CHICKEN RAGU

It's been a few weeks since my last post...sorry but I've been cookin'.
Thanksgiving was sure fun! Always special to spend time with the family. Alas, now we are rushing onto Christmas. I have been busy baking (75 dozen biscotti) and catering parties. Although this is a time that seems so chaotic there is always complete peace at the table with the anticipation of love that comes with the sharing of the food God has given us. It is a priceless gift that I have been given to cook and bring people together in joy.

Next week I'll give you some do ahead recipes but today something more special. This is a recipe from the Marches. Chicken Ragu that might be part of a special lasagna with noodles and cream sauce, but this sauce is fantastic over pasta. You can prepare this a day ahead and reheat (no microwave!!! reheat gently in a saucepan). I like over papardalle but any pasta is really going to be good.

Chicken Ragu

3 Tablespoons extra-virgin olive oil

1 Medium onion, finely chopped

6 ounces fresh crimini mushrooms, sliced

1 link sweet Italian sausage, casing removed (chicken or turkey ok)

2 ounces pancetta (bacon is ok if you don’t have pancetta)

¼ cup celery, finely chopped

1 small carrot, peeled and finely chopped

1 ½ lb boneless, skinless chicken breast, cut into ½” cubes

1 bay leaf

2 cloves garlic, minced

1 cup Marsala

1 14 ½ oz can crushed tomatoes

1 cup chicken stock (canned is ok)

1 tablespoon tomato paste

2 pinches of ground cloves

Heat 2 tablespoons oil in heavy large skillet over medium high heat. Add onion, mushrooms, sausage, pancetta, celery and carrot; cook until onion begins to color, while crumbling sausage and stirring occasionally. About 5 minutes. Add chicken, bay and garlic; cook until chicken begins to brown, stirring frequently, about 7 or 8 minutes. Add the Marsala and bring to a boil scraping up all the browned bits. Reduce heat and simmer until most of the liquid is evaporated. Stir occasionally, about 10 minutes. Add tomatoes, stock, tomato paste and cloves. Simmer, stirring occasionally, for about 45 more minutes. Buon Appetito!

It is so beautiful right now, but in a few hours it is going to be dark...
It's always difficult getting used to early darkness, although it is not really ever very cold in San Diego like some places! The big dilemma is whether to cook outside or inside. The recipe below is good inside or out. My favorite is tuna on the grill, but Mahi Mahi or swordfish are also fantastic.
I really love the rice they serve in Lake Como, it has so much flavor and really brings out the subtle flavors of their lake fish. Here's a quick version. I normally cook arborio or some other short grain rice in abundant water until al dente (just like pasta) but it takes about 18 minutes. You can use long grain rice if you must! Rinse after cooking, then add juice from a lemon, a little butter and fresh grated Parmesan. Garnish the plate with some freshly picked flat leaf parsley.

MARINATED FISH

We love eating fish, luckily we live close to the Pacific Ocean. Here’s a great marinade you can use over and over and never get tired of. You can grill, broil or pan-fry this recipe. I love the ease of using my cast iron grill pan, but in the summer, the BBQ is king. If you’re using the grill, try one of the darker fishes like mahi-mahi or tuna, otherwise any firm fish will do.

1 lb firm fish

¼ cup olive oil

1 cup white wine

½ white onion, thinly sliced

2 tablespoons fresh parsley, finely chopped

½ teaspoon dried thyme

1 bay leaf, crumbled

salt and pepper

Mix all the marinade ingredients in a glass dish large enough to hold the fish. Add the fish, cover and refrigerate for at least one hour but preferable two hours, turn fish once.

Bring the fish out to room temperature for about 15 minutes before cooking. Heat your grill, pan or broiler and cook fish basting with marinade. Try to turn fish only once during cooking. Serve immediately.

This is so good you are going to want to jump out of your chair and kiss the cook, but restrain yourself and have a glass of wine (since you have already opened a bottle for the marinade), finish your meal then…….smother the chef with affection!

Note: If you are serving more than two, this recipe doubles very easily. Buon Appetito!

ROASTED SQUASH RECIPE

Side dishes are really growing in prominence at our tables. So has seasonal cuisine (intentionally eating foods that are in season) and that leads me to the sweet potato. As potatoes creep back onto our plates, the sweet potato is healthier, more interesting and becoming very popular. My recipe below is going to mix the sweet potato with the ever popular butternut squash!

The side dish no longer needs to be just a filler but a flavorful enhancement to your meal. Roasting brings out great flavors. For me, roasting is the winter equivalent to grilling. Flavorful, nutritious and colorful, the recipe below is truly a main course enhancement, not just another side dish. Roasting also does not take a whole lot of effort!

Sweet potatoes rank very low on the glycemic index and very high as an anti inflammatory. They are also a great source of fiber, vitamins A & C as well as potassium. Mixed with the butternut squash, this side dish will make your body jump with joy... Buon Appetito!

ROASTED BUTTERNUT SQUASH & SWEET POTATOES

2 Sweet Potatoes, cut into 1” cubes

1 Butternut squash, cut into 1” cubes

3 Tablespoons extra virgin olive oil

2 Tablespoons balsamic vinegar

1 Teaspoon fresh thyme, chopped

1 Tablespoon fresh rosemary, chopped

Salt & Pepper to taste

Pre heat oven to 400. Place cubed squash and potatoes in large mixing bowl. In small mixing bowl, mix the remaining ingredients. Pour over the cubes and mix well. Place in a single layer in baking sheet and cook 45 to 60 minutes, until done. Stir occasionally to avoid any sticking to the pan.

HEALTHY MEDITERRANEAN COOKING!

When I think of Mediterranean cooking, I think Italian coastal but many of us think of Spa food when we mention the diet from the Mediterranean. Usually in Spa's you will also find these foods fused with Asian technique. I have been working on some new lighter recipes, since that is what so many of you have been requesting.

I don't really do diets or diet food but like to work on lifestyle and cooking for flavor and living a healthy life. Following the guidelines of the Mediterranean diet will give you something to look forward to at each meal and the opportunity to live a happy and healthy life.

After starting my catering business and working on many new recipes, I found that "taste does make waist"...yikes, I gained 10 pounds! So...I am sympathetic to your requests for lower calorie foods. I will get back to more soups as we move into winter but for today, it is a nice light scallop dish. I love the flavor and texture of scallops but this same recipe would lend itself to shrimp or even a firm light fish (like halibut). The thing I love about the Mediterranean way of cooking, it brings a passion for sitting at the table! Buon Appetito!

SAUTEED SCALLOPS

3 Tablespoons Italian lemon infused extra virgin olive oil

If you don’t have above combine 3 tablespoons olive oil with 2 tablespoons

lemon zest and let stand for 12 hours, then strain.

1 Lb. fresh large scallops

1 Teaspoon honey

1 Teaspoon lemon juice

½ Papaya, small dice

1 Tablespoon cilantro, chopped (use parsley if no cilantro is available)

1 Teaspoon chives, chopped

1 Tablespoon red pepper, finely chopped

1 Tablespoon red onion, finely chopped

In a small bowl mix together honey and lemon juice, then mix in the papaya,

cilantro, chives, pepper and onion. Set aside. Lightly oil a large sauté pan, over

medium heat cook scallops 2 to 3 minutes per side until cooked. Be careful to

not overcook. Serve with 2 teaspoons lemon oil and 2 tablespoons papaya mixture.

Might I suggest serving over lemon rice or wild rice with baby organic carrots or green beans.

Divide scallops into 4 servings, about 225 calories per serving.

PASTA & PEAS!

More soup...It's raining and chilly, very unusual for San Diego in October, but the combination of rain and cold makes me think of SOUP! Pasta shapes, creamy potatoes, dried beans and deep green leafy vegetables all make up the fresh and simple taste of Italian soups. The Pasta and Pea recipe below is quick as well as easily assembled. The ingredients can probably be found on any day in your refrigerator or pantry. As with most Italian soups a few drops of good olive oil, a little black pepper and/or a little grated cheese (good Italian cheese!) will bring out a full and robust flavor.

Please remember, if you are making a soup with pasta, with multiple meals anticipated, add the pasta when you are ready to eat. When you are reheating, add the pasta in the final stage before serving. I think I enjoy the anticipation almost as much as I do the first spoonful! Anyway...here's Pasta & Peas.

Rice and Peas is a famous and traditional dish of Venice. Here’s a simple version of that dish.

First open a bottle of wine – I prefer a red but white is just fine. Pour yourself a glass and sit down and relax a moment, this is going to be quick and simple...

Pasta and Peas

2 tablespoons butter

2 oz pancetta or bacon, chopped fine

1 small white onion, chopped

4 tablespoons minced parsley

1 10oz package petite peas, thawed

1 ½ quarts chicken stock (canned is OK)

4 to 6 oz pappardelle or wide egg noodles

salt and pepper

½ cup parmesan or Romano cheese

Heat butter in a soup kettle. Add pancetta or bacon and sauté until brown – about 2 minutes. Add onion and parsley until onion softens – about 2 minutes. Add peas and sauté 2 minutes. Add stock and bring to a boil. Add noodles and simmer until just tender – about 7 minutes. Season with salt and pepper.

Ladle soup into warm soup bowls and serve immediately. Pass the cheese and enjoy! Buon Appetito

CABBAGE SOUP (ZUPPA DI CAVALO)

There were so many comments on my Minestrone, I decided to give you another soup recipe. This soup comes from Siena. When I asked the server about the soup, she took me to the chef, he didn't speak a word of English (and my Italian is really not so good!) so he just showed me the ingredients and I translated what he said the best I could! After some adjusting, the recipe below is as close as it gets.

In any garden in Tuscany, you will find black cabbage (cavalo nero) growing. By the first frost, the leaves are tasty and tender. Cavalo nero is a very important ingredient in many of the winter foods of Tuscany. This soup like many of the foods of Tuscany are born of great imagination and little money. These foods are known as la cucina povera or the poor kitchen. The next time you are in Italy, get a soup with every meal and a new world of cooking will open up to you. Maybe I'll write a soup cookbook, so I can test out soup recipes everyday!

Moving along, black cabbage is hard to find in California and kale is the closest thing but not nearly as tender, so I substitute savoy or napa cabbage and since I also grow swiss chard, there is usually a little chard mixed in. Hope you enjoy this recipe as much as I do...

Maybe you would like to have a Tuscan themed party but don't have the time to prepare...I can do that for you, a soup buffet perhaps. A Tasteful Experience.com personally caters to your needs and we are delighted to care for small parties with personal attention to every detail.

CABBAGE SOUP (Zuppa di Cavalo)

2 lbs Savoy cabbage

2 qt Vegetable stock

2 tablespoons extra-virgin olive oil

1 yellow onion, chopped

2 cloves garlic, chopped

2 carrots, chopped

1 celery stalk, chopped

1 14 ½ oz. can diced tomatoes, drained or

1 lb. roma tomatoes seeded and diced

2 15 oz. cans cannellini beans-rinsed and drained

or 1 ¼ cups dried beans (fully prepared and cooked)

1 teaspoon dried thyme

Salt & pepper

Clean and remove hard stalks and veins from cabbage, chop coarsely. In large stock pot, heat the 2 tablespoons of olive oil, add onion and garlic and cook until soft, about 3 minutes. Add carrots, celery and cabbage, Cook, stirring occasionally until the vegetables begin to wilt, about 10 minutes. Add tomatoes, 1 quart of stock, thyme, salt and pepper to taste and bring to a boil. Lower to simmer and cook for 30 minutes, stirring occasionally. Add the remaining stock and cook covered for another 45 minutes. Add the beans and cook for 15 more minutes. Buon Appetito!

Autum means SOUP TIME!

I've missed a few weeks, sorry! I had to travel to do some cooking in other towns, but now I'm home...and it has cooled off. Cool weather and I immediately think SOUP. Soup tiplifies the best of Italian cooking. Simple techniques that bring out the best of healthy ingredients. Grains, vegetables and legumes are the essentials of most Italian soups. Simple ingredients equal satisfying flavors.

Soups are also a great way to clean out the vegetable crisper or the pantry. Full of flavor and light on labor. Make enough for two meals and you won't have to cook tomorrow. Everything for this recipe (might I suggest all organic) can be purchased at your local Farmers Market.

When in Italy, I make a point of eating soup at least once a day. It’s that wonderful Italian cooking that led me to the following recipe. When you’re shopping pick up some wine and a loaf of crusty Italian bread. Perfect with this soup. I know minestrone sounds boring but try this soup and you will probably dream of Italy and your body will be very happy with you.

MINESTRONE

½ pound each: green beans, savoy cabbage (large stems removed) and carrots

2 leeks, dark green areas removed

1 medium sized celery root (you can substitute a couple of stalks of celery if necessary)

2 onions, finely chopped

2 cloves garlic, finely chopped

2 ounces pancetta or bacon, chopped

2 tablespoons tomato paste

1 bunch parsley

1 bunch of herbs (basil, sage, rosemary, thyme, marjoram)

4 tomatoes, peeled, seeded and diced

4 potatoes, peeled and diced

12 cups vegetable broth

Cut beans, cabbage, carrots, leeks, celery, onions and garlic into bite sized pieces. Saute pancetta in 2 tablespoons olive oil, add the vegetables and cook until wilted, about 5 minutes. Add 12 cups vegetable broth, bring to a boil and simmer 2 hours. Add tomato paste, herbs, parsley and ½ cup of red wine (you must have opened a bottle by now!) Simmer for 30 minutes, add potatoes and tomatoes. Simmer for another 30 minutes. Serve with grated parmesean and the crusty bread. Buon Appetito!

PASTA!

For Italians, pasta is more than a national dish, it’s a national pastime. There does seem to be an endless combination of pastas and sauces. Sauces add a little zing to your food and can easily improve the nutritional profile of the dish.

Italians insist on al dente, with more than one good reason. Perfectly cooked pasta tastes the best! Also, research shows that the perfectly cooked pasta causes a much smaller rise in blood sugar then the overcooked, mushy stuff.

So, let’s talk about cooking the pasta. For best results use 5 quarts of salted water to one pound of pasta. Bring water to an abundant boil, add pasta, stir once and cover the pot. Remove the lid as soon as the water returns to a boil, stir occasionally to avoid any sticking. Cooking times vary with each pasta so best to check doneness by tasting. The best description of “al dente” is firm, tender. As soon as the pasta is done, take off the heat, drain and add to sauce (of course, you have prepared a wonderful sauce just waiting to dress your pasta). The pasta will absorb the sauce if still hot and you haven’t rinsed the starch away. If you are using fresh pasta, watch it closely as it will cook much faster. With quality pasta and a little care in preparation, you will see happy faces and the compliments will abound.

You will find some of the older strains of wheat from Italy have a higher protein count. This is good not only for the flavor but also you will find yourself satisfied with a little less pasta. It just isn’t so starchy! I usually weigh my pasta before cooking, then I can control my carbs. Buon Appetito!

I forgot to talk about my business! So…if you have a need for any kind of food preparation or catering, see me at www.atastefulexperience.com

Here’s the basic Tuscan pasta with tomatoes. This will take about 25 minutes from start to finish. My dish has the addition of some hot red pepper. In Tuscany, it is not common practice to use grated cheese with hot pepper, but…add some if you want, it tastes good. This recipe doubles easily.

Pasta and Tomatoes (Pasta e Pomodoro)

3/4 lbs. tomatoes, very ripe

2 cloves garlic, finely chopped

5 basil leaves, torn in pieces

3 Tablespoons extra-virgin olive oil

Salt & Pepper to taste

Pinch hot red pepper flakes (about ¼ teaspoon)

1/2 lb. short tubular pasta

5 fresh basil leaves

Put on your water for the pasta, follow the instructions from the pasta package. Buy Italian pasta (with English instructions). Clean the tomatoes but do not peel or seed for this recipe. Cut in half, then in ½ inch slices. Place tomatoes in skillet, add torn basil, olive oil, garlic to skillet. Add salt to boiling water and cook pasta. As soon as you’ve put the pasta in the water, turn on skillet to high heat, add salt, pepper and pepper flakes and stir as needed. Drain pasta and transfer to skillet, sauté one minute, add the last 5 basil leaves, mix again and transfer to a beautiful large Italian platter and serve hot. One bite and work has been cleansed from the day. If you want insure the cleansing of work, add a nice glass of Chianti to the menu…

LINGUINE WITH SHRIMP

By now, most kids are back in school, you're exhausted and want something good and easy to prepare. I think you'll like this great recipe. Thirty minutes and dinner is on the table!
There are a couple of secrets to great pasta and also to great shrimp. First, do buy good quality imported pasta (yes, imported from Italy!). Second, when cooking the shrimp, make sure the oil is hot and cook until just undercooked (about 1 minute, turn over and 1 more minute). It will finish cooking when you toss and heat all the ingredients, it will also be ridiculously tender. You're going to need a vegetable to go with this dish, fortunately, there are still plenty of fresh vegetables to choose. I would probably go with yellow and green zucchini sticks or maybe some nice small sunburst squash. Either has mild flavors and the colors will work perfectly with this dish. Presentation is so important, not only when you have people over but for everyday! If you want your kids to eat, make it look good! One last thing and then I'll be quite...please, use a quality olive, not one of those mushy things that have been dyed black! Almost every store has an olive bar now, if you buy just enough, it won't cost that much and it is worth the trouble.
Buon Appetito!

Linguine with Shrimp and Black Olives

1 lb large shrimp, peeled and deveined

2 Tablespoon extra-virgin olive oil

½ White onion, thinly sliced

4 cloves garlic, chopped

1 lb chopped tomatoes or 1 small can diced tomatoes, drained

½ cup Gaeta olives, pitted and chopped (or other flavorful black olive)

½ cup fresh chopped basil

2 Tablespoons fresh lemon juice

¾ lb linguine

Salt & Pepper to taste (give a extra twist of pepper!)

Fresh grated cheese

In large skillet, heat 1 tablespoon of the oil and cook shrimp until just opaque. Remove and set aside. Start cooking the linguine when you start the shrimp. Add the remaining tablespoon of oil to skillet over medium heat, add onion, cook until it starts to brown (about 3 minutes, add garlic, cook and stir another minute (until garlic becomes fragrant), add tomatoes, olives, shrimp and a good squeeze of fresh lemon juice. Add cooked linguine to skillet. Toss until thoroughly heated. Transfer to a large bowl, mix in basil, salt and pepper. Top with cheese and serve.

Grilled Ratatouille

The last weekend of summer...for us in San Diego, it's just getting nice! None the less it is our last great grill holiday for awhile. No matter what you choose, why not accompany with a Grilled Ratatouille. You can do it ahead of time, before any guests arrive, and it's always a big hit. I love the charred flavor from the grill versus just doing it the traditional Provencal method. Just check out the recipe, I think you might decide to give it a try.

I just delivered all my scheduled deliveries today, so I have a four day weekend and I believe that the ratatouille is going on my Monday menu. Since I'm mentioning my deliveries, just a reminder, I cook wonderful home cooked meals and deliver to your home, ready to heat and eat. I'm available for catering at your home or business meeting, as well as private cooking classes. The cooking classes are always a great theme party. Look at my website for menu's and more information or just give me a call or email. website at www.aTastefulExperience.com.

Enough about me! You've already heard it all already. Hope you enjoyed your summer and tried new and exciting culinary adventures. I've had a great time cooking so many new and creative foods and have really enjoyed serving so many great new clients this summer.
Hope you try this recipe, it's really good. Buon Appetito!

GRILLED RATATOUILLE

2 Zucchini, cut in quarters lengthwise

2 Yellow squash, cut into quarters lengthwise

2 Japanese eggplant, halved lengthwise

4 Bell peppers, 2 red, 2 yellow, stemmed, seeded and quartered

1 Red onion, quartered

1 lb Roma tomatoes, peeled, seeded, halved

½ Cup extra-virgin olive oil

8 Cloves roasted garlic, mashed

2 Tablespoons fresh oregano, finely chopped

¼ Cup Italian parsley, finely chopped

Salt & Pepper

Place all the cut vegetables in a large flat dish, add the ½ cup of olive oil,

toss to coat thoroughly. Season with salt and pepper. Place on the grill

(use a grill pan if you are cooking inside). Turn when the vegetables are

cooked halfway, remove the tomatoes at this point. Continue grilling just

until almost cooked. Transfer to cutting board and chop coarsely, including the tomato. Place in a large bowl, add 2 tablespoons olive oil and the remaining ingredients and adjust the salt and pepper to taste. Best served at room temperature.

This recipe can be done before grilling your main course, this will allow time for cooling and letting the flavors come together. You can prepare this dish 4 to 6 hours in advance, make sure to allow time to come back to room temperature. This will easily serve 6 to 8 people as a second course.

Tomato Basil Soup

Another week has gone by and I have been cooking up all kinds of great recipes for my clients! While I should have been writing in the evenings, after completing my cooking, I watched cooking movies! One of my favorites is Tortilla soup and of course, The Big Night, for the 100th time. Both movies reminded me of the simplicity and fresh flavor of our traditional foods.

Currently, I am harvesting beautiful tomatoes and basil. So here's a great quick soup recipe. I'm using starchy potatoes for thickener, homemade broth, although store bought is fine. Check the label for sodium, we really need to watch our sodium intake! I hope you enjoy the recipe. Another great soup comes Siena and is Bread and Tomato Soup but that's another story. When I write my next cookbook, there is going to be a big soup section. Fresh, healthy, generally easy and you can get multiple meals from one cooking.

Enough about me writing books...Tomato Basil soup below is a great starter, light and fresh. This was actually the soup I was given in a wine bar in Orvieto to accompany a few different red Umbrian varietals. Buon Appetito!

TOMATO BASIL SOUP

2 Oz pancetta, cut into cubes

3 Tablespoons extra virgin olive oil

1 Small onion, finely chopped

1 Shallot, finely chopped

2 ½ to 3 Lbs tomatoes, peeled, seeded and pureed (leave a little chunky)

¼ Cup + 2 tablespoons fresh basil, chopped

3 Russet potatoes, small, peeled, cut into small dice

4 Cups, low sodium chicken broth or water

½ Cup cream (milk is ok)

Fresh grated romano cheese for garnish

In soup pot, place oil and pancetta and cook until pancetta starts to crisp, add onion and cook until onion is tender and translucent, add shallot and cook until shallot is tender, by now the onion is turning a nice golden color. Add tomatoes, ¼ cup of basil, salt & pepper. Cook at a simmer for 5 minutes. Add potatoes and cook for another 5 minutes. Add 2 cups of the broth, bring to a strong simmer and cook until potatoes become tender, break with a fork or the back of a wooden spoon. Add remaining 2 cups of broth and for 30 to 45 minutes until thick and with deep flavor. Take off the heat. Stir in the remaining 2 tablespoons of basil and the cream. Serve immediately in soup bowls, garnish each bowl with grated cheese.

Grilled Pork Tenderloin

I'm back! Did you miss me? Just a short vacation with my family. Well now that they are gone, the sun is finally shinning...and it is just to hot to cook inside. As promised, I am including a recipe for your grill. Hope you like pork! I am a really big fan of Tuscany and I really love every way the Tuscans have chosen to prepare their meats, especially the pork.

I've always appreciated the simplicity of Italian cooking. Here is a simple recipe and a quick side for you. Do make sure to clean off the silverskin and you will have a tender tenderloin. As the name would indicate this piece of meat should be tender! Simply slide a sharp paring knife under the silverskin and cut it out. The marinade is simple and will bring out some great flavors. Hope you enjoy!
Buon Appetito!

If grilled steak (Bistecca alla Fiorentina)is the king of meats in Tuscany, then pork is surely the queen. This recipe is a simple marriage of the two.

Pork Tenderloin alla Lorenzo

(Tenderloin in the fashion of Bistecca)

2 Pork tenderloins ( 3/4 to 1 lb each)

3 Cloves garlic

2 Tablespoons lemon juice

2 Tablespoons extra-virgin olive oil

Salt & Pepper

Process the garlic, juice and oil in food processor or mash into a paste. Clean and dry the tenderloins. Rub garlic paste over tenderloin and let marinate at least 30 minutes and up to 8 hours. Cook on grill over medium heat (or on stovetop in grill pan), turning about every 4 to 5 minutes until cooked through, about 16 to 20 minutes. Use a thermometer,

so you don’t overcook and dry out your meat. Meat should read 145 to 150 degrees. Remove from grill and tent with foil for 5 minutes (meat will continue cooking while tented to desired 160 degrees). Serve on a platter with cannellini beans.

Quick Cannellini Beans

Imported dried cannellini beans are the best but when you don’t have time…use imported jars of cannellini beans. Just heat a clove of finely chopped garlic and 3 or 4 fresh sage leaves in 3 tablespoons of extra-virgin olive oil (use a flavorful oil from Tuscany or Umbria). Add beans, stir occasionally until warm. Place sliced tenderloin down center of platter and surround with the white beans. Garnish with fresh sage leaves and drizzle a little extra-virgin olive oil.

In the winter accompany with some sautéed green and when using the grill, grill some vegetables to complete your meal.

SUMMER FUN=GOOD FOOD=GREAT SALAD

We’ve talked about summer and also about nutrition. Today, let’s put together our Italian roots and combine with summer foods and nutrition. Great idea! Let’s do a salad. Not one of those soggy green things of the past but a really great salad. Can summer fun really equal good nutrition and good taste…

In the last few years, food and recipes have evolved as rapidly as technology. Innovative, fresh, healthful combinations that taste great are now commonplace We are going to put together a few different Italian ingredients and make a great main course salad. Use a wide, shallow serving bowl for this dish, please…do not stack!! I never did like that phase.

ITALIAN SUMMER SALAD

1 15 oz can cannellini beans (I prefer imported) but any white bean is ok…

make sure to drain and rinse the beans.

1 Lg tomato (heirloom, organic preferred) seeded and diced

1 Sm red onion, fine dice

½ Cup black olives, Italian Gaeta olives preferred, pitted

(any good quality brine cured olive is ok)

½ Lb (1 or 2 links) chicken or turkey Italian sausage

2 Lg bunches arugula (10 to 12 oz bag or about 10 to 12 cups)

Vinaigrette

4 Tablespoons Extra Virgin Olive oil

2 Tablespoons fresh lemon juice

2 Tablespoons red wine vinegar

1 Tablespoon balsamic vinegar

1 Tablespoon Dijon mustard

1 Clove garlic, minced

½ Cup fresh basil, finely chopped

Salt & Pepper to taste

Whisk vinaigrette ingredients together. Store, covered in refrigerator

In bowl mix together beans, olives, tomatoes and onion with about ¼ cup of the vinaigrette. In grill pan or grill cook the sausage until cooked thoroughly (about 10 to 12 minutes). Let cool for a few minutes then slice (thin slices). In a large shallow bowl add arugula and mix with remaining vinaigrette. Arrange bean mixture in center and sausage slices around the outer perimeter of bowl. Serve with some slices of crusty Italian bread. Maybe you grilled some bread slices while you cooked the sausage!

I’d serve this with a crisp glass of Sauvignon Blanc (but that’s just me). Try making some of your own salad combinations and get healthy this summer.

Buon Appetito!

VEGETABLE STAND-INS

Part of the parents job is to worry. Although I tried to get my son to eat well, he just was not going to eat anything green! At the age of 40, he is still rather persistent in his intolerance to the color green. As I both matured as a parent and grew weary, also as a parent, I found it far more helpful to offer him choices. A pasta bar or a taco bar brought far better results than threats of trips to the moon.

A good thing to know is that fruits are also good sources of vitamins, minerals and fiber. There is no question that a variety of fruits and vegetables each day is optimal but if your child is willing to fight to the death…serve him a suitable substitution! Below, find a little list of substitutions for commonly refused foods.

I made a great graph but can't get it to post correctly! Someday I'll learn to use the computer. So here goes! Hope this is helpful and not confusing.

Won't eat BROCCOLI serve ORANGES and won't miss Vitamin C and Potasium
Won't eat CARROTS serve CANTALOUPE, MANGO won't miss Carotenoids, Minerals
Won't eat GREEN BEANS serve RAISINS won't miss Potassium, Magnesium
Won't eat SPINACH serve APRICOTS (DRIED, FRESH)won't miss Folic acid,Potassium
Won't eat TOMATOES serve SALSA, STRAWBERRIES won't miss Vitamin C, Lycopene

Since we are the first generation that will live longer than our children, lifestyle and nutrition should be a big concern. Although we live rather fast lives today, many children and way to many adults just don’t get enough exercise. Make sure you and your child get exercise each day. Studies suggest most children eat about the same amount of food each day, some just don’t move around much.

I hope this is good food for thought. I will reiterate, CHOICES! If you give your child the choice between A and B. He will choose one and eat it because it was his choice. If you believe your child has a food allergy, might I suggest a professional diagnosis. I will follow this week with a great and nutritious summer recipe. Your comments are always appreciated (sometimes more than others!).
Buon Appetito

Fresh, Simple & Natural Food

Our food keeps us healthy and our health is precious. Preparing a delicious meal at the end of a day sometimes seems overwhelming. In the next few weeks I will try to simplify your life by giving you tools for meal planning and food preparation. Mindful meal planning with planned leftovers will allow for ease in shopping and prep time. When I was growing up, my family ate together every night, but today that is a different story. Busier lives don’t allow time for cooking but we do still have the need for delicious and healthy food. Enter the Mediterranean Food Pyramid…fresh, simple and natural. At A Tasteful Experience, the focus of our food is traditional Italian cuisine.

My Italian ancestors came by good health naturally. Good home grown food, local products and a minimum of high fat foods. I do have a few foods that bother me, so I am aware of many different food sensitivities when cooking for myself and for you. During the summer it is pretty easy to eat healthy. One way to save time in preparation of dinners is make do-ahead salads and just have a fish or meat ready to go onto the grill.

I like making rice salads as they can be made gluten free, substantial, healthy and easy to make. Everybody is happy! Here’s my Confetti Rice Salad. Named for its’ great colors, this salad will liven any plate, go with anything and is good for you! Buon Appetito!

CONFETTI RICE SALAD

3 Cups cooked short grain rice (Arborio, carnaroli or Vialone Nano)

1 Cup frozen peas, thawed

1 Roasted pepper, diced

2 Green onions, chopped (white & green parts)

2 Cups grape tomatoes, halved

Salt & Pepper to taste

3 Tablespoons extra virgin olive oil

3 Tablespoons white wine vinegar

Cook rice in abundant boiling water, rinse to cool and refrigerate. In a large bowl combine the rice and vegetables and season with salt & pepper. Whisk together the oil and vinegar, mix to coat with the rice and vegetables. Serve at room temperature or chilled.