RECIPES: SPRING SUPPERS
Minestrone Verde, Linguine with White Clam Sauce, Steak with Horseradish Butter, Chicken Maffaletta
BY:BONNIE TANDY LEBLANG, MS, RD
There's not a person I know who doesn't appreciate the end of winter doldrums and the beauty and freshness associated with spring. To celebrate both that natural reawakening and ever-longer days, consider dining al fresco on the first warm day that comes along. The fresh air always increases everyone's appetite. If you don't have a deck or patio, just set up a small table on the grass, or on a picnic blanket. Be sure to add lots of candles so you and your loved ones can linger as the sun sets-and don't forget lap blankets to warm those who might feel the chill in the air.
RECIPE NOTES
An Italian soup made with vegetables and pasta, you can toss together our express Minestrone Verde in a just few minutes. Of course, should you have a little extra time, you can create a thicker, more interesting version by cooking the chopped onions, garlic and red or green pepper in a tablespoon or so of olive oil for a few minutes. Also consider adding additional vegetable favorites, such as chopped celery, zucchini, green beans or even a tomato, then cook for a minute of two more before adding the broth. If you like a thicker soup, use the tines of a fork to mash half the beans-just breaking the skins-before adding them.
You can vary the types of meats and cheese in our Chicken Muffaletta to suit the taste of each family member, since the main secret to this New Orleans sandwich specialty is simply good bread and olive salad, not which cheese or meat is included. Another big selling point is that this is one sandwich that improves while waiting until those you're caring for are ready to enjoy it. Consider it an easy, make-ahead, light spring meal that's ready when you are. One suggestion: If the pieces of the pickled vegetables in your jarred giardiniera (literally meaning "from the garden") are large, cut them into bite-size pieces using a kitchen scissors. Also, check for pits in both the giardiniera and the olive salad before adding to the sandwich.
Another easy and delicious dish to prepare for family members who eat at different times is our Steak with Horseradish Butter. As with any pan-seared steak, be sure to turn the vent on before adding the beef to the hot pan or your kitchen will fill with smoke. The cooking time of each person's steak depends on both the meat's thickness and the way each person enjoys it.
Another quick dish to add to your repertoire is our Linguine with White Clam Sauce. The most time-consuming part of this dish is waiting for the pasta water to boil! Once the water's ready, you can make the dish in just the couple of minutes it takes fresh pasta to cook. If you have a slice or two of bacon left from breakfast, cook it up, then remove it from the pan and set it aside to crumble over the finished dish; then cook the onions and garlic in the bacon fat. (Note: This variation is not good for someone with high cholesterol; it's packed with saturated fats. So skip the bacon if you have a loved one with heart troubles.) If you like it garlicky, add a few additional cloves.
Minestrone Verde
Prep Time: 3 minutes
Cooking Time: 10 minutes
3 to 4 servings
Necessities
Chicken broth (32-ounce container)
Red beans (15-ounce can), rinsed and drained
Mixed Italian-style vegetables (10-ounce package), frozen
Ditalini pasta (1/2 cup)
Italian (flat-leaf) parsley (1/4 cup), chopped
Fresh Parmesan cheese (1/3 cup), shredded
On Hand:
Salt
Black pepper
Not So Necessary:
Fresh carrots, onion and celery; chopped
How to: Combine chicken broth, beans and frozen or fresh vegetables in a 2-quart saucepan. Bring to a boil over high heat, add the pasta, reduce heat to low and cook until the pasta and vegetables are tender, 8 to 10 minutes, stirring occasionally. Add parsley. Season with salt and pepper. Top each serving with cheese.
More time?: Cook dried beans; make fresh chicken broth.
Go withs: Crusty bread
Chicken Muffaletta
Prep Time: 7 minutes
Cooking Time: 0 minutes
4 servings
Necessities
Kaiser rolls (4)
Olive salad (1 cup), jarred or from deli
Cooked chicken breasts (6 ounces), from deli, cut in strips
Giardiniera (Italian mixed pickled vegetables), drained (1 cup)
Salami (3 ounces each), from deli, thinly sliced
Ham (3 ounces), from deli, thinly sliced
Provolone (3 ounces), from deli, thinly sliced
On Hand:
Olive oil
Black pepper
Not So Necessary:
Minced garlic (2 cloves)
How to: Slice rolls in half horizontally; drizzle each roll with about 1 tablespoon juice from olive salad and, if desired, garlic. Combine 2 tablespoons olive oil, the chicken, olive salad, giardiniera and lots of black pepper. Divide chicken mixture, salami, ham and provolone among rolls. Sprinkle with more garlic, if desired. Replace tops of rolls. If desired, microwave at 50 percent power for 30 seconds. Cut in half and serve.
More time?: Wrap the sandwich tightly in plastic wrap and refrigerate for a few hours or overnight. Let it come to room temperature or microwave on 50 percent power for 30 seconds before serving.
Go withs: Taro chips, fresh fruit
Steak with Horseradish Butter
Prep Time: 3 minutes
Cooking Time: 10 minutes
2 servings
Necessities:
Sirloin or rib-eye steaks (2), 1-inch thick
Prepared white horseradish (1-1/2 tablespoons)
On Hand:
Salt
Black pepper
Olive oil
Butter
Soy sauce
Not So Necessary:
Fresh parsley
How to: Season both sides of steak with salt and pepper; drizzle with a tablespoon olive oil. Heat a skillet over medium-high heat for 3 minutes. Be sure vent is on. Cook the steaks in hot pan until browned and crusty, about 4 to 5 minutes on each side. Remove steaks from skillet and let stand a few minutes. Add 2 tablespoons butter, 1-1/2 tablespoons horseradish and 1/2 teaspoon soy sauce to skillet, stirring to scrape up any bits that may have stuck to the skillet; serve over steak. If desired, serve with sprigs of fresh parsley.
More time?: Make golden mashed potatoes: Boil 1 pound peeled Yukon gold potatoes in salted water until tender, about 20 minutes. Drain. Mash with 1/4 cup hot milk or cream, 1 tablespoon butter, and salt and pepper to taste until no lumps remain. Taste and adjust seasoning.
Go withs: Green salad, mashed potatoes
Linguine with White Clam Sauce
Prep Time: 3 minutes
Cooking Time: 5 minutes
2 to 3 servings
Necessities:
Fresh Linguine, refrigerated (9- to 10-ounce package)
Chopped clams (two 6.5-ounce cans)
Italian (flat-leaf) parsley (1/3 cup), chopped
On Hand:
Salt
Black pepper
Oregano
Not So Necessary:
Dry white wine or vermouth
Crushed red pepper flakes
Grated Parmesan cheese (about 1/3 cup)
How to: Cook pasta according to package directions; drain. Meanwhile, cook 3 cloves minced garlic in 1 tablespoon oil over medium heat until fragrant, about 1 minute. Add liquid from clams, reserving clams. Season with salt, pepper and 1 teaspoon oregano; heat through, about 2 to 3 minutes. Add parsley, clams and, if desired, 3 tablespoons wine and 1/4 teaspoon pepper flakes, cooking 1 minute more. Serve over pasta, sprinkled, if desired, with cheese.
More time?: Make Parmesan asparagus: Blanch or steam asparagus until crisp; plunge in ice water; drain. Place in a buttered baking dish, dot with butter, sprinkle with lots of Parmesan and bake in a 450ºF oven about 10 to 15 minutes or until cheese begins to brown.
Go withs: Crusty bread, tomato salad, asparagus