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fresh tomatoes and mozzarella with basil pesto on fresh pasta

These ingredients are the true flavors of the Italian summer. Use your own fresh pasta if you have time to make it.

Ingredients: 1lb fresh or driedpasta, linguine or fettuccini

2 + pints fresh ripe cherry tomatoes, diced

6-8 oz fresh mozzarella (or goat cheese)

sea salt and pepper

ingredients for pesto: 2 cups fresh basil leaves, washed, dried (save a few leaves for garnish) 2-4 cloves garlic, peeled 1/2 cup romano cheese, grated (save more for the top of the pasta) 1/3+ extra virgin olive oil 1/4 cup pine nuts (lightly toasted)

method: 1. prepare pesto: place all ingredients in a small food processor. Mix until smooth. adding more oil if needed. Set aside in jar or container.

2. bring about 4 quarts of salted water to the boil. Meanwhile,

3. dice the tomatoes and tear the mozzarella and place in the bottom of a large pasta bowl and toss with a few tablespoons of the pesto.

4. cook pasta. When just tender (do not overcook). drain the pasta and pour on top of the fresh tomatoes and mozzarella.

5. toss quickly, adding more pesto if needed. (the hot pasta will just warm the tomatoes and slightly melt the cheese)

6. best if served hot or warm. Top with more cheese, pine nuts and basil garnish

Roasted asparagus and green onions with goat cheese, pine nuts and shallot tarragon vinaigrette

ingredients: olive oil for roasting

salt and pepper

1-2 lb of fresh asparagus, bottoms trimmed (about 5-6 spears person)

2-4 shallots, peeled and sliced

4-6 oz soft goat cheese

fresh thyme

fresh baby greens: about 1 loosely packed cup per person (watercress, mache, spinach or mesculn mix)

2 tbsp toasted pine nuts

for the vinaigrette:

1 tsp diced shallot 1/3 cup white wine vinegar (others such as champagne) 1 tsp Dijon mustard 3/4 cup olive oil 1 tsp fresh (or dried) tarragon

method: 1. wash and dry vegetables.

2. Toss or brush with oil, sprinkle with salt and pepper. Add some fresh thyme.

3. place in oven (375¡) and roast for about 7-10 minutes or until just browned and tender. Watch the thickness of asparagus and be careful not to burn.

4. mix vinaigrette: place ingredients in a jar with tight fitting lid. Shake. Use when ready.

5. in a medium sized bowl, place greens, washed and dried. Pour on a little of the vinaigrette.

after tossing to coat all of the leaves, place on individual plates or a platter.

6. arrange roasted vegetables on greens. finish with dobs of soft goat cheese. top with toasted pine nuts. grind some fresh pepper over the top.

Soup Basics for a Minestrone and Zuppa

Italian minestrone, a hearty vegetable soup with many variations

from minestra which is a soupy primo piatto or first course (rice or soup)

zuppa, a soup usually with bread.

ingredients you will need:

1/4c pure or extra virgin olive oil

1 large yellow onion

diced leeks (1-2 stalks, washed, chopped, white part only)

1-2 carrots, diced

2 tsp sea salt

1-2 ribs of celery, diced, with top leaves

(optional: a fennel bulb, chopped)

1/2 cup white wine

3-4 cups thinly slivered swiss chard, collards or cabbage, (or a combination)

6 tomatoes diced

2 (16 oz) cans chopped tomatoes, with liquid

sea salt and pepper to taste (tip: add splash of vinegar to adjust seasoning)

10-12 cups water

2-3 bay leaves

1/2 cup chopped parsley other fresh herbs, such as basil, tarragon, or thyme

1 cup other vegetables: zucchini, green beans, peas, corn, diced new potatoes

additional ingredients to develop soups into heartier dishes: use a combination of one or more adjusting the quantities.

1-2 cups cooked white beans, or chick peas (dry or canned)

1-2 cup of cooked pasta, barley or lentils (optional)

8 oz diced smoked turkey or other sausage or 8 oz (or more) of fresh cubed seafood, or shellfish.

or cubed chicken to top:

2 oz grated pecorino, romano, or parmesan slices of rustic bread, day old or toasted, top with extra virgin olive oil

method:

Heat oil in bottom of a large pan.

Add onions, and cook, on medium high for about 5 minutes, stir, do not let onions burn.

Add wine (or liquid from tomatoes). Then add carrots and celery. Add two teaspoons of sea salt

As these vegetables and cook until vegetables soften. Add water, tomatoes, other vegetables and herbs

Cook for about 45 minutes. If adding partially cooked beans or lentils add them now.

Simmer for about 45 minutes or longer to soften the beans and to sure that vegetables are tender.

If adding seafood or chicken: add when soup is just cooked then, simmer for 10-20 minutes.

Now add cooked pasta. Taste. Add more salt if needed.

(The flavors of the soup will come together after a day or so of preparation,

but often the salt needs to be adjusted.) Add toasted rustic bread, topped with romano cheese and olive oil.

Here is my favorite recipe for delicate flavor, yet sturdy dough for easy rolling .

I am also adding a new all whole wheat pasta dough recipe. (see below)

Sicilian Tomato Sauce with eggplant, olives, and capers

ingredients:

1 medium yellow onion, diced

2-3 tbsp olive oil

2-3 cloves garlic, chopped 1/2 cup red wine

2 14 oz cans of chopped plum tomatoes

2-3 sprigs fresh herbs: tied together or chopped: basil, parsley, rosemary

1 small eggplant, cubed (dried for 1 hours on paper towels)

1 red pepper, roasted and peeled

4 artichoke hearts, quartered (optional)

1/4 cup pitted mixed Mediterranean olives

2 tbsp capers (rinsed) sea salt and pepper (red hot pepper, optional)

1 lb pasta (cooked)

grated romano

method:

1. in a wide deep sauce pan, sautŽ onion in oil. Add wine simmer.

2. add tomatoes and herbs. Simmer for about 30 minutes.

3. meanwhile, roast eggplant: Place cubed, dried eggplant on oiled sheet pan. Roast at 375¡ for about 30 minutes, or until lightly browned.

4. add roasted eggplant and other ingredients to sauce. Simmer for 20 minutes. Serve with pasta..

Pasta with gorgonzola and pistachios

A favorite dish from a small restaurant in Venice, great with whole wheat pasta.

Ingredients:

2 small shallots, finely diced 1 tsp olive oil

1/4-1/2 cup white wine

6 oz gorgonzola, crumbled (use a piquante if you want a stronger gorgonzola flavor)

2 cups heavy cream 1/4 cup grated romano fresh thyme salt and pepper 3/4 lb pasta (any whole wheat pasta if you wish)

4 oz chopped roasted pistachios

grated romano or parmesan

method:

1. in a medium sized sauce pan (heavy clad) begin to gently saute shallots in oil,

2. then add the white wine to keep them soft. Cook until tender.

3. add the heavy cream, keep the heat on a medium high for about 20 minutes.

4. turn the heat down, stir in the cheese, and simmer on low for another 20 minutes.

Espresso rubbed pork chops with a maple Dijon glaze and a warm red cabbage, and apple slaw

Ingredients:

1-1.5 lbs center cut pork chops, 1 inch thickness each (4)

for a rub: 2 tsp finely ground espresso, 2 tsp cumin powder, 1 tsp sea salt and pepper, 1/2 hot pepper flakes, 1 tsp paprika, 1 tsp ginger, 1/2 tsp cinnamon or nutmeg, dried oregano, thyme and rosemary

2 tbsp maple syrup

2 tbsp honey

2 tbsp Dijon mustard

2 strips of bacon, diced (option)

1 tbsp oil

2 tsp fennel or anise seeds

1 cup thinly fennel or celery

4 cups of shredded cabbage

1 red onion, finely sliced 1-2 granny smith apples, julienned cut

1-2 tbsp red wine vinegar

1/4 cup raisins (optional) salt and pepper to taste

method: 1. mix dry rub ingredients in small shallow dish.

2. then set chops in mixture for at least minutes.

3. heat flat heavy pan, brushed with oil, medium high.

4. Cook each 7 minutes on each side. (turn with tongs as meat releases from pan)

5. allow to sit for about 5 more minutes. set chops on baking pan or dish.

6. have honey, maple syrup and Dijon mixed and spoon over chops. finish these in a hot oven (400) for another 5 minutes to bring to medium.

7. if using bacon, sautŽ until crispy, remove, set on paper towels to drain. When cool, chop into small pieces.

8. add a little more oil to the pan if needed, onions, cabbage, seeds, fennel and apples and cook until vegetables begin to soften.

9. add vinegar, (raisins if using) mustard and more oil if needed. Cook until tender.

10. taste. Add salt, pepper or more vinegar. slice chops into thin slices if you wish and serve with sauteed cabbage slaw.

Italian vegetable soup with chick peas

This basic vegetable soup is one that you can make with the basics, then add what you have. Since there is still so much basil finish the soup with some fresh leaves on top with grated romano, or make some pesto and swirl it on top.

Ingredients:

3-4 tbsp olive oil 1 yellow onion, diced

(optional: 4 oz diced bacon or pancetta)

1-2 carrots, diced

1 cup leeks, washed and sliced 1-3 stalks celery diced and or 1/2 cup fresh fennel, diced 2-3 cloves garlic, diced

1/2 cup white wine

3-4 cups shredded cabbage (savoy is my favorite)

4 cups of fresh ripe tomatoes, diced or 2 14 oz cans 2 medium zucchini, 2 yellow squash diced

1 Ð 2 cups: cauliflower, broccoli, or green beans

2 quarts vegetable stock or water

herbs, fresh and dried thyme, 2-3 bay leaves

2 tbsp salt and 1 tsp pepper 1/2 cup grated romano cheese

12 basil leaves or 2-3 tbsp pesto

2 cups cooked chick peas

method:

1. Heat oil in bottom of stockpot.

2. begin to cook the chopped pancetta or bacon.

3. then ddd onions, carrots, fennel or celery and parlsey.

4. When vegetables have softened add some wine. add herbs and salt.

5. Add other vegetables, including tomatoes.

6. Cover vegetables with stock or water.

7. Bring to a boil, then simmer for at least one hour, or until vegetables have become tender. add the chick peas.

8. Soup will be ready to eat, adjusting seasoning, add more salt and some herbs.

9. finish with some grated romano and basil or pesto. you can add 1-2 cups cooked short pasta.