But this one is a winner, I promise.  I went out looking for a baked broccoli side dish that didn’t require canned cream of mushroom soup (not that there’s anything wrong with that) and here’s what I found for us.  It’s delish!  Make it sometime soon.  Your children need to grow up knowing that not all casseroles are evil.

CHEESY BROCCOLI & RICE CASSEROLE
SERVES:  6-8 as a side dish
SOURCE:  The Best of America’s Test Kitchen 2010, by the Editors of Cooks Illustrated

2 slices good quality sandwich bread, torn into pieces
3/4 c. grated Parmesan cheese (Parmesan cuts are on sale if you’d like to grate it yourself)
4 T. butter, melted plus an additional 2 T. chilled (Two brands: Organic Valley and Shurfresh)
1 clove garlic, roughly chopped
1 large bunch ( 2lbs.) fresh broccoli, cut into florets and stalks trimmed and chopped (Broccoli Crowns)
1 onion, minced (1 c.) (Yellow Onions)
1 1/4 c. long grain white rice (Riceland Brand)
4 c. chicken broth (Swanson Brand)
1 1/4 c. half and half (Two brands:  Golden Guernsey and Organic Valley)
1 t. salt
8 oz. extra sharp cheddar, grated (2 c.) (Sendik’s 5 Year Cheddar)
1/8 t. cayenne pepper

Preheat oven to 400.  Grease a 9 x 13″ baking dish and set aside.

In a food processor, pulse the bread, 1/4 cup of the Parmesan, the melted butter, and garlic until coarsely ground.

Place broccoli florets in a microwaveable bowl and cover tightly.  Cook 3 minutes or until tender and bright green.  Do not over cook.

Melt remaining 2 tablespoons butter in a large Dutch oven and saute onion and broccoli stalks; cook 8-10 minutes or until softened.  Add rice and cook, stirring constantly until rice is translucent.  Add chicken broth, half and half, and salt; bring to a boil.  Reduce heat and cook, stirring often until rice is tender.  Remove from heat and stir in shredded cheddar, cayenne, remaining Parmesan, and broccoli florets.

Pour into prepared dish and top with breadcrumb mixture.  Bake 15 minutes or until sauce is bubbly around the edges and top is golden brown.  Cool 5 minutes before serving.

NOTE:  When I’m getting to the end of a loaf of bread, I toss the heels into a bag in the freezer.  Every now and then I get them out and make a big batch of these breadcrumbs, just to have on hand.  I store the crumbs in a big bag in the freezer.  They’re great for topping homemade macaroni and cheese, chicken and rice, or other baked pasta dishes.   :-)

Whatever you serve it with, you’ll be thanking your heavenly stars that sweet corn, tomatoes, and fresh basil ever found their way to planet Earth.  And that you can find them quite readily in the produce department at Sendik’s.

And that it’s still summer.     

RISOTTO WITH CORN, TOMATOES AND BASIL
Serves: 6 as a side dish
Source:  finecooking.com

4 c. chicken broth
2 ears corn, shucked and cleaned of any silk
2 T. butter or olive oil
1 shallot or small yellow onion, minced
1 c. arborio rice
1/3 c. dry white wine
1 c. chopped plum tomatoes (Roma tomatoes are on sale)
2 t. olive oil
3 T. torn fresh basil leaves, divided
Kosher salt and freshly ground black pepper
1/3 c. good quality grated Parmesan

Heat the broth in a pot or saucepan large enough to fit the corn over medium-low heat to just below a simmer.  Simmer the corn in the broth for 4 minutes and transfer to a plate; reserve the broth and keep it hot.  Using a chef’s knife, slice the corn kernels off the cob into a large bowl (you should have about a cup).

In a heavy based deep skillet or wide saucepan, melt the butter (or heat the olive oil) over medium heat.  Add the shallot or onion and cook, stirring occasionally, until it’s translucent, about 2 minutes.  Add the rice and stir until the grains are well coated with butter or oil.  Pour in the wine, stir, and cook until the wine is absorbed, about 1 minute.

Ladle in about 1 1/2 cups of the hot broth, and cook stirring occasionally, until absorbed, 3-5 minutes.  Continue adding broth in 1/2 cup increments, stirring and simmering until it’s absorbed each time, at intervals of about 3 – 5 minutes.

While the rice is simmering, combine the tomatoes, olive oil, and 2 tablespoons of the basil in a small bowl.  Season with salt and pepper and set aside.

When the rice is just barely tender, after about 16 minutes, stir in the corn.  Continue adding more stock and stirring until the rice is creamy but still firm to the tooth, 20 – 25 minutes total.  Remove from the heat, fold in the Parmesan and then the tomato-basil mixture.  Top each serving wtih the remaining basil and serve immediately.

This is quite an elegant little tart, and would be perfect sliced into little slivers and served with baby greens as a first course.  Tonight I’m serving it as a side to my favorite grilled shrimp, along with a simple salad.  I think it would be pretty rich as a main course, but if that’s your thing — well, you know I’ll never sit in judgement.

Hope you’re having a great week. 

OVEN DRIED TOMATO TART WITH OLIVES AND GOAT CHEESE
Serves: 6-8
Source:  epicurious.com

5 tablespoons extra-virgin olive oil, divided (I thought this was a lot; you could cut it if you like)
6 medium tomatoes or large romas, cored, halved crosswise, seeded (stem tomatoes are on sale)
2 small garlic cloves, thinly slivered
2 tablespoons minced fresh thyme, divided (I used 3/4 t. dried thyme, divided)

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

1 cup coarsely grated whole-milk mozzarella cheese
1/2 cup soft fresh goat cheese (about 4 ounces)
2 large eggs (Sparboe Grade A Eggs are on sale)
1/4 cup whipping cream
1/3 cup kalamata olives, pitted (grab some from the olive bar if you won’t go through a whole jar)
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme (I used 1/2 t. dried thyme) over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet; empty tomatoes from any juices that have accumulated inside while baking.  (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)

Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom,
pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.

Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set,
about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.

Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme (I used 1/4 t. dried thyme) together in medium bowl. Season with salt and pepper. Add eggs and cream and stir with wire whisk until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.

NOTE:  I only have an 8″ tart pan – that’s why my tart is smaller and I didn’t use all the tomatoes I roasted.  I’m going to save them, chop them up, and toss them with pasta, fresh basil, and Parmesan for dinner another night this week.

So before squirrels mob me and I’m hauled away in a refuse bin (movie scene, anyone?), let’s discuss our 4th of July menu.  Since the DamFam cookout will involve lots of people and tons of kids, I plan on keeping things simple — after all, the hostess wants to have her fun too.  I’ll serve my favorite burgers, beer-soaked brats, hot dogs, and all the trimmings.  I’ll put out a giant platter of juicy watermelon wedges, a big bowl of my favorite roasted potatoes, and this lighter version of macaroni salad.

I made this for the very first time today.  I absolutely love the dressing;  it’s a tangy dijon vinaigrette with a sprinkle of lemon zest - fresh tasting with a little bit of a zip.  The crispy bacon crumbles add just the right amount of richness, and you’ll never mind that the dressing is made from reduced fat ingredients.  As always, when I try a new recipe I follow the instructions pretty closely – so with that said, I would definitely cut the red onion next time — maybe down to a third of a cup instead of two thirds.  Other than that, I wouldn’t change a thing!

Except, maybe to sneak in a little more bacon.

Have a great week!

MACARONI SALAD WITH BACON, PEAS, AND CREAMY DIJON DRESSING
MAKES 8 – 1 cup servings
SOURCE:  cookinglight.com

DRESSING:
1/2 c. 1/3-less-fat cream cheese (Philadelphia Brand is on sale)
1/4 c. chopped shallots
1/4 c. reduced fat mayonnaise
2 T. reduced fat sour cream (Breakstone and Golden Guernsey are on sale)
2 T. Dijon mustard
2 T. fresh lemon juice
1 T. white wine vinegar
1/2 t. kosher salt
3/4 t. freshly ground black pepper

SALAD:
8 oz. elbow macaroni (Barilla Pastas are on sale)
2/3 c. frozen green peas (Westpac Frozen Vegetables are on sale)
2/3 c. finely chopped red bell pepper
2/3 c. finely chopped red onion
1/2 c. sliced scallions (scallions are on sale)
1/4 c. chopped Italian parsley
1/2 t. fresh lemon zest
3 sliced bacon, cooked crisp, drained, and crumbled (Sendik’s Applewood Bacon is on sale)

Place all dressing ingredients in a food processor or blender and process until thick and smooth.  Adjust seasonings to taste.  Set aside while you make the salad.

Cook macaroni according to directions on package, omitting salt and fat.  Add frozen peas to boiling pasta during the last three minutes of cooking; drain pasta and peas, rinse with cold water, and drain again.  Place pasta and peas in a large mixing bowl and add the rest of the salad ingredients (except for bacon crumbles); toss to combine.  Add half of the dressing; toss to coat.  Cover salad and chill until serving time.  When ready to serve, add remaining dressing, toss well to combine.  Top salad with bacon crumbles and serve immediately.

Anyway, I made these potatoes to go along with the lobster, and I bring them up today because they are an awesome compliment to any shellfish, and would be great alongside the crab legs that are going on sale tomorrow.  I made a batch the other night, and I threw in extra because I planned on leftovers.  But when I took out the container a day later, there were only two measly potatoes left.  Two.

Who does that? Does anyone at your house?  Like with Cheerios or Pringles or Oreos?  Munch a bunch and then leave two for the next poor sap to come along and find?  For the love of Pete, just finish them, right?!

Found out NTYB had scarfed the potatoes for a midnight snack.  You know they’ve gotta be good if HE’S eating them.

For such a simple recipe,  you’ll be surprised how addicting these ’taters are.  The butter browns slightly on the bottom of the pan, which gives the potatoes a rich and nutty flavor I can’t resist.  I hope you like them!

PARSLEYED REDSKIN POTATOES
Serves:  4

10 large redskinned potates (Arizona Big Red Potatoes are on sale)
kosher salt
chopped Italian parsley, large pinch plus additional for garnish
4 T. butter (I know.  It’s okay.)

Cut your potatoes into quarters (for medium size) or eighths (if they’re large).  Place them in a large saucepan and cover with cold water.  Add a hefty pinch of kosher salt.  Bring potatoes up to a boil, then reduce heat to a simmer.  Simmer uncovered for 12 minutes, or until you can barely pierce them with a knife.  Drain potatoes and return them to the pan.

Sprinkle the chopped Italian parsley and kosher salt (to taste) over the potatoes.  Place the butter on top of the potatoes.  Cover pan and place over low heat for 25 minutes, stirring occasionally.  Transfer to a serving bowl and garnish with additional chopped parsley.  Serve immediately.

I made some phone calls this morning and set up some service calls.  And just how badly do I want to take delivery on a new motherboard for my oven?  Well, pretty bad, seeing as I agreed to the four hour window-of-wait imposed by the appliance repair man…tick tock, here I sit.  Can’t really leave the house, but I want to get a jump on dinner.

I took a quick inventory and here’s what I had:  grape tomatoes, a box of basil, half a pound of pasta, a chunk of Parmesan, and a bit of shredded mozzarella.  Here’s what I came up with .  It’s mighty tasty!  I think it would be the perfect accompaniment to any burgers, brats, or steaks you might grill this weekend.

Come over and keep me company, I’ll share some with you.  

Just my opinion:  I think this is better served at room temperature.  If you make it ahead of time, just let it chillax on the counter for a bit before serving.
TOMATO BASIL PASTA SALAD
Serves: 4-6 as a side dish

8 oz. pasta (Creamette Pasta is on sale; I used rotini)
1/4 c. good quality olive oil
1/4 t. crushed red pepper flakes
3 cloves garlic, minced
1 c. good quality Parmesan (Belgioioso Italian Cheeses are on sale)
1/2 c. shredded mozzarella (optional)
1 1/2 c. chopped tomatoes (I used grape tomatoes, but stem tomatoes are on sale)
generous handful of fresh basil leaves, torn into small pieces

Cook pasta in a large pot of boiling salted water according to package directions.  Drain pasta and place it in a large mixing bowl.  While pasta is cooking, heat olive oil in a small saute pan over medium heat.  Add garlic and pepper flakes and saute until sizzling and golden brown (be careful not to burn the garlic).  Pour the olive oil mixture over the drained pasta and toss.  Season pasta with kosher salt to taste.  Allow pasta to cool slightly.  Add Parmesan and mozzarella and toss.  Add tomatoes and basil and toss again.  Adjust seasonings; serve at room temperature.

This would be great topped with a few grilled shrimp, or as a side to roasted chicken or salmon.  I’m not sure I would serve it as a main course … that’s just me.  And I definitely would not in a million years serve it to my kids again.

Have a great Wednesday!

SPAGHETTI WITH LEMON, CHILE & CREAMY SPINACH
Serves: 4
Source:  foodandwine.com

1/2 lb. spaghetti (Davinci Pastas are on sale)
1 1/2 c. plain low-fat yogurt (not fat free; Greek Gods Yogurt is on sale)
1 T. flour
1 T. olive oil (Davinci Olive Oil is on sale if you’re running low)
4 garlic cloves, minced
1/4 t. crushed red pepper flakes
10 oz. baby spinach
Finely grated zest of 1 lemon
Salt and freshly ground pepper to taste
1/4 c freshly grated Parmesan cheese

In a large saucepan of boiling salted water, cook the spaghetti until al dente.  Drain and return to the saucepan, reserving 1 cup of the pasta cooking liquid.

Meanwhile, in a bowl, whisk the yogurt with the flour until smooth.  In a large skillet, heat the olive oil.  Add the garlic and red pepper flakes and cook over moderately low heat, stirring occasionally, until fragrant, about 2 minutes.  Add the yogurt and bring to a simmer over moderate heat, stirring.  Add the spinach by the handful and cook until wilted, stirring.  When all of the spinach has been added, stir in the lemon zest season with salt and pepper.

Add the sauce to the spaghetti and toss well to coat, adding reserved cooking liquid if mixture seems dry.  Mound in bowls, sprinkle with the Parmesan and serve right away.

CALORIES 329; TOTAL FAT 7g (sat. 2.8g); CARBOHYDRATES 49g; FIBER 9g.

It should be noted here that No Thank You Boy did not offer up any of these compliments.  NTYB observed silence and then excused himself to make a roast beef sandwich.  Sigh.  Love the kid dearly, but let’s nevermind him.  You should never judge a recipe based on his opinion.

Anyhoo, I noticed these antibiotic free turkey products recently, and since they’re on sale this week, I decided to give them a go with this dish.  ‘Course, the amount of olive oil required for this recipe probably cancelled out any benefit there was from eating antibiotic-free turkey.  Also, just to gild the lily, we had these delicious pan roasted potatoes with bacon and thyme as a side dish.  That’s how I roll.

In the event you have an abnormal aversion to copious amounts of olive oil and bacon drippings, please remain on the line for the next available recipe.  Cue the Muzak.

I followed the turkey recipe to the letter, but took some liberties with the potatoes.  This dinner could not be easier, I pinky promise you.  The turkey cooks so quickly, there’s really no chance of it drying out, and I love the idea of serving it over a bed of greens!

Hope you like it.

TURKEY MILANESE
Serves: 4-6
Source:  foodnetwork.com, Giada De Laurentiis

• 1 ½ lbs. turkey tenderloins (Plainville Farms brand is on sale)
• ½ c. flour
• ½ t. salt
• ½ t. freshly ground pepper
• 3 eggs, beaten
• 2 c. Italian-seasoned breadcrumbs
• 1/3 c. olive oil, plus a little extra for the greens
• 5 c. baby arugula (I used the mixed baby greens that are on sale)
• 1 pint cherry tomatoes, halved (on sale)
• 1 small block Parmesan
• Lemon wedges for serving

Cut the tenderloins into ¾” thick slices.  Place the turkey slices on a cutting surface and cover with a sheet of heavy duty plastic wrap.  Using a meat mallet or a heavy small saucepan, pound the turkey until 1/8 – ¼” thick.

Combine the flour, salt, and pepper in a medium bowl.  Place the eggs in a second bowl.  Place the breadcrumbs in a third bowl.  Season the turkey cutlets on both sides with salt and pepper.  Dredge the turkey in the flour, and shake off any excess flour.  Dip the turkey into the eggs, and then in the breadcrumbs to coat.  Repeat with all remaining turkey cutlets.

Heat the oil in a large skillet over medium-high heat.  Oil is ready when a pinch of flour sizzles immediately upon contact.  Cook the turkey in batches until golden brown and cooked through, about 2 minutes per side.  Add more oil as needed.  Remove cutlets from the skillet and drain on paper towels.

Arrange the greens and tomatoes on a large serving platter.  Drizzle with olive oil and season with salt and pepper to taste.  Arrange the turkey on top of the greens.  Using a vegetable peeler, shave the Parmesan over the turkey.  Serve with the lemon wedges on the side.

ROASTED POTATOES WITH BACON & THYME
Serves: 4
Source:  adapted from foodnetwork.com, Giada De Laurentiis

• 4 thick-cut slices of bacon, roughly chopped
• 5-6 medium to large redskinned potatoes, cut in to wedges (on sale)
• 1 clove garlic, minced
• ¼ t. salt
• ¼ t. freshly ground black pepper
• ¼ t. dried thyme (or more to taste)

Preheat the oven to 450.

Place the potato wedges in a pan of salted water and bring to a boil over medium high heat.  Reduce heat to a simmer and cook potatoes for 12-15 minutes.  Drain and set aside.

Heat a large, oven safe skillet over medium heat.  Add the bacon and cook until browned and crispy, 10-12 minutes.  Using a slotted spoon, remove bacon to paper towels to drain.  Add the potatoes, garlic, salt, and pepper to pan, and toss to coat in the bacon drippings.  Transfer pan to the oven and roast potatoes for 20 minutes; remove and stir in the thyme and reserved bacon.  Continue to roast until potatoes are golden brown and crispy, about another 10 minutes. Transfer potatoes to a large serving bowl and serve immediately.

The first dish, a Panzanella Salad, is a favorite of mine that I crave all summer long.  It’s cool and crisp with fresh bell peppers, cucumbers, red onion and tomatoes; toasty French bread croutons add a savory crunch. The salad is finished with a simple, tangy vinaigrette, but if you’re short on time, you could easily swap in an Italian Vinaigrette (choose either Annie’s Naturals Dressing, or Kraft Salad Dressing, both on sale this week).   I swear, I could eat the entire bowl of this salad myself – actually, that might even happen today.  I can’t be trusted with this stuff hanging around – it is to die for!

Secondly, to make great use of this week’s extremely economically-priced zucchini, I whipped up a batch of delicious Zucchini Pancakes.  What a terrific little side dish these guys are – and no exaggeration, the recipe came together in about five minutes flat.  Serve them alongside a chilly bowl of gazpacho, and you’ll have a fabulous dinner on a warm summer night.

I’m pleased as punch to tell you that most of the main ingredients for these dishes are on sale for insanely low prices this week, and the rest are on the cheap as well.  So with that, my frugal friends, fill up on your veggies, and enjoy your weekend!

PANZANELLA SALAD
Serves:  12

Recipe Source:  Barefoot Contessa PARTIES!, by Ina Garten, pp. 102-103

• 3 T. olive oil
• 1 small loaf of French bread, cut in 1” cubes (about 6 cups)
• 1 t. salt
• 2 large tomatoes, cubed
• 1 English cucumber, seeded and sliced 1” thick
• 1 red bell pepper, seeded and diced into 1” cubes
• 1 yellow bell pepper, seeded and diced into 1” cubes
• ½ red onion, julienned
• 20 large basil leaves, chopped
• 3 T. capers, drained

Dressing:

• 1 t. minced garlic
• ½ t. Dijon mustard
• 3 T. champagne vinegar (champagne vinegar is great, but I use white wine, sherry vinegar, or whatever light vinegar I have on hand)
• ½ c. olive oil
• ½ t. kosher salt
• ¼ t. ground black pepper

Heat the oil in a large sauté pan.  Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.  Add more oil as needed.  (* note:  I make these in the oven sometimes; just toss the bread with the oil and salt, and spread the cubes on a cookie sheet.  Bake at 375 for 10 minutes, toss, and continue to bake until golden and toasty.)

For the dressing, place all the ingredients in a jar with a tight fitting lid and shake until well blended (* another note:  I also like to make this with my stick blender, which emulsifies dressings in a snap).

In a large bowl, mix all of the vegetables, the basil, and the capers.  Add the bread cubes and toss with the vinaigrette.  Season to taste with salt and pepper.  Serve, or allow the salad to sit for about half an hour to blend the flavors.

ZUCCHINI PANCAKES

Makes about 10 Pancakes

Source:  Barefoot Contessa at Home, by Ina Garten.  pp. 136-137

• 2 medium zucchini (about ¾ pound)
• 2 T. grated red onion
• 2 large eggs, lightly beaten
• 6 to 8 T. flour
• 1 t. baking powder
• 1 t. salt
• Freshly ground pepper to taste
• Butter and olive oil

Preheat the oven to 300 degrees.

Grate the zucchini into a bowl using the large grating side of a box grater.  Immediately stir in the onion and eggs.  Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper.  If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.

Heat a large (10-12 inch) sauté pan over medium heat and melt ½ tablespoon of butter and ½ tablespoon of oil together in the pan.  When the butter is hot but not smoking, lower the heat to medium-low and drop heaping spoonfuls of batter into the pan.  Cook the pancakes about 2 minutes on each side, until browned.  Place the pancakes on a sheet pan and keep warm in the oven.  Wipe out the pan with a dry paper towel, and add more butter and oil to the pan.  Continue to fry the pancakes until all the batter is used.  The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.