This classic Beef Bourguignon dish originated from the Burgundy region of eastern France as a pauper’s dish.  The French Stew Braised in Red Wine recipe evolved into an international favorite.

Once you have it together for the simmering it can easily be placed in a crock pot to complete the cooking process.
Serve it with mashed potatoes, egg noodles or rice.

Very important to sear the meat and deglaze with the wine to develop the rich taste.

Ingredients;
1 TBLS good olive oil
3 thick slices bacon, diced, applewood smoked is preferred
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 LB carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 TSP chopped garlic (2 cloves)
1/2 cup Cognac (optional)
2 cups dry red wine such as Cote du Rhone  or Cabernet
2 cups beef stock or more, low sodium is best
1 TBLS tomato paste
1  TSP fresh thyme leaves (1/2 tsp dried)
2 TBLS unsalted butter at room temperature, divided
2-3 TBLS corn starch
1 pound frozen whole pearl onions
1 pound fresh mushrooms trim the stems, caps sliced thick

Directions;
Heat the olive oil in a large pot or Dutch oven.  Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large bowl.
Dry the beef cubes with paper towels and then sprinkle them with
salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the bowl with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots and sliced onions in the fat in the pan and cook
for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.  Put the meat and bacon back into the pot with the juices. Add the wine plus enough beef stock to almost cover the meat, reserving 1/2 cup of stock.  Deglaze the pot scrapping the bits of meat residue from the bottom of the pot.  Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and let simmer on low for 2 hours or until the meat and vegetables are very tender when pierced with a fork.
Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew along with the pearl onions.
Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.  Combine the cornstarch and reserved stock.  Remove the meat and veggies to a lipped serving platter.  Add the cornstarch mixture to the pot, turn the heat up to med and stir until the gravy thickens slightly. Season to taste

This Cuban Citrus-Marinated Pork Shoulder Roast is mouth watering good and is fall off the bone tender. (Pernil Asado con Mojo) The pork shoulder is soaked overnight in a citrus mojo marinade. Cuban Roast Pork Pernil is a very traditional holiday meal with many Latino variations.

Ingredients;
1/2 cup grapefruit juice
1/2 cup  lime juice
1/4 cup white vinegar
10 fresh garlic cloves, peeled and minced
2 medium onions, sliced
1 TBLS dried oregano
1 TBLS ground cumin
1 TSP pepper
3 TBLS coarse salt
3 TBLS olive oil
8-10 LB pork shoulder

Directions;
Combine the juices, vinegar, garlic, onions, oregano, cumin, pepper and 1 TBLS of the salt in a bowl. Set aside.
Dry the pork and rub it all over with the remaining salt.  Place the pork skin side up in a high sided roasting pan that will fit in your refrigerator. Pour half the marinade around the pork but not on the skin. Cover with foil and marinate for 8 hours or overnight in the refrigerator.  Keep the remaining marinade in a covered bowl refrigerated.
Preheat the oven to 400.  Rub olive oil on the skin. Place the pork skin side up in the oven for 30 minutes, uncovered.
Then cover the pork and reduce the oven to 275 for 5 hours.
Then uncover and turn the oven up to 375 for 1 hour more.
A thermometer placed in the thickest part should read 170.
Let the pork rest for 30 minutes when done before peeling away the skin and removing the bone.  Shred the meat in pieces.
Boil the remaining marinade in a sauce pot for about 5 minutes.
Serve the meat shredded with the cooked marinade and onions on top.

The beauty of this Sausage White Bean Escarole soup is it can be also made with turkey sausage.***See below
This is a soulful soup, rich and warming. It freezes very well, so make extra.

Ingredients;
1/2LB ground mild Italian pork or turkey sausage
2 TBLS olive oil
½ med onion, diced
1 carrot, diced
1 celery rib, diced
4 fresh garlic cloves chopped and mashed
Dash of red pepper flakes
Dash of salt(kosher preferred) or none
32oz low sodium chicken stock
1 can (15oz) cannellini beans, drained and rinsed
1 head escarole, washed and chopped into small pieces
1 TSP lemon juice
½ cup small pearl like pasta, uncooked

Directions;
In a stock pot big enough to fit all the ingredients, heat the oil and add the onion, carrot and celery. Sauté a few minutes until soft. Add the sausage and sauté until the pink is gone, about 5 minutes breaking the sausage up with a fork.
**Just add a 1/2 TSP Bell’s Seasoning or ground sage if you use turkey.
Add the garlic and stir for 2-3 minutes. Add the balance of ingredients except the pasta. Cover and simmer on low for 1-2 hours or in a crock pot covered for 4 hours. Add the pasta and simmer for about 30 minutes before serving.
If a crock pot is used add about 1 hour before serving.

This Mediterranean style Pan seared fish is fast, delicious and easy to make on your stove top. I used a grouper filet. You can use grouper, Branzino or any light flavored fish with the skin left on the filet.
The Italian olives are available in most markets.

Ingredients;
1-1.5LBS fresh fish filet (Branzino or Grouper) with the skin left on.
2 TBLS extra virgin olive oil
Salt & Pepper
1/2 cup dry white wine, use one that you will drink with dinner
2-3 chopped plum-Roma tomatoes
2 TBLS fresh chopped parsley
1/2 cup Castelvetrano or Gaeta pitted olives, cut in half
1 TBLS capers
2 TBLS butter

Directions;
Sprinkle salt & pepper on the filet. In a saute pan heat the oil and sear the fish on both sides for about 5 mins. Remove the fish and set aside. Add the wine and deglaze the pan. Add the chopped tomatoes and simmer for 2-3 minutes. Add the balance of ingredients and simmer for a few more minutes. Return the fish to the saute pan for a few minutes. Lay the fish in a plate and spoon the tomato mixture over each filet.

I made this Pasta with Broccoli Rabe (Italian broccoli) but it can be made with regular broccoli.  I used Casarecce shaped pasta.
Barilla has come out with several Artisan pasta shapes.
They create an interesting look in the serving platter.
If this pasta is not available you can use any short pasta like Penne or Rigatoni

Ingredients;

12oz box Barilla Artisan, Casarecce pasta, cooked according to the box directions
3 TBLS butter
3 TBLS olive oil, extra virgin is preferred
1 bunch broccoli rabe or 12oz frozen bag, which I have seen at Whole Foods OR fresh lrg head of regular broccoli
2 cloves garlic, minced
3 plum tomatoes, diced or a small can of diced tomatoes
Dash of dry basil
Red crushed pepper
Romano grated cheese

Directions;

If you use fresh broccoli rabe you’ll need to trim the thick bottom stems and cut it
into 4 inch pieces, wash thoroughly and drain. Set aside.
Add the oil, butter and garlic into a saute pan with a cover large enough to fit the cooked pasta and broccoli.
Simmer for 2 minutes and add the diced tomatoes. Cook another few minutes. Add the broccoli and cover.
Simmer for about 15 minutes or until the broccoli is soft. Sprinkle in the red pepper. Cook the pasta according to the box directions and drain.
Add it into the broccoli and toss until mixed together well.
Place in a serving platter and sprinkle with the Romano cheese.

This smoky lime shrimp recipe is so summer.
A great cook out item to compliment your menu.
You can marinate the night before and have more time
to prepare other foods.
Great when served with fresh grilled pineapple rings.

Ingredients;
1LB shrimp, peeled and deveined
3 TBLS olive oil
3 TBLS lime juice
1 TSP lime peel or zest
2 TSP smoky rub, any kind without salt
Pepper to taste

Mix all together and marinate for 1 hour to overnight in the refrigerator.
Skewer shrimp onto metal skewers or wood ones that you have soaked in
water to keep them from burning up.
Brush once with the marinade just before cooking.
Grill or broil a few minutes on each side until firm and no longer translucent.
Serve warm.

This Mediterranean seafood salad is made with olive oil and vinegar.
Its a great summer side dish or main course.

You can make it with any firm type seafood, such as calamari,
sliced scungilli (Italian conch) or clams (meat only).
This tastes better if made the day before allowing the ingredients to marinate.
It’s so delicious, I assure you the plate will be empty in no time!

Ingredients;
1/2 LB shrimp, shell removed and deveined
1/2 LB bay scallops
1 cup of mussels, meat only,  frozen will do
1 cup lump crab meat
1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
Juice from 1/2 a lemon, reserve the other half for garnish
4-6 fresh basil leaves, sliced thin
1/4 cup roasted red pepper, diced (jar type is fine)
1 TBLS capers
6 olives, such as Gaeta or Kalamata, sliced in half
3 TBLS fresh parsley, minced
3 thin slices of red onion, cut in half
1-2 cloves of fresh garlic, minced and mashed

Directions;
Heat to boiling a pot of water large enough for the shrimp and scallops. Simmer them for just 3-5 minutes until just firm and no longer translucent. Drain and rinse in cold water.
Mix together all ingredients, then add the crab last.
Garnish with basil leaves and lemon slices.
Serve slightly chilled.

Slow Cooker BBQ Chicken is a very tasty and easy recipe for BBQ chicken that compliments your summer cookout menu.
The slow cooker allows you time to prepare other menu items.

Ingredients;
3-4 LBS chicken legs/thighs
salt & pepper to taste
2/3 cup ketchup
2/3 cup molasses
2 TBLS Dijon mustard
2TBLS Worcestershire sauce
2 TBLS minced onion
1 clove garlic, minced and mashed
1 TBLS cornstarch
5 TBLS any style BBQ rub, without salt is preferred

Directions;
Rub the chicken with salt and pepper. Place chicken in cooker and add all the other ingredients. Toss to coat the chicken well. Set the cooker on low for about 3 hours or until the chicken is tender but not falling off the bones.
Place the chicken on a foil lined baking sheet and place in the oven broiler until the skin is slightly charred.
You can also do this on the BBQ grill if you like.
Meanwhile pour the sauce from the cooker into a pot and simmer on medium a few minutes until it reduces and thickens.
Brush the charred chicken with the sauce and serve.

This Mojito Chicken Wings recipe is so tasty and a great item to prepare for an appetizer and a take along to a party.
The sauce gives a different take on wings that all will enjoy !!

Ingredients;
4 LBS chicken wings, cut into drum stick and flap, removing the tip
1/2 cup lime juice
1/2 cup orange juice
4 TBLS olive oil
1/4 cup fresh mint, chopped
2 TBLS honey
2 TBLS mole verde spice, found in spice shop and the better markets
1 TSP grated lime peel
1 TSP ground cumin
1/2 TSP salt

Directions;
Mix all ingredients except the chicken in a bowl.
Reserve half the marinade and set it aside.
Place the chicken with half of the marinade into a 1 gallon zip lock storage bag. Refrigerate for 2 hours or overnight.
Remove the chicken and shake off the marinade.
Grill the wings turning often until they are cooked through and browned, about 20-30 minutes.
Pour all of the reserved marinade into a pot and simmer until thickened.
Place the cooked wings on a platter.
Brush the simmered marinade onto the cooked wings and serve.

This Pasta with smoked salmon and cream dish takes 15 minutes to make and its ready to be enjoyed.

Any kind of long pasta can be used. Traditional, spinach or carrot.

My Aunt use to make this for me when I would come to visit.
It’s so fast to put together she could start it when I arrived at her home.

Ingredients;
8oz dried pasta, cooked according to the pkg directions.
Pictured, I used traditional and spinach Tagliatelle
1/2 stick unsalted butter
3oz smoked salmon (Lox), cut into pieces
1/3 cup frozen baby peas
1 small shallot, minced
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
dash of nutmeg

Directions;
Cook the pasta accordingly to the pkg directions. While the pasta is cooking, in a large frying pan melt the butter and add the shallot cooking until just soft. Add the peas and cook another 2-3 minutes. Add the cream and nutmeg. Stir until lightly simmering. Add the cheese and stir for another minute or until the sauce begins to thicken.
Drain the pasta and mix with 3/4 of the sauce.
Place in a platter and top with the remaining sauce and a sprinkle of cheese.

This Shepherd’s pie recipe began in Europe with many different variations.  Lamb/mouton or whatever was left over could be used as it was a poor man’s supper .  I’m giving you a quick and easy version of Shepherd’s Pie. Tastes great and is a perfect work night meal.
It can be ready to put in the oven in under 20 minutes.
Buy the mashed potatoes if you need to make this super simple.

Ingredients;
3-4 cups of mashed potatoes
1 LB ground beef, 85-90% lean
1 med onion, diced
1 clove of garlic, minced
1/4 TSP dried  thyme
2 TBLS ketchup or tomato paste
2 TBLS flour
1/2-1 cup beef broth/stock, I prefer low sodium
10 oz mixed frozen vegetables
Pepper to taste

Directions;
Preheat oven to 400. In a large frying pan cook the beef until no pink is showing, breaking up the meat into small pieces. Add the onion and garlic,  Saute for a few minutes until the onions are soft.
Add the balance of ingredients except the potatoes and use a 1/2 cup of the broth to begin with adding more if needed.
Cook until it’s bubbling hot and it begins to thicken.
Place in a corning ware type casserole dish as pictured and top with the mashed potatoes forming peaks and swirls.
Bake for about 15 minutes or until the potatoes are lightly browned.

This Pasta with Butternut Squash and Broccoli dish is tasty, easy and healthy.
Ready in under 30 minutes.
Most supermarkets are offering 7oz-9oz trays of fresh spiral cut veggies, such as butternut squash, yellow squash and zucchini.

Ingredients;

1/2LB pasta, cooked according to the pkg (pictured is Pappardelle)
1 TBLS extra virgin olive oil
1 TBLS butter
1 clove garlic, peeled, mashed and minced
9oz pkg butternut squash spiral noodles
1 small head of fresh broccoli, cut into small stems
Sprinkle of Romano cheese
Salt and pepper to taste

Directions;
In a large saute pan place the oil, butter and veggies and cook on med heat covered for about 8-10 minutes or until the veggies are fork tender but not mushy. Uncover and add the garlic and simmer another 1-2 minutes. While doing this have your pasta cooking too.
Drain the pasta reserving 1 cup of the water.  Add the pasta into the saute pan and toss.  If too dry, add a little of the reserved pasta water. Place in a pasta bowl and top with the Romano cheese.

This light and tasty Crab and Cherry Tomato Fettuccine dish is easy and fast to make.
It works well in the summer or for the table at a holiday meal.

Ingredients;
1 LB Fettuccine, fresh or box
3 TBLS extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 TSP dried oregano
1 cup jumbo lump or backfin crabmeat, picked through for shells
4 TBLS unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving

Directions;
In a large frying pan add the olive oil, shallots, garlic and 1 TSP salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.  Add the crabmeat and butter, stirring until the butter is emulsified.  Cook the pasta according to the package directions.  Add the cooked pasta and 1/2 cup pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.

Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.

Serve sprinkled with additional Parmesan and torn basil, if desired.

This Minestrone soup is a vegetable soup that’s hearty and delicious.
Easy to make and crock pot friendly for an after work meal.
It freezes well too, so make extra.
Serve with a good crusty Italian bread to complete the picture.

Ingredients;
14-15oz can red kidney beans, rinsed
14-15oz can of cut green beans, rinsed
14-15oz can diced tomatoes
32oz carton low salt chicken or vegetable stock
1 leek, pale green part only, sliced in half and then thin sliced
2 carrots, diced
2 small zucchini, diced
1 clove garlic, mashed and minced
2 TBLS olive oil
1 stalk celery, slice very thin
1 TBLS parsley, chopped, fresh or dried
3 fresh basil leaves, torn
Salt & Pepper to taste
1 cup uncooked small pasta, like mini shells or mini elbows
Parmesan cheese

Directions;
In a frying pan add the olive oil and saute the leek and celery for 5 minutes or until soft but not brown.  Add the garlic and saute another minute. Pour into a crock pot or stock pot. Add all the other ingredients except the pasta and cover.  Cook for 2 hours on a low simmer or in a crock pot on low for 4 hours.  Cook the pasta according to the package directions, drain and add to the soup mixture.
Serve with a sprinkle of Parmesan cheese on top and a slice of crusty bread.

This Shrimp with chili sauce is also known as Imperial Shrimp.
It originates from the Szechwan region of China.

It takes minutes to make and is full of flavor.
Some like to leave the shells on for that extra flavor.
Make it mild or make it spicy.

Ingredients;
1 LB large raw shrimp, shells on or off, your choice
1/2 TSP salt
11/2 TSP cornstarch
2 cups of oil for frying, I like a mix of canola and peanut
1/4 cup onion, diced
2 scallions, sliced fine
2 TBLS fresh ginger root, minced
1/4 cup tomato catsup
1/4 cup chicken stock
1 TBLS sugar
1 TBLS sherry
2 TBLS chili paste with garlic (use less if you don’t want spicy)

Directions;
Cut the shrimp in half lengthwise. Add the salt and cornstarch, mix well. Heat the oil in a wok to 400 or if you don’t have a wok use a deep pot. Deep fry the shrimp for one minute and drain and set aside. Reduce the heat to 300 and reheat 2 TBLS of the oil.

Stir fry the onions, ginger and scallions for 1 minute. Add the catsup, stock and sugar. Bring this to a boil. Raise the temp to 425 and add the shrimp, sherry and chili paste. Stir fry for for 1-2 minutes.
Serve over rice as is or add steamed snow pea pods or broccoli.

These tasty Chinese Style Spareribs are a classic Canton region dish. Marinating them the day before gives the best flavor. I like to use baby back ribs for the tenderness. The old style recipe calls for red food dye.  I don’t feel its necessary.
They oven bake in about 1-1/14 hours.

Ingredients;
4 TBLS light soy sauce
2 TBLS honey
3 TBLS Hoisin sauce (found in the Asian foods aisle)
1 TBLS dry Sherry
1 TBLS catsup
1 clove garlic, minced
2 LBS baby back ribs cut into 3 sections

Directions;
Combine all ingredients except the meat in a bowl and mix well.
Set the meat into a pan lined with foil. Pour the marinade over the meat and marinate over night turning the meat a few times.
Preheat the oven to 350 and roast the meat uncovered for about 45 minutes,  Turn the oven down to 325 and cook another 15-20 minutes until the ribs shrink. Cut them into individual ribs and serve.

Ravioli with pink sauce is a classic Sunday dinner in an old Italian family gathering.
I bought these ravioli. If you don’t have a store that carries fresh ravioli then I suggest a frozen brand.  The “Parla” brand was an excellent choice. Stuffed with the classic ricotta mixture.  I doubt you will have any leftovers.

The pink sauce is a variation on my Marinara Sauce. Just puree the tomatoes and the last 10 minutes add 1/2-2/3 cup heavy cream. Cook the ravioli according to the package directions.
Top with the sauce and a sprinkle of Parmesan cheese and parsley.

These prawns (monster size shrimp) are sweet and succulent. Roasted prawns taste and cook just like shrimp. The only difference is the number of claws they have next to their legs. They are however somewhat hard to find. Upscale supermarkets or a good seafood shop should have them.

Ingredients;
2 or 4 Prawns, shell on or off is your choice
1 TBLS butter
2 TBLS extra virgin olive oil
1 clove of garlic, mashed and minced
Dash of red pepper flakes
Parsley, minced

Directions;
Preheat oven to 400.
I like to peel, head and devein the prawns, leaving just the tail shell on. Melt the butter and combine with the oil and garlic. Place the prawns in a foil wrap and pour the butter mixture over the prawns. Top with the red pepper flakes and close the foil wrap.
Wrap them close together so the juices don’t evaporate.
Bake for 10 mins. Open the wrap and serve sprinkled with parsley.

This Chicken Pot Pie recipe is savory and rich.
Warms your soul on a cold night.  It’s easy and can be frozen for a quick work night meal.
Using packaged pie crust makes this ready to bake in minutes.
But the best is to make my “Perfect Pie Crust” recipe if you have the time.

Ingredients;
1 cup carrots, diced
1 cup frozen pearl onions
1/2 cup frozen petite peas
1 TSP parsely
32oz low sodium chicken stock
3 cups cooked chicken, white or dark meat or mixed
2 TBLS heavy cream
2 TBLS butter
3 TBLS flour
1 egg, beaten
1 pkg prepared pie crust (my preferred brand is “Immaculate”)
Salt & pepper to taste

Directions;
Preheat oven to 375.
In a frying pan saute the carrots with the butter for 5 minutes then add the onions and peas. Heat for another 5 minutes.
In a  large pot heat all but 1 cup of the stock. Add the chicken, parsley and veggies. Simmer covered for 5 minutes.  Stir the flour into the reserved cup of stock at room temperature. Add the stock and flour mixture to the pot. Add the cream and simmer for a few minutes until the sauce begins to thicken.
Roll the dough out and cut to the size you like.  Pictured I made a single crust on a 5″ corning bakeware and a double crust in a 5″ tin pie pan. Fill the pie/bakeware and top with the crust. Trim the side and cut a square in the top of the crust.  Brush with the beaten egg.
You can also make this in a casserole dish for a shared pot pie.
Bake at 375 for 25-30 minutes.
Makes four 5″  pie/bakeware pies or one 10×10 casserole.

This fettuccine alfredo recipe cooks up in a few minutes and is so rich and creamy. Another variation is; in another pan, sear shrimp and/or bay scallops a few minutes until cooked then add them to the cooked pasta dish.

A very hearty dish for the holidays too.

Ingredients;
12oz-16oz Fettuccine, cooked according to the pkg directions
1/2 cup grated Parmesan cheese
2/3 cup light cream
1/4 cup heavy cream
1/4 lb (one stick) unsalted butter
1 egg yolk
1 TBLS chopped fresh parsley

Directions;
Cook the pasta while making the cream sauce. Add the creams together with the egg yolk and beat together. In a large frying pan melt the butter. Add the cream and half of the cheese. Cook for a few minutes until barely bubbling. Drain the pasta and toss with the cream sauce. Add the remaining Parmesan cheese and gently toss.
Add the seafood variation mentioned above if you like.
Sprinkle with the parsley. Serve immediately.

Recently I had the pleasure of visiting Orvieto in the Umbria region of Italy, just north of Rome. We had a pasta dish, Spaghetti with black truffles that was just exquisite.
Years ago I was introduced to one of the best all around Italian cooks and her cookbooks, Marcella Hazan. She tells the history of a recipe or a story. I checked and sure enough she has the truffle sauce recipe in her “More Classic Italian Cooking” book. It’s called “Spaghetti alla Nursina”. I’ve made a few alterations to it. She says “its an expensive dish that should be reserved for lovers since some pleasures are too keen to be shared!!”  I have to agree with her.

Make a romantic dinner for your someone special.

Ingredients;
2.5 to 3 oz black truffles, fresh is preferred but in brine is ok too(find it at an upscale grocer or on Amazon)
6 TBLS good quality fruity tasting extra virgin olive oil
1 large garlic clove peeled and crushed
2TSP anchovy paste
Salt to taste
8 oz spaghetti or like pasta cooked according to the package directions
a Sprinkle of good Parmesan cheese

Directions;
If the truffles are fresh, clean them using a brush, rinse quickly and pat dry. If they are in brine drain them and pat them dry.
Grate the truffles using the fine grate side of a grater or micro plane to get a fine morsel texture.
Cook the pasta while….
In a frying pan on LOW heat add the oil and truffles stirring them for a few minutes. Add the garlic clove and anchovy paste. Stirring for about 5 more minutes. Drain the pasta and toss with the truffle sauce. Taste for salt and sprinkle the cheese and serve immediately.
Compliment with your favorite white Italian wine.

This Italian sandwich was typical growing up in an Italian household.
So many different ways to make it, but I’m giving you this Italian sandwich on ciabatta bread as my favorite.

Ingredients;
One 10″ – 12″ fresh Ciabatta bread (found in the better markets)
2 TBLS Pesto (jarred or grind garlic, fresh basil, olive oil, 1 TBLS grated Parmesan and a few pine nuts to make your own)
One medium jar red/yellow roasted peppers, rinsed
8oz fresh Mozzarella, sliced
1/4-1/2 LB Sicilian salami, sliced very thin

Directions;
Cut the bread in half long ways. Brush both pieces with the pesto. Layer the balance of the ingredients to your desired thickness. Cover with the other half of bread and slice into 4 pieces.
Enjoy with a good glass of wine or an Italian soda.

This pasta dish is Tagliatelle with Zucchini and Broccoli Di Rapi.
That is the Italian broccoli known as di rape, rapi, or rapini.
This vegetarian dish is so delicious and nutritious.

Quick to make and serves a crowd or take along as I did today to a party.

Ingredients;
6 TBLS extra virgin olive oil
1-2 cloves garlic, peeled and crushed
2 small zucchini, cut into 1/4 ” slices
1 1/2 cups chopped broccoli di rapi, fresh or frozen
3/4 cup grated Parmesan cheese
1 LB tagliatelle (white or green or mixed) cooked according to the pkg directions
6-8 fresh basil leaves, sliced
salt & crushed red pepper flakes

Directions;
Broccoli; I like to use only the small stems, leaves and flowered part. Chop and steam the broccoli di rapi until tender. If frozen just steam 1 cup, set aside.
Begin cooking the pasta.
In a large skillet heat the oil and add the zucchini and broccoli di rapi and saute for about 5 minutes until soft but not mushy. Add the garlic and saute for about 1-2 minutes. Drain the pasta keeping one cup of the water and combine with the zucchini/broccoli mixture and half of the basil and toss. Add the reserved pasta water if it appears to be dry. Salt and pepper to taste. Sprinkle with remaining basil, Parmesan and serve.

A good cut of veal is very light pink. It doesn’t matter if you buy the rib or loin cut. Whichever you prefer. Pictured is rib cut Grilled Veal chops.

Grill/broil on high to searing the outside, keeping it pink inside. Please do not over cook it or you will find it dry and tough.

Ingredients;
2 to 4 veal chops, about 1″-1.5″ thick, loin or rib cut
2 TBLS extra virgin olive oil
1 TSP Bell’s Seasoning (the yellow box with the turkey on it)
2 cloves fresh garlic, crushed and mashed
I have an herb garden so if you have any, a few leaves of each; sage, thyme, oregano, rosemary

Directions;
Place all the ingredients in a freezer bag and let marinate for 2-24 hours refrigerated.
Place on a hot grill and sear the meat on both sides. Baste once with the marinade. Cook until the center is pink about 155-160 degrees on a meat thermometer.
Serve with your favorite side dishes.

This Pork Chops with Apple Stuffing recipe is tasty and easily serves a crowd.
Another option is to use the stuffing and roll it up in chicken or turkey thin sliced cutlets.

Ingredients;
1 TBLS chopped onion
1/4 cup butter, unsalted
2 cups soft bread cubes
1 cup finely chopped apple
1/4 cup finely chopped celery
2 TSP minced fresh parsley
1/2 TSP ground sage
1/2 TSP salt, divided
4 bone-in pork loin chops,1-1/2 inches thick
Dash of pepper
1 TBLS vegetable oil

Directions
In a small frying pan, saute onion and celery in butter until tender. Remove from the heat; add the bread cubes, apples, sage, parsley and 1/4 teaspoon salt and mix well.
Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets.
In a large frying pan, brown the chops on both sides in oil. Place in an ungreased large baking dish, I use my corning ware covered dish. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Spaghetti squash is nutritious and can be a good substitute for pasta. By itself roasted spaghetti squash does not have much flavor so its important to use a sauce with it that has an abundance of flavor.
I like to make something similar to a Puttanesca sauce.
Rich with olives, capers, tomatoes and herbs.

Ingredients;
1 whole spaghetti squash, cut in half lengthwise, seeds removed
3 garlic cloves, forced through a garlic press
1/2 med onion, chopped fine
2 TSP anchovy paste
1/2 TSP hot red-pepper flakes
1/3 cup extra virgin olive oil
1 (28-ounce) can whole plum tomatoes in juice or 6 plum tomatoes, diced
1/2 cup pitted mixed Kalamata & Italian green ( not Spanish)olives, sliced in half
2  TBLS drained capers
4 fresh basil leaves, chopped

Directions;
Preheat the oven to 375.
Drizzle a little of the olive oil on the cut side of the squash.
Bake the squash in a roasting pan cut side down for about 45-55 minutes, unit a knife inserts easily. Set aside.
In a heavy fry pan place the oil and cook the onion, garlic, anchovy paste and red pepper for 2-3 minutes while stirring.  Pulse chop the tomatoes and their juice in a food processor or blender.  Add to the frying pan and stir.  Add the balance of ingredients and simmer for 10 minutes.  Scrap the squash out of its skin and add it to the frying pan tomato mixture. Toss to mix.
Lightly grate Parmesan cheese over the top and serve.