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.

Spicy Seared Ahi Tuna w/Green Beans!

This one is super easy, quick, and a nice fancy fake out! During the week if you have a busy schedule, this is great for a week night.

Ingredients:

• 2 small Tuna Steak fillets, sliced into long bite size pieces
• 1/2 cup low sodium soy sauce
• 2 tbsp Tabasco sauce
• 1 tbsp paprika, smoked
• 2 bunches of green beans, chopped
• 1 tbsp EVOO
• Wasabi sauce/spread

What to do:

1. Briefly soak the sliced tuna fillets in the soy sauce and Tabasco sauce mixture. 
2. Heat EVOO in a medium skillet and cook sear the tuna on both sides, about 1 minute each, topping with paprika evenly. Set aside and cover in foil. 
3. In the same pan, add the green beans. Top with the remaining soy sauce and Tabasco sauce mixture. Add a little paprika. Cook until done. Set aside.
4. Serve the tuna and green beans and top with a drop of Wasabi on each tuna slice depending on how much spice you desire. 

Enjoy!

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!

Beer Braised Shrimp w/Fresh Spicy Salsa and Rice!

Ingredients:

• 4 garlic cloves chopped
• 6 celery stalks chopped
• 1 green pepper chopped
• 1 red onion chopped
• 4 tbsp butter
• 1.5 cups rice
• 2.5 cups vegetable stock
• 1 jalapeno, deseeded and chopped
• 1 pint of cherry tomatoes halved
• 2 limes
• Salt
• 2 tbsp EVOO
• 2 lb shrimp
• 1 tbsp Old Bay Seasoning
• 1 tbsp Worchestershire Sauce
• 1.r cup hot sauce
• 1 bottle of beer
• 1 bunch of green onions, chopped

What to do:

1. In a medium bowl, combine the garlic, celery, bell peppers, and onion. Heat a medium pot with 1 tbsp butter over medium heat. Add about one third of the vegetables in the pot, cook for 2 to 3 minutes, then add the rice and toss for another 1-2 minutes. Stir in the stock, cover the pot, and bring to a boil. Simmer the rice for 15-18 minutes. Set aside.
2. Meanwhile, combine the remaining vegetables with the jalapeno pepper and tomatoes, dress with the juice of 1 lime, and season with a little salt.
3. Heat the EVOO in a large skillet over medium high heat. Add the shrimp and Season with Old Bay, Worchestershire Sauce, and hot suace. Toss the shrimp around for 2 minutes, add the beer, reduce the heat to a simmer, and braise for about 5-6 minutes. Cut the remaining 3 tablespoons of butter into small bits, then add the green onions and melt the butter into the sauce. Squeeze the juice of the second lime over the pan.
4. Serve the rice, shrimp, and salsa on plates and enjoy!