Entrees

Potatoes with Lemon Chicken

Ingredients 1 whole boneless, skinless chicken breast 1 ounce oil 1 ½ tablespoons chopped fresh garlic, divided 1 tablespoon chopped parsley Juice of ½ fresh lemons 6 large red potatoes 1 teaspoon rosemary ½ teaspoon salt ½ teaspoon black pepper 1 19-inch dough ball 1 small Bermuda onion, sliced 6 ounces Wisconsin Cheddar, shredded 3More »

Vegetarian Lasagna

Vegetarian Lasagna

Ingredients 12 sheets (7×31/2) no-boil lasagna noodles 1 cup ricotta cheese 2 eggs 1/2 cup Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup red pepper, chopped 1 cup yellow pepper, chopped 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil 1 medium carrot, grated 1 medium zucchini, grated 1 cupMore »

Bell Pepper Feta Pasta

Ingredients 6 ounces uncooked linguine 1 large yellow bell pepper, seeded and cut into 1/8 inch strips 1 1/4 cups quartered cherry tomatoes 3/4 cup finely chopped fresh parsley 1/4 teaspoon salt 1 4-ounce package of tomato basil feta cheese 1 2.25- can sliced ripe olives, drained Prepare pasta as directed on package.To soften bellMore »

Fusilli alla Siciliana

Ingredients 1/4 cup green olives, pitted 1/2 cup oil-cured black olives, pitted 3/4 cup roasted red bell peppers (jarred peppers are fine) 1/4 cup extra-virgin olive oil Salt and freshly ground pepper to taste 3/4 pound fusilli or similar short pasta Freshly grated Parmesan cheese Instructions In a food processor, blend the olives, peppers, andMore »

Pasta alla Norma II

Ingredients 1/2 cup olive oil 2 small, firm eggplants (about 2 pound), trimmed (but not peeled), cut into 12-inch cubes 1 cup chopped onion 2 garlic cloves, minced or pushed through a garlic press 2 teaspoons crushed red pepper flakes (or to taste) 6 cups canned plum tomatoes with juices 1 up torn basil leavesMore »

Rigatoni with Fresh Tomatoes and Arugula

Ingredients 3/4 pound rigatoni, cooked until al dente, drained, cooled slightly 3/4 cup balsamic vinegar 3 tablespoons extra-virgin olive oil 2 cloves garlic, peeled, minced 1/2 cup chopped red onion 8 ripe Roma tomatoes (about 3 pounds), cored and cut into bite-sized pieces 2 cups tightly packed chopped arugula 1 cup grated Parmesan Instructions InMore »

Cheese and Prosciutto Manicotti Filling

Ingredients 2 cups ricotta 2 medium eggs, lightly beaten 1/4 pound prosciutto, coarsely chopped 1/2 cup grated Romano or Parmesan 3 cups shredded mozzarella 3 tablespoons fresh parsley, minced Instructions In a mixing bowl, beat the ricotta until it is creamy, Add the eggs, prosciutto, grated Romano, mozzarella and parsley. Beat to combine. This recipeMore »

Lasagne (A Lot of)

Ingredients MEAT SAUCE (Ingredients)3 tablespoons olive oil2 cloves garlic, sliced thin1/2 cup chopped onion1/4 cup dry red wine3/4 pound sweet Italian sausage, casing removed3/4 pound ground chuck7 cups all-purpose ground tomatoes1 teaspoon sugar2 tablespoons dried oregano2 tablespoons dried basilSalt & freshly ground pepper, to taste PASTA AND FILLING (Ingredients)24 sheets of no-boil lasagne strips (eachMore »

Pasta with Prosciutto, Parmesan and Peas

Ingredients 24 ounces tagilatelle or other pasta 1-1/2 tablespoons butter 2 shallots, finely chopped 1 cup heavy cream 1 10-ounce package frozen peas, thawed 8 ounces prosciutto, sliced paper thin & halved 2 tablespoons fresh lemon juice 2 tablespoons finely grated lemon zest 1 cup finely grated Parmesan cheese, plus more for serving Kosher saltMore »

Eggplant alla Parmigiana

Ingredients 2 medium eggplants, washed, sliced a bit less than 1/4-inch thick 3/4 cup grated Parmesan cheese 1 pound shredded mozzarella 2 cups marinara sauce or seasoned pasta sauce Instructions Prep the eggplant slices by laying then on a sheet pan and brushing one side with olive oil. Broil until golden brown. You can broilMore »