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Torta di Fichi e Pesche, or Fig and Peach Cake

Torta di Fichi e Pesche, or Fig and Peach Cake

Torta di Fichi e Pesche, or Fig and Peach Cake

 

12 fresh figs

6 large peaches

Flour

1/2 C. butter

2 T. sugar

5 egg yolks and 4 whites

A shot of rum

8 palmiers (French pastry cookies) or 16 ladyfingers, crumbled

6 Amaretti cookies, ground

Pinch of salt

Butter and flour for prepping baking dish

Preparation:

Preheat oven to 275 F.

Butter and flour a fairly deep 9 or 10-inch baking dish.

 

Trim stems from figs and cut into halves. Peel and slice peaches. Sauté figs in butter and drain them on absorbent paper. Hold aside. Dust peach slices with sugar and sauté them briefly, too. Next, whip the eggs in a large bowl, then fold in peach slices and all other ingredients except figs. Pour the batter into the pan and push figs into it, cut side up. Bake for two or so hours, until set. Serve cake warm or room temperature with crème Anglaise.

 

Crème Anglaise

 

2 C. whipping cream

1 C. sugar

2 T. all-purpose flour

1/2 C. butter

1 T. vanilla extract

 

Stir first 3 ingredients together in a saucepan. Add butter and stir constantly over medium heat until butter is melted. When mixture begins to boil, cook for 3 more minutes , stirring constantly, until slightly thickened. Remove from heat and stir in vanilla.

Curly Tagliatelle with Braised Boar and Olives

Curly Tagliatelle with Braised Boar and Olives

Curly Tagliatelle with Braised Boar and Olives

 

2 T. (30 ml) extra-virgin olive oil

1 yellow onion, finely chopped

1 stalk celery, finely chopped

Kosher salt and freshly ground black pepper

1 1/2 lb. (680 g) wild boar shoulder roast, boned, trimmed of fat, and cut into 1/4-inch pieces

1/2 C. (118 ml) dry red wine

2 C. (473 ml) homemade or low-sodium beef broth

2 fresh bay leaves

2 sprigs flat-leaf parsley

1 sprig rosemary

1/2 C. small green olives, pitted and halved

1/2 C. small black olives, pitted and halved

1 lb. (453 g) mafaldine pasta (or tagliatelle)

 

Heat the oil in a 12-inch straight-sided skillet over medium heat. Add the onion, celery, and a generous pinch of salt; cook until the vegetables are tender and beginning to brown, 6 to 8 minutes. Season the wild boar meat all over with */2 tsp. salt and 14 tsp. pepper. Add the wild boar to the pan and cook, stirring occasionally, until nicely browned all over, 5 to 7 minutes. Pour in the red wine, bring to a simmer, and then reduce by half. Pour in the broth, bring to a boil, and reduce the heat to maintain a gentle simmer. Add the bay leaves, parsley, and rosemary, cover the pan, and cook until the meat is fork-tender, 45 to 50 minutes. Stir the olives into the sauce and cook until warmed through. Season to taste with salt and pepper. Meanwhile, bring a large pot of well-salted water to a boil over medium-high heat. Drop the pasta and cook until al dente, following the package instructions. Reserve 14 C. of water and then drain the pasta. Toss the pasta together with the sauce, adding any reserved pasta water as needed if the sauce seems dry.

Reginetti with Savoy Cabbage and Pancetta

Reginetti with Savoy Cabbage and Pancetta

Reginetti with Savoy Cabbage and Pancetta

12 ounces reginetti or other short pasta

Kosher salt

2 T. olive oil

6 ounces thinly sliced pancetta (Italian bacon)

1 small head of savoy cabbage, tough ribs removed, leaves torn

¼ C. (½ stick) unsalted butter, cut into pieces

2 tsp. fresh thyme leaves

½ ounces Parmesan, finely grated (about ½ C.)

Freshly ground black pepper

Poppy seeds (for serving)

 

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ C. pasta cooking liquid. Meanwhile, heat oil in a large skillet over medium and cook pancetta, turning halfway through, until brown and crisp, about 4 minutes. Drain on paper towels. Add cabbage to skillet and cook undisturbed until deeply browned in some spots, about 3 minutes. Toss, then cook undisturbed until deeply browned in other spots, about 2 minutes. Continue to cook and toss until cabbage is charred in some spots and bright green in others and beginning to wilt. Add butter and thyme and cook, tossing, until butter begins to brown, about 2 minutes. Add Parmesan, pasta, and 1 C. pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and emulsified and coats pasta, about 5 minutes. Add pancetta and toss to combine; taste and season with salt and pepper. Serve topped with poppy seeds.

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

 

1 1⁄2 T. (20 ml) extra-virgin olive oil

2 ounces (60 g) guanciale or pancetta, cut into fine dice

1 large bunch dandelion greens, trimmed and roughly chopped

Kosher salt

1⁄4 C. grated pecorino cheese

1⁄4 C. black olives, such as niçoise, pitted and quartered lengthwise

Freshly ground black pepper

 

Heat 1/2 T. of the oil in a 12-inch skillet over medium heat. Add the guanciale and cook until it has rendered its fat and is just beginning to crisp, 2 to 3 minutes. Remove from the pan with a slotted spoon and drain on a paper-towel-lined plate. Pour off the fat from the pan. Heat the remaining 1 T. of oil in the pan over medium heat until shimmering. Add the dandelions and a pinch of salt and cook, covered, until the greens have wilted, about 5 minutes. Add the guanciale back to the pan along with the pecorino cheese, cover, reduce the heat to medium-low, and cook until the greens are very tender, 8 to 10 minutes. Add the olives to the pan, season to taste with salt and pepper, and stir to combine. Serve on a platter.

Ricotta Custard with Lemony Shaved Asparagus

Ricotta Custard with Lemony Shaved Asparagus

Ricotta Custard with Lemony Shaved Asparagus

 

12 ounces (340 g) ricotta

1 large egg plus 1 yolk

1⁄4 C. plus 2 T. (88 ml) heavy cream

2 T. grated Parmigiano Reggiano

1 T. grated pecorino

1 T. grated lemon zest

2 tsp. chopped marjoram, plus more for garnish

2 T. (30 ml) extra-virgin olive oil, plus more for the ramekins

Kosher salt and freshly ground black pepper

6 ounces (170 g) asparagus, trimmed

2 tsp. (10 ml) lemon juice

 

Position a rack in the center of the oven and heat the oven to 350°F (180°C). Put the ricotta, egg, yolk, heavy cream, Parmigiano, pecorino, 2 tsp. of the lemon zest, marjoram, 1 T. of the oil, and 1 tsp. salt in a large bowl. Whisk the ingredients until smooth and thoroughly combined. Oil five 4-ounce ramekins. Fill the ramekins about two-thirds of the way with the ricotta mixture. Put the ramekins in a 9 x 13-inch baking dish. Add enough warm water to come halfway up the sides. Bake in the oven until the mixture has puffed and is lightly golden brown, 35 to 40 minutes. Meanwhile, remove the tips from the asparagus and set them aside in a large bowl. With a vegetable peeler shave the asparagus, discarding the first shavings. Add the shavings to the bowl with the tips. Mix in the remaining 1 tsp. of lemon zest, the lemon juice, 1/4 tsp. of salt, and a few grinds of pepper. Add the remaining 1 T. of oil and toss well to combine. To serve, invert the ricotta custards onto five small appetizer plates. Top each with the shaved asparagus and some marjoram and serve.

Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)

Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)

Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)

2 1⁄2 ounces (75 g) rustic bread

3 large eggs

7 ounces (200 g) grated mild provolone

3 1⁄2 ounces (100 g) grated aged pecorino

1 3⁄4 ounces (50 g) grated Parmigiano Reggiano

Pinch of baking soda

Canola oil, for frying

 

Cut the crust off the bread and discard or reserve for another use. Cut the bread into pieces, put into the bowl of a food processor, and pulse until coarse. Add the eggs, provolone, pecorino, Parmigiano, and baking soda; puree until smooth. Transfer to a large bowl, cover with plastic wrap, and refrigerate until completely chilled, about 1 hour. Scoop up a generous tsp.ful of the mixture and shape it into a 1-inch ball with your hands. (If the mixture is sticky, lightly dampen your hands with a little olive oil.) Transfer to a rimmed baking sheet lined with parchment paper and continue shaping the balls. Position a rack in the center of the oven and heat the oven to 200°F (90°C). 4. Heat 1/2 inch of canola oil in a large straight-sided skillet or cast-iron pan until shimmering hot. Add the fritters in batches and cook, turning occasionally, until crisp and brown on all sides, 4 to 6 minutes total. Transfer to an ovenproof plate lined with paper towels and keep warm in the oven while frying the remaining fritters. Serve immediately.

Creamy Spinach Italiano Recipe

Creamy Spinach Italiano Recipe

1 C. ricotta cheese

3/4 C. milk

2 packages (10-oz. size) frozen chopped spinach, thawed and squeezed dry

1 1/3 C. French’s French Fried Onions, divided

1/2 C. chopped roasted red peppers

1/4 C. chopped fresh basil

1/4 C. grated Parmesan cheese

1 tsp. garlic powder

1/4 tsp. salt

Preheat oven to 350*F. In a large bowl whisk together ricotta cheese and milk until well combined. Stir in remaining except 2/3 C. French Fried Onions. Pour mixture into greased deep- dish 9-inch pie plate. Bake for about 25 minutes until hot; stir. Sprinkle with remaining onions. Bake for 5 minutes until onions are golden.

Italian Sub Stoup and Garlic Toast Floaters

Italian Sub Stoup and Garlic Toast Floaters

2 T. extra-virgin olive oil, 2 turns of the pan, plus 1/4 C. for croutons

3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing

1/4 lb. piece stick pepperoni, diced

1 ham steak, diced (about 1/2 to 3/4 pound)

1 green bell pepper, seeded, quartered and sliced

1 medium yellow onion, peeled, quartered and sliced

1 (15-oz.) can diced tomatoes

Kosher salt and freshly ground black pepper

6 C. chicken stock

1/2 lb. gemelli pasta or other short-cut pasta

5 C. cubed crusty bread

3 large cloves garlic, cracked from skin

1/2 C. grated Parmigiano-Reggiano, a couple of handfuls

1 tsp. crushed red pepper flakes

1/2 tsp. dried oregano

2 bunches arugula, trimmed and coarsely chopped (about 4 C. s)

Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks. In a large skillet heat about 1/4 C. of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese. Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl.

Zippy Italian Popcorn

Zippy Italian Popcorn

1 sack reduced fat natural flavor microwave popcorn, cooked to package directions

2 T. butter

1 tsp. garlic powder or granulated garlic

1 tsp. dried oregano

1 tsp. crushed red pepper flakes

1/3 C. grated Parmigiano, eyeball it

Pop the corn and place in a bowl. Place butter and spices in a small C. or bowl and place in microwave oven and melt, 10 to 15 seconds on high. Stir and pour mixture over the popped corn. Sprinkle the corn with cheese and serve.

Minestra

Minestra

4 to 6 cloves garlic, crushed

1/8 lb. pancetta, sliced and chopped

2 T. (2 turns around the pan in a slow stream) extra-virgin olive oil

1 medium onion, chopped

2 lb. escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)

2 (14-oz.) cans, cannellini beans, drained

1 quart prepared chicken stock or broth

A couple pinches ground nutmeg or fresh grated nutmeg

Coarse salt and black pepper

Shaved Parmigiano-Reggiano, for topping

Warm, crusty bread, for mopping

In a deep, large, heavy pot over moderate heat, sauté garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer. Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

Autumn Harvest Minestrone

Autumn Harvest Minestrone

2 cans (15 oz each) cannellini beans, rinsed and drained

2 cans (14 1/2 oz each) fat free, reduced sodium chicken broth

3 C. (1/2″ chunks) butternut squash (1 lb)

1 can (14 1/2 oz) diced tomatoes

2 med turnips, peeled and cut into 1/2″ chunks

1 med parsnip, peeled, quartered, and sliced 1/4″ thick

2 C. bagged coleslaw mix

1 lg leek (white and light green parts), sliced

1 T. minced garlic

1 C. (packed) fresh basil

1/3 C. fresh parsley

1/4 C. grated Parmesan cheese

3 T. extra virgin olive oil

1/4 tsp. salt

1/4 tsp. black pepper

2 T. water

In 4 quart or larger slow cooker mix beans, broth, squash, tomatoes (with juice), turnips, parsnip, coleslaw, leek, and 1 1/2 tsp. of the garlic. Cover and cook on low 7 to 9 hours or until vegetables are tender. In blender, mix basil, parsley, cheese, oil, salt, pepper, water, and remaining 1 1/2 tsp. garlic until smooth. Scrape into small bowl and refrigerate. To serve, ladle soup into serving bowls and top with a heaping T. of basil sauce.

Yield: 6 servings

Calories: 280

Fat: 10g

Fiber: 9g

Ravioli Caprese

Ravioli Caprese

Dough:

2 1/2 C. all-purpose flour, plus more for dusting

1 C. very hot water

Filling:

3/4 C. whole milk ricotta

1 egg

1/2 C. finely shredded store-bought rotisserie chicken

1/4 C. grated Parmesan

2 T. finely chopped fresh basil leaves

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Sauce:

3 T. extra-virgin olive oil

3 T. chopped fresh basil leaves

2 tsp. grated lemon zest

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

For the dough: In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes. For the filling: Combine all the ingredients in a medium bowl and stir to combine. To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap. Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded tsp. of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli. Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli. Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

Cranberry Spice and Walnut Biscotti

Cranberry Spice and Walnut Biscotti

3/4 C. all-purpose flour

1/2 C. whole wheat pastry flour

3/4 tsp. baking powder

1 tsp. apple pie spice

salt

3 T. better butter or trans-fat free spread, softened

3 T. honey

1/2 tsp. orange extract

1 egg

3 T. fat-free milk

3 T. chopped walnuts

3 T. chopped dried cranberries

On a sheet of waxed paper, combine the flours, baking powder, spice, and salt. Stir with a fork to mix. In a mixing bowl, combine the Better Butter or spread, honey, and orange extract. With a wooden spoon, beat until smooth and light. Add the egg, beating until smooth. Add the milk. Beat until smooth. Gradually add the dry ingredients, beating just until combined. Stir in the walnuts and cranberries. Cover with plastic wrap. Refrigerate for at least 3 hours, or longer if desired, until firm. Preheat the oven to 325°F. Coat a baking sheet with vegetable oil spray. Turn the dough onto a lightly floured work surface. Divide the dough in half. Roll each piece of dough into a 1″ diameter log. Place the logs, separated, on the sheet. Bake for 30 minutes, or until the logs are set. Remove to a rack to cool for 10 minutes. Reduce the oven temperature to 300°F. On a cutting board with a serrated knife, cut each log into 1/2″-wide diagonal slices. Place the slices, cut sides down, on the baking sheets. Bake for 18 minutes, or until toasted on top. Turn the cookies and bake for about 10 minutes, or until toasted on top. Remove to racks to cool.

Yield: 10 servings

Calories: 133

Fat: 5g

Fiber: 1g

Zucchini Risotto

Zucchini Risotto

2 – 4 tsp. butter

1 C. Arborio rice

4+ C. chicken stock

1 egg yolk (I use the whole egg, actually)

1/4 C. half-&-half or cream

1 tsp. olive oil

3 small zucchini, sliced thin or grated if easier

1/4 C. parmesan or more

2 lg garlic cloves

1 bunch scallions or chopped onions or shallots – whichever

salt/pepper

1/2 C. chopped ITALIAN parsley – don’t ever use the frilly garnish kind – no flavor

juice of 1/2 lemon

1/3 C. or so of white wine – whatever you’re drinking at the moment

First, melt 2 tsp. of the butter and the olive oil, add the onion and sauté slowly. Once they’re soft, throw in the garlic (so it doesn’t burn), then all the rice, with a little more oil. I know, seems weird with no liquid, but that’s risotto. Stir fry the rice for a few minutes, then add about a C. of broth. Traditionally, it should be hot, which you can do in a glass pyrex C. measure in the microwave. But you don’t have to. The key to risotto is to keep adding the broth as the rice sucks it up – it should never be dry or conversely, drowned. You do have to stir regularly, though not continuously as the books would say. Now, my sister sautes the zucchini with garlic in a separate pan, but I don’t because I’m all about one-pot meals. The cheater way is to add the zuke when the rice is almost done, along with the cream, egg and parmesan, lemon, wine, salt/pepper and parsley. I throw it all in together and it comes out fine. You’ll need to correct the rice with broth or hot water if it isn’t done enough or is too dry. Cook til it’s done. This is where my sister adds the additional 4 T. of butter.

Ciabatta with Fresh Pesto and Ricotta Cheese

Ciabatta with Fresh Pesto and Ricotta Cheese

2 C. packed fresh basil leaves

1/4 C. freshly grated Parmesan cheese

3 T. pine nuts, toasted, cooled

3 medium garlic cloves, peeled

1/2 C. extra-virgin olive oil

1 loaf ciabatta or other crusty bread, thinly sliced

8 ounces fresh whole-milk ricotta or part-skim ricotta cheese

Combine basil leaves, Parmesan cheese, nuts and garlic in food processor fitted with the metal blade; pulse until leaves are finely minced. Add oil and pulse to blend, stopping to scrape down sides of bowl as needed. Transfer pesto to an airtight container and cover with thin layer of oil to keep it from browning. Store covered in refrigerator up to one week. Serve ciabatta in bread basket. Fill a shallow dish with pesto and drop spoonfuls of ricotta on top. Guest scoop of pesto and cheese and spread on bread.

Chicken Pesto Presto

Chicken Pesto Presto

4 plum tomatoes

1/2 C. shredded part-skim mozzarella cheese

2 T. grated Parmesan cheese

1 pound thinly sliced chicken breast cutlets (8 pieces)

1/4 tsp. salt

1/4 tsp. crushed red-pepper flakes

2 T. prepared pesto sauce

Preheat the broiler. Coat a rimmed baking sheet with olive oil cooking spray. Thinly slice the tomatoes lengthwise, discarding the core and the outside slices, to get 16 slices. Mix the mozzarella and Parmesan in a small bowl. Arrange the chicken cutlets on the prepared baking sheet. Sprinkle with the salt and red-pepper flakes, and spread each with equal amounts of pesto. Broil the chicken 2″ to 4″ from the heat for 5 minutes, or until no longer pink in the thickest part and the edges are lightly browned. Remove from the oven. Top each piece of chicken with 2 tomato slices, overlapping if necessary, and sprinkle evenly with the mixed cheeses. Broil for 1 to 2 minutes longer, just until the cheese is melted and the tomatoes are heated. Serve right away.

Halibut Pesto Kebobs

Halibut Pesto Kebobs

1 Lb Halibut, cut into 1 inch pieces

1 C. Cherry Tomatoes

2 Bell Peppers cut into wedges

1/2 C. Pesto

Place all the ingredients in a bowl and toss to combine. Preheat oven broiler or grill to high heat. Place vegetables and fish on skewers (if using wooden skewers soak in water for 30 minutes to avoid burning). Cook skewers under broiler or on grill for 5 minutes, turning halfway through. Serve.

Fettuccine Alfredo with Asparagus

Fettuccine Alfredo with Asparagus

1 lb Fettuccine noodles

1/2 C. Butter No substitutions

1/2 C. Light cream or whole milk

1 C. Parmesan cheese grated or shredded

1 T. Fresh parsley

1/4 tsp. Nutmeg

1/4 tsp. Black pepper

1/2 pound Asparagus trimmed and cut into 1 inch pieces

Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce.

In a separate pan melt butter over low heat. As soon as the butter melts, whisk in cream or milk and

Parmesan cheese. Add seasonings. Simmer over low heat until thickened, stirring frequently.

Boil the noodles and asparagus together. Drain when done and add to sauce. Cook an additional 3

minutes. Serve.

Chocolate Almond Biscotti

Chocolate Almond Biscotti

1 1/2 C. whole wheat pastry flour

1/2 C. dutch cocoa powder

2 tsp. baking soda

salt

1/2 C. sugar

1/3 C. packed brown sugar

3 eggs, at room temperature

1 1/2 tsp. vanilla extract

2 ounces unsweetened baking chocolate, chopped into small chunks

1 1/2 C. sliced almonds

Place a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper. Sift together the flour, cocoa powder, baking soda, and salt, and transfer to a large mixing bowl. Blend in the sugars with an electric mixer. In a small bowl, whisk the eggs with the vanilla. Add to the dry ingredients. Blend on low speed until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula as needed. Add the chocolate and almonds and blend thoroughly. (The dough will be very stiff and sticky.) Dust your hands with flour. Place the dough on a clean work surface liberally dusted with flour. Divide the dough into two equal pieces. Shape each into a 10″ x 2″ x 3/4″ log. Place on the prepared pan, 2″ apart. Bake for about 20 minutes, or until set. Remove from the oven and let rest for 10 minutes. Lower the oven temperature to 325ºF. Cut the logs diagonally into 1/2″ slices. Place the slices on their sides on the baking sheet. Bake for 15 to 20 minutes, or until firm. Transfer the biscotti to racks to cool.

Yield: 18 servings

Serving Size: 2 Biscotti

Calories: 159

Fat: 9g

Fiber: 3g

Italian Pork Chops

Italian Pork Chops

3 tsp. olive oil, divided

4 boneless pork chops or cutlets (about 5 ounces each)

1 C. (4 ounces) bell pepper strips, any color

1 C. (4 ounces) sliced red onion

3/4 tsp. dried oregano

1/8 tsp. salt

1/2 C. canned diced tomatoes

red-pepper flakes

4 lemon wedges (optional)

Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add 1 tsp. of the oil. Heat for 30 seconds. Place the chops or cutlets in the pan. Cook for 2 minutes on each side, or until browned. Remove to a plate and set aside. Add the remaining 2 tsp. of oil to the pan. Reduce the heat to medium. Add the pepper, onion, oregano, and salt. Toss. Cover the pan. Cook, tossing occasionally, for 4 minutes, or until softened. Add the tomatoes (with juice). Stir to mix. Nestle the reserved chops under the vegetables. Cover and simmer over medium-low heat for about 6 minutes, or until a thermometer inserted sideways in the center of a chop registers 160°F and the juices run clear. Uncover and let stand for 3 minutes. Serve with red-pepper flakes and lemon, if desired.

Yield: 4 servings

Calories: 255

Fat: 12g

Fiber: 1g

Beefy Skillet Calzone

Beefy Skillet Calzone

8 diagonally cut slices French bread 1/2 inch thick
2 T. grated Parmesan cheese
3/4 lb beef sirloin or flank steak cut into thin strips
1 T. olive or vegetable oil
1 small green bell pepper sliced
1 clove garlic finely chopped (1 to 2 cloves)
1 (14-1/2 oz) can diced tomatoes with herbs undrained
1 (8 oz) can pizza sauce
1 (4-1/2 oz) jar sliced mushrooms drained

Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside. Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot. Place 2 toasted bread slices on each of 4 serving plates; top with beef mixture.

Yield: 4 servings
Calories: 371
Fat: 12g
Fiber: 4g

Roasted Chicken and Corn Risotto

Roasted Chicken and Corn Risotto

2 C. fresh corn kernels (about 3 large ears)
Cooking spray
5 C. fat-free, low-sodium chicken broth
2 tsp. olive oil
1/2 C. minced shallots
2-1/4 C. short-grain rice
1/2 C. dry vermouth or vodka
4 C. chopped roasted chicken breast
1/3 C. fat-free half-and-half
1/4 C. thinly sliced green onions
1/4 tsp. freshly ground black pepper
1/2 C. (2 oz.) grated fresh Asiago cheese
3 slices 40%-less-fat bacon, cooked and crumbled

Preheat broiler. Place corn on a baking sheet coated with cooking spray. Broil 7 minutes or until lightly browned. Remove from baking sheet, and set aside. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat oil in a large Dutch oven over medium-high heat. Add shallots and garlic; sauté 2 minutes or until tender. Reduce heat to medium. Add rice; cook 1 minute, stirring constantly. Add vermouth; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium-low. Add broth, 1/2 C. at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total). Gently stir in chicken and corn. Add half-and-half, green onions and black pepper. Cook until thoroughly heated (do not boil). Sprinkle each serving evenly with cheese and bacon. Serve immediately.

Yield: 8 servings
Calories: 363
Fat: 7g
Fiber: 2g

Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Roasted Tomatoes:
Cooking spray
9 plum tomatoes, halved
1 T. olive oil
1/2 tsp. sea salt
1/2 tsp. chopped fresh thyme
1/2 tsp. freshly ground black pepper
4 garlic cloves, minced

Risotto:
4 1/2 C. fat free, less-sodium chicken broth
1 T. olive oil
2 1/4 C. (1/2-inch-thick) sliced leek
1 1/2 C. uncooked Arborio rice
1/3 C. dry white wine
6 C. torn arugula or spinach
1/2 C. half-and-half
1/4 C. (1 oz.) grated fresh Parmesan cheese
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper

Salmon:
2 tsp. olive oil
6 (5-oz.) salmon fillets, skinned
1/2 tsp. sea salt
1/2 tsp. chopped fresh thyme
1/4 tsp. freshly ground black pepper

Thyme sprigs (optional)

Preheat oven to 350°. To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 T. oil; sprinkle with 1/2 tsp. salt, 1/2 tsp. thyme, 1/2 tsp. pepper, and garlic. Bake at 350° for 1 1/2 hours or until very soft and slightly shriveled, turning occasionally. To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat 1 T. oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 C. broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently. Add remaining broth, 1/2 C. at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half-and-half, cheese, 1/4 tsp. salt, and 1/4 tsp. pepper. To prepare salmon, heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 tsp. salt, 1/2 tsp. thyme, and 1/4 tsp. pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork. Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 C. risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with thyme sprigs, if desired.

Yield: 6 servings
Calories: 569
Fat: 18.8g
Fiber: 3.1g

Lemon-Basil Risotto with Tomato Topping

Lemon-Basil Risotto with Tomato Topping

Topping:
1 1/2 C. chopped seeded tomato
2 T. chopped green onions
1 1/2 tsp. extravirgin olive oil
1 tsp. balsamic vinegar
1/4 tsp. crushed red pepper
Dash of sugar
Dash of salt
Dash of freshly ground black pepper

Risotto:
2 T. butter
1 C. chopped onion
1 1/2 C. Arborio rice
2 garlic cloves, minced
1/2 C. dry white wine
4 C. fat-free, less-sodium chicken broth
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
1 C. (4 oz.) grated fresh Parmesan cheese
1 tsp. grated lemon rind
3 T. fresh lemon juice
1/3 C. finely chopped fresh basil

To prepare topping, combine first 8 ingredients. Cover and let stand at room temperature. To prepare risotto, melt butter in a 6-quart pressure cooker over medium heat. Add onion; cook 2 minutes, stirring frequently. Add rice and garlic; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is absorbed, stirring frequently. Stir in broth, 1/2 tsp. salt, 1/4 tsp. black pepper, and nutmeg. Close lid securely, and bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes. Remove from heat; place cooker under cold running water. Remove lid. Stir in cheese, rind, juice, and basil. Top with tomato topping.

Yield: 6 servings
Calories: 368
Fat: 10g
Fiber: 2.3g

Vegetable Lasagna

Vegetable Lasagna

1 tsp. olive oil
3/4 C. sliced mushrooms
3/4 C. chopped zucchini
1/2 C. sliced carrot
1/2 C. chopped red bell pepper
1/2 C. thinly sliced red onion
1 (26-oz.) bottle fat-free tomato basil pasta sauce
2 T. commerical pesto
1 (15-oz.) carton part-skim ricotta cheese
Cooking spray
6 hot cooked lasagna noodles (about 6 oz. uncooked), cut in half
3/4 C. (3 oz.) shredded part-skim mozzarella cheese

Preheat oven to 375º. Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Combine pesto and ricotta in a small bowl. Spread 1/2 C. tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 C. tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella. Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes. Note: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.

Yield: 6 servings
Calories: 328
Fat: 10.9g
Fiber: 3.7g

Baked Frittata Ribbons in Tomato Sauce

Baked Frittata Ribbons in Tomato Sauce

Cooking spray
2 C. finely chopped onion
2 T. finely chopped fresh flat-leaf parsley
2 T. finely chopped fresh basil
2 garlic cloves, minced
4 C. chopped seeded peeled plum tomatoes (about 2 1/2 lb.)
1/2 tsp. salt

Frittata:
1/4 C. finely chopped fresh flat-leaf parsley
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 large eggs
4 large egg whites
1/4 C. (1 oz.) grated fresh pecorino Romano cheese

To prepare sauce, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, 2 T. parsley, basil, and garlic; cook 7 minutes or until onion is tender, stirring frequently. Stir in the tomatoes and 1/2 tsp. salt. Cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Preheat broiler. To prepare frittata, combine 1/4 C. parsley and next 4 ingredients (parsley through egg whites), stirring with a whisk until well blended. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add half of egg mixture, and cook 2 minutes or until bottom is set. Carefully turn frittata over. Cook 1 minute. Place cooked frittata on a cutting board. Repeat procedure with remaining egg mixture. Roll up cooked frittatas, jelly-roll fashion, and cut into 1/4-inch-thick slices. Combine sauce, frittata ribbons, and cheese in a medium bowl, tossing to coat. Divide the frittata mixture evenly among 6 (6-oz.) ramekins or custard C.. Broil 2 minutes or until cheese melts and mixture is thoroughly heated.

Yield: 6 servings
Calories: 126
Fat: 5g
Fiber: 2.5g

Broiled Tomato with Pesto

Broiled Tomato with Pesto

3 fresh tomatoes
2/3 clove garlic
1/3 C. chopped fresh basil leaves
2/3 T. extra-virgin olive oil
2/3 oz. freshly grated Parmesan cheese
2/3 T. pine nuts

Cut the tomato in half. Combine the garlic, basil, olive oil, Parmesan, and pine nuts in a blender or food processor. Puree until smooth. Spoon the mixture onto the top of each tomato half. Place the tomatoes on a broiler pan and broil about 3″ from the heat until lightly browned, about 3–5 minutes.

Yield: 2 servings
Calories: 90
Fat: 7g
Fiber: 1g

Butternut Squash “Risotto”

Butternut Squash “Risotto”

1 T. extra-virgin olive oil
1/2 small onion, finely chopped
1 clove garlic, minced
1/2 C. long-grain brown rice
2 C. reduced-sodium chicken broth, divided
1 package (10 oz.) frozen butternut or winter squash
2 T. nonfat half-and-half
1 tsp. finely minced fresh sage
1/4 C. grated Parmesan cheese
Salt and black pepper

Warm oil in medium nonstick saucepan over medium-low heat. Add onion and garlic; cook 2 minutes, until softened, stirring often. Add rice; stir to coat. Add 1 1/2 C. broth; bring to a simmer. Reduce heat to a very low; cover and cook 35 to 40 minutes, until liquid is absorbed and rice is tender. Meanwhile, cook squash according to package directions. Add squash and remaining 1/2 C. broth to rice, still over low heat. Stir slowly for about 5 minutes, until broth is incorporated. Stir in half-and-half and sage. Keep stirring, adding broth if necessary, until of desired consistency. Season with salt and pepper to taste. Serve hot, garnished with cheese.

Yield: 2 servings
Calories: 380
Fat: 15g
Fiber: 6g

Grilled Clams with Sambuca and Italian Sausage

Grilled Clams with Sambuca and Italian Sausage

4 oz. hot turkey Italian sausage (about 1/2 link)
1/4 C. finely chopped onion
1/4 C. finely chopped green bell pepper
1/4 C. finely chopped red bell pepper
1/2 tsp. butter
1 garlic clove, minced
1 (1-oz.) slice day-old white bread
2 T. Sambuca or Pernod (licorice-flavored liqueur)
1/2 tsp. Worcestershire sauce
1/8 tsp. black pepper
Dash of salt
36 littleneck clams, cleaned
6 lemon wedges

Remove casings from sausage. Heat a large nonstick skillet over medium heat. Add sausage; cook until browned, stirring to crumble. Add onion, peppers, butter, and garlic to pan; cook 5 minutes, stirring frequently. Place bread in a food processor; pulse 5 times or until breadcrumbs form. Add breadcrumbs to sausage mixture; cook 3 minutes, stirring constantly. Pour Sambuca into one side of skillet. Ignite Sambuca with a long match, and let flames die down. Stir in the Worcestershire sauce, pepper, and salt. Prepare grill to high heat. Shuck clams; discard any broken shells or shells that remain open. Place 12 clam halves on shellfish grate; discard top halves of shells. Top each with about 1 tsp. breadcrumb mixture. Place grate on grill. Cover and cook 4 minutes or until clam juice in shells boils. Remove clams from grate; keep warm. Repeat procedure with remaining clams and breadcrumbs. Serve with lemon wedges.

Yield: 6 servings
Calories: 120
Fat: 3.1g
Fiber: 0g

Fresh Pasta

Fresh Pasta

Fresh pasta can be flavored with garlic or herbs. For garlic pasta, add one minced large garlic clove to the eggs and salt before incorporating with the flour. For thyme pasta, mix two heaping teaspoons of fresh thyme leaves into the flour before you make the well. This recipe for fresh pasta will make enough for 4 to 6 servings.

2 1/2 cups all-purpose flour

3 large eggs

Generous pinch of sea salt

MAKING DOUGH: Sift flour onto large flat work surface. Form well in center of flour. Place eggs and salt in well; whisk lightly with fork to blend. Using fork, gradually mix flour from inside walls of well into egg mixture to form coarse dough. Knead until dough is satiny and surface is almost smooth, about 4 minutes. Form dough into ball. Cover with plastic wrap and let dough rest at least 30 minutes and up to 3 hours. KNEADING DOUGH: Set rollers for pasta machine, on widest setting. Using dough cutter, cut dough into eight equal pieces. Form each piece into ball; flatten into disks. Run one dough disk through rollers, dusting lightly with flour if dough sticks (keep remaining dough disks covered). Working on lightly floured surface, fold dough into thirds as for business letter. Pass dough, edges first, through rollers again. Repeat process six times, keeping rollers at widest setting and lightly dusting rollers with flour if dough sticks. FORMING PASTA SHEETS: Adjust width of rollers to next smaller setting, and pass dough through rollers. Continue adjusting roller width to smaller settings, running dough through each setting without folding, and dusting rollers very lightly with flour if necessary until long dough sheet forms, about 24 to 30 inches long. Hang strips over pasta drying rack, just until pasta is slightly dry, about 10 minutes (pasta should not be brittle or wet). Repeat kneading remaining dough disks and forming them into pasta sheets.

Swiss Chard Lasagna with Fresh Tomato-Basil Sauce

Swiss Chard Lasagna with Fresh Tomato-Basil Sauce

1 recipe Fresh Pasta

For Filling:

1 pound swiss chard, trimmed, rinsed, coarsely chopped

3 garlic cloves

3 tablespoons extra-virgin olive oil

1 tablespoon water

3 cups ricotta cheese

2 large eggs

3 1/2 cups Fresh Tomato-Basil Sauce

5 1/2 ounces Parmigiano Reggiano, finely grated

Follow method for making Fresh Pasta and forming pasta sheets. Cut pasta into 5×15-inch sheets and let dry just slightly, about 10 minutes. Fill large bowl with cold water. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 1 1/2 minutes. Using pasta insert, transfer pasta from boiling water to cold water. Drain. Shake excess water from pasta and lay pasta atop clean dry kitchen towels. FOR FILLING: Place Swiss chard in large pot over medium heat. Cover and cook until chard wilts but is crisp-tender, stirring occasionally, about 10 minutes. Remove from heat; drain any excess liquid. Transfer chard to large bowl. Season lightly with salt. Set aside. Meanwhile, combine garlic, 1 tablespoon olive oil and 1 tablespoon water in small saucepan and bring to boil. Cook over medium heat until garlic is tender and water has evaporated, about 4 minutes. Remove from heat. Mix ricotta cheese and garlic mixture into cooked chard in large bowl. Season to taste with salt and pepper. Mix in eggs. TO ASSEMBLE LASAGNA: Position rack in center of oven and preheat to 400 degrees F. Line bottom and sides of 15-by-10-inch baking dish with pasta sheets, overlapping sheets slightly. Spread 1/3 cup ricotta mixture over pasta sheets. Spoon generous 1/2 cup Fresh Tomato-Basil Sauce evenly over ricotta mixture. Sprinkle with generous 1/4 cup Parmigiano. Repeat layering 3 times. Cover with pasta sheets. Spoon remaining tomato sauce over, and sprinkle with remaining Parmigiano. Drizzle remaining 2 tablespoons olive oil atop lasagna. Bake lasagna uncovered until top is deep golden and sauce bubbles, about 45 minutes. Remove from oven; cool slightly before serving.

Tomato-Basil Sauce

Tomato-Basil Sauce

This flavorful, yet basic, sauce embodies the simple, rustic elegance of classic Italian cooking at its best. It is used in a wide range of Italian dishes, including soups, pastas, baked dishes, risotto and, of course, pizzas, to which it adds a deeper, more fully developed flavor than the uncooked tomato sauce at left. If you find that your tomatoes lack a good balance of sweetness and acidity, add a few pinches of sugar to bring out their natural sweetness.

1/4 cup extra-virgin olive oil

2 cloves garlic, minced

12 plum (Roma) tomatoes, peeled, seeded and chopped, or 1 can (28 oz) plum (Roma) tomatoes, chopped, with their juices

8 large fresh basil leaves, coarsely chopped

Salt and freshly ground pepper

In a large frying pan over medium heat, warm the oil. Add the garlic and sauté for a few seconds just until fragrant. Add the tomatoes and cook, stirring frequently, until they begin to break down and form a sauce, about 10 minutes. Add the basil, season to taste with salt and pepper and raise the heat to medium-high. Cook, stirring occasionally, until the sauce thickens and is no longer watery, 15 to 20 minutes. Use immediately, or transfer to a container with a tight-fitting lid and refrigerate for up to 2 days.

Genovese Pesto

Genovese Pesto

Few sauces represent a season as perfectly as this summer sauce from Liguria. The distinct flavors of basil and garlic, mellowed with Italian Parmesan, give it a versatility matched by few other sauces. It can be used for pasta and pizza, spread on crostini and panini, even used as a marinade for roasted meats. Vary the amount of olive oil according to your own preferences: use less for a light, fluffy texture and more for a denser, heavier and more flavorful sauce.

1/4 cup pine nuts or walnuts

2 cups firmly packed fresh basil leaves

4-6 cloves garlic

1/2-1 cup extra-virgin olive oil

1/4 cup freshly grated Italian Parmesan cheese

1/4 cup freshly grated Italian pecorino romano cheese

Preheat an oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Place in the oven until lightly toasted and fragrant, about 8 minutes. Remove from the heat and let cool. In a food processor fitted with the metal blade or in a blender, combine the basil and garlic and pulse until finely chopped, scraping down the sides of the bowl as necessary. With the motor running, add 1/2 cup of the olive oil in a slow, steady stream. Scatter the cheeses over the top, then pulse until the cheeses are absorbed. Again with the motor running, slowly add the remaining oil and process until creamy. Season to taste with salt and pepper, add the nuts and pulse just until the nuts are coarsely chopped. Use immediately, or pour into a container and top with a thin layer of olive oil. Cover tightly and refrigerate for up to 4 days.

Grilled Eggplant and Goat Cheese Spirals

Grilled Eggplant and Goat Cheese Spirals

No antipasti selection would be complete without one or two eggplant dishes. Here, the eggplant is grilled, then marinated with herbs and combined with the mellow sharpness of fresh goat cheese.

1 eggplant

Olive oil for brushing

1/3 cup chopped fresh chives

3 cloves garlic, minced

Balsamic vinegar for sprinkling

Leaves from 12 fresh thyme sprigs, finely chopped, or 1 tablespoon dried thyme, crumbled

1 log fresh goat cheese, at room temperature

Cut off and discard a thin slice from the stem and blossom ends of the eggplant. Cut the eggplant lengthwise into slices 1/4 inch thick. Lay the slices on a double thickness of paper towels and sprinkle generously with salt. Let stand until beads of water appear on the surface, about 20 minutes. Rinse with cold running water to remove the salt and bitter juices, then pat dry with additional paper towels. Prepare a fire in a charcoal grill, or preheat a ridged stove-top griddle until it is very hot. Brush the eggplant slices lightly on one side with olive oil, then place them on the grill in a single layer, oiled sides down. Brush the tops with additional oil and grill until the eggplant begins to soften and the grill marks are clearly visible, then turn and continue grilling until soft but not too deeply browned, about 4 minutes total. As the eggplant slices are done, use tongs to transfer them to a large platter. Arrange half of the slices in a single layer on another platter and sprinkle with salt and freshly ground pepper to taste. Scatter half each of the chives and garlic evenly over the slices and sprinkle with a little balsamic vinegar. Sprinkle all the thyme evenly over the top. Top with the remaining eggplant slices, again in a single layer, and scatter the remaining chives and garlic over the top. Sprinkle with a little more vinegar. Let stand in a cool place for at least 2 hours, or cover and refrigerate for up to 3 days. When ready to serve, carefully spread each eggplant slice with an equal amount of the goat cheese and roll up into a tight spiral. Secure with a toothpick, if desired. Serve at room temperature.

Instant Pesto Torta with Bread and Vegetables

Instant Pesto Torta with Bread and Vegetables

Vegetable spray

4 pieces sun-dried tomatoes

4 leaves fresh basil

3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand)

1/4 cup sun-dried tomato tapenade

1/4 cup prepared basil pesto

1 baguette or whole grain baguette, pre-sliced at the bread counter

Handful baby carrots

Handful grape tomatoes

Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta. Arrange carrots and tomatoes along the opposite side of the torta.

Sole with Pesto Cream

Sole with Pesto Cream

4 sole fillets (about 5 ounces each)

Salt and freshly ground black pepper

1 tablespoon olive oil

2 tablespoons butter

1/2 cup heavy cream

1/2 cup prepared basil pesto

1 teaspoon finely grated lemon zest

1 cup rice, regular or instant, cooked according to package directions

Ground paprika

Season both sides of sole with salt and black pepper. In a large skillet, heat oil and butter over medium-high heat. Add sole and cook 1 to 2 minutes per side, until golden brown. In a medium bowl, whisk together heavy cream, pesto, and lemon zest. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until sauce thickens. Transfer rice to a serving platter. Top the rice with fish and spoon sauce over top. Sprinkle paprika over top just before serving.

Mediterranean Pizzettas

Mediterranean Pizzettas

6 or 6 1/2 oz. package pizza crust mix

14 1/2 oz. can no salt added diced tomatoes, drained

3 T. no salt added tomato paste

1 tsp. dried Italian seasoning, crushed

1 tsp. bottled minced garlic

2 C. sliced or chopped cooked chicken

1/2 C. pimiento stuffed green olives and/or pitted Kalamata olives, coarsely chopped

1/4 C. chopped onion

2 T. sliced almonds and or pine nuts

1/2 C. shredded part skim mozzarella cheese

1TBSP snipped fresh flat leaf parsley

Preheat oven to 425F. Grease 15x10x1 inch baking pan. Prepare crust according to package directions. Press into prepared pan (crust will be thin). Bake for 5 minutes, In a small bowl, combine tomatoes, tomato paste, Italian seasoning and garlic; spread over crust. Top with chicken, olives, onion, and almonds. Sprinkle with cheese. Bake about 15 minutes or until edges of crust are golden. Sprinkle with parsley. Cut pizza into 12 squares; cut each piece in half diagonally.

Monterey Pizzettas

Monterey Pizzettas

1 11-ounce package refrigerated French bread dough

2 C. shredded Monterey Jack cheese (8 ounces)

2 C. sliced mushrooms

1/3 C. sliced green onion

1/3 C. coarsely chopped pistachio nuts

1 tsp. fennel seed, crushed

Heat oven to 425 degrees F. Carefully unroll bread dough; press into bottom of a greased 15x10x1-inch baking pan. Sprinkle evenly with about half of the cheese, all of the mushrooms, green onion, pistachios, and fennel seed. Top with remaining cheese. Bake about 15 minutes or until edges of crust are golden brown. Cut into 15 squares; cut each square in half diagonally. Makes 30 servings.

Greek-Style Party Pizzettas

Greek-Style Party Pizzettas

8 4-inch pita bread rounds

1/2 of a 7-ounce container hummus

3/4 C. roasted sweet red peppers, drained and chopped

1/2 C. crumbled feta cheese (2 ounces)

1/2 C. shredded mozzarella cheese (2 ounces)

8 pitted kalamata olives, halved

8 oregano leaves or small sprigs

Heat oven to 425 degrees F. Place pita rounds on an ungreased cookie sheet. Bake for 3 minutes. Spread each pita with hummus; top with red peppers, feta, and mozzaella. Bake for 6 minutes more or until cheese has melted and edges are lightly browned. Top with olives and oregano. To serve, cut pizzettas in half. Makes 16 servings.