One yellow squash 1 zucchini
1/2 onion OR 1 shallot
2 cloves garlic
oregano, salt, and pepper to taste
6 leaves fresh basil
Quarter the squash and zucchini lengthwise, then cut into bite-sized chunks.
Cut tomatoes into bite sized chunks.
Finely dice onion, or cut shallot in half lengthwise and then into thin slices crosswise.
Chiffonade the basil (put the leaves in a pile, roll the pile lengthwise, then slice crosswise into thin strips). OR just snip the basil into small pieces with scissors.
Saute onion in 2 tbsp olive oil over medium heat until translucent. Add garlic, oregano, and salt and pepper, saute for 2 minutes.
Add squashes and tomatoes, stir, saute stirring once in awhile, until squash tests done. Sprinkle with the fresh basil, and stir to combine. Don’t overcook or squash will be mushy.
You can sprinkle some shredded cheese on top for added flavor. Serves 2-4 depending on size of squash.
1 lb ground beef
8 mushrooms, chopped into small pieces
1/2 onion, diced
2 cloves garlic, minced
1 T Worcestershire sauce
1 t chipotle chili powder (optional)
1 egg, lightly beaten
Sauté the mushrooms and garlic together in 1 T olive oil. Let the mushrooms cool.
Mix mushroom mixture and all other ingredients in a bowl. Form into 4 patties. Grill to desired doneness. If you know the source of your ground beef you can safely cook rare burgers.
The addition of the vegetables and Worcestershire sauce helps keep grass fed beef moist. If using grass fed, remember to lower the heat and check for doneness sooner than if using grain-fed.
When you notice (or are advised) that the berries you just spent your valuable time picking may need to be used up quickly, extend their life with this easy to use wash. Mix 1 part white vinegar to 3 parts water (i.e. 1 c vinegar to 3 c water) in bowl. Make sure you have enough to cover the berries when they are added to the bowl. Allow to sit for a few minutes and then dump berries into a colander. Do not rinse. Allow to drain fully, then place in your storage container and refrigerate.
- white sugar for rimming glasses
- ½ bunch mint
- 1 cup sugar (I tend to use less)
- 2 cups club soda
- 2 large limes, quartered
- 7 strawberries, quartered
- 1 cup white rum
- ice cubes for serving
Rub the glass rims with one of the lime quarters, then dip them in sugar. Set aside.
Squeeze lime quarters into a wide-mouthed pitcher, and toss in the juiced limes, rind and all. Add the mint leaves, strawberries and 1 cup sugar.
Using a muddler, or the back of a sturdy wooden spoon, muddle the mixture, smashing the mint leaves and strawberries together with the sugar.
Stir in the rum, and then the club soda, making sure that all the sugar is dissolved. Serve over ice in sugar-rimmed glasses.
This May 14, 2016 photo shows an Asian-flavored beef burger with chopped mushrooms in New Milford, Conn. The recipe includes Ponzu, a citrus-based sauce used often in Japanese cooking. (AP Photo/Katie Workman)
- 1 tablespoon olive oil
- 1 lb shiitake or baby Portobello mushrooms, sliced
- kosher or coarse salt and freshly ground pepper to taste
- 3 T ponzu sauce, plus more for brushing
- 2 large eggs
- 2 t minced garlic
- 4 t grated ginger
- 2 lb ground beef
- 6 hamburger buns
- sliced tomatoes
- sliced onions
- For the Wasabi Mayonnaise: (optional):
- ¼ cup mayonnaise
- 1 t wasabi paste, or to taste
In a large skillet, heat the olive oil. When hot, add the mushrooms to the skillet. Season with salt and pepper. Sauté until the mushrooms release any liquid and it evaporates, and the mushrooms begin to turn nicely browned, about 8 to 10 minutes in all. Transfer the mushrooms to a plate and cool to room temperature.
In a large bowl, combine the eggs, 3 tablespoons ponzu sauce, garlic and ginger. Finely chop the cooled mushrooms using a knife or by pulsing in the food processor, and then add them along with the beef to the bowl. Use your hands to gently mix until well combined.
Form the mixture into six patties, and use your thumbs to make slight indentations in the center of each burger. (That will cause them to end up flat when they cook.) Refrigerate the burgers for at least an hour, preferably two or three, to let them firm up. Meanwhile, in a small bowl, combine the mayonnaise with the wasabi paste. Adjust the level of heat to your taste, adding more mayo or wasabi paste as needed. Refrigerate until ready to serve.
Preheat the grill to medium high. Grill the burgers for 4 to 5 minutes on each side, turning them carefully with a large spatula, until they are done to your liking.
Alternatively, heat a large, nonstick pan over medium high heat and sear the burgers 4 to 5 minutes on each side. Brush the tops lightly with the additional ponzu sauce. Serve on the buns (toasted if you wish) with the wasabi cream and anything else you like.
- 3 lbs large tomatoes
- kosher salt
- 2 c ½-inch bread cubes
- 3 T extra-virgin olive oil, divided
- 4 slices bacon
- 1 lb cherry tomatoes, quartered
- 1 c mayonnaise
- ½ t finely minced garlic
- 1 t fresh lemon juice
- 1 T sherry vinegar
- black pepper
- 1 c shredded romaine
The tomatoes in this recipe don’t need to be seeded or peeled. That’s because you’re going to puree them in a blender until smooth.
Preheat oven to 425 degrees.
Core and cut the large tomatoes into 1/2-inch thick wedges. In a large bowl toss the wedges with 1 teaspoon salt and set them aside for 1 hour. (Salting concentrates the flavor).
Meanwhile, on a large rimmed sheet pan toss the bread cubes with 1 tablespoon olive oil until they are well coated. Sprinkle them very lightly with salt and toss again. Bake on the middle shelf of the oven until they are golden, 6 to 8 minutes. Set them aside to cool.
In a medium saucepan over medium heat, cook the bacon until it is crisp, about 5 minutes. Transfer to paper towels to drain. When the bacon is cool, crumble it and set it aside.
In a strainer set over a bowl, toss the cherry tomatoes with ½ teaspoon salt and let them drain for 15 minutes. In a small bowl, combine the mayonnaise with the garlic, the lemon juice and 1 tablespoon of the tomato juice from the drained cherry tomatoes and stir well.
Working in batches, transfer the tomato wedges and their liquid to a blender and blend until very smooth. Transfer to a bowl, stir in the remaining 2 tablespoons olive oil, the sherry vinegar, and salt and pepper to taste. Add the cherry tomatoes and chill the soup until it is cold.
To serve: Spoon ¼ of the soup into each of the four soup bowls. Drizzle each portion with some of the mayonnaise and top with the bacon, the romaine and the croutons. Serves 4.
Recipe by Sara Moulton. Her latest cookbook is Home Cooking 101.
- 4 cups baby arugula
- 8-ounce ball burrata or fresh mozzarella cheese
- 2 pounds assorted ripe tomatoes cut in a variety of shapes (wedges, slices, chunks, etc.)
- 3 tablespoons best-quality olive oil
- 1 tablespoon balsamic vinegar
- 1 to 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Scatter the arugula on a serving platter and place the cheese in the center. Arrange the tomatoes around the cheese. Cut a small opening in the burrata/mozzarella ball so you can see the center, and then drizzle olive oil all around the platter. Drizzle balsamic vinegar on the tomatoes and arugula. Season the entire salad with the salt and pepper and top with the prosciutto crisps.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer on the baking sheet. Bake until wrinkled and slightly shrunken, 11 to 13 minutes. (It will crisp as it cools.) Cool, eat whole as a snack or crumble and use as a garnish for salads, eggs, or anything that could use crispness and ham.
FOR THE SAUCE (MAKES 3 CUPS)
- 1 can (28 ounces) whole peeled plum tomatoes, with juice
- 2 T extra-virgin olive oil
- 1 small onion, finely chopped (1 c)
- 1/4 t red-pepper flakes
- 12 oz ground turkey, preferably dark meat
- 2 T chopped fresh oregano
- 2 t coarse salt
FOR THE LASAGNA
- 2 medium zucchini, trimmed
- 1 c part-skim ricotta cheese
- 1/4 t extra-virgin olive oil
- Freshly ground pepper
- Garnish: Fresh oregano
- Make the sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a large straight-sided skillet over medium heat. Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes. Add turkey; cook, breaking up any large pieces, until browned, 3 to 4 minutes. Add tomatoes; bring to a boil. Reduce heat; simmer until thick, about 20 minutes. Stir in oregano and salt. Let cool.
- Make the lasagna: Preheat oven to 375 degrees. Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a sharp knife. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish. Top with 1 cup sauce. Dot with 1/4 cup ricotta. Repeat twice with zucchini, remaining sauce, and 1/2 cup ricotta, alternating direction of zucchini. Top with remaining zucchini, alternating direction; brush with oil. Dot with remaining 1/4 cup ricotta. Season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes. Let stand for 10 minutes. Garnish with oregano.
Serves 6 to 8
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 1/2 pound mixed greens, trimmed and roughly chopped, such as escarole, curly endive, mustard greens, spinach, kale or broccoli rabe
- 1 cup low-sodium chicken or vegetable broth
- 2 (15-ounce) cans no-salt-added cannellini or other white beans, rinsed and drained
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes. Add greens (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes. Transfer to a colander as done and drain well. Return skillet to heat.
Add broth to skillet and deglaze, scraping up any browned bits. Add beans and simmer until hot throughout, 2 to 3 minutes. Return greens to skillet, toss gently and season with salt and pepper.
Makes 12 servings.
- 3 oz pork sausage
- half a red pepper, chopped
- 2 T chopped onion
- 1 T flour (all purpose or rice flour both work)
- 1½ c baby spinach or other cooking greens, washed
- 2 eggs
- ¾ c egg whites (about 7 egg whites)
- ¼ c lowfat milk
- ½ cup shredded sharp cheddar cheese
Preheat the oven to 350 degrees. In a sauté pan, cook the sausage over medium high heat until no longer pink, about 5 minutes. Add the pepper and chopped onion and cook until vegetables begin to soften, about 3 minutes. Sprinkle with the flour and stir in.
Chop the spinach/greens and stir into the pan, and cook another minute for it to wilt. Remove from heat and allow to cool a few minutes. In a large bowl, whisk together the eggs, egg whites and milk until pale yellow and smooth. Stir in the sausage mixture and cheese.
Spray a 12-cup muffin tin with nonstick spray. Spoon the mixture into the tin. Bake until eggs are firm but not dry, about 15 minutes. Let cool in the muffin tins for 10 minutes before removing and allowing to cool on a baking rack.
Eat right away, or freeze in a resealable freezer bag. To microwave for breakfast: Wrap in a paper towel and heat on 70 percent heat until hot, about 90 seconds, depending on microwave strength.
(Food Network star Melissa d’Arabian is the author of the cookbook “Supermarket Healthy.”)