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.

Nona's Minestrone

Nona’s Minestrone

Ingredients:

For the beans:
½ pound dried cannellini beans, soaked in water overnight
½ pound dried kidney beans, soaked in water overnight
½ pound dried garbanzo beans, soaked in water overnight
2½ bay leaves
1 tablespoon each, kosher salt, and dried garlic
3-inch piece rosemary
1½ tablespoons Italian seasoning
½ teaspoon salt

For the soup:
⅓ cup olive oil
1 small onion, finely diced
2 carrots, cut into small dice
2 stalks celery, cut into small dice
¼ pound potatoes, cut into small dice
6 cloves garlic, finely chopped
3 cups water
1 (16-ounce) can organic chopped tomatoes
1½ tablespoons fresh thyme
1 tablespoon dried oregano
1½ teaspoons fennel seeds
¼ pound cabbage, finely chopped
3 leaves chard, tough ribs removed, cut into strips
Salt and freshly ground pepper
⅓ cup finely chopped Italian parsley for garnish
Grated Parmesan cheese for garnish, optional

Directions:
To cook the beans, drain and rinse the beans, placing the cannellini and kidney beans in a large pot and the garbanzo beans in another pot.

To the cannellini-kidney mix, add water to cover the beans by 4 inches along with the bay leaves, salt, garlic, rosemary and seasoning. Bring to a boil over high heat, skimming any foam from the top. Reduce the heat to medium-low and simmer until tender, about 1½ hours. 

Meanwhile, add water to cover the garbanzos by 2 inches, add 1 teaspoon salt, and bring to a boil over high heat; boil until tender, 1½–2 hours.

When the beans are nearly ready, heat the olive oil in a large pot over medium-low heat. 

Add the onion, carrot, celery and potato and cook, stirring, until the onion is translucent, 3–5 minutes. 

Add the garlic and cook, stirring, for 2 minutes. 

Add the water, tomatoes, thyme, oregano and fennel. Bring to a boil over high heat, then reduce the heat to medium-low. 

Add the kidney-cannellini bean mix along with about half of their cooking liquid; reserve remaining liquid to add if needed for consistency. 

Drain the garbanzos and add to the soup. 

Add the cabbage and chard and continue to simmer, stirring occasionally, until the potatoes are tender and the flavors have melded, about 30 minutes. 

Season to taste with salt and pepper

Ladle into bowls. Garnish with parsley and Parmesan at the table. Makes 4 quarts/serves 8–10.

Roasted Vegetable Pasta

Roasted Vegetable Pasta

Dig into a bowl of Roasted Vegetable Pasta, with garden-fresh veggies caramelized to sweet perfection.  Tossed with olive oil, garlic, and herbs, this fast, flavorful dish tastes like late summer in every bite.

Ingredients:

1 pound zucchini – about 2 medium zucchini cut in 1/2 moon slices

1 red bell pepper, chopped in one inch bite-sized pieces
8 ounces cremini mushrooms, cut in half or quarter depending on size
1 red onion, sliced in 1/4 inch wedges
1 pint cherry tomatoes
4 tablespoons olive oil, divided
2 teaspoons Italian seasoning, divided
8 ounces dry pasta (we used rigatoni)
1/4– 1/2 teaspoon red pepper flakes
6 cloves garlic, chopped fine or grated (1/4–1/3 cup)
1 tablespoon fresh rosemary, finely chopped (Optional)
1 lemon zested and juiced
salt to taste
black pepper to taste
1/2 cup fresh basil leaves torn
1/2 cup pecorino cheese or parmesan cheese, grated

Directions:
Preheat oven to 425°F.
Chop zucchini, bell peppers, mushrooms, onion. Place zucchini and bell peppers in a bowl and toss with a few teaspoons of olive oil, salt, pepper, and 1 teaspoon of Italian seasoning. 

Spread onto a baking sheet- the more room the better they will roast, if too crowded the veggies will steam rather than caramelize. 
Do the same with the mushrooms, red onion, and cherry tomatoes: place in a bowl, toss with a tablespoon of olive oil, salt, pepper and 1 teaspoon Italian seasoning and spread onto another baking sheet. 

Bake. Roast the veggies in the oven for 20-25 minutes, until tender and slightly caramelized. The zucchini tray is usually done in 20 minutes.

Pasta. Cook pasta in a large pot of salted water (important for flavor) to al dente while veggies are roasting. Drain and save 1 cup of hot pasta water.

Saute. In a saute pan, add remaining olive oil (or use 1/2 butter), sauté red pepper flakes and garlic, turn heat to medium low, add rosemary. Let the garlic soften and cook through, stirring all the while- if it is starting to get golden before it cooks through, add a little pasta water.

Combine. Add cooked pasta to the pan and toss. To loosen, add a little hot pasta water if desired. Add lemon zest, salt and pepper to taste. Toss in the roasted veggies. 

 *Adjust flavor again as needed, with more salt, pepper, lemon juice, pasta water, or a drizzle of olive oil.

Garnish. Top with pecorino cheese, basil, and optional pine nuts.

Notes:
Optional toppings: toasted walnuts, pinenuts, dollops of pesto, or vegan cheesy sprinkle, vegan parmesan cheese, 

Flavor enhancers: extra squeeze of lemon juice or a drizzle of sherry vinegar or white balsamic vinegar or a few chopped anchovies, capers, or olives (sauté in with the garlic).

Store leftovers in the fridge in a sealed airtight container for up to 3 days. Delicious for lunch – cold or warmed up!

For a rich and creamy version, omit the pecorino cheese (or use both) and stir in 4-6 ounces of creamy goat cheese with the warm pasta before adding the veggies.

Grilled Artichokes

 

Grilled Artichokes

The fourth-generation artichoke farmer Sean Pezzini is also the best chef in the family, according to his parents. His favorite ways to prepare it number two: 1) a quick fry for lightly breaded baby artichokes, and 2) this classic grill approach, which he calls, 

“my go-to and favorite.” One special thing to observe is the magic of their house Pezzini Farms Artichoke Seasoning. It’s a wonder drug that works nicely on everything, from eggs to toast to pizza to pasta to, yes, artichokes, which works well with all those things too.

Ingredients:

4 large to jumbo artichokes
4 tablespoons olive oil
4 teaspoons Pezzini Farms Artichoke Seasoning (or an Italian style         

   seasoning)
2 lemons

Directions:

Fill a large pot with 2–3 inches of water and add a vegetable steaming rack or four artichoke steamers. Bring water to a gentle boil. While you are waiting for the water, prepare your artichokes.

Trim the very ends of the stems and cut about 1 inch off the top of the artichokes (a serrated knife works best for this). You can trim off the thorns of the petals with scissors, if you like. We usually leave them if we’re cooking for our family but trim them if preparing them for guests.

Place artichokes on the steam racks with the stems facing up. Reduce heat to medium and cover pot. Steam for about 30 minutes depending on the size of your artichokes.

You can check if they’re cooked by putting a knife into the base of the stem. The knife should slide in fairly easily with just a bit of resistance. We like to cook our artichokes until they are “al dente” or about 5 minutes shy of being fully cooked since they will be finished on the grill.

Turn on the grill and get it to around 450–500° F while waiting for the artichokes to cool down.

Once cool enough to handle, cut artichokes in half lengthwise. Remove the choke (the inedible spiky and fuzzy part of the artichoke) with a paring knife by sliding the knife right along the underside of the fuzzy choke then pulling the fuzz and spiky leaves out. Be careful not to cut too far down underneath the fuzz or you risk cutting out some of the heart.

In a small bowl, stir together the olive oil, the juice of ½ lemon and the seasoning. Brush the mixture on all sides of the artichoke.

Place artichokes cut side down on the hot grill for about 3 minutes with lid closed. Once you get some nice grill marks and a bit of char, flip the artichokes over and cook for 2–3 more minutes.

Serve with the remaining lemon, cut into wedges, and your favorite dipping sauce. We usually go with a lemon aioli or a garlic Dijon. Serves 4–6.
NOTES

PEZZINI PRO TIPS
We recommend steaming artichokes instead of boiling them as they can become waterlogged from boiling and lose their flavor. We place them upside down (stem facing up) so the steam rises up between the leaves and cooks them a bit faster and more evenly.

Leave as much of the stem on as possible when preparing them. The stem is an extension of the heart, so the inside of the stem is edible. Artichokes oxidize (turn brown) very quickly when they are cut during preparation. To prevent this, have a cut lemon handy and rub the lemon on any parts of the artichoke you cut.

When picking out an artichoke, look for a thick and long stem. This usually means a larger heart. Wiggle the stem. It should be firm and not move much. If it feels rubbery and bends like an old carrot, it’s probably 1–2 weeks old and should be avoided. The artichoke should also feel dense for its size.

Store artichokes in the refrigerator. If they are fresh, they should last at least a week refrigerated..

Creamy White Bean Soup

 

Creamy White Bean Soup

Ingredients:
2 tablespoons extra-virgin olive oil 
1 medium yellow onion, chopped 
3 medium celery stalks, chopped 
1 tablespoon minced garlic 
1 tablespoon dried Italian seasoning 
½ teaspoon crushed red pepper 
2 (15-ounce) cans no-salt-added great northern beans, rinsed 
1 (2-ounce) Parmesan cheese rind (optional) 
4 cups unsalted vegetable broth 
½ teaspoon salt 
½ teaspoon ground pepper 
1 fresh or dried bay leaf 
½ teaspoon grated lemon zest 
2 teaspoons lemon juice 
2 tablespoons grated Parmesan cheese 
Chopped fresh flat-leaf parsley for garnish

Directions:
Heat oil in a large pot over medium-high heat. Add onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes. Stir in beans, Parmesan rind (if using), broth, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard Parmesan rind (if using) and bay leaf.

Pour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.)

Pour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in lemon zest and lemon juice. Divide the soup among 4 bowls; sprinkle with Parmesan and garnish with parsley, if desired.

Healthy Vegetables and Roast Chicken

Healthy Vegetables and Roast Chicken

Ingredients:

2 chicken breasts, cut into 1-inch pieces
¾ cup yellow onion, chopped
1 small zucchini, chopped
1 ½ cups multicolored bell peppers, chopped
1 cup broccoli florets
1 cup tomatoes, chopped
2 tablespoons of olive oil
½ teaspoon paprika
2 teaspoons Italian seasoning
½ teaspoon of salt
½ teaspoon black pepper

Directions:

Preheat the oven to 400*

Spray a rimmed baking sheet with nonstick spray

Place the cut chicken on the baking sheet

Place all the cut vegetables on the baking sheet with the chicken

Sprinkle seasonings over cut vegetables and chicken

Mix chicken and vegetables to combine all ingredients and seasonings

Put in the oven and cook for 25 to 30 minutes.

Check that the chicken is well cooked, if not, roast it for another 5 to 10 minutes  Test vegetables for doneness.

Enjoy!

Keto Meatball Soup

 

Keto Meatball Soup 

Ingredients

Meatballs
2 pounds ground beef
1 cup finely grated Parmesan
⅓ cup almond flour
1 teaspoon Italian seasoning
1 teaspoon sea salt
½ teaspoons ground black pepper
2 eggs beaten
2 teaspoons gelatin
Soup
1 tablespoon avocado oil
½ cup chopped onion
2 celery stalks chopped
1 teaspoon minced garlic

28 ounces crushed tomatoes
4 cups beef broth
1 ½ teaspoons Italian Seasoning
Salt and pepper to taste
1 cup heavy cream
3/4 teaspoon anthem gum for a thicker soup
Optional: Palmini Noodles and fresh parsley; for serving

Directions:
Preheat your oven to 375° F.

In a large bowl, combine the ground beef, grated parmesan, almond flour, Italian seasoning, salt, and pepper.

Beat the eggs in a small bowl and sprinkle with the gelatin. Allow to sit for 5 minutes. Whisk and then mix into the meat mixture. Form into the meatballs.

Place on a parchment-lined baking sheet and cook for 7 minutes. Flip and cook for another 7 minutes.

While the meatballs cook, heat the oil in a saucepan over medium-high heat. Add the onion and celery and cook for 5 minutes. Add the garlic and cook for 1 minute longer.

Add the tomatoes, broth, heavy cream, and Italian seasoning. Season to taste with salt and pepper.

Add the anthem gum and cook for five minutes.

Add the meatballs and cook another ten minutes

Garnish with parsley and serve.

Tuscan White Bean And Barley Soup

Tuscan White Bean And Barley Soup

An Italian twist on a classic bean and barley soup, this bowl of goodness is pantry friendly and sure to keep you warm on a chilly night.

Ingredients:

1 tablespoon olive oil

1 small onion chopped (about 1 cup)

1 celery stalk, trimmed and chopped 

1 carrot peeled and chopped

1/4 teaspoon ground black pepper

1 clove garlic, minced

1 teaspoon Italian seasoning

1/2 cup barley

1 can 15.5 oz. cannelloni beans, drained and rinsed

1 can 14.5oz. diced tomatoes

2 1/2 cups vegetable or chicken broth

2 tablespoons grated parmesan cheese, optional

2 tablespoons chopped fresh basil, optional

Directions:

Heat oil in a medium saucepan over medium heat.  Add onion, celery, carrots and pepper.  Cook until vegetables are softened, about 5 to 7 minutes.  Add garlic and Italian seasoning and cook for 1 minute more. Add barley, beans, tomatoes, and stock and stir.   Bring to a boil.  Reduce heat and simmer for 25 to 30 minutes, or until barley is tender. Season to taste with salt and more pepper.  Divide among serving bowls and garnish with parmesan and basil, if desired.

Directions for Dry Beans:

Soak over night in separate bowls, covered with 3" water.  Cook in seperate pans as they each may not require the same amount of cooking time.  Cook to al dentê.  Use in recipe. 

 

Stuffed Pepper Soup

Stuffed Pepper Soup

Ingredients:
1 1/2 to 2 lbs lean ground beef
3 large green peppers, seeded and chopped
1 large onion chopped
4 oz. white button mushrooms, cleaned and chopped
1 32 oz. carton beef broth
2 cans condensed tomato soup
1 28 oz. can petite diced tomatoes, undrained
4 shakes Worchestershire Sauce
2 teaspoon Italian seasoning
1/2 teaspoon black pepper
1 1/2 cup cooked rice

Directions:
Brown ground beef, add onion, green pepper, and mushrooms. When onion is translucent, add remaining ingredients. Simmer for thirty minutes and serve.

Smoky Ribollita with Orca Beans

The black-and-white colors of Orca beans have clearly been an inspiration to cooks and gardeners. In addition to the whale-reference name, the legumes are also called vaquero (which means cowboy in Spanish) and calypso beans. Creamy and starchy, Orca beans work well in hearty soups and stews. (If you can’t find Orcas, you can use cranberry beans as a substitute.)  Bean source:  Rancho Gordo.com
Servings 8

Ingredients;
2 1/2 tsp. olive oil
1 medium onion, chopped (11/2 cups)
1 large carrot, chopped (3/4 cup)
1 celery stalk, chopped (1/2 cup)
21/2 tsp. dried Italian seasoning
3 cups chopped savoy cabbage or kale (7 oz.)
3 cups chopped Swiss chard (12 oz.)
2 cups chopped plum tomatoes
4 cups low-sodium vegetable broth
2 cups cooked Orca beans, 2 cups cooking liquid reserved
5 cloves garlic, minced (5 tsp.)
1 chipotle chile in adobo sauce, minced
2 cups rustic Italian bread cubes
1/2 cup grated Parmesan or Romano cheese, optional

Directions:
Heat oil in large pot or Dutch oven over medium heat. Add onion; sauté 8 minutes, or until soft and translucent. Add carrot, celery, and Italian seasoning; sauté 5 minutes, or until celery is softened. 

Stir in cabbage, Swiss chard and tomatoes; cook 15 minutes, or until cabbage and chard have wilted. 

Stir in broth, beans with reserved cooking liquid, garlic, and chipotle chile. Bring mixture to a boil, reduce heat to medium-low, and simmer 20 minutes, or until vegetables are tender.

Add bread cubes to soup, gently stir, and cook 5 minutes more, or until bread is soaked. Season with salt and pepper, if desired. 

Serve sprinkled with cheese (if using). If making the soup ahead, reserve bread to add at the time of reheating, just before serving. 

Zucchini Spinach Manicotti

Ingredients:
1 1/2 c. ricotta
1 c. finely grated Parmesan, divided
1 large egg, lightly beaten
1 clove garlic, minced
1/2 tsp. Italian seasoning
kosher salt
Freshly ground black pepper
4 medium zucchinis, sliced 1/4" thick
1 c. marinara
1 1/2 c. shredded mozzarella
2 tbsp. thinly sliced fresh basilDirections:Preheat oven to 350° and spray a large baking dish with cooking spray.

In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, garlic, and Italian seasoning. Season with salt and pepper and mix until well combined.

On a clean working surface, lay out three slices of zucchini so they are slightly overlapping and place a spoonful of the ricotta mixture on top. Roll up and transfer to the prepared baking dish. Repeat with remaining zucchini and ricotta mixture.

Spoon marinara on top of the zucchini manicotti, then sprinkle all over with the remaining 1/2 cup Parmesan and mozzarella.

Bake until the zucchini is tender and the cheese has melted, about 30 minutes. 

Garnish with fresh basil then serve immediately.

Creamy Bacon Mushroom Thyme Chicken

4.8 from 25 reviews

Creamy Bacon Mushroom Thyme Chicken

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Creamy Bacon Mushroom Thyme Chicken is honestly one of the best skillet meals you will ever make! Tender chicken with a creamy sauce with bacon, mushroom, and thyme. The flavor is out of this world!
Author: Alyssa
Serves: 4
4 bone in chicken thighs, can also use boneless chicken thighs or breasts
1 tablespoon olive oil
2 teaspoons italian seasoning
salt and pepper
Creamy Bacon Mushroom Thyme Sauce:
1 tablespoon olive oil
8 ounces white mushrooms, sliced
6 slices bacon, cooked and crumbled
1 cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
1 tablespoon fresh thyme, stems removed

Directions:

Preheat oven to 350 degree. Heat a large skillet to medium high heat. Add the chicken thighs and season with italian seasoning and salt and pepper. Pan Sear each side of the chicken for 1-2 minutes until brown and place skillet in oven. Bake for 20 minutes or until chicken is cooked throughout. Set chicken aside on a plate.  

Add olive oil to the skillet and sauté the mushrooms until soft. Add the bacon, heavy cream, salt, pepper, garlic powder and thyme. Bring to a simmer until the sauce starts to thicken. Add the chicken back to the skilletand heat for another minute. Serve immediately.