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Stock photo

By Barbara Beltrami

So you love pizza. Who doesn’t? And you say you wish you could eat it 24/7 three times a day. Well, the pizza genie has granted your wish. Beyond the basic pizza margherita with tomato sauce and cheese, there are so many versions of that uber popular pie that it’s hard to count them.

However, if you’re serious about having pizza for every meal or maybe you think you might like to spread the wealth around over a few days or weeks, I’ve got three pizzas for you: The first, of course, is for breakfast and has, among other ingredients, eggs; the second takes inspiration from a lunchtime favorite, tuna salad; and the third is a dinner pizza that has so many ingredients and toppings that you’re going to need extra napkins.

Breakfast Pizza

YIELD: Serves 4 to 6

INGREDIENTS:

Nonstick cooking spray

2 tablespoons cornmeal

One 12-inch pizza crust

3/4 pound bacon

3 tablespoons butter

2 tablespoons olive oil

1 small onion, diced

1 cup diced potatoes

1/2 cup shredded mild cheddar cheese

1 cup chopped fresh tomatoes

Salt and freshly ground pepper to taste

4 to 6 large eggs

DIRECTIONS:

Preheat oven to 450F. Spray a rimmed pizza pan or baking sheet with nonstick cooking spray. Sprinkle with cornmeal and spread pizza crust to edges. In a large skillet over medium-high heat fry bacon until it just starts to shrivel and turn golden, about 5 to 10 minutes; remove and drain on paper towels. In another large skillet, heat butter and olive oil over medium high heat; add onion and potatoes and sauté, turning often, until both are soft but not mushy.

Sprinkle cheese over crust, then tomatoes, then onions and potatoes; season with salt and pepper and bake for 6 to 8 minutes, until everything turns light brown. Remove from oven, place on rack and carefully break eggs evenly over top; place partially cooked bacon slices in between eggs, return to oven and bake another 8 to10 minutes until eggs are set and bacon is crisp. Remove from oven, drizzle with olive oil, cut into slices and serve immediately with hot coffee, Bloody Mary’s or mimosas.

Lunch Pizza

YIELD: Serves 4 to 6

INGREDIENTS:

Nonstick cooking spray

2 tablespoons cornmeal

One 12-inch pizza crust

Two 7-ounce cans water-packed tuna, drained

1/2 cup mayonnaise

1 teaspoon prepared mustard

1 teaspoon pickle juice

1 shallot, minced

1 celery rib, finely diced

Salt and freshly ground pepper to taste

1 cup shredded Swiss cheese

1/2 green bell pepper, cored, seeded and sliced

DIRECTIONS:

Preheat oven to 450 F. Spray rimmed pizza pan or baking sheet with nonstick cooking spray, then sprinkle cornmeal evenly over it. Spread pizza crust to edges of pan; bake until crust is slightly crispy, about 3 to 5 minutes. Meanwhile in medium bowl thoroughly combine tuna, mayonnaise, mustard, pickle juice, shallot, celery salt and pepper. Spread evenly over partially baked crust, top with cheese and bell pepper slices and bake 8 to 10 minutes until crust is golden and filling is heated through and bubbly. Serve hot or warm immediately with a mixed green salad.

Dinner Pizza

YIELD: Serves 4 to 6

INGREDIENTS:

Nonstick cooking spray

2 tablespoons cornmeal

One 12-inch pizza crust

2/3 cup marinara sauce

3 ounces thinly sliced pepperoni

2 ounces prosciutto, coarsely torn or chopped

6 anchovies, diced

1 medium Portobello mushroom, thinly sliced

3 roasted red pepper halves, julienned

1/2 cup oil-packed artichokes, chopped

1/2 cup black olives, sliced

Salt to taste

1/2 teaspoon crushed red pepper flakes

12 ounces fresh mozzarella, shredded

1/4 cup olive oil

DIRECTIONS:

Preheat oven to 475 F. Spray a rimmed pizza pan or baking sheet with nonstick cooking spray, then sprinkle with cornmeal and place the pizza crust on top, stretching it to the edges. Slather sauce over crust; evenly scatter pepperoni, prosciutto, anchovies, mushrooms, roasted pepper, artichokes, olives, salt and crushed red pepper flakes over sauce; top with mozzarella and drizzle with olive oil. Bake until vegetables are soft and start to brown a little and edge of crust is golden, about 8 to 10 minutes. Remove from oven, slice and serve hot or warm with sautéed broccoli rabe or spinach.

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By Barbara Beltrami

I think if my husband and I had a family crest it would be the tomato! They are as necessary a staple as flour, sugar, or salt; as indispensable as onions, carrots or celery for the foundation of so many recipes and menus.

In the winter we have to rely on canned San Marzano tomatoes and fresh camparis, but come May we stick a variety of plants in patio pots and lovingly fertilize, water and stake them. By August we are happily picking a few a day but they’re not nearly enough to satisfy our tomato appetites nor do many even make it to the table because we eat them while they’re still warm from the sun. So we supplement our modest little crop with field tomatoes from the farm stand.

Although we sometimes chop them into a fresh tomato sauce for pasta or sauté them with other summer vegetables, most often we just slice them, top them with fresh basil or parsley or scallions, coarse salt and freshly ground pepper, drizzle them with olive oil and enjoy their exquisite flavor. Or sometimes, we take just one of our nice ripe tomatoes, cut it in half and rub it on toasted slices of rustic bread with a little shot of extra virgin olive oil for good measure.

Cherry Tomato Tart

YIELD: Makes 6 to 8 servings

INGREDIENTS:

One 9-inch pastry crust

3 pounds cherry tomatoes, halved

1/4 cup extra virgin olive oil

1 tablespoon fresh thyme leaves

1/4cup chopped fresh basil leaves

Salt and freshly ground pepper to taste

2 garlic cloves, bruised and chopped

2 tablespoons sour cream

1 tablespoon grainy mustard

1/2 cup extra sharp Cheddar cheese, grated

DIRECTIONS:

Preheat oven to 350 F. Line bottom and sides of tart pan with pastry crust; cut to make even with top edge; gently pat a piece of foil on top of crust and spread pie weights over it. Meanwhile in a large bowl, toss the tomatoes with the olive oil, thyme, basil, and salt and pepper and garlic. Spread the mixture with the tomatoes, cut side down on a baking sheet and roast until tomatoes blister and dry up a little, about 20 to 30 minutes.

Remove from oven, set tomatoes on paper towels and blot to remove excess liquid. Bake pie shell in preheated oven until set, about 30 to 35 minutes; remove pie weights and foil and bake another 5 to 10 minutes until golden. In small bowl, mix the sour cream and mustard, then spread on pie crust; sprinkle with cheese. Arrange tomatoes, cut side up, in two layers; add salt and pepper between layers. Bake until tomatoes just start to brown, about 20 to 25 minutes. Serve hot, warm or at room temperature with a green salad.

Pasta with Fresh Tomatoes

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound penne or similar size pasta

1/4 cup extra virgin olive oil

1 garlic clove, minced

1/2 teaspoon crushed red pepper flakes

6 to 8 fresh Roma tomatoes diced

1/3 cup chopped fresh basil leaves

Salt to taste

DIRECTIONS:

Cook pasta according to package directions. Meanwhile in medium-large skillet warm oil over medium heat; add garlic and pepper flakes; cook, stirring constantly, until garlic releases its aroma, about 30 seconds; add tomatoes, stirring frequently, and cook until barely softened, about one minute. In large bowl toss tomatoes with basil, hot pasta and salt. Serve hot or let cool to room temperature and serve with an arugula salad.

Greek Tomato Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS:

3 to 4 pounds ripe beefsteak tomatoes

1 small red onion, peeled and sliced into thin rings

1 green bell pepper, peeled, seeded, julienned

1 medium cucumber, peeled, seeded, diced

Sea salt and freshly ground pepper to taste

6 ounces feta cheese, broken into chunks

3 tablespoons chopped fresh dill

Extra virgin olive oil, to taste

DIRECTIONS:

Wash, core and slice tomatoes 1/4” thick and arrange on a platter. Scatter onion, pepper and cucumber over tomatoes and sprinkle with salt and pepper; let sit 15 minutes; scatter feta cheese and dill and douse with olive oil.  Serve at room temperature with toasted pita and hummus.

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Photo from Councilman LaValle's office
Photo from Councilman LaValle’s office

Brookhaven Town Councilman Kevin LaValle (third from left) joined representatives of the Selden Civic Association the Suffolk County Police Department for the grand opening celebration of Texas Roadhouse in Selden on Sept. 1. The councilman presented the staff with a Certificate of Congratulations and wished them many years of success.

Construction began last fall at the former location of Ruby Tuesdays at 289 Middle Country Road at the corner of Route 83 in the Selden Plaza shopping center. The steakhouse is the third Texas Roadhouse on Long Island, joining the East Meadow and Deer Park eateries famous for its hand-cut steaks, ribs, freshly baked bread, made-from-scratch sides, bottomless peanuts and 15 different varieties of margaritas.

The 7,163 square-foot space is open Mondays to Thursdays from 3 to 10 p.m., Fridays from 3 to 11 p.m., and Saturdays and Sundays from 11:30 a.m. to 11 p.m. For more information, call 631-496-3073 or visit www.texasroadhouse.com.

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Dickey's BBQ

The Centereach community will soon be able to enjoy authentic, Texas-style barbecue from Dickey’s Barbecue Pit as the restaurant’s owner operator, Gerard Stephan is set to open the full, quick-service restaurant located in Centereach Square at 13 Centereach Mall (next to Leslie’s Pool Supplies), in the next few weeks. The menu will feature southern favorites including mac n cheese, creamed spinach, potato casserole and slow-smoked meats prepared and smoked on-site over hickory wood such as ribs, brisket, jalapeño cheddar kielbasa sausage and more.

“I was born and raised in Long Island and know the community will love the comfort food and atmosphere Dickey’s has in store,” said local entrepreneur and Dickey’s Owner Operator Gerard Stephan. “I’m excited to offer folks in the area a new, unique option for whether they’re dining out, picking up or ordering delivery.” For more information, visit www.dickeys.com.

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Prosecco. Stock photo

By Bob Lipinski

Bob Lipinski

Prosecco is both the name of a grape and a sparkling wine that originates in Italy’s northeast regions of Friuli-Venezia Giulia and Veneto.

Prosecco is known locally in these regions as Glera. The Prosecco grape is thin-skinned with high acid and is used to make dry to sweet; still (non-effervescent) to sparkling wines. Besides Prosecco, there are other white grapes (and one red … Pinot Noir) that can be used to make a white or rosé sparkling Prosecco.

Most white Prosecco wine is released as non-vintage; the wine may be released with a vintage date if the wine contains a minimum 85 percent of the stated year’s harvest. It can be labeled Brut, Extra Dry, Dry, or Demisec. Styles of Prosecco are frizzante, spumante, and rosé. Prosecco Rosé is made from Prosecco and Pinot Noir grapes and must be vintage-dated.

There are several other higher-quality (also higher prices) sparkling Prosecco DOCG wines made. They are labeled Asolo Prosecco; Conegliano Valdobbiadene Prosecco; and two specialty, limited-produced wines labeled Rive and Prosecco Superiore di Cartizze.

Prosecco wine is straw yellow with a fresh fruity aroma and flavor of acacia, almonds, green and red apples, apricots, bread dough, citrus (lemon, lime), fennel, ginger, hazelnut, kiwi, licorice, melon, orange, peaches, pears, tropical fruit, spices, and wild flowers.

Because of its fruit and higher level of acidity, it is a very versatile sparkling wine. Some suggested food pairings might be salmon and other salads with a touch of sweetness; fried calamari; pork with fruit sauces; chilled summer soups; prosciutto and melon; spicy curries; soy and ginger infused sauces; or even your favorite cheeseburger!

Some recommended cheeses to pair with this sparkling wine are Asiago, Brie, Camembert, Emmentaler, Fontina, Gorgonzola, Grana Padano, Gruyère, Manchego, Monterey Jack, Parmigiano-Reggiano, Pecorino, and Ricotta.

Prosecco makes a refreshing cocktail. Two favorites are Aperol & Prosecco and Campari & Prosecco. Finally, if you are a fan of grappa, several distillers in Italy make a Prosecco Grappa.

Bellini Cocktail

The much sought-after Bellini cocktail was created in 1948 by Giuseppe Cipriani at Harry’s Bar (opened in 1931) in Venice, Italy, to commemorate the Venetian Painter Giovanni Bellini (1430-1516).

YIELD: Serves 6

INGREDIENTS:

3 medium-sized ripened peaches

Dash of raspberry purée

1 chilled bottle of Prosecco

DIRECTIONS:

Peel and cut peaches into cubes, then put into a blender along with the raspberry purée. Pour the pulp into a carafe, then add the entire bottle of Prosecco. Stir and serve.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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By Barbara Beltrami

Mussels are the unsung heroes of the fish market. It must be because they’re so inexpensive when compared to other shellfish; it’s certainly not because they aren’t tasty. Their briny succulence renders them ideal for those sloppy no-nonsense summer meals where lots of paper napkins and no fancy manners rule. This is where huge bowls and platters dominate the table and the dark blue mounds of the mussels against the yellow pyramids of corn on the cob create a colorful mouth-watering still life. There are so many ways to prepare mussels and I can’t think of any that aren’t wonderful sources for puddles of broth to sop up with slabs of bread.

For all recipes select tightly closed mussels and soak them in cold water for two hours; discard any that float. Scrub and rinse them well and pull off any beards that cling.

Mussels Provencal

YIELD: Makes 4 servings

INGREDIENTS:

4 dozen mussels, in shells, cleaned

Freshly squeezed juice of one lemon

Sea salt and freshly ground pepper to taste

2 tablespoons unsalted butter

2 teaspoons flour

1/2 teaspoon saffron

3 cups strained mussel broth

4 egg yolks

Fennel leaves for garnish

DIRECTIONS:

Pour one inch water into large nonreactive pot; add lemon juice, salt, pepper and mussels; cover and steam until shells open, about 3 minutes; remove and drain. Remove mussels from shells, reserve half the mussel shells and pull away and discard any remaining beard. Keep mussels hot over steam. Strain broth through fine sieve; pour 3 cups broth into medium saucepan; dissolve saffron in 1/2 cup of that broth, then add to remaining broth in saucepan; stir well and boil two minutes over medium heat.

Melt butter in small saucepan over medium heat; stir in flour until mixture is very smooth, then dissolve mixture, stirring constantly with wire whisk, in broth; bring to a boil while still constantly stirring, then remove from heat and set aside to cool. In large mixing bowl beat egg yolks until foamy; very slowly pour cooled sauce over them, stirring constantly until well blended; transfer to large saucepan, place over medium heat and stir constantly until sauce thickens, about 5 minutes. Place mussels in reserved shells, place in ramekins, pour sauce over them, garnish with fennel and serve immediately with a tomato salad.

Curried Mussels

Curried Mussels

YIELD: Makes 4 servings as an appetizer; 2 servings as an entrée.

INGREDIENTS:

4 dozen mussels in shells, cleaned

Salt and freshly ground black pepper to taste

2 ounces butter

1 large onion, minced

1 celery rib, finely chopped

2 tablespoons minced Italian flat-leaf parsley

1/2 tablespoon fresh thyme leaves

1/2 cup dry white wine

1 teaspoon curry powder or to taste

1/4 cup mussel broth

1/4 cup sour cream

DIRECTIONS:

Pour one inch water into large pot; add salt, pepper and mussels; cover and steam until shells open, about 3 minutes. With a slotted spoon remove mussels from pot, drain, remove from shells and pull away any remaining beard. Strain broth through sieve; set mussels and broth aside.

In medium-large skillet over medium heat melt butter; add onion, celery and parsley; sauté until onion and celery soften, about 3 to 5 minutes, then add wine. In small bowl, blend curry powder with 1/4 cup mussel broth; add to skillet and simmer gently about 5 minutes; add mussels and stirring gently, cook until they are heated through, about 3 minutes. Add sour cream, stir one minute and serve hot with rice.

Mussel and Garlic Soup

Mussel and Garlic Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS:

4 pounds mussels, cleaned

7 to 8 cups chicken broth or water

6 heads garlic, broken into unpeeled cloves

1 sprig fresh sage

1 small bunch flat-leaf parsley

Freshly squeezed juice of one lime

Salt and freshly ground pepper to taste

4 to 6 slices toasted rustic bread

Extra virgin olive oil

DIRECTIONS:

In large pot, steam mussels in one inch of broth or water until they open, about 3 minutes; remove all mussels, both ones that remain in the shell and those that have fallen out; set aside. Strain the liquid in a fine sieve. In large saucepan combine strained mussel liquid with remainder of broth.

Tie herbs together; place in pot of liquid along with garlic; cover and bring to simmer. Continue to simmer until garlic is soft, about 45 minutes. Discard herbs; put garlic and broth through a strainer and press garlic with back or spoon to mash pulp into broth; discard garlic skins; add lime juice, salt and pepper, stir and heat.

Return mussels to broth and simmer just enough to heat them through. Lay toast slices in individual bowls, drizzle with olive oil  and ladle mussels and broth over them. Serve hot with corn on the cob.

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Lime Sherbet

By Barbara Beltrami

When the iceman doesn’t cometh and neither does the ice cream man much, if at all, then we’re left to our own devices to come up with frozen desserts to cool our palates. There is, of course, ice cream, sherbet (made with milk) and sorbet (made with a simple sugar-water syrup) and frozen yogurt. And then from the Italians, there is granita which is a flavored ice composed of tiny crystals, a semifreddo, which means half-frozen (don’t ask me why because it’s completely frozen); gelato is their version of ice cream and an affogato is nothing more than a scoop of gelato or ice cream doused with hot espresso.

Lime Sherbet

Lime Sherbet

YIELD: Makes eight 1/2-cup servings.

INGREDIENTS:

3 cups whole milk

1 cup frozen limeade concentrate, thawed

3 tablespoons sugar

DIRECTIONS:

Combine ingredients in a food processor or blender. Pour into freezer bowl of electric ice cream maker and freeze according to manufacturer’s directions. Serve with vanilla wafers.

Grapefruit Sorbet

YIELD: Makes eight 1/2-cup servings.

INGREDIENTS:

2 cups sugar

2 cups water

1 1/2 cups fresh grapefruit juice

1 tablespoon finely grated grapefruit zest

DIRECTIONS:

In medium saucepan combine sugar and water; bring to a boil over medium-high heat; reduce heat to low and simmer until sugar dissolves, about 3 minutes. Cool completely, then add grapefruit juice and zest, and stir to combine. Pour into freezer bowl of electric ice cream maker and proceed according to manufacturer’s directions.

Nectarine-Amaretto Ice Cream

YIELD: Makes 2 quarts

INGREDIENTS:

1 1/2 pounds ripe nectarines, peeled, pitted and sliced

1 cup sugar

1/4 cup water

1/4 cup boiling water

2 tablespoons freshly squeezed lemon juice

1 cup crumbled amaretti cookies

3 tablespoons Amaretto liqueur

6 egg yolks

2 teaspoons vanilla extract

1/8 teaspoon almond extract

2 cups very cold heavy cream

DIRECTIONS:

In a large bowl toss nectarines with 1/4 cup of the sugar and the lemon juice; let stand 30 minutes. Drain nectarines and puree in food processor. In a medium saucepan combine remaining 3/4 cup sugar with the 1/4 cup water and simmer till mixture turns a pale golden caramel. Carefully and gently add the half cup boiling water and simmer, stirring constantly, until caramel dissolves. In a small bowl sprinkle the amaretti cookies with the Amaretto liqueur and let sit for 5 to 10 minutes.

In a large mixer bowl beat egg yolks until thick and pale, add syrup in a stream while beating; beat until mixture is cool. Stir in extracts, peach puree, cookie mixture and cream. Freeze in ice cream maker according to manufacturer’s instructions. Serve with sliced fresh nectarines.

Chocolate Semifreddo

YIELD: Makes 8 to 10 servings

INGREDIENTS:

2 cups very cold heavy cream

1 1/4 cups confectioners’ sugar

4 ounces semisweet baking chocolate grated

6 egg whites

Fresh mint sprigs for garnish

DIRECTIONS:

Whip the cream; before it stiffens while it is still liquid but thick, add the confectioners’ sugar, a little at a time and continue whipping. When the cream is stiff enough to form peaks, thoroughly mix in the grated chocolate. Beat the egg whites until stiff; fold them into the cream and chocolate mixture. Line a 1 1/2 to 2 quart loaf pan with wax paper (let it extend beyond the edges) and pour the mixture into the pan. Cover with plastic wrap and freeze overnight.

When ready to serve, remove from freezer and let sit 5 minutes. Unmold over a flat platter and slice. Garnish with mint and serve with delicate chocolate cookies.

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METRO photo

By Barbara Beltrami

From the Neanderthal clubs to the delicate little cigar-sized courgettes and everything in between, the season’s bumper crop of zucchini has arrived. While there’s absolutely nothing wrong with sautéing them in a little butter or olive oil, there are so many options for integrating them successfully into somewhat more complex recipes, that it would be a shame to limit oneself to the basic preparation.

There are ratatouilles and quiches, pastas and soups, casseroles and omelets, and so much more. Three zucchini recipes among the many that I’ve been using for years are those for Chocolate Zucchini Cake given to me by the mother of my daughter’s elementary school teacher, Zucchini-Tomato Fritters, an attempt to re-recreate those my grandmother made and Zucchini Soup from a woman who worked for my father.

Chocolate Zucchini Cake

YIELD: Makes 6 to 8 servings

INGREDIENTS:

For the cake:

Unsalted butter and flour for preparing pan

1 1/2 cups flour

1/2 cup semi-sweet chocolate chips

1/4 cup cocoa powder (not Dutch process)

1/2 teaspoon coarse salt

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1 tablespoon espresso coffee powder

1 1/4 cups sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 medium zucchini, washed, grated, drained and squeezed dry

For the icing:

1 1/2 cups heavy cream

14 ounces bittersweet chocolate, broken   into pieces

DIRECTIONS:

For the cake:

Preheat oven to 350 F. Butter and flour bottom and sides of 9”-square cake pan. In a small bowl toss chocolate chips with one tablespoon of the flour; in medium bowl whisk together remaining flour, cocoa, salt, baking soda, cinnamon and espresso coffee powder. In a large bowl with mixer on medium speed beat together sugar, oil, eggs and vanilla until smooth; add flour mixture and beat two minutes on medium speed until well combined; add zucchini and beat another two minutes until well blended; fold in chocolate chips. Transfer batter to prepared pan; bake until cake tester inserted in center comes out clean, about 30 minutes. Let cool completely on rack.

For the icing:

In a heavy saucepan, boil cream, turn off heat, stir in chocolate and let rest until completely melted; if necessary stir with rubber spatula to hasten melting. Transfer to room temperature bowl, cover and refrigerate until ready to ice cake. Serve cake with chocolate or coffee ice cream.

Zucchini-Tomato Fritters

YIELD: Makes 4 servings

INGREDIENTS:

2 medium zucchini

2 teaspoons salt

4 scallions, minced

1 medium tomato, finely diced

1/4 cup flat leaf parsley, minced

1/4 cup fresh dill, minced

1 egg, beaten

1/4 cup flour

2/3 cup grated Parmesan cheese

1/4 cup olive oil

Coarse salt and freshly ground black pepper

DIRECTIONS:

Grate zucchini into colander; sprinkle with salt, toss and set over bowl to drain for 15 minutes. Remove, squeeze dry and place in a medium bowl. Add scallions, tomato, parsley, dill, egg, flour and cheese; mix well. In a large skillet over medium-high heat, warm oil; add batter by heaping tablespoonfuls and flatten with spatula or back of spoon; fry until golden, 3 to 4 minutes per side. Drain on paper towels. Season with salt and pepper. Serve hot or warm with fish, poultry, meat or beans.

Zucchini Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS:

2 tablespoons olive oil

1 medium onion, chopped

4 medium or 2 large zucchini, chopped

3 to 4 cups chicken or vegetable broth

Salt and freshly ground black pepper, to taste

DIRECTIONS:

In a large saucepan over medium-high heat warm oil; stirring frequently, cook onion in oil until soft but not brown, about 5 minutes. Add zucchini, stir, then add broth; stir again. Raise heat to high, bring soup to a boil, then lower to keep at a simmer and stir occasionally until zucchini is very soft and mushy, about 20 to 25 minutes. Add salt and pepper, if necessary. Let cool at least 15 minutes, then puree in batches in blender or food processor until very smooth and creamy. Serve hot, cold, at room temperature or cold with croutons and a tomato salad.

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Theatre Three, 412 Main St., Port Jefferson hosts a food and personal care items drive on Saturday, Aug. 22 from 9 a.m. to 1 p.m. to help stock the pantry at Infant Jesus R.C. Church in the village. Items needed and greatly appreciated include mac & cheese, canned tuna, bags of white rice, coffee, sugar, flour, pancake mix, pancake syrup, oatmeal, mustard, mayonnaise, ketchup, cooking oil, boxed milk, fresh chicken and ground beef, hot dogs, juice, healthy snacks, grocery store gift cards, shampoo, conditioner, soap and baby wipes. Please no pasta, peanut butter or cereal. A table will be set up in the back on the south side of the theater for donation drop-offs. Rain date is Aug. 23.

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Chicken Club Salad

By Barbara Beltrami

If chicken has as many preps as there are cuisines and other ingredients, chicken salad isn’t far behind. We all know and love the classic one which calls for roasted or poached white meat chicken, mayonnaise, some finely diced celery and maybe a squirt or two of fresh lemon juice. The addition of chopped gherkins and walnuts is a great way to jazz that one up.

But what about other less known but just as delicious chicken salads? Mediterranean with tomatoes, capers and olives, onion and feta cheese and dressed with olive oil and vinegar is a real winner while curried chicken salad with raisins also gets lots of raves when I serve it.

But I think my three favorites are an Asian chicken salad, another one that I make in the summer because it’s so delicate and refreshing … and pretty, and finally one that has all the ingredients of a club sandwich except the bread. So go ahead, be brave and chop up veggies or nuts or fruits and add them to the classic version or try one of these.

Asian Chicken Salad

YIELD: Makes 6 to 8 servings

INGREDIENTS:

8 boneless skinless chicken breast halves, poached and diced

1 red bell pepper, cored, seeded and diced

One 5-ounce can water chestnuts, drained and halved

6 scallions, trimmed and sliced

One 10-ounce package frozen snow peas, cooked according to package directions

1 cup cashews, toasted

1/4 cup flat leaf parsley, finely chopped

2 garlic cloves, minced

1/2 cup teriyaki sauce

1/4 cup sesame oil

1/4 cup peanut oil

1/4 cup tahini

2 tablespoons rice vinegar

2 tablespoons white wine

1 tablespoon brown sugar

2 teaspoons ground ginger

2 teaspoons ground coriander

1/4 cup toasted sesame seeds

DIRECTIONS:

In a large bowl combine chicken, red pepper, water chestnuts, scallions, snow peas and cashews. In bowl of food processor puree parsley, garlic, teriyaki sauce, sesame oil, peanut oil, tahini, vinegar, wine, brown sugar, ginger and coriander. Pour the mixture over the chicken and veggies, toss to combine thoroughly, sprinkle with sesame seeds, cover and refrigerate at least three hours. Serve with rice and cucumber salad.

Summer Chicken Salad

YIELD: Makes 6 to 8 servings

INGREDIENTS:

6 boneless skinless chicken breast halves

1 cup heavy cream

2 cups cantaloupe balls

2 cups seeded diced cucumber

1 cup diced fennel bulb

2 cups seedless green grapes, halved

1 cup blanched sliced almonds

Salt and black pepper to taste

Grated zest of one lemon

1/2 cup chopped dill

1/2 cup minced fennel leaves

1/4 cup minced fresh tarragon leaves

3 tablespoons freshly squeezed lemon juice

1 cup extra virgin olive oil

2 tablespoons tarragon vinegar

Salt and freshly ground white pepper

DIRECTIONS:

Preheat oven to 350 F. Arrange chicken breasts in a large baking pan, slather with cream and bake 20 to 25 minutes. Cool completely in cream; remove chicken and save accumulated juices to enrich soups or sauces if desired. Dice chicken and place in a large bowl. Add melon, cucumber, fennel, grapes and almonds; toss to combine. Sprinkle with salt and pepper, lemon zest, dill, fennel leaves and tarragon; toss again to thoroughly combine. In a small bowl, whisk together the lemon juice, olive oil, tarragon vinegar and salt and pepper; add to chicken mixture and toss to thoroughly coat. Cover and refrigerate one hour. Serve with a salad of micro greens.

Chicken Club Salad

Chicken Club Salad

YIELD: Makes 4 servings

INGREDIENTS:

4 boneless skinless chicken breast halves, poached and cut into bite-size pieces

2 cups cherry tomatoes, halved or quartered

8 slices bacon, cooked until crisp and crumbled

Salt and freshly ground black pepper to taste

3/4 cup mayonnaise

4 cups Bibb or Romaine lettuce, washed and  torn into bite-size pieces

1/4 cup vinaigrette

DIRECTIONS:

Combine the chicken, tomatoes, bacon, salt and pepper and mayonnaise in a large bowl. Toss to thoroughly combine. In a medium bowl toss the lettuce with the vinaigrette. Arrange dressed lettuce on 4 salad plates; top each with a scoop of the chicken salad. Serve immediately with toasted bread.

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