Risotto Sub Ins

 Everyone loves a good risotto. There's the creaminess and the flavor. The crispiness when it's been refried The day later. The only problem is that arborio can be hard to find or can be temperamental at cooking. What to do ? try subs.

This has become a thing with many chefs.The famed  chef and cookbook author Nigella Lawson is constantly trying new variations using barley and orzo. Yet many home chefs will ask can I sub in regular rice for arborio.The answer is yes but keep in mind the dish won;t have the creaminess simply because arborio rice is a short grain starchy variety. You can use it especially if the rice is really a supporting flavor. It can work well with chicken and a tomato sauce. Can you make the classic and heavenly delicious risotto Milanese>Yes but keep in mind that it won;t have that creaminess .You could add a tablespoon of plain Greek yogurt, creme fraiche or even heavy whipping cream to replicate the texture and mouthfeel. The risotto will still taste good with or without the creaminess. It's the saffron and chicken broth that really make the dish.What about brown rice?Again yes. To make it healthier and creamier you could add white cannellini beans ( don't try this for a Milanese). The beans impart a nice flavor and work well with the chicken broth and tomatoes.

What about orzo and barley? Yes orzo, that rice like pasta can easily be subbed in for arborio rice. Many home chefs and commercial ones claim that it makes a better Milanese than the arborio rice. You use the same ingredients, the saffron threads, the white wine and chicken broth. To achieve the famed creaminess add two tablespoons butter or a plant based one such as Melt. Of course orzo can be used in traditional risottos that also have tomato sauce and mushrooms. It can even work in making arrancini those stuffed deep fried rice balls. Is pearl barley a good risotto sub in? Yes!!! You can even make Milanese style with it!! Keep in mind that it does have a slightly nutty taste that may come through in dishes made with lighter sauces. Many home chefs pair it with a variety of veggies. Many add vegetables normally not associated with risoot like carrots along with squash and even soy sauce. It's a great risotto to make using a current season's harvest. Try kale and butternut squash in the fall while the summer calls for corn and cherry tomatoes.

Risotto doesn't;t have to always be made with arborio rice. Try orzo in a pinch or pearl barley if you have that. Use up your white and brown rice for a risotto Milanese or a traditional tomato one.

A Good Hot Lunch

 Think hot  If you're lucky to be home for lunch. It's a nice change up from dinner and breaks up the day. It'll keep you full for the afternoon and keep you from snacking too.

The easiest hot lunch is soup/ You can easily open a can of Progresso orCampbells' but a quick homemade soup is a better choice. Take any kind of broth, vegetable, beef or chicken  and use that as the base. Then add what you want. Tomatoes and peppers will give the potage color and flavor. Add cut celery and onions too along with any kind of bean.This will give it protein. If you want it to be heartier. then add smaller pasta like pastina, ditalini or orzo.. Serve toasted Italian or French bread with it and a simple salad. Another hot  lunch treat is a mild chili, This can eaily be made in a crockpot or Instapot. You can use ground turkey and cannekini beans for a  white chili. You can also make a vegan one using morningstar or Grdein soy crumbles. Have plentty of crackers and sliced avocado to put on top. What's great about chili snd soup, you can either have a bowl or cup if you're not that hungry. A different spin is putting a fried egg on top for more protein and flavor.

Of  course eggs are perfect in creatin a hot lunch. You can easily make a filling sausage scramble. Again you canuse pork  , turkey or vegan for a tasty, hot bite.  Add tomatoes an garlic for thar  Piedmontese lunch favorite, pomodori et uovi. Make sure you have plenty of Italian bread to mop it all up.Sub in chopped peppers foe that Sicilian favorite uovi e pepe. Serve on hoagie rolls . Omelets and frittatas can be fun , expecially with all the different add ins. A western style omelet is a tasty and filling lunch, especially if you load it up with extra ham and peppers. go Greek styke with a good cup of spinach. A cheese one full of Cheddar is a yummy, gooey lunch. Try subbing in Brie or Montery Jack  for a fun change up. Keep in mind that Eggs Benedict are not just for Sunday brunch. They work every day and it's a neat change  up for an ordinart day. You cam nake it with an egg sunnyside up or even scrambled ones. Make it a Florentine one by changing outthe Canadian bacon with spinach. You could also sub in crab meat too for a rich and satisfying lunch.

Nothing beats a hot lunch on a cold day. Make a soyp or an omelet to start off with to chase away that autumn chill. You'll fee warmer 

A Vegan Table For Two

 What do you cook for just two vegetarians? The easy answer would be a couple of Impossible Burgers on the grill. Yet there's a wide range of recipes out there that make for a tasty meal. For those wondering what sort of dishes  there's a new cookbook perfect for those fogoing meat. Vegan Cooking For Two 200+Recipes For Everything You Love To Eat.(American Test Kichen 2022) will guide anyone through all sorts of tasty vegan meals.

This is a great cookbook for hard core vegans and those just coming to it.Expect some good advice and cooking lessons since this comes from the PBS show America's Test Kitchen. For those plant based meat lovers there is a page devoted to it, along with recommnedations on what kinds to buy, namely Beyond Beef and Impossible Burgers. There are also recommnedations about what vegan butters to use, namely Earth Balance and Miyokos' vegan butter. They also recommnend using Just Egg egg subsritute and Hampton Creek vegan mayo (although Hellmann's Vegan mayo is just as good). There's also a dictiornary of what tools to use and how to use them as well as organizing your fridge, from the crisper to the freezer.Another plus is the section on basics. There are recipes for such vegan broths as a vegetable broth base made with a kind of mirepoix of clery, onion and onion with tomato paste. This si perfect for all sorts of soups and even stews.There are also recipes for the Arab spice mix harissa and quick pickled red onions along with tempeh crumbles and aquafaba mayonnaise. There's also recipes for vegan based ranch dressing and vegan cheeses like cashew ricotta and cashew Parmesan.These are made with cashews for a totally vegan take on cheese.

The recipes are divided into sections, from breakfast to sweets. You can start the day with classic cinnamon French toast made more or less the same way as the usual one but with the addition of conrstarch. There's also a hashbrown  omelet chock full of cripsy potatoes. Their soups are perfect for lunch or dinner and there are recipes that can take you from summer to winter. Try their chilled watermelon soup made with basil, pepper and watermelon, perfect for hot days. Ease into fall with okra pepper pot a take on the classic spicy potage.Salads abound here and they're perfect for lunch. Their beet and watrcress is a definite must make along with their warm escarole and cannellini bean salad, a perfect dish on a cool day.Orzo salad is another one.  I love their pastas There are so many recipes that have to be tried.The spaghetti with the broccoli and avocado pesto is on my radar and I'm looking foward to making campanelle with roasted cauliflower and garlic sauce, there are also tofu recipes like crispy baked tofu peperonata and grilled tofu with charred broccoli and  peanut sauce.  the cauliflower steak and grilled eggplant are perfect for week days and weekends.There are dessert recipes like  crispy chocolate chip cookies and roasted pears, perfect for fall. I am definitely making their grilled pineapple with coconut rum sauce and the individual apple galettes.

Vegan Cooking For Two 200+ Recipes For Everything You Love To Eat is a must have in any vegan kitchen. It's chock full of meatless recipes full of flavor. B

est of all they're meant for two, perfect for a cozy meal in.

Good Beach Treats

 This is beach season, n dougt about it. It's a fun time, being out in sun and sea air. The last somehow creates an appetite and that means satsisfying . Time to bring the cooler full of cool drinks and good food.

Regular contributir, cookbook author and actor Naz Deravian wrote about the perfect beach picnic in yesterday's New York Times Food section.It all starts with the right cooler. Choose one with a large insulated interior.Lauren Rivard, founder of the Picnic Collective , a picnic catering company out of Costa Mesa, California strongly suggests avoiding coolers with multiple compartments like those soft collapsable coolers with various sleeves and pockets. These take up space. As far as the containers for sandwiches, dips and treats, use  lightweight , reusable containers that fit into your cooler. (Any store has these) DO NOT use glass ones. These are heavy and not safe to use outdoors. Remember to place the heavier, perishable items at the bottm, then slip in the smaller rounder shaped ones like cans and thermoses in mooks and crannies. TO keep the cooler from loosing its' cool,Alanna O'Neil a photographer on Maui and the author of "The Art Of Picnics: Seasonal Outdoor entertaining." recommneds freezing all your water , sodas and juices the night before. This knot only chills what's on top of them but creates a nice even base. They also melt less quicker than ice cubes.

What foods should go into the cooler? Beach proof ones.Think sturdy foods that can stand hours outside without getting soggy.wrap sandwiches in parchment paper and then place in baggies to reduce condensation. Ms. Deravian gives two recipes. One is for am artichoke and olive farro salad. The recipe calls for farro,a hearty grain which travels well. It has marinated artichokes and olives along with crumbled feta and red onions. You could add chopped bell peppers and halved grape tomatoes too. You can sub in orzo too or make a tasty orzo - veggie salad with tomatoes and broccoli florets. There is also a ranch dip, perfect with those bags of potato chips or chilled crudiutes. It's made with full fat Greek yogurt,garlic, dill and chives along with Kosher salt. A tablespoon of lemon juice gives it zing. What about dessert? Think chill grapes, watermelon and pineapple chunks.  Ms Rivard recommneds adding a  thermos of chilled coffee or tea in an insulated flask for a pick me up along with those indiviually wrapped RIce Krispie treats for a sugar rush. These can be bought or homemade.

It's beach weather . Head to it with a cooler of good food and chill drinks.It's perfect for enjoying the sea and sand.

Yes, We're Open

 Consider it a grand reopening . The Pantry is open again and with it some new insights. It was a strange ride to say the least.

Bad enough you have to go through one of the worst surgeries( I feel), then there's the first few days of wondering and worrying what to eat. Luckily orzo cooks up well in veggie broth and it's also very safe on the newly reconstructed bile ducts. (the ducts are cut after the gall bladder is removed, and I 'm guessing from my cuts, through my tummy or navel). Heavy foods are literally off the tables. They can irritate the liver which produces bile. This means that the bile is dumped into the upper intestine. A lot of bile is like a laxative.It  can create diarrhea and gas. Luckily those without a gallbladder can take Imodium to prevent both as they navigate this new world. Ginger ale is the recommended drink and it was a big help during those days as was fruit and herbal teas. You're not supposed to have any colas once the gall bladder is out but I have had several diet Pepsis and"m fine. I've also graduated to orzo and Melt butter and I'm quickly introducing favorites like my air fryer portobellos and tomato salad into my diet.

It feels good to cook again and cook my favorites. The portobellos have always been one of my most loved dishes and it was wonderful to eat one again. I have to admit I was a little leery about the tomato salad but that too was perfectly digested. I am  looking forward to making my spinach and mushroom sauce tomorrow with pasta.I'm also looking forward to Beyond Beef hamburgers and anything from Gardein.I've already eaten two of the their soups, Italian Wedding and Beef and Vegetables. So far so good. It would be nice to try their turkey and gravy along with stuffing. I have read on  line that I shouldn't be eating heavy meals, and I wonder if this one , turkey and stuffing would be considered such. There's also this ban so to speak against spicy foods . What will happen the next time I eat Indian or Mexican, two cuisines that I love?Their dishes are easy to replicate at home and I can easily make favorites like curry with a teaspoon less garam masala and burritos without the chili powder. What I will miss are the French fries, but again, maybe my system may tolerate them.

This is a strange new world>However it will soon be familiar , filled with the foods and flavors that I love. Things will be different but they will also be the same too.

Baby Pasta

  Baby pasta may sound like they're perfect tiny ones  yet they're really perfect for the older folk.They're tiny bits of flavor that are as versatile as their bigger cousins. These small nuggets of flavor are perfect for anything from soup to salad.

What are these small bits of dough called? Technically they're all macaroni with the classification belonging to all one to two inch shapes. These even apply to the tinier ones. There are many of these "baby" or little pastas. They are more versatile than the larger sorts. You can easily make a salad or soup with them along with turning them into a soothing bowl of goodness just by adding butter and grated Parmesan.Some of the more popular kinds are pastina and orzo. Pastina is what every Italian mother feeds a sick child. These tiny (about the size of a large pinhead) stars are also popular in Turkish cuisine where they're also used in soup. it can also be cooked in broth and then served with butter or a plant based butter and any kind of grated Italian  cheese. Orzo can be served both hot or cold. This rice shaped pasta is great in any kind of broth and enhances minestrone soup. It is also a great summer dish , served cold as a salad. You can also make it for your Super Bowl Party this weekend. Add sliced cherry or whole grape tomatoes along with small broccoli florets,  black or green olives and cucumber slices. To make it heartier, toss in salami chunks or pepperoni along with chunks of Provolone. dress with a garlic vinaigrette made with olive oil and red wine vinegar.

There are other baby pastas too. A close cousin to pastina is acini de pepe or peppercorns. They're actually not the size of a peppercorn but a pearl of couscous. They represent fertility which is why they're always in Italian wedding soup. since they're like couscous, you can make them in similar recipes. A nice warming dish is cooking it with saffron, white wine and saffron, sort of like a risotto Milanese. You could also serve it with dried apricots and pistachios as a side to grilled chicken. Ditalini or small fingers are another baby pasta that can be used to zing up  soups. Like acini de pepe it is also good with a meaty Bolognese sauce for a different kind of comfort food.Anelli or little pasta rings are a fun addition to chicken soup or minestrone. They're one of the chief ingredients in the Sicilian dish timballo. This is a baked casserole that looks like a Bundt cake and is rich with meat sauce , ham and squares of Provolone cheese. There is a coating of bread crumbs but you can also use fried eggplant. It's baked like a cake and served in slices. There is also a smaller version of anelli called anellino, tinier rings that are perfect in soup or just with butter and cheese.

Baby pasta may be little but it has a big flavor.Use it in hot and cold dishes for a tasty main course or side. They are just as versatile and fun as their bigger cousins.

LIttle Bits Of Pasta

Pasta goes well in soup.It gives any from tomato to minestrone texture and taste. The only problem is it'

s too big. That's where the smaller sort comes in handy.It's easy to cook and easy to eat.

For those who like spaghetti or thinner noodles in their soup try Barilla fideo cut spaghetti. The known pasta company has created spaghetti strands or bits, that are perfect in any soup or even broth. Add it to chicken , beef or vegetable broth for those sick day lunches or dinner. It gives the broth more nutrients  which is better for the patient.It would also be good in a thick homemade tomato and basil soup too.The cut spaghetti would also be a fun change up in a classic minestrone where shells are used.There is also orzo which you probably used all summer in salads.It is also great in plain broths, perfect for a sick day meal. However it works just as well in minestrones and Italian wedding soups. Keep in mind that orzo is good served with just butter and cheese.It makes for a good Saturday night or Sunday supper where you just don't want to cook something fancy or elaborate.

Most people , especially those who grew up in Italian households know about pastina. These were a standard ingredient in chicken soups.Again, like orzo it's good on it's own cooked in broth and topped with butter and Parmesan. Ditalini or little fingers are bead like pieces of pasta. Many home chefs use it in a variety of different soups.It sometimes is the backbone for minestrone, meshing nicely with chopped tomatoes and onions along with kidney and cannelini beans.It add texture and more nutrients to a simple vegetable soup, rich with zucchini, cabbage , carrots and celery.Ditalini is also perfect for a simple cheese sauce. Just cook cheddar and whole cream into a sauce and pour over the pasta for a quick, satisfying bite. Other pastas that are good in soups and broth are the tiny wagon wheels called ruote and trofie , short twisted spaghetti like strands. Can you combine potatoes and pasta in the same soup. You can but go easy on the potatoes.There's enough starch from both. Besides the kids would probably prefer more pasta over the spuds anyway. 

Smaller sized pasta is a great addition to any soup or broth. It adds texture and taste, elevating the bowl to another level. Try it in your favorite.

Creating The Perfect Pantry

What makes a perfect pantry? Is it canned goods like soup and beans? Dry goods such as flour and baking soda? Jars of this? Containers of that? Not surprisingly it is a manageable blend of  variety of different foods, Have the right amount and you'll never go through a shortage.

Canned goods are always important, especially now in the cold weather. Homemade soup is good but it pays to have several cans of prepared soup. They make a quick lunch or supper and can also be used in a variety of casseroles too. Always have everyone's favorite , from tomato to chicken and stars. Take advantage of sales at the local grocery too. If they have a twofer sale, then definitely get more of them, Packets of soup mixes are a pantry plus. They have the flavor of homemade soup without all the work.  Another pantry must are bouillion cubes. Get all three kinds, chicken, beef and vegetable, to make a variety of different soups and sauces.Sauce packets such as chili and Hollandaise are also worth having along with instant meat sauces for roasts. Jarred sauces can also be put into the pantry too.Canned veggies and fruits are a must too. The canned veggies come in handy if there's a blizzard and you can't get to the store. They can also be added to soups and soup mixes. The fruits are perfect for making pies and turnovers.

Tomato sauce and paste should be prominent on any pantry's shelf. These always come in handy for when you're making homemade sauce for pasta. The same goes for pasta, itself. Have a variety to suit all tastes. Spaghetti is the most popular and easiest to cook so have a few boxes of it at hand. Also on the shelves should be the versatile pastina and orzo style. These are excellent in both soup and sauces. Slip in a box of the drinking straw like bucatini and thicker fettucini. If you have kids or still hold on to those childhood faves, then have a few cans of Spaghetti-os too. The pantry should  have plant based oils . Olive and vegetable are the ones of choice, especially the last because it can be used for everything from cooking to salads to even baking. Cake mixes along with flour and baking powder should also be included as well as decorating items such as sanding sugar, food coloring and various types of sprinkles. Sweet sauces such as chocolate and caramel along with  jams and jellies need to  stored there in addition,.


A good pantry is a well stocked one, Make sure there are the basics to help you get through everyday eating. It'll make cooking and baking that much easier.it'll also cut down on how many times you go food shopping in a week.

Mini Pasta Maximum Fun!

Mention pasta and everyone's minds turns to spaghetti, maybe linguine or angel hair if they're
 a bit more sophisticated. Yet there's a whole selection of mini pastas that pack great flavor. Use these with traditional sauce for a tasty hot dish or in salads for a cool side at a barbecue or tailgate party.

Pasta comes in many shapes and sizes. The smaller sized varieties can be turned into any dish. A favorite is acine de pepe, translated  grains of pepper in Italian. .These are basically spaghetti minced into small pieces. It's a wonderful alternative to the star shaped pastina and cooks up into fat little kernels.It's great in any broth such as vegetable, beef or chicken, Put more than a cup in and it makes a filling dinner. To turn it into it more substantial serve it with any sauce that would go with spaghetti or ravioli. It makes a nice meal for one, especially served in a butter sauce with a sprinkle of Parmesan. Serve it with marinara and meatballs for a fun kid's meal.Acine de pepe can also be used in soups and is a staple in the classic Italian wedding soup. It can also grace  minestrone too and be a nice  change of pace in a chicken noodle soup. The little pasta  bits can be used in a salad for a spin. Try it with sliced grape tomatoes and parsley for a nice side with burgers or grilled steak. Mix it with tuna, chopped celery and onions for a twist on the classic tuna salad.Acine de pepe can also be used in fruit salads with pineapple chunks and orange wedges.

Orzo is another mini pasta that can be served hot or cold.It comes from the Latin hordeum or barley and can be the base of many dishes.It can be a main dish or a side.Many home chefs use it instead of rice as the Greeks do, and it's usually the base of many pilafs. Try it with Parmesan and basil for a quick and tasty dinner.It's made similar to the way risotto is cooked. Saute the raw pasta in butter until lightly browned  and then add the chicken broth.It can also be turned into a variation of risotto Milanese with the addition of saffron.Orzo is perfect paired with chicken and blends well with any green veggie such as spinach and broccoli. The orzo grains are also a fun change in any soup that calls for noodles. Even add it to tomato soup for a nice surprise.Like acine de pepe, it can also make for a great cold salad. Try it Greek style with sliced cucumbers,kalamata olives and crumbled feta cheese.Artichoke hearts, parsley, and lemon juice are also added  to make for a lively flavor.For a colorful side make a checkerboard orzo salad with goat cheese and cubed tomatoes.A truly filling orzo salad is one made Nicoise style with tuna in oil, artichoke hearts and arugula. Red onions and bell peppers are also tossed into the mix for color and bite.

Mini pastas such as acine de pepe and orzo are little pastas that guarantee big flavors. They are fun and versatile,perfect for any main meal or side. Try them and see what a big impact they'll make.

Eat Right Eat Light

Every summer we go  through intolerable heat waves where even just chewing seems to be too much exertion. It throws off our stomachs, creating all sorts of problems from digestive imbalances to just a simple upset. What to do ? Eat right - eat light,

Save those  pancakes and French toasts for chillier fall mornings. The best way to start a sweltering day is with a filling and light breakfast. Try a bowl of strawberries and blueberries with vanilla flavored Greek yogurt.You could also have them in a bowl of rice puffs or cornflakes. Another lighter option is cantaloupe slices or a melon salad. If you feel up to something hot then think two scrambled eggs with toast. It's filling enough without feeling heavy. You could also go with a couple of slices of whole wheat  or rye toast with a skin of margarine or even butter followed by a thin layer of jam, Take advantage of the season's harvests for your morning snacks too. A zip lock bag of any kind of berry or peaches can stop those eleven o' clock hunger pains,It's tempting to get one of those big frosty, whipped cream, chocolate syrup infused coffees that's more cake than drink, but put the brakes on that desire. Stick with iced black coffee or tea, especially for breakfast and mid morning. Another drink idea is having sparkling water with fruit filled ice cubes. These could even be put into iced teas too to add more flavor.

Salads will always be the best choice for lunch and dinner when it feels like a red hot dryer out there. Again , nix the heavy.foods. As much as you'd like a steak sandwich with onion rings, get rid of the bread, cube the steak and have it in a bowl of greens.Add fresh sliced red onions along with grape tomatoes and a light dressing. Craving pizza which can sometimes be too much on a broiling day? Then think a bread salad. This Southern Italian favorite  combines tomatoes garlic and basil in an just an olive oil dressing Slice the Italian bread wafer thin or even cube it if you want. Grilled meals can also be light, from red meat to fish. Keep away from the heavy marinades , loaded with molasses , ketchup or sugar. Go for a squeeze of lemon or lime for the fish and chicken,Steaks and even lamb cutlets can be brushed with basil infused olive oil and then grilled. Another idea is going meatless. Have soy burgers and dogs instead of the beef and pork kind. Instead of buns , think toasted pita bread. Mayonnaise based salads may be too much right now. You can create a lighter cole slaw by subbing in olive oil for the mayo, and adding fresh ground peppercorns for bite. Change that heavy macaroni  salad for a lighter orzo one, full of pea pods, tomatoes and parsley.

The temps right now are not conducive for heavy meals and heavy eating. Go lighter and feel better. It's the only way to eat during an August heat wave.

Oodles Of Orzo

Orzo is one of of the most versatile and probably the most fun pastas out there. You can do so much with it from creating a tangy salad to a traditional pasta dish.It's also a perfect side subbing in for rice too.There are a dozens of good hot and cold recipes for this centuries old treat.

Orzo's name comes from the Latin word for barley, hordeum, , named such for its' small grain like shape. Primarliy used in Italy , it is also seen in Greek and Middle Eastern cuisines.It is cooked more or less for nine or ten minutes in boiling salted water, cooked similar to any pasta. Orzo is most versatile in soup and you can easily sub it in for any shells used in minestrone or pasta e fagiole. A different spin on it is Greek chicken soup made with a squirt of lemon. Also a good sick day soup is any broth, whether beef,chicken or even vegetable  with orzo and butter thrown in. As a pasta dish serve with any sauce  although rich pomodoro or tomato tastes the best with it.

Orzo is a great salad base and can go with any mix of vegetables and spices.An easy one is combining orzo with grape tomatoes and feta cheese crumbles. Season with oregano for added zing. Another saladis combing cucumbers,, vine ripe tomatoes  along with garbanzo beans and shredded basil. For a fun tailgate party treat make an orzo salad with crab meat along with Roma tomatoes,  two kind s of bell peppers and the zing of hot pepper. You can also  just make a simple chicken and orzo salad with just an easy red wine vinaigrette mixed in. This would be a  perfect Sunday brunch dish, served with pita bread.

Orzo is one of the most versatile pastas out there. You can have it in soul satisfying soup or pasta after a hard day at work.It can be a fun side at any fall party. It's easy to use and fun for creating different and tasty dishes.

Outdoor Pastas

Pastas are usually thought of as winter dishes. However they can also be served as outdoor summery ones and a complement to grilled meats and veggies. Any pasta can be turned into a tasty warm weather dish, perfect for hot days ahead.

Most people only associate elbow macaroni with summer dishes. This is true, yet it's not the only pasta that can be served beside the outdoor grill. Orzo can also make a great base for outdoor salads. Add some artichoke hearts along with broccoli and grape tomatoes for a tasty side to barbecued lamb or beef kabobs.You can also add sliced salami to it for a hearty brunch main dish. Another good salad base is tubettini  which are the  small tubes used mostly for soups. You can easily make them for a tasty salad involving olive oil , sundrued tomato and grilled chicken breasts Tortellini, another favorite used in soups can also be made into a salad, using tomatoes , pine nuts and mushrooms.

More traditional pastas can also be used as a base for meats and veggies. Try spaghetti or angel hair with freshly grilled zucchini slices along with tomatoes and mushrooms. Add a hot sauce made out of olive oil, butter and garlic on top.Angel hair pasta is the perfect foil for freshly grilled chicken or even fish . Add a sauce of alia olio and then top with sun dried tomatoes. You can also wilt spinach and /or broccoli rabe and again add it to any pasta from cavatelli to  penne. Try this dish next to some superbly grilled steak or chops.

Pasta at an outdoor grill doesn't  have to be soggy  with mayo. It can be a tasty salad with veggies or a hot side , perfect with grilled chicken, fish or beef. Any kind from orzo to spaghetti, from tubettini to angel hair can be turned into a tasty and different outdoor dish.

Mediterranean Dining

Summer is here and it's hot - too hot for cooking. What to do? Look to the Mediterranean for inspiration. Despite the soaring temps , cooks from this region create some of the world's best dishes. You can too without all the fuss and bother of a hot stove.

Salads are big in the Mediterranean diets Italians, Spaniards, French and Greeks are known for their delicious mix of greens and dressing. Think about adding provolone along with salami and capacola to mixed field greens. For a Gallic twist replace the cheese and meats with black and green olives and tuna . Both types can be served with crunchy sliced baguettes. A good Greek salad is also a hearty way to have supper. Add already made stuffed grape leaves, along with creamy chunks of feta and salty anchovies to arugula and bitter greens. Spain is a big seafood country and its' salads reflect that. Add some salted cod or shrimp along with avocado and herbs to create a tasty, good for you one. Morocco has an easy carrot salad that just has carrots along with lemon juice, spicy paprika and garlic.

Grilled meats are also popular thanks to the North African influence on Mediterranean cuisine. You could easily grill beef, and lamb kabobs along with cut peppers and onions. Serve with minty yogurt sauce for a true Moroccan treat. Couscous is a great side to this and it's ridiculously easy to make. You can add some chopped parsley, olive oil or even lemon juice for some variety. Orzo , another staple, can be made hot or cold as a salad with artichoke hearts and cucumbers.

Don't fret if the weather interferes with your cooking. Look to the Mediterranean region for delicious easy dishes to for your summer time dining. They're simple to create and can be made no matter how hot it gets.

The Versatility Of Pasta

Pasta just isn't for meatballs and sauce. .It's actually a versatile base like polenta or rice. You can use it for almost anything and make some interesting and tasty dishes. What's best is unlike the other two it comes in a variety of shapes and sizes. The possibilities are endless for what you can do with it.

The most popular dishes are the salads. There's the ever present picnic staple macaroni salad .Of course there's the tastier tricolore made with three flavors for rotelli and some chopped salami. However you can also use spaghetti and even angel hair for Thai sesame noodle salad This takes boiled spaghetti which is then cooled, sesame peanut butter along with red bell peppers and snow peas. You could also whip up a quick orzo salad which involves boiling the miniature pasta bits in chicken broth , letting cool and adding tomatoes and chopped onion.

Hot pasta dishes are many. One of my faves is lo mein, You can create a hearty one using the thick bucatini, along with chicken or beef strips. Or you can try a seafood one, employing the very fine angel hair, with shrimp and crab meat. This is a great idea for leftover seafood. Another is using pasta in soup. You can do a variation of noodle using regular spaghetti. Buttered spaghetti makes a great side for goulash too.

Pasta isn't just for marinara or pesto sauce. It's versatile to use in a variety of ways for a variety of cuisines. Try to break away from the traditional kind and create your own unique dish!