Herb Lemon White Bean Salad

Recipe from Monica Pileggi

I made this salad for the Ladies of the Lakes pool party, 16 June 2026.  I followed this recipe with some additions:  https://www.fifteenspatulas.com/herb-lemon-white-bean-salad/

Serves 4

Ingredients

5 T extra virgin olive oil
2 T freshly squeezed lemon juice
zest of 1 lemon
1 clove garlic pressed [minced]
1/2 t kosher salt
1/8 t black pepper
2 15oz cans of cannellini beans rinsed and drained
1/4 c chopped parsley
1/4 c finely chopped red onion
1 T minced fresh rosemary

Instructions 

In a large mixing bowl, whisk to combine the olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.

Add the remaining ingredients and mix well. Try to let the salad sit in the fridge for at least an hour before serving, to let the flavors meld together.

My notes: 

This recipe definitely serves more than four people. For our pool party, I used three cans of beans and adjusted the other ingredients. I also added:
 
1 T each Red wine vinegar and Dijon for the dressing

1/4 cup Kalamata olives, quartered
About a tablespoon of lemon infused oil
One large celery stalk, chopped small

I prepared the salad the day before serving to let the flavors meld.

Focaccia Bread

Recipe from Monica Pileggi

Rosemary Focaccia Bread

This is a recipe from the Stanley Tucci cookbook. It includes some variations. I added Kalamata olives, cherry tomatoes, and red onion. 

Ingredients

 
1 package dry yeast
2-1/4 teaspoons sugar
1/2 cup warm water
2 c all-purpose flour
2 c bread flour
3 t kosher salt [divided]
1 c milk
5 T oil, plus more for oiling the bowl
Leaves from one 5-inch fresh rosemary
14-16 Kalamata olives, sliced in half
Red onion, sliced thin
14-6 cherry tomatoes, sliced in half
 
Directions
 
In a measuring cup, stir the yeast, sugar and warm water. Set aside for 5 minutes.
 
By electric mixer: In the bowl of an electric mixer fitted with a dough hook, mix the all-purpose and bread flours with 2 teaspoons of salt. Stir in the yeast mixture. Gradually stir in the milk and 3 tablespoons of the olive oil. Mix at low speed until the dough has come together and is smooth, about 5 minutes.
 
To mix by hand: Combine the all-purpose flour, bread flour and the 2 teaspoons of salt in a large bowl. Make a well in the center of these dry ingredients and add the yeast mixture. Mix with a fork while adding the milk and 3 tablespoons of the olive oil to form a soft, dry dough. Turn the dough out onto a lightly floured surface and continue mixing it with your hands. Knead until the dough has come together and is smooth, about 8 minutes.
 
Lightly grease a bowl with olive oil. Place the dough in the bowl, cover tightly with plastic wrap, and drape a dish towel over the bowl. Set aside in a warm place and allow to double in size, about 1.5 to 2 hours.
 
Lightly grease a large baking sheet (10 x 15-inch). Gently punch down the dough. Place it on a baking sheet and roll it out to fit evenly on the sheet. Cover with a dish towel and the dough to rise for 20 minutes.
 
Preheat the oven to 375 degrees F.
 
Use your fingertips to make random indentations in the dough. Drizzle the top with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining 1 teaspoon salt and top with the rosemary, olives, onions and tomatoes. Bake until golden brown, about 25-30 minutes.
 

Allow to cool slightly before slicing and serving warm.

   
Serve with some olive oil for dipping.

Italian Shrimp Salad

 

Recipe from Jackie Scott

I made this recipe yesterday (Jackie made this back in June) for our book club. 

The recipe is from Skinny Taste: https://www.skinnytaste.com/italian-shrimp-salad/

Monica

6 Servings (about 7 cups)
 
Ingredients
 
1 1/4 lbs cooked (peeled and deveined jumbo (16-20 count) shrimp, tails-off, halved (20 ounces total))
1 cup sliced celery
1 1/3 cups good quality mixed Italian pitted olives (such as Castelvetrano and Kalamata Olives, halved lengthwise)
1/4 cup chopped red onion
5 cloves garlic (minced)
1/4 cup chopped parsley
1/4 cup extra virgin olive oil
juice of 2 small lemons
1/2 teaspoon kosher salt
black pepper (to taste)
 
Instructions
 
Combine all the ingredients in a large bowl and mix.
 
Refrigerate a few hours or overnight to let the flavors meld.

My Notes:

I cut the shrimp into chunks. 

I added some lemon zest. 

I used 4 cloves of garlic (3 would be fine too). 

I let the salad marinade in a zip lock bag for 5 hours.

Instant Pot Split Pea Soup with Ham

Recipe from Monica Pileggi, 7 February 2024 

 
Recipe by: https://www.bowlofdelicious.com/instant-pot-split-pea-soup-ham-bone/

Prep Time 10 minutes mins
Cook Time 15 minutes mins
Time to pressurize and depressurize 25 minutes mins
Total Time 50 minutes mins

Servings: 8 servings

Ingredients

3 tablespoons butter
1 onion diced
2 ribs celery diced
2 carrots diced
1 cooked ham bone, a smoked ham hock, or 6 oz. diced deli ham (Don’t use fresh/uncooked ham)
1 lb. dry split peas sorted through and rinsed
6 cups low sodium chicken stock/broth or veggie stock, water, or a mixture
2 bay leaves
kosher salt and black pepper [don’t add salt if using a broth with salt]
chopped fresh parsley for garnish, optional 

 

Directions:
 
Turn pressure cooker to the "sauté" setting. Melt butter and sauté onion, celery, and carrots for about 5 minutes, until softened.

  

                                  
Add the split peas, chicken stock, ham bone, and the 2 bay leaves.
 
Turn off the "sauté" function.
 
Cover pressure cooker and set to manual, high pressure for 15 minutes.
 
Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
 
If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.
 
Taste and season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
 
My Notes:
 
I used avocado oil instead of butter.
I added 2 cloves of garlic, minced, along with the onions.
I added a pinch of dried thyme.
I did the natural release for 14 minutes before the quick release.
 
This was such an easy soup to make with the instant pot. This recipe is a keeper!

 

Tabbouleh

Recipe from Monica Pileggi

This is from my The Complete Mediterranean Cookbook by America's Test Kitchen cookbook, page 127.

Serves 4

3 tomatoes, cored and cut into 1/2-inch pieces
Salt and pepper
1/2 cup medium-grind bulgur
1/2 cup lemon juice (2 lemons)
6 T extra-virgin olive oil
1/8 Teaspoon cayenne pepper
1-1/2 cups minced fresh parsley
1/2 cup fresh mint 
2 scallions, sliced thin
 
Toss tomatoes with 1/4 teaspoon salt in fine-mesh strainer set strainer over bowl and let drain, tossing occasionally for 30 minutes; reserve 2 tablespoons drained tomato juice. 

Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in a bowl and let sit until grains begin to soften, 30 to 40 minutes.

Whisk remaining 2 tablespoons lemon juice oil, cayenne, and 1/4 teaspoon salt together in a large bowl. Add tomatoes, bulgur, parsley, mint, and scallions and toss gently to combine. 

Cover and let sit at room temperature until flavors have blended and bulgur is tender, about 1 hour. 

Before serving, toss salad to recombine and season with salt and pepper to taste.

Sausage Lentil Stew (Instant Pot)

Recipe from Monica Pileggi

Adapted from Recipe from: https://meaningfuleats.com/instant-pot-sausage-lentil-stew/

 
My changes are in  [  ]
 
Prep Time 10 minutes    

Cook Time 25 minutes   

Total Time 35 minutes
 
Servings 8

Ingredients:

 
2 tablespoons olive oil
1 lb Italian sausage  [I used a combination of sweet and hot; 6 links, which came to 1 lb 2.7 oz total]
1 large onion chopped [I had 3/4 of a large onion on hand]
2 stalks celery chopped [I used 3 stalks]
3-4 carrots peeled and chopped
3 cloves garlic minced
1 tablespoon tomato paste
1 1/2 tablespoons Italian seasoning
1/2 teaspoon red pepper flakes
1 teaspoon salt
29 oz canned diced tomatoes
5 cups chicken stock [I only had 4 cups chicken stock, so I added 1/4 white wine and 3/4 cup beef broth]
1 1/2 cups dry lentils rinsed and picked over (preferably French green lentils)
1 cup finely chopped kale (optional)

Directions:

 
Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the olive oil and Italian sausage. Cook, breaking into small pieces with a spoon, until no longer pink.
 
Add the onion, celery and carrot. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes and salt.
 
Add the diced tomatoes, chicken stock, and lentils. Stir to combine.
 
Close the instant pot [turn the dial to pressure cook] and press MANUAL and set timer for 10 minutes. When the time is up let the pressure release naturally for 10 minutes, then quick release the rest of the steam.
 
Stir in the chopped kale. Serve topped with Parmesan cheese if desired. Enjoy!

Artichoke Dip

 Recipe from Monica Pileggi

I made this for a recent book club evening.

1 14 oz. can artichoke hearts (not in oil), drained well, and chopped
1 clove garlic, minced 
3 T. chopped onion 
3 basil leaves, chopped
3/4 cup grated Parmesan cheese 
1 cup grated mozzarella cheese + a little for the topping
3/4 cup mayonnaise
1 4.5 oz. canned green chilies, drained
3 oz. cream cheese, room temperature
Dash or two of hot sauce (optional)
Pepper to taste 
Dash Worcestershire sauce
1 t. fresh lemon juice

Crusty bread, crackers, or tortilla chips

Preheat oven to 350 degrees F.
 
Combine the dip ingredients in a bowl and stir to combine.

Place in an 8x8 baking dish and top with additional mozzarella cheese. 

Bake for 30 minutes. It should come out nice and golden on the top. 
 
Serve with the sliced crusty bread, crackers, or tortilla chips. 

Optional:  Add 1 cup chopped fresh spinach to the mixture.

Mediterranean Strata

 

Recipe from Monica Pileggi

4 October 2022
 
The Brunswick Forest Cookbook Club organizer (Alan) selected “The Breakfast Bible 100+ Favorite Recipes To Start The Day from Williams Sonoma.”
 
I selected the Mediterranean Strata. It was very easy to put together.
 
Serves 4-6 (10-12 servings for a pot luck dinner).
 
1 T unsalted butter
1/2 lb crusty Italian bread, day-old, cut into 1-inch cubes (I used a French baguette)
1 14 oz. can artichoke hearts, drained well and chopped
1/3 C Kalamata olives, pitted and halved (I didn’t read this correctly and thought it said 1/2 cups).
1/4 C oil-packed sun-dried tomatoes, drained and sliced (I chopped them)
1/4 lb mozzarella cheese, shredded (I small-diced the cheese)
1.5 T grated Parmesan cheese
1/2 C lightly packed fresh basil leaves, chopped
6 large eggs
2 C. whole milk (I used 1.75 cups half and half; and 1/4 cup water)
Salt and freshly pepper
 
Butter the bottom and sides of a 9”x13” baking dish that is 2” deep. Place the bread cubes in a single layer in the prepared dish. Top with the artichoke hearts, olives sun-dried tomatoes, mozzarella, Parmesan, and basil, spreading the ingredients out evenly.
 
In a large bowl, whisk together the eggs, milk, and season with salt and pepper. Pour the egg mixture over the strata. Cover with aluminum foil and let stand at room temperature for 1 hour, or refrigerate for up to 24 hours.  (I did the 1-hour method).
 
Preheat oven to 375 degrees.
 
Bake the strata, covered for 20 minutes.  Uncover and continue to bake until the eggs are set and the strata is golden brown, about 20 minutes longer.
 
Let cool slightly, the cut into squares and serve.

Overall, a very easy dish to make and quite tasty. 

Cherry Tomato, Feta & Basil Salad

 

Recipe from Monica Pileggi

I was supposed to make a Tabbouleh salad for our most recent LOTL's pool party but something came up that I didn't have the time to make it.

I had a bunch of cherry tomatoes and fresh basil on hand, so I whipped this up quickly for the party.

Ingredients

1 clove garlic, minced

3 T. Olive Oil

1 T. Balsamic vinegar

Salt and pepper to taste

Squeeze of lemon juice, maybe 1/2 t.

2 C. Cherry Tomatoes, cut in half

Fresh basil, chopped, about 12 leaves

1/4 C. Crumbled Feta cheese

Directions

Combine the first five ingredients in a serving bowl and whisk together. 

Add the tomatoes, basil, and feta cheese; toss to combine. 

Deviled Eggs

Recipe from Monica Pileggi

There are many, many recipes for making deviled eggs. This is my creation.

Ingredients

1 dozen extra large eggs, hard boiled and peeled

4 T. Mayonnaise

1-1/2 t. Dijon mustard

1 T. Blue cheese dressing

1 T. minced white onion

A little bit of dried Dill

Dash of Curry

Salt and pepper to taste

A dash or two of hot pepper sauce (optional)

Paprika to garnish

Cut the eggs in half lengthwise. Scoop the yolks in a large bowl (I actually slightly bend the white and it pops out); place the whites in a serving platter.

Combine the yolks with the remaining ingredients (except for the paprika) and mash until smooth with a fork. 

Fill each white with the yolk mixture with a spoon. Sprinkle the tops with paprika. Cover and chill in the refrigerator for a few hours.

Notes: 

I add the mayo, dijon, and blue cheese dressing a little at a time until I get the right consistency and taste. Adjust to your liking. You may want more blue cheese, or less. If you don't like curry, leave it out. I don't add much, so it's not that noticeable.

I use my Instant Pot (IP) to hard-boil the eggs, using the 5-5-5 method: 5 minutes pressure cooking, 5 minutes natural pressure release, and 5 minutes in an ice water bath using a large bowl. 

If you don't have an IP, you can follow this method on steaming eggs (skip the crazy shaking of the eggs in a food storage container and follow my ice water bath method):   https://www.youtube.com/watch?v=RV9nz1qlY64.  Steaming is a better method than boiling directly in the water because the eggs will peel very easily.

Curried Couscous

 

Recipe from Monica Pileggi

This is a recipe that I’ve made quite a few times and it’s always a hit. I adapted the recipe from: https://www.foodnetwork.com/recipes/ina-garten/curried-couscous-recipe-1951578
 

My changes are in [ ].

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water [I use low sodium chicken broth. You can use vegetable broth too]
[I added 1/4 t of salt to the water]
 
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt [Too much in my opinion! I only used 1/2 teaspoon]
1 teaspoon freshly ground black pepper
[I added a pinch of sugar]
 
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins [I used dried cranberries]
1/4 cup blanched, sliced almonds [Or more]
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion
[I added a can (15.5 oz) drained garbanzo beans]
 
Place the couscous in a medium bowl. Melt the butter in the boiling water [add the salt before boiling the water] and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
 
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork. [I doubled the yogurt dressing, as the couscous soaked up the dressing and was a little on the dry side].
 
Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste.
 
Serve at room temperature.
 
My Comments:
 
1.5 cups of couscous makes a huge portion, even for a dinner party of 14 people. Now I just use 1 cup of couscous but keep the same measurements (along with doubling the dressing.
 
You can be creative and add whatever vegetables, dried fruits, diced grilled chicken, etc., that you like. It’s really a versatile recipe.