Sunday, December 26, 2010

Christmas Dinner 2010: Rack of Lamb, Goat Cheese Mashed Potatoes, and Cheese Stuffed Mushrooms

These recipes were the highlights from our Christmas dinner. These are all new recipes I tried for the first time and LOVED! This menu could also be used for Easter with the addition of a few spring vegetables. For dessert we had Russian Cream.

This first recipe was from the Today Show. I modified it a bit because my family likes their meat a little more on the well done side so I roasted the racks for 5 extra minutes then after cutting the racks seared each piece for 1 minute on each side in a cast iron skillet. Everyone loved it!

Rack of Lamb with Pimenton, Garlic and Olive Oil

Mark Bittman
  • 1 rack of lamb (about 2 pounds)
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves
  • 1 tablespoon smoked paprika (pimentón)
  • 1 medium slice rye bread, broken into pieces
  • Salt and freshly ground black pepper
1. Heat the oven to 450° F. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
2. Put the oil, garlic, paprika and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and put in the oven; roast for 18 to 20 minutes and insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125° F or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.
Always trim the excess fat and roast at extremely high heat.
If you get really good quality lamb, all you really need for flavoring is salt and pepper.
If you've only eaten rack of lamb in restaurants, you've probably been served a whole rack, six to eight ribs, but I find even a small rack will serve three or four people if you have sides to go with it.
If you're entertaining and cooking for more — cook two racks at a time; they will fit side by side in most roasting pans. (I cut each rack in half before roasting, which makes for slightly more uniform cooking and relieves the busy host from having to separate the individual servings at the last minute.)
I cut most of the way down between the ribs so that more meat is exposed to intense heat and therefore becomes crisp. (Frenching the ribs, or scraping the meat off the bones to make them look neater, is counterproductive; the crisp meat on the bones is one of the joys of rack of lamb).
Serving Size
Makes: 4 servings; Time: 30 minutes

This recipe was from a local news cast that we changed a bit. The original recipe called for garlic and herb goat cheese but I used plain and thought that the garlic and herb cheese would have been too much for the recipe to handle. This complimented the lamb very nicely. 
Garlic Goat Cheese Mashed Potatoes
  • 10 Yukon Gold or 5 medium baking potatoes, peeled and cut into large chunks
  • 4 garlic cloves, finely diced
  • 1½ cups sour cream
  • 1 cup milk or cream
  • 4 tablespoons butter
  • 1 (3 ½ oz.) package of goat cheese
  • Salt and Pepper, generous portion (1 1/2 tsp of salt and 3/4 tsp pepper)

In a large pot, cover the potatoes with cold water, add salt and boil until soft. Drain and place the potatoes back in the same pot. Add the next 6 ingredients (reserving 1/2 the milk or cream). Mix together with a hand mixer for 5 minutes or until it becomes a creamy texture and there are no lumps (or a hand masher). Add the remaining milk or cream while mixing. (Note: Add additional milk or cream, if needed to help puree.) Add the butter and cheese. Mix through until melted. Taste; add additional salt and pepper, if needed. Serve immediately.

These mushrooms were served as one of the appetizers. I loved them because instead of wasting the stems they are incorporated into the dish making it meatless. They don't taste as healthy as they are and were a big hit. I wish I would have made more because they went quick!
Cheese-Stuffed Mushrooms
  • 24 Servings
  • Prep: 25 min. Bake: 15 min.


  • 24 medium fresh mushrooms
  • Butter-flavored cooking spray
  • 3 tablespoons chopped shallot
  • 2 teaspoons olive oil
  • 1/2 cup white wine or Reduced-Sodium Chicken Broth
  • 1/4 cup plus 6 tablespoons shredded reduced-fat Swiss cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons dry bread crumbs
  • 2 to 3 tablespoons fat-free milk
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside.
  • In a small skillet, saute the shallots and chopped mushrooms in oil until tender. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is absorbed. Remove from the heat.
  • Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk, parsley, tarragon, salt and pepper. Spoon into reserved mushroom caps. Sprinkle with remaining cheese and spritz with cooking spray.
  • Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted. Yield: 2 dozen.
Nutrition Facts: 1 stuffed mushroom equals 26 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 54 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.

Friday, December 17, 2010

Herbed Chicken and Dumplings

This chicken stew is perfect on a cold winter night. This recipe has more dumplings than the original called for, so if you feel like it is too much, don't use all the dumpling mix. It only makes 2 servings, so double or more as needed.

Yield: 2 servings (serving size: 2 cups)


  • Cooking spray
  • 8  ounces  skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3/4  cup  (1/4-inch) diagonally cut celery
  • 1/2  cup  (1/4-inch) diagonally cut carrot
  • 1/2  cup  chopped onion
  • 1/8  teaspoon  dried thyme
  • 3  parsley sprigs
  • 1  bay leaf
  • 3  cups  fat-free, less-sodium chicken broth
  • 4.5  ounces  all-purpose flour (about 1 cup)
  • 2  tablespoon  chopped fresh parsley
  • 1/2  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 1/2  cup  1% low-fat milk


1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.

Nutritional Information

285 (16% from fat)
5.2g (sat 1.5g,mono 1.9g,poly 1.2g)

Tuesday, December 7, 2010

Whole Wheat Waffles

I've been tinkering with this recipe for years and I finally got waffles are light and crunchy with a good flavor. This makes enough for my family of about 5 full eaters.

2 1/2 C whole wheat flour
1/3 C milk powder
1 t salt
2 t baking powder
1 t baking soda
2 1/4 C water
1/4 C lemon juice
1/4 C canola oil
3 eggs, separated

Combine dry ingredients. Mix water, lemon juice, oil and egg yolks in a separate bowl, then add to dry. Whip the eggs whites until stiff, then fold into waffle batter. Cook on hot waffle iron until browned.

1 C water
1/2 C brown sugar
2 T water
2 T cornstarch
1/2 t Mapeliene
2 T butter

Combine 1 C water and brown sugar in a small saucepan and bring to a boil. Stir 2 T water and cornstarch together until dissolved, then quickly add to boiling water. Continue stirring until sauce thickens. Remove from heat. Add Mapeliene and butter. Stir until butter is melted.

Friday, November 19, 2010


This is a great summer recipe, but I just gave a presentation about the foods of the Middle East where I used this so I am posting it now instead. You can find bulgur in the natural foods section or the bulk foods section of most grocery stores. If you want to substitute cooked quinoa that works well too. You must use fresh parsley as it creates most of the green bulk for the salad. A 28 oz can of diced tomatoes drained and rinsed can be used in the winter. DO NOT skimp on the olive oil. It is heart healthy and adding less with give you a dry salad. This can be served as a side or eaten as a sandwich in a pita pocket. It also works well in a falafel. I doubled this recipe for my presentation and it made a ridiculous amount that I will half it when I make it again.


  • 2 cups vegetable stock (for vegetarian option), chicken stock or water
  • 1 teaspoon salt
  • 2 cups bulgur wheat
  • 1/2 cup olive oil
  • Zest and juice from 2 lemons
  • 5-6 Roma or plum tomatoes, seeded and chopped
  • 1 Red onion, chopped
  • 1 Cucumber, peeled, seeded and chopped
  • 2-3 cups parsley, chopped
  • 1 cup fresh mint leaves, chopped


1 Place the bulgur in a medium sized bowl. Bring the stock or water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes to an hour.
2 In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine.
3 Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days.

Saturday, November 13, 2010

Crispy Ranch Chicken

You can do this with chicken breast, but if you are being a little more budget conscious, chicken thighs work equally well. For boneless, skinless chicken thighs cut cooking time down to 20-25 minutes. If you don't have rice crispies, use corn flakes instead. I made this tonight and paired it with butternut squash soup, but I think roasted potatoes would be excellent as well.


    4 boneless skinless chicken breasts 1 oz pkg ranch dressing mix 2 cups crispy rice cereal 1/4 cup grated parmesan cheese 2 egg whites (beaten)


Mix rice cereal, ranch mix and parmesan cheese together in bowl. Dip chicken in egg whites, then in the cereal mixture to coat evenly. Arrange chicken on greased baking sheet. Bake until golden. 30 to 35 minutes.

Number of Servings: 4

Sunday, October 31, 2010

Beef and Broccoli Stir Fry

I love stir fry because it is so quick and healthy. This recipe is one of my favorites. The key to a good beef and broccoli is to slice the beef as thin as you can.

1 lb lean steak, trimmed
2 garlic cloves, crushed
dash of chili oil (I don't keep this on hand so I substitute 1/4 tsp red chili paste)
1/2 inch piece fresh rood ginger, grated
1/2 tsp Chinese five spice powder
3 Tbsp soy sauce, divided
2 Tbsp vegetable oil
2 broccoli stalks, florets only
2/3 cup beef broth
2 tsp cornstarch
4 tsp water

1. Cut the steak into thin strips and place in a shallow glass dish. Mix together the garlic, chili oil, ginger, Chinese five spice powder and 2 Tbsp soy sauce in a small bowl and pour over beef, tossing to coat the strips. Leave to marinate in the refrigerator.

2. Heat 1 tbsp of vegetable oil in a wok. Add broccoli and stir-fry over medium heat for 4-5 minutes. Remove from the wok with a slotted spoon and set aside.

3. Heat the remaining oil in the wok. Add the steak together with the marinade, and stir-fry for 2-3 minutes, until the steak is browned and sealed.

4. Return the broccoli to the wok and stir in the remaining soy sauce and stock.

5. Blend the cornstarch with the water to form a smooth paste and stir it into the wok. Bring to a boil, stirring, until thickened and clear. Cook for 1 minute. Serve over rice. Yield: 4 servings.

Tuesday, October 19, 2010

Swedish Apple Pie

My mom brought me a bunch of apples from her tree last week so I needed to come up with creative and healthy ways to use them. I came across this recipe in a cooking magazine and loved it! This recipe is a mix between cake and a crustless pie. The ingredients come together so quickly I couldn't believe it. This is also a great substitute for coffee cake. The best part about it is the 175 calories per slice, most apples pies are between 400-600. I made it even healthier by substituting 1/3 cup agave for the 1/2 cup sugar. If you don't like nuts you can omit them for a cakier pie. I did a half and half since my husband likes nuts and I don't. He said the nuts made it for him, but I liked it without. Serve with vanilla ice cream if you want.


  • 1/2 cup sugar
  • 1/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 2 medium apples, chopped
  • 3/4 cup chopped walnuts or pecans, toasted
  • Confectioners' sugar, optional


  • In a large bowl, combine the sugar, flours, baking powder, salt and cinnamon. In a small bowl, whisk egg and vanilla. Stir into dry ingredients just until moistened. Fold in apples and walnuts.
  • Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with confectioners' sugar if desired. Serve warm. Yield: 8 servings.

Thursday, September 30, 2010

Spinach Stuffed Shells

I adapted this recipe from a ravioli recipe that was delicious, but way to complicated to make on a weeknight.

6 oz jumbo pasta shells
1-2 C cooked chicken chunks
3/4 C spinach (frozen or fresh)
2 T chopped onion
3 T mozzarella cheese

Cooke pasta according to package directions. Combine the rest and chop fine in a food processor. Add:

3 T melted butter
1/4 t garlic powder
1/8 t each salt, pepper and nutmeg

Stuff chicken mixture into shells and place in a greased 9X13 pan. Make white sauce and pour over shells:

2 T butter
2 T flour
1 C milk
1/8 t salt

Melt butter in saucepan and stir in flour until smooth. Add milk and salt and bring to simmer until thick.

1 C breadcrumbs
1/4 C Parmesan cheese
2 T butter

Combine and sprinkle over shells and sauce. Bake uncovered 20 minutes at 350F or until crumbs are golden.

Wednesday, September 22, 2010

Honey Whole Wheat Bread

I got this recipe from allrecipes, but I've tinkered with it so much over the years, it probably doesn't even resemble the original anymore. It makes 4 loaves. I quadruple this recipe and make sixteen loaves about once a month (although I think it was three weeks last time--my boys are growing up). I organized the ingredient list according to steps.

1/2 C cracked wheat (send dry through blender until cracked)
1 C water

1 1/2 T yeast
1 t sugar
1/2 C warm water

4 C warm water
1/2 C canola oil
1/2 C honey
1/4 C cooked cracked wheat

1 C powdered milk
1 C oats (quick or regular)
1/3 C vital wheat gluten (opt)
4 t salt
2 C wheat flour

3 C wheat flour
6-8 C bread flour
2T dough enhancer (opt)

In a small saucepan, bring 1 C water to a boil. Add dry cracked wheat, cover, reduce heat and simmer on low for 20 min. (This will make 1 C cooked cracked wheat, and I only add 1/4 C to the bread. You can add more if you want.) Combine yeast, sugar and 1/2 C water in a small bowl and let sit a few minutes.

In a large mixing bowl, combine yeast mixture, wet ingredients and first set of dry. Let rest 10 minutes. Add the rest of the flour, wheat first, and knead until dough comes off your hands, but still sticky (or until the dough pulls off the inside ring of your Bosch/Kitchenaide). Add dough enhancer and knead a minute more. Cover and let rise 40 minutes.

Grease bread pans with shortening or lard, shape into 4 loaves and let rise 30 minutes. Place a small bowl of water in an oven safe bowl on the bottom rack of your oven. Bake at 375F for 25 to 35 minutes. (Here in Omaha it was 32 minutes in my old oven, I think in Utah it was 28--I now convect bake at 41 min.)

See below for the calzones I make from this same recipe.


Whenever I make bread, it's a 5-6 hour process to get all sixteen loaves, so I try to find ways to use some of the bread dough for dinner. This has been the most successful with my family.

bread dough equal to one loaf (or a little less)

ham or chicken
mozzarella cheese

olive oil
garlic salt

Combine ham, cheese and basil in a food processor and process until finely chopped.

Separate bread dough into appropriate sized pieces for your family (8 large or 16 small).

Spread oil on your working surface and roll each piece into a circle. Place cheese mixture in the middle and fold over, press edges. Sprinkle cornmeal liberally on a cookie sheet and place calzones. Brush with olive oil and sprinkle tops with garlic salt. Cut 2-3 deep slits into each calzone.

I'm still trying to figure out EXACT cooking times, but it's around 375F for 20 min.

Dipping sauce (aka leftover pizza sauce):

1 15 oz can tomato sauce
1 6 oz can tomato paste
2 t oregano
2 t basil
1 t garlic powder
1/2 t sugar
1 t paprika

Mix together and serve with calzones. This makes enough for 4 pizzas, so plan on having leftovers to freeze later for making pita pizzas.

Saturday, September 4, 2010

Pitas and/or Flatbread

This is my mom's pita recipe. It is very easy but takes about an hour start to finish with a lot of vigilance. I hate buying pitas because they are expensive and don't last long so these are a great alternative. The first few times you make these you might get more flatbread then pitas, that's OK! If you want them to puff better use more white flour and less whole wheat. The wheat makes it more dense and therefore doesn't puff as well. I prefer flatbread anyway.

Preaheat oven AND pizza stone to 500

2 cups warm water
1 Tbsp honey
1 tsp salt
2 cups flour (any combination of white and wheat including whole wheat)
2 Tbsp yeast
2-3 cups more flour

Mix thoroughly first 5 ingrdients. Add 2-3 cups more flour until dough doesn't stick to sides of bowl. Knead until smooth. Divide dough into 12-24 balls. Roll on floured surface in a circle. Any creases will not let the pita expand. Back in preheated oven for 2-3 minutes. Watch carefully, remove when pita puffs up and is slightly golden. Place in ziploc bag to soften and flatten.

For pizza: Top cooked pita with favorite pizza toppings and bake at 400 until cheese is melted.

Friday, August 20, 2010

Easy Cheese Crescent

These are so easy and cheesy. If I don't have ricotta I will substitute cottage cheese.

1 cup shredded reduced-fat cheddar cheese (4 ounces)
1/2 cup ricotta cheese
1 egg
1/3 cup buttermilk
1/4 cup sour cream or plain yogurt
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt


Heat oven to 425º. Spray cookie sheet with nonstick cooking spray. Mix cheeses, egg, buttermilk and sour cream in large bowl. Stir in flour, baking powder and salt until dough leaves sides of bowl. Divide dough into halves. Turn each half onto lightly floured surface; gently roll in flour to coat and shape into ball. Pat or roll each ball into a 9-inch circle.
Cut each circle into 6 wedges.
Roll up wedges, starting at wide end.
Place rolls, with points underneath, on cookie sheet; curve slightly.
Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet. Cool on wire rack. Yield: 12

Tuesday, August 10, 2010

Spanakopita (Greek Spinach Pie)

This is my favorite thing at the Greek Festival every year! Yes, I love all of the other yummy foods, but I look forward to this one every year. I found some phyllo dough at NPS/Market Square, and didn't think I had the patience for baklava, so I decided to try the spanakopita.

3 T olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 lbs spinach, rinsed & chopped
1/2 c. chopped fresh parsley
2 eggs, lightly beaten
1/2 c. ricotta cheese
1 c. crumbled feta cheese
8 sheets phyllo dough
1/4 c. olive oil

1.Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2.Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3.In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4.Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

I served the spanakopita with dolmathes (stuffed grape leaves) and a marinated olive & cheese mixture (both purchased from a grocery store antipasto bar) served over salad. My dinner guests thought everything was fantastic!

Wednesday, July 21, 2010

Korean Beef Skewers

These are so quick and easy it is absurd. To maximize flavor, marinate over night.

1/2 cup less-sodium soy sauce
1/3 cup sugar
2 Tbsp red chili paste (I use Thai Kitchen roasted red chili paste)
1 1/2 Tbsp canola oil
1 1/2 Tbsp lime juice
5 garlic cloves, minced
1 (1 lb) top sirloin steak, sliced against the grain into thin strips
8 oz wide rice sticks
3 Tbsp tinkly sliced green onions

1. Combine first 6 ingredients in a ziploc bag. Reserve 1/4 cup marinade and place in the refridgerator. Add beef to bag; seal. Marinate at room temperature for 30 minutes to overnight, turning once. Remove steak from bag; reserve marinade. Thread steak evenly onto 8 skewers. Grill over medium-high heat for 2 minutes on each side or until desired degree of doneness.
2. Cook noodles according to package directions. Drain and stir in reserved marinade. Top noodles with green onions. Serve with skewers.
Yield: 4 serving (2 skewers and 1/2 cup noodles).

Sunday, July 18, 2010

Chicken Carne Asada Tacos

This recipe introduced me to Catija cheese which is a Mexican parmesan-style cheese. I now use it all the time, but then again I cook a LOT of Mexican food. Don't be afraid of the pickled onions, they add a nice sweetness to contrast the traditional taco flavor. You can substitute the chicken thighs with breasts, but the flavor won't be as meaty.

Pickled Onions:
1/2 cup fresh orange juice (about 1 large orange)
1/3 cup fresh lime juice (about 2 limes)
1 tsp sugar
1 tsp cumin
1 medium red onion, thinly vertically sliced

Combine ingredients minus red onion in a medium bowl, stirring until sugar dissolves. Place onion in a small saucepan; cover with water. Bring to a boil; drain and plunge onion in ice water. Drain onion; add to juice mixture. Chill until ready to serve.

1 1/2 lbs skinless, boneless chicken thighs, trimmed and cut into thin strips
1 tsp dried oregano
1 tsp ground cumin
3/4 tsp salt
3/4 tsp pepper
8 (6-inch) corn tortillas
1 avocado, peeled and diced
1/2 cup (2 oz) crumbled Cotija cheese
lime wedges

Heat a large skillet over high heat. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally. Heat tortillas according to package directions. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each taco with avocado and cheese. Serve with lime wedges. Yield: 4 serving, serving size 2 tacos.

Tip: my favorite way to warm up tortillas is to grill them for 1 minute on each side.

Wednesday, July 7, 2010

Antipasto Picnic Salad

   I absolutely adore this pasta salad. The taste may be a little too refined for kids, but I love the vinegar flavors. Because of all the meat and cheese this can be a little expensive, so I don't make this as often as I would like to. 

   When you go to the deli counter to get the meats, ask them to slice the meat into a single slice for the entire 1/4 lb. That way your chunks will be closer to bite size instead of being too thin. Also, my grocery store sells pepperoni minis which cuts out the halving step. I also find the giardiniera pieces to be larger than bite-size, so I typically chop them a little. Double the recipe for a great potluck dish that you will be sure to get compliments over.


  • 8 oz medium pasta shells, uncooked
  • 1 jar (16 ounces) giardiniera
  • 1/2 pound fresh broccoli florets
  • 1/4 pound cubed part-skim mozzarella cheese
  • 1/4 pound hard salami, cubed
  • 1/4 pound deli ham, cubed
  • 1 package (3-1/2 ounces) sliced pepperoni, halved
  • 1/2 large green pepper, cut into chunks
  • 1 can (6 ounces) pitted ripe olives, drained

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt


  • Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
  • For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 12 servings. 

    Note: Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.