KITCHEN QUICKIES

RECIPES FOR GOOD FOOD FAST

Time to straighten up and eat right! Hold the groans and step away from the leftover cookies—
we’ve got five delicious ways to bring the healthy back. Here, TFG Publisher Amy Sestito cooks
up some light but filling (and fulfilling!) fare for your whole family.

INTO THE LIGHT

Vegetable Soup
3 tablespoons olive oil, plus 1 teaspoon
2 garlic cloves
1 onion, sliced
4 carrots, sliced into 1-inch pieces
3 celery stalks, sliced into 1-inch pieces
1 cup frozen peas
1 28-ounce can crushed tomatoes
1 18-ounce can stewed tomatoes
10 fresh basil leaves
1 teaspoon oregano
10 fresh mushrooms, sliced
Freshly ground pepper to taste

How-to
In a large pot, heat the olive oil and sauté the onion for a few minutes and then add the carrots and celery and cook for 5 minutes. Add the garlic (you never want to add it too early—there’s nothing worse than burnt garlic!). Add the crushed tomatoes and stewed tomatoes, peas, pepper, oregano and basil. Simmer for 40 minutes, or until vegetables are tender. In a small, nonstick skillet, warm the mushrooms with 1 teaspoon olive oil and cook until tender. Add to the vegetable stew and cook for an additional 2 to 3 minutes.

Whole-Wheat Pasta with Broccoli
8 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, chopped
1 package frozen broccoli florets (no need to defrost)
1 cup chicken broth
1 pound whole-wheat rigatoni
Freshly grated cheese
Freshly ground black pepper to taste

How-to
In a large skillet, heat the olive oil and butter. Sauté the garlic until fragrant and add the chicken broth. Add the frozen broccoli. Cover and simmer until the broccoli is tender.

Cook the pasta according to package directions. When done, drain and return to the pot. Add broccoli mixture and toss with grated cheese and freshly ground pepper to taste.

Whole-Wheat Spaghetti Aglio e Olio
1/2 cup olive oil
3 garlic cloves, minced
1 pound whole-wheat spaghetti
Freshly ground pepper to taste
Freshly ground cheese to taste
1/2 cup pignoli nuts
1 tablespoon freshly chopped parsley, optional

How-to
In a small pot, heat the oil. Add the garlic and cook until fragrant. Do not burn! (Tip: If it’s sizzling too fast and you think it might burn, add a few tablespoons of cold water to cool it off.) Take off the heat and set aside.

Cook pasta according to package directions. When done, do not drain out all the water. Leave about 1.5 cups as you drain it in the pot (or you can drain it, reserve some of the water, and add it back in). Add the olive oil/garlic mixture, and toss to combine. Add the black pepper, pignoli nuts and grated cheese to taste. Sprinkle with parsley, if desired.

Serve immediately (the pasta will absorb the water quickly) with additional grated cheese at the table.

Simple, Fabulous Salmon
4 8-ounce salmon fillets, center cut
Olive oil
Salt
Pepper

How-to
Preheat the oven to 425 degrees.

Heat a nonstick skillet over high heat for 3 to 4 minutes. Do not add any oil. Meanwhile, rub the salmon with olive oil and sprinkle the tops with salt and pepper. Place the salmon, skin side up, down on the very hot pan and sear for 2 to 3 minutes. Do not move in the process. Remove the salmon and place in a baking dish and roast in the oven for 10 minutes.

Whole-Wheat Pasta Primavera
2 zucchini, cut into 1-inch pieces
1 yellow pepper, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 onion, sliced
3 carrots, cut into 1-inch pieces
5 tablespoons olive oil
2 teaspoons salt
2 teaspoons freshly grated pepper
10 grape tomatoes, sliced
1 pound whole-wheat fusilli

How-to
Preheat the oven to 450 degrees.

Toss the zucchini, peppers, onion and carrots with olive oil, salt and pepper. Place on a baking sheet and roast about 20 minutes, tossing halfway in between.

Cook pasta according to package directions. Drain and add the roasted vegetables and grape tomatoes. Add grated cheese to taste.