Antipasto Salsa | Orecchiette Pasta with Shiitake Mushrooms and Sugar Snap Peas|
Ligurian Chicken Breast | "Eat With Your Fingers" Chinese Vegetable Garden |
Lime Seared Scallops Over Baby Spinach | Cumin-Scented Black Beans With Cilantro

Antipasto Salsa

• 1 cup diced tomato

• 1 cup diced zucchini

• 1/2 cup chopped drained canned artichoke hearts

• 1/2 cup chopped fresh basil

• 1/3 cup diced bottled roasted red bell peppers

• 1/4 cup minced onion

• 2 tablespoons chopped pitted kalamata olives

• 1 tablespoon balsamic vinegar

• 2 teaspoons olive oil

Combine all ingredients in a medium bowl; cover and chill.

Yield:
3 cups (serving size: 1/2 cup)

Nutrition per serving:
CALORIES 39(46% from fat); FAT 2g (sat 0.3g,mono 1.4g,poly 0.3g); PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 22mg; SODIUM 80mg; FIBER 0.8g; IRON 0.6mg; CARBOHYDRATE 5.2g

Steven Petusevsky
Cooking Light, JUNE 1999

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Orecchiette Pasta with Shiitake Mushrooms and Sugar Snap Peas

Who doesn’t love this whimsical concave shape of orecchiette (little ears) pasta that comes from Puglia, Italy? The pasta holds the natural sauce created by the concentrated juices mushrooms express as they cook down. If there is any leftover pasta, it is delicious served room temperature the next day. Try adding some toasted pine nuts for a garnish—they add a pleasing crunch.

• 4 quarts water

• 2 teaspoons salt

• 12 ounces orecchiette pasta

• 1 tablespoon extra virgin olive oil

• 1 cup red onion, minced

• 1 cup shiitake mushrooms, stems removed and discarded, sliced 1/4-inch thick

• 1 large portobello cap, diced (about 1 1/2 cups)

• 1 cup sugar snap or snow peas, strings removed

• 1 cup scallions, trimmed and minced

• 1/2 cup grated Parmesan cheese

• salt and pepper to taste

1. Bring the 4 quarts of water to boil in a large pot. Add the 2 teaspoons of salt and the pasta. Cook for 8-9 minutes or until al dente. Drain the pasta, reserving about 1/2 cup of the cooking liquid. Place the cooked pasta in a bowl large enough for easy mixing.

2. While the pasta is cooking, wipe the mushroom caps with a damp paper towel.

3. Heat the olive oil in a 10- or 12-inch nonstick sauté pan over medium heat. Add the onion and sauté for 1 minute to wilt the onion, add the shiitake and portobello mushrooms, sauté for 4-5 minutes then add the sugar snap peas and sauté 1 additional minute.

4. Add the sautéed vegetables to the bowl with the cooked pasta. Toss well, adding a tablespoon or so of the reserved pasta water if needed for moisture. Add the scallions, Parmesan cheese, salt and pepper and toss lightly to blend.

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Ligurian Chicken Breast

Liguria, Italy, is the birthplace of Columbus and of many culinary treasures including San Remo basil, considered the most fragrant in the world. This Ligurian Chicken Breast—an authentic family recipe—was passed on to one of our chefs while visiting this area. It has since become one of our favorites. The potato-kale stuffing may be served alone as a side dish with seafood, game, poultry or beef. Leftover chilled breasts may be sliced into 3/4-inch thick medallions and served as hors d’oeuvres or snacks. This makes an impressive dinner when baked in a ceramic dish, which after baking may be placed on the table. The tomato, onion and lemon bake directly into the surface of the chicken, which imparts a sweet citrus taste. The light pan juices are fragrant with basil, mint and Kalamata olives and should be spooned over the crispy potato-stuffed breasts when served.

For the stuffing:

• 2 large Yukon Gold potatoes, peeled, boiled (about 1 1/2 cups)

• 2 tablespoons extra virgin olive oil

• 2 cloves garlic, minced

• 4 cups kale, chopped

• 2 scallions, chopped

• 6 basil leaves, chopped

• 1/4 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

• 2 large boneless whole chicken breasts, cut in half and pounded lightly

• 1 medium tomato, cored and cut into 4 slices

• 4 slices red onion, about 1/4-inch thick

• 1/2 of a lemon, cut into 4 thin slices

• 1 cup sautérne or other sweet white wine

• 1/4 cup extra virgin olive oil

• juice of 1 lemon

• 3 sprigs fresh mint, leaves torn or chopped

• 6 basil leaves, torn or chopped

• 1 tablespoon capers, drained

• 4 tablespoons Kalamata olives, pitted and chopped

To prepare the stuffing:

1. Place the potatoes in a medium bowl and mash lightly with a fork. Set aside. Heat the olive oil in a large sauté pan over medium heat and sauté the garlic and kale for 4-5 minutes, tossing often, or until the greens are wilted. Add the kale to the potatoes along with the scallions, basil, salt and pepper. Cool completely in the refrigerator.

2. Place about 1/2 cup of the potato-kale filling in the center of each pounded chicken breast. Fold the top of the breast over the filling to form a package, tucking in the breast wherever needed. Place the chicken on a baking pan. Top with a slice of tomato, a slice of onion and a slice of lemon. Secure with a toothpick if necessary.

3. Mix the sautérne or other white wine, olive oil and lemon juice together. Pour the wine mixture around the chicken then sprinkle with the mint, basil leaves, capers and olives. Cover with aluminum foil and bake in a preheated 375° F oven for 35 minutes. Uncover, brush the vegetables and chicken breasts with some of the pan drippings and cook an additional 10 minutes, uncovered, until golden.

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"Eat With Your Fingers" Chinese Vegetable Garden

Serves 4

The perfect antidote for kids who think eating vegetables isn’t entertaining. This dish is full of shapes and colors—and yes, kids can eat this with their fingers. Try mixing the cooked vegetables into noodles or couscous. You may also toss in cooked pieces of chicken, diced tofu or shrimp.

• 2 teaspoons canola or peanut oil

• 1/2 cup broccoli florets

• 1/2 cup carrot, sliced 1/2-inch thick

• 1/2 cup celery, sliced 1/2-inch thick

• 1/2 cup snow peas, ends snipped

• 1/2 cup red pepper, sliced 1/2-inch thick matchsticks

• 1/4 cup water chestnuts, sliced

• 1 ear fresh cob corn, cut in 1-inch thick wheels (optional)

• 2 teaspoons low sodium tamari or soy sauce

• 1 teaspoon honey

• squeeze of lemon

1. Heat the canola or peanut oil in a large sauté pan or wok over moderate heat and toss in the broccoli, carrot, celery, snow peas, red pepper, water chestnuts and corn wheels and stir constantly to prevent burning for 3 minutes until the vegetables are firm but begin to cook.

2. Add the tamari and honey, continue to cook for a moment longer. Don’t overcook the vegetables, which will keep them slightly crunchy and easy to hold. Squeeze the lemon over all and serve.

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Lime Seared Scallops Over Baby Spinach

These plump white scallops are presented in a nest of bright green barely cooked spinach leaves. Crispy sweet caramelized walnuts create sharp contrast to the tender mollusks, which have been marinated in tart lime zest and tarragon. You may substitute peeled fresh shrimp for the sea scallops if you prefer. Marinate the scallops for only 30-45 minutes to flavor, otherwise the acid in the lime will “cook” the scallops much like ceviche.

Marinade for Scallops:

• 2 teaspoons extra virgin olive oil

• 2 cloves minced garlic

• 1 small minced shallot

• 2 sprigs fresh minced tarragon or 1/2 teaspoon dried tarragon leaves

• 1 teaspoon lime zest

• juice of 1 lime

• 2 pounds sea scallops

For the Garnish:

• 1/4 cup walnut pieces

• 1 teaspoon sugar

• 2 teaspoons olive oil

For the Spinach:

• 2 teaspoons extra virgin olive oil

• 1 clove minced garlic

• 1 1/2 pounds baby spinach leaves

• salt and pepper to taste

To prepare the marinade:
Combine the olive oil, garlic, shallot, tarragon, lime zest and juice. Toss the scallops with the marinade and set aside in the refrigerator to marinate for no longer than 30-45 minutes.

Meanwhile, caramelize the walnuts by placing them in a dry nonstick pan on medium heat. Sprinkle them with the sugar and cook until shiny and brown, about 4-5 minutes, shaking the pan continuously. Reserve these for the garnish.

To cook scallops:
Heat a heavy-bottom pan over moderate heat for about 2 minutes. Add the 2 teaspoons olive oil to the pan and heat. Drain the scallops from marinade and rest them on a paper towel for a moment to dry. Gently add them to the pan, try not to crowd them together. Do not move them, as that makes the searing process more difficult. Cook them on one side for 2-3 minutes until the scallops are browned. Turn them over and repeat the process.

When cooked through and opaque, deglaze the pan by squeezing a lime over the scallops. Remove the scallops and the accumulated pan juices, and place on a covered plate to keep warm until the spinach is sautéed.

To cook the spinach:
Heat the olive oil in a hot pan, add the garlic and lightly brown. Immediately add the spinach and cook briefly until the leaves are wilted. Season with the salt and pepper.

To assemble:
Form a nest with the sautéed spinach on each plate. Place a portion of the cooked scallops over the spinach, add a little of the pan juices, and top with the caramelized walnuts.

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Cumin-Scented Black Beans With Cilantro

Prep: 20 minutes; Cook: 15 minutes

• 2 teaspoons canola or olive oil

• 1 cup chopped red onion

• 1 cup chopped tomato

• 3/4 cup chopped green bell pepper

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 (15-ounce) can black beans, undrained

• 1/4 cup minced fresh cilantro

• 1 tablespoon fresh lime juice

• Reduced-fat sour cream (optional)

• Crushed red chili flakes (optional)

1. Heat canola or olive oil in a large saucepot over medium heat. Add red onion, tomato, bell pepper, garlic, and cumin. Cook 4 minutes, stirring constantly, until tender.

2. Add beans, reduce heat to medium-low, and cook 10 minutes.

3. Add cilantro and juice, and serve. Garnish with sour cream and chili flakes, if desired.

Note:
Nutritional analysis includes Sugars 7g.

Yield:
4 servings (serving size: 3/4 cup)

Nutrition per serving:
CALORIES 129; FAT 3g (sat 0.0g,mono 1g,poly 1g); PROTEIN 5g; CHOLESTEROL 0.0mg; CALCIUM 50mg; SODIUM 107mg; FIBER 5g; IRON 2mg; CARBOHYDRATE 22g

Steven Petusevsky
Health, APRIL 2005

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