RECIPE: TOFU AND ESCAROLE SOUP

6 Servings

30 minutes or fewer

Don't be fooled into thinking that a great-tasting homemade soup needs long, slow cooking to prepare. This satisfying soup is ready in just 15 minutes.

·                                 2 tsp. olive oil

·                                 1 small onion, finely chopped

·                                 6 shiitake mushrooms, stemmed and sliced

·                                 7 cups vegetable broth

·                                 5 cups chopped escarole

·                                 1 9-oz. pkg. mushroom tortellini or tortelloni, cooked (I substitute a lb. of tofu that I press for 20 minutes)

·                                 grated Parmesan cheese (optional)

1.                             In large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes.

2.                             Add broth and bring to a simmer. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve hot, sprinkled with Parmesan if desired.

Bruschetta 5 Ways

Bruschetta is a general term for a classic Italian dish with endless styles and variations. We often think of Bruschetta as tomatoes on bread, but really anything put on thick, grilled bread, and even the bread itself is considered to be Bruschetta. Often eaten during the day for lunch, or as an appetizer to dinner, the fresh flavor of the vegetables and crispy bread is the most simple and fantastic way to start a meal or enjoy your summer harvest.

All Bruschetta starts with good bread. Rustic bread in big, thick slices, brushed with olive oil seasoned with salt and pepper and lightly grilled until the outside is crispy with grill marks but still soft and tender inside. Slice the bread too small, too thin, grill or bake it too long and you’ll end up with something more like a crostini and that’s not what this is all about. Rub the grilled bread with the inside of a clove of garlic, brush with a little more olive oil and you’re ready to pile on whatever. Or just eat it like that…

Tomato

Assorted Tomatoes – Dice tomatoes if you’re using big ones; halve and quarter if you are using smaller varieties

Olive Oil – A good amount, enough to coat tomatoes

Balsamic Vinegar – 1 teaspoon, optional

Yellow Onion or Shallots – Minced optional

Herbs – Chopped parsley or basil chiffonade, optional.

Salt and Pepper

Combine all ingredients and mix gently. Season to taste.

Mushroom

Assorted mushrooms – Any kind of mushrooms will do. They don’t have to be assorted but it’s nice if they are. Sliced or roughly chopped to your preference

Olive Oil or Butter for sautéing – I prefer half and half

Herbs – Chopped parsley, tarragon or thyme. You can also sauté the mushrooms with a sprig of sage and remove it when they are done

Salt and Pepper

Sauté mushrooms until brown. Remember, don’t crowd the pan!

Season to taste. If using herbs, add just before removing the mushrooms from the pan. You can skip the herbs if you don’t want to overpower the mushrooms. Add a drop of cream or a drizzle of truffle oil to bring it the next level.

Zucchini

Assorted Zucchini – Green, yellow or a combination of both, sliced thinly lengthwise.

Olive Oil

Salt and Pepper

Crushed Red Pepper, optional

Herbs – Chopped parsley, optional

Rub sliced zucchini with olive oil, salt and pepper. Grill on high until zucchini has grill marks and is beginning to fall apart. Shred grilled zucchini lightly with two forks. Season to taste, add herbs if using and a good glug of olive oil.

Eggplant

Assorted Eggplant – Any kind will do, sliced thinly lengthwise

Olive Oil – A lot of olive oil, otherwise the eggplant will be dry

Parsley – Chopped, optional

Garlic – 1 clove through a garlic press, optional

Salt and Pepper

Rub sliced eggplant with olive oil, salt and pepper. Grill on high until eggplant has grill marks and is beginning to fall apart. Shred grilled eggplant lightly with two forks. Season to taste, add herbs if using and a good glug of olive oil.

Roasted Peppers

Bell Peppers – Red, yellow, orange or a combination of the three

Olive Oil

Garlic – A few cloves smashed

Parsley – Chopped, optional

Salt and Pepper

On a gas stove, place peppers directly on flame and turn until charred all over. Place charred peppers in paper bag and let steam for 5-10 minutes. Remove stem and core and rinse peppers under cold water until most, but not all, of the charred skin is removed from the flesh. Small pieces of the charred skin add to the character of the dish. Dry and slice into thing strips. Add smashed garlic cloves, salt and pepper and herbs if using. Drizzle a good amount of olive oil and mix gently until combined. If you desire to store in fridge for a longer period of time, place peppers in mason jar and cover with olive oil.

Bruschetta is great for the summer. It’s refreshing and makes a great lunch, whether you are home or going on a picnic. It’s also a great way to start a dinner or party. Having the bread grilled in a basket and the vegetables set up in bowls lets your guests make bites to their own tastes. Serve alongside thinly sliced soppressata, prosciutto and capicola rolled and stacked. Some baby arugula gives the option for a little spiciness. Don’t forget a big piece of mozzarella or burrata and a harder cheese like provolone or scamorza. A jar of pesto and some good extra virgin olive oil with a little balsamic is a nice touch. Assorted olives, stuffed hot peppers, artichoke hearts and sun-dried tomatoes round out the antipasti and make the perfect Italian lunch.

Spinach and Mushroom White Lasagna

SPINACH AND MUSHROOM WHITE LASAGNE

Filling

1 lb. Fresh Mozzarella

1 lb. Whole Milk Ricotta

1 cup shredded Parmesan

1 tbsp. Lemon zest

2 tsp. Sage

1 tsp. Rosemary

Salt, Pepper, Red Pepper

Béchamel & Assembly

¼ cup Unsalted Butter

¼ cup All-Purpose Flour

5+ cups Half and Half

1/8 tsp. Nutmeg

1 Bay Leaf

Salt, Pepper

1 lb. Lasagna Noodles

¾ cups Parmesan

3 bunches Spinach

3 lbs. Assorted Mushrooms

1.      Cook vegetables, season well. Set aside

2.      Mix cheese, herbs, lemon zest in a bowl and season with salt, pepper and red pepper. Place in refrigerator.

3.      Melt butter in large saucepan. Add flour and stir until slightly thickened. 2-3 minutes.

4.      Increase heat. Slowly whisk in half and half to prevent lumps. Add nutmeg and bay leaf.

5.      Reduce heat to low and cook until milkshake consistency. Béchamel should coat the end of a wooden spoon. Season with salt and pepper and remove from heat.

6.      Cook lasagna noodles to al dente. Approximately 8-9 minutes.

7.      Assemble in lasagna pan beginning with layer of béchamel and lasagna noodles. Make 3 layers and top with remaining béchamel and parmesan cheese.

8.      Bake in oven at 375­­^o for 45 minutes. Remove foil and broil. If freezing, let lasagna return to room temperature before cooking.

Alternate:

Use Lamb, Spinach & Mushrooms; Kale and Mushrooms; Sausage & Broccoli Rabe; Squash or any combination or vegetables for the filling.

Use thinly slices strips of Zucchini instead of Lasagna Noodles.

Chicken Saltimbocca

Chicken Saltimbocca - This is a variation on a traditional Saltimbocca. Usually saltimbocca is relatively dry, but the chicken in this recipe is cooked in a delicious sauce that is then perfect for dipping bread.

Ingredients

2-3 Boneless, Skinless Chicken Breast, pounded thin or filleted

1 bunch of Spinach

1 lb Portabella or Crimini Mushrooms, sliced

1 small Onion, sliced

Chopped Parsley

3 cloves of Garlic, sliced

¼ lb of Prosciutto or Speck

¼ lb Provolone Cheese

1 cup or more Dry White Wine

1 can Chicken or Vegetable Stock

Flour for dredging

Salt and Pepper

Olive Oil

Method

1.      Sauté Mushrooms with salt and pepper. Remove Mushrooms and sauté Spinach in same pan. Use some butter for more flavor. Set cooked vegetables aside

2.      Prepare Flour with Salt and Pepper for dredging. Dredge Chicken in Flour. Chicken may be cut up into smaller pieces if desired.

3.      In deep ovenproof pan, fry Chicken in Olive Oil until brown on both sides but not cooked through. Remove Chicken from pan.

4.      Add Olive Oil to pan. Sauté Garlic and Onions until soft.

5.      Add White Wine and let boil about 2 minutes. Add can of stock. Season with salt and pepper.  Boil for another 2 minutes.

6.      Place Chicken back in pan. Layer Spinach on top of Chicken. Layer Mushrooms on top of Spinach.

7.      Layer Prosciutto, then Provolone on top of Mushrooms.

8.      Place cover on top of pan and pan in oven at 350 degrees. Cook for about 15 minutes.

9.      Remove lid, sprinkle chopped Parsley, return to oven and let Cheese brown slightly.

10.  Remove from oven. Let cool for about 10 minutes. Serve.

RECIPE: Roasted Brussels Sprouts with Wild Mushrooms and Cream

Difficulty Level: Easy

Ingredients:

• 1-1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 cups)   
• 5 Tbs. olive oil
• Kosher salt
• 3 Tbs. unsalted butter    
• 3/4 lb. wild mushrooms, such as chanterelles or hedgehogs or shitakes, halved if small or cut into 1-inch wedges (about 4-1/2 cups)    
• 1 large shallot, thinly sliced (1/2 cup)    
• 1/4 cup dry white wine    
• 1 cup heavy cream    
• Freshly ground black pepper

Directions:

Position a rack in the center of the oven and heat the oven to 450°F.

Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 15-18 minutes. Remove from the oven and set aside.

Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.
Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.

Make Ahead Tips:
The brussels sprouts can be roasted and the mushroom seared up to 8 hours ahead. Make the sauce and finish the dish just before serving.

nutrition information (per serving):
Calories (kcal): 360; Fat (g): fat g 32; Fat Calories (kcal): 290; Saturated Fat (g): sat fat g 14; Protein (g): protein g 5; Monounsaturated Fat (g): 14; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 190; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 6;

RECIPE: Kale and Shitake Salad

Difficulty level: Easy

·  1large bunch Lacinato kale

·  1cup sliced Shitake mushrooms, stems removed

·  1/4cup toasted walnuts

·  1/4cup dried cranberries or raisins

·  1/4cup freshly grated parmigiano cheese 

·  Extra Virgin Olive Oil to taste

·  freshly squeezed lemon juice

·  sea salt

·  freshly ground pepper

Put sliced mushrooms in a glass pan and mix in 3 Tbs. extra virgin olive oil and sprinkle of sea salt and pepper. Roast in preheated 425 degree oven for 10-15 minutes.

Meanwhile, remove stem and tear Lacinato into bite-sized pieces. Put in bowl and with hands massage 1/4 tsp. salt into Lacinato until bright green.

Once Shitake have cooled, mix into Lacinato. Add walnuts, cranberries and Parmigiano. Generously add and season to taste with lemon juice, extra virgin olive oil and pepper. Remember, salt has already been added.

RECIPE: Swiss Chard Lasagna with Ricotta and Mushroom

From Bon Appétit, January 2011

Serves 8

Ingredients

Béchamel sauce:

2 1/2 cups whole milk

1 Turkish bay leaf

6 tablespoons (3/4 stick) unsalted butter

1/4 cup all purpose flour

1/2 teaspoon coarse kosher salt

1/2 teaspoon (scant) ground nutmeg

Pinch of ground cloves

Swiss chard and mushroom layers:

1 pound Swiss chard, center rib and stem cut from each leaf

4 tablespoons extra-virgin olive oil, divided

1 1/3 cups chopped onion

4 large garlic cloves, chopped, divided

1/4 teaspoon dried crushed red pepper

Coarse kosher salt

1 pound crimini mushrooms, sliced

1/4 teaspoon ground nutmeg

Lasagna:

9 7 x 3-inch lasagna noodles

Extra-virgin olive oil

1 15-ounce container whole-milk ricotta cheese (preferably organic), divided

6 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided

8 tablespoons finely grated Parmesan cheese, divided

Procedure
For béchamel sauce:

1. Bring milk and bay leaf to simmer in medium saucepan; remove from heat.

2. Melt butter in heavy large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking almost constantly (do not let roux brown).

3. Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt, nutmeg, and cloves and bring to simmer.

4. Cook until sauce thickens enough to coat spoon, whisking often, about 3 minutes. Remove bay leaf.

DO AHEAD: Béchamel sauce can be made 1 day ahead. Press plastic wrap directly onto surface and chill. Remove plastic and rewarm sauce before using, whisking to smooth.

For swiss chard and mushroom layers:


1. Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely.

2. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Sauté until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper.

3. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium- high heat. Add mushrooms and remaining garlic. Sauté until mushrooms are brown and tender, 7 to 8 minutes. Mix in nutmeg and season with coarse salt and pepper.

For lasagna: 


1. Cook noodles in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; arrange noodles in single layer on sheet of plastic wrap.

2. Brush 13 x 9 x 2-inch glass baking dish with oil to coat. Spread 3 tablespoons béchamel sauce thinly over bottom of dish. Arrange 3 noodles in dish to cover bottom (2 side by side lengthwise, then 1 crosswise). Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer. Sprinkle with half of Fontina, then 4 tablespoons Parmesan; spread 3/4 cup béchamel over.

3. Repeat layering with 3 noodles, remaining chard, mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup béchamel. Cover with 3 noodles and remaining béchamel.

DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.

4. Preheat oven to 400°F. Bake lasagna covered 30 minutes. Uncover and bake until heated through and top is golden brown, 20 to 30 minutes longer. Let stand 15 minutes before serving.

RECIPE: Spicy Parmesan Green Beans and Kale

From foodnetwork.com

Serves 6-8

Ingredients:

• 3 tablespoons olive oil
• 1 onion, sliced
• 1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
• 1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup white wine
• 1/2 teaspoon red pepper flakes
• 1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
• 2 tablespoons lemon juice (about 1/2 a lemon)
• 3 tablespoons finely grated Parmesan

Procedure:

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Contributed by Julie Baron

RECIPE: Asian Spinach Sauté with Cannellini Beans, Mushrooms and Pine Nuts

Ingredients:

1 large bunch of Asian spinach, roughly chopped

2 shallots, diced small

1 Tbsp balsamic vinegar

8 oz mushrooms, sliced

1 8oz can of Cannellini beans

¼ cup toasted pine nuts

3 Tbsp plus extra olive oil

Salt and pepper to taste

Procedure:

1. Toast pine nuts in pan with 1 Tbsp olive oil. Set aside.

2. Heat 2 Tbsp olive oil in a large pan. Add shallots and mushrooms. Cook until shallots are translucent and mushrooms are soft. Add balsamic vinegar and allow the shallots and mushrooms to absorb. Next add Cannellini beans and heat through. Add pine nuts and stir.

3. Add Asian spinach at the end a handful at a time and allow to wilt. You may need to add more oil because the spinach will absorb some. Salt and pepper to taste.

Contributed by Stephanie and Maja