Spicy Sicilian Pea Pepper Pesto Lasagne

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This recipe combines two different ones found online: one a spicy sicilian pesto with boiled pasta, and the other a pea and ricotta lasagne. The pesto calls for lots of pepper, mint combined with basil, and almond instead of pine nuts, making it a nice alternative to usual well-worn pesto the original pea and ricotta recipe calls for. The ingredients don’t need to be cooked beforehand, just combined, which eases preparation. Your vegetarian friends with a penchant for the piquant will love this one!

Ingredients

For the pesto:

• 2 cups fresh basil leaves, lightly packed, washed and spun dry
• 2 serrano chiles, stems and seeds removed
• ½ cup mint leaves
• 3 garlic cloves, peeled
• 1 tablespoon hot red pepper flakes
• ½ teaspoon fennel seeds
• ¼ cup sliced blanched almonds
• ½ cup extra-virgin olive oil
• ¼ cup freshly grated Pecorino Siciliano plus ¼ cup set aside for garnish

For the pea and cheese filling:

• 3 cups whole-milk ricotta cheese (about 1 1/2 pounds)
• 1 pound frozen peas, thawed
• 1/3 cup finely grated Parmesan cheese (about 1 ounce)
• 2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 cup heavy cream

To assemble:

• 1/2 cup heavy cream
• 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
• 1/2 cup toasted blanched almond slivers
• 8 ounces fresh mozzarella cheese, thinly sliced
• Olive oil, for coating the foil

What to do

For the pesto:

• Place the basil, mint, garlic, Serrano chilis, red pepper flakes, fennel seeds and almonds in a food processor and pulse 3 times to start the chopping process. Add the ½ cup oil and pulse 4 or 5 times to create a thick paste, (not a thin oily sauce). Add cheese and pulse once to mix in, season with salt if it needs it and remove to a container with a lid. Makes 1½ cups.

For the pea and cheese filling:

• Place all of the measured ingredients except the cream in the bowl of the food processor fitted with the blade attachment. With the food processor running, add the cream in a slow, steady stream until the mixture is almost smooth but some texture remains, about 45 seconds. Taste and season with additional salt and pepper as needed. Leave the filling in the food processor.

To assemble:

• Pour the cream evenly over the bottom of a 13-by-9-inch baking dish. Cover with a layer of 4 lasagna noodles, allowing them to overlap slightly. Using a spoon, evenly spread a third of the pea-ricotta filling over the noodles, then evenly spread half of the pesto over the filling. Evenly sprinkle half of the pine nuts over the pesto.
• Cover with another layer of 4 noodles. Evenly spread another third of the pea-ricotta filling over the noodles. (Do not cover with pesto.)
• Cover with the last 4 noodles. Evenly spread the remaining third of the pea-ricotta filling over the noodles, then evenly spread the remaining half of the pesto over the filling. Evenly sprinkle the remaining half of the toasted almonds over the pesto. Evenly arrange the mozzarella slices over the top. Coat 1 side of a large piece of aluminum foil with olive oil and cover the dish tightly with the foil, oil-side down.
• Bake until the sauce is starting to bubble around the edges, about 35 to 40 minutes. Remove the foil and continue baking until the top and edges of the lasagna are lightly browned in spots and the filling is bubbling, about 15 minutes more. Let cool at least 10 minutes before serving.

Orange Demi-Glaze Brined Chicken Breasts w/Sicilian Glaze and Puttanesca-Style Pananella!

Ingredients:

Glaze:

• EVOO
• 4 garlic cloves, chopped
• 2-3 sprigs rosemary, chopped
• 1 italian cherry chile pepper
• 1/2 cup Marsala wine
• 1 blood orange 
• 1/2 cup chicken stock
• 1/3 cup honey

Puttanesca-Style Panzanella:

• 3-4 tomatoes, chopped
• 1 cup fresh flat-leaf parsley leaves
• 1 medium red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1/3 cup EVOO
• 2 tbsp red wine vinegar
• 2 garlic cloves, chopped
• 1 italian red cherry chile or jalapeno, chopped and seeded
• 1 lemon, juiced
• 1/2 loaf sourdough bread, cut into small squares
• 3/4 cup black olives, pitted and chopped

Brine:

• 3-4 tbsp grated red onion
• 2 tbsp kosher seas salt
• 4 garlic cloves, chopped
• A few sprigs fresh rosemary
• 1 lemon, sliced
• 4 pieces skinless, boneless chicken breasts (about 2 pounds)
• Puttanesca-Style Panzanella (see recipe below)

What to do:

1. 2 days in advance mix together your brine: put the onion, salt, garlic, rosemary, lemons, and 4 cups water in a large resealable bag or large bowl. Add the chicken and refrigerate for up to 2 days.
2. When ready, for the glaze: heat the EVOO in a small pot over medium to medium high heat. Add the garlic, rosemary, and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3-4 tbsp, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool and set aside.
3. Heat a grill pan, griddle, or cast iron skillet over medium high heat. Remove chicken from brine, pat dry, and brush with EVOO, then cook, turning occasionally, until the chicken is cooked through. Meanwhile, gently warm the glaze. Bast the chicken with the glaze during the last 4 minutes of cooking.
4. Meanwhile, for the Panzanella: combine the tomatoes, parsley, onions, and bell peppers in a large bowl. Whisk together EVOO, vinegar, garlic, chile pepper, and lemon juice in a small bowl. Cut the bread, toss the bread, vegetable mixture and olives with the dressing from the small bowl. Mix and serve with the chicken.

Enjoy!

Italian Salmon Bake!

Ingredients:

• 4 (5 ounces each) salmon fillets
• 2 tsp EVOO plus2 tbsp
• Salt and pepper
• 3 tomatoes, chopped
• 2 shallots, chopped
• 1 lemon, juiced
• 1 tsp oregano
• Hoison sauce, enough to spread over filets
• 1 tsp dry thyme
• 1 tsp rosemary
• 2 cups of white rice (or brown), cooked according to package instructions

What to do:

1. Preheat oven to 400. Brush some hoison sauce onto each salmon fillet, then sprinkle with tuscan or regular EVOO, top with salt and pepper. 
2. Meanwhile, stir together tomatoes, shallots, 2 tbsp of oil, lemon juice, oregano, thyme, salt, and pepper in a medium bowl. 
3. Place a salmon fillet, atop a sheet of foil. Wrap ends of foil to form a spiral shape. Spoon on an equal amount of the tomato mixture covering completely; seal the packets closed. 
4. Place the foil packets on a heavy large baking sheet. Repeat until all salmon have been individually wrapped.
5. Bake until salmon is cooked through, about 25 minutes (depending on how thick your fillets are). 
6. Serve atop rice.

Turkey Meatballs, Spicy Tomato Sauce, and Spaghetti Squash!

Ingredients:

• 1 lb ground turkey
• 1 slice wheat bread, crumbled
• 1/4 cup parmesan cheese, grated
• 1 onion, grated or finely chopped (for meatballs)
• 1 onion, chopped (for sauce)
• 1 carrot finely grated
• 3 tbsp freshly chopped parsley
• 1 fresh sprig rosemary (or substitute with dry)
• 1 tbsp EVOO
• 6 garlic cloves, minced
• 3 tbsp tomato paste
• 1 28 ounce can crushed fire-roasted tomatoes, liquid included
• 1 tsp finely minced canned chioptle en adobo and sauce, or more to taste
• 2 tsp chopped oregano leaves (can substitute with dry)
• Salt and pepper
• 1/4 cup fresh basil leaves (or substitute with dry)
• Cooking spray
• 2 tsp fresh thyme leaves, chopped
• 1 egg, lightly beaten
• 1 spaghetti squash (or substitute with wheat spaghetti noodles-follow instructions on package for making)

What to do:

1.  Preheat oven to 350. Cut your spaghetti squash in half, de-seed, and place in a baking dish with 1 inch of water in the bottom. Cook for 30 minutes. Take a spoon and flake the edges, making spaghetti noodles from the squash (this makes about 5 servings).
2. Meanwhile, for the sauce: in a 4 quart saucepan heat the EVOO over medium heat. Saute the chopped onion, 4 garlic cloves until translucent (about 3 minutes). Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make the meatballs.
3. Once your spaghetti squash is done, preheat your oven to broil. Spray a baking sheet with cooking spray. Combine the turkey with the following: egg, 2 garlic cloves, parmesan cheese, parsley,  salt and pepper, thyme leaves, bread crumbs, grated onion, and grated carrot. Mix together well and make into 2 1/2 inch balls and place on a baking sheet. 
4. Broil for 10 minutes or until browned and almost entirely cooked through. 
5. Meanwhile, remove the rosemary sprig from the sauce and add fresh basil (if not fresh cook in while simmering your sauce). Add the meatballs to the sauce, cover and cook additional 10 minutes or until sauce is slightly thickened and meatballs have absorbed some of the sauce. If your using regular wheat pasta, prepare this now and set aside. 
6. Serve the spaghetti squash in a shallow bowl, topped with the sauce and meatballs. 

Enjoy!

Skillet Veggie Lasagna!

Ingredients:

• 1/2 cup EVOO
• 4 garlic cloves, sliced
• 1.5 pounds ripe tomatoes, diced
• 4 tbsp chopped fresh basil and/or parsley, plus more for topping
• Salt and pepper
• 1 cup ricotta cheese
• 1 large eggo
• 2 tbsp grated parmesan cheese, plus more for topping
• 6 sheets no bake lasagna noodles
• 1 carrot, peeled into ribbons
• 1 zucchini, peeled into ribbons
• 3.5 cups baby spinach
• 1/4 pound mozzarella cheese, grated

What to do:

1. Heat the 1/4 cup EVOO in a large skillet over medium-high heat. Add the garlic, cook until golden, 1 minute. Add the tomatoes, 1 tbsp herbs, 1/2 tsp salt, and pepper to  taste, cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low, reserve the remaining sauce.
2. Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tbsp herbs, 1/2 tsp salt, and pepper to taste in a bowl. 
3. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top, drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tbsp of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes. Let rest a few minutes before slicing. Top with more parmesan and fresh herbs.

Enjoy!

Spinach-Artichoke Stuffed Shells!

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:

1.  Preheat oven to 375. 
2. 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.
3. 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. 
4. 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. 
5. 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. 
6. Bake for 20 minutes, remove the foil, and continue baking until the filling is golden brown-about 15 minutes.

Enjoy!

Heavenly Vegetarian Lasagna

Ingredients

• Lasagna noodles
• Spaghetti sauce (one jar)
• 2 zucchini, chopped
• 12 ounces mushrooms, chopped
• 2 carrots, shredded
• 10 ounces broccoli
• 12 ounces spinach, chopped
• 1 onion, chopped
• 4 garlic cloves, diced
• 2 eggs, beaten
• 2 cups cream-style cottage cheese
• 1 15 ounce carton ricotta cheese
• 2 tsp dried Italian seasoning
• EVOO
• 3/4 cup shredded Parmesan cheese
• 1 8 oz package shredded mozzarella cheese

What to do

1. Cook noodles according to package directions. Drain and set aside.
2. In a bowl, combine eggs, cottage cheese, ricotta cheese, and italian seasoning. Set aside.
3.  In a large skillet, cook mushrooms, onion, zucchini, and garlic until tender. Stir in the spaghetti sauce, carrots, spinach, broccoli, and 1/4 cup Parmesan cheese. Cook through and set aside.
4. In a rectangle 3 quart pan, place a layer of noodles (cut to size) in the bottom of the dish. Spread one-third of the cottage cheese mixture, followed by a third of the spaghetti sauce mixture, followed by a third of the mozzarella cheese. Repeat layers twice. Sprinkle with remaining 1/2 cup Parmesan cheese. 
5. Bake uncovered at 350 for 15 minutes or until heated through. Let stand for 10 minutes. 

Enjoy!

Spaghetti w/Fresh Pesto, Tomatoes, and Butter Lettuce!

Ingredients:

• 2 heads of butter lettuce
• 1/2 cup of fresh parsley
• 1/2 cup of fresh basil
• 2 tbsp EVOO (extra virgin olive oil)
• 1 cup Parmesan reggiano cheese
• Salt and pepper to taste
• 2 tbsp of lemon zest
• Juice of one lemon
• 3 garlic cloves diced
• 1 onion chopped
• 16 ounces of cherry tomatoes
• 1 pound thin spaghetti noodles

What to do:

1. Cook your noodles in salted water until they are al-dente. Reserve 1 ladle of starchy water and set aside.
2.  Meanwhile, chop one head of butter lettuce and set aside in a large mixing bowl. Take the other head of lettuce, basil, parsley, lemon zest, Parmesan cheese, salt and pepper to taste and place in food processor and pulse until well blended. Add 2 tbsp of EVOO to make a pesto. Set aside. Add the ladle of starchy water to the pesto and stir together.
3. Heat some EVOO in a medium frying pan and start sauteing your onion, garlic, and some salt and pepper. Saute for about 7 minutes. Then add the cherry tomatoes and place a top on the pan. Cook for about 8-10 minutes to allow tomatoes to burst. Take a masher or you mixing spoon and smash the remaining tomatoes. Add the juice of one lemon
4. Mix together and toss the noodles, pesto sauce, and butter lettuce together for a couple of minutes. Serve on a plate with some Parmesan cheese to top it off. Enjoy!