Lemon & Pistachio Pesto Fusilloni

Lemon & Pistachio Pesto Fusilloni

Creamy Robust Flavors In Every Bite!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 12 minutes

Ingredients

1 bag Fusilloni pasta

1 1/4 cup Pistachio, shelled & lightly salted + garnish

12 oz. Ricotta cheese

1/2 cup Mascarpone cheese

1/2 cup Parmesan cheese, grated

4 cloves garlic

1/4 cup olive oil + drizzle

zest of 2 lemons, divided

1 tbsp fresh oregano leaves

reserve 1 cup pasta water

salt

pepper

Cooking Tools 

Food Processor 

Directions

Cook pasta according to package directions. While the pasta is cooking, In a food processor, add; pistachio ricotta, mascarpone cheese, garlic, olive oil,  1/2 the lemon zest, oregano leaves, 1/2 cup pasta water ( use the other half of the pasta water if needed to thin the pesto) salt & pepper to taste.  Pulse ingredients until combined, leave some texture to the pesto. Drain pasta and place in a large serving bowl and pour in pesto and toss until well coated. Toss in Parmesan cheese and garnish with lemon zest and pistachios.

Polenta Cakes

Polenta Cake

Perfect For A Light Meal Or An Appetizer!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

precooked quick cook polenta, cut into circles.

3 cups assorted grape tomatoes, roasted

1 can cannellini, rinsed & drained

2 cloves garlic, thinly sliced 

1 tbsp chives, minced

3/4 cup Parmesan shavings

1/2 cup olive oil

salt

pepper

Cooking Tools

Baking tray

Non-stick frying pan

 

Direction

Cook's Note: The cooked polenta was leftovers from the previous night, the leftover cooked polenta was placed in a gallon size plastic freezer bag, flattened and spread out to about 1/2 thickness. The polenta was placed in the refrigerator on a flat surface to retain its shape. Once you are ready to use, I cut the plastic to expose the polenta and used a 3" round cookie cutter to cut the polenta.

Preheat oven to 400 Degrees F. In a baking dish add; tomatoes, garlic, olive oil, salt & pepper, evenly coat.  Bake tomatoes in oven for 20 minutes, remove and toss in cannellini beans. Once cooled mix in chives. In a non-stick frying pan on medium high heat, add a drizzle of olive oil, fry the polenta rounds a few minutes on each side until nice and golden & crispy. To plate; Lay rounds, slightly overlapping and spoon the the tomatoes and juices over the fried polenta.

Serves 4

Spaghetti & Meatballs

Spaghetti & Meatballs

A Classic Italian Dish That Everyone Has Their Own Personal Recipe!  

Difficulty: Easy

Prep Time: 30-40 minutes

Cooking Time: 1 hour +

Ingredients

6-8 cups Marinara sauce

1 cup Merlot Wine

1 1/2 lbs. ground round beef

1/2 lb. ground Italian sausage (bulk)

3/4 panko bread crumbs

1 tbsp olive oil

1 medium onion, finely minced

3 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

salt

pepper

1 large egg, lightly beaten

1/2 cup Parmesan cheese

1 pound dried thin spaghetti (cooked according to directions)

Grated Parmesan cheese, for garnish

Cooking Tools

Stainless mixing bowl

Large cast iron pan

All Clad stock pot

All Clad medium pot 

Directions
Preheat oven to 425 Degrees F.  In a large pot on low heat, add marinara and Merlot and simmer for at least one hour to reduce sauce.  While the sauce is simmering, In a large mixing bowl; add the ground beef,  sausage, bread crumbs, olive oil, onions, garlic, basil, oregano, salt, pepper, egg, Parmesan cheese.  Mix thoroughly and shape into meatballs.  Place meatballs in a preheated cast iron pan and brown on all sides, not cooked through. Pour hot marinara sauce into the cast iron pan with the browned meatballs, cook on simmer for 1 hour.  In a serving bowl, add the cooked pasta and pour the marinara sauce and meatballs over the cooked spaghetti, shave fresh Parmesan cheese on top.
Serves 6 

 

Roasted Tomatoes & Ricotta Bruschetta

Roasted Tomatoes & Ricotta Bruschetta

Fresh Garden Tomatoes From Jennifer's Garden!

Difficulty: Easy

Prep Time: 10 minutes

Cooking Time: 25 minutes

Ingredients

Tuscan or Ciabatta bread, sliced 1/2" thickness

4-5 cups sweet grape tomatoes

2 cups ricotta cheese

1 tsp dried oregano

1/2 tsp garlic powder

1 tbsp minced parsley

olive oil

Balsamic glaze

salt

pepper

Cooking Tools

Sheet pan 

Directions

Preheat oven to 400 Degrees F.  Place tomatoes on a baking sheet and drizzle with olive oil to coat the tomatoes. Season with oregano, garlic powder, half the minced parsley, salt and pepper. Roast tomatoes for 15 minutes and remove from oven. Remove the tomatoes to a bowl and leave behind the juices in the sheet pan.  Place slices of bread on sheet pan to absorb the juices, then flip over the bread and place the sheet pan back in the oven with the bread and bake for 10 minutes. Slightly cool the bread before spreading on the ricotta cheese.  Top the bread with ricotta with the roasted tomatoes, drizzle with some olive oil and garnish with the rest of the minced parsley.  Drizzle some Balsamic glaze right before serving if you so desire.

Serves 4-6

 

Fresh Ricotta Cheese

Fresh Ricotta Cheese
You Will Never Buy Grocery Store Ricotta Again!
Difficulty: Easy
Prep Time: 1 hour, 10 minutes
Cooking Time: 10-12 minutes

Ingredients

8 cups whole milk

1 cup heavy cream

1 tsp salt

3 tbsp fresh lemon juice

toasted bread slices

honey (optional)

Cooking Tools

Cheese cloth

Large mesh strainer

Large pot 

Strain Through A Cheesecloth Lined Strainer

Directions
Heat milk, cream, salt on medium heat until it comes to a boil, stir frequently to not scald milk.  Lower heat to a simmer and add lemon juice, stir gently for at least 2 minutes as the curds develop.  Set aside as you prepare the strainer.  Line the strainer with the cheesecloth with ample overhang. Pour curds and liquid through the strainer.  Place strainer back over the pot and let it strain for an hour.  Serve warm, any leftovers can be refrigerated in an air tight container for up to 2 days. Cook's Note: can be used for over pasta, lasagna, or sweet filling for cannoli.
Yields 2 cups

Caprese Salad

Caprese Salad
Simple, Rustic and Sublime!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required

Ingredients

4 Roma Tomatoes, sliced

1 large fresh mozzarella, sliced

5-7 fresh basil leaves

extra virgin olive oil

Balsamic vinegar

salt

pepper

Cooking Tools

Platter 

Directions

Layer slices of tomatoes and mozzarella, add fresh basil leaves. salt, pepper and drizzle with olive oil and Balsamic vinegar.  Serve immediately.

Serves 2-4

Halibut Pomodoro

Halibut Pomodoro
The Bright Tomato Sauce Is A Great Accompaniment For Fish!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 20 minutes

Served On Top Of Fettuccine Alfredo!

Ingredients

4 Halibut filet

1/2 cup flour

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 stick butter

2-3 tbsp olive oil

minced chives for garnish

salt

pepper

Cooking Tools

2 nonstick skillet/ pan

Food processor

Directions
Season Halibut with garlic powder, onion powder, salt & pepper on both sides then coat all side with a light dusting of flour.  Heat olive oil and butter in pan on medium heat. Add in fish and cook for 3-4 minutes then flip and cook additional few minutes.  Serve with the Pomodoro sauce (recipe below) on top and garnish with minced chives.  Can be served on top of Fettuccine Alfredo, Polenta or Potatoes.
Serves 4

Pomodoro Sauce

Ingredients

2 (15)oz. cans San Marzano tomatoes

3 cloves garlic, minced

3 tbsp olive oil

1/2 tsp sugar

salt

Directions
Puree tomatoes in food processor.  I like to leave small bits and pieces for texture.
Heat olive oil in a pan on medium low.  Add in minced garlic and cook for a few minutes. Pour in pureed tomatoes, sugar and pinch of salt.  Cook for 10-15 minutes until sauce thickens.

 

 

Eggplant Parmesan With A Basil Gremolata

Eggplant Parmesan With A Basil Gremolata!
We Are Celebrating Our 600th Recipe With This Rustic, Classic Italian Dish!
Difficulty: Moderate
Prep Time: 1 hour 30 minutes
Cooking Time: 45 minutes

Serve With A Crusty Ciabatta Bread!

Ingredients

1 large eggplant, 1/2" slices

3-4 cups Panko breadcrumbs

32 oz. Marinara sauce

1/2 cup grated Parmesan cheese

8 oz. fresh Mozzarella cheese, sliced thin

vegetable oil for frying

minced parsley for garnish

3 eggs

salt

pepper

olive oil

Basil Gremolata

Ingredients

12 basil leaves

1 clove garlic, minced

1/4 tsp lemon zest

1 small shallot, minced

salt

Directions

Place ingredients in a food processor and mince. 

Cooking Tools

Large frying pan

Cooking rack with sheet pan

Colander

Food Processor

Oven proof baking dish

Wooden skewers

Directions
Place eggplant standing up along the sidewalls of a colander.  Sprinkle eggplant with salt, this will bring out the moisture of the eggplant.  Leave in colander for about 45 minutes.  Wipe off moisture and salt from eggplant.  Create a dredging station, one for the whisked eggs and one for the Panko breadcrumbs, you can add some pepper to the breadcrumbs. Coat eggplant slices with the eggs and then through the Panko breadcrumbs and place in a skillet with preheated oil (350 Degrees F.) Fry 2-3 minutes on each side, careful not to burn the breadcrumbs.  Drain on a cooking rack to drain excess oil.  Preheat oven to 350 Degrees F. Assemble the Eggplant Parmesan, Use individual baking dishes. Layering sauce, fried eggplant, sprinkle of Parmesan cheese, Mozzarella cheese, then repeat to make 2 or 3 layers.  Top with Marinara sauce.  Use a skewer to hold the layers in place while it bakes for 30 minutes in the oven.  Remove from oven and remove skewers, garnish with Basil Gremolata, Parmesan cheese and minced parsley.  Drizzle with some olive oil.
Serves 4

Creamy Crab Lasagna Roll-Ups

Creamy Crab Lasagna Roll-Ups
Topped With A Bechamel Sauce!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 1 hour, 15 minutes

Ingredients
6 lasagna noodles
2 cups jumbo lump crab meat
1 cup red pepper, diced
1 cup onions, diced
1 tsp garlic, pressed
3/4 cup frozen yellow corn
1 tbsp chives, minced
2 tbsp olive oil + drizzle
1 tbsp butter
salt
pepper
minced parsley for garnish

Cooking Tools
Large pot
Medium skillet
Baking Dish
Medium pot

Directions
Preheat oven to 375 Degrees F.  Boil water for lasagna noodles and cook according to directions.  In a skillet heat olive oil and butter on medium heat.  Cook red pepper, onion and garlic until slightly tender, about 8-10 minutes.  Stir in crab meat, corn and chives and cook for additional 10 minutes.  Season the crab meat with salt and pepper to taste.  Cook and drain noodles and wipe off any excess moisture from the noodles.  Lay filling along the entire noodle and spoon a little Bechamel Sauce (recipe below) on top of the filling and roll from one end to the other and place on oil greased baking dish. Repeat with the other noodles.  Ladle more Bechamel Sauce on top of each roll-up and sprinkle with some Parmesan cheese.  Bake in the oven for 25-30 minutes. Garnish the roll-ups with some minced parsley.
Yields 6

Bechamel Sauce
Ingredients
1 stick butter
2 tbsp flour
2 cups of milk
salt
grated Parmesan cheese for topping

Directions
Melt butter in a pot on medium low heat, do not brown the butter.  whisk in flour and cook for additional 2 minutes. Pour in the milk and whisk until the flour dissolves into the milk, raise cooking temperature to medium and continue to whisk until the milk thickens. Salt to taste.

Pumpkin Mascarpone Gnocchi

Pumpkin Mascarpone Gnocchi
With A Walnut & Sage Brown Butter Sauce!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 15 minutes
Cooling Time: 1 hour

 

 Ingredients
1 1/4 cup flour + 1/4+ cup for dusting & rolling
1/2 cup mascarpone cheese
1/2 cup canned pumpkin
1 egg + 1 egg yolk
1/2 cup Parmesan cheese, grated + topping
pinch of fresh grated nutmeg
pinch of salt
minced chives for garnish

Cooking Tools
Large mixing bowl
Parchment lined sheet tray
Medium skillet
Large pot (for boiling water)
Hand held strainer

Directions
In a large mixing bowl add flour, your 1/2 cup mascarpone cheese, 1/2 cup pumpkin, 1 egg, 1 egg yolk, your 1/2 cup Parmesan cheese, nutmeg and salt.  Mix thoroughly until the dough becomes sticky. Once the dough is sticky, divide it into 2 balls that fit the size of your hand (size of a baseball).  On a floured surface, roll each ball into a 3/4 to 1 inch circumference rope (see link for reference of size).  http://womanandthewhisk.blogspot.com/2015/01/mascarpone-gnocchi-with-creamy-marinara.html  Cut your gnocchi to 1 inch width and you can either leave them as is or add ridges with a fork. Place your gnocchi on parchment lined tray without touching each other and cover with plastic wrap and place in refrigerator for an hour. In a large pot of boiling salted water, reduce heat and add half of the refrigerated gnocchi. The gnocchi will sink to the bottom and when all the gnocchi rise to the surface, using a hand held strainer, transfer drained cooked gnocchi to the skillet with the Walnut & Sage Brown Butter Sauce (recipe below) and toss and cook for 1-2 minutes on low heat.  Serve with a topping of Parmesan cheese and chives.  Serve the gnocchi immediately.
Serves 4

Walnut & Sage Brown Butter Sauce
Ingredients
3/4 stick butter
3-4 whole sage leaves
1 1/2 cups walnuts
1-2 tbsp olive oil
pinch of fresh grated nutmeg
salt
pepper

Directions
In a medium skillet on low heat melt butter, simmer butter until milk fat rises to the surface and dissipates.  Cooking time can vary from 8-10 minutes. Place sage leaves and walnuts into the butter as the it starts to turn a slight brown. Place cooked gnocchi and olive oil into the sauce and toss.  Season gnocchi to taste with nutmeg, salt and pepper and cook for additional 1-2 minutes.

Basil Pesto Bowtie Pasta & Chicken

Basil Pesto Bowtie Pasta & Chicken
Quick And Easy Basil Pesto!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 20 minutes

 

Ingredients
1 box Bowtie pasta, cooked, reserve 1 cup of pasta water
1 Cooked Rotisserie chicken, white & dark meat pulled
1 jar, sun dried tomatoes in oil, sliced
1/2 cup olive oil
10-12 basil leaves + garnish
1 clove garlic, minced
1/2 cup Pignoli nuts + garnish
1/2 cup Parmesan cheese, grated
salt
pepper

Cooking Tools
Large stock pot
Food processor

Directions
In a large stock pot, boil water and cook pasta according to directions.  Reserve 1 cup of pasta water before draining pasta. In a food processor, add; olive oil, basil leaves, garlic, Pignoli nuts and Parmesan cheese, pulse for 30 seconds.  Place drained pasta back in stock pot and then add the chicken, sun dried tomatoes, pasta water and basil pesto and toss all ingredients until well coated.  Salt and pepper to taste.  Place pasta into serving bowls and garnish with a basil leaf and some Pignoli nuts.
Serves 4

Ribollita

Ribollita
A Rustic Tuscan Bean Stew!
Difficulty: Easy
Prep Time: 25-30 minutes
Cooking Time: 1 hour 15 minutes

This Recipe Reminds Me Of The Ribollita I Had At Delfina's In San Francisco!

 

Ingredients
1/4 cup extra-virgin olive oil, plus some for drizzling on bread
1 onion, chopped
2 carrots, chopped
1 1/2 cups celery, chopped
1 cup pork belly or pancetta, chopped
2 cloves garlic, sliced thin + 1 clove, halved
1 tsp salt
1 tsp pepper
1 tsp tomato paste
1 (15-ounce) can diced tomatoes
1 lb. fresh kale, rough chopped
1 (15-ounce) can cannellini beans, drained
1 tbsp Herbs de Provence
3 cups chicken stock
1 bay leaf
1 (3-inch) piece Parmesan rind
1/2 cup half and half
2 cups Tuscan bread, cubed, (the rest of loaf, sliced)

Browning The Pork Belly First, Renders Down The Fat.

Directions

Heat heavy large pot over medium heat, cook and brown pork belly/ pancetta; Add olive oil, onions, carrots, celery, garlic slices, salt, and pepper. Cook until the onion is golden brown and the pork belly is cooked, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the kale, beans, herbs, stock, bay leaf, half and half and Parmesan rind. Bring to a boil, reduce heat and simmer for 30 minutes.  add the 2 cups of Tuscan bread and toss and allow to absorb all the liquid, cook for another 30 minutes on simmer. All liquid should be absorbed.
Meanwhile, preheat the oven to 350 degrees F. Drizzle the Tuscan bread slices with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the halved garlic clove.  Serve Ribollita with the Tuscan sliced bread.
Serves 4

Pasta Carbonara

Pasta Carbonara
This Recipe Is Quick, Easy And Elegant!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

 

Ingredients
Fresh or dried spaghetti (4 servings)
7 strips of bacon cut into lardons
1 tsp garlic, minced
3/4 cup half & half
2 eggs/ 1 egg yolk, beaten
fresh grated nutmeg (pinch)
salt
pepper
Parmesan cheese for garnish

Directions
In a large stock pot of boiling water, cook pasta according to package directions.  In a large skillet on medium heat, saute and brown the bacon lardons until brown and slightly crispy.  Remove excess bacon fat from skillet.  Add half & half to the skillet with bacon and reduce heat to a simmer; add garlic and nutmeg.  Once the pasta is cooked, drain and toss into the skillet with bacon and half & half. Coat pasta well, then add the beaten eggs and toss the pasta quickly until eggs are absorbed into the liquid, the heat of the pasta will cook the eggs, salt and pepper to taste.  place in serving bowls and garnish with Parmesan cheese.

Serves 4

Mascarpone Gnocchi With Creamy Marinara

Mascarpone Gnocchi With Creamy Marinara
A Nontraditional Gnocchi Recipe!
Difficulty: Easy
Prep time: 25 minutes + 1 hour to refrigerate gnocchi

This Gnocchi Recipe Is So Light And Fluffy, Absolutely Delicious!

 

Mascarpone Gnocchi
Ingredients
3/4 cup flour + 1/4 cup for dusting & rolling
1 cup mascarpone cheese
1 egg + 1 egg yolk
1/2 cup Parmesan cheese, grated
pinch of fresh grated nutmeg
pinch of salt

Creamy Marinara
Ingredients
3 cups fresh marinara sauce
2 tbsp mascarpone cheese
1 tsp garlic, minced
olive oil
1 tbsp minced parsley, for garnish

          Cooking Tools
          Large mixing bowl
          Parchment paper
          8x10 inch cooking pan
          Large skillet
          Large pot (for boiling water)

Directions
In a large mixing bowl add flour, your 1 cup mascarpone cheese, 1 egg, 1 egg yolk, your 1/2 cup parmesan cheese, nutmeg and salt.  Mix thoroughly until the dough becomes sticky. Once the dough is sticky, divide it into 2 balls that fit the size of your hand (size of a baseball).  On a floured surface, roll each ball into a 3/4 to 1 inch circumference rope (see below for reference of size).  Cut your gnocchi to 1 inch width and you can either leave them as is or add ridges with a fork (see last picture). Place your gnocchi on parchment lined tray without touching each other and cover with plastic wrap and place in refrigerator for an hour. In a large skillet on low heat add your olive oil (tsp or less, whichever amount you prefer to cook with) and garlic and cook two minutes. Add your 3 cups of marinara sauce and the 2 tbsp of mascarpone cheese, simmer until nice and bubbly. In a large pot of boiling salted water, reduce heat and add half of the refrigerated gnocchi. The gnocchi will sink to the bottom and when all the gnocchi rise to the surface, using a hand held strainer, transfer drained cooked gnocchi to the large skillet with your creamy marinara sauce. Repeat with the rest of the gnocchi. Toss gently in the creamy marinara sauce, don't over mix since these gnocchi are very delicate. Place in serving bowls, drizzle with a bit of olive oil and garnish with minced parsley.
Serves 4

Parmesan Chicken Tenders

Parmesan Chicken Tenders
Served With A Basil Pesto Mayo 
Difficulty: Easy
 

Ingredients
1 package fresh chicken tenderloins (8-10)
2/3 cup Bisquick mix
1/2 cup Parmesan cheese, grated
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp paprika
1 egg, slightly beaten
3 tbsp butter, melted

Ingredients
Preheat oven 425 Degrees F.  Line baking sheet with foil; spray with cooking spray.  In a large freezer zip lock bag; place all the dry ingredients and shake to mix.  In a small bowl whisk egg.  Dip half of the chicken tenderloin strips in the egg and place in freezer bag and shake to coat.  Repeat with the rest of the tenderloins.  Place chicken on a baking sheet and drizzle with the melted butter.  Bake for 20 minutes; flip chicken over halfway through the baking process.

Serves 2

Basil Pesto Mayo
Ingredients
1/2 cup mayonnaise
2 tbsp jarred pesto sauce
Directions
In a small mixing bowl; mix ingredients.

Polenta With Creamed Spinach & Mushrooms

Polenta With Creamed Spinach & Mushrooms
Perfectly Filling As A Main Dish!
Difficulty: Easy

 

Ingredients
1 box quick cook Polenta
4 cups chicken stock
1 cup half and half
3 tbsp butter, divided
4 tbsp olive oil, divided
2 cups mushrooms (assorted)
16 oz. fresh spinach, bagged triple washed
1 tsp garlic, pressed
1 cup heavy cream
pinch of nutmeg
salt
pepper

Directions
In a skillet, add 1 tbsp butter, 2 tbsp of olive oil on medium heat.  Saute mushrooms until water from mushroom has evaporated and starts to turn brown.  Add spinach to the skillet a little at a time until all is placed in the pan.  Saute spinach until completely wilted and water is evaporated, add the garlic and saute for a few more minutes.  Lower the heat to a simmer and add 1 cup of cream and cook until liquid reduces down to a thick and creamy sauce, add pinch of nutmeg and salt and pepper to taste.  In a large stock pot, heat chicken stock, 2 tbsp butter, 2bsp olive oil and half and half to a rolling boil.  Whisk in Polenta in a steady stream, keep whisking until it thickens and fully cooked (about 5 minutes).  Place hot Polenta in a bowl and spoon some creamed spinach & mushrooms on top, serve immediately.
Serves 4

Spaghetti Frittata

Spaghetti Frittata
A Great Way To Use Leftover Spaghetti Noodles! 
Difficulty: Easy

 

Ingredients
3 cups cooked spaghetti or cook half the box
4 eggs
3/4 cup grated Parmesan cheese
3/4 cup cream
1/4 cup milk
1/4 tsp oregano
1/4 tsp salt
pepper
pinch of nutmeg
olive oil

Directions
In a large mixing bowl; whisk eggs, cream, milk, oregano, salt, pepper, nutmeg.  Place in cooked spaghetti and toss in the egg mixture until well coated.  In a non stick pan on medium-low heat, coat bottom of pan with olive oil.  Place noodle and egg mixture in the greased frying pan and press down the noodles flat. place lid on pan and cook until egg sets in the middle. Invert Spaghetti Frittata onto a large cutting board and then slide noodles back into the frying pan and cook until slightly crispy on the other side.  Serve in wedges, can be served with marinara sauce (optional).
Yields 6-8 wedges

Linguine With White Clam Sauce

Linguini With White Clam Sauce
An Easy Recipe, For A Quick Meal!
Difficulty: Easy

 

Ingredients
Linguini
1/4 cup extra-virgin olive oil
1 cup onions, diced
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine
2 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped
salt & pepper

Directions
Bring a large pot of water to a boil. Add salt and the linguini and cook to al dente, 10-12 minutes or so. The linguini will continue to cook in sauce, later.
To a large skillet heated over medium heat, add oil, onions,garlic, thyme and red pepper flakes. Cook until onions are translucent; Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt and pepper, add parsley, toss and serve.
Serves 4

Almond Pesto Pasta

Almond Pesto Pasta
A Simple Twist On A Classic Pesto!
Difficulty: Easy

In This Recipe, Bucatini Pasta Was Used.

 Ingredients
1 box dry pasta, cook according to directions
1 cup Marcona Almonds
1/2 cup olive oil
1 clove garlic
10-12 large fresh basil leaves
salt
pepper
Parmesan cheese for topping

Directions
Cook pasta according to directions.  In a food processor blend; almonds, olive oil, garlic, basil leaves. Cook and drain pasta and place in a large mixing bowl; add almond pesto and toss.  Salt and pepper to taste, if the pesto is too dry, add more olive oil.
Serves 6

 

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms
A lovely Little Bundle Of Flavors!
Difficulty: Easy

Serve As An Appetizer Or Side Dish!

Ingredients
4 large Portobello mushrooms
1/4 lb. sweet Italian bulk sausage
1/2 yellow onion, diced
1 clove garlic, minced
1/2 cup panko bread crumbs
1 cup shredded Italian blend cheese
salt
pepper

Directions
Preheat oven to 350 Degrees F.  Hollow out mushrooms without destroying the meat of the mushrooms; set aside.  In a skillet on medium heat, sauté Italian bulk sausage until browned and cooked, add onions and garlic, sauté additional 5 minutes until onions are tender.  Toss breadcrumbs into the sausage and onion and let breadcrumbs absorb the juices.  Salt and pepper to taste.   Divide the mixture into 4 and stuff each Portobello with the mixture, sprinkle 1/4 of shredded cheese on each stuffed mushroom.  Place on a baking sheet and cook for 20 -25 minutes until mushrooms are tender.
Serves 2