Decadent Veggie Sausage Lasagne

It takes some time to assemble these unctuous layers, but when you see the response of your fans, er, family, you'll see that it's worth the effort.

Prep time: 30 minutes
Cook time:  50 minutes
Serves:  8-10

INGREDIENTS
1 box (16 ounces) whole wheat lasagna noodles
Olive oil
1 large zucchini squash, 1/4 inch dice (about 3 cups)
1 clove garlic, crushed
1 large onion, 1/4 inch dice (about 1 1/2 cups)
2 sweet bell peppers, 1/4 inch dice (1 1/2 to 2 cups)
1 pound sweet Italian sausage links
1 tablespoon coarsely chopped fresh rosemary
1 tablespoon coarsely chopped fresh sage
1 tub (32 ounces) whole milk ricotta cheese
1 cup coarsely chopped basil leaves
3-4 cups marinara sauce
1 large ripe tomato, 1/4 inch dice (about 1 1/2 cups)
1 pound shredded mozzarella cheese1/2 cup shredded Parmesan cheese

DIRECTIONS
Heat water in a large stock pot for the lasagne noodles.  Bring the ricotta out of the fridge to warm, to make it easier to spread.

While water is heating, cook the sausage and the vegetables.  In a large saute pan over medium heat, cook the sausage for 8 minutes, turning, or until done.  Set aside to cool.  Drain excess fat and replace with a few tablespoons of olive oil.  Saute summer squash with garlic for 5 minutes, stirring occasionally, or until squash is tender crisp, then scoop squash out to a plate or bowl.  Add the onion, peppers, rosemary and sage and, if necessary, a little more olive oil, and cook for 5 minutes, stirring, or until peppers are tender crisp.  Chop sausage into chunks 1/4-1/2 inch in size.

When water reaches a boil, cook the lasagna noodles for 6 minutes or until al dente.  Drain in a colander, place noodles in a mixing bowl, and toss gently with some olive oil to prevent sticking.

While pasta is cooking,  place the ricotta in a mixing bowl and stir in the basil.  Preheat the oven to 350.

Set out a large (10" x 14" or equivalent) baking dish, and spread about 1/2 cup of the marinara sauce across the bottom in a thin layer.  Arrange a layer of noodles, in parallel touching rows, across the bottom of the dish.  Sprinkle half of the zucchini evenly across the noodles, followed by half of the peppers and onions and half of the sausage.  Carefully spread half of the ricotta and basil across the vegetables. Top with 1 cup of the marinara sauce, half  of the chopped tomato, and 1/3 of the mozzarella.  Repeat this layer, starting with another layer of noodles.  Top your lasagna with a final layer of noodles.  Spread with the remaining sauce, being sure to fill in along the edges.  Sprinkle with the remaining mozzarella and the Parmesan.

Tent your lasagna with aluminum foil (do your best to not touch the surface with the foil) and slide in to the oven on the center rack.  Cook for 45 minutes, or until bubbling and the cheese is melted.

Serve with a tossed salad and a good Chianti.

Variation:  Omit the sausage for a vegetarian dish.


Photo and Recipe by Tod Dimmick

Stew of sausage, basil, potatoes, carrots, & caramelized onions

Fresh basil frames this picture with minty, pungent flavor.  This recipe is oriented towards the simplicity of a one pot meal.  For added flavor, grill the sausages separately and add to the soup with the spaghetti.

Prep time: 20 minutes
Cook time:  30 minutes
Serves: 4-6

INGREDIENTS

Olive oil
1 pound merguez sausage (or your favorite), cut into 1/4 inch slices.

1 cup onion, 1/4 inch dice

2 cloves garlic, crushed

2 cups carrots in 1/4 inch wide slices

2 cups potatoes, 1/2 inch dice

1 tablespoon fresh Oregano, minced

1 teaspoon fresh rosemary, minced
3-4 cups broth, room temperature or warm
1/2 cup dry spaghetti 

2 cups coarsely chopped fresh basil 

DIRECTIONS
Heat a medium sturdy stock pot over medium heat.  Add enough olive oil to barely coat the bottom of the pot, and cook the sausage slices and onion for 6 minutes, stirring, or until sausage is cooked and onion is soft.  Add the garlic, carrots, potatoes, oregano and rosemary and cook for 5 minutes, stirring.  Add the stock and bring to a gentle boil, and cook for 5 minutes.  Add the pasta, and cook for 6-7 minutes or until pasta is al dente and potatoes are just soft.  Stir in the basil, heat for another 30 seconds, and serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Summer Slaw

This cool, crunchy, savory salad makes good use of sturdy summer veggies.

Prep time:  20 minutes
Serves:  4-6

INGREDIENTS
3 scallions
2 small fennel bulbs (about 1 cup when shredded)
1/2 head arrowhead cabbage (about 2 cups when shredded)
1 Hakurei Turnip (about 1/2 cup when shredded), greens separated and coarsely chopped
4 small or 2 large carrots (about 1 cup when shredded)
1 cup chopped basil
2 tablespoons minced fresh sage
2 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
1/4 cup crumbled feta cheese
Freshly-ground black pepper

DIRECTIONS
Using a food processor equipped with the coarse shredding wheel, process the scallions, fennel, cabbage, turnip, and carrots.  Scrape vegetables into a serving bowl, and stir in the basil, sage, lemon juice and olive oil.   Serve, sprinkling with feta and black pepper.

Photos and recipe by Tod Dimmick

Real Greek Salad

 






In Greek mythology, Prometheus deceives Zeus by giving him the choice between two offerings. One offering was skin and bones, covered with snow-white fat. The other was the edible beef, covered with unappetizing entrails. Zeus chose the pile covered with fat, and was angry to find the contents. Today some local restaurants seem to offer a similar choice, where a seductive layer of cheese in a “Greek” salad hides greenish tomatoes, soggy cucumbers, and (sacrilege) Iceberg Lettuce!

For years I thought this was what a Greek salad should be, but then happy chance brought me to the real thing. I remember it like it was yesterday. At the outdoor Greek restaurant, we were served what I thought at first was a simple platter of vegetables, resplendent with chunks of juicy tomato, cucumbers, savory onion, and crisp sweet peppers, all topped with fresh basil and Kalamata olives, and glistening with olive oil and wine vinegar. On this masterpiece reclined a wedge of feta so creamy I wanted to eat it alone. I looked around at other tables: one man carefully assembled a bite that included every ingredient. We attempted the same. It was the best Greek salad I’ve ever tasted, and since then I make them (and eat them) the same way.

Prep time:  15 minutes
Serves:  6-8 (can easily be scaled up or down)

INGREDIENTS
2 fresh tomatoes cut into bite size chunks
2 fresh green bell peppers, seeds removed, cut into bite size chunks
1 fresh cucumber, half peeled into “stripes”, split lengthwise, and cut into bite size pieces
1/2 a large sweet onion, such as Vidalia, cut into 1/4" pieces
Fresh basil leaves, coarsely chopped
About 25 Kalamata olives
4-5 ounces block Feta cheese, cut into chunks
Extra virgin olive oil
Red wine vinegar
Salt to taste
Pepper to taste

DIRECTIONS
Combine tomatoes, peppers, cucumbers, onions, and basil, drizzle to taste with vinegar and olive oil, and mix. Top with olives and wedges of Feta, and salt and pepper to taste.

Devour while contemplating the origins of democracy.

Photo and recipe by Tod Dimmick

Provencale scramble

Creamy eggs, sweet tomato, minty basil, pungent scallions.  This dish is a celebration of flavor. Every ingredient can be found in Provencale Markets.

Prep time:  5 minutes

Cook time:  10 minutes
Serves:  3-4

INGREDIENTS
6 eggs
4 tablespoons milk or water
1/2 cup shredded Tomme de Savoie cheese (or your favorite, a cheddar would be great)
3 tablespoons olive oil
1/4 cup scallions, 1/4" dice
1 cup coarsely chopped fresh basil
1/2 cup tomato, 1/4" dice
salt and pepper to taste

DIRECTIONS
In a large bowl, whisk the eggs, then whisk in the milk and the cheese.  Set aside.

Heat the oil in a large skillet over medium heat, add the scallions, and cook, stirring, for 1 minute.

Turn heat to medium low and pour the egg mixture over the scallions.  Add the basil and tomato.  Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.

Serve, seasoning to taste with salt and pepper.  Whole wheat toast alongside is a natural

Photo and recipe by Tod Dimmick

Sautéed herbed zucchini

Sauteed Zucchini brings a simple yet sublime combination of flavors and juicy texture.  Use bowls for serving to preserve the delicious liquid.

Prep time:  5 minutes
Cook time:  10-12 minutes
Serves:  2 as a side dish

INGREDIENTS
3 tablespoons olive oil

One small onion, about lacrosse ball size

One zucchini, 10 inches long +/-
2-3 tablespoons coarsely chopped fresh basil

1 teaspoon chopped fresh marjoram (or 1/2 teaspoon dried)

1 teaspoon fresh dill (optional)

Salt to taste

Pepper to taste
Grated Parmesan cheese

DIRECTIONS
Heat the olive oil in a small skillet over medium heat and saute the onion for 3 minutes, turning once, or until onion is beginning to turn translucent.  Add the zucchini slices and cover. Cook, stirring occasionally, for 7-8 minutes, adding the basil and marjoram in the last two minutes.  Serve when squash and onion pieces are tender.  The water from the squash will create a braise that will finish cooking both the onion and the squash.

Distribute squash to serving dishes and sprinkle with dill, if using, along with salt, pepper, and Parmesan.

Photo and Recipe by Tod Dimmick

Tomatoes Gratin

Hot juicy tomatoes under a cheesy toasted breading.  These will vanish quickly.













INGREDIENTS
3 TB + 3 TB olive oil
4 cloves garlic, crushed
3/4 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
3-4 medium (baseball size) tomatoes, cut into 1/2 inch slices
1 cup coarsely chopped fresh basil leaves
salt and pepper

DIRECTIONS
Preheat your oven to 400F.

Heat 3TB of the olive oil in a skillet over medium heat and cook the garlic, stirring, for 2 minutes or until garlic just begins to tan.  Turn off heat under the skillet, and stir in the bread crumbs and Parmesan.  Set aside.

Spray a 9x12 baking dish with canola oil and arrange the tomato slices on the bottom.  Sprinkle with the basil leaves and salt and pepper to taste.  Sprinkle the bread crumb mixture evenly over the tomatoes, and drizzle the remaining 3TB olive oil over the top.  Slide the baking dish into the oven and bake for 15 minutes or until bread crumbs begin to brown.

Serve warm, and watch them go.

Photo and Recipe by Tod Dimmick

Open Face Tomato Grilled Cheese

From the Department of Comfort Food comes this fast, hearty meal-in-one.  You'll have things in the skillet at the same time as under the broiler, so stay alert.

Prep time:  5 minutes
Cook time: 10 minutes
Serves:  4 (easily scaled to the amount you want)

INGREDIENTS
4-6 tablespoons olive oil
2 clove garlic, crushed
4 slices whole wheat bread
4 slices bacon
4 slices cheddar cheese
4 thick tomato slices
1/4 cup fresh basil, coarsely chopped
Salt and pepper to taste

DIRECTIONS
Preheat your broiler.  Heat the oil in a small skillet over medium heat and cook the garlic for one minute, or until garlic has just begun to tan.  Remove from heat.  Arrange bread on a baking tray and brush the olive oil over the slices (or use a spoon to drizzle the oil across the bread, then use the back of the spoon to spread the oil around).  Slide baking tray under the broiler (top rack) and broil for 3 minutes, or until bread is crisp and sizzling*. 

Meanwhile, while the bread is toasting, move the skillet back over heat and fry the bacon for three minutes to render most of the fat.

When bread is toasted on one side, flip the slices, top with cheese, and broil 1 minute or until cheese is melted.  At this point be sure to turn off the heat under the bacon.

Place a tomato slice on top of each toast, and top with a slice of bacon (cut in half if you like, to cover more of the surface).  Broil for a further minute, then serve, sprinkling with basil, salt and pepper.
 Variations:  Switch up the cheese.  Omit the bacon.  Top with fresh sage leaves.

*Tip:  Watch closely as broilers vary widely in heat output!  As a rule, the more sugar in your bread, the faster it will toast (and burn).  Whole wheat bread with little or no sugar will take longer to toast to whole wheat bread with sugar, which will take longer than regular white bread.

Photo and Recipe by Tod Dimmick

Veggie scramble hoagies

A messy and peculiarly satisfying breakfast sandwich, resplendent with delicious vegetables.

Prep time: 5 minutes
Cook time:  10 minutes
Serves:  2

INGREDIENTS
3 tablespoons olive oil
1 onion, coarsely chopped (about 1/2 cup)
3 eggs

2 tablespoons milk

1 cup grape tomatoes, halved

1/4 cup crumbled feta

1/4 cup basil, coarsely chopped

2 hoagie rolls (submarine sandwich rolls)

DIRECTIONS
Heat the oil in a small skillet over medium heat and sauté the onion, stirring, for 5 minutes or until soft and translucent.

While onion is cooking, whisk the eggs and milk in a small mixing bowl, and toast your rolls (optional).

When onions are ready, pour the egg mixture in to the skillet and stir slowly, scraping up bits of cooked egg from the bottom.  After a minute, add the tomatoes and continue to stir until the eggs set to the consistency you like.  Remove from heat, and mix in the feta and the basil.

Divide the egg mixture between the rolls and serve, seasoning to taste with salt and pepper. 

A steaming mug of coffee alongside is a natural.

Photo and recipe by Tod Dimmick

Tomato & Basil Hoagie

No recipe necessary for this masterpiece!

Eggplant Parmigiana

Some would argue that the Parmigiana treatment creates the ultimate eggplant dish.  With rich flavors and textures, this is vegetarian comfort food at its best.

Prep time:  20 minutes
Cook time: about 35 minutes
Serves:  5-6

INGREDIENTS
4-5 cups marinara sauce (here's the recipe, or use your favorite store bought)
3 eggs, whisked
2/3 cup flour1 1/2 cups wheat bran or whole wheat bread crumbs
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 medium eggplants, cut into slices about 1/3 inch thick (about 12 slices)
1 cup coarsely chopped fresh basil
1/3 cup shredded Parmesan cheese
3/4 cup shredded mozzarella cheese

DIRECTIONS
Preheat your oven to 350F.

Heat the sauce in a medium saucepan over low heat.  Whisk the eggs in a large bowl.  Put the flour and the wheat bran (or bread crumbs) in separate shallow dishes.  A pie plate is perfect for this.  Stir the oregano, salt and pepper into the wheat bran.  Heat the oil in a large skillet over medium heat.

Coat an eggplant slice in flour, dip it in the egg, and then in the seasoned wheat bran. Place this coated slice in the skillet, and repeat with other slices until the skillet surface is covered.  Cook each slice for about 3 minutes, or until browned and crisp on one side, then turn and cook for another 3 minutes.

Cover the bottom of a large baking dish with a thin layer of the heated sauce.  As the eggplant slices are cooked, place them next to each other on the sauce in the baking dish.

Continue to cook the eggplant slices until they are all in the baking dish.  If necessary, create a second layer of eggplant in the dish.

Sprinkle the basil on top of the eggplant slices, and spread the remaining sauce over the top. Spread the Parmesan, then the Mozzarella, evenly over the top.  Bake for about 25 minutes, or until cheese is melted and the sauce begins to gently bubble.

Serve with a dry red wine.  A good Chianti would be perfect.

Served up by Tod Dimmick

Heirloom Tomato Salad with Herbs and Feta

This colorful salad looks as good as it tastes. 

Prep time:  15 minutes
Serves:  4-6

INGREDIENTS
3 large heirloom tomatoes, sliced into 1/2 inch chunks (about 3 cups)
1 - 1 1/2 cups greens and herbs, coarsely chopped.  I used:
3/4 cup chopped arugula
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 cup chopped mint
3-4 tablespoons olive oil
2-3 tablespoons fresh lemon juice
2-3 tablespoons extra virgin olive oil
1/4 cup crumbled feta cheese
salt to taste
freshly-ground black pepper to taste

DIRECTIONS
Place the tomatoes and greens in a serving bowl, drizzle with the lemon juice and olive oil, and gently toss.  Serve, sprinkling with feta, salt and pepper.

Note:  Vary the herbs, and the proportions, according to your taste.  As long as the total volume is between 1 and 1 1/2 cups, you'll reach the right balance.

Photo and Recipe by Tod Dimmick

Pasta with Sauteed Vegetables and Feta

All you need in one delicious serving.  Except that you'll want to go back more than one serving.

Prep time:  15 minutes
Cook time:  15 minutes
Serves:  4-6

INGREDIENTS
3-4 tablespoons olive oil
2 bell peppers, cut in to 1/4 inch chunks
1 bunch scallions, cleaned, white and light green parts chopped into 1/8 inch pieces
3-4 tomatillos, cut into 1/4 inch chunks
1 hot pepper, seeds and membranes removed, minced
1 bunch turnip greens, cleaned, stems and leaves separated and coarsely chopped
1 clove garlic, crushed
2 eggs
1 large tomato, 1/2 inch chunks
1/2 cup chopped fresh basil
1 pound whole wheat pasta

DIRECTIONS
Heat the pasta water.  Whisk the eggs in a bowl and set aside.

While the water is heating, heat the oil in a large skillet or saute pan over medium-low heat and saute peppers, scallions, tomatillos, and hot pepper for 5 minutes, stirring occasionally.  Add the turnip green stems and garlic and cook for another 2 minutes, stirring, then add the turnip greens, cover, and cook for one more minutes or until greens are wilted.  Remove from heat.

Cook the pasta to your liking, drain, and return to the pasta pot.  Stir in the eggs.  The heat from the pasta will cook the eggs.  Scrape the pasta into a serving dish, and top with the vegetables from the skillet, along with the tomato and the basil.  Gently mix in the vegetables.  Serve, topping with crumbled feta cheese.

A good rose or dry red alongside completes the picture.

Photo and Recipe by Tod Dimmick

Caprese

Insalata Caprese is one of those dishes that inspires passionate praise as "The Best" tomato dish. It's hard to argue - the sweetness of the tomato, the creamy tang of the mozzarella, the green spice of basil, all conspire to make an amazing, yet simple, salad.

This is the place for fresh mozzarella in brine



Prep time: 10 minutes
Serves: 4 as a side dish, 2 as a veggie main course. Double, triple, quintuple as you like.

INGREDIENTS
2 large, fresh tomatoes, or about 1 lb total
1 cup fresh mozzarella, thinly sliced
1 cup fresh basil leaves, chopped
Good olive oil
Salt and freshly ground black pepper

DIRECTIONS
Cut the tomatoes into slices about 1/4 inch thick. Arrange tomato slices on a platter. Top each wiwth a piece of mozzarella, and some basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve. Gorgeous.

Photo and recipe by Tod Dimmick

Powisset Vegetable Beef Dinner Casserole

Loaded with flavorful chunks of veggies and beef, this casserole will feed a family.

Prep time:  10 minutes
Cook time:  45-50 minutes
Serves:  6-8

INGREDIENTS
1 pound ground beef
3 spring onions with stems, 1/4 inch dice (or regular onions)
1 large zucchini or yellow squash, 1/2 inch dice
2 cups oven dried grape tomatoes, or halved grape tomatoes (will add more moisture to the dish)
12 ounces dried whole wheat pasta (your favorite shape)
1/2 cup chopped fresh basil (1/4 inch pieces)
2/3 cup sour cream
2/3 cup shredded part-skim mozzarella
3 tablespoons wheat bran for topping, optional
3 tablespoons shredded Parmesan for topping, optional
2 tablespoons olive oil for topping, optional

DIRECTIONS
Preheat water for pasta.  Preheat the oven to 350F.

While water is heating, cook onions and ground beef in a large skillet over medium heat for 5 minutes, stirring.  Add squash, cook for another 5 min, or until beef is done and squash is just tender.  Stir in the tomatoes and remove from heat.

Cook the pasta.  When al dente, drain and pour into a large bowl.  Stir in the squash mixture, along with the basil, sour cream, and mozzarella.  Scrape this mixture into a 9x12 baking dish (or similar volume).  Sprinkle bran on top, then Parmesan, then drizzle with the olive oil.  Bake for half an hour or until heated through, and serve.

A good merlot would pair nicely with this casserole.

Photo and Recipe by Tod Dimmick

Heirloom Tomato & Basil Omelet

Photo and Recipe by Tod Dimmick

There are those who claim that an omelet is the perfect food.  Who am I to argue?  They take a little practice, but bear in mind that the world will not end if your omelet breaks apart.  It will be delicious, and then you'll be compelled to keep practicing, which just makes victory all the sweeter when one day you reach the Holy Grail - a perfect omelet. 

Prep time:  5 minutes
Cook time:  5-8 minutes
Yield:  One large omelet

INGREDIENTS
3 large eggs
1/4 cup buttermilk
2 TB olive oil
1 small heirloom tomato, thinly sliced
Handful lemon basil leaves
2 slices Swiss cheese
Salt and pepper to taste

DIRECTIONS
Whisk the eggs in a large bowl, then whisk in the buttermilk.  Heat the olive oil in an omelet pan or small skillet over medium heat until oil shimmers and a drop of water dances on the oil.  Pour in the egg mixture, and allow to cook for a minute or two, or until the eggs are mostly solid, loosening the eggs around the edges with your spatula.  Arrange the basil and cheese on one side of the omelet, and using a spatula gently fold the opposing side over this filling.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

NOTE:  An omelet pan has low, curved sides, and are often nonstick, two features that enable sliding an omelet onto your plate.  If you're using a regular skillet, it's probably better to simply lift the omelet out with your spatula.

Whole Wheat Rotelle with Swiss Chard & Sausage

Photo and Recipe by Tod Dimmick










The last of the season's tomato & spicy basil marry perfectly with earthy chard.  Omit the sausage for a vegetarian dish.  I suggest rotelle or another similarly shaped pasta because when cooked the noodles balance the shape and size of the other ingredients. 

Prep time:  15 minutes
Cook time:  20 minutes
Serves:  4-6

INGREDIENTS
1 lb sweet Italian sausage meat
3 cloves garlic
1 jalapeno pepper, seeded and minced (optional)
1/2 tsp. ground thyme
1 bunch Swiss chard, cleaned, stems separated from leaves and both coarsely chopped
1 medium size tomato, 1/2 inch dice
2 cups fresh basil, coarsely chopped
1 lb whole wheat rotelle, or your favorite pasta shape
Shredded Parmesan
Salt and Pepper

DIRECTIONS
Heat the water for the pasta.

While water is heating, cook the sausage meat with the garlic, the jalapeno (if using), and the thyme in a large skillet or saute pan, stirring, for 3 minutes.  If sausage is lean (like Powisset sausage!) add a little olive oil to facilitate cooking.  Add the chard stems and cook for another 5 minutes, or until the sausage is done.  Add the chard leaves and the tomato, cover, and cook for 2 minutes or until the leaves are wilted.  Remove from heat.

Cook the pasta to your liking, drain, and return to the cooking pot.  Scrape the chard mixture onto the pasta, along with the basil, and toss.  Serve right from the pot (if it's a weeknight) or transfer to an elegant serving dish (weekend).  Sprinkle with shredded Parmesan, and season to taste with salt and pepper.

WINE
Weeknight :  A good Chianti.  Weekend :  Rosso di Montacino.  Special Occasion:  Brunello di Montalcino.

Pasta with Sausage & Summer Vegetables

A savory pasta dish with loads of veggies and... parent alert... kids will eat it.

Prep time:  10 minutes
Cook time: 20 minutes
Serves:   6 with high probability of leftovers

INGREDIENTS
1 lb whole wheat pasta (your favorite)
1 lb ground Italian sausage
2-3 fresh sweet peppers, cored and chopped into 1/2 inch pieces
1 small zucchini squash chopped into 1/2 inch pieces
1 - 1 1/2 cups tomatoes chopped into 1/2 inch pieces (halved grape tomatoes are great)
1/2 cup coarsely chopped basil leaves
Shredded Parmesan cheese

DIRECTIONS
Cook your pasta.  While the water is heating for the pasta, cook the sausage in a large skillet over medium heat, stirring occasionally, for 5 minutes.  Add the peppers and zucchini and cook for another 2 minutes.  Then add the tomatoes and the basil and cook for another minute or two, or until the sausage is done.  Drain the fat.

Drain the pasta when al dente, and distribute to serving plates, topping with the sausage-vegetable mixture and shredded Parmesan.

Serve with a dry Italian red wine, take a bite, sit back, close your eyes, and picture the olive groves around the village of Pienza spread below you.  In this picture the name of the dish might be Pasta con salsiccia e verdure l'estate (Italian subject to correction).

Photo and Recipe by Tod Dimmick

Fennel & Chicken Slaw

Photo:
Tod Dimmick










This crisp, cool, savory salad is perfect for summer weather.

INGREDIENTS
1 - 1 1/2 cups cooked chicken, chopped
1 fennel bulb, sectioned, rinsed, and thinly sliced
1/2 cup parsley, rinsed and chopped
1/4 cup sweet onion, minced
1/4 cup dry toasted, sliced almonds
a handful fresh basil leaves, minced (about 1/4 cup)
salt and pepper

Dressing:
2 cloves garlic, crushed
3 tablespoons mayonnaise
2 tablespoons lemon juice (about half a lemon)
1 tablespoon olive oil
1 teaspoon fresh dill, minced
DIRECTIONS
Mix the chicken, fennel, parsley, onion, almonds, and basil in a bowl. In a separate small bowl, mix the garlic, mayo, lemon juice, olive oil, and dill. Scrape this dressing over the salad and toss thoroughly to mix, seasoning to taste with salt and pepper.

Serve with a dry rose' or dry white wine and enjoy this salad, as you survey the view from the shade of your Provencal farmhouse. Or, in our case, as you survey the tailgate lot outside of Gillette Stadium before a Revs game.

Tip: A food processor equipped with the thin slice disk is a good tool for preparing this salad.

Crustless Tomato & Herb Quiche

 
Fast and delicious. The water bath gives this cheesy dish a smooth, velvety texture.

Prep time: 10 Minutes
Cook time: 30 minutes
Serves: 6-8

INGREDIENTS
5 eggs
1 cup ricotta cheese
1 cup shredded mozzarella
1/2 cup chopped parsley
2 TB finely minced fresh herbs, such as sage, basil, oregano, and dill
1/2 tsp freshly ground black pepper, or to taste
Salt to taste
1 large tomato, chopped into pieces about 1/2 inch across

DIRECTIONS
Preheat the oven to 350F. Whisk the eggs in a large bowl, then whisk in the ricotta and mozarella cheeses, the parsley, herbs, pepper, and salt. Scrape the mixture into a pie plate, and arrange the tomato pieces across the top (they will sink in). Place the pie plate into a large baking dish. Carefully fill the baking dish with warm water to about 2/3 of the way up the side of the pie plate, and slide into the oven. Bake for 30 minutes or until the eggs are set.

Can be served warm or cold.