1.

10-ounce box frozen 10-ounce box frozen chopped spinach chopped spinach

1.

15-ounce can 15-ounce can cannellini beans cannellini beans, drained

2.

cups cups shredded provolone shredded provolone or mozzarella cheese or mozzarella cheese

1.

15-ounce can 15-ounce can pizza sauce pizza sauce .

cup cup kalamata or oil-cured olives kalamata or oil-cured olives, pitted and finely chopped

Preheat a medium nonstick skillet.

Preheat the oven to 400F. Cut the dough into 4 equal portions. Dust your hands with flour and spread the dough into 4 rounds, 8 to 10 inches in diameter.

To the hot skillet, add 2 tablespoons of the EVOO, twice around the pan, then add the sliced mushrooms and two thirds of the chopped garlic. Cook the mushrooms until they are dark and tender, 10 minutes, then season with rosemary, salt, and pepper.

While the mushrooms cook, microwave the frozen spinach on high for 6 minutes. Place the defrosted spinach in a clean kitchen towel and wring dry. Separate the spinach as you transfer it to a bowl with the drained beans. Mash the beans with the spinach and remaining chopped garlic, a drizzle of EVOO, and salt and pepper to taste.

Spread half of each dough round with one fourth of the bean mixture. Top with one fourth of the mushrooms and then about cup of cheese. Fold the dough over and seal the calzones. Brush a cookie sheet with EVOO, arrange the calzones on the sheet, and brush the remaining EVOO lightly over each calzone. Bake the calzones until golden all over, 15 minutes.

Heat the pizza sauce over low heat in a small pot. Stir in the chopped olives and remove it from the heat.

Serve the calzones with small ramekins of black-olive pizza sauce for dipping.

EXPRESS LANE SHOPPING LIST.

- [image]1 sack (1 pound) pizza dough pizza dough, any brand - [image]4 portobello mushroom caps portobello mushroom caps - [image]Fresh rosemary rosemary, a couple of sprigs - [image]1 10-ounce sack shredded provolone shredded provolone or mozzarella cheese or mozzarella cheese - [image]1 15-ounce can pizza sauce pizza sauce, any brand - [image] cup kalamata or oil-cured olives kalamata or oil-cured olives, a large spoonful from the bulk bin And make sure you have the following On Hand: - Flour - EVOO - Garlic - Salt and black pepper - Frozen chopped spinach - Canned cannellini beans

Mikey from Philly Cheese Steaks This is my make-at-home version of one of my favorite brunch items at Union Square Cafe in New York City. Chef Michael Romano makes a mean Italian-style hoagie with sliced steak, tomato sauce, and capers-yum-o! When I'm up at my cabin, out in the sticks, I gotta make a knockoff for myself. (Michael, aka Mikey here, isn't really from Philly. Rather I am referring to his riff on Philly's famous cheese-steak sammies.)

4 SERVINGS.

1.

pounds pounds thick-cut sirloin thick-cut sirloin

4.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), plus some for drizzling (extra-virgin olive oil), plus some for drizzling

Coarse salt and and coarse black pepper coarse black pepper

1.

red red bell pepper bell pepper, seeded and sliced

1.

large large onion onion, quartered and sliced

5.

garlic cloves garlic cloves, 3 chopped, 2 cracked from the skin

1.

large loaf large loaf ciabatta bread ciabatta bread or other chewy Italian loaf, split or other chewy Italian loaf, split .

cup grated cup grated Pecorino Romano Pecorino Romano cheese, a couple of generous handfuls cheese, a couple of generous handfuls .

cup cup dry red wine dry red wine .

cup cup beef stock beef stock

1.

cup cup tomato sauce tomato sauce or crushed tomatoes or crushed tomatoes

3.

tablespoons tablespoons capers capers, drained and coarsely chopped

A fistful of fresh flat-leaf parsley flat-leaf parsley, coarsely chopped

8-ounce chunk sharp provolone cheese sharp provolone cheese

Slice the meat very thin with a sharp knife, working against the grain.

Heat 2 tablespoons of the EVOO, twice around the pan, in a large nonstick pan over high heat. When the oil ripples, add the meat slices and sear them for just a minute or two to caramelize evenly all over-keep the meat moving with tongs. Season the meat slices with salt and pepper, remove to a platter, and tent loosely with foil. Go 2 more times around the pan with the EVOO and reduce the heat a bit, to medium high. Add the peppers, onions, and chopped garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes.

Preheat the broiler to high and place the rack on the second highest position. Arrange the split loaf of bread on a broiler pan and toast until evenly golden. Once toasted, rub the bread with the cracked garlic cloves, drizzle with EVOO, and top with grated Pecorino Romano and a few grinds of black pepper. Slide the bread back under the broiler to melt the cheese, 45 seconds. Remove the bread and reserve, keeping the broiler on.

Add the wine to the softened vegetables and cook down for 1 minute. Add the stock, then the tomatoes, capers, and parsley and bring to a bubble. Slide the meat and any juices back into the pan to heat through for 2 to 3 minutes.

Shred the cheese with a box grater or slice thin. Pile the meat and vegetables evenly over the entire loaf of bread and cover with the provolone. Place the gi-gundo-size sandwiches under the broiler to melt the cheese until bubbly. Cut each open-faced sammy into 4 sections, transfer 2 to each plate with a large spatula, and serve.

EXPRESS LANE SHOPPING LIST.

- [image]1 pounds thick-cut sirloin thick-cut sirloin, 2 inches thick - [image]1 red bell pepper bell pepper - [image]1 large loaf ciabatta bread ciabatta bread or other chewy Italian loaf or other chewy Italian loaf - [image]8-ounce chunk sharp provolone cheese sharp provolone cheese And make sure you have the following On Hand: - EVOO - Coarse salt and coarse black pepper - Onion - Garlic - Pecorino Romano cheese - Dry red wine - Beef stock - Canned tomato sauce or crushed tomatoes - Capers - Flat-leaf parsley

Sicilian Spaghetti with Fennel and Onion This quick pasta has big flavors and lots of texture. Salty, sweet, crunchy-Delish!

4 SERVINGS.

Salt

1.