Meatless Italian Dinner

Caesar Salad with Garlic Croutons, Bread with Herb Butter and Spaghetti Pomodoro comprise a hearty but meatless weeknight dinner.

Caesar Salad with Garlic Croutons

The secret to a cold, crisp salad is found in the preparation of your greens. Wash the lettuce in a water bath, drain and repeat until water is clear. Then spin dry the lettuce leaves in a salad spinner (like the ones made by Oxo and IKEA) or lay them on a clean towel, then layered with a paper towel and another layer of lettuce. Roll and keep in the refrigerator until needed.

PREP: 15 minutes or more
COOK: 3 minutes

• 3/4 cup extra-virgin olive oil
• 3 cloves garlic, crushed
• 2 cups fresh bread cubes, cut 3/4-inch square
• 1 teaspoon sea salt
• 2 heads romaine lettuce, blemished or wilted out leaves removed, cleaned and prepare as instructed above, then cut into 1-inch strips (about 6 cups)
• 2 large eggs, soft-cooked for 3 minutes in boiling water
• 3 tablespoons fresh lemon juice
• 1/2 cup freshly grated Parmesan cheese
• Freshly ground black pepper
• Anchovies (optional)

1. Infuse 1/2 cup of the olive oil with the garlic by placing both in a small bowl. Set aside for a minimum of 15 minutes. (For best flavor, do this the night before.)
2. When ready to cook, heat the garlic oil in a large skillet over medium-high heat. Add the bread cubes and cook, stirring, until golden brown, 2 to 3 minutes. Drain on paper towel and toss with 1/4 teaspoon of sea salt and cracked pepper.
3. Place cold lettuce in a salad bowl. Pour the remaining 1/4 cup of olive oil over the lettuce. Add the remaining 3/4 teaspoon salt and toss well. The soft-cooked eggs will break apart and combine with the lemon juice to coat the salad with creamy dressing. Add Parmesan cheese and toasted croutons, toss again, and top with pepper. Top with anchovies, if desired, and serve immediately.

YIELDS: 4 – 6 servings

Bread with Herb Butter

The great thing about this recipe is that it creates enough bread for two meals. I assemble both loaves simultaneously, put one in the oven for dinner and put the second loaf in the freezer for another night. If you have leftover herb butter, seal it in an airtight plastic container in the refrigerator where it may be kept for up to three days, or wrap it in waxed paper and freeze it for up to three months.

PREP: 5 minutes
BAKE: 15 to 20 minutes

• 2 sticks unsalted butter, softened to room temperature
• A few tablespoons fresh flat leaf Italian parsley, chopped
• A few tablespoons fresh oregano, chopped
• 1 baguette

1. Combine butter, parsley and oregano to make the herb butter. Make a slit in the baguette 3/4 of the way through, making sure not to cut all the way through.
2. Preheat the oven to 375°F.
3. Wrap the baguette in aluminum foil and bake for 15 to 20 minutes.

YIELDS: 6 servings

Spaghetti Pomodoro

This recipe has become our family’s go-to sauce. It is simple and quick to prepare and has marvelous flavor. It may be served with pasta, pizza or your favorite bread sticks.

PREP: 5 minutes
COOK: 30 minutes

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, finely minced
• Pinch of red pepper flakes
• 1 28-ounce can whole tomatoes, lightly pulsed in a blender
• 1/2 teaspoon Kosher salt
• Freshly ground black pepper
• Small pinch of sugar
• 1 spring fresh basil
• 1 pound spaghetti
• Freshly grated Parmesan cheese

1. Bring a large pot of water to boil.
2. Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn’t brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper and sugar and stir to combine. Bring to a boil, reduce heat and simmer. Cook for 25 minutes. Add the basil and cook an additional 5 minutes. Remove basil before serving.
3. Meanwhile, 10 minutes before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than package instructions. Taste for doneness. Pasta should be slightly al dente (firm, but not too hard). Drain the pasta. Place 1/2 cup of sauce in bottom of a serving bowl, then top with pasta. Using tongs, toss the pasta in the sauce to coat. Add additional sauce to each serving as desired, then top with Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper.

YIELDS: 4 to 6 servings

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