Mama Marie Bolognese

 

Mama Marie Bolognese

Some dishes speak louder than others. “I love simple, flavorful food—and this one was a no-brainer.” A longtime admirer of Italian cuisine wasn’t able to taste test Mama Marie’s Bolognese due to a work emergency but he was moved by the heartfelt story behind it and knew it was a dish that deserved to be shared. Great food is about more than flavor: It’s about bringing people together, whether over a plated dinner or a bowl of something timeless, like bolognese. Copied and altered from Edible San Diego Fall issue 2025.
Ingredients:

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 large white onion, chopped
1 package fresh basil, chopped
2 pounds lean ground meat, tri-tip, or 6 Italian sausages
3 28-ounce cans tomato sauce (ready-cut with basil)
1 12-ounce can tomato paste
1 28-ounce can tomato purée
1⁄2 bunch parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried rosemary
Salt and pepper to taste
Italian seasoning to taste
4 bay leaves
1 teaspoon red pepper flakes
1⁄2 cup red wine
2 carrots, thinly sliced
1 lemon, juiced
1 teaspoon ground anise
Directions:
Make The Bolognese

Heat olive oil in a large pan over medium heat and infuse with garlic, onion, and basil for 2 minutes.
Add the meat of your choice and sear for an additional 2–3 minutes, allowing the meat to brown slightly.

Add all the tomato ingredients, parsley, oregano, rosemary, salt, pepper, Italian seasoning, and bay leaves. Stir well to blend the flavors.
Use the empty tomato paste can to measure 1 can of water, and the large tomato sauce can for an additional can of water. Add both to the sauce and mix thoroughly.

Let the sauce simmer on low heat for about 3 hours, stirring every 15–20 minutes to prevent sticking.

After 30 minutes of cooking, stir in red pepper flakes and red wine for depth of flavor.

One hour before serving, add thinly sliced carrots, fresh lemon juice, and ground anise. This will allow the carrots to melt into the sauce and enhance its sweetness. 

Serve with your favorite cooked pasta.  Serves 10 to 12.

Spaghetti With Sweet Corn Pesto

  

Spaghetti With Sweet Corn Pesto 

If you’re looking for a fresh summer pasta recipe, this Spaghetti with Sweet Corn Pesto is the ultimate crowd-pleaser. Juicy cherry tomatoes, fragrant basil, and a creamy corn pesto sauce come together for a dish that’s light, vibrant, and perfect for warm-weather dining.

Unlike traditional basil pesto, this version uses sweet corn kernels blended with garlic, Parmesan, and olive oil for a naturally sweet and savory sauce that pairs beautifully with pasta.

Try serving this dish with a simple green salad or alongside garlic bread for the perfect Italian-inspired summer meal.

Ingredients for Corn Pesto Pasta

7 tablespoons extra-virgin olive oil, divided
1/2 cup panko bread crumbs
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
4 cups fresh corn kernels (from 5 to 7 ears of corn)
2 garlic cloves, smashed and peeled
1/2 cup grated Parmesan cheese
1 pound spaghetti
2 pints cherry tomatoes, halved
1 cup fresh basil leaves, torn, divided
Grated lemon zest, for serving (optional)

Directions: 

Toast the Breadcrumbs: In a large 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Add panko, red pepper flakes, and 1/4 teaspoon salt. Toast until golden brown (3–5 minutes). Transfer to a bowl and let cool. 

Cook the Corn and Garlic: Wipe out the skillet. Add 3 tablespoons olive oil over medium heat. Add corn, garlic, and 1 teaspoon salt. Cook until the corn is tender and garlic softens (4–6 minutes). Let cool slightly.

Make the Sweet Corn Pesto : Reserve 1/2 cup of the corn kernels. Add remaining corn and garlic to a food processor with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Blend until coarse. With the machine running, stream in the remaining 3 tablespoons olive oil until smooth. Add Parmesan and pulse to combine.

Cook the Pasta: Bring a large pot of salted water to boil. Cook spaghetti until just al dente. Reserve 1 cup pasta water, then drain.

Combine Everything: Return the corn pesto to the pasta pot with 1/2 cup pasta water. Stir over medium-low heat until creamy. Add pasta, cherry tomatoes, reserved corn, and half the basil. Toss well, adding more pasta water if needed.

Serve & Garnish: Transfer to a serving bowl. Top with remaining basil, lemon zest, and half the breadcrumbs. Pass extra breadcrumbs at the table.  Serves 4 to 6

Make Ahead:
The spicy bread crumbs will keep for several days in a sealed container, and you can make the corn pesto a few hours in advance. 

You may just need to add additional pasta water when reheating the sauce. 

Recipe Tips & VariationsCheese Swap: Try Pecorino Romano for a sharper flavor.

Extra Protein: Add grilled shrimp or shredded rotisserie chicken.

Vegan Option: Use nutritional yeast instead of Parmesan.

Meal Prep: Make the corn pesto up to 3 hours ahead and refrigerate.

Almond Crusted Chicken Breasts

Almond Crusted Chicken Breasts

Ingredients
1 1⁄2 cups sliced almonds
4 chicken breasts, boneless, skinless and cut in half
Salt
Freshly ground black pepper
1⁄4 cup flour
1 large egg, beaten
1⁄4 cup butter, melted
1 teaspoon fresh lemon juice
1 1⁄2 teaspoons fresh basil, chopped

Directions
Preheat oven to 425°F. 

Using your hands, lightly crush almonds into small pieces; set aside.

Place chicken breasts between two sheets of plastic wrap. Pound the chicken lightly with a mallet or meat pounder. 

Season with salt and pepper, and dredge chicken in flour. Dip chicken in beaten egg. Press each chicken breast in almonds, covering chicken well.

Place on buttered baking sheet.  Bake 12 to 15 minutes.

Meanwhile melt butter, add lemon juice and chopped basil leaves.  Drizzle over cooked chicken breasts.

Meanwhile heat butter, lemon juice and basil in a skillet. Drizzle over cooked chicken breasts.

Rigatoni & Ricotta Meatball Bake

Rigatoni & Ricotta Meatball Bake

What is it about pasta and meatballs baked with gooey cheese that can make any winter day seem less frigid and make the entire family happy? In this version, ricotta keeps the meatballs moist and tender and a simple sauce lets the traditional flavours shine through—and did we mention gooey, melty cheese? A crisp Caesar salad or green salad with a balsamic vinaigrette completes the tradition. Serves 6 to 8
Ingredients:
Tomato Sauce
2 tbsp (30 mL) olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 tsp (10 mL) dried basil
1½ tsp (7 mL) dried oregano
Salt and freshly ground pepper
2 cans (each 796 mL) tomatoes, preferably San Marzano
Granulated sugar (optional)

Meatballs
2 eggs
½ cup (125 mL) dry bread crumbs
1 tsp (5 mL) salt
½ tsp (2 mL) freshly ground pepper
1 cup (250 mL) ricotta cheese
1 clove garlic, minced
2 tbsp (30 mL) chopped fresh basil, or 1½ tsp (7 mL) dried
1½ lbs (750 g) lean ground beef or veal, or a mixture
1 lb (500 g) rigatoni pasta
2 cups (500 mL) shredded provolone or mozzarella cheese, about 8 oz (250 g), divided
⅓ cup (80 mL) freshly grated Parmesan cheese

Directions:
For the tomato sauce, heat oil over medium heat in a deep pot. Add onion and cook, stirring, for about 5 minutes or until softened but not browned. Add garlic, basil, oregano and ½ tsp (2 mL) each salt and pepper; cook, stirring, for 3 minutes until fragrant.

Add tomatoes and bring to a boil, breaking up with a spoon. Reduce heat and boil gently, stirring occasionally, for about 20 minutes or until sauce is thickened and flavours are blended. Season to taste with salt, pepper and sugar (if desired).

Meanwhile, preheat oven to 450°F (230°C). Line a large rimmed baking sheet with foil.

For the meatballs, whisk eggs in a large bowl until blended. Stir in bread crumbs, salt, pepper, ricotta cheese, garlic and basil. Add beef, and using a fork, combine with egg mixture, just until evenly distributed but without overworking the meat. Using a scant ¼ cup (60 mL) of meat mixture for each meatball, shape into 2-inch (5-cm) meatballs and place on prepared baking sheet, spacing apart.

Bake for about 20 minutes or until no longer pink inside. Let cool on sheet for 5 minutes. Reduce oven temperature to 375°F (190°C).

Meanwhile, in a large pot of boiling salted water, cook rigatoni according to package directions just until almost al dente (you want it a little under-done). Drain and return to pot.

Reserve 1 cup (250 mL) of the tomato sauce. Add remaining sauce to pasta with 1 cup (250 mL) of the provolone and the Parmesan cheese. Toss to evenly combine.

Spread pasta mixture into a 12- to 16-cup (3- to 4-L) shallow baking dish. Nestle meatballs into pasta and spoon reserved sauce on top of meatballs. Sprinkle with remaining provolone.

Bake for about 20 minutes or until bubbling, cheese is melted and meatballs are browned.  Serves 6 to 8

Fresh Corn Polenta With Roasted Tomatoes

Fresh Corn Polenta With Roasted Tomatoes

Original recipe hails from La Toque Restaurant,  Napa CA. where they serve it with sautéed chanterelles. Yum.  This is also delicious topped with a poached egg or aside sautéed greens.

Ingredients
For the Polenta
2 ears of corn
2 teaspoons butter

Kosher salt  or flaky sea salt
For the Finishing
grated Parmigiano Reggiano
fresh cracked pepper to taste

For the Blistered Tomatoes

1 pint cherry tomatoes

2 tablespoon extra virgin olive oil

2 garlic cloves, thinly sliced

Kosher salt or flaky sea salt.

a handful of fresh basil

For Finishing

Grated parmigiano Reggiano

Fresh cracked pepper to taste

Directions:
If you’re making the blistered tomatoes, prep them first. Heat the broiler to high.

Place the tomatoes, olive oil, and garlic in a small skillet or oven-safe dish. Season with a pinch of salt, then toss to coat. Transfer pan to the broiler and broil for 10 to 15 minutes, checking every five minutes — if the tomatoes are blistering within 5 minutes, lower the rack. 

Ultimately the tomatoes should be both blistered and jammy. 

Remove pan from the broiler, and stir in the handful of basil.

Meanwhile, clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater. You will have a very wet coarse pulpy mixture.

Melt the butter in a small saucepan over medium heat. Add the grated corn and season with a good pinch of salt. Simmer over low heat, stirring to prevent browning, for about 3 minutes. The mixture is ready when it just begins to thicken and set.

Spoon the polenta into a serving bowl. Top with the jammy, blistered tomatoes. Top with some grated Parmigiano Reggiano and pepper to taste if you wish.  Serves 2

Seared Scallops With Basil-Pineapple Risotto

Seared Scallops With Basil-Pineapple Risotto

There’s just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it’s important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you’ll be hard pressed to go without it ever again. If you’re looking to wow guests with a meal they’d be likely to find in a five-star restaurant, then this is your dish. 

Ingredients

2 cups pineapple juice 

1½ cups vegetable broth

3 tablespoons unsalted butter

⅓ cup minced yellow onion

1 tablespoon minced garlic

1¼ cups uncooked Arborio rice

¾ cup freshly grated Parmesan cheese

½ teaspoon kosher salt, plus more for seasoning

¼ teaspoon black pepper, plus more for seasoning

3 tablespoons minced fresh basil

1 pound sea scallops

2 tablespoons vegetable oil, plus more as needed

½ cup microgreens, for serving

Direcctions:

Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.

Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.

Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.

Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.

Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.

Divide the risotto among serving plates and top with the scallops.

Garnish with microgreens and serve.  Serves 4

Prep Time 10 minutes  Total time  1 hour.

Cranberry Beans In Tomato Sauce On Polenta

Cranberry Beans In Tomato Sauce

Ingredients:

1/4 cup olive oil
1 large or 2 small red onions, finely chopped
2 cloves garlic, peeled and finely chopped
2 cups canned chopped tomatoes, with their juices
1 tablespoon red wine vinegar
2 tablespoons tomato paste
1 cup chicken or vegetable broth
10 fresh basil leaves, finely chopped
4 fresh sage leaves, finely chopped
4 to 5 cups cooked, drained Rancho Gordo Cranberry or borlotti beans
Salt and freshly ground pepper
2 cups yellow polenta
6 ounces pancetta, diced (optional)
Chopped fresh basil or parsley for garnish

Serves 6

Directions:

In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.

To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.

If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.

To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs.  Serves  6

*For information on the Cranberry Beans, go to Rancho Gordo Beans.com

Marinated Cherry Tomato Pasta

Marinated Cherry Tomato Pasta

Ingredients:
3 pints cherry tomatoes, halved
1/2 cup extra-virgin olive oil
2 large shallots, sliced thin
2 garlic cloves, minced
2 teaspoons lemon zest, from 2 lemons
1/3 cup lemon juice, from 2 large lemons
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 pound dried spaghetti, or pasta of choice
1 heaping cup fresh basil, torn
1 cup shaved Parmesan cheese

Directions:

To a large bowl, add the cherry tomatoes, olive oil, shallots, garlic, lemon zest, lemon juice, kosher salt and pepper flakes. Mix together until the tomatoes and shallots are coated in the marinade.

• Cover the bowl and set aside at room temperature for 2-4 hours.
• Cook the spaghetti to al dente according to package instructions. Add the spaghetti to the bowl with the marinated tomato mixture, and toss to evenly coat. Add the fresh basil and shaved Parmesan and toss until mixed. Serve warm, room temperature or cold.

Canellini Bean Soup

Cannellini Bean Soup ~ Martha Stewart

 
Ingredients:
2 1/2 cups dry cannellini beans
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 onions, chopped (about 2 cups)
3 cloves garlic, minced
5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
1/2 cup chopped tomatoes, fresh or canned
1/4 cup fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon coarse salt
Freshly grated Parmesan cheese
Freshly ground black pepper

Directions
Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.
Step 2

Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.
Step 3

Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.

Tik Tok Viral Pasta

Tik Tok Viral Pasta

How good? My roommate made a version of this recipe (with zucchini noodles in lieu of wheat pasta) a few days ago before I even knew I would be covering the topic and was utterly raving about how much she loved it. “It’s so easy even my 10-year-old nephew could make it,” she says. “I’ll definitely be making it again.”
Storage Notes: Leftovers can be refrigerated for up to 3 days.    (Aaron Hutcherson/The Washington Post) 

I made this recipe for my Sunday dinner by dividing the recipe into half.  I will have plenty leftover for another two more meals.  Serves 6 to 8.

Ingredients:
2 pints (17 1/2 ounces / 500 grams) cherry or grape  tomatoes

Pasta
4 cloves garlic, halved lengthwise
1/2 cup extra-virgin olive oil, divided
Kosher salt
1 block (7 ounces / 200 grams) Greek feta cheese
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
12 ounces medium-length dried pasta, such as campanelle, rigatoni or rotini
Fresh basil leaves, for serving

Directions:

Position a rack in the middle of the oven and preheat to 400 degrees.

In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat. Place the feta cheese in the center of the tomatoes and garlic, top with the remaining olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.

Mash the feta and tomatoes with a fork and mix until evenly combined. Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. Taste and season with additional salt and pepper, if desired. To serve, divide among bowls and top with plenty of basil leaves.

Italian Sausage And Tomato Soup

 Phillis Carey’s Recipes of the Week November 6, 2020

ITALIAN SAUSAGE AND TOMATO SOUP

Serves 6 to 8.

2 slices bacon, diced
1 lb. Italian sausage, casings removed and crumbled
1 cup chopped red onion
3 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 bay leaf
1-28 oz. can diced tomatoes in juice
6 cups low sodium chicken broth
1/4 cup orzo
1-15 oz. cannellini or other white beans, rinsed and drained Salt and pepper to taste
1/2 cup coarsely chopped fresh basil
1/2 cup freshly grated Parmesan

1. Cook bacon in a large pot over medium heat to render the fat and to cook until almost crispy. Add the crumbled sausage and continue cooking and stirring occasionally until sausage is browned. Add the onions and cook for 5 minutes. Add the garlic, oregano and red pepper flakes and toss 30 seconds.

2. Stir in bay leaf, tomatoes and chicken broth. Bring to a boil; simmer for 10 minutes. Add the orzo and cook 5 minutes. Add the beans and simmer until heated through and orzo is tender, about 5 minutes. Season to taste with salt and pepper. Stir in the fresh basil and serve sprinkled with Parmesan.

Ravolli With Lemon, Peas, and Pancetta

 

Ravoli With Lemon, Peas, and Pancetta

Ingredients

Kosher salt
2 ounces thinly sliced pancetta (8 to 10 slices)
2 10-ounce packages spinach-ricotta ravioli
6 tablespoons unsalted butter
2 teaspoons finely grated lemon zest, plus 1 teaspoon 

   lemon juice
1 cup frozen peas, thawed
1/4 cup grated pecorino-romano cheese, plus more for 

   topping
Freshly ground pepper
Chopped fresh basil, for topping

Directions:
Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel–lined plate and wipe out the skillet.

Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.

Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.

Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

Red Pepper And Walnut Pesto

Red Pepper And Walnut Pesto
A rustic accompaniment that showcases the  
flavors of sun-dried tomatoes and basil, ideal for 
tossing hot pasta or serving with crusty bread.

Ingredients
1 cup (150 g) red bell pepper, seeded, stemmed, diced
2 garlic cloves, peeled
¾ cup (75 g) walnuts, toasted
½ cup (70 g) sun-dried tomatoes, oil drained
1½ Tablespoon (20 g) fresh basil leaves, chopped
½ cup (60 g) grated Parmesan cheese
½ teaspoon salt, optional
¼ teaspoon ground black pepper
½ cup (120 ml) olive oil

Directions
Preheat oven to 400 °f (200° C). Halve and trim red pepper, place skin side down on oven rack. Roast 15 to 20 minutes or until skin is well shriveled but not blackened. Place in plastic bag for 15 minutes to steam.

Place garlic cloves in medium-sized saucepan, add cold water to cover and bring to a boil. Reduce heat and simmer for 5 minutes or until soft enough to pierce with a fork. Remove using a slotted spoon and set aside to drain.

Place all ingredients into the blender container in the order listed and secure lid.

Turn machine on and slowly increase speed. Blend for 30 seconds or until desired consistency is reached.

Creamy Parmesan Tomato Tortellini Soup With Spinach And Prosciutto Crisps

CREAMY PARMESAN TOMATO TORTELLINI SOUP WITH SPINACH AND PROSCIUTTO CRISPS

2 T. olive oil
4 slices prosciutto, shredded
2 T. unsalted butter
1 cup diced onion
2 cloves garlic, minced
1 tsp. dried oregano
Pinch red pepper flakes
3 T. flour
4 cups chicken broth
1-14.5 oz. can diced tomatoes with juices
2 T. tomato paste
8 oz. cheese tortellini
10 ounces baby spinach, coarsely chopped 
1/2 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese Salt and pepper to taste
1/4 cup chopped fresh basil

Serves 4.

1. Heat olive oil over medium heat in the bottom of a large saucepan. Add the prosciutto and cook until crisp. Remove with a slotted spoon to paper towels.

2. Add butter to pot and let it melt over medium heat. Add the onions and cook until tender, 5 to 7 minutes. Add the garlic, oregano and red pepper flakes and cook until fragrant, about a minute.

3. Stir in the flour and cook for another minute. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil; reduce the heat and simmer until the tortellini is tender, about 10 minutes.

4. Stir in the spinach, let it wilt a bit and then add the cream. Remove from heat and stir in the Parmesan cheese and then season with salt and pepper to taste. Stir in the fresh basil and serve immediately with each serving topped with some of the crispy prosciutto.

Cauliflower Pizza Bites

Ingredients:
1 large head cauliflower
2 large eggs
1 c. shredded mozzarella
1/4 c. shredded Parmesan
3 tbsp. finely chopped fresh basil
1 tbsp. garlic powder
kosher salt
Freshly ground black pepper
1/2 c. marinara
1/4 c. mini pepperoni

Directions:
Preheat oven to 400 degrees F. 

Grate cauliflower on the small side of box grater to form fine crumbs. Transfer to a large bowl.

Add egg, 1/3 mozzarella, Parmesan, 2 tablespoons basil, and garlic powder and season with salt and pepper. Form into small patties (they will be wet) and place on a greased baking sheet. Bake until golden, 20 minutes.

Top each cauli patty with a thin layer of marinara, remaining mozzarella, and mini pepperoni and bake until cheese melts and pepperoni crisps, 5 to 7 minutes more.

Garnish with remaining basil and serve.

Infused Ketchup

Yesterday I went to lunch with my neighbor Alice. We each enjoyed the same sandwich. Alice requested ketchup for her fries. Alice asked me to taste the ketchup as it really was infused with something tasty. We asked the manager as he came to our table to question our satisfaction with our food. He was eager to share the recipe. I will try to share the recipe as it was shared with us.

Pomegranate Infused Ketchup

8 Roma Tomatoes, cut in quarters

3 garlic cloves

1 small onion, diced

Fresh basil, chiffanod

Olive oil

Pomegranate molasses*

***

Quarter the tomatoes lengthwise to expose as much flesh as possible. Place the tomatoes in a bowl, add the finely sliced garlic, diced onion and basil. Allow to remain for two hours.

*

Place the tomato mixture on a baking sheet and bake at 325 for about 1/2 hour or more just until tomatoes begin to caramelize. Do not allow to darken. Remove from oven and allow the tomatoes to soak up the juices and cool.

*

The ratio of tomatoes to ketchup is one tomato to two ounces of commercial ketchup. Puree the tomato mixture. Add to the ketchup. Add Pomegranate molasses to taste. Ketchup will keep indefinitely in refrigerator.

*****

Pomegranate Molasses Don't let this item change your thought of creating this recipe. I took a cooking class and learned that if you take pomegranate juice and cooking it reducing it from 3 cups to 1 cup, you have the some composition.

Steak Sicilian ..... This is a melt in your mouth dish.

Steak Sicilian

My good friend Gabriella invited me to dinner last summer when I was visiting in Ohio. Gabriella is the typical Italian cook who can take a few fresh ingredients and turn them into the most memorable dish with flavor unimaginable. Today I spoke with Gabriella and she shared her "secrets". Some of the ingredients can be adjusted or omitted according to your taste.

Ingredients:

Olive oil

Steak sliced very thin, I prefer round steak

Tomatoes, sliced very thin or chopped

Kalmata olives, oil dried

Garlic, sliced paper thin

Fresh basil, chopped fine

Salt and pepper

Fresh grated Parmesan cheese

Directions:

Place olive oil and steak in a baking dish or skillet with an ovenproof handle and season with salt and pepper. Add tomatoes either chopped or sliced very thin and Kalmata olives which have been cut into quarters. Add garlic according to your preferences and chopped fresh basil. Bake covered at 300 for about 1 hour. Add freshly grated Parmesan cheese just before serving while hot.