pasta with yogurt, peas, basil and chile

Ingredients

2 1/2 cups Greek yogurt
2/3 cup olive oil
4 garlic cloves, crushed
1 lb. frozen peas, thawed
1 lb. pasta shells
scant 1/2 cup pine nuts
1-2 tsp. red pepper flakes
1 2/3 cups basil leaves
8 oz. feta cheese
salt and pepper

Instructions

1. Put the yogurt, 1/3 cup olive oil, garlic, and 2/3 cup of the peas in a food processor. Pulse to a make a uniform pale green sauce and transfer to a large mixing bowl.
2. Cook the pasta in plenty of salted boiling water until al dente.
3. Meanwhile, heat the remaining 1/3 cup oil in a small frying pan over medium heat. Add the pine nuts and red pepper flakes and fry for 4 minutes, until the nuts are golden and the oil is deep red.
4. Drain the cooked pasta, shaking well to get rid of the water and add the pasta gradually to the yogurt sauce (adding it all at once will cause the yogurt to split). Add the remaining peas, basil, feta, 1 tsp. salt, and 1/2 tsp. pepper. Toss gently and transfer to individual bowls. Spoon over the pine nuts and their oil.

*Adapted from Yotam Ottolenghi and Sami Tamimi's Jerusalem a Cookbook

grilled vegetable antipasto- aka "the pile"

Recipe inspired by all of my sister's effortless antipasto creations, Cooking Light's "Fire-Seared Antipasto Platter" and Ina Garten's "Roasted Tomato Caprese Salad." I think I've rolled all the best ideas into one recipe- enjoy!

Ingredients

2 tsp. sugar 
1/8 cups plus 2 teaspoons olive oil
4 tbsp. balsamic vinegar
6 garlic cloves, minced
3 tbsp. fresh lemon juice
salt and pepper

6 plum tomatoes, halved and seeded
2 red bell peppers, quartered and seeded
2 yellow bell peppers, quartered and seeded
2 zucchini, cut into 1/2-inch-thick discs
1 red onion, cut into 1/2-inch-thick slices
1 eggplant, cut into 1/2-inch-thick discs

3 ounces prosciutto, thinly sliced
3 ounces capocollo, thinly sliced
1 fresh mozzarella ball, thinly sliced
3 ounces provolone, thinly sliced
fresh basil
mixed olives

Consider also including marinated artichoke hearts and grilled portobello mushroom caps to the platter.  

Instructions 

1. Get the tomatoes going!
Preheat the oven to 275. Whisk together 1/8 cup olive oil, 1 tbsp. balsamic vinegar, 2 garlic cloves minced, 2 tsp. sugar, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the plum tomatoes on a sheet pan. Drizzle dressing over the tomatoes. Roast for 2 hours. Then cool to room temperature.

2. Get the other veggies going!
Preheat the grill to high heat. Whisk together 2 tsp. olive oil, 3 tbsp. balsamic vinegar, 3 tbsp. lemon juice, 4 garlic cloves minced, and 1/4 tsp. salt. Toss veggies in dressing. Grill veggies until desired charring is achieved. Then cool to room temperature. 

3. Arrange on a platter.

grilled vegetable and fontina pizza

 

Ingredients

2 portobello mushroom caps
1 tbsp. minced garlic
1 large red bell pepper, cut in half, seeded, and flattened with hand
1 medium zucchini, cut into 1/2-inch-thick slices
1 red onion, cut into 1/2-inch wedges
5 tsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
pizza dough
4 ounces (1 cup) shredded fontina cheese
1/4 cup thinly sliced fresh basil leaves
1/2 tsp. crushed red pepper

 

Preparation

1. Turn all burners to high if using a gas grill.
2. Prepare the veggies. Remove brown gills from undersides of mushrooms with a spoon; discard. Combine mushrooms, garlic, bell pepper, zucchini, onion, and oil in a bowl; toss to coat. Sprinkle with salt and pepper. Skewer the red onion and zucchini slices on BBQ skewers.
3. Arrange vegetables on grill rack coated with vegetable oil; grill 8 minutes or just until tender. Slice mushrooms and red bell pepper to 1/2-inch slices.
4. Meanwhile roll dough on a lightly floured surface. 
5. Brush and re-oil the grill. 
6. Using a wooden pizza peel transfer the dough to grill and place directly onto the grill grates. Cover and cook 45 seconds. Using grill tongs and/or pizza peel flip the dough and cook for 1 more minute. Using grill tongs and/or pizza peel remove the cooked dough from the grill and bring inside to top with ingredients. 
7. Sprinkle cheese over dough. Arrange vegetable mixture over cheese. 
8. Place pizza on a metal grill plate until cheese melts, about 5 minutes. (The grill plate helps protect the bottom of the crust from burning). 
9. You may consider popping it under the broiler if the cheese is melted, but not crispy enough.
10. Sprinkle pizza with basil leaves and red pepper.

*Adapted from Cooking Light

white fish baked in foil with zucchini and tomatoes

 

Ingredients

2 zucchinis, sliced into 1/4-inch slices

2-3 plum tomatoes, cored, seeded, and chopped into 1/2-inch pieces

2 tbsp. olive oil

2 garlic cloves

1/4 tsp. dried oregano

1/8 tsp. red pepper flakes

4 skinless fish fillets (halibut, cod, haddock, red snapper, thick sole, or tilapia), 1 to 1 1/2-inches thick

1/4 cup dry white wine

1/4 cup chopped fresh basil

lemon wedges

Directions

1. Toss zucchini with ½ teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, ¼ teaspoon salt, and 1/8 teaspoon pepper in medium bowl.

2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Distribute salted zucchini among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spoon quarter of tomato mixture over each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet about 7 inches square (see related Step-By-Step). Place packets on rimmed baking sheet (overlapping slightly if necessary).

3. Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.

*From America's Test Kitchen

orzo with roasted vegetables

Ingredients

For the dressing:
1/3 cup freshly squeezed lemon juice
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. ground pepper

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. ground pepper
1/2 lb. orzo

4 scallions, minced
1/4 cup pine nuts, toasted
3/4 lb. feta cheese, 1/2-inch diced
15 fresh basil leaves, thinly sliced

Instructions

1. Preheat oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
3. Meanwhile, cook the orzo in boiling water for 7-9 minutes until tender. Drain and transfer to a large serving bowl.
4. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
5. For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Pour a little at a time over the pasta, mixing to incorporate- don't need it all!
6. Let cool to room temperature then add the scallions, pine nuts, feta, and basil. Check the seasonings and serve at room temp.

* Adapted by Ina Garten

corn salad

Here's a delicious recipe from my Aunt!
Makes a perfect side for a BBQ or Mexican dinner...

Ingredients

6 ears of corn

2 tbsp. olive oil

salt and freshly ground pepper

1 cup roasted red peppers, finely chopped.

1 large jalapeno, seeded and minced

2 tbsp. basil, chopped

1 tbsp. mint, chopped

1 tbsp. fresh lime juice

Instructions

1. Brush corn with oil and season with salt and pepper.

2. Wrap in foil and roast until tender, about 1 hour in 350 degree F oven.

3. Cut kernels from cobs into a bowl. Add the roasted red peppers, jalapeno, basil, mint, and lime juice. Season with salt and pepper.

pasta alla norma

Ingredients

1 large eggplant, cut into 1/2 inch chunks
salt and pepper
2 tbsp. olive oil
4 garlic cloves, minced
2 anchovy fillets, rinsed and minced
1/4 tsp. red pepper flakes
1 (28 oz.) can crushed tomatoes, San Marzano are the best!
1/3 cup chopped fresh basil
12 oz. whole wheat penne
1/2 cup Pecorino Romano, grated

Instructions

1. Line a large microwave-safe plate with a double layer of paper towels and lightly spray with vegetable oil spray. Toss the eggplant with 1/2 tsp. of salt and spread evenly over the plate. Microwave the eggplant on high until dry to the touch and slightly shriveled, about 10 minutes, tossing halfway through the cooking time. Set aside to cool slightly.
2. Gently toss the cooled eggplant with 1/2 tsp. olive oil in a bowl. Heat 1/2 tsp. more olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the eggplant and cook, stirring occasionally, until softened and browned, about 10 minutes. Transfer to bowl and set aside.
3. Add the remaining tbsp. oil, garlic, anchovies, and red pepper flakes to the skillet and cook over medium heat, stirring frequently, until the garlic is fragrant and lightly browned, about 1 minute. Stir in the tomatoes, bring to a simmer, and cook until slightly thickened, 8-10 minutes.
4. Stir in the eggplant and simmer until it is heated through, 3-5 minutes. Off the heat, stir in the basil and season with pepper to taste.
5. Meanwhile, bring water to a boil in a large pot. Add the pasta and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
6. Add pasta to the eggplant-tomato mixture and toss to combine. Before serving, add the reserved cooking water as needed to loosen the sauce and sprinkle with cheese.

*from America's Test Kitchen Healthy Cookbook

pesto portobello pizza

Ingredients

1 tsp. pine nuts, toasted
1 tbsp. olive oil
3 portobello mushroom caps, sliced
1/2 cup pesto, homemade is best
1 tomato, sliced or chopped
1-2 cups shredded mozzarella cheese
pre-made pizza crust
handful of fresh basil leaves

Instructions

1. In a nonstick frying pan, toast your pine nuts then remove from pan.
2. Add olive oil to hot pan and saute the mushrooms until softened.
2. Begin to build your pizza: Spread a thin layer of pesto on crust. Sprinkle 1 cup of shredded cheese. Then layer mushrooms. Then layer tomatoes. Then top with a final cup of cheese. Sprinkle on pine nuts.
3. Cook until crust is golden brown and the cheese has melted in a 400 degree F oven, about 10 minutes.
4. When finished cooking, remove from oven and sprinkle with fresh basil leaves.

pesto

Ingredients

1/4 cups walnuts

1/4 cup pine nuts

9 cloves of garlic

5 cups fresh basil leaves, packed

1 tsp. salt

1 tsp. pepper

1 1/2 cups olive oil

1 cup Parmesan cheese

Instructions

Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

*Adapted from Ina Garten

sausage, pepper, and mushroom pizza

Ingredients

2 sweet Italian sausage links
1 cup thinly sliced onion
1/2 cup thinly sliced red bell pepper
8 oz. mushrooms (can use shiitake, cremini, portobello or a mixture of those)
3-5 garlic cloves, minced
1 prepared pizza crust
1/2 cup pizza sauce (I recommend Rao's)
3/4 cup shredded mozzarella cheese
2 tbsp. thinly sliced fresh basil

Instructions

1. Preheat oven to 450 degrees F.
2. Remove casings from sausages. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble (I like to use a potato masher to crumble the sausage). Add onion, pepper, and mushrooms to pan; saute 8 minutes or until tender. Stir in garlic; saute 1 minute. Place pizza crust on a pizza stone. Spread pizza sauce evenly over crust, leaving a 1/8-inch border. Top evenly with mushroom mixture. Sprinkle evenly with cheese.
3. Bake for 8 minutes.
4. Remove from oven; sprinkle with basil.

*adapted from Cooking Light