Serves 4
1 lb. asparagus
1 pat butter, sliced thinly
1/2 t. dill
salt and pepper to taste
Put cleaned asparagus in a glass loaf pan. Place butter slices on top. Sprinkle with dill, salt and pepper. Cover and microwave at 50 percent for 3 minutes. Toss lightly. Microwave for another 3 minutes. Let stand for 4-5 minutes before serving.
Serves 4
1 lb. asparagus
1 1/2 c. basamati rice
1 T. olive oil
1 small yellow onion
1 t. minced garlic
1 t. parsley or chervil
9 cups water
1/2 c. shredded Parmesan cheese
Wash and chop asparagus into one-inch pieces, reserving the top 3 inches. Saute onion, garlic and parsley until onion is slightly browned. Add water and the bottom pieces of the asparagus. Bring to a boil and cook for 15 minutes. Add basamati rice. Bring to a boil. Simmer for at least 20 minutes covered. When rice is cooked bring back to a boil and add asparagus tips. Cook for 3 minutes. Top with shredded Parmesan cheese and serve.
Serves 4 to 6
1 large yellow onion, coarsely chopped
1 t. minced garlic
1 T. olive oil
1 yellow bell pepper
2 15-oz. cans black beans
1 t. oregano
2 t. ground cumin
1/4 t. ground coriander
1 c. carrots, sliced 1/4 inch thick (fresh or frozen)
salt and pepper to taste
Saute onions, garlic and olive oil in a pot until onions are slightly browned. Core, seed and chop bell pepper into 1-inch thick chunks. Add to browned onions. Saute for 1 minute at medium high heat. Add black beans, spices and carrots. Cover and bring to a simmer. Simmer for 30 minutes. Serve hot.
Serves 4
1 lb. broccoli
1 T. olive oil
2 1/2 t. dried basil
1/4 c. pine nuts
1/4 c. grated Parmesan cheese
salt and pepper to taste
Cut broccoli stems in small chunks or slices and make tops into florettes. Place in a glass bowl and cover. Microwave until bright green, approximately 4 to 7 minutes. Mix basil, pine nuts and cheese together. Put mixture in a hot skillet with the broccoli and stir fry in oil until pinenuts start to brown. Salt and pepper to taste. Serve hot.
Serves 4
8 1/4-inch slices of bread from a baguette (sweet or sourdough)
garlic olive oil (see recipe in this book)
1 ripe avocado
1 T. lemon juice
2 green onions, tops trimmed, finely cut
1/4 t. red pepper flakes, crushed
salt to taste
Brush bread lightly with garlic olive oil and toast.
Peel avocado. Mash in a bowl with chopped green onion, lemon juice and salt. Spread on toast and drizzle with a few drops of olive oil over top.
Serves 4
2 T. olive oil
1 medium yellow onion, diced
1 t. garlic, chopped
1 10-oz. package chopped chard
2 4-oz. cans mushrooms
1 15-oz. can garbanzo beans
1 14-oz. can whole peeled tomatoes (Italian plum preferred) cut into chunks
5 cups water
salt and pepper to taste
grated Parmesan cheese for garnish
Saute olive oil, onion and garlic in a soup pot. Cook over medium heat until onions are golden. Microwave chard for 5 minutes in a glass bowl covered with plastic wrap. Set aside. Add mushrooms to pot and saute for 2 minutes. Add chard, stir and cook for 2 to 3 minutes. Add garbanzo beans and tomatoes (including the juice from the can) and increase heat to high.
Add water. Bring to boil and simmer for 40 minutes with lid partly on. Add salt and pepper to taste. Serve with grated Parmesan cheese on top.
Serves 4
4 cloves garlic, crushed
1 yellow onion (medium size)
1 can white meat chicken
2 packages dry chicken broth
2 cups water
1 T. curry powder
1/2 t. ground ginger
1/4 t. tumeric
1/4 t. crushed red pepper
1 cup basamati rice (rinsed)
2 cups green peas (frozen)
1 cup sliced carrots (frozen)
1/2 red pepper (cubed)
1/2 green pepper (cubed)
Saute garlic, oil and onion in a a large pot. Add chicken and saute until onion is transparent. Add water and chicken broth packages. Bring to a boil. Add spices and rice. Bring to a second boil. Cook until rice is done. Add vegetables and cook until vegetables are cooked through.
Serves 4
2 large unblemished fennel bulbs with stems (about 1 lb. each)
1/4 cup olive oil
salt and pepper to taste
1/4 cup Parmesan cheese
Trim stems from fennel, then cut lengthwise into quarter wedges. Arrange wedges on a baking pan. Brush with oil and then sprinkle with salt and pepper.
Place under broiler about 8 inches from the heat until tender. Sprinkle with cheese and return to the broiler until cheese has melted.
Serves 12
1 large yellow onion, coarsely chopped
1 T. diced garlic
2 T. olive oil
2 large zucchini, diced
1 10-oz. package Swiss chard
1 10-oz. package carrots, sliced
1 10-oz. small pasta (shells or fusilli are especially good)
1 28-oz. can Italian plum tomatoes, diced
1 19-oz. can fava beans (may use kidney or canelli beans)
1 15-oz. can garbanzo beans
1/2 t. dried basil
1/2 T. dried oregano
1 t. crushed red pepper
1/2 t. dried parsley
2 packages dried beef broth
30 cups water
salt and pepper to taste
1 10-oz. package broccoli florettes
1 10-oz. package brussel sprouts or cabbage
grated Parmesan cheese
Saute onion, garlic and oil in a large pot. Add diced zucchini and saute until done. Add water, carrots, chard, pasta, tomatoes, beans, garbanzos and spices. Cook about 1 hour or until all ingredients are cooked through. Add broccoli and brussel sprouts. Cook for another 10 minutes. Serve hot topped with grated Parmesan cheese.
Serves 4
1 lb. mushrooms, fresh, whole
1 t. olive oil
2 t. minced garlic
1 T. olive oil
1/2 t. dried oregano
1/2 cup grated Parmesan cheese
Wash mushrooms and cut off stems. Place on a foil-covered lightly oiled cookie sheet, close together with the stem side up. Mix garlic and olive oil in a small bowl. Brush mushrooms with mixture (you can put the leftovers in a jar to use at another time). Crush oregano and mix with cheese. Sprinkle cheese mixture evenly over mushrooms mounding on top of caps. Place under broiler about 6 inches below the broiler unit until cheese is melted and slightly brown and mushrooms are warmed through (approximately 6 minutes).
Serves 2
1/2 lb. salmon fillet
juice of 1/2 lemon
2 T. olive oil
1 t. minced garlic
1/2 t. dried marjoram
1/4 t. thyme
1/4 t. red pepper flakes
1/4 t. salt
1/4 t. cracked black pepper
1/4 cup white wine
1/2 of a 6.5-oz. jar of artichoke hearts marinated in oil and vinegar with leaves removed and hearts cut into 1/4 to 1/2-inch pieces.
Mix salt, pepper and spices with 1 T. olive oil and the lemon
juice. Spread over salmon and marinate for 15 minutes. Scrape off marinade and save. Cook salmon in a pan at very high heat with the skin side down for 3 minutes.
Turn fillet and cook for another 3 minutes. Remove skin from fillet. Turn salmon again and cook for another 3 minutes or until cooked through. Remove salmon from skillet and place on warming plate in over.
Wipe skillet clean, then add marinade, wine and artichoke hearts. Reduce to a sauce. Pour over salmon and serve.
NOTE: The portions of the artichoke hearts which are removed for this recipe can be eaten along with the rest of the jar of artichokes as part of an antipasto platter before the meal.
Serves 4
4 Italian plum tomatoes, a handful of cherry tomatoes or 1 beef tomato, sliced
4 oz. fresh mozzarella, sliced
garlic olive oil (see recipe in this book)
balsamic vinegar (or red wine vinegar)
dried basil
salt and pepper to taste
1/4 cup red onion, sliced
8 Kalamata olives
Place tomatoes on a plate. Put mozzarella slices on top. Drizzle with garlic olive oil and balsamic vinegar. Sprinkle lightly with basil, salt and pepper. Garnish with red onion and olives.
NOTE: You can use the Balsamic Vinegar Salad Dressing in this book instead of the garlic olive oil and spices listed above for a slightly different flavor.
Serves 4
4 tuna steaks (about 6 oz. each) 1-inch thick
3 T. olive oil
1/2 t. dry thyme
1/2 t. dry rosemary
1 T. minced garlic
2 T. finely chopped green onion or red onion
1 T. finely chopped Kalamata olives
1 T. finely chopped capers
1/2 t. finely chopped anchovy fillets or anchovy paste
2 T. balsamic vinegar
2 t. dried parsley
1/2 cup white wine
Mix ingredients reserving 1 tablespoon of olive oil and the white wine. Cover tuna with mixture and cover with plastic wrap for at least 15 minutes. After marinating, scrape off marinade mixture and reserve.
Put 1 tablespoon olive oil in a skillet and heat. Place tuna in skillet and cook about 3 minutes. Turn and cook for another 3 minutes. When steaks are cooked through, place on a warm plate in the oven. Add reserved marinade and wine to skillet and reduce to the consistency of salsa. Pour over tuna and serve.
Serves 4
2 T. flour
salt and pepper to taste
4 skinless, boneless chicken breasts
2 T. olive oil
2 4-oz. cans mushrooms or
8 oz. fresh mushrooms, sliced
6 garlic cloves, peeled and minced
2 T. balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 t. dry thyme
1 cup zinfandel wine (or other red wine)
salt and pepper to taste
Season flour with salt and pepper. Roll chicken in flour mixture shaking off excess. Heat olive oil in a skillet over medium high heat and cook chicken breasts until browned, approximately 2 to 3 minutes on each side. Add mushrooms and garlic to skillet. Cook until mushrooms are softened stirring to keep from burning (about 3 minutes). Remove chicken and place on a warming plate in the oven. Add balsamic vinegar, wine, broth, bay leaf and thyme to skillet. Cook over a medium heat until liquid reduces to a sauce. Place chicken on a plate. Pour mushroom sauce over top after discarding the bay leaf.
Serves 4
1 lb. asparagus
1 T. butter
1/2 t. dried tarragon
salt and pepper to taste
Snap off tough ends of asparagus. Place in a glass 9-inch square baking dish. Sprinkle with tarragon, dot with butter. Cover and microwave for 4 to 4-1/2 minutes, stirring at 2 minutes. Add salt and pepper to taste. Serve with butter left in dish poured over asparagus.
Serves 4
1 T. olive oil
6 cloves (approx. 1 T.) minced garlic
1 lb. asparagus
1/2 cup water
Heat pan, then add oil. When oil is hot, add garlic. Saute briefly then add asparagus. Saute quickly until asparagus is covered with oil. Add water, cover and steam for about 3 minutes or until asparagus is done. Place asparagus on a dish and pour garlic sauce over asparagus.
NOTE: This recipe is also good with broccoli.
1 clove garlic
1 shallot
1 t. salt
1 t. sugar
1/2 t. finely ground pepper
1/4 cup balsamic vinegar
1/4 cup seasoned or plain rice wine vinegar
1/2 cup extra virgin olive oil
1/2 cup canola oil
For a chunky dressing, mince garlic and shallot in food processor or blender, then mix with the remaining ingredients in a small bowl with a wire whisk. For a smooth dressing, process all ingredients in a food processor or blender. If using seasoned rice wine vinegar or a very sweet balsamic vinegar, you can omit the sugar.
NOTE: This also makes a great marinade and baste for grilled meats.
Serves 4
1 head broccoflower
1 1/2 T. olive oil
6 cloves (approx. 1 T.) minced garlic
1/2 red bell pepper (green or yellow if red not available), cored, seeded and coarsely chopped
1/2 t. crushed red pepper flakes
1 small yellow onion, diced
1/4 cup pine nuts
Break broccoflower into small florets and microwave for approximately 3 1/2 minutes or until done. Saute red pepper flakes and pine nuts in olive oil until nuts are browned. Add onion, bell pepper and garlic. Saute until onion is translucent. Add broccoflower. Stir until coated with mixture.
NOTE: Cauliflower or broccoli may be used if broccoflower is not available. If you don't have a microwave you can use the following:
Saute vegetables as directed above. Then add broccoflower. Saute for a moment, then add 1/2 cup water, cover and steam for 4 to 5 minutes, or until done.
Serves 4
1 chicken, cut into 8 pieces, or 2 1/2 lbs. boneless, skinless chicken pieces plus 2 T. olive oil
salt and pepper to taste
1 cup red wine
3 to 4 cups spaghetti sauce (from this book)
In a very hot non-stick pan, brown chicken pieces for about 5 minutes. If using the boneless, skinless chicken pieces, saute in very hot olive oil until golden.
Turn over and cook until chicken is nicely browned on both sides. Drain off excess oil or fat. Salt and pepper to taste and add wine. Bring to a simmer, reduce heat and cook until done but still juicy, about 25 minutes. Heat spaghetti sauce. Place chicken on a platter and pour heated spaghetti sauce over chicken.
NOTE: When cooking skinless chicken it is imperative to brown the chicken well in very hot olive oil. Otherwise, the chicken just steams in its own juice and will turn out dry and flavorless.
Serves 4
1 T. olive oil
1 yellow onion, coarsely chopped
1 t. minced garlic
1 lb. chicken breasts, boned and skinned
1 8-oz. can mushrooms (or 1 cup fresh mushrooms cut into quarters)
1 6-oz. can ripe tomatoes, cut into 1/2-inch pieces
1/4 t. thyme
1/4 t. tarragon
1/4 t. rosemary
1/4 t. parsley
1/2 cup red wine
1/4 cup black Mediterranean olives
salt and pepper to taste
arrowroot for thickening
Saute garlic and onions in olive oil at medium high heat until garlic starts to brown. Add chicken and cook for 3 minutes on each side until brown. Remove chicken to a heated plate. Add mushrooms to skillet and brown. Add tomatoes, wine and spices and olives. Simmer covered for 5 minutes. Remove from heat and thicken with arrowroot. Serve sauce over chicken or on the side.
Serves 4
1/2 yellow onion, coarsely chopped
4 cloves garlic, minced
1/2 red or green bell pepper, finely chopped
1/2 cup shopped shallots or green onions (approx. 2 onions with tops)
1 T. olive oil
1 cup couscous
1 1/4 cup water
1 package chicken broth
1/2 t. red pepper flakes
Saute onion, garlic, pepper and shallots in olive oil until onions are wilted. Add couscous, water, broth and red pepper flakes. Bring to a boil, stir and cover. Remove from heat and allow to sit for 5 minutes or until water is absorbed. Fluff couscous and serve.
NOTE: You can use low salt/low fat canned chicken broth instead of the water and chicken broth package if canned is available.
3 T. extra virgin olive oil
2 T. balsamic vinegar
2 cloves garlic, crushed, fresh
1/2 t. red pepper flakes
1 t. mixed dried Italian spices (oregano, thyme, rosemary, sage, basil)
Mix all ingredients together. Place in a shallow dish for dipping bread. This will keep in the refrigerator for a long time. Can also be used to toast old bread into terrific toast or croutons.
NOTE: This can also be used as a base for a marinade or a pasta glaze.
Serves 4
1 lb. green beans
1 lb. tomatoes
1 T. olive oil
1 T. minced garlic
1 bay leaf
salt and pepper to taste
Cut beans into 2-inch lengths. Microwave covered on high for 4 minutes or until cooked but still crispy. Cut tomatoes into 1/2 inch cubes. Saute garlic in olive oil until garlic is lightly browned. Add tomatoes, bay leaf, salt and pepper. Cook about 3 to 4 minutes. Add beans. Stir to mix. Serve warm.
Serves 6
1 lb. green beans, cut into 2-inch lengths
1/2 t. powdered oregano or 1 1/2 t. fresh oregano
1 1/2 T. olive oil
2 t. minced garlic
Microwave beans on high for 5 minutes. On high heat saute garlic in olive oil until garlic is slightly browned. Add beans and oregano. Saute for 2 minutes. Add salt and pepper to taste.
NOTE: You can dress up this recipe by adding 1/2 cup chopped, seeded fresh tomato before the last 2 minutes of the saute. Leftovers can be reheated or served cold with a sprinkle of lemon juice or wine vinegar. Leftovers are also excellent in the Couscous Nicoise recipe in this book.
Serves 2
1 T. olive oil
6 cloves (approx. 1 T.) minced garlic
1 t. dried rosemary
4 lamb loin chops (approx. 1 lb.)
salt and pepper to taste
1/4 cup balsamic vinegar
2 t. red wine
Saute garlic and rosemary in olive oil until garlic is toasted. Add lamb chops and grill 4 minutes, turn, add salt and pepper to grilled side and continue to grill for another 4 to 5 minutes. Put lamb chops on a warm plate in oven. Deglaze pan by adding vinegar and wine, reduce at high heat until liquid makes a sauce. Pour over lamb chops and serve.
Serves 8 to 10
3 cups yellow onion, coarsely chopped
1 T. minced garlic
2 T. olive oil
2 cups dried lentils
3 cups tomato juice
4 cups water
1 t. salt
1/2 t. coarse black pepper
1 bay leaf
1 clove, crushed (about 1/16 t.)
1/2 t. dried oregano
1/4 t. celery seed
1 T. lemon juice
1 cup plain yogurt
1/4 cup chopped parsley
Rinse and drain lentils. Saute onion and garlic in oil over medium high heat until soft (about 5 minutes). Add tomato juice, water and lentils. Bring to a boil and add salt, pepper, bay leaf, clove, oregano and celery seed. Reduce heat to medium. Cover and simmer approximately 45 minutes until lentils are tender. Soup will be thick. Add another cup of water if needed.
Stir in lemon juice. Serve in heated soup bowls and garnish with a dollop of plain yogurt and chopped fresh parsley.
Serves 6 (Excellent leftovers for lunch)
3 cups cooked couscous (could be leftovers from another recipe in this book)
2 cups cool green beans, sliced into 1-inch sections
1/2 cup Kalamata (or other Mediterranean black olives) chopped into quarters
2 cups cherry tomatoes cut into halves
1 6-1/2 oz. jar marinated artichoke hearts, drained and cut into quarters
1 6-oz. can water-packed light tuna, drained
1 medium red onion chopped
DRESSING:
1/2 t. anchovy paste
3 T. olive oil
1/2 t. dried thyme
3 to 5 crushed garlic cloves
2 t. Dijon mustard
3 T. wine vinegar
1 T. dried basil
1 T. parsley
2 T. capers
1 t. fresh ground black pepper
salt to taste
Mix dressing ingredients together. Place all other ingredients in a large bowl. Pour dressing over and thoroughly mix. Salt to taste. Serve cold.
NOTE: If green beans are frozen, microwave at 30 percent power for 10 minutes stirring at 5 minutes. If you are a tomato lover, add another cup or two of tomatoes.
You can also garnish this salad with leftover asparagus, some cucumber slices or raw vegetables.
If you want to make this a "heavier" dish, try serving it with a piece of broiled or barbequed tuna steak and leave the tuna out of the salad.
Serves 4
3 fresh artichokes
2 T. water
1 lb. new potatoes, cut into 1-inch chunks
2 T. olive oil
4 cloves (approx. 1/2 T.) minced garlic
1/2 t. dried thyme
salt and pepper to taste
Place artichokes in a glass pan with water. Cover and microwave artichokes until done (about 15 to 20 minutes). Microwave potatoes on half power for 10 minutes. While the potatoes are cooking, deleaf artichokes and cut hearts into eighths. Saute garlic and thyme in olive oil until garlic browns. Add potatoes and artichoke hearts. Stir until potatoes are slightly browned. Serve warm.
NOTE: You can eat the artichoke leaves as an appetizer with a glass of wine.
Serves 4
1 28-oz. can peeled Italian tomatoes
24 oz. penne pasta or rigatoni
4 cloves garlic, sliced
1 t. red pepper flakes
1 t. salt
1 t. dried basil
2 T. olive oil
shredded Parmesan or romano cheese to garnish
Drain juice from tomatoes and reserve. Cut tomatoes into 1/2-inch pieces. Drain off juice. Cook pasta and drain. While pasta is draining, heat pasta pot to high. Add garlic and pepper.
Saute for 1 minute. Add tomatoes and heat them through. Add pasta back into pot and swirl until pasta is coated. Serve with cheese topping.
Serves 4
1 T. olive oil
1 6-1/2 oz. jar artichoke hearts marinated in olive oil and vinegar
1/3 cup pine nuts
1 t. minced garlic
1 cup small yellow onion, chopped
1 cup rice
2 cups water
1 package dried chicken broth
1 T. lemon juice
salt and pepper to taste
Drain artichokes and place in sauce pan. Saute artichokes, onion, garlic and pine nuts in olive oil until onion is clear. Add rice and saute 1 minute. Add water, chicken broth package and lemon juice and stir. Bring to a boil, then simmer for 20 minutes or until water is absorbed.
NOTE: You can use 2 cups of low salt/low fat chicken broth instead of the water and dried chicken broth if it is available. You can also use paella-type rice to give this recipe a slightly exotic flavor.
Serves 4
1 t. minced garlic
1/4 cup pine nuts
1 large bunch green onions, chopped
2 t. olive oil
1 package chicken broth
2 cups water
1 cup rice
salt and pepper to taste
Saute pine nuts, onions and garlic in olive oil until nuts and garlic are browned. Add chicken broth and water and rice.
Bring to a boil. Cook for 15 minutes or until water is absorbed by the rice. Serve.
NOTE: You can use 2 cups of low salt/low fat chicken broth instead of the 2 cups of water and packaged chicken broth.
Serves 4
2 medium yellow onions, coarsely chopped
1/4 t. anise seeds
1 T. minced garlic
2 T. olive oil
2 fresh bell peppers (yellow, red or green), cored, seeded, cut into 1-inch chunks
1/4 t. crushed red pepper flakes
1/2 lb. turkey Italian sausage, diced
salt and pepper to taste
1 lb. rotelli or penne or rigatoni pasta
grated Parmesan or Asiago cheese to taste
Saute onion, anise seeds and garlic in 1 T. olive oil on medium heat until onion is translucent. Add peppers, red pepper flakes, sausage and salt and pepper. Saute until sausage is browned.
Cook pasta until done. Drain pasta and mix with sausage mixture. Add 1 T. olive oil. Stir vigorously over heat approximately 1 minute. Serve with grated cheese topping.
Serves 6 to 8
1 head red cabbage
1 piece prosciutto or bacon
1 yellow onion, chopped
2 T. olive oil
4 1/2 quarts water
1 T. minced garlic
1 T. dried oregano
2 t. cumin
salt and coarsely ground pepper to taste
2 15-oz. cans black beans
1 lb. carrots, chopped
grated Parmesan cheese to garnish
Core and coarsely chop cabbage. Saute prosciutto and onion in olive oil until onion is translucent. Add cabbage and stir until coated with oil. Add water, spices, beans and carrots. Cook for 1 hour. Serve with grated cheese topping.
1 T. olive oil (2 T. if you don't have a non-stick pan)
2 yellow onions, coarsely chopped
1 bell pepper, cored, seeded and coarsely chopped
9 cloves garlic (approx. 1 1/2 T.), finely minced or crushed
2 4-oz. cans mushrooms or 8 oz. fresh mushrooms, sliced
1 t. anchovy paste
1 cup red wine
2 T. balsamic vinegar
1 T. Italian spices
1/2 to 1 t. red pepper flakes
1/8 t. anise seed
salt and pepper to taste
2 large cans (28-oz. each) peeled tomatoes, cut into large pieces, or 3 lbs. fresh Roma tomatoes, peeled and cut into large pieces
Saute onion and peppers in olive oil until onion is translucent. Then add garlic and saute for 1 minute. Turn heat to high and add wine, mushrooms, balsamic vinegar, anchovy paste and spices.
Saute 2 minutes to reduce volume by half. Add tomatoes and bring to near boil. Reduce heat and simmer 1 2/3 to 3 hours.
Serves 6
3 lbs. yellow crook neck or acorn squash cut into 1-inch chunks
1 T. olive oil
1 large yellow onion, coarsely chopped
2 t. minced garlic
1 t. chervil
Parmesan cheese to garnish
salt and pepper to taste
Microwave squash covered on high for 6 minutes. Saute garlic, chervil and onion in olive oil until onion is translucent, add squash, salt and pepper. Cook over medium low heat for 12 to 15 minutes. Serve with grated cheese over top.
Serves 2
1/2 lb. dressed red meat trout, Coho salmon or snapper
1 T. lemon juice
1 t. minced garlic
1/2 t. ground cumin
1 T. capers (crushed)
1 1/2 T. olive oil
2 T. minced parsley
salt and pepper to taste
1/2 cup white wine
arrowroot to thicken sauce
Mix lemon juice, garlic, cumin, capers, 1/2 of olive oil and salt and pepper into a marinade. Marinate fish for at least 15 minutes. Scrape off marinade before frying. Put the rest of the olive oil in the pan and heat.
Fry in a pan with the marinated side down for 4 minutes on each side or until the fish is cooked through. Remove fish to a warm plate in oven. Put scraped off marinade and wine into the pan. Reduce by half over a medium high heat.
Turn off heat and add arrowroot to thicken into sauce. Serve sauce over trout. Sprinkle with the rest of the parsley.
NOTE: This recipe can also be made with a microwave by placing the marinated fish in a glass dish with the marinade, cover and cook for 6 to 8 minutes on high, turning the dish 1/4 turn half way through the cooking. Remove fish and thicken sauce in the microwave using the arrowroot. Pour over fish and garnish with parsley.
Serves 4
1/4 cup lemon or lime juice
1 lb. tuna steaks, 1-inch thick
2 T. olive oil
1/2 t. dried thyme
1 t. minced garlic
1/4 t. red pepper flakes
1/3 cup white wine
1 8-oz. can mushrooms packed in water, or 1/2 lb fresh mushrooms, sliced
salt and pepper to taste
Marinate tuna in lemon juice for 15 minutes. Saute garlic, mushrooms, red pepper flakes and thyme in 1 T. of olive oil at a medium high heat until garlic begins to brown. Add tuna steaks (but not the lemon juice) and cook for 5 minutes on each side. Remove tuna to heated plate. Add wine to pan to deglaze, and reduce stock until only a coating for the mushrooms remains. Serve mushroom mixture over tuna.
Serves 4
1 lb. thin (1/4-inch thick) boneless veal cutlets
3 T. balsamic vinegar
1/4 t. dried thyme
1/4 t. dried rosemary
1 T. lemon juice
salt and pepper to taste
4 cloves (approx. 2 t.) minced garlic
2 T. olive oil
flour to dust cutlets
1/2 c. white wine
Marinate veal in balsamic vinegar, spices, salt and pepper and lemon juice for at least 15 minutes. Saute garlic in olive oil until slightly browned. Lightly dust veal with flour. Add veal and saute over medium heat for 2 minutes on each side. Remove veal and saute over medium heat for 2 minutes on each side. Remove veal from pan and add marinade and wine to pan. Reduce to a light sauce and serve over veal.
Serves 6
1 1/2 lbs. zucchini cut into 1-inch chunks
2 T. olive oil
1 large yellow onion
1/2 T. Italian spices
1/4 t. red pepper flakes
salt and pepper to taste
1 T. minced garlic
2 T. balsamic vinegar
parmesan cheese to garnish
Microwave zucchini covered at half power for 5 minutes. Saute onion, spices and garlic in olive oil at medium high heat until onion is translucent. Add vinegar and zucchini. Cook covered 12 to 15 minutes stirring every 5 minutes. Remove cover and cook until liquid has mostly evaporated. Serve garnished with cheese.