May, 2009
Shrimp Saltimbocca with Polenta Saltimbocca is an Italian word that literally means “jump mouth,” presumably because of its bold flavors.
Asian “Salisbury” Steak The original Salisbury steak was named after a popular late-19th-century diet doctor who recommended a high-protein diet. This version only resembles the classic in name and shape–the flavors are Asian rather than European and it's served atop a tender bed of sauteed watercress.
Loaded Spinach Salad Like many spinach salads, this one features lots of chopped-up hard-boiled egg.
Lemon Chicken Stir-Fry Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini
Bean Bolognese Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.
French Country Beef Stew In France, this classic stew made with beef, vegetables and red wine would be known as a daube. Slow-cooking the surprisingly lean beef shanks melts and softens the connective tissue, producing succulent results. If you prefer, use nonalcoholic wine
Homemade Potato Gnocchi Traditional homemade gnocchi (little Italian dumplings) are made with just potato, flour, egg and salt. Be sure not to work the dough too much or the gnocchi will be tough
Sizzled Citrus Shrimp This quick Spanish-inspired saute is a lesson in simplicity.
Balsamic & Parmesan Roasted Cauliflower Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.
Easy Pork Chop Saute with Cranberries Cranberries can be momentary pleasures, just around for late autumn – that is, unless you think to stock ahead. Buy a packet or two for the freezer so you can make this quick supper all year long. (Or out of season, look for frozen whole cranberries in the freezer case of your local market.)
