Tomato Burrata Crostini

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Tomato Burrata Crostini! One look, one whiff, and one bite is all you need to be satisfied with this gastronomic appetizer. The intensity of slow-roasted tomatoes releases a tangy sweetness that marries well with the luscious creaminess of burrata cheese. Now balance that out with the subtle smokiness of paper-thin hard salami intermingling with aromatic basil leaves. You have just been transported to seventh heaven, inspired by the taste of Italy. Need I say more?

TOMATO BURRATA CROSTINI

Ingredients:

1 pint grape tomatoes

1 tablespoon olive oil

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 bakery flatbread, plain

1 tablespoon olive oil

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon basil

1/8 teaspoon garlic powder

8 ounces burrata cheese

8 thin slices of hard salami

Fresh basil

Instructions:

Preheat oven to 400°. Toss tomatoes in olive oil, sea salt, and black pepper. Warm an iron skillet over medium-high heat. Add seasoned tomatoes. Roast tomatoes 15-20 minutes until they blacken slightly and begin to burst. Brush both sides of flatbread with olive oil. Cut flatbread into 8 pieces and place on a pizza pan. Sprinkle with oregano, marjoram, basil, and garlic powder. Bake in the preheated oven for 5 minutes. Remove. Place burrata in a shallow dish. Divide it into 8 portions, cutting slowly to keep the creamy filling in the mozzarella shell. Transfer each portion to the flatbread, spreading burrata cheese as needed. Layer thin salami over burrata. Tear or fold to fit the shape of the flatbread. Add roasted tomatoes. Bake 5-8 minutes until edges begin to char. Remove crostini from oven. Garnish with fresh basil leaves. Serve warm.

Manicotti Pasta Bowl

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Manicotti Pasta Bowl! Comfort food. We all have our favorites. Some include melted cheese, rich chocolate, home made soups, or peanut butter sandwiches. And then there’s pasta; guardian of the energy boost. Not only is pasta a healthy option, it satisfies by keeping hunger pangs at bay. Being affordable, versatile, and nutritious make it even more enjoyable. And a little pasta goes a long way. We all know that. Sure, pasta is a carb…but in a good way. It partners well with low fat protein and veggies. Go, Team Pasta!

MANICOTTI PASTA BOWL

Ingredients:

6 manicotti shells

3/4 pound lean ground beef

1/2 teaspoon sea salt

1/4 teaspoon oregano

1/4 teaspoon marjoram

1/4 teaspoon basil

1/8 teaspoon garlic powder

3 cups prepared spaghetti sauce, chunky

1 ounce cream cheese, softened

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

Fresh basil

Instructions:

Preheat oven to 350°. Cook manicotti shells according to package directions. Drain shells; rinse in cold water. Set aside. In a large skillet, brown ground beef until cooked and crumbled. Remove from heat. Drain liquid. Add sea salt, oregano, marjoram, basil, and garlic powder. Pour prepared spaghetti sauce over meat. Mix well. Spoon 1/3 of meat mixture into the bottom of two single-serving casserole dishes. Add softened creamed cheese and mozzarella cheese to the remaining meat mixture. Stuff each shell with filling. Arrange three filled manicotti shells in a row over sauce. Repeat in second casserole dish. Spread remaining filling over the tops of the stuffed shells. Sprinkle with parmesan cheese. Bake, covered, for 30 minutes. Uncover; bake 15 minutes longer until cheese is melted. Remove from oven; serve in casserole dish. Garnish with fresh basil.

Tuscan Tomato Bisque

What’s Cooking in Gail’s Kitchen? The Chow Down: Tuscan Tomato Bisque! Picture this. Autumn has set in, the air emits a crisp chill, and a warm fire is enough to make you snuggle inside for the night. For the robust concentrated flavor of tomatoes, slow-roasting them brings it all home. Earthy Italian herbs and spices add a little mystery to every bite. Cozy up to a bowl with your favorite afghan and reap the harvest.

TUSCAN TOMATO BISQUE

Ingredients:

6-8 Roma tomatoes, halved lengthwise

1 tablespoon kosher salt

1 teaspoon olive oil

1 sweet onion, chopped

1 garlic clove, minced

1/4 teaspoon paprika

1/4 teaspoon oregano

1/4 teaspoon marjoram

1/4 teaspoon basil

1 cup water

Fresh basil leaves

Instructions:

Preheat oven to 425°. Line baking sheet with foil. Arrange tomatoes, cut side up. Sprinkle with kosher salt. Roast tomatoes until they are soft, approximately 30 minutes. In a large saucepan over medium-high heat, warm olive oil. Sauté onion and garlic until fragrant and soft, about 3 minutes. Reduce heat to low, cover, and cook 8 minutes longer. Add paprika, oregano, marjoram, and basil. Increase heat to medium-high and add roasted tomatoes. Add water. Stir. Reduce heat slightly to medium, cover, and simmer for another 20-25 minutes. Remove from heat. Carefully transfer portions to a food processor. Pulse tomatoes until somewhat smooth. Repeat. Transfer soup back into the pan to reheat. Divide tomato bisque into soup bowls. Garnish with fresh basil leaves. Serve immediately with toasted bagels, crackers, or crusty bread.

Italian Stewed Tomatoes

What’s Cooking in Gail’s Kitchen? The Chow Down: Italian Stewed Tomatoes! Before the weather turns chilly, grab up all those garden tomatoes at the peak of ripeness. You’ll appreciate a little extra effort now for that rich intense flavor in the middle of winter. Slow-cooked and simmered to perfection, stewed tomatoes are the secret ingredient for tailgating chili, flavorful stews, and Italian pasta dishes. Go ahead, score big with the best-tasting slightly sweet firm texture of harvest stewed tomatoes.

ITALIAN STEWED TOMATOES

Ingredients:

19-20 Roma tomatoes

1 tablespoon kosher salt

1 tablespoon agave nectar

1/2 teaspoon parsley

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon marjoram

1/2 teaspoon garlic powder

1 green pepper, chopped

Instructions:

Make a small X in the stem end of each Roma tomato. Bring a large pot of water to boil. Drop the tomatoes into the boiling water for one minute. Using a slotted spoon, transfer the tomatoes to a bowl of ice water for an ice bath. When the tomatoes are cool enough to handle, remove the skins and discard. Chop the tomatoes, removing the core, and place tomatoes in a large skillet. Add kosher salt, agave nectar, parsley, oregano, basil, marjoram, garlic powder, and green pepper. Simmer for 30 minutes. Serve fresh or freeze for later.

Dijon Deviled Eggs

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Dijon Deviled Eggs! Those who know me well fondly refer to me as a Francophile, someone who loves everything French. It goes all the way back to my school days when a sixth grade Social Studies teacher introduced the class to France, after having traveled there herself. From that moment on, it became a dream of mine to take a trip there someday. I studied the French language and Impressionist art. I admired the historical connection, the romantic countryside, and most of all the incredible food! Is it any surprise I chose to share today’s recipe of something a little French?

DIJON DEVILED EGGS

Ingredients:

6 hard boiled eggs

1 tablespoon French Dijon mustard

1 tablespoon Greek yogurt

1 teaspoon light cream

1 tablespoon mayonnaise

1/8 teaspoon sea salt

1/8 teaspoon white pepper

1-2 tablespoons red onion, thinly sliced and chopped

Fresh Basil for garnish

Instructions:

Once the eggs have cooled, remove the shells, and slice each egg in half lengthwise. Gently remove yolk and place in a bowl. Arrange the egg on a plate. Repeat until all eggs are divided. Lightly mash the egg yolks until crumbly, leaving a few chunks. Add Dijon mustard, Greek yogurt, light cream, mayonnaise, sea salt, and white pepper. Mix until almost smooth. Fold in a few red onion pieces. Spoon yolk mixture into egg halves. Garnish with chopped red onion and fresh basil snips. Refrigerate until ready to serve.

Roma Tomato Marinara

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Roma Tomato Marinara! Now here is a sauce that is as versatile as your food cravings. I like to make up a jar to keep on hand in the refrigerator. You never know when you’ll want it. Roma tomatoes have a texture that leaves your mouth yearning for yet another spoonful. Slather it on flatbread and add cheese for a late-night snack. Or use it as a base in a skillet lasagna. The balance of thick tomatoes, rich olive oil, and hint of basil make it my favorite for dunking buttery breadsticks. For kid-pleasing families as well as empty nesters, say “Yes” to homemade marinara.

ROMA TOMATO MARINARA

Ingredients:

1 sweet onion, chopped

2 tablespoons olive oil

28-ounce can Italian tomatoes, whole and peeled in basil sauce

1/2 teaspoon garlic powder*

1/4 teaspoon oregano

1/4 teaspoon marjoram

1/2 teaspoon basil

1/4 teaspoon Herbs de Provence

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 teaspoon agave nectar

1 teaspoon olive oil

Instructions:

In an iron skillet over medium heat, warm two tablespoons olive oil. Add chopped onions and sauté until soft, approximately 5 minutes. Add Italian tomatoes. Gently, using the back of a wooden spoon, press the tomatoes to crush. Sprinkle with garlic powder, oregano, marjoram, basil, Herbes de Provence, sea salt, cracked black pepper, agave nectar, and one teaspoon olive oil. Stir to blend. Bring to a boil; reduce to simmer. Cook for 20 minutes on Simmer or until sauce becomes thicker. Spoon over pasta, chicken, meatballs, or bread. Top with cheese of choice.

*Four minced garlic cloves may be substituted for garlic powder.

Mediterranean Summertime Tomatoes

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Mediterranean Summertime Tomatoes! Do you say “to-may-toe” or “to-mah-toe”? Like it really matters when you sink your teeth into its meaty flesh as the juice runs down your chin. Face it, summer is all about the luscious tomato. Gardeners go crazy planting, watering, weeding, and coaxing the plants’ climbing tendrils to wind within the wire baskets so when the vine becomes heavy with fruit (yes, actually the tomato IS a fruit) you’ll reap the harvest. After all, everyone loves a neighbor who grows, and shares, garden tomatoes.

MEDITERRANEAN SUMMERTIME TOMATOES

Ingredients:

3 Roma tomatoes, sliced

2 Campari tomatoes, sliced

1 cup yellow mini tomatoes, halved

1 red onion, chopped

1/2 cup olive oil

1 teaspoon Herbes de Provence, crushed

1/8 teaspoon garlic powder

1/2 cup balsamic vinegar

Sea salt to taste

Anchovy-stuffed olives (optional)

Fresh basil for garnish

1 loaf French bread

Instructions:

Core and slice tomatoes. Arrange on a serving platter. Sprinkle red onion over the tomatoes. Whisk together the olive oil, Herbes de Provence, garlic powder, and balsamic vinegar. Drizzle over the tomatoes and onions. Let rest for 5 minutes before serving. Garnish with anchovy-stuffed green olives and fresh basil. Dip French bread in the marinade and eat with the tomatoes.*

*Serving Suggestion: Begin with a bed of baby spinach leaves for a complete meal.

Antipasto Salad

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Antipasto Salad! This recipe is for those of you, like me, who choose a zesty salad every time they visit a Deli. In a few simple steps, you can throw this together and let it marinate in your own refrigerator. Make it the night before, or first thing in the morning. By the time you’re ready for the next meal, it’s done. The flavors blend so well when refrigerated, you’ll think it was store-bought instead. Be kind to yourself. Permission granted.

ANTIPASTO SALAD

Ingredients for Pasta:

1 cup dry rigatoni

1 Roma tomatoes, quartered

6 slices Italian salami, quartered

2 orange sweet mini-peppers, seeded and sliced

1/3 cup pimento-stuffed olives

4 pepperoncini, whole stemmed

3 basil leaves, chopped

For Dressing:

1/4 cup olive oil

1 teaspoon Italian seasoning dry mix

1 tablespoon Parmesan cheese, grated

1 teaspoon balsamic vinegar

Bibb lettuce leaves

Garnish with shaved Parmesan cheese

Instructions:

Cook pasta in a pot of boiling salted water, according to package directions. Drain pasta; rinse with cold water and set aside. Combine pasta, Roma tomatoes, Italian salami, sweet mini peppers, olives, pepperoncini, and basil. Toss to mix. In a measuring bowl, whisk together olive oil, Italian seasoning mix, grated Parmesan cheese, and balsamic vinegar. Drizzle over pasta mixture. Spoon into Bibb lettuce leaves. Garnish with shaved Parmesan cheese.

X-tra Virgin Olive Oil Dipping Sauce

What’s Cooking in Gail’s Kitchen? Sunshine Eats: X-tra Virgin Olive Oil Dipping Sauce! It’s no secret I’m a bread-lover. Just like chocolate, wine, and cheese….the key is moderation. I look to the French culture for validation. Their motto seems to be “use quality ingredients and fresh foods” for the best flavor. And I believe it. During my visit to Paris and the south of France, I noticed open markets everywhere and held often. Preservatives are pretty much absent. Nutrition rules. Grow an herb garden. Crush dried herbs to release flavor. That being said, go ahead and reach for the bread basket, just don’t eat the whole thing!

X-TRA VIRGIN OLIVE OIL DIPPING SAUCE

1/2 cup extra virgin olive oil

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

1/4 teaspoon parsley

1/4 teaspoon oregano

1/4 teaspoon marjoram

1/4 teaspoon basil

1/2 teaspoon kosher salt

1 tablespoon parmesan cheese, grated

1 tablespoon red wine or balsamic vinegar

Bakery baguette, sliced

Instructions:

Pour olive oil into a measuring cup. Add garlic powder, black pepper, parsley, oregano, marjoram, basil, and kosher salt. Whisk to blend flavors. Add parmesan cheese. Stir. Marinate at room temperature for one hour to enhance flavors. Stir and pour onto a plate or shallow bowl. “Dot” oil with balsamic vinegar. Serve with baguette bread.