Eggplant Rollatini 2 Eggplants (Sliced the long way, thickness of a pencil) 1lb Whole Milk Ricotta 16 ounces of Mozzarella (8 ounces shredded, 8 ounces sliced) 16 ounces Marinara tomato sauce 1/3 cup pecorino romano cheese ½ teaspoon salt 1/8 teaspoon black pepper 1 tablespoon Fresh parsley, chopped Pre-heat oven to 400 degrees. Brush […]
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Kale Chips 1 bunch of kale (rinsed and thoroughly dried) Olive oil Sea salt Pre-heat oven to 350 degrees. Tear kale off stem into large size pieces. Spread on cookie sheet in one layer. Lightly drizzle with olive oil and sprinkle with salt. Gently toss. Bake for 15-20 minutes until crisp.
Smashed Tiny Potatoes 1lb of tiny potatoes or fingerling potatoes 4 tablespoons of butter, room temperature 2 ounces of olive oil 3 cloves of garlic, finely chopped 1/8 teaspoon of salt 1/8 teaspoon of black pepper, freshly cracked 1 teaspoon rosemary, fresh, chopped fine Boil potatoes in salted water until tender (approximately 15 minutes)
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Potatoes Au Gratin 2 lbs Russet Potatoes, peeled and sliced into 1/8 inch-thick slices 2 ½ cups of Heavy Cream 1 teaspoon of salt 1/8 teaspoon white pepper 1 sprig of fresh Rosemary 4 ounces of Gruyere Cheese, finely shredded ½ onion, cut into two wedges Butter Pre-heat oven to 375 degrees. Add cream, salt,
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Brussel Sprouts 1 pound of brussel sprouts, washed, peeled, and halved ½ pound of bacon, roughly chopped ½ of onion, large dices 2 tablespoons of olive oil ¼ teaspoon of fresh ground black pepper ½ teaspoon of salt Pre-heat oven to 400 degrees. Toss all the ingredients together. Place on a sheet pan and
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Portobello Burgers 4 Portobello mushrooms 4 ounces of Italian salad dressing 4 thick slices of sharp yellow cheddar cheese 4 English Muffins 1 Avocado, sliced 2 tablespoons of mayonnaise 1 teaspoon of mustard ¼ teaspoon of hot sauce Clean the mushrooms and remove stems. Scrape the gills off from the underside with a spoon.
Giambotta ½ pound of string beans, tips cut-off and halved 1 onion, 1” cubed 3 stalks of celery, 1” slices 3 potatoes, peeled and cubed 1”pieces 2 yellow squash, cubed 2” pieces 2 green squash, cubed 2” pieces 1 red bell pepper, 1” diced 1 green bell pepper, 1” diced 3 carrots, peeled. 1/2” rounds
Stuffed Mushrooms 2 lbs. button mushrooms, rinsed and stems removed 1 cup plain bread crumbs ½ cup whole milk ricotta 4 cloves of garlic, finely chopped 1/3 cup of parsley, finely chopped 1/3 cup pecorino romano cheese, grated 1/8 teaspoon of black pepper 1 teaspoon of salt 2 ounces of olive oil 2 ounces