tuna pasta salad

A bowl of this simple pasta salad is all you need for a refreshing summer lunch or dinner.

serves 4

3/4 lb small pasta (macaroni or medium shells)
1 large or 2 regular cans chunk light tuna in water, drained
3 celery stalks, finely diced
3 eggs
1/4 onion, finely diced
3/4 cup light mayonnaise
salt and pepper to taste

Bring a large pot of water to boil. Add pasta and then set eggs on top of pasta gently. Cook for 8-10 minutes, or until pasta is al dente. Drain pasta and eggs. Place eggs in refrigerator to cool. Place pasta in a large bowl and add celery and onion, mix well. Allow to cool for 15 minutes, then add tuna and mayonnaise. Stir well. Peel eggs and chop into small dice using food processor, add to bowl. Season with salt and pepper to taste and refrigerate for at least 30 minutes before serving to allow flavors to combine.

ella's cheese dip

This recipe comes from my husband's grandmother, Ella. It's omnipresent at every family gathering and is seriously addicting. I don't suggest being left alone in a room with it.

2 cups shredded sharp cheddar cheese (not finely shredded)
1 cup mayonnaise
1/2 cup sour cream
1 can corn, drained
1 bunch green onions, chopped
garlic powder to taste
2 jalapenos, minced
1 bag Fritos Scoops (to serve)

Mix all ingredients in a bowl and refrigerate at least 8 hours; overnight is even better. Serve with Fritos Scoops.

crispy asparagus

serves 4

As a variation, wrap each stalk with a strip of prosciutto, just cut garlic salt back to a light sprinkle or it will be too salty.

Olive oil
1 ½ lbs asparagus spears, woody ends trimmed off
1 tbsp garlic salt
1 tbsp pepper
1 tsp lemon zest

Preheat broiler to low setting. Arrange asparagus on a baking sheet in a single layer. Drizzle generously with olive oil and sprinkle with garlic salt and pepper. Broil for 5-10 minutes, until tips are slightly browned and stalks are still bright green. Sprinkle lemon zest and serve.

stuffed shells

serves 4

1 lb large pasta shells
1 lb ground turkey breast
1 jar marinara sauce
1 package frozen spinach, thawed and squeezed to remove as much water as possible
½ onion, chopped
2 garlic cloves, minced
8 oz low fat ricotta cheese
1 cup shredded parmesan cheese
1 tbsp oregano
1 shake nutmeg
Salt and pepper to taste

Preheat oven to 350 degrees. Cook shells according to package directions and toss with a small amount of oil after draining to prevent sticking. In a large pan, heat 2 tbsp olive oil over medium heat. Add onions, garlic, spinach, nutmeg, and oregano and cook until onions are translucent and most water is evaporated. Remove from heat. In a mixing bowl, combine turkey, onion mixture, ricotta, parmesan, and salt and pepper to taste. Stuff shells with 1-2 tbsp of turkey mixture and place, opening down, in a baking dish. Pour marinara over shells and sprinkle with remaining parmesan. Bake for 20 minutes.

one pot sausage and potatoes

serves 4

olive oil
1 package turkey kielbasa, cut into quarters and then halved lengthwise
2 cups sauerkraut
12-14 small potatoes (baby red or white) scrubbed and sliced in half
½ large onion, sliced into thin half moons
1 cup chicken broth

In a large casserole, heat olive oil over medium-high heat. Add sausage halves, cut side down, and brown for 5-7 minutes. Turn slices over and add onions. Cook for 5-7 minutes until onions are softened. Add sauerkraut, potatoes, and chicken broth and cook, covered, for 15-20 minutes or until potatoes are cooked through. Serve sausage slices with mustard, potato-sauerkraut on the side.

modern bruschetta

Serves 8 as an appetizer (2 pieces per person)

1 loaf baguette, cut diagonally into ½ inch slices
2 cans fire-roasted diced tomatoes, drained
3 garlic cloves
½ cup olive oil
1 cup fresh basil leaves, rolled up and sliced thinly (julienne)

Preheat oven to 400 degrees. Heat olive oil and garlic over low heat for 15-20 minutes or until garlic is lightly browned. Remove from heat. Place baguette slices on a baking sheet and brush tops generously with garlic oil. Bake for 15 minutes until toasted. Meanwhile, mix tomatoes, basil, salt, and pepper together. Remove baguette from oven and arrange on serving platter. Top with 1-2 tablespoons tomato mixture and serve immediately.

modern macaroni & cheese

Serves 6

1lb macaroni
4 tbsp unsalted butter
6 tbsp all purpose flour
2 cups low sodium chicken stock
1 cup low fat shredded italian cheese mix (mozzarella, provolone, parmesean)
1 cup shredded sharp cheddar cheese
¼ cup Italian bread crumbs
1 ½ cups milk
1 shallot, thinly sliced
1 bay leaf
1 tsp dried thyme
1 tsp mustard powder
Salt and pepper to taste

Bring chicken stock, shallot slices, and bay leaf to a boil; lower heat to medium and cook until slightly reduced. Strain out shallots and bay leaf. Cook macaroni according to package directions. Meanwhile, Melt butter in a saucepan over medium heat, then add flour, one tablespoon at a time, stirring to combine each addition. Add thyme, mustard powder, and salt and pepper to taste. Cook until light brown. Slowly whisk in milk and raise heat to medium-hi. Add chicken stock, whisking to combine. Sauce should be the consistency of gravy. Remove sauce from heat and stir in cheeses, a handful at a time, until mostly melted.

Mix together with drained macaroni and pour into a lightly-oiled casserole dish. Sprinkle top with breadcrumbs and drizzle with olive oil. Bake at 350 degrees for 20 minutes, then broil on low setting for 5-7 minutes, until breadcrumbs are browned.

mom's basmati rice

Serves 4

2 cups basmati rice
1/4 cup olive oil
1 large yellow onion, thinly sliced into half moons
2 whole cinnamon sticks or 3 dashes cinnamon
salt and pepper

Bring large pot of salted water to boil. Heat oil over medium heat in a large pot, add onions and cinnamon and cook slowly until carmelized (light golden brown). Boil rice until al dente (8-10 minutes); strain in colandar and add wet rice to onions. Stir, salt and pepper to taste, cover with lid and let steam for about 10 minutes.

bbq nachos

serves 6

I make these to use up leftover bbq chicken or pork, but you could also purchase a container of prepared bbq at the grocery store. Either way, it's always a hit and disappears in minutes.

1 lb tortilla chips
16 oz shredded sharp cheddar cheese
2 cups bbq chicken or pork
1/2 red onion, diced
1 cup bbq sauce

Pre-heat oven to 350 degrees. Place red onions in a bowl and cover with water. Allow to soak for 15-20 minutes to remove some of their bite. Spread one layer of tortilla chips onto an ovenproof serving platter. Top with a third of the meat, cheese, and onion. Drizzle with bbq sauce. Repeat twice, until all meat, cheese, and onions are used. Place in the oven and bake for approximately 15 minutes, or until cheese is melted.

lemony potato salad

serves 8

This potato salad contains no mayonnaise, making it both lighter and more versatile than traditional versions. It tastes best at room temperature, as the delicate flavor of the olive oil is lost right out of the refrigerator.

2 lbs baby red potatoes, scrubbed and cut into quarters
1 bunch scallions, sliced into thin diagonal strips
zest and juice of 2 lemons
1 bunch flat leaf parsley, stems removed, chopped
1 cup extra virgin olive oil
salt and pepper to taste

Fill a large pot with water and 1 tbsp salt. Add potatoes, bring to a boil and cook for about 10 minutes or until potatoes are cooked through. Drain and place potatoes in a large salad bowl. Add remaining ingredients and toss. Refrigerate, letting salad come up to room temperature before serving.

chipotle meatloaf

serves 4

Meatloaf has a reputation as a stick-to-your-ribs meal, but that doesn't mean it can't be healthy. By using lean ground beef or turkey breast, and replacing most of the usual fillers with vegetables, you can have a delicious and healthy version of the classic favorite. Even better, these individual loaves cook much faster than a whole loaf, saving time on a busy weeknight.

olive oil
1 lb lean ground beef or ground turkey breast
2 egg whites
1 slice white bread
1 cup modern mirepoix
1/2 cup chicken broth or water
1 cup ketchup
2 chipotle peppers (canned, in sauce)
salt and pepper to taste

Pre-heat oven to 350 degrees. Heat olive oil over medium heat. Cook mirepoix until onions are translucent, then place in a bowl to cool. Pulse bread in food processor until breadcrumbs form. Add to mirepoix, along with the rest of the ingredients except the chipotles and ketchup. Mix by hand to combine. Divide into fourths and shape into individual loaves. Place loaves in a lightly oiled baking dish.

Puree chipotles and ketchup together in a food processor, then spread over loaves, reserving half of mixture, and bake for 15-20 minutes. Serve with extra chipotle ketchup.

modern french onion soup

serves 4

There are very few things in life as satisfying as a crock of french onion soup. The modern version has just the right texture and rich, herbal broth.

4 tbsp unsalted butter
2 large yellow onions, peeled, halved, and cut into thin half moons
5 sprigs fresh thyme, or 1 tsp dried thyme
3 cups beef broth
1 cup dry white wine
1 tsp sugar
2 tbsp flour
splash of brandy (optional)
salt and pepper to taste
4 dashes hot sauce
2 dashes worcestershire sauce
1 bay leaf
4 slices baguette
4 slices swiss cheese

Melt butter over medium heat in a large pot. When foam subsides, add the onions and sautee, stirring occasionally, until onions are a uniform golden color (lower heat if onions begin to brown). Sprinkle with salt, pepper, sugar, flour, and thyme (whole sprigs are fine) and stir. Allow to cook for 5 minutes, then add cognac, if using. Stir for another 5 minutes, then add broth, hot sauce, worcestershire, wine, and bay leaf and bring up to a boil. Turn heat down to med heat and simmer for 30 minutes, stirring occasionally.

Set oven to the lowest setting of broil. Place baguette slices on a cookie sheet and spread with butter. Broil until just toasted, about 5 minutes. Ladle soup into bowls, top with toast and cheese slices, then place back under broiler until cheese is melting and golden.

asian turkey burgers

Serves 4

I love asian flavors, and these burgers are a healthy way to enjoy them. Serve them on a kaiser roll with lettuce and tomato and a side of asian slaw, or over rice with stir fried vegetables.

1 1/2 lbs ground turkey breast
1 egg (or 2 egg whites, if you prefer)
1/2 cup dried bread crumbs
2 tbsp sesame oil
2 tbsp soy sauce
4 green onions, finely chopped
1 tbsp fresh grated ginger or ginger puree (with prepared garlic products at the grocery store)
asian chili sauce (such as sriracha) to taste
salt and pepper to taste
sesame seeds (optional)

Combine all ingredients by hand in a large mixing bowl, mixing just enough to combine to avoid making turkey tough. Form into 4 burger patties and sprinkle with sesame seeds, pressing them into burger. Fry in a thin coat of olive oil over med-high heat.

greek turkey burgers

serves 4

I make turkey burgers almost every week. They're fast, healthy, and delicious when jazzed up with greek flavors. Serve on a kaiser roll with modern tsatziki sauce, tomato slices, and lettuce, or on top of a greek salad with perfect vinaigrette.

1 1/2 lbs ground turkey breast
6 oz low fat crumbled feta cheese
1/2 cup dried breadcrumbs
1 egg (or two egg whites, if you prefer)
2 tbsp dried oregano
1/4 cup chicken stock or water
salt and pepper to taste

Combine all ingredients with your hands in a mixing bowl, mixing as little as possible to avoid making the turkey tough. Form into 4 burger patties and fry in a thin coat of olive oil over med-high heat.

modern paella

serves 4

This paella is very versatile; simply use what you have on hand. If you don't have shrimp that day, don't worry about it, just add more chicken or sausage. I also take a shortcut by using a yellow rice mix, no need to keep expensive saffron on hand!

olive oil
3 cups yellow rice mix (I prefer Vigo brand)
1 cups modern mirepoix
1 cup frozen vegetables (peas and carrots mix)
1 1/2 lbs shrimp, rotisserie chicken, or sausage
3 cups chicken stock
2 1/2 cups white wine (use water if you prefer)
hot sauce

Heat 3 tbsp olive oil in a large pot over medium heat. Add mirepoix and sautee until onions are translucent. Add rice and stir to coat in olive oil. Cook rice, dry, for about 3 minutes until lightly toasted. Add stock and wine and bring to a boil. Once mixture boils, stir and turn heat down to low. Cover with a lid and and allow rice to cook for about 15 minutes or until no liquid is visible on top of rice. Do not stir rice. Add chicken, shrimp, sausage, and mixed vegetables, stirring to combine with rice mixture (stir as little as possible). Replace lid and allow to cook for 5-10 more minutes, until shrimp is cooked and everything is warmed through. Season with hot sauce to taste.

modern fettucini alfredo

Serves 4

This modern spin on classic fettucini alfredo uses part skim ricotta cheese for the richness usually provided by heavy cream and egg yolks. I keep a bit of butter for taste, and fat free half and half (which is always in my refrigerator for coffee) helps thin out the thick ricotta.

t tbsp unsalted butter
1 1/2 cups part skim ricotta cheese, at room temperature
1/4-1/2 cup fat free half and half (or milk)
2 cloves garlic, minced
16 oz fettucini or other pasta

Cook pasta according to package directions. Melt butter in a large pan over medium heat. Add garlic and sautee until softened, about 5 minutes. Add cooked fettucini and ricotta cheese, toss to coat pasta with cheese. Add half and half or milk a splash at a time until desired consistency is reached. Season with salt and pepper to taste.

kielbasa and kale stew

makes 4

olive oil
1 package turkey kielbasa, cut into quarter inch slices
1 bag trimmed and washed kale or other green (mustard, turnip, collard)
4 cups chicken broth
1/2 onion, sliced
handful baby carrots, cut into bite sized pieces
1 potato, peeled and cut into bite sized pieces
3 cloves garlic, chopped
red pepper flakes
shredded parmesan cheese

Heat 2 tbsp olive oil over medium heat. Add sausage and brown. Add onions, carrots, potatoes, red pepper flakes, and garlic; cook for 5 minutes. Add broth and kale; bring to a boil. Let boil for 5 minutes, then turn heat down to medium and simmer for 15 minutes. Serve with shredded parmesan cheese and crusty bread.

black bean soup

serves 4

This filling soup makes a quick vegetarian dinner, or an easy chicken chili simply by adding some shredded rotisserie chicken at the end.

olive oil
2 14-oz cans black beans, drained
1 cup vegetable or chicken broth
2 cups modern mirepoix
1 red bell pepper, diced
1 tbsp cumin
hot sauce to taste

Heat 2 tbsp olive oil in a large pot over medium heat. Add mirepoix and bell pepper, add salt and pepper, and sautee until onions are translucent. Add beans, broth, cumin, and hot sauce. Turn heat up to med-hi and cook for 15 minutes, stirring occassionally. Remove from heat, and pour all but 1 cup soup into a food processor. Puree soup, then return to pot and stir to combine with whole beans. Garnish with sour cream and shredded cheese.

modern coq au vin

serves 4

2 lbs skinless chicken thighs
2 cups modern mirepoix
half package of cremini mushrooms, halved
thyme (fresh or dried)
1 cup chicken stock
2 cups red wine
2 tbsp tomato paste
olive oil

Pre-heat oven to 325 degrees. Coat the bottom of a large, ovenproof pot with oil over medium-high heat. Salt and pepper chicken thighs and brown in the pot (you are not cooking through, simply browning the skin for flavor). Remove thighs from pot and add a few more tablespoons of oil, adding mushrooms once the oil is hot. Brown the mushrooms, resisting the urge to stir them around too much! Once brown, add the onions, celery, and carrots, and turn the heat down to medium.

Once onions are slightly browned, add the chopped garlic, tomato paste and thyme (1 tsp dried or 2 sprigs fresh, chopped). Add the wine, scraping up the browned bits on the bottom of the pan with a wooden spoon. Add the chicken broth and turn up the heat to bring to a boil. Once boiling, remove from heat and place the chicken back in the pot, covering pieces with liquid as much as possible. Bake in the oven, covered, for about 1 hour (you can go longer if you turn down the heat).

Serve over polenta, mashed potatoes, or buttered egg noodles - with plenty of the vegetables and sauce spooned over top.