Cherry Tomato Sauce
For 2-3 servings
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
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
12 oz fresh pasta, I used tonnarelli, but any fresh spaghetti noodles will be a goof
Grated parmesan cheese
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.
2 cups all-purpose flour
½ cup granulated sugar
2 tablespoons poppy seeds
2 large lemons
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 stick cold unsalted butter
½ cup heavy cream
¼ cup fresh lemon juice
Preheat oven to 400 degrees F. In a large bowl, combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in butter until the mixture resembles a very coarse meal. Pour in heavy cream, then add the lemon juice, stirring just until dough forms.
Using your hands, gather dough together and gently press it into a ball.
Transfer the dough to a parchment-lined baking sheet and shape it into an 8-inch disk. Cut into 8 wedges and separate so that the scones are about 1 inch apart. Bake until golden, about 15 minutes. Transfer scones to a wire rack and let cool.
Italian Ribeye Steak
2 tablespoons of olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
2 (8-ounce) ribeye steaks, trimmed
Combine all the ingredients except the steaks in a bowl, stirring well. One hour before cooking time, remove the steaks from the refrigerator. Rub the mixture evenly over both sides of the steaks. Let rest at room temperature for one hour.
You can also cook the steaks in an air-fryer for the same amount of time. Let steaks stand for 10 minutes.
2 Russet Baking Potatoes
Wash and dry each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Place on a baking sheet. Bake at 375 degrees F for about an hour or until it pierces easily with a fork. Serve with butter and sour cream.
4 cups sugar snap peas (about 12 ounces)
Freshly ground pepper to taste
1 garlic clove, grated
2 teaspoons fresh lemon juice or more to taste
Pinch kosher salt
1/4 cup fruity extra virgin olive oil
¼ cup grated Parmigiano-Reggiano cheese
Cut the sugar snap peas on a diagonal into halves and cut off the stem ends. Parboil the snaps in boiling salted water for 2 minutes. Drain and retain in the pan.
Combine the remaining ingredients except for the cheese and heat on low. Add the drained peas and cheese. Toss over the heat until hot and then serve with the steak.
1 pound of Swordfish 1 1/2 Inch thick
1 cup Panko Breadcrumbs
Cracked Black Pepper
¼ teaspoon Red Chile Peppe Flakes
1 Tablespoon Finely Chopped Fresh Parsley
1 Tablespoon Grated Lemon Zest
4 Tablespoons of Olive Oi
Juice of 1 lemon
2 tablespoons Butter
Cut the swordfish into 1-inch cubes. Mix together the breadcrumbs, chile pepper, lemon zest, and parsley. Season with salt and pepper. Beat the egg with a fork until frothy. Dip the swordfish nuggets first into the egg, then roll in the breadcrumbs pressing lightly to ensure the crumbs adhere well to all of the sides.
Once all of the nuggets are breaded, heat the olive oil in a frying pan over medium heat. Cook the nuggets until they are golden brown, and just barely cooked through inside. Place the nuggets on a serving platter.
I served this entree with a Caprese Salad.
Italian Style Sea Bass
12 oz Chilean sea bass, cut into 2 portions
1 fresh lemon squeezed
2 tablespoons extra virgin olive oil
1 minced garlic clove
2 pats butter
Salt, pepper to taste
1 tablespoon each fresh parsley, basil, minced
1/4 cup or more of Italian flavored bread crumbs
Oil a baking pan large enough to hold the fish.
Preheat the oven to 400 degrees F
Lay the Sea Bass skin side down in the pan.
Whisk the lemon juice with the dill, salt, pepper, parsley, basil, and garlic together.
Drizzle over each piece of fish, reserving some for the top.
Top each fillet with Italian bread crumbs and a pat of butter…
Bake in a preheated oven for around 20 minutes.
Baked Tomato Slices
1 large beefsteak tomato
2 ¼ inch thick slices of fresh mozzarella cheese
Several fresh basil leaves
Cut the tomato in half horizontally. Place them I cut the dude up in a small baking dish.
Top with mozzarella and basil. Drizzle with oil.
Place in the oven for the last 5 minutes of the fish’s baking time.
Italian Style Rice And Peas
1 tablespoon extra virgin olive oil
1 green onion minced
1 garlic cloves, minced
1/2 cup long-grain rice
1 cup chicken stock
1 /2 cup frozen peas
1/2 cup parsley, chopped
1/4 cup grated parmesan cheese
Sauté green onion on a medium saucepan with 1 tablespoon of oil until soft. Add garlic and rice. Sauté for 2-3 minutes. Add the broth and bring the mixture to a boil.
Lower the heat to low and cover the pan. Cook 15 minutes. Add the peas and parsley. Cover the pan and cook 5 minutes more. Stir in the cheese snd serves with the fish.
Scallops & Cherry Tomato Pasta
½ pound dry sea scallops, tough side muscle removed
1 tablespoon extra-virgin olive oil
1-pint cherry tomatoes
1/4cup dry white wine
1 tablespoon capers, rinsed
2 tablespoons unsalted butter
¼ teaspoon ground pepper
2 oz thin spaghetti
Chopped fresh basil for garnish
Cook the pasta al dente and drain.
Pat scallops dry. Heat oil in a skillet over medium-high heat. Add the scallops and cook, turning once, until lightly browned on both sides, about 4 minutes total. Transfer to a plate and tent with foil to keep warm.
Add tomatoes to the pan and cook, stirring once, until wilted 2 to 3 minutes. Add wine and capers; cook, stirring, and scraping up any browned bits until the wine is reduced by half, about 1 minute. Remove the pan from the heat and stir in butter and pepper. Return the pan to low heat, add the cooked pasta. Stir gently. Divide the mixture between two pasta bowls and top with the scallops. Garnished with basil.
Asparagus with Lemon-Shallot Vinaigrette
1 bunch thin asparagus spears, tough ends trimmed
1 tablespoon olive oil
Table salt and ground black pepper
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon minced fresh thyme leaves
1/4 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with oil and salt and pepper, then lay spears in a single layer on a heavy-rimmed baking sheet. Broil about 4 inches from the heating element, shaking the pan halfway through to turn spears, until asparagus is tender and lightly browned 8 to 10 minutes.
Cool the asparagus for 5 minutes and arrange them in a serving dish.
Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Kosher salt and freshly ground black pepper
2 cups green beans, cut into 2-inch lengths
1 lb bucatini pasta
1/4 cup extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, grated
1/4 teaspoon crushed red pepper flakes
Zest and juice of 3 lemons
3 tablespoons butter
1 cup grated Pecorino-Romano cheese, plus more for serving
1/2 cup chopped fresh parsley
Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 minutes. Use a spider or strainer to transfer the green beans to a colander.
Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions. Reserve ½ cup of pasta cooking water. Drain the pasta.
Return the pot to the stovetop and add the olive oil, garlic, and red pepper flakes. Cook for 1 minute, then add the lemon zest and juice and 1/4 cup pasta water. Return the pasta to the pot. Add the butter and green beans, then toss to coat the pasta and beans in the sauce. Keep tossing until the sauce is glossy and thickened, about 3 minutes more.
Turn off the heat and gradually stir in the cheese, tossing constantly. Season with salt and freshly ground black pepper.
Divide pasta among 4 serving bowls and garnish with parsley, more Pecorino, and a drizzle of olive oil.
Italian Sausage And Peppers
1 tablespoon olive oil
1 lb Italian sausage
2 bags of mini peppers, stems removed
1 large onion cut into thick slices
2 garlic cloves, grated
½ teaspoon crushed red pepper flakes
Heat the oil in a large skillet with a cover. Cut the sausage links in half and add them to the skillet. Brown the sausage on all sides. Add the remaining ingredients. Reduce the heat to low and simmer the ingredients until the vegetables are tender.
2 salmon fillets about 6 oz each, skin removed
Salt & pepper to taste
2 slices prosciutto
4 sage leaves
Preheat the oven to 425 degrees F.
Pat the fish dry with paper towels and place in an oiled baking dish. Sprinkle the salmon with salt & pepper and drizzle with olive oil. Lay two sage leaves on the non-skin side of the fillets and place a slice of prosciutto on top of each fillet. Tuck the edges of the prosciutto underneath the sides of the salmon. Place the baking dish in the preheated oven and bake the salmon for 10 -12 minutes..
Greek Braised Chickpeas
This lemony chickpea dish can be served at room temperature or as an accompaniment to the main dish.
1/4 cup extra virgin olive oil
1/2 cup chopped onions
3 cups cooked chickpeas (two 15-ounce cans), drained
1 cup of water
Salt and freshly ground black pepper to taste
Freshly squeezed juice from 1 lemon
1 tablespoon all-purpose unbleached flour
Heat the olive oil in a medium skillet over high heat and cook the onion until some pieces are turning brown, 4 to 5 minutes, stirring occasionally. Add the drained chickpeas and water, season with salt and pepper, and cook for 5 minutes.
In a small bowl, whisk together the lemon juice and flour until well blended and smooth. Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well blended. Pour this mixture back into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce has thickened, 1 to 1-1/4 hours. Turn the heat off and let the chickpeas cool in the skillet. Serve at room temperature or warm.
Sautéed Swiss Chard
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
2 large bunches Swiss chard, ribs and stems removed, leaves torn into 2”
pieces (about 12 cups)
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden
brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and
pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining
chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper.r
While I only wanted 2 servings of the lamb, I made extra vegetables so there would be leftovers for another meal. The vegetables are a great addition to a salad.
1 lb green beans trimmed
6 rainbow carrots trimmed and sliced in half
1 large yellow bell pepper, seeded and cut into thin slices
4 tablespoons olive oil, divided
6–8 sprigs rosemary, leaves stripped from stems and coarsely chopped
3 large cloves garlic, grated
1/4 cup lemon juice, divided
Salt and pepper
2 lamb chops (about 6 1/2 oz each)
1 tablespoon Dijon mustard
4 teaspoons seasoned panko crumbs
2 tablespoons capers
Position a rack in the upper third of the oven; preheat to 475°F.
In a large bowl, toss the green beans, carrots, and peppers with 3 tablespoons olive oil, half the rosemary, 2 garlic, and 3 tablespoons lemon juice; season with salt and pepper.
Spread the vegetables in a single layer on a foiled lined baking sheet. Roast 12 to 15 minutes.
In a small bowl, whisk the mustard, 1 tablespoon olive oil, the remaining rosemary, the remaining garlic, and the lemon juice; spread the mixture all over the lamb chops.
Sprinkle with panko crumbs,
Place the lamb chops on the baking sheet with the vegetables and roast for 15 minutes.
Transfer the vegetables to a serving platter, add the lamb and sprinkle all with the capers. Serve immediately.