16 ounces fresh or frozen haddock, bass, sole, or other fish fillets
10 ounces fresh or frozen peeled and deveined shrimp
6 cups Seafood stock
2 cans whole tomatoes,
1/2 cup chopped celery
1/2 cup dry white wine or water
1/3 cup chopped onion
1/2 teaspoon dried italian seasoning
1/2 teaspoon finely shredded lemon peel
2 cloves garlic, minced
2 bay leaves
Dash bottled hot pepper sauce
1/4 cup tomato sauce
8 slices Italian bread, toasted
1. Thaw the fish fillets and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut the fish into 1-inch pieces; halve shrimp lengthwise. Chill.
2. In a large saucepan combine the 6 cups of stock, the tomatoes, fennel, celery, wine or water, onion, , italian seasonng, lemon peel, garlic, bay leaves, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender. Stir in tomato paste.
3. Add fish pieces and shrimp to saucepan. Bring mixture just to boiling; reduce heat. Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink. Discard bay leaves.
4. To serve, ladle into soup bowls. Place a slice of Italian bread on each serving. Serve immediately. Makes 8 servings.
6 cloves garlic, minced
1 bunch kale, chopped, about 8 to 10 cups chopped
In a large skillet heat olive oil over medium-high heat. Add onions, bell pepper, celery, carrots and sausage. Sauté, stirring, until onion is just tender. Reduce heat to medium-low. Add kale and garlic; cover and continue cooking for 2 minutes. Add remaining ingredients; cover and cook for 15 to 20 minutes, until vegetables are tender. Taste and adjust salt, as needed.
Purchased ravioli, breaded and sauteed in olive oil and served with a savory tomato and red pepper sauce.
Splash of milk or half-and-half
Salt and pepper
1 1/2 cups Italian bread crumbs
1/2 cup grated Parmigiano-Reggiano
- 1 handful flat-leaf parsley, chopped
- 12 large fresh spinach and cheese ravioli, about 3/4 pound
5 Tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, finely chopped
- Pinch red pepper flakes
- 2 roasted red peppers, drained
1 15 oz can crushed tomatoes
Beat eggs with a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the ravioli in egg, then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet and toast the ravioli until deep golden brown, 3 to 4 minutes on each side. In a small sauce pot heat the remaining extra-virgin olive oil, garlic and red pepper flakes over medium-low heat. Grind the roasted peppers in the food processor and add to garlic after it has sauteed for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.
Number of Servings: 4
Packaged corn bread mix forms the base for these mini-polenta pizzas--just top with plenty of cheese and your favorite toppings.
1 8 1/2 ounce pkg cornbread mix
1 large egg
1/2 cup milk
- 1/2 cup grated Parmesan cheese
- Assortment of diced pepperoni, ham mushrooms, bell peppers and other vegetables
- 3/4 cup prepared tomato based pasta sauce
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 8 ounce package (2 cups) Italian shredded cheese blend
Preheat oven to 375 degrees. Line muffin tin with 12 liners; set aside. In medium bowl, mix cornbread mix, egg, milk and Parmesan cheese together. Divide mixture evenly among 12 muffin tins. Sprinkle ingredients such as pepperoni or veggies over crust to your liking. Top sausage with 1 tablespoon of pasta sauce and a dollop of cheese; repeat in remaining tins. Bake for 20 minutes or until crust is firm and cheese is bubbly and golden on top.
number of Servings: 6
serve the eggplant on toasted bread rubbed with garlic, as an hors d’oeuvre, or over greens, for a first-course salad. Dress them up by sprinkling crumbled goat cheese or chopped sun-dried tomatoes over the top right before serving.
Makes 4 servings
2 teaspoon salt
1 large eggplant, cut into 1/8-inch thick slices
1/3 cup plus 8 tablespoons olive oil
1/2 teaspoon pepper
2 tablespoons chopped garlic
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
8 tablespoons balsamic vinegar
1. Preheat the oven to 425 degrees F. Sprinkle the eggplant slices with º teaspoon of the salt and then place them in a colander to drain for 20 minutes. Pat them with a paper towel until thoroughly dry.2. Line the bottom of two large baking sheets with parchment paper. Brush the eggplant slices lightly on both sides with 1/3 cup of the olive oil and bake for 10 minutes. Remove from oven and set aside.3. In a small glass baking dish, place 1/3 of the eggplant slices, sprinkle with some of the salt, pepper, garlic, basil, mint, olive oil and vinegar, and repeat the process until all the eggplant is used. Cover with plastic wrap and refrigerate overnight to ripen.