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Eggplant Parmesan

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It’s difficult to imagine a dish that rivals chicken parmesan in saucy, hearty excellence. This Eggplant Parmesan by Gabriele Corcos and Debi Mazar is such a dish. Thin, lightly fried slices of sweet, fruity eggplant are layered with a simple, pure tomato sauce, mozzarella, parmesan, and plenty of fresh basil. Don’t let the unpretentious ingredients list fool you – these simple layers are nothing short of exquisite. Although the eggplant is fried, there is none of the heaviness usually connected to fried foods. If you like eggplant, you are sure to relish this dish. If you feel indifferently towards it, chances are you won’t even notice it and will just basque in the heaven that accompanies a good sauce, cheese, and basil.

***Note that this recipe yields two 9 X 13 inch pans. When we toast up some breadsticks we only need one pan for our family of 6 so we halve the recipe.

Nothing beats a quick homemade tomato sauce. This one calls for sauteing red onion and garlic before adding canned tomatoes and basil.

No need for a messy, heavy egg and panko or breadcrumbs mixture for dredging here. Just a little flour to help crisp up that meaty eggplant a bit.

We do suggest using a deep-fry thermometer to gauge the temperature here (360 degrees). Your oil shouldn’t be sputtering like crazy and you want to avoid over-cooking your eggplant.

We suggest using a mandolin to get perfectly even 1/4-inch slices out of your eggplant. It will only take a minute to slice and you won’t have to worry about soggy or inconsistent slices.

Eggplant Parmesan is about delicate layer after layer of sweet and salty – not to mention cheesy – flavors.

Let your kids help you layer, brush and sprinkle. As you prepare and enjoy this Eggplant Parmesan with those you love, teach them a few things about some of the ingredients:

  • Eggplant is a great source of copper – a mineral that helps keep your bones healthy.
  • Basil gives your body vitamin K, which help your blood clot correctly so you don’t bleed too much.
  • Red onions may help lower your chances of cold sores, thanks to their anti-bacterial properties.

You’ll need about 2 cups of fresh basil for this dish and you won’t want to skimp – there’s no substitute for that vibrant, licoricey element. If you have access to Trader Joe’s, we suggest grabbing a couple basil plants from them. Or a large container of basil leaves should do ya.

This really is a beautiful dish. That is not burnt matter around the edges but deep, purple eggplant skin:

Who knew an inconspicuous fruit could produce such an elegant, savory dish?

From: Gabriele Corcos and Debi Mazar’s Eggplant Parmesan

Eggplant Parmesan
 
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Difficulty: Easy
Est. Cost: $20
Serves: 8 to 12 servings
Ingredients
  • 2 28-ounce cans whole peeled tomatoes (Pelati)
  • ¼ cup extra-virgin olive oil
  • ⅔ red onion, medium diced
  • 6 cloves garlic, cut into chunks
  • 2 pinches of red pepper flakes (optional)
  • Kosher salt and freshly ground pepper
  • ¼ cup torn fresh basil
  • For the Eggplant:
  • Canola oil, for frying
  • 1 cup all-purpose flour
  • Sea salt and freshly ground pepper
  • 3 medium eggplants, cut into ¼-inch-thick slices
  • ¾ pound part-skim mozzarella cheese, freshly shredded
  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1½ cups fresh basil leaves, plus more for garnish
  • Extra-virgin olive oil, for drizzling
Instructions
  1. Make the sauce: In a food processor or using an immersion blender, puree the tomatoes to a smooth, creamy consistency. (If you would like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
  2. *TAC note: We suggest that you begin heating the oil for frying the eggplant now (see step #4). It may take a while for the oil to come to temperature.
  3. In a large saucepan, heat the olive oil over medium-high heat until hot. Add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook for 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
  4. Add the tomatoes and season with kosher salt and pepper to taste. Reduce the heat to medium low and simmer for about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce. It has to be fluid, but it should not look overly wet. Add the torn basil and remove from the heat.
  5. Meanwhile, fry the eggplant: Preheat the oven to 400 degrees F. Pour 2 inches of canola oil into a large heavy-bottomed pot or high-sided skillet. Heat over high heat until a deep-fry thermometer reads 360 degrees F. (You can also test by adding a small piece of bread to the oil. If it fries and browns, the oil is ready.) In a shallow dish, whisk together the flour, 1 teaspoon sea salt and ¼ teaspoon pepper. Working in batches of approximately 8 slices each, dredge the eggplant slices in the flour mixture and add them to the hot oil. Fry for 1 to 2 minutes each, until browned. Using tongs, transfer the eggplant to a baking sheet lined with paper towels to let cool.
  6. In two 9-by-13-inch baking dishes, place 1 layer of eggplant slices. (*TAC note: Each of our layers of eggplant is about 3 X 4 slices. Your mozzarella will be divided into 4 and your basil by 3). Brush each with a thin layer of sauce, top with a layer of mozzarella, 2 tablespoons Parmigiano-Reggiano and a sprinkle of basil leaves. Repeat the layering two more times. Make a final layer of sauce, mozzarella and Parmigiano-Reggiano. Bake for 25 to 30 minutes, until bubbling and golden on top (*TAC note: we begin checking ours at 23 minutes and it is done). Garnish with a final sprinkling of basil (not included in the 1.5 cups) and Parmigiano-Reggiano and a small drizzle of olive oil.

 

 

Jalapeno-Cornmeal Pancakes

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We don’t tend to eat many savory pancakes here in the U.S., but many other countries like Malaysia (roti jala), Korea (jeon), Sweden (raggmunk) and India (dosa) do. It’s pretty breathtaking when the pancakes are a vivid color…. like blue, perhaps? These Jalapeno-Cornmeal Pancakes are unique in both appearance and flavor – qualities that always attract us – and are things you might spy on the menu of a fancy breakfast joint. The layers of textures, flavors and colors here are stunning, and we love the heat the jalapeno imparts and the sweetness of the fruity syrup. If you are a fan of savory/sweet combinations for breakfast, give this vibrant stack of griddle cakes a go.

Tip (unsponsored): Blue cornmeal isn’t the most widely-available ingredient, but you can usually find it at “higher-end” grocery stores, such as A.J.’s. If all else fails, just order it from Amazon – 24 oz. of Bob’s Red Mill is $9.67 with Prime and it’s a beautiful ingredient to have in your pantry if you cook with cornmeal somewhat often. Also, this recipe calls for orange marmalade to make the syrup. We suggest using apricot preserves to avoid that bitter flavor that cooked citrus rind can lend.

What is it about purple and green that is so brilliant? Make sure your jalapeno and green onions are chopped very finely so you don’t end up with unpleasant chunks in each bite.

Let your kids help you dump and whisk ingredients. As you prepare and enjoy these pancakes with those you love, teach them a few things about some of the ingredients:

  • The antioxidants in blue corn meal may help fight inflammation.
  • Scallions help keep your blood from forming clots.
  • Jalapenos contain capsaicin, which may help keep you from having headaches.

Because these pancakes have a Southwest flare, let’s learn a few things about Texas:

  • A whopping seventy percent of Texans live within 200 miles of Austin.
  • On the other side of the spectrum is Loving, TX, which is one of the least (if not the least) populated counties in the U.S.
  • About eighty percent of Texas is farmland.

Adapted slightly from: Jalapeno-Cornmeal Pancakes

Jalapeno-Cornmeal Pancakes
 
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Author:
Difficulty: Easy
Serves: 4 servings
Ingredients
  • For the Toppings:
  • 8 strips thick-cut bacon
  • 1 12-ounce jar apricot preserves
  • ⅓ to ½ cup orange juice
  • 2 scallions, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • For the Pancakes:
  • ½ cup blue cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons canola oil, plus more for the griddle
  • 2 tablespoons finely diced seeded jalapeno pepper
  • 2 tablespoons grated parmesan cheese
  • 2 scallions, finely chopped
Instructions
  1. Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp.
  2. Meanwhile, make the syrup: Heat the preserves, ⅓ cup orange juice, the scallions and jalapeno in a small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.
  3. Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions.
  4. Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.
  5. Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the apricot-orange syrup.

 

Butternut Squash Risotto

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Behold the most sublime risotto comprehensible. This Butternut Squash Risotto is all-around remarkable. For one thing, it is beautiful – the saffron threads color the rice a most vibrant gold. Pieces of roasted squash add another texture and brilliant fall color. Secondly, the flavor is exquisite. Smokiness from the pancetta (or bacon), sweetness from the squash, heartiness from each grain of rice which has absorbed rich chicken stock to maximum capacity… and the floral saffron. Oh, the saffron. This dish is purely luxurious. Brava, Ina.

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You’ll roast cubes of butternut squash to succulent perfection. It’s always quite the trial at our house to keep fingers off until it’s time to add it to the risotto.

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Be sure and use arborio rice as it’s shorter grain and higher starch content is perfect for risotto. Long-grain rice will just turn to mush, but arborio retains it’s shape and bite:

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Saffron might be the most mysterious of the spices: it is made up of the dried stigmas of flowers (each flower contains three threads) and is usually harvested by hand, making it the most expensive spice. Saffron leaves it’s mark on every dish it encounters with a vibrant, golden huge and distinct, earthy flavor. We usually get our saffron from Costco (unsponsored).

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If you’re like us and don’t drink wine but use it for cooking, you can pick up a 4-pack of plastic mini chardonnay bottles (we get ours at Walmart). Each bottle is about a cup of wine and results in less money waste as when purchasing a large bottle only to use a fraction of it (opened white wine doesn’t keep for more than a few days in the fridge).

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This dish is truly stunning:

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Use pancetta or bacon, whichever you prefer.

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The flavor is sheer decadence. As you prepare and enjoy this risotto with those you love, teach them a few things about some of the ingredients:

  • Butternut squash contains lutein, which helps you have good vision.
  • Saffron is also said to help your vision by keeping your retinas healthy as you age.
  • Shallots have anti-viral qualities, which help keep you from getting sick.

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From: Butternut Squash Risotto

Butternut Squash Risotto
 
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Author:
Difficulty: Easy
Est. Cost: $18
Serves: 4 - 6 servings
Ingredients
  • 1 butternut squash (2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken stock, preferably homemade
  • 6 tablespoons (3/4 stick) unsalted butter
  • 2 ounces pancetta, diced
  • ½ cup minced shallots (2 large)
  • 1½ cups Arborio rice (10 ounces)
  • ½ cup dry white wine
  • 1 teaspoon saffron threads
  • 1 cup freshly grated Parmesan cheese
Instructions
  1. Preheat the oven to 400 degrees.
  2. Peel the butternut squash, remove the seeds, and cut it into ¾-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
  3. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
  4. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and ½ teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

 

Orecchiette With Pancetta, Pumpkin and Broccoli Rabe

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Sometimes when you have a plate of pasta this beautiful, the “eye-candy factor” is all it has going for it. It’s just a combination of pretty ingredients with the express purpose of creating a photogenic dish and the result tastes like nothing more than a hodge-podge of contradicting flavors (and not in the good way). This Orecchiette with Pancetta, Pumpkin and Broccoli Rabe by Anne Burrell is sheer perfection, both aesthetically and in palatability. Burnt orange and forest green, this dish screams “fall” and tastes as much too. For as much flavor as this pasta packs, the ingredients list is pretty short and you’ll only spend about $12 on this meal. Grab a little gourd and get into the spirit of autumn with this seasonal delight.

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Tips (unsponsored): If you’re not a big fan of pumpkin, butternut squash would be every bit as delicious. Anne calls for a “cheese pumpkin,” which variety we didn’t find on our normal grocery store route. Use a sugar or pie pumpkin instead. We find our broccoli rabe (or rapini) at Trader Joe’s. You can pick up your pancetta, toasted green pumpkin seeds (or “pepitas”) and orecchiette there as well.

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This dish is so well-rounded: sweetness from the pumpkin, saltiness from the parmesan, fruitiness from the olive oil, smokiness from the pancetta, spiciness from the red pepper flakes, and crunchiness from the pumpkin seeds.

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Let your kids sprinkle the final dishes with pumpkin seeds and parmesan. As you prepare and enjoy this pasta with those you love, teach them a few things about the ingredients:

  • Broccolini has lots of potassium, which helps keep your nervous system healthy.
  • Pumpkin seeds (or pepitas) have lots of the healthy fatty acids that helps to lower the bad cholesterol in your blood and raise the good.
  • Pumpkin helps keep your cells healthy, which helps you age well.

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Since we associate pasta with Italy (and rightly so), let’s learn a few things about this country and it’s people:

  • Vatican City is actually considered a country, and is the smallest in the world.
  • TONS of people visit Italy each year, making it the 4th most-visited country in the world.
  • The very first battery was invented by an Italian by the name of Volta in the 1800’s.

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From: Orecchiette with Pancetta, Pumpkin and Broccoli Rabe

Orecchiette With Pancetta, Pumpkin and Broccoli Rabe
 
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Author:
Difficulty: Easy
Est. Cost: $12
Serves: 4 servings
Ingredients
  • 2 cups diced peeled cheese pumpkin or butternut squash (about 8 ounces)
  • Extra-virgin olive oil
  • Kosher salt
  • ½ bunch broccoli rabe, tough lower stems removed, cut into thirds
  • ¾ cup pancetta, cut into ½-inch dice
  • Pinch of red pepper flakes
  • 2 cups orecchiette
  • ½ cup grated parmigiana, plus more for topping
  • ¼ cup green pumpkin seeds, toasted
Instructions
  1. Preheat the oven to 375 degrees F. Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray. Bake in the oven until soft, about 20 minutes. Remove from the oven and reserve.
  2. Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Drop the broccoli rabe into the pot of boiling water, swirl it around, remove it from the water and immediately plunge into the salty ice water. Reserve the boiling water. Remove the broccoli rabe from the ice water, squeeze out the excess water and reserve.
  3. Coat a large saute pan with olive oil and add the pancetta and red pepper flakes. Bring the pan to medium heat and cook the pancetta until brown and crispy. Add the roasted pumpkin and about ¾ cup of the broccoli rabe cooking water. Simmer until the water reduces by half, about 2 minutes.
  4. Meanwhile, add the orecchiette to the reserved boiling broccoli rabe water and cook until al dente, about 1 minute less than the cooking time says on the box. Remove the pasta from the water and add to the pan with the pancetta and pumpkin. Add the broccoli rabe and about ½ cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta, about 1 minute. Drizzle with olive oil and sprinkle with the grated parmigiana. Toss vigorously.
  5. Divide the pasta among dishes, sprinkle with a little more grated parm and top with the roasted green pumpkin seeds.

 

 

Spicy Pumpkin with Collards

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Sweet pumpkin dishes hog too much of the fall food spotlight, if you ask us. Our very favorite pumpkin dishes happen to be savory, and this might be our all-time favorite because pumpkin truly is THE star here. Deseeded baby pumpkin is filled with a dreamy mixture of collard greens, onion, garlic, scallions, tomato, chiles, thyme, nutmeg and sharpe white cheddar. As if that flavor profile isn’t impressive enough, the pumpkin is then topped with parmesan and breadcrumbs; this dish is meatless and you won’t even realize it. The pumpkins emerge from the oven alluring as can be, having turned the most fetching shade of burnt orange imaginable. The filling is creamy, hearty, and just a bit spicy, and the pumpkin flesh is soft and decadent. This festive dish is the perfect choice for getting your crew in the right mood for the season.

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Don’t discard your pumpkin seeds – turn them into a healthful, spicy snack.

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The flavor begins here:

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Tips: This recipe makes 2 pumpkins and serves 4. Trust us, it is plenty. Sugar pumpkins are called for and there are other names they can be found by, such as pie pumpkins or baby bear. If the words “sugar” or “pie” are in the name and they weigh around 2 or 3 pounds each, you can be pretty sure they would work well for this recipe. These pie pumpkins yield a softer, sweeter, less stringy flesh than other pumpkins, so you don’t want to buy just any ole’ pumpkin. This recipe calls for frozen chopped collard greens, which aren’t widely available. Alternatively, use 3-4 bunches of fresh collard greens, roughly chopped: heat some olive oil in a large pot over medium heat. Add the greens and cook for about 3-4 minutes. Drain in a colander. We suggest using good quality sharp white cheddar here as it will make a big difference. A Scotch bonnet chile pepper is called for (also not widely available). A serrano would work fine too.

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This dish is rich, decadent, and full of vitamins. As you prepare and enjoy this with your family, teach them a few things about some of the ingredients:

  • Pumpkin is a terrific source of beta-carotene, as evidenced in it’s bright orange gourd, which helps keep your eyes healthy.
  • Pumpkin also helps keep your cells healthy, which helps you age well.
  • Collard greens provide you with plenty of vitamin K, which is necessary for healthy bones.

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This little gal had a difficult time of sharing with her pumpkin partner (Dad). She was a bit of a hog…

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It is said that most pumpkins are grown in Illinois, so let’s learn a few things about this state:

  • The ice cream sundae supposedly originated in Evanston.
  • Nabisco (in Chicago) is the largest bakery in the world.
  • Almost 80% of the land is farmland.

spicy-pumpkin-and-collards

From: Spicy Pumpkin with Collards

Spicy Pumpkin with Collards
 
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Author:
Difficulty: Easy
Est. Cost: $20
Serves: 4 servings
Ingredients
  • 2 2 -to-3-pound sugar pumpkins
  • 4 tablespoons unsalted butter
  • 1 small onion, diced
  • 1 plum tomato, diced
  • 1 Scotch bonnet (or serrano) chile pepper, seeded and finely chopped
  • 1 teaspoon chopped fresh thyme
  • 1 clove garlic, chopped
  • 4 scallions, chopped
  • 1 pound frozen chopped collard greens, thawed (see TAC blog post for fresh greens variation)
  • Kosher salt
  • 1 cup evaporated milk
  • Pinch of freshly grated nutmeg
  • 4 tablespoons breadcrumbs (preferably panko)
  • 1½ cups shredded sharp white cheddar cheese
  • 2 tablespoons grated parmesan cheese
Instructions
  1. Preheat the oven to 375 degrees F. Slice off the top 1½ inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1¼ teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
  3. Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.

 

Skillet Chicken Parmesan with Artichokes

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The level of deliciousness of the artichoke is debatable. We happen to enjoy them in any form, but some do not share our affinity. If you are one of those people (or families) who don’t currently love artichokes but strive to, this is a terrific recipe with which to test the waters. Jarred marinated artichokes are browned a little and become part of a savory and highly flavorful sauce; you can give them a fine chop and your picky eaters will consume them unawares of the nutrients they are receiving. Other ingredients that flavor this dish – fresh basil, fresh mozzarella, and parmesan – are classically Italian and the result is a beautifully rustic, comforting, and pretty healthful dinner (520 calories per serving).

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This sauce of browned artichokes, garlic, red pepper flakes, and canned San Marzano’s is truly spectacular:

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Tips (unsponsored): If you’re worried about the cubed bread becoming mushy – don’t. We are very sensitive to mushy bread and this is nothing of the sort. Trader Joe’s sells a loaf of rosemary focaccia that has olives and cheese atop, which is what we use. You only need a small amount for this recipe so you can heat and enjoy the remainder of the loaf another time.

Just four ounces of fresh mozzarella and 1/4 cup parmesan is all it takes to make this dish melty and satisfying:

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Have your kids help you sprinkle bread crumbs, cheese, and basil. As you prepare and enjoy this dish with those you love, teach them a few things about some of the ingredients:

  • Marinated artichokes contain a lot of vitamin C, which helps your body heal more quickly when you are wounded.
  • Basil helps to fight-off bad bacteria.
  • Garlic helps your body have healthy blood flow.

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Let’s learn a few things about Italy and it’s people:

  • Italian women usually only have one child.
  • Italy has 2 active volcanos and both are near big cities. It is pretty scary that they could erupt at any time!
  • There are lots and lots of old people in Italy. Like a lot.

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From: Skillet Chicken Parmesan with Artichokes

Skillet Chicken Parmesan with Artichokes
 
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Author:
Difficulty: Easy
Est. Cost: $24
Serves: 4 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 10 -ounce package frozen artichoke hearts, thawed (TAC note: we used drained jarred marinated artichoke hearts)
  • 1 clove garlic, chopped
  • ¼ teaspoon red pepper flakes
  • 1 28 -ounce can whole peeled San Marzano tomatoes, crushed by hand
  • Kosher salt and freshly ground pepper
  • 3 cups chopped (not shredded) rotisserie chicken (skin removed)
  • ¼ cup fresh basil, roughly chopped, plus more for topping
  • 4 slices rosemary focaccia, cubed (about 4 ounces)
  • 4 ounces fresh mozzarella, thinly sliced
  • ¼ cup grated parmesan cheese
Instructions
  1. Preheat the broiler. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the artichokes and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is soft, about 30 seconds.
  2. Add the tomatoes, 1 cup water, 1 teaspoon salt and a few grinds of pepper to the skillet. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in the chicken and basil; season with salt.
  3. Meanwhile, toast the focaccia in a toaster oven or under the broiler and let cool slightly; roughly chop to make coarse breadcrumbs. Sprinkle the crumbs over the chicken mixture and top with the mozzarella and parmesan.
  4. Transfer the skillet to the broiler and cook until the breadcrumbs are browned and the cheese is bubbling, 3 to 5 minutes. Let cool, 5 minutes. Top with basil.
Nutrition Information
Calories: 520 Fat: 20 g Saturated fat: 7 g Carbohydrates: 45 g Sugar: 8 g Sodium: 1,440 mg Fiber: 7 g Protein: 39 g Cholesterol: 100 mg

 

Artichoke-Salami Stromboli

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Savory: “pleasing, delicious in flavor.” Is this ever. This Artichoke-Salami Stromboli is positively bursting at the seams with cured, briny, fresh flavor. With only 10 minutes prep time, store-bought pizza dough make this a cinch and this salad is one of the simplest and best we’ve ever made, consisting of nothing but spinach, toasted pecans, thinly sliced celery, lemon, olive oil, salt & pepper. For the Stromboli, soft (although not soggy) pizza crust houses fresh spinach, marinated artichoke hearts, salami, provolone and parmesan – all of which marry together in the oven into a melty, toasty packet of Italian flavors.

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To ensure a crisp, non-soggy bottom, we suggest baking on a pizza stone, if you have one. We usually pick our pizza dough up from Trader Joe’s and we grabbed some thinly sliced salami at Walmart’s deli (unsponsored).

artichoke-salami stromboli baked, whole-2

You’re going to love this crunchy, bright-flavored green salad. We suggest using a food processor to quickly achieve a thin slice on the celery.

artichoke-salami stromboli, plated, closer-up-4

Have your kids help you layer ingredients on the dough. As you enjoy this dish with those you love, teach them a few things about the ingredients being used:

  • Spinach has powerful antioxidants, which help you stay healthy all-around.
  • Celery has potassium, which may help to lower high blood pressure.
  • Pecans are high in healthy fats and can help lower bad cholesterol.

There is a bit of controversy surrounding the origin of the Stromboli: some claim it was first made in an Italian restaurant in Philadelphia, while others insist it was first made by a guy in Spokane. Some think it was named after the Italian island region of Stromboli, others after a movie titled ‘Stromboli.’ Either way, it originated in the U.S. in the 1950’s and we’re truly grateful that it did.

artichoke-salami stromboli collage

Adapted only slightly from: Artichoke-Salami Stromboli

Artichoke-Salami Stromboli
 
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Difficulty: Easy
Est. Cost: $13
Serves: 4 servings
Ingredients
  • 1 pound refrigerated pizza dough, at room temperature
  • ¼ cup extra-virgin olive oil, plus more for stretching
  • 6 cups lightly packed baby spinach (about 5 ounces)
  • ½ cup chopped marinated artichoke hearts, drained (an entire small jar)
  • 4 ounces thinly sliced Genoa salami
  • 4 ounces thinly sliced provolone cheese
  • 2 tablespoons shredded parmesan cheese
  • ⅓ cup chopped walnuts (TAC prefers pecans)
  • 4 stalks celery (with leaves), thinly sliced
  • Juice of ½ lemon
  • Kosher salt and freshly ground pepper
Instructions
  1. Put an inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. Divide the pizza dough in half. Press and stretch 1 piece into an 8-by-10-inch rectangle on an oiled surface using oiled hands; brush with 2 teaspoons olive oil.
  2. Layer 1 cup spinach, half each of the artichokes, salami, ½ tablespoon parmesan and provolone on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli.
  3. Arrange the stromboli seam-side down, 2 to 3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 22-25 minutes. Cool slightly.
  4. Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad.
Nutrition Information
Calories: 680 Fat: 38 g Saturated fat: 11 g Carbohydrates: 63 g Sodium: 1,490 mg Fiber: 4 g Protein: 26 g Cholesterol: 40 mg

 

Meatball Parmesan Heroes (a.k.a. Perfect Meatball Subs)

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meatball parmesan heroes head-on-1

We can’t say enough good things about these Meatball Parmesan Heroes by Kelsey Nixon. They are the epitome of what a hearty, saucy meatball sub should be. It’s so tempting to cut corners when making meatball subs by buying frozen meatballs or jarred marinara sauce, but OH MY GOODNESS, when you make both of those from scratch (so, so quick and easy, by-the-way) and stuff them inside a soft roll topped with mozzarella, parmesan and fresh basil… it’s like a secret portal to heaven opens for 10 minutes. These meatballs are incredibly tender (assuming that you barely handle the meat, as instructed), and you’ll use really soft rolls, so the whole sub is easy and pleasurable to eat. Your family is going to love these delicious, fun heroes. AND you can double the meatballs and sauce and serve over spaghetti the following evening:

meatball parmesan heroes spaghetti leftovers 2 - 1

Tip (unsponsored): We love the imported wedges of parmesan we get at Costco. Please use San Marzano canned tomatoes, they really do make a difference. We find ours at Walmart, and we use the brat buns from Walmart’s bakery as well.

meatball parmesan heroes balls in pot-1

Have your kids help you dump ingredients and top each hero with cheese and fresh basil, pointing out the wonderful aroma of the basil. As you prepare and enjoy these with those you love, teach them about some the ingredients:

  • Basil gives your body vitamin K, which help your blood clot correctly so you don’t bleed too much.
  • Tomatoes are good for your skin.
  • Eating garlic may help keep your immune system strong.

meatball parmesan heroes side view - 1

Let’s learn a few things about Italy and it’s people:

  • TONS of people visit Italy each year, making it the 4th most-visited country in the world.
  • The very first battery was invented by an Italian by the name of Volta in the 1800’s.
  • More wine is exported from Italy than from any other country.

meatball parm heroes

From: Kelsey Nixon’s Kitchen Confidence Cookbook

Meatball Parmesan Heroes (a.k.a. Perfect Meatball Subs)
 
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Difficulty: Easy
Est. Cost: $27
Serves: 6 heroes
Ingredients
  • Meatballs:
  • 3 tablespoons whole milk
  • 1 large egg, beaten
  • ½ cup grated Parmesan cheese
  • ¼ cup seasoned dry breadcrumbs
  • 1½ tablespoons chopped fresh oregano leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ pound ground chuck
  • ½ pound ground pork
  • Tomato Sauce:
  • ¼ cup extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (28 oz) can can San Marzano whole plum tomatoes
  • ¼ cup chopped fresh basil
  • Kosher salt and cracked black pepper
  • Sandwiches:
  • 6 hero rolls (or soft brat buns), split
  • 6 ounces mozzarella cheese, shredded (about 1½ cups)
  • ½ cup grated Parmesan cheese
  • ½ cup fresh basil leaves, torn
Instructions
  1. For the meatballs: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the milk, egg, parmesan, breadcrumbs, oregano, salt, and pepper. Add the ground meats and mix gently to avoid overworking the meat. Shape the mixture into small golf ball sized meatballs and arrange them on the prepared baking sheet. You should have 18 to 24 meatballs.
  3. Bake the meatballs until they are cooked through and lightly browned on all sides, about 15 minutes. Remove the meatballs from the oven but leave the oven on.
  4. For the sauce: Meanwhile, in a large sauce pan set over medium heat, heat the oil. Add the onion and garlic and cook until softened and starting to brown, 3 to 5 minutes. Add the tomatoes, breaking them up with a wooden spoon, and bring to a boil, stirring often. Reduce the heat to medium-low and simmer until the sauce has thickened, 15 to 20 minutes. Stir in the basil and season with salt and pepper. (The tomato sauce will keep in an airtight container in the refrigerator for one week, and up to 6 months in the freezer.)
  5. Add the baked meatballs to the simmering sauce. Gently stir to coat and cook for 5 minutes.
  6. For the sandwiches: Arrange the rolls on a baking sheet, cut side up. Put 3 to 4 meatballs on one side of each roll, spoon some of the sauce over the meatballs, and top with the cheeses.
  7. Bake until the cheese is melted, 3 to 5 minutes. Top with fresh basil, close the sandwiches, and serve.

 

Pasta with Broccolini and Chicken Meatballs

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pasta with chicken meatballs - side view -1

With it’s tender, juicy meatballs, crisp-tender broccolini, and creamy ricotta, this Pasta with Broccolini and Chicken Meatballs is – hands down – one of the best pasta dishes you’ll make. Coming in at 613 calories per serving, it is one of the better choices you can make when it comes to pasta. And, when you consider how seriously flavorful it is and how decadent it feels, that’s pretty noteworthy. Plus, you’ll actually be getting some fresh nutrients with all of that broccolini. Using orecchiette means that you won’t risk your noodles being mushy and some red pepper flakes lend a welcomed kick. With a short ingredients list (costing about $12 to make) and 25 minutes active time, this dish is a total winner.

pasta with turkey meatballs - meatballs-1

Tips (unsponsored): We find our ricotta, orecchiette and sweet Italian chicken sausage at Trader Joe’s, but you can also use sweet Italian turkey sausage. We also find our broccolini at Trader Joe’s – it is beautifully trimmed and packaged and we use the whole package.

pasta with turkey meatballs - broccolini-1

Have your kids help you sprinkle each dish with parmesan. As you prepare and enjoy this pasta with those you love, teach them a few things about the ingredients:

  • Broccolini has vitamin C, which improves your collagen, helping your skin and bones stay strong.
  • Broccolini also has lots of potassium, which helps keep your nervous system healthy.
  • Ricotta cheese is a good source of phosphorus, which helps you have energy.

pasta with turkey meatballs - overhead view-1

We can’t help think of Italy when we think of orecchiette, broccolini and olive oil, so let’s learn a few things about Italy and it’s people:

  • The proper name for Italy is actually “the Italian Republic.”
  • Pasta dates back to the 4th century BC.
  • The story of Pinocchio was first distributed in a newspaper in Italy.

pasta with broccolini and chicken meatballs collage

Adapted from: Pasta with Turkey Meatballs

Pasta with Broccolini and Chicken Meatballs
 
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Author:
Difficulty: Easy
Est. Cost: $12
Serves: 4 servings
Ingredients
  • Kosher salt
  • 12 ounces orecchiette pasta
  • 2 bunches broccolini, cut into bite-size pieces
  • 8 ounces sweet Italian chicken or turkey sausage, casings removed
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • Pinch of red pepper flakes
  • 1 large egg
  • Freshly ground pepper
  • ¼ cup ricotta or
  • ¼ cup parmesan cheese
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking (cook pasta about 8 minutes, add broccolini and cook 2 minutes more). Reserve 1 cup cooking water, then drain the pasta and broccolini.
  2. Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels.
  3. Add the remaining 3 tablespoons olive oil to the pot, the garlic, red pepper flakes and ½ teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper.
  4. Divide the pasta among bowls. Sprinkle with the cheese, dollop with ricotta, and drizzle with olive oil.
Nutrition Information
Calories: 613 Fat: 25 g Saturated fat: 6 g Carbohydrates: 69 g Sodium: 749 mg Fiber: 4 g Protein: 29 g Cholesterol: 102 mg

 

Giada’s House Soup

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giada's house soup glass cup view-1

Winter may be over but soup is never out of season in our house. It is a totally satisfying way to pack a ton of nutrients into one meal, and, really – is there anything better than dipping a slice of toasted peasant bread/baguette into a bowl of hot, hearty broth? This soup by Giada De Laurentiis contains everything you’ve ever wanted in a soup – a rich, flavorful broth, tons of vegetables, grains, beans and sausage. How’s this for an ingredients list: leek, carrot, fennel, white beans, farro, tomatoes, thyme, kielbasa, kale, and parmesan. PERFECTION! Make this soup the day before you need to feed a crowd and behold it’s awesome powers to please every single person who partakes of it. Okay, a little dramatic, but it is even more delicious the next day and everyone really will love it. AND making this one-pot recipe yields very few dishes! No kidding, see here:

giada's house soup very little dishes-1

giada's house soup view from above-1

Tips (unsponsored): We almost always find our leeks at Trader Joe’s. They are beautiful, come in pairs (which is great for us as we almost always double soup recipes), and are cleaned and ready to be chopped. The same thing goes for fennel. We have found farro at both Sprouts and Trader Joe’s. Call first and ask to save yourself a trip. Be sure to remove the ribs from the Tuscan kale as the recipe indicates. Using the bag of pre-cut kale from Trader Joe’s is convenient, but you will still want to remove the ribs as they will remain tough and unpleasant if you don’t. Please use Kitchen Basic’s Chicken Stock. It truly makes all the difference. Note: this recipe originally calls for dried beans, which we have used. However, the beans take forever to cook, so we suggest using canned cannellini’s instead.

giada's house soup in the pot-1

Have your kids help you dump ingredients into the soup pot. As you do so, teach them a thing or two about the ingredients you are using:

  • Fennel has lots of potassium, which is great for your metabolism.
  • Leeks are high in B vitamins, which are good for your blood circulation.
  • Cannellini beans are a low-glycemic food, which means that they provide your body with energy for hours after you even eat them.

giadas-house-soup-in-pot-1

Because of it’s Tuscan feel, let’s learn a few things about Tuscany and it’s people:

  • You have to pay to get into most beaches in Tuscany.
  • Tuscany is home to the Leaning Tower of Pisa, among a few other towers that lean.
  • Many movies have been filmed in Tuscany due to it’s beautiful countryside.

giada's house soup collage

Adapted slightly from: Giada’s “House” Soup

5.0 from 1 reviews
Giada's House Soup (aka Leek, Fennel, Kale, Farro, White Bean and Kielbasa Soup)
 
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Author:
Difficulty: Easy
Est. Cost: $17
Serves: 4 to 6 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 leek, white and tender green parts only, finely chopped
  • 2 carrots, 1 finely chopped, 1 sliced
  • ½ fennel bulb, finely chopped
  • Kosher salt
  • ½ teaspoon red pepper flakes
  • ¾ cup canned small white beans, such as navy or cannellini
  • ½ to ¾ cup farro
  • 1 15 -ounce can diced tomatoes
  • 2 quarts chicken stock (homemade or low-sodium)
  • 2 to 3 sprigs thyme
  • 1 2 -inch piece parmesan cheese rind
  • 13 ounces turkey or Polska kielbasa, cut into half-moons
  • 4 to 5 large leaves Tuscan kale, ribs removed, chopped (about 2 cups)
  • Grated parmesan cheese and fresh lemon juice, for serving (optional)
Instructions
  1. Heat the olive oil in a large soup pot over medium heat. Saute the kielbasa until browned, set aside. If needed, add a little more olive oil to the pot and add the leek, chopped carrot and fennel and season with ½ teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.
  2. Add the farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 2.5 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1½ hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.
  3. Add the kielbasa, kale and sliced carrot and beans. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.

 

 

 

 

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