THE SKINNY COUNTRY

Healthy Recipes with Sinful Flavors Who said that eating Healthy has to be boring and repetitive?? This book will make you forget what Dieting and Boring Food taste like….. without overload you body with Calories, The Skinny Country; Healthy Recipes with Sinful Flavors has finally arrived!! I wrote this eBook by myself so if you see little imperfection or mistake or simply you loved it or hated it just leave a comment on the Blog related to this book on my website http://fabioviviani.com and ill answer and fix it as fast as I possibly can, Grazie !! FLAVORS!! FLAVORS!! FLAVORS!! Did you ever wonder what the heck is wrong in dieting and always watch what you’re eating?? Why eating healthy food sometimes just don’t make you happy?? Simply because sometimes can get BORING!! Yes you heard that!! BORING!! From 4 Cheese Meatloaf to Short ribs, eating Lamb Stew and Baked Potatoes you will learn how to keep your waist line under control without giving up the feeling of a great succulent meal!! Chili and Polenta?? Lobster Risotto?? Chicken Piccata?? Yes!! Make them in my way and you’ll

feel healthier and lighter, if my grandpa made it to over 90 with this kind of food I don’t see why you shouldn’t at least give it a try….. Thanks to this, you will be finding a new love for healthy food with bold flavors, because watching what you’re eating is never been this tasty!!

42 Simple to make, nutritious and Diet friendly recipes to help you find a new joy in eating good food.

by

Fabio Vivianihttp://www.fabioviviani.com

DISCLAIMER:

This book is not meant to substitute any Diet you are on right now, this eBook is only a collection of recipes that will make you able to eat less calories and more flavors, I’m NOT a doctor, I’m just a Chef, you should consult a Doctor before you will decide that the recipes included in this eBook is the ONLY things you will ever eat in the next few decades, maybe certain recipes in this eBook are not suitable for certain restriction that you need in your diet.

Table of Contents:

Page 1: Title and Book CoverPage 2: Some more stuff writtenPage 3: You are HERE, you are looking at itPage 4: More table of contentPage 5: Amazon and Fabio Kindle Edition (must read)Page 6: Regular and Special dedication, Author’s reading

NotesPage 7: 4 Cheese Meat LoafsPage 8: Basil Roasted Jumbo Shrimp with grilled TomatoesPage 9: Beef Short Ribs, Basil & Barley SoupPage 10: Chicken Cutlets with Apple and Asparagus saladPage 11: Chicken Cutlets with MushroomPage 12: Chicken Legs with Potatoes & Cherry peppersPage 13: Chicken Piccata with Lemony Red Radicchio SaladPage 14: Drunken ChickenPage 15: Dark Beer Lamb & Beets StewPage 16: Curry Lamb & Chickpeas spicy StewPage 17: Creamy Roasted Mushroom SoupPage 18: Chipotle Sweet Potato & Bean StewPage 19: Italian Chicken Boog-ersPage 19b: Gnocchi with Green Swiss Chard & RomanoPage 20: Fettuccine with Mushrooms and WalnutsPage 21: Faux Fried Legs with Honey-Mustard SaucePage 22: Easy spicy Marinara SaucePage 23: Mediterranean Poached HalibutPage 23b: Italian Chili for PolentaPage 24: Italian vegetable and Beef StewPage 25: It’s Just RisottoPage 26: Lemon and Sage Chicken Saltimbocca Page 27: NY Steak with, Pomegranate & Arugula salad with Garbanzo BeansPage 28: Oregano Rack of Lamb with Lemon Yogurt SaucePage 29: Pork with Balsamic LentilsPage 30: Roasted Broccoli SoupPage 31: Roasted Pork Tenderloin with PeppersPage 31b: Sautéed Cod With Romesco SaucePage 32: Sea Bass with Spinach, Grapefruit & Olives saladPage 33: Seared Salmon with Potatoes, Swiss Chard & Mustard VinaigrettePage 34: Shrimps & Lobster RisottoPage 35: Skinny Turkey MeatballsPage 36: Smoked Bacon & Potato PancakesPage 37: Sole with roasted Tomatoes & GarlicPage 38: Tangy Walnuts Crusted Cod with Sautéed GreensPage 39: Sweet Chilies & Grapes Roasted ChickenPage 40: Spiced Slow Roasted Beef with PumpkinPage 41: Spiced Roasted Pork ChopsPage 41b: Veal cutlets with Sage Browned ButterPage 42: Tasty Light Mac & Cheese

Page 43: The End & End TitlesPage 44: Some more stuffPage 45: This EBook has only 44 pagesPage 46: Again this eBook has only 44 pages

BOOKS BY FABIO VIVIANI

Café Firenze CookbookFood and Drink Recipes from the Tuscan Sons

Hard cover by Viviani/Falleni

Did I Really Make Breakfast??Well grandma did help a lot…

#1 Bestseller in Kindle Edition by Fabio VivianiGet it here: http://ow.ly/4i5go

The Skinny Country by Fabio VivianiPublished by Fabio Viviani at Amazon Kindle

Copyright © 2011 by Fabio Viviani

Amazon Kindle Edition, License Notes

This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this eBook with another person, please purchase an additional copy for each person you share it with. If you’re reading this eBooks and did not purchase it, or it was not purchased for your use only, then you should return to your favorite eBook seller and purchase your own copy. You may not re-sell, share, copy, or post any of the recipes in this eBooks without written authorization of Fabio Viviani. Thank you for respecting the hard work of this author.

Fabio Viviani Edition, Fabio Viviani’s Notes

This eBook has been made for you only. Be nice; don’t give it away to anyone. If you would like to please let me know at Fabio@jandfmedia.com. This eBook may not be re-sold or given away to other people without having them purchase a copy. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If you’re reading this book and did not purchase it,

or it was not purchased for your use only, then you should return to your favorite eBook seller and purchase your own copy or the Italian Karma will hunt you down. It’s easy to find out where people live, we have friends. You may not re-sell, share, copy, or post any of the recipes in this book without written authorization of myself. Thank you for respecting my hard work. You most likely will go to heaven. If you share this without my approval you most likely will go to jail, forever. Please register to my website http://fabioviviani.com and ask me permission if you intend to share this, but if you don’t share it will be much better. Thanks.

Dedication

For everyone that has been messing with me about being Italian and making always rich and heavy food…. Are you guys serious?? The Mediterranean diet is the best thing that was invented to improve someone’s health…. Here you go, 42 recipes and few twists to showcase you what it has been for me the diet for my whole life!

Special Dedication

A special thanks, right from my heart goes to all my friends and followers, you guys made me realize how important is to be motivated and passionate about what I am doing, this eBooks I’m doing are dedicated to all of you, all you guys need is someone that will show you things in the way they are, simple and delicious and all I need is the support of a fantastic Team like you! Also a Special Thanks go to Mary, from 2ndfloordesign for the fun loving eBook cover., check her work at www.2ndfloordesign.com she’s amazing.

Author’s Reading Instructions and Advice

For those of you who have had the pleasure to follow my food blogs, Facebook and Twitter insanity, TV appearances, highs and lows over the years, I appreciate your readership, friendship, business and continued support in encouraging me to publish these one of a kind books.. All these recipes are meant to be eaten with other people at your table. If is only

you and a single guest, please cut the recipes in half or 1/3. These recipes are being tested for both scenarios. When I say Butter is always unsalted and the Salt is always Kosher, for the Cheeses always pick Low Fat Cheeses and Low Colesterol Butter, the Pepper is always black and freshly crushed and if you choose to use another Pepper I don’t care, I’m not picky, as long as you won’t blame me on FaceBook if the recipes don’t taste right… Last but not least, eat a little bit and often is better than overcharge your body with lots of food and then sit, don’t eat too much, try to limit yourself to 1/1.5 cup of food per most recipes at times and you’ll see much better results in the way you feel toward food…… And one more thing, have a glass of wine please.

Fabio Vivianihttp://www.fabioviviani.com

~~~~~

THE SKINNY COUNTRY; HEALTHY RECIPES

WITH SINFUL FLAVORS

4 Cheese Meats Loafs

Serve: 6

Ingredients:

1 tbsp of cooking oil1 cup panko breadcrumbs1.5 cup chopped white onion3 chopped garlic cloves1 cup tomato paste2 oz cheddar cheese shredded½ cup parmesan cheese grated1 cup shredded Low Fat mozzarella½ cup shredded provolone1/4 chopped parsley

1 tbsp Dijon mustardSalt and pepper to taste1.5 lb ground beef sirloin1 large egg

Directions:

1. Preheat oven to 425 degrees.2. All the ingredient must have been at least 1 hour

outside the refrigerator3. Caramelize the onion and the garlic with the cooking oil

in a sauté pan, let cool down4. Mix the rest of the ingredient together leaving the

tomato paste outside5. Now that all the ingredient are mixed, shape the mass

into 2 meatloaf of equal proportion6. Cook them in the oven on an Oven pan but keep them

at least 2 inches away from each other7. After the first 15 minutes in, take them out, brush them

with the tomato paste and put them back in for another 30 minutes or till the meat is done, let them rest before serve

Basil Roasted Jumbo Shrimp with grilled Tomatoes

Serve: 6Ingredients:

2 cup of panko breadcrumbs¼ cup chopped parsley¼ cup chopped basil3 garlic cloves minced3 tbsp butter3 tbsp Extra Virgin Bertolli Olive Oil or any other olive oil with strong oliveFlavor

20 to 24 jumbo shrimp, cleanedSalt and pepper to taste3 medium plum tomatoes cut in Half10/12 whole basil leaf Directions:

1. Preheat oven to 475 degrees. 2. Combine bread crumbs, chopped parsley, chopped

basil and garlic. 3. Season the shrimps with salt and pepper and display

them on a baking pan 4. Cover as much as you can the shrimps with the

breadcrumbs mixture, pat with your hand so the mixture will stick to them

5. Melt the butter with 2 tbsp of olive oil and drizzle the shrimps right on top of the breadcrumb mixture

6. Cook the shrimps around 10 minutes in the oven till nice and pink and the mixture start to get golden brown

7. Roughly chop the basil leaf and toss them with the remaining oil and the tomato in a bowl with some salt and pepper

8. Grill the tomato in a sauté pan or a gas grill till they are nicely charred

9. Serve the shrimps with the tomatoes on the side

Beef Short Ribs, Basil & Barley SoupServe: 6

Ingredients:

16 oz short rib steak no bones, cut into bite size pieces about ¼ of an inch½ tsp freshly ground pepper3 tbsp extra-virgin Bertolli olive oil or any other oil with strong olive flavor

1.5 small diced red onions2 small diced stalk of celery1 small diced carrot3 garlic cloves minced3 tbsp tomato paste1 tbsp chopped fresh parsley2 cup of pre cooked barley (just boil 1.5 cup of raw barley in plain water till soft)1 cup vegetable broth1 cup water10 Basil leafSalt and pepper to taste

Directions:

1. Season the meat with salt and pepper and caramelized

it in a Dutch oven till brown2. Add all the hard vegetable plus the garlic and cook

them till they start to get caramelized3. Add the tomato paste and stir the vegetables till they

are all nice and coated4. Add barley, broth, water, and let cook on medium till

the broth is reduced to half, add the parsley and the Basil roughly chopped

Chicken Cutlets with Apple and Asparagus salad

Serve: 4

Ingredients:

4 boneless, skinless chicken breastsSalt and pepper to taste2 cup panko bread crumbs4 tbsp extra light Bertolli olive oil or any other kind of oil high heat friendly

1/3 cup low fat plain Yogurt1.5 tsp Dijon mustard1 tbsp squeezed lemon juice6 medium size asparagus raw, shaved with a potato peeler1 delicious apple, or any apple you might like, cut julienne10/12 small basil leaf Directions:

1. Slice the chicken lengthwise so you’ll have 8 even

chicken cutlet, season with salt and pepper and press them into the breadcrumbs so they will stick to the chicken

2. Cook the chicken breast in the oil flipping the breast so both side are going to be golden brown

3. Mix the remaining ingredient in a bowl and top the chicken with it

4. Serve with lemon wedges

Chicken Cutlets with MushroomServe: 4

Ingredients:

4 chicken breast skinless cut in half lengthwise (so you have 8 pieces)3 tsp Extra light tasting Bertolli Olive Oil or any other cooking oilSalt and pepper to taste½ minced Shallots1lb of Oyster mushrooms finely sliced (or any of your choice)3 Garlic cloves finely chopped2/3 cup white Wine1 tsp Flour mixed with 1 tbsp of softened Butter ½ cup Chicken broth3 tsp minced fresh Rosemary

Directions:

1. Season the Chicken on both side with Salt, Pepper and

Rosemary2. Cook the Chicken on both side in a sauté Pan with

the Oil till the outside of the chicken look nice and caramelized, remove and set aside

3. Add Shallots, Mushrooms and Garlic to the same pan that you did cook the chicken using the same Oil

4. Cook for about 5 minutes then deglaze with the Wine, scrap the bottom of the Pan with a Spatula, let the Wine reduce almost completely

5. Add the Broth and the Chicken and reduce a bit, add the Butter and once it dissolve the sauce will start to thicken up a bit, you’re ready to serve

Chicken Legs with Potatoes & Cherry peppers

Serve: 4

Ingredients:

3 tbsp olive oil1 lb baby potatoes quarteredSalt and Pepper to taste4 garlic cloves, minced4 chicken legs whole 1/2 cup red wine1/2 cup small red cherry peppers cut in half2 tbsp fresh Parsley, chopped2 tbsp of Green onion Chopped

Directions:

1. Heat 2 tbsp of the oil in a large skillet over medium-

high heat. Add the potatoes and season them with salt and pepper.\

2. Heat the remaining tbsp oil in a second skillet over medium-high heat. Season the chicken with little more salt and pepper, and cook until browned, 5 mins per side

3. Transfer the chicken to the other skillet, adjusting it among the potatoes. Add the wine and cherry peppers and simmer, covered, until the chicken is cooked through and the potatoes are tender, for about 10 minutes. Stir in the Parsley

Chicken Piccata with Lemony Red Radicchio Salad

Serve: 4

Ingredients:

3.5 tbsp extra virgin Bertolli olive oil or any other oil with strong olive flavor4 chicken breast cut in half lengthwise (so you have 8 flat even pc)Salt and pepper to taste1 tbsp of paprika3 whole radicchio Treviso (the long one)1 lemon squeezed2 cup shaved Parmesan

Directions:

1. Heat 1 tbsp of olive oil in a sauté pan over medium fire2. Season the chicken with Salt, Pepper and Paprika3. Cook the chicken 4 breast at times till nicely brown and

cooked on both side4. Repeat for the other 4 pieces5. Slice the Radicchio Julienne (thinly shaved) and

season it with the Lemon juice, Parmesan and the rest

of the Olive Oil plus a pinch of Salt and Pepper

6. Serve the Radicchio on top of the Chicken

Drunken ChickenServe: 8

Ingredients:

1.5 cup all-purpose flour 1 whole chicken cut into 16 pcsSalt and Pepper to taste½ tsp of Paprika3 tbsp extra-virgin olive oil8 oz Oyster mushrooms, 2 large carrots, diced small1 red onion, sliced2 sprig rosemary2.5 cup Red wine Sangiovese or cabernet Sauvignon is the best pick 2 tbsp tomato paste1/2 cup chopped fresh parsley

Directions:

1. Season the chicken with salt Pepper and paprika, then

dust with flour till nicely coated.2. Heat 2 tbsp oil in a large nonstick skillet over medium-

high heat. Reduce heat to medium and add the chicken. Cook, turning over once or twice, until lightly browned on all sides. Set aside.

3. In the same pan Sauté the mushrooms, carrots, onions and rosemary and cook using the remaining Olive oil, stirring occasionally until the vegetables are softened and browned in spots, for about 5 mins.

4. Add broth, wine, tomato paste and stir with a spoon till the tomato paste is dissolved in the wine and broth

5. Return the chicken to the pan. Cover and reduce the heat to maintain a simmer and cook, stirring once or

twice, till the chicken is cooked

6. Transfer the chicken to a serving plate.7. Increase the heat under the sauce to medium-high and

cook, stirring, until the sauce is thickened, for about 3/5 min. serve the chicken with the sauce, sprinkled with parsley.

Dark Beer Lamb and StewServe: 6

Ingredients:

1 cup of Extra Virgin olive oil,2 cups Red Onion, diced3 tsp fresh thyme1.5 tsp fresh rosemary3 tbsp all-purpose flour3 lbs boneless leg lamb, cut into 1-in cubes1 tsp salt1 tsp ground black pepper1 cup red Wine2 cups Guinness Dark Beer2 tbsp tomato paste2 cups beef broth3 cups cubed peeled potato2 cups diagonally sliced carrot about ¼ of inch6 small golden beets, peeled and quartered (about 2 cups)1/2 cup chopped fresh parsley Directions:

1. Heat large Dutch oven or a big enough pan over

medium-high heat. 2. Add the ½ of the Oil, onion, thyme, and rosemary and

sauté till onion is caramelized, then set aside.3. Dust the Lamb with Flour salt and pepper, return pan

to medium-high heat. Add ¼ cup oil to pan, add half of

lamb mixture to pan, cook on medium till the Lamb is turning to brown on all sides. Add brown lamb to onion mixture. Repeat the procedure with the remaining lamb and remaining oil.

4. Add beer to the pan; Bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup.

5. Return onion mixture and lamb to pan. Stir in tomato paste and cook for 5 minutes, add broth and wine and bring to a boil.

6. Cover, reduce heat, and simmer for 1 hour and 30 mins, stirring occasionally. Uncover and stir in potato, carrot, and Beets.

7. Simmer, uncovered, for another hours or until meat and vegetables are tender, add little water if needed.

8. Once ready, thick and tender, add the parsley and serve.

Curry Lamb & Chickpeas spicy StewServe: 4

Ingredients:

1.5 tbsp Extra Virgin Olive oil1 red onion, diced2 large yellow bell pepper, diced3 cloves garlic, minced1 lb of Ground LambSalt and Pepper to taste5 plum tomatoes, seeded and diced1 lb chickpeas, cooked rinsed2 tbsp Paprika1/4 tsp ground curry10 mint Leaves

Directions:

1. Heat oil in a large saucepan over medium heat. Add

onion, bell pepper, garlic and cook, stirring occasionally until beginning to soften, for about 3 mins.

2. Add lamb, stirring and breaking up with a spoon, until no longer pink, for about 10/15 minutes. Season with

all the spices and salt

3. Add tomatoes and cook, stirring occasionally, until they have released their liquid and are beginning to break down, for about 10 more mins.

4. Add chickpeas, cook, stirring for 10 min more, till is thick and the water from the tomato is reduced

5. Serve garnished with mint

Creamy Roasted Mushroom SoupServe: 6

Ingredients:

2 tbsp Extra-virgin Bertolli Olive Oil1.5 lbs Mushrooms, thinly sliced1 medium Onion, diced3 tbsp all-purpose Flour1 tbsp of Butter2 tbsp Paprika, preferably Hungarian2 tbsp fresh Rosemary chopped4 cups Beef Broth2 cups MilkSalt and Pepper to taste1.5 lbs Potatoes, peeled and cut into 1/4 in. pieces

Directions:

1. Heat oil in a Dutch oven over medium-high heat. Add

Mushrooms and Onions and cook, stirring occasionally, let both the ingredient caramelized

2. Until most of the liquid evaporates, for 10-15 mins.3. Add the Potatoes and let cook for few minutes4. Mix the Butter with the Flour and the Paprika set aside5. Add the Rosemary and the Broth6. Adjust with Salt and Pepper7. When the potatoes are cooked and the broth reduce till

about half, use a masher to puree some of the potatoes and stir

8. Add the Milk and the Butter mix and reduce till creamy but not too thick, about 15 minutes on medium

Chipotle Sweet Potato & Bean StewServe: 4

Ingredients:

4 tsp extra-virgin olive oil2 medium sweet potato, peeled & diced1 large red onion, diced4 cloves garlic, minced2 tbsp Fresh Rosemary chopped2 tsp Chipotle sauce in Adobo (canned is fine)Salt to taste3 cups water2 cup kidney beans rinsed2 cup diced tomatoes1 cup Garbanzo beans rinsed4 tsp lemon Juice1/2 cup chopped fresh parsley

Directions:

1. Heat oil in a Dutch oven over medium-high heat. Add

sweet potato and onion and cook2. Add garlic, rosemary, chipotle, and salt and cook,

stirring constantly for 10 minutes3. Add water and bring to a simmer. Cover, reduce heat

to maintain a gentle simmer and cook until the sweet potato is tender, about 10 mins.

4. Add beans, tomatoes and lemon juice; increase heat to high and return to a simmer until slightly reduced, about 5 mins. Remove from heat and stir in parsley.

Italian Chicken Boog-ers

Serve: 4

Ingredients:

2 tbsp minced pickles1 shallot peeled1 garlic cloves½ tsp of paprika1 lb chicken breast skin offSalt and pepper to taste4 whole-wheat hamburger buns1/4 cup light mayonnaise4 green iceberg lettuce leaf8 plum tomato slices2 tbsp Dijon mustard

Directions:

1. Combine the first 6 ingredient in a food processor and

keep “pulsing” till the mixture is well mixed2. Make 4 different patty and Cook 5 minute on each side

on a flat top or non stick pans, use some cooking spray to prevent from sticking if you want

3. Dress the burger with lettuce, tomato and the light mayo or mustard

Gnocchi with Green Swiss Chard & Romano

Serve: 6

Ingredients:

1.5 lb Fabio’s gnocchi1.5 tbsp Extra Virgin Olive Oil

1 white Onion, thinly sliced5 garlic cloves, thinly sliced2 bunch red and green Swiss chard, stems discarded and leafs cut into small stripsSalt and pepper to taste1/2 cup grated Pecorino Romano cheese

Directions:

1. Cook gnocchi according to Fabio’s advice 2. Heat oil in a large skillet over medium heat. Add onion

and caramelized, add garlic and cook, stirring, until golden brown, for 1-2 mins.

3. Add Swiss chard, Salt and Pepper, and cook, tossing occasionally, until tender, for 3-5 mins.

4. Toss gnocchi with chard mixture and sprinkle with the Pecorino Romano.

Fettuccine with Mushrooms and WalnutsServe: 4

Ingredients:

1 lb of fresh Fettuccine 1 tbsp butter1/2 cup chopped Walnuts1 tbsp Extra Virgin olive oil 3 garlic cloves, thinly sliced1 lb Oyster and Button mushroom thinly slicedSalt and Pepper to taste1 tsp chopped fresh Rosemary1 tsp chopped fresh Sage2 oz Pecorino Romano cheese grated2 tbsp finely chopped Green Onion

Directions:

1. While water for pasta comes to a boil, melt butter and oil in a large nonstick skillet over medium-high heat and add the Rosemary and sage just for 2 minutes

2. Add Walnuts to pan and let them cook for about 5 minutes on low.

3. Add garlic and mushrooms to pan; sprinkle with pinch of salt and black pepper. Sauté mushroom mixture for 5 min or till they are starting to be golden brown.

4. Cook Pasta in boiling water and once cooked add to the mixture, add also a tbsp or 2 of pasta water, add the green onion, and top with the cheese before serving.

Faux Fried Legs with Honey-Mustard Sauce

Serve: 6

Ingredients:

2 cups Panko Breadcrumbs pulverized in a Food processor1 tsp paprika1 tsp onion powder½ tsp of OreganoSalt and Pepper12 Drumstick no skin1 tbsp of Extra Light Olive Oil or any other frying Oil2 large eggs1/2 cup Non Fat Yogurt3 tbsp Dijon mustard3 tbsp honeyPepper to Taste

Directions:

1. Preheat oven to 475 degrees. 2. Mix Breadcrumbs, Paprika, Oregano Onion powder

and Salt in a Bowl. 3. Beat the Eggs with little salt4. Pass the drumstick first in the eggs then in the Panko

mixture, drizzle with the Olive Oil5. Bake the chicken until golden for about 25-30 mins.

Make sure chicken is done and cook trough 6. Combine yogurt, mustard, honey and pepper in a small

bowl. Serve with drumsticks.

Easy spicy Marinara SauceServe: 2 lb sauce

Ingredients:

1 large white onion, finely chopped5 garlic cloves, finely chopped2 lbs crushed seeded fresh tomatoes1/2 tsp crushed red pepper flakesSalt and black pepper1 tbsp of Extra Virgin Olive Oil10 Basil leaf

Directions:

1. Add oil to a pan and heat over medium heat. 2. Add onion and cook, stirring occasionally, just until

beginning to soften, stir in the garlic and cook for another 5 min.

3. Add tomatoes, salt, pepper and crushed red pepper, bring to a boil. Reduce heat and simmer, covered, for 30 mins.

4. Finish with chopped basil leaf

Mediterranean Poached Halibut Serve: 4

Ingredients:

3 tbsp Extra Virgin Olive oil1.5 tbsp chopped Sweet Peppers1 tbsp grated lemon rind1.5 tbsp fresh lemon juice4 tsp chopped fresh Green Onion4 tsp chopped fresh parsleyPinch of salt3 Orange sections, finely chopped10 small Basil leaf6 cups water1 tsp salt1/2 tsp black peppercorns2 bay leaf, coarsely chopped1 parsley sprig6 halibut fillets (about 8oz each)

Directions:

1. Combine first 9 ingredients in a bowl and mix well2. Combine water and the rest of the ingredients but the

fish3. Bring to a low simmer (170-180 degrees). Add fish;

Cook 10 mins or until desired degree of doneness. Remove fish from pan with a slotted spoon; Drain on paper towels. Serve with sauce.

Italian Chili for PolentaServe: 4

Ingredients:

1.5 tbsp Extra Virgin Olive oil1 lb ground sirloin or beef chuck2 cups chopped red onion1 tbsp chili powder1.5 tsp smoked paprika6 garlic cloves, minced2 cup red Wine2 cup of diced green peppers3 cup tomato sauce pureed1 tbsp of tomato paste1 cup of Beef stock1 lb kidney beans, rinsed and drained½ cup Parmesan cheese3 green onion, sliced in small pieces

Directions:

1. Heat a large Dutch oven over medium-high heat, add

the Oil and the Beef sauté for 15 minutes or until the beef is cooked thoroughly, stirring to crumble.

2.Add chopped onion and peppers, chili powder, and paprika and garlic; sauté for 1 minute, stirring constantly.

3. Stir in Wine; bring to a boil. Cook 15 minutes or until liquid almost evaporates, then add the rest of the ingredients and cook for about another 30 minutes

4. Serve over soft polenta or toasted bread

Italian vegetable and Beef StewServe: 8

Ingredients:

8 tsp olive oil

2 cups chopped red onion1 cup chopped carrot3 cloves of garlic minced1/4 cup all-purpose flour2 lbs boneless chuck roast diced in 1 inch cubesSalt and Black Pepper to taste 1.5 cup red wine4 cups of diced plum tomato (canned is fine) drained1 cup beef broth1 cup water2 tsp chopped fresh Rosemary2 tsp chopped fresh Tarragon1 lb button mushrooms, quartered2 tbsp chopped fresh basil2 tbsp chopped parsley

Directions:

1. Heat a Dutch oven over medium-high, 1 tbsp of Oil and

carrots, onion and garlic, cook on low till caramelized, set aside.

2. Season the beef with Salt and pepper and dust with flour, add 2 tbsp of oil in the same pans and brown ½ of the beef at times, set aside, repeat.

3. Add wine to pan, and bring to a boil, scraping the bottom.

4. Cooked until reduced to ½, add the Beef and all the rest of ingredients but basil and parsley.

5. Bring to boil and simmer covered for about 1 hour, stirring occasionally

6. Uncovered, and keep simmer for another 1 hour or until meat is very tender, keep stirring once in a while.

7. Make sure that the beef won’t stick to the bottom, if not enough liquid add little water, once cooked finish by adding the basil and Parsley.

It’s Just Risotto

Serve: 4

Ingredients:

4 to 5 cups chicken broth4 tbsp extra-virgin Bertolli olive oil or any other olive oil with strong olive flavor1.5 cup finely chopped onion2.5 cups Arborio risotto rice2 pinch of salt1 pinch of Black Pepper1.5 cup white wine1 cup grated Parmigiano-Reggiano cheese1 tbsp of butter

Directions:

1. Heat the broth and keep it on low on the stove2. Caramelized the onion in the olive oil using a Dutch

oven or a pan big enough to hold the rice and the broth, till golden brown but not too brown

3. Add the rice and lower the fire, keep stirring the rice till the oil is absorbed

4. Add the wine and completely reduce5. You will notice that at this point the rice will start to

release the starch6. Season with salt and pepper7. Bring the heat on medium8. Add the hot broth 1 cup at time and let reduce before

you add the next one, keep stirring quite often9. When the rice reaches the doness that you looking for

add the butter and the parmesan, the rice shouldn’t be too dry, it needs to be able to “run a little” when you scoop it into the plate

Lemon and Sage Chicken Saltimbocca

Serve: 8

Ingredients:

8 chicken cutlets (about 6/8oz each)Salt16 fresh sage leaves16 sliced Italian prosciutto crudo2 tsp extra-virgin olive oil¼ cup broth mixed with ¼ cup white wine1/4 cup fresh lemon juice1 tsp of corn starch

Directions:

1. Season the chicken with Salt then place 2 sage leaves

on each cutlet; wrap 2 prosciutto slices around each cutlet, securing the sage

2. Heat large skillet over medium heat. Add 1 tbsp oil to the pan

3. Cook the chicken on both sides till done and set aside.4. Combine broth, lemon juice, and cornstarch in a small

bowl; Stir with a whisk until smooth. 5. Add cornstarch mixture and remaining 1 tsp olive oil to

pan; bring to a boil, stirring constantly till it reaches e smooth creamy texture.

6. Spoon sauce over chicken. Serve with lemon wedges, if desired.

NY Steak with, Pomegranate & Arugula salad with Garbanzo Beans

Serve: 4

Ingredients:

3 tbsp Extra Virgin Olive oil4 NY steaks (about 8/10 oz each) Salt and Pepper to taste1 lbs Garbanzo beans, cooked and rinsed1 cup pomegranate seeds 1/2 cup green Onions, chopped2 shallots, sliced1 tbsp fresh lime juice4 cups baby arugula1 cup of shaved Parmesan cheese

Directions:

1. Heat 1 tsp of the oil in a large skillet over medium-high

heat. Season with Salt and Pepper and cook the steak as you desire.

2. Set the steak aside and in the same oil sauté the shallots till golden brown, let cool down

3. In a large bowl, combine Garbanzo, pomegranate seeds, green Onion, shallots, lime juice, remaining 2 tbsp oil, and salt and pepper. Fold in the arugula. Serve with the steak.

4. Topped with Shaved Parmesan

Oregano Rack of Lamb with Lemon Yogurt Sauce

Serve: 4

Ingredients:

2 Lemon zested3 tbsp chopped fresh oregano Salt and Pepper to taste2 rack of Lamb (around 2 lbs total)1/4 Orange Juice1/2 cup plain yogurt

2 garlic cloves, minced¼ tsp sesame paste2 tbsp chopped green Onion2 tbsp water2 tsp extra-virgin olive oil

Directions:

1. Preheat oven to 425 degrees2. Combine lemon zest, oregano, pinch of salt and pepper

in a small bowl. Rub the Lamb with it3. Combine sesame, yogurt, orange juice, garlic, green

Onion in a small bowl. Whisk in enough water to thin the sauce to desired consistency.

4. Heat oil in a large ovenproof nonstick skillet over medium-high heat.

5. Cook the lamb rack in the oil till browned evenly and Turn them over and transfer the pan to the oven.

6. Roast for medium-rare, around 10 mins, depending on thickness.

7. Serve the chops with the yogurt sauce.

Pork with Balsamic LentilsServe: 4

Ingredients:

1 cup raw lentils, rinsed2 cloves of Garlic2 sprig of rosemarySalt and Pepper to taste3 tbsp Extra light olive oil1 pork tenderloin (1 1/4 lb)2 tbsp Balsamic vinegar1 tsp Dijon mustard2 celery stalk, finely chopped1 small red onion, chopped

1 cup cashew nuts, toasted2 tbsp fresh Oregano, chopped

Directions:

1. Heat oven to 400 degrees. 2. Bring 3 cups of water to a boil. Add the lentils, Garlic,

Rosemary and 1 tsp salt; simmer, stirring occasionally, until tender for 20-25 mins. Drain.

3. Add 1 tbsp of the oil in an ovenproof skillet over medium-high heat. Season the pork with salt and pepper and cook, till brown on all sides, then transfer to the oven and roast until cooked through, for about 10 minutes, let rest for 5 more.

4. In a large skillet add the remaining 2 tbsp oil, and add celery, carrot, onion, Cashew and Oregano, and cook till caramelized.

5. Transfer to a bowl and add the rest of the ingredient and serve with the pork.

Roasted Broccoli SoupServe: 8

Ingredients:

1.5 tbsp butter1 tbsp Extra-virgin olive oil 1 red onion, chopped3 cloves garlic, chopped1 tsp chopped fresh Parsley10 cups chopped broccoli6 cups vegetable broth1/2 cup Heavy creamSalt and Pepper to taste

Directions:

1. Heat butter and oil in a Dutch oven over medium heat

until the butter melts, add the onion, cook, stirring occasionally, until softened for about 10 mins now add the garlic and cook for another 5 mins

2. Stir in broccoli, and the lemon Juice, cook the broccoli till the outside starts to caramelized (about 15 minutes)

3. Add broth and water; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, for about 10 mins.

4. Puree the soup in batches in a blender. Stir in the cream (if using), salt and pepper to taste

5. Top with Parsley

Roasted Pork Tenderloin with PeppersServe: 6

Ingredients:

2 Pork tenderloin, trimmed and cut into 2 inch thick medallionsSalt and Pepper to taste2 tbsp extra-virgin olive oil1.5 tsp chopped fresh rosemary1 tsp fresh chopped sage3 garlic cloves, minced2 red bell pepper, cut into 1.5 inches strips2 yellow bell pepper, cut into 1.5 in. strips1 Jalapeno diced

Directions:

1. Heat a large skillet over medium-high heat. 2. Season the Pork with salt and pepper and cook in the

pan with the Oil3. Reduce heat to medium; turn pork over. Add rosemary,

garlic, and bell peppers

4. Cook for another 5 minutes till the peppers are tender

Sautéed Cod With Romesco SauceServe: 4

Ingredients:

3 medium red bell peppers seeded and steam off1 fresh ancho or Poblano pepper seeded and steam off¼ tsp Salt and ¼ tsp Pepper1.5 tbsp walnuts1 tbsp Extra Virgin olive oil1 tbsp White wine vinegar1/2 tsp Brown sugar1/4 tsp Chili Powder2 garlic cloves4 (6-oz) Cod fillets4 lemon wedges

Directions:

1. Preheat the oven at 475.2. Place Peppers in the oven for about 15/20 minutes till

the skin will bubble3. Wrap the peppers in a bowl and cover with Plastic

wrap, let rest 10 minutes then remove the skin.4. Place all the peppers, pinch of salt and Pepper,

walnuts, Oil, Vinegar, Sugar, Chili and garlic in a food processor; process until smooth or chunky depends on what you like.

5. Brush the fish with the Olive oil, then season it with Salt and Pepper and cook it on a medium fire till nice and crisp, for more doness place in the oven at 475 for about 5 minutes after seared

6. Serve with the sauce on top and the lemon wedges

Sea Bass with Spinach, Grapefruit & Olives salad

Serve: 4

Ingredients:

2 tbsp Extra Virgin olive oil4 6-oz pieces skinless Sea Bass or cod filletSalt and black Pepper1 tbsp white Balsamic Vinegar1 tsp Honey1 tsp of Mustard2 Grapefruit1 cup Green onion, thinly sliced1/2 cup pitted green olives, sliced4 cup of Baby Spinach

Directions:

1. Heat 1 tbsp of the oil in a large skillet over medium-

high heat. Season the Sea bass with salt and pepper and cook until golden brown 3-5 mins per side.

2. In a large bowl, whisk together the vinegar, honey, Mustard and the remaining tbsp oil and pinch of salt and pepper.

3. Cut away the peel and white pith of the Grapefruit and slice into segments then in half again.

4. Add them to the bowl along with the onion, olives and spinach, and gently toss to combine. Serve with the Fish.

Seared Salmon with Potatoes, Swiss Chard & Mustard Vinaigrette

Serve: 4

Ingredients:

1 lb baby potatoes (about 12)Kosher salt and black pepper1 tbsp fresh Rosemary chopped3 cloves of garlic smashed1 head of Swiss chard, sliced white part removed1 small, minced1 green onion finely sliced1 tbsp Dijon Mustard1 tbsp white wine vinegar1 tsp of Honey or gave Syrup4 tbsp extra virgin olive oil4 6oz Salmon Filet

Directions:

1. Preheat the oven at 375 degrees2. Boil the Baby potatoes for 5 minutes in water then cut

them in half, boil also the Swiss chard in water for 3 minutes and set aside, drain and pat dry

3. Using a bowl toss the potatoes and the Swiss chard with the rosemary, the garlic and 1 spoon of the Olive oil with a pinch of salt, cook them in the oven for about 15 minutes, set them aside.

4. In a small bowl, combine the shallots, green onion, mustard, vinegar, 2 tbsp of the oil, honey and a pinch of pepper.

5. Heat the remaining tsp oil in a large nonstick skillet over medium-high heat. Season salmon with Salt and pepper, and cook until opaque throughout, 3 minutes per side.

6. Serve salmon with the potatoes and cabbage, and drizzle with the vinaigrette.

Shrimps & Lobster RisottoServe: 4

Ingredients:

4 cups broth4 (5-oz) American lobster tails meat raw20 each of 31/40 raw Shrimps, peeled and deveined3 tbsp butter1 finely chopped shallotsSalt½ cup dry white wine2 tbsp of fresh chopped parsley2 cup uncooked Arborio rice or other medium-grain rice

Directions:

1. Sautee the Shallots in the butter2. Add rice to pan; cook for 3 mins, stirring constantly. 3. Add the wine and completely reduce.4. Stir in 1 cup broth mixture, and cook for 5 mins or until

liquid is nearly absorbed, stirring constantly. 5. Add the Lobster tail roughly chopped and the shrimps6. Adjust with salt7. Add the remaining broth mixture, 1/2 cup at a time,

stirring constantly until each portion is absorbed before adding the next (20 mins total).

8. Add Parsley and serve

Skinny Turkey MeatballsServe: 4

Ingredients:

2 lb of Easy Spicy Marinara sauce from this Ebook

1 tbsp Extra Virgin Olive Oil1 white onion, minced1 carrot, minced3 garlic cloves, minced1 cup Ricotta Cheese1 tbsp dried Parsley1 tbsp dried BasilKosher salt and black pepper2 lb Ground Turkey meat (Leg and breast)1 egg white

Directions:

1. Bring the sauce to a gentle simmer in a large enough

pan that will also fit the Meatball2. Sautéed the Onion, carrot and Garlic using the oil in a

sauté pan till caramelized, let cool down and set aside3. In a large bowl, combine the entire ingredients beside

the simmering sauce and mix well.4. Shape the all the mass into 1.5 inches balls and place

them carefully in the simmering Marinara5. Let cook for about 15 minutes covered on medium/low

fire flip them once

Smoked Bacon & Potato PancakesServe: 4

Ingredients:

4 smoked bacon slices finely chopped1.5 cups chopped red onion1 cup thinly sliced green onions4 garlic cloves, chopped4 medium shredded peeled baking potato½ cup shredded sharp cheddar cheeseSalt and Pepper to taste2 large eggs

1 tbsp Extra Virgin Olive Oil1/2 cup reduced-fat Yogurt

Directions:

1. Cook bacon, onion and garlic in a pan using the

released fat from the Bacon, stirring occasionally. 2.Add green onions; cook for 5 minutes, stirring

frequently. 3.Combine onion mixture, grated potato, cheddar

cheese, 3/4 tsp salt, black pepper, and 2 large eggs in a medium bowl, stirring well.

4. Divide the potato mixture into 8 equal portions, and shape each portion into a thick patty.

5. Preheat the oven at 425 degrees6. Place patties on a baking sheet coated with Olive oil.7. Bake at 425 degrees for 25 minutes or until golden and

set. Top with Yogurt

Sole with roasted Tomatoes & GarlicServe: 4

Ingredients:

40 each grape or cherry tomatoes6 garlic cloves, smashed2 tbsp Extra Virgin olive oilKosher salt and black pepper10 Basil leaf4 6-oz Sole fillets1/2 cup fresh parsley, chopped1 tbsp capers, roughly chopped

Directions:

1. Heat oven to 400 degrees2. In a large roasting pan, or Baking sheet toss the

tomatoes, garlic, 1 tbsp of the oil, salt and pepper. Roast for 5 mins.

3. Display the fish among the tomatoes, drizzle with remaining tbsp oil, and season with more Salt and Pepper.

4. Roast until the fish is cooked throughout and the tomatoes have begun to roast, for about 15 mins

5. Transfer the fish to plates. 6. Sprinkle the tomatoes with parsley and capers, and

toss to combine. Serve with the fish.

Tangy Walnuts Crusted Cod with Sautéed Greens

Serve: 4

Ingredients:

1 Orange squeezedThe Skin of 2 lemons zested1.5 cup walnuts, finely chopped2 tbsp fresh Marjoram3 tbsp extra-virgin olive oilSalt & Pepper to taste4 6 to 8oz Cod steak (or any white fish of your choice)4 tsp mustard not to spicy diluted with 1 tbsp of water 3 cloves garlic, minced1.5 pound greens (Spinach or Mustard)2 tbsp of chopped Parsley Directions:

1. Combine lemon zest, walnuts, Marjoram, 1 tbsp oil, 1/2

tsp salt and pepper in a bowl. 2. Place fish on an oven pans and brush each portion

with the Mustard mix. Once all the steak are coated roll them in the walnuts mixture till nice and coated

3. Broil the fish at 400 degrees till the outside is nice and crusty ( about 10/15 minutes

4. Mix now 2 tsp oil in a sauté pan over medium heat. Add garlic and cook till cappuccino brown, add the greens and the Orange juice, season with salt and pepper

5. Serve the fish over the spinach.6. Garnish with fresh chopped parsley

Sweet Chilies & Grapes Roasted Chicken

Serve: 4

Ingredients:

2 boneless chicken breasts, skinless1/4 tsp Paprika1/4 tsp salt4 tbsp all-purpose flour2 tbsp Extra Virgin Olive oil 1 large shallot, minced1/4 cup dry Marsala1/2 cup coarsely chopped cranberries, fresh or thawed1 cup chicken broth3 tbsp Sweet Chili sauce1 tsp brown sugar

Directions: 1. Preheat oven to 450 degrees2. Cut each chicken breast in half lengthwise to get 4

portions about equal look, season it with Salt and paprika and coated with flour using a bowl.

3. Cook the chicken in a sauté pan with the oil on both sides till the entire breasts are golden brown but still raw inside. Set aside

4. Return the pan to medium heat, add shallot and cook

till caramelized, add Marsala and Grapes; cook until the Marsala is reduced by about half and the Grapes are beginning to cook, for about 5 min. Add 1 cup broth; bring to a boil and cook till the Grapes almost dissolve and the liquid is almost fully reduced.

5. Whisk in the sauce the Sweet chili sauce and brown sugar.

6. Brush the chicken with the sauce and place in the oven for about 5 minutes, or till is fully cooked and serve.

Spiced Slow Roasted Beef with PumpkinServe: 4

Ingredients:

3 tsp paprika1 tsp turmeric1 tsp salt½ tsp garlic Powder1 tsp Red Chili Flakes½ tsp freshly ground black pepper½ tsp of onion powder2 lbs pc of beef roast cut into 1 inch cubes2 tbsp Extra Virgin Bertolli olive oil or any other oil with strong olive flavor2 shallots roughly chopped2 cup of chopped parsley6 Cipolin Onions quartered2 garlic cloves, chopped1/3 cup chicken broth2 cup of tomato sauce (canned is fine)4 cups pumpkin cubed in ¾ of an inch pieces

Directions:

1. Rub the Beef with all the first 7 ingredient mixed

together2. In a Dutch oven add the oil and heat that on medium

fire, add the beef and cook till it start to be golden brown, take it out and set aside

3. Add onion, shallots and garlic, caramelize them

4. Add the beef back and add broth and tomato sauce, bring to boil

5. Add pumpkin and cover, reduce heat and keep cooking for about 15/20 minutes till the pumpkin is fork tender

Spiced Roasted Pork ChopsServe: 4

Ingredients:

½ tbsp mustard seeds 1 tbsp brown sugar1 tsp hot smoked paprika1 tsp Fennel seedsSalt and Pepper to taste4 center-cut pork chops (8/10oz each)1 tbsp extra light olive Oil

Directions:

1. Mix all the dry spices and the sugar and rub the pork

previously brushed with the Oil till nicely coated2. Grill the pork over medium fire or in the oven at 425 till

reached the doness that you looking for, about 15/20 minutes for medium

Veal cutlets with Sage Browned ButterServe: 4

Ingredients:

4 (6-oz) Veal CutletsSalt and Pepper to taste1 tbsp Extra Virgin Olive Oil

1/2 cup all-purpose flour3 tbsp butter10 sage leaves1 tbsp minced shallots1 tsp chopped fresh parsley Directions:

1. Season the Veal with Salt and Pepper and dust in flour,

cook it in the Olive oil on Medium fire till meat is brown on both sides and set aside

2. Add butter and sage leaf to pan, cook over medium heat until butter browns

3. Add shallots and Parsley; Cook for 30 seconds4. Serve the veal drizzled with the sauce.

Tasty Light Mac & CheeseServe: 6

Ingredients:

1 lb Elbow Pasta2 cups whole MilkSalt and Pepper to tasteCups shredded sharp Cheddar cheese2 tbsp Olive Oil mixed with 1.5 tbsp of Flour

Directions:

1. Cook the pasta in unsalted water according to package

directions Drain the pasta and return it to the pot.2. In a 3-qt saucepan, combine 2 cups of the milk minus

1 tbsp, pinch of salt and ¼ tsp of pepper; bring to a simmer.

3. Add the Oil and Flour mix to the spoon of Milk left out and stir this into the simmering Milk

4. Pour the cheese inside the Milk, Oil and Flour mix and bring to boil.

5. Pour the sauce over the cooked macaroni and toss to coat, let sit at least 5 mins before serving.

THE END

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About The Author:

Fabio Viviani is a successful Chef, Restaurateur, Bestselling Author, Media Host and Entrepreneur with a huge background in Italian and Mediterranean food. Internationally known for not only his cooking skills, but also for his “bigger than life personality”, he cooks simple, soulful, family-style food that will feed your soul well before your eyes. Fabio has been in the restaurant business since he was 12 years old. He’s been cooking for celebrated personalities, major events and tons, TONS of people, that are floating his two Restaurant in California; Firenze Osteria in NoHo and Café Firenze in Moorpark. His popularity increased exponentially after being voted “Fan Favorite” on the Season 5 of the Emmy Award winning show “Top Chef”. Also contestant and again the favorite among the Fans in the season 8 of the show “Top Chef: All Stars,”.Fabio works as a Spokesperson for numerous Italian brands in U.S.A. such as Bertolli Olive Oil as the most recognized Italian Olive Oil Ambassador in the country, also work in collaboration with Bialetti U.S.A. to introduce a new line of White Ceramic Coated Nonstick Eco-Friendly Cookware in order to bring the Italian passion for life to all the American’s households’ thanks also to a incredibly strong web following since 2005.

His latest eBook “Did I really make Breakfast??” its been #1 Bestselling Book in several book categories for a long time, check it here http://ow.ly/4i5go Viviani currently lives in Moorpark, California, with his Turtle and consistently strives to be a positive role model for his family, friends and employees. For more on the author: http://www.fabioviviani.com