This recipe comes from a friend and client of mine (thanks for sharing Patty). Very refreshing, this is a great summer dish, and easy to prepare. It’s the kind of goodie you keep ready in the fridge during the hot months for when friends drop by to share a glass of wine. Enjoy!

2 cups tomatoes, diced
3/4 cup fresh mozzarella (about 3 oz.), diced
3 Tbs. shallots, minced
2 Tsp. extra virgin olive oil
1/4 Tsp. lemon juice (or balsamic vinegar) (I used pomegranate balsamic vinegar)
1/2 Tsp. salt, to taste
1/4 Tsp. fresh ground black pepper, to taste
1 garlic clove, crushed and minced (I used 2 cloves)

Couscous
1 1/4 cups water (or whatever box says if you don’t use same brand)
1 box Near East Roasted Garlic and Olive Oil couscous (I used plain Israeli couscous, no season packet)
1/4 cup fresh basil, chopped
Basil leaves to garnish

In a large bowl, combine the tomatoes, mozzarella, shallots, olive oil, lemon juice (or vinegar), salt, pepper and garlic. Toss well and then refrigerate, covered, to marinate for 30 minutes.
In a saucepan, bring the water, olive oil and spice pack from the Near East box to boil. Stir in the couscous, remove from stove (Israeli couscous needs to be simmered until soft), cover, set aside for 5 minutes. With a fork, fluff the couscous, set aside to cool. Add the cooled couscous and chopped basil to the tomato mixture. Garnish with whole basil leaves and serve.

This recipe comes from Giada’s Family Dinners cookbook. Now…I have to admit, the finished product looks a bit drab, but it is quite the opposite. Outside of it’s looks, this dish has a deep, rich flavor. Very satisfying. Pour yourself a glass of wine and get to work!

3 1/2 cups reduced-sodium chicken broth (I used about 4 cups)
3 Tbsp. unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup Arborio rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted (I used non-frozen LeSuer young sweet peas)
1/4 cup chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper

Bring broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
Melt the butter in a large, heavy saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Stir in the garlic and sauté for 30 seconds, until fragrant. Stir in the rice. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of the hot broth; simmer over medium-low heat, stirring often, until the liquid is absorbed, about 6 minutes. Repeat adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer.
Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Mix in 1/2 cup Parmesan cheese. Season to taste with salt and pepper. Spoon the risotto into bowls. Sprinkle with additional cheese and serve.

Last weekend I had the privilege to watch Alicja, a dear friend of Dr. Hecht’s, create the most delicious Bolognese sauce I’ve ever tasted. I’d previously had a chance to taste Dr. Hecht’s sauce, and was so impressed with it’s rich flavor that when given the chance to learn from the best, I showed up with my camera and notepad.

Ingredients
4 carrots, medium to small in size, cut into one inch pieces
3 celery stalks, cut into 1 inch pieces
2 Lbs. lean ground beef
Fresh nutmeg, to taste, about 1/4 Tsp.
2 28 ounce cans crushed tomatoes
1 cup fresh basil, chopped
Dried oregano, off the stalk and crushed by hand, approx. 1 Tbsp.needed
1.5 cups white wine, preferably a white Burgundy
3 Tbsp. (approx.) extra virgin olive oil to sauté vegetables
1/4 cup half and half (approx.)

1. Grind the carrots and celery pieces in a small Cuisinart. You don’t want any chunks, but you also don’t want mush.
2. Add the extra virgin olive oil to your large pan and cook the ground vegetables, on medium heat, until they are tender.
3. With the heat now on low, add the ground beef. It is very important that as you brown the meat you are constantly mashing it down with a fork. You don’t want any meat chunks in the sauce.
4. Once the meat is browned and mashed, add the wine and cook until the wine is reduced.
5. Add the tomatoes, 1/2 of the basil and all of the oregano. Stir in all the ingredients, and with the heat on low, cover the pan and simmer for 2 hours. Stir occasionally.
6. After about 2 hours, when the sauce has reduced and thickened, grind in the fresh nutmeg to taste, then stir in the half and half.
7. Serve with fresh pasta and enjoy!

I adapted this recipe from the Real Simple magazine, and let me tell you, it doesn’t get any easier than this. I made homemade fettuccine which is additional work, but I don’t mind. I enjoy making pasta. And for anyone who is concerned that it would be too spicy for them because of the chili powder…..not to worry, the coconut milk balances the flavors nicely. Enjoy!

1 Lb. homemade fettuccine (or store bought)
1 13.5 ounce can coconut milk
3 Tbsp. tomato paste
1 Tsp. Kosher salt
1 Tsp. chili powder
6 lower halves of scallions, cut thin
1 4.9 ounce can water chestnuts, cut into quarters

While boiling water for the fettuccine, put the coconut milk, tomato paste, salt, chili powder and water chestnuts into a sauce pan and bring to a boil, stirring often to mix ingredients. Bring the heat down to a simmer while the pasta is cooking.
Drain the fettuccine and put in a large bowl (put aside some pasta water if you’re going to reheat this dish). Pour the sauce over the pasta and toss.
Sprinkle the slices of scallion over the top and serve.

I adapted today’s lunch recipe from The Silver Spoon cookbook. I used vegetable stock where it called for water, but you can always change back to water if you don’t have stock. They also called for 2 1/4 Lbs. of plum tomatoes, but since I didn’t have the time to shop for fresh tomatoes, I instead, used canned, organic diced tomatoes. Great with a crunchy loaf of French bread.

2 Tbsp. butter
1 onion, thinly sliced
3 (14.5 ounce) cans of organic, diced tomatoes
2 potatoes, diced
1/2 cup heavy cream
Salt and pepper
Parmesan cheese, freshly grated, to serve
3 cups vegetable stock

Melt the butter in a large pot, add the onion, and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the tomatoes and season with salt and pepper. Pour in stock, add potatoes and bring to a boil. Lower the heat and simmer for 1 hour. Take off heat and use immersion blender to smooth ingredients. Reheat and add in the cream. Serve with Parmesan cheese.

Wine served: 2010 Sassello Bolgheri Rosso

I made this a few nights ago, then reheated for a nice hearty meal to enjoy during our massive snow storm. If you are cooking vegetarian, simply change the chicken stock to vegetable stock. This recipe is adapted from Ina Garten, but in her risotto she incorporates pancetta and saffron. I wanted to keep it lighter and simpler. Enjoy!

1 large butternut squash (2 Lbs.)
2 Tbsp. extra virgin olive oil
Kosher salt
Freshly ground black pepper
6 cups chicken stock
6 Tbsp. unsalted butter
2 large shallots, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine (I used sauvignon blanc)
1 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees F.
Remove the skin and seeds from the squash, cut into 1/2 cubes, put into a bowl with the olive oil, add 1/2 Tsp. of both salt and pepper, and toss with your hands. Put the cubes on a sheet pan and put in the oven for 30 minutes or until soft. Remove from oven, put back in the bowl and hand mash with an immersion blender. Cover bowl with foil and set aside.
Heat the stock in a covered saucepan. Leave it on low heat to simmer.
In a large, heavy pan, melt the butter and sauté the shallots on medium-low heat until they are clear, but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 ladles of stock to the rice with 1 Tsp. salt and 1/2 Tsp. pepper. Stir and simmer until the stock is absorbed, about 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.
Put the risotto mixture on very low heat, toss in the mashed squash, and once the squash is blended in, toss in the Parmesan cheese and toss until the cheese has melted.

Wine served: Nobilo Sauvignon Blanc