4 servings
Ingredients
4 tablespoons olive oil
2 lbs of mixed Italian hot and sweet sausage, each link cut in half
2 large Russet Potatoes, peeled and cut into wedges
4 large bell peppers, long hots, or any kind you prefer, seeded and cut into strips
2 medium sweet onions, cut in quarters
4 cloves garlic or leave whole
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Directions
Preheat the oven to 400 degrees F.
Pour the olive oil into a large baking pan and scatter the garlic cloves in the pan.
Layer the ingredients in the following way
Potato wedges and onion wedges. Sprinkle with salt pepper and half the Italian seasoning. Next spread the peppers on top and season with salt pepper and the remaining Italian seasoning. Place the sauce on top.
Place the pan in the oven and bake, uncovered, for 60-75 minutes. The vegetables should be cooked through and the sausages will be brown. Serve with crusty Italian bread.
Ingredients
For the Pizza
1 lb whole milk mozzarella cheese, cut into thin slices
1 lb pizza dough, store-bout or homemade, at room temperature
Grated Parmesan Cheese
Olive oil
For Homemade Dough
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Roasted Sausage, Mushroom, Tomaro Sauce
2 cups roasted cherry tomatoes {see recipe}
3 Spicy Italian Sausage links, casing removed, and meat broken into small pieces
2 cups sliced mushrooms
Directions
For the dough
Combine all the ingredients for the dough in the large bowl of an electric mixer and with The paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes. Place in a greased bowl, cover, and let rise until doubled.
Preheat the oven to 375 degrees F. Oil a medium baking dish and combine the sauce ingredients, by mixing well. Roast the sauce until the sausage meat is fully cooked. Remove from the oven and set aside to cool down,
Raise the oven temperature to 500 degrees F and place the oven rack on the lowest shelf in the oven.
For the pizza
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.
Brush the dough lightly with olive oil.
Cover the dough with the sliced mozzarella.
Spread the sauce over the cheese.
Bake the pizza on the bottom rack of the oven for 15 -18 minutes, until the crust is lightly brown.
Let stand for 5 minutes before slicing.
This is an easy prep recipe that is full of flavor.
serves 4
Ingredients
4 (5-ounce) salmon fillets
8 tablespoons Ginger Soy Sauce, see recipe below
2 large stalks of broccoli, chopped into small pieces
1 package of ramen noodles
Salt for the noodles
Directions
Preheat oven to 450°F. Arrange fish on a large plate and brush each filet all over with 1 tablespoon of ginger sauce. Toss broccoli with 4 tablespoons of sauce in a large bowl.
Arrange fish in a single layer on one side of a parchment paper-lined baking sheet. Arrange broccoli on the other side of the baking sheet. Roast, stirring broccoli occasionally until the fish are just cooked through and the broccoli is just tender about 12-15 minutes.
Bring a large pot of salted water to a boil. Add ramen, discard the flavor packet, and cook according to package instructions. Drain and return to pot. Add broccoli and remaining Ginger sauce. Mix gently. Serve portions with a fish portion on top.
Ginger Sauce
1/3 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons sweet soy sauce
1 tablespoon sesame oil
2 tablespoons water
3 teaspoons ginger, minced
2 cloves garlic, minced
¼ teaspoon red pepper flakes
Combine in a medium bowl and set aside.
Baltimore Crab Cakes
Prepare early in the day, if you have time.
Crab Cakes
• 1 large egg, lightly beaten
• 2 cups crushed saltine crackers
• 2 tablespoons mayonnaise
• 1 teaspoon ground dry yellow mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
1 teaspoon Old Bay seasoning
• ¼ teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1 Ib (approx. 3 cups) jumbo crabmeat, drained well
½ cup creamy crab sauce
Creamy Crab Sauce
• 2 teaspoons vegetable oil
• 1 small shallot, finely diced
• 1teaspoon white wine vinegar
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• ½ teaspoon Old Bay seasoning
• 1 tablespoon country Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
Directions
For the creamy crab sauce, in a small microwave-safe bowl, combine oil and shallots. Heat on high for 1 minute. Set aside to cool. When cool add the remaining ingredients and mix well. Reserve ½ cup of the sauce for the crab cakes. Refrigerate the remaining sauce until dinner time.
Line a baking sheet with a silicone mat or coat it with non-stick cooking spray
For the crab cakes
Check the crab for pieces of the shell without breaking up the large clumps of the crab.
In a mixing bowl, combine egg, mayonnaise, dry mustard, Old Bay, lemon juice, Worcestershire sauce, thyme, salt, pepper, and cayenne pepper; stir to combine ingredients. Add crab meat and crushed saltines. Mix gently. Fold in ½ cup of the creamy crab sauce with a spatula.
Using moistened hands, shape the crab mixture into 8 balls and place them on the prepared baking sheet. Refrigerate the baking sheet for several hours.
Preheat oven to 375°F.
Bake the crab cakes in the center of the oven for 15 minutes. Turn the oven broil to high and broil the crab cakes for 5 minutes.
Warm the creamy sauce in the microwave, covered, on high for about 60 seconds. Pour a large scope over the crab cakes when serving.
Braised Kale
Ingredients
12 ounces organic, triple-washed, and chopped kale
2 tablespoons extra-virgin olive oil
8 garlic cloves, sliced in half
¾ cup lower-sodium chicken broth
½ teaspoon kosher salt
¼ teaspoon black pepper
Directions
Heat the oil in a large skillet over low heat. Add the garlic and cook, stirring, until it’s golden and aromatic (3-4 minutes). Discard the garlic.
Reheat the oil over medium heat, then add the kale and the broth. Cover and simmer until the kale is tender and the liquid is absorbed (30-45 minutes). Season with salt and pepper. Serve with crab cakes.
Braised Carrots
Ingredients
1 bunch of fresh carrots
½ cup chicken broth
½ teaspoon dried thyme
1 tablespoon butter
Salt and pepper to taste
Directions
Trim the ends off the carrots and cut them in half. Place in a large skillet in a single layer. Pour the broth over the carrots and sprinkle with thyme. Bring the mixture to a simmer. Cover the pan and cook the carrots until tender, about 30 minutes. Turn the carrots over halfway through cooking. Add a little more broth if the pan becomes dry.
Remove the cover and sprinkle with salt and pepper. Place the butter on top of the carrots and let it melt over the carrots.
Spinach & Mushroom Quiche
Servings: 6
Ingredients
One 9-inch refrigerated pie crust
4 slices bacon, cut crosswise into 1/4-inch dice
8 ounces sliced fresh mushrooms
1 cup diced red onion
5 ounces fresh baby spinach (about 8 cups), coarsely chopped
6 large eggs
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups shredded Gruyère cheese, divided
Directions
Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie pan with cooking spray. Fit the pastry into the pie pan and flute the edges.
Cook the bacon and drain on paper towels. Retain bacon fat in the skillet.
Scatter the crumbled bacon in the bottom of the prepared pie pan. Scatter 1 cup of the cheese over the bacon.
Add the mushrooms and onions to the bacon fat in the skillet. Cook, stirring occasionally, until tender, about 8 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
Whisk eggs, cream, mustard, thyme, salt, and pepper in a medium bowl. Fold in the mushroom mixture and 1 cup of cheese.
Spoon into the prepared pie pan. Bake until set and golden brown, about 45 minutes. Let stand for 10 minutes before serving.
Serve with a salad. I made a Caesar salad.
Caesar Salad
2 servings
Ingredients
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups cubed bread
1 tablespoon olive oil
Directions
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
Cherry Tomato Sauce
For 2-3 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 minced, seeded jalapeño, serrano, or another fresh hot chile
Half a red onion, finely d\dicerd
½ teaspoon Kosher salt
5 cups/ripe cherry tomatoes, stemmed and halved if large
2 cloves garlic, minced
1 teaspoon lightly packed finely grated lemon zest
1 teaspoon fresh lemon juice, plus more if needed
3 tablespoons chopped fresh basil
1 tablespoon unsalted butter
Tuba Sauce
2 ½ cups cherry tomato sauce
One 6-oz Can of Italian tuna packed in oil, undrained
1 tablespoon rinsed capers
1/4 cup chopped fresh flat-leaf parsley
Pasta
12 oz fresh pasta, I used tonnarelli, but any fresh spaghetti noodles will be a goof
Grated parmesan cheese
Directions
In a large sauté pan, heat the oil over medium-high heat. Add the chile, onion, and salt and cook, stirring often, until soft and fragrant, 2 to 3 minutes. Add the tomatoes and cook, stirring often, until they begin to burst and release their juice, 4 to 6 minutes. Add the garlic and cook for another 30 seconds or so, then stir in the lemon zest and juice. Remove the pan from the heat, add the basil and butter, and swirl the pan to blend them into the sauce. Taste the sauce and if the tomatoes are tart, as they can be this time of year, add a teaspoon of honey or sugar.
Remove half the sauce to a container to save for another recipe.
Return the skillet to low heat and stir in the tuna sauce ingredients. Break up the tuna into small flakes. Heat over very low wheat while the p[asta cooks.
For the Pasta
Bring a large pot of generously salted water to a boil over high heat. Add the pasta, stir, and cook until just shy of al dente (about 1 minute less than the package instructions).
Using a large spider or slotted spoon, scoop out the pasta and add it to the tuna sauce. Continue until all the pasta has been added to the sauce. Stir gently. Serve in pasta bowls with grated Parmesan cheese and crusty bread.
Happy St Patrick’s Day
My friend Dan Oliver posted his recipe for this St. Patrick’s Day favorite and I told him I was going to use his recipe this year. it turned out beautifully and delicious.
Ingredients
3 ½ cups bread flour
1/2 cup whole wheat flour,
1 cup each plumped raisins
2 cups whole buttermilk
1 egg beaten
6 tablespoons butter
2 teas[poons salt
2 teaspoons baking soda
1 teaspoon baking powder
1/3 cup firmly packed brown sugar
Directions
Cut butter into the flour as is done for biscuits; add dry ingredients; then add wet ingredients; work into a dough ball either by hand/spatula or a stand mixer; flour the dough ball and shape it into a circle on a floured pastry board.
Place on a greased pan or a piece of parchment; let rest for 5 minutes; slice a cross on the top.
Bake at 400 degrees F for 45-50 minutes.
I used my Cloche-covered baker, but you can use what you have, covered or not. If you use a covered baker, place the baker in the oven as it preheats. Add dough ball and coke as directed above.
Greek Chicken Kebabs
2 servings
Ingredients
2 boneless chicken breasts about 6 0z each, cut into 4 pieces
Tzatziki Sauce, recipe below
Marinade
½ large lemon juiced, reserve the remaining half for the kabobs
1/2 tablespoon honey
1 tablespoon olive oil
1 teaspoon garlic powder or 1 clove of crushed fresh garlic
½ teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Combine marinade ingredients in a Ziploc bag.
Transfer chicken to marinade and place in the refrigerator for at least 30 minutes. It can also marinate overnight.
You can cook the kabobs for the same amount of time on a grill, in the broiler, or in the air-fryer.
Add approximately four chicken pieces to each skewer. Slice the remaining half of the lemon and place slices between the chicken cubes on the skewers.
Air-Fryer Directions
Preheat Air Fryer to 400 degrees after the chicken has marinated.
When the Air Fryer is hot, spray or brush the tray with olive oil and place the chicken skewers in a single layer. Cook the skewers at 400 degrees for 5 minutes, flip them and cook for five more minutes. Serve with Tzatziki Sauce
Tzatziki Sauce
1/2 cucumber, peeled seeds removed and grated
2 scallions, minced
1/2 teaspoon sea salt
1 cup Greek yogurt
2 tablespoons extra virgin olive oil
2 cloves garlic, pressed through a garlic press or finely minced
¼ cup crumbled feta cheese
Directions
Combine ingredients ts in a serving bowl and store in the refrigerator until serving time.
Mediterranean Farro Salad
Best made early in the day so the ingredients can marinate. You can also use leftover cooked farro.
Ingredients
¾ cup farro uncooked
½ a cucumber, diced
1 cup grape tomatoes halved
1 cup cucumber diced
⅓ cup chopped Tuscan peppers (pepperoncini)
⅓ cup feta cheese crumbled
½ cup chopped scallio0ns
½ sliced Kalamata olives
2 tablespoons fresh parsley finely chopped
Dressing
¼ cup olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
1 clove garlic minced
salt & pepper to taste
Directions
Place farro in a large pot of salted water. Bring to a boil, reduce heat to a simmer, and cook until farro is tender about 14-16 minutes. Drain well and rinse with cold water.
While farro is cooking, prepare vegetables. Place all dressing ingredients in a jar and shake well.
Combine cooled farro, dressing, and vegetables in a bowl. Toss well and refrigerate for until serving time.
Garnish with feta cheese and serve chilled.
Braised Pork Chops with Orange-Mustard Sauce
Ingredients
Flour
2 9-10 oz. 1-inch thick pork Chops
1/4 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh ginger root
1/4 cup orange juice
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
Directions
Season chops with salt and pepper and lightly dredge in flour.
Heat oil in a 10-inch skillet with a cover over medium-high heat.
Brown chops, 3-4 minutes per side.
In a small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard, and garlic.
Pour ginger mixture over chops. Simmer, covered,10 minutes. Place cooked chops on a serving plate; spoon the sauce over the pork to serve.
Honey- Baked Acorn Squash
Ingredients
1 small acorn squash
cut into 1-inch strips seeds removed
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon honey
Directions
Preheat the oven to 400°F. Arrange the squash skin side down in a baking dish.
Sprinkle the squash with the cinnamon, salt, and pepper, and drizzle with the honey. Bake, uncovered, for about 30 minutes, or until browned at the edges and very tender when pierced with a fork.
Oven Fried Zucchini Sticks
Ingredients
Non-stick cooking spray
1 medium unpeeled zucchini
1 tablespoon olive oil
2 tablespoons Italian seasoned bread crumbs
1 tablespoon grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon each of salt and pepper
Directions
Preheat the oven to 400 degrees F
Spray the cookie sheet with non-stick spray or use parchment paper.
Combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper in a shallow dish and set aside.
Cut zucchini in quarters lengthwise, and cut spears in half or thirds. Put zucchini spears in a plastic bag, add oil, close the bag, and shake so the spears are lightly coated with oil.
Roll each spear in the breadcrumb mixture to coat lightly.
Arrange coated spears in a single layer on a prepared cookie sheet.
Bake for 10-12 minutes or until browned and crunchy.
Baked Branzino Fillets With Almond Topping
Branzino is a light and flaky fish with a sweet, buttery flavor. It is sourced from the Mediterranean waters, where the natural currents create the perfect environment for raising healthy fish.
Ingredients
2 Branzino fillets, about 6 oz each
¼ cup butter
Juice and zest from 1 small lemon
Chopped fresh parsley
Topping
½ cup ground toasted almonds
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon minced dried onion
Directions
Preheat the oven to 400 degrees F.
In a baking dish just large enough to fit the filets, place the lemon zest and butter. Place the dish in the oven while it preheats. When the butter has melted, remove the dish from the oven.
Unwrap the fish and run it under cold water. Pat with a paper towel.
Place the fish skin side up in the prepared baking dish and then turn the fillets over. Place in the oven. Bake for 10 m minutes. Remove the dish from the oven and divide the topping evenly over the fish. Return the dish to the oven and bake for 8-10 more minutes.
Squeeze the lemon.
Remove the baking dish from the oven and pour the lemon juice over the fish. Sprinkle with fresh chopped parsley.
Herbed Farro
Farro is a high-fiber whole grain that is an ancestor of modern wheat. It is commonly used in Italian cooking and is readily available in the U.S.
Ingredients
1 ½ cups farro, soaked in cold water to cover overnight
When ready to cook, drain the farro.
3 cups water
1 teaspoon salt, divided
3 tablespoon olive oil
1 tablespoon crushed garlic
½ cup chopped onion
¼ cup chopped fresh herbs {oregano, parsley, thyme, and chives}
Directions
Combine farro, water, and ½ teaspoon salt in a large heavy saucepan and bring to a boil. Stir and reduce the heat to a simmer; cook, uncovered, until the farro is tender, 15 to 20 minutes.
Drain the farro and set it aside.
Heat the oil in the empty saucepan. Add the garlic and onion. Saute for 3-4 minutes until the onion is tender. Add the farro and ½ teaspoon salt. Stir until the farro is coated in oil. Stir in the chopped herbs and heat briefly.
Spinach Stuffed Tomatoes
Ingredients
2 medium tomatoes
2 pinches of salt
¼ cup cooked, drained spinach/2 tablespoons of chive/onion cream cheese
1 teaspoon grated Parmesan cheese
Chopped chives
Directions
Cut a thin slice off the top of the tomatoes and remove the seeds and some of the inner flesh/ Sprinkle the salt on each tomato and turn them over in a paper towel. Let rest for 30 minutes.
Combine the spinach with the cream cheese and divide evenly between the two tomatoes. Sprinkle the tops with Parmesan and the chives. Place the tomatoes in a small baking dish and place them in the oven with the fish.
{400 degrees F for 20 minutes}
