Italian Wedding Soup

1 cup diced onion
1 cup diced carrot
4 garlic cloves, crushed
7 cups reduced-sodium chicken broth
1 can (15 oz.) cannellini beans, rinsed and drained
¾ cup uncooked ditalini pasta
½ lb. Swiss chard (preferably rainbow chard), washed, stems chopped, and leaves torn into  bite-size pieces
2 Tbsp. Chopped fresh oregano leaves
Salt and pepper
2 large eggs, beaten
Freshly grated Parmesan cheese (optional)

Step 1: Meatballs: In large bowl, mix all ingredients, except oil, until well blended. Shape into 24 walnut-size meatballs. In large nonstick skillet on medium-high, heat oil; add meatballs and cook 6 to 8 minutes, or until well browned, turning. Remove meatballs to plate. Reserve 2 tablespoons drippings. 

Step 2: Soup: In 5-or 6-quart Dutch oven on medium, heat reserved drippings from meatballs; add onion, carrot, and garlic. Cook 2 minutes, stirring: reduce heat to low, cover Dutch oven, and cook 10 minutes. 

Step 3: Add broth: bring soup to boiling.
Stir in meatballs, beans, pasta, chard, oregano, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper; reduce heat to low, cover Dutch oven, and simmer 10 minutes, stirring, or until pasta is tender.

Step 4: In small bowl, whisk eggs with some of hot broth; remove soup from heat and stir in egg mixture. Let stand covered until egg sets. Ladle soup into bowls and garnish each serving with Parmesan, if you like.

Mexican Black Bean - Lasagna

307 Calories Per Serving
Active time 25 minutes
Total time 45 minutes
Makes 6 main-dish servings

2 Tbsp. Olive oil
1 large onion, chopped
2 jalapenos (seeded if desired), finely chopped
1 red bell pepper, cut into ¼-inch pieces
2 garlic cloves, finely chopped
1 can (15 oz.) black beans,  rinsed
1 cup frozen (thawed) corn
2 tsp. Chill powder
2 Tbsp. Fresh lime juice, plus wedges for serving
½ cup fresh cilantro, chopped, plus more for serving
1 can (10 oz.) red enchilada sauce (about 1 cup)
9 small corn tortillas 
6 oz. Muenster cheese, shredded (about 1 ½ cups)
Sour cream and hot sauce (optional)

Step 1: Preheat oven to 425F, In large skillet on medium, heat oil. Add onion and cook, covered, 5 minutes, stirring. Add jalapenos, bell pepper, and garlic. Cook, covered, 6 to 8 minutes, or until vegetables are just tender, stirring. Stir in beans, corn, and chili powder, and cook 2 minutes. Stir in lime juice and cilantro.

Step 2: In bottom of 8-inch square or 1 ½-quart baking dish, spread ¼ cup enchilada sauce. Top with 3 tortillas, tearing them to  fit as necessary. Spread one-third of the remaining enchilada sauce over the top (about ¼ cup). Top ½ cup cheese; repeat twice.

Step 3: Bake 12 to 15 minutes, or until lasagna is heated through and top is beginning to brown. Let stand 5 minutes. Serve with cilantro, lime wedges, sour cream, and hot sauce, if desired. 

Chicken Fried Rice

353 calories per serving
Total time 20 minutes 
Makes 6 main-dish servings

3 Tbsp. Canola oil
1 large onion, diced
1 package (6 oz.) sliced Canadian bacon, diced
1 bunch (1 lb.) bok choy, stems and leaves  chopped
 1 large red bell pepper, diced 
2 tsp. Finely chopped, peeled fresh ginger
3 garlic cloves, minced 
8 oz. Skinless, boneless chicken breasts, cut into bite-size pieces
3 large eggs, lightly beaten
1 ½ tsp. Madras curry powder
4 cups cold cooked brown basmati rice
2 Tbsp. Lower-sodium soy sauce

Step 1: In large nonstick skillet or wok on medium-high, heat 2 teaspoons oil. Add onion and bacon, stir-fry 2 minutes, or until leaves wilt. Add bell pepper, ginger, and garlic; stir-fry about 4 minutes, or until vegetables start to soften. Transfer to bowl.

Step 2: Add 1 tablespoon oil to skillet. When oil is hot, add chicken and stir-fry 3 to 4 minutes, or until cooked through. Transfer to bowl with vegetables.

Step 3: Add 1 tablespoon oil to skillet. When oil is hot, add eggs and scramble just until set. Add eggs to bowl with vegetables and chicken. 

Step 4: Add remaining 1 tablespoon oil and curry powder. Cook 30 seconds, or until fragrant; stirring. Add rice, and stir-fry until coated evenly. Cook rice undisturbed about 3 to 4 minutes, or until bottom is slightly crisp.

Step 5: Return vegetables, chicken, and eggs to skillet; add soy sauce and stir-fry 3 minutes.

Margarita Pizza

373 Calories per serving
Active time 10 minutes
Total time 30 minutes
Makes 2 (12-inch) pies or 6 main-dish servings

2Tbsp. Cornmeal
1 lb. Fresh or frozen pizza dough
1 cup tomato sauce
1 ½ cups sliced fresh mozzarella
5 fresh basil leaves, torn

Step 1: Preheat oven to 500 F. Sprinkle cornmeal over pizza peel or 2 baking pans. Divide dough in half; shape into 2 balls.
Roll dough on floured surface to 12-inch rounds using floured rolling pin and transfer to prepared pans.

Step 2: Spread tomato sauce on dough and top with mozzarella. Bake about 15 minutes, or until crust is golden  and crisp. Scatter pizza with basil and serve.

Sauteed Pork Chops with Kale

326 Calories Per Serving 
Total time 40 minutes
Makes 4 main-dish servings

2 large bunches kale
3 Tbsp. Olive oil
4 center-cut bone-in pork loin chops (8 oz. Each)
salt and pepper
3 garlic cloves, finely chopped 
juice of 1 lemon

Step 1: Cut stems and spines from kale leaves, then roughly chop; wash well (do not dry) and set aside.

Step 2: In large skillet on medium-high, heat 2 tablespoon oil. Season pork chops with salt and freshly ground black pepper.
Cook pork 4 minutes per to plate; tent with foil to keep warm.

Step 3: Add remaining 1 tablespoon oil to skillet. Cook garlic about 1 minute, or until golden. Add kale, and cook about 10 minutes, or until tender. Sprinkle with lemon juice. Serve pork with kale. 

Tiramisu Solaire

Serves 6

Desserts at Finestra are simple yet refined and elegant like this treat where the robust flavor of espresso is balanced by the sweet creaminess of mascarpone. No bells and whistles here-just pure, unadulterated pleasure.

8 eggs

1 cup +1/3 cup sugar

1 kilo mascarpone cheese

10 tablespoons espresso coffee

2 tablespoons sugar

20 to 25 pieces ladyfinger cookies

Step 1: Separate the egg yolks from the egg whites.

Step 2: In a mixer with a paddle attachment, whisk the egg yolks and sugar until pale and mixture is double in volume.

Step 3: Add the mascarpone cheese to the egg yolk mixture. Mix well to combine and set aside.

Step 4: In a separate bowl using a mixer, whisk the egg whites to form a meringue. If you want a stiff texture, add a pinch of salt while mixing.

Step 5: Add the meringue one spoon at a time to the mascarpone-egg yolk mixture and incorporate slowly from bottom to top. Leave the mixture in the refrigerator for 2 hours until set.

Step 6: Prepare a good strong espresso and add the sugar. Let cool. Dip the ladyfingers in the coffee.

Step 7: In a glass bowl, layer the ladyfingers in the bottom of the bowl. Spread some of the mascarpone mixture over the ladyfingers.

Step 8: Repeat the sequence for one more layer. Refrigerate until ready to serve. Before serving, dust tiramisu with cocoa powder.

Peppered Cozze

Serves 4

At Finestra, juicy, meaty mussels are cooked in olive oil, tomatoes, garlic and white wine for a dish that speaks of the sea as much as it pays homage to the all-natural flavors of Italy.

2 tablespoons olive oil

1 tablespoon minced garlic

½ cup cherry tomatoes, sliced

1 chili, sliced

1 kilo New Zealand fresh mussels, cleaned

2 cups canned peeled tomatoes fresh basil

½ cup white wine

2 cups stock or water

Kosher salt, to taste

Freshly cracked black pepper, to taste

Fresh butter, to finish

Step 1: In a skillet, heat olive oil and sauté garlic, cherry tomatoes, chili and mussels.

Step 2: Add peeled tomatoes, basil, white wine and stock or water.

Step 3: Heat to reduce the liquid. Season with salt and pepper. Finish with butter.