Ingredients:

1 tbsp olive or vegetable oil
1/2 tsp black pepper
pinch of red chili flakes
4 carrots cut in 1/2″ cubes
2 leeks sliced thinly
1 head celery (5 stalks + leaves and stuff in center) sliced in 1/2″ thick pieces
1/3 cup chopped parsley
1/4 cup chopped fresh oregano or 1 tsp dried
1/3 cup chopped basil
1/2 onion diced in 1/2″ pieces
3 cloves garlic, minced or pressed
6 cups veggie broth (we like Rapunzel brand bullion cubes)
15 oz can diced tomatoes
4 oz orecchiette pasta
salt to taste

Directions:

1. Prep all the veggies and herbs. Split the herbs in two equal piles.
2. Put a large heavy pot over high heat, add oil, black pepper and chili flakes.
3. Once the oil is hot, add the carrots, leeks, celery and one of the two piles of herbs.
4. Keep the heat on high and cook veggies until the bottom of the pot is nicely covered in fond (browned bits).
5. Remove the veggies into a bowl on the side.
6. Reduce the heat and cook the onions and garlic until they are limp and brown (they will pick up some of the fond).
7. Add some of the broth, and scrape up all the fond from the bottom of the pot. The broth should now be a rich brown, and the bottom of the pot clean.
8. Add the remaning broth and can of tomatoes.
9. Bring to a boil, and then reduce heat and simmer for 30 minutes.
10. Add salt as you like (probably 1/4-1/2t, but it depends on the bullion and tomatoes).
11. Add the pasta and remaining herbs and simmer for another 15 minutes until the pasta is cooked through.
12. Serve with parmesan cheese, oyster crackers, or whatever you like in this delicious and hearty soup!

Summer Chicken Salad

Ingredients:

2 chicken breasts roasted, meat chopped into bite sized pieces
1/2 roasted red bell pepper chopped
1/2 roasted yellow bell pepper chopped
3/4 cup thinly sliced red onion
1/4 cup capers
1/4 cup chopped italian parsley
1/2 cup toasted slivered almonds
1 head butter lettuce rinsed and torn into bite sized pieces
Shaved parmesan cheese

Dressing:
1/3 cup red wine vinegar
3 Tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil

Directions:

To make the dressing, combine the first 5 ingredients in a blender or food processor, pulse to combine. With the machine turned on, add the oil in a slow stream until the dressing is emulsified. Store in an airtight container in the refrigerator.

To make the salad, combine the chicken, chopped roasted red peppers, red onion, parsley, and capers in a bowl. Add enough dressing to moisten. Taste and adjust salt and pepper if needed. Stir in almonds. Arrange lettuce on the bottom of a platter and dress with a small amount of dressing. Pile the chicken mixture on top. Top with parmesan shavings. Enjoy!

Recipe adapted from Giada De Laurentiis “Italian Chicken Salad in Lettuce Cups”

Ingredients:

• 2 Tbs olive oil
• 2 Tbs red wine vinegar
• 1 large eggplant, cut lengthwise into 1/4″ slices
• Salt and fresh ground pepper
• 12 ounces fresh, whole milk ricotta (about 1 1/2 cups) – other types of ricotta would be great too!
• 2/3 cup freshly grated Parmesan cheese, plus more for sprinkling
• 1/4 tsp each salt and fresh ground pepper
• 1/4 cup of chopped basil or flat leaf parsley
• Tomato sauce (recipe below)

Directions:

1. Preheat oven to 375 degrees and preheat a grill pan over medium-high heat.
2. Stir olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper.
3. Grill eggplant slices, turning once, until tender and golden brown, 3 to 4 minutes per side. Transfer to a plate.
4. In a medium bowl, stir together ricotta, Parmesan, salt, pepper, and half of the basil.
5. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant at the tapered end – 1 inch from the bottom edge with a 1/4-inch border on each side. Roll each slice away from you and arrange rolls, seam side down, on the baking sheet.
6. Spoon tomato sauce over rolls and place them in the oven until warmed through, about 15 minutes.
7. Sprinkle with Parmesan and remaining basil and serve immediately.

Serves 3-4

Tomato Sauce

Ingredients:

• 1 Tbs olive oil
• 2 shallots, minced
• 2 cloves garlic, minced
• Pinch of crushed red pepper flakes
• 1/2 cup dry red wine
• 1 28 oz. can of diced tomatoes
• 2 Tbs chopped fresh oregano or marjoram
• Salt and fresh ground pepper

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Add shallots and cook until softened, about 2 minutes.
3. Add garlic and red pepper flakes and cook, stirring constantly, about 1 minute.
4. Add wine, tomatoes and their juices, and marjoram or oregano; season with salt and pepper.
5. Cook until thickened, about 25 minutes.

Recipe from Martha Stewart

Pecan Balls

Ingredients:

• 1 1/4 cups finely crushed Saltine Crackers
• 3/4 cup finely ground pecans
• 1/2 tsp salt
• 1 small finely chopped onion
• 1 1/2 tsp sage
• 3/4 cup grated longhorn cheese (mild cheddar also works well)
• 2 garlic cloves pressed
• 3 tbs parsley minced
• 4 eggs

Directions:

1. Mix all ingredients together and form into balls.
2. Freeze for an hour up to overnight.
3. If you are making these to eat immediately, make sauce while the pecan balls are freezing.

Sauce

Ingredients:

• 1/4 cup oil
• 1/4 cup vinegar
• 3/4 cup apricot jam
• 1/2 cup ketchup
• 2 tbs brown sugar
• 2 tbs grated onion
• 1/2 tsp salt
• 1/2 tsp oregano
• dash of hot pepper sauce

Directions:
Mix all ingredients together in a saucepan and bring to a boil.
Pour sauce over pecan balls.
Bake for 25-30 minutes at 350 degrees.

Enjoy these “meat” balls with steamed rice and a vegetable…yum!

Sorry…no picture for this one as of yet…too hungry to take pictures when we made it the first time. I wanted to post because it is so good…you should just try it, even without a picture to entice you!

Ingredients:

• 2 cups chopped onion
• 2 cloves garlic, minced
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon dried hot red pepper flakes
• 2 tablespoons olive oil
• ¼ pound shitake mushrooms**
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 (28 oz) can Italian plum tomatoes, drained and coarsely chopped
• 4 ounces sliced Prosciutto, diced (optional)
• 1 cup grated fontina cheese (about 4 oz.)
• 1 cup crumbled Gorgonzola cheese (about 4 oz.)
• 1 3/4 cups freshly grated Parmesan cheese (about 7 oz.)
• ½ cup chopped parsley
• 1 pound large farfalle (bowtie) pasta

**You can substitute regular white mushroom or baby ‘bellas for all or part of the shitakes.

Directions:

1. In a large skillet, sauté the onion, garlic, basil, oregano, and pepper flakes in the olive oil over low heart for about 5 minutes, until the onion softens.
2. Remove the stems from the mushrooms, discarding them and slicing the mushroom caps. Add them to the onion mixture and cook for about 10 to 15 minutes, until the mushroom caps are tender.
3. Transfer the mushroom mixture to a bowl.
4. In the same pan, melt 3 tablespoons of the butter, stir in the flour, and cook for 3 to 4 minutes, stirring often. Whisk in the milk and continue to whisk until the sauce thickens.
5. Stir in the mushroom mixture tomatoes, prosciutto, fontina cheese, Gorgonzola cheese, 1 ¼ Parmesan cheese, and the parsley. Set aside.
6. Cook the bowties in a large pot of boiling water for about 8 to 9 minutes – the pasta will be very al dente. This is good.
7. Mix the pasta into the sauce and add salt and pepper to taste.
8. Transfer to an ovenproof casserole. At this point you can refrigerate the casserole overnight. Before baking, remove the casserole from the refrigerator and allow it to come to room temperature.
9. Preheat the oven to 400 degrees.
10. Sprinkle the casserole with the remaining Parmesan and dot with the remaining butter, cut into bits.
11. Bake for about 35 to 45 minutes or until the casserole is heated through and bubbly.

6 to 8 servings.

Recipe from

Chicken and Sauce
Ingredients:

• 12 pieces (4 each) chicken thighs, wings, and legs with skin on (or any combination you choose)
• 1 large yellow onion, chopped
• 1/2 cup coarsely chopped italian parsley (If you like parsley, use more!)
• 3 cloves coarsely chopped garlic
• 1 package sliced mushrooms or small whole mushrooms (Any variety you like works!)
• 1 can black olives
• 2 28 oz can whole tomatoes, drained reserving 2 cups of the juice
• 1 Tbs each of fresh oregano and thyme
• salt/pepper

Directions:

1. In the bottom of a large sauce pot or saute pan, heat enough olive oil to coat the bottom and fry the chicken pieces until barely cooked through, a few minutes on each side.
2. Remove and let cool on a plate.
3. To the pot, add the onions and cook until just soft.
4. Add the parsley and garlic and cook a couple more minutes.
5. Add the mushrooms, olives, tomatoes and juice, herbs, and salt/pepper to taste.
6. When cool enough to handle, remove the skin from the chicken and add the pieces to the sauce.
7. Simmer slowly with the lid off for at least 30 minutes, but the longer it simmers, the better it gets!!

Polenta
Ingredients:

• 10 cups of water (you may also use chicken stock, milk or cream to in place of the water.)
• 2 cup polenta (course ground corn meal)
• 2 tsp. salt
• 4 tbs. unsalted butter
• parmesan, romano or feta cheese (optional)

1. Bring the water to a boil in a large sauce pot. SLOWLY stream in the polenta a little at a time, stirring constantly in the same direction. I like to start with a wisk, then switch to a big wooden spoon once the polenta starts to thicken. The polenta should be thick, but not clumpy.
2. Once it starts to thicken, you can cover it (allow a vent for the steam) and stir it every couple of minutes.
3. Add more water a little at a time as needed to keep a nice, smooth consistency.
4. If you are going to add cheese, stir as much or as little as you like into the pot. **BE CAREFUL – the polenta will bubble and it can easily burn you! Add salt to taste and stir in the butter right before serving. The polenta can be eaten after 15 minutes, but if you cook it 45 minutes to an hour, it will be so much more creamy and delicious!

Serve the polenta warm with a big helping of sauce and chicken. Sprinkle the top with parsley and grated parmesan. It’s just like eating at gram’s house!

As it cools, the polenta will harden. If you have leftovers, you can pour it onto a cookie sheet or baking pan while its still warm. Once cool, you can keep it covered in the fridge, cut a chunk off, and reheat it! You can also fry the pieces in a saute pan with a little olive oil. Yum!

serves 8 hungry people
Recipe from Amy Flowers & her gram, Ida Viviani

Ingredients:

• 1 6 to 7-pound roasting chicken
• 1 large shallot
• 2 fresh rosemary sprigs
• 2 frest sage sprigs
• 1 cup Mustard Vinaigrette
• 1 Tbs chopped fresh rosemary
• 1 Tbs chopped fresh sage
• salt and pepper

Directions for Chicken:

1. Preheat oven to 450 degrees.
2. Rinse chicken and pat dry.
3. Season cavity with salt and pepper.
4. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity.
5. Slide hand between chiken skin and meat over the breast to form pockets.
6. Spread 2 Tbs of vinaigrettte under skin over breast meat.
7. Tie legs together to hold shape, tuck wings under body.
8. Place chicken in roasting pan.
9. Brush 2 Tbs of vinaigrette over chicken.
10. Sprinkle with chopped rosemary and sage.
11. Season with salt and pepper.
12. Roast chicken 20 minutes; reduce oven temperature to 375 degrees. Continue roasting until juices run clear, about 1 hour and 20 minutes. (Or until the chicken registers 180 degrees on a thermometer.) Let sit 10 minutes to 1 hour before serving.
13. Serve with remaining vinaigrette.

Mustard Vinaigrette
Ingredients:

• 1/4 cup Dijon mustard
• 3 Tbs white wine vinegar
• 3/4 cup olive oil
• 2/3 cup chopped shallots
• 2 Tbs chopped fresh rosemary
• 2 tsp chopped fresh sage

Directions for Vinaigrette:

1. Mix mustard and vinegar in a bowl.
2. Gradually whisk in oil.
3. Mix shallots and herbs.
4. Season with salt and pepper.

(Can be made one day ahead. Cover, chill. Bring to room temperature, mix before using.)

Makes 1 1/2 cups.

Both recipes from Bon Appetit, May 1994 (found on Epicurious)

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 cups water
• 1 1/3 cups yellow cornmeal
• 1 1/4 teaspoons salt
• 1/2 cup slivered fresh basil leaves
• 2 cups halved cherry tomatoes
• 2 garlic cloves, minced
• 1 cup crumbled Gorgonzola cheese (about 4 ounces)
• 1 cup shredded mozzarella cheese (about 4 ounces)
• 1/2 cup tosted pine nuts (optional)

Directions:

1. Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
2. Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.
3. Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges, top with pine nuts and serve from skillet.

Serves 4-6 as a main course.
Recipe modified from epicurious.

• 1/2 lb. uncooked linguine
• 1 Tbs butter
• 2 cloves garlic, minced
• 1/4 cup (2 oz) 1/3 less fat cream cheese
• 3/4 cup fat free, low sodium chicken broth
• 3 Tbs all purpose flour
• 3/4 cup (3 oz) Parmigiano-Reggiano cheese
• 3/4 cup half and half
• 3/4 tsp salt
• 1/2 tsp freshly ground pepper
• 1 10 oz. pkg frozen, chopped spinach (drained and squeezed dry)
• 6 slices of bacon, cooked and crumbled
• parsley (optional)

Directions:

1. Cook pasta, omitting salt and fat.
2. Drain pasta, reserving 1/2 cup of pasta water.
3. Melt butter in a large, nonstick skillet over medium-high heat.
4. Add garlic and saute for 30 seconds. Add pasta water and cream cheese, stirring with a whisk until smooth.
5. In a small bowl combine broth and flour, stirring with a whisk until smooth.
6. Add flour mixture to pan, stirring with a whisk to combine, bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat.
7. Add cheese, stirring until smooth.
8. Add half and half, salt, and pepper. Stir in spinach.
9. Add pasta to pan, tossing to coat.
10. Serve topped with bacon and parsley.

Serves 4

Ingredients:

• One white or yellow onion, chopped into 1 inch squares
• Three stalks celery, cut diagonally into 1/4 inch strips
• 2 medium carrots, cut diagonally into 1/8 inch strips
• One red bell pepper, chopped into 1 inch squares
• 2 cups broccoli florets and stems
• 12oz package of extra-firm tofu, cut into 1/2 inch cubes
• 1/2 cup Soy Vay or other sesami teriyaki sauce
• 1/2 cup roasted, unsalted peanuts
• 3 tablespoons vegetable oil
• 1 tablespoon minced, peeled, fresh gingerroot
• 1 tablespoon minced garlic
• 1/2 teaspoon dried hot red pepper flakes
• 1 cup jasmine rice

For the sauce:

• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons cooking sherry
• 1/2 cup chicken or vegetable broth
• 2 teaspoons sugar
• 2 teaspoons sesame oil

Directions:

1. Preheat oven to 375 degrees.
2. Place a sheet of parchment paper on a jelly roll pan. Put the tofu on the pan. Pour the sauce over it and stir it up. Bake in oven for 30 minutes.
3. Begin cooking rice according to directions on package.
4. Whisk together sauce ingredients in a small bowl.
5. In a large wok or skillet, heat 1 tablespoon of oil over medium-high heat with a pinch of red pepper flakes.
6. Cook peanuts in oil, removing as soon as they begin to brown. Place cooked peanuts on a plate lined with several layers of paper towel.
7. Wipe inside of wok or skillet with a paper towel.
8. Heat remaining 2 tablespoons of oil over medium heat.
9. Sautee garlic, ginger, and remaining red pepper flakes for one minute.
10. Increase heat to High and add vegetables to pan, stirring constantly for three minutes, or until they start to cook.
11. Stir up the sauce and pour over vegetables, and stir until vegetables are evenly coated.
12. Remove pan from heat and gently stir tofu into vegetable mixture.
13. Serve over rice and sprinkle with peanuts.