five olives

Alfredo sauces often contain up to one cup of cream per serving. They usually also contain an equal amount of grated Parmesan. In this one we will use skim ricotta and grated, sauteed vegetables for more flavor.

• 2 teaspoons olive oil
• 1/4 cup dry sherry
• 1 cup sliced onion
• 1 1/2 cups grated zucchini
• 4 cloves garlic, minced
• 1/2 cup nonfat milk
• 2 tablespoons grated Parmesan cheese
• 1 1/2 cups part-skim ricotta cheese

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There’s a noticeable difference between fresh and dried pasta. Fresh pasta has a melt-in-your-mouth texture and flavor. Supermarkets offer a wide variety of packaged fresh pastas-from bright green spinach fettuccine to pale artichoke spaghetti. Flavored pastas are made by adding a small amount of dried or powdered vegetables to the dough while the dough is being mixed.

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The taste of the sauce is very rich and it is cooked for only 30 minutes. The secret is in the presoaking of the dried herbs-the herbs in this recipe are steeped in room-temperature wine in order to release the flavors without lengthy cooking time. This sauce can easily be doubled or tripled and freezes well.

• 2 tablespoons chopped fresh basil
• 1 tablespoon dried oregano
• 1/2 cup dry sherry
• 1 teaspoon olive oil
• 1/2 cup white wine
• 1 small onion, finely chopped
• 2 large red bell peppers, seeded and chopped
• 2 cups chopped mushrooms
• 4 large, very ripe tomatoes, coarsely chopped
• 3 large cloves garlic, minced
• 1/4 cup tomato paste

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This is a traditional Sicilian recipe, where the catch of the day is cooked each night in a large pot with spices, tomatoes, and olive oil. The soup can be made ahead of time and kept in the fridge for up to six days. Serve with crusty French bread.

• 1 teaspoon olive oil
• 1/4 cup dry sherry
• 1/2 cup cup sliced onion
• 1/3 cup diced carrot
• 2 1/2 cups crushed tomato (canned or fresh)
• 2 cups red potatoes, diced
• 1/8 teaspoon crushed red chile
• 1 cup water
• 1 teaspoon fresh basil, minced
• 6 tablespoons chopped parsley
• 1 pound white fish (such as cod), cut into 1-inch pieces
• Salt and ground black pepper

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Marinate beef in a tenderizing sauce of ginger, yogurt, and curry, and are then grill it. The marinade combines the Middle Eastern flavors of curry, ginger and garlic with yogurt.You can marinate the beef overnight, in a tightly covered container, and grill right before serving. Serve Beef Kabobs with summer vegetables like yellow squash, ripe tomatoes or eggplant.

• 2 pounds lean beef cubed
• 2 tablespoons grated fresh ginger
• 2 teaspoons herbal salt substitute
• 1 teaspoon hot chile oil
• 2 teaspoons curry powder
• 1 cup plain, nonfat yogurt
• 8 large cloves garlic, peeled and sliced thinly

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