I have special menus for the dinners that I like to cook during the holiday season. This post is one of them and in the weeks to come, I will share some of my other holiday menus.
What size tenderloin should you cook? I always figure a half-pound of boneless meat per person. If any of it is leftover, that is just fine but like a good Italian, we have to make sure we have enough food for everyone. For the recipe below, I used a 3 lb. beef tenderloin. I usually buy them when they are on sale and save them for special occasions. It is my favorite cut of beef. Recently, I bought 2 and cut each in half and froze each half separately. The cooking directions are the same no matter what size tenderloin you cook because the width of the meat determines the cooking time. Since a tenderloin is very lean, it benefits from having a sauce served with it.
3 lb beef tenderloin (size will depend on how many people you are serving)
1 tablespoon coarse sea salt
1 tablespoon coarse black pepper
6 tablespoons butter
½ cup shallots (3 medium)
1 cup dry red wine
1 cup beef broth
Preheat the oven to 450 degrees F.
Spray a metal roasting pan with olive oil cooking spray.
I use a metal pan for this dish so that it can go on the top of the stove to make a sauce after the beef is finished roasting.
Tie the beef with kitchen string and place the roasting pan.
Coat with olive oil. Sprinkle coarse salt and cracked pepper evenly all over the meat. Add the mushroom caps to the pan.
Roast the beef for 30 minutes for medium-rare (25 minutes for rare and 35 minutes for medium).
Remove the pan from the oven, place the meat and mushrooms on a platter and cover tightly with aluminum foil.
Allow the beef to rest for 10 minutes.
To make the wine sauce:
Place the empty pan on the stove top over low heat.
Melt 2 tablespoons of the butter in the pan and add the shallots; cook about 1 minute, stirring frequently.
Add wine; cook about 4 minutes until reduced slightly. Stir in the broth. Heat to boiling.
Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup.
Whisk in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire. Pour into a serving bowl.
Slice the meat and serve with the sauce.
2 medium baking potatoes, cooked and peeled
1 teaspoon salt
1/2 teaspoon black pepper
1 cup whole milk ricotta cheese
2 cups 00 (Italian) flour or all-purpose flour
Butter Sage Sauce
3 tablespoons unsalted butter
8 large fresh sage leaves, cut into slivers
1/3 cup freshly grated Parmigiano-Reggiano cheese
Dice the cooked potatoes and place them in an electric mixer bowl. With the paddle attachment mash the potatoes. Add the salt and pepper.
Mix the egg and ricotta together in a small mixing bowl. Add to the potatoes in the mixer along with the flour.
Mix until thoroughly combined and the dough comes together.
Place the dough on a floured board and knead a few minutes until smooth. Divide in half. This recipe usually comes out to weigh about 2 lbs.
Wrap one half in plastic wrap and refrigerate until it is time to cut the gnocchi.
Wrap the other half in plastic and place in a freezer zip-lock bag. Freeze the dough for another time. This dough freezes well.
Defrost overnight in the refrigerator when you want to use it.
To shape the gnocchi:
Divide the dough into golf ball sized pieces, and roll each piece into a log about the thickness of your thumb on a lightly floured surface.
Cut into 1 inch pieces.
Take a fork and place it against one side of each gnocchi to make a fork design on each and continue with the remaining pieces.
Place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use.
Place the butter in a large microwave glass mixing bowl and heat in the microwave until melted.
Carefully drop the gnocchi into salted boiling water and remove them with a wide spider or a slotted spoon immediately as they float to the surface.
Allow the water to drain back into the pot. Place the gnocchi in the bowl with the melted butter. Sprinkle lightly with salt.
Add the cheese and sage. Mix carefully and serve.
2 tablespoons unsalted butter
1/2 a small onion, finely diced
1 large clove garlic, minced
2 (10 oz) packages frozen chopped spinach, thawed and drained
2 ounces (4 tablespoons) cream cheese
1/2 cup heavy cream
1/4 cup grated Parmesan or Romano cheese
Salt and pepper
In a saucepan, melt the butter and saute the garlic and onion for a few minutes, until the onion softens.
Add the cream cheese, heavy cream and Parmesan cheese. Cook over medium heat until the cream cheese is melted.
Whisk until smooth. Add salt and pepper to taste.
Squeeze all the water from the defrosted spinach and add to the cheese sauce.
Simmer on low heat for about 10 minutes, stirring often. Serve immediately.
1 tablespoon olive oil
1 clove garlic, minced
Half of a small fennel bulb, thinly sliced, plus a few fennel fronds
Half of a small onion, sliced thin
1 celery stalk, thinly sliced
Kosher salt, freshly ground pepper
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper flakes
1 cup homemade or store-bought marinara sauce
Two 4-ounce skinless cod fillets
1/2 cup shredded mozzarella cheese
Preheat the oven to 375 degrees F.
Heat oil in a medium ovenproof skillet over medium-low heat.
Add minced garlic, sliced fennel, onion and celery and season with salt and pepper. Cook, stirring often, until soft, about 10 minutes.
Add spices and cook, stirring, until spices are absorbed, about 1 minute.
Add marinara sauce to the skillet; bring to a simmer and cook to meld the flavors, about 5 minutes.
Season fish with salt and pepper and place the fillets in the sauce. Spoon some of the sauce over the fish.
Place the pan in the oven. Bake 15-20 minutes in the preheated oven, or until the fish is firm when touched with a fork.
Remove the pan from the oven and top the fish with the mozzarella cheese. Return the pan to the oven until the cheese melts.
Serve the fish with the sauce.
Baked Eggplant Slices
Place the eggplant into the oven about ten minutes before you place the fish in the oven.
2 or more servings
1 small eggplant, peeled
1 large egg
1/4 cup finely grated Parmesan cheese
1/2 cup Italian seasoned breadcrumbs
1/2 teaspoon each kosher salt and freshly ground pepper
Olive oil, for the baking pan
Preheat oven to 375 degrees F. Thoroughly coat a baking pan with oil. Set aside.
In a shallow bowl, whisk together the egg with 1 tablespoons water. In another shallow dish mix the Parmesan cheese with the breadcrumbs.
Cut the eggplant into thin slices. Dip the eggplant slices in the egg mixture, letting the excess drip off.
Dredge the slices in the breadcrumb mixture, pressing down gently to coat well. Transfer the breaded slices to the baking pan.
Bake until golden brown on the bottom, about 15 minutes.
Turn the slices over and continue to bake until lightly browned on other side, about 10 minutes more.
Remove from the oven, serve plain or drizzle with a little marinara sauce, if desired.
Swiss Chard Sautéed with Garlic and Lemon
2 tablespoons olive oil
2 garlic cloves, peeled and thinly sliced
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
Wash Swiss chard well and place in a colander.
With some water clinging to the leaves, immediately transfer the washed chard to a large, deep skillet.
Cook the chard over low heat until almost wilted, 3-4 minutes. Drain the chard in a colander.
In the same skillet, heat the oil over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes.
Add the Swiss chard, season with salt and pepper and cook, tossing often, until completely softened, about 4-5 minutes.
Add lemon juice and cook, tossing, about 1 minute; adjust seasoning if needed. Serve.
World Pasta Day was brought into existence as part of the World Pasta Congress on the 25th of October in 1995. Experts from all over the world came together to promote the importance of spreading knowledge of the world’s numerous types of pasta. This organization uses World Pasta Day to promote the eating of pasta, along with its cultural and culinary importance.
Everything from encouraging consumers to try new pastas to providing important health information is part of their mission. Every country is encouraged to celebrate the day in their own way, while sharing the logo of the official organization and participating in the global strategy of World Pasta Day. One of the best ways to celebrate World Pasta Day is by preparing your favorite pasta at home. Here are a few of mine.
3-4 stuffed shells per serving.
6 ounces jumbo pasta shells (21-22 shells)
2 tablespoons olive oil
1 leek, white and light green portion, finely chopped
2 medium garlic cloves, minced
1/2 teaspoon dried oregano
1 teaspoon kosher salt, divided, plus more for salting the water
1/2 teaspoon freshly ground black pepper, divided
1 pound (2 bunches) fresh spinach or Swiss chard, stems removed
1 cup whole-milk ricotta cheese (about 16 ounces)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1 large egg
2 cups Marinara or Basic Tomato Sauce
Wash the spinach or chard well, drain and spin in a salad spinner to remove most of the water. Cut the leaves into thin strips.
Heat the oil in a large frying pan over medium heat until shimmering. Add the leek and garlic and cook, stirring often, until the leek is softened.
Add the greens, oregano, ½ teaspoon of salt and ¼ teaspoon black pepper. Cook, tossing with tongs, until completely wilted.
Cover the pan and simmer until the leaves are very tender, about ten minutes. Pour into a mixing bowl to cool to room temperature.
Bring a large pot of salted water to a boil over high heat. Add the pasta shells, stir, and cook until al dente, about 10 minutes.
Place a colander in the sink and drain the shells. Transfer the shells to a kitchen towels on the counter and set aside to cool.
Mix the ricotta, mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon of black pepper together in a mixing bowl. Stir in the cooled, cooked greens.
Heat the oven to 375°F and arrange a rack in the middle.
Evenly spread 1 cup of the tomato sauce on the bottom of an oiled 13-by-9-inch baking dish.
Fill the shells with about 2 tablespoons of the ricotta mixture and place in a single layer, open side up, in the baking dish.
Pour the remaining tomato sauce evenly over the shells and sprinkle with the remaining 1/4 cup Parmesan cheese.
Cover the dish with foil.
Tip: I always spray the side of the foil that will touch the food with cooking spray to keep the food from sticking to the foil during baking.
Bake the shells until the sauce just starts to bubble around the edges, about 20 minutes.
Remove the foil and continue baking until the sauce is bubbling vigorously and the edges of the pan have started to brown, about 10 minutes more.
Remove from the oven and let cool 5 minutes before serving.
Orecchiette with Broccoli Rabe and Italian Sausage
1 tablespoons olive oil
4 garlic cloves, peeled and chopped
1 pound lean Italian sausage, a combination of hot and sweet according to your taste, cut into bite-size pieces
Salt and pepper to taste
1 pound orecchiette pasta
1 bunch broccoli rabe
½ cups pasta water
1/2 cup freshly grated Pecorino Romano cheese
Wash broccoli rabe in several changes of cold water. Cut off the bottom tips on the stalks and cut each stalk into one inch lengths.
Heat oil and stir in garlic in a large saute pan over medium heat. Add the sausage and saute until meat is brown.
Boil a large pot of water, add salt and pasta. Add the broccoli rabe during the last two minutes of the pasta cooking time.
Reserve 1/2 cups of pasta cooking water.
Add the pasta water to the cooked sausage and raise the heat and cook until the sauce is hot.
Drain orecchiette and broccoli rabe and add to the sausage sauce in the skillet.
Using a wooden spoon, toss together for 1 minute. Remove from the heat and pour into a large serving bowl.
Sprinkle with Pecorino Romano cheese.
Creamy Zucchini Pasta
Salt to taste
8 ounces penne or other short pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small sweet onion
1/2 teaspoon chile flakes
1 large zucchini, about one pound
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil or a combination of herbs you like
Bring a large pot of salted water to a boil. Cook the pasta al dente. Drain.
Slice the zucchini into ½ inch circles and then cut each circle into little logs.
Cut the onion in the same manner, so that the pieces are about the same size as the zucchini.
Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until tender, about 3-4 minutes.
Add the garlic, stir and, then, add the zucchini.
Cook over low heat, stirring occasionally, until cooked through and tender. Do not let it brown.
Add the chile flakes and stir. Add the cream. Season with salt and pepper. Let cook on low heat until thickened a bit.
Stir the basil into the sauce, add the cooked pasta and let the pasta cook in the sauce for a minute or two.
Turn off the heat. Toss with the Parmesan cheese and serve.
Eggplant Sauce Over Pasta
2 medium eggplants, peeled and cut into 3⁄4″ cubes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 small onion, minced
1/2 teaspoon crushed red chile flakes
5 cloves garlic, minced
1 (28-oz.) can whole peeled Italian tomatoes, undrained and crushed by hand
1 lb. bucatini or spaghetti pasta
1/2 cup shredded fresh basil leaves
Fresh Burrata or Ricotta cheese
Heat the oven to 500º F.
Place the eggplant into a bowl and drizzle with 4 tablespoons of olive oil. Toss to combine and season with salt and pepper.
Transfer the eggplant to 2 baking sheets and bake, turning occasionally, until soft and caramelized, about 20 minutes.
Transfer to a rack; set aside.
Heat the remaining oil in a large pot over medium heat. Add the onions and cook, stirring, until soft, about 10 minutes.
Add the chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes.
Add the tomatoes, season with salt and cook until heated through, about 5 minutes.
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until just al dente, about 9 minutes.
Drain the pasta and transfer to the pan with the tomato sauce. Stir in the roasted eggplant and basil. Toss to combine.
To serve, transfer pasta to a serving platter and garnish with the Burrata cheese.
2 tablespoon extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 lbs lean ground turkey, beef or pork
2 teaspoons dried Italian seasoning
Two 28-oz containers whole tomatoes in juice
1 1/2 teaspoons salt
16 dried lasagna noodles
Two 10-oz boxes frozen chopped spinach, thawed
Two 15-oz containers ricotta cheese
2 cups shredded mozzarella cheese
In a large skillet, heat the olive oil over medium. Add the onion and cook until softened, about 5 minutes.
Add garlic and cook another minute.
Turn heat to medium-high and add the ground meat, breaking it up with a spatula until the meat shows no sign of pink.
Stir in the Italian seasoning, then add tomatoes and salt.
Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.
Bring a large pot of water to boil. Cook pasta al dente according to package directions, drain and place the noodles on kitchen towels to cool.
Preheat the oven to 400°F.
Squeeze all remaining moisture from the thawed spinach and place in large bowl.
Add ricotta cheese, eggs and a 1/2 cup mozzarella cheese to the bowl. Stir until combined
Spread 2 cups of the tomato sauce in the bottom of a large baking dish.
Lay a cooked lasagna noodle flat in front of you. Spread a tablespoon of ricotta mixture across the noodle and roll it up.
Place the rolled pasta seam side down in the baking dish. Repeat with remaining noodles.
Spread remaining tomato sauce over roll-ups, then top with remaining mozzarella cheese.
Bake, covered with foil, for 20 minutes. Remove foil and bake for 10 minutes.
A few weeks back I shared with you my initiation into spiralizing vegetables as part of my goal to add more vegetables to my family’s diet. I made an Italian Scampi dish then, and tried a few more Italian dishes after that. All good. This week, I am thinking Asian – Japanese style – and created a teriyaki beef tenderloin steak and stir fried vegetable combination. Give it a try. this recipe is for two servings. It can be doubled or tripled.
Zucchini Noodle Stir Fry
The sauce really needs the heat from the red pepper flakes to make a rounded sauce. Try not to leave it out.
2 tablespoons fresh cilantro, finely chopped
2 teaspoons rice vinegar
2 teaspoons sesame oil
1 tablespoon soy sauce
1 tablespoon dry sherry or Chinese rice wine
1 tablespoon oyster sauce
1 clove garlic, minced
3/4 teaspoon crushed red pepper flakes
1 tablespoon packed brown sugar
2 medium zucchini, spiralized
Half of a large red bell pepper, stemmed, seeded and cut into very thin strips
Half yellow onion, sliced thin
1 small carrot, shredded
1 teaspoon grated fresh ginger
1 tablespoon peanut oil
¼ cup water
1 teaspoon cornstarch
In a mixing bowl, combine the stir-fry sauce ingredients and set aside.
Whisk together the water and cornstarch in a small bowl; set aside.
Heat 1 tablespoon peanut oil in a large skillet or wok. Add ginger, bell peppers, carrot and onion.
Cook, stirring occasionally, until vegetables are crisp-tender, about 4 minutes.
Add the cornstarch mixture to the skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds.
Add zucchini noodles and stir just until hot.
1 cup water
1/3 cup soy sauce
3 tablespoons mirin (Japanese wine)
1 tablespoon cornstarch (dissolved in ¼ cup water)
1 tablespoon sesame oil
4 tablespoons brown sugar (adjust sweetness according to your liking)
1/2 teaspoon freshly ground black pepper
2 slices ginger
2 cloves garlic (minced)
1/2 onion (small, don’t chop)
2 beef tenderloin steaks (1 inch thick about 4 oz each)
1 tablespoon sesame oil
1/4 cup store-bought or homemade teriyaki sauce (recipe above)
In a saucepan mix together water, soy sauce, mirin, sesame oil, brown sugar, black pepper, ginger, garlic, onion (don’t chop) and bring to a boil.
Once boiling, add cornstarch mixture, simmer until the consistency is thick.
Remove ginger and onion from the sauce and set aside to come to room temperature.
When cool, pour ¼ cup teriyaki sauce over the steaks and let marinate for about one hour..
In a small heavy skillet, heat the sesame oil.
Cook the beef steaks for 3 minutes on each side.
Place on a plate and let the steaks rest for 5 minutes. Serve with the stir-fry vegetable dish.
Scallops In A Leek And Lemon Butter Sauce
3 tablespoons butter, divided
1 large leek (white and pale green part only), thinly sliced
1 tablespoon water
1 cup dry white wine
2 shallots, minced
2 tablespoons fresh lemon juice
1 fresh thyme sprig
6 large sea fresh scallops
2 tablespoons cold unsalted butter for the sauce, cut into 1/2 inch pieces
For the spinach
10 oz package of frozen spinach, defrosted
1 garlic clove, minced
1 tablespoon olive oil
For the leeks:
Wash the leeks well to rid them of sand. Drain.
Melt 2 tablespoons butter in a medium skillet with a cover over medium low heat. Add the sliced leeks and water.
Cover and simmer until the leeks are very tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper.
Remove the leeks to a bowl and cover while the other ingredients are being prepared.
For the sauce:
In a small saucepan boil the white wine, shallots, lemon juice and fresh thyme sprig until the mixture is reduced to half.
Strain the sauce into a measuring cup. Reserve the pot.
For the scallops:
Remove the side muscle from the scallops and dry the scallops well on a paper towel. Sprinkle the scallops with salt and pepper.
Melt 1 tablespoon of the butter in the skillet that the leeks were cooked in over medium-high heat.
Add the scallops and saute until cooked through, about 3 minutes. Place the scallops on a plate and cover with foil.
Pour the wine sauce into the skillet and bring to simmer. Gradually add the cold butter cubes to the sauce, whisking just until melted.
Season the sauce to taste with salt and pepper. Stir in the leeks and warm the mixture.
For the spinach:
Heat the olive oil and garlic in the small saucepan that the sauce was made in and add the spinach. Cook just until the spinach is hot.
Remove the pan from the heat.
To assemble the dish:
Divide the leek sauce in half and pour into the center of two round individual pasta bowls.
Place 3 scallops over the leek sauce in each dish.
Arrange the cooked spinach around the scallops in each dish and serve.
Italian Cheese Stuffed Peppers
Take advantage of the lower prices for red bell peppers this month. There are so many different ways to fill them and they make a delicious entrée for dinner.
For each 2 servings
1 large red bell pepper
1/2 cup Tomato Sausage Sauce, recipe below
1/4 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated
¼ teaspoon salt
Preheat the oven to 400°F Coat a small baking dish or ramekin with olive oil cooking spray.
Slice the bell pepper in half lengthwise and remove the ribs and seeds.
Place pepper halves in the prepared baking dish and bake for 20 minutes on the middle rack of the oven.
Remove the peppers from oven.
Mix the ricotta cheese with the salt and Parmesan cheese.
Fill each pepper half with ¼ cup of the tomato sausage sauce.
Spoon 2 tablespoons of the ricotta cheese mixture on top of the meat sauce in each pepper cup.
Pour an additional 2 tablespoons of sausage sauce on top of the ricotta cheese in each pepper half.
Top each pepper with 2 tablespoons mozzarella cheese.
Bake on the middle rack for 15-20 minutes.
Tomato Sausage Sauce
You will only need a small portion of this sauce for the stuffed pepper recipe, depending on how many peppers you make. Leftover sauce can be used in a number of other dishes.
1 lb Italian sausage, casing removed (You could also use ground meat of your choice.)
¼ of a large onion, diced
1 garlic clove, minced
1 teaspoon sea salt
26-28 oz container chopped Italian tomatoes
6 oz. can tomato paste
1 teaspoon dried Italian seasoning
½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes
Place the oil in a large non-stick sauce pan over medium-high heat. When the oil is hot, add the sausage, onion, garlic and sea salt.
Cook until the sausage is brown. Drain off any grease in the pan.
Add the tomatoes, tomato paste, Italian seasoning and red pepper flakes.
Reduce heat to low and simmer uncovered for 30 minutes.
Asian Meatball Soup
I prefer to use chicken for the meatballs in this recipe, so they are not heavy. I also like to use almond flour in Asian meatballs instead of all- purpose flour or breadcrumbs because I think the almond flour compliments Asian flavors much better. Asian cabbages are also in season during this month and they make a delicious option in your recipes.\
For the meatballs
1 lb organic ground chicken or ground meat of your choice
2/3 cup almond flour/bread crumbs/all-purpose flour
1 teaspoon minced ginger
1/3 cup finely chopped scallions
1 tablespoon regular soy sauce
1/2 teaspoon granulated garlic powder
For the broth
1 teaspoon sesame oil
2 tablespoons minced ginger
1 tablespoon minced fresh garlic
6 cups low sodium chicken broth
2 cups water
1 tablespoon regular soy sauce
1 tablespoon fish sauce
1/2 teaspoon red pepper chili flakes
1/4 teaspoon kosher salt
For the vegetables
3 cups fresh bean sprouts
3 cups thinly sliced Napa or Bok Choy cabbage
1/2 cup radish sticks
1/2 cup chopped scallions
1/4 cup chopped cilantro
To make the meatballs:
Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Using a small cookie scoop, form into 24 bite-sized meatballs and place on a baking sheet covered with foil and coated with vegetable cooking spray. Bake at 375 degrees F for 15-20 minutes or until cooked through.
\To make the soup:
In a large saucepan heat the sesame oil, garlic and ginger for about 1 minute or until sizzling. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes and salt. Bring to a boil and simmer for 10 minutes.
Add the vegetables and meatballs. Stir well. Bring back to a simmer and cook until the cabbage is tender, about 30 minutes
Have you ever thought of pumpkin as a savory side dish. I hadn’t either until I saw an article that suggested pumpkin was a fall squash that deserved more than being a pie. And they were right. It is delicious. Do not use a large decorative pumpkin. Instead use a sugar/cooking pumpkin between 2 and 3 lbs and your favorite spices.
2-3 lb fresh (cooking, sugar, pie) pumpkin, peeled & seeded
2 tablespoons olive oil
1⁄2 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon roasted garlic powder or regular garlic powder
1 teaspoon dried thyme
Preheat oven to 400°F.
Cut the pumpkin in half and remove the seeds.
Cut each half into 1″ thick slices
Place the oil on a baking sheet with sides.
Add the pumpkin slices and sprinkle the seasonings over the pumpkin.
Bake in the oven for about 45 minutes until the pumpkin is soft and tinged brown at the edges.
Turning the slices over halfway through the cooking time.
Pan-cooked Broccoli Rabe with Italian Sausage
1 pound/bunch broccoli rabe
1 pound thin Italian sausage made with parsley and Pecorino cheese (or luganega), cut into 3-inch lengths
4 tablespoons extra virgin olive oil
4 garlic cloves, peeled and flattened with a large knife
1/4 teaspoon crushed red pepper, or to taste
1/4 cup (or as needed) water
Cut off the tough ends and stalks of the broccoli stems.
Wash the trimmed broccoli rabe in a sink filled with cold water, swishing the stems gently to remove all dirt from between the leaves.
Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands and drain in a colander.
Place the broccoli in a deep skillet and cover with water. Bring to a boil, cover the pan and cook the broccoli until tender, about 5 minutes.
Drain and place on a kitchen towel to dry. Wipe out the skillet and heat 2 tablespoons of the oil over medium heat.
Add the sausage and cook, turning as necessary, until caramelized on all sides and no trace of pink remains in the center, about 8 minutes for thin sausage or longer for thicker sausages.
Remove the sausages to a plate and cover with aluminum foil to keep them warm.
Pour in the remaining 2 tablespoons olive oil and add the garlic to the oil. Cook, shaking the pan, until golden brown, about 1 minute.
Carefully lay the broccoli rabe into the oil, season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings.
Pour 1/4 cup water into the skillet and bring to a boil.
Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender and the water evaporates, about 5 minutes.
Return the sausages to the skillet and heat until warmed through. Serve the sausages and broccoli rabe on a serving platter with crusty Italian bread.