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.

Marinated Goat Cheese Appetizer

 

Marinated Goat Cheese     Easy Peasy!

Marinated goat cheese with olive oil, thyme, and a bit of spice is one
of the easiest and most crowd-pleasing appetizers we know.  Serves 8
Ingredients
1 8- ounce (227-gram) log fresh goat cheese (chèvre)
¼ cup (60 ml) extra-virgin olive oil
2 teaspoons picked fresh thyme leaves
½ teaspoon red pepper flakes
1 teaspoon flaky sea salt, such as Maldon salt
¼ teaspoon freshly ground black pepper

Directions
Place the goat cheese in a small, shallow serving dish (or cut it in half and place it in two dishes).

Pour the olive oil overtop, and then sprinkle the goat cheese with the thyme, red pepper flakes, salt, and black pepper.

Leave to rest, covered with plastic wrap, for at least 30 minutes.
Serve with crackers or toasted slices of baguette.

Notes
Fresh goat cheese (also called chèvre) is creamy, tangy, and savory. 

It’s so good on its own that marinating it is almost ridiculous — in the best possible way.
Use a good-quality extra-virgin olive oil, since you’ll really taste it.

Simple crackers and/or toasted baguette make a great accompaniment. Apple and pear slices would work well, too.
Chèvre plays well with a wide variety of flavors. Instead of (or in addition to) thyme, try: basil, chervil, chives, fennel seeds, garlic, lemon zest, mint, scallions, parsley, rosemary, sage, or tarragon. Spice blends like herbes de Provence, za’atar, or dukkah would be great. Beyond herbs, other great additions include chopped almonds, pistachios, walnuts, or pecans, a drizzle of honey, chopped olives, chopped dried apricots or cherries.
Prep this dish up to 24 hours in advance right in the serving dish, cover tightly and refrigerate if you’ll be keeping it for more than an hour or two. Pull it out of the fridge at least 30 minutes before serving.

SAVE

Ingredients

• ▢ 1 8- ounce (227-gram) log fresh goat cheese (chèvre)
• ▢ ¼ cup (60 ml) extra-virgin olive oil
• ▢ 2 teaspoons picked fresh thyme leaves
• ▢ ½ teaspoon red pepper flakes
• ▢ 1 teaspoon flaky sea salt, such as Maldon salt
• ▢ ¼ teaspoon freshly ground black pepper

Instructions 

• Place the goat cheese in a small, shallow serving dish (or cut it in half and place it in two dishes).
• Pour the olive oil overtop, and then sprinkle the goat cheese with the thyme, red pepper flakes, salt, and black pepper.
• Leave to rest, covered with plastic wrap, for at least 30 minutes.
• Serve with crackers or toasted slices of baguette.

Notes

1. Fresh goat cheese (also called chèvre) is creamy, tangy, and savory. It’s so good on its own that marinating it is almost ridiculous — in the best possible way.
2. Use a good-quality extra-virgin olive oil, since you’ll really taste it.
3. Simple crackers and/or toasted baguette make a great accompaniment. Apple and pear slices would work well, too.
4. Chèvre plays well with a wide variety of flavors. Instead of (or in addition to) thyme, try: basil, chervil, chives, fennel seeds, garlic, lemon zest, mint, scallions, parsley, rosemary, sage, or tarragon. Spice blends like herbes de Provence, za’atar, or dukkah would be great. Beyond herbs, other great additions include chopped almonds, pistachios, walnuts, or pecans, a drizzle of honey, chopped olives, chopped dried apricots or cherries.
5. Prep this dish up to 24 hours in advance right in the serving dish, cover tightly and refrigerate if you’ll be keeping it for more than an hour or two. Pull it out of the fridge at least 30 minutes before serving.

I first published this recipe here in 2010, adapted from Joy of Cooking. I’ve updated the post for clarity, but the recipe remains the same.

Shakshuka

 

Shakshuka

3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes, optional
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes (optional)
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
Heat the olive oil in a medium frying pan over medium heat. Add the onion and a pinch of salt, cooking until the onions are soft and translucent but not browned.

Stir in the harissa or red pepper flakes if using, coriander, paprika, garlic powder and fresh garlic, stirring just until fragrant, about a minute. Add the tomatoes and sugar and cook until warmed through. 

To poach the eggs, crack each one individually into a little bowl (easier to get the shell out if needed) and add them one at a time. I like to crack eggs on a paper towel, then slip them into the bowl, to keep from getting egg all over the counter. 

The eggs will cook through in the tomatoes with a sunny-side-up look (but the longer they’re in there, the more cooked through the yolks  will be). Or, put a lid on the pan and cook the eggs more swiftly to your desired doneness.

Before serving, top the shakshuka with diced avocado and dollops of labneh. Dust with za’atar and finish with fresh herbs. Scoop the two eggs with tomatoes into each of two bowls to serve.

One Pan Shrimp And Asparagus With Creamy Polenta

One Pan Shrimp And Asparagus With Creamy Polenta

This is a delicious meal packed with nutrition and goes together quickly. It is a one pan meal with lemon and basil, ready in 20 minutes. Serve it over creamy polenta, rice, or risotto. Trader Joes 
carries wild caught shrimp from the deep waters of Argentina, that I recommend.
Ingredients:
16 ounce peeled and defined shrimp
2–3 tablespoons olive oil
1 large shallot- diced
4–6 garlic fat cloves- roughly chopped
16 ounces asparagus (one large bunch), woody ends removed, cut into     
inch 1/2 inch pieces.
1/2 teaspoon salt and pepper, more to taste
1/4 teaspoon red pepper flakes
1 lemon – use the zest, plus juice to taste.
10 basil leaves, cut into ribbons (or try Thai Basil!)
Serve over creamy polenta, rice, quinoa or on its own.

Directions:
Thaw frozen shrimp in a bowl of cold water, drain, and pat dry. Season both sides with a little salt and pepper. 

Saute. Heat the olive oil in an extra-large skillet over medium heat. Sauté shallot and garlic, stirring until fragrant, about 2-3 minutes. Add the lemon zest and chili flakes, and sauté for 1 minute. Add the asparagus, season with salt and pepper. Stir frequently until tender crisp. ( If your asparagus is very thick, add a splash of water, cover and steam for a few minutes).

Sear the shrimp. Scoot asparagus to the sides (or to a side plate) add a little more olive oil to the pan, and add shrimp to the middle of the pan, searing each side.

Combine. Stir the whole thing together, squeeze in some lemon juice, and cover the pan for 1-2 minutes, until the asparagus is tender and vibrant green and the shrimp is cooked through.

Season. Add the basil ribbons, then taste, adjust salt and lemon to taste – find the balance.

Serve. Divide among bowls and top with lemon zest and chili flakes, or feel free to serve over rice or creamy polenta.

Notes:
A note on shrimp– I prefer frozen wildshrimp that is peeled and deveined. Trader Joe’s carries large Argentinian red shrimp, which are my favorite- affordable and good quality.  Serves 6 to 8

Leftovers will keep for 3 days in an airtight container in the refrigerator.

I particularly love shrimp recipe this over our creamy polenta.

For extra richness, add a pat of butter at the very end of cooking. I’ll often add this to another’s portion after I take mine out. This way, they are happy with this buttery shrimp, and I’m happy with my lighter olive oil version.

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 Spatchcock Chicken X

 

Grilled Spatchcock Chicken

Ingredients:

¼ cup olive oil
Juice of two lemons
Zest of one lemon

4 garlic cloves, minced
2 tablespoons fresh rosemary, chopped or 1 tablespoon dried

2 tablespoons fresh thyme, chopped or 1 tablespoon dried

1 Tablespoon Dijon Mustard

t teaspoon Honey

Red pepper flakes, if you want a kick

Directions:

Spatchcock the chicken by placing the chicken breast side down.  Using Kitchen shears or sharp knife cutting along both sides of the back bone.  Flip the chicken over and press down firmly on breast bone to flatten.  If needed a mallet can be used to help break the breastbone.  Pat the chicken dry and season generously with salt and pepper on both sides

Prepare marinade: In bowl, whisk together all marinade ingredients. Place spatchcocked chicken in large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring it is well coated. Seal bag or cover dish. Refrigerate at least 1 hour, or up to 8 hours for deeper flavor.

Preheat grill to medium high heat, between 400 and 450 degrees F. If using a charcoal grill, set up for direct heat. Remove chicken from marinade and let any excess drip off. Discard marinade. Place chicken skin side down on grill and cook about 15–20 minutes or until skin is crispy and golden brown. Let chicken rest for 10 minutes. Carve chicken and use a Spicy Rhubarb Jam for a delicious dipping sauce.

Oats With Tomato Sauce

Oats With Tomato Sauce

Oats with tomato sauce is a typical recipe of cuisine from Salento Italy and nearby Basilicata Italy. It is simply delicious and nutritious

A traditional peasant dish, we are not accustomed to considering oats as everyday dishes. Once upon a time, however, this was not the case – and oats with tomato sauce became a typical dish of the Salento culinary tradition, widely demonstrating this fact. Oats with tomato sauce is actually one of the recipes from history and tradition that historically used whatever ingredients were available to people at the time.

Oats with Tomato Sauce – called ‘cranu stumpatu cu lu sucu’ in Salento dialect – is a traditional recipe from Puglia, but it also comes from the neighboring Basilicata and uses one of the few foods accessible to poor farmers: oats accompanied by a simple tomato sauce seasoned with basil and grated pecorino cheese.

The Recipe: Oats with Tomato Sauce
Ingredients:

2 cups whole oats, 

4 cups tomato sauce, 

2 white onions, 

½ cup of grated pecorino cheese, 

Basil, 

Extra-virgin olive oil, 

Salt, 

Red pepper flakes

Directions:
First soak the whole oats in cold water for about 12 hours – this essential step allows the oats to absorb water and softens them for cooking. The next day, the oats will be ready. Cook them for about an hour in a pot with salted water over medium heat, stirring frequently. While the oats cook, make a quick sauce with tomato sauce and basil. Add some lightly fried onion. The trick to preparing oats with the tastiest sauce is to making another onion sauté where you stir-fry the cooked oats for about 10 minutes before seasoning it with the sauce, making it completely absorb the water. After transferring the oats to a dish, pour the sauce over them and sprinkle with pecorino cheese before serving.

Mango Salad with Peanut Dressing

Mango Salad With Peanut Butter Dressing

Now that the temperatures are heating up, I find myself craving more light, fresh and green meals. Enter this salad with Thai flavors, which satisfies all three at once. I can’t say I tasted a salad exactly like this
on my trip to Thailand, but it would certainly pair well with Thai cuisine.

This refreshing salad features butter lettuce, sweet diced mango, red bell pepper, and jalapeño (optional). I tossed it all in a zingy and creamy peanut dressing. 

The result is an irresistible combination of sweet and spicy flavors, crisp and creamy textures, and vibrant colors. It’s a lovely green salad for summertime.

Ingredients:
One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces 

1 red bell pepper, thinly sliced and then sliced across to make 1-inch long pieces
3 ripe Ataulfo mangos (also known as honey or champagne mangos) or 2 larger mangos, diced
½ cup thinly sliced green onion (both green and white parts)
⅓ cup roughly chopped roasted peanuts
¼ cup chopped fresh cilantro
1 medium jalapeño, seeds and membranes removed, finely chopped (optional, for spice)

Peanut Dressing
¼ cup creamy peanut butter
1 tablespoon tamari or soy sauce
1 tablespoon + 1 teaspoon maple syrup or honey
2 cloves garlic, pressed or minced
Pinch of red pepper flakes (if you like spice)
¼ cup lime juice (about 2 to 3 limes)

Directions
To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.

To prepare the dressing, combine the peanut butter, tamari, maple syrup, garlic and optional red pepper flakes (everything but the lime juice) in a liquid measuring cup or small bowl. Use a small whisk or fork to stir until blended.

Whisk in about half of the lime juice until creamy, then whisk in the rest. Continue whisking until the mixture is fully blended and nicely creamy. Taste, and if it tastes too tart, add another teaspoon or so of maple syrup.

When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately. Leftovers will keep well in the refrigerator, dressing stored separately, for up to 4 days.

Italian Lentil Soup.

 

Italian Lentil Soup

Lentils have been used in cooking since the early times of the Roman Empire.  This Soup is not only delicious, it is so easy to make

Ingredients
1/4 cup olive oil
1 medium onion
2 medium carrots
2 to 3 garlic cloves
2 to 3 celery stalks

1/2 cup white wine
14 oz can crushed San Marzano.tomatoes 

2 cups lentils, rinsed and picked over
8 cups chicken broth

large bay leaf

1/2 teaspoon dried thyme

fresh basil leaves.

S&P to taste.

optional, 1/2 teaspoon red pepper flakes

Directions:

Heat large pan then add 1/4 cup olive oil.  Add onion and sauté until softened.  Add the minced garlic and cook for just 1-2 minutes more.  

Increase heat to medium-high, add 1/2 cup white wine, cook for additional minute or so.

Add the remaining cut vegetables, crushed tomatoes and lentils. Cook for 1/2 hour

Finally add 1 bay leaf, 1/2 teaspoon dried thyme, 4-5 basil leaves, and salt and pepper to taste.  As an option you can add 1/2 teaspoon red pepper flakes.

Bring to a boil and then reduce heat to medium.  Partially cover and simmer for 30-40 minutes or until the lentils are soft.  Adjust the consistency of the soup by adding water.

Garlic Fingers With Pine Nuts and Parmesan

Garlic Fingers with Pine Nuts and Parmesan

This scrumptious appetizer is like garlic fingers from your local pizza joint, but with extra pizzazz. The garlic is enhanced with a clever trick of mixing garlic powder into the flour for dusting the dough, while a squeeze of lemon at the end brightens all the flavours. Speaking of your local pizza joint, many will be happy to sell you some uncooked dough for this recipe. Serves 2 to 4
Ingredients:
2/3 lb (300 g) store-bought pizza dough, about 1/2 a standard portion
2 tbsp (30 mL) olive oil, divided, plus more for oiling bowl
2 tsp (10 mL) all-purpose flour, plus more as needed
1 tsp (5 mL) garlic powder
1 shallot, sliced into 1/8-inch (3-mm) thick rings
1/4 tsp (1 mL) red pepper flakes
Sea salt and freshly ground black pepper to taste
1/3 cup (80 mL) grated Parmesan
2 tbsp (30 mL) pine nuts
3 tbsp (45 mL) torn flat-leaf parsley leaves, divided
1 tbsp (15 mL) salted butter
1 garlic clove, grated on a rasp
Lemon wedges (optional)
Directions:
Place dough in a large, lightly oiled bowl. Cover and let stand until it’s soft and pliable, about 30 minutes.

Preheat oven to 450°F (232°C). Cut a piece of parchment paper to fit a baking sheet and set aside. Place baking sheet on rack set in bottom third of oven to preheat.

In a small bowl, mix flour and garlic powder until combined. Sprinkle and spread half on reserved parchment and place dough on top. Dust remaining mixture over dough. Press and stretch dough to a rough 8 × 12-inch (20 × 30-cm) rectangle, adding more flour to prevent sticking, if needed.

Toss shallot with 1 tbsp (15 mL) oil and red pepper flakes. Divide shallots evenly over dough. Season with salt and pepper. Sprinkle with Parmesan, pine nuts and 2 tbsp (30 mL) parsley.

Remove baking sheet from oven. Carefully slide parchment with flatbread onto sheet. Bake until golden brown, about 15 minutes. Remove from oven.

While flatbread is baking, heat butter, remaining 1 tbsp (15 mL) oil, grated garlic and remaining 1 tbsp (15 mL) parsley in a small saucepan over low heat. Lightly simmer until fragrant, 3 to 5 minutes. Remove from heat and set aside.

When flatbread is ready, drizzle garlic oil overtop. Cut into fingers and serve with lemon wedges, if desired. Serves 2 to 4

Stuffed shells with Ricotta and Spinach.

Spinach and Ricotta Stuffed Shells

 A bit of preparation makes assembling these stuffed pasta shells with ricotta and spinach much easier. 

Let’s get started!  The Tomato Sauce: For this pasta dish, you’ll need about 3 to 3½ cups of tomato or marinara sauce. I usually use half of my quick tomato sauce recipe. If you prefer, feel free to use your favorite store-bought brand.  

 Mise En Place                                                                                   Doing a little bit of prep work facilitates the assembling of these Italian shells. Let’s begin!                                                                         

The Tomato Sauce: For this recipe, you need a tomato or Marinara Sauce. You will need approximately 3-3½ cups. I used half of the amount of my Quick Tomato Sauce recipe. If it is more convenient for you, use your favorite commercial brand. 

Cook the Pasta: Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add about 24 -26 shells, a few at a time to prevent them from sticking together.

Cook according to the package instructions minus a few minutes since it continues to bake in the oven.

Prepare a clean tea towel on the countertop.

Cook the Pasta: 

Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add about 24 -26 shells, a few at a time to prevent them from sticking together.

Cook according to the package instructions minus a few minutes since it continues to bake in the oven.

Prepare a clean tea towel on the countertop.

When ready, remove the giant shells from the pot of boiling water.

Drain and place upside down on a clean tea towel to remove the excess water. Set   aside

The Meat Mixture: 

While waiting for the pasta to cook, sauté the chopped onion in 2 tablespoons of olive oil over medium heat until beginning to soften (3-4 minutes).

Add 2-3 cloves of chopped garlic, a few pinches of red pepper flakes, salt, and pepper to taste, and sauté for an additional 2-3 minutes
stirring frequently.

Add the lean minced meat. Saute and break up the meat with a wooden spoon. Cook until cooked through about 5-7 minutes. Taste and adjust seasonings.

Turn the heat to medium-high. De-glaze pan with 2 tablespoons of white wine.

Drain the fat and set aside the meat to cool down.                

                               The Cheese Mixture

In a large bowl combine 2 cups fresh ricotta, 2 eggs, ½ cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese, 1½ cups freshly grated mozzarella and 2 tablespoons freshly chopped Italian flat-leaf parsley.  1 12oz bag spinach excess moisture removed.

The cheese filling is done.  It’s now time to combine all the ingredients 
together.

How To Assemble

Preheat the oven to 400°F (200°C). Place the oven grate in the center.

Using two spoons or a pastry bag with the bottom cut off, fill each of the 24-26 cavities with about 2-3 tablespoons of the meat and cheese filling. As you can see, they are completely filled up.

Place about ½-1 cup of tomato sauce at the base of a 13 x 9″ baking dish. Tilt the dish so that the sauce coats the bottom evenly.

Place the cheese and meat-filled pasta shells facing up in the prepared dish.

Top with the remaining tomato sauce, reserving at least 1 cup. 

Place a piece of parchment paper over the top. Then, cover tightly with a piece of aluminum foil.

Bake for 20-30 minutes until cooked through and bubbling.

Uncover both the aluminum wrap and the parchment paper and bake for another 3-5 minutes.

Remove the baked dish from the oven.

Garnish with reserved tomato sauce (heated), chopped fresh Italian parsley and extra grated cheese.

Serve immediately and enjoy!  Serves 6 to 8.

Sautéed Brussels Sprouts ~ Vegan and Gluten Free

 

Sautéed Brussels Sprouts

Sautéed Brussels sprouts with pecans, shallots, and garlic.  A delicious fall side dish that can be made in 20 minutes. Vegan and gluten-free.

Ingredients:
2/3 cups pecans, chopped and toasted
1 1/2 tablespoons coconut oil, or sub olive oil
1/2 cup shallots, sliced (2 large shallots)
4 garlic cloves, roughly chopped
1 lb shredded Brussels Sprouts (about 7 cups)
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh cracked pepper, more to taste
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
Pinch red pepper flakes, Aleppo or Urfa biber are both nice here

Optional Holiday Additions: 

¼ cup craisins, 

1 tablespoon fresh sage

Directions:

If your pecans need toasting, heat an extra-large skillet over medium heat and toast pecans, stirring every minute or so, for 6-7 minutes, set aside.

To the same skillet, heat the coconut oil over medium-high heat. Add the shallot and garlic and stir until fragrant and just tender 3-4 minutes.

Lower heat to medium and mix in the Brussels sprouts (and craisins and sage if using). Season with the salt and pepper and mix well, sauteeing for 7-9 minutes, stirring occasionally until tender-crisp.

Add the vinegar and maple syrup, stir well, and cook it off a bit.

Taste and adjust salt and pepper, add chili pepper to taste. If you like it saucy, add more vinegar and maple to taste. Sometimes, if not cooking for vegans, I’ll add a splash of fish sauce. This is 100% optional. 

Stir in the toasted pecans and serve.