potato gnocchi with pork and mushroom ragu

I adapted this recipe from Bon Apetit. It's a bit involved, but well worth the effort.

serves 4

1 ounce dried porcini or chantarelle mushrooms
1 1/2 cups boiling water
3 tablespoons olive oil, divided
8 ounces sliced crimini (baby bella) mushrooms
2 garlic cloves, minced
2 1/2 cups dry white wine
1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
1 medium onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can)
1 cup (or more) low-salt chicken broth
2 bay leaves
1 tablespoon chopped fresh basil
1 cup grated Parmesan cheese
1 lb potato gnocchi

Place dried mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to food processor and chop coarsely. Reserve soaking liquid.

Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).

Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.

Cook gnocchi according to package directions and drain. Stir crimini mushroom mixture in skillet into ragù. Season with salt and pepper. Spoon off fat from surface of ragù stir in basil. Add potato gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.

roasted tomato and pesto pizzas

roasting tomatoes deepens and sweetens their flavor. Just place sliced tomatoes into the oven while it pre-heats and voila!

serves 2

1 prepared pizza crust (such as Boboli)
1/2 cup modern pesto
4 roma tomatoes, sliced thin
8 0z shredded mozzarella cheese
1/4 cup parmesan cheese
olive oil
salt and pepper

Pre-heat oven to 450 degrees. Place sliced tomatoes on a large cookie sheet and drizzle liberally with olive oil. Season with salt and pepper and place in pre-heating oven. While tomatoes roast, spread pesto evenly onto crust, leaving 1 inch border for crust. When oven reaches 450 degrees, remove tomatoes and place on pizza. Top with mozzarella and parmesan cheeses and sprinkle with pepper. Bake pizza for 8-10 minutes or until cheese is melted and lightly browned.

easy cioppino

Cioppino is a delicious italian seafood soup that looks complicated but is actually very easy to make. And because the fish and mussels cook so quickly, it makes for a fast weeknight dinner.

Serves 2

1/2 lb firm white fish, such as halibut, cut into bite-sized pieces
1/2 lb mussels, scrubbed
1/2 fennel bulb, cut into chunks
1/2 onion, cut into chunks
1 large garlic clove
1 bay leaf
red pepper flakes
1/2 can crushed tomatoes
1/2 cup red wine
3/4 cup water
olive oil
salt and pepper

Heat a few tablespoons of oil in a large pot over medium heat. Chop fennel, onion, and garlic in a food processor until coarsely chopped. Add to pan and sautee, stirring occasionally, until onions are translucent. Add tomatoes, water, and wine, and increase heat to high to bring to a boil for 15 minutes. Reduce to a simmer over medium-low heat, and gently place mussels and fish in the pan. Cover and cook for 4-6 minutes, or until mussels open. Discard any mussels that don't open. Serve with crusty bread.

blue cheese gnocchi

Gnocchi are quick-cooking and very satisfying, making them a great choice for a weeknight meal. The cream sauce lends just the right amount of blue cheese flavor to the light gnocci without overpowering.

serves 4 as a side

1 lb gnocchi (in pasta aisle)
2 tbsp unsalted butter
1 tbsp flour
1 cup milk
4 oz high quality blue cheese

Melt butter in a medium saucepan over medium heat. Add flour and cook for 2-3 minutes. Add milk and whisk, then bring to a boil. Reduce heat to medium again and simmer to thicken sauce, stirring occasionally. Stir in cheese, small bits at a time, until sauce is smooth. Season with salt and pepper and keep warm on lowest heat setting. Cook gnocchi according to package directions, drain, and combine with sauce. Serve immediately.

spaghetti with proscuitto and arugula

You can't beat this for a healthy, fast weeknight dinner. Thin slices of proscuitto add just a small amount of meat to the dish, but their flavor carries throughout every bite. There's nothing to cook besides boiling the pasta, as the heat from the cooked spaghetti will heat the other ingredients.

serves 4

1 package spaghetti (or other long pasta)
4 thin slices proscuitto, sliced horizontally into thin strips
2 cups arugula
1 cup grated parmesan
2 tbsp olive oil
salt and pepper to taste (you probably won't need any salt)

Boil pasta according to package directions and drain. In a large bowl, toss with remaining ingredients and serve.

panzanella salad

This is a great vegetarian dinner, very satisfying and addicting! I love to make this in summer to use up extra basil from the herb garden. The idea here is to cut all the salad elements into the same size pieces, about the size of dice.

serves 4 as an entree or 6 as a starter

1 baguette, cut into large cubes
1 10-oz container grape or cherry tomatoes, cut in half
1 cucumber, peeled, seeded, and chopped into large chunks
16-oz mozarella, chopped into large chunks
1 bunch fresh basil leaves in chiffonade
6 green onions, thinly sliced
1 cup perfect vinaigrette
salt and pepper to taste
olive oil

Preheat oven to 400 degrees. Toss bread chunks with olive oil, sprinkle with salt and pepper, and spread out on a baking sheet in a single layer. Bake for 15-20 minutes or until crisp and toasted. While bread cools, toss vegetables and cheese with vinaigrette in a large salad bowl. Add cooled bread and mix. Refrigerate for at least 20 minutes before serving to allow bread to soak up vinaigrette and flavors to combine.

fried ravioli

Deep frying isn't nearly as difficult as it sounds. The trick is to keep the oil at the right temperature (adding food to the oil lowers the temperature). If you've never deep fried before, I suggest placing only one ravioli into the oil at first, to see how it fries. If it turns dark brown within one minute, the oil is too hot. If very few bubbles are created, the oil is too cold. Adjust!

1 package fresh or frozen ravioli , thawed if frozen (I typically use cheese or lobster ravioli)
1 cup flour
1 egg
1 1/2 cups italian dried breadcrumbs
2 cups canola oil
tomato sauce, for dipping

Place 3 bowls in a line on the counter. Place flour in the first, eggs in the second, and breadcrumbs in the third. Have a plate waiting at the end for finished ravioli. Add 1/2 cup water to egg and whisk until thinned. Working a few ravioli at a time, coat in flour, then eggwash, then breadcrumbs (I suggest using one hand for dry ingredients, one for wet, to avoid breading your fingers!) When all ravioli are breaded, heat oil in a deep saucepan over medium-high heat. When oil is hot, fry ravioli a few at a time (do not overcrowd pan) until golden brown and puffed up. Remove from oil and allow to drain on paper towels.

If you're making these in advance, do not refrigerate, or moisture will make them soggy. Just place in a single layer on a baking sheet and reheat at 325 degrees for 10 minutes. The breadcrumbs will keep the ravioli crispy, even when reheated.

sage meatballs

For best results, combine all ingredients and refrigerate for up to a day to allow flavors to combine. The most important thing to remember with meatballs (or any ground meat, actually) is to mix it as little as possible: the more you mix ground meat, the tougher it becomes. Roll these into large balls and serve with pasta or skewer with a toothpick and serve as an appetizer. Or, roll into balls the size of an olive, coat in breadcrumbs, and deep fry. Serve with toothpicks and marinara for an appetizer.

makes 16 large or 32 small meatballs

2/3 lb ground chuck
1/3 lb ground pork
1 whole egg and 1 egg yolk
1/2 cup whole milk or half-and-half
1/2 cup dried breadcrumbs (plus 2 cups if making small fried meatballs)
2 tbsp fresh sage, chopped, or 1 tbsp dried sage
4 dashes worcestershire sauce
4 dashes hot sauce
salt and pepper to taste
olive oil, for frying
1 jar of your favorite tomato sauce

Combine first 9 ingredients (mixing as little as possible) and allow flavors to combine at least 15 minutes or up to 24 hours. Form meat mixture into balls.

For large meatballs: heat 1/4 cup olive oil in a large saucepan. In a separage pan, heat 1 jar tomato sauce. When oil is hot, add meatballs to pan and fry, turning as needed for even browning. When brown on all sides, place meatballs into tomato sauce to finish cooking.

For small meatballs: add enough olive oil (or canola oil, if preferred) in a large saucepan to make 1 inch of oil. Form meat mixture into small, olive sized balls. Place 2 cups breadcrumbs in a shallow dish and add meatballs. Shake dish until meatballs are evenly coated. Heat oil over medium high heat. When oil is hot (a drop of water placed in oil crackles), place meatballs into oil and fry until deep brown. Remove and place on paper towels to drain. Serve with toothpicks and tomato sauce, for dipping.

balsamic tomato bruschetta

makes 8 pieces

8 thick slices baguette
6 ripe roma tomatoes, seeded and diced
1/2 cup balsamic vinegar
8 thick slices mozzarella cheese, or 1 cup shredded mozzarella cheese
8 basil leaves, in chiffonade
1 clove garlic, chopped
1/4 cup olive oil

Place tomatoes into a bowl and add balsamic vinegar and salt to taste. Allow tomatoes to marinate for at least 15 minutes or up to 24 hours. Drain tomatoes and discard vinegar.

Preheat oven to low broil. Place garlic and oil in a microwave safe bowl and microwave for 2 minutes so that oil is infused with garlic flavor. Lay baguette slices out on a cookie sheet and brush the top with the garlic oil. Place under broiler for a few minutes or until lightly browned. Top slices with tomatoes, then cheese, and place under the broiler for a few more minutes or until cheese is melted. Sprinkle with basil and serve.

modern chicken marsala

My husband loves chicken marsala, and I don't have the heart to tell him that a seemingly innocent chicken and vegetable dish is actually full of fat and calories. I make this version for him as a compromise.

Serves 4

4 boneless skinless chicken breasts, pounded thin (see foolproof technique here)
1 to 1 1/2 cups sliced baby portabella mushrooms
1 cup thinly sliced onion
1 1/2 cups marsala wine (or 3/4 cup red wine, 3/4 cup chicken stock, and 1 tbsp sugar)
1/4 cup chicken stock
2 cloves garlic, sliced
3 tbsp unsalted butter
1 cup plus 3 tbsp flour
olive oil
salt
pepper

Heat 2 tbsp olive oil in a large saucepan over medium high heat. Mix 1 cup flour with liberal amounts of salt and pepper and dredge chicken in it, shaking off excess. When pan is hot, cook chicken on both sides until golden brown, remove from pan and keep warm (chicken will not be cooked through yet). Add butter to pan, then garlic, mushrooms, and onions. Sautee until vegetables are soft and lightly browned. Add 2 tbsp flour and stir to coat vegetables. Add wine and chicken stock and stir to combine. Bring to a boil, then reduce heat to medium low. Add chicken back to pan and cook, covered, for 7-10 minutes or until chicken is cooked through. Season with salt and pepper to taste. Serve over pasta.

Pasta with turkey sausage and greens

Turkey sausage lends great flavor and filling protein, and a few cups of healthful greens make this one-pot dish a complete meal - all in the time it takes the pasta to boil.

Serves 4

1 lb corkscrew or rotini pasta
3-4 turkey italian sausages (sweet or spicy, as you prefer), casings removed
4 handfuls turnip or mustard greens, washed and roughly chopped
2 garlic cloves, minced
1/2 cup grated parmesan cheese, plus extra for passing at the table
2 tbsp. extra virgin olive oil

Boil pasta per package directions. In a large saucepan, heat olive oil over medium-high heat. When oil is hot, add sausage and brown, breaking it up into crumbles as it cooks. When sausage is cooked through, add garlic. Sautee for a minute, then add greens a handful at a time, allowing the first handful to cook down so the next one fits in the pan. When pasta is cooked to al dente, remove from water and place in pan with sausage mixture, do not drain first (pasta water will create the sauce). Toss pasta, sausage mixture, and parmesan cheese together in the pan to combine. Season to taste with salt and pepper, if desired. Serve immediately with extra cheese.

chicken stuffed shells

To make stuffed shells healthier, I replace the traditional cheese and ground beef filling with vegetables, chicken, and just a bit of cheese. It's a terrific use-up for extra veggies that are past their prime - feel free to use any you have around. You could also omit the chicken to make it a vegetarian dish.

1 box (12 oz) jumbo shells
2 cups diced zucchini
1 cup frozen chopped spinach
1/2 cup chopped mushrooms
3 cloves garlic, chopped
2 cups shredded cooked chicken
1 cup low-fat ricotta cheese
1 cup low-fat mozzarella cheese
1/2 cup parmesan cheese
1 jar of your favorite tomato sauce
1 tsp olive oil

Preheat oven to 350 degrees. Boil shells according to package instructions. Heat a large skillet over medium high heat and add the olive oil. Add vegetables and garlic and season with salt and pepper. Cook for 10 minutes, stirring occasionally. Remove from heat and let cool.

Mix chicken, vegetable mixture, and ricotta together in a bowl. Season to taste with salt and pepper. Pour enough tomato sauce in the bottom of a large baking dish to cover thinly. Fill each shell with the filling and place in a single layer in the baking dish. Pour remaining tomato sauce over the shells and sprinkle the mozzarella and parmesan over the top. Bake, uncovered, for 20-35 minutes or until cheese is lightly browned and bubbling.

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 pesto

makes 2 cups

At the end of summer, my herb garden is overflowing with basil. I make a batch of this healthy pesto, pour it into ice cube trays and freeze. That way, we can enjoy fresh homemade pesto all year long. I use far less olive oil than traditionally called for to cut calories; I promise you won't miss it!

4 cups fresh basil leaves
1/2 cup olive oil
1/2 cup roasted almonds
1 cup shredded parmesan cheese
2 tbsp black pepper
juice of one lemon
salt to taste

combine all ingredients in a food processor and pulse until pureed.