Rachael Ray`s 30-Minute Get Real Meals
Other Books by Rachael
Ray
Rachael Ray’s 30-Minute
Meals: Cooking ’Round the
Clock
Rachael Ray’s 30-Minute
Meals for Kids: Cooking
Rocks!
$40 a Day: Best Eats in
Town
Get Togethers: Rachael
Ray’s 30-Minute Meals
30-Minute Meals 2
Veggie Meals
Comfort Foods
Rachael Ray’s Open House
Cookbook
30-Minute Meals
To my Gran’pa Emmanuel. He is
no longer with us, but in writing
this book, I have come to realize he
was a real forerunner in low-carb
cooking. My Gran’pa Emmanuel
had diabetes but he never gave up
his pasta or bread. He made pastas
that were high in protein and full
of vegetables with just a little pasta
mixed in. He made things sweet
with fruit, fresh or dried, or a
drizzle of honey, rather than with
re ned sugar. He grew tons of
fruits and vegetables and nuts and
kept his recipes down to earth:
simple and full of herbs and stocks.
Every one of these lower-carb
recipes only echoes his thinking,
his teachings, and his cooking.
How lucky am I to have had such a
good example! I think he’s been
reading these recipes over my
shoulder and I hope he’s smiling
and maybe a little hungry, too!
Thank-You Notes
Thanks to Emily, who
helps me embrace all the
hard stu , like low-carb
cooking. You rule! I like
you as much as spaghetti!
Thanks to Wes for helping
me
embrace
almostbaking. This is the rst
time 30-minute desserts
have appeared in a book
of mine. If you like them,
send Wes a sweet thankyou note, too.
Thanks as always to the
army of talented people
who work at turning my
piles of computer les full
of craziness into pretty
books and shiny TV shows.
Thanks to my family for
not disowning me during
the grumpy days of
writing book number ten!
I love you all and, Mom,
your food remains the best
on earth!
Thanks to my yummy
fella, John. Just thanks,
ya know, for whatever
and all of it.
Thanks to my beloved
dog, Boo, who always
supported her very busy
mom. You were the
tastiest treat ever!
Confessions
Chapter 1 Snacks and Super-Supper
Snacks
Chapter 2 Burgers Gone Wild!
Chapter 3 Take a Dip!
Chapter 4 Salads That Stack Up!
Chapter 5 That’s Souper!
Chapter 6 Well-Rounded Square
Meals
Chapter 7 Pasta: Come Home
Again!
Chapter 8 Desserts? Yes, Desserts
Index
As you are reading this,
I’m willing to bet that I
have just eaten, and that
whatever it was I ate, I
had a big bowl of it and it
contained carbs. I cannot
and will not eat without
them.
On the other hand, when I
do eat fewer carbs, I get to
buy and wear better
clothes because I look
better in them.
I do not like extremes,
especially when it comes
to my food. I have been
working in food for
twenty years now and I
have barely survived the
crazy trends: from the
teeny-tiny mini portions
of
Nouvelle
“Cuisine”
(more like snacks) to the
megasize
portions
of
tasteless, sugar-enriched,
barklike o erings of the
“fat-free” years.
Still, I’ve always been
customer oriented. The
public is always right
when you grow up in the
hospitality business. So, I
developed
a
personal
strategy over the years of
taking an extreme trend
and teaching recipes that
reined in the concept yet
creatively attempted to
respect the principles of
the movement. In fact, I
originally designed 30Minute Meals as a cooking
class to sell more groceries
because the trend of the
early 1990s seemed to be
no one has any time for
anything, period.
Low-carb has been the
toughest trend to weather,
hands down. I have been
miserable and angry for
months, trying to churn
out pastaless, breadless,
tomato- and fruitless food
for the show. One night I
just screamed, in a very
Network
moment,
“Enough, already!”
So, I came to a very
happy place: low-er rather
than no-carb 30-Minute
Meals. In this book (the
biggest challenge for me
and my pots to date),
you’ll
nd
lower-carb
living is easy when you
can have takeout-style
foods, burgers, and yes,
even pastas! I have an
entire section of pasta
dinners that are mostly
meats and veggies and
just a half pound of pasta
per every four adult
entrées! Would you rather
eat “low-carb” cardboard
fake pasta precooked and
packaged with eight net
carbs or a couple of
spoonfuls of the real deal
mixed in with veggies and
protein? (See, I’m going to
win you over here, right?
All things, in moderation!
It’s a cliché for a reason.)
Bottom line: Eat fewer
carbs and maintain a
better bottom, waist, and
everything else. But, do
not go to such extremes
that you deny yourself and
those who eat with you to
the point of damaging
your relationships, your
own
personality,
and
possibly your health. Try
eating fewer carbs and
moving more and I bet
you’ll feel as good as you
look for as long as you
like!
Shrimp and Pork Balls
with Spicy Lime Dipping
Sauce
A lower-carb alternative to pot
stickers and other dumplings.
24 BALLS, UP TO 4 SERVINGS OF 6 BALLS
EACH
4
scallions, green and white parts,
coarsely chopped
2-inch piece fresh gingerroot,
peeled and grated or minced
serrano or jalapeño chili
1 pepper, seeded and finely
chopped, divided
2 garlic cloves, crushed
cup plus 3 tablespoons tamari
¼ (dark aged soy sauce, found on
the international aisle), divided
¼
cup fresh cilantro leaves (a big
handful)
Zest and juice of 2 limes
½
pound medium shrimp, shelled
and deveined, tails removed
1 pound ground pork
2 to 3 tablespoons vegetable oil
1 teaspoon toasted sesame oil
1 tablespoon honey
2 to 3 tablespoons water
Toothpicks
In the bowl of a food processor
combine the scallions, half of the
ginger, half of the chopped chili
pepper, the garlic, 3 tablespoons of
the tamari, the cilantro, and the
lime zest. Pulse for 30 seconds,
scrape down the bowl, and then
continue to process for 1 minute or
until nely ground. Add the shrimp
and pork and process until the
shrimp are ground into small
pieces and the mixture is well
combined but not so ne that it
becomes a paste, about 1 minute.
Roll the shrimp and pork mixture
into 24 balls about the size of large
walnuts. If you dip your hands in
water before rolling the mixture,
the rolling goes a little easier.
Preheat a large nonstick skillet
with the vegetable oil over medium
heat. Add the balls and don’t move
them until they are browned on
one side, about 2 minutes. Turn the
balls and continue to cook,
browning on all sides until cooked
through, about 3 to 4 minutes
longer.
While the balls are cooking, make
the spicy lime dipping sauce: In a
bowl combine the remaining ginger
and chili pepper, the remaining
tamari, the lime juice, sesame oil,
honey, and 2 tablespoons of water.
Taste and adjust the seasoning; if
you nd it to be too salty, add a
little more water and a smidgen
more honey.
Arrange the shrimp and pork balls
on a platter with a bowl of the
spicy lime dipping sauce and a
bunch of toothpicks. Spear a ball
with a toothpick, dip in the sauce,
and eat.
Honey Mustard Chicken
Wings
Unreal! Forget Bu alo wings—not
only are these healthier than deepfried wings and way lower in fat,
they simply are the best chicken
wings you’ll ever have! They are
super, über-snacks that can be a
simple supper, with salad or
veggies on the side. The only carbs
come from natural juice and honey.
Unlike the small, snipped wings
served
in
some
bars
and
restaurants, homemade wings are
larger and have more meat. Allow
three or four for a full dinner
portion per person, though my
sweetie and I can eat all twelve if
we’re watching a double feature
that night!
4 SERVINGS, 3 WINGS PER PERSON
whole chicken wings from meat
12 case of market (drumettes and
tips)
Salt and freshly ground black
pepper
2
tablespoons vegetable oil (2
turns of the pan)
¼ to ⅓ cup spicy deli mustard
(eyeball it)
½ cup orange juice
2-inch piece fresh gingerroot,
peeled
2
2
½
tablespoons hot sauce (eyeball
it)
tablespoons soy sauce (eyeball
it)
teaspoon crushed hot red
pepper flakes
tablespoons honey (a healthy
3 drizzle)
¼
cup chopped fresh cilantro or
flat-leaf parsley (a handful)
2 to 3 tablespoons chopped chives
Preheat the oven to 400°F.
Preheat a large ovenproof skillet
over high heat. Liberally season the
chicken wings with salt and
pepper. Once the skillet is
screaming hot add the oil, then the
wings in a single, even layer.
Brown the wings for 3 minutes per
side.
While the wings are browning,
assemble the sauce: In a small pot
combine the mustard, orange juice,
ginger, hot sauce, soy sauce, hot
red pepper
akes, and honey.
Bring up to a simmer over high
heat, then lower the heat, and keep
the sauce warm until the wings are
done browning. Remove the ginger
from the sauce.
After the wings brown, drain o
some of the fat and drippings.
Pour the simmering sauce over the
browned wings. Place the skillet in
the oven and roast the wings for 20
minutes,
ipping them once
halfway through the cooking time.
Remove the wings from the oven.
Toss the wings around in the sauce
and nish with the fresh cilantro or
parsley and the chives.
Serve hot or at room temperature.
Close that door!
Whenever you are
tending
to
something in the
oven, pull it out
of
the
oven
completely
and
close that door
while you are
doing
your
business.
Otherwise
your
oven will have to
work double time
to get back up to
temp.
Better than
these wraps
lettuce lets
fillings shine
burritos and tacos,
have crunch and the
the
avors of the
through.
Chinese Chicken Lettuce Wraps
4
SERVINGS
cups (4 handfuls) fresh shiitake
2 mushrooms
1⅓
to 1½ pounds thin-cut chicken
breast or chicken tenders
tablespoons light-colored oil,
2 such as vegetable or peanut oil
(2 turns of the pan)
Coarse salt and coarse black
pepper
3 garlic cloves, chopped
1-inch piece gingerroot, peeled
and finely chopped or grated
(optional)
1 orange (you’ll use the zest)
½ red bell pepper, diced small
can (8 ounces) sliced water
1 chestnuts, drained and
chopped
3 scallions, chopped
tablespoons hoisin sauce
3
(Chinese barbecue sauce,
available on Asian foods aisle
of market)
½
1
head iceberg lettuce, core
removed, quartered
head of Boston or Bibb lettuce,
leaves separated
Wedges of navel orange, for
garnish
Remove the tough stems from the
mushrooms and brush with a damp
towel
to
clean;
slice
the
mushrooms. Chop the chicken into
small pieces.
Preheat a large skillet or wok to
high.
Add the oil to the hot pan. Add the
chicken to the pan and sear the
meat by stir-frying for a minute or
two. Add the mushrooms and cook
for another minute or two. Season
with salt and pepper, then add the
garlic and ginger. Cook for a
minute more. Grate the orange zest
into the pan, add the bell pepper
bits, water chestnuts, and scallions.
Cook
for
another
minute,
continuing to stir-fry the mixture.
Add the hoisin sauce and toss to
coat the mixture evenly. Transfer
the hot chopped barbecued chicken
to a serving platter and pile the
quartered wedges of crisp iceberg
lettuce alongside. Add the wedged
oranges to the platter to garnish.
To eat, pile spoonfuls into the
lettuce leaves and squeeze an
orange wedge over. Fold up the
wrap and eat.
Paco’s Fish Tacos in
Lettuce Wraps
4
SERVINGS
Cooking spray
2 pounds halibut or grouper fillets
Salt and freshly ground black
pepper
Bibb or green leaf lettuce
leaves, for wrapping
1 jalapeño, seeded and chopped
cup cilantro leaves (stems
1 removed)
3 sprigs fresh mint
3 tablespoons grainy mustard
2 tablespoons red wine vinegar
¼
cup extra-virgin olive oil
(EVOO) (eyeball it)
1 lime
Hot sauce, such as Tabasco
½ red onion, finely chopped
Heat a grill pan or nonstick skillet
over high heat. Spray the pan with
cooking spray. Place the sh on the
grill pan, season with salt and
pepper, and cook for 5 minutes on
each side, or until opaque. Transfer
to a serving plate.
Arrange the lettuce leaves on a
platter. Place the jalapeño in a
food processor with the cilantro,
mint, mustard, and vinegar. Turn
on the processor and stream in the
EVOO, then season the sauce with
salt and pepper.
Break the sh into chunks and
squeeze lime juice over the sh.
Add a few dashes of hot sauce.
Pile the sh in lettuce leaves and
top each “taco” with the jalapeño
cilantro sauce and chopped red
onions.
Guacamole Salad
4
SERVINGS
2
2
medium Hass avocados, pitted
and sliced
medium tomatoes, seeded and
chopped
English (seedless) cucumber (the
½ one wrapped in plastic),
chopped
½ red onion, sliced
jalapeño, seeded and finely
1 chopped
3 tablespoons fresh lemon juice
1 small garlic clove, chopped
A few drops of hot sauce, such
as Tabasco
1 teaspoon salt
⅓
cup extra-virgin olive oil
(EVOO) (eyeball it)
Arrange the vegetables on a
platter. Whisk the lemon juice with
the garlic, a few drops of hot sauce,
and the salt, then stream the EVOO
into the dressing while whisking.
Pour the lemon dressing over the
salad and serve.
Shrimp and Scallops with
Bacon
4
SERVINGS
raw jumbo shrimp, peeled and
12 deveined (16 to 20 count per
pound)
12
raw large sea scallops, trimmed
and well drained
Zest and juice of 1 lime
1
tablespoon toasted sesame oil
(a generous drizzle)
tablespoon grill seasoning, such
1 as McCormick’s Montreal Steak
Seasoning, or coarse salt and
freshly ground black pepper
1 teaspoon hot red pepper flakes
12
slices center-cut or applewoodsmoked bacon, cut in half
Toothpicks
3
scallions, very thinly sliced on
an angle
Preheat the oven to 425°F.
Place the shrimp and scallops in a
shallow dish or bowl. Dress the
seafood with the lime juice and
zest, sesame oil, grill seasoning,
and hot red pepper akes. Wrap
each shrimp and scallop with a half
slice of bacon. Wrap each shrimp
from head to tail, pulling the bacon
snuggly around the shrimp. Wrap
the bacon around the outside of
each scallop. Fasten the bacon in
place with toothpicks.
Arrange the shrimp and scallops on
a slotted baking pan, such as a
broiler pan, to allow it to drain
while the bacon crisps. Bake for 10
to 14 minutes, until the shrimp is
pink and curled, the scallops are
opaque, and the bacon is crisp.
Check after 8 minutes; the shrimp
might finish before the scallops.
Arrange the cooked seafood on a
platter and sprinkle with chopped
scallions.
Caesar Salad to Go:
Shrimp or Chicken
Lettuce Wraps with
Creamy Caesar Dressing
This recipe requires no cooking and
is served cold, so it makes a perfect
low-carb on-the-go lunch, or a
picnic for the park as well! Pack
the dressing with an ice pack to
keep it chilled out.
If you think you don’t like
anchovies, try them in this
dressing. They just taste salty and
yummy!
4
SERVINGS
2 romaine lettuce hearts
pound fully cooked jumbo
1 shrimp (from the seafood
counter)
1
4
rotisserie chicken (available in
many markets)
heaping tablespoons reduced-fat
mayonnaise
1 garlic clove, crushed
Zest and juice of 1 lemon
tablespoons anchovy paste
2 (optional—but the salad tastes
better with it in)
cup grated Parmigiano½ Reggiano or Parmesan (a few
handfuls)
2
1
teaspoons Worcestershire sauce
(eyeball the amount)
teaspoon coarse black pepper
(eyeball it)
tablespoons extra-virgin olive
3 oil (EVOO) (pour to the count of
4)
Cut the bottoms o the romaine
and cut the hearts in half
lengthwise. Wash the lettuce and
separate the leaves. Let it dry in
the dish draining rack while you
prepare the rest of the menu.
Remove the tails from the shrimp
and place the shrimp in a bowl or,
if this is a picnic meal, pack for
travel.
To remove the chicken meat from
the chicken, cut the chicken breasts
o
rst. Cut the legs and thighs o
using kitchen scissors. Slice the
meat up on an angle. Arrange on a
plate or in a plastic container.
Place the mayo, garlic, lemon zest
and juice, anchovy paste, cheese,
Worcestershire, and pepper in the
blender and turn it on. Stream the
EVOO into the dressing through the
center of the lid. When the dressing
is combined, use a rubber spatula
to remove the thick dressing to a
bowl or a plastic container.
Place the lettuce on a serving
platter or pack in a large plastic
bag or container to travel.
To assemble, spread some dressing
onto a lettuce leaf. Fill the leaf
with a large shrimp or sliced cold
chicken, like a lettuce taco, and
eat!
Grilled Shrimp and
Rémoulade Sauce
SERVES UP TO
3
4
FOR SNACKS
tablespoons extra-virgin olive
oil (EVOO)
Zest and juice of 1 orange
Salt and freshly ground black
pepper
raw large shrimp, peeled,
16 leaving the tail on, and
deveined
1½ cups mayonnaise
4
tablespoons Creole mustard or
grainy mustard
¼ yellow onion, grated
2 celery ribs, very finely minced
1
1
1
rounded tablespoon prepared
horseradish
tablespoon Worcestershire
sauce
teaspoon hot sauce, such as
Tabasco
teaspoon paprika (⅓ palmful)
1
A handful fresh flat-leaf
parsley, chopped
Preheat an outdoor grill or
stovetop grill pan to high heat.
In a bowl, combine the EVOO,
orange juice and zest, and salt and
pepper to taste. Add the shrimp
and toss to coat the shrimp
completely. Place the shrimp on
the grill and cook for 3 minutes
each side, or until the shrimp are
pink and have curled up. Remove
the shrimp from the grill onto a
baking sheet or large plate in a
single
layer.
Place
in
the
refrigerator to chill.
In
a
bowl,
combine
the
mayonnaise,
Creole
mustard,
grated onion, celery, horseradish,
Worcestershire sauce, hot sauce,
paprika, and parsley. Store the
rémoulade sauce in the refrigerator
until the shrimp are chilled.
To serve, surround a bowl of the
rémoulade sauce with the chilled
grilled shrimp.
If you are not into
grilling, you can
prepare
the
shrimp in a large
nonstick skillet.
For a surf-and-turf
version, wrap the
chilled piece of
cooked shrimp in
a half slice of thin
roast beef from
the deli counter.
Get in the habit of
measuring by eye.
One teaspoon of
coarse
black
pepper is equal to
about a third of a
palmful.
New England Shrimp and
Lobster Lettuce Rolls
4
SERVINGS
16
raw jumbo shrimp, peeled and
deveined
medium zucchini, sliced
1 lengthwise into long, ½-inchthick slices
Extra-virgin olive oil (EVOO),
for drizzling
Salt and freshly ground black
pepper
1 celery rib, finely chopped
Juice of 1 lemon
½
to ¾ cup mayonnaise (eyeball
it)
½ small yellow onion, grated
Several dashes of hot sauce,
such as Tabasco
1
2
large half-sour or dill pickle,
finely chopped
tablespoons capers, drained
and roughly chopped
sprigs fresh tarragon, leaves
3
1
stripped and chopped, about 2
tablespoons
handful fresh flat-leaf parsley,
chopped
small cooked lobster tails, about
10 to 12 ounces total, or 1 tub
2 (8 ounces) cooked lobster meat
(available at some fish
counters)
12 grape tomatoes, halved
1 head Boston or Bibb lettuce,
leaves separated
Preheat an outdoor grill or indoor
grill pan over high heat.
Place the shrimp in one bowl, the
zucchini in another. Drizzle both
the shrimp and zucchini with a
little EVOO, then season with salt
and
pepper.
Toss
to
coat
completely. Grill the shrimp for 2
minutes on each side, until opaque.
Grill the zucchini slices for 2
minutes on each side or until
darkly marked by the grill. Remove
both the shrimp and zucchini from
the grill to cool.
While the shrimp and zucchini are
cooling, make the tartar sauce. In a
medium bowl combine the celery,
lemon juice, mayonnaise, grated
onion, hot sauce, pickle, capers,
tarragon, parsley, and salt and
pepper.
Chop the cooled shrimp and
zucchini into bite-size pieces. Chop
the lobster meat the same way. Add
the chopped shrimp, zucchini,
lobster, and grape tomatoes to the
tartar sauce and mix to combine.
Arrange the lettuce leaves on a
platter and ll each leaf with the
shrimp and lobster mixture. Roll up
and enjoy.
Zippy Ham Salad
Cucumber Snackers
4
SERVINGS
¼
1
pound cooked deli ham, sliced
¼ inch thick, finely diced
celery rib, from the heart, finely
chopped
A couple of spoonfuls of green
salad olives with pimiento,
drained, finely chopped
tablespoons chopped fresh flat-
2 leaf parsley
2
1
tablespoons mayonnaise (just
enough to bind the salad)
tablespoon prepared yellow
mustard
1 large dill pickle, finely chopped
¼ small red onion, finely chopped
Salt and freshly ground black
pepper
long English (seedless)
1 cucumber (the one wrapped in
plastic)
In a bowl combine the ham, celery,
olives,
parsley,
mayonnaise,
mustard, pickle, red onion, and salt
and pepper to taste. Reserve.
Cut the cucumber into 1½-inchthick disks. With a melon baller
scoop out a little bit of the center
of each cucumber disk to create a
cup. Fill each cup with a heaping
tablespoon of the ham salad. Serve
cold.
Everything Roasted Nuts
As satisfying to me as a big, chewy,
still-hot
everything
bagel
schmeared with lots of cream
cheese, but these have better
crunch and way less carbs!
3 CUPS
cup blanched (skinned) whole
1 almonds (available in bulk
foods section of market)
cup whole hazelnuts (available
1 in bulk foods section of
market)
2 tablespoons butter
tablespoon grill seasoning (a
1 palmful; such as McCormick’s
Montreal Steak Seasoning)
1
1½
1
teaspoon granulated garlic or
garlic powder (⅓ palmful)
teaspoons ground cumin (half
a palmful)
tablespoon hot sauce (eyeball
it)
cup smoked almonds, such as
1 Diamond brand (available on
the snack aisle)
1
1
teaspoon poppy seeds (⅓
palmful)
tablespoon sesame seeds (a
palmful)
Preheat the oven or toaster oven to
400°F. Roast the peeled almonds
and hazelnuts for about 7 to 8
minutes; your nose will know when
they’re done.
Melt the butter in a large skillet
over low heat and add the
seasoning mix, garlic, cumin, and
hot sauce. Add the roasted nuts and
smoked almonds to the pan and
toss to coat in the butter. Add the
poppy seeds and sesame seeds,
sprinkling them over the nuts;
transfer to a small bowl and serve
warm.
Ham and Herb Cheese
Cucumber Snackers
4
SERVINGS,
½
4
PIECES EACH
English (seedless) cucumber (the
one wrapped in plastic)
Salt and freshly ground black
pepper
6-ounce package Boursin cheese
1
with garlic and herbs (available
in the dairy case at many
supermarkets)
3 or 4 slices French ham or delisliced boiled ham
Cut 16 ½-inch-thick pieces of
cucumber on a bit of an angle and
add salt and pepper to taste.
Spread some Boursin cheese on the
cucumber slices. Cut the ham into
2-inch strips. Wrap a strip of ham
around each cucumber slice,
covering the cheese.
Raw Tuna Snackers on
Daikon
16 PIECES
1 pound sushi-grade ahi tuna
cup tamari (dark aged soy
¼ sauce, found on the
international aisle)
1
teaspoon wasabi paste
(international aisle again)
3 tablespoons sesame seeds
daikon (5 to 6 ounces each),
2 thinly sliced into 16 pieces, or 4
large red radishes, sliced
2
scallions, very thinly sliced on
an angle
Slice the tuna into 16 ¼-inch-thick
rectangular pieces. Mix the tamari
and wasabi together and combine
thoroughly. Pass the tuna slices
through the soy mixture and dot
the tuna slices on both sides with a
pile of sesame seeds. Place each
piece of tuna onto a slice of daikon
or red radish and top with a few
pieces of sliced scallion.
Warm Cheese with
Endive and Cauliflower
4
SERVINGS
1-pound wheel Brie cheese or
1 ¼ kilo wheel of Camembert
cheese
1 small endive, leaves separated
1½
to 2 cups cauliflower florets (½
head)
Cut the top rind o the Brie or
Camembert and place it on a plate.
Heat the cheese in the microwave
on High until the cheese is hot and
becoming liquidlike. Depending on
the ripeness of the cheese, it will
take anywhere from 60 to 90
seconds on High to melt it.
Serve the warm, softened cheese
with the endive leaves and
cauli ower for dunking and
spooning up the double-cream
deliciousness! If the cheese tightens
up, reheat it for 20 to 30 seconds
on High.
LowerCarb
Cocktail
Party
Snack
Menu
Ham and Cheese
Mini Frittatas
Baby Lamb Chops
with
Artichoke
and Tarragon Dip
Crab Salad Bites
on Endive
Ham and Cheese Mini Frittatas
Quiche—hold the crust and the
work!
12 MINI FRITTATAS
3 tablespoons melted butter
¼
¼
pound deli-sliced Swiss cheese,
finely chopped
pound ham steak or Canadian
bacon, finely chopped
A splash of milk or half-and-half
3
tablespoons snipped or chopped
fresh chives
Salt and freshly ground black
pepper
A few drops of hot sauce
8 large eggs, well beaten
Preheat the oven to 375°F.
Brush a 12-mu n tin liberally with
the butter. Divide the chopped
cheese and ham evenly among the
mu n cups. Add the milk, chives,
salt and pepper, and hot sauce to
the eggs and ll the cups up to just
below the rim with the egg
mixture. Bake the frittatas until
golden and pu y, 10 to 12
minutes. Remove to a plate with a
small spatula and serve.
Alternative llings: You can also
try defrosted chopped frozen
broccoli and shredded Cheddar, or
chopped cooked bacon
with
shredded smoked Gouda and
sautéed mushrooms.
Baby Lamb Chops with
Artichoke and Tarragon
Dip
24
CHOPS,
6 to 8 SERVINGS
can (15 ounces) quartered
1 artichoke hearts in water,
drained
1
jar (6 ounces) marinated baby
mushrooms and their liquid
1 shallot, coarsely chopped
4 sprigs fresh tarragon, stripped,
plus a few sprigs for garnish
3 tablespoons white wine vinegar
Salt and freshly ground black
pepper
½
24
cup extra-virgin olive oil
(EVOO), plus some for drizzling
baby lamb chops (get the
butcher to cut them)
pound baby cut carrots
½ (available in produce
department)
½ pound sugar snap peas
radishes, cleaned and trimmed
4 but left on greens, halved
lengthwise
Preheat a broiler or grill pan to
high.
In a food processor, combine the
artichokes, marinated mushrooms,
shallot, tarragon, and vinegar.
Season with salt and pepper and
turn the processor on; stream in
about ½ cup of the EVOO until a
spoonable, fairly smooth dip forms,
about 1 minute. Scrape the dip into
a serving bowl and place a
demitasse (small) spoon in the dip
so it can be easily dolloped onto
each individual lamb chop when
they’re served.
Drizzle the chops with a few
teaspoons of EVOO and season
with salt and pepper. Grill or broil
for 2 minutes on each side and
remove to rest.
To serve, place the dip on a large
platter or cutting board and
surround with the cooked chops
and piles of baby cut carrots, sugar
snap peas, and halved radishes for
dipping and topping. Garnish the
platter with additional sprigs of
tarragon.
Crab Salad Bites on
Endive
24
PIECES,
6 TO 8 SERVINGS
6 ounces lump white crabmeat
¼ red bell pepper, finely chopped
1 shallot, finely chopped
Zest of 1 orange
3 radishes, grated
tablespoons chopped celery
3 leaves
Salt and freshly ground black
pepper
¼ cup mayonnaise
3 tablespoons heavy cream
24 leaves Belgian endive
Chopped fresh flat-leaf parsley
or chives, for garnish
Place the crab in a medium bowl
and use your ngertips to break it
into small pieces. Add the bell
pepper, shallot, orange zest, grated
radish, celery greens, and salt and
pepper. Combine the mayonnaise
and heavy cream in a small bowl.
Add the dressing to the crab and
mix well. Mound a rounded
spoonful of the crab salad onto the
root end of each endive and ll the
leaves to half their length. Arrange
the stu ed endive on a platter and
garnish with chopped parsley or
chives.
Draggers
I use this recipe (more like a
method, really) as a standard party
o ering, and it’s one of my all-time
favorite snackers. I eat mine with
atbread, but it’s good to spread
these combinations on sliced
seedless cucumbers, too.
I SNACK THROUGH A WHOLE BOURSIN IN AN
EVENING, EASY. FOR A PARTY, EACH
CHEESE WILL SERVE 4 TO 6 PEOPLE, WITH
OTHER OFFERINGS.
BASE
6-inch round Boursin cheese with
1 garlic and herbs (available in
the dairy case at most
supermarkets)
TOPPERS
¼ cup prepared basil pesto
3 tablespoons olive tapenade
3
tablespoons sun-dried tomato
tapenade
GARNISHES
Chopped fresh basil or flat-leaf
parsley
Crushed hot red pepper flakes
CRUNCHY DRAGGERS
Sliced English (seedless)
cucumber (the one wrapped in
plastic)
Sliced bell pepper
Celery sticks
Sesame flatbreads
Place the Boursin on a large plate.
Spread a thick layer of your choice
of basil pesto, olive tapenade, or
sun-dried tomato tapenade all over
the top of the cheese. Garnish is
entirely optional, but for parties,
you might want to throw a little
chopped basil or parsley on the
pesto or parsley and hot red
pepper flakes on the tapenades.
Surround the cheese with any or all
of the draggers. When you drag a
piece of vegetable or a atbread
through the cheese, the sauce will
slide away and combine with the
cheese. YUMMO!
Hummus Dippers
This recipe is great for parties as
well as snack attacks. Store-bought
hummus has 4 grams of carbs per
serving, but sometimes the avor
needs a boost. When I buy a tub of
roasted red pepper hummus it has
like 10 little pieces of pepper in it.
So, I take plain hummus and grind
it up with a whole jar of roasted
peppers and then I have a red,
delicious bowl of a terrific dipper!
1½ TO 2 CUPS
BASE
tub (8 ounces) plain, 40-spice, or
1 garlic hummus (try Tribe of Two
Sheiks brand)
1 small garlic clove
Juice of ½ lemon
ADD-INS—CHOOSE ONE
1
8
1
jar (14 to 16 ounces) roasted red
peppers, well drained
ounces pitted good-quality green
olives
can (15 ounces) artichoke hearts
in water, well drained
GARNISHES
Chopped fresh flat-leaf parsley
or dill
Crushed hot red pepper flakes
Lemon zest
DIPPERS
Sliced English (seedless)
cucumber (the one wrapped in
plastic)
Cauliflower florets
Broccoli florets
Celery sticks
Combine the hummus in a food
processor with the garlic, a little
fresh lemon juice, and your choice
of roasted red peppers, olives, or
artichoke hearts. Process until
smooth and transfer to a serving
dish. Garnish with your choice of
any or all: parsley, dill, crushed red
pepper akes, and lemon zest.
Serve with your choice of sliced
cucumbers, cauli ower or broccoli
florets, and celery sticks.
Mushroom and Red
Pepper–Black Olive
Tapenade Bites
24
24
STUFFED MUSHROOMS
button mushrooms, stems
removed
Salt and freshly ground black
pepper
Extra-virgin olive oil (EVOO),
for drizzling
jar (8 to 9 ounces) roasted red
1 peppers, drained
¼
¼
cup fresh flat-leaf parsley
leaves (a couple of handfuls)
cup kalamata olives, pitted
(about 20 olives)
2 tablespoons capers, drained
1 large garlic clove, cracked
Zest and juice of 1 lemon (zest
it first)
½
cup mascarpone cheese, for
garnish
Preheat the oven to 350°F.
Toss the mushroom caps in a bowl
with some salt, pepper, and a
drizzle of EVOO. Arrange the
mushrooms on a baking sheet in an
even layer with the gill side up.
Roast the mushrooms for 10 to 12
minutes, or until they are cooked
through.
While the mushrooms are roasting,
prepare the red pepper–black olive
tapenade. Place the roasted red
peppers in a food processor with
the parsley. Add the olives, capers,
garlic, and lemon zest. Pulse the
processor and grind into a paste.
Once the mushrooms are done
roasting, squeeze the juice of the
lemon over them. Place about ½
tablespoon tapenade in each cap.
Use 2 spoons for this: One is to
scoop tapenade and the other is to
push it o onto the mushroom.
Place the mascarpone in a sealable
plastic bag. Squeeze the cheese into
one of the bottom corners, and
with scissors snip ¼ inch o of that
corner. Squeeze a little mascarpone
on top of each tapenade- lled
mushroom. Serve hot or at room
temperature.
Mini pizzas, hold the bread, built
on roasted portobellos instead!
Vegetable Portobello Pizzas
1 SERVING, 2 MINI PIZZAS
2
large portobello mushroom
caps, stems removed
Extra-virgin olive oil (EVOO),
for drizzling
pieces jarred grilled eggplant or
4 marinated eggplant (available
on Italian food aisle), drained
1
4
3
jarred roasted red pepper,
drained and sliced
water-packed artichoke hearts,
drained and sliced
tablespoons chopped fresh flatleaf parsley or basil
½ cup arugula or baby spinach
¼
cup finely chopped onion or
shallot
Salt and freshly ground black
pepper
slices deli provolone cheese, or
4 ¼ pound Italian Fontina cheese,
sliced
Crushed hot red pepper flakes
Italian dried seasoning or dried
oregano
Preheat the oven or toaster oven to
450°F. Place the mushroom caps
gill side up on a baking sheet and
drizzle with EVOO. Roast for 12
minutes, or until tender. Layer the
caps with the grilled eggplant,
sliced roasted red pepper, sliced
artichokes, parsley or basil, and
arugula or spinach. Drizzle the tops
with a little more EVOO, and
sprinkle with nely chopped onion
or shallot and salt and pepper. Top
the mushrooms with 2 slices
provolone or fontina each in even
layers, then return the pizzas to the
oven. Bake for 5 minutes to set the
vegetables and melt the cheese.
Add a pinch of red pepper akes
and Italian dried seasoning or
oregano to the top of each
portobello mini pizza and transfer
to a plate.
Sausage Portobello Pizzas
1 SERVING, 2 MINI PIZZAS
2
large portobello mushroom
caps, stems removed
Extra-virgin olive oil (EVOO),
for drizzling
links Italian sausage, sweet or
2 hot, split and sausage removed
from casing
½
cup marinara sauce or pizza
sauce
4 slices mozzarella or smoked
mozzarella cheese
Crushed hot red pepper flakes
Italian dried seasoning blend or
dried oregano
Preheat the oven or toaster oven to
450°F. Place the mushroom caps
gill side up on a baking sheet and
drizzle with EVOO. Roast for 12
minutes, or until tender.
Heat a small nonstick skillet over
medium to medium-high heat. Add
a drizzle of EVOO to the pan and
add the sausage. Break up and
brown the sausage for 5 to 7
minutes, until no pink remains.
Transfer the cooked meat to a plate
lined with paper towels to drain.
Remove the caps from the oven or
toaster oven and top each of them
with a layer of marinara or pizza
sauce, cooked sausage, and cheese.
Return the caps to the oven and
bake for 3 or 4 minutes to melt the
cheese and brown it at the edges.
Remove the pizzas from the oven
and top with a pinch of crushed red
pepper
akes
and
Italian
seasoning or dried oregano.
Pepperoni Portobello
Pizzas
1 SERVING, 2 MINI PIZZAS
2
large portobello mushroom
caps, stems removed
Extra-virgin olive oil (EVOO),
for drizzling
Salt and freshly ground black
pepper
¼
cup pizza sauce or marinara
sauce
6 slices sandwich pepperoni (from
the deli counter)
4
slices mozzarella cheese or
smoked mozzarella cheese
Crushed hot red pepper flakes
Dried Italian seasoning or dried
oregano
Preheat the oven or toaster oven to
450°F. Place the mushroom caps
gill side up on a baking sheet and
drizzle with EVOO. Roast for 12
minutes, or until tender. Remove
the caps from the oven, season
with salt and pepper, and top each
with a few spoonfuls of pizza sauce
or marinara spread out in a thin
layer. Top the layer of sauce with
layers of pepperoni and mozzarella
cheese and return to the hot oven.
Cook the pizzas for another 3 or 4
minutes, until the cheese is bubbly
and brown at edges. Garnish the
pizzas with red pepper akes and a
pinch or two of Italian seasoning
blend or dried oregano.
Use all of the following egg recipes
at all hours; they make a great
late- night/all-night snack, an
awesome and unusual breakfast, or
a simple dinner when you are
totally eggs-hausted!
Egg Roll-ups
1 SERVING
½
tablespoon extra-virgin olive oil
(EVOO) (half a turn of the pan)
Salt and freshly ground black
pepper
1 egg, vigorously beaten
tablespoons shredded sharp
3 Cheddar or Monterey Jack
cheese
1
tablespoon store-bought
tomatillo salsa
Preheat an
skillet over
the EVOO.
pepper to
whisk to
8- to 9-inch nonstick
medium-low heat with
Add a little salt and
the beaten egg, and
combine. Add the
seasoned egg to the hot pan. Give
the pan a shake to help spread the
egg out to cover the bottom of the
skillet. Resist the temptation to stir
the egg. Cover the pan with a piece
of foil and cook for 1 minute.
Remove the foil, sprinkle with the
grated cheese, return the foil, and
continue to cook for 1 to 2 more
minutes, or until the egg has
completely set and the cheese has
melted. Give the pan a good shake
to loosen the cooked egg, then
bring the pan over to your cutting
board. Tilt the pan and shake the
egg out onto the cutting board,
keeping the egg relatively at as
you shake it from the skillet.
Spread the tomatillo salsa across
the egg. Roll the egg as tightly as
possible, being careful not to tear
it. Allow the rolled-up egg to cool
slightly, just a minute or so. With a
sharp knife cut into 1- to 1½-inchwide disks. Eat and enjoy.
Other llings suggestions: smoked
salmon and chopped fresh dill;
chopped cooked chorizo and
Cheddar; sliced deli roast turkey,
Swiss cheese, and mustard.
Mini frittatas make a high-protein
snack that is like a bread-free Hot
Pocket. Be sure to use a small—no
more than 6-inch diameter—
nonstick skillet to make these.
Ham and Cheese Frittaco
1 SERVING
2
to 3 tablespoons extra-virgin
olive oil (EVOO) (eyeball it)
2 large eggs, beaten
A splash of half-and-half or milk
(1 to 2 tablespoons)
Salt and freshly ground black
pepper
A few drops of hot sauce, such as
Tabasco
1
slice, your choice: Swiss,
provolone, or slicing Cheddar
slices deli ham, your choice:
2 baked, smoked, boiled, or
prosciutto
Heat a small nonstick skillet with
the EVOO over medium-low to
medium heat. Beat the eggs with a
splash of half-and-half, salt and
pepper, and hot sauce. Cook the
eggs in the skillet for 2 minutes
without disturbing them. Once the
eggs have browned and set, ip the
frittata. Add a layer of cheese, then
the ham, folding it to t in the pan
and cover the surface of the eggs
and cheese evenly. Fold the frittata
so it looks like a taco, and slide it
onto a plate. Eat!
Mexican Frittaco
1 SERVING
2 large eggs, beaten
1 teaspoon chili powder
Salt and freshly ground black
pepper
A few drops of hot sauce, such
as Tabasco
2
to 3 tablespoons extra-virgin
olive oil (EVOO) (eyeball it)
cup (4 ounces) shredded Pepper
1 Jack or chipotle Cheddar cheese,
such as Cabot brand
cup store-bought tomatillo salsa,
½ green chili salsa verde, or
smoky chipotle salsa
½ avocado, sliced
2 teaspoons fresh lemon juice
Beat the eggs together with the
chili powder, salt and pepper, and
hot sauce. Heat a small nonstick
skillet and the EVOO over medium
to medium-low heat. Add the eggs
and fry without stirring until
brown and set, about 2 minutes.
Flip the frittata. Top the frittata
with cheese and salsa. Sprinkle the
sliced avocado with a little lemon
juice and arrange the slices across
half of the frittata. Fold it over, so
it resembles a taco. Slide the
completed frittaco on to a plate
and eat!
Spanish Frittaco
1 SERVING
2
to 3 tablespoons extra-virgin
olive oil (EVOO) (eyeball it)
2 large eggs, beaten
1 shallot, finely chopped
2
tablespoons chopped fresh flatleaf parsley
Salt and freshly ground black
pepper
teaspoon (several drops) hot
1 sauce, such as Tabasco
to 3 ounces manchego cheese,
2 thinly sliced (just enough to
cover your small frittata)
2 slices Serrano ham or prosciutto
1
piece roasted red pepper,
drained and sliced
Heat a small nonstick skillet over
medium heat with the EVOO. Beat
the eggs with the shallot, parsley,
salt and pepper, and hot sauce,
then add to the skillet. Fry the eggs
without disturbing them for 2
minutes, or until brown and set.
Flip the frittata (invert pan with a
plate to help you if necessary). Top
the frittata with the cheese, ham,
and roasted pepper. Fold the
frittata over, like a taco. Slide the
frittaco out onto a plate and eat
hot or at room temperature.
These are too easy. Scrambles are
my favorite go-to snack. You are
only limited by your own
imagination when it comes to addins for scrambled eggs. Here are a
few of my favorite combos.
Sunday Morning Salmon Holdthe-Bagel Scrambles
1 SERVING
1 tablespoon butter
2 large eggs, beaten
2
2
ounces (2 big spoonfuls) cream
cheese, softened
tablespoons chopped fresh chives
(optional)
Salt and freshly ground black
pepper
A couple slices of smoked
salmon, cut into strips
Heat a small nonstick skillet over
medium-low to medium heat. Melt
the butter in the hot skillet and
beat the eggs with the cream
cheese, chives, salt and pepper,
using a whisk. The cream cheese
breaks up into little pieces and it
makes the eggs look lumpy and
kinda gross, but it tastes awesome.
Add the eggs to the pan and
scramble them up. The cream
cheese melts into the eggs and
makes them ROCK! Scramble the
eggs to desired doneness. Stir in the
salmon and transfer to a plate.
Sausage and Provolone
Scrambles
For Cheryl.
1 SERVING
1
tablespoon extra-virgin olive oil
(EVOO) (1 turn of the pan)
patty of Italian sweet sausage or
1 1 link, split open and casing
removed
2 eggs, beaten
teaspoon (several drops) hot
1 sauce, such as Tabasco
Salt and freshly ground black
pepper
2
deli slices sharp provolone, cut
into 1-inch dice
Heat a small nonstick skillet over
medium heat. Add the EVOO and
break up the sausage into the pan.
Cook until browned all over, about
5 minutes. Beat the eggs with the
hot sauce and salt and pepper. Add
the eggs to the sausage and
scramble to desired doneness. Add
the cheese. Loosely cover the skillet
with foil and let stand for 30
seconds or so to start the cheese
melting over your scrambles. Slide
the sausage scrambles onto your
plate and eat.
Garlic and Broccoli
Scrambles
I always keep a box or bag of
chopped broccoli and chopped
spinach on hand in the freezer,
because they are so useful in so
many recipes. If you have trouble
separating the broccoli, zap it in
the mic on Defrost a couple of
minutes.
1 SERVING
2
tablespoons extra-virgin olive
oil (EVOO) (eyeball it)
large garlic clove, finely
1 chopped
½
1
teaspoon crushed hot red
pepper flakes
cup frozen chopped broccoli (a
couple handfuls)
Salt
2 large eggs, beaten
Freshly ground black pepper
Shaved Asiago or ParmigianoReggiano, for garnish
Heat a small nonstick skillet over
medium heat. Add the EVOO,
garlic, and red pepper akes, cook
a minute or so, then add the frozen
chopped broccoli. When you add
the broccoli to the skillet, break it
up and let the broc cook o all of
its water and fry up a bit at the
edges, 3 or 4 minutes. Season the
broccoli with a little salt and beat
up the eggs with some salt and
pepper, too. Add the eggs to the
skillet and scramble to desired
doneness with the broccoli. Use a
vegetable peeler to shave cheese on
top of the eggs. YUMMO!
Lamb Mini Burgers on
Mixed Salad with Fennel
4
SERVINGS,
3 MINI BURGERS EACH
1½ pounds ground lamb
2
to 3 tablespoons chopped fresh
rosemary
large navel orange, zested,
1 then peeled and sectioned or
sliced into disks
¼ red onion, finely chopped
Salt and freshly ground black
pepper
1 romaine lettuce heart, chopped
1 head radicchio, chopped
¼ red onion, sliced
bulb fennel, trimmed of fronds
1 and tops and quartered
lengthwise
¼
cup chopped fresh flat-leaf
parsley
2 tablespoons red wine vinegar
cup extra-virgin olive oil
¼ (EVOO) (eyeball it)
Preheat a grill pan over mediumhigh heat or preheat the broiler to
high. Combine the lamb, rosemary,
orange zest, chopped red onion,
salt, and pepper. Make 12 balls
and atten them into 3-inch meat
patties. Grill for 2 to 3 minutes on
each side. Hold the cooked patties
on a plate under foil.
Combine the lettuces in a shallow
bowl with the sliced onion. Cut the
core out of the fennel pieces and
thinly slice, then add to the salad.
Scatter the oranges and parsley
around the salad and dress with the
vinegar, oil, salt, and pepper, to
your taste. Top portions of the
salad with 3 mini lamb patties and
serve.
Mini Meatball Burgers on
Antipasto Salad
4
SERVINGS,
3 MINI BURGERS EACH
pounds ground sirloin or
1½ ground beef, pork, and veal,
combined
Salt and freshly ground black
pepper
1 egg yolk, beaten
½
cup grated ParmigianoReggiano (a couple handfuls)
2 tablespoons tomato paste
A handful of chopped fresh
flat-leaf parsley
2 garlic cloves, finely chopped
½
to 1 teaspoon crushed hot red
pepper flakes
Extra-virgin olive oil (EVOO)
for drizzling, plus about ¼ cup
for dressing salad
2
romaine lettuce hearts,
chopped
can (15 ounces) quartered
1 artichoke hearts, drained
jarred roasted red pepper,
1
drained and chopped
or 5 peperoncini peppers,
4 chopped, or ¼ cup hot banana
pepper rings, drained
½
cup pitted good-quality olives,
green or black, drained
3 celery ribs, chopped
¼
pound Genoa salami or slicing
pepperoni, chopped
¼ pound deli-sliced provolone
3
½
2
1
cheese, chopped
tablespoons red wine vinegar
(eyeball it)
pound fresh mozzarella or
fresh smoked mozzarella, diced
vine-ripe tomatoes, seeded and
diced
cup basil leaves, torn or
shredded
Preheat a grill pan or large
nonstick skillet over medium-high
or prepare an outdoor grill.
Place the meat in a bowl and
season with salt and pepper. Add
the egg yolk, cheese, tomato paste,
parsley, garlic, and hot red pepper
akes. Mix the meat and form 12
large meatballs, 2 to 2½ inches
each. Flatten the meatballs and
form patties. Drizzle the patties
with EVOO and add them to the
hot pan or grill. Cook for 3 minutes
on each side. Hold the cooked
patties on a plate under foil.
On a large platter or in a salad
bowl, combine the romaine with
the quartered artichoke hearts,
roasted red pepper, hot peppers,
olives,
celery,
salami,
and
provolone. Toss the salad with
vinegar rst, about 3 tablespoons,
then toss with EVOO—up to ¼ cup
to your taste. (Just eyeball the
amounts.) Season the salad with
salt and pepper to taste. Scatter the
chopped mozzarella, tomatoes, and
basil across the salad. Arrange the
cooked mini meatball burgers on
top of the arranged antipasto
salad.
When dressing an
oil and vinegar
salad, put the acid
on rst, then the
oil. If you add the
EVOO rst, the oil
keeps the acid
from getting to
the greens.
Mini Cheeseburger Salad
with Yellow Mustard
Vinaigrette
There are many avors of sharp
Cheddar out in today’s markets to
choose from, so go plain or go
wild! Among the choices out there
in
sharp
Cheddars:
vepeppercorn, smoked, dill, garlic
and
herb,
roasted
garlic,
horseradish, chipotle, habanero,
jalapeño—on and on!
4 SERVINGS, 3 MINI BURGERS EACH
2 pounds ground sirloin
½ cup finely chopped white or
yellow onion (1 small onion)
2
tablespoons Worcestershire
sauce
rounded tablespoon grill
seasoning, such as McCormick’s
1 Montreal Steak Seasoning, or
coarse salt and freshly ground
black pepper
Extra-virgin olive oil (EVOO),
for drizzling
12-ounce brick of sharp Cheddar
cheese, such as Cabot brand or
Cracker Barrel brand, any
flavor you like
3 romaine lettuce hearts
cup sliced pickles, drained
1 (choose from sweet, half-sour,
or dill varieties)
1
cup cherry or grape tomatoes,
halved
DRESSING
3
tablespoons yellow mustard,
such as French’s brand
2 tablespoons apple cider vinegar
½
2
cup extra-virgin olive oil
(EVOO) (eyeball it)
to 3 tablespoons finely chopped
fresh chives
tablespoons drained salad
3 pimientos, or ¼ red bell pepper,
finely chopped
Preheat a grill pan or a large
nonstick skillet over medium-high
heat or preheat an outdoor grill.
Combine the meat with the onion,
Worcestershire,
and
steak
seasoning or salt and pepper. Form
12 large meatballs. Flatten the
balls into small patties. Drizzle the
formed mini patties with EVOO to
keep them from sticking to the
cooking surface.
Slice the brick of cheese into ¼inch pieces. Grill or panfry the
mini burgers for 3 minutes on each
side, then add the cheese to melt
over the burgers, closing the lid of
your grill to melt the cheese or
tenting the mini cheeseburgers
loosely with foil.
Coarsely chop the romaine and
combine with the sliced pickles and
halved tomatoes. Whisk together
the mustard and vinegar, then
stream in the EVOO. Add the chives
and pimientos to the dressing and
stir to combine.
Arrange the mini cheeseburgers on
the salad and drizzle the yellow
mustard
dressing
over
the
completed dish.
Feta-Studded Lamb
Patties with Chunky
Fresh Veggies
4
SERVINGS
1½ pounds ground lamb
2 tablespoons Dijon mustard
2 garlic cloves, finely chopped
A handful of fresh flat-leaf
parsley, chopped
Salt and freshly ground black
pepper
¼ pound feta cheese, cut into ¼inch dice
3
2
¼
tablespoons extra-virgin olive
oil (EVOO), divided
vine-ripe tomatoes, each cut
into 8 wedges
cup pitted kalamata olives,
roughly chopped
4 cups baby spinach
15 leaves of fresh mint, chopped
1
can (15 ounces) chickpeas,
drained, rinsed, and dried
English (seedless) cucumber
(the one wrapped in plastic),
½ cut in half lengthwise, then
sliced into half-moons
½ tablespoon dried oregano
Juice of 2 lemons
2
pita flat breads, warmed and
cut in half
In a large bowl combine the lamb,
Dijon
mustard,
garlic,
2
tablespoons
of
the
chopped
parsley, salt, and pepper and mix
until combined. Add the feta cubes
and fold the meat over itself a few
times, trying not to break up the
cubes of cheese too much. Once the
feta cubes look evenly distributed,
divide the meat into 4 equal
portions. Form 4 patties about 1
inch thick. Season the outside of
the patties with a little more
pepper.
Preheat a large nonstick skillet
over medium-high heat with 2
tablespoons of the EVOO (twice
around the pan). Add the patties
and cook for 3 or 4 minutes on
each side for medium doneness or
until your desired doneness. Hold
the cooked patties on a plate under
foil.
While the patties are cooking, put
together the chunky fresh veggies:
In a salad bowl combine the
tomatoes, olives, spinach, mint, the
remaining parsley, the chickpeas,
cucumbers, oregano, lemon juice,
the remaining tablespoon of EVOO,
salt, and pepper. Toss to combine
and coat.
Serve each patty on top of a
portion of the chunky fresh
veggies. Pass warm pita pieces at
the table.
Haricots Frites
Why should potatoes have all the
fun? These cute little French green
beans are a lower-carb, lower-fat
alternative to pommes frites, also
known as: a pile of fries. Pair these
with any of the Burgers, No Buns.
4 REGULAR SERVINGS OR 2 SUPERSIZED
SERVINGS
Salt
pounds (4 large handfuls)
1¼ haricots verts (thin green
beans), trimmed
tablespoons light-colored oil,
2 such as vegetable oil or peanut
oil
2 tablespoons sesame seeds
Bring 2 inches water to a boil in a
large skillet. Salt the water once it
comes to a boil. Blanch the haricots
verts in the boiling water for 2
minutes, then drain and run under
cold water to cool. Pat the beans
dry on paper towels.
Dry the skillet as well and return it
to the heat over high ame. Add oil
to coat the bottom of the pan. Add
the beans to the hot oil and stir-fry
using tongs to move and toss the
beans until they are charred and
very hot, 3 to 4 minutes. Sprinkle
the beans with the sesame seeds
and cook for 30 seconds more, to
both toast the seeds and distribute
them. Pile the fried beans onto a
serving plate and sprinkle with salt
to taste.
Lamb Patties with
Fattoush Salad
4
SERVINGS,
3 MINI PATTIES EACH
1½ pounds ground lamb
¼
1
1
cup finely chopped white or
yellow onion (1 small onion)
teaspoon ground allspice (⅓
palmful)
tablespoon ground cumin (a
palmful)
teaspoon cinnamon (a couple
¼ of generous pinches)
2 tablespoons tomato paste
Several drops of hot sauce,
such as Tabasco
Salt and freshly ground black
pepper
3
2
tablespoons pine nuts, finely
chopped
lemons, one zested and both
juiced
Extra-virgin olive oil (EVOO)
for drizzling, plus 3 to 4
¼
¼
tablespoons
cup fresh mint (a handful of
leaves), chopped
cup fresh cilantro (a handful of
leaves), chopped
cup fresh flat-leaf parsley (a
½ couple of handfuls), coarsely
chopped
1 romaine lettuce heart, chopped
cups arugula leaves (look in
2 the bulk produce bins),
chopped
2 vine-ripe tomatoes, seeded and
chopped
3 or 4 radishes, sliced
4
scallions, thinly sliced on an
angle
English (seedless) cucumber
⅓ (the one wrapped in plastic),
chopped
1
small bell pepper, any color,
cored, seeded, and chopped
Heat a grill pan, large skillet, or
outdoor grill over medium-high
heat. In a large bowl combine the
lamb with the onion, spices,
tomato paste, hot sauce, salt and
pepper, pine nuts, and lemon zest.
Form 12 2- to 2½-inch balls.
Flatten the balls into patties and
drizzle with EVOO. Grill the patties
for 2 to 3 minutes on each side.
Hold the cooked patties on a plate
under foil.
In a large, shallow platter mix the
mint, cilantro, parsley, romaine,
and arugula with the tomatoes,
radishes, scallions, cucumbers, and
bell pepper. Dress the salad with
lemon juice and salt, toss, then
dress with EVOO to taste. Top the
salad with lamb patties and serve.
Gyro Burgers with Greek
Salad
4
SERVINGS,
1½
2 SMALL BURGERS EACH
pounds ground chicken or
ground lamb
1 cup full-fat plain yogurt
A handful of fresh flat-leaf
parsley, chopped
2 garlic cloves, finely chopped
1
tablespoon ground cumin (a
palmful)
1½ teaspoons dried oregano (half
a palmful)
1½
teaspoons sweet paprika (half
a palmful)
tablespoon grill seasoning (a
1 palmful; such as McCormick’s
Montreal Steak Seasoning)
Extra-virgin olive oil (EVOO)
for drizzling, plus about 3
tablespoons for dressing
1
English (seedless) cucumber,
diced into bite-size pieces
1
4
red or green bell pepper,
cored, seeded, and diced into
bite-size pieces
celery ribs with leafy greens
intact, chopped
½ large red onion, chopped
2
vine-ripe tomatoes, seeded and
diced
½ pound feta, crumbled
½
6
cup pitted kalamata olives,
coarsely chopped
peperoncini (pickled hot, light
green peppers), chopped
Juice of 2 lemons
Several drops of hot sauce,
such as Tabasco
Coarse salt
Pita bread, warmed and cut in
half
Preheat a grill pan, large nonstick
skillet, or outdoor grill to mediumhigh heat.
In a large bowl combine the
ground meat with the yogurt,
parsley,
garlic,
spices,
and
seasonings. Form 8 thin 3-inch
patties. Drizzle the patties with
EVOO and cook for 3 minutes on
each side in 2 batches. Hold the
cooked patties on a plate under
foil.
In a large, shallow serving bowl
combine the cucumber, bell pepper,
celery, red onion, tomatoes, feta,
olives, and peperoncini. Dress the
salad with lemon juice, hot sauce,
and salt. Toss, add about 3
tablespoons EVOO, and toss again.
Taste to adjust seasonings. Top the
salad with the patties and serve
with pita bread.
Serve the Seared Peppers and
Onions with any or all of these
Fajita Burgers. They’re hot! Wrap
the pepper and onion topping in a
warm, soft tortilla with a burger,
or pile a quarter of the mixture on
each plate and garnish with a little
cilantro. Top with a burger of your
choice.
Beef Fajita Burgers
4
BURGERS
2 pounds ground sirloin
tablespoons Worcestershire
2
sauce (eyeball it)
2
1½
2
tablespoons chili powder (a
palmful)
teaspoons ground cumin (half
a palmful)
to 3 tablespoons fresh thyme
leaves (several sprigs)
Several drops of hot sauce,
such as Tabasco
tablespoons grill seasoning
2 (such as McCormick’s Montreal
Steak Seasoning)
Extra-virgin olive oil (EVOO),
for drizzling
package of large flour tortillas,
1 warmed and passed at the
table
Heat a grill pan or large skillet
over medium-high heat.
In a large bowl combine the meat,
Worcestershire, spices, thyme, hot
sauce, and grill seasoning. Score
and divide the meat into 4 sections
and make 4 large patties, 1 inch
thick. Drizzle EVOO on the patties.
Cook the patties for 5 or 6 minutes
on each side or until desired
doneness.
Shrimp Fajita Burgers
4
BURGERS
pounds raw medium shrimp,
1½ shelled and deveined, tails
removed
1
tablespoon chili powder (half a
palmful)
tablespoon Old Bay or other
1 seafood seasoning (half a
palmful)
Several drops of hot sauce,
such as Tabasco
2
to 3 tablespoons fresh thyme
leaves
1 teaspoon coarse black pepper
Zest and juice of 1 lemon
A handful of fresh flat-leaf
parsley leaves
1 celery rib, chopped
1
2
garlic clove, smashed out of its
skin
tablespoons extra-virgin olive
oil (EVOO) (twice around)
package of large flour tortillas,
1
warmed and passed at the
table
Heat a large skillet over mediumhigh heat.
Place half of the shrimp in a food
processor bowl with the chili
powder, Old Bay seasoning, hot
sauce, thyme leaves, black pepper,
lemon zest and juice, parsley,
celery, and garlic. Process the
mixture for 1 minute to combine.
Transfer the mixture to a bowl.
Chop the remaining shrimp and
fold into the ground shrimp. Get a
large metal ice cream scoop and
place it in the bowl. Add the EVOO
to the skillet. Mound a quarter of
the shrimp mixture into the scoop
at a time and transfer it to the hot
pan. Use a sh spatula to gently
press the shrimp mixture into
patties and fry them for 5 minutes
on each side or until rm and
opaque.
Chicken Fajita Burgers
4
BURGERS
2 pounds ground chicken
2
2
tablespoons chipotle (smoky
flavor) chili powder (a palmful)
to 3 tablespoons chopped fresh
cilantro
Several drops of hot sauce, such
as Tabasco
tablespoons grill seasoning, such
2 as McCormick’s Montreal Steak
Seasoning
Extra-virgin olive oil (EVOO),
for drizzling
1
package of large flour tortillas,
warmed and passed at the table
Heat a grill pan or large skillet
over medium-high heat.
In a large bowl combine the
chicken, chipotle powder, cilantro,
hot sauce, and grill seasoning.
Score and divide the meat into 4
sections and form 4 big patties, 1
inch thick. Drizzle the patties with
EVOO and cook for 6 minutes on
each side or until the meat is
and cooked through.
rm
Seared Peppers and
Onions
4
1
SERVINGS
tablespoon extra-virgin olive oil
(EVOO) (once around the pan)
large red or green bell peppers,
2 cored, seeded, and thinly sliced
lengthwise
1
2
large yellow onion, thinly sliced
lengthwise
garlic cloves, smashed out of
their skin and chopped
1
1
2
jalapeño or serrano chili, seeded
and chopped
cup tomatillo or green chili
salsa, your choice
tablespoons chopped fresh
cilantro, for garnish
Heat a large skillet over high heat.
Add the EVOO and the peppers and
onions. Stir-fry the veggies, tossing
them with tongs to sear them at the
edges. Add the garlic and the
jalapeño or serrano chili. Toss and
turn the mixture for about 3
minutes, then add your salsa of
choice and toss a minute longer.
Turkey Cacciatore
Burgers on Portobello
“Buns”
4
SERVINGS
pounds ground turkey breast
1⅓ (the average weight of 1
package)
Salt and freshly ground black
pepper
crimini mushrooms (baby
6 portobellos), stemmed and
finely chopped
½
red bell pepper, cored, seeded,
and chopped
½ yellow onion, finely chopped
2
garlic cloves, smashed out of
their skin and finely chopped
3 tablespoons tomato paste
1
1
tablespoon Worcestershire
sauce
teaspoon crushed hot red
pepper flakes
cup grated Parmigiano-
½ Reggiano or Romano cheese (a
couple of handfuls)
A handful of fresh flat-leaf
parsley, chopped
Extra-virgin olive oil (EVOO),
for drizzling
4
large portobello mushroom
caps, stems discarded
Coarse salt and coarse black
pepper
2
cups arugula leaves, coarsely
chopped
pound fresh mozzarella or
½ fresh smoked mozzarella,
thinly sliced
Preheat the oven to 450°F. Heat a
large nonstick skillet over mediumhigh heat.
In a large bowl combine the meat
with salt and pepper, the crimini
mushrooms, bell pepper, onion,
garlic,
tomato
paste,
Worcestershire, crushed red pepper
akes, cheese, and parsley. Score
and divide the meat into 4
portions. Form each portion into a
large patty, 1 inch thick. Drizzle
EVOO on top of the patties, then
fry for 5 or 6 minutes on each side
in the hot skillet. Hold the cooked
patties on a plate under foil.
Place the portobello caps on a
small baking sheet gill side up and
drizzle EVOO on them. Roast the
caps for 12 minutes. Remove them
from the oven and season them
with coarse salt and pepper. Turn
the oven o . Top each cap with
about ½ cup arugula and a burger.
Layer each burger with mozzarella
and place back in the still-warm
oven for about 1 minute to melt the
cheese. Transfer the burgers on
“bun” bottoms to plates and serve.
Cubano Pork Burgers and
Sweet Orange Warm Slaw
Cubanos are traditionally served
on a sweet roll. The orange juice
and honey are used to hit that
sweet note here.
4 SERVINGS
1¾ pounds ground pork
4 garlic cloves, chopped
Zest and juice of 2 navel
oranges
tablespoon ground cumin (a
1 palmful)
1½
3
teaspoons coriander (half a
palmful)
tablespoons yellow mustard,
such as French’s brand
Several drops of hot sauce,
such as Tabasco
Salt and freshly ground black
pepper
¼ cup vegetable oil
12
pickle slices, dill, garlic, or
sour
4 deli slices baked or boiled ham
4 deli slices Swiss cheese
1 small red onion, thinly sliced
¼ cup red wine vinegar
1
1
1
tablespoon honey (a good
drizzle)
16-ounce sack of coleslaw mix
(found on the produce aisle)
small red bell pepper, seeded
and thinly sliced
A handful of fresh cilantro
leaves, chopped
A handful of fresh flat-leaf
parsley leaves, chopped
4 Portuguese rolls, split
In a bowl combine the ground
pork, half of the chopped garlic,
half of the orange zest, the cumin,
coriander, mustard, hot sauce, salt,
and pepper. Score the meat into 4
sections and then form 4 large
patties about 1 inch thick.
Preheat a medium skillet with 2
tablespoons of the vegetable oil
(twice around the pan), over
medium-high heat. Add the patties
to the hot skillet and cook on the
rst side for 6 minutes. Flip and
top each patty with three pickles, a
slice of ham, and a slice of Swiss.
Cook the patties for another 5 to 6
minutes. Place a foil tent over the
pan for the last 2 minutes or so to
ensure that the cheese melts and
the fixings heat up.
While the patties are cooking,
make the sweet orange warm slaw.
Preheat a large skillet with the
remaining veg oil. Add the
remaining garlic and the sliced
onion to the hot oil and cook for 1
minute. Add the remaining orange
zest, the orange juice, red wine
vinegar, and honey. Continue
cooking the dressing for 1 minute.
Turn the heat o and add the
coleslaw mix, red bell pepper,
cilantro, parsley, and salt and
pepper, tossing to coat in the warm
dressing.
Serve your Cubano burgers on
Portuguese rolls with the sweet
orange warm slaw both on top of
the burger and alongside.
Ginger–Garlic Tuna
Burgers on Cucumber
Salad with Salted
Edamame
4
SERVINGS
1¾
to 2 pounds ahi tuna, cut into
cubes
3-inch piece fresh gingerroot,
peeled and grated
4 garlic cloves, finely chopped
to 4 tablespoons tamari (dark
3 aged soy sauce) (eyeball it)
2 teaspoons coarse black pepper
2 scallions, finely chopped
2
tablespoons finely chopped
fresh cilantro
Vegetable oil, for drizzling,
plus some for the salad
1 romaine lettuce heart, chopped
2
cups fresh bean sprouts or pea
shoots
English (seedless) cucumber
½ (the one wrapped in plastic),
cut into ¼-inch dice
Juice and zest of 1 lime
Coarse salt
pound edamame (soybeans in
1 pods available in freezer
section of market)
Heat a grill pan or large skillet
over high heat.
Place the sh in a food processor
and pulse until the sh is the
consistency
of
ground
beef.
Transfer the ground ahi to a bowl
and mix with the ginger, garlic,
tamari, black pepper, scallions,
and cilantro. Form 4 equal patties
and drizzle them with vegetable
oil. Place the tuna burgers in a
screaming hot pan and cook for 1
minute on each side for very rare,
2 minutes on each side for medium
rare, 3 to 4 minutes on each side to
cook through. Hold the cooked
patties on a plate under foil.
In a medium bowl combine the
lettuce, sprouts, and cucumber.
Dress the salad with the lime zest
and juice, salt, and vegetable oil to
your taste.
Place the edamame in a microwave
bowl and cover with plastic wrap.
Pop a small hole in the top of the
wrap and microwave on High for 5
minutes. When the time is up,
sprinkle the edamame with 2
teaspoons of coarse salt and toss.
Pile the salad up equally onto 4
plates. Top the salad with tuna
patties.
Pile
the
edamame
alongside the burgers. To enjoy the
edamame, shimmy the soybeans
free from their pods in your mouth.
Who misses fries? (Well, okay,
they’re good too, but soybeans are
actually good for you as well!)
Danish Burgers with
Herb Caper Sauce and a
Mod Salad
4
SERVINGS
2 pounds ground chicken
1
tablespoon poultry seasoning (a
palmful)
2 shallots, finely chopped
2 tablespoons Dijon mustard
5
button mushrooms, stems
discarded, finely chopped
¼ pound Havarti with dill cheese,
cut into ¼-inch dice
Salt and freshly ground black
pepper
Extra-virgin olive oil (EVOO),
for drizzling, plus a couple
tablespoons for the salad
½ cup mayonnaise or sour cream
to 3 tablespoons fresh dill,
2 chopped or snipped with
kitchen scissors
tablespoons capers, drained,
2 then run your knife through
them once
English (seedless) cucumber (the
1
one wrapped in plastic), cut in
half lengthwise, then sliced into
half-moons
1 small red onion, sliced
3
plum tomatoes, seeded and
thinly sliced
1-pound sack of washed baby
spinach
2
to 3 tablespoons white wine
vinegar
4 crusty poppyseed rolls
2 large radishes, thinly sliced
sack of gourmet potato chips,
1
such as Terra Chips Onion and
Herb Yukon Gold, or Blue
Potato Chips
In a bowl, thoroughly combine the
ground chicken, poultry seasoning,
shallots,
Dijon
mustard,
mushrooms, Havarti, salt, and
pepper. Score the meat with your
hand into 4 equal portions. Form
each portion into a large 1-inch-
thick patty.
Preheat a nonstick skillet over
medium-high heat. Drizzle EVOO
over the patties and place them in
the hot skillet. Cook for 6 minutes
per side until the patties are firm to
the touch and cooked through.
While the burgers are cooking
prepare the herb caper sauce and
mod salad. In a small bowl
combine the mayonnaise or sour
cream, dill, and capers. Set aside.
In a salad bowl combine the
cucumbers,
red onion,
plum
tomatoes, and three quarters of the
baby spinach. Dress the salad with
white wine vinegar, salt, and
pepper, then drizzle with a couple
tablespoons of EVOO to coat the
salad lightly and evenly. Toss to
combine and adjust the salt and
pepper to your taste.
Split the rolls. Place the burgers on
the bun bottoms. Top with sliced
radishes, the remaining baby
spinach, and a heaping spoonful of
the herb-caper dressing slathered
across the bun tops. Add the
remaining sauce to the salad and
toss for a creamy nish. Fancy
chips finish the plate.
The colder the
semisoft Havarti
with dill cheese is,
the easier it will
be to dice. Pop
the cheese in the
freezer while you
prep everything
else. Because of
the fat content of
the cheese, just 10
minutes in a deep
freeze makes the
dicing
a
real
breeze!
Sausage Patty Melt
Instead of two slices of bread and
one patty, this lower-carb patty
melt has two patties sandwiching
cheese, peppers, and onions. Skip
lunch. This one’s a gut-buster!
4 SERVINGS
Extra-virgin olive oil (EVOO),
for drizzling, plus 1 tablespoon
(once around the pan)
4 Italian hot sausage patties
4 Italian sweet sausage patties
1
cubanelle pepper (long, light
green, fresh Italian pepper),
seeded and sliced
1
red bell pepper, cored, seeded,
and thinly sliced
1 medium onion, thinly sliced
2
1
garlic cloves, smashed out of
their skin
teaspoon crushed hot red pepper
flakes
Salt
8 deli slices provolone cheese
Heat a large nonstick skillet or grill
pan for the patties, another
medium skillet for the peppers and
onions, over medium-high heat.
Drizzle the nonstick pan or grill
pan with EVOO and fry the
sausage patties in 2 batches, 2 hot
and 2 sweet at a time. The patties
cook in 5 to 6 minutes per side, so
you can make 2 batches in less
than 30 minutes.
While the sausages cook, add 1
tablespoon EVOO to the second
skillet and fry up the peppers,
onion, and garlic for 6 to 7
minutes, until tender but still full of
color and a little crunch. Season
the veggies with the red pepper
flakes and salt to taste.
To assemble, pile some peppers
and onions on a sweet sausage
patty. Top with 2 slices of the
provolone and a hot sausage patty.
Press to set. Hold the patties under
a foil tent for 1 minute so the
cheese melts and the 2 patties and
veggies all stick together.
Hungarian Turkey
Burgers Studded with
Smoked Gouda
4
SERVINGS
1⅓
1
½
pounds ground turkey (the
average weight of 1 package)
small yellow onion, finely
chopped
red bell pepper, cored, seeded,
and finely chopped
A handful of fresh flat-leaf
parsley, chopped
Several drops of
Worcestershire sauce
1
tablespoon smoked paprika (a
palmful)
Salt and freshly ground black
pepper
⅓
pound smoked Gouda cheese,
cut into ¼-inch dice
Extra-virgin olive oil (EVOO),
for drizzling
1 cup watercress, finely chopped
1 small shallot, minced
1 cup sour cream
8 red leaf lettuce leaves
4 slices pumpernickel bread
4 celery ribs, cut into sticks
8 radishes, trimmed
Heat a large nonstick skillet or grill
pan over medium-high heat. In a
large bowl mix the turkey with the
onion,
bell
pepper,
parsley,
Worcestershire, smoked paprika,
salt, and pepper. Fold in the
chopped smoked Gouda. Score the
meat with your hand into 4
sections. Form each section into a
large patty 1 inch thick. Drizzle the
patties with EVOO and cook for 6
minutes on each side, until cooked
through.
While the burgers cook, mix the
watercress, shallot, and sour cream
in a small bowl. Season the thick
sauce with salt to taste.
To serve, place 2 lettuce leaves on
each slice of bread. Top with a
burger. Top burgers with some
sauce and serve with a few celery
sticks and radishes on the side for
munching (they’re good with the
sauce, too).
Grilled Surf and Turf:
Sirloin Burgers on Bed of
Lettuce with Grilled
Shrimp and Horseradish
Chili Sauce
This burger and the side that
follows are fancy enough to
entertain with and much more
a ordable than steaks and lobster
for your crew!
4 SERVINGS
1½ pounds ground sirloin
1 large shallot, finely chopped
2
1
tablespoons fresh thyme
leaves, chopped
tablespoon Worcestershire
sauce
teaspoon smoked Hungarian
1 paprika or 2 teaspoons ground
cumin (eyeball it)
teaspoons grill seasoning, such
2
as McCormick’s Montreal Steak
Seasoning, or coarse salt and
coarse black pepper
Extra-virgin olive oil (EVOO),
for drizzling
8
1
1
raw jumbo shrimp, peeled and
deveined
tablespoon chopped fresh flatleaf parsley
lemon, zested and then cut into
wedges
2 garlic cloves, finely chopped
½
2
head iceberg lettuce, cored and
quartered
rounded tablespoons prepared
horseradish
1 cup bottled chili sauce
4
slices of toasted white or wheat
bread
Preheat a grill pan or outdoor grill
to high.
In a large bowl combine the beef,
shallot, thyme, Worcestershire,
smoked paprika or cumin, and grill
seasoning. Divide the meat into 4
portions and form large patties
about 1¼ inches thick. Coat the
beef patties with a drizzle of
EVOO. Cook for 3 to 4 minutes on
each side for medium rare, 6
minutes per side for medium well
to well-done.
Cut the shrimp along the deveining
line and “butter y” them open a
little. Be careful not to cut all the
way through the shrimp and to
leave the tails intact. Place the
shrimp in a shallow dish and coat
in EVOO. Sprinkle with the grill
seasoning or salt and pepper. Add
the parsley, lemon zest, and garlic
and turn the shrimp to coat evenly
in
avorings. Grill the shrimp
alongside the meat patties for 2 to
3 minutes on each side, until heads
curl toward tails and the shrimp
are pink.
While the meat and shrimp cook,
arrange 4 beds of cut iceberg
lettuce on a platter and combine
the horseradish with chili sauce in a
small bowl. To serve, place the
burgers on toast with lettuce
“buns” as tops and dot with sauce,
then top with 2 grilled shrimp. Pass
the remaining sauce and the lemon
wedges at the table. Serve with
Bacon-Wrapped
Asparagus
Bundles.
Bacon-Wrapped
Asparagus Bundles
These bundles can be easily
prepared on an outdoor grill or in
a hot oven.
4 SERVINGS
1
to 1¼ pounds asparagus tips, 4
to 5 inches long
Extra-virgin olive oil (EVOO),
for drizzling
Salt and freshly ground black
pepper
4 slices center-cut bacon or
pancetta
Chopped fresh chives or
scallions, for garnish (optional)
Preheat the oven, if using, to
400°F. or preheat an outdoor grill.
Lightly coat the asparagus spears
in EVOO. Season the asparagus
with salt and pepper. Take a quick
count of the spear tips. Divide the
total number by four. Gather that
number of spears and use a slice of
bacon to wrap the bundle and
secure the spears together. Repeat
with the remaining ingredients.
To grill, place the bundles on the
hot grill and cover. Cook for 10 to
12 minutes over indirect heat until
the bacon is crisp and the
asparagus bundles are tender.
For oven preparation, place the
bundles on a slotted broiler pan.
Bake for 12 minutes, or until the
bacon is crisp and the asparagus
bundles are tender.
Sprinkle with the chopped chives
and serve.
Cheddar-Studded Chili
Turkey Burgers with
Cilantro Cream and South
of the Border Iceberg
4
SERVINGS
pounds ground turkey breast
1⅓ (the average weight of 1
package)
1
¼
medium red onion, half finely
chopped, half diced
pound sharp Cheddar cheese,
cut into ¼-inch dice
1
2
1
rounded tablespoon chili
powder (a healthy palmful)
teaspoons ground cumin (⅔
palmful)
jalapeño or serrano chili,
seeded and finely chopped
2 garlic cloves, chopped
Salt and freshly ground black
pepper
tablespoons extra-virgin olive
3 oil (EVOO), plus some for
drizzling
½ cup sour cream
A handful of fresh cilantro
leaves, chopped
½ head iceberg lettuce, chopped
1 ripe mango, peeled and diced
1
small red bell pepper, cored,
seeded, and cut into thin strips
1 ripe Hass avocado
2 limes
4
Corn Toasties (corn toaster
cakes), any brand, toasted
Preheat a large nonstick skillet,
indoor grill pan, or tabletop grill to
medium-high heat.
In a medium bowl combine the
ground turkey, the nely chopped
onion, the Cheddar, chili powder,
cumin, jalapeño, garlic, salt, and
pepper. Score the meat with the
side of your hand to separate into
4 equal amounts. Form into 4 large
patties no more than 1 inch thick.
Drizzle EVOO on the patties and
place them in the hot skillet or on
the hot grill. Cook for 5 to 6
minutes on each side, or until the
turkey is cooked through.
While the burgers are cooking,
prepare the rest of the meal. For
the cilantro cream, in a small bowl
combine the sour cream, chopped
cilantro, and salt and pepper to
taste.
Next, in a salad bowl combine the
chopped iceberg, mango, red bell
pepper, and the diced onion. Cut
all around the circumference of the
ripe avocado, lengthwise and down
to the pit. Twist and separate the
halved fruit. Remove the pit with a
spoon, then scoop the esh out in
one piece from both halves. Chop
the avocado into bite-size pieces
and add them to the salad. Squeeze
the juice of 2 limes over the salad
and
drizzle
with
about
3
tablespoons of EVOO, season with
salt and pepper, and toss to coat.
Serve the Cheddar-studded turkey
burgers topped with a little of the
cilantro cream on toaster cakes and
a mound of the iceberg salad
alongside.
Get your juices
owing! To get
lots of juice from
your lemons and
limes, heat them
in a microwave
for 10 seconds on
High before you
juice them. When
you are juicing
lemons, remember
to hold them cut
side up when you
squeeze them so
the pits remain
with the lemon
and not in your
recipe.
Chicken Kiev Burgers and
Russian-Style Slaw Salad
The herbed butter in the center of
the burger adds great avor and
tons of moisture and is a goodtime, exploding centerpiece to this
fast and simple meal.
4 SERVINGS
¼
2
cup fresh flat-leaf parsley,
chopped
tablespoons chopped fresh
chives
tablespoon fresh thyme leaves,
1 chopped (a few sprigs, stripped)
tablespoon-size tabs of cold
4 butter (½ stick cut in 4 thick
slices)
2 pounds ground chicken
3
3
tablespoons Worcestershire
sauce
tablespoons Dijon mustard,
divided
Salt and freshly ground black
pepper
Extra-virgin olive oil (EVOO),
for drizzling
4 rounded tablespoons sour cream
Juice of 1 lemon
4
1
to 5 tablespoons chopped fresh
dill
tablespoon prepared
horseradish
8 radishes, sliced
½ small red onion, thinly sliced
cups shredded carrots (on the
2 produce aisle)
English (seedless) cucumber (the
1 one wrapped in plastic), cut in
half lengthwise, then thinly
sliced into half-moons
3 celery ribs, thinly sliced
2
4
cups coleslaw mix (on the
produce aisle)
slices of rye bread or marble
rye, toasted
Preheat a large nonstick skillet,
indoor grill pan, or tabletop grill to
medium-high heat.
On your cutting board, combine 2
tablespoons
of
the
chopped
parsley, the chopped chives, and
the chopped thyme. Dip the tabs of
cold butter into the herbs one at a
time, pressing the herbs into the
butter to coat them completely.
In a medium bowl combine the
ground chicken, Worcestershire
sauce, 2 tablespoons of the
mustard, salt, and pepper. Form
the mixture into 4 large patties no
more than 1 inch thick. Nest 1
herb-coated cold butter tab into the
center of each patty and gently
form the patty around the butter.
Drizzle EVOO over the patties and
place them in a hot skillet or on a
hot grill. Cook for 5 to 6 minutes
on each side.
While the burgers are cooking, in a
mixing bowl thoroughly combine
the sour cream, lemon juice, dill,
horseradish, and the remaining
tablespoon of mustard. Add the
radishes,
red onion,
carrots,
cucumber, celery, coleslaw mix, the
remaining
2
tablespoons
of
chopped parsley, and salt and
pepper to taste. Toss to combine.
Serve the Kiev burgers open-faced
on a slice of toast with the salad
alongside.
Smoked Gouda Fondue
with Bacon and Almonds
4
SERVINGS
6 slices thick-cut bacon
8 ounces Gruyère cheese, shredded
⅓
pound (about 6 ounces) smoked
Gouda, shredded
1 rounded tablespoon flour
1
large garlic clove, smashed out
of its skin
¾ cup dry white wine
2 teaspoons fresh lemon juice
cup smoked almonds (I like
½ Diamond brand), coarsely
chopped
SERVE WITH …
Blanched bite-size pieces of
cauliflower, white asparagus,
parsnip
Seared cubes of kielbasa
Cornichon pickles
Red pears, slightly underripe
Broil or fry the bacon until crisp.
Drain, cool, and chop.
Combine the cheeses in a bowl with
the our. Rub the inside of a small
pot with the smashed garlic, then
discard the garlic. Add the wine
and lemon juice to the pot and
bring up to a bubble over medium
heat. Reduce the heat to simmer
and add the cheese mixture in
handfuls. Stir constantly in a
gure-eight pattern with a wooden
spoon, melting the cheese in
batches. Transfer the fondue to a
fondue pot and top with chopped
bacon and smoked nuts.
German Cheddar and
Beer Fondue
4
SERVINGS
ounces (2½ cups) shredded
10 sharp Cheddar cheese (on the
dairy aisle)
4
to 6 ounces Gruyère cheese,
shredded (1 to 1½ cups)
1 rounded tablespoon flour
1 cup German lager
tablespoons spicy brown
2 mustard
A few drops of hot sauce, such
as Tabasco
A few drops of Worcestershire
sauce
SERVE WITH …
Cubed or thick-sliced and
browned wursts: knack or brat
Mini party franks, such as Boar’s
Head brand
Blanched cauliflower and
broccoli florets
In a bowl combine the cheeses with
the our. Add the beer to a small
pot and bring up to a bubble over
medium heat. Reduce the heat to
simmer and add the cheese mixture
in handfuls. Stir constantly in a
gure-eight pattern with a wooden
spoon, melting the cheese in
batches. When the cheese has been
incorporated fully, stir in the
mustard,
hot
sauce,
and
Worcestershire sauce. Transfer the
fondue to a fondue pot and serve.
Spanish Cheese and Olive
Fondue
4
SERVINGS
8
8
ounces manchego cheese,
shredded
ounces Gruyère cheese,
shredded
1 rounded tablespoon flour
1
large garlic clove, crushed out
of its skin
1¼ cups dry white wine
1 teaspoon sweet paprika
A few drops of Tabasco or
other hot sauce
cup coarsely chopped large
¼ pitted good-quality green
olives
3 tablespoons chopped pimientos
SERVE WITH …
Pan-seared chunks of chorizo
sausage
Grilled chicken breasts, cut into
bite-size cubes
Fresh bell pepper chunks
In a bowl combine the cheeses with
the our. Rub the inside of a small
pot with the garlic, then discard the
garlic. Add the wine to the pot and
bring up to a bubble over medium
heat. Reduce the heat to simmer
and add the cheese mixture in
handfuls. Stir constantly in a
gure-eight pattern with a wooden
spoon, melting the cheese in
batches. When the cheese has been
incorporated fully, stir in the
paprika, hot sauce, olives, and
pimientos. Transfer the fondue to a
fondue pot and serve.
Italian Fonduta with
Roasted Red Pepper
4
SERVINGS
⅓
pound, about 6 ounces Gruyère
cheese, shredded
pound fresh mozzarella cheese
½ or fresh smoked mozzarella
cheese, shredded
cup grated Parmigiano¼ Reggiano or Romano cheese (a
handful)
1 rounded tablespoon flour
1 cup dry white wine
1 tablespoon fresh lemon juice
2 garlic cloves, minced
½
roasted red bell pepper, finely
diced (about 3 tablespoons)
SERVE WITH …
Chunks of cooked Italian sweet
and hot sausages
Cubed salami
Cubed cooked balsamicmarinated chicken breast, grilled
or pan fried
Giardiniera Italian hot pickled
vegetables, drained
In a bowl combine the cheeses with
the our. Add the wine to a small
pot and bring up to a bubble over
medium heat. Reduce the heat to
simmer and add the lemon juice,
then the cheese mixture in
handfuls. Stir constantly in a
gure-eight pattern with a wooden
spoon, melting the cheese in
batches. When the cheese has been
incorporated fully, stir in the
minced garlic and chopped roasted
red pepper. Transfer the fondue to
a fondue pot and serve.
Mexican Fondue
4
8
SERVINGS
ounces Pepper Jack cheese,
shredded
4 ounces Gruyère cheese, shredded
4 ounces Cheddar cheese, shredded
1 tablespoon cornstarch
1 cup Mexican beer
teaspoons hot sauce, such as
2 Tabasco
Zest of 1 lime plus 1 tablespoon
3
3
2
fresh
lime juice
tablespoons
canned green chili
peppers, finely chopped
tablespoons green salad olives
with pimientos, finely chopped
tablespoons chopped fresh
cilantro, for garnish (optional)
SERVE WITH …
Grilled chicken or steak, cubed
Grilled, chopped linguiça
sausage
Sliced zucchini
Chunks of bell peppers
In a small bowl combine the
cheeses and cornstarch. Add the
beer to a small pot and bring up to
a bubble over medium heat. Reduce
the heat to simmer and add the hot
sauce, lime zest and juice, then the
cheese mixture in handfuls. Stir
constantly in a gure-eight pattern
with a wooden spoon, melting the
cheese in batches. When the cheese
has been incorporated fully, stir in
the chili peppers and olives with
pimientos. Transfer the fondue to a
fondue pot and garnish with
cilantro, if using, then serve.
Go Greek! Feta Fondue
with Garlic and Mint
4
SERVINGS
2 tablespoons butter
2 garlic cloves, chopped
2 tablespoons flour
1½ cups milk
8 ounces Greek feta cheese, diced
2
tablespoons chopped fresh
mint
tablespoons chopped fresh flat-
2 leaf parsley
1 teaspoon coarse black pepper
SERVE WITH …
Small baked lamb, beef, or
chicken meatballs
Greek sausage, grilled and cut
into chunks
Cubed cooked lamb, beef, or
chicken
Grilled shrimp
Cubed raw bell peppers,
cucumbers, celery, or tomatoes
Heat a small pot over medium
heat. Melt the butter in the pot,
add the garlic, and sauté for 2
minutes. Add the our and stir to
combine with the butter and garlic.
Cook the our for 1 minute, then
whisk in the milk and bring it up to
a bubble. Add the feta and melt it
into the milk. When the cheese has
melted into the sauce, stir in the
mint, parsley, and black pepper.
Transfer the sauce to a fondue pot
and serve.
Classic Swiss Fondue
4
SERVINGS
1
large garlic clove, crushed out
of its skin
1¼ cups dry white wine
1 tablespoon fresh lemon juice
8
8
ounces Gruyère cheese,
shredded
ounces Emmentaler cheese,
shredded
1 tablespoon cornstarch
¼ cup kirschwasser (cherry
brandy)
½
teaspoon freshly grated
nutmeg
White pepper or cayenne
SERVE WITH …
Cubed ham
Marinated mushrooms or fresh
whole sautéed button
mushrooms
Blanched asparagus or white
asparagus
Whole trimmed radishes
Small dill pickles or cornichons
Rub the inside of a small pot with
the garlic, then discard the garlic.
Add the wine to the pot and bring
up to a bubble over medium heat.
Reduce the heat to simmer and add
the lemon juice, then the cheeses in
handfuls. Stir constantly in a
gure-eight pattern with a wooden
spoon, melting the cheese in
batches. When the cheese has been
incorporated
fully,
stir
the
cornstarch into the brandy in a
small bowl and then stir the brandy
into the cheese. Season the fondue
with the nutmeg and white or
cayenne pepper, to taste. Transfer
the fondue to a fondue pot and
serve.
Korean Barbecued Flank
Steak on Hot and Sour
Slaw Salad
4
SERVINGS
tablespoon grill seasoning, such
1 as McCormick’s Montreal Steak
Seasoning
¼
cup tamari (dark aged soy
sauce)
2 tablespoons honey
2 teaspoons hot red pepper flakes
4 large garlic cloves, chopped
teaspoons dark sesame oil
2
(eyeball it)
2 scallions, finely chopped
Vegetable oil, for drizzling, plus
2 tablespoons (twice around the
pan)
2 pounds flank steak
pound bok choy or napa
1 cabbage, trimmed and shredded
with a knife
½ red bell pepper, cored, seeded,
and thinly sliced
Salt
cup sauerkraut (it will taste like
1 kim chee when combined with
hot red pepper flakes)
In a shallow dish, combine the grill
seasoning, tamari, 1 tablespoon of
the honey, 1 teaspoon of the red
pepper akes, half of the chopped
garlic, the sesame oil, scallions,
and a drizzle of vegetable oil. Coat
the ank steak in the mixture and
let it stand for 10 minutes.
Preheat an indoor electric grill, a
stovetop grill pan, or an outdoor
grill to medium high. When the
grill pan or grill is screaming hot,
add the meat and cook for 5
minutes on each side for medium
rare, 7 to 8 minutes on each side
for medium well.
Heat a large skillet over high heat.
Add 2 tablespoons of the vegetable
oil, the cabbage, and the bell
pepper. Season with salt and stirfry for 2 or 3 minutes. Add a drizzle
of
honey
(the
remaining
tablespoon), the remaining red
pepper akes, and the remaining
garlic and toss to combine with the
cabbage. Add the sauerkraut and
mix in, heating it through for 1
minute. Turn off the heat.
To serve, let the meat rest for 5
minutes for juices to redistribute.
Thinly slice the meat on a heavy
angle against the grain (the lines
in the meat). Pile up the slaw, top
with the sliced Korean steak, and
serve.
Good
Taste
Menu
Lemon, Garlic,
and
Cilantro
Baked
Stu ed
Tomatoes
Surf and Turf
Salad
This is what I call
a mixed menu: It
appeals to low
carbers and high
carbers
alike.
Whether you carb
it and your mate
is watching it or
you’re
lowcarbing it and
your friends and
family are not,
serve this menu
and everyone will
be happy and
healthier for it.
Cook up the Surf
and Turf while
the tomatoes are
baking.
Lemon, Garlic, and Cilantro
Baked Stuffed Tomatoes
This dish makes a perfect side for a
simple grilled steak any time of
year. With the Surf and Turf Salad
it’s a knockout!
4 SERVINGS
2 beefsteak tomatoes
Salt and freshly ground black
pepper
1 cup whole-milk ricotta cheese
Zest of 1 large lemon (2
tablespoons)
¼
¾
cup fresh cilantro leaves,
chopped
cup fresh flat-leaf parsley,
chopped
2 garlic cloves, chopped
2 scallions, finely chopped
⅓
cup grated ParmigianoReggiano
1 egg yolk
Extra-virgin olive oil (EVOO),
for drizzling
Preheat the oven to 450°F.
For the baked stu ed tomatoes you
will need to make 4 tomato cups
out of your 2 tomatoes. To do so,
cut a very thin slice o both ends
of each of the tomatoes to create 4
at bottoms. Then cut each tomato
in half, across, making 4 tomato
cups.
To create a cavity, use a melon-ball
scoop to remove the seeds and guts
from the wide, eshy side of each
tomato cup. You don’t have to be
too fussy about this. You are just
trying to create enough room to
hold the lling. When scooping,
take some care not to rip through
the bottoms of the cups. (If you do
rip one, don’t worry, it is not the
end of the world, just keep moving
forward. That tomato will just be
tricky to transfer to the plate.)
Season the inside of the tomato
cavities with salt and pepper.
Reserve the seasoned tomato cups
while you make the filling.
In a small mixing bowl combine
the ricotta cheese, lemon zest,
cilantro, parsley, garlic, scallions,
and Parmigiano cheese, then
season with salt and pepper. Taste
the mixture. This is your last
chance to adjust the seasoning.
Once you’re happy with the avor,
add the egg yolk and mix
thoroughly. Divide the
lling
among the 4 tomato cups, pushing
it into the cavity with a rubber
spatula or spoon. Drizzle EVOO
into a baking dish. Arrange the
stu ed tomatoes in the dish and
bake for 15 to 17 minutes, until
lightly brown and cooked through.
Surf and Turf Salad
4
SERVINGS
2 large garlic cloves, minced
1-inch piece fresh gingerroot,
peeled and minced or grated
3
tablespoons tamari (dark aged
soy sauce)
1 teaspoon coriander (⅓ palmful)
2
teaspoons ground cumin (½ to
⅔ palmful)
1 teaspoon turmeric (⅓ palmful)
½
teaspoon ground cayenne
pepper
tablespoon grill seasoning, such
1 as McCormick’s Montreal Steak
Seasoning
Zest of 1 lemon
tablespoons extra-virgin olive
2 oil (EVOO), plus some for
drizzling
2 pounds flank steak
1 bunch scallions
16 raw medium shrimp, deveined
Salt and freshly ground black
pepper
1 teaspoon hot red pepper flakes
2 romaine lettuce hearts, chopped
4 ounces baby spinach leaves
¼
cup fresh flat-leaf parsley (a
couple of handfuls), chopped
½ red onion, chopped
DRESSING
Juice of 1 lemon
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
3
tablespoons extra-virgin olive oil
(EVOO) (eyeball it)
Salt and freshly ground black
pepper
Preheat a tabletop grill, grill pan,
or outdoor grill to high.
Combine the rst 10 ingredients in
a shallow dish. Coat the ank steak
in mixture and set aside for 10 to
15 minutes.
Trim the ends and an inch of the
tops o of the scallions. Remove
the tails from the deveined shrimp.
Drizzle EVOO over both the
scallions and the shrimp and
season with salt, pepper, and hot
red pepper
akes. Grill the
scallions and shrimp for 2 minutes
on each side. Then remove and
reserve.
Place the meat on a grill pan and
cook for 3 to 4 minutes on each
side. Remove the meat to a plate,
tent with foil, and let the juices
settle for 5 minutes.
Combine the greens, parsley, and
onion on a large platter or
individual plates. Cut the grilled
scallions into 1-inch pieces, scatter
over the greens, then evenly
distribute the grilled shrimp over
the greens. In a small bowl mix the
lemon juice, tomato paste, and
Worcestershire and whisk in the
EVOO. Season the dressing with
salt and pepper and drizzle it back
and forth over the arranged greens
and scallions and shrimp. Slice the
steak very thin against the grain
on an angle with a sharp knife and
arrange it over the salad.
Cobb Salad: Double the
Meat and Hold the
Lettuce!
A Cobb salad is usually a big
mound of lettuce topped with strips
of
chopped
chicken,
bacon,
avocado, tomatoes, hard-boiled
egg, and blue cheese. I love it, but
I’ve noticed that once I mix it up
and start eating, my fork is busy
shing around the lettuce trying to
catch all the chicken and bacon. So,
I decided to hold the lettuce. I did,
however, add some watercress, but
that’s for its great peppery flavor!
4
SERVINGS
3 garlic cloves, finely chopped
tablespoons grill seasoning,
2 such as McCormick’s Montreal
Steak Seasoning
1
2
tablespoon hot sauce, such as
Tabasco (eyeball it)
tablespoons Worcestershire
sauce (eyeball it)
3 tablespoons red wine vinegar
⅓
cup extra-virgin olive oil
(EVOO), plus some for drizzling
2 pounds flank steak
4 thin chicken breast cutlets
1 ripe Hass avocado
2
1
vine-ripe tomatoes, cut into
wedges
bunch watercress, trimmed and
roughly chopped
strips Ready Crisp parcooked
5 bacon, crisped in microwave
and chopped
Juice of 1 lemon
Salt and freshly ground black
pepper
⅓
pound blue cheese (such as
Maytag Blue), crumbled
Heat a grill pan or outdoor grill to
high heat.
In a bowl mix the garlic, grill
seasoning,
hot
sauce,
Worcestershire sauce, and vinegar.
Whisk in the EVOO. Divide the
mixture between two shallow
dishes. Add the ank steak to one
and the thin chicken cutlets to the
other. Toss to coat all of the meats
thoroughly and marinate for 5
minutes.
While the ank steak and chicken
are marinating, cut the avocado in
half lengthwise, cutting around the
pit. Separate the halves, then,
using a spoon, scoop out the pit
and scoop the avocado from its
skin. Chop the avocado esh into
bite-size pieces and add to a mixing
bowl.
Add
the
tomatoes,
watercress, and crisp chopped
bacon. Dress the salad with the
lemon juice, a generous drizzle of
EVOO, and salt and pepper to
taste.
Grill the ank steak for 6 to 7
minutes on each side. Grill the
chicken cutlets for 3 to 4 minutes
on each side. Remove both meats
from the grill to a cutting board to
rest for about 5 minutes. Thinly
slice the ank steak on an angle,
cutting the meat against the grain.
Cut the chicken into thin strips.
Add both meats to a platter or
dinner plates. Top the meats with a
mound of the salad and garnish
with a generous dose of blue cheese
crumbles. Eat and enjoy the lack of
lettuce getting in your way!
Shish Kabob Salad
4
SERVINGS
2
pounds boneless leg of lamb,
cubed
Juice and zest of 1 lemon
Juice and zest of 1 orange
tablespoons grill seasoning,
2 such as McCormick’s Montreal
Steak Seasoning
4 garlic cloves, finely chopped
1 teaspoon hot red pepper flakes
1 tablespoon ground cumin (a
palmful)
2
teaspoons sweet paprika (⅔
palmful)
½ teaspoon ground allspice
A handful of fresh cilantro
leaves, finely chopped
3
tablespoons extra-virgin olive
oil (EVOO) (eyeball it)
1 cup plain yogurt
A few drops of hot sauce, such
as Tabasco
2 teaspoons ground coriander
Salt and freshly ground black
pepper
½
2
English (seedless) cucumber, cut
in bite-size pieces
vine-ripe tomatoes, seeded and
chopped
green bell pepper, cored,
1 seeded, and diced into bite-size
pieces
½ red onion, chopped
2 tablespoons chopped fresh dill
or cilantro, for garnish
Preheat an outdoor grill or a grill
pan to medium-high heat.
Thread the meat cubes onto metal
skewers. In a shallow dish that will
hold the skewers, combine the
lemon zest and juice, orange zest
and juice, grill seasoning, garlic,
red pepper akes, cumin, paprika,
allspice, cilantro, and EVOO.
Slather the marinade all over the
kabobs. Let the kabobs hang out
for 10 minutes, then grill for 8 to
10 minutes for medium rare, 12 to
15 minutes for medium well. Give
them a quarter turn every couple of
minutes as they cook.
While the meat is on the grill,
prepare the salad. In a medium
bowl, combine the yogurt, hot
sauce, coriander, and salt and
pepper to taste. Add the veggies to
the bowl and toss to coat them in
the spiced yogurt. Taste to adjust
the seasonings.
Slide the meat o the skewers and
serve the hot spiced lamb alongside
the cool, chunky vegetable salad.
Garnish the salad with your choice
of chopped dill or some more
cilantro.
Bresaola Salad
High in protein, with practically no
carbs—this salad rocks and makes
a great lunch or dinner!
4
SERVINGS
8 cups arugula
Juice of 1 lemon
Extra-virgin olive oil (EVOO),
for drizzling
Coarse salt
6-ounce chunk of ParmigianoReggiano
pound bresaola (cured beef, like
1 prosciutto; available at deli
counter)
1
can (15 ounces) artichoke hearts
in water, drained
4 sprigs fresh rosemary
A handful of fresh flat-leaf
parsley
½ cup capers, drained
Aged balsamic vinegar, for
drizzling (look for 6-plus years
of age, widely available in
many markets)
Place the arugula in a bowl and
dress with lemon juice, EVOO, and
salt. Divide the arugula among 4
dinner plates or place on a serving
platter and mound the greens. Use
a vegetable peeler to shred some
cheese on top of the arugula.
Arrange the bresaola in a thin
layer all around the plate, draping
it over the arugula. The plates or
platter should look like a mound of
beef. Thinly slice the artichokes,
nely chop the rosemary and
parsley, and slice the capers.
Decoratively
arrange
the
artichokes, chopped herbs, and
capers all over the meat. Drizzle
the completed salad with aged
balsamic vinegar and serve.
Chicken Greek-a-Tikka
Salad with Parsley-Feta
Pesto
4
SERVINGS
1 cup plain yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
tablespoon grill seasoning, such
1 as McCormick’s Montreal Steak
Seasoning
2 to 2½ pounds white-meat
chicken, cut into bite-size cubes
1
romaine lettuce heart, chopped
or torn
2 vine-ripe tomatoes, chopped
English (seedless) cucumber (the
½ one wrapped in plastic),
chopped
½ red onion, chopped
3 celery ribs, chopped
½ cup pitted kalamata olives
peperoncini hot peppers,
6 chopped
Juice of 1 lemon
Extra-virgin olive oil (EVOO),
for drizzling
Salt and freshly ground black
pepper
PARSLEY-FETA PESTO
1 cup fresh flat-leaf parsley
½ cup crumbled feta
1 garlic clove
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
¼
cup extra-virgin olive oil
(EVOO) (eyeball it)
Preheat a grill pan to high heat.
In a bowl, combine the yogurt,
coriander, cumin, oregano, and the
grill seasoning. Coat the chicken in
the mixture, then thread the meat
onto metal skewers. Brush the grill
pan with oil and grill the meat for
5 to 6 minutes on each side.
Combine the chopped veggies,
olives, and hot peppers on a large
platter or in a serving bowl. Dress
the salad very lightly in lemon
juice, EVOO, and salt and pepper.
Place all ingredients for the pesto
in the food processor except the
EVOO. Turn the processor on and
stream in EVOO until all is
incorporated.
Place the grilled meat on the salad
and top liberally with the pesto,
streaming it back and forth over
the salad and the meat.
Greek Village Vegetable
Stacks
4
SERVINGS
1-pound brick of Greek feta
cheese, drained
1 large green bell pepper
1
English (seedless) cucumber (the
one wrapped in plastic)
1 medium red onion
2 beefsteak tomatoes
Coarse salt
2 or 3 sprigs fresh oregano
A handful of fresh flat-leaf
parsley
1 lemon
Coarse black pepper
½
cup extra-virgin olive oil
(EVOO)
1 cup kalamata olives
Carefully slice the brick of feta into
12 slices, ¼ to ½ inch thick each.
Use a cheese wire or some dental
oss to cut the cheese if it crumbles
too easily when using a knife.
Next, trim o both ends of the bell
pepper and pull out the seeds and
membranes. Thinly slice the pepper
into 12 pieces, ¼ to ½ inch thick.
Slice the cucumber even thinner,
into ⅛-inch-thick rounds. Trim the
ends o the onion as you did the
pepper. Cut the outer layer of skin
o , then trim one side with a
shallow cut so that the whole onion
sits stable on its side. Thinly slice
the onion as you did the pepper,
into 12 pieces. Slice the tomatoes
in the same fashion as the onion,
trimming o one side to stabilize it
before slicing it across. Cut the
tomatoes a little thicker, 6 slices
per tomato. Season the tomatoes
with a little coarse salt.
Strip the oregano leaves o the
stems by holding stems at the top
and gently pulling backward. Pile
up the leaves on your cutting board
and combine with the parsley
leaves. Finely chop both, milling
them together. To the chopped
herbs, add the zest of the lemon.
Trim the ends of the lemon and
wedge it; reserve wedges. To the
herb and lemon zest combination,
add lots of fresh coarse black
pepper—at least a full teaspoon
and up to 2. Mix it in with your
fingertips.
Arrange the cheese slices in a
single layer on your work surface
and scatter the herb mixture over
the cheese slices.
Pour a puddle of EVOO on each
plate or on a serving platter.
Assemble stacks of Greek salad like
this: sliced tomato, sliced onion, a
layer of thin slices of cucumber, a
slice of bell pepper, a slice of herbcrusted feta. Repeat twice. Each
stack will have 3 layers, making a
tower of Greek salad for each
portion. Garnish each plate or the
serving platter with olives and
wedges of lemon.
Turkey Club Salad with
Avocado Dressing
4
SERVINGS
slices Ready Crisp bacon or
12 other microwave-ready sliced
bacon
3 romaine lettuce hearts
2
cups pea shoots, radish spouts,
or bean spouts
3 plum tomatoes, sliced
½ medium red onion, chopped
Salt and freshly ground black
pepper
pounds rotisserie turkey breast
1½ or thick-sliced deli roast turkey
breast
2 ripe Hass avocados
Zest and juice of 1 lemon
1 garlic clove
1 teaspoon salt
2 tablespoons red wine vinegar
⅓
cup extra-virgin olive oil
(EVOO)
2
teaspoons Tabasco sauce
(eyeball it)
Crisp the bacon in the microwave
according to package directions.
Remove it from the microwave and
chop it. Of course, any bacon or
turkey bacon that you have on
hand may be substituted. These
prerendered bacon products simply
allow you to keep more heat out of
the kitchen by giving you the
option of a low-maintenance
microwave preparation.
Chop the romaine lettuce and
arrange on a large platter. Arrange
a bed of pea shoots or sprouts on
top of the lettuce, then arrange the
tomatoes and red onion on top of
that. Season the salad vegetables
with salt and pepper, to your taste.
Scatter the chopped bacon onto the
salad.
Remove the rotisserie turkey from
the bone with a sharp carving
knife. Slice the rotisserie breast
meat on an angle into strips. For
thick-cut turkey from the deli,
julienne the meat into ½-inch
strip s. Arrange the sliced turkey
down the center of the salad
platter.
Cut all around the ripe avocados
down to the pit. Twist and separate
the halved fruit. Remove the pit
with a spoon, then scoop the esh
with a spoon into the bowl of a
food processor. Add the lemon zest
and juice to the food processor.
Chop the garlic on a cutting board
and mash with 1 teaspoon salt to
make a paste. Add the garlic paste
to the food processor. Add the red
wine vinegar. Place a lid on the
food processor and turn it on.
While the blade is spinning, stream
in EVOO and add hot sauce. Stop
the processor, taste the dressing,
and adjust the seasonings. Pour the
dressing back and forth over the
platter evenly when you are ready
to serve this simple and so-cool
salad meal.
Pancetta-Wrapped
Chicken on ArugulaFennel Salad with Orange
Vinaigrette
4
SERVINGS
1 cup (about 20 leaves) fresh basil
2 handfuls fresh flat-leaf parsley
1
garlic clove, smashed and
peeled
Zest and juice of 1 navel orange
Salt and freshly ground black
½
4
pepper
cup plus 2 tablespoons extravirgin olive oil (EVOO)
boneless, skinless chicken
breasts (6 ounces each)
thin slices pancetta (cured
4 Italian bacon; available at deli
counter)
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 bulb fennel, trimmed, cored,
and thinly sliced
1 pound arugula (2 bunches),
washed
trimmed
of stems
Preheat
theand
oven
to 375°F.
In a food processor combine the
basil, parsley, garlic, orange zest,
and salt and pepper. With the
processor running, stream in about
¼ cup of the EVOO. Process until it
looks like a paste. Pour the herb
mixture into a shallow dish. Add
the chicken breasts and toss to coat
the chicken completely. Unwind a
slice of the pancetta and wrap it
around the center of an herbcoated chicken breast. Repeat with
the remaining chicken breasts.
Heat a large, heavy-bottomed
skillet with a heat-safe handle with
2 tablespoons of the remaining
EVOO (twice around the pan) over
medium-high heat. Once you see
the oil ripple, add the wrapped
chicken breasts and brown for 2
minutes. Flip the chicken breasts
and continue to brown for about 1
more minute. Transfer the skillet to
the preheated oven and roast for
about 10 minutes, or until the
chicken is cooked through.
While the chicken is cooking,
prepare the salad. Add the juice of
the orange, Dijon mustard, and red
wine vinegar to a small bowl.
Whisk in the remaining ¼ cup of
EVOO (eyeball it). In a salad bowl
combine the thinly sliced fennel
with the arugula. Add the dressing
and toss to coat. Season the salad
with salt and pepper to taste.
Slice the chicken wrapped in
pancetta on an angle. Arrange the
sliced chicken on top of a pile of
the salad and serve.
If you do not have
a processor, use
your blender for
this herb sauce. If
you
don’t
do
kitchen machines,
you can
nely
chop all the herbs
and
garlic
together until you
run
out
of
patience for the
task. Transfer the
garlic-herb paste
to a bowl and mix
in a little EVOO.
Chipotle-Glazed Chicken
Breast and Grilled
Chopped Veggie Salad
Chipotle in adobo sauce can be
found in both small and large cans.
They are smoked dried jalapeño
peppers that are packed with
flavor! In the can, they are soft and
packed in vinegar and spices. If
heat is not your thing, then use half
of one chipotle pepper. The
remainder of the chipotles can be
frozen in a resealable plastic bag
for other uses such as adding a
smoky, spicy avor to soups and
stews or shaking up and waking up
your everyday guacamole.
4 SERVINGS
5
tablespoons vegetable oil, plus
some for drizzling
½ small yellow onion, chopped
3 garlic cloves, chopped
2 tablespoons tomato paste
2 tablespoons honey
2
chipotle peppers in adobo
sauce, finely chopped
cup plus 3 tablespoons cider
¼ vinegar
1 cup chicken stock or broth
1
1
1
1
4
medium zucchini, sliced
lengthwise into ½-inch slices
medium yellow squash, sliced
lengthwise into ½-inch slices
red bell pepper, cut in half,
cored, and seeded
Granny Smith apple, cored and
sliced into ½-inch rings
boneless, skinless chicken
breasts (6 ounces each)
Salt and freshly ground black
pepper
1
16-ounce sack of coleslaw mix
(on the produce aisle)
rounded tablespoons honey
2 mustard, such as Gulden’s
Spicy Honey Mustard
1½
2
teaspoons ground cumin (half
a palmful)
rounded tablespoons sour
cream or plain yogurt
Preheat a grill pan or charcoal grill
to high.
To make the chipotle glaze, in a
small saucepot heat about 2
tablespoons of the vegetable oil
over medium-high heat. Add the
onion and garlic; cook for about 2
minutes, stirring frequently. Add
the tomato paste, honey, chipotles,
and ¼ cup cider vinegar, and cook
for 1 minute. Add the chicken stock
and cook for 10 minutes, or until
the glaze has thickened. Reserve
the sauce on low heat.
While the chipotle glaze is cooking,
season the sliced veggies, apple,
and the chicken breasts with salt
and pepper. Drizzle with a
generous amount of vegetable oil.
Place the veggies, apple, and
chicken on the grill. The veggies
should be cooked for 3 to 4 minutes
per side, or until they are well
marked by the grill, then remove to
cool slightly. The chicken should be
cooked for 6 minutes per side. For
the last 2 minutes of cooking time,
baste the chicken using a pastry
brush with the thickened chipotle
glaze. Both sides of the chicken
should be well coated with the
glaze. Remove the chicken from the
grill to rest while you put the rest
of the grilled chopped veggie salad
together.
Chop the cooled veggies into bitesize pieces and transfer to a salad
bowl. Add the coleslaw mix. In a
small bowl whisk together the
honey mustard, cumin, and the
remaining 3 tablespoons of cider
vinegar; stream in the remaining 3
tablespoons of vegetable oil while
you continue to whisk the dressing.
Stir in the sour cream or yogurt.
Season the dressing with salt and
pepper. Pour the dressing over the
veggies and toss to coat.
Slice the chicken breasts on an
angle and serve them on top of a
mound of the salad.
Warm Grilled Chicken
Salad with Ginger-Soy
Vinaigrette
4
SERVINGS
3-inch piece fresh gingerroot,
peeled
¼
cup tamari (dark aged soy
sauce)
6 tablespoons vegetable oil
Salt and freshly ground black
pepper
4 portobello mushrooms, cleaned,
stems discarded
6 thin chicken breast cutlets
2 tablespoons ground coriander
Juice of 2 limes
1 tablespoon Dijon mustard
2
3
1-pound sacks of washed
spinach, thick stems removed
tablespoons toasted sesame
seeds (on the Asian foods aisle)
Preheat a charcoal grill or grill pan
to high.
Grate or mince the ginger, add half
to a shallow dish for the
mushrooms, and reserve the other
half in a bowl for the vinaigrette.
To the shallow dish, add about 2
tablespoons of the tamari and
about 3 tablespoons of the
vegetable oil. Season with salt and
pepper.
Flip
the
portobello
mushroom caps around in the
marinade in the shallow dish. Place
the mushroom caps on the grill and
cook on each side for 4 to 5
minutes, until tender and cooked
through.
Season the chicken cutlets with
salt, pepper, and the ground
coriander. Place the seasoned
chicken cutlets on the grill and
cook for 4 minutes per side, or
until the chicken is cooked through.
Add the lime juice, Dijon mustard,
and the remaining 2 tablespoons of
tamari to the reserved ginger.
Combine, then whisk in the
remaining
3
tablespoons
of
vegetable oil.
Remove the mushrooms and
chicken from the grill and slice into
½-inch slices. Toss the sliced
chicken, sliced mushrooms, and the
spinach with the dressing. Garnish
with the toasted sesame seeds.
Grilled Chicken Caesar
with Bacon-HerbParmesan “Croutons”
4
SERVINGS
½
cup extra-virgin olive oil
(EVOO)
2 slices bacon, finely chopped
1½
2
cups grated ParmigianoReggiano
tablespoons fresh flat-leaf
parsley (a handful), chopped
4 garlic cloves, chopped
Juice of 2 lemons
Salt and freshly ground black
pepper
8
thin chicken breast cutlets
(about 1¼ pounds)
2 tablespoons Dijon mustard
1
3
tablespoon Worcestershire
sauce
romaine lettuce hearts, roughly
chopped
hard-boiled eggs, chopped (you
can get these in the salad bar
3 area of the market, or make
your own; see Tidbit)
Preheat the oven 400°F. Preheat a
charcoal grill or grill pan to high.
Heat a small skillet over mediumhigh heat with 1 tablespoon of the
EVOO (once around the pan). Add
the chopped bacon and cook until
really crispy, 2 to 3 minutes.
Remove the bacon to a plate lined
with a paper towel to drain and
cool.
In a small bowl combine 1 cup of
the grated cheese with the chopped
parsley and cooled bacon. Mix to
distribute the bacon and parsley
evenly. Line a baking sheet with a
piece of parchment paper. Pour the
cheese mixture out onto the center
of the baking sheet and with your
ngers, spread out the cheese in an
even and very thin layer. Give the
pan a little shake to help you even
it out. This way you will have a
lacy web when the cheese melts.
Place the baking sheet in the oven
for 3 to 4 minutes, turning the pan
midway through the cooking. If
your oven has hot spots, you will
have to turn it more often than just
once to ensure even browning.
Once the cheese has melted and is
nice and golden brown, remove it
from the oven to cool completely.
While the cheese is baking, prepare
the chicken and the Caesar
dressing. (But a little heads up:
Don’t forget about the Parmesan
“croutons” because they go from
golden brown to black in a blink of
your eye.) Like I was saying, for
the chicken, in a shallow dish
combine half of the chopped garlic,
half of the lemon juice, salt,
pepper, and a generous drizzle of
the EVOO. Add the chicken cutlets
and toss to completely coat. Place
the chicken on the hot grill and
cook on each side for 3 to 4
minutes. Remove from the grill.
While the chicken is cooking, in a
mixing
bowl
combine
the
remaining chopped garlic, the
Dijon mustard, the Worcestershire
sauce, the remaining lemon juice,
and lots of freshly ground pepper.
Whisk in about ⅓ cup of the EVOO.
Add the remaining ½ cup of
Parmigiano and stir to combine. In
a salad bowl combine the romaine
lettuce and the hard-boiled eggs.
Dress with the Caesar dressing.
To serve, slice the cooled chicken
into thin strips and divide among 4
plates. Top the chicken with the
dressed romaine and hard-boiled
egg. Gingerly remove the baked
Parmesan from the pan, pulling on
one of the corners of the
parchment paper to help you lift it
up and out. With your hands, crack
the baked cheese into “croutons” or
asymmetrical 1- to 2-inch pieces.
Garnish the salad with the
“croutons” and serve.
Place eggs in a
small
saucepot
and add enough
water to cover
them. Place over
high heat. Once
the eggs are at a
simmer, turn the
heat o , cover the
pot, and let the
eggs sit for 10
minutes. Drain o
the hot water then
shake the pan
aggressively
to
crack
the
eggshells. Run the
eggs under cold
water, then peel.
Grilled Balsamic Chicken
with Puttanesca Salad
4
SERVINGS
¼ cup capers, rinsed and dried
Extra-virgin olive oil (EVOO),
for drizzling, plus ¼ cup for
dressing
1½
pounds thin chicken breast
cutlets
2 tablespoons balsamic vinegar
Coarse salt and coarse black
pepper
3
½
½
romaine lettuce hearts,
trimmed and chopped
cup fresh flat-leaf parsley (3
handfuls), chopped
cup pitted black olives,
chopped
cup soft sun-dried tomatoes (in
½ tubs or pouches in produce
aisle), rough cut
2 garlic cloves, minced
3 tablespoons anchovy paste
2 tablespoons red wine vinegar
Preheat a
toaster oven
or
conventional oven to 375°F. Spread
the capers on a small baking sheet
and drizzle EVOO over them. Place
the capers in the oven and turn it
o . Do not open the door. The
capers will roast as the oven cools
back down.
Preheat a grill pan, large nonstick
skillet, tabletop grill, or outdoor
grill to medium high.
Place the chicken on a platter and
coat with the balsamic vinegar.
Season the chicken with salt and
pepper and drizzle with EVOO.
Grill for 5 minutes on each side
until cooked through.
In a large bowl combine the
lettuce, parsley, olives, and sundried tomatoes. In a small bowl
whisk the garlic and anchovy paste
with the vinegar into a thick paste
and then stream in EVOO to make
the dressing. Toss the salad with
dressing and season with black
pepper to taste.
Chop or slice the chicken and
arrange it on a platter. Top with
piles of puttanesca salad. Garnish
with the roasted capers.
Swordfish Bites with Puttanesca
Salad
4
SERVINGS
½ cup capers, rinsed and dried
Extra-virgin olive oil (EVOO),
for drizzling, plus ¼ cup for
dressing
pounds swordfish steak,
2 trimmed of skin and dark
connective tissue, then diced
into bite-size cubes
Zest of 2 lemons
4 garlic cloves, minced
½
cup fresh flat-leaf parsley (3
handfuls)
Coarse salt and coarse black
pepper
3
romaine lettuce hearts, trimmed
and chopped
½ cup pitted black olives, chopped
cup soft sun-dried tomatoes
½ (available in tubs or pouches in
the produce section), rough cut
3 tablespoons anchovy paste
2 tablespoons red wine vinegar
Preheat a
toaster oven
or
conventional oven to 375°F. Spread
the capers onto a small baking
sheet and drizzle EVOO over them.
Place the capers in the oven and
turn it o . Do not open the door.
The capers will roast as the oven
cools back down.
Preheat a large nonstick skillet to
medium high.
Place the sword sh cubes on a
platter. Make a pile on your
cutting board of the lemon zest,
half of the garlic, a handful of the
parsley leaves, and some coarse
salt and pepper. Chop and mash
together the ingredients. Drizzle
EVOO over the sh to coat it
evenly and add the mash of garlic
and lemon and parsley. Use your
hands to evenly coat the sh. Add
the sh to the hot pan and cook for
5 minutes, or until the cubes are
opaque and firm.
Coarsely chop the remaining 2
handfuls of parsley and in a salad
bowl combine with the lettuce,
olives, and sun-dried tomatoes. In a
small bowl whisk the remaining
garlic and the anchovy paste with
the vinegar into a thick paste and
then stream in EVOO to make your
dressing. Toss the salad with
dressing and season with black
pepper to taste.
Arrange the puttanesca salad on
plates or on a platter. Remove the
capers from the oven. Top the
salad with the sword sh and the
roasted capers and serve.
Roasting
gives
capers
a
new
avor
aspect.
They become a
little nutty and
earthier and they
pop when you
bite
down
on
them.
Tuna Skewers with
Orange and Rosemary on
Bitter Greens Slaw
4
SERVINGS
2 pounds tuna steak, cubed
2 tablespoons balsamic vinegar
3
to 4 tablespoons fresh rosemary,
finely chopped
Zest and juice of 1 large navel
orange
tablespoon grill seasoning, such
1 as McCormick’s Montreal Steak
Seasoning
Extra-virgin olive oil (EVOO)
for drizzling, plus 2 tablespoons
for dressing
2 heads radicchio, shredded
2 heads Belgian endive, shredded
½ red onion, very thinly sliced
1
red bell pepper, halved, cored,
seeded, and very thinly sliced
2 tablespoons red wine vinegar
Salt and freshly ground black
pepper
Preheat an outdoor grill, grill pan,
or tabletop grill to high. Pile the
cubed tuna onto metal skewers.
Place them on a baking sheet or
large shallow dish. Rub the
balsamic vinegar into the
sh.
Combine the rosemary with the
orange zest and grill seasoning.
Drizzle EVOO over the skewers,
then liberally coat the kabobs with
the spice and herb mix. Cook the
skewers a minute or so on each
side, making quarter turns, for
medium-rare sh; cook 2 minutes
on each quarter turn for opaque,
well-cooked fish.
While the sh cooks, mix the slaw
by
combining
the
shredded
radicchio and endive with the
onion and bell pepper. Juice the
orange over the salad, then add the
vinegar, followed by 2 tablespoons
EVOO. Toss and season the slaw
with salt and pepper.
Remove the sh from the skewers
and serve on top of the bitter
greens slaw.
Swordfish Kabobs on
Fennel Slaw Salad
4
SERVINGS
2¼ to 2½ pounds swordfish steaks
½
cup fresh flat-leaf parsley (3
handfuls)
2 teaspoons coarse salt
3 garlic cloves
Zest of 2 lemons
teaspoon crushed hot red
1 pepper flakes
Extra-virgin olive oil (EVOO),
for drizzling, plus 3
tablespoons for salad
1 large bulb fennel with fronds
2 large heads radicchio, shredded
½
cup fresh flat-leaf parsley (3
handfuls), coarsely chopped
1 navel orange
2 tablespoons red wine vinegar
Salt and freshly ground black
pepper
Preheat a grill pan, tabletop grill,
or outdoor grill to high.
Trim the skin and dark connective
tissue from the sword sh and cube.
Pack the cubed meat onto metal
skewers and place them on a
baking sheet. Chop the parsley and
set aside on your board. Pile up the
coarse salt on the board. Pop the
garlic from the skins and coarsely
chop the garlic. Mix the garlic into
the salt. Mash the garlic with the
at of your knife, using the salt
like sandpaper to grind up the
garlic into a paste. Mix the lemon
zest into the garlic paste with your
knife. Mix in the crushed pepper
the same way. Gather half of the
parsley with the back of your knife
and combine it with the garliclemon-salt paste. Drizzle EVOO on
the cubed
sh and slather the
kabobs with the herb and garlic
paste. Cook the skewers for 7 to 8
minutes, 2 minutes on each side, a
quarter turn at a time.
While the sh cooks, assemble the
slaw. Trim and chop a few
tablespoons of the fennel fronds,
then cut o the tough tops. Quarter
the fennel bulb lengthwise and,
using an angled cut into each
quarter, remove the core. Thinly
slice the fennel and place in a
shallow platter with the fronds.
Quarter the radicchio heads in the
same manner and shred the lettuce.
Add to the fennel and fronds. Mix
in the remaining rough-cut parsley.
Trim both ends of the orange and
stand it end to end. Cut from top to
bottom while turning the orange,
cutting the skin o in strips. Cut
the peeled orange in half and
thinly slice each half-orange into
half-moons. Mix the oranges with
the salad. Dress the salad with
about 2 tablespoons red wine
vinegar and 3 tablespoons EVOO
(eyeball it). Season the slaw salad
with salt and pepper.
Remove the skewers from the heat.
Cut one of the lemons you used for
zest in half and squeeze the juice
over the cooked sh. Juice the
lemon cut side upright so the seeds
remain in and with the lemon.
Slide the sh free from the skewers
and place it on top of the slaw
salad.
Salmon Niçoise and Olive
Dressing
If you are completely exhausted,
substitute the salmon steaks with
canned salmon. Buy one large can
(18 ounces), drain, and arrange the
chunks atop the salad. Buy hardboiled eggs from the salad bar at
the market, or boil your own (see
Tidbit).
4 SERVINGS
Salt
pound trimmed green beans
(many markets have packages
1 of trimmed raw beans in the
produce section)
6
4
tablespoons extra-virgin olive
oil (EVOO)
6-ounce portions salmon fillets,
skin off
Freshly ground black pepper
cup pitted kalamata olives or, if
you are feeling industrious, get
½ the tiny Niçoise black olives, but
you will have to pit these
yourself
4 anchovy fillets
1
1
garlic clove, smashed out of its
skin
lemon, zested, then cut into
wedges
2 tablespoons capers, drained
2
tablespoons sherry vinegar or
red wine vinegar
6 cups mixed greens (1 sack)
small red or yellow bell pepper,
1 cored, seeded, and cut into thin
strips
1
1
handful fresh flat-leaf parsley,
chopped
cup (about 20 leaves) fresh
basil, torn
½ small red onion, thinly sliced
4 hard-boiled eggs
2
vine-ripe tomatoes, each cut
into 8 wedges
Fill a large skillet with 1 inch of
water, place it over high heat, and
bring it to a boil. Add a large pinch
of salt and the green beans. Cook
the green beans for 1 to 2 minutes,
drain, and run under cold water to
stop the cooking process. Place the
sk ille t back on the stove over
medium-high
heat
with
2
tablespoons of EVOO (twice
around the pan). Season the
salmon steaks with salt and
pepper. Add the salmon to the
skillet and cook on both sides for 3
to 4 minutes or until cooked to
desired doneness. While the salmon
is cooking, make the olive dressing.
In a food processor or blender,
combine the olives, anchovies,
garlic, lemon zest, capers, and
sherry or red wine vinegar. Process
the dressing for about 30 seconds,
then, while the machine is still
running, add about 4 tablespoons
of EVOO in a slow steady stream.
Reserve the dressing.
On a platter toss together the
cooled green beans, mixed greens,
bell pepper, parsley, basil, and red
onion. Cut the hard-boiled eggs
into quarters. Arrange the eggs and
tomato wedges around the platter.
Arrange the cooked salmon steaks
on top of the salad and drizzle with
the olive dressing. Serve with
lemon wedges for squeezing over
the salmon.
Seafood Cobb Salad
4
SERVINGS
3 garlic cloves, chopped
1 teaspoon hot red pepper flakes
½
cup extra-virgin olive oil
(EVOO), divided
Zest and juice of 2 lemons
Salt and freshly ground black
pepper
16 raw sea scallops
raw jumbo peeled deveined
16 shrimp
1 ripe Hass avocado
strips Ready Crisp parcooked
5 bacon, crisped in microwave
and chopped
1
2
1
10-ounce sack of prewashed
arugula
bunches watercress, washed
and trimmed
pint grape tomatoes, some cut
in half and some left whole
cup (about 20 leaves) fresh
1 basil, torn
20
blades of chives, coarsely
chopped (about ½ cup)
2 tablespoons dry mustard
2
teaspoons Old Bay or other allpurpose seafood seasoning
On a shallow plate combine the
garlic, red pepper akes, about 3
tablespoons of the EVOO, half the
lemon juice, and salt and pepper to
taste. Coat the seafood in the
mixture, keeping the shrimp and
scallops in separate piles. Let the
seafood hang out a few minutes.
While the seafood is marinating,
cut the avocado in half lengthwise,
cutting around the pit. Separate the
halves and using a spoon, scoop
out the pit, then scoop the avocado
from its skin. Chop the avocado
esh into bite-size pieces and add
to a salad bowl or large serving
platter. Toss in with the bacon,
arugula, watercress, tomatoes,
basil, and chives.
For the dressing, in a small bowl
combine the dry mustard, the Old
Bay, the remaining lemon juice, the
zest of both lemons, and salt and
pepper. Whisk in
about 3
tablespoons of EVOO (eyeball it).
Pour the dressing over the salad
and toss to combine and coat.
Preheat a large nonstick skillet
over high heat with 1 tablespoon of
EVOO (once around the pan). To
the hot skillet, add the scallops and
sear 3 to 4 minutes on each side or
until caramel in color. Arrange
them on the salad. Return the pan
to the heat and add the shrimp.
Sear and cook the shrimp 2 or 3
minutes, until pink and tails are
curled toward heads. Transfer the
shrimp to the salad and serve.
Indian Summer Turkey
Chili
Choose any or all of the toppers for
your chili.
4 SERVINGS
tablespoons extra-virgin olive
2 oil (EVOO) (twice around the
pan)
pounds ground turkey breast
1¼ (99% lean) (average weight of
1 package)
3 tablespoons dark chili powder
tablespoon grill seasoning,
1 such as McCormick’s Montreal
Steak Seasoning
1
2
2
tablespoon ground cumin (a
palmful)
tablespoons Worcestershire
sauce (eyeball it)
tablespoons hot sauce (eyeball
it)
1 large yellow onion, quartered
2
bell peppers, any colors, cored,
seeded, and cut in ¼-inch dice
¾ cup (½ bottle) beer (the
alcohol cooks out)
can (28 ounces) tomato sauce
1
or tomato purée
½ cup smoky barbecue sauce
1 cup frozen corn kernels
TOPPERS
Shredded cheeses: smoked white
sharp Cheddar, such as Cabot
brand; Pepper Jack, chipotle
Cheddar, five-peppercorn
Cheddar, Monterey Jack
Sliced canned jalapeños, drained
Salsas
Sour cream
Chopped green olives and
pimientos
Chopped fresh cilantro
Heat a pot over medium to
medium-high heat. Add the EVOO
and the ground turkey. Season the
meat with the chili powder, grill
seasoning, cumin, Worcestershire,
and hot sauce. Break up the meat
with the back of a wooden spoon
into small crumbles.
Chop the onion, reserving one
quarter of it for topping the chili.
(Chop
the
reserved
onion
extra ne.) Brown the meat for 5
minutes, then add the onion and
bell peppers and cook 10 minutes
more. Add the beer and deglaze the
pan, scraping up the drippings and
cooking o the alcohol. Add the
tomato sauce or purée, barbecue
sauce, and corn and bring the chili
to a bubble. Let the chili simmer for
10 minutes. Adjust the seasonings
and heat level to your taste.
Remove from the heat and serve
with chopped raw onion and your
choice of toppers.
To make a double
batch, heat two
pots and make
one batch in each
pot, rather than
using one massive
pot that is hard to
control.
Fire-Roasted Tomato,
Beef, and Chipotle Chili
4
4
1
SERVINGS
slices applewood-smoked bacon
or black pepper bacon
tablespoon vegetable oil (once
around the pan)
2 pounds ground sirloin
tablespoons grill seasoning, such
2 as McCormick’s Montreal Steak
Seasoning
4 garlic cloves, chopped
1
1
medium to large yellow onion,
finely chopped
red bell pepper, cored, seeded,
and chopped in ¼-inch dice
tablespoons ground chipotle chili
powder (on spice aisle next to
3 dark chili powder) or ½ small
can chipotle chilies in adobo,
chopped
6 ounces of beer
large can (28 ounces) fire-
1 roasted tomatoes, such as Muir
Glen brand
8-ounce brick of smoked white
1 Cheddar or chipotle Cheddar,
such as Cabot brand, shredded
Heat a medium pot over mediumhigh heat. Chop the bacon into 1inch pieces. Add vegetable oil to
the hot pot with the bacon. Brown
the bacon until crisp and reserve
on a plate lined with paper towels.
To the bacon renderings and oil
add the meat and break up with
the back of a wooden spoon.
Season the meat with grill
seasoning. Let the meat brown for
3 minutes, then add the garlic,
three-fourths of the onions, bell
pepper, and the chipotle powder.
The remaining raw chopped onions
are for topping the chili.
Cook the meat and onions together
for 5 or 6 minutes, then deglaze the
pan with the beer. Add the
tomatoes next and stir them in to
combine. Simmer the chili over low
heat for 10 minutes. Top bowls of
chili with cheese, bacon, and nely
chopped raw onion.
Green and White
Lightning Chunky
Chicken Chili
4
2
SERVINGS
tablespoons vegetable or canola
oil (2 turns of the pan)
6-ounce boneless, skinless
6 chicken breasts, cut into bite-size
pieces
Salt and freshly ground black
pepper
1 medium yellow onion, thinly
sliced
5 garlic cloves, finely chopped
1
2
1
jalapeño pepper, seeded and
finely chopped
tablespoons ground cumin (2
palmfuls)
tablespoon ground coriander (a
palmful)
cup mild or hot tomatillo salsa
1 (green salsa on Mexican Foods
aisle)
4 cups chicken stock or broth
can (15-ounces) cannellini or
1
Great Northern beans
1
1
handful fresh cilantro, roughly
chopped
handful fresh flat-leaf parsley,
roughly chopped
Juice of 1 lime
Shredded Monterey Jack or
Pepper Jack cheese, for garnish
individual lunch-box-size bag of
1 corn chips, optional and not that
dangerous
Heat a medium soup pot over
medium-high
heat
with
the
vegetable oil. Add the chicken to
the hot oil and season liberally
with salt and pepper. Cook for 2 to
3 minutes, stirring frequently. Add
the onion, garlic, jalapeño, cumin,
and coriander and cook for 3 to 4
minutes, continuing to stir. Add the
tomatillo salsa and the chicken
stock. Bring the chili up to a
simmer. Add half of the beans.
With a fork thoroughly mash the
other half of the beans, then add to
the chili. This method will help to
thicken the chili. Simmer the chili
for 10 minutes. Remove the chili
from the heat and add the cilantro,
parsley, and lime juice.
Serve each bowl of chili with a
little shredded Monterey Jack
cheese on top. Oh, and go ahead,
have a chip or two! I crush up a
small bag and stir them right in!
CONFESSION
To be honest, I
eat chili as an
excuse to eat corn
chips. I rarely
need a spoon at
all: one chip, two
chips, three chips
… well, it can get
ugly is all I’m
saying. To help
keep my corn
chip obsession in
check and still
feel satis ed, I
buy
one
individual lunchbox-size bag of
chips. This way I
don’t have that
big gorgeous bag
of
chips
dangerously
calling my name
from
the
cupboard. If I
don’t have them,
I don’t eat them. I
exert my selfcontrol at the
supermarket.
These are extra hearty—thicker
than a soup and not quite a stew.
Double-the-Sausage and Kale
Stoup with Wrapped and Stuffed
Green Jumbo Olive Snacks
4
SERVINGS
tablespoons extra-virgin olive
2 oil (EVOO) (twice around the
pan)
pound diced chorizo, casing
¾ removed
¾ pound diced andouille sausage
1 large onion, chopped
1
red bell pepper, cored, seeded,
and chopped
4 to 6 garlic cloves, chopped
1 bay leaf, fresh or dried
1 pound kale, coarsely chopped
Salt and freshly ground black
pepper
can (15 ounces) chickpeas,
1 drained and rinsed
1 can (15 ounces) diced tomatoes
1 quart chicken stock or broth
Several drops of hot sauce, such
as Tabasco, to taste
¼
pound manchego cheese in a
chunk
20 jumbo pitted green olives
10
slices Serrano ham or prosciutto
di Parma
20 blades of fresh chives
A handful of fresh flat-leaf
parsley, chopped
Heat a deep pot over medium-high
heat. Add the EVOO, chorizo, and
andouille and sear the sausages for
1 to 2 minutes, then add the onion,
bell pepper, garlic, and bay leaf.
Cook for 5 minutes, stirring
occasionally.
Add the kale to the pot. Cover the
pot and wilt the greens, 2 minutes.
Season the greens with salt and
pepper.
Add
the
chickpeas,
tomatoes, and stock to the pot and
bring the stoup to a full boil.
Reduce the heat back to medium
and cook 10 minutes longer. Add
hot sauce to your taste.
While the stoup is cooking, start on
your snack. Cut the manchego into
small enough chunks that will t
into where the pit was in the jumbo
green olive; you will need 20. Stu
each olive with the small chunk of
cheese. Cut the slices of ham in half
across. Bundle the ham around the
olives and tie o with a chive
blade. Pile up your bundles and
start snacking!
Finish the stoup by removing the
bay leaf and adding the chopped
parsley.
Chorizo
is
a
garlicky,
spicy
pork sausage that
is used frequently
in both Spanishand Mexican-style
dishes. Andouille
sausage
is
a
smoked
spicy
sausage that you
have
probably
had before if you
have ever had
Cajun-style
cuisine.
It
is
avored
with
garlic,
paprika,
cayenne,
and
thyme. Both are
located in the
packaged-meats
section of the
market
near
kielbasa, franks,
and wursts.
Cajun Jumble-laya Stoup
This jumble is a lot like jambalaya,
so I call it a Jumble-laya.
This is one of those exible
recipes. You can substitute turkey
or tender cuts of pork and beef for
the chicken. Go all seafood by
bumping up the amount of shrimp
and adding crabmeat at the end to
just heat it through.
Andouille sausage is a spicy,
smoky sausage with a avor that
packs a punch. It is used in Cajunstyle food and is a staple in gumbo
and jambalaya. Is okra not your
thing? Substitute frozen defrosted
French-cut green beans
4 SERVINGS
2 tablespoons vegetable oil
pound andouille sausage, sliced
1
on an angle into ½-inch-thick
slices (found in packaged meats
near kielbasa)
2
pounds chicken tenders, cut into
bite-size pieces
Salt and freshly ground black
pepper
1 medium yellow onion, sliced
3 large garlic cloves, chopped
3 celery ribs, chopped
1
1
green bell pepper, quartered,
then sliced into thin strips
red bell pepper, quartered, then
sliced into thin strips
4 sprigs fresh thyme
2 cups chicken stock or broth
1 cup tomato sauce or V-8 juice
¼
cup hot sauce, such as Frank’s
Red Hot (eyeball it)
pound raw medium shrimp,
1 peeled and deveined
8
ounces (½ bag) whole or
chopped frozen okra, defrosted
A handful of fresh flat-leaf
parsley, chopped
4
scallions, green and white parts,
thinly sliced
Heat a large, deep skillet over high
heat with the vegetable oil. Add the
andouille sausage and brown for 2
to 3 minutes. Move the andouille
sausage to one side of the pan and
add the chicken tenders. Season the
meat with salt and pepper.
Continue to cook for another 3
minutes, until the chicken starts to
brown. Stir to combine the chicken
with the andouille sausage, then
add the onion, garlic, celery, green
and red bell peppers, and thyme
sprigs. Cook, stirring frequently,
for 5 minutes. Add the chicken
stock, tomato sauce, and hot sauce
and bring up to a boil. Add the
shrimp and okra, cover the pot,
and simmer for 5 minutes or until
the shrimp are
rm and pink.
Uncover the stoup and stir. Turn
the heat o , stir in the parsley and
scallions, and serve.
Chorizo Chicken Stoup,
Mixed Greens, and Sherry
Vinaigrette
4
SERVINGS
tablespoons extra-virgin olive
2 oil (EVOO), plus some for
drizzling
1
2
pound chorizo sausage, casing
split and removed
pounds chicken tenders, cut into
bite-size pieces
Salt and freshly ground black
pepper
½
tablespoon ground cumin (half
a palmful)
1 medium yellow onion, chopped
3 garlic cloves, chopped
1
yellow bell pepper, cored,
seeded, and diced
3 celery ribs, chopped
¼
cup good-quality aged sherry
vinegar, divided
2 cups chicken stock or broth
1 can (28 ounces) diced tomatoes
1
can (15 ounces) chickpeas,
partially drained
2 oranges
6 cups (1 sack) mixed baby greens
¼
3
cup toasted sliced almonds
(optional)
tablespoons finely chopped
fresh cilantro leaves
Heat a large soup pot over high
heat with 2 tablespoons EVOO
(twice around the pan). Once you
see a ripple in the oil, add the
sliced chorizo and cook, stirring
frequently, for 2 minutes. Remove
the chorizo with a slotted spoon
and reserve. Add the chicken to the
pot and season with salt, pepper,
and cumin. Brown the chicken on
all sides for 3 to 4 minutes. Add the
reserved chorizo back to the pot
along with the onion, garlic, bell
pepper, and celery; cook for 3
minutes, stirring frequently. Add 1
tablespoon of the sherry vinegar
and stir, then add the chicken
stock,
diced
tomatoes,
and
chickpeas. Bring the stoup to a
simmer, turn the heat down to
medium low, and simmer for 10
minutes. While the stoup is
cooking, prepare the salad.
Remove and reserve the zest of the
two oranges. With a paring knife,
cut the skin and white pith from
both oranges, being sure to remove
it all. Slice the oranges into disks.
In a salad bowl combine the
orange disks with the mixed
greens. Dress the salad with the
remaining sherry vinegar and a
generous drizzle of EVOO. Season
the salad with salt and pepper and
toss to coat. Add the toasted
almonds, if using.
To nish the stoup, remove it from
the heat and stir in the reserved
orange zest and chopped cilantro.
Taste the stoup and adjust the
seasonings.
Taco Stoup with a Taco
Toppings Salad
4
SERVINGS
4
tablespoons extra-virgin olive
oil (EVOO), divided
1½ pounds ground sirloin
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
½ tablespoon dried oregano
1 large yellow onion, chopped
3 garlic cloves, chopped
Salt and freshly ground black
pepper
1
can (15 ounces) stewed
tomatoes
1 quart chicken stock or broth
3 limes
⅓ cup mild taco sauce (eyeball it)
1 head iceberg lettuce, shredded
½
pint cherry or grape tomatoes,
cut in half
handful fresh cilantro leaves,
1 chopped
1
1
handful fresh flat-leaf parsley,
chopped
cup good-quality sharp
Cheddar cheese, shredded
Sour cream, for garnish
Heat a medium soup pot over
medium-high
heat
with
2
tablespoons EVOO (twice around
the pan). Add the ground sirloin.
Brown the meat, breaking it up
with a wooden spoon. Season it
with the cumin, coriander, chili
powder, oregano, onion, garlic,
salt, and pepper. Stir to combine
and continue to cook for 5 minutes.
Add the stewed tomatoes and
chicken stock, then bring the stoup
up to a boil. Reduce the heat and
simmer for 10 minutes. While the
stoup is cooking, prepare the taco
toppings salad.
In a small bowl combine the juice
of 2 limes, the taco sauce, salt and
pepper. Whisk in 2 tablespoons of
EVOO. Reserve the dressing.
In a salad bowl combine the
shredded lettuce, tomatoes, half of
the chopped cilantro, the parsley,
and grated Cheddar cheese. Pour
the dressing over the salad and toss
to combine.
Squeeze the juice of the remaining
lime into the stoup. Ladle the stoup
into serving bowls and garnish
with a small dollop of sour cream
and a sprinkle of cilantro.
Quick Cioppino
4
SERVINGS
3
tablespoons extra-virgin olive
oil (EVOO) (3 turns of the pan)
4 sprigs fresh thyme
4 garlic cloves, smashed
1
2
teaspoon crushed hot red
pepper flakes
medium onions, quartered and
thinly sliced
celery ribs with leafy tops from
2 the heart, chopped
Salt and freshly ground black
pepper
⅔
1
cup white vermouth or 1 cup
dry white wine
15-ounce can chunky-style
crushed tomatoes
2 cups chicken stock or broth
2 pounds cod
A wedge of fresh lemon
mussels, debearded and
24 scrubbed
cup fresh flat-leaf parsley (a
½ couple of handfuls), coarsely
chopped
Heat a large, deep skillet over
medium-high heat. Add the EVOO,
thyme sprigs, garlic, and red
pepper
akes and stir for 30
seconds, then add the onions and
celery and season with salt and
pepper. Cook for 5 minutes, then
add the vermouth to deglaze the
pan. Reduce the liquid by half, a
minute or two. Add the tomatoes
and stock and bring to a bubble.
Dress the cod with a little lemon
juice and salt and cut it into large
chunks. Nestle the cod chunks into
the bubbling pot so the liquids
surround the sh. Cook the cod for
3 minutes, then add a layer of
mussels to the pan and cover. Cook
for 5 minutes longer, or until the
mussels
open.
Discard
any
unopened mussels. Carefully stir
the parsley in and remove the
thyme stems. Ladle the stew into
shallow bowls and serve.
Oktoberfest Stoup
4
SERVINGS
2 tablespoons vegetable oil
2 tablespoons butter, cut into pats
3
3
1
knockwursts, diced into 1-inch
cubes
bratwursts, diced into 1-inch
cubes
red onion, quartered and thinly
sliced
pounds red cabbage, quartered
2 and shredded
1 teaspoon caraway seeds
Salt and freshly ground black
pepper
1 12-ounce bottle dark beer
1 quart veal or chicken stock
2 cups tomato sauce
2
tablespoons Worcestershire
sauce
1 bay leaf, fresh or dried
tablespoons finely chopped flat-
3 leaf parsley
2
Red or Golden Delicious apples,
peeled and diced
Juice of ½ lemon
Heat a big soup pot over mediumhigh heat. Add 1 tablespoon of the
vegetable oil and half the butter.
When the butter melts into the oil,
add the cubed wursts and brown
them on all sides, 5 minutes.
Remove the browned sausages and
add the remaining tablespoon each
of oil and butter. When the butter
melts into the oil, add the onion
and cook for 2 minutes. Add the
cabbage and caraway, season with
salt and pepper, and stir. Cook the
cabbage for 10 minutes, stirring
frequently. Add the beer and cook
down 1 minute. Add the stock,
tomato sauce, Worcestershire, and
bay leaf and stir to combine. Add
the wursts back to the pot. Cover
the pot and bring the stoup up to a
boil, 2 or 3 minutes. Remove the lid
and simmer for 5 to 10 minutes
longer, until the cabbage is tender.
Remove the bay leaf. Combine the
parsley, apple, and lemon juice in
a small bowl. Ladle the stoup into
shallow bowls and top with
generous spoonfuls of the avored
apples to stir into the stoup as you
eat it.
Grilled Tomato Stoup
with Prosciutto and
Mozzarella Portobellos
4
4
SERVINGS
large portobello mushrooms,
stems discarded
Salt and freshly ground black
pepper
2
tablespoons extra-virgin olive oil
(EVOO), plus some to drizzle
1 medium yellow onion, chopped
4 garlic cloves, chopped
1
teaspoon crushed hot red pepper
flakes
4 sprigs fresh thyme
1 quart chicken stock or broth
8
large plum tomatoes, cut in half
lengthwise
1 slice crusty bread, optional
4
slices prosciutto or other goodquality ham
4 slices fresh mozzarella cheese
4 tablespoons store-bought pesto
(optional)
Preheat the oven to 450°F.
Preheat an outdoor grill or indoor
grill pan on high.
Place the portobello mushrooms on
a baking sheet. Season both sides
with salt and pepper and arrange
the mushrooms gill side up. Drizzle
the gill sides with a little EVOO.
Put them in the oven and roast for
12 minutes, or until cooked
through.
While the mushrooms are roasting,
start the soup. Heat a soup pot
over medium-high heat with 2
tablespoons of EVOO (twice
around the pan). Add the onion,
garlic, red pepper
akes, and
thyme sprigs. Cook for 2 to 3
minutes, then add the chicken stock
and bring up to a boil. Reduce heat
to medium low and simmer the
stoup for 10 minutes.
Drizzle EVOO over the plum
tomatoes and season them with salt
and pepper. Place on the grill and
char on all sides, about 5 minutes.
Drizzle the slice of bread with a
little EVOO, place on the grill, and
cook until well marked on both
sides, 2 minutes. Remove the
tomatoes and bread slice from the
grill and roughly chop. Add them to
a blender with about one fourth of
the simmering broth. Purée for
about 1 minute. Add the tomatobread purée to the simmering soup
and continue to cook for 5 minutes.
Once the mushrooms are cooked,
top each one with a slice of
prosciutto
and
a
slice
of
mozzarella. Return the mushrooms
to the oven to melt the cheese,
about 2 minutes.
To serve, ladle into bowls and
garnish with about a tablespoon of
pesto. Serve the prosciutto- and
cheese-topped
mushrooms
alongside.
CONFESSION
This soup is tasty
without the bread
slice, but I would
never make it
that way. I like
the
consistency
better with a
little bread. This
soup is already a
HUGE reduction
in carbs from its
predecessor, papa
al
pomodoro,
bread and tomato
soup
from
Florence,
Italy.
But it’s up to you
—it all depends
on how many
carbs you have
had the day you
make the soup
and how uptight
you are feeling
about it. The soup
really is great
with or without
the grilled bread.
I
confess,
I
cannot give it up
entirely.
Meatball and Sausage
Pizza Stoup
The meatball dumplings in the
stoup taste okay without the 2
tablespoons of bread crumbs, but
being a Sicilian girl, I simply
cannot make a meatball with no
bread crumbs. This is as close as I
can force myself. It’s only 2
tablespoons. Negligible carbs, but
all the di erence mentally and the
consistency is really better for it.
4 SERVINGS
tablespoons extra-virgin olive
2 oil (EVOO) (twice around the
pan)
1
4
pound bulk Italian sausage,
sweet or hot
garlic cloves, 2 crushed and 2
minced
1 large yellow onion, chopped
1 carrot, peeled and chopped
2 celery ribs, chopped
1 quart chicken stock or broth
1 can (15 ounces) pizza sauce
pound ground beef, pork, and
1 veal mix or ground sirloin
cup grated Parmigiano½
Reggiano (a couple of
handfuls), plus more to pass at
table
2
tablespoons Italian bread
crumbs
1 egg yolk, beaten
Salt and freshly ground black
pepper
½ teaspoon allspice
A handful of chopped fresh flatleaf parsley
Heat a medium soup pot over
medium-high heat. Add EVOO
(twice around the pan) and the
sausage. Break up the sausage with
the back of a wooden spoon and
brown it, about 3 minutes. Add the
2 crushed garlic cloves and the
chopped onion, carrot, and celery.
Stir to combine and cook for 5
minutes. Add the chicken stock and
pizza sauce and raise heat to high
to bring to a boil.
Meanwhile, in a bowl mix the
ground meat with the minced
garlic,
grated
cheese,
bread
crumbs, egg yolk, salt and pepper,
and allspice. Form bite-size balls
and drop them into boiling liquid.
The meatballs will cook like
dumplings in about 8 minutes.
When all of the balls have been
added and the stoup returns to a
boil, reduce heat to simmer. Cook
for 8 to 10 minutes. Add the
parsley, stir, and ladle into shallow
bowls. Top with a little grated
cheese at table.
Red Snapper in Crazy
Water (Acqua Pazza)
4
SERVINGS
2½
pounds red snapper fillet, cut
into 3-inch chunks
Salt and freshly ground black
pepper
tablespoons Old Bay or other
1½ seafood seasoning blend (a
palmful and half again)
tablespoons extra-virgin olive
3 oil (EVOO) (three turns of the
pan)
1
3
teaspoon crushed hot red
pepper flakes
garlic cloves, crushed and
peeled
1 can flat anchovy fillets
1 cup white wine
cup (6 to 8 pieces) soft sun¼
dried tomatoes, not in oil (on
the produce aisle), coarsely
chopped
3 tablespoons capers, drained
4 scallions, chopped
1 quart chicken stock or broth
A handful of fresh flat-leaf
parsley, chopped
Season the sh pieces with salt,
pepper, and Old Bay. Heat a large,
deep skillet over medium-high heat.
Add the EVOO, hot red pepper
akes, garlic, and anchovies. Melt
the anchovies into the oil. Add the
snapper, skin side down, and crisp
the skin. Turn and brown the sh
for 3 to 4 minutes. Add the wine
and deglaze the pan (lift up
drippings), then add the sun-dried
tomatoes, capers, and scallions and
stir in the chicken stock. Stir the
stoup gently so you do not break
up the sh. Bring the broth to a
simmer and cook for another 3 to 5
minutes to combine flavors.
Serve the sh in shallow bowls
with plenty of crazy broth. Garnish
with parsley.
Fish Chowder
4
1
SERVINGS
tablespoon extra-virgin olive oil
(EVOO) (once around the pan)
5 slices bacon, chopped
1 small yellow onion, chopped
2
celery ribs and their greens,
finely chopped
4 sprigs fresh thyme
2 garlic cloves, chopped
Salt and freshly ground black
pepper
2 tablespoons flour
1
small baking potato, peeled and
thinly sliced
1 quart chicken stock or broth
1 cup heavy cream or half-and-half
1 8-ounce bottle clam juice
pounds lean, flaky fish such as
cod, haddock, halibut, monkfish,
2 or tilapia, skinned and cut into
2- to 3-inch pieces
3
Hot sauce, to taste
tablespoons fresh flat-leaf
parsley, chopped (optional)
Heat a large soup pot over
medium-high heat with the EVOO.
Add the bacon and cook until crisp,
about 3 minutes. Remove the crispy
bacon to a plate lined with paper
towels and reserve. Add the onion,
celery, thyme sprigs, garlic, and
salt and pepper to the pot and
cook for about 3 minutes, mixing it
every now and then. Add the our
to the vegetables, stirring to
distribute, and cook for 1 minute.
Add the thinly sliced potato, then
whisk in the chicken stock, heavy
cream, and clam juice. Bring the
mixture up to a simmer and cook
for 10 minutes. Add the sh and
continue to gently simmer for 5
minutes. Turn the heat down a
little if the pot is boiling rather
than simmering. Add the desired
amount of hot sauce and taste for
seasoning; add more salt and
pepper accordingly. To serve,
carefully ladle the soup into bowls,
trying not to break up the sh too
much. Garnish each bowl with a
little of the reserved crispy bacon
and some chopped parsley. Serve
the soup alongside a simple mixed
green salad with your favorite
salad dressing.
Thai Chicken Noodle Soup
4
SERVINGS
2
1
tablespoons vegetable oil (twice
around the pan)
medium yellow onion,
quartered and thinly sliced
3 garlic cloves, finely chopped
poblano or Anaheim peppers,
2 seeded and thinly sliced
Salt and freshly ground black
pepper
1
6
2
cup shredded carrots (in
pouches on the produce aisle)
cups (1½ quarts) chicken stock
or broth
pounds chicken tenders, cut
into bite-size chunks
small bundle from a 3.75-ounce
package of bean thread noodles
1 (there are usually 3 bundles in
1 package; recommended brand
Kame)
3
15
tablespoons fresh cilantro
leaves, chopped
fresh basil leaves, roughly
chopped
Juice of 1 lime
Heat a large, heavy-bottomed soup
pot with the vegetable oil over high
heat. Once you see the oil ripple,
add the onion, garlic, and sliced
peppers. Season the vegetables
with salt and pepper and cook,
stirring frequently, for 2 minutes.
Add the carrots and 6 cups chicken
stock. Cover with a lid and bring
up to a simmer. Once simmering,
add the chicken and noodles and
simmer for 10 minutes more.
Remove the soup from the heat and
add the cilantro, basil, and the lime
juice.
Noodle-Free Chicken
Soup
This is a great late-night snack or
easy lunch. It’s my version of
stracciatelle
or
“rag”
soup.
Basically, it’s an Italian egg-drop
soup. I make mine really full of egg
“rags” or ribbons because when I
eat chicken noodle soup I would
make a bowl of noodles with a
little broth. It’s best to eat this
really fresh and hot, so if you’re
cooking for one or two, just cut the
recipe in half.
4 SERVINGS
2 quarts chicken stock or broth
8 eggs
½ teaspoon grated nutmeg
1
teaspoon freshly ground black
pepper
cup grated Parmigiano-
¼ Reggiano, plus some to pass at
table
3
tablespoons finely chopped
fresh flat-leaf parsley
Bring the stock to a boil in a
medium soup pot, then reduce heat
to medium to have a good strong
simmer going on. Beat the eggs
with the nutmeg, pepper, and
cheese. Add the eggs to the soup
pot and stir them in with a whisk,
swirling in a gure-eight pattern,
making the eggs into rags in the
soup. Ladle into shallow bowls and
garnish with generous sprinkles of
parsley and more cheese.
Buy stock or broth
in asceptic boxes
rather than cans.
They might cost a
little more, but
the
stocks
especially
have
great slow-cooked
avor that really
makes fast-cooked
food taste rich.
Plus,
whatever
you don’t use can
go directly into
the refrigerator,
without having to
transfer it from a
can. If I know I
am not going to
use my remainder
stock within the
next few days, I
will transfer it to
a
resealable
plastic bag and
freeze it at. (I
have had a small
revolution
of
freezer
storage
space
since
embracing
the
freezing of things
flat.)
Cream of Cheddar Soup
and Lime Chicken
Avocado Salad
4
SERVINGS
2 tablespoons butter
1 large yellow onion, chopped
3 garlic cloves, chopped
1
teaspoon crushed hot red
pepper flakes
Salt and freshly ground black
pepper
2 tablespoons ground cumin
2 tablespoons flour
1 quart chicken stock or broth
1 cup heavy cream
5
tablespoons extra-virgin olive
oil (EVOO)
5 thin chicken breast cutlets
1 tablespoon ground coriander
2 limes
1 ripe Hass avocado
½ head iceberg lettuce, shredded
½ pint cherry tomatoes, cut in half
¼
4
cup fresh cilantro leaves,
chopped
cups good-quality aged Cheddar
cheese, grated
Heat a soup pot over medium heat
with the butter. When the butter
melts, add the onion, garlic, red
pepper akes, salt, pepper, and 1
tablespoon of the cumin (a
palmful). Cook for 3 minutes. Add
the our and cook for 1 minute
more. Whisk in the chicken stock
and heavy cream, bring up to a
simmer, and cook for 10 minutes.
Preheat a large skillet over
medium-high
heat
with
2
tablespoons of the EVOO (twice
around the pan). Season the
chicken breasts with the remaining
tablespoon of cumin, the coriander,
and salt and pepper; add to the hot
skillet and cook for 2 to 3 minutes
o n each side, or until cooked
through. Remove the chicken to the
cutting board, squeeze the juice of
1 lime over the chicken, and allow
it to cool slightly.
Cut the avocado in half lengthwise,
cutting around the pit. Separate the
halves and using a spoon, scoop
out the pit and then scoop the
avocado from its skin. Chop the
avocado esh into bite-size pieces.
Add to a mixing bowl. To the
avocado add the shredded iceberg
lettuce, tomatoes, and cilantro. Cut
the chicken into thin strips and add
to the bowl. Squeeze the juice of
the remaining lime over the salad
and drizzle with the remaining 3
tablespoons of EVOO. Season with
salt and pepper and toss to coat.
To nish the soup, turn the heat
o . While whisking, add the grated
Cheddar cheese in 3 additions.
Serve
the
Cheddar
soup
immediately alongside the lime
chicken avocado salad.
Anything
we
make is only as
good
as
the
quality
of
ingredients
we
put in it. The
cheese is the big
avor
in
this
soup, so look for
good-quality
Cheddar that has
a
super-sharp,
deep
flavor.
Cheddar
Sesame-Crusted Red
Snapper with GingerDressed Snappy Veggies
4
SERVINGS
2-inch piece fresh gingerroot,
peeled and grated or minced
1
small jalapeño pepper, seeded
and finely chopped
tablespoons rice wine vinegar
3 or white wine vinegar (eyeball
it)
Salt and freshly ground black
pepper
5 tablespoons vegetable oil
10 radishes, thinly sliced
English (seedless) cucumber
1 (the one wrapped in plastic),
thinly sliced
yellow bell pepper, seeded,
1 quartered, and cut into thin
strips
4
8-ounce portions red snapper
fillet, skin on
½ cup sesame seeds, untoasted
(available on spice aisle)
1
1
¼
bunch watercress, trimmed of
thick stems
cup (about 20 leaves) fresh
basil, coarsely chopped
cup toasted unsalted peanuts,
coarsely chopped
In a salad bowl combine the
ginger, jalapeño, vinegar, salt, and
pepper. In a slow steady stream,
whisk in 3 tablespoons of the
vegetable oil. Add the radishes,
cucumber, and bell pepper and toss
to coat. Let the veggies marinate at
room temperature while you
prepare
the
sesame-crusted
snapper.
With a sharp paring knife, score
the skin side of the snapper llets:
Slash 3 ⅛-inch-deep cuts across the
width of the sh. Season both sides
of the sh with salt and pepper.
Sprinkle and then gently press the
sesame seeds onto both sides of the
sh. Heat a large nonstick skillet
over medium-high heat with the
remaining
2
tablespoons
of
vegetable oil (twice around the
pan). When the pan is hot, add the
seasoned sh to the skillet skin side
down. Sauté the snapper for 4
minutes, and if you nd that the
llets bubble up in the center
section, carefully press each llet
down with a sh spatula. Flip the
llets and continue to cook on the
second side for 3 minutes, or until
the sh is cooked through and
opaque. While the sh is cooking
on the second side, nish o the
ginger-dressed snappy veggies.
To the marinating vegetables add
the watercress, basil, and peanuts.
Toss to combine.
To serve, distribute the snappy
veggies among four plates and top
with the sesame-crusted snapper.
Swordfish and Chorizo
Kabobs on MostlyVegetable Saffron Rice
4
SERVINGS
Juice of 2 lemons
4 garlic cloves, minced
¼ cup fresh cilantro (a handful)
½
2
cup fresh flat-leaf parsley (a
couple of handfuls)
teaspoons crushed hot red
pepper flakes
Coarse salt
¼
cup plus 1 tablespoon extravirgin olive oil (EVOO)
pounds swordfish steak,
2 trimmed of skin and dark
connective tissue and cubed
¾
pound chorizo, casing removed
and cut into 2-inch chunks
2 tablespoons butter
tablespoons fresh thyme leaves
2 stripped from stems and
chopped
1 small zucchini, diced
1
red bell pepper, cored, seeded,
and diced
1 small yellow onion, diced
½ cup white enriched rice
1
small head cauliflower, cut into
small florets
2 cups chicken stock or broth
Freshly ground black pepper
¼
teaspoon saffron threads (a
healthy pinch)
Preheat an outdoor grill or indoor
grill pan to medium high.
To a shallow dish add the lemon
juice and garlic. Pile the cilantro
and parsley together and nely
chop them. Pile the green herbs
into the dish. Add the red pepper
akes and a generous dose of
coarse salt and the ¼ cup of EVOO.
Mix the marinade and add the sh.
Coat the
sh evenly with the
marinade, then thread it onto
metal skewers. Thread the chorizo
onto another skewer with cut sides
facing out to expose them to the
grill and so they will get good
markings. Reserve the skewers.
Heat a deep, medium-size skillet
over medium-high heat. Add the
tablespoon of EVOO and the
butter. When the butter melts into
the oil, add the thyme, zucchini,
bell pepper, onion, and rice. Stir
and sauté the mixture for 3
minutes, then add the cauli ower
and stock and season with salt and
pepper. Stir in sa ron threads and
bring the liquid up to a bubble.
Cover the pan tightly and reduce
the heat to simmer. Cook for 17
minutes, or until the rice is tender.
Place the skewers on the grill when
the mostly-vegetable rice has
cooked for 5 minutes with the lid
on. Cook the sh for 8 to 10
minutes, until opaque, turning
every couple of minutes. Cook the
chorizo for 2 to 3 minutes on each
side to get good markings; the
sausage is already fully cooked,
you are just warming it and
marking it.
Uncover the vegetables and rice
and stir. Pile portions of the
mostly-vegetables and sa ron rice
on plates. Remove the sword sh
and chorizo from their skewers and
combine them. Pile the sh and
cooked chorizo on top of the veggie
and rice mixture and serve.
RECIPISTORY
This is a hugely
reduced-carb
alternative
to
paella, a mostly
rice, seafood, and
sausage dish I
used to entertain
with often. Now,
with
no
one
eating
carbs,
paella
would
actually be rude
to serve. This is
my knockoff.
Citrus Crab Cakes with
Sweet and Bitter Salad
4
SERVINGS
tablespoons extra-virgin olive
3 oil (EVOO), plus some for
drizzling
⅓
2
cup mayonnaise or reduced-fat
mayonnaise
oranges, zested, and 1 orange
reserved for juice
teaspoon ground chipotle chili
1 powder, or ¼ to ½ teaspoon
cayenne pepper
2 egg whites, beaten with a fork
1
handful fresh flat-leaf parsley,
chopped
tablespoon Old Bay seasoning
1 or other seafood seasoning
blend
1
small red bell pepper, cored,
seeded, and finely diced
Salt and freshly ground black
pepper
pound lump crabmeat, picked
1 over to remove shells and
cartilage (available in tubs at
fish counter)
cup panko (Japanese bread
½ crumbs) (omit if you do not
require crunch to your cakes)
heads Belgian endive, leaves
2 pulled apart and chopped into
large pieces
1
head radicchio, cored and thinly
sliced
1 head Bibb or Boston lettuce,
torn into bite-size pieces
2 tablespoons red wine vinegar
1 tablespoon honey
tablespoon dry mustard or 1
½ tablespoon prepared Dijon
mustard
Preheat the oven to 375°F.
Line a baking sheet with aluminum
foil and brush with a little EVOO.
In a bowl combine the mayonnaise,
orange zest, chipotle powder, egg
whites, parsley, Old Bay seasoning,
bell pepper, salt, and pepper. Add
the crabmeat and gently fold the
mixture together, trying not to
break up the large pieces of crab.
Add half of the seasoned crab
mixture to the food processor.
Using the pulse function, zap it 4
or 5 times. You are not trying to
make a paste, you are just looking
for a
ner blend. Thoroughly
combine the pulsed crab with the
chunky crab, folding it together
somewhat gently so as not to break
up the chunky part. With your
hand, score the crab mixture into 4
equal portions. Divide each portion
into 2. Scoop the portion with an
ice cream scoop and release onto
the baking sheet. Press down to
form each of your 8 portions into a
1-inch-thick cake. If you are going
for the panko bread crumbs, drizzle
the panko with a little EVOO and
sprinkle each cake with about 1
tablespoon of the panko. Bake the
crab cakes on the top rack of the
oven for 12 to 13 minutes, or until
cooked through. While the crab
cakes are cooking, prepare the
sweet and bitter salad.
In a large salad bowl combine the
endive, radicchio, and lettuce. To
make the dressing, in another bowl
squeeze the juice of the reserved
orange, then add the red wine
vinegar, honey, and mustard.
Whisk in about 3 tablespoons
EVOO, pouring it in a slow, steady
stream. Pour the dressing over the
salad and toss to coat.
Serve 2 crab cakes on top of a
portion of the sweet and bitter
salad.
RECIPISTORY
Since
messing
with a low-carbnot-no-carb
lifestyle,
I’ve
been trying to
gure out a way
to make crab
cakes
hold
together (I used
to be the Queen
of Crab Cakes
when I could use
lots of cracker
meal and bread
crumbs). Finally I
hit on it! I let the
crab
be
the
binder for the
crab. This is done
by
processing
half of the crab
and leaving the
other half nice
and chunky. Still,
I
missed
the
crunch,
so
I
added a bare
minimum
of
panko
bread
crumbs
for
a
textured top.
Halibut with FireRoasted Salsa, Avocado
Boats, and Jicama Slaw
Salad
4
SERVINGS
JICAMA SLAW
Zest and juice of 2 limes
A handful of fresh cilantro,
finely chopped
2
teaspoons hot sauce, such as
Tabasco (eyeball it)
tablespoons vegetable oil
2 (eyeball it)
1 jicama, about 1 pound
Coarse salt
FIRE-ROASTED SALSA
1
tablespoon vegetable oil (once
around the pan)
2 jalapeños
can diced fire-roasted tomatoes,
1 such as Muir Glen brand,
drained
2
tablespoons fresh cilantro,
finely chopped
1
tablespoon fresh mint, finely
chopped
¼ red onion, finely chopped
Coarse salt
FISH
¼
cup extra-virgin olive oil
(EVOO)
4 6-ounce halibut fillets
Juice of ¼ lemon
Salt and freshly ground black
pepper
AVOCADO BOATS
2 ripe Hass avocados
Juice of ½ lemon
Hot sauce, about 4 teaspoons
Coarse salt
Extra-virgin olive oil (EVOO),
for drizzling
Begin with the slaw salad. In a
medium bowl, combine the lime
zest and juice with the cilantro, hot
sauce, and vegetable oil. With a
paring knife peel the light brown
skin from the jicama; slice ¼-inchthick disks, stack the disks up, then
cut into ¼-inch-wide strips. Add the
jicama to the dressing and toss it
around, then season with salt to
taste and reserve.
To make the salsa: Heat a medium
nonstick skillet over high heat. Add
the veg oil and jalapeños and char
until blackened on all sides.
Remove the pan from the heat and
remove the jalapeños to a cutting
board. While the peppers cool
enough to handle, in a bowl
combine the re-roasted tomatoes
with the cilantro, mint, and red
onion. Halve the peppers and
remove the tops and seeds. Chop
the jalapeño and add to the salsa.
Toss to combine and season with
salt to taste, then reserve.
Return the nonstick skillet to the
stove with the EVOO in it and heat
the oil over medium-high heat.
Dress the sh with lemon juice and
salt and pepper on both sides.
When the oil ripples and begins to
smoke, add the sh and cook for 4
minutes on each side, or until rm
and opaque.
While the
sh cooks, cut the
avocados in half all the way down
to the pit. Twist to separate the
avocados. Use a spoon to remove
the pits and scoop the esh from
the skin, keeping each half intact.
Fill the cavity or “boat” with a
little lemon juice, hot sauce, a
pinch of salt, and a drizzle of
EVOO.
To serve, place the sh on a dinner
plate and top with the salsa. Pile
some jicama alongside. Add an
avocado boat to the plate and
serve.
Broiled Haddock with
Bacon-Fried Greens
4
SERVINGS
tablespoon extra-virgin olive
1 oil (EVOO) (once around the
pan)
4
slices applewood-smoked
bacon, chopped
1 medium red onion, chopped
3 tablespoons red wine vinegar
cups (1½ pounds) Swiss chard
6 or red Swiss chard, coarsely
chopped
Salt and freshly ground black
pepper
½
teaspoon grated nutmeg
(eyeball it)
5 tablespoons softened butter
2¼
to 2½ pounds haddock fillets,
cut into 4 portions
Juice of ½ lemon
¼ cup mayonnaise
fresh chive blades, snipped or
10 chopped
Preheat the broiler and preheat a
skillet over medium-high heat.
To the skillet, add the EVOO and
bacon. Render the bacon fat 3
minutes, then add the onion and
cook together with the bacon for
another 3 or 4 minutes. Deglaze
the pan with the vinegar. Add the
greens in bunches, wilting into the
pan. Season the greens with salt,
pepper, and nutmeg. Reduce the
heat to medium low and let the
greens cook for 10 minutes, tossing
occasionally with tongs.
Grease a shallow broiler pan with 1
tablespoon of the butter. Set the
sh into the pan, white, eshy side
up. Dress the sh with the lemon
juice and some salt. Mix the 4
tablespoons of remaining butter
with the mayonnaise. Broil the sh
for 3 or 4 minutes, 3 or 4 inches
from heat, then remove from the
oven and slather the combined
mayo-butter evenly over the sh. If
the pan looks dry, add a splash of
water to it and return the sh to
the oven. Broil the
sh for 5
minutes more, or until the top of
the haddock is bubbly and evenly
browned. Top the cooked sh with
the chives and carefully transfer to
dinner plates with a sh spatula.
Serve with a pile of bacon-fried
greens on the side.
Seafood au Gratin with
Sautéed Artichokes and
Spinach
4
SERVINGS
¼
cup plus 1 tablespoon extravirgin olive oil (EVOO)
4 tablespoons butter
1 bay leaf, fresh or dried
1½ pounds cod, cut into chunks
pound large raw shrimp,
1
peeled, deveined, and tails
removed, coarsely chopped
1 lemon
1 large shallot, finely chopped
2 tablespoons flour
½ cup chicken stock or broth
1 cup heavy cream
3 tablespoons dry sherry
¼ teaspoon grated nutmeg
Salt and freshly ground black
pepper
3 garlic cloves, chopped
2 cans (15 ounces each)
quartered artichoke hearts in
water, drained
pound triple-washed spinach,
1 stems discarded, coarsely
chopped
2
cups (8 ounces) shredded
Gruyère cheese
1 teaspoon sweet paprika
2
tablespoons chopped fresh flatleaf parsley
to 3 tablespoons grated
2 Parmigiano-Reggiano or
Parmesan cheese
Preheat a broiler to high.
To a large skillet over medium heat
add 1 tablespoon of the EVOO
(once
around the
pan),
2
tablespoons of the butter, and the
bay leaf. Add the sh and shrimp
and cook for 2 to 3 minutes on
each side, turning carefully with
sh spatula. Remove the sh and
shrimp to a plate, squeeze lemon
juice on the cooked
sh, and
reserve. Add 2 tablespoons more
butter to the pan and the shallot.
Sauté the shallot for 2 minutes,
then add the
our and cook
another minute. Whisk in the stock
and thicken for a minute. Add the
cream to the sauce and bring to a
bubble. Stir in the sherry, then
season the sauce with nutmeg, salt,
and pepper. Slide the seafood back
into the pan and cook together
over medium-low heat to reduce
the sauce and nish cooking the
seafood, 5 to 6 minutes.
Heat a second skillet over mediumhigh heat. Add the remaining
EVOO, the garlic, and drained
artichokes. Fry for 2 minutes, then
wilt in the spinach and season with
salt and pepper to taste. Turn the
pan off and reserve.
Pour the seafood into a shallow
casserole and top with the Gruyère
cheese, paprika, parsley, and
Parm. Brown the casserole and
serve. Pile the spinach and
artichokes alongside the seafood.
Smoked Salmon with All
the Trimmings and
Crushed Cherry Tomato
Vinaigrette
When you are too exhausted to
move, this simple supper stands
you back up. Actually, it makes a
nice Sunday brunch or late-night
snack as well and can easily be
adjusted to feed from one to some.
4 SERVINGS
6 eggs
pint cherry tomatoes, cut in
½ half
2
2
tablespoons sherry vinegar or
red wine vinegar
tablespoons extra-virgin olive
oil (EVOO)
Salt and freshly ground black
pepper
8
1
large slices good-quality
smoked salmon
bunch arugula, washed and
trimmed of thick stems
bunch watercress, washed and
1 trimmed of thick stems
1 head Belgian endive, chopped
¼
cup chopped fresh flat-leaf
parsley
English (seedless) cucumber
½ (the one wrapped in plastic),
diced
½ small red onion, thinly sliced
1½ tablespoons capers, drained
Place the eggs in a small saucepot
and add enough water to cover. Set
over high heat and bring up to a
simmer. Once the eggs are at a
simmer, turn the heat o , cover
with a lid, and let sit for 10
minutes. Drain the eggs of the hot
water and then aggressively shake
the pan to crack the eggshells. Run
the eggs under cold water until
they’ve cooled down. Peel the
shells from the eggs. Set the eggs
aside.
While the eggs are cooking, make
the crushed cherry tomato dressing.
Add the cherry tomatoes to a bowl
along with the sherry vinegar,
EVOO, and salt and pepper to
taste. With a fork, crush the cherry
tomatoes a little bit. Reserve the
dressing.
Place two slices of salmon on four
serving plates. Don’t overlap the
salmon; you want it to cover as
much of the bottom of the plate as
possible. In a large bowl combine
the arugula, watercress, endive,
parsley, cucumber, red onion, and
capers. Cut the cooled hard-boiled
eggs into quarters and add to the
vegetables in the bowl. Gently toss,
trying not to break up the eggs too
much. Place a serving of the salad
in the center of the plated salmon.
Mix up the reserved cherry tomato
dressing with your fork, then
distribute it among the 4 plates.
Mariel’s Sauce for “Mish”
I have a very beautiful friend,
Mariel Hemingway. She eats all
organic foods, only sh, no meat,
and she includes no carbs
whatsoever in her diet. She makes
a double dinner every night: one
for her, one for the fam. However,
when she makes this one really
crazy blender sauce, it gets passed
to everyone. (Mariel makes half of
her food for each day in a blender.)
The sauce is awesome with chicken,
pork, meat, or sh. This is my
version of her specialty. I call it
Mariel’s Sauce for “Mish”—meat or
fish.
4 SERVINGS
3 tablespoons red wine vinegar
3
tablespoons pitted kalamata
olives
A pinch of Stevia or Splenda
(no-carb sweetener) or a drip of
honey
½
2
cup yellow mustard (Mariel
likes French’s brand)
cups spinach leaves, coarsely
chopped
1 cup (about 20 leaves) basil
¼
cup extra-virgin olive oil
(EVOO) (eyeball it)
Salt and freshly ground black
pepper
In a blender combine the vinegar,
olives, no-carb sweetener or a drip
of honey, mustard, spinach, and
basil. Blend on high speed and
stream in the EVOO. Season with
salt and pepper.
Lemon Lamb Chops with
Lentils and Radishes
4
SERVINGS
1
cup lentils, French green or
brown
3 tablespoons fresh thyme leaves
Zest of 2 lemons
2
garlic cloves, smashed out of its
skin
2 teaspoons coarse salt
1 teaspoon coarse black pepper
Extra-virgin olive oil (EVOO),
for drizzling
8 loin lamb chops
2 tablespoons butter
2 shallots, thinly sliced
6 radishes, thinly sliced
Salt and freshly ground black
pepper
3 tablespoons sherry vinegar
¼ cup chopped fresh dill
¼
cup fresh flat-leaf parsley (a
couple of handfuls)
Boil the lentils in a medium pot in
2 inches of water for 20 minutes.
Preheat the broiler. Combine the
thyme, lemon zest, and garlic on a
cutting board. Chop together, then
add the salt and pepper and mash
with the at of the knife. Drizzle
EVOO over the chops. Rub them
with the herb and garlic mixture
and arrange on a slotted broiler
pan. Broil the chops 6 to 8 inches
from heat for 5 minutes on each
side for medium doneness. Allow
the meat to rest 5 minutes.
Heat a medium skillet over medium
heat and add the butter. Melt the
butter and add the shallots. Sauté
for 3 minutes. Add the radishes to
the skillet and coat in the butter
and shallots. Drain the lentils. Add
them to the skillet and season with
salt and pepper. Add the vinegar,
dill, and parsley. Taste and adjust
the seasonings.
Pile the lentils and radishes on
plates and serve up 2 chops per
person.
Rosemary-Lemon Broiled
Lamb Chops with
Gremolata and White
Beans, Prosciutto, and
Greens
4
SERVINGS
small sprigs or 1 long stem fresh
4 rosemary, needles removed then
finely chopped (3 tablespoons)
Zest and juice of 2 lemons
5 tablespoons extra-virgin olive
oil (EVOO), divided
4 garlic cloves, chopped, divided
8 loin lamb chops
Salt and freshly ground black
pepper
¼
1
cup fresh flat-leaf parsley (a
handful)
teaspoon crushed hot red
pepper flakes
1 small yellow onion, chopped
can (15 ounces) cannellini
1 beans, drained, well rinsed, and
shaken dry
1
¼
bunch arugula, washed and
trimmed of thick stems
pound sliced prosciutto, cut into
strips
Preheat the broiler to high.
In a shallow dish combine the
rosemary, lemon juice, about 3
tablespoons of the EVOO, and one
quarter of the chopped garlic. Add
the lamb chops and rub the mixture
on to both sides of all the chops.
Season the chops with salt and
pepper and arrange the chops on a
broiler pan. Place the chops about
6 to 8 inches from the broiler and
cook for 5 minutes on each side.
Remove the chops from the broiler
and let rest for 5 minutes. While
the chops are cooking, prepare the
gremolata.
Make a pile on your cutting board
of the lemon zest, one quarter of
the chopped garlic, and parsley
leaves. Run your knife through the
pile until well combined and nely
chopped; reserve.
After you prepare the gremolata,
move on to the white beans,
prosciutto, and greens. Preheat a
large skillet with the remaining 2
tablespoons of EVOO (twice
around the pan).
Add the
remaining chopped garlic, the red
pepper akes, and onion. Cook for
2 minutes, then add the cannellini
beans, salt, and pepper. Stir to
combine and continue to cook for 3
minutes. Turn the heat o and fold
in the arugula and prosciutto.
To serve, divide the cannellini bean
mixture among 4 plates, and top
that with 2 chops on each portion.
Top each chop with a sprinkle of
the gremolata.
Move-it-Along Pork and Veggie
Stir-Fry
4
SERVINGS
pounds boneless pork rib chops
2 or loin chops, cut into thin
strips
¼
cup tamari (dark aged soy
sauce)
2-inch piece fresh gingerroot,
peeled and grated or minced
Juice of 2 limes
1 tablespoon honey
3 tablespoons vegetable oil
bunch scallions, white and
1 green parts thinly sliced and
kept separate
4 garlic cloves, chopped
1
2
small red bell pepper, cored,
seeded, and cut into strips
Anaheim peppers, cut into
strips
1 cup shredded carrots (bagged in
12
½
the produce aisle)
button mushrooms, trimmed of
stems, caps thinly sliced
head broccoli, cut into very
small flowerets
small head napa cabbage, core
½ removed and leaves thinly
sliced
1 cup chicken stock or broth
1
handful fresh cilantro leaves,
chopped
Combine the pork in a shallow dish
with the tamari, ginger, half the
lime juice, and honey. Let the pork
marinate while you chop up all of
your vegetables. By the time you
are nished, the pork will have
marinated long enough.
Heat a large nonstick skillet with
about 2 tablespoons of the
vegetable oil. Remove the pork
from the marinade; shake o the
excess marinade and reserve. Once
the skillet is screaming hot, add the
pork slices in one even layer. Cook
the sliced pork without stirring for
2 minutes. Toss the pork with tongs
and cook for 1 more minute.
Remove the pork from the pan and
reserve.
Add
the
remaining
tablespoon of vegetable oil to the
skillet. Add the white part of the
scallions, the garlic, and the bell
pepper,
Anaheim
peppers,
shredded carrots, and mushrooms.
Cook for 1 minute, stirring
frequently. Add the broccoli and
the napa cabbage; continue to cook
and stir for 2 minutes. Add the
reserved marinade and the chicken
stock, bring up to a simmer, and
cook for 2 minutes. Add the pork
back to the skillet and cook for 1
more minute, or until the pork is
cooked through. Turn the heat o ,
add the remaining lime juice and
the cilantro, and toss to distribute.
Taste for seasoning, add more
tamari or lime juice accordingly,
and serve immediately.
Low-Carb
Roman
Feast
Cacio e Pepe
(Cheese
and
Pepper) Spaghetti
Squash
Pork Loin Chops
with Sweet and
Hot Peppers
Wilted
Spinach
with Garlic Chips
Cacio e Pepe (Cheese and
Pepper) Spaghetti Squash
While the squash cooks, work on
the chops (recipe follows).
4 SERVINGS
1 4-pound spaghetti squash
2
tablespoons extra-virgin olive oil
(EVOO)
1 cup grated Romano cheese
Salt and lots of coarse ground
black pepper
To microwave squash: Cut in half
and seed. Place ¼ inch water in a
microwave-safe dish. Place the
squash in the dish, the cut sides
down—the sides will overlap.
Cover with plastic wrap and
microwave on High for 13 minutes.
Reserve ¼ cup of the cooking
liquid in a bowl. Shred the squash
and add the “spaghetti” to the bowl
with the reserved liquid.
To boil squash: Cut in half and
seed. Boil the squash until tender,
15 to 20 minutes. Place ¼ cup, a
ladleful, of cooking water into a
bowl, then drain and shred the
squash. Transfer to the bowl with
the reserved liquid.
Toss the squash with the reserved
liquid and dress with EVOO, lots of
cheese, salt to taste, and lots of
black pepper and serve.
Pork Loin Chops with
Sweet and Hot Peppers
While the chops are cooking, work
on the Wilted Spinach with Garlic
Chips, opposite.
4 SERVINGS
4
center-cut pork loin chops, 1
inch thick
Salt and freshly ground black
pepper
2
tablespoons extra-virgin olive
oil (EVOO)
1 yellow bell pepper, cored,
seeded, and sliced
1
4
orange bell pepper, cored,
seeded, and sliced
jarred red hot Italian cherry
peppers, sliced
½ cup white wine or chicken stock
2
tablespoons chopped fresh flatleaf parsley (a handful)
Heat a large skillet over mediumhigh heat. Season the chops with
salt and pepper. Add 1 tablespoon
of the EVOO to the pan (once
around the pan). Add the chops
and cook for 5 minutes on each
side.
After the chops have cooked
through, transfer to a platter and
cover with foil. Return the pan to
heat and add the remaining
tablespoon of EVOO and the bell
peppers. Sauté the peppers, stirring
frequently, for 5 minutes. Add the
hot cherry peppers and a splash of
their brine to the pan, and cook for
1 minute. Add the wine or stock
and scrape up the pan drippings.
Arrange the peppers over the chops
and sprinkle with parsley. Serve
with the spinach and the cacio e
pepe spaghetti squash.
Wilted Spinach with
Garlic Chips
4
SERVINGS
cup extra-virgin olive oil
¼ (EVOO) (4 times around the
pan)
large garlic cloves, carefully
4 peeled and very thinly sliced
into chips
2
pounds triple-washed spinach,
stems removed
½ teaspoon grated nutmeg
Coarse salt and coarse black
pepper
Place a large skillet on the stove
and add the oil and garlic chips.
Turn heat onto low and let the
garlic chips fry up until golden,
ipping them around from time to
time, about 5 minutes. Remove the
crisp garlic chips with a slotted
spoon and reserve. Add the spinach
to the pan, turning with tongs to
wilt it all in. Season the spinach
with the nutmeg, salt, and pepper.
Serve immediately, garnished with
the garlic chips.
Make-aSunday-ofAny-Day
Supper
“Stu ed”
Chops
Sausage
Apricots
Sautéed
Squash
Pork
with
and
Yellow
“Stuffed” Pork Chops with
Sausage and Apricots
4
SERVINGS
8
thin-cut, boneless pork loin
chops
Salt and freshly ground black
pepper
3
tablespoons extra-virgin olive
oil (EVOO)
2 cups chicken stock or broth
1 pound Italian bulk sausage
3 celery ribs, chopped
1 medium onion, chopped
½
red bell pepper, cored, seeded,
and chopped
6 dried apricots, chopped
¼
cup chopped fresh flat-leaf
parsley
2 tablespoons chopped fresh sage
2 tablespoons butter
1
tablespoon flour (it’s only a
tablespoon, get over it!)
½ cup heavy cream
A pinch of nutmeg, grated or
ground
Preheat a large skillet over
medium-high heat. Preheat the
oven to 350°F.
Season the chops with salt and
pepper. Add 2 tablespoons of the
EVOO to the hot skillet, then add
the chops to sear and caramelize
the meat on each side, a minute or
two. Transfer the chops to a pan or
casserole dish and add about ½ cup
of the chicken stock to help the
meat remain moist while it nishes
cooking—just eyeball the amount.
Loosely cover the dish or pan with
foil before placing in the oven.
Start the Sautéed Yellow Squash,
then move back to the stu ng in
this recipe.
Return the skillet to the stove and
add the remaining tablespoon of
EVOO. Add the sausage and
crumble it as it browns. Add the
celery and onion and cook for 2 or
3 minutes, then add the bell pepper
and apricots. Cook for 2 minutes,
then add the parsley and sage and
another ½ cup chicken broth.
Reduce the heat and cook the
stu ng for 5 or 6 minutes longer,
until the apricots are tender and
plump. Remove the stu ng to a
small bowl, scraping the pan free
of as much food as possible, then
return the same skillet to moderate
heat. Add the butter to the skillet.
When the butter melts, add the
our and whisk. Cook the our
with the butter for 1 minute, then
add the remaining cup of broth.
Bring both to a bubble, then stir in
the heavy cream—eyeball it. Bring
the gravy to a bubble. Add a pinch
of nutmeg and black pepper and
simmer for 5 minutes to thicken a
bit.
To serve, remove the chops from
oven. Place 4 chops on individual
plates or on a platter. Mound the
sausage and vegetables on the
chops, then top each with a second
chop and pour gravy down over
the top of stacked chops and
stu ng. The pan drippings may
also be added to the gravy to
stretch the amount.
Sautéed Yellow Squash
4
SERVINGS
1
tablespoon extra-virgin olive oil
(EVOO)
2 tablespoons butter
½
2
red bell pepper, cored, seeded,
and chopped
small to medium yellow squash,
sliced
Salt and freshly ground black
pepper
2 tablespoons chopped fresh flatleaf parsley
2
tablespoons chives or 2
scallions, chopped (optional)
Preheat a skillet over medium-high
heat. Add the EVOO, then the
butter. When the butter melts, add
the bell pepper and squash. Sauté
for 12 minutes, or until the squash
is tender. Add salt and pepper to
taste and the parsley. Add the
chives or scallions if you would like
a layer of light onion avor on the
dish as well.
Pork Chops in SpicedApple Pan Sauce with
Roasted Broccoli Spears
4
1
SERVINGS
large head or 2 small heads
broccoli
3 garlic cloves, chopped
Salt and freshly ground black
pepper
2
tablespoons extra-virgin olive oil
(EVOO), plus some for drizzling
4 boneless pork loin or rib chops,
1½ inches thick
2 tablespoons butter
1 Spanish onion, thinly sliced
tablespoons fresh thyme leaves,
2 stripped from 4 or 5 sprigs,
chopped
1
Granny Smith apple, cored and
thinly sliced
pinches ground nutmeg or fresh
2 grated nutmeg (about ¼
teaspoon)
1 teaspoon ground cinnamon
1 cup chicken stock or broth
A handful fresh flat-leaf parsley,
chopped
Juice of 1 lemon
Preheat the oven to 400°F.
Trim the very end o
of the
broccoli stems. With a peeler or a
paring knife, remove the thick
brous outer layer of the broccoli
stems all the way up to within an
inch of where the broccoli shoots
o into its orets. Cut the broccoli
lengthwise into large spears. On a
baking sheet, toss the broccoli
spears with the garlic, salt, pepper,
and a generous drizzle of EVOO.
Place the broccoli in the oven and
roast for 15 minutes. The orets
become brown and crispy and a
little nutty tasting. YUMMO!
While the broccoli is roasting,
preheat a large skillet over high
heat with 2 tablespoons of EVOO
(twice around the pan). Liberally
season the pork chops with salt and
pepper and sear on both sides for 2
minutes, or until they are golden
brown. Remove the chops from the
skillet and reserve. Add the butter
to the pork skillet, add the onion,
thyme, sliced apple, nutmeg, and
cinnamon.
Cook,
stirring
frequently, for 3 to 5 minutes, or
until the onion and apples are
tender. Add the chicken stock and
bring up to a simmer. Add the pork
chops back to the pan and cook for
5 to 7 minutes longer, or until the
chops are cooked through. Add the
parsley and lemon juice to the
chops and stir to distribute.
Serve the chops topped with the
spiced-apple pan sauce alongside
the roasted broccoli spears.
Sliced Pork Tenderloin
Saltimbocca on Spinach
and Arugula Salad
4
SERVINGS
pork tenderloins (about 2
2 pounds), trimmed of silver skin
and connective tissue
6 garlic cloves, peeled
¼
cup extra-virgin olive oil
(EVOO), plus more for drizzling
Salt and freshly ground black
pepper
A bundle of fresh sage leaves
¼ pound prosciutto di Parma
1 pound baby spinach
2
6
cups arugula leaves (1 bunch),
washed and trimmed of stems
button mushrooms, trimmed and
thinly sliced
1 shallot, minced
2 tablespoons red wine vinegar
Juice of ½ lemon
2 tablespoons fresh chopped
thyme leaves
Preheat the oven to 450°F.
Place the pork tenderloins on a
baking sheet lined with aluminum
foil. Cut 3 slits into each loin a few
inches apart. Nest the cloves of
garlic into the slits. Slather the
pork with a healthy drizzle of
EVOO and use your hands to coat
the pork. Strap leaves of sage
across each piece of pork. Wrap the
tenderloins in prosciutto, covering
the pork entirely. Drizzle again
with EVOO. Roast the pork for 25
minutes. While the pork roasts,
prepare the salad.
Combine
the
greens
and
mushrooms in a salad bowl. In a
smaller bowl, combine the minced
shallot with the vinegar, lemon
juice, and thyme. Let stand for 15
minutes. (Nice place for a red wine
break here. Even Atkins himself
had a glass now and again.)
Stream about ¼ cup of EVOO into
the dressing while whisking to
emulsify it. Toss the salad with the
dressing.
To serve, pile the salad onto plates.
Slice the tenderloins on an angle,
½-inch slices, and arrange the
sliced pork atop the salad.
Lemon Roast Pork
Tenderloins with Warm
Beets, Chicory, and Goat
Cheese
4
SERVINGS
4
tablespoons extra-virgin olive
oil (EVOO), divided
tablespoon dry mustard or 2
1 tablespoons prepared Dijon
mustard
3 garlic cloves, chopped
Juice and zest of 2 lemons
pork tenderloins (2 to 2¼
2 pounds), trimmed of silver skin
and connective tissue
Salt and freshly ground black
pepper
4 slices bacon, chopped
1
1
small yellow onion, thinly
sliced
tablespoon fresh thyme leaves,
chopped
can (15 ounces) sliced beets,
1 drained of all but about 4
tablespoons juice
head chicory, washed, dried,
1 and torn into bite-size pieces
(see Tidbit)
20 fresh basil leaves, chopped
1
handful fresh flat-leaf parsley,
chopped
½ cup crumbled goat cheese
Preheat the oven to 450°F.
In a small bowl combine 2
tablespoons of the EVOO, the
mustard, garlic, and half the lemon
juice and reserve. Toss the
tenderloins in the lemon mixture.
Place the tenderloins on a nonstick
baking sheet with a rim. Season
them with salt and pepper and
roast for 25 minutes, then remove
and let rest.
While the pork is roasting, preheat
a medium-size skillet with the
remaining 2 tablespoons of EVOO
over medium-high heat. Add the
chopped bacon and cook until
crisp, about 3 minutes. Add the
onion and thyme and cook for 2 to
3 minutes, stirring occasionally.
Add the sliced beets and the
reserved beet juice, salt, and
pepper and cook for 2 more
minutes, or until the beets are
warmed through.
Meanwhile, in a salad bowl
combine the chicory, lemon zest,
the remaining lemon juice, the
basil, and parsley. Transfer the
warm beets to the salad bowl and
toss to combine and wilt the
chicory.
Slice the pork thin on an angle.
Serve the sliced pork with the
warm beets and chicory alongside.
Top the warm vegetables with goat
cheese crumbles.
Chicory is great
raw or cooked. It
has a big avor
that
trumps
regular
lettuce
any day.
Chili-Rubbed Roast Pork
Tenderloins with
Crunchy, Chunky Black
Bean and Jicama Salad
4
SERVINGS
pork tenderloins (2 to 2¼
2 pounds), trimmed of silver skin
and connective tissue
2 tablespoons chili powder
1 tablespoon ground cumin
Salt and freshly ground black
pepper
4
tablespoons extra-virgin olive oil
(EVOO), plus more for drizzling
Juice of 2 limes
1 tablespoon Dijon mustard
1 jicama (1 pound)
1 ripe Hass avocado
1 small red onion, thinly sliced
English (seedless) cucumber (the
1 one wrapped in plastic), cut into
¼-inch-thick disks
can (15 ounces) black beans,
1 drained and thoroughly rinsed
A handful of fresh cilantro,
chopped
A handful of fresh flat-leaf
parsley, chopped
Preheat the oven to 450°F.
Place the tenderloins on a nonstick
baking sheet with a rim. Combine
the chili powder and cumin in a
small bowl. Rub the seasoning
mixture into the tenderloins,
coating them completely. Season
with some salt and pepper and
then drizzle the tenderloins with
EVOO, just enough to coat. Roast
for 25 minutes. Allow the meat to
rest. While the pork is roasting,
prepare the black bean and jicama
salad.
In a small bowl combine the lime
juice, mustard, salt, and pepper.
Whisk in about 4 tablespoons
EVOO. With a paring knife, peel
the light brown skin from the
jicama. Slice it into ¼-inch-thick
disks, stack the disks up, then cut
into
¼-inch-wide
strips
and
reserve. Cut all around the
circumference of the ripe avocado,
lengthwise and down to the pit.
Twist and separate the halved fruit.
Remove the pit with a spoon, then
scoop the esh out in one piece
from both halves. Chop the
avocado into bite-size pieces. In a
salad bowl combine the jicama,
avocado
chunks,
red
onion,
cucumber, black beans, cilantro,
and parsley. Pour the dressing over
the salad and toss to combine.
Slice the pork on an angle into ½inch-thick slices. Serve the sliced
pork with the salad piled on top.
Jicama tastes both
sweet and nutty,
and the thing I
love about it is
that it is really
crispy. I love it in
all
kinds
of
salads.
Pork Chops Slathered in
Mustard Butter with
Bacon-Braised Napa
4
SERVINGS
4
6
tablespoons extra-virgin olive
oil (EVOO)
slices center-cut or applewoodsmoked bacon, chopped
3 garlic cloves, chopped
1
medium Spanish onion, thinly
sliced
2 tablespoons fresh thyme leaves,
4 or 5 sprigs stripped, chopped
1
small head napa cabbage, cored
and sliced (1¼ pounds)
Salt and freshly ground black
pepper
¼ cup plus a splash cider vinegar
½
cup (2 ounces) golden raisins (a
couple of handfuls)
¾ cup chicken stock
4
center-cut loin pork chops or rib
chops, 1 inch thick
4 tablespoons butter, very soft
2 tablespoons grainy mustard
2
tablespoons fresh chopped flatleaf parsley
Heat a large skillet over mediumhigh heat with 2 tablespoons of the
EVOO (twice around the pan). Add
the bacon and cook until crisp, 3
minutes. Add the garlic, onion, and
thyme and cook for 1 minute. Add
the cabbage, salt, and pepper, toss
to combine, then add ¼ cup of the
cider vinegar, the raisins, and the
chicken stock. Turn down the heat
to medium and continue to cook
for 8 to 10 minutes, stirring
occasionally.
While the cabbage is cooking, heat
another large skillet over mediumhigh heat with the remaining 2
tablespoons of EVOO. Liberally
season the pork chops with salt and
pepper. Add the chops and cook for
5 minutes on each side.
For the mustard butter, in a small
bowl combine the soft butter,
grainy mustard, chopped parsley,
and a splash of cider vinegar. Top
each chop with a heaping
tablespoon of the mustard butter
and serve alongside the baconbraised cabbage.
This
mustard
butter is great on
more than just
pork; try it on
steaks
and
chicken, and even
nish o
some
sautéed
veggies
with it.
Meatball and Spinach Nosagna and a Basic-Is-Best
Italian Salad
This meat and spinach casserole
hits the same
avor notes as
lasagna, hold the noodles: Nosagna Lasagna! Serve it with a
simple salad of mixed greens.
4 SERVINGS
MEATBALLS
1½ pounds ground sirloin
1 large egg, beaten
½ cup Italian bread crumbs (see
Tidbit)
½ yellow onion, chopped
4
¼
garlic cloves, crushed and
finely chopped
cup fresh flat-leaf parsley (a
fistful of leaves), chopped
cup grated Parmigiano or
½ Romano (a couple of generous
handfuls)
Salt and freshly ground black
pepper
tablespoons extra-virgin olive
2 oil (EVOO) (twice around the
pan)
1
1
teaspoon crushed hot red
pepper flakes
can (14 ounces) chunky-style
crushed tomatoes
cups (10 ounces) shredded
2½ provolone cheese or Italian
four-cheese blend
SPINACH
tablespoons extra-virgin olive
2 oil (EVOO) (twice around the
pan)
½ yellow onion, chopped
Salt and freshly ground black
pepper
2
10-ounce boxes chopped
spinach, defrosted
½ cup chicken stock or broth
½ cup heavy cream
A generous grating of fresh
nutmeg or ¼ teaspoon ground
½
cup fresh basil leaves, for
garnish
Preheat the broiler.
Place the ground sirloin in a large
mixing bowl and punch a well into
the center of the meat. Fill the well
with the egg, bread crumbs, onion,
half of the chopped garlic, half of
the parsley, the Parmigiano or
Romano cheese, and a little salt
and pepper. Mix the meatball
ingredients until well combined yet
not overmixed. Divide into 4 equal
parts, then roll each part into 5
balls. Heat a large nonstick skillet
over medium-high heat with the
EVOO. Add the meatballs and
brown on all sides, about 5
minutes. Scoot the meatballs to the
side of the skillet and add the
remaining garlic and the red
pepper akes. Cook for 1 minute.
Add the tomatoes, mix to combine.
Shake the skillet to coat the
meatballs in the sauce and simmer
for 5 to 6 minutes more. While the
meatballs are simmering, start the
spinach.
Heat a medium-size skillet over
medium-high heat with the EVOO.
Add the onion, salt, and pepper.
Cook for 1 minute. While the onion
is cooking, transfer the defrosted
spinach to a clean kitchen towel
and wring all the liquid out. Add
the spinach, chicken stock, and
cream to the skillet. Season with
nutmeg and cook for 2 minutes or
until the mixture is thick. Spread
the spinach mixture over the
bottom of a baking dish. Top with
the meatballs and the tomato
sauce. Top that with the shredded
provolone or Italian four-cheese
blend. Place under the preheated
broiler about 6 inches from the
heat to melt and evenly brown the
cheese, about 3 minutes.
Remove the no-sagna from the
broiler and garnish with lots of
torn or shredded basil.
You can omit the
bread crumbs if
you are feeling
hard-core no-carb.
The texture of the
meatballs will be
a little di erent
but the avor will
still be great.
Beef Stroganoff over
Buttered ParsleyCauliflower “Noodles”
If you are looking to save a few
bucks and a little time, you can buy
2 pounds of pepper steak strips
and cut that into bite-size pieces.
The beef won’t be quite as tender
but the flavor will be great.
4 SERVINGS
4 tablespoons vegetable oil
2 pounds beef tenderloin
Salt and freshly ground black
pepper
5 tablespoons butter
1 small onion, sliced
2 tablespoons flour
2
cans (about 3 cups total) beef
consommé
2 tablespoons Dijon mustard
1 small head cauliflower
½ cup chicken stock or broth
¾
cup chopped fresh flat-leaf
parsley, divided
1 cup
sour cream
cornichons
or baby gherkins,
6
chopped (optional)
Fill a large skillet with 1 inch of
water. Place the skillet over high
heat and bring to a boil for the
cauliflower “noodles.”
Preheat a large skillet with 2
tablespoons of the vegetable oil
(twice around the pan) over high
heat. You will be searing the meat
in this pan, so you want it to be
screaming hot.
Thinly slice the meat and cut into
2-inch-long very thin strips. Season
the meat with salt and pepper and
add to the hot oil, spreading the
meat out in an even layer. Sear the
meat, caramelizing it, for about 2
minutes without touching it, then
toss and continue to cook for
another 2 minutes.
Remove the meat from the pan and
reserve on a plate. Reduce heat on
the burner to medium low. Cool the
pan for a minute, then add 2
tablespoons of the butter to the
skillet, melt, and add half of the
sliced onion. Cook for 2 to 3
minutes, then add the flour, stirring
to distribute. Cook the our for 30
seconds. Whisk in the beef
consommé and the Dijon mustard
and turn the heat down to low,
gently simmering for 10 minutes.
While the strogano
sauce is
cooking, prepare the cauli ower
“noodles”: With a paring knife,
remove the stem of the cauli ower,
trying to keep the head intact.
With the cut side down on the
cutting board, slice the cauli ower
into ¼-inch-thick slices. Stack those
slices and cut them in half,
lengthwise. Add some salt and the
cauli ower “noodles” to the skillet
with the boiling water. Cook for 2
minutes. Drain the cauli ower in a
colander. Return the pan to the
heat and add the remaining 2
tablespoons of vegetable oil, the
remaining onion, salt, and pepper;
cook for 1 minute.
Add the cauli ower and chicken
stock to the onion, stir to coat, and
cook for 3 minutes, or until the
cauli ower is tender. Turn the heat
o
and add the remaining 3
tablespoons of butter and ½ cup of
the chopped parsley. Toss to coat
and reserve while you nish o the
stroganoff.
Add the meat back to the pan with
the strogano sauce. Add the sour
cream, stirring to combine. Turn
the heat back up to medium high
and simmer for 2 to 3 minutes, to
nish cooking the meat. Taste the
dish, checking for seasoning, and
arrange the beef strogano on a
bed of the cauli ower “noodles.”
Garnish with the remaining ¼ cup
chopped parsley and the chopped
cornichons.
For easy slicing of
raw meat, pop it
into the freezer
for 10 to 15
minutes
before
starting
to
prepare the meal.
This rms up the
meat and you’ll
nd that it will be
easier to control
the thickness of
the slices.
London Broil with Steak
Sauce Gravy, Smashed
Cauliflower with Cheese,
and Red Chard with Ham
4
SERVINGS
1
large head cauliflower, cut into
florets
1 cup chicken stock or broth
4
tablespoons butter, cut into
pieces
cup shredded white extra-sharp
1 Vermont Cheddar cheese, such
as Cabot brand
cup grated Parmigiano¼ Reggiano (a couple of
handfuls)
Salt and coarse black pepper
A generous grating of nutmeg
1½
1
pounds shoulder steak, 1½
inches thick, for London broil
tablespoon Worcestershire
sauce
tablespoons vegetable oil or
2 olive oil (twice around the
pan)
½ pound ham, chopped
6
3
cups chopped red chard (1
large bunch)
tablespoons red wine vinegar
(eyeball it)
1 tablespoon honey
1 shallot, finely chopped
2 tablespoons flour
2 cups beef stock or broth
cup steak sauce, such as A.1. or
¼ Lea and Perrins brands
Place the cauli ower in a medium
shallow pot or pan. Add the stock,
cover, and place the pot over high
heat. When the liquid boils, reduce
the heat to medium low and
simmer, covered, for 8 minutes.
Start the steak (see below) while
the cauli ower cooks. After 8
minutes, remove the cover, raise
the heat to medium high, and allow
the broth and vegetable juices to
reduce by half, 1 to 2 minutes. Add
2 tablespoons of the butter and the
cheeses and smash the cauli ower
with a masher to the same
consistency as desired for mashed
potatoes. Season the cauli ower
with salt, pepper, and nutmeg to
taste.
Turn the broiler on. Brush the meat
with Worcestershire and season
with salt and pepper. Broil the
steak on the top rack for 6 minutes
on each side, for medium-rare to
medium doneness.
While the steak and cauli ower
cook, heat a second large skillet
over medium-high heat. Add the oil
and the ham. Sear the ham and
caramelize at edges, 2 minutes.
Add the chard and wilt the greens
into the pan, then season with salt,
pepper, and a dash of nutmeg, if
you like. Cook 5 to 7 minutes more,
turning frequently with tongs, then
add the vinegar to the pan and a
drizzle of honey. Turn to coat the
greens, adjust seasoning, and
transfer to a serving dish.
Remove the meat from the broiler
and let it rest 5 minutes under a
foil tent.
Place a small skillet over medium
heat. Melt the remaining 2
tablespoons of butter, add the
shallot, and cook for 2 minutes,
then whisk in the our and cook
for 1 minute. Add the beef stock to
the pan and bring to a bubble.
Reduce the stock for 2 minutes,
then add the steak sauce and black
pepper, to taste.
Very thinly slice the meat on an
angle against the grain (the lines
in the meat). The degree of
thinness will determine how tender
it is to cut and chew, so make sure
the carving knife is sharp—the
thinner the better!
Serve the sliced steak with the
steak sauce gravy all over it and
the smashed cauli ower and red
chard with ham piled up alongside
the meat.
London broil is a
method
of
cooking, not a
cut. You’ll
nd
both
shoulder
steak and top
round packaged
as “London Broil”
and either works,
but I prefer the
shoulder
cut.
Bottom line: Both
are cheap and
very tasty if you
cut them right.
Sliced Steak with
Chimichurri and Baked
Stuffed Tomatoes
4
SERVINGS
2 beefsteak tomatoes
Salt and freshly ground black
pepper
1 cup whole-milk ricotta cheese
1½
cups fresh flat-leaf parsley,
chopped
cup (about 20 leaves) basil,
1 chopped
4 garlic cloves, chopped
¾
cup grated ParmigianoReggiano
1 egg yolk
pounds boneless shoulder steak
2 (sometimes labeled London
Broil in the supermarket)
tablespoons extra-virgin olive
3 oil (EVOO), plus some for
drizzling
½ cup red wine vinegar or aged
2
sherry vinegar
tablespoons fresh oregano or
marjoram, chopped
Preheat the oven to 450°F.
For the baked stu ed tomatoes,
make 4 tomato cups out of your 2
tomatoes. To do so, cut a very thin
slice o both ends of each of the 2
tomatoes. This is to create 4 at
bottoms. Next, cut each tomato in
half across its circumference. You
should have 4 cup shapes, using the
thinly sliced side as the bottom of
the cups. Using a melon-ball scoop,
remove the seeds and guts from the
wide, eshy side of each tomato,
creating a tomato cup. You don’t
have to be too fussy about this; you
are just trying to create enough
room to hold the lling. When
scooping, take some care not to
puncture through the bottoms of
the cups. If you do, don’t worry, it
is not the end of the world, just
keep moving forward. The ripped
cup will just be tricky to handle to
transfer to plates later. So, next,
season the inside of the tomato
cavities with salt and pepper.
Reserve the seasoned tomato cups
while you make the filling.
In a small mixing bowl combine
the ricotta cheese, half of the
parsley, the basil, half of the garlic,
and the cheese, and season the
mixture with salt and pepper. Taste
the filling and adjust the seasoning.
Once you are happy with it, add
the egg yolk and mix thoroughly.
Divide the lling among the 4
tomato cups. Arrange in a baking
dish and bake for 15 to 17 minutes.
Remove the tomatoes from the
oven and raise the temperature to
broil.
Season the steak liberally with salt
and pepper. Drizzle EVOO on both
sides and place on a broiler pan.
Arrange the pan under the broiler
on the rack closest to the ame.
Broil for 6 minutes per side.
Remove from the heat to a platter,
tent with a piece of foil, and allow
the meat to rest for a few minutes.
While the steak is cooking,
assemble the chimichurri. In a
small bowl combine the vinegar,
oregano
or
marjoram,
the
remaining
garlic,
and
the
remaining parsley. Season the
mixture with salt and a generous
amount of black pepper. Whisk in
about 3 tablespoons of EVOO.
To serve, thinly slice the rested
steak against the grain. Give a
little mix to the chimichurri and
drizzle it on top of the steak. Serve
alongside
tomatoes.
the
baked
Chimichurri is an
herb and vinegar
condiment from
Argentina, where
a
steak
is
considered naked
without it. It is
used with the
same
“got-tohave-it”
conviction
as
stu ed
mustard is on a
hot dog in the
USA. It tastes
great
on
everything grilled:
beef,
chicken,
pork, and
sh.
Save any leftovers
or, if you are like
me, make extra!
Having
chimichurri
on
hand
in
the
refrigerator
means you can
just slap a piece
of something on
the grill or in the
broiler and dinner
is ready.
Flank Steak with
Zucchini and Yellow
Squash “Pappardelle”
4
SERVINGS
Salt
6 garlic cloves, chopped
6
2
tablespoons extra-virgin olive
oil (EVOO), divided
tablespoons fresh thyme leaves,
chopped
2 pounds flank steak
Freshly ground black pepper
2 medium zucchini
2 medium yellow squash
1
teaspoon crushed hot red
pepper flakes
Zest and juice of 1 lemon
½ cup chicken stock or broth
2 tablespoons butter
A handful fresh flat-leaf parsley,
chopped
¾
cup grated ParmigianoReggiano
Preheat a charcoal grill, grill pan,
or large skillet (if using a large
skillet for the steak, you might
have to cut the steak in half to
make it fit in the pan).
For the zucchini and yellow squash
“pappardelle,” in a large skillet
bring 1 inch of salted water to a
boil. Cover the skillet with a lid or
a piece of foil so it comes to a boil
quickly.
In a large shallow dish, combine
half of the garlic, 3 tablespoons of
the EVOO, and the thyme. Add the
ank steak and coat completely in
the mixture, allowing it to
marinate for 5 to 10 minutes,
depending on how much of a rush
you are in. Season the ank steak
with salt and pepper, place on the
hot grill, and cook for 5 to 6
minutes per side. Remove from the
grill and let rest for 5 minutes.
While the steak is cooking, prepare
the squash pappardelle.
Trim the ends o the zucchini and
yellow
squash,
then
slice
lengthwise into ⅛-inch-thick slices.
Assemble the long slices into a few
stacks and then cut in half
lengthwise
to
create
the
pappardelle, that is, large, wide
ribbon shapes. Add the squash to
the boiling water, cook for 1
minute, drain in a colander, and
run cold water over them to stop
the cooking. Transfer the squash
ribbons to a clean kitchen towel
and pat dry. Set aside.
Return the skillet to the stove and
heat the remaining 3 tablespoons
of EVOO over medium-high heat.
Add the remaining garlic and the
red pepper akes and cook for 1
minute, or until the garlic starts to
turn slightly brown. Be careful not
to burn the garlic, but if you do, it
will only take a minute or two to
start over. Add the cooled dry
squash pappardelle to the garlic
and red pepper akes and season
with salt and pepper. Toss to
combine and then add the lemon
juice and chicken stock and
continue to cook for 2 minutes,
frequently and gently tossing but
trying not to break up the squash
pappardelle. Turn o the heat and
add the butter, parsley, grated
cheese, and lemon zest. Gently toss
to melt the butter.
Thinly slice the ank steak on an
angle and against the grain. Serve
with the hot squash pappardelle.
Pappardelle is a
wide
ribbonshaped pasta, but
in this recipe it is
the shape of the
zucchini
and
yellow squash.
London Broil and String
Beans Aglio e Olio
4
SERVINGS
2 pounds boneless shoulder steak
3
tablespoons Worcestershire
sauce
cup extra-virgin olive oil
¼ (EVOO) (4 times around the
pan), plus some for drizzling
Salt and freshly ground black
pepper
2 pounds string beans, stems and
strings trimmed
1 2-ounce tin anchovy fillets
6
1
to 8 large garlic cloves, crushed
and minced
teaspoon crushed hot red
pepper flakes
cup finely chopped fresh flat-
¼ leaf parsley (a couple of
handfuls)
Preheat a broiler on high and set
the rack closest to the flame.
Fill a large skillet with 1 inch of
water and bring to a boil for the
beans.
Coat
the
steak
with
the
Worcestershire sauce, drizzle EVOO
on it, and season with salt and
pepper. Put the steak on a broiler
pan, situate the pan on the rack
closest to the ame, and broil for 6
minutes per side. Remove from the
broiler and allow the meat to rest
for 5 minutes tented under
aluminum foil.
While the steak is cooking, add a
large pinch of salt to the boiling
water, add the string beans, and
cook for 2 to 3 minutes. Drain the
string beans in a colander and run
cold water over them to stop the
cooking process. Dry out the skillet
and place back on the burner over
medium-low heat. Add about ¼ cup
EVOO. Add the anchovies, garlic,
and hot red pepper akes to the
oil. Break up the anchovies with a
wooden spoon until they melt
away into the oil and garlic
mixture, about 2 minutes. Add the
cold beans to the oil, toss to coat,
and cook for 1 minute, or until the
beans are heated through. Season
beans with a little salt, to taste.
Slice the rested steak very thin,
against the grain and on a slight
angle. Serve the sliced meat
alongside the string beans con
aglio e olio.
CONFESSION
My go-to pasta
dish has always
been
spaghetti
con aglio e olio—
that is, spaghetti
with garlic and
oil
(and
anchovies). It is
cheap and easy to
make. Since I’ve
cut
down
on
carbs, I am still
eating pastas but
now I go heavier
on the veggies or
meats I mix with
it and easy on the
pasta itself (see
chapter 7). But
for aglio e olio
pasta,
this
concept does not
apply.
String
beans aglio e olio
help to satisfy my
itch.
The trick to
great
London
broil is a sharp
knife.
How
tender it is really
depends on how
thin you can slice
it.
It’s
that
simple.
Spinach-Stuffed Steaks
with Sautéed Crimini
Mushrooms
4
SERVINGS
1
4
package (10 ounces) chopped
frozen spinach
tablespoons extra-virgin olive
oil (EVOO)
3 garlic cloves, chopped
½ small yellow onion, chopped
small red bell pepper, ¼
½ chopped and ¼ cut into thin
strips for garnish
2
½
ounces prosciutto di Parma,
chopped
cup grated ParmigianoReggiano
Freshly ground black pepper
2
pounds eye round roast, strings
cut off
Coarse salt
Large plastic food storage bag
SAUTÉED CRIMINI MUSHROOMS
1
tablespoon extra-virgin olive
oil (EVOO)
2 tablespoons butter
1½
pounds crimini mushrooms,
brushed clean with damp towel
Salt and freshly ground black
pepper
3
tablespoons fresh thyme,
chopped
1 pint grape tomatoes
½ cup dry red wine
tablespoons chopped fresh flat-
2 leaf parsley
Defrost the spinach in the
microwave, then wrap in a clean
kitchen towel and twist to wring
dry.
Heat a large skillet over mediumhigh heat. Add 2 tablespoons of the
EVOO (twice around the pan), then
the garlic, onion, and chopped bell
pepper, and cook for 1 minute. Add
the spinach and stir to incorporate
it. Add the prosciutto and
incorporate it. Add the cheese and
black pepper and stir. Remove the
stu ng from the heat and cool to
handle.
To create a cavity for the stu ng,
use a long, sharp knife, such as a
boning knife, and cut into each end
of the meat. Turn the knife to
create a 2-inch hole through the
center of meat, meeting the
incisions at the middle of the roast.
Twist the handle of a wooden
spoon into the hole to loosen and
widen the cavity, making the hole
even for its entire length. Season
the roast with the coarse salt.
Put the stu ng into a plastic food
storage bag and cut a 1-inch hole
in one bottom corner. Gather the
bag, like a pastry bag, forcing the
stu ng to that side. Stand the
roast on its end and ll half the
roast with stu ng. Turn on
opposite end and nish lling the
cavity by piping in the stu ng.
You might need to push it along
with your ngers to make sure it
goes all the way through.
Preheat a large nonstick skillet
over medium-high heat. Cut the
roast into eight 1-inch-thick slices.
Add the remaining 2 tablespoons of
EVOO to the pan (2 turns of the
pan). Add the meat and cook for 2
minutes, ip, cook 2 minutes more,
then reduce heat to medium low
and cook for 4 minutes more.
Prepare the mushrooms while the
meat cooks.
Heat a second large skillet over
medium-high heat. Add the EVOO
and butter. When the butter melts
into
the
EVOO,
add
the
mushrooms. Brown the mushrooms
for 5 minutes, then season with
salt, pepper, and thyme. Add the
tomatoes and cook for 2 to 3
minutes more, until the tomatoes
start to burst, then add the red
wine and deglaze the pan. Finish
with the parsley and turn o the
heat.
Transfer 2 pieces of stu ed steak
onto each of 4 dinner plates and
garnish with the thinly sliced red
bell pepper. Serve with a few
spoonfuls of mushrooms alongside
the steak.
Horseradish and
Watercress-Stuffed Eye
Round Roast with
Mushroom and Bacon
Ragout
4
SERVINGS
6
tablespoons extra-virgin olive
oil (EVOO), divided
5 garlic cloves, chopped
1 small onion, chopped
1
bunch watercress, coarsely
chopped
1¼ cups chicken stock or broth
2
tablespoons prepared grated
horseradish
Salt and freshly ground black
pepper
¼
⅓
2
cup Italian bread crumbs
(eyeball it)
to ½ cup grated ParmigianoReggiano (eyeball it)
pounds eye round roast, strings
cut off
Resealable plastic bag
4 slices bacon, chopped
pounds mixed mushrooms, such
as portobello, shiitake, crimini,
3 or oyster, brushed cleaned of
dirt, trimmed of woody stems,
and sliced
3
tablespoons fresh thyme
leaves, chopped
3 tablespoons butter
A handful of fresh flat-leaf
parsley, chopped
Place a large skillet on the stove
over medium-high heat with 2
tablespoons of the EVOO. Add
three quarters of the chopped
garlic, half of the onion, and the
watercress and cook for 1 minute.
Add ¼ cup of the chicken stock, the
horseradish, salt, and pepper. Cook
until there is only about 1
tablespoon left of the chicken
stock, 2 to 3 minutes. Turn the heat
o and add the bread crumbs and
Parmigiano. Stir to combine and let
the stu ng cool while you prepare
the roast.
To create the cavity for the
stu ng, use a long, sharp knife,
such as a boning knife, and cut into
each end of the roast. Turn the
knife to create a 2-inch hole all the
way through the center of the
meat. Twist the handle of a
wooden spoon into the cavity to
make sure it is even.
Put the cooled
lling in a
resealable plastic bag and snip a
½- to 1-inch hole in a corner of the
bag. Stu the snipped end of the
bag about 1 to 2 inches into the
cavity. Pipe the lling into the
cavity. You might need to push it
along with your ngers or the
wooden spoon, to make sure that it
goes all the way through. If you
have any doubts, ip the meat over
and pipe the lling from that end
too.
Thoroughly wipe out the stu ng
skillet and preheat it over mediumhigh heat with 2 tablespoons of the
EVOO. Cut the roast into 8 even
slices, being careful to keep the
stu ng in each slice. Season the
steaks with salt and pepper and
sear in the hot skillet for 2 minutes
on rst side. Flip the steaks, sear
for an additional 2 minutes, then
lower the heat to medium low and
cook until done, about 4 minutes
more. Remove the meat from the
skillet and allow it to rest for a few
minutes before serving.
While the meat is cooking, start the
mushrooms by heating a large
skillet with the remaining 2
tablespoons of EVOO over mediumhigh heat. Add the chopped bacon
and cook until crisp, about 3
minutes. Remove the crispy bacon
to a plate lined with a paper towel
and reserve. To the bacon skillet,
add the mushrooms in an even
layer covering the entire surface
space of the skillet. Cook the
mushrooms without stirring them
for about 2 minutes. Stir them
thoroughly, then let them set again
for another 2 minutes. Add the
remaining half of the onion, the
remaining chopped garlic, the
thyme, salt, and pepper. Stir to
combine and continue to cook for 2
minutes. Add the remaining 1 cup
of chicken stock and continue to
cook until only ½ cup of liquid
remains in the pan, another couple
of minutes. Remove the skillet from
the heat, add the butter, and stir
until melted. Finish the ragout with
the chopped parsley and reserved
bacon.
To serve, distribute the mushroom
ragout among 4 dinner plates and
top the ragout with 2 slices of
stuffed eye round roast.
Saucy Buttered,
Smothered Steaks with
Spinach Gratin
4
SERVINGS
4
1
tablespoons extra-virgin olive
oil (EVOO)
large Spanish onion, finely
chopped
3 garlic cloves, chopped
¼
teaspoon grated or ground
nutmeg
Salt and freshly ground black
pepper
10-ounce boxes frozen spinach,
2 defrosted, squeezed dry of
excess liquid
¾ cup chicken stock or broth
4 ounces plain cream cheese
1
2
cup (4 to 6 ounces) shredded
Swiss cheese
tablespoons plain bread crumbs
(optional)
tablespoons Worcestershire
3 sauce (eyeball it)
tablespoon hot sauce, such as
1
Tabasco (eyeball it)
8
4
ounces (1 stick) unsalted butter,
softened
10-ounce sirloin strip steaks, 1
inch thick
Preheat the oven to 450°F.
For the spinach gratin, heat a
medium skillet with 2 tablespoons
of the EVOO over medium-high
heat. Add the onion, garlic,
nutmeg, salt, and pepper and cook
for 2 minutes. Remove and reserve
in a small mixing bowl 3
tablespoons of the cooked onion
mixture to use in your saucy butter.
To the remaining onion in the
skillet, add the squeezed spinach,
stirring to distribute the onion in
the spinach. Next, add the chicken
stock and continue to cook for 2
minutes. Add the cream cheese,
stirring to distribute. Transfer the
mixture to a small baking dish. Mix
the shredded Swiss cheese with the
plain bread crumbs. Top the
spinach with the Swiss cheese
mixture and transfer to the oven
for 10 to 12 minutes, or until the
top is golden brown.
For the saucy butter, add the
Worcestershire sauce, hot sauce,
salt, and pepper to the reserved
onion mixture. Mix to combine,
then add the soft butter. Mix to
combine again and reserve in the
refrigerator.
For the steaks, heat a large skillet
over medium-high heat with the
remaining 2 tablespoons of EVOO.
Liberally season both sides of the
steaks with salt and pepper. Add
the steaks to the pan and cook for
5 to 6 minutes on each side.
Remove from heat to a platter and
top each steak with a rounded
tablespoon of saucy butter. Allow
the meat to rest and the butter to
melt for 3 to 5 minutes. Serve
steaks with the spinach gratin.
Leftover
butter
can be frozen,
well wrapped, for
up to 6 months.
Try it on not only
beef but also on
chicken, pork, or
turkey.
Black Pepper Steaks with
a Creamy Pan Sauce and
Caramelized Zucchini
4
SERVINGS
½
cup extra-virgin olive oil
(EVOO)
Salt
4
small to medium T-bone steaks,
no more than 1½ inches thick
tablespoons freshly ground
4 black pepper
2
large zucchini, cut into thin
disks
3 garlic cloves, chopped
1
large Spanish onion, thinly
sliced
plum tomatoes, cut in half
2 lengthwise, seeds scraped out,
then cut into thin strips
2
1
handfuls fresh flat-leaf parsley,
chopped
tablespoon dry mustard powder
or 2 tablespoons Dijon mustard
2 tablespoons thyme leaves (4 or
5 sprigs), chopped
1 cup chicken stock or broth
½ to ¾ cup heavy cream
For the steaks, preheat 2 skillets
each with 2 tablespoons EVOO
over medium-high heat. Season
both sides of the steaks with salt.
Press about ½ tablespoon of freshly
ground black pepper evenly on
each side of the steaks. Add 2
seasoned steaks to each hot skillet
and cook the steaks for 6 to 7
minutes on each side for medium
doneness. If you have a huge skillet
—14 inches—you can t them all
in one pan.
While the steaks are cooking, start
the caramelized zucchini. Preheat a
large skillet with 2 tablespoons of
the EVOO over medium-high heat.
Add the sliced zucchini, distributing
it evenly over the entire surface of
the skillet, and cook without
stirring for 2 minutes. By not
stirring the zucchini once you have
it settled in the skillet, you will
ensure that it will brown. Add the
garlic, half of the sliced onion, and
salt, and now you can stir it up to
distribute the avors. Cook for 5
minutes, tossing it occasionally.
Add the tomatoes and half of the
chopped parsley; continue to cook
for 1 to 2 minutes, or until the
tomatoes are heated through.
Remove the steaks from the skillet
to a platter and tent with foil to
rest while you make the sauce.
With a rubber spatula, remove the
excess pepper from the skillets,
being sure to remove any burned
bits but leaving the brown bits in
the pan. Scrape all the drippings
that remain into one skillet. Return
the skillet with all the drippings to
the heat and add the remaining 2
tablespoons of EVOO. Add the
remaining
sliced
onion,
the
mustard, and thyme, and cook for
1 to 2 minutes, stirring frequently.
Add the chicken stock and heavy
cream, raise the heat to high, and
cook for 3 minutes, or until the
sauce is slightly thickened. Taste
the sauce for seasoning, and then
nish the sauce with the remaining
chopped parsley.
To serve, top each steak with some
of the sauce and serve alongside
the caramelized zucchini.
Zucchini is one of
those vegetables
that
you love
because
it
is
inexpensive, fast,
and
easy
to
prepare.
The
thing is, it really
doesn’t have a
great big
avor
all on its own. By
caramelizing
it,
you intensify the
zucchini flavor.
East Coast Surf n’ Turf:
Rocket-Style Clams
Casino and New York
Strip Steaks with
Roquefort-Watercress
Salad
4
SERVINGS
4
4
tablespoons extra-virgin olive
oil (EVOO)
12-ounce New York strip steaks,
1 inch thick
Salt and freshly ground black
pepper
Rock salt or pickling salt
(available on spice aisle in
boxes)
cherrystone clams (buy them
24 scrubbed, split them, and
loosen clam)
8 ounces (1 stick) butter, softened
2 garlic cloves, finely chopped
bunch arugula (AKA rocket
lettuce), washed and finely
½ chopped by hand or in the food
processor
Several drops of hot sauce (2
teaspoons)
slices center-cut bacon (lean
4 and thin), cut into 24 1-inch
pieces
3
ounces Roquefort cheese,
crumbled
¼ small red onion, thinly sliced
3 tablespoons white wine vinegar
bunches watercress, trimmed of
thick stems and torn into bite-
2 size pieces
Preheat the oven to 500°F.
For the steaks, heat a large
nonstick skillet over high heat or
use 2 pans if necessary. Add 1
tablespoon of the EVOO to the pan.
Season the steaks with salt and
pepper. Place the steaks in the
skillet and sear for 2 minutes on
each side. Reduce heat to medium
and cook the steaks 6 minutes
longer for medium rare, 8 for
medium to medium well. Remove
the steaks to a warm plate to rest
for 5 minutes. While the steaks are
cooking, start the clams.
Pour rock salt into a shallow
baking pan or dish. Set the clams
upright into the salt. The salt will
steady them. Mix the butter with
the garlic, arugula, and hot sauce.
Dab each clam with 1 teaspoon of
the mixture and top with a piece of
bacon. Bake for 7 to 8 minutes,
until the bacon is crisp and the
butter is brown and bubbling. Once
the clams are cooking away in the
oven, start the salad for the steaks.
In a bowl, combine the Roquefort,
red onion, white wine vinegar, the
remaining 3 tablespoons of EVOO,
and salt and pepper. With a fork,
mash up the cheese slightly, then
give the mixture a little whisking.
Add the watercress and toss to
coat.
Have the rocket clams casino as an
appetizer or serve alongside the
New York strip steaks and the
Roquefort-watercress salad.
Mediterranean Mixed
Grill
4
SERVINGS
Extra-virgin olive oil (EVOO),
for drizzling
2
1
plum tomatoes, cut in half
lengthwise
medium red onion, peeled and
cut into 4 thick disks
small head fennel, cut in half
through the root, each half cut
1 into 4 pieces held together by
the root
1
yellow bell pepper, cored,
seeded, and quartered
1 head radicchio, quartered
Salt and freshly ground black
pepper
Balsamic vinegar, for drizzling
1 pound sweet Italian sausages
1 pound hot Italian sausages
1
pound raw large shrimp, peeled
and deveined
2 garlic cloves, chopped
1
teaspoon crushed hot red pepper
flakes
A handful of fresh flat-leaf
parsley, chopped
1
cup (20 leaves) fresh basil
leaves, chopped
1 lemon
The directions in this recipe are
organized for an indoor grill pan.
If you are using an outdoor grill,
everything can go on the grill at
one time.
Preheat a grill pan over high heat.
Drizzle EVOO liberally over the
tomatoes, onion, fennel, bell
pepper, and radicchio and season
the vegetables with salt and
pepper. Place on the grill and cook
on each side for 3 minutes or until
the vegetables are well marked and
slightly tender but still have a little
crunchy freshness to them. Remove
from the grill and arrange on a
large platter. Drizzle the vegetables
with a little balsamic vinegar and
cover with aluminum foil to keep
warm.
Place the sausages on the grill and
cook, turning occasionally, for 8 to
10 minutes, or until cooked
through.
While the sausages are cooking, in
a bowl combine the shrimp with 2
tablespoons of EVOO, the garlic,
red pepper
akes, salt, and
pepper. Once there is room on the
grill, add the shrimp and cook on
each side for 2 to 3 minutes. Add
the cooked sausages and shrimp to
the platter with the veggies.
Sprinkle with the parsley and basil
and squeeze the juice of 1 lemon
over everything.
Veal Chops with
Puttanesca Sauce and
Alfredo Spaghetti Squash
4
SERVINGS
1
5
4-pound spaghetti squash,
halved lengthwise and seeded
tablespoons extra-virgin olive
oil (EVOO)
1 tin (2 ounces) anchovy fillets
6
to 8 large garlic cloves, crushed
and chopped
1 teaspoon crushed hot red
pepper flakes
A handful of pitted oil-cured
olives, chopped
2 tablespoons capers, drained
1 can (14 ounces) diced tomatoes
4
bone-in rib veal chops, 1 to 1½
inches thick
Salt and freshly ground black
pepper
½
cup grated ParmigianoReggiano
2 tablespoons butter
¼
cup finely chopped fresh flatleaf parsley (a couple handfuls)
To a microwave-safe dish add ¼
inch of water. Place the spaghetti
squash in the dish cut side down.
Cover the dish tightly with plastic
wrap. With a small knife puncture
a few holes in the plastic so that
the steam has a way to escape.
Place the squash in the microwave
on High power for 17 minutes.
Heat a medium skillet over
medium-high
heat
with
3
tablespoons of the EVOO. Add the
anchovies, garlic, and red pepper
akes. With a wooden spoon, mash
the anchovies into the oil as it
heats. The anchovies will begin to
melt about after 1 to 2 minutes and
they will develop a nutty avor.
Add the olives, capers, and
tomatoes and bring it up to a
simmer. Reduce the heat to medium
low and simmer until ready to
serve.
Heat a large skillet over mediumhigh heat with the remaining 2
tablespoons of EVOO. Liberally
season the veal chops with salt and
pepper. Once the pan is screaming
hot and you see the rst wafts of
smoke rising, add the chops to the
hot skillet and cook on the first side
for
5
minutes.
Resist
the
temptation to move the chops
around in the pan; you want a nice
brown crust on them and messing
with them won’t help you get
there. Before ipping the chops,
reduce the heat to medium; flip and
cook them on the second side for 8
to 10 minutes, or until desired
doneness. Remove the chops from
the pan and let them rest, covered
with a foil tent for about 5
minutes.
Remove the spaghetti squash from
the microwave very carefully—it is
piping hot. Using a fork, scrape the
“spaghetti” from the squash shell
and place in a bowl. Toss the
“spaghetti” with the ParmigianoReggiano, butter, parsley, salt, and
pepper. Toss to coat.
Serve each chop with some of the
puttanesca sauce on top and a
portion of the “spaghetti Alfredo”
alongside.
Veal Chops with
Balsamic Pan Sauce and
Spinach Salad with
Pecans, Pears, and
Gorgonzola
4
SERVINGS
½ cup pecan halves
5
4
tablespoons extra-virgin olive
oil (EVOO)
bone-in rib veal chops, 1½
inches thick
Salt and freshly ground black
pepper
7 to 8 fresh sage leaves, chopped
½ small yellow onion, chopped
2 garlic cloves, chopped
3
tablespoons balsamic vinegar
(eyeball it)
½ cup chicken stock or broth
1 lemon
pear, your favorite variety,
1 quartered, cored, and thinly
sliced
sack of baby spinach (about 6
1 cups)
¼
pound crumbled Gorgonzola
cheese, or Maytag Blue
2 tablespoons cold butter
Preheat the oven to 350°F.
Place the pecans on a baking sheet
and toast in the oven for 8 to 10
minutes, or until they smell toasty
and they are golden brown.
Remove the nuts from the oven and
cool them completely.
Heat a large skillet over mediumhigh heat with 2 tablespoons of the
EVOO (twice around the pan).
Liberally season the veal chops
with salt, pepper, and sage. Once
the skillet is screaming hot and you
see the rst wafts of smoke rising,
add the chops and cook on the rst
side for 5 minutes. Resist the
temptation to move the chops
around in the pan; you want a nice
brown crust on them and messing
with them won’t help you get
there. Before ipping the chops,
reduce the heat to medium; flip and
cook them on the second side for 8
to 10 minutes, or until desired
doneness. Remove the chops from
the pan and let them rest under a
foil tent for about 5 minutes.
While the chops are resting, make
the sauce. To the same skillet, add
a drizzle more EVOO, the onion,
and garlic and cook for 1 minute.
Add the balsamic vinegar and
chicken stock and simmer for 2 to 3
minutes.
While the sauce is simmering,
prepare the salad. In a salad bowl,
combine the juice of 1 lemon with
about 3 tablespoons of EVOO and a
little salt and pepper. Add the
sliced pear and toss to coat. Add
the spinach, reserved toasted
pecans, and crumbled Gorgonzola
or Maytag Blue cheese. Toss to
combine and coat.
Turn the heat o the balsamic pan
sauce, add the cold butter, and
swirl until completely melted.
Serve each chop with a little
balsamic pan sauce and a serving
of the spinach salad.
Stuffed Veal Rolls with
Pan-Roasted Garlic and
Dressed-Up Mixed Greens
4
SERVINGS
6
garlic cloves, 4 crushed, 2
chopped
Extra-virgin olive oil (EVOO),
for liberal drizzling
2 hard-boiled eggs, chopped
½
cup fresh flat-leaf parsley,
chopped
Salt and freshly ground black
pepper
8
pieces (1½ to 1⅓ pounds) veal
shoulder scallopini
8 slices prosciutto di Parma
⅓ pound Italian fontina, sliced
Toothpicks
3 tablespoons butter
1 tablespoon tomato paste
2
tablespoons fresh thyme,
chopped
½ medium yellow onion, chopped
¾ cup chicken stock or broth
1
heaping tablespoon Dijon
mustard
3 tablespoons white wine vinegar
1
sack mixed greens (about 6
cups)
In a small saucepot combine the 4
crushed cloves of garlic with
enough EVOO to cover them
halfway, about ½ cup. Place the
pot over the lowest possible heat
setting of your cooktop. Gently
cook the garlic for 10 minutes,
frequently turning it in the oil to
ensure even browning. Once the
garlic is golden brown all over,
turn the heat o and allow it to
cool in the EVOO.
While the garlic is roasting,
prepare the stu ed veal rolls.
Combine the chopped hard-boiled
eggs, the chopped parsley, and 2
crushed cloves of garlic in a bowl
and season with a little salt and
pepper. Taste and adjust the
seasoning. This is your last chance
to make sure the lling is up to
par. Reserve the filling.
Lay the 8 pieces of scallopini out
on the cutting board without
overlapping any of the pieces.
Season them with a little salt and
pepper. Lay 1 slice of prosciutto on
top of each scallopini. If necessary,
fold the prosciutto so that it ts the
veal without overhang. Add a thin
slice of fontina cheese on top of the
prosciutto.
Place
about
1
tablespoon of the egg-parsley
mixture on the lower half of each
scallopini. Starting at the point
closest to you, roll each portion
away from you into a cigar shape.
Secure each veal roll with one or
two toothpicks.
Heat a large skillet on high heat
with 2 tablespoons of the EVOO
and 2 tablespoons of the butter.
Once the pan is hot and the butter
is no longer foaming, add the 8
veal rolls. Brown on all sides, 3 to
4 minutes. Move the veal rolls over
a little, clearing a spot in the skillet
to add the remaining chopped
garlic, the tomato paste, thyme,
and onion. Continue to cook for 1
minute. Add the chicken stock and
continue to cook for 3 to 4
minutes.
While the stu ed veal rolls are
cooking, nish preparing the panroasted garlic dressing. In a
blender combine the Dijon mustard
and the white wine vinegar. Fish
the golden brown garlic cloves
from the oil and add to the blender.
Blend on high for about 30 seconds.
While the motor is still running, in
a very slow and steady stream, add
3 to 4 tablespoons of the garlic
cooking oil. Save the leftover garlic
oil in the refrigerator. It will
coagulate, but it will melt back
down after a few minutes at room
temp. The garlic oil is great for
anything from marinades to
sautéing greens.
Dress the mixed greens with the
roasted garlic dressing. To nish
the stu ed veal rolls, turn the heat
o and remove the veal rolls from
the skillet to a platter. Finish the
sauce with 1 tablespoon of butter,
swirling it into the sauce until it is
completely melted. Remove the
toothpicks from the veal and pour
the sauce over the veal. Serve with
the salad.
Veal Chops with Raw
Sauce
4
SERVINGS
4
vine-ripe tomatoes, cut into 8
wedges, each wedge cut in half
10 fresh basil leaves, torn
A handful of fresh flat-leaf
parsley, coarsely chopped
1 small red onion, thinly sliced
Salt and freshly ground black
pepper
3 tablespoons balsamic vinegar
¼
4
1
½
cup extra-virgin olive oil
(EVOO)
bone-in rib veal chops, 1 to 1½
inches thick
pound fresh spinach, trimmed
of thick stems and washed
cup pitted kalamata olives,
coarsely chopped
In a bowl combine the tomatoes,
basil, parsley, onion, salt, pepper,
balsamic vinegar, and about 2
tablespoons of the EVOO. Allow
the tomatoes to sit for 10 minutes
so that the salt will leach out the
juice of the tomatoes.
Heat a large skillet over mediumhigh heat with the remaining 2
tablespoons of EVOO (twice
around the pan). Liberally season
the veal chops with salt and
pepper. Once the skillet is
screaming hot and you see the rst
wafts of smoke rising, add the
chops to the hot skillet and cook on
the rst side for 5 minutes. Resist
the temptation to move the chops
around in the pan; you want a nice
brown crust on them and messing
with them won’t help you get
there. Before ipping the chops,
reduce the heat to medium; flip and
cook them on the second side for 7
to 8 minutes, or until desired
doneness. Remove the chops from
the pan and allow to rest, tented
with foil, for about 5 minutes.
Once the chops are cooked and
rested, add the spinach and olives
to the tomatoes and toss to coat.
Serve the chops on top of some of
the salad and spoon out some of
the tomato balsamic juice from the
bottom of the salad bowl to top
each chop.
Turkey Cutlet Gyro
Wraps
4
SERVINGS
3
2
1
tablespoons extra-virgin olive
oil (EVOO)
tablespoons ground cumin (2
palmfuls)
tablespoon dried oregano (a
palmful)
3 garlic cloves, chopped
Juice of 1 lemon
Salt and freshly ground black
pepper
2 pounds turkey breast cutlets
1 cup whole-milk plain yogurt
¼ cup fresh dill, chopped
1
bunch scallions, white and
green parts, finely chopped
1 small red onion, sliced
bunch (about 10 ounces) flat1 leaf spinach, washed and
coarsely chopped
English (seedless) cucumber (the
½ one wrapped in plastic), diced
into bite-size chunks
1
can (15 ounces) chickpeas,
drained and well rinsed
1 cup crumbled feta cheese
heads Bibb or Boston lettuce,
2 leaves separated, washed, and
dried and left whole
Preheat an outdoor grill, an indoor
grill pan, a tabletop grill, or a
large nonstick skillet to mediumhigh heat.
In a shallow bowl large enough to
accommodate all the turkey,
combine
the
EVOO,
cumin,
oregano, garlic, the lemon juice,
salt, and pepper. Add the turkey
and coat completely in the
seasoning mixture. Grill the cutlets,
working in 2 batches if necessary,
for 4 to 5 minutes on each side, or
until cooked through.
While the cutlets are grilling,
assemble the dressing and the rest
of the ingredients. For the dressing,
in a small bowl combine the
yogurt, dill, and scallions, and set
aside.
In a salad bowl combine the red
onion,
spinach,
cucumber,
chickpeas, and feta cheese. Toss to
combine.
When the turkey is
nished
cooking, remove from the grill and
cut into thin strips. Add the strips
of turkey to the bowl with the
spinach while the turkey is still hot.
Toss the turkey strips and spinach
together; the spinach will wilt a
bit. Dress with the yogurt dressing
and toss to coat completely.
Fill each whole lettuce cup with
some
of
the
turkey-spinach
mixture, rolling the lettuce around
the filling. Eat and enjoy.
Turkey Cutlets with NoBread Stuffing and Pan
Gravy, Smashed Garlicand-Herb Cauliflower
4
SERVINGS
1 large head cauliflower
3 cups chicken stock or broth
3
5
tablespoons extra-virgin olive oil
(EVOO)
tablespoons butter, cut into
pieces
1 medium onion, chopped
3 celery ribs with greens, chopped
2
apples, any variety, cored and
chopped
1 pound kale, coarsely chopped
Coarse salt and coarse black
pepper
A healthy grating of nutmeg
8 pieces turkey breast cutlet
2 teaspoons poultry seasoning
2 tablespoons flour
1 tablespoon Worcestershire sauce
(eyeball it)
1
(5-ounce) Boursin garlic and
herb cheese
Remove the greens and the main
core of the cauli ower with a
small, sharp knife. You can leave
the whole head otherwise intact.
Pour 1 cup of the stock into a
medium pot. Place the cauli ower
head into the pot. Bring the liquid
up to a boil and cover the pot.
Reduce heat and simmer the
cauli ower for 10 minutes, or until
just tender all over. Remove the lid
and allow the liquid to cook o
and reduce, about 2 minutes. Cook
the stu ng while the cauli ower is
working.
Preheat a medium skillet over
medium-high heat, then add 1
tablespoon of the EVOO and 3
tablespoons of the butter. When the
butter melts into the oil, add the
onion, celery, and apples and cook
for 5 to 6 minutes. Add the kale
and turn to wilt it into the
vegetables and apples. Season the
mixture with salt, pepper, and
nutmeg to taste. Turn the pan to
low and reserve.
Heat a large nonstick skillet over
medium-high heat. Season the
cutlets with poultry seasoning, salt,
and pepper. Add the remaining 2
tablespoons of EVOO to the pan
and as soon as you see a waft of
smoke, add the cutlets and cook for
3 or 4 minutes on each side.
Remove to a plate and tent with
foil.
Add the
remaining
2
tablespoons of butter to the pan
and melt it. Whisk in the our and
cook for 1 minute. Whisk in the
remaining 2 cups of stock and the
Worcestershire, and season the
gravy with salt and pepper. Reduce
and thicken for 2 to 3 minutes.
To nish o the cauli ower, mash
with a potato masher. Add Boursin
cheese, crumbling it up as it goes
into the pot, then mash to combine
and season the cauli ower with
salt and pepper.
To serve, layer a cutlet with a big
helping of no-bread stu ng, top
with another cutlet, and pour a
ladle of gravy down over top.
Serve
smashed
cauli ower
mounded up alongside.
Individual Turkey
Meatloaf and Broccoli
with Cheddar Cheese
Sauce
4
SERVINGS
1⅓
pounds ground lean turkey
(average weight of 1 package)
tablespoon grill seasoning (a
1 palmful, such as McCormick’s
Montreal Steak Seasoning)
2 teaspoons poultry seasoning
(⅔ palmful)
⅓
1
½
cup bottled barbecue sauce,
any brand
small or ½ medium zucchini,
diced fine
small red bell pepper, seeded,
cored, and diced fine
3 scallions, finely chopped
cup smoked almonds, such as
¾
Diamond brand, ground in
food processor to bread-crumb
consistency
1 egg yolk, beaten
Extra-virgin olive oil (EVOO),
for drizzling
1
large head broccoli or 2 small
heads
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock or broth
1 cup milk
2½
cups (10 ounces) good-quality
shredded Cheddar cheese
2 teaspoons Tabasco sauce
Salt
cup store-bought chipotle,
1 tomato, or tomatillo salsa, any
brand
Preheat the oven to 425°F.
Place the turkey in a medium
mixing bowl and make a deep well
in the center by punching the meat
with your st. Fill the well with the
grill seasoning, poultry seasoning,
barbecue sauce, chopped veggies,
ground smoked almonds (clever
sub for bread crumbs, I know, plus
the smoked nuts rock with the BBQ
sauce), and egg yolk. Mix the
meatloaf ingredients together, then
score the meat with your hand into
4 equal sections. Form 4 individual
oval loaves, each 1½ inches thick.
Arrange on a nonstick baking sheet
and drizzle liberally with EVOO.
Roast the meatloaves for 18 to 20
minutes. While they roast, work on
the broccoli and Cheddar sauce.
Trim the very end o
of the
broccoli stems. With a peeler or a
paring knife, remove the thick,
brous outer layer of the broccoli
stems all the way up to within an
inch of where the broccoli shoots
o into its orets. Cut the broccoli
lengthwise into large spears.
Heat a small or medium saucepot
over medium heat and add the
butter. When the butter melts,
whisk in the our and cook for 1
minute. Whisk in the chicken stock,
then the milk. Thicken for 2
minutes, then stir in the cheese and
melt, 2 minutes. Season with the
Tabasco and salt to taste, then turn
the heat to low.
Bring a couple of cups of water to
a boil in a deep skillet. Add salt
and broccoli and cook the spears
for about 5 minutes in simmering
water, until tender but still green.
Drain and return to the pan to
remain warm.
Place a turkey meatloaf on a
dinner plate. Garnish with a
spoonful or two of salsa. Pile some
broccoli spears alongside and top
with a generous ladle of cheese
sauce.
Greek Chicken Skewers
with Fired-Up Cheese
4
SERVINGS
Bamboo skewers, 8 inches or
longer
1
2
English (seedless) cucumber
(the one wrapped in plastic)
large garlic cloves, finely
chopped
3 lemons
Salt and freshly ground black
pepper
1 cup whole-milk plain yogurt
1½
pounds chicken tenders (about
20 pieces)
tablespoon fresh oregano or
1 marjoram, chopped, or ½
tablespoon dried
5
tablespoons extra-virgin olive
oil (EVOO)
1 egg
¼
cup flour (relax, it’s not that
much)
1-pound wedge of Kasseri
cheese, ½ inch to 1 inch thick
1 tablespoon butter
2 ounces Ouzo or Grappa
A handful of fresh flat-leaf
parsley, chopped
Preheat a charcoal grill or grill pan
on high. Submerge the skewers in
warm water as this will help
prevent them from burning up on
the grill or grill pan.
With a box grater, grate the
cucumber onto a clean kitchen
towel. Wrap the kitchen towel
around the grated cucumber and
squeeze out the water. Place the
squeezed, grated cucumber in a
mixing bowl and add half of the
chopped garlic, the juice of 1
lemon, a little salt, and a lot of
freshly ground black pepper. Mix
in the yogurt and reserve.
Combine the chicken tenders in a
bowl with the juice of 1 lemon, the
oregano or marjoram, the other
half of the chopped garlic, about 2
tablespoons of the EVOO, salt, and
pepper. Toss to coat the chicken
completely. Thread the chicken
onto skewers. Place on the grill for
3 minutes per side, or until cooked
through.
Crack the egg into a shallow dish
and thoroughly whisk. Dust the
wedge of cheese in the our and
shake o the excess. Place the
our-coated cheese in the beaten
egg and ip to coat completely.
Place the cheese back into the
our, coating it on both sides
lightly.
Preheat a large nonstick skillet
over medium-high heat with the
remaining 3 tablespoons of EVOO
(3 times around the pan). Once you
see the rst waft of smoke rising
from the pan, add the butter and
swirl it in the pan to melt. Once
melted, carefully add the coated
cheese wedge, browning it on each
side, 2 minutes per side. Remove
the pan from the heat and add the
Ouzo or Grappa, then replace the
pan on the heat. Stand back and be
careful: The pan will ame up.
Once the
ame extinguishes,
squeeze the juice of the last lemon
over the cheese and sprinkle with
the parsley. Platter up the red-up
cheese and serve alongside the
chicken skewers topped with a
liberal dose of the cucumber-yogurt
mixture.
Devilish Chicken and
Cool Green Beans
4
SERVINGS
3
tablespoons extra-virgin olive
oil (EVOO)
2 teaspoons paprika
1
teaspoon dry mustard or 1
tablespoon spicy mustard
Salt and freshly ground black
pepper
boneless, skinless chicken
4 breasts, 6 to 8 ounces each
1 medium onion, thinly sliced
4 garlic cloves, chopped
red bell pepper, cored, seeded,
1 quartered lengthwise, and
sliced into thin strips
1 tablespoon tomato paste
1
teaspoon crushed hot red
pepper flakes
1½ cups chicken stock or broth
1
to 1½ pounds green beans,
stem end trimmed
10 fresh mint leaves, chopped
A handful of fresh flat-leaf
parsley, chopped
2 tablespoons cold butter
In a large skillet, heat 2
tablespoons of the EVOO (twice
around the pan) over medium-high
heat. Mix the paprika and mustard
with some salt and pepper and
season chicken breasts on both
sides. Add the seasoned chicken to
the skillet and brown on the rst
side for 3 minutes, ip, and then
sear the second side, 2 minutes.
Remove the chicken and reserve on
a plate under a foil tent. To the
pan, add the onion, garlic, bell
pepper, tomato paste, and red
pepper akes. Cook the vegetables
for 5 minutes, stirring frequently.
Add 1 cup of the chicken stock to
the vegetables and bring it to a
simmer. Add the reserved chicken
back to the pan and cook for 10
minutes more, turning the chicken
over every now and then.
While the chicken is cooking,
prepare the cool green beans. Heat
a
medium skillet with the
remaining tablespoon of EVOO,
then add the green beans, season
with salt and pepper, and cook for
1 minute. Add the remaining ½ cup
of chicken stock and continue to
cook for 3 to 4 minutes, or until the
green beans are tender. Add the
mint and half of the parsley.
Remove the chicken from the skillet
to a platter. To nish the sauce,
turn the heat o and add the
remaining parsley and butter,
stirring to melt the butter. Pour the
sauce over the chicken. Serve both
the chicken and green beans
immediately.
Impossibly Good Chicken
and Simple Mixed Greens
Salad
4
SERVINGS
5
tablespoons extra-virgin olive
oil (EVOO)
6-ounce boneless, skinless
6 chicken breasts, each cut into 4
large chunks
Salt and freshly ground black
pepper
1 small yellow onion, thinly sliced
1
red bell pepper, cored, seeded,
and cut into thin strips
4 garlic cloves, chopped
3 cups chicken stock or broth
¾ cup heavy cream
½
½
pint grape or small cherry
tomatoes
cup pitted green olives, roughly
chopped (optional)
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1
2
2
sack of mixed greens (about 6
cups)
cups fresh basil (about 40
leaves), torn or chopped
handfuls fresh flat-leaf parsley,
chopped
Heat a large, deep skillet on
medium high with 2 tablespoons of
the EVOO. Add the chicken to the
hot skillet when the oil begins to
smoke, then season liberally with
salt and pepper. Brown the chicken
on both sides; you are looking for
an amber color, about 7 minutes.
Add the onion, bell pepper strips,
and garlic to the pan and continue
to cook for 2 minutes. Add the
chicken stock and the cream, then
bring the sauce up to a hard
simmer. Simmer for about 4 to 5
minutes; the stock and cream
should reduce and begin to thicken
slightly. Add the tomatoes and
olives next and continue to cook
for 2 to 3 more minutes. While the
chicken is simmering, put the salad
together.
In a small bowl, combine the
mustard and vinegar. In a slow,
steady stream, whisk in the
remaining 3 tablespoons of EVOO.
Place the mixed greens in a salad
bowl, toss together with the
dressing, and season with salt and
pepper. By all means, have a peek
in the fridge for any other veggies
for the salad—anything goes!
When we’re talking veggies, the
more the merrier!
To nish the chicken, add all that
basil and parsley, stirring to
distribute. Give it a taste, checking
to see if you need more salt and
pepper. Serve immediately with the
simple tossed salad. (It’s impossibly
good, right?)
When browning
large amounts of
meat, use a pot or
skillet that looks
too big. Forcing
too much food
into too small a
pan results in
rubbery textures
and
uneven
browning. If you
don’t have a big
pan, then use two
pans. Your recipe
will
have
the
same
cooking
time
and
the
meats will all
brown correctly,
giving
your
completed dishes
better flavor.
Lower
Carbs,
Higher
Marks,
Gourmet
for Every
Day
Dinner
ProsciuttoWrapped Endive
and
Radicchio
with Balsamic-Fig
Reduction
Hazelnut-Crusted
Chicken
with
Gorgonzola Sauce
Prosciutto-Wrapped Endive and
Radicchio with Balsamic-Fig
Reduction
4
SERVINGS
2
2
heads Belgian endive, quartered
lengthwise
small heads radicchio, quartered
lengthwise
Salt and freshly ground black
pepper
pound sliced prosciutto, slices
¼ cut in half on an angle across
the center
Extra-virgin olive oil (EVOO),
for brushing
2 dried figs, finely chopped
½ cup balsamic vinegar
Preheat a grill pan over mediumhigh heat.
Season the endive and radicchio
with salt and pepper. Wrap each
quarter with a half slice of
prosciutto. Brush the bundles with
EVOO and grill for 7 to 8 minutes,
turning occasionally, until the
prosciutto is crispy and the greens
are tender. Transfer to a platter.
Place the gs and vinegar in a pot
and bring to a boil, then reduce the
heat to a simmer. Reduce the
vinegar
down
to
a
few
tablespoons, until the g pieces are
soft and the vinegar is thick, 5
minutes. Drizzle back and forth
over the grilled bundles.
Hazelnut-Crusted
Chicken with Gorgonzola
Sauce
4
SERVINGS
tablespoons flour (hey, there’s
2 no bread crumbs, get over the 2
tablespoons!)
1 teaspoon poultry seasoning
1 teaspoon garlic powder
2 large egg whites
1 cup chopped hazelnuts
4 6-ounce boneless, skinless
chicken breasts
Salt and freshly ground black
pepper
2
tablespoons extra-virgin olive
oil (EVOO)
1 cup whole milk
½ cup Gorgonzola cheese
tablespoons chopped fresh sage
2 or 1 teaspoon dried sage, for
garnish
Preheat the oven to 325°F.
Mix the our, poultry seasoning,
and garlic powder on a dish. Beat
the egg whites in a shallow plate or
bowl. Place the hazelnuts on a
piece of wax paper or plastic
spread on a cutting board or work
surface.
Preheat a nonstick skillet with an
oven-safe handle over medium to
medium-high heat. Season the
chicken with salt and pepper. Turn
in our to dust the breasts, then
turn them in the egg whites, then
press the breasts into the nuts on
both sides. Wash hands. Add EVOO
to the pan and add the chicken.
Brown the nuts-crusted chicken for
2 minutes on each side, then
transfer to the oven and nish
cooking the chicken through, 8 to
10 minutes. While the chicken
cooks, start the recipe for
Prosciutto-Wrapped Endive and
Radicchio.
Shortly before serving, warm the
milk over medium heat in a small
pot. Add the cheese and melt it into
the milk. If using dried sage, stir it
into the sauce. Simmer for 5
minutes.
To serve, place the chicken on
plates and pour a couple of spoons
of the Gorgonzola sauce over the
center of each piece. Garnish with
chopped fresh sage, if using.
Chicken au Gratin
4
SERVINGS
4
1
2
tablespoons extra-virgin olive
oil (EVOO)
pound button mushrooms,
stems discarded, cleaned
tablespoons fresh thyme leaves
(3 to 4 sprigs), chopped
2 garlic cloves, chopped
6- to 8-ounce boneless, skinless
4 chicken breasts, cut into bite-
size pieces
Salt and freshly ground black
pepper
1½
cups frozen pearl onions,
defrosted
3 cups chicken stock or broth
¾ cup heavy cream
1 cup frozen peas
A handful of fresh flat-leaf
parsley, chopped
Zest and juice of 1 lemon
¼ cup plain bread crumbs
½
2
cup grated ParmigianoReggiano
tablespoons cold butter, cut
into small pieces
6 cups mixed greens
Heat a large skillet over mediumhigh heat with 2 tablespoons of the
EVOO (twice around the pan). Add
the mushrooms and brown, about 4
minutes. Add the thyme, garlic,
chicken, salt, and pepper. Cook for
3 minutes. Add the pearl onions
and cook for 1 minute. Add the
chicken stock and cream; cook for
5 minutes. Add the peas, parsley,
and lemon zest. Toss to combine
and cook for 1 minute while you
make the topping.
In a bowl, combine the bread
crumbs and Parmigiano cheese.
Transfer the chicken mixture to a
baking dish and evenly sprinkle the
top with the bread-crumb–cheese
mixture. Dot the topping with cold
butter pieces. Place under the
broiler and brown, 1 to 3 minutes.
Serve with a simple mixed green
salad tossed together with the
lemon juice and the remaining 2
tablespoons of olive oil.
CONFESSION
Yes, I know it’s
shocking,
the
bread crumbs and
all. Climb on
down
o
the
ceiling
because
you can borrow
my
rationalization:
The way I see it,
¼ cup of bread
crumbs,
split
among 4 people,
is so little, it’s
like you aren’t
eating
bread
crumbs at all.
(Or,
at
least
that’s what I say
to myself.)
Grilled Citrus Chicken
with Goat Cheese Salad
I’m on a never-ending search for
di erent ways to prepare chicken,
and I have one rule: Don’t make it
di erent by making it more
complicated. This chicken dish is
simple, delicious, and di erent. It’s
particularly great if you have
company coming over. It will free
you up so you can actually hang
out, too!
4 SERVINGS
Zest and juice of 1 lime
Zest and juice of 1 orange
Zest and juice of 1 lemon
1 large garlic clove, chopped
6
tablespoons extra-virgin olive
oil (EVOO)
Salt and freshly ground black
pepper
4
1
6- to 8-ounce boneless, skinless
chicken breasts
bunch watercress, washed and
slightly torn into pieces
sack (about 6 ounces) of
1 prewashed arugula
4
to 6 ounces fresh goat cheese,
crumbled
½ cup sliced almonds, toasted
Heat a grill pan or nonstick skillet
over medium-high heat.
Combine the zest of the lime,
orange, and lemon in a bowl, then
add the garlic and the juice of the
orange. Whisk in 3 tablespoons of
the EVOO. Season with salt and
pepper. Turn the chicken in the
mixture and let it hang out for 5 to
10 minutes. Grill or pan-fry it for 6
minutes on each side, or until
cooked through. Remove from heat
and let rest for 5 minutes while you
prepare the salad.
For the salad dressing, combine the
juice of the lime and lemon with
salt and pepper. Whisk in the
remaining 3 tablespoons of EVOO
and reserve. In a large bowl
combine the watercress, arugula,
goat cheese, and toasted almonds.
Toss with the dressing.
Slice the chicken on an angle and
serve it atop a pile of the salad.
BBQ Drumsticks and
Mustardy Mustard Greens
4
SERVINGS
12 chicken drumsticks
Salt and freshly ground black
pepper
2
1
tablespoons vegetable oil, plus
some for drizzling
large sweet onion, such as
Vidalia, chopped
6 garlic cloves, chopped
3 tablespoons chili powder
1 teaspoon ground cinnamon
3 tablespoons honey
4 tablespoons tomato paste
¾ cup yellow mustard
¾ cup cider vinegar
3
1¼
tablespoons Worcestershire
sauce
to 1½ cups chicken stock or
broth
4 slices bacon, chopped
6 to 8 cups chopped mustard
greens (2 bundles), trimmed
and chopped
Preheat a broiler to high and
situate the rack 6 to 8 inches from
heat source.
Place the drumsticks on a slotted
broiler pan and season them
liberally with salt and pepper.
Drizzle the drumsticks with a little
vegetable oil and place under the
broiler for 6 minutes. Flip the
drumsticks and place them back
under the broiler for another 6
minutes. While the drumsticks are
broiling, start the BBQ sauce.
Heat a small saucepan with 1
tablespoon vegetable oil over high
heat. Add half of the onion, 2 of
the chopped garlic cloves, salt,
pepper, the chili powder, and
cinnamon. Cook for 1 minute,
stirring frequently. Add the honey,
tomato paste, ½ cup of the yellow
mustard, ½ cup of the cider
vinegar, the Worcestershire sauce,
and ¾ cup of the chicken stock.
Bring the sauce up to a simmer;
turn down the heat to medium and
cook for 5 to 8 minutes, or until
thickened.
While the sauce is working, heat a
large skillet over medium-high heat
with 1 tablespoon of vegetable oil
(once around the pan). Add the
chopped bacon and cook until
crisp, about 3 minutes. Remove the
bacon to a plate lined with a paper
towel to drain. Raise the heat to
high and add the remaining half of
the onion and 4 chopped garlic
cloves. Cook them together, stirring
frequently, for 1 to 2 minutes. Add
the chopped mustard greens,
tossing to coat. Add the remaining
¼ cup mustard and ¼ cup cider
vinegar. Stir to distribute. Season
the greens with salt and pepper,
and stir until the mustard greens
begin to wilt, a minute or two. Add
the remaining ½ cup chicken stock,
bring it up to a simmer, and then
lower the heat to medium. Cook
the greens for 8 to 10 minutes,
until tender and spicy but no
longer bitter. If all the stock cooks
away before they are done, add a
little more as you go.
To
nish o
the drumsticks,
remove them from the broiler and
pour the BBQ sauce over them.
Using tongs, coat the drumsticks
completely in the sauce. Place the
coated drumsticks back under the
broiler and broil for 2 to 3 minutes.
Flip and broil for another 2 to 3
minutes. Using a paring knife,
have a peek inside the drumsticks
to ensure that they are cooked
through before serving.
Transfer the “mustardy” mustard
greens to a platter and garnish
with the reserved crispy bacon.
Serve
alongside
the
BBQ
drumsticks.
CONFESSION
Any
lifestylechanging diet can
be hard to stick
to. I try to give
myself the tools
for success; in this
case that means
having ready-toeat meaty items
in
the
refrigerator. I tire
of snacking on
cold cuts and
salami and need
to switch it up
and choose the
double-duty
route. The BBQ
drumsticks are a
great ready-to-go
snack that can be
munched
while
on the move.
Pecan-Crusted Chicken
with Celeriac-Parsnip
Smash and LemonMustard Mixed Greens
If
you
prefer
a
smoother
consistency, by all means, purée
the cooked celeriac and parsnips in
a food processor.
4 SERVINGS
2
medium parsnips, peeled and
cut into 1-inch chunks
small bulbs celeriac, about 1½
pounds, completely trimmed
2 and peeled (use a paring knife),
cut into 1-inch chunks
Salt
½
to ¾ cup heavy cream or halfand-half
2 tablespoons butter
Freshly ground black pepper
cups pecan halves, ground in a
2 food processor until finely
chopped, like bread crumbs
½ teaspoon cayenne pepper
2 eggs, lightly beaten
2 pounds chicken tenders
½ cup vegetable oil (eyeball it)
Juice of 1 lemon
teaspoons dry mustard or 1
2 rounded tablespoon Dijon
mustard
⅓
cup extra-virgin olive oil
(EVOO)
6 cups mixed greens
For the celeriac-parsnip smash,
place the parsnips and celeriac in a
saucepan and add enough water to
cover. Add a little salt and bring to
a boil over high heat; cook until
tender, 8 to 10 minutes. Drain in a
colander and then return to the
pot. Smash the cooked root
vegetables with a fork or potato
masher to desired consistency. Add
the cream and butter and season
with salt and pepper to taste.
While the smash is cooking,
prepare the chicken.
In a shallow dish, combine the
ground pecans and the cayenne
pepper. In another shallow dish,
place the lightly beaten eggs. Put
the chicken tenders in the eggs,
coating them completely. Draw
them from the eggs, allowing the
excess egg to drip o . Place the
egg-coated chicken in the nut
mixture and coat completely.
Heat a large skillet with the
vegetable oil over medium heat. As
soon as you see a little ripple in the
oil, add the pecan-coated chicken.
Cook on each side for 3 to 4
minutes. Remove the chicken to a
plate lined with a paper towel and
season with salt while still hot.
While the chicken is cooking,
prepare the salad.
In a small mixing bowl combine
the lemon juice and mustard. Add a
little salt and pepper and whisk in
the EVOO. Add the mixed greens to
a salad bowl and toss with the
lemon-mustard dressing.
Slice the pecan-crusted chicken and
fan out on top of a bed of the
salad. Serve the smashed root
vegetables alongside.
Celeriac is not
pretty, but it is
very tasty. It’s
celery root, or
“celery
knob,”
and, yup, being
related and all, it
tastes like a cross
between
celery
and parsley. It
makes a great
lower-carb
alternative
to
potatoes.
Parmesan-Crusted
Chicken Breasts with
Pesto Sauce and BigMushroom–Veggie Sauté
4
SERVINGS
4
4
tablespoons extra-virgin olive
oil (EVOO)
6-ounce boneless, skinless
chicken breasts
Salt and freshly ground black
pepper
2 cups store-bought shredded
domestic Parmesan cheese
portobello mushroom caps, gills
3 scraped off with a spoon, thinly
sliced
½
small Spanish onion, finely
chopped
2 garlic cloves, chopped
bunch thin asparagus, ends
1 trimmed and discarded, spears
chopped into 2-inch lengths
tablespoons good-quality aged
3 sherry vinegar, or red wine
vinegar
¾ cup chicken stock or broth
½
pint cherry tomatoes, whole if
small, halved if large
A handful of fresh flat-leaf
parsley chopped
ounces good-quality store-
6 bought pesto (from the dairy
aisle)
Heat a large nonstick skillet over
medium to medium-high heat with
2 tablespoons of the EVOO (twice
around the pan). Season both sides
of the chicken breasts with salt and
pepper. Dump out the cheese onto
a plate and press the chicken into
the cheese, covering all the pieces
in cheese on both sides. Add the
chicken to the hot skillet, allowing
it to cook a full 6 to 7 minutes—DO
NOT MESS WITH THE BIRD! The
Parmesan is browning and melting
together to form an all-cheese, nobread-crumb crust all over the
chicken. After 7 minutes (or when
the chicken budges easily), turn
and cook the chicken 5 to 6
minutes more.
While the chicken is browning,
heat another large skillet over high
heat with the remaining 2
tablespoons of EVOO. Add the
mushrooms and season with
pepper. Brown the mushrooms for
3 minutes. Season the mushrooms
with salt and add the onion and
garlic. Cook for 2 minutes, stirring
occasionally. Add the asparagus,
tossing to combine. Add the sherry
vinegar and continue to cook until
the skillet is almost dry, about 1
minute. Add the chicken stock and
cherry tomatoes and cook for 3
minutes, or until the asparagus is
tender. Add the parsley, tossing to
coat.
Top the chicken with a strip of
pesto across each breast. Serve a
pile of the big-mushroom–veggie
sauté alongside each breast.
Removing
the
gills from the
mushrooms
is
only done for
aesthetic reasons.
The
gills
will
blacken the other
veggies as they
cook together. If
you don’t mind
that, then you can
skip the scraping.
Holding o
on
seasoning
the
mushrooms with
salt will help you
get
the
mushrooms
a
nice, deep brown
color. Salt brings
out the water in
the mushrooms, so
while
salting
might help them
soften faster it
will slow their
browning.
Grilled Eggplant and
Capicola Parmigiana
No bread crumbs, plus it’s not
deep-fried! You could eat a
mountain of this eggplant parm
and not have to loosen your belt.
4 SERVINGS
1
cup extra-virgin olive oil
(EVOO) (eyeball it)
4 garlic cloves, crushed
2
medium eggplant, ends cut off,
sliced crosswise, ¾ inch thick
Salt
1 teaspoon coarse black pepper
1
1
1
medium yellow onion, finely
chopped
can (28 ounces) crushed
tomatoes
teaspoon ground cumin (⅓
palmful)
¼ teaspoon ground cinnamon
A handful of fresh flat-leaf
parsley, finely chopped
pound deli-sliced capicola hot
½ ham
½
6
cup grated ParmigianoReggiano
pieces sharp deli-sliced
provolone
6 cups mixed greens, any variety
2 tablespoon red wine vinegar
Preheat the oven to 450°F.
Combine the EVOO and garlic in a
small pot over medium-low heat.
When the garlic simmers, reduce
heat to low.
Brush the eggplant on both sides
with the garlic-infused EVOO and
arrange on a baking sheet. Season
the eggplant with salt and the
pepper and place in the oven to
roast. Use a double-folded piece of
foil to make a second baking
surface if the eggplant won’t t on
your baking sheet. Roast the
eggplant for 15 to 18 minutes,
turning once, until browned at the
edges, lightly golden, and just
tender to the touch. While it roasts,
prepare the sauce.
From the remaining EVOO, sh out
the garlic and chop it up. Heat a
small to medium pot over medium
heat. Add about 2 tablespoons of
the garlic-infused EVOO and the
chopped garlic. Add the onion and
cook for 10 minutes, stirring
frequently. Add the tomatoes, salt,
pepper, cumin, and cinnamon and
heat through. Simmer for 5
minutes. Stir in half of the parsley.
Remove the eggplant from the
oven and switch the broiler on
high.
To make your casserole, ladle a
little of the tomato sauce in the
bottom of a casserole and add a
layer of eggplant, then a layer of
capicola, then the remaining
eggplant,
remaining
sauce,
Parmigiano, provolone, and the
remaining parsley. Broil until the
cheese is brown and bubbly, about
3 minutes.
Place the salad greens in a bowl
and toss with the vinegar, then 3
tablespoons
of
EVOO
(use
remaining garlic oil if you still
have some left), and season the
salad with salt and pepper to taste.
Serve the eggplant parm alongside
a little green salad.
HEADSUP!
I
am
already
preaching
moderation when
it comes to carbs
just in my use of
tomato anything,
as tomatoes are
fruits and fruits
have
some
natural carbs. I
feel I can get
away
with
a
lower-carb life by
not
denying
myself tomatoes,
especially
because of all of
their other health
bene ts, touted
in
the
health
news of late. But,
be careful when
purchasing
tomatoes of any
kind in a can:
Check to make
sure the product
is sugar free.
More foods than
any of us would
care to know
about,
and
especially
tomatoes,
are
spiked
unnatural
additional
sweeteners
sugars.
with
and
and
Grilled Chicken
Parmigiana
No bread crumbs and it’s not fried.
Eat two portions. Life is good.
4 SERVINGS
2
pounds thin chicken breast
cutlets
Salt and freshly ground black
pepper
Extra-virgin olive oil (EVOO),
for drizzling, plus 5 tablespoons
3 to 4 garlic cloves, chopped
1
1
teaspoon crushed hot red
pepper flakes
small yellow onion, finely
chopped
can (28 ounces) fire-roasted
1 diced tomatoes, such as Muir
Glen brand
20
fresh basil leaves (1 cup),
shredded or torn
½ cup Parmigiano-Reggiano
pound smoked mozzarella,
½ thinly sliced
6 cups mixed greens, any variety
2 tablespoons red wine vinegar
Heat an outdoor grill or indoor
grill pan to high. Season the
chicken with salt and pepper and
drizzle with EVOO to keep it from
sticking to the grill. Cook for 3 to 4
minutes on each side and transfer
to a foil-covered platter to hold. If
you are using a grill pan, cook the
chicken in 2 batches if necessary.
While the chicken cooks, make the
sauce.
Place a medium pot on the stove
over
medium
heat.
Add 2
tablespoons of the EVOO (twice
around the pan). Add the garlic,
red pepper akes, and onion. Cook
for 10 minutes, stirring often. Add
the tomatoes and heat through, 2
minutes. Wilt in the basil and
season the sauce with salt and
pepper.
Preheat the broiler to high.
Layer the chicken with the tomato
sauce in a casserole dish. Top the
casserole with Parmigiano and
mozzarella. Brown the chicken
parm casserole under the broiler
for 3 minutes. Meanwhile, prepare
the salad.
Place the greens in a salad bowl.
Dress with the vinegar and the
remaining 3 tablespoons of EVOO.
Season with salt and pepper to
taste.
Serve the chicken parm alongside a
little salad.
Indian Spiced Vegetable
and Couscous Pot
4
SERVINGS
tablespoons extra-virgin olive
3 oil (EVOO) (3 times around the
pan)
1-inch piece fresh gingerroot,
peeled and minced or grated
1
teaspoon cumin seeds (⅓
palmful)
teaspoon crushed hot red
1 pepper flakes
3 garlic cloves, crushed
1
head cauliflower, cut into
florets
baby eggplants (1½ pounds),
3 cut lengthwise into 1-inch
wedges
1 small yellow onion, sliced
1 can (15 ounces) chickpeas
1
tablespoon ground coriander
(a palmful)
1½ teaspoons turmeric (half a
palmful)
1 teaspoon allspice (⅓ palmful)
1 teaspoon salt
1 cup chicken stock or broth
⅓ cup couscous
cup fresh basil leaves, torn or
1 shredded, or ¼ cup chopped
fresh cilantro, for garnish
Heat a deep nonstick skillet or pot
(choose one that has a tight- tting
lid) over medium-high heat with
the EVOO. When the EVOO ripples,
stir in the ginger, cumin, red
pepper akes, and garlic, then add
the cauli ower. Stir and sear the
cauli ower, caramelizing it at the
edges, 2 or 3 minutes, then push it
to the side of the pan. Add the
eggplant and onion and let them
sit for 3 minutes or so; they will
caramelize a bit as well at their
edges. Toss to combine the
vegetables and add the chickpeas.
In a small dish mix the coriander,
turmeric, allspice, and salt. Stir in
the spices and chicken stock and
combine well. Bring the stock up to
a bubble, 1 minute. Stir in the
couscous and place a lid on the
pan. Turn the heat o and let the
pot stand for 5 minutes, covered.
Remove the lid and
u
the
mixture with a fork. Top each
portion liberally with either torn or
shredded basil or chopped cilantro.
Mediterranean Chicken
and Sausage Couscous
Pot
4
SERVINGS
tablespoons extra-virgin olive
2 oil (EVOO) (twice around the
pan)
4 hot Italian sausage links
6-ounce boneless, skinless
4 chicken breasts, cut into ½-inchthick slices
Salt and freshly ground black
pepper
2
1
teaspoons poultry seasoning (⅔
palmful)
medium yellow onion, thinly
sliced
4 garlic cloves, finely chopped
2 celery ribs, chopped
1
1
small red bell pepper, cored,
seeded, diced
10-ounce box frozen French-cut
green beans, defrosted
1 cup chicken stock or broth
½ cup pitted kalamata olives
1 tablespoon capers, drained
2
oranges, zest reserved, peel and
pith removed, cut into disks
⅓ cup plain couscous
2
handfuls fresh flat-leaf parsley
leaves, coarsely chopped
Heat a large soup pot with the
EVOO over medium-high heat. Add
the sausage and brown all over for
about 5 minutes. Move the sausage
to one side of the pot and then add
the sliced chicken. Season liberally
with salt and pepper and add the
poultry seasoning. Brown the
chicken for about 3 minutes, then
turn to brown opposite side. Add
the onion, garlic, celery, and bell
pepper. Cook for 2 minutes,
stirring
frequently.
Add
the
defrosted green beans and the
chicken stock. Bring the liquid up
to a simmer, then add the olives,
capers, orange slices, and orange
zest, and stir to distribute. Stir in
the couscous and cover the pot with
a tight-fitting lid. Turn the stove off
and let the pot sit covered for 5
minutes. Remove the lid and add
the parsley while u ng the dish
with a serving fork. Serve
immediately,
making
sure
everyone gets a sausage link.
OPTIONS
If you’ve met
your pork quota
for the day or just
don’t do pork any
day,
try
a
avored chicken
or turkey sausage
instead of the
Italian sausage.
Or, if you are
su ering
from
chicken overload,
then omit the
chicken and the
Italian
sausage
and go for a
good-quality
seafood sausage.
Bump up the total
amount
of
sausage, guring
about 3 seafood
sausages
per
person.
Broths and stocks
have come a long
way in the last
few years, not
only with their
taste
and
consistency
but
with
their
packaging,
too.
They now come in
resealable paper
containers found
on the soup aisle
right
alongside
the
cans.
The
paper containers
make storage of
remaining
product
easy;
always keep some
on hand in your
refrigerator.
Stocks especially
add long-cooked
avor
to
any
quick-cooking
dish!
Eggplant and Wild
Mushroom Pasta with
Ricotta Salata
Leaving a little skin on the
eggplants will add color and
texture to the dish. The small, rm
eggplants are not too bitter and
when they are rm, they will not
soak up as much oil, so they do not
need to be salted and pressed.
However, if you leave all the skin
on, especially when you use baby
eggplant, the skin overpowers the
flavor of the flesh and the texture is
too tough, overall.
4 SERVINGS
2 ounces dried porcini mushrooms
1 cup chicken stock or broth
Salt
2
medium vine-ripe tomatoes (½
pound)
pound cavatappi (corkscrew-
½ shaped hollow pasta), or other
shaped pasta
2 pounds (4 or 5) baby eggplants
3
tablespoons extra-virgin olive
oil (EVOO) (three times around
the pan)
3 garlic cloves, chopped
Freshly ground black pepper
pound ricotta salata cheese,
chopped and crumbled into
⅓ small pieces (in specialty cheese
case of market, among Italian
selections)
1
cup (20 leaves) fresh basil, torn
or shredded
Combine the porcinis and chicken
stock in a small pot and bring up
to a boil. Reduce the heat to lowest
setting and let the mushrooms
soften and steep for 10 to 15
minutes, until very tender.
Place a pot of water on the stove to
boil for the pasta. When it boils,
salt the water to season it. Cut a
small x into the bottom of the
tomatoes and plunge them into the
boiling pasta water for 30 seconds,
then remove to a cutting board to
cool. Add the cavatappi to the
water and cook to al dente, or with
a bite to it.
While the porcinis and pasta cook,
trim half of the skin from the
eggplant.
Heat a large nonstick skillet over
medium-high
heat.
Cut
the
eggplant into 1- by ½-inch bite-size
pieces. Add the EVOO to the pan,
followed by the garlic and
eggplant. Turn and toss the
eggplant and season it with salt
and pepper. Let it brown lightly at
edges, about 5 minutes, then
reduce heat to medium low and
continue to cook.
Pull the skins o
the cooled
tomatoes and cut them in half.
Seed the tomatoes by gently
squeezing them over the sink or a
garbage bowl. Dice the tomatoes
and add them to the cooking
eggplant. Adjust seasoning with
salt and pepper.
Remove the tender porcinis from
the cooking broth and coarsely
chop them. Add the broth and
chopped
mushrooms
to
the
eggplant and tomatoes. Drain the
pasta well and add the hot pasta to
the pan. Toss to combine and coat
and give the pasta a minute to
soak in some juice. Add the ricotta
salata and the basil; turn to wilt
the basil, check the seasoning one
last time, and serve.
OPTIONS
If your market
has no ricotta
salata
(ricotta
cheese that’s been
dried out a little),
then use the same
amount of feta
but go easy on
the salt you use
in
your
preparation until
your
nal
adjustment
because feta is
saltier
than
ricotta
salata.
Tangy
young
goat cheese is an
option, too. If
you
use
goat
cheese, toss and
serve the dish
without
adding
the goat cheese
directly to the
pan.
Instead,
garnish
the
individual plates
with
some
crumbles,
2
ounces
per
portion.
Goat
cheese
is
too
delicate to mix in
as you would the
feta or ricotta
salata.
Spaghetti with Pancetta,
Escarole, and Garlic
Chips
4
SERVINGS
Salt
½
3
¼
pound spaghetti, fresh or dried,
your choice
tablespoons extra-virgin olive
oil (EVOO)
pound thickly sliced pancetta,
chopped
6 to 8 garlic cloves, thinly sliced
1
2
¾
teaspoon crushed hot red
pepper flakes
large heads escarole, washed
and drained, coarsely chopped
cup chicken stock or broth
(eyeball it)
Zest and juice of 1 lemon
Freshly ground black pepper
3 tablespoons butter
cup grated ParmigianoReggiano (a couple handfuls),
⅓ plus some to pass
Fill a large pot with water, bring to
a boil, and salt the water. Add the
pasta and cook to al dente, with a
bite to it.
While the pasta is working, heat a
large skillet over medium heat with
the EVOO (three times around the
pan). Add the pancetta and cook
until crisp, 2 to 3 minutes. Remove
the pancetta from the skillet with a
slotted spoon to a plate lined with
a paper towel and reserve. Turn
the heat on the pan back to low,
then add the sliced garlic and cook
until golden brown, 4 to 5 minutes.
Remove the garlic chips from the
pan to drain alongside the crispy
pancetta. Turn the heat up to
medium again, add the red pepper
akes, and cook for 30 seconds.
Add the escarole, tossing it into the
avored oil to wilt in stages. Once
all the escarole has t into the pan,
add the chicken stock, lemon juice,
salt and pepper and cook for 2
minutes.
Drain the hot pasta well and add it
to the escarole. Add the lemon zest
and toss to distribute. Turn the heat
o
and add the butter and
Parmigiano cheese, toss to melt.
Toss in the crispy pancetta and
garlic chips. Serve the spaghetti
with more cheese to pass at the
table.
Seared Tricolor Greens
with Farfalle
4
SERVINGS
Salt
½ pound farfalle (bow-tie) pasta
tablespoons extra-virgin olive
3 oil (EVOO) (3 times around the
pan)
4 thin slices prosciutto di Parma
3 garlic cloves, chopped
3 heads Belgian endive, chopped
2 heads radicchio, shredded
3 cups arugula leaves, chopped
Freshly ground black pepper
1 cup chicken stock or broth
Zest of 1 lemon
¼
⅓
cup chopped fresh flat-leaf
parsley (a handful)
cup Parmigiano-Reggiano (a
couple handfuls)
Heat a large pot of salted water to
a boil, then add the pasta. Cook to
al dente, or with a bite to it.
While the pasta cooks, prepare the
greens: Heat a deep skillet over
medium heat with the EVOO. Add
the prosciutto in a single layer and
fry until crisp and deep pink in
color, a few minutes. Remove the
prosciutto to a plate and let cool.
Add the garlic next and sauté a
minute or two. Raise the heat to
medium high and add the endive.
Toss and turn with tongs a minute
or two, then add the radicchio and
sear and toss for another two
minutes. Add the arugula and toss
again another minute. Season the
tricolor greens (white, red, and
green) with salt and pepper. Add
the chicken stock to the pan and
bring up to a boil.
Drain the pasta well and add it to
the greens and broth. Add the
lemon zest, parsley, and cheese
and toss together 2 minutes.
Transfer the pasta to a platter or
individual plates. Break up the
crisp prosciutto, snapping it into
small pieces, and scatter it over the
pasta for garnish.
Broccoli Rabe and
Orecchiette
4
SERVINGS
Salt
pound orecchiette (little ear½ shaped pastas), cooked al
dente
to 2½ pounds (2 large
2¼ bunches) broccoli rabe, ends
trimmed, coarsely chopped
cup extra-virgin olive oil
⅓ (EVOO) (4 or 5 times around
the pan)
6
1
½
to 8 garlic cloves, finely
chopped
teaspoon crushed hot red
pepper flakes
cup freshly grated ParmigianoReggiano
Freshly ground black pepper
Place a pot of water on the stove to
bring to a boil for the pasta. Cover
the pot to bring water to a boil.
Salt the water to season it and add
the orecchiette. Cook al dente, with
a bite to it. Heads up: Before
draining the pasta, save a ladleful
of the cooking water to add to the
broccoli rabe.
Add the broccoli rabe and 2 to 3
cups water to a deep skillet. Cover
the pan and bring the broccoli rabe
to a boil. When the rabe wilts
down into the pan, salt it. Simmer
the rabe for about 7 minutes, until
tender and no longer bitter. The
color should remain deep green.
Drain the rabe and reserve.
Return the deep skillet to the stove
and place it over medium heat. Add
the EVOO, garlic, and red pepper
akes and sauté for 2 to 3 minutes,
stirring frequently. Add the broccoli
rabe and turn to coat it in garlic
oil. Add the ladleful of pasta water
to the skillet; it will form a sauce as
it emulsi es with the EVOO. Add
the pasta, grated cheese, salt, and
pepper, to taste and toss. Serve
immediately.
Add up to 1
pound of Italian
hot or sweet bulk
sausage, browned
and crumbled, to
make this dish
stick to your ribs
even more.
MOP-It-Up Pasta with
Mushrooms, Onions, and
Peppers
This dish combines fresh and
pickled veggies. It tastes awesome
hot or cold.
4 SERVINGS
Salt
pound cavatappi (hollow
½ corkscrew pasta), or other
shaped pasta
tablespoons extra-virgin olive
2 oil (EVOO) (twice around the
pan)
1
pound crimini (baby portobello)
mushrooms, sliced
4 garlic cloves, chopped
1
1
large yellow onion, quartered
and thinly sliced
red bell pepper, cored, seeded,
quartered, and thinly sliced
cubanelle (long, light green
1 mild Italian pepper), seeded
and thinly sliced
Freshly ground black pepper
cup jarred hot banana or hot
¼
cherry pepper rings, drained
and chopped, plus a splash of
their brine
cup jarred marinated
1 mushrooms, drained and
chopped
½
⅓
cup fresh flat-leaf parsley,
coarsely chopped
cup grated Parmigiano-
Reggiano
(a couple
handfuls)
Heat
a pot of
water to
a boil for
pasta. Season the water with some
salt and add pasta. Cook the pasta
al dente, or with a bite to it.
Preheat a large, deep skillet over
medium-high heat. Add the EVOO
and crimini mushrooms. Sauté until
they start to become tender, 3 to 4
minutes, then add the garlic, stir
for 30 seconds, and add the onion
and fresh peppers. Season the MOP
(mushrooms, onions, and peppers)
with salt and pepper and cook 5
minutes more. Add the chopped hot
peppers and a splash of their juice
from the jar. Add the marinated
mushrooms next and toss to
combine.
Drain pasta and add to the MOP.
Toss the whole thing together with
the parsley and cheese and serve
immediately.
Sicilian
Menu
Pesce
Spada
Pasta
Tricolor
Salad
with Orange and
Fennel
Pesce Spada Pasta
4
SERVINGS
Coarse salt
½ pound medium shell pasta
pounds swordfish steak,
2½ trimmed of skin and dark
connective tissue
¼
cup extra-virgin olive oil
(EVOO)
4 to 6 garlic cloves, chopped
1 medium zucchini, diced
½ pint grape tomatoes
6 scallions, chopped
cup fresh basil (20 leaves),
torn, or ¼ cup fresh mint
1 leaves (a handful), chopped
½
cup chopped fresh flat-leaf
parsley (a handful)
½ cup dry white wine
Freshly ground black pepper
Bring a large pot of water to a boil.
Add a couple of teaspoons coarse
salt to the boiling water, then add
the pasta and cook for 8 or 9
minutes, al dente.
Cube the sword sh into bite-size
pieces.
Heat a large, deep skillet over
medium-high heat. Add the EVOO
in a slow stream, then add the
sword sh. Cook the
sh until
lightly browned on all sides.
Remove with a slotted spoon to a
plate and cover loosely with foil to
hold.
Add the garlic, zucchini, and
tomatoes to the pan and season
with salt. Keep them moving and
cook for 3 minutes. Add the
scallions. Cook the vegetables for 2
minutes more, or until the skins of
the tomatoes pop. Return the
sword sh to the pan with the
herbs. Douse the pan with the wine
and lift the pan drippings. Add the
hot drained starchy pasta and toss.
Season with pepper and adjust salt
to taste, then transfer to a huge
bowl or platter and serve.
Tricolor Salad with
Orange and Fennel
Insalata Tre Colore con Arancia
e Finocchio
We eat a lot of sword sh when we
are in Sicily, where my mom is
from. She always orders a salad of
oranges and fennel or oranges and
onions to accompany it. When I
cook sword sh anything at home, I
always have oranges in the salad,
for Mama.
4 SERVINGS
2
romaine lettuce hearts, chopped
2 cups arugula, torn
1 head radicchio, shredded
½ red onion, sliced
medium seedless oranges, ends
2 trimmed, peel and pith cut
away, sliced
1
2
large bulb fennel, core removed
and thinly sliced
tablespoons red wine vinegar
(eyeball it)
to ⅓ cup extra-virgin olive oil
¼ (EVOO) (3 or 4 times around
the salad bowl)
Salt and freshly ground black
pepper
Combine the salad ingredients in a
large bowl. Dress with the vinegar,
then EVOO, tossing with your
hands to evenly coat the salad,
then season the salad with salt and
pepper to taste. Serve.
Fall in
Love with
Fall
Supper
Harvest Salad
CauliflowerPumpkin Pasta
Harvest Salad
4
SERVINGS
tablespoons golden raisins,
2 chopped
1 small shallot, chopped
Juice of ½ lemon
2 tablespoons red wine vinegar
2
1
ounces chopped walnuts (on
baking aisle)
small crisp apple, quartered,
cored, and thinly sliced
Forelle or Seckel pear (the little
1 guys), quartered, cored, and
sliced
3 cups arugula, chopped
3 cups baby spinach, chopped
¼
cup extra-virgin olive oil
(EVOO) (eyeball it)
Salt and freshly ground black
pepper
In a small bowl combine the
raisins, shallot, lemon juice, and
red wine vinegar and let stand for
10 minutes.
In a small skillet over medium-low
heat toast the nuts for 3 to 4
minutes. Remove from the heat and
reserve.
Combine the fruit with the greens.
Whisk the EVOO into the dressing.
Dress the salad and toss. Season
with salt and pepper and garnish
with the toasted walnuts.
Cauliflower-Pumpkin
Pasta
Here again you can add in up to 1
pound Italian bulk sweet sausage,
cooked and crumbled, and this
becomes a hungry-man (or woman) supersize meal!
4 SERVINGS
tablespoons extra-virgin olive
2 oil (EVOO) (twice around the
pan)
3 to 4 garlic cloves, chopped
large head cauliflower, cut into
1 florets
1 cup chicken stock or broth
Salt
pound cavatappi (hollow
½ corkscrew pasta) or other
shaped pasta
cup pumpkin purée (found on
1 baking aisle; careful not to get
pie filling)
cup cream or half-and-half
¼ (eyeball it; a generous turn of
the pan)
cup grated Parmigiano-
½ Reggiano (3 handfuls, plus more
to pass)
A generous grating of fresh
nutmeg
Freshly ground black pepper
3
tablespoons chopped fresh sage
leaves (4 or 5 sprigs)
Preheat a large skillet (choose one
with a tight- tting lid) over
medium heat. Add the EVOO and
garlic and cook for 1 minute. Add
the cauli ower and turn to coat in
EVOO. Add the chicken stock and
bring up to a boil. Place the lid on
the pan and simmer the cauli ower
for 15 minutes, or until very
tender.
Place a pot of water on to boil for
the pasta. Put a lid on it and it will
come up faster. Add some salt to
season the water and add the
pasta, cooking al dente, with a bite
to it.
When the pasta is cooked and the
cauli ower orets are very tender,
remove the lid from the cauli ower
and stir in the pumpkin purée and
cream. Heat through, then drain off
the pasta and add it to the
cauli ower and pumpkin. Add the
cheese, nutmeg, pepper, and sage.
Toss, then season with salt to taste.
Serve with extra cheese to pass at
table with the Harvest Salad
alongside.
Hunter’s
Menu
Chicken
Cacciatore
and
Rigatoni
Spinach
with
Lemon-Caper
Butter
Chicken Cacciatore and Rigatoni
4 BIG
SERVINGS
Salt
½ pound rigatoni
tablespoons extra-virgin olive
2 oil (EVOO) (twice around the
pan)
1
1
pound chicken tenders, cut into
2-inch pieces
pound boneless, skinless chicken
thighs, cut into 2-inch chunks
Freshly ground black pepper
¼
pound thick-cut pancetta,
chopped
5 to 6 garlic cloves, chopped
1
4
teaspoon crushed hot red
pepper flakes
portobello mushroom caps,
halved, then thinly sliced across
½ cup dry red wine
1 cup beef stock
1
can (28 ounces) crushed
tomatoes
A couple of handfuls fresh flatleaf parsley, finely chopped
Grated Parmigiano-Reggiano to
pass at table
Heat a pot of water to a boil for
the pasta. When the water boils,
season with salt and add the pasta.
Cook to al dente, with a bite to it.
Meanwhile, heat a deep skillet over
medium-high heat. Add the EVOO
and chicken, white and dark meat,
and season it with salt and pepper.
Let the chicken sit for 3 to 4
minutes, then turn it and brown
the opposite side for 2 to 3
minutes, seasoning it after the ip
as well. Transfer the browned
chicken to a plate and reserve. Add
the pancetta to the pan and crisp it
up, 2 or 3 minutes. Add the garlic
and red pepper akes, stir for 30
seconds, then add the mushrooms
and brown for 8 to 10 minutes,
stirring frequently, until deep
brown and tender. Work on the
Spinach with Lemon-Caper Butter,
during your pocket of time here.
Season the mushrooms with salt
and pepper after they’ve darkened.
Deglaze the pan with the red wine
and reduce it for 30 seconds, then
stir in the stock and tomatoes.
Bring the sauce up to a bubble and
add the chicken back to the pan.
Simmer the chicken for 5 minutes
in the sauce to
nish cooking
through. Add the cooked pasta and
parsley. Stir to combine and check
seasoning. Serve with grated
Parmigiano-Reggiano cheese and
spinach.
OPTIONS
Hunter’s chicken
or cacciatore has
always
been
made
in
my
family with cutup
whole
chickens,
tomatoes,
and
lots
of
wild
mushrooms
(which
my
Sicilian
grandfather knew
how to forage for
himself, deep in
the woods where
the hunters hang
out). I never had
peppers
and
onions
in
a
cacciatore until I
started eating out
at
ItalianAmerican
restaurants. Over
the years I’ve met
people who make
it like I do and
others
who
include
only
peppers
and
onions. If you
like peppers and
onions in your
chicken
cacciatore, hey,
I’ll never know,
throw them in,
too.
Beef stock is used
to make the dish
taste as if it had
been simmering a
long time. I use
beef rather than
chicken stock to
deepen
the
reddish
brown
tone of the sauce
and to highlight
the earthy, beeflike avor of the
mushrooms.
Spinach with LemonCaper Butter
4
3
SERVINGS
tablespoons butter, cut into
small pieces
Zest and juice of 1 lemon
3
tablespoons capers, drained and
chopped
tablespoons chopped fresh
2 thyme leaves, stripped from 4 to
5 sprigs
2 1-pound sacks triple-washed
spinach
Salt and freshly ground black
pepper
Heat a large skillet over low heat.
Melt the butter and add the lemon
zest, capers, and thyme and let it
hang out for 10 minutes, stirring
occasionally.
Pick the tough larger stems from
the spinach leaves and coarsely
chop up the spinach. When you are
ready to eat, raise the heat to
medium and add the lemon juice to
the pan. Add piles of spinach,
turning it with tongs in the lemoncaper butter to wilt it in, then add
more. When all of the spinach is in
the pan, season it with salt and
pepper and turn o the heat. Serve
immediately.
Big
Appetite
Bucatini
Supper
Bucatini
with
Sausage, Peppers,
and Onions
Mixed
Greens
with Mixed Herbs
Salad
Bucatini with Sausage, Peppers,
and Onions
Bucatini looks like fat spaghetti
that’s hollow in the middle, like
drinking straws made of pasta.
4 BIG SERVINGS
Salt
½ pound bucatini pasta
1
1
tablespoon extra-virgin olive oil
(EVOO) (once around the pan)
pound bulk sweet Italian
sausage
1 pound bulk hot Italian sausage
4 garlic cloves, chopped
1
1
large yellow onion, quartered,
then thinly sliced
red bell pepper, cored, seeded,
quartered, and thinly sliced
cubanelle peppers (long, light
2 green mild Italian peppers),
seeded and thinly sliced
1
can chunky-style crushed
tomatoes
Freshly ground black pepper
cup grated Parmigiano-
⅓ Reggiano (2 handfuls)
¼
1
cup fresh flat-leaf parsley (a
couple handfuls), chopped
cup (20 leaves) fresh basil, torn
or shredded
Bring a pot of water to a boil for
the pasta and season the water
with some salt. Cook bucatini al
dente, with a bite to it.
Heat a very large, deep skillet over
medium-high heat. Add the EVOO
and all of the sausage. Brown and
crumble the sausage, 7 to 8
minutes. Remove from the pan to a
plate lined with a paper towel and
reserve. Drain o
any pan
drippings in excess of about 3
tablespoons. Add the garlic, onion,
and peppers to the pan and toss
and turn them in the fat, cooking
them until just tender, 6 to 7
minutes. Combine the greens and
herbs for the salad (see below) with
your pocket of time here. You’ll
have time to spare. Got vino?
Once the peppers and onions are
tender, add the tomatoes and heat
them through. Add the sausage
back and combine. Season the
mixture with a little salt and lots of
black pepper. Drain the pasta and
add to pan. Stir in the cheese,
parsley,
and
basil.
Serve
immediately.
Mixed Greens with Mixed
Herbs Salad
4
SERVINGS
1
½
sack (6 cups) mixed greens, any
variety or brand
cup (10 leaves) fresh basil, torn
or shredded
cup fresh flat-leaf parsley (a
½ few handfuls), coarsely
chopped
fresh chive blades, snipped or
10 chopped
4
2
to 5 sprigs fresh thyme, leaves
stripped and chopped
tablespoons red wine vinegar,
or juice of 1 lemon
Extra-virgin olive oil (EVOO),
to coat
Salt and freshly ground black
pepper
Combine the greens and herbs in a
salad bowl.
When you are ready to eat, dress
the greens with the vinegar or
lemon juice rst, then with EVOO,
just enough to coat the greens but
not enough to weigh them down.
Season with salt and pepper to
taste.
Hearty
MidWinter’s
Menu
Roasted
Baby
Vegetables with
Rosemary
Creamy Polenta
and
Bolognese
Sauce
Roasted Baby Vegetables with
Rosemary
4
SERVINGS
2½
pounds total weight of mixed
baby vegetables, your choice:
tiny zucchini, halved
lengthwise; pattypan squash,
halved across; baby eggplant,
cut into 1-inch wedges
lengthwise; whole baby carrots
with tops, trimmed, peeled,
and halved lengthwise;
cippolini baby onions
5 to 6 garlic cloves, smashed
cup extra-virgin olive oil
¼
(EVOO) (eyeball it)
tablespoons finely chopped
3 fresh rosemary (a handful of
leaves)
Salt and freshly ground black
pepper
Preheat the oven to 500°F.
Combine the veggies on a large
baking sheet and toss with the
garlic, EVOO, rosemary, salt, and
pepper. Roast for 15 minutes.
Remove from the oven. Let stand
for 5 minutes, then serve.
Creamy Polenta and
Bolognese Sauce
Allspice is the secret ingredient
here. In Italian cooking, it is VITAL
to have a secret ingredient in your
meat sauce.
4 SERVINGS
4 cups chicken stock or broth
¼ cup heavy cream
5 garlic cloves, crushed
Coarse salt and freshly ground
black pepper
1 tablespoon extra-virgin olive oil
(EVOO) (once around the pan)
½
1
to 1 teaspoon crushed hot red
pepper flakes
pound ground sirloin (90% lean
ground beef)
½ pound ground pork
½ pound ground veal
1 small yellow onion, chopped
½
cup shredded carrots (on salad
bar in produce aisle), chopped
1 celery rib, finely chopped
1
½
tablespoon fresh thyme leaves,
chopped
teaspoon allspice (a couple
healthy pinches)
½ cup dry red wine
1
can (28 ounces) crushed
tomatoes
A handful of chopped fresh flatleaf parsley
cup quick-cooking polenta (in
1 Italian foods or specialty foods
aisles)
cup grated Parmigiano½ Reggiano or Romano cheese,
plus some to garnish
For the creamy polenta, combine 3
cups of the chicken stock, the
cream, 1 of the crushed garlic
cloves, salt, and pepper in a
saucepot over medium-low heat.
Bring up to a gentle simmer and
lower the heat so it is barely
bubbling, then start the Bolognese
sauce.
Heat a deep skillet or heavybottomed pot over medium-high
heat. Go once around the pan with
a slow stream of EVOO. Add the
remaining crushed garlic and the
red pepper akes and infuse the oil
for 15 seconds. Add the beef, pork,
and veal and break the meat up
with a wooden spoon. Brown the
meats for 3 minutes, then add the
onion, carrots, celery, thyme,
allspice, salt, and pepper and
continue browning for 5 minutes
more. Use the pocket of time to
make the roasted veggies.
When the vegetables are tender,
add the wine and scrape up the
drippings, then add the remaining
1 cup of chicken stock and reduce
for 5 minutes. Add the tomatoes
and reduce heat to low. Simmer for
5 to 10 minutes to combine avors.
Finish the sauce with the chopped
parsley.
As the Bolognese sauce is in its last
5 to 10 minutes of cooking time,
whisk the polenta into the
simmering seasoned chicken stock–
cream mixture in a steady stream
and stir constantly until the
polenta can thickly coat the back
of a spoon. Taste for seasoning and
adjust with salt and pepper. If you
nd the polenta is thickening up so
much that it is not creamy and it is
becoming sti , you can loosen it
with a little more chicken stock or
water. Turn the heat o and stir in
the cheese.
To serve, divide the creamy
polenta among 4 bowls, top the
polenta with a BIG serving of the
Bolognese sauce, and garnish with
some more grated cheese.
Polenta’s like a
magical porridge
when you are in a
carbohydratedepravation
depression. It is
delicious
and
easy, and when
you
cook
it
creamy-style,
a
little dry polenta
goes a long way
in
the
tasty
cooking liquid. I
eat it guilt free!
Saabs and
Meatballs:
Things-toThank-theSwedes-for
Menu
Red Radish, Red
Apple, and Red
Onion Salad
Swedish
Meatballs
on
Noodles
Red Radish, Red Apple, and Red
Onion Salad
4
SERVINGS
6 radishes, thinly sliced
red-skinned apple, your favorite
1 variety, quartered, cored, and
thinly sliced
2
teaspoons fresh lemon juice or a
wedge of fresh lemon
½ red onion, thinly sliced
1
head red romaine lettuce or red
leaf lettuce, chopped
DILL AND POPPY SEED DRESSING
3 tablespoons red wine vinegar
2 teaspoons honey (a drizzle)
1 teaspoon salt
¼
cup extra-virgin olive oil
(EVOO)
½ cup sour cream
1 teaspoon poppy seeds
2
tablespoons chopped fresh dill
or 2 teaspoons dried
In a large bowl combine
radishes, apple (coated in
the
the
lemon juice to retard browning),
and onion with the chopped
lettuce. In a small bowl, combine
the vinegar with the honey and
salt. Whisk in the EVOO. Stir in the
sour cream, poppy seeds, and dill.
Pour the dressing evenly over the
salad, toss, and serve.
Swedish Meatballs on
Noodles
4
SERVINGS
1¾ pounds ground sirloin
1 large egg, beaten
¼ cup plain bread crumbs
½ small yellow onion, chopped
A healthy grating of nutmeg
½
cup fresh flat-leaf parsley
leaves (3 handfuls), chopped
Freshly ground black pepper
2
tablespoons extra-virgin olive
oil (EVOO)
2 cups beef stock
1
tablespoon red currant or
grape jelly
1 cup heavy cream or sour cream
½ pound wide egg noodles
Salt
2 tablespoons butter
8
cornichons or 6 baby gherkins,
chopped, for garnish
Place the ground sirloin in a large
mixing bowl and punch a well into
the center. Fill the well with the
egg, bread crumbs, onion, nutmeg,
half of the chopped parsley, and a
little salt and pepper. Mix up the
meatball ingredients until well
combined, yet not overmixed.
Divide the mix into 4 equal parts.
Roll each part into 6 balls. Heat a
large nonstick skillet over mediumhigh heat with the EVOO. Add the
meatballs and brown on all sides,
about 5 minutes, giving the pan a
good shake now and then. Add the
stock, jelly, and heavy cream or
sour cream. Bring it up to a bubble,
then reduce heat to a simmer and
cook for 8 to 10 minutes.
Place a large pot of water on to
boil. Add the noodles and season
the water with salt. Cook until just
tender, 5 to 6 minutes. Drain the
egg noodles and shake dry. Put the
noodles back in the hot pot and
add the remaining chopped parsley
and the butter and season with salt
and pepper. Stir until the butter
has melted. Top the noodles with
the meatballs, their sauce, and
pickles.
Great
Goulash
and CaperCapped
Salad
Bibb
Lettuce
Salad with Caper
Dressing Caps
Ground
Turkey
PaprikashGoulash
with
Macaroni
Bibb Lettuce Salad with Caper
Dressing Caps
4
SERVINGS
2
small heads Bibb lettuce, cores
removed, halved
4 radishes, sliced
¼
English (seedless) cucumber (the
one wrapped in plastic), sliced
4 tablespoons capers, drained
2
tablespoons fresh dill or 2
teaspoons dried
cup chopped fresh flat-leaf
¼ parsley (a handful)
1 small shallot, chopped
3 tablespoons red wine vinegar
Salt and freshly ground black
pepper
⅓
cup extra-virgin olive oil
(EVOO) (eyeball it)
Place each half-head of lettuce on
individual plates cut side down so
the lettuce forms a mound on the
plate. Arrange the radish and
cucumber slices around each lettuce
mound. Place the capers, dill,
parsley, shallot, vinegar, salt, and
pepper in a blender. Turn the
blender on and stream in the
EVOO. Test for seasonings in the
dressing. Spoon the dressing evenly
over the salads, capping the
lettuce.
Ground Turkey
Paprikash-Goulash with
Macaroni
4
SERVINGS
½
pound rigate (ribbed elbow
macaroni)
Salt
tablespoon extra-virgin olive
1 oil (EVOO) (once around the
pan)
1 tablespoon butter
2½ pounds ground lean whitemeat turkey
4 garlic cloves, chopped
1 medium onion, chopped
1
2
2
2
red bell pepper, cored, seeded,
and chopped
tablespoons sweet paprika (2
palmfuls)
teaspoons ground cumin (⅔
palmful)
teaspoons dried marjoram (⅔
palmful)
2
teaspoons freshly ground black
pepper (⅔ palmful)
2 cups chicken stock or broth
1 cup sour cream
2
tablespoons finely chopped
fresh dill
tablespoons finely chopped
2 fresh flat-leaf parsley (a
generous handful)
Bring a pot of water to a boil for
the pasta. When it comes to a boil,
add the pasta and salt to season
the cooking water. Cook the pasta
for 6 minutes, al dente.
While the water comes to a boil
and the pasta cooks, heat a deep
skillet over medium-high heat. Add
the EVOO, then butter, then ground
meat. Break up the meat and
crumble, 2 to 3 minutes. Add the
garlic, onion, bell pepper, and
seasonings to the turkey. Cook for
5 or 6 minutes, then add the
chicken stock and sour cream.
Bring to a bubble and reduce heat
to low. Add the cooked pasta and
stir. Let the pasta absorb some
sauce, a minute or so. Adjust the
seasonings and serve. Garnish with
chopped parsley.
Ginger-Poached Pears
with Ricotta and
Blueberries
This dish is so simple, yet it could
be served at any elegant dinner
party. It is equally good warm or
cold and makes a great addition to
a Sunday brunch.
4 SERVINGS
1 cup water
1-inch piece fresh gingerroot,
peeled and sliced
2 tablespoons sugar
Zest of 1 lemon
firm pears, such as Bosc or
2 Anjou, peeled, cored, and
coarsely chopped
¾ cup whole-milk ricotta
Dash ground cinnamon
½ cup fresh blueberries
In a saucepan, bring the water,
ginger, sugar, and lemon zest to a
boil over medium-high heat. Add
the pears, and when the pot
returns to a boil, reduce the heat to
medium-low to maintain the
simmer. Cook the pears until very
soft when pierced with a knife (but
not falling apart), 12 to 15
minutes. Remove the pan from the
heat and, using a slotted spoon,
divide the pears among 4 dessert
cups or ice cream dishes.
Add the ricotta and cinnamon to
the warm syrup and stir gently
until very smooth. Top the pears
with the warm cheese mixture, then
tumble some fresh blueberries over
each serving.
Mascarpone Parfait with
Citrus Salad
Sweet, tart, crunchy, and creamy,
this dessert is just about perfect,
and low-carb to boot! This is
perfect for Sunday brunch, or as a
light and refreshing ending to a
heavy winter meal. Try it with
blood oranges when they’re in
season,
or
your
favorite
combination of citrus fruits.
4 SERVINGS
8
vanilla or plain meringue
cookies
8 ounces mascarpone cheese
2 tablespoons honey
1 large orange
1 ruby grapefruit
Zest of 1 lime
1
tablespoon chopped fresh mint,
plus sprigs for garnishing
Put the cookies into a food storage
bag and crush them with a rolling
pin or the back of a pan. Set aside.
In a bowl, mix together the
mascarpone and 1 tablespoon of
the honey. Set this aside also as
you make the citrus salad.
Slice the top and bottom o the
orange and grapefruit so that the
fruit sits upright. Remove the peel
by slicing around the esh, cutting
deep enough to remove the outer
membrane along with the peel. Cut
the segments away from the
membrane and transfer to a bowl.
Squeeze a little of the juice from
the remains of the orange and
grapefruit over the segments. Stir
in the lime zest, remaining
tablespoon of honey, and mint.
To assemble the parfaits, divide the
crushed meringue cookies among 4
tall, narrow glasses or ice cream
dishes. Put ¼ cup of the
mascarpone on top of the cookies
in each glass, followed by one
fourth of the citrus salad. Garnish
with a mint sprig and serve
immediately.
Very Berry Crumble
I like to use frozen berries for this
crumble. Not only can I have it any
time of year, but the juices left in
the bag after thawing provide
sweetness (without adding a lot of
sugar) and sauce for the crumble.
4 SERVINGS
CRUMBLE TOPPING
¾
cup sliced almonds, lightly
crushed
⅓ cup quick-cooking oats
2 teaspoons sugar
Hefty pinch of ground
cinnamon
Pinch of fresh grated nutmeg
2
tablespoons butter, softened,
plus more for greasing ramekins
FILLING
1
1
10-ounce bag frozen raspberries,
thawed
10-ounce bag frozen blueberries,
thawed
1 tablespoon sugar
1 tablespoon cornstarch
Preheat the oven to 375°F. Grease
four 6-ounce ramekins and transfer
them to a foil-lined baking sheet
and set aside.
To make the topping, in a bowl
combine the almonds, oats, sugar,
and spices. Add the butter, and,
with your ngers or a fork, rub the
butter into the dry ingredients until
large, coarse crumbs form. Set
aside while you make the filling.
To make the lling, put the berries
into a strainer set over a bowl to
catch the juices. Add the sugar and
cornstarch to the juices and whisk
until smooth and the starch
dissolves. Gently fold the berries
back into their juices, and divide
the mixture among the greased
ramekins. Top each lled dish with
one fourth of the crumble topping
and place on the baking sheet.
Bake until bubbling hot and the
topping is golden, about 20
minutes. Allow the crumbles to cool
for at least 10 minutes before
serving.
Chocolate Banana
“Eggrolls” with
Cinnamon Cream
4
SERVINGS
EGGROLLS
sheets (14 × 9 inches) phyllo
4 dough (available in the freezer
section), thawed
Butter-flavored cooking spray
2
ounces bittersweet chocolate,
chopped
1 banana, peeled
1 teaspoon brown sugar
GRound Cinnamon
CINNAMON CREAM
⅓ cup heavy cream
1 teaspoon brown sugar
Ground cinnamon
Preheat the oven to 350°F. Line a
baking sheet with parchment paper
and set aside.
Lay a phyllo sheet lengthwise on a
large work surface and spray it
with cooking spray. Top the sheet
with another phyllo layer and
spray it again. Cut the sheet in half
from top to bottom. Repeat the
process with the 2 remaining
phyllo sheets. (You will have 4
phyllo rectangles lying vertically
on the work surface.) Sprinkle a
quarter of the chopped chocolate
along the bottom edge of each
phyllo rectangle.
Halve the banana lengthwise and
cut each half into two pieces. Lay a
piece, cut side down, on top of the
chocolate on the bottom edge of
each phyllo rectangle. Sprinkle a
little brown sugar over the banana.
Fold about an inch of the side
edges of the phyllo over the ends of
the banana, and then roll the
packet to form an eggroll shape.
Repeat
with
the
remaining
bananas and transfer them to the
baking sheet. Spray each roll with
a little more cooking spray, then
sprinkle a little cinnamon over
each. Bake until golden brown and
crisp, about 12 minutes. Remove
from the oven and let cool for
about 10 minutes before serving.
Meanwhile, in a mixing bowl,
whisk the cream, brown sugar, and
a couple dashes of cinnamon
together until the brown sugar
dissolves. Continue whisking until
the cream thickens and begins to
hold soft peaks. Transfer to a small
bowl and sprinkle a little more
cinnamon on the top.
To serve, cut the eggrolls in half
diagonally and place on a platter
with the cream “dipping sauce.”
Spiced Plum Crepes with
Port Syrup
4
SERVINGS
4
red plums, pitted and thinly
sliced
½ cup port wine
¼ cup water
1 tablespoon brown sugar
1-inch piece cinnamon stick
3 whole cloves
3 whole black peppercorns
4
ready-made crepes (from the
bakery section)
Whipped cream, for garnish
Put the plums, port, water, brown
sugar, cinnamon, cloves, and
peppercorns in a saucepan and
bring to a boil over medium-high
heat. Reduce the heat to maintain a
gentle simmer and cook until the
plums are soft but still hold their
shape, 12 to 15 minutes. Transfer
the plums to a bowl with a slotted
spoon, remove the spices, and
cover to keep warm. Increase the
heat to medium-high and cook the
remaining liquid until thick and
syrupy, 3 to 4 minutes.
To serve, put a crepe on each of 4
dessert plates. Put a spoonful of
plums on one quarter of each
crepe. Then, fold the crepe over the
lling to create a triangle shape.
(The crepes can also be served
folded in half like an omelet, or
rolled.) Top each lled crepe with
a dollop of whipped cream, then
drizzle the warm port syrup over
the top of each.
Cocoa-Nutty Haystacks
These crunchy, chewy treats are
sure to satisfy any sweet tooth! Try
adding dried cherries or chopped
bittersweet chocolate (depending
on how many carbs you’ve had for
dinner).
12 COOKIES
1 whole egg
1 egg white
1 tablespoon sugar
½ teaspoon vanilla
1 tablespoon cocoa powder
1
cup sliced almonds, slightly
crushed
¾ cup shredded sweetened coconut
Preheat the oven to 350°F. Line a
baking sheet with parchment paper
and set aside.
In a bowl, whisk together the egg,
egg white, sugar, and vanilla until
smooth and the sugar is dissolved.
Add the cocoa powder and whisk
vigorously until the batter is
smooth. Stir in the almonds and
coconut until well combined. Use a
mini ice cream scoop or spoon to
drop 12 tablespoon-size mounds
onto the baking sheet. Bake until
they begin to brown, 10 to 12
minutes. Let the cookies cool for 5
minutes on the pan before
transferring to a rack to cool
completely.
Nutty “Creamsicle” Pie
This recipe takes a little planning,
as it needs to chill before cutting. It
comes together in a snap, however,
and is truly yummy—just like the
Creamsicles you had as a kid!
8 SERVINGS
1½ cups (6 ounces) pecan halves
1 tablespoon sugar
6
tablespoons (¾ stick) butter,
melted
8 ounces whipped cream cheese
Zest and juice of 1 orange
1
packet (.03 ounces) sugar-free
orange gelatin
1 cup heavy cream
Fresh mint sprigs, for garnish
(optional)
Preheat the oven to 350°F.
In the bowl of a mini food
processor, chop the pecans until
very ne and transfer to a 9-inch
pie plate. Stir the sugar into the
pecans and add the melted butter.
Mix
until
the
pecans
are
completely moistened. Press the
nuts evenly into the pan with your
ngers to create an even crust.
Bake until the crust is golden, 6 to
8 minutes. Set aside to cool. (Pop it
into the freezer or fridge to speed
up this process.)
When the crust is completely cool,
make the lling. Mix the cream
cheese together with the orange
juice in a bowl until smooth. Open
the gelatin packet, add ½ teaspoon
to the cream cheese mixture, and
stir vigorously until well mixed.
Pour the mixture into the chilled
crust and spread it evenly with a
spoon or spatula. Pour the heavy
cream and remaining gelatin into a
clean bowl. With an electric hand
mixer, beat the cream until soft
peaks form. Pour the cream over
the cream cheese lling and spread
it decoratively over the top.
Sprinkle the orange zest over the
pie and refrigerate for at least 2
hours.
To serve, cut into 8 slices, plate,
and garnish with a sprig of mint.
Mini Chocolate Cherry
Bites
A classic—like biting into a
chocolate-covered cherry, only
lower in carbs, and better!
8 MINI TARTS
4
ounces bittersweet chocolate,
chopped
1 tablespoon whole milk
½ cup finely chopped pecans
½ cup sugar-free cherry jam
Spray whipping cream (the real
kind in the can in the dairy
section)
Spray a mini mu n tin with
nonstick cooking spray and set
aside.
Put the chocolate and milk into a
heat-safe bowl and place over a
pot of gently simmering water. Stir
until melted and smooth. This can
also be done in the microwave in a
glass or plastic bowl by heating the
chocolate on Low for a minute or
two, stirring it until melted and
smooth. Next, stir in the pecans
until well mixed. Put a heaping
tablespoon of the mixture into 8
portions of the mu n tin. Using
the handle of a wooden spoon,
lightly press the mixture into the
sides and bottom of each portion,
creating a cup shape. Chill for 15
minutes.
Once chilled, use a thin butter knife
or icing spatula to release the
chocolate cups from the tin. Place
them on a serving platter. Fill each
cup with a tablespoon of the jam,
and top with a spritz of whipped
cream.
Creamy-Crunchy Peach
Tarts
4
SERVINGS
¼ cup (2 ounces) sliced almonds
sheets (14 × 9 inches) phyllo
2 dough (available in the freezer
section), thawed
Butter-flavored cooking spray
2 teaspoons sugar
1
ripe peach, pitted and finely
chopped
½ cup whipped cream cheese
Ground cinnamon or nutmeg
Preheat the oven to 350°F. Line a
baking sheet with parchment paper
and set aside.
Put the almonds into a bag and
crush them with your hand. Lay
one sheet of phyllo onto a work
surface and spray it with cooking
spray. Sprinkle about ½ teaspoon
sugar over the phyllo, along with a
small handful of crushed almonds.
Lay the second phyllo sheet over
the top, spray it, and top with
another ½ teaspoon of sugar and
more almonds, reserving the
remaining almonds to garnish the
dessert. Cut the phyllo into
quarters. Transfer the pieces to the
baking sheet. Using your ngers,
“scrunch” each piece to give it a
ru ed appearance. Bake the
phyllo just until brown, about 5
minutes. (Watch carefully—these
can burn easily!)
Meanwhile, put the peach pieces
into a bowl and stir in the
remaining teaspoon of sugar. Mash
part of the peaches with a fork to
get the juices owing and let the
fruit sit for a few minutes. Transfer
about one third of the peaches to
another bowl along with the cream
cheese. Stir the mixture vigorously
until the cheese is smooth.
To serve, put a crispy phyllo piece
on each of 4 plates. Top each with
one fourth of the cheese mixture,
then one fourth of the sweetened
peaches. Sprinkle with cinnamon
or nutmeg.
Stuffed Roasted
Strawberries
4
SERVINGS
12
1
extra-large strawberries (the
bigger the better!)
to 2 ounces bittersweet
chocolate, chopped
1 teaspoon sugar (optional)
Spray whipping cream (the real
kind in the can in the dairy
section)
Cocoa powder, for garnish
Preheat the oven to 400°F.
Slice the tops of the berries o just
below the stem. Cut the tips o
(about ¼ inch), so that the berries
will sit upright. Next, use a small
spoon or a melon-ball scoop to
hollow out the strawberries,
working from their tops, to create
a cavity in each one. Stu some
chocolate into the cavity of each
strawberry and place them upright
in a baking dish. Lightly sprinkle
the berries with sugar, if using.
Roast the berries until soft and the
chocolate is melted, 10 to 12
minutes.
To serve, place 3 strawberries on a
dessert plate in a triangle. If the
berries have given o liquid in the
baking dish, spoon it over them.
Spray a small mound of cream in
the center of the berries, and top
each berry with a rosette of cream.
Sift a little cocoa powder over the
plate, and serve!
RECIPISTORY
This is an insideout version of
chocolate-dipped
strawberries.
Roasting the fruit
brings out even
more avor and
juiciness. You’ll
never settle for
plain old dipped
berries
again!
You can use any
type of chocolate
(milk, white, or
semisweet), but
remember
bittersweet
chocolate has less
sugar
and
is
lower in carbs.
Index
A
Asparagus Bundles, BaconWrapped
B
Banana Chocolate "Eggrolls" with
Cinnamon Ice Cream
Beef
Black Pepper Steaks with a
Creamy Pan Sauce and
Caramelized Zucchini
Bresaola Salad
Cobb Salad
Creamy Polenta and Bolognese
Sauce
Fajita Burgers
Fire-Roasted Tomato, and
Chipotle Chili
Flank Steak with Zucchini and
Yellow Squash
"Pappardelle,"
Horseradish and WatercressStuffed Eye Round Roast
with Mushroom and Bacon
Ragout
Korean Barbecued Flank Steak
on Hot and Sour Slaw Salad
London Broil and String Beans
Aglio e Olio
London Broil with Steak Sauce
Gravy, Smashed Cauliflower
with Cheese, and Red Chard
with Ham
Meatball and Sausage Pizza
Stoup
Meatball and Spinach No-sagna
and a Basics-Is-Best Italian
Salad
Mini Cheeseburger Salad with
Yellow Mustard Vinaigrette
Mini Meatball Burgers on
Antipasto Salad
Rocket-Style Clams Casino and
New York Strip Steaks with
Roquefort-Watercress Salad
Saucy Buttered, Smothered
Steaks with Spinach Gratin
Sirloin Burgers on a Bed of
Lettuce with Grilled Shrimp
and Horseradish Chili Sauce
Sliced Steak with Chimichurri
and Baked Stuffed Tomatoes
Spinach-Stuffed Steaks with
Sautéed Crimini Mushrooms
Stroganoff over Buttered
Parsley-Cauliflower
"Noodles,"
Surf and Turf Salad
Swedish Meatballs on Noodles
Taco Stoup with a Taco
Toppings Salad
Berry Crumble, Very
Broccoli and Garlic Scrambles
Broccoli Rabe and Orecchiette
Burgers
C
Cauliflower and Endive, Warm
Cheese with
Cauliflower-Pumpkin Pasta
Cheese. See also Fondue
Cream of Cheddar Soup and
Lime Chicken Avocado Salad
Draggers
and Ham Frittaco
and Ham Mini Frittatas
Herb, and Ham Cucumber
Snackers
Mascarpone Parfait with Citrus
Salad
Warm, with Endive and
Cauliflower
Chicken
au Gratin
BBQ Drumsticks and Mus-tardy
Mustard Greens
Breast, Chipotle-Glazed, and
Grilled Chopped Veggie
Salad
Breasts, Parmesan-Crusted, with
Pesto Sauce and BigMushroom–Veggie Sauté
Cacciatore and Rigatoni
Cajun Jumble-laya Stoup
Chili, Chunky, Green and White
Lightning
Chorizo Stoup, Mixed Greens,
and Sherry Vinai-grette
Cobb Salad
Danish Burgers with Herb Caper
Sauce and Mod Salad
Devilish, and Cool Green Beans
Fajita Burgers
Greek-a-Tikka Salad with
Parsley-Feta Pesto
Grilled, Caesar with BaconHerb-Parmesan "Croutons,"
Grilled, Parmigiana
Grilled, Warm, Salad with
Ginger-Soy Vinaigrette
Grilled Balsamic, with Puttanesca Salad
Grilled Citrus, with Goat Cheese
Salad
Gyro Burgers with Greek Salad
Hazelnut-Crusted, with Gorgonzola Sauce
Impossibly Good, and Simple
Mixed Greens Salad
Kiev Burgers and Russian-Style
Slaw Salad
Lettuce Wraps, Chinese
Lettuce Wraps with Creamy
Caesar Dressing
Noodle Soup, Thai
Pancetta-Wrapped, on ArugulaFennel Salad with Orange
Vinaigrette
Pecan-Crusted, with CeleriacParsnip Smash and LemonMustard Mixed Greens
and Sausage Couscous Pot,
Mediterranean
Skewers, Greek, with Fired-Up
Cheese
Soup, Noodle-Free
Wings, Honey Mustard
Chili
Chunky Chicken, Green and
White Lightning
Fire-Roasted Tomato, Beef, and
Chipotle
Turkey, Indian Summer
Chocolate
Banana "Eggrolls" with Cinnamon Ice Cream
Cherry Bites, Mini
Cocoa-Nutty Haystacks
Couscous
Chicken, and Sausage Pot,
Mediterranean
and Indian Spiced Vegetable
Pot
Cucumber Snackers
E
Eggplant
Grilled, and Capicola
Parmigiana
and Wild Mushroom Pasta with
Ricotta Salata
Egg(s)
Garlic and Broccoli Scrambles
Ham and Cheese Frittaco
Ham and Cheese Mini Fritatas
Mexican Frittaco
Noodle-Free Chicken Soup
Roll-Ups
Sausage and Provolone
Scrambles
Smoked Salmon with All the
Trimmings and Crushed
Cherry Tomato Vinaigrette
Spanish Frittaco
Sunday Morning Salmon Holdthe-Bagel Scrambles,31
Endive
and Radicchio, ProsciuttoWrapped, with Balsamic-Fig
Reduction
Seared Tricolor Greens with
Farfalle
Escarole, Pancetta, and Garlic
Chips, Spaghetti with
F
Fennel and Orange, Tricolor Salad
with
Fish
Broiled Haddock with BaconFried Greens
Chowder
Ginger-Garlic Tuna Burgers on
Cucumber Salad with Salted
Edamame
Halibut with Fire-Roasted Salsa,
Avocado Boats, and Jicama
Slaw Salad
Pesce Spada Pasta
Quick Cioppino
Raw Tuna Snackers on Daikon
Red Snapper in Crazy Water
Salmon Niçoise and Olive
Dressing
Seafood au Gratin with Sautéed
Artichokes and Spinach
Sesame-Crusted Red Snap-per
with Ginger-Dressed Snappy
Veggies
Smoked Salmon with All the
Trimmings and Crushed
Cherry Tomato Vinaigrette
Sunday Morning Salmon Holdthe-Bagel Scrambles
Swordfish and Chorizo Kabobs
on Mostly-Vegetable Saffron
Rice
Swordfish Bites with Puttanesca
Salad
Swordish Kabobs on Fennel
Slaw Salad
Tacos in Lettuce Wraps, Paco’s
Tuna Skewers with Orange and
Rosemary on Bitter Greens
Slaw
Fondue
Classic Swiss
German Cheddar and Beer
Go Greek! Feta, with Garlic and
Mint
Italian Fonduta with Roasted
Red Pepper
Mexican
Smoked Gouda, with Bacon and
Almonds
Spanish Cheese and Olive
G
Guacamole Salad
H
Ham
and Cheese Frittaco
and Cheese Mini Frittatas
and Herb Cheese Cucumber
Snackers
Salad Cucumber Snackers,
Zippy
Haricots Frites
Hummus Dippers
L
Lamb
Chops, Baby, with Artichoke
and Tarragon Dip
Chops, Lemon, with Lentils and
Radishes
Chops, Rosemary-Lemon
Broiled, with Gremolata and
White Beans, Prosciutto, and
Greens
Gyro Burgers with Greek Salad
Mini Burgers on Mixed Salad
with Fennel
Patties, Feta-Studded, with
Chunky Fresh Veggies
Patties with Fattoush Salad
Shish Kabob Salad
Lettuce wraps and rolls
M
Mushroom(s)
Onions, and Peppers, MOP-ItUp Pasta with
Pepperoni Portobello Pizzas
and Red Pepper–Black Olive
Tapenade Bites
Sausage Portobello Pizzas
Vegetable Portobello Pizzas
N
Nuts
Cocoa-Nutty Haystacks
Everything Roasted
Nutty "Creamsicle" Pie
O
Orange and Fennel, Tricolor Salad
with
P
Pasta
Broccoli Rabe and Orecchi-ette
Bucatini with Sausage, Peppers,
and Onions
Cauliflower-Pumpkin
Chicken Cacciatore and
Rigatoni
Creamy Polenta and Bolognese
Sauce
Eggplant and Wild Mushroom,
with Ricotta Salata
Ground Turkey PaprikashGoulash with Macaroni
MOP-It-Up, with Mushrooms,
Onions, and Peppers
Pesce Spada
Seared Tricolor Greens with
Farfalle
Spaghetti with Pancetta, Escarole, and Garlic Chips
Swedish Meatballs on Noodles
Peach Tarts, Creamy-Crunchy
Pears, Ginger-Poached, with
Ricotta and Blueberries
Peppers and Onions, Seared
Pie, Nutty "Creamsicle," 241
Plum Crepes, Spiced, with Port
Syrup
Polenta, Creamy, and Bolognese
Sauce
Pork. See also Ham; Sausage(s)
Burgers, Cubano, and Sweet
Orange Warm Slaw
Chops, "Stuffed," with Sausage
and Apricots
Chops in Spiced-Apple Pan
Sauce with Roasted Broccoli
Spears
Chops Slathered in Mustard
Butter with BaconBraisedNapa
Loin Chops with Sweet and Hot
Red Peppers
Roast Tenderloins, ChiliRubbed, with Crunchy,
Chunky Black Bean and
Jicama Salad
Roast Tenderloins, Lemon, with
Warm Beets, Chicory, and
Goat Cheese
and Shrimp Balls with Spicy
Lime Dipping Sauce
Sliced Tenderloin, Saltimbocca
on Spinach and Arugula
Salad
and Veggie Stir-Fry, Move-itAlong
Radicchio
and Endive, ProsciuttoWrapped, with Balsamic-Fig
Reduction
Seared Tricolor Greens with
Farfalle
S
Salads (main dish)
Salads (side dish)
Bibb Lettuce, with Caper
Dressing Caps
Guacamole
Harvest
Mixed Greens with Mixed Herbs
Red Radish, Red Apple, and Red
Onion
Tricolor, with Orange and
Fennel
Sauce for Mish, Mariel’s
Sausage(s)
and Apricots, "Stuffed" Pork
Chops with
Cajun Jumble-laya Stoup
and Chicken Couscous Pot,
Mediterranean
Chorizo Chicken Stoup, Mixed
Greens, and Sherry
Vinaigrette
Double-the-, and Kale Stoup
with Wrapped Stuffed Green
Jumbo Olive Snacks
and Meatball Pizza Stoup
Mediterranean Mixed Grill
Oktoberfest Stoup
Patty Melt
Pepperoni Portobello Pizzas
Peppers, and Onions, Bucatini
with
Portobello Pizzas
and Provolone Scrambles
Swordfish and Chorizo Kabobs
on Mostly-Vegetable Saffron
Rice
Shellfish. See also Shrimp
Citrus Crab Cakes with Sweet
and Bitter Salad
Crab Salad Bites on Endive
New England Shrimp and
Lobster Lettuce Rolls
Quick Cioppino
Rocket-Style Clams Casino and
New York Strip Steaks with
Roquefort-Watercress Salad
Seafood Cobb Salad
Shrimp and Scallops with Bacon
Shrimp
Cajun Jumble-laya Stoup
Fajita Burgers
Grilled, and Rémoulade Sauce
Lettuce Wraps with Creamy
Caesar Dressing
and Lobster Lettuce Rolls, New
England
Mediterranean Mixed Grill
and Pork Balls with Spicy Lime
Dipping Sauce
and Scallops with Bacon
Seafood au Gratin with Sautéed
Artichokes and Spinach
Seafood Cobb Salad
Surf and Turf Salad
Soups
Spinach
Harvest Salad
with Lemon-Caper Butter
Mariel’s Sauce for Mish
and Meatball No-sagna and a
Basics-Is-Best Italian Salad
Wilted, with Garlic Chips
Squash, Spaghetti, Cacio e Pepe
(Cheese and Pepper)
Squash, Yellow, Sautéed
Strawberries, Stuffed Roasted
T
Tomato, Grilled, Stoup with
Prosciutto and Mozzarella
Portobellos
Tomatoes, Baked Stuffed, Lemon,
Garlic, and Cilantro
Turkey
Burgers, Hungarian, Studded
with Smoked Gouda
Burgers Cheddar-Studded Chili,
with Cilantro Cream and
South of the Border Ice-berg
Cacciatore Burgers on Portobello "Buns,"
Chili, Indian Summer
Club Salad with Avocado
Dressing
Cutlet Gyro Wraps
Cutlets with No-Bread Stuffing
and Pan Gravy, Smashed
Garlic-and-Herb Cauli-flower
Ground, Paprikash-Goulash with
Macaroni
Meatloaf, Individual, and
Broccoli with Cheddar
Cheese Sauce
V
Veal
Chops with Balsamic Pan Sauce
and Spinach Salad with
Pecans, Pears, and
Gorgonzola
Chops with Puttanesca Sauce
and Alfredo Spaghetti
Squash
Chops with Raw Sauce
Rolls, Stuffed, with Pan-Roasted
Garlic and Dressed-Up Mixed
Greens
Vegetable(s). See also specific types
Indian Spiced, and Cous-cous
Pot
Portobello Pizzas
Roasted Baby, with Rosemary
Stacks, Greek Village
Copyright © 2005 by Rachael Ray
Photographs copyright © 2005 by Ben Fink
Food and prop styling by Roscoe Betsill
All rights reserved.
Published in the United States by Clarkson
Potter/
Publishers, New York, an imprint of the Crown
Publishing
Group, a division of Random House, Inc.
www.crownpublishing.com
www.clarksonpotter.com
CLARKSON N. POTTER is a trademark and
POTTER and colophon are registered trademarks
of Random House, Inc.
Library of Congress Cataloging-in-Publication
Data is available upon request
eISBN: 978-0-307-75794-4
v3.0
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