Vegetarian Ragu Sauce

Ingredients:

1 jar vegetarian pasta sauce
1 can diced tomatoes
1 cup red wine
1 zucchini, minced
1 large onion, minced
3 carrots, peeled and minced
3 stalks celery, minced
3 cloves garlic, minced
1 green pepper, diced
1 bag of fresh spinach
2 cups baby bella mushrooms, sliced
extra virgin olive oil
1 tbsp Italian seasoning
salt and pepper to taste

Directions:

1. In a pot, saute the onion, celery, garlic, carrot, and green pepper together with extra virgin olive oil. Cook on medium heat for about 8-10 minutes.

2. Add the mushrooms and zucchini and cook for another 5 minutes.

3. Add the red wine and cook until liquid reduces down.

4. Pour in the jarred sauce and diced tomatoes. Fresh tomatoes would also be a good addition at this point.

5. Once incorporated, add the spinach and cover. Let cook together for about 10 minutes or until spinach wilts down. Add italian seasoning, salt/pepper and any other spices you prefer (crushed red pepper, garlic powder, cajun seasoning).

6. Serve alongside any favorite pasta shape!

Potato Gnocchi

Ingredients:

4 Russet  potatoes, baked and peeled
3 whole eggs, beaten
1/2 cup Parmesan cheese, finely grated
3/4 cup flour
1 tbsp salt


Directions:

1. In a 350 degree oven, bake the potatoes until soft, about 45 minutes. Make sure to poke holes in the potatoes prior to cooking.

2. Peel the potatoes and using a ricer, pass the potatoes through the ricer and into a large bowl.

3. Add the flour, egg, cheese and salt to the potato and mix by hand until everything is incorporated. Don't overmix the dough.

4. Prepare the work area with extra flour. Separate the dough into chunks and roll out the chunks into thin rolls. Make sure to do this very gently.

5. Cut the dough into tiny pieces, about 1 inch in length. Pass the small pieces over a fork or gnocchi board. Place on a baking dish that is lightly dusted with flour.

6. At this point you can cook the gnocchi right away or put in the freezer for a few minutes.

7. Then, in a pot of boiling salted water, cook the gnocchi for about 1-2 minutes until they float to the top. You don't want to crowd the pot because it will lower the temperature of the water, so you can cook the gnocchi in batches if necessary.

8. Serve immediately with your favorite sauce!

Butternut Squash and Bacon Risotto

Ingredients:

6 cups chicken broth
1 1/2 cups Arborio rice
1 cup dry white wine
4 slices of bacon, diced
1 butternut squash, peeled and diced
4 shallots, diced
1/3 cup parmesan cheese, grated
olive oil
salt and pepper to taste

Directions:

1. Prepare the butternut squash and bake in a 425 degree oven for 45-50 minutes. Set aside.

2. Warm the chicken broth in a pot over medium/low heat. Keep on the heat throughout the entire  cooking process.

3. In a large pot, saute the shallots and bacon together until the bacon has browned. Add the rice to the pot, stirring to coat the rice with oil.

4. When the rice starts to turn pale, add the wine and stir constantly until the wine is fully absorbed.

5. Add a ladle-full of the broth to the rice and stir until the broth is absorbed. Continue adding a ladle-full of broth to the rice and stirring all the time until the liquid is absorbed. Continue this process on medium heat until the rice becomes creamy, about 25-30 minutes.

5. Remove the rice from the heat and stir in the parmesan cheese and butternut squash. Season with salt and pepper if necessary. Enjoy!

Mushroom Risotto

Ingredients:

6 cups chicken broth
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup portobello mushrooms, sliced
1 cup crimini mushrooms, sliced
1 cup shitake mushrooms, sliced
1 cup button mushrooms, sliced
4 shallots, diced
1/3 cup parmesan cheese, grated
olive oil
salt and pepper to taste

Directions:

1. Prepare the mushrooms. Saute the mushrooms all together in a pan with olive oil and season with salt and pepper. Cook for about 5 minutes on medium heat until the mushrooms are soft. Set aside in a bowl.

2. Warm the chicken broth in a saucepan over medium/low heat. Keep on the heat throughout the entire  cooking process.

3. In a large pot, saute the shallots with olive oil on medium heat until they become clear. Add the rice to the shallots, stirring to coat the rice with oil. When the rice starts to turn pale, add the wine and stir constantly until the wine is fully absorbed.

4. Add a ladle-full of the broth to the rice and stir until the broth is absorbed. Continue adding a ladle-full of broth to the rice and stirring all the time until the liquid is absorbed. Continue this process on medium heat until the rice becomes creamy, about 25 minutes.

5. Remove the rice from the heat and stir in the parmesan cheese and mushrooms. Season with salt and pepper if necessary. Enjoy!

Fig and Prosciutto Pizza

Ingredients:

Homemade or store bought pizza dough
fig jam
3 figs, sliced
prosciutto
mozzarella cheese
parmesan cheese

Directions:

1. Preheat the oven to 475 degrees.

2. Roll the dough onto a pizza pan. Spread a light layer of fig jam onto the dough. Layer with slices of proscuitto, mozzarella and parmesan cheeses. Top with a few slices of fresh figs.

3. Bake in the oven for about 10-12 minutes or until the pizza is golden brown. Enjoy!

BBQ Chicken Pizza

Ingredients:

2 chicken breasts

1 bag pre-made pizza dough

1 red onion, sliced

1 bag cheddar cheese

1 bag mozzarella cheese

chopped cilantro

BBQ sauce

Directions:

1. Bake the chicken breasts in the oven until cooked through. Then, chop the chicken into small pieces and set aside.

2. Roll out the dough and place on a large baking sheet. 

3. Spread out the BBQ sauce on the pizza dough. 

4. Sprinkle whatever amounts of chicken, sliced red onion and cheese as you would like.

5. Bake in the oven for about 20 minutes at 400 degrees or until fully cooked and cheese is starting to brown.

6. Top with chopped cilantro. Enjoy!

Pasta with Bacon and Mushrooms

Ingredients:

1/2 package spaghetti, regular or whole wheat
4 slices applewood smoked bacon, cut into pieces
3 cloves garlic, minced
1 package crimini mushrooms, washed and sliced
1 cup chicken broth
1 cup white wine
1/2 cup heavy cream
3 green onions, chopped
salt and pepper to taste
1/4 cup parmesan cheese

Directions:

1. In a pot, cook the pasta according to the instructions.

2. In a large pan, cook the bacon until it is brown and crispy. Set aside on a plate.

3. Add the mushrooms to the pan and cook on high heat to brown the mushrooms quickly. After a few minutes, add the minced garlic and cook together for 1-2 minutes.

4. Then add the chicken broth and wine and continue to cook on high heat until the liquid has reduced by half.

5. Add the cream into the pan, as well as the bacon. Cook on medium to low heat for a few minutes. Season to taste with salt and pepper.

6. Once everything has blended together, add the green onions and half of the parmesan cheese.

7. Serve the mushroom sauce on top of the pasta and top with the remaining parmesan cheese.

Mediterranean Pizza

Ingredients:

Pre-made Pizza dough
1/2 cup pizza sauce
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
1/2 eggplant, sliced and baked
1 red pepper, sliced and sauteed
1 jar artichoke hearts, chopped
5 basil leaves, chopped
2 tomatoes, sliced

Directions:

1. Roll out the pizza dough onto a baking pan.

2. Cover the dough with a thin layer of pizza sauce

3. Add tomatoes, eggplant, red peppers, artichoke hearts,

4. Cover with mozzarella and cheddar cheese.

5. Top with chopped basil and cook in a 425 degree oven for about 14 minutes.

Prosciutto and Basil Pizza

Ingredients:

Pizza dough
1/2 cup pizza sauce
1 cup mozzarella cheese
5 slices prosciutto, chopped
5 basil leaves, chopped
1/4 cup sun dried tomatoes, chopped

Directions:

1. Roll out the pizza dough onto a baking pan.

2. Cover the dough with a thin layer of pizza sauce

3. Add the prosciutto and sun dried tomatoes.

4. Cover with mozzarella cheese.

5. Top with chopped basil and cook in a 425 degree oven for about 14 minutes.

Pasta with Kale and Roasted Red Peppers

Ingredients:

1 package whole wheat pasta (any shape)
1 bunch kale, washed and cut
1 red onion, diced
3 cloves garlic, minced
1 jar roasted red peppers, sliced
salt and pepper to taste
olive oil
shredded cheese

Directions:

1. Boil package of pasta in salted water. Set aside.

2. In a large saucepan, begin cooking kale in olive oil. Cook for 8-10 minutes or until beginning to get soft.

3. Add onions and garlic and cook well together. Season with salt and pepper. Add sliced roasted red peppers to the vegetables.

4. Once all the vegetables are well cooked, add them to the pasta. Mix thoroughly. Top with any kind of shredded cheese, preferably Parmesan. Enjoy!

Zucchini and Basil Risotto

Ingredients:

6 cups chicken broth
2 tbsp extra virgin olive oil
1 medium yellow onion, finely diced
2 medium zucchini, diced
2 cloves garlic, finely chopped
2 cups Arborio rice
8 fresh basil leaves, chiffonade
sea salt, to taste
fresh ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese

Directions:

1. In the 2-quart sauce pan, bring the chicken broth to a simmer. Keep it hot but not boiling.

2. In the 3-quart sauce pan, heat the olive oil over low heat. Add the onion and sauté slowly until soft. Add the zucchini and garlic and sauté over medium heat for 2 to 3 minutes. Add the rice and stir until the rice is translucent, about 1 to 2 minutes.

3. Reduce temperature to low. Add the hot broth to the rice mixture one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladleful of broth. Towards the end of cooking, add the basil and salt and pepper to taste. Continue cooking until all the broth has been added and the rice is completely done.

4. Test the risotto to make sure it’s al dente, but not too hard. If it’s still a little crunchy, add a ladleful of water and continue stirring. When risotto is ready, remove from heat and stir in the Parmesan cheese. Serve immediately.

Easy Italian Fish

Ingredients:

2 mahi mahi fillets
marinara sauce
1 cup whole wheat pasta
parmesan cheese
salt and pepper to taste
olive oil
Italian seasoning

Directions:

1. Pan sear the mahi mahi fillets in a hot pan with olive oil. Season with salt, pepper and Italian seasoning.

2. Add marinara sauce and let the fish simmer. Once the fish is cooked throughout and the sauce is hot, put it over a bowl of whole wheat pasta.

3. Top with grated parmesan cheese and enjoy!

Spaghetti with Turkey Meat Sauce

Ingredients:

1 lb ground turkey
2 cups spinach leaves
10 button mushrooms, sliced
1 onion, diced
3 cloves garlic, mined
1 jar tomato sauce
1 package spaghetti or pasta of choice
salt and pepper to taste
parmesan cheese

Directions:

1. In a large saucepan saute the onion and garlic until soft. Add the mushrooms and continue to cook. After about 2 minutes add the ground turkey and incorporate everything together. Season with salt and pepper.

2. When the turkey looks mostly cooked add the tomato sauce. Add the spinach leaves on top and cook the entire sauce together.

3. In a separate pot boil the pasta in salted water. When the pasta is done, serve with the sauce and top with parmesan cheese.

Whole Wheat Pasta with Artichoke Hearts

Ingredients:

2-4 servings of whole wheat pasta
1 yellow onion chopped
2 shallots, chopped
3 cloves minced garlic
1 can/jar artichoke hearts, chopped
salt and pepper to taste
Italian seasoning to taste
1 cup baby spinach leaves
1 tomato, chopped
1/2 cup shredded parmesan cheese

Instructions:

1. Boil the pasta in a pot with salted water.

2. In a saucepan, saute the onion, shallots and garlic until soft. Add the artichoke hearts, tomato and spinach and cook for about 5-7 minutes. Season with salt, pepper and italian seasoning

3. Drain the pasta and add to the vegetable mixture. Toss and serve with the parmesan cheese.

Delicious Whole Wheat Pizza Dough

Ingredients:

1 1/2 cups flour
1 1/2 cups whole wheat flour
2 tsp salt
1 1/2 teaspoon active dry yeast
1 cup lukewarm water (may need up to 1 or 2 tablespoons more)
2 tbsp olive oil

Directions:

1. Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.

2. Knead it for just a minute or two. Lightly oil the bowl where you had mixed it and dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.

3. Dump it back on the floured counter, and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.

4. Preheat the oven to 425 degrees. Roll out the pizza until it's very thin, toss on whatever toppings, cheeses, and seasonings you like (the more the better!).

5. Bake it for about 14-16 minutes until it’s golden brown and the cheese has melted.

Fresh Linguine with Garlic Shrimp and Pesto

Ingredients:

Pesto (see pesto recipe for details)
9 ounces fresh linguine
3 garlic cloves, minced
3 tbsp olive oil
20 large shrimp, peeled and deveined
Parmesan cheese shavings
Salt and pepper to taste

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook,
stirring occasionally to prevent it from sticking for about 4 minutes, or until al dente.

2. While the linguine cooks, heat about 3 tablespoons of olive oil in a medium sauté pan over
medium heat.

3. Add the garlic and shrimp and sauté for about 3 minutes, or until the shrimp are just cooked through
and the garlic is tender.

4. Add the pesto into the shrimp mixture.

5. Drain the linguine, reserving about ½ cup of the cooking liquid.

6. Toss the linguine in a large bowl with the shrimp- pesto mixture, adding enough of the reserved cooking
liquid to moisten the sauce so that it coats the pasta evenly.

7. Once everything is cooked, serve onto plates and garnish with parmesan cheese.

Shrimp Scampi

Ingredients:

1 lb shrimp
angel hair pasta
2 tbsp butter
2 tbsp olive oil
1/2 cup parsley, chopped
6 cloves garlic, finely chopped
1/2 cup white wine
2 tbsp lemon juice
salt and pepper to taste

Directions:

1. Boil the pasta until soft, about 10 minutes. Set aside.

2. Add olive oil and butter to a pan, once butter melts, add the garlic. Cook for 2 minutes.

3. Add the shrimp into the garlic and cook until pink on both sides. Add the white wine and lemon juice and cook for another 2 minutes.

4. Once all the flavors have blended, add the salt, pepper, and parsley.

5. Top the pasta with the shrimp and sauce and enjoy!

Traditional Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
1 cup all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups italian bread crumbs
1 cup vegetable oil or pure olive oil
1 jar tomato sauce
1/4 cup freshly grated Parmesan

Directions:

1. Preheat oven to 400 degrees F.

2. Season chicken breasts on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

3. Heat oil in skillet and once hot, add chicken breasts to each pan and cook until golden brown on both sides, about 3 minutes per side.

4. Transfer to a baking sheet and top each breast with some tomato sauce, parmesan cheese, and salt and pepper.

5. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves

6. Serve with spaghetti or pasta of choice.

Italian Pasta Bake

Ingredients:

1/2 zucchini, cut in 1 inch slices
1 cup button mushrooms, cut lengthwise
1 cup carrots, cut in 1 inch slices
1 onion, sliced
1 cup spinach leaves
1 cup pasta like penne or rigatoni
2 cups marinara sauce
1/2 cup bread crumbs
1/2 cup parmesan cheese

Directions:

1. Preheat oven to 400 degrees. Saute all the vegetables together until soft and cooked through.

2. In a separate pot, boil the pasta.

3. In a large mixing bowl, mix the cooked vegetables with the cooked pasta. Add the marinara sauce and mix thoroughly.

4. Place the entire mixture in an 8 x 8 baking pan and top with breadcrumbs and parmesan cheese.

5. Bake for 30 minutes or until browned.