Tomato-Basil Salad with Red Wine Vinaigrette

Tomato-Basil Salad is excellent in the summer time with the availability of fresh vegetables (especially at farmer's markets). Most of the time, you can find these vegetables in the supermarkets during the winter too, so you can enjoy this salad year round!


Tomato-Basil Salad with Red Wine Vinaigrette

2.5 cups romaine lettuce, torn with hands
5 cups basil leaves, torn with hands
1/4 cup purple cabbage, chopped
1 small bunch parsley, finely chopped
2 bell peppers, chopped
2 green onion stalks, finely chopped
4 medium tomatoes, chopped

For the Red Wine Vinaigrette:

salt and pepper
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon dried thyme

First prepare the vinaigrette:

In a mixing bowl, add olive oil, thyme, salt, black pepper, and red wine vinegar. Whisk until thoroughly mixed. Allow vinaigrette to sit for at least 10 minutes.

Next, in a salad bowl, add peppers, tomatoes, lettuce, basil, cabbage, and onions. Pour the vinaigrette over salad, and toss. Top with parsley. Enjoy!

Serves approximately 4.

Basil Stir-Fry

This dish is where Italian cuisine meets Asian cuisine! Green onion and tofu are commonly used in Asian food, while basil and tomatoes finish the Italian side.

Basil Stir-Fry

2 Roma tomatoes, chopped
1 tablespoon red pepper flakes
1 cup canned diced tomatoes with the juices
4 cloves garlic, finely chopped
1 red bell pepper, chopped
1 cup white button mushrooms, chopped
salt
1 bay leaf
4 tablespoons extra-virgin olive oil
1/2 cup basil leaves, chopped
1 green onion stalk, finely chopped
1 cup extra-firm tofu, diced

Saute garlic in 1 tablespoon of extra-virgin olive oil in a skillet over medium-high heat. When garlic is tender, add mushrooms and red bell pepper. Cook until water has released, then add Roma tomatoes, canned diced tomatoes, salt, red pepper flake, and bay leaf. Make sure the bay leaf is adequately covered by the mixture and juices. After cooking for 4 minutes, add tofu. Allow to simmer for 15 minutes, and then stir in basil and green onions. Turn off heat, and drizzle with remaining olive oil. Serve with crusty French or Italian bread, and enjoy!

Serves approximately 4.

Cabbage Soup

This soup is healthy and yummy, and the sausage adds a great hearty touch. Even for those of you who aren't cabbage fans, I think you'll enjoy this one!

Cabbage Soup

20 oz. vegetable stock
1/2 head of purple cabbage, chopped
1 small onion, chopped
4 cloves garlic, finely chopped
14 oz. can of diced tomatoes, with their juices
7 cups water
2 tablespoons dried thyme
salt and black pepper
1 tablespoon turmeric powder
1/2 pound spicy Italian sausage, rolled into small meatballs
3 teaspoons red mirch powder (or chili powder)
5 tablespoons extra-virgin olive oil

Saute cabbage and onion in olive oil over medium-high heat for 5 minutes. Add garlic, and continue to saute for another 5 minutes. Add water and stock, and allow to come to a boil. Add salt, black pepper, red mirch, sausage, and thyme. Cook for 10 minutes, and then add tomatoes. Reduce heat to medium, and allow to cook covered for 25 minutes. Add turmeric, and continue to cook covered for 10 minutes. Cool for 3 minutes, and serve.

Serves approximately 8.

Fettuccine Alfredo

This is my take on the classic Italian dish. White wine and garlic are my add-ins, and add a yummy kick!

Fettuccine Alfredo

1 pound fettuccine pasta
2.5 cups heavy cream
salt and black pepper
1.5 cups parmesan cheese, grated
1 pound chicken (optional), cut into thin strips
1 cup dry white wine
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
3 cloves garlic, minced finely

Cook fettuccine until al dente.

If you are using chicken:

Meanwhile, in a large frying pan, saute garlic in olive oil over medium-high heat until tender. Add white wine and chicken. Continue to cook for 4 minutes. Reduce heat to medium, add the heavy cream, salt, black pepper, and simmer for 2 minutes. Add the butter and parmesan cheese, and stir. Cook for another 4 minutes, then add the pasta, and stir. Let stand for 2 minutes, and serve.

If you are not using chicken:

Meanwhile, in a large frying pan, saute garlic in olive oil over medium-high heat until tender. Add white wine, salt, black pepper, and heavy cream. Cook for 4 minutes. Add the butter and parmesan cheese, and stir. Cook for another 4 minutes, then add the pasta, and stir. Let stand for 2 minutes, and serve.

Serves approximately 6.

Pizza Margherita

Pizza Margherita is definitely my favorite pizza pie out there! Light and delicious, this traditional Italian pizza makes a wonderful appetizer, or a light main course.

Pizza Margherita

2 thin 12-inch precooked pizza crusts
8 oz. fresh mozzarella, cut into small cubes
6 roma tomatoes
1 cup basil leaves, julienned
4 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil, plus extra for drizzling
salt

Preheat oven to 450 degrees Fahrenheit.

Brush olive oil onto pizza crusts (use about 1 tablespoon for each pie). Place toppings in the following order: basil for the first layer, tomatoes for the second layer, mozzarella for the third layer, and finish with garlic for the top. Next, lower oven heat to 425 degrees and bake each pie in pizza pan (with holes on the bottom of pan) for about 10 minutes, or until cheese has melted. Allow to cool for 2 minutes. Drizzle with remaining olive oil and top with salt if desired. Enjoy!

Serves approximately 4.

Eggplant Rotini

Japanese eggplants are a little more tender than other versions, which is why I use them in this dish. Eggplant rotini is quick, healthy, and deeeelicious!!

Eggplant Rotini

2 Japanese eggplants
4 cloves garlic, minced finely
4 tablespoons extra-virgin olive oil
1/2 cup grated parmesan cheese
salt and black pepper
1 tablespoon thyme
1/4 cup flat-leaf Italian parsley
1/4 cup water
1 14 oz. can diced tomatoes, with their juices
1 pound whole-wheat rotini pasta

Cook the rotini until it is al dente.

Meanwhile, in a skillet, saute garlic in extra-virgin olive oil for 2 minutes. Add eggplant, stir, and add water. Continue to simmer until the eggplant is tender. Then, add tomatoes, salt, black pepper, and thyme. Allow to cook until most of the juices have cooked away, and add the parsley. Next, combine the pasta with this mixture. Cool for 3 minutes, top with parmesan cheese, drizzle with olive oil (if desired) and serve.

Serves approximately 4.