans are cooked to the desired tenderness.

-- 3-4 servings

Crostini with Garlic-Balsamic Portobellos

For this creation, I started with our recipe for Crostini with Garlic-Balsamic Portobellos and Provolone and simply omitted the cheese to create a vegan version.

It is every bit as good as the original, and a little bit healthier.

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

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

-- 4 appetizer servings

Roasted Red Pepper Hummus

I used to buy a lot of the packaged, prepared roasted red pepper hummus. Then I discovered how easy - and economical - it is to make it from scratch.

Homemade hummus is so much fresher tasting, and you can control the ingredients per your own personal taste. Here is my own version of homemade roasted red pepper hummus. 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
3 or 4 ounces roasted red pepper from a jar (half of a 7-ounce jar, or about 1/2 cup), drained
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
1/4 teaspoon ground cumin
1/4 teaspoon salt

Combine all ingredients except the reserved chickpea liquid in a blender or food processor. Puree until fairly smooth. If too thick, add some of the reserved chickpea liquid, 1 tablespoon at a time until desired consistency.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Greek-Style Tomato and Cucumber Salad with Feta

For this recipe, we started with our favorite Greek-Style Tomato and Cucumber Salad and added some cubed feta cheese. This adds a rich and salty dimension to the salad.

Serve with our Pan-Grilled Pita Wedges or some crusty bread, to soak up all the delicious dressing.

RECIPE:

Greek-Style Tomato and Cucumber Salad with Feta

3 or 4 large fresh tomatoes, cored and cut into large bite-size pieces
1 medium cucumber, halved lengthwise and then sliced into half-circles
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 small scallion, white and green parts, finely chopped
1 small clove garlic, crushed through a press or finely minced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground dry mustard
Salt and freshly ground black pepper to taste
6 to 8 ounces feta cheese, cut into bite-size cubes

In a large bowl, combine the tomatoes and cucumber.

In a smaller bowl, whisk together the olive oil and vinegar until blended, and then whisk in the remaining ingredients except for the feta. (Go easy on the salt, as the feta will be very salty.)

Pour the dressing over the tomatoes and cucumbers, and gently toss. Allow the vegetables to marinate in the dressing for at least 20 minutes. Then gently fold in the diced feta.

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

-- 6-8 servings

Kalamata Hummus

Two favorite Mediterranean flavors - hummus and olives - come together in this easy, healthy, and delicious dip.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping. I also like to garnish this with additional olives.

RECIPE:

1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1/2 cup Kalamata olives, pitted and halved
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

Spinach, Mushroom, and Feta Pizza (12-inch)

Feta cheese gives a Greek-style flair to this pizza, which also features fresh spinach and crimini mushrooms.

Crimini mushrooms are fairly easy to find in most supermarkets these days, and are often marketed as "baby portobellos". But, if you cannot find them, you can substitute regular white mushrooms.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
6 to 8 ounces fresh spinach
2 tablespoons extra virgin olive oil, divided
1 small clove garlic, minced
8 ounces fresh crimini (brown) mushrooms, sliced
1 cup shredded mozzarella cheese, divided
1 cup feta cheese, crumbled
1 tablespoon grated Parmesan cheese
Salt & freshly ground black pepper to taste

Preheat oven to 425 degrees Fahrenheit.

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

Remove the tough stems from the spinach and tear the leaves into bite-size pieces.

In a large skillet, heat 1 tablespoon of the olive oil over medium to medium-low heat. Add half of the minced garlic, and saute for a minute or two, just until fragrant. Do not let the garlic get brown. Add the spinach, along with salt and pepper to taste, and saute over medium heat for 3-4 minutes, until the spinach is wilted. Remove the spinach from the skillet and set aside. Wipe any residual spinach liquid from the skillet.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the mushrooms and the remaining garlic, along with salt and pepper to taste. Saute for 4-6 minutes, until the mushrooms are cooked through and most of the liquid from the mushrooms has evaporated. Set aside.

Spread 1/2 cup of the mozzarella cheese evenly over the pizza crust. Top with the mushrooms and then the spinach. Sprinkle the feta evenly over the pizza, and then top it off with the remaining 1/2 cup of mozzarella and the Parmesan cheese.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Spaghetti with Garlic, Olive Oil, and Parsley

Some of the most delicious Mediterranean-style recipes are also the simplest. This is an example.

This is my version of spaghetti aglio e olio (garlic and oil), with plenty of chopped Italian parsley for a fresh accent and an optional dash of red pepper flakes for some kick. It's pretty much like my Grandma Marianna used to make. She, however, added grated Parmesan or Romano cheese. You could do that, too. But I omit it here because this vegan-friendly version really has enough flavor on its own - and it's healthier this way.

RECIPE:

8 ounces dried spaghetti
1/4 cup extra virgin olive oil
1 large clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes (optional; more or less to taste)
1/4 cup Italian flat-leaf parsley, chopped
Salt & freshly ground black pepper to taste

Cook the spaghetti according to package directions. Drain.

In a heavy 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, just until the aroma starts to emerge. Do not let the garlic get brown.

Add the cooked/drained spaghetti to the garlic-oil mixture, along with the parsley. Season to taste with salt and pepper. Toss lightly over medium to medium-low heat for a minute or two to blend all the flavors.

-- 3-4 servings

Crepes with Creamy Tarragon Mock Chicken and Mushrooms

This is a variation on our recipe for Creamy Tarragon Mock Chicken and Mushrooms in Puff Pastry Shells. Here, the mock chicken mixture is served in crepes rather than in pastry shells. The result is equally elegant and equally delicious!

I like to garnish these crepes with whole tarragon sprigs. In the photo above, the sprigs I used just happened to be in blossom, so the little yellow flowers added an extra lovely touch.

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
Salt and freshly ground black pepper to taste
1 egg yolk, beaten
1/4 cup heavy cream
6 to 8 Basic Skillet Crepe Shells

Preheat oven to 350 degrees Fahrenheit.

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. (Go easy on the salt, as the broth is salty.) 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 blend the flavors.

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

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

-- 3-4 servings (2 crepes per serving)

Sauteed Swiss Chard with Garlic and Olive Oil

I grew up eating a lot of fresh leafy greens, which were grown in the family garden. Swiss chard was always one of my favorites.

This is how my grandmother prepared it - simple, easy, and cheap, but delicious and so very nutritious. Chard takes longer to cook than spinach, but don't overcook it. It should be wilted and tender, but not mushy.

RECIPE:

1 large bunch of Swiss chard (about 1 pound) - green, red, or rainbow
2 tablespoons extra virgin olive oil
1 clove garlic, coarsely chopped
Salt and freshly ground black pepper to taste

Remove and discard the tougher stems and spines from the chard. Tear the leaves into bite-size pieces. Rinse the chard well and drain, but do not dry. The water clinging to the chard will help to steam it during the cooking process.

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

Add the chard to the skillet and saute for 2-3 minutes, until it starts to wilt.

Cover and simmer for 4-6 minutes, until the chard is almost tender.

Uncover, season with salt and pepper, and saute, uncovered, for 3-4 minutes, until the chard is tender and most of the liquid has evaporated.

-- 2-3 servings

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