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all recipes below

Pappardelle Romano

Broccoli Soup

Fruit Smoothie

Salad Omelette

Weeping Mushrooms

506 SHOW

Pappardelle Romano

1.      Cook the noodles according to package directions.

2.      Meanwhile, in a large skillet heat the broth over medium heat.  Add the tomatoes, olives, capers, garlic, salt and pepper. Cook for 2-3 minutes.

3.      Add the spinach and cook for about 30 seconds until the spinach begins to wilt. At the end of the cooking, add the olive oil, stir well and remove from the heat.

4.      Place the cooked noodles on a serving platter.  Spoon the vegetables over the top, or you can place the cooked noodles into the skillet and mix with the vegetables and serve.   Sprinkle the parmesan on top.  Serve hot.

 Serves 4-6


- 1/4 to 1/2 cup vegetable broth
- 3-4 Tb. extra-virgin olive oil
- 2 medium tomatoes, diced
- 3 cloves minced garlic
- 1/3 cup pitted black olives, coarsely chopped
- 1 Tb. capers
- salt and pepper to taste
- 1/2 bunch (2-3 cups) fresh spinach, cleaned and stemmed
- 8 ounces wide pasta noodles
- 1/3 cup grated parmesan

Broccoli Soup

1.      Prepare the broccoli by washing and cutting off the florets.  You should have about 3 cups of florets.

2.      Cook the florets in boiling salted water for about 5-7 minutes until tender, then drain the water off.

3.      Place the florets in a blender with enough vegetable broth to cover.  Blend into a puree.

4.      Add the salt, nutmeg and pepper and milk and blend again.

5.      Pour the soup back into the cooking pan and reheat again.

6.      Serve hot.  Garnish with a bit of shredded parmesan cheese, if desired. 

Serves 4


- 2 bunches broccoli
- vegetable broth
- 1/2 teaspoon salt or season salt
- 1/4 teaspoon pepper
- pinch of nutmeg
- 1/2 cup non-fat condensed milk or 1/2 & 1/2 

- parmesan for garnish (optional)

Fruit Smoothie

Blend and serve immediately.


- 1 banana
- 2/3 cup juice
- 1 cup leftover mixed fruit
- 1/2 cup plain yogurt
- 1 scoop protein powder
- 2 Tb. maple syrup
- 6 ice cubes

Salad Omelette

This recipe uses yesterdayÝs salad that has been ýmarinatingţ overnight in itÝs vinaigrette-type dressing.  Do not use salad that has a creamy dressing for this recipe.  

Place the salad in a hot skillet and cook for 2-3 minutes until soft. Salt and pepper to taste. 

 In a separate bowl, beat 5 eggs and pour them over the cooked salad. Move the eggs around with a fork until they are evenly distributed.  The omelette can be scrambled on the stovetop at this point, or placed in a pre-heated 400 degree oven for 5 minutes. 

Garnish with a handful of finely chopped red bell pepper.

Weeping Mushrooms

1.      Brush a skillet with butter.

2.      Clean desired amount of mushroom caps and remove the stems carefully.

3.      Sprinkle a pinch of coarse sea salt into the cap of each mushroom.

4.      Place the mushrooms upside down in the skillet.

5.      Cover with a lid and cook on medium-low heat for 5 ˝ 10 minutes. The mushrooms are done when a pool of mushroom juice has filled the inside of the mushroom cap.

Remove the mushrooms very carefully from the skillet and serve immediately.


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