Recipes

Lentil Stew With Butternut Squash

Lentil Stew With Butternut Squash

Here’s a hearty vegetarian slow-cooker meal that’s packed with fiber and low in sodium.
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Ingredients

11½ Cups Or 8 Main-Dish Servings

  • 3 large stalks celery cut into ¼-inch-thick slices
  • 1 large onion 12 ounces, chopped
  • 1 large butternut squash 2½ pounds, peeled, seeded, and cut into 1-inch chunks
  • 1 bag 1 pound brown lentils
  • 4 cups water
  • 1 can 14½ ounces vegetable broth
  • ½ teaspoon rosemary
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ounce parmesan or romano cheese shaved with vegetable peeler
  • ¼ cup loosely packed fresh parsley leaves chopped

Instructions

  • In 4½- to 6-quart slow-cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, salt, and pepper.
  • Cover slow cooker with lid, and cook as manufacturer directs on Low for 8 hours.
  • To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley.
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Course; Crockpot / Slowcooker
Cuisine; European / Italian
Diets; Vegetarian

Pasta E Fagioli

Pasta E Fagioli

Here’s a fast-lane version of everyone’s favorite Italian bean soup.
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Equipment

  • Dutch oven

Ingredients

  • 8 cups or 4 main-dish servings
  • 1 tablespoon olive oil
  • 1 small onion sliced
  • 1 large stalk celery sliced
  • 1 can 14½ ounces chicken broth 2 cups water
  • 1 can 15 to 19 ounces white kidney beans (cannellini), rinsed and drained (see tip)
  • 1 can 14½ ounces diced tomatoes
  • 2 garlic cloves crushed with garlic press
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup tubettini or ditalini pasta
  • 1 package 10 ounces frozen chopped spinach

Instructions

  • In 5- to 6- quart Dutch oven, heat oil over medium heat until hot.
  • Add onion and celery and cook until vegetables are tender, about 10 minutes.
  • Meanwhile, in 2-quart saucepan, heat broth and water to boiling over high heat.
  • Add beans, tomatoes, garlic, sugar, salt, and pepper to Dutch oven; heat to boiling over high heat.
  • Add broth mixture and pasta; heat to boiling.
  • Reduce heat to medium and cook 5 minutes.
  • Add frozen spinach; cook, stirring frequently, 3 to 4 minutes longer.
  • TIP Whether you choose pink beans, garbanzos, pintos, or that classic Italian option, cannellini, beans are packed with protein and insoluble and soluble fiber.
  • Insoluble fiber helps promote regularity and may stave off such digestive disorders as diverticulosis.
  • Soluble fiber can reduce LDL cholesterol levels and help control blood-sugar levels in people with diabetes.
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Course; Pasta / Soup
Cuisine; European / Italian

Barley Minestrone With Pesto

Barley Minestrone With Pesto

Top this soup with a dollop of our homemade pesto, which you can make in a mini food processor or blender. In a hurry? Store-bought pesto makes an excellent stand-in—although it’s not as light as our version.
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Ingredients

6 Main-Dish Servings

minestrone

  • 1 cup pearl barley
  • 1 tablespoon olive oil
  • 2 cups thinly sliced green cabbage about ¼ small head
  • 2 large carrots peeled, each cut lengthwise in half, then crosswise into ½-inch-thick slices
  • 2 large stalks celery cut into ½-inch dice
  • 1 onion cut into ½-inch dice
  • 1 garlic clove finely chopped
  • 3 cups water
  • 2 cans 14½ ounces each vegetable broth
  • 1 can 14½ ounces diced tomatoes
  • ¼ teaspoon salt
  • 1 medium zucchini 8 ounces, cut into ½-inch dice
  • 4 ounces green beans trimmed and cut into ½-inch pieces (1 cup)

light pesto

Instructions

  • Heat 5- to 6-quart Dutch oven over medium-high heat until hot.
  • Add barley and cook until toasted and fragrant, 3 to 4 minutes, stirring constantly.
  • Transfer barley to small bowl; set aside.
  • Add oil to same Dutch oven.
  • When hot, add cabbage, carrots, celery, and onion; cook until tender and lightly browned, 8 to 10 minutes, stirring occasionally.
  • Add garlic and cook until fragrant, 30 seconds.
  • Stir in barley, water, broth, tomatoes with their juice, and salt.
  • Cover and heat to boiling over high heat.
  • Turn heat to low and simmer 25 minutes.
  • Stir zucchini and beans into pot; increase heat to medium, cover, and cook until vegetables are barely tender, 10 to 15 minutes longer.
  • Meanwhile, prepare pesto: In blender container with narrow base or in mini food processor, combine basil, oil, water, and salt; cover and blend until mixture is pureed.
  • Transfer pesto to small bowl; stir in Romano and garlic.
  • Makes about ½ cup pesto.
  • Ladle minestrone into large soup bowls.
  • Top each serving with a dollop of Light Pesto.
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Course; Soup
Cuisine; European / Italian

Spinach Strata

Spinach Strata

Fresh basil and mozzarella lend Italian flair to this breakfast casserole. You can assemble this a day ahead, then pop it in the oven—right from the refrigerator—just an hour before serving.
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Ingredients

6 Main-Dish Servings

Instructions

  • Grease 8-inch square glass baking dish.
  • Place 4 slices bread in dish; top with ½ cup cheese, all spinach, then remaining cheese.
  • Spread butter or margarine on 1 side of remaining bread slices; place in dish, buttered side up.
  • In medium bowl, with wire whisk or fork, beat milk, eggs, basil, salt, and pepper until blended.
  • Slowly pour egg mixture over bread slices.
  • Prick bread with fork and press slices down to absorb egg mixture.
  • Cover baking dish with plastic wrap and refrigerate at least 30 minutes or overnight.
  • To bake, preheat oven to 350°F.
  • Uncover baking dish and bake strata 1 hour or until knife inserted in center comes out clean.
  • Remove strata from oven and let stand 5 minutes before serving.
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Course; Breakfast / Casserole / Vegetables
Cuisine; European / Italian

Florentine Frittata

Florentine Frittata

This frittata is a cheesy wonder, combining the smooth creaminess of mozzarella and the salty tang of feta.
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Ingredients

Instructions

  • Preheat broiler.
  • In large bowl, with wire whisk or fork, beat whole eggs, egg whites, spinach, green onions, feta, ½ cup mozzarella, and salt until blended.
  • In broiler-safe nonstick 10-inch skillet, heat oil over medium heat until hot.
  • Pour egg mixture into skillet; arrange tomatoes on top, pushing some down.
  • Cover skillet and cook frittata until egg mixture just sets around edge, 5 to 6 minutes.
  • Place skillet in broiler 5 to 6 inches from source of heat and broil until frittata just sets in center, 4 to 5 minutes.
  • Sprinkle with remaining ¼ cup mozzarella; broil until cheese melts, about 1 minute longer.
  • To serve, gently slide frittata out of skillet and onto serving plate; cut into wedges.
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Course; Cheese / Side Dish
Cuisine; European / Italian

Asparagus-Romano Frittata

Asparagus-Romano Frittata

Consider this frittata a rite of spring. Asparagus plays the starring role, of course, but you could substitute sautéed potatoes, peppers, and onions; spinach and fresh basil; or even rice and a chopped plum tomato or two.
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Equipment

  • oven
  • skillet 12-inch

Ingredients

Instructions

  • Preheat oven to 375°F.
  • In medium bowl, whisk eggs, Romano, milk, ½ teaspoon salt, and pepper.
  • In nonstick 12-inch skillet with oven-safe handle, melt butter over medium heat.
  • Stir in asparagus and remaining ¼ teaspoon salt; cook 5 minutes.
  • Add onions; cook 3 to 4 minutes, stirring often.
  • Spread vegetable mixture evenly in skillet.
  • Reduce heat to medium-low.
  • Pour egg mixture into skillet; cook 4 to 5 minutes, without stirring, until egg mixture sets around edge.
  • Place skillet in oven; bake 9 to 10 minutes or until set.
  • Invert frittata onto serving plate; cut into wedges.
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Course; Cheese / Side Dish
Cuisine; European / Italian

Tomato, Portobello, And Mozzarella Melts

Tomato, Portobello, And Mozzarella Melts

These luscious open-faced focaccia sandwiches are topped with peppery arugula, thickly sliced grilled tomatoes and portobellos, and melted mozzarella cheese.
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Ingredients

  • 2 cups loosely packed arugula or watercress trimmed
  • 2 tablespoons balsamic vinegar
  • 1 loaf about 1 inch thick focaccia or ciabatta bread
  • 4 large portobello mushrooms about 1 pound total, stems removed and each cut in half
  • 2 ripe medium tomatoes 6 to 8 ounces each, each cut into ¾-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 4 ounces fresh mozzarella cheese thinly sliced

Instructions

  • Prepare outdoor grill for direct grilling over medium-high heat.
  • In small bowl, toss arugula and vinegar until evenly coated.
  • From loaf of focaccia, cut two 8” by 2” pieces, using serrated knife.
  • Slice each piece horizontally in half to make four 8” by 2” pieces.
  • Brush mushrooms and tomatoes on both sides with oil; sprinkle with salt and pepper.
  • Place mushrooms, stem sides up, and tomato slices on hot grill rack and cook until tender and charred, 6 to 8 minutes, turning over once.
  • Transfer tomatoes to plate.
  • Arrange mozzarella on mushrooms; cover and cook until cheese melts, 1 to 2 minutes longer.
  • Place bread, cut sides up, on work surface; top with arugula mixture, grilled tomatoes, and cheese-topped mushrooms.
  • Cut each sandwich into 2 portions and serve immediately.
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Course; Sandwiches
Cuisine; European / Italian

Tuscan Tuna Salad Sandwiches

Tuscan Tuna Salad Sandwiches

Tuna and cannellini beans are a popular combination in Italy. Tossed with a piquant dressing, they make a great sandwich filling.
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Ingredients

  • 1 Can 15 To 19 Ounces White Kidney Beans (Cannellini), Rinsed And Drained
  • ½ Cup Chopped Fresh Basil
  • 3 Tablespoons Capers Drained And Chopped
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Olive Oil
  • ½ Teaspoon Salt
  • ½ Teaspoon Coarsely Ground Black Pepper
  • 1 Can 6 Ounces Tuna Packed In Water, Drained And Flaked
  • 1 Bunch 4 Ounces Watercress, Tough Stems Trimmed And Sprigs Cut In Half
  • 4 6- To 7-Inch Whole-Wheat Pita Breads
  • 2 Ripe Medium Tomatoes 6 To 8 Ounces Each, Thinly Sliced

Instructions

  • In large bowl, mash 1 cup beans.
  • Stir in basil, capers, lemon juice, oil, salt, and pepper until well blended.
  • Add tuna, watercress, and remaining beans; toss to mix.
  • Cut pita breads in half.
  • Spoon tuna mixture onto pita halves; top with tomato slices.
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Course; Fish / Sandwiches
Cuisine; European / Italian

Caramelized Onion And Goat Cheese Panini

Caramelized Onion And Goat Cheese Panini

With their savory, aromatic fillings and a flavor-charred crunch, these melty, satisfying sandwiches are grilled cheese for grown-ups. A heavy skillet does the work of a panini press.
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Ingredients

Instructions

  • In nonstick 12-inch skillet, heat oil over medium heat.
  • Stir in onions and salt and pepper; cover and cook 15 minutes or until very soft, stirring occasionally.
  • Uncover and cook 15 to 25 minutes longer or until onions are golden brown, stirring frequently.
  • Stir in thyme; remove pan from heat.
  • Prepare outdoor grill for direct grilling over medium heat.
  • Meanwhile, assemble panini: Place 4 slices bread on work surface.
  • Spread one-fourth of goat cheese on each slice and top with one-fourth of onion mixture.
  • Top with remaining bread slices.
  • Place 2 panini on hot grill grate.
  • Place heavy skillet (preferably cast iron) on top of panini, press down, and cook 7 to 8 minutes or until bread is toasted and browned on both sides, turning over once.
  • Repeat with remaining panini.
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Course; Bread / Cheese
Cuisine; European / Italian

Mozzarella In Carrozza

Mozzarella In Carrozza

—“mozzarella in a carriage”—is usually deep-fried, but we pan-fry ours to keep the calories in check. According to tradition, it is served with a drizzle of buttery anchovy sauce.
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Ingredients

Instructions

  • Stand mozzarella on short side and cut lengthwise into 4 equal slices.
  • Place each slice cheese between 2 slices bread to form 4 sandwiches.
  • Preheat oven to 200°F.
  • In pie plate, with wire whisk, beat eggs and milk.
  • On waxed paper, combine flour, salt, and pepper; spread bread crumbs on separate sheet of waxed paper.
  • Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.
  • In nonstick 12-inch skillet, heat oil over medium heat until hot.
  • Add sandwiches; cook until golden brown, about 1½ minutes per side.
  • Cut each sandwich on diagonal in half.
  • Arrange on platter in single layer.
  • Keep warm in oven.
  • In same skillet, melt butter; add anchovies and cook, stirring constantly, 1 minute.
  • Add parsley, capers, and lemon juice; cook 30 seconds longer.
  • Transfer sauce to small bowl.
  • Serve sauce with sandwiches.
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Course; Fish / Pizza
Cuisine; European / Italian