Italian Recipes

To see the recipes click on the links below or scroll down the page.

Italian Seafood Chowder

yield 6 quarts


Olive oil 1 Tablespoon
Garlic 2 Tablespoons finely chopped
Yellow Onion 1 Med. finely chopped
Carrots 2 Med. peeled small diced
Celery 3 Stalks small diced
Scallions 1 bunch finely chopped,
   using white part only
Pale Dry Sherry 2 Cups(16 oz)
Clam juice 2 Cups(16 oz)
Russet Potato 2 ea. peeled and small diced
Prawns 8 oz peeled, deveined and small diced
Sea Scallops 8 oz hinge removed and small diced
Clam meat 8 oz.
white fish 8 oz Halibut or Snapper small diced
Parsley 3 Tablespoons finely chopped
Tarragon 1 Tablespoons finely chopped
Chives 2 Tablespoons finely chopped
Milk 3 Cups(24 oz) soy or rice milk
(Optional: half and half for a rich version)
Sea salt To Taste


Heat 8-quart pot over medium heat, add olive oil.

When the oil is hot, a
dd garlic, onions, carrots, celery, scallion white. Sauté for 4-5 minutes until soft.

Add ITALY SPICE BLEND and continue to sauté, being careful not to burn ingredients.

Deglaze with Pale Dry Sherry and reduce by half.

Add clam juice and bring up to simmer.

Add potatoes and simmer until tender.

Add seafood, choice of milk and fresh herbs.

Season with sea salt to taste.

Bring up to simmer and let sit for 10 minutes before serving.

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Italian Roasted Tomato Soup

Makes approximately 10 (12 oz.) servings

Prep time: 1 hour
Cooking time: approx. 3 hours


Olive oil 1 Tb.
Tomatoes 3 lbs. ripe, quartered
Onions 2 large, sliced
Shallots 2 large, sliced
Fennel 1 bulb, sliced
Celery root 1 root, sliced  
garlic 1 bulb, peeled and sliced thinly
Red wine 2 cups
Water 2+ quarts to adjust consistency
Salt and pepper To taste
Basil, parsley, chives, and oregano To taste, chopped


Preheat oven to 425 decrees.

Place large empty roasting pan in the oven and heat for 10 minutes.

Add olive oil to pan and put back into oven until smoking.

Put onions, shallots, and garlic into pan - should hear a “tzzz...”.

Place back into oven for 10 minutes, STIRRING every 3-4 minutes.

Add fennel, celery root, and tomatoes. Stir together and roast 30-40

Add ITALY SPICE BLEND and roast another 10 min.

Add wine and scrape bottom of roasting pan to bring up roast flavor.

Transfer into large soup pot.

Add water and simmer for 1.5 to 2 hours.

Puree in blender.

Put back into pot adjust w/more H20 if needed.

Season w/salt and pepper and fresh herbs.

Simmer 5 minutes and serve.

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Italian Spiced Salmon with
Braised Lentils and Baby Greens

Yield 4 Servings

2 T grape seed oil
1 T extra virgin olive oil
1 T garlic finely chopped
1 large onion finely chopped
1 cup organic French lentils
2.5 cups organic vegetable stock
1 12 oz. Organic ale(beer)
1 yellow pepper (brunoised)
1 red pepper (brunoised)
1/4 cup balsamic vinegar
salt and pepper to taste

Heat oils in skillet and sauté garlic and onion until soft, add lentils and ITALY SPICE BLEND and sauté to coat lentils with spices and oil. Add stock and beer, simmer until lentils are tender. Cool to room temp. and add remaining ingredients, set aside.

10 oz. Baby Greens (Spring Mix)

1 T Whole Grain Mustard
1 t Garlic (finely chopped)
1 Small Shallot (minced)
1 T Maple syrup
1/4 cup Rice Vinegar
1/4 cup Balsamic Vinegar
1/2 cup Extra Virgin Olive Oil
2 Lemons - 1 zested , 1 segmented
1 T Tarragon
1 T Chives
1 T Parsley
salt and pepper to taste

Combine all ingredients and let stand for one hour.

Salmon: :
4- 6 oz. Salmon Fillets (Wild King - not farm raised )
1 T Extra Virgin Olive Oil
1 T garlic, finely chopped
1 T Grape seed oil
Salt and pepper to taste

Preheat oven to 400.
Combine olive oil, garlic, and ITALY SPICE BLEND.
Rub over surface of salmon, then season with salt and pepper.
Heat grape seed oil in skillet until hot.
Place salmon into skillet flesh side down(not skin side).
When golden, turn salmon over and place into oven to finish cooking

Warm lentils over low heat and spoon onto plate covering surface.
Divide vinaigrette in half and toss greens with one half, place greens on lentils.
Set seared salmon onto greens.
Spoon remaining vinaigrette onto salmon.

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Oven Fried (roasted) Italian Potatoes

Yield: 6 servings
Prep time: 15 minutes
Cooking time: 40 minutes

2 T olive oil
2 lb. Yukon, Yellow Fin, Red, or New potatoes, cut into 1 inch wedges
2 T garlic, finely chopped
2 T rosemary, finely chopped (optional)
2 T Wholearth Spice ITALY SPICE BLEND
Salt and pepper to taste

Preheat oven to 400 degrees.
Cut potatoes into large mixing bowl.
Add all other ingredients and toss until evenly coated.
Place onto sheet pan or into skillet.
Place in oven and roast at 400 degrees for approximately 40 minutes or until tender and golden.

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Spiced Potato Salad

Yield Approx. 8 cups (16- ½ cup servings)
Prep time: 1 hour
Cooking time: 40 - 50 minutes minutes

4 large Russet potatoes
1 T kosher salt
1 T olive oil
2 medium yellow onions, diced small
2 bunches green onions, diced small
2 t garlic, finely chopped
4 T Wholearth Spice ITALY SPICE BLEND
½ cup red wine vinegar
½ cup non fat yogurt
½ cup mayonnaise
2 T whole grain or Dijon mustard
1 bunch dill, finely chopped
1 bunch parsley, chopped
1 bunch chives, chopped
½ bunch tarragon, finely chopped
Salt and pepper to taste

Slowly simmer potatoes in salted water in a four-quart stock pot until barely fork tender (cooking time will depend on the size of the potatoes).
Heat olive oil to smoke point in sauté pan. Sauté onions, celery, green onions, garlic for 3- 5 minutes until tender. Add Wholearth Spice ITALY SPICE BLEND and continue to sauté for one minute, or until aromatic. Add red wine vinegar and set aside to cool.
Dice potatoes and place in large mixing bowl.
Mix sautéed ingredients together with potatoes.
Add yogurt, mustard, mayonnaise and herbs.
Season with salt and pepper.

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