Antipasti

On a large plate I arranged: fresh mozzarella (sliced), stuffed cherry peppers, sweet soprasatta, mixed olives, roasted peppers, lettuce with oil and vinegar, walnuts

 

Meatball Open-faced Sandwiches

One sliced semolina bread I put a sliced meatball, sauce and a slice of mozzarella cheese then baked it in a 350° oven until the cheese started to melt

 

Note: variations are obviously boundless

 

Note 2: Caputo's Fine Foods on Court Street in Carroll Gardens is a great place to get all ingredients, especially the mozzarella; they make it there and it's awesome.

Waldorfy Tuna Salad

1 6oz can solid white tuna in water, drained

1 TB plain yogurt

2 t Dijon mustard

juice from half a lemon

1 granny smith apple, cored, quartered and sliced

1 small yellow onion, peeled, halved and thinly sliced

walnuts, halved or in pieces, to taste

black pepper, to taste

romaine lettuce, rinsed, dried and chopped into ½ inch pieces

oil and vinegar, sparingly

 

In a mixing bowl, with a fork, break the tuna into small, pieces. Add yogurt, mustard, and lemon. Combine thoroughly. The mixture will be a bit drier than you expect. Add apple, onion, walnuts and pepper. Again, combine. Can be held in refrigerator for a day or so until ready to serve.

 

When ready, fill two serving bowls with romaine. Drizzle with oil and vinegar. Divide tuna mixture between the bowls. Serve immediately.

Tacos for a Small Crowd:

Olive oil

1 medium-large yellow onion, diced

1 lb ground beef

1 8oz can tomato sauce (Spanish, if possible – this is just tomatoes, not marinara)

2 15.5 oz cans black beans, drained and rinsed

1 packet sazon goya

cayenne pepper

cumin

cilantro

 

18 (or more, depending on how you fill them) Hard Taco Shells (I like Bearitos, less crap in them)

 

For Toppings:

iceberg lettuce, rinse and thinly chopped

salsa

yogurt, drained in a coffee filter

jalapeno peppers, thinly sliced

scallions, rinsed and chopped

grated cheddar cheese

hot sauce

 

In a big skillet heat olive oil. Add onions. While onions sizzle, break ground beef into the pan. Cook meat and onions until meat is brown. Add tomato sauce and beans. Combine. Add spices. Combine. Remove from Heat.

 

Toast shells in oven until lightly browned or, at least, warm and crunchy (you know how they get almost soft in the package). Optional: melt a little cheese in each shell.

 

Fill each shell with toppings of your choice. I’ve noticed that filling with iceberg first makes the best final product. Eat immediately. Repeat.

 

Spaghettini With Garlic and Oil:

4oz spaghettini

¼ cup olive oil, or more

2-3 cloves garlic, thinly sliced

black and/or red pepper to taste

 

Cook spaghettini to al dente according to package directions. Drain. Quickly rinse pasta and the pot in which it was cooked. Return pot to burner. Lower heat to medium-high. Add olive oil. Add garlic and listen to the sizzle. After a minute (before garlic browns), reserved spaghettini (ok if a little water goes in as well). Add pepper. Remove from heat (hopefully into a pasta bowl) and serve immediately.

 

Alt: add fresh grated parmesean – this will make a drier dish

Or, add fresh or frozen spinach to water just before draining the pasta (earlier if frozen) then follow rest of directions.

L's Yogurt Breakfast:

Plain yogurt

Strawberries, rinsed and quartered

Kiwi, peeled, halved and sliced

Banana, peeled and sliced

Honey

 

Combine all ingredients in a mixing bowl. Serve in individual bowls.

 

Note: usually I would have protested the addition of honey (I only like Manuka and generally only in tea or by the spoonful when I have a sore throat), but it was a light, sweet touch, perfect for fruit that may not be at its sweetest in November.

 

Note 2: not sure if I needed it or not but I also had a big spoonful of organic peanut butter before taking my pill.

Whorey Spaghettini:

4oz spaghettini

olive oil

1 clove garlic, thinly sliced

¼ cup marinara

2oz fresh mozzarella, roughly chopped

1 t capers

6 large Calamata olives

black and/or red pepper to taste

 

Cook spaghettini to al dente according to package directions. Drain. Quickly rinse pasta and the pot in which it was cooked. Return pot to burner. Lower heat to medium-high. Add olive oil. Add garlic and listen to the sizzle. After a minute (before garlic browns), add marinara. Stir the mixture. Add mozzarella, capers and olives. Stir well. After a minute or two, add pepper and reserved spaghettini (ok if a little water goes in as well). Stir to combine all ingredients. Remove from heat (hopefully into a pasta bowl) and serve immediately.

 

Alt: no cheese or parmesean instead