Linguine with Scallops and Mussels in White Wine Garlic Broth

Linguine with Scallops and Mussels in White Wine Garlic Broth

1/2 box whole grain linguine

1/2 cup reserved pasta water

1 lb. sea scallops

1 dozen fresh mussels, scrubbed and cleaned (discard any mussels that are opened when you purchase them)

3/4 cup dry white wine

1/4 cup chopped parsley

2-3 tbs. herb butter or plain butter

4 cloves garlic, chopped

2-3 tbs. flour

2 tbs. olive oil

Salt and fresh ground pepper to taste

In a large pot, cook pasta until al dante, reserving some pasta water. 

Lightly dredge each scallop in a bowl full of flour and season with a bit of salt and pepper. Shake off the excess.  In a skillet over medium-high heat, add olive oil and half of the butter or herb butter. Saute scallops for about 2-3 minutes on one side until just beginning to brown, then carefully turn over and continue cooking for another 2-3 minutes. Add chopped garlic into the skillet and saute for 30-40 seconds - do not let it brown. Add the wine and a little bit of the pasta water, about 1/4 cup. Then add cleaned mussels and cover with a tight fitting lid to let them steam 3-4 minutes until they open. Discard any mussels that don't open, as these are bad and could make you sick. Once the mussels open, add cooked pasta and season with additional salt and remaining herb butter. Add more pasta water or a touch of wine if you prefer more broth. Sprinkle with parsley and toss gently to combine. Pair with a nice salad or green vegetable and a crusty bread. Try with a white wine such a Sauvignon Blanc.

Meatless Monday: Whole Grain Penne with Mixed Vegetable Marinara Sauce and Soysage

Whole Grain Penne with Mixed Vegetable Marinara Sauce and Soysage

Making a vegetable marinara sauce is a great way to use up any extra vegetables you have in the fridge. You can use almost any vegetable you'd like, just remember when you're cooking them to add them in order of hardness/how long they take to cook so everything is tender when the sauce is finished.

1/2 box whole grain penne, cooked according to box directions (you may want to reserve some pasta water)

1 can (about 14.5 oz) diced tomatoes and their juice (the kind I used also had roasted garlic which added a nice flavor)

1/4 - 1/2 cup red wine

2-3 carrots, chopped

2-3 cloves garlic, minced

1 small onion, diced

1/2 cup frozen peas

2-3 handfuls kale, spinach, or your favorite similar green

1-2 handfuls green beans, cut in half

1 link Italian soy sausage chopped into rounds or chunks (I used Trader Joe's brand)  

3-4 tbs. tomato paste

2-3 tbs. olive oil

2-3 tsp. red pepper flakes (optional)

Salt and sugar to taste

Parmesan or your favorite Parmesan Blend for topping

In a pot, heat 2 tbs. olive oil over medium heat and add the carrots (they will take the longest to cook so do them first). Cook for 1-2 minutes, then add onions and a pinch of salt. When the onions just begin to get tender, add the garlic, kale (if you are using spinach, it won't take as long to cook so you can hold off for a bit) and green beans. Cook vegetables until they begin to soften, then add the tomatoes and juice. Cook the tomatoes and vegetables for a few minutes, then add the wine and tomato paste. Stir well to combine and season with a bit of salt and sugar and add the red pepper flakes if you want some spice. You can add additional tomato paste for a thicker sauce or a touch of pasta water for a thinner sauce. Add frozen peas. Put a lid on the pot, reduce heat and let simmer until the peas are cooked through - you can cook the sausage while you wait.

In a pan, heat 1 tbs. olive oil over medium-high heat and add soy sausage. Saute until lightly browned, then add to the sauce.

Pour sauce over cooked pasta and top with cheese before serving.

"Skinny" Pasta Carbonara

A great way to indulge in a rich, creamy pasta dish with less guilt!

Skinny Pasta Carbonara 

10 oz. wide noodles such as Pappardelle or Fettuccine

8 oz. part-skim ricotta cheese

3-4 slices turkey bacon or your favorite brand of fake bacon, chopped

3/4 - 1 cup fresh grated Parmesan or Parmesan blend

1/4 - 1/2 cup soy creamer or plain soymilk 

2 tbs. fresh chopped parsley 

1 egg yolk

2 cloves garlic

1 tbs. extra virgin olive oil

1/2 tsp. salt or to taste

1/2 tsp. fresh ground pepper

Pinch of nutmeg

Cook the noodles according to package directions - I like them a bit al dente. Reserve 1-2 cups pasta water.

In a blender or food processor, blend garlic cloves, ricotta, soy creamer, egg yolk, 1/2 cup of the Parmesan, 1 tbs. of the parsley, nutmeg, salt, and ground pepper until smooth and creamy. If the mixture is too think, add a touch more soy creamer or a tiny bit of pasta water. 

In a large, deep-sided skillet, heat olive oil over medium-high heat and cook the turkey bacon until crispy. When the bacon is ready, add the ricotta mixture to the skillet and cook for about one minute. Add cooked egg noodles and toss together gently. Season with remaining Parmesan and parsley. Add additional salt and pepper if needed. If the sauce is too thick, add a bit more pasta water. Heat pasta 3-4 minutes until warmed throughout. 

Meatless Monday - Whole Grain Linguine with Garlic Lemon Arugula and Fresh Herbs

Whole Grain Linguine with Garlic Lemon Arugula and Fresh Herbs

1/2 box whole grain spaghetti or linguine

2 cups fresh organic baby arugula

1/2 cup fresh chopped parsley

1/4 cup fresh grated Parmesan or Parmesan blend or dairy-free cheese

Juice of one lemon

1-2 tbs. good quality extra virgin olive oil

4 cloves garlic, chopped

1 cup of reserved pasta water or vegetable broth

About 1/4 cup of fresh basil leaves, chiffonade

1 tbs. basil oil (optional if you have it - I used The Tubby Olive brand )

Salt and fresh ground pepper to taste

Cook pasta according to box directions, reserving 2 cups of water in case you need it.

In a saute pan, heat 1-2 tbs. olive oil and saute chopped garlic with a pinch of salt until it is soft but not browned. Turn the heat off and add drained, warm pasta. Toss in the fresh arugula, basil, and parsley (the heat of the pasta will wilt the greens). Squeeze in fresh lemon juice and re-season with salt and fresh ground pepper to taste. This isn't a very saucey dish, but if you want if you want a thinner broth/sauce turn the heat back on low and add 1/2 cup to 1 cup of pasta water or vegetable broth and cook until it reduces to your desired thinness. Also, if you make the pasta ahead and need to re-heat it before serving, use some pasta water or broth to refresh it. Drizzle with basil oil and fresh cheese just before serving.

Kono Marlborough Sauvignon Blanc 2010 is a tasty, inexpensive wine to pair with this dish. I found it for only $7.99/bottle.

Valentine's Dinner: Lobster Ravioli with Langoustines and Strawberry Lemon Mascarpone Trifle

Tomorrow is Valentines Day, so instead of going out to a restaurant, why not make these quick, delicious recipes for your sweetheart?

Lobster Ravioli with Langoustines in Creamy White Wine Garlic Sauce

This recipe is so easy it's almost like cheating, as you can purchase your favorite fresh lobster ravioli and your langoustines (which are like baby lobsters) - you just have to make the sauce!

1-2  9 oz packages of your favorite lobster ravioli (I used Trader Joes brand)

1b langoustines (you can substitute lobster, crab or shrimp. Tip: Trader Joes sells 1 lb bags of frozen langoustines for a very reasonable price, just defrost and dry well before using)

3/4 cup dry white wine

1/2 -3/4 cup of soy creamer, half and half or heavy cream

1 med tomato, chopped or 4-5 cherry tomatoes sliced in half

1 tbs extra virgin olive oil

1 tbs earth balance or butter

1/2 Tbs garlic herb butter (optional if you have any on hand, I like Kerrygold brand)

3-4 garlic cloves, chopped

3 tbs chopped Parsley

1 tsp salt or to taste

1/2 tsp fresh ground pepper

In a deep saute pan over medium heat, melt the olive oil and Earthbalance/butter and optional garlic herb butter. Add the chopped garlic and saute about 30 seconds until tender but not brown. Add the langoustines or other seafood and season with a sprinkle of salt and fresh ground pepper. Saute about one minute. Add the fresh tomato and continue cooking until it is tender. Add the wine and the soy creamer or cream, taste and add additional sprinkle of salt if needed. Add about a tablespoon of fresh parsley, reserving the rest for the finished dish. Cook the sauce 3-4 minutes until reduced and slightly thickened.

Meanwhile, in a large pot of boiling salted water, add the fresh lobster ravioli and cook just until they  float to the top. Drain or remove with a slotted spoon and add them directly to the sauce. Stir gently to combine. If the sauce is too thick add a splash more cream or some reserved pasta water. If it is too thin, cook another minute or two to reduce. Top with the remaining fresh parsley.

I like to serve the ravioli with roasted asparagus with lemon and garlic. This time, I sprinkled with asparagus with some toasted pine nuts for crunch. 

This dinner pairs nicely with a white, sparkling white or rose wine. Try a Blason de Bourgogne Crémant.

Strawberry Lemon Mascarpone Trifle

This elegant desert can be made in a snap! It is delicious and assembled in just minutes. Makes 2-3 servings in wine glasses.

6-7 medium fresh strawberries sliced (you can also use about a cup of fresh raspberries or a combination of both)
1 8oz container marscapone cheese, at room temperature
1 10 oz jar all-natural lemon curd, at room temp (Trader Joes has a good one)
1/4 cup confectioners sugar (you can also use 1-2 tbs Agave syrup)
4-5 crunchy Italian lady fingers (not the soft ones)
1/2 cup framboise (raspberry liquor) or another fruit liquor of your choosing or orange juice
3/4 mint leaves for garnish

In a small bowl, combine the softened marsacpone with the lemon curd and confectioners sugar and mix well. If you want it sweeter add  a bit more sugar than the recipe suggests.
This can be made several days ahead and kept in an air tight container in the refridgerator

Slice the strawberries legnthwise and set aside.

In a shallow dish, add the framboise and then quickly dip the lady fingers on both sides for a few seconds - don't let them get too mushy!

Assembly

In your wine glass, place a generous dollop of the lemon marscapone mixture in the bottom. Break up tha lady finger into small pieces so they fit in the glass, and sprinkle on top of the mascarpone. Top with fresh strawberries or raspberries. Repeat the layering process a few timed depending on the size of your wine glass. Finish the top layer with a dollop of marscapone and garnish with a fresh mint leaf.

Meatless Monday - Whole Grain Linguine with Pesto, Roasted Artichokes, and Leeks

As part of an antipasti platter I put together for New Years*, I made roasted artichokes with pesto vinaigrette. The leftover artichokes made a great addition to this vegetarian pasta dish!

Roasted Artichokes

12 oz. frozen artichoke hearts, defrosted

1 tbs. extra virgin olive oil

1/2 tsp. of salt or to taste

Fresh ground pepper to taste

Preheat oven to 400 degrees. Drizzle the olive oil on a baking sheet and lay the artichokes on top. Sprinkle with salt and pepper. Toss to coat, then distribute artichokes evenly in one layer. Roast for 20-25 minutes until artichokes are soft and beginning to brown.

Pesto Vinaigrette

2 tbs. home made or store bought pesto 

Juice of one lemon

1/4 cup extra virgin olive oil

1 tsp. Dijon mustard

2 cloves garlic, chopped

Sprinkle of salt 

Fresh ground pepper to taste

In a bowl, whisk together fresh squeezed lemon juice, garlic, mustard, and pesto. Drizzle in the oil slowly, whisking constantly. Season with salt and pepper to taste. If you prefer a sweeter dressing, add 1-2 tsp. of sugar or to taste. Serve vinaigrette over mixed greens, or continue to follow roasted artichoke recipe.

Drizzle desired amount of vinaigrette over roasted artichokes, tossing well to combine.

Whole Grain Linguine with Roasted Artichokes, Leeks, and Pesto

1/2 box of whole grain Linguine or Spaghetti cooked according to box directions (reserve about a cup of pasta water in case you need it)

About 2 cups roasted artichokes with pesto vinaigrette (you can use plain roasted artichokes if you don't feel like making the vinaigrette dressing)

1 large leek stalk, cleaned and chopped (Trader Joe's sells cleaned and trimmed leeks, 2 per package)

3-4 cloves garlic, chopped

3 tbs. home made or store bought pesto (I used Key Ingredient Market, but Bear Pond makes a delicious pesto as well)

2 tbs. extra virgin olive oil

1/2 cup dry white wine

1 to 1 1/2 cups Imagine No-Chicken Broth or vegetable broth

Juice of 1/2 lemon

1/4 - 1/2 cup Parmesan or Parmesan blend (for a vegan version of this recipe, leave out the cheese or use a vegan Parmesan substitute)

Salt and fresh ground pepper to taste

In a large, deep saute pan, heat olive oil over medium-high. Add the chopped leeks and a pinch of salt and saute 2-3 minutes until slightly softened. Add chopped garlic and continue to saute another minute until tender. Add roasted artichokes, about 2 tbs. of the Parmesan, pesto, and lemon juice. Mix well. Add wine and broth and season with a little salt and pepper to taste. Cook 3-4 minutes, then add cooked pasta and a bit more broth (or some leftover pasta water) if you want a thinner sauce. Sprinkle with remaining cheese and toss everything together. Kick it up with a squeeze of lemon juice before serving if you'd like.

*Stay tuned for a list of my New Years party appetizers and recipes

Meatless Monday: Creamy Mushroom Lasagna

Creamy Mushroom Lasagna 

3 fresh pasta sheets

16 oz. low fat ricotta cheese

12 oz. mushrooms, sliced (I used portabello, but you can pick your favorite)

1/4 cup Sherry wine or white wine

16 oz. soy creamer OR low fat milk (The soy creamer will producer a sweeter end product, which you can compensate for with additional Parmesan. You can also use half and half, if you're feeling indulgent)

2 cups fresh grated Parmesan or Parmesan blend

3 tbs. flour

3 tbs. Earth Balance or butter (for sauce)

1 tbs. olive oil or Earth Balance plus 1 tbs. garlic-herb butter (for sauteing mushrooms)

1 tsp. garlic powder

1 tsp. salt or to taste

1/2 tsp. fresh ground pepper or to taste

Pinch fresh grated nutmeg (if you are using soy creamer, you may choose to skip this)

1 tsp. black truffle oil (optional)

Pinch fresh thyme leaves

Preheat oven to 375 degrees. In a bowl, combine ricotta cheese with a sprinkle of salt, ground pepper, 1/2 tsp. garlic powder, and truffle oil if you are using it. Set aside.

In a saute pan over medium-high heat, melt the garlic-herb butter with the olive oil or Earth Balance. Add mushrooms and season with sprinkle of salt, pepper, thyme, and a sprinkle of garlic powder. Saute until just tender, then add the wine and continue cooking until liquid is absorbed. Let the mushrooms cool slightly while you make the sauce.

In a saucepan, heat the 3tbs. of Earth Balance over medium-high until melted. Add the flour and whisk to combine (about 30 seconds). Slowly add soy creamer or milk and continue whisking until mixture thickens. Season with more salt, pepper, and the nutmeg if you are using it. Add 1 1/2 cups of Parmesan and whisk until smooth. You can add a bit more soy creamer or milk if it is too thick.

Assembly:

In a baking dish, pour a small amount of sauce to coat the bottom. Top with a pasta sheet. Spread on the ricotta mixture evenly, sprinkle on some Parmesan, and place sauteed mushrooms on top. Add another pasta sheet, then another layer of ricotta and Parmesan, then mushrooms. Repeat for one more layer - the top should be just a pasta sheet. Cover entire dish wish remaining sauce and top with remaining Parmesan and a few dollops of ricotta if you have any extra. Bake for about 30 minutes or until slightly browned and bubbly. I served the lasagna with roasted carrots, parsnips, and brussels sprouts.

Lasagna with Ground Turkey Spinach and Basil

Lasagna with Ground Turkey Spinach and Basil

3-4 rectangular sheets fresh pasta (you can substitute no-boil lasagna noodles such as Barilla brand if you can't find fresh. I found the fresh sheets in Whole Foods)

1 lb natural preferably organic ground turkey (or 1 container Lightlife, Yves, or Quorn brand veggie crumbles. Yves even has a soy ground turkey option which Melyssa says is pretty good)

3 cups fresh spinach leaves

6-8 fresh basil leaves roughly chopped

1 jar your favorite tomato pasta sauce (I like Daves Gourmet. Trader Joe's has a marinara with garlic that is also quite delicious)

1 container fresh part-skim ricotta cheese

1 cup grated or shredded Parmesan or Parmesan blend

8-10 small fresh mozzarella balls (or 6-8 pieces of fresh mozzarella sliced or torn into bite-sized chunks)

2 tbs. extra virgin olive oil plus more for drizzling

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. salt or to taste

1 tsp. fresh ground pepper or to taste

1 tsp. dried oregano or Italian seasoning

In a large pot, heat olive oil over medium-high heat. Sprinkle in a pinch of salt and add turkey (or veggie substitute). Season with garlic powder, onion powder, fresh pepper, and oregano/Italian seasoning. Saute until cooked through (if you are using fake meat it won't take as long). Add jar of your favorite pasta sauce.

*Shortcut Alert*

Instead of preparing the ground turkey sauce yourself, you can use two boxes of Trader Joe's brand Turkey Bolognese  sauce-  prepared according to package  directions in the microwave You will still need some jarred sauce to finish the dish, but you will can skip the above step and proceed as follows.

Preheat oven to 375 degrees.

In a rectangular ovenproof baking dish add a small amount of pasta sauce (just to coat the bottom). Add a layer of pasta sheets on top of the sauce. Top the pasta with dollops of ricotta cheese and sprinkle fresh parmesean on top. Add a layer of fresh spinach and top with some fresh basil leaves. Top the spinach basil layer with ground turkey sauce. Repeat this layering process 2-3 times (pasta, ricotta, parmesean, spinach, basil and sauce). The last layer should be a pasta sheet topped with sauce and dollops of ricotta, fresh mozzarella and Parmesan. Drizzle a few drops of extra virgin olive oil on top. Bake for 35-40 minutes until hot and bubbly (fresh pasta will take less time than the no-boil noodles).

This can be made 1 day ahead and kept in the refridgerator until baked. The ground Turkey/tomato sauce mixture can be made 2-3 days ahead.

Meatless Monday: Whole Grain Linguine with Basil Pesto and Peas and Lower-Fat Cauliflower Gratin

Whole Grain Linguine with Basil Pesto and Peas

7-8 oz. whole grain linguine or your favorite pasta

2 cups fresh basil leaves

1/4 cup Italian flat leaf parsley

2-3 cloves garlic

1/4 cup pine nuts or walnuts

1/4 cup extra virgin olive oil

1/3 cup fresh grated Parmesan or Parmesan blend (plus more for topping if desired)

1/2 tsp salt or to taste

1/2 tsp ground pepper or to taste

1/4 water or No-Chicken broth or vegetable broth (optional)

1 cup frozen organic peas, defrosted

In a food processor, add nuts and garlic and process for a few seconds to grind the nuts. Add basil, parsley, salt, pepper, and Parmesan. While processing, slowly add the olive oil and blend until smooth. This will likely make extra pesto, which can be kept in the refrigerator for up to 2 weeks - or you can freeze it.

Prepare pasta according to box directions. Drain pasta and return to pot. Add pesto and peas (the heat of the pasta will warm them). Toss well to combine. Add water or broth if you want a thinner sauce. Sprinkle with extra Parmesan and some fresh chopped basil leaves if desired.

"Skinny" Cauliflower Gratin

12-16 oz. fresh or frozen organic cauliflower florets

3/4 cup Italian style (seasoned) bread crumbs

1/2 - 3/4 cup fresh grated Parmesan or Cheddar or your favorite shredded cheese

1/2 tsp. salt or to taste

1/2 tsp. ground pepper or to taste

1/2 tsp. garlic powder

Pinch of fresh grated nutmeg

1 tbs. olive oil or Earth Balance

3/4 cup Silk Soy Creamer or your favorite brand

Preheat oven to 350 degrees. Cook cauliflower in boiling water or microwave until just tender - not too mushy, because you're going to be putting it in the oven later. Drain cauliflower and place in a large baking dish. Add olive oil or Earth Balance, half the cheese, and seasonings. Toss to coat. Pour in soy creamer and top with remaining cheese and breadcrumbs. Bake for 15-20 minutes or until cheese is melted and breadcrumbs are slightly toasted.

Wine Suggestion

Duckwalk Vineyards 2008 Cuvee Select Sauvignon Blanc from the North Fork of Long Island.

Meatless Monday: Eggplant Lasagna

For this Meatless Monday, here's a tasty vegetarian combination of two Italian favorites: Lasagna and Eggplant Parmesan.

Eggplant Lasagna

3 sheets fresh lasagna pasta (or 3-4 sheets of your favorite no-boil lasagna noodle)

3/4 - 1 jar good quality tomato sauce (I used Dave's Gourmet Tomato Basil, but you can pick your favorite)

8 oz ricotta cheese (low-fat if you prefer)

4-6 oz grated Parmesan or Parmesan Blend

9 slices grilled eggplant (you can do this ahead OR use Trader Joe's frozen low-fat eggplant cutlets)

8 oz fresh spinach or arugula

1/2 cup fresh basil leaves, stems trimmed 

1 tsp. garlic powder

1 tsp. salt or to taste

1/2 tsp fresh ground pepper or to taste

1 tbs. extra virgin olive oil

10 fresh small mozzarella balls (ciliegine) OR fresh enough sliced fresh mozzarella to cover the top of the lasagna

Preheat oven to 400 degrees.

In a rectangular baking dish, drizzle a little olive oil on the bottom and add about 1/4 cup of tomato sauce (just to get the bottom wet). Cover bottom of the dish with lasagna sheets - if you are using fresh pasta like I did, you will probably only need one. Spread sheets with ricotta cheese, sprinkle on some Parmesan, and season lightly and evenly with garlic powder and pepper. Top with eggplant slices. Add some of the fresh basil and spinach to cover. Add a bit more sauce, and repeat this process until you run out of pasta sheets. Finish the top with a pasta sheet, remaining sauce, fresh mozzarella, and a little drizzle of olive oil. Bake for 35-45 minutes or until pasta is soft and cheese is melted and bubbly.

This pairs well with a zucchini, tomato, and onion medley - the recipe for which can be found here.

Wine suggestion:

Try a full-bodied red Zinfandel, Cabernet Sauvignon, or this lovely Meritage - Hannah Nicole Vineyards 2005.

Butternut Squash Ravioli with Brown "Butter" Sage Sauce and Broccoli Rabe with Garlic and Lemon

Butternut Squash Ravioli with Brown "Butter" Sage Sauce

Using Earth Balance spread and soy creamer saves a lot of fat and calories without sacrificing the taste of this delicious dish!

Two 6 oz packages or One 16 oz packages of your favorite brand of squash ravioli (I used Trader Joe's Fresh Butternut Squash)

8 oz organic fresh or frozen butternut squash cut in cubes (I got mine pre-cut, but I chopped it into even smaller cubes)

3 cloves of garlic chopped

1 tsp pumkin pie spice (or  you can substitute 1 tsp cinnamon with a little grate of fresh nutmeg)

3-4 tbs extra virgin olive oil

2-3 tbs organic Earth Balance spread

2 tsp garlic herb butter (Kerry gold) - optional

6-7 fresh sage leaves chopped roughly

1-2 tbs agave syrup (can substitute real maple syrup or brown sugar)

1/2- 3/4 cup organic soy creamer (I used Trader Joe's brand)

1/2-3/4 cup Imagine Brand No-Chicken broth or vegetable broth or chicken broth

1-2 tsp  kosher salt or to taste

Fresh ground pepper to taste

*1/4 cup white wine optional

Ravioli

Prepare butternut squash ravioli by placing them in a large pot of boiling salted water and cooking them 3-4 min (they will not take too long since it is fresh pasta)

Butternut Squash 

Pre-heat oven to roast 400 degrees.

Put about 1tbs olive oil on a sheet pan and sprinkle with a little salt. place the squash cubes on top and season with pumpkin pie spice and fresh ground pepper. Drizzle the agave syrup or other sweetener on top and toss to coat evenly. Roast 20 -25 minutes until just tender.  set aside while preparing the sauce

In a saucepan on medium high heat 1-2 tbs olive oil and Earth Balance with a sprinkle of salt. When melted  add the garlic and saute about 30 seconds just to get slightly soft but not brown. Add in 3 of the chopped sage leaves and saute for a few seconds. Add in the soy creamer, broth and wine if you are using it. Add the roasted squash and the garlic herb butter. Let sauce reduce - it will take 4-5 minutes. Add in cooked butternut squash ravioli and the rest of the fresh sage leaves and toss gently to coat with sauce you can add a bit more soy creamer or broth if you want a thinner sauce.

Did you know broccoli rabe isn't actually in the broccoli family? Also called rapini, this dark leafy vegetable packs a nutritious punch. High in vitamins and minerals like folate, calcium, iron, and fiber as well as phytochemicals (thought to help prevent cancer), broccoli rabe is a great alternative to spinach or regular broccoli. It is widely used in European and Asian cuisines - particularly in Italy - but its popularity is on the rise here as well.

Quick Sauteed Broccoli Rabe with Garlic and Lemon

About 1 lb fresh broccoli rabe - cleaned

3-4 cloves garlic, chopped

Juice of one lemon

1-2 tbs. extra virgin olive oil

Salt and fresh ground pepper to taste

Chop the cleaned broccoli rabe and place in a large pot of boiling water. Cook for 10-15 minutes (this will help remove the bitterness). Drain and dry very well. Heat olive oil in a large skillet over medium heat. Add a sprinkle of salt and the chopped garlic. Saute garlic until just tender (not browned) and add broccoli rabe. Saute until tender, 3-5 minutes depending how you like your vegetables. Re-season with salt and pepper to taste. Squeeze in fresh lemon juice. Toss to coat. Add a drizzle of extra virgin olive oil before serving if desired.

Italian-Influenced Meatless Monday: Vegetarian Style "Chicken Piccata"

Chicken Piccata is a traditional Italian dish consisting of chicken cutlets lightly battered and served with a butter based, lemon-garlic sauce. My daughter loved this as a child, and now makes a vegetarian spin-off using Quorn or other imitation chicken cutlets. Once dredged in egg and flour and fried to a nice golden brown, you won't even notice that the cutlets aren't real meat! Using Earth Balance instead of butter cuts down on cholesterol - and you can even make the meal vegan by skipping the egg part of the dredge!

Quorn "Piccata" with Lemon Garlic Sauce Over Linguine with Spinach

2 unbreaded imitation chicken cutlets, defrosted (Quorn Naked Cutlets taste better, but Gardein Scallopini work well too and are vegan)

1/2 box whole grain linguine

1/2 cup white wine

1/2 cup Imagine No-Chicken broth

1/2 bag baby spinach

Juice of 1-2 lemons (depending how tangy you like your sauce)

2 large cloves garlic, minced

2 tbs. Earth Balance spread

1 tbs. extra virgin olive oil + a little more for drizzling

About 2 tsp. Earth Balance + 2 tsp. flour (smash them together, this will act as a thickening agent)

1 tsp. sugar

1 tbs. capers (optional - they add a nice salty, tangy flavor but they are not for everyone)

1 egg, beaten

About 1/2 cup flour mixed with a sprinkle of salt and pepper

Prepare pasta according to box directions. When it's finished cooking, drain and return to the pot. Drizzle with a little extra virgin olive oil and set aside.

In a saucepan, heat 1 tbs. Earth Balance over a medium-low flame and saute garlic plus a sprinkle of salt for 1-2 minutes until it begins to soften but not brown. Add white wine, broth, and capers and let simmer on low heat for about a minute. Add the sugar and season with salt and pepper to taste. Add the Earth Balance/flour mixture and stir to combine. Cover and keep heat on low while you cook the "chicken" cutlets.

In a large, deep pan or saucier, heat 1 tbs. Earth Balance + 1 tbs. extra virgin olive oil. Dip each defrosted cutlet in a wash of beaten egg, then in a layer of the seasoned flour mixture (I like to spread the flour on a small plate so it's easy to get the cutlet covered). If you want a vegan version, you can skip the breading part altogether or just get the cutlets a little wet and cover them in the seasoned flour. Shake off any excess flour and fry the cutlets until nicely browned on each side. Remove them from the pan, lower the heat, and pour in the olive oil-coated pasta. Throw in the spinach and stir until it wilts - about 2-3 minutes. Add the sauce, reserving a little bit for the cutlets, and toss to coat. Pour the remaining sauce over the cutlets and serve them over the pasta.

Whole Grain Pasta with Langoustines

Last night I really didn't feel like cooking, but my husband didn't want to go out, so I looked in my pantry, freezer, and fridge to see what was on hand. I always keep several varieties of pasta around, and had previously defrosted some langoustines (a saltwater crustacean also called the Norway Lobster), as I'd intended to make "lobster" rolls a few days before but hadn't gotten around to it yet. I also had a few ears of fresh sweet corn from a local market. Here's the quick and delicious dinner these ingredients inspired me to make!

Whole Grain Pasta with Langoustines
 
3/4 box of whole grain pasta  (I used Barilla whole grain spaghetti)
3/4 lb langoustines defrosted, drained and patted dry (I got mine at Trader Joes in the frozen fish section) you can substitute shrimp (peeled and deveined) if you don't have langoustines.
2 tbs extra virgin olive oil
2-3 tbs Earth Balance spread
1-2 cobs fresh sweet corn (or about 1/2 cup frozen)
3 cloves garlic, chopped
1/4 cup fresh parsley, chopped
3/4 cup dry white wine
1/2 cup (or more if needed) of either pasta water or organic chicken or fish stock
Salt and fresh ground pepper to taste

Cook pasta according to box directions (reserving a few cups of pasta water). Remove as much moisture from the langoustines as possible after defrosting and draining.
*extra flavor hint,
defrost and dry langoustines either night before or a few hrs before and put them in a bowl or baggie, season with a little salt, fresh ground pepper and some fresh chopped garlic or a sprinkle of garlic powder let them marinate to develop flavor.

In a saute pan on med-high heat add olive oil and Earth Balance and a small sprinkle of salt. Add the chopped garlic and saute about 30 seconds until it just begins to soften. Add the langoustines and if not pre seasoned (see * hint) season with a sprinkle of salt and fresh ground pepper. Add in the corn (I like to cut it right off the cob into the pan). Saute about 2 minutes. Add the wine and preferred stock. Cook about 1-2 minutes. Add the cooked pasta and top with fresh chopped parsley.  Mix to get an even distribution of the langoustines and pasta. Add in a bit of pasta water or more stock if you want more brothy sauce. If not, lower the heat and let some of the liquid  absorb. Drizzle with a bit more extra virgin olive oil before serving. Enjoy! 

Pair with a nice tossed salad or your favorite green vegetable. I steamed some organic broccoli and drizzled it with some garlic infused extra virgin olive oil and a few squeezes of fresh lemon. If you want to jazz it up even more  toss in some lightly toasted pine nuts (another pantry staple of mine)

Wine suggestion:

A light sauvignon blanc or even a sparking Proseco pairs well with this dish. Duck Walk Vineyards 2008  Sauvignon Blanc is delicious (a find from our North Fork trip) and Il Rustico is a delicious Proseco.

Meatless Monday with Mushrooms

This dish is incredibly simple, but packs a lot of flavor! Truffle oil can be a little pricey, but you generally won't use more than a few tablespoons at a time, so it should last a while. Plus it's so delicious, I think it's worth the splurge.

Whole Grain Penne with Mushrooms, Pecorino, and Truffle Oil

6-8 oz. assorted mushrooms (button, baby bellas, shitake, crimini, etc)

1/2 box (about 8oz) whole grain penne pasta (Whole grain is much healthier than regular white pasta, but it's not the same as whole wheat, so it won't have that grainy texture that some diners don't like)

2 tbs. extra virgin olive oil

1 tbs. Earth Balance spread

1 tsp. salt or to taste

1/4 cup Sherry or Marsala wine

3/4 cup fresh grated Pecorino cheese

1/2 tsp. fresh ground pepper or to taste

2 cloves fresh garlic, chopped

1-2 tbs. fresh parsley, chopped

2-3 tbs. black or white truffle oil or more to taste (You can find this in any higher end grocery store or specialty foods store. I've even seen it for almost half the price in TJ Maxx and Marshals in the gourmet food section )

Prepare pasta according to box directions - it's best a little al dente. In a skillet on medium-high heat, melt 1 tbs. Earth Balance with 1 tbs. of the extra virgin olive oil. Add chopped garlic and saute lightly, then add mushrooms. Season with salt and pepper and saute 4-5 minutes. Add wine and reduce liquid completely (meaning it is all absorbed). When the liquid is reduced, add mushrooms to cooked pasta. Drizzle remaining olive oil as well as truffle oil over pasta. Sprinkle in Pecorino and parsley and toss to coat. Re-season with salt and pepper if needed.

This dish pairs nicely with steamed broccoli or sauteed spinach with garlic and lemon.

Wine Suggestion

Channing Daughters Vineyards 2008 Cuvee Tropical Chardonnay 
Le Clos Therese 2008 Comtesse Therese Rose
I picked these up at some of our stops on the North Fork. Stay tuned for pictures and more information about the vineyards!

Meatless Monday Italian Style - Orecchiette with Soy Sausage, Cannellini Beans, and Tomato

My apologies for the lack of updates recently - my husband and I just got back from a lovely trip to the North Fork. Stay tuned for photos! Until then, enjoy this simple yet delicious Meatless Monday recipe:

Orecchiette with Soy Sausage, Cannellini Beans, and Tomato

8 oz. good quality orecchiette pasta (I used Giuseppe Cocco, a high quality, upscale brand)

3 canned whole San Marzano tomatoes, plus about 1/4 cup of the juice (I used Polpa Di Pomodoro)

1/2 cup dry white wine

1-2 handfuls (about a cup) fresh spinach leaves (you can also use chard or any similar green)

1/2 can cannellini beans, drained and rinsed

1 cup Imagine No-Chicken broth, plus a little extra if you need it

3 cloves garlic, minced

1-2 tbs. extra virgin olive oil

1/4-1/2 cup fresh basil leaves, roughly chopped

Salt and ground pepper to taste

1 link (more or less if you prefer) Italian Style Smart "Sausage" or about 1/4 link Trader Joe's Soy Chorizo (casing removed) 

1 tsp. fresh rosemary leaves, chopped (optional)

Fresh Parmesan or Dairy-Free Parmesan for topping 

Prepare pasta according to bag directions. Reserve some pasta water after draining just in case the disk ends up needing more liquid.

In a pot or deep pan, heat olive oil over medium-high. Add garlic and a sprinkle of salt. Saute until just softened. Crumble the soy sausage into the pan and cook for a minute or so until it begins to brown. Add beans, half the basil, and rosemary and saute to combine the flavors. Add tomatoes, tomato liquid, broth, wine, and reduce heat to simmer for about 15 minutes. Add pasta and stir to coat. Add remaining fresh basil and spinach leaves. If you want a brother dish, add some of the reserved pasta water. Season with salt and fresh ground pepper to taste. Drizzle with a touch of extra virgin olive oil and top with Parmesan or a vegan alternative.

Wine Pairing Suggestion: Andeluna 2006 Torrontes.

Foodie Facts:
According to Whole Foods Markets Annual Food Shopping Trend Tracker survey, about 27% of adults say that this year, "natural and/or organic foods comprise more than a quarter of their food purchases" - an increase from 20% last year. Additionally, 83% of people say they have a better understanding of how their food is produced than they did 20 years ago and 84% of people are reading nutrition labels more closely!

More Meatless Monday Recipes

In conjunction with the Meatless Monday movement, please enjoy these vegetarian entrees and dessert.

Indian cuisine features many great vegetarian dishes, but making them from scratch can be time-consuming since the flavors and spices are so complex. To make a quick, delicious Korma, I use Patak's Mild Korma Curry cooking sauce as a base, then doctor it up with some extra ingredients.

Tofu and Vegetable Korma

Serves 4-6

1 container firm or extra-firm tofu, cubed

1 large sweet potato, cubed 

2 parsnips, cut into rounds OR 1 white baking potato, cubed

About 15 baby carrots (I get them whole in a bag) OR 2 large, peeled regular carrots cut into rounds

1-2 handfuls fresh spinach leaves

1 cup frozen peas

1 large onion, sliced

About 1 1/2 cups cauliflower florets OR you can use leftover Curried Cauliflower from the recipe featured last week

2 cloves garlic, minced

1-2 tsp. your favorite curry powder

2 tsp. fresh grated ginger

1 tsp. salt or to taste

1 14oz can light coconut milk

1/4 - 1/2 cup fresh cilantro

1/2 jar Patak's Mild Korma Curry sauce 

1 tbs. olive oil + 1 tbs. canola oil OR 2 tbs. ghee (Indian clarified butter available in the ethnic food aisle)

Handful of golden raisins (optional)

Handful of cashews (optional)

To save time, pre-cook the potatoes or parsnips, carrots, and cauliflower (if using fresh raw florets) in the microwave for no more than 5 minutes. Veggies should still be firm and not mushy. 

In a large skillet, heat oil or ghee. Add onions and saute for about 2 minutes on medium heat. Add ginger, garlic, salt, and curry powder. Saute for additional 3 minutes or so. Add cubed tofu and saute until warmed and slightly browned. Add pre-cooked veggies, korma sauce, and coconut milk. Simmer for about 5 minutes. Add fresh spinach and frozen peas. If you would like raisins and cashews, add them now as well. Stir well and simmer, covered, for about 15 minutes until everything is cooked through. You can add additional coconut milk or water if it seems to be drying up. Add cilantro in the last few minutes of cooking. Serve Korma over Basmati or Jasmine rice.

Quick tips:

I like to use Trader Joe's brand pre-cooked Jasmine rice that is ready after just 3 minutes in the microwave. Whole Foods 365 brand is a good choice as well.

Wine Pairing Suggestion: McManis Family Vineyards 2007 Viogner compliments the Korma nicely and is only around $10.99 per bottle, depending where you shop. (Stay tuned for more wine sips and tips coming soon)

Cheese Tortellini with Sun-dried Tomato and Basil

 Serves 4-6

1 pack fresh 3-cheese tortellini (I got mine at Trader Joe's)

1 tsp. kosher salt

1 tsp. pepper

2 tbs. good extra virgin olive oil

2 cloves minced garlic

About 6 fresh basil leaves, chiffonade

About 2 tbs. Trader Joe's brand Sundried Tomato Tapanade

1 cup kalamata olives

1/2 cup sun dried tomatoes in olive oil, chopped OR about 6 sun-dried tomatoes softened* and chopped

As many balls or chunks of fresh mozzarella as you like

*To soften sundried tomatoes, put them in a glass bowl, cover with water, and cook for 2 minutes.

In a large pot, boil water + about 2 tbs. salt and add tortellini. Check after 3 minutes - it cooks faster than dried pasta. Drain pasta and place in large bowl. Add seasonings and stir, then add remaining ingredients and toss to coat. Top with a little more extra virgin olive oil. I served this as a cold pasta salad but it can be served immediately as a warm dish.

 Lower-Fat Lemon Ricotta Cheesecake with Gingersnap Crust

2 packages neufchatel (1/3rd less fat cream cheese)

1 8-oz. container part-skim organic ricotta cheese (I used Nancy's brand that I bought in Whole Foods)

1 bag 365 brand all-natural ginger snaps

3 eggs

1 tsp. pure vanilla extract

1 cup organic cane sugar

1/8th tsp. salt

2 tbs. Earth Balance organic buttery spread, melted

Juice of one lemon

2 tsp. grated lemon zest

Preheat oven to 325 degrees. Coat the bottom of a round 9-10 inch baking dish or pie-pan with a little of the Earth Balance (or real butter if you want). 

For the crust: In a food processor, combine ginger snaps and melted butter. Blend until finely ground. Pour into greased baking dish and press crumbs evenly onto the bottom and up the sides.

For cheesecake: Using a large bowl + hand blender or a KitchenAid mixer, combine cheeses, sugar, lemon juice/zest, vanilla, and salt starting on low speed, then switching to medium until smooth. Add eggs, one at a time, mixing after each. When eggs are fully incorporated, pour batter into the crusted pan. Bake for 50-60 minutes - it will be a little soft in the middle when you take it out and will congeal more as it cools. The top may crack, but you can cover it with whipped cream and fresh berries if you don't like the "rustic" look.