Spicy Lentils with Sausage

1 tablespoon olive oil 1 cup finely chopped onion 3/4 diced vegetarian Italina sausage (about 3 ounces) 1/2 cup finely chopped carrot 1/3 cup finely chopped red bell pepper 2 garlic cloves, minced 3 cups water 3 cups fat-free, less-sodium chicken broth 2 cups dried lentils 1 3/4 cups (1/2-inch) cubed Yukon gold potato 1… Continue reading Spicy Lentils with Sausage

Soupe au Pistou (Variation with Macaroni)

1/2 cup dried navy beans 6 cups water 1 3/4 cups chopped leek 1 cup chopped onion 1 cup finely chopped carrot (about 2 medium) 1 cup chopped seeded peeled tomato 3/4 cup peeled diced potato 1 1/2 teaspoons salt 1/4 teaspoon black pepper 8 parsley sprigs 1 bay leaf Dash of ground thyme 10… Continue reading Soupe au Pistou (Variation with Macaroni)

Greek Farmers’ Salad

For vinaigrette: 2 tablesppons red wine venegar 2 teaspoons Dijon mustard 1 teaspoon olive oil 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 2 minced garlic cloves For salad: 3 cups chopped cucumber 2 cups halved cherry tomatoes 1 cup chopped yellow bell pepper 1/4 cup finely chopped red onion 1/4… Continue reading Greek Farmers’ Salad

Roasted Cauliflower with Fresh Herbs and Parmesan

12 cups cauliflower florets (about 2 heads) 1 1/2 tablespoons olive oil 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh tarragon 3 garlic cloves, minced 1/4 cup (1 ounce) grated fresh Parmesan cheese 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper Preheat oven to 450?. Place… Continue reading Roasted Cauliflower with Fresh Herbs and Parmesan

Green Beans and Radicchio with Parmesan

2 ? tablespoons olive oil 12 ounces green beans, trimmed 1 medium yellow onion, halved and thinly sliced salt and pepper 2 cups ? inch strips of radicchio (about 6 ounces) 1 clove garlic, minced 1 tablespoon fresh lemon juice Shavings of Parmesan cheese Heat skillet over medium-high heat for one minute. Pour in two… Continue reading Green Beans and Radicchio with Parmesan

Herbed Parmesan Souffle

Cooking spray 1/3 cup dry breadcrumbs 2 tablespoons potato starch 1/2 teaspoon salt 1/8 teaspoon ground red pepper 1/8 teaspoon ground nutmeg 1 cup fat-free milk 3/4 cup (3 ounces) grated fresh Parmesan cheese 1 tablespoon chopped fresh or 1 teaspoon dried thyme 1 tablespoon chopped fresh parsley 1 large egg yolk, lightly beaten 6… Continue reading Herbed Parmesan Souffle

Pizza: Quick Pizza Margherita

1 (10-ounce) can refrigerated pizza crust dough Cooking spray 1 teaspoon extra-virgin olive oil, divided 1 garlic clove, halved 5 plum tomatoes, thinly sliced (about 3/4 pound) 1 cup (4 ounces) shredded fresh mozzarella cheese 1 teaspoon balsamic vinegar 1/2 cup thinly sliced fresh basil 1/8 teaspoon salt 1/8 teaspoon black pepper Preheat oven to… Continue reading Pizza: Quick Pizza Margherita

Cheese Souffle with Fresh Corn

1 1/2 cups fresh corn kernels (about 3 ears) 1 cup skim milk 1/2 cup all-purpose flour 1/2 cup fat-free cottage cheese 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1/8 teaspoon ground nutmeg 2 large egg yolks 1 cup (4 ounces) reduced-fat extra-sharp cheddar cheese 4 large egg whites (at room temperature) 1/2 teaspoon… Continue reading Cheese Souffle with Fresh Corn

Grilled Shrimp with Romesco

For Romesco: 8 plum tomatoes (about 1 ? pounds) 4 garlic cloves, unpeeled ? cup water 5 tablespoons red wine vinegar, divided 1/3 teaspoon crushed red pepper 2 ancho chiles ? cup whole blanched almonds 1 slice French bread, torn into small pieces 2 tablespoons water 1 teaspoon salt 2 teaspoons olive oil ? teaspoon… Continue reading Grilled Shrimp with Romesco

Parchment-Baked Scallops and Asparagus

1 1/2 lb. asparagus spears 1/2 tsp. grated orange zest 1 Tbs. fresh orange juice 1/2 stick unsalted butter, at room temp Salt and freshly ground pepper, to taste 2 pounds scallops Preheat an oven to 425?F. Cut or snap off the tough stem ends from the asparagus spears and discard. Cut the spears into… Continue reading Parchment-Baked Scallops and Asparagus

Scallops Cape Sante alla Veneziana

1 1/2 pound sea scallops 1/4 cup olive oil 2 garlic cloves, minced 2 tablespoons parsley, chopped salt & pepper to taste juice of 2 lemons Wash scallops under cold running water. Pat dry with paper towels. Heat oil in a medium skillet. Add scallops, garlic and parsley. Season with salt and pepper. Cook over… Continue reading Scallops Cape Sante alla Veneziana

Pear with Roquefort Cream

2 tb Roquefort cheese, crumbled, at room temperature 2 tb Heavy cream 1 tb Dry white wine pn Cayenne pepper 1 ripe pear 1/2 Lemon With a wooden spoon, mash the cheese and cream together until blended Add the wine and cayenne and blend until smooth Cut the pear in half lengthwise and remove the… Continue reading Pear with Roquefort Cream

Onion and Cider Soup Gratin

1/2 cup (1 stick) butter 5 cups thinly sliced yellow onion 4 cups hard cider 4 cups strong vegetable stock salt freshly ground black pepper 1 French baguette, sliced about 1/2 inch thick 2 1/2 cups freshly grated firm smooth cheese such as cheddar, Cantal, Emmentaler or Gouda (about 8 oz) In stock pot, melt… Continue reading Onion and Cider Soup Gratin

Haricots Verts and Grape Tomatoes with Creme Fraiche Dressing

1 pound haricots verts, trimmed 1/4 cup finely chopped fresh basil 2 tablespoons minced shallots 2 tablespoons fresh lemon juice 2 tablespoons cr?me fra?che 1 tablespoon honey 1/2 teaspoon salt 1 pint grape or cherry tomatoes, halved 1 tablespoon pine nuts, toasted Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and… Continue reading Haricots Verts and Grape Tomatoes with Creme Fraiche Dressing

Roasted Asparagus with Orange Vinaigrette

1 tablespoon grated orange rind 3 tablespoons fresh orange juice 2 tablespoons finely chopped shallots 1 teaspoon sugar 1 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 3 pounds asparagus spears, trimmed Cooking spray 2 tablespoons extravirgin olive oil Preheat oven to 450?. Combine the first 4 ingredients; stir in 1/2 teaspoon salt… Continue reading Roasted Asparagus with Orange Vinaigrette

Stuffed Tomatoes with Feta and Olives

4 large firm tomatoes 1 1/2 cup sourdough breadcrumbs 1/4 cup shallots, minced 1 teaspoon garlic, minced 1/4 cup fresh basil, minced 1/4 cup feta cheese 1/4 cup olive oil 1/4 cup parmesan cheese Preheat oven to 375 degrees Cut tomatoes in 1/2 and scoop out pulp. Place upside down to drain For stuffing, combine… Continue reading Stuffed Tomatoes with Feta and Olives

Stuffed Cherry Tomatoes

24-26 cherry tomatoes 1 8 oz. package cream cheese, softened 1 tablespoon fresh chives 1 tablespoon milk 1/4 teaspoon dried basil, crushed 1/4 teaspoon black pepper 1/8 teaspoon garlic powder Slice a thin lay off top of each tomato Using small spoon, carefully scoop out discard pulp Invert tomatoes and drain on several layers of… Continue reading Stuffed Cherry Tomatoes

Tortilla Espanola

? – 1 cup olive oil (use plenty, it is strained later) 4 baking potatoes, peeled and sliced 1/8 inch think 1 large onion, thinly sliced salt and pepper 4 eggs Heat oil in skillet over medium heat. Add potatoes and onions and cook about 15 minutes, stirring frequently to prevent them from sticking to… Continue reading Tortilla Espanola