Tomato-Fresh Mozzarella Salad

Ingredients:

1 lb fresh mozzarella
1 lb ripe tomatoes
Fresh whole large basil leaves as needed
Salt and black pepper
Vinaigrette (below)

Prepare Vinaigrette dressing. Cut mozzarella into 1/4 inch slices. Cut tomatoes into 1/4 inch slices. Alternate mozzarella slices, tomato slices and basil leaves overlapping on plate. Drizzle with dressing. Sprinkle with salt and pepper.



Vinaigrette Dressing
1 tablespoon balsamic or wine vinegar
1/4 teaspoon Dijon mustard
Pinch of salt, black pepper, and sugar
1/4 cup olive oil*

*You can use regular olive oil or grape seed oil

Zesty Broiled Chicken

Ingredients:

3 tablespoons garlic powder

1 tablespoon dried basil

1 1/2 teaspoons dried oregano

3/4 teaspoon paprika

3/4 teaspoon salt

3/4 teaspoon black pepper

1 tablespoon lemon juice

1 tablespoon olive oil

1 chicken (about 3 pounds)

Step-by-Step:

Preheat broiler. Line broiler pan with foil and lightly coat with nonstick cooking spray.

For seasoning mix, combine the garlic powder, basil, oregano, paprika, salt and pepper in small jar with lid; cover. Shake well to mix.
 Mix 1 tablespoon seasoning mix, the lemon juice and olive oil in small bowl until well blended; set aside.
Remove skin from chicken and discard. Cut the chicken into serving-size pieces.
Brush the chicken pieces with reserved olive oil mixture; place chicken on prepared broiler pan.
Broil the chicken, turning twice, until juices run clear when meat is pierced with a knife, about 35 minutes.

Angel Hair Pasta with Beef

Ingredients:


16 ounces angel hair pasta
2 tablespoons canola oil or olive oil
2 pounds beef sirloin, thinly sliced
1 large red onion, sliced
8 ounces mushrooms, sliced
2 each medium yellow summer squash and medium zucchini, sliced
1 teaspoon minced garlic
2 (14 1/2-ounce) can diced tomatoes, drained
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper


Step-by-Step


1. Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.
2. Heat canola oil in a large skillet over medium-high heat until hot. Cook the beef and onion in hot oil, stirring continually, just until beef is slightly pink, about 5 minutes.
3. Add mushrooms, yellow squash, zucchini and garlic to beef mixture. Sauté until vegetables are crisp-tender, about 5 to 7 minutes.
4. Add tomatoes. Cook until tomatoes are heated through. Stir in salt, oregano and black pepper.
5. Place equal portions of the pasta on 6 to 8 serving plates. Spoon portions of beef mixture over pasta and toss lightly.

Greek Lemon Chicken

Ingredients:

3 tablespoons olive oil

6 skinless, boneless chicken breasts (4 ounces each)

3 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

2 teaspoons prepared mustard

2 cups milk

2 egg yolks

1 tablespoon grated lemon peel

1 teaspoon lemon juice

1/4 cup minced fresh parsley

1 cup sour cream

1 pound angel hair pasta

1 tablespoon vegetable oil

1/2 cup crumbled feta cheese

1 teaspoon dried dill

Step-by-Step

1. Heat oil in a large skillet over medium-high heat; add chicken and cover. Cook until chicken is browned, turning once, about 15 minutes. Remove chicken; slice. Set aside.
2. Heat butter in a medium saucepan over medium-low heat; stir in flour, salt and mustard. Add milk. Mix yolks, lemon peel and juice in a bowl. Stir one third of egg mixture into skillet.
3. Stir remaining egg mixture into flour mixture. Bring to a gentle boil, stirring continually. Remove pan from heat. Stir in parsley and sour cream.
4. Cook pasta according to package directions; drain. Toss with oil. Stir 3/4 cup of sauce and feta into pasta. Top with sliced chicken and remaining sauce. Sprinkle with dill.

Beef Patties in a Pita

Ingredients: 
1 lb. ground beef
1/4 cup grated onion
1 1/2 teaspoons minced garlic
1 1/2 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon pepper
4 (6-inch) pita pocket breads, halved
1 tablespoon olive oil
2 cups baby spinach
2 plum tomatoes, sliced
1/2 cup vegetable dip - or french onion

Step-by-step
1. Heat oven to 350ºF. Gently combine beef, onion, garlic, oregano, salt and pepper in medium bowl until blended. Using heaping 1 tablespoon per patty, shape into 16 (1-inch) balls; flatten into oval patties 1/2 inch thick.

2. Wrap pita breads in foil; bake 10 minutes or until warm.

3. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Cook patties 5 minutes or until browned, turning once. Cover; reduce heat to low. Cook an additional 4 to 5 minutes or until thoroughly cooked and no longer pink in center. Drain on paper towels.

4. Serve patties in pita halves topped with spinach, tomatoes and dip.

4 sandwiches

Pizza Frittata (Dinner for Two)

This is not just for dinner, you can make this with left overs from the night before. This makes a great Sunday brunch. 

Ingredients: 
4 eggs
2 teaspoons purchased pesto 
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped tomato
1/2 cup shredded part-skim mozzarella cheese, divided
2 teaspoons olive oil
1 cup sliced mushrooms
1/4 cup chopped green bell pepper
1/4 cup thinly sliced onion

Step - By - Step:

1. Whisk eggs, pesto, salt and pepper in medium bowl until blended. Stir in tomato and 1/4 cup of the cheese.

2. Heat broiler. Heat oil in medium nonstick skillet over medium heat until hot. Cook mushrooms, bell pepper and onion 5 minutes or until tender and lightly browned, stirring frequently.

3. Stir in eggs. As eggs begin to set, run heatproof spatula around edge of skillet, lifting cooked egg mixture and tilting pan to allow uncooked eggs to flow underneath. Continue cooking 3 minutes or until eggs are almost set.

4. Remove from heat; sprinkle with remaining 1/4 cup cheese. Broil 1 to 2 minutes or until cheese is melted and eggs are set.

Beef Bouruignon

6 servings
10 hours




2 tbsp olive oil
6 bacon strips - Cooked or uncooked
1 onion, sliced in rings
4 garlic cloves, smashed and chopped
3 lbs beef roast, cut in chunks or stew meat
1 tbsp herbes de Provence (purchase or see herb de Provence)
1 tsp salt
1/2 tsp pepper
1 tbsp tomato paste
1 cup carrots
2 cups red wine
whipped mashed potatoes for serving


Use 6 qt slow cooker

In the bottom of your stoneware, smear around the olive oil. Then lay down 3 strips of bacon. Add the sliced onion and garlic. Put the meat into the pot and top of the onion and garlic, and sprinkle on the dried spics and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 strips of bacon on top of meat, and throw in the carrots. Pour the wine over the whole thing.

Cover and let cook on low for 8 - 9 hours, high for 4 to 5 hours or until the meat has reached the desired tenderness. Serve with whipped mashed potatoes and a ladleful of the crock juice.

Grilled Shrimp with Mango Salsa

INGREDIENTS
Shrimp:

2 cups olive oil

8 cloves garlic, thinly sliced

Juice of 2 limes

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 pounds large shrimp, peeled and deveined (20-24 shrimp)

For the Salsa:

2 ripe mangoes

6 green onions, including tender green tops, thinly sliced

2 fresh jalapeno chili peppers, stemmed, seeded (if desired) and finely diced

1/4 cup coarsely chopped fresh cilantro

Juice of 2 limes

1 teaspoon salt

Step-by-Step

In a frying pan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until soft, 3-5 minutes. Remove from the heat, pour into a shallow non-aluminum dish and let cool. Add the lime juice, salt and pepper. Mix well.

Using bamboo skewers, thread 4 or 5 shrimp onto each skewer, passing the skewer through points near both the head and tail sections of each shrimp. Place the skewers in the olive oil mixture, turning to coat evenly. Cover and let marinate in the refrigerator for at least 2 hours or up to 12 hours.

FOR THE SALSA:
Peel each mango and cut the flesh from the pit. Cut into 1/4-inch dice and place in a bowl. Add the green onions, chilies, cilantro, lime juice and salt. Stir to mix, cover and refrigerate for at least 30 minutes before serving.

SHRIMP:

Prepare a fire in a charcoal or gas grill. When the fire is hot, place the skewers on the grill rack about 3 inches from the coals and grill, turning once, until the shrimp turn pink and are opaque throughout, about 3 minutes per side.

TO SERVE:
Arrange a bed of salsa on each plate and top with a skewer of shrimp, or remove the shrimp from each skewer and arrange atop the salsa. Garnish with lime wedges, if desired, and serve.

Extra-Crusty Baked Rigatoni with Beef Ragù

I love to make this anytime and it is even better the next day.

Ingredients:

• 1 lb. rigatoni
• 2 Tbs. olive oil, plus more as needed
• 1 yellow onion, chopped
• 2 garlic cloves, chopped
• 1 1/2 lb. ground beef
• 1/2 cup chopped fresh flat-leaf parsley
• 1 Tbs. dried oregano
• 1 large can (28 oz.) peeled and chopped tomatoes
• 1 cup heavy cream
• Salt and freshly ground pepper, to taste
• 1/2 lb. whole-milk mozzarella cheese, shredded
• 1 cup grated Parmesan or aged Asiago cheese

Step-by-step:

Preheat an oven to 350ºF.

Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside.

In the same pot, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat. Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes. Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper. Return the rigatoni to the pot with the sauce and toss to coat well.

Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve.

Serves 6.

Spicy Chicken with Sausage, Tomatoes and Olives

Servings: 8 (1 3/4-Cups)

Ingredients:

1 1/2 tablespoons olive oil

1 lb. mild Italian sausage links*

8 chicken legs and thighs, skin removed (about 5 lb.) **

2 medium onions, chopped

3 large garlic cloves, minced

1/2 teaspoons crushed red pepper

3/4 cup red wine or chicken broth

1 (28 oz) can crushed tomatoes

1 teaspoon salt

1 cup pitted Kalamata olives

Step-by-step

1. Heat large skillet over medium high heat until hot. Add oil; heat until hot. Cook sausage 4 minutes or until browned on all sides, turning occasionally. Place in slow cooker; top with chicken
2. Cook onions in same skillet over medium heat 5 minutes or until softened; stirring frequently. Add garlic and stir 1 minute or until fragrant. Pour in wine; bring to a boil. Cook 1 minute, scraping up any browned bits on bottom of skillet; remove from heat. Stir in tomatoes and salt. Pour into slow cooker
3. Cook, covered , on low 5 hours or until chicken is no longer pink in center and meat pulls away from bone. Stir in olives
4. Remove chicken; place in a large shallow serving bowl. Cut sausage into thick slices; arrange over chicken. Top with sauce.

• *You can use Turkey Italian sausage as well
• ** You can use chicken breast in this recipe if you don't care for dark meat. After cooking you can remove the bones from the breast and serve. 

Orange-Pomegranate Salad

Servings: 12 (3/4 cup)


Ingredients
1 large garlic clove, minced
1/2 teaspoon kosher salt
2 tablespoons lemon juice
6 tablespoons olive oil
6 cups slightly packed mixed baby greens
4 navel orange, peeled, with pith removed, sliced (1/2 inch)
3/4 cup pomegranate seeds


Step - by - Step
1. Mash garlic and salt with side of chef's knife on cutting board until paste forms; place in small bowl. Whisk in lemon juice; slowly whisk in oil.
2. Toss greens in large bowl with enough dressing to lightly coat; arrange on serving platter. Toss oranges in same bowl with enough dressing to lightly coat; arrange over greens. Top with pomegranate seeds. 

Spinach Flat-bread with Goat Cheese, Red Pepper and Olives

Servings 24 pieces


Ingredients:


Dough:
3 1/2 cups all- purpose flour
1 tablespoon fast-acting dry yeast
2 teaspoons salt
1 1/2 cups lukewarm water (about 100F)


Topping:
4 tablespoons olive oil, divided
2 medium garlic cloves, minced
1 lb. baby spinach or baby kale
8 oz soft goat cheese, crumbled (1 1/2 cups)
1 small red bell pepper, thinly sliced (1 1/2 cups)
1/2 cup chopped pitted Kalamata olives
1/2 teaspoon coarse sea salt


Step-by-Step:
1. Combine flour, yeast and 2 teaspoons salt in large bowl. Add water, stir until moistened. With spoon, beat 40 strokes until soft sticky dough forms, scraping bottom and sides of bowl. Cover; let rise in warm place 2 hours or until dough has doubled in size and  has a sponge-like appearance.
2. Oil large baking sheet. Working quickly with floured hands and handling dough as little as possible, pat out dough over baking sheet, lightly sprinkling with flour if it begins to stick (dough should feel soft and smooth but not sticky). Over with clean towel; let stand in warm place 40 minutes or until dough is slightly puffy (dough won't rise much but will continue rising in oven).
3. Place oven rack in bottom position; heat oven to 450F. Combine 2 tablespoons of the oil and garlic in large bowl. Add spinach; toss to coat. Pile spinach over dough (the spinach will cook down). Sprinkle with cheese, bell peppers and olives; drizzle with remaining 2 tablespoons olive oil
4. Bake on bottom oven rack 20 to 30 minutes or until crust is golden brown. Sprinkle with sea salt. Cut into 24 pieces; serve warm or at room temperature. 

Roasted Butternut Squash with Sage-Lemon Butter

Servings: 6 (2/3-cup)

Ingredients:

8 cups cubed butternut squash (3/4 inch)

2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

2 tablespoons chopped fresh sage

2 teaspoons grated lemon peel

2 medium garlic cloves, minched

1 tablespoon lemon juice

Step-by-step:

1. Heat over to 4500F. Spray large rimmed baking sheet with cooking spray. Toss squash, oil, salt and pepper in large bowl.; arrange in single layer on baking sheet.
2. Bake 25 to 35 minutes or until tender and browned in spots, turning several times
3. Meanwhile, melt butter in large skillet over medium heat. Cook sage, lemon peel and garlic 2 minutes or until fragrant, stirring constantly. Stir in lemon juice; remove from heat. Add squash;  toss to coat

Tuscan Bean Dip

Makes 4 servings

Ingredients

1 small baguette, thinly sliced *

4 cloves garlic

1 1/2 teaspoons kosher salt, plus additional for seasoning

1/4 cup extra-virgin olive oil

2 springs fresh rosemary, leaves stripped (about 1 1/2 tablespoons)

Pinch crushed red pepper

1 (15 oz) can cannellini beans, rinsed and drained **

Crisp vegetables, for dipping (optional)

Step-by-Step

1. Preheat oven to 4000F. Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes
2. Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Remove from heat; stir in rosemary and red pepper and cool slightly.
3. Put beans, the 1 1/2 teaspoon salt, and all but 1 teaspoon of rosemary mixture in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary mixture. Serve with tasted baguette and, if desired, raw vegetables.

*Your local grocery store may have an "ooops" section of the bread. Since it is toasted this is a great way to save money.

** You can substitute great northern beans for the cannellini beans and also slightly heat the beans before serving. 

Chicken-Eggplant Burgers

Onion Relish
1/4 Cup Olive Oil
3 Spanish (red) onion, thinly sliced
1 teaspoon sugar
2 tablespoons Balsamic Vinegar

Burgers
1/3 cup Extra-virgin olive oil
1 Eggplant, very thinly sliced, crosswise
4 boneless skinless chicken breast halves
Salt
Cayenne
Lettuce leaves
4 sandwich rolls, split

Step-By-Step

1. For the relish, heat the oil in a heavy-based pan over medium-low heat. Add the onions and cook, stirring occasionally, until soft, 7-10 minutes. Add the sugar and vinegar and simmer for 10 minutes. The relish will keep for 3 days, covered, in the refrigerator. Return to room temperature or reheat before use.
2. Prepare a fire in the charcoal or gas grill
3. Heat 4 tablespoons of the olive oil in a large, heavy-based frying pan over medium-high heat. Add the eggplant slices and cook until golden, 5-7 minutes. Drain on paper towels.
4. Lightly brush the chicken with olive oil and season with salt and cayenne. Grill until cooked through, with no pink remaining in the center, about 10 minutes, turning once. Lightly toast the cut sides of the sandwich rolls on the grill, then brush lightly with the remaining oil.
5.  To serve, place a lettuce leaf on the bottom half of each roll. Top with chicken, eggplant and relish. Cover with the top half and serve immediately.

Crispy Coated Zucchini and Yellow Summer Squash

Ingredients
3/4 cup panko
1/4 cup grated Parmesan Cheese
3 1/2 tablespoons extra virgin olive oil, divided
12 oz zucchini (1 to 2 medium) sliced
3/4 cup thinly sliced halved sweet onion
2 tablespoons chopped fresh tarragon
1 large garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Step-by-step

1. Heat oven to 450 degree. Generously spray large rimmed baking sheet with cooking spray. Combine panko and Parmesan cheese in a small bowl; stir in 2 tablespoons of the oil until crumbs are moistened. Sprinkle one-third of the panko mixture over baking sheet. 
2. Toss zucchini, squash, onion, tarragon, garlic, salt, pepper and remaining olive oil in large bowl to coat. Arrange in single layer on baking sprinkle with remaining panko mixture
3. Bake 20 to 25 minutes or until panko mixture is golden brown and vegetables are lightly brown on bottom.