An Italian family lunch: four generations share a traditional rustic menu at their annual celebration - Holiday Entertaining

Sunset, Nov, 2003 by Charity Ferreira

John's Quick Antipasto

PREP TIME: About 10 minutes, plus at least 12 hours to chill

NOTES: Giardiniera is a crunchy mixture of pickled vegetables. You'll find it in jars in the pickle section of the supermarket. Serve this homey appetizer with crackers or bread for scooping up the spicy sauce with the chunky mixture.

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MAKES: 10 to 12 appetizer servings

1 jar (16 oz.) giardiniera, drained (see notes)
1 jar (12 oz.) marinated artichoke hearts
1 jar (6 oz.) whole button mushrooms, drained
1 can (14 oz.) pitted large black olives, drained
2 cans (8 oz. each) tomato sauce
1 can (7 1/2 oz.) water-packed tuna, drained
1/4 cup red wine vinegar
Salt and pepper

In a bowl, mix giardiniera, artichoke hearts (including marinade), mushrooms, olives, tomato sauce, tuna, and vinegar. Cover and chill to blend flavors, at least 12 hours, or up to 2 days. Add salt and pepper to taste.

Per serving: 88 cal., 48% (42 cal.) from fat; 5.6 g protein; 4.7 g fat (0.5 g sat.); 7 g carbo (2.9 g fiber); 902 mg sodium; 6.6 mg chol.

Carla's Lentil Soup

PREP AND COOK TIME: About 1 hour

NOTES: If making soup a day ahead, thin with a little water if necessary and reheat before serving.

MAKES: 6 quarts; about 12 servings

6 slices bacon (6 oz. total), cut into 1-inch pieces
2 onions (1 lb. total), peeled, halved, and thinly sliced
2 carrots (8 oz. total), peeled and thinly sliced
2 stalks celery (6 oz. total), rinsed and thinly sliced
2 cloves garlic, peeled and minced
4 cups dried lentils (about 1 1/2 lb.), rinsed and sorted
1/4 cup chopped parsley
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 dried bay leaves
2 cans (28 oz. each) diced tomatoes
2 lemons, rinsed and cut into wedges

1. In an 8-quart pan over medium-high heat, stir bacon until browned around edges, about 2 minutes. Add onions, carrots, celery, and garlic to pan and stir frequently until vegetables are very limp, about 10 minutes (lower heat to medium if necessary to prevent scorching).

2. Add lentils, parsley, thyme, salt, pepper, bay leaves, and 9 cups water; bring to a boil. Reduce heat to maintain a simmer, cover, and cook, stirring occasionally, until lentils are very tender to bite, about 20 minutes. Add tomatoes, including juices, and 1 cup water; simmer uncovered for 10 minutes longer.

3. Ladle soup into bowls and serve with lemon wedges for squeezing over individual servings.

Per serving: 323 cal., 25% (82 cal.) from fat; 19 g protein; 9.1 g fat (3.1 g sat.); 44 g carbo (8.9 g fiber); 533 mg sodium; 9.5 mg chol.

Oatmeal -- Pine Nut Cookies

PREP AND COOK TIME: About 30 minutes, plus at least 1 hour to chill

NOTES: Lining the baking sheets with cooking parchment makes it easier to remove these thin, crisp cookies.

MAKES: About 5 dozen cookies

1/2 cup (1/4 lb.) butter, at room temperature
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup regular rolled oats
1/2 cup pine nuts
1/2 teaspoon baking soda
1/4 teaspoon salt

1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Beat in the egg and vanilla until well blended, scraping down sides of bowl as needed. In a small bowl, stir together flour, oats, pine nuts, baking soda, and salt; stir into butter mixture until well blended. Cover and chill until cold, about 1 hour, or up to 1 day.