Tag Archives: Italian

Summer Harvest Ratatouille

Tomatoes are sautéed sweet with eggplant and seasoned with fresh basil and time in this one pan wonder. Try this sensational squash tomato medley on its own, over toast or as a pasta sauce.

Sweet peas are mashed with avocado and toasted pine nuts for an untraditional, yet luxuriously creamy, pesto sauce. String beans, lima beans and penne round out this green-hued pasta to celebrate Spring.

Spring Veggie Pesto Penne

Pesto can be easily adapted with different veggies and nuts, so feel free to improvise as different produce swings into season. This version purees sweet peas and blanched asparagus with pine nuts, garlic, lemon and parmesan for a delicious pasta sauce to celebrate Spring.

Romanesco Broccoli Rotini

Fresh herbs and lemon brighten this whole wheat pasta dish, while a sauce with sautéed capers brings a savory bite. Sun dried tomatoes add some sweetness to the Romanesco broccoli and red pepper flakes finish it all off a hint of heat.

Asparagus Champagne Risotto

Asparagus stalks are boiled in broth, while savory shiitake mushrooms are sautéed simply on the stove. The Arborio rice is cooked briefly in Champagne to celebrate the coming of spring.

Buffalo Tempeh Pizza

Tempeh is browned and seasoned spicy before being paired with red onion to top a hot sauce covered crust. Blue cheese’s pungent flavor bounces off the spicy crust, but is mellowed when blended with mozzarella.

Autumn Pasta Carbonara

Mushrooms are sautéed in garlic, then cooked with spinach and roasted pumpkin. Fresh rosemary, thyme and crushed red pepper complete this seasonal pasta supper which celebrates fall’s fabulous produce.

Navy Bean Bruschetta

In this protein packed bruschetta, navy beans are tossed together with baby spinach, shallots and cherry tomatoes, then seasoned with fresh thyme and champagne vinegar. Grilling the bread base is the only stove time needed for this simple bean appetizer, finished with a sprinkling of parmesan reggiano.

Roasted Pepper Pecan Pesto Pasta

Red bell peppers are blackened in the oven, then seasoned with garlic, lemon juice, cumin and hot pepper flakes. Breadcrumbs and pecans add texture and protein to these play on an Italian classic, before this pasta sauce is tossed with linguine and fresh basil.

Baked Orzo Ratatouille

Eggplant is sautéed with zucchini, squash and tomatoes and seasoned with garlic, red pepper and balsamic vinegar. The oval pasta orzo provides a slightly crispy base as this modern day take on ratatouille is baked golden in the oven.

Eggplant Tempeh Bolognese Napoleon

Celery, onion and mushrooms are sautéed with a white wine tomato sauce and tossed with tempeh for a meatless spin on an Italian classic. The tempeh Bolognese is stacked under sautéed spinach and crispy eggplant in this modern day Napoleon.

Pasta from Scratch

There’s nothing like a batch of freshly made pasta, cooked al dente.

Pasta e Fagioli

Loosely translated to “pasta and beans” this Italian dish is one the first meatless classics. Tomatoes are sautéed with garlic, seasoned with parsley, oregano and basil and tossed with Cannellini beans and orrechiette.

Pasta Primavera

Carrots, squash and bell peppers are roasted to bring out their natural sweetness then tossed with hearty whole wheat penne. This dinner is simple to prepare but the variety of veggies makes the flavors surprisingly complex.

Polenta Pizza

Pizza dough is made from a polenta crust and then topped with an heirloom tomato sauce. Sliced red onions, spinach and a cashew topping complete this thoroughly satisfying pizza pie.

Basil Balsamic Pasta

Corkscrew pasta is tossed together with spinach, reduced balsamic and a healthy dose of fresh herbs.

Fettuccine Florentine

Mushrooms and garlic are seasoned slightly spicy and then tossed with sundried tomatoes, spinach and pasta. This simple supper is terrific served with a mixed green salad and crusty bread.

Spinach Eggs Italiano

This dish was created as a meatless spin on Eggs Benedict. Eggs are cooked in sautéed spinach, mushrooms and tomatoes, then served atop whole wheat toast with pesto.

Tomato & Herbed Feta Pasta

Serve this pasta dish with crusty bread and a green salad for a meal that’s sure to become a family favorite!

Caponata

The ingredients in the sweet yet savory Sicilian dish vary by the region it’s made in and what’s on hand. Caponata makes an excellent appetizer, so enjoy it alongside your favorite Italian cuisine!

Three-Tomato Bruschetta

Tomatoes aren’t just delicious. A Harvard study has shown just one serving a day of tomato-based foods can lower your risk for heart disease by as much as 30 percent. That’s one hot tomato!

Granita (Italian Ice)

Like gelato, the granita is one of Italy’s best contributions to summer dining. It’s believed the granita traces its origins back to the time of the Roman Empire – and the island of Sicily. There are now special machines for making granita, but you can do it by hand quite easily.

Portobello “Pizzas”

Trying to cut back on fat, but craving the taste of pizza? Try these savory mushroom “pies” and you won’t miss a thing. The portabello mushroom base is chewy and lends an earthy taste. You just might decide you like these treats better than oily dough!

Antipasto Salad with Cucumbers and Radisheslia

A combination of marinated and fresh veggies give this salad an interesting texture. Like most antipasto salads, it’s good chilled or at room temperature – so it’s perfect lunch fare.

Antipasto Salad with Chickpeas

Garbanzo beans give this antipasto salad the hearty flavor of southern Italy. It’s easy to toss together and makes a perfect al fresco lunch.

Antipasto Salad with Potatoes

This is salad can be served hot, cold, or at room temperature. The vegetables are lightly steamed (cooked indirectly, over boiling water) until they’re just tender – and their colors are at their brightest. Then the steamed vegetables are marinated in a balsamic vinaigrette dressing.