Skinny Italian Part 3

Thyme - TIMO TIMO Looks like: Small green leaves on thin stalks. Small green leaves on thin stalks.

Tastes like: Lemony, slightly minty, and peppery. Lemony, slightly minty, and peppery.

Dry or fresh: You can use thyme either way: dried or fresh. Fresh has a more subtle, green flavor (and, like rosemary, is super easy to buy, grow, and freeze), but dried thyme holds its flavor really, really well. If you have s.p.a.ce and time issues in your kitchen, I'd go with dried. (Unless I were cooking fish, then the green thyme leaves look so much prettier on the dish.) You can use thyme either way: dried or fresh. Fresh has a more subtle, green flavor (and, like rosemary, is super easy to buy, grow, and freeze), but dried thyme holds its flavor really, really well. If you have s.p.a.ce and time issues in your kitchen, I'd go with dried. (Unless I were cooking fish, then the green thyme leaves look so much prettier on the dish.) Where to get it: From the produce section of your grocery store. Or grow it up there on your windowsill, right next to your rosemary. From the produce section of your grocery store. Or grow it up there on your windowsill, right next to your rosemary.

How to prep it: Wash it. Hold a sprig at the top with one hand and run the pinched fingers of your other hand down the stem. The leaves will fall off. Wash it. Hold a sprig at the top with one hand and run the pinched fingers of your other hand down the stem. The leaves will fall off.

How to eat it: You can use the leaves directly on salads or in any of your cooking. You can use the leaves directly on salads or in any of your cooking.

How to cook with it: Thyme actually releases its flavors slowly, so it's an herb to add at the beginning of the cooking process. Thyme actually releases its flavors slowly, so it's an herb to add at the beginning of the cooking process.

How to store it: Fresh In the refrigerator, but it will only last a couple of days. Wash before you use it. In the refrigerator, but it will only last a couple of days. Wash before you use it.

Frozen Very similar to rosemary; in fact, I have my little jar of thyme right next to the rosemary in my freezer. Wash the thyme and dry it thoroughly. Then stick the whole branches in a plastic bag in the freezer. Once it's fully frozen, take the bag out and shake the leaves off (they fall off the stem much easier when it's frozen). Throw the stem away, and put all the leaves back in the freezer bag; or do a bunch at once, and put all the leaves in a gla.s.s jar in your freezer. Very similar to rosemary; in fact, I have my little jar of thyme right next to the rosemary in my freezer. Wash the thyme and dry it thoroughly. Then stick the whole branches in a plastic bag in the freezer. Once it's fully frozen, take the bag out and shake the leaves off (they fall off the stem much easier when it's frozen). Throw the stem away, and put all the leaves back in the freezer bag; or do a bunch at once, and put all the leaves in a gla.s.s jar in your freezer.

Dried In a gla.s.s jar, dried thyme will last several months to several years. In a gla.s.s jar, dried thyme will last several months to several years.

Best in: Sauces, dressing, stuffing, salads, meat dishes, and seafood. Sauces, dressing, stuffing, salads, meat dishes, and seafood.

Fun fact: Thyme was thought to give courage, so women often presented a sprig of thyme to knights going off to battle. It was also placed under pillows to ward off nightmares. (I might have to try that tonight. I'm still trying to get the images of Danielle s.c.r.e.w.i.n.g up my Sh.o.r.e house out of my mind. Literally, she screwed the place up . . . in front of my kids, no less.) Thyme was thought to give courage, so women often presented a sprig of thyme to knights going off to battle. It was also placed under pillows to ward off nightmares. (I might have to try that tonight. I'm still trying to get the images of Danielle s.c.r.e.w.i.n.g up my Sh.o.r.e house out of my mind. Literally, she screwed the place up . . . in front of my kids, no less.) JUICY B BITS FROM FROM Joe JoeWe're very friendly people, and we like to invite even people we just met over for meals. Teresa and I had only known Danielle for a couple of weeks when she asked if she could bring her kids to our Sh.o.r.e house for the weekend. Of course, we said yes. Teresa and me and our kids were there, and Danielle's new boyfriend, Steve, came as well. I love to entertain. I'll open my house to anyone. But you gotta have respect.Early Sat.u.r.day morning, while mine and Danielle's kids were watching cartoons, Steve was in a recliner chair watching with 'em (big kid). Danielle comes in, lies on top of Steve, and starts to go at it right in front of the kids! I was furious. I grabbed Steve, took him outside, and told him if he ever did something like that again in front of my kids, I'd rip out his tongue and throw it in the lagoon. He apologized and said it was all Danielle, but in any case, respect your hosts. Don't dirty up their house or their kids, or you probably won't find yourself invited back . . . anywhere! I was furious. I grabbed Steve, took him outside, and told him if he ever did something like that again in front of my kids, I'd rip out his tongue and throw it in the lagoon. He apologized and said it was all Danielle, but in any case, respect your hosts. Don't dirty up their house or their kids, or you probably won't find yourself invited back . . . anywhere!

CHICKEN B b.r.e.a.s.t.s WITH WITH L LEMONY T THYME M MARINADE.

MAKES 4 SERVINGS.

This is Gabriella's favorite dinner. It's very light and sweet, just like her!

cup extra virgin olive oil2 tablespoons fresh lemon juice1 garlic clove, minced1 teaspoon chopped fresh thyme or teaspoon dried thyme teaspoon salt teaspoon crushed hot red pepperFour 9-ounce chicken breast halves with bones, skin removed 1. Whisk the oil, lemon juice, garlic, thyme, salt, and hot pepper in a gla.s.s or earthenware shallow baking dish until combined. Add the chicken and turn to coat with the marinade. Refrigerate, turning the chicken occasionally, for at least 1 hour and up to 2 hours. (Or let stand at room temperature for no longer than 1 hour.) Whisk the oil, lemon juice, garlic, thyme, salt, and hot pepper in a gla.s.s or earthenware shallow baking dish until combined. Add the chicken and turn to coat with the marinade. Refrigerate, turning the chicken occasionally, for at least 1 hour and up to 2 hours. (Or let stand at room temperature for no longer than 1 hour.) 2. Position an oiled broiler rack about 8 inches from the source of the heat and preheat the broiler. Position an oiled broiler rack about 8 inches from the source of the heat and preheat the broiler.

3. Remove the chicken from the marinade, reserving the marinade. Place the chicken on the rack, skinned side down. Broil for 10 minutes. Turn the chicken over and baste with the reserved marinade. Broil until an instant-read thermometer inserted in the thickest part of the chicken reads 170F, about 10 minutes longer. Transfer to a platter and serve hot. Remove the chicken from the marinade, reserving the marinade. Place the chicken on the rack, skinned side down. Broil for 10 minutes. Turn the chicken over and baste with the reserved marinade. Broil until an instant-read thermometer inserted in the thickest part of the chicken reads 170F, about 10 minutes longer. Transfer to a platter and serve hot.

Herb Study GuideYou've got all the spice-girl knowledge you need now. But I couldn't leave you without a little study guide. Here's a pretty little chart to remind you which herbs you should get fresh, freeze, grow yourself, or buy in a bottle, and when to add them to your dish.

Herb/Spice: Basil Basil How to Use It / When to Add It: Fresh / Freezer Fresh / Freezer Where to Keep It to Cooking: End of cooking End of cooking Herb/Spice: Capers Capers How to Use It / When to Add It: Jar from Store / Pantry Jar from Store / Pantry Where to Keep It to Cooking: Any time Any time Herb/Spice: Garlic Garlic How to Use It / When to Add It: Fresh / Under your counter Fresh / Under your counter Where to Keep It to Cooking: Any time Any time Herb/Spice: Oregano Oregano How to Use It / When to Add It: Dried from Store / Pantry Dried from Store / Pantry Where to Keep It to Cooking: Any time Any time Herb/Spice: Parsley Parsley How to Use It / When to Add It: Fresh / Freezer Fresh / Freezer Where to Keep It to Cooking: At the very last minute At the very last minute Herb/Spice: Rosemary Rosemary How to Use It / When to Add It: Grow it / Fresh / Freezer Grow it / Fresh / Freezer Where to Keep It to Cooking: Beginning of cooking Beginning of cooking Herb/Spice: Sage Sage How to Use It / When to Add It: Dried from Store / Pantry Dried from Store / Pantry Where to Keep It to Cooking: Beginning for less flavor; end of cooking for more flavor Beginning for less flavor; end of cooking for more flavor Herb/Spice: Thyme Thyme How to Use It / When to Add It: Grow it / Fresh / Freezer Grow it / Fresh / Freezer Where to Keep It to Cooking: Beginning of cooking Beginning of cooking

5 - Fresco E Naturale .

Aside from my one, publicly televised bubbie enhancement (and please, we've already been through this; it was very necessary), I'm a natural kind of girl. I like to look good for my husband and for myself, but I'm not out there getting injections, and fat lips, and pimping fake diet pills and stuff. (h.e.l.lo, O.C. Housewives! Love you!) If you look past the lip gloss, I'm a simple, honest, straightforward girl. I tell it like it is (obviously). I'm sweet, but I'm also feisty. (And I still got no freakin' skeletons in my freakin' closet. Thank you. Thank you very much!) I'm the same way with my food. I like it simple, I like it authentic, and sometimes, I like it spicy.

Italians take a very simple, natural approach to cooking and eating. It's about enjoying your life, enjoying your friends, eating good food, and drinking good wine. We work hard, and we play hard. I want to teach you how to add healthy habits so deeply into your lifestyle that you don't even have to think about it.

This is not a diet. Diets suck. I don't want you to ever again sign up for a strict, no-fun, no-taste, no-swallowing diet. That approach-that food is the enemy and you must control your food demons-is c.r.a.p. It might work if we were robots or something, and to get energy we plugged into a nutrient machine, but we're not. We're humans with this incredible body, and everything we need to keep it running right in front of us. Food is our friend. It's one of the greatest gifts we have: being able to refuel our bodies with delicious tastes and textures that can be enjoyed socially, romantically, and always sensually.

A happy, healthy, delicious, s.e.xy life is a great thing to wake up to every day. I want you to love food, love eating, and still love your body afterward. And all three are totally possible if you follow these Six Rules for Loving Your Food and Having It Love You Back.

Rule 1 No Obsessing No Obsessing The key to a healthy relations.h.i.+p with food is to stop obsessing about it. It's hard, I know, when we've been obsessing about what we put in our mouths since junior high. (Some of us more than others.) But stop. Just stop. Take a step back, take a deep breath, and take an honest look at how you look at food. is to stop obsessing about it. It's hard, I know, when we've been obsessing about what we put in our mouths since junior high. (Some of us more than others.) But stop. Just stop. Take a step back, take a deep breath, and take an honest look at how you look at food.

Is food a happy part of your life? Something you look forward to and feel good about afterward? Or do you have a love-hate relations.h.i.+p with it-you love to eat it, but hate all the worry and guilt and self-doubt that comes after? Do you consciously enjoy your food, or is it a ch.o.r.e that must be tracked and accounted for, like pennies in your checkbook?

Obsessing about anything isn't healthy. Not for you, and certainly not for those around you. You're a role model, even if you don't know it. You're a role model to your kids, to your nieces, to your G.o.ddaughter, to your friends, to the younger girls on the subway that look to you for what they will or should be doing in their future.

You're sending the wrong message if you're picking out the middle of a bagel and throwing away the outside because it has too many calories. You're sending the wrong message if you go out to dinner with your friend and eat two bites of his meal, but don't order anything for yourself but a drink because you don't want to get fat. (And you sure as h.e.l.l won't be invited to dinner with me!) You're smart. You're strong. You're fabulous. Stop obsessing about food right now. I promise, you can love your food and eat it, too.

Rule 2 Surround Yourself with Good Friends and Good Food Surround Yourself with Good Friends and Good Food I know a lot of people who are in abusive relations.h.i.+ps with food. They crave, they sneak, they binge, they starve. Some of them even forgot how to freakin' eat healthy, let alone cook! who are in abusive relations.h.i.+ps with food. They crave, they sneak, they binge, they starve. Some of them even forgot how to freakin' eat healthy, let alone cook!

Remember: food is your friend. If food makes you feel bad, you're eating the wrong food. Get rid of all the processed, unhealthy c.r.a.p in your house. Don't buy it anymore. Surround yourself with good food so that it's not only a part of your lifestyle, but a part of your environment. Get a pretty bowl, put it out on your counter where you can see it, and fill it with fruit. Have grissini and olive oil on hand in case you get the munchies. You might have to shop more to keep more fresh food around, but it's worth it. You're worth it.

You also have to hang around other people with healthy views on food and healthy eating habits. If your friends make you feel bad about what you're eating, get new friends. Bad behavior is contagious. You'll have a hard time living a healthy, happy lifestyle if you're always surrounded by other people who drink, snort, smoke, or pick at their dinner.

Rule 3 No Starving Allowed No Starving Allowed Your body needs food like a car needs gas. You wouldn't buy your dream car and then drive it on fumes, would you? You'd wreck the engine. You have your dream body right now. It might be covered up by a couple extra layers, but starving yourself will not reveal its better self. It will instead screw up your metabolism, make you miserable, drain you of energy, and scramble your brain. You wouldn't buy your dream car and then drive it on fumes, would you? You'd wreck the engine. You have your dream body right now. It might be covered up by a couple extra layers, but starving yourself will not reveal its better self. It will instead screw up your metabolism, make you miserable, drain you of energy, and scramble your brain.

Avoid Stripper FoodWant an easy way to remind yourself when a food is healthy for you or not? Never eat food that's also a stripper's name: Cookie, Candy, Cupcake . . .

You are kidding yourself if you think you can starve yourself thin and keep it up. You might get thin, but you'll be chained to the whole no-eating thing your entire life. Once you try to eat real food instead of rice cakes again, your body will freak out, and you'll gain more weight than ever. It's far better to eat a good meal and get a little activity going than to not eat, and not have the energy to walk to the mailbox.

Rule 4 Eat Real Food Eat Real Food It sounds obvious, but more and more of the "diet," "natural," and "light" foods barely resemble food at all. What's "natural" about a baked "snack stick" in a box? What the h.e.l.l is a Pringle, let alone a fat-free one? It looks nothing like a potato. Same goes for a "smart puff," a "soy crisp," and a "cakester." Shouldn't food look like . . . food? but more and more of the "diet," "natural," and "light" foods barely resemble food at all. What's "natural" about a baked "snack stick" in a box? What the h.e.l.l is a Pringle, let alone a fat-free one? It looks nothing like a potato. Same goes for a "smart puff," a "soy crisp," and a "cakester." Shouldn't food look like . . . food?

We've become used to things like Pirate's Booty and pita chips, but imagine if some guy walked out of the jungle who had never eaten anything but plants, animals, and foods made from just that his whole life. Do you think he would touch sugary cereals or diet sodas? You might as well hand him wood chips and battery acid.

The bulk of your diet should be real food-food from the earth. If your great-grandma couldn't find it in her garden, her farm, or at the grocery, it's probably not good for you.

Another way to know if you're eating a healthy diet of real food: you don't have a baggie full of vitamins in your purse. If you've restricted what you eat so much that you have to swallow your nutrients in a squishy pill, I say that's a problem. You can get everything you need to be healthy (and satisfied!) from real food.

Rule 5 The Fewer Ingredients, the Better The Fewer Ingredients, the Better It's that simple: the fewer ingredients something has, the better it is for you. Number of ingredients in a juicy peach? One. Number of ingredients in an energy bar? I counted more than twenty, including not-so-delicious-sounding things like "organic date paste" and "soy lecithin." (Do not Google that last ingredient. You will not be happy. Oh, and avoid looking up "gelatin." I was sick all night from that mistake!) I don't think I cook an entire meal that uses more than twenty ingredients! the fewer ingredients something has, the better it is for you. Number of ingredients in a juicy peach? One. Number of ingredients in an energy bar? I counted more than twenty, including not-so-delicious-sounding things like "organic date paste" and "soy lecithin." (Do not Google that last ingredient. You will not be happy. Oh, and avoid looking up "gelatin." I was sick all night from that mistake!) I don't think I cook an entire meal that uses more than twenty ingredients!

Even in recipes, look for simple and few ingredients. That's one of the things that's so great about authentic Italian recipes: most are made with fewer than seven delicious, nutritious ingredients. If you see a recipe asking for huge amounts of b.u.t.ter or heavy cream, look for another recipe. Or make a variation of your own using extra virgin olive oil. Experiment. Get your hands in there. Food is sensual. Enjoy it!

Rule 6 Get in Touch with Your Food Get in Touch with Your Food You can always look at the ingredients on processed food (and if you can't p.r.o.nounce it, put it back), but you really don't need to read a word to know if something is healthy or not. You have your five amazing senses, perfectly designed for a job like finding healthy food. Use them! at the ingredients on processed food (and if you can't p.r.o.nounce it, put it back), but you really don't need to read a word to know if something is healthy or not. You have your five amazing senses, perfectly designed for a job like finding healthy food. Use them!

Look at it. Listen to it. Smell it. Taste it. And, most importantly, touch it. Touch it before you buy it, and after you buy it.

If you can't touch your food before you buy it, you probably don't want it. I'm not saying you have to stick your head behind the deli counter, but you can feel if the chicken is firm or frozen through the wrapper. (Meat in a box? No thank you.) You can squeeze the potatoes in their sack.

Salute!

Once you get your healthy food home-and wash it, wash it, wash it- enjoy the entire experience of it. You know I toss salad with my bare hands, but I also rub spices into food, push my fingers deep into the dough, and caress my vegetables. Cooking and eating should not be a thing you do without thinking. You should savor every bit of it. Slowly. It's almost like a prayer, the way I cook in my kitchen. I inhale the smells, close my eyes, and I'm thankful. I can't just chop a tomato. I have to love on it first. I might rub it on my cheek or give it a little kiss. So smooth and soft and ripe and juicy. I want to know every corner, edge, surface, and texture of my food. Slowing down and appreciating the entire process will make a huge difference in how you enjoy food, how much you eat, and how your body responds to it.

Where to Find Your Food By now, you have a pretty good idea of what great, healthy, authentic Italian food is. Before we can cook it, though, we have to find it. Yes, you can find bits and pieces in your local grocery store, but to really get the best, you gotta find a farmer's market.

Farmer's Market A farmer's market can be an outdoor gathering of different food under different tents, a large indoor market like the one on Route 46 near my house, or even a roadside stand. The important part of the farmer's market is that it offers fresh food grown locally.

Fresh food is important because the longer food sits around, the more chance it has of losing nutrients, going bad, or just not tasting good anymore. The farther food has to travel from where it was harvested, the less fresh it will be when you get it. Farmer's markets sell produce from near your house, so it's got the best chance of being fresh, and you know exactly where it's coming from.

I don't mind bottled or dried food like olive oil or wine or pasta from another country (in fact, I like that stuff the best from Italy), but there is no way fresh food should travel across international borders to get to my table. You have no idea how long it was sitting in the bottom of some boat, how long it was sitting in that country and in our country getting checked in; and other countries do not have the same standards for food that we do. I just heard that more fresh garlic in United States supermarkets comes from China than California now. China? Last I checked, that was pretty freakin' far away from me. I know garlic lasts a while, but I want it to last from the time I get it, not be on its way out as soon as it arrives. And after the pet food and toothpaste and lead paint business, I'm not sure what the heck they spray on their vegetables over there. (If you're not sure where the garlic in your grocery store comes from, look at the roots. American-grown garlic has the roots still attached, but they chop them off to s.h.i.+p them from China. Hairy garlic is good. Bald garlic, bad.) When you buy from your local farmer's market, you not only know where your food comes from, but you're also supporting people and jobs in your area. The prices are great at farmer's markets, because they don't have to pay for storage at big, fancy stores. And the vendors there are not only nice, they really know their stuff. Make friends with them, and they'll not only help you pick the right food and tell you how to prep it, but they might even save the good stuff for you.

Farmer's markets won't have everything fresh all year long, because not everything grows all year long. That's why you buy it when it's in season, enjoy it fresh, but also freeze it, can it, and preserve it (all of which I'll show you how to do).

Grow Your Own Garden There's no easier, cheaper, or safer way to get fresh food into your house than to grow it in your own backyard (or rooftop or balcony). During World War Two, people were encouraged to plant "victory gardens" to keep America from having the same food shortages that they had in Europe. More than twenty million American families planted their own gardens and raised 40 percent of the vegetables eaten during those years.

We had a big garden growing up with eggplant, romaine lettuce, tomatoes, cuc.u.mbers, zucchini, basil, and parsley. My brother, Joey, and I had to work in it, but it was always really rewarding. You pull a few weeds, you water things, and then you get to pick delicious vegetables and herbs right off the vine or stalk.

Today, they call home gardens "kitchen gardens," and I think everyone should have at least one vegetable or herb they grow themselves. It makes you care about your food that much more because you're actually tending to the plant from when it's a tiny baby. Even the White House finally replanted a kitchen garden in March 2009, for the first time in sixty-six years, after 100,000 people signed a Web site and Facebook pet.i.tion. (Start yours now! Don't make me have to pet.i.tion you!) Unless you live in a part of the United States that has really extreme weather, like on top of a mountain or something, these plants will grow really easily almost anywhere: .

Spinach Tomatoes Sweet peppers Zucchini Peas Carrots Cuc.u.mbers Green beans Lettuce Parsley Basil Thyme Garlic .

You can start them from seeds, clippings, or sprouts. Check with your local nursery for the specifics on how to best plant in your time zone, climate, and type of soil.

Grow Your Own Right Up There on Your Windowsill I don't care if you live in an apartment or a mansion, you can grow a couple of pots of herbs in your kitchen. You'll have fresh ingredients right there. You'll have a healthier house because the plants release oxygen. And if you're bored, you'll have something to talk to.

Here are the three easiest herbs to grow inside. They aren't very big, and they are practically impossible to kill. Grow them in individual pots, or get a nice long rectangular planter and have a real kitchen garden. They aren't very big, and they are practically impossible to kill. Grow them in individual pots, or get a nice long rectangular planter and have a real kitchen garden.

Teresa'sT I PInstead of adding salt to most of my dishes, I add cheese instead. Feta, Parmigiano-Reggiano, or mozzarella will give you all the salty flavor you need (without the extra sodium you don't).

BASIL.

Basil really needs only four things to survive (and keep you in tasty eats all year): high-quality potting soil to start with, plenty of light (artificial light will work), water, and occasionally, some organic fertilizer (but only use half of whatever the bottle recommends). To give yourself a head start, get a basil plant from your local nursery that already looks healthy and pretty. Put it in a pot that has nice drainage, keep the soil moist but not soggy, and you are good to go!

ROSEMARY.

Rosemary needs pretty much the same thing as basil: a pot with good drainage, high-quality soil (with some sand in it), lots of light, and occasionally, organic fertilizer (use only half the amount recommended). To tell if you have enough water, push your finger in the soil an inch. If it's dry down there, water it. Rosemary grows really slowly, so pick a plant the size you want it to pretty much stay for several months. Once a year, to give your rosemary plant a little kick, either spread a tablespoon of dried crushed eggsh.e.l.ls around the base of the plant, or pour a teaspoon of lime in the same place. You'll know you're doing it right if the needles on your rosemary bush stay bendy.

THYME.

Thyme is probably the easiest herb to grow indoors because it needs the least attention. It doesn't need to be watered very often-just once or twice a week-and it will grow in a sunny location all by itself.

Naked FoodI cook for my family almost every night, so I'm not a strict raw foodie or anything, but if you love raw food, Italian is the way to go. Not only are the ingredients we typically use in Italian food fresh and natural and healthy, but a lot of wonderful dishes can be made without cooking at all. I like to call this "naked food"; it doesn't need much more than a chop, some mixing, and you bring the natural flavors together without heat or processing or anything else getting in the way of the food. Here are three of my favorite naked dishes.

ZUCCHINI "S "SPAGHETTI" SALAD MAKES 4 SERVINGS.

This is a great, fresh side dish, or you can make it a full meal by adding beans, pine nuts, or cheese to the top. I don't peel the zucchini before slicing them because they look so much prettier with their skins on. The twirling bit in step 3 is optional; the longer you let the strips marinate, the more willing they will be to twist. This is a super-easy recipe as long as you have a good slicer (I find a V-slicer, a plastic mandoline with metal blades, works the best).

3 large zucchini (about 1 1/3 pounds), scrubbed well, ends trimmed1 tablespoon fresh lemon juice1 tablespoon extra virgin olive oil teaspoon salt1/8 teaspoon freshly ground black pepper cup chopped fresh basil 1. Using a mandoline, plastic V-slicer, or spiral slicer (or, if you have mad skills, a knife), cut the zucchini into long, thin julienne strips. Do not use the seedy center of the zucchini, as it can be too soft and will ruin the look and texture of the strips. Using a mandoline, plastic V-slicer, or spiral slicer (or, if you have mad skills, a knife), cut the zucchini into long, thin julienne strips. Do not use the seedy center of the zucchini, as it can be too soft and will ruin the look and texture of the strips.

2. Whisk the lemon juice, oil, salt, and pepper in a large bowl. Add the zucchini and basil and toss well. Let stand at room temperature for a few minutes so the zucchini can soak up the dressing and soften slightly. Whisk the lemon juice, oil, salt, and pepper in a large bowl. Add the zucchini and basil and toss well. Let stand at room temperature for a few minutes so the zucchini can soak up the dressing and soften slightly.

3. Using a fork with long tines, twirl each portion of zucchini onto the fork so it looks like a little bird's nest, and transfer to a plate. Using a fork with long tines, twirl each portion of zucchini onto the fork so it looks like a little bird's nest, and transfer to a plate.

SAUTeED Z ZUCCHINI "S "SPAGHETTI" WITH WITH P PINE N NUTS MAKES 4 SERVINGS.

While we're talking about zucchini spaghetti, I wanted to give you one more way to prepare it. It does use olive oil and heat, but this preparation gives the zucchini a softer texture and slightly different flavor. It's still a delicious vegetarian meal that even the pickiest eater will love.

Eat it naked style, or use your imagination to whip up any number of dishes: add salsa cruda or pesto to the top, sprinkle with cheese, anything is good! Just don't drown the zucchini in too much sauce because you don't want to lose its fresh flavor.

2 tablespoons pine nuts3 large zucchini (about 1 1/3 pounds), scrubbed well, ends trimmed1 tablespoon extra virgin olive oil1 garlic clove, minced teaspoon salt teaspoon freshly ground black pepper 1. Heat a large skillet over medium heat. Add the pine nuts and cook, stirring often, until toasted, about 2 minutes. Transfer to a plate and set aside. Heat a large skillet over medium heat. Add the pine nuts and cook, stirring often, until toasted, about 2 minutes. Transfer to a plate and set aside.

2. Using a mandoline, plastic V-slicer, or spiral slicer (or, if you are a skilled cutter, a knife), cut the zucchini into long, thin julienne strips. Do not use the seedy center of the zucchini, as it can be too soft and will ruin the look and texture of the strips. Using a mandoline, plastic V-slicer, or spiral slicer (or, if you are a skilled cutter, a knife), cut the zucchini into long, thin julienne strips. Do not use the seedy center of the zucchini, as it can be too soft and will ruin the look and texture of the strips.

3. Heat the oil and garlic together in the skillet over medium heat, stirring occasionally, until the garlic is tender, about 1 minutes. Increase the heat to high. Add the zucchini and cook, stirring occasionally, just until it is heated through and still al dente, about 1 minute. Don't overcook the zucchini, or it will get mushy. Remove from the heat and stir in the pine nuts, salt, and pepper. Serve hot. Heat the oil and garlic together in the skillet over medium heat, stirring occasionally, until the garlic is tender, about 1 minutes. Increase the heat to high. Add the zucchini and cook, stirring occasionally, just until it is heated through and still al dente, about 1 minute. Don't overcook the zucchini, or it will get mushy. Remove from the heat and stir in the pine nuts, salt, and pepper. Serve hot.

SALSA C CRUDA.

MAKES ABOUT 4 CUPS.

This "raw sauce" is the Italian version of salsa. Great for dipping crunchy or salty things. Also great over angel hair pasta (cooked, but warm or cold), breads, in salads, just about anywhere!

3 large ripe tomatoes, seeded and cut into -inch dice1/3 cup chopped fresh parsley1/3 cup chopped fresh basil cup extra virgin olive oil1 garlic clove, minced teaspoon salt teaspoon freshly ground black pepperAbout 1/3 cup freshly grated Parmigiano-Reggiano 1. Using your hands, combine the tomatoes, parsley, basil, oil, garlic, salt, and pepper in a large bowl. Don't squash the tomatoes, but make sure they get good and coated. Let stand at room temperature for at least 30 minutes and up to 3 hours to develop the flavors. Using your hands, combine the tomatoes, parsley, basil, oil, garlic, salt, and pepper in a large bowl. Don't squash the tomatoes, but make sure they get good and coated. Let stand at room temperature for at least 30 minutes and up to 3 hours to develop the flavors.

2. Serve the salsa as desired, and sprinkle each serving with about 2 teaspoons Parmigiano-Reggiano. Serve the salsa as desired, and sprinkle each serving with about 2 teaspoons Parmigiano-Reggiano.

6 - And G.o.d Said, "Let There Be Pasta."

And There Was And It Was Good .

Famous Italian filmmaker Federico Fellini-whom I adore for giving us both the film La dolce vita and the word paparazzi-said, "Life is a combination of magic and pasta." Spaghetti, macaroni, noodles . . . whatever you call it, it's heaven on a plate.

Admit it, you love pasta so bad you can't stand it. You love it in all of its six hundred different forms. I never met a single person who didn't love pasta.

Pasta is an amazing food not just because it tastes great and grabs onto delicious sauces, but also because it's easy to cook, it stores forever, it's cheap to buy, it fills you up, and, as my husband, Joe, says, "With two pounds of pasta, you can feed, like, a generation."

The Truest Truth About Carbs Unfortunately, much like my beautiful home state of New Jersey, pasta has gotten an unfair rap. Maybe it started with the Atkins guy, but somehow pasta got turned into the boogeyman of bad food-the biggest no-no if you wanted to lose weight or be healthy. Thankfully that no-carbs c.r.a.p is over. Doctors kept telling everyone you need carbs for your body to function, athletes have always eaten carbs, but I think once the general population realized that without carbs, they didn't have the energy to even get out of bed, they decided carbs weren't so bad after all.

Hear me clearly: carbohydrates are absolutely necessary. They are the main source of energy for our body, our nervous system, and our brain. If you don't give them to your body, you will have to burn fat for energy, which is not good for your figure and can cause nausea, lightheadedness, headaches, weakness, and (ew!) bad breath.

The trick is to eat the right amount of the right kind of carbs. Simple carbs like sugar are absorbed too quickly into the body, give you a high, and then leave you like a gold digger leaves her dying fiance to party at the river. Complex carbohydrates are digested more slowly, don't screw up your blood sugar, and give you the energy you need.