Ingredients

• 2 tbsp extra virgin olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 zucchini shredded and squeezed in a towel to remove all water
• 1 half red pepper, diced
• ¾ cup of frozen corn, defrosted
• Salt and pepper
• 3 eggs
• Splash of milk
• 1 cup bisquick
• ½ cup fresh ricotta
• ½ cup grated pecorino romano cheese
• Vegetable oil for frying

Instructions

1. Heat large frying pan to medium heat. Add oil to pan. When oil is hot add onion and cook until translucent. Add garlic and cook for about one minute. Add zucchini and pepper and cook until all the water has evaporated for the zucchini and the vegetables begin to brown. Add corn and cook for a minute. Season with salt and pepper then set aside to cool.
2. In a large mixing bowl combine eggs, milk, bisquick and cheeses. Combine with cooled vegetable mixture.
3. Once again heat a large frying pan. Lightly coat the bottom of the pan with vegetable oil. Using a tablespoon drop batter into the pan and use the spoon to spread mixture slightly. You can pan fry about 5 at a time depending on the size of your pan. When the bottom is lightly browned flip them and cook the second side for about a minute until cooked. Drain on paper towels and serve. Can be made ahead and warmed in the oven or eaten at room temperature.

Ingredients

• 2 -4 Tbsp Extra virgin olive oil
• 1 Tbsp unsalted butter
• 1 large shallot, diced
• 6 cloves garlic. thinly sliced
• 1 tsp dried Italian seasoning
• 1 head of cauliflower, florets separated and cut into bite sized pieces
• Salt and pepper, to taste
• 6 Slices of prosciutto, sliced into small strips
• 2 – 14 oz cans cherry tomatoes
• About a handful fresh basil leaves
• 1 cup of vegetable or chicken stock
• 1 pound orrechiette pasta
• ¼ cup grated romano cheese plus more for serving

Instructions

1. Sauté shallot in 2 tbsp extra virgin olive oil in a large skillet until it begins to soften. Add garlic slices and cook until it is lightly browned. Add Italian seasoning and cook for about a minute. Then add cauliflower and the rest of the oil. Cook for about 10 minutes. Season with salt and pepper. Add prosciutto and stir to combine. Add tomatoes and fill the empty can halfway with water and swish around to loosen the sauce stuck to the can. Pour the water into the second can and swish around. Add to pot and stir. Tear basil into pieces and add to pan (I usually keep whole basil leaves frozen in a ziplock bag in my freezer and add quickly crumble a handful over the skillet.). Cook sauce for about 15-20 minutes adding stock as needed if the sauce gets too thick.
2. Meanwhile bring a pot of salted water to a boil and cook the pasta to about 1 minute shy of the recommended cooking time. Add pasta to skillet and reserve about a cup of pasta water. Add a little as needed. You don’t want this to be soupy or overly saucy but it should be coated well with sauce. Add ¼ cup of grated cheese and toss together. Cook for about a minute or until the pasta is al dente.
3. Serve in bowls and pass cheese for sprinkling on top of each dish.

Ingredients

• 6 split chicken breasts, bone in and skin on
• Roasted peppers, diced or sliced into strips
• Kalamata olives, chopped or olive tapenade
• Artichoke hearts, chopped
• 1 can chick peas, drained and rinsed
• Fresh mozzarella, cubed
• Baby arugula
• Fresh basil, chiffonade
• Fresh parsley, chopped
• Capers
• Red wine vinaigrette, recipe follows

Instructions

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
3. When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice or shred.
4. In a large bowl mix with peppers, olives, artichoke hearts, chick peas, mozzarella, and capers. Set aside.
5. Prepare vinaigrette and toss with chicken until moist (probably won’t need to use it all). Toss in basil, parsley and arugula right before serving so it doesn’t wilt.

Notes

Ingredients

• 1/2 cup red wine vinegar
• 2 tablespoons honey
• 1 clove garlic, minced
• 1 tsp dijon mustard
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup olive oil

Instructions

1. In a bowl whisk the vinegar, garlic, dijon, honey, salt, and pepper. While whisking, gradually blend in the oil.

Ingredients

• 4 teaspoons Active Dry Yeast
• 1 ½ cups warm milk
• About 10 cups or more unbleached all purpose flour
• 2 cups granulated sugar
• ¾ cup olive oil
• 6 large eggs
• Zest of 2 lemons
• 1 ½ tsp vanilla extract
• To Decorate:
• 1 egg beaten with 2 tablespoons water
• 6 colored uncooked eggs
• Colored sprinkles

Instructions

1. In a bowl, mix together the yeast and warm milk. Add 1 cup of the flour and stir until blended to make the sponge. Cover with plastic wrap and set aside for one hour until bubbly. Once the sponge is ready, in the bowl of a stand mixer, add the sponge, sugar, oil, eggs, lemon zest, vanilla and 5 more cups of flour. Use a dough hook and mix until the dough comes together. Place the dough on a lightly floured surface and knead by hand for 5-6 minutes or until the dough is smooth, adding more flour as necessary. Lightly flour the sides and bottom of a large bowl, place the dough inside and cover with plastic wrap. Let rise in a warm stop in your kitchen until doubled in size, about 2 hours.
2. Punch down the dough and divide into two equal pieces. From each piece roll dough into three long ropes and braid into a wreath. Carefully arrange three of your colored eggs evenly spaced into each wreath, covering the sides with the dough so the eggs are secure. Place each wreath on a lightly greased baking sheet, cover with a kitchen towel and let rest for another hour. 30 minutes before the wreaths have finished rising, preheat the oven to 365 degrees. Once the wreaths have finished their last rise, brush them with the egg wash and lightly sprinkle the colored sprinkles over the top. Bake the bread for 30 minutes or until firm and golden brown. Allow to cool to room temperature before cutting.

Notes

Ingredients

• 4 tablespoons butter
• 2 large sweet onions, very thinly sliced
• A couple of sprigs of fresh thyme chopped
• 1 bay leaf
• Salt and pepper
• 1 pound penne
• 2 tablespoons flour
• ½ cup dry white wine
• 1 cup chicken stock
• 1 cup whole milk
• Freshly grated nutmeg
• 1/2 pound gruyere cheese, shredded
• ½ pound Italian fontina cheese, shredded
• Breadcrumb topping, optional – see note

Instructions

1. In a skillet, melt 2 tablespoons butter over medium-high heat. Stir in the onions, thyme and bay leaf and cook for 5 minutes; season with salt and pepper. Lower the heat and cook until the onions are browned and softened, 20 to 25 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.
2. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
3. In the reserved skillet, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute, then whisk in the wine. Let the wine cook down for a minute, stir with whisk so mixture is smooth. Slowly add chicken stock and milk until combined and smooth and bring to a boil; season with salt, pepper and nutmeg. Lower the heat and cook until thickened, about 5 minutes. Stir in the cheeses until melted.
4. Combine the onions and sauce with the pasta and toss well. If using breadcrumb topping add a sprinkle to the top of the dish and serve the rest in a bowl for passing at the table.

Notes

Ingredients

• 20 hot cherry peppers
• 1 - 2 tablespoon extra virgin olive oil
• 1/2 pound sweet Italian sausage
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 rounded tablespoons marscarpone cheese
• 3 tsp grated Romano cheese
• 1/4 cup shredded swiss
• 2 tbsp fresh parsley, chopped

Instructions

1. Using a grapefruit spoon, teaspoon or knife remove the core of the pepper and all seeds.
2. In a saute pan heat 1 tablespoon of olive oil and saute onion and garlic. Once onion is softened add sausage and break it up with a wooden spoon or a potato masher and brown completely. Let cool.
3. Mix sausage mixture with the three cheeses and parsley. Fill the cavity of each pepper with the sausage mixture and fill it well so it's coming out of the cavity (like you would do with stuffed mushrooms).
4. Preheat oven to 350 degrees. Add 1 tablespoon of oil to the same pan you cooked the sausage in along with the peppers. Bake for 25-30 minutes. Peppers are ready when they can easily be pierced with a knife.
5. Serve hot or room temperature.

Ingredients

• 1 medium onion, diced
• 4-5 tbsp extra virgin olive oil
• 1 small zucchini, cut into quarter moons
• 4 cloves garlic, minced
• 1 lb. ground sausage
• 3-4 cups prepared tomato sauce
• 1 1/2 cups prepared brown rice
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Romano cheese
• 5 bell peppers
• salt and pepper, to taste

Instructions

1. Trim peppers by removing the tops (save for another use), ribs and seeds. Cut a thin slice off the bottom so the sauce can enter the peppers (save for filling). Season inside of peppers with salt.
2. In a medium saucepan large enough to fit all the peppers heat 2 tablespoons of oil. Brown the peppers on all sides to add flavor to the peppers and speed up the cooking process.
3. In a large saute pan sweat onion in oil and cook until translucent. Push onion to sides of the pan to create a hot spot. Add more oil if the pan seems dry.Add zucchini and let cook until it gets lightly browned (don't stir until it gets a chance to brown a little). Stir to combine with onions and add the garlic. Cook for about a minute.
4. If there is room in your pan create another hot spot (if not remove zucchini and onion mixture to a bowl) and brown the sausage .
5. Once sausage is cooked add cooked rice, parsley, 1/4 cup Romano and 1/2 cup of tomato sauce and stir to combine (If you removed veggies now is the time to return them to the pan to combine with sausage).
6. Add sauce to the pot you used to brown the peppers. Add peppers upright and fill them with the sausage mixture until you use all the filling. Cover the pot and bring sauce to a boil. When the sauce reaches a boil lower to a simmer. Cook for about 45 minutes or until peppers can be easily pricked with a fork. It may be more or less depending on the size of your peppers.
7. About 5 minutes before serving, sprinkle the peppers with the rest of the Romano cheese. Serve with sauce.

Ingredients

• 1 pound dried lasagna sheets
• 1 pound ricotta
• 1 egg, beaten
• 1/4 cup chopped fresh parsley
• 1 lb. fresh mozzarella, cut into pieces
• 1/2 cup grated pecorino romano cheese (plus more for sprinkling)
• 1 eggplant, peeled (every other section), halved and sliced into half moons then fried in vegetable oil, drained and salted (optional)
• Small handful fresh basil
• 4 cups meat sauce, see recipe below
• extra virgin olive oil
• salt and pepper

Instructions

1. Boil pasta in a large pot of boiling salted water, drain and rinse with cold water to cool and stop the cooking process. Slightly drizzle with oil to keep from sticking and arrange on a oiled baking sheet.
2. In a medium sized bowl ricotta, 1/2 cup romano cheese, parsley, Taste for seasoning add salt (if needed) and pepper, add egg and combine.
3. Stack pasta sheets and cut in half.
4. On a clean oiled baking sheet place sheets of pasta down the length of the baking sheet.
5. Spread a light layer of sauce down the length of each pasta sheet. Top with one tablespoon of ricotta mixture, a few small pieces of mozzarella and basil. Add another pasta sheet and top with meat sauce and a sprinkling of romano cheese. Continue doing this until you use up all the pasta sheets or until you have enough servings. (Use extra pasta and filling to make a messy lasagna and put it in the freezer.)
6. If using eggplant - follow the same instructions as above using only mozzarella, fried eggplant and basil.

Ingredients

• extra virgin olive oil
• 1 medium onion, diced
• 1 1/2 lbs ground beef
• 4-5 cloves garlic, minced
• 1 lb ground beef
• sprinkle of garlic powder
• crushed red pepper flakes, to taste
• salt and pepper
• 1 can crushed tomatoes
• 6-7 basil leaves
• 1 tsp sugar

Instructions

1. Heat oil in a large sauté pan.
2. Sweat onion until translucent, add beef and cook until browned.
3. Drain all but 2 tablespoons of oil.
4. Sprinkle meat with garlic powder, salt and pepper.
5. Add fresh garlic and cook for another minute until softened.
6. Add tomatoes and Swish water in the can and add about ½ can of water or as needed so it’s not too thick.
7. Season with salt and pepper to taste and add basil.
8. Let cook for ½ hour, stirring occasionally so sauce does not burn.
9. Taste again for seasoning. Add 1 tsp on sugar or a little more if needed.
10. Allow sauce to cook for ½ hour more.