Spicy broccoli with salami and fried egg

Dinner in 25 Minutes

This comes together like a stir-fry, relying on the salami to add savory flavor. It eats like something you might put together on your own when faced with these ingredients in the refrigerator. And that alone could be a kitchen lesson that will stick.

Serve with hash browns.

2 servings

Ingredients:

• Kosher salt
• A generous 2 cups broccoli florets (6 ounces total)
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic
• 2 ounces good-quality salami
• 1/2 teaspoon crushed red pepper flakes, or to taste
• Freshly ground black pepper
• 2 large eggs

Directions:

Fill a bowl with cold water and ice.
Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt, then the broccoli. Cook for 3 or 4 minutes, until crisp-tender. Drain then transfer immediately to the ice-water bath.

Meanwhile, heat the oil in a large nonstick skillet over medium heat, until the oil shimmers. Cut the garlic into very thin slices. Stack the salami and cut it into thin strips.

Add the garlic and crushed red pepper flakes to the skillet; stir for one minute, then add the salami and cook for a few minutes, stirring a few times, until the salami lightly browns.

Drain the broccoli and add to the skillet, tossing to coat. Season with salt and black pepper to taste; add more crushed red pepper flakes, if desired. Once the vegetable is heated through thoroughly, divide the mixture between wide shallow bowls.

Increase the heat under the skillet to medium-high; crack open 2 eggs and fry them sunny-side up. Place one atop each broccoli-salami portion. Season lightly with salt and pepper.
Serve hot.

Greek Pasta Salad

1/2 a box of sea shell pasta (or small penne)
1 or 2 cans of diced tomatoes
a handful of fresh basil, chopped
Fresh oregano (however much you like)
Fresh Thyme (however much you like)
a carton of Feta cheese

Cook the pasta according to the directions.  I like mine al dente, but whatever.

Rinse the pasta to cool it off a bit and put it in a bowl (or in tupperware).  Add the fresh herbs so the heat open up the flavor.

Drain about half the liquid from the tomatoes and mix in.  Add salt and pepper if you like.

When cooled, add the Feta and mix it up.

This is served at a restaurant around town, Zoe's, and I studied it to death til I figured out everything in it.  Now it's a summertime salad staple in Casa de Terri.  I grow my own herbs so add however much I have of the oregano and thyme.  I have left it out and it's great...because the basil and feta are the stars.  I'm making it right now and will post a photo later (memory permitting).

Pita Pizzas with Veggies and Olive Oil

This is a quick and healthy way to make individual pizzas.

4          Pitas (can be any variety, the thinner the better)

3/4 lb   Fresh Mushrooms, sliced

1/4 cup Low-Fat Mozzarella Cheese, grated

1 tsp    Dried Thyme, chopped

1 tsp    Dried Oregano, chopped

1/3 cup Tomato Paste, or Veggie Pasta Sauce, any variety

1/2 cup Fresh Chives or Parsley, chopped

1/3 cup Olives, sliced

2          Sweet Red/Green Peppers (or any other variety)

Some   Water

Some   Garlic Powder

Some   Olive Oil

Some   Parmesan Cheese, low-fat.

Brush olive oil on pitas and set aside. In skillet, simmer mushrooms with a sprinkling of olive oil over medium heat, covered for five minutes, or until they are tender. If you are using sweet peppers, cook these in as well. Put grated cheese in a bowl and add in thyme and oregano.

If using tomato paste, add in some water and mix well. Or, if using tomato pasta sauce, spread this on pitas. Top with cheese mixture. Spoon mushrooms and other ingredients on top. Add a  sprinkling of garlic powder and parmesan cheese. Bake in 400 ºF or 200 ºC for 10 to 15 minutes. Sprinkle with chives or parsley. Serves 4.

Substitute toppings with anything you have on hand, including dried tomatoes and pineapple.  To make this non-vegetarian add some chopped ham or sausage slices. Enjoy.

Rotini with Fresh Tomatoes, Basil and Parmesan

You can use regular rotini  or vegetable pasta to make this dish, both are fine. If you are in a rush, this only takes a few minutes to prepare.

1/2 lb Rotini

2 tbsp Virgin Olive Oil

4        Green Onions, chopped

4        Tomatoes, coarsely chopped

3-4     Cloves of Garlic, minced

1 cup  Strips or Cubes of Chicken (optional)

1 cup  Fresh Parsley, coarsely chopped

1/4 cup Fresh Basil, coarsely choopped

1/2 cup Parmesan Cheese, freshly grated

Some Salt and Freshly Ground Pepper

Cook pasta with some salt and a drop of oil until it is al dente and drain. In a saucepan, heat oil on high heat. Add onions, tomatoes and garlic and stir for 2 to 3 minutes. Tomatoes should be cooked quickly to avoid over-cooking. Add rotini, chicken (optional) and stir in parsley, basil and parmesan cheese. Reduce heat to medium and cook for another couple of minutes or until warm. Add salt and pepper to taste. If you like, you can  add some sliced olives and sprinkle with some feta cheese.  Serves 4.