In the Kitchen

Ingredients ¼ cup extra-virgin olive oil 3 tablespoons white wine vinegar 1 tablespoon minced fresh parsley 1 teaspoon sugar 1 teaspoon salt 1 to 2 teaspoons minced fresh thyme, oregano, marjoram, basil, or rosemary ¼ teaspoon black pepper 1 green … Continue reading →

Make tabbouleh using fresh parsley. Tabbouleh is a Middle Eastern salad using parsley, bulgur wheat, tomatoes, and other healthy ingredients. Ingredients 1/2-cup bulgur wheat* 2 medium to large tomatoes, cut into bite sized pieces 1 large cucumber, cut into bite … Continue reading →

This versatile menu addition can be served hot or cold. Ingredients 1 (1-lb.) eggplant 1/4 cup balsamic vinegar 2 teaspoons minced garlic 1/2 teaspoon salt 3 cups diced tomato 1/2 cup chopped green bell pepper 2 tablespoons chopped fresh basil … Continue reading →

Recaito, a pungent mixture of the culantro, cilantro, onion, garlic, and pepper, is a staple ingredient in many Puerto Rican and other Latin dishes. While this puree is the foundation of many dishes including soups, stews, bean and rice dishes, … Continue reading →

Makes 1 (8-inch) thin crust pizza Ingredients 1 (4-ounce) ball fresh pizza dough or refrigerated pizza crust ½ teaspoon stone-ground corn meal 1 tablespoon extra-virgin olive oil 1 clove garlic, minced 2 plum tomatoes, thinly sliced 4 ounces fresh mozzarella … Continue reading →

If you have a year-round herb garden, make sure to note this recipe for Tabbouleh, a Mediterranean parsley salad. Try it in place of a traditional salad with a sandwich or soup. Yield: 4 servings. Ingredients ½-cup bulgur wheat 2 … Continue reading →

Use summer squash in a new way in this tasty alternative to an ordinary garden salad. Not only is it delicious, it’s good for you, too! Here is a different idea for using that summer squash that’s pretty healthy as … Continue reading →

Yield: 4 to 6 servings. Ingredients 2 to 3 green tomatoes, sliced Salt and pepper to taste 1 egg, beaten 1 cup self-rising flour Vegetable oil for deep-frying Instructions Sprinkle the tomato slices with salt and pepper. Dip each slice … Continue reading →

Yield: 4 servings. Ingredients 8 ounces whole-wheat or high-protein short pasta, such as shells, rigatoni, or rotini 1 tablespoon extra-virgin olive oil 12 ounces fully cooked Italian chicken sausage, cut into ¼-inch diagonal slices* 3 garlic cloves, minced 5 ounces … Continue reading →

A wonderful use for your green tomatoes, this casserole will please even the pickiest eaters. The tart tomatoes are complemented by creamy, melted cheese. This is a simple way to salvage green tomatoes and your family will love it. Test … Continue reading →