photo by: Karen K. Will/Mother Earth News

Arugula and Spinach Salad

Italian cuisine is driven by a passion for good recipes and quality ingredients. Here are three simple recipes that add up to an Italian farmhouse dinner.

Arugula and Spinach Salad

Yields 4 servings.

Ingredients:

1⁄4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, smashed

1⁄2 teaspoon rosemary

1⁄4 teaspoon sea salt

Freshly ground black pepper

8 cups spinach and arugula, mixed

Croutons

Parmigiano-Reggiano, freshly grated as garnish

Directions:

In small cup, make a vinaigrette by combining oil, vinegar, mustard, garlic, rosemary, sea salt and pepper. Whisk to emulsify.

Place spinach and arugula in large bowl. Add vinaigrette and toss, straining out garlic clove.

Divide mixture evenly among four serving plates, and garnish each with croutons and Parmigiano-Reggiano.

Stuffed Shells with Swiss Chard and Mushrooms

Yields 4 servings.

Ingredients:

6 ounces jumbo pasta shells (half of a 12-ounce box)

2 tablespoons olive oil

1 large bunch Swiss chard, stems removed, cut into ribbons

1 medium onion, chopped

6 ounces fresh mushrooms, sliced

15 ounces ricotta

1⁄2 teaspoon sea salt, divided

1 1⁄2 cups half-and-half

1⁄2 pound fontina cheese, grated

8 ounces part-skim mozzarella, divided

1⁄4 teaspoon freshly grated nutmeg

Freshly ground black pepper

1⁄2 cup cherry or grape tomatoes

1⁄4 cup fresh chopped basil

Balsamic glaze, optional

Directions:

Cook pasta shells according to package directions; drain and set aside to cool.

Preheat oven to 350 F. Oil 13-by-9-inch glass baking dish and set aside.

Heat olive oil in large skillet over medium-high heat; add chard, onion and mushrooms, and sauté for 5 minutes. Remove from heat and let cool for 5 minutes. Transfer mixture to bowl of food processor. Add ricotta and 1⁄4 teaspoon sea salt, and process until combined. (You want it to be a bit chunky but mixed well.)

Spoon chard mixture into cooked and cooled shells. Line shells up, touching, in prepared dish, and set aside.

In saucepan, heat the half-and-half over medium heat. Add fontina and half the mozzarella, and heat until melted and smooth. Stir in nutmeg, pepper and remaining sea salt. Pour sauce evenly over stuffed shells. Top with remaining mozzarella and cherry tomatoes.

Cover with foil and bake for 20 minutes. Uncover and continue baking for an additional 20 minutes, or until mozzarella is melted.

Sprinkle with basil and a swirl of balsamic glaze, if desired, just before serving.

Note: To make balsamic glaze, combine 1 cup balsamic vinegar and a couple of tablespoons of brown sugar, honey or molasses. Cook over low heat for a few minutes until smooth, then bring to a boil briefly before reducing heat and simmering for 8 to 10 minutes, or until mixture is slightly thick.

Olive Oil Cakes with Orange Glaze

Ingredients:

Cakes:

1 1⁄4 cups sugar

2 tablespoons grated orange zest

2 large eggs

1⁄4 cup extra-virgin olive oil

2⁄3 cup half-and-half

1 cup all-purpose flour

1⁄2 teaspoon baking powder

1⁄2 teaspoon salt

1 teaspoon finely minced fresh rosemary

Glaze:

3⁄4 cup confectioner’s sugar

1 1⁄2 to 2 tablespoons orange juice

1 1⁄2 teaspoons unsalted butter, melted

1 1⁄2 teaspoons extra-virgin olive oil

Garnish:

Rosemary sprigs

Directions:

Preheat oven to 350 F. Brush 6- or 12-cup mini Bundt or muffin pan with melted unsalted butter (about 1 tablespoon). Lightly dust with flour, and shake out excess.

Place sugar and orange zest in blender and pulse until combined, stirring to mix if necessary. Add eggs, one at a time, then gradually pour in olive oil and half-and-half, pulsing until thin batter forms, about 30 seconds. Scrape down sides and mix with rubber spatula. Do not overblend.

In small bowl, whisk together flour, baking powder, salt and minced rosemary. Add to blender in two batches, pulsing lightly until just combined. Stop to scrape down sides of blender as needed. Pour batter evenly into prepared pan.

Bake until cakes just begin to pull away from sides of pan and spring back when lightly touched — 30 to 35 minutes for 6-cup Bundt pan, or 22 to 25 minutes for 12-cup Bundt or muffin pan. Remove from oven and cool in pan for 10 minutes, then loosen sides with small knife and invert cakes onto cooling rack.

To make glaze, whisk together confectioner’s sugar, orange juice, butter and oil until smooth. If mixture is too thick, add a bit more orange juice.

Drizzle glaze over warm cakes and garnish with rosemary sprigs.