Lamb cutlets with grilled eggplant

Lamb cutlets with grilled eggplant Ingredients    2 Eggplant (aubergine)    8  Lamb cutlets    1 sprig Fresh rosemary    2 Garlic cloves     Fresh parsley – small bunch     Olive oil     Salt and pepper    4 tbsp Full fat natural yogurt     Almond flakes toasted (optional) – to sprinkle Instructions Heat a griddle […]

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Chicken Lasagna with Pesto Cream Sauce

Chicken Lasagna with Pesto Ingredients Yield: 8-12 servings 16 lasagna strips (one box is 18 pieces so cook all in case some break) 1-pound container of whole milk ricotta cheese ½ cup Parmesan cheese, grated ¼ cup fresh Italian flat leaf parsley, chopped fine 1 whole egg ½ teaspoon kosher salt ½ teaspoon freshly grated […]

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Pasta with Shrimp and Broccoli Rabe

Pasta with Shrimp and Broccoli Rabe Ingredients     1 lb. Pasta I used Campanelle     1 lb. Shrimp cleaned, deveined and shells removed     1 bundle Broccoli Rabe trimmed     14 oz. Plum Tomatoes peeled     4 Garlic cloves chopped     2 Tbsp. Butter     1/2 cup White wine Dry (Chardonnay)     Olive oil extra […]

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Orecchiette with crab

Orecchiette with crab Ingredients Serves 2 to 4     2 Tbsp of Extra Virgin Olive Oil     3 Cloves of Garlic, minced     1 Red Fresno Pepper, seeded and finely minced     ½ lb Jumbo Lump Crab Meat     ½ cup White Wine     2 pints Cherry Tomatoes, halved     ½ lb Orecchiette Pasta     […]

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Chicken Francese

Chicken Francese Ingredients: Serves 4 2 large eggs 2 tbsp milk 1 tsp salt, plus more for seasoning the sauce 1/2 tsp freshly ground black pepper, plus more for seasoning the sauce 4 servings Veal, Chicken, Turkey or Pork Scaloppine (2 breasts halved and pounded or 1 package cutlets) all-purpose flour 1/3 cup olive oil […]

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Parmesan-Lemon Grilled Fennel

Parmesan-Lemon Grilled Fennel Ingredients     2 fennel bulbs     2 t. olive oil     2 t. lemon juice     2 T. parmesan grated     1 t. coarse salt Instructions     Preheat the grill.     Remove the roots from the fennel bulbs, leaving the core intact. Slice each bulb into quarter-inch wedges.     Brush both sides […]

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Beer-Steamed Mussels with Fennel & Shallots

Beer-Steamed Mussels with Fennel & Shallots  Ingredients     2 lb. mussels     1 T. olive oil     1 small fennel bulb thinly sliced     2 shallots finely diced     2 cloves garlic minced     1 t. salt     2 cups wit beer     1/2 orange     2 T. butter     1/4 cup cilantro chopped   […]

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Grilled Vegetables with Balsamic Vinaigrette

Grilled Vegetables with Balsamic Vinaigrette Ingredients     Serves 4 to 6  2 bell peppers (any color), seeded and quartered  2 medium zucchini, cut lengthwise into 1/2-inch-thick slices  2 medium yellow squash, cut lengthwise into 1/2-inch-thick slices  2 big handfuls of mushrooms (or 1-2 portobello mushrooms, sliced)  1 Vidalia or red onion, cut into 1/2-inch-thick slices […]

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Strawberry-Rhubarb Crisp

Strawberry-Rhubarb Crisp Ingredients     Makes 8 servings         Filling:         6 medium stalks rhubarb, cut into 1/2-inch pieces         2 cups (8 ounces/250 grams) strawberries, hulled and halved lengthwise         1/2 cup (4 ounces/125 grams) sugar         Topping:         1 cup (5 ounces/155 grams) all-purpose flour         1/2 cup (1.5 ounces/45 grams) old-fashioned rolled oats […]

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Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches Ingredients Makes 2 sandwiches         2 fresh Italian sandwich rolls, split in half vertically         1 tablespoon canola oil         1 white onion, thinly sliced         1/2 large green bell pepper, thinly sliced (optional)         1 teaspoon minced garlic         1/2 teaspoon salt         1/4 teaspoon ground black pepper         1/2 pound […]

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