Pappardelle with Roasted Red Pepper Pesto

Ingredients Large red bell pepper, halved and trimmed 3 garlic cloves garlic, peeled ¾ cup walnuts, chopped ½ cup sun-dried tomatoes, drained ½ cup fresh basil, plus 4 leaves for garnish ½ cup grated Parmesan cheese (or Pecorino) Salt and pepper to taste ½ cup extra-virgin olive oil 1-pound box pappardelle noodles Instructions Place red-pepperMore »

Toasted Ravioli

Ingredients 2 large eggs ½ cup canned evaporated milk 1 cup Italian-style breadcrumbs Oil for frying 24, small, bite sized meat filled ravioli, thawed if frozen 1 cup grated parmesan 2 cups marinara, warmed Instructions 1. In a small bowl, beat and combine the eggs and milk. Put the breadcrumbs in another small bowl2. HeatMore »

Blue Crab Melt

Ingredients 18 ounce dough ball 1-1/4 cups Crab Mix Base (recipe follows)* 4 ounces mozzarella, shredded 1/2 cup lightly packed fresh flat-leaf spinach 1/4 cup lightly packed fresh flat-leaf spinach 1/4 cup roasted red peppers 1/2 cup artichoke hearts, chopped 1 tablespoon fresh basil chopped 2 ounces soft goat cheese 2 tablespoons Asiago cheese, gratedMore »

Grilled or Sautéed Portobello Mushroom Cap

Ingredients Several slices of crusty Italian bread 2 slice beefsteak tomato 1 slice of red onion Leaf lettuce to cover toppings Red pepper vinaigrette* Instructions Use ½-inch-thick slices of crusty Italian bread or a quality crusty round Italian roll, one that is larger than the mushroom cap. Brush some vinaigrette on one slice of bread or rollMore »



Ingredients 2 flour tortillas 2 tablespoons pizza sauce 2 ounces sliced beef (or ground) Olives Onions Mushrooms Peppers Instructions Place tortillas on a pizza pan. Spread 1 tablespoon of pizza sauce on each tortilla. Layer beef, olives, onions, mushrooms and peppers over pizza sauce. Sprinkle with mozzarella cheese and top with other tortilla. Bake atMore »

Brown Butter and Sage Gnocchi

Ingredients GNOCCHI (Ingredients)2 pounds Russet potatoesSalt to taste1-1/2 to 1-3/4 cups unbleached all-purpose flour BROWN BUTTER AND SAGE SAUCE (Ingredients)3 tablespoons butter2 teaspoons chopped fresh sageSalt & pepper, to taste Instructions GNOCCHI (Instructions)Scrub potatoes and place them unpeeled in a large pot of boiling water. Boil until tender all the way through, but not fallingMore »

Margherita Bruschetta

Ingredients 3 ripe plum tomatoes, finely diced 1 teaspoon extra virgin olive oil Salt & pepper, to taste 1 ounce fresh basil, finely cut 4 ounces fresh buffalo-style mozzarella cheese, diced 1 loaf of French or Italian bread, sliced horizontally Instructions Toss the diced tomatoes, cheese oil, salt & pepper together and place a tablespoonMore »

Spaghetti Squash Stuffed Peppers

Ingredients 1/4 cup chicken broth 1 cup chopped zucchini 1/2 cup fresh Shiitake mushrooms, chopped 1/4 cup sliced green onion 1 tablespoon fresh chopped basil 1 tablespoon fresh chopped thyme 1 clove minced garlic 1/4 teaspoon pepper 1 1/2 cups spaghetti squash, cooked 4 sweet bell peppers 1/4 cup shredded cheese Instructions In a skillet,More »

Frittata del’Ortolana (Vegetable Frittata)

Frittata del'Ortolana (Vegetable Frittata)

Ingredients 2 tablespoons olive oil or oil spray ¼ cup sliced fresh mushrooms ¼ cup cooked broccoli florets 2 tablespoons diced zucchini 3 tablespoons chopped onion ½ cup pasteurized liquid eggs (or 2 lightly beaten jumbo eggs) Pinch of salt 2 or 3 twist of the pepper mill ¼ teaspoon dried thyme, crumbled 2 tablespoonsMore »

Parmesan Chicken Tenders

Ingredients 1 cup buttermilk 1-1/2 boneless, skinless chicken tenders 1 cup panko breadcrumbs 1/2 cup grated Parmesan cheese Salt & pepper to taste Pesto Mayonnaise for dipping* Instructions Place the buttermilk in a large bowl. Add the chicken tenders, turning to coat; let stand for 20 min. Mix the Parmesan, breadcrumbs, salt & pepper inMore »