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 »

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 »