Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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PENNE WITH BROCCOLI RABE AND FETA

1 large bunch (about 1 pound) broccoli rabe, cut into 3-inch pieces

8 ounces penne

4 tablespoons olive oil, divided

2 tablespoons lemon juice

2 cloves garlic, thinly sliced lengthwise

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1/2 teaspoon crushed red pepper flakes

4 ounces feta, crumbled (a scant 1 cup)

1. Bring a large pot of lightly salted water to boil; add broccoli rabe and cook until bright green and crisp-tender, about 2 minutes. Use tongs or a slotted spoon to transfer to a bowl.

2. Bring water back to a boil; add pasta and cook according to package directions until al dente. Drain but do not rinse.

3. Meanwhile, whisk 3 tablespoons of the oil with the lemon juice; set aside.

4. Heat remaining 1 tablespoon oil in large skillet over medium high; add garlic and cook, stirring, until lightly golden, about 2 minutes. Stir in broccoli rabe and red pepper flakes and cook, tossing, 1 minute until warm. Dress with pasta and olive oil-lemon mixture. Toss with feta and serve. Makes 4 servings.

Nutritional analysis for each serving: 447 calories, 21 g fat, 6 g saturated fat, 15 g protein, 48 g carbohydrates, 1 g fiber, 350 mg sodium

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SPRING ORECCHIETTE WITH RICOTTA AND EDAMAME

8 ounces orecchiette pasta

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1 (12-ounce) bag shelled edamame

8 ounces part-skim ricotta at room temperature

1/2 cup grated Parmesan

1/4 cup basil, chopped

1/4 cup fresh mint, chopped

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1/2 teaspoon coarsely ground black pepper

Salt

1. Bring large pot of lightly salted water to a boil; add pasta and cook 1 to 2 minutes short of the recommended time; add edamame and cook until they are bright green and crisp-tender, about 1 to 2 minutes. Drain.

2. Toss pasta with ricotta, Parmesan, basil, mint and pepper; add salt and additional black pepper to taste. Makes 4 servings.

Nutritional analysis for each serving: 391 calories, 11 g fat, 5 g saturated fat, 24 g protein, 50 g carbohydrates, 8 g fiber, 230 mg sodium

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FUSILLI WITH KALE, CHICKPEAS AND GOAT CHEESE

1 pound kale, torn into 3-inch pieces

8 ounces fusilli

2 tablespoons extra-virgin olive oil, divided

2 cloves garlic, minced

1 medium red onion, chopped (about 1 cup)

1 (15-ounce) can low-sodium chickpeas, drained and rinsed

4 ounces goat cheese, crumbled

Salt and pepper

1. Bring a large pot of lightly salted water to a boil; add kale and cook 2 minutes, until bright green and somewhat tender. Transfer with tongs to a bowl.

2. Bring the water back to a boil; add the pasta and cook according to package directions. Drain.

3. Meanwhile, heat 1 tablespoon of oil in a large, nonstick skillet over medium high. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chickpeas and kale and cook, tossing occasionally, 2 minutes, until warmed through.

4. Toss with the pasta; stir in the goat cheese and season to taste with salt and pepper. Makes 4 servings.

Nutritional analysis for each serving: 468 calories, 12 g fat, 5 g saturated fat, 21 g protein, 73 g carbohydrates, 10 g fiber, 239 mg sodium