Ingredients:
- 10 ounces of fresh brussel sprouts, end chopped off and cut in half
- 1/2 onion, chopped
- Juice of half a lemon
- Salt and pepper
- 1 zuccinni, chopped
- 1 eggplant, chopped
- Tuscan EVOO
- Italian seasoning
What to do:
- Preheat oven to 375.
- Mix together all the veggies and seasoning.Mix in the EVOO.
- Bake for 20-30 minutes covered with foil until done.
Enjoy!
Ingredients:
- Salt
- 20 large pasta shells
- 1 (28 ounce) can whole San Marzano tomatoes
- 7-8 basil leaves, torn
- 3 tbsp butter, melted
- Black pepper
- 2 tbsp EVOO
- 3 garlic cloves, chopped
- 1 (10 ounce box frozen spinach) or 3/4 pound fresh young spinach chopped
- Freshly grated nutmeg
- 1 (10 ounce) box frozen baby artichoke hearts, defrosted and roughly chopped
- 1 egg yolk
- 2 cups ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 tsp grated lemon zest, 1/2 juice of a lemon
- 1 tbsp thyme leaves, chopped
- 1/4 cup chopped fresh flat-leaf parsley leaves
What to do:
- Preheat oven to 375.
- Bring large pot of water to a boil for pasta. Salt the water and cook the shells to just shy of al dente. Set aside.
- While shells cook, in the bottom of a casserole dish mash up the tomatoes, then stir in the basil and melted butter and season with salt and pepper.
- Place a skillet over medium-high heat with the EVOO. Add the garlic to the pan and stir for 1 minute. Add the spinach and nutmeg to the pan and cook to heat through. Transfer to a large bowl and add the artichokes, egg yolk, ricotta, Parmigiano, lemon zest, thyme, and parsley and season with salt and pepper.
- Stir and spoon this mixture into the shells and arrange split side up in the sauce. Cover the casserole with foil and transfer to the oven.
- Bake for 20 minutes, remove the foil, and continue baking until the filling is golden brown-about 15 minutes.
Enjoy!
Ingredients:
- 2 pieces boneless skinless chicken breast
- 2 onions, one halved, one chopped
- 2 garlic cloves, crushed
- 1 bay leaf
- 2 tbsp EVOO (tuscan)
- 3 small to medium carrots, chopped
- 4 small celery stalks, chopped
- 10 oz mushrooms chopped
- Salt and pepper
- 1 quart tuscan vegetable stock
- 1/3 lb wide egg noodles
- 4 scallions, sliced
- 1/4 cup finely chopped fresh parsley
- 1/4 cup fresh chopped dill
- Zest and juice of 1 lemon
What to do:
- In a sauce pot, combine the chicken, halved onion, garlic, bay leaf, and enough water to cover. Bring to a boil, then lower the heat and simmer until chicken is cooked through, 15 to 20 minutes.
- Meanwhile, in a dutch oven, heat the EVOO over medium heat. Add the chopped onion, carrots, mushrooms, and celery. Season with salt and pepper. Cover the pot and cook until the veggies are soft- 8 minutes. Add the chicken stock and bring to a boil.
- Remove the poached chicken from the liquid and add about 2 cups of liquids, poured through a strainer, to the soup pot. Dice the poached chicken, then stir in the egg noodles, add the chicken and simmer for 5 minutes.
- Turn off the heat and stir in the scallions, parsley, dill, and lemon zest and juice. Season the soup with salt and pepper to taste.
Enjoy!
Ingredients
- 3 tbsp butter
- 2 tbsp EVOO
- 1 pound penne
- 1 onion diced
- 3 garlic cloves diced
- Salt and pepper
- 1/3 cup dry white wine
- 3 tbsp flour
- 2 cups milk
- 1/3 tsp nutmeg
- 10 oz spinach chopped
- 10 oz artichoke hearts chopped
- 1.5 cups Parmesan Romagiano cheese
- 1.5 cups Gouda cheese
What to do
- Cook the pasta. Meanwhile, heat the butter in a frying pan and add the onion and garlic-saute for 10 minutes.
- Set the oven to broil.
- Turn up the heat and add the flour. Cook for 1 minute. Then add the dry white wine and cook out the alcohol-about 3 minutes. Then add the milk, artichoke hearts, nutmeg, spinach, and salt and pepper. Heat through. Add 1 cup of each cheese until melted.
- In a ceramic, oven safe bowl, combine the drained pasta and cheese mixture. Mix thoroughly. Top with the remaining half cup of cheeses.
- Place bowl in broiler for 3 minutes until browned on top.
Enjoy!
