Chicken or Steak with Balsamic BBQ Sauce

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients
For the Balsamic BBQ sauce:

* 1 cup balsamic vinegar
* 3/4 cup ketchup
* 1/3 cup brown sugar
* 1 garlic clove, minced
* 1 tablespoon Worcestershire sauce
* 1 tablespoon Dijon mustard
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

For the chicken or steak:

* 4 pieces chicken (any combination of breast or leg-and-thigh
pieces) or 4 pieces of New York strip or Club strip steak
* Salt and freshly ground pepper

For the BBQ sauce:
Directions

Combine all the ingredients in a small saucepan and stir until all the
ingredients are incorporated and the mixture is smooth. Simmer over
medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:

Place a grill pan over medium heat or preheat a gas or charcoal grill.
Season the meat with salt and pepper. Lightly coat with some of the
BBQ sauce using a pastry brush. Place the meat on the grill. Place the
remaining BBQ sauce, still in the small saucepan, over low heat or on
the edge of a gas or charcoal grill and allow to gently simmer while
the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at
about 4 minutes per side until a meat thermometer reads the desired
temperature, 120 degrees F for medium rare, 135 degrees F for medium
(about 6 minutes per side), 155 degrees F for well done (about 9
minutes per side). Continually brush the meat with BBQ sauce every few
minutes. Remove the meat from the grill and let rest for at least 5
minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to
375 degrees F. Place the chicken skin side up in a baking dish and
bake for 25 minutes. Remove the baking dish from the oven and spoon
the BBQ sauce all over the top of the chicken. Return the baking dish
to the oven and bake for another 15 minutes.

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Cook Time: 20 min
Yield: 4 servings

Ingredients

* 1 tablespoon olive oil, plus 1 tablespoon
* 2 cloves garlic, minced
* 6 sun-dried tomatoes, diced
* 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1/4 teaspoon dried thyme
* 1/4 cup (2 ounces) goat cheese
* 1/3 cup reduced-fat cream cheese
* 4 (4-ounce) center-cut pork chops
* 1 1/2 cups chicken broth
* 1/2 lemon, zested
* 2 tablespoons lemon juice
* 2 teaspoons Dijon mustard

Directions

Warm the 1 tablespoon olive oil in a medium saute pan over medium
heat. Add the garlic and cook until fragrant, about 1 minute. Add the
sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until
combined, about 2 more minutes. Transfer the mixture to a medium bowl.
Add the goat cheese and the cream cheese. Stir to combine and set
aside.

Use a sharp knife to cut a pocket into the thickest portion of the
pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried
tomato mixture and close the pork around the stuffing. Season the
outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet
over medium-high heat. When the pan is hot add the pork. Cook until
golden and cooked through, about 4 minutes per side. Transfer the pork
to a side dish and tent with foil to keep warm. Add the chicken broth
mixture to the skillet over medium-high heat. Scrape up the brown bits
from the bottom of the pan as the chicken broth simmers. Reduce the
broth by half to make a light sauce, about 8 minutes. Spoon some sauce
over the pork before serving.

From: foodnetwork.com

Grilled Chicken with Spinach and Pine Nut Pesto

Cook Time: 8 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 boneless chicken breasts
* 2 cups lightly packed baby spinach leaves (about 2 ounces)
* 1/4 cup pine nuts, toasted
* 2 tablespoons fresh lemon juice
* 1 to 2 teaspoons grated lemon peel
* 1/3 cup plus 2 teaspoons olive oil
* Salt and freshly ground black pepper
* 1/3 cup freshly grated Parmesan

Directions

Heat a grill pan on medium high heat. Lightly oil the grill pan.
Sprinkle the chicken with salt and pepper. Grill the chicken until
cooked through, about 5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a
processor. Lightly pulse. With the machine running, gradually add 1/3
cup of the oil, blending until the mixture is creamy. Add salt and
pulse. Put half of the pesto into ice cube trays and store in the
freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the
Parmesan. Season the pesto with salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve.

Chicken Stew

Cook Time: 35 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 2 tablespoons olive oil
* 2 stalks celery, cut into bite-size pieces
* 1 carrot, peeled, cut into bite-size pieces
* 1 small onion, chopped
* Salt and freshly ground black pepper
* 1 (14 1/2-ounce) can chopped tomatoes
* 1 (14-ounce) can low-salt chicken broth
* 1/2 cup fresh basil leaves, torn into pieces
* 1 tablespoon tomato paste
* 1 bay leaf
* 1/2 teaspoon dried thyme leaves
* 2 chicken breast with ribs (about 1 1/2 pounds total)
* 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
* Serving suggestion: crusty bread

Directions

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the
celery, carrot, and onion. Saute the vegetables until the onion is
translucent, about 5 minutes. Season with salt and pepper, to taste.
Stir in the tomatoes with their juices, chicken broth, basil, tomato
paste, bay leaf, and thyme. Add the chicken breasts; press to
submerge.

Bring the cooking liquid to a simmer. Reduce the heat to medium-low
and simmer gently uncovered until the chicken is almost cooked
through, turning the chicken breasts over and stirring the mixture
occasionally, about 25 minutes. Using tongs, transfer the chicken
breasts to a work surface and cool for 5 minutes. Discard the bay
leaf. Add the kidney beans to the pot and simmer until the liquid has
reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the
chicken into bite- size pieces. Return the chicken meat to the stew.
Bring the stew just to a simmer. Season with salt and pepper, to
taste.

Ladle the stew into serving bowls and serve with the bread.

Mozzarella Pillows

Cook Time: 25 min
Level: Easy
Yield: 16 tarts

Ingredients

* 1 (26-ounce) jar marinara sauce (about 3 cups)
* 1 cup grated mozzarella cheese
* 2 slices prosciutto, finely chopped
* 4 storebought 9-inch pie crusts
* 2 eggs, beaten, for egg wash
* 1/2 cup grated Parmesan

Directions

Special equipment: scalloped ravioli cutter

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Place the marinara sauce in a medium saucepan over medium heat and
cook until reduced to a thick, jam-like consistency, about 30 minutes.
There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool
to room temperature, about 30 minutes. Stir in the mozzarella cheese
and prosciutto.

Meanwhile, place 1 piece of dough on a work surface. Roll the dough
out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press
the scraps into a small rectangle and roll it out to the same
thickness as the other rectangle. Cut 3 rectangles from the large
rectangle and 1 rectangle from the small rectangle. Each should
measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining
pie dough.

To form the tarts, place the rectangles on a work surface. Brush each
rectangle with egg wash. Place a large spoonful of the marinara
mixture in the middle of the bottom half of the rectangle. Fold the
dough in half over the marinara mixture to make a 3 by 4-inch
rectangle. Press the edges to seal. Using a scalloped ravioli cutter,
trim the rectangles to make a decorative edge. Place the tarts on the
baking sheets. Brush with egg wash and generously sprinkle with
cheese. Bake until golden, about 20 to 25 minutes.

Hazelnut Crunch Cake with Mascarpone and Chocolate

Cook Time: 30 min
Level: Intermediate
Yield: 8 servings

Cake:
Ingredients

* 1 box chocolate cake mix

Crunch:

* 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
* 2/3 cup sugar
* 1/3 cup water

Filling:

* 2 (8-ounce) containers mascarpone cheese, room temperature
* 1 cup cream
* 3/4 cup powdered sugar
* 1 teaspoon vanilla extract

Topping:

* 1/4 cup bittersweet chocolate chips
* 1 tablespoon sugar
* 1 teaspoon orange zest

Directions
For the cake:

Preheat the oven to 350 degrees F.

Butter and flour 2 (8-inch) cake pans. Prepare the cake mix according
to package instructions. Divide the batter between the 2 cake pans and
bake according to package instructions. Remove from the oven and let
cool on a wire rack.

For the Crunch:

Place the toasted nuts close together in a single layer on a
parchment-lined baking sheet. Combine the sugar and water in a small
saucepan over medium-high heat. Stir the sugar mixture until
dissolved. Bring to a boil and let cook until the sugar is light
brown, about 8 minutes. Let the bubbles subside then pour the
caramelized sugar over the nuts. Place the baking sheet in the
refrigerator and let the sugar nut mixture cool until hard, about 30
minutes. When the sugar nut mixture is hard and cool, top with another
piece of parchment paper and pound into small pieces, or place the
sugar nut mixture on a cutting board and cut into small pieces. Set
aside.

For the filling:

Put the mascarpone cheese, cream, powdered sugar, and vanilla into a
large mixing bowl. Using an electric mixer whip the cream mixture to
soft peaks. Fold the Crunch mixture into the whipped cream.

For the topping:

Place the chocolate, sugar and zest in a food processor. Process the
mixture until the chocolate is finely ground.

To assemble the cake:

Put 1 cake on a serving plate. Top with 1-inch of the whipped cream
crunch mixture. Top with the second layer of cake and continue
frosting the entire cake with the remaining whipped cream crunch
mixture. Sprinkle the top and sides of the cake with the ground
chocolate. Serve.

Biscotti alla Parmigiana

Cook Time: 10 min
Level: Easy
Yield: 26 savory cookies

Ingredients

* 1 cup all-purpose flour
* 1 cup softened unsalted butter
* 1 cup freshly grated Parmesan
* 1 teaspoon chopped fresh rosemary leaves
* Pinch sea salt

Directions

In a bowl of a food processor add flour, butter, Parmesan cheese,
rosemary and salt. Pulse until crumbly, but sticks together when
pressed with fingers. Pour onto a floured pastry board and gather into
a ball. Cover it with plastic wrap and allow dough to rest in
refrigerator for 1 hour.

Preheat oven to 350 degrees F.

Remove dough from the refrigerator and allow it to warm slightly,
about 10 minutes. Place rested dough on a lightly floured pastry board
and roll out to 1/2-inch thickness. Line a baking sheet with a silpat
mat or parchment paper. Using a 2-inch cookie cutter, cut out circles
and place them on the baking sheet, 1-inch apart. Gather dough scraps
into a ball. Roll out leftover dough and cut additional circles.
Continue until all the dough is used. If the dough becomes too soft
and the butter starts to melt, place it back into the refrigerator to
firm up again.

Place in oven and bake 8 to 10 minutes or until golden brown.

Baked Rigatoni with Bechamel Sauce

Cook Time: 30 min
Level: Intermediate
Yield: 6 servings

Ingredients
Bechamel sauce:

* 1 stick unsalted butter (4 ounces)
* 1/2 cup and 2 tablespoons all-purpose flour
* 1 quart whole milk, at room temperature
* Pinch fresh nutmeg
* Sea salt and white pepper
* 1 cup grated fontina
* 1/2 pound thinly sliced prosciutto, julienned
* 1 pound dry rigatoni
* 3 tablespoons unsalted butter, diced

Directions

Preheat oven to 425 degrees F.
Bechamel sauce:

In a 2 quart saucepan, melt the butter over medium heat. Add the flour
and whisk until smooth, about 2 minutes. Always stirring, gradually
add the milk and continue to whisk until the sauce is smooth and
creamy. Simmer until it is thick enough to coat the back of a spoon.
This will take approximately 10 minutes. Remove from heat and stir in
nutmeg, 1/2 cup fontina, prosciutto and season with salt and white
pepper. Set aside.

In a large pot, bring to a boil 6 quarts of salted water. Add the
rigatoni and cook for about 5 minutes. Since you will be cooking the
pasta a second time in the oven, you want to make sure the inside is
still hard. Drain in a colander. Return pasta to the pot and pour in
bechamel sauce. Using a wooden spoon, mix well until all the pasta is
coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream
sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot
the top with diced butter and bake in oven for 25 minutes or until
bubbling and the top is golden brown.

Profiteroles with Ricotta Mascarpone

Cook Time: 1 hr
Level: Intermediate
Yield: 4 servings

Ingredients

* 1/2 cup water
* 1/4 cup unsalted butter, cut into pieces
* 1 1/2 teaspoons plus 3 tablespoons sugar
* Pinch of salt
* 1/2 cup all purpose flour
* 3 large eggs
* 1 (8-ounce) container mascarpone cheese
* 3/4 cup ricotta cheese
* 1 teaspoon vanilla extract
* 1/2 cup chocolate-hazelnut spread (such as Nutella)
* 1/4 cup whipping cream
* 1/4 cup hazelnuts, toasted, husked, chopped

Directions

Preheat the oven to 375 degrees F.

Line a heavy large baking sheet with a silpat or parchment paper.
Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a
heavy medium saucepan. Bring to a boil, stirring until the butter
melts. Add the flour and stir over medium heat for 1 minute. Cool 5
minutes.

Crack 2 eggs into a measuring cup. Use a wooden spoon to beat the eggs
into the dough, 1 at a time. Spoon 10 or 12 (1 1/2-inch) mounds of
dough onto the prepared baking sheet, spacing 2 inches apart. Beat the
remaining egg in a small bowl to blend. Gently brush the egg over the
dough mounds (do not drip the egg onto the baking sheet).

Bake the pastries until they are amber brown, about 50 minutes. Allow
the pastries to cool completely.

Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of
sugar in a medium bowl. Refrigerate until cold. Using a serrated
knife, cut the tops off the pastry and set aside. Spoon the mascarpone
mixture into the pastries and top with its lid.

Combine the chocolate-hazelnut spread and cream in a small bowl. Heat
in the microwave for about 30 seconds until warm. Stir the mixture.
Spoon the chocolate-hazelnut sauce atop the pastries. Sprinkle with
the hazelnuts and serve.

From: foodnetwork.com

Parma-style Carrot Cake

Cook Time: 1 hr
Level: Intermediate
Yield: 8 to 10 servings

Ingredients

* 2 1/2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup pine nuts (about 6 ounces)
* 1/2 cup sugar, plus 1/2 cup
* 1 teaspoon fennel seeds
* 1 lemon, zested and juiced
* 2 cups peeled and chopped carrots (about 6 carrots)
* 1/2 cup mascarpone cheese
* 1/2 cup (1 stick) butter, softened
* 5 eggs
* Powdered sugar, for garnish

Directions

Preheat the oven to 375 degrees F.

In a medium bowl stir together the flour, baking powder, cinnamon, and
salt. Set aside.

Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food
processor and pulse to mince the nuts. Add the lemon zest, lemon
juice, and the carrots. Pulse to mince the carrots. Add the mascarpone
cheese and pulse until the cheese is incorporated.

In a large bowl, using a hand mixer, cream together the butter and
remaining 1/2 cup sugar. Add the eggs, 1 at a time, until well
blended.

Add the carrot mixture to the butter mixture and stir until combined.
Add in the reserved dry ingredients and stir until just incorporated.

Place the mixture in a lightly greased and floured 8 by 10 by-2-inch
baking dish. Bake for 55 to 60 minutes.

Let the cake cool for 1 hour, then dust with powdered sugar. Cut into
squares and serve.

Cheese Tortellini in Light Broth

Cook Time: 20 min
Level: Easy
Yield: 8 servings

Ingredients

* 8 cups low-salt chicken broth
* Freshly ground black pepper
* 2 (9-ounce) packages refrigerated cheese tortellini
* 2 tablespoons chopped fresh Italian parsley leaves

Directions

Pour the broth into a heavy large saucepan. Cover and bring to a boil
over high heat. Season the broth with pepper, to taste. Add the
tortellini. Simmer over medium heat until al dente, about 7 minutes.

Ladle the broth and tortellini into soup bowls. Top with parsley and
Parmesan crisps and serve.

Parmesan Crisps:

Yield: 8 to 10 crisps

1/2 cup grated Parmesan

Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment
lined baking sheet and lightly pat down. A silicone baking sheet is
highly recommended. Repeat with the remaining cheese, spacing the
spoonfuls about a 1/2 inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

Tiramisu

Cook Time: 25 min
Level: Easy
Yield: 6 servings

Ingredients

* *6 egg yolks
* 3 tablespoons sugar
* 1 pound mascarpone cheese
* 1 1/2 cups strong espresso, cooled
* 2 teaspoons dark rum
* 24 packaged ladyfingers
* 1/2 cup bittersweet chocolate shavings, for garnish

Directions

In a large bowl, using an electric mixer with whisk attachment, beat
egg yolks and sugar until thick and pale, about 5 minutes. Add
mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso
and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each
ladyfinger into espresso for only 5 seconds. Letting the ladyfingers
soak too long will cause them to fall apart. Place the soaked
ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them
in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
Arrange another layer of soaked ladyfingers and top with remaining
mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours,
up to 8 hours.

Before serving, sprinkle with chocolate shavings.

From: foodnetwork.com

Chocolate Chip and Mascarpone Cupcakes

Cook Time: 25 min
Yield: 24 cupcakes

Ingredients
Cupcakes:

* 5 ounces unsweetened chocolate, chopped
* 1 cup water
* 1/3 cup mascarpone cheese, at room temperature
* 2 1/4 cups sugar
* 1 cup vegetable oil
* 3 large eggs
* 1 tablespoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon fine sea salt
* 1/2 teaspoon baking powder
* 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)

Ganache:

* 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
* 2/3 cup heavy whipping cream
* 1/2 teaspoon vanilla extract
* Special equipment: 2 (12-count) muffin pans with paper liners

For the Cupcakes:

Directions

Place an oven rack in the center of the oven and preheat to 325 degrees F.

Combine the unsweetened chocolate and water in a small saucepan over
medium-low heat. Stir constantly until the chocolate is melted, about
2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until
the mixture is smooth.

Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds.
Stir in the mascarpone mixture. Whisk the flour, baking soda, salt,
baking powder, and chocolate chips in a medium bowl. Add the dry
ingredients to the chocolate mixture. Stir until just blended.

Divide the batter among the prepared muffin pans. Bake for 20 to 25
minutes or until a tester inserted into the center of a cupcake comes
out with no crumbs attached. Cool the cupcakes completely before
dipping, about 1 hour.

For the Ganache:

Place the chocolate chips in a small bowl. Combine the heavy cream and
vanilla extract in a small saucepan over medium-low heat. Cook until
small bubbles appear on the outside edge of the cream. Pour the hot
cream mixture over the chocolate chips. Using a fork, gently stir
until all the chocolate is melted and the mixture is smooth.

Dip the tops of each cupcake in the ganache and transfer to a baking
sheet. Place the dipped cupcakes in the refrigerator to set, about 15
to 20 minutes. Allow cupcakes to return to room temperature before
serving.

Cook's Note: For puffier cupcakes allow the batter to rest in the
muffin pans for 20 minutes before baking.

Spinach and Mushroom Ravioli

Cook Time: 1 hr 40 min
Level: Intermediate
Yield: 2 servings

Ingredients

* 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
* 6 ounces button mushrooms, sliced
* 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
* 1/4 cup mascarpone
* 1/3 cup grated Parmesan, plus extra for garnishing
* 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
* 2 large eggs, beaten with 1 teaspoon water
* 1/2 cup mushroom (cremini, shiitake, button), finely chopped
* 2 cups tomato sauce
* Salt and freshly ground black pepper

Directions

In a large saute pan heat 1/4 cup of the olive oil. When almost
smoking, add the mushrooms and season with salt and pepper. Cook until
all the liquid has evaporated from the mushrooms, about 6 minutes. Add
spinach and cook for 2 minutes. Remove from heat and place mixture
into the bowl of a food processor. Pulse until you get a coarse
texture. Place in bowl and stir in mascarpone and Parmesan cheese.
Check for seasoning and set aside.

Line up 3 wrappers on a cutting board. Brush with the egg and

water mixture. Using a tablespoon, arrange 4 dollops of the filling on
each wrapper – 2 on the first row and 2 on the second – 1-inch apart.
Place another wrapper directly on top, pressing around the filling and
sealing the edges. Using a fluted ravioli cutter, cut out squares of
ravioli. Each filled wrapper will yield 4 raviolis, giving you a total
of 12 ravioli. Place ravioli onto a floured baking sheet and keep
covered with a linen towel.

In a large pot, bring to a boil 4 quarts of salted and oiled water.
Carefully add small batches of ravioli, about 3 to 4 at a time. This
will prevent them from crowding in the pot and sticking together. Cook
for 2 to 3 minutes. Using a spider strainer, carefully remove the
ravioli and place on the plate. Tent with foil to keep warm and
continue cooking remaining ravioli.

In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking,
add chopped mushrooms and saute until soft and most of the liquid has
evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer
for 5 minutes.

Divide ravioli between 2 serving plates. Top with mushroom tomato
sauce and sprinkle with Parmesan.

From: foodnetwork.com

Strawberry and Mascarpone Granita

Cook Time: 3 min
Yield: 4 to 6 servings

Ingredients

* 1 cup water
* 1/2 cup sugar, plus 1 tablespoon
* 1/2 cup chopped fresh mint leaves
* 2 cups chopped strawberries, plus 1 cup finely chopped
* 1/2 cup mascarpone cheese
* 3 tablespoons lemon juice
* Pinch salt

Directions

Place the water, 1/2 sugar, and mint in a small pan and bring to a
simmer, stirring occasionally to help dissolve the sugar. Let simmer
over low heat to steep the mint. Then strain the mint from the simple
syrup. Discard the mint.

In a food processor combine 2 cups of strawberries with the remaining
1 tablespoon of sugar. Run the machine to puree the strawberries. Add
the mascarpone cheese, lemon juice, and salt. Run the machine until
the mascarpone cheese is fully incorporated. Add the mint simple syrup
and run the machine to combine. Place the strawberry mixture in an 8
by 8-inch glass dish and place the dish in the freezer. The mixture
will take about 4 hours to freeze.

To serve, use a fork to scrape the granita. Spoon the mixture into
chilled bowls. Top with the finely chopped strawberries. Serve
immediately.

Penne with Sun-dried Tomato Pesto

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 12 ounces penne pasta
* 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
* 2 garlic cloves
* Salt and freshly ground black pepper
* 1 cup (packed) fresh basil leaves
* 1/2 cup freshly grated Parmesan

Directions

Cook the pasta in a large pot of boiling salted water until tender but
still firm to the bite, stirring occasionally, about 8 minutes. Drain,
reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt
and pepper, to taste, and basil in a food processor and blend until
the tomatoes are finely chopped. Transfer the tomato mixture to a
large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved
cooking liquid to moisten. Season the pasta, to taste, with salt and
pepper and serve.

Mango Cheesecake with Basil Lemon Syrup

Cook Time: 1 hr 30 min
Level: Intermediate
Yield: 8 servings

Ingredients

Mango Cheesecake:

* 8 ounces biscotti
* 3/4 cup butter, melted
* 2 (8-ounce) packages cream cheese, room temperature
* 1 cup whole milk ricotta cheese, room temperature
* 2 cups mango puree
* 4 large eggs
* 3/4 cup sugar

Basil Lemon Syrup:

* 1 cup sugar
* 1/4 cup water
* 1/4 cup lemon juice
* 1 packed cup fresh basil leaves

Directions

Special equipment: 9-inch springform pan

For the Mango Cheesecake: Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides
with 2 layers of heavy-duty foil. Finely grind the biscotti in a food
processor. Add the melted butter and process until the crumbs are
moistened. Press the crumb mixture over the bottom (not the sides) of
the prepared pan. Bake until the crust is golden, about 15 minutes.
Cool the crust completely on a cooling rack.

Blend the cream cheese and ricotta in a food processor. Add the mango
puree, eggs, and sugar and pulse until the mixture is smooth.

Pour the mango mixture over the crust in the pan. Place the springform
pan in a large roasting pan. Pour enough hot water into the roasting
pan to come halfway up the sides of the springform pan. Bake until the
cheesecake is firm and moves slightly when the pan is gently shaken,
about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool
for 30 minutes. Place in the refrigerator and cool completely, at
least 8 hours and up to 2 days.

For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in
a small saucepan. Bring the mixture to a simmer over medium heat and
cook until the sugar is dissolved. Cool the syrup completely. In a
food processor combine the basil and the cooled syrup. Pulse until the
herbs are finely chopped. Strain the mixture through a fine mesh
sieve.

Slice the cheesecake and place on a serving plate. Drizzle with the
syrup and serve.

From: foodnetwork.com

Stuffed Shells with Arrabbiata Sauce

Cook Time: 35 min
Level: Intermediate
Yield: 8-10 servings

Ingredients

* 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
* 2 tablespoons olive oil, plus extra for greasing baking sheet
* 6 ounces thinly sliced pancetta, diced
* 2 teaspoons dried crushed red pepper flakes
* 2 garlic cloves, minced
* 5 cups marinara sauce
* 2 (15-ounce) containers whole milk ricotta cheese
* 1 1/3 cups grated Parmesan
* 4 large egg yolks
* 3 tablespoons chopped fresh Italian parsley leaves
* 3 tablespoon chopped fresh basil leaves
* 1 teaspoon chopped fresh mint leaves
* 1 1/2 teaspoons salt
* 1/2 teaspoon freshly ground black pepper
* 1 cup shredded mozzarella cheese

Directions

Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil
the baking sheet and set aside.

Partially cook the pasta shells in a large pot of boiling salted water
until slightly tender but still quite firm to the bite, about 4 to 6
minutes. You will continue cooking the shells in the oven after they
have been stuffed. Using a slotted spoon, drain pasta shells and place
on oiled baking sheet, spreading them out so that they don't stick
together and allow to cool.

Heat the oil in a heavy medium saucepan over medium heat. Add the
pancetta and saute until golden brown, about 5 minutes. Add the red
pepper flakes. Add the garlic and saute until tender, about 1 minute.
Add the marinara sauce. Bring the sauce to a simmer, stirring often.

In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil,
parsley, mint, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the
cooked shells with the cheese mixture, about 2 tablespoons per shell.
Arrange the shells in the prepared dish. Spoon the remaining sauce
over the shells, then sprinkle with the mozzarella.

Bake in the lower third of your oven until the filling is heated
through and the top is golden brown, about 25 to 30 minutes.

Individual Strawberry Trifles

Cook Time: 25 min
Level: Easy
Yield: 2 servings

Ingredients
Marinated strawberries:

* 1 quart fresh strawberries, halved
* 1/3 cup aged balsamic vinegar

Whipped cream:

* 3 cups heavy cream
* 2 teaspoons vanilla extract
* 1/4 cup confectioners' sugar
* 1 (1 pound) fresh pound cake
* 1/3 cup amaretto liqueur
* 2 amaretto cookies, for garnish
* Demerara sugar, for garnish

Directions

In a small shallow casserole dish, toss the strawberries with vinegar
and let stand at room temperature for 15 to 20 minutes. After the
strawberries have marinated, check for sweetness, adding sugar if
desired.

In a large bowl using an electric mixer, whisk the cream to soft
peaks. Add the vanilla and confectioners' sugar. Whip until stiff
peaks. Set aside.

Using a serrated knife, slice pound cake lengthwise into 1/2-inch
thick slices. You will only need 4 slices. Using a 2-inch cookie
cutter, cut out circles from each cake slice. Line up 2 high ball
glasses and place 1 cake circle in the bottom of each. Brush cakes
with amaretto liqueur. Add 2 tablespoons of marinated strawberries and
spread evenly. Using a different tablespoon, add a large dollop of
whipped cream and spread evenly. Add a second layer of cake, pressing
down lightly. Brush with amaretto liqueur. Add 2 tablespoons of
marinated strawberries and spread evenly. Top with a large dollop of
whipped cream, spreading evenly. Use remaining cake, cream and
strawberries to create a more humble trifle dish.

Cover trifles with plastic wrap and refrigerate for impromptu
indulgence, Keeping in mind that it will store for up to 2 days.

To serve, remove and discard plastic wrap. Grate amaretto cookie on
top and sprinkle with demerara sugar.

Spaghetti with Olives and Tomato Sauce

Cook Time: 1 hr 40 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound dried spaghetti
* 1/4 cup olive oil
* 1 1/4 cups mixed olives, pitted and halved
* 1/2 tablespoon red pepper flakes, plus more if desired
* 3 cups tomato sauce, recipe follows
* 1/2 cup grated Parmesan
* 1/2 cup basil leaves, shredded

Directions

In a large pot, bring 6 quarts of salted water to a boil. When water
comes to a boil, add pasta, stirring constantly for the first minute
to help prevent spaghetti from sticking together. Cook until al dente,
about 8 to 10 minutes.

In a large saute pan, heat oil. When almost smoking, add olives and
red pepper flakes. Saute for 3 minutes over medium high heat. Reduce
heat to low and carefully pour in tomato sauce and simmer for 10
minutes.

Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to
the sauce and toss to coat completely. Add pasta water if you need to
thin out the sauce a bit. Plate pasta and sprinkle with Parmesan
cheese and basil.

Simple Tomato Sauce:
Yield: 6 cups

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 5 to 10
minutes. Add celery and carrots and season with salt and pepper. Saute
until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes
and bay leaves and simmer uncovered on low heat for 1 hour or until
thick. Remove bay leaves and check for seasoning. If sauce still
tastes acidic, add unsalted butter, 1 tablespoon at a time to round
out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: foodnetwork.com

Beef and Cheese Manicotti

Cook Time: 40 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 4 teaspoons olive oil
* 1 medium onion, coarsely chopped
* 1 pound ground beef
* Salt and freshly ground black pepper
* 14 (8-ounce package) manicotti
* 1 (15-ounce) container whole-milk ricotta
* 3 cups shredded mozzarella
* 1 cup grated Parmesan
* 2 tablespoons chopped fresh Italian parsley leaves
* 2 garlic cloves, minced
* 3 cups marinara sauce
* 2 tablespoons butter, cut into pieces

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the
olive oil, onion and ground beef. Season with salt and pepper. Saute
until the meat browns and the onion is translucent, about 5 minutes.
Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti
in a large pot of boiling salted water until slightly softened, but
still very firm to the bite, about 4 to 6 minutes. Using a slotted
spoon, transfer the manicotti from the pot to the oiled baking sheet
and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2
cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste,
and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass
baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of
the prepared dish. Fill the manicotti with the cheese-meat mixture.
Arrange the stuffed pasta in a single layer in the prepared dish and
spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the
remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish
with the butter pieces. Bake the manicotti uncovered until heated
through and the sauce bubbles on the sides of the dish, about 30 to 35
minutes. Let the manicotti stand 5 minutes and serve.

Spaghetti with Arugula Pesto and Seared Jumbo Shrimp

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 2 cups fresh arugula
* 1 garlic clove
* 1/2 cup plus 2 tablespoons olive oil
* 1/2 cup freshly grated Parmesan
* Salt and freshly ground black pepper
* 1 pound jumbo shrimp
* 1 pound spaghetti
* Lemon zest, for garnish
* 10 parsley leaves, chopped, for garnish

Directions

Blend the arugula and garlic in a food processor until finely chopped.
With the machine running, gradually add 1/2 cup of oil, processing
until well blended. Transfer the pesto to a large bowl. Stir in the
Parmesan. Season with salt and pepper, to taste.

Prepare the grill (high heat). Using a knife, cut the back of the
shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the
shrimp until just cooked through, about 3 minutes per side. Transfer
the shrimp to a plate.

Meanwhile, cook the pasta in a large pot of boiling salted water until
tender but still firm to the bite, stirring occasionally, about 8
minutes. Drain, reserving 1/2 cup of the cooking liquid.

Toss the pasta with the pesto in the large bowl to coat, adding the
reserved cooking liquid 1 tablespoon at a time to moisten. Top with
the grilled shrimp. Garnish with the lemon zest and parsley.

From: foodnetwork.com

Chocolate Amaretti Cake

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* Butter-flavored nonstick cooking spray
* 3/4 cup bittersweet chocolate or semisweet chocolate chips
* 1 cup slivered almonds
* 1 cup baby amaretti cookies (about 2 ounces)
* 1 stick (1/2 cup) unsalted butter, room temperature
* 2/3 cup sugar
* 2 teaspoons grated orange peel
* 4 large eggs
* Unsweetened cocoa powder, for sifting

Directions

Preheat the oven to 350 degrees F.

Spray a 9-inch springform pan the nonstick spray. Refrigerate.
Microwave the chocolate until melted and smooth, stirring every 20
seconds, for about 1 minute.

Combine the almonds and cookies in processor. Pulse until the almonds
and cookies are finely ground. Transfer the nut mixture to a medium
bowl. Add the butter and sugar to the processor and blend until creamy
and smooth. Add the grated orange peel and pulse briefly, until
incorporated. Add the eggs 1 at a time. Blend until the eggs are
incorporated. Clean the sides of the mixing bowl and blend again. Add
the nut mixture and melted chocolate. Pulse until blended. Clean the
sides of the bowl. Blend again.

Pour the batter into the prepared pan. Bake until the center puffs and
a tester inserted into the center of the cake comes out clean, about
35 minutes. Cool the cake in the pan for 15 minutes.

Transfer the cake to a platter. Sift the cocoa powder over and serve.

Citrus Semifreddo

Cook Time: 5 min
Yield: 8 servings

Ingredients

* Nonstick cooking spray
* 4 ounces purchased amaretti cookies, crushed (about 20 small
cookies) plus more for sprinkling
* 3 tablespoons unsalted butter, melted
* 1/2 cup sugar, plus 1/4 cup
* 8 large egg yolks
* 1/4 cup lemon juice
* 3 tablespoons lime juice
* 2 tablespoons limoncello
* Pinch salt
* 1 lemon, zested
* 1 lime, zested
* 1 cup whipping cream

Directions

Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the
pan with plastic wrap, allowing the excess to hang over the ends and
sides.

Combine the crushed amaretti cookies and the melted butter. Put in the
lined pan and press down to firm and form a crust.

Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice,
limoncello, and salt in a large metal bowl to blend. Set the bowl over
a saucepan of simmering water (do not allow the bottom of the bowl to
touch the water). Whisk the egg mixture until it is thick and creamy,
and a thermometer inserted into the mixture registers 160 degrees F,
about 5 minutes. Set the bowl of custard into another bowl of ice
water to cool completely. Stir in the zest.

Using an electric mixer, beat the cream and remaining 1/4 cup sugar in
another large bowl until firm peaks form. Using a large rubber
spatula, gently fold the whipped cream into the custard. Spoon the
mixture onto the prepared crust. Fold the overhanging plastic wrap
over the custard and freeze until frozen, at least 8 hours or up to 3
days.

Unfold the plastic wrap. Invert the semifreddo onto a platter and peel
off the plastic wrap. Cut the semifreddo into 1-inch slices and
sprinkle with crushed amaretti cookies and serve.

Lemon Raspberry Fizz

Prep Time: 5 min
Level: Easy
Yield: 2 servings

Ingredients

1 cup Champagne or sparkling water
1/4 cup limoncello liqueur
Crushed ice
2 tablespoons fresh raspberries or frozen raspberries, thawed

Directions

In a small pitcher, combine the Champagne and limoncello. Place a
spoonful of crushed ice into each of 2 Champagne glasses and top with
raspberries. Pour the Champagne mixture over the ice and raspberries.
Serve immediately.

Pasta Primavera

Cook Time: 20 min
Level: Easy
Yield: 6 servings

Ingredients

* 3 carrots, peeled and cut into thin strips
* 2 medium zucchini or 1 large zucchini, cut into thin strips
* 2 yellow squash, cut into thin strips
* 1 onion, thinly sliced
* 1 yellow bell pepper, cut into thin strips
* 1 red bell pepper, cut into thin strips
* 1/4 cup olive oil
* Kosher salt and freshly ground black pepper
* 1 tablespoon dried Italian herbs or herbes de Provence
* 1 pound farfalle (bowtie pasta)
* 15 cherry tomatoes, halved
* 1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the
oil, salt, pepper, and dried herbs to coat. Transfer half of the
vegetable mixture to another heavy large baking sheet and arrange
evenly over the baking sheets. Bake until the carrots are tender and
the vegetables begin to brown, stirring after the first 10 minutes,
about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until
al dente, tender but still firm to the bite, about 8 minutes. Drain,
reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine.
Toss with the cherry tomatoes and enough reserved cooking liquid to
moisten. Season the pasta with salt and pepper, to taste. Sprinkle
with the Parmesan and serve immediately.

Fettuccine Alfredo

Cook Time: 5 min
Level: Easy
Yield: 6-8 servings

Ingredients

* 18 ounces fresh fettuccine
* 2 1/2 cups heavy cream
* 1/2 cup fresh lemon juice
* 12 tablespoons unsalted butter
* 2 cups grated Parmesan
* 2 teaspoons grated lemon zest
* Pinch freshly grated nutmeg
* Salt and freshly ground white pepper

Directions

Cook the pasta in a large pot of boiling salted water until tender but
still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 2 cups of the cream and the lemon juice in a heavy large skillet
to blend. Add the butter and cook over medium heat just until the
butter melts, stirring occasionally, about 3 minutes. Remove from the
heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and
Parmesan to the cream sauce in the skillet. Add the lemon zest,
nutmeg, salt, and white pepper. Toss the pasta mixture over low heat
until the sauce thickens slightly, about 1 minute.

From: foodnetwork.com

Individual Vegetable Lasagnas

Cook Time: 20 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 3 tablespoons extra-virgin olive oil
* 1 medium Spanish onion, finely chopped
* 1 medium carrot, finely chopped
* 1 medium zucchini, finely chopped
* 1 medium summer squash, finely chopped
* 8 asparagus spears, cut into 1/4-inch slices
* 1 pound fresh plain lasagna sheets
* 2 cups tomato sauce, recipe follows
* 1 1/2 cups canned white beans, rinsed and drained
* 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
* 3 cups shredded mozzarella
* 1/2 cup freshly grated Parmesan
* 3 tablespoons unsalted butter, halved
* Salt and freshly ground pepper

Directions

Preheat oven to 375 degrees F.

In a saute pan over medium heat, add extra-virgin olive oil. When
almost smoking, add the onion and cook until soft, about 5 minutes.
Add the carrot and cook for 3 minutes. Add the zucchini and squash
cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from
heat when all vegetables are completely cooked but still have a good
crunch. Allow to cool.

Using a 6-inch round cookie cutter, cut circles out of the lasagna
sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin
dishes with a teaspoon of tomato sauce in each. Place a circle of
pasta on the bottom of each ramekin. Rinse the beans with water and
season with salt and pepper. Divide the beans between each ramekin.
Next, divide the spinach between the ramekins. Place a second layer of
pasta on top and gently press down. Divide the sauteed vegetables
among the ramekins and top with a tablespoon of tomato sauce in each.
Place the third layer of pasta in each ramekin and coat with a
tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and
Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a
baking sheet with aluminum foil and place gratin dishes on top. Bake
in oven for 20 minutes or until brown and bubbling.

Simple Tomato Sauce:

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy



1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high
heat. Add onion and garlic and saute until soft and translucent, about
5 to 10 minutes. Add celery and carrots and season with salt and
pepper. Saute until all the vegetables are soft, about 5 to 10
minutes. Add tomatoes and bay leaves and simmer uncovered on low heat
for 1 hour or until thick. Remove bay leaves and check for seasoning.
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a
time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: foodnetwork.com

Scampi on Couscous

Cook Time: 30 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 1/2 cup plus 2 tablespoons extra-virgin olive oil
* 1 small onion, chopped
* 1 carrot, chopped
* 1 garlic clove, peeled and smashed, plus 2 garlic cloves minced
* 2 (8 ounce) cans chopped tomatoes in their juice
* 1 (8ounce) bottle clam juice
* 1/4 cup dry white wine
* 1 cup water
* 2 cups plain couscous
* 2 pounds large shrimp, peeled and deveined
* 1 lemon, juiced
* 1 tablespoon red pepper flakes
* Chopped parsley leaves, for garnish

Directions

In a large pot, heat 1/4 cup olive oil. When almost smoking, add
onion, carrot and 1 clove smashed garlic and saute until vegetables
are soft, about 5 minutes. Add the canned tomatoes and their juice,
clam juice and white wine. Bring to a boil and simmer on medium heat
for 10 minutes, uncovered. Remove from heat and allow to cool
slightly. Carefully pour tomato mixture in the bowl of a food
processor and puree. Add a couple of tablespoons of water if needed -
you want to end up with a broth. Check for seasoning.

Return broth to the pot. Add 1 cup of water and 2 tablespoons
extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups
couscous. Cover pot and remove from heat. Let rest for 10 minutes,
allowing the couscous to absorb all the liquid. Fluff with a fork and
season with salt and pepper.

In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of
minced garlic. Heat the oil, making sure not to burn the garlic. When
the oil is hot, add the shrimp and stirring occasionally, cook the
shrimp until they start to turn pink, about 5 minutes. Be careful not
to overcook the shrimp or they will become tough. Remove from heat and
add the lemon juice, red pepper and chopped parsley. Check for
seasoning.

To serve, mound the couscous in the center of a platter and top with the shrimp.

Classic Italian Lasagna

Cook Time: 45 min
Level: Intermediate
Yield: 6 servings

Ingredients

Bechamel Sauce:

* 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
* 1/2 cup all-purpose flour
* 4 cups whole milk at room temperature
* Pinch freshly grated nutmeg
* 1 1/2 cups tomato sauce, recipe follows
* Salt and white pepper
* 1/4 cup extra-virgin olive oil
* 1 pound ground chuck beef
* Salt and pepper
* 1 1/2 pounds ricotta cheese
* 3 large eggs
* 1 pound lasagna sheets, cooked al dente
* 2 packages (10 ounces each) frozen chopped spinach, thawed and
squeezed dry
* 3 cups shredded mozzarella
* 1/4 cup freshly grated Parmesan

Directions

Preheat oven to 375 degrees F.

Bechamel sauce:

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When
butter has completely melted, add the flour and whisk until smooth,
about 2 minutes. Gradually add the milk, whisking constantly to
prevent any lumps from forming. Continue to simmer and whisk over
medium heat until the sauce is thick, smooth and creamy, about 10
minutes. The sauce should be thick enough to coat the back of wooden
spoon. Remove from heat and add the nutmeg and tomato sauce. Stir
until well combined and check for seasoning. Set aside and allow to
cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add
the ground beef and season with salt and pepper. Brown meat, breaking
any large lumps, until it is no longer pink. Remove from heat and
drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season
with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the
bechamel sauce. Arrange the pasta sheets side by side, covering the
bottom of the baking dish. Evenly spread a layer of all the ricotta
mixture and then a layer of all the spinach. Arrange another layer of
pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the
mozzarella cheese on top of the beef. Spread another 1/3 of the
bechamel sauce. Arrange the final layer of pasta sheets and top with
remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining
2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on
top, cover and put on the middle rack of the oven and bake until top
is bubbling, about 30 minutes. Remove cover and continue to bake for
about 15 minutes.

Simple Tomato Sauce:

* 1/2 cup extra-virgin olive oil
* 1 small onion, chopped
* 2 cloves garlic, chopped
* 1 stalk celery, chopped
* 1 carrot, chopped
* Sea salt and freshly ground black pepper
* 2 (32-ounce) cans crushed tomatoes
* 2 dried bay leaves
* 4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high
heat. Add onion and garlic and saute until soft and translucent, about
5 to 10 minutes. Add celery and carrots and season with salt and
pepper. Saute until all the vegetables are soft, about 5 to 10
minutes. Add tomatoes and bay leaves and simmer uncovered on low heat
for 1 hour or until thick. Remove bay leaves and check for seasoning.
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a
time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: foodnetwork.com

Cheese and Rosemary Breadsticks

Cook Time: 12 min
Level: Easy
Yield: 2 dozens

Ingredients

* 1/4 cup grated Parmesan
* 1/3 cup grated Gruyere
* 1 teaspoon chopped fresh rosemary leaves
* 1 (11-ounce) container refrigerated breadstick dough
(recommended: Pillsbury)
* Finely ground sea salt, optional

Directions

Preheat the oven to 350 degrees F.

Line 2 heavy large baking sheets with silicone baking sheets or
parchment paper. In a food processor, chop the Parmesan, Gruyere and
rosemary together until coarsely chopped. Set the cheese mixture
aside. Separate the dough strips. Using a pizza cutter or a large
sharp knife, cut each dough strip in half lengthwise to form thin
strips. Working with dough strip at a time, coat each strip with the
cheese mixture, pressing very gently. Twist each cheese covered dough
strip and place onto prepared baking sheets. Sprinkle with the salt,
if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes.
Transfer the warm breadsticks to a basket and serve.

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 1/2 pound whole-wheat spaghetti pasta
* 1 clove garlic, minced
* 2 tablespoons extra-virgin olive oil
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1 tablespoon olive oil
* 4 (4-ounce) pieces salmon
* 1/4 cup chopped fresh basil leaves
* 3 tablespoons capers
* 1 lemon, zested
* 2 tablespoons lemon juice
* 2 cups fresh baby spinach leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta and transfer to a
large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper.
Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high
heat. Season the salmon with salt and pepper. Add the fish to the pan
and cook until medium-rare, about 2 minutes per side, depending on the
thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti
mixture and toss to combine. Set out 4 serving plates or shallow
bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta.
Top each mound of pasta with a piece of salmon. Serve immediately.

From: foodnetwork.com

Baked Penne with Roasted Vegetables

Cook time: 40 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 2 red peppers, cored and cut into 1-inch wide strips
* 2 zucchini, quartered lengthwise and cut into 1-inch cubes
* 2 summer squash, quartered lengthwise and cut into 1-inch cubes
* 4 cremini mushrooms, halved
* 1 yellow onion, peeled and sliced into 1-inch strips
* 1/4 cup extra-virgin olive oil
* 1 teaspoon salt, divided
* 1 teaspoon freshly ground black pepper, divided
* 1 tablespoon dried Italian herb mix or herbs de Provence
* 1 pound penne pasta
* 3 cups marinara sauce (store bought or homemade)
* 1 cup grated fontina cheese
* 1/2 cup grated smoked mozzarella
* 1 1/2 cups frozen peas, thawed
* 1/4 cup grated Parmesan, plus 1/3 cup for topping
* 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and
onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and
dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the pasta and cook for about 6 minutes. Since you will be cooking
the pasta a second time in the oven, you want to make sure the inside
is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables,
marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon
pepper. Using a wooden spoon, gently mix, until all the pasta is
coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining
1/3 cup Parmesan and butter pieces. Bake until top is golden and
cheese melts, about 25 minutes.

Broiled Zucchini and Potatoes with Parmesan Crust

Cook Time: 30 min
Level: Easy
Yield: 4 servings

Ingredients

* 4 small new potatoes (red or white, about 1 1/2 inches in diameter)
* 2 tablespoons butter
* 1 clove garlic, minced
* 1 teaspoon chopped fresh thyme leaves
* 1 teaspoon chopped fresh rosemary leaves
* 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5
inches long)
* Pinch kosher salt and freshly ground black pepper
* 1/4 cup grated Parmesan

Directions

Bring a medium pot of water to a boil over high heat. Add the potatoes
and cook until just tender, about 8 to 10 minutes. Drain the potatoes
and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic,
thyme and rosemary and let cook until the butter melts, about 2
minutes. Meanwhile, season the cut sides of the zucchini and potatoes
with salt and pepper. Carefully place the zucchini and potatoes cut
side down in the melted butter. Let them cook until golden brown,
about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browed
zucchini and potatoes on the baking sheet cut side up. Sprinkle the
tops with the Parmesan. Place in the broiler until the cheese is
golden brown, about 4 minutes. Transfer to a plate and serve.

From: foodnetwork.com

Ricotta Orange Pound Cake with Strawberries

Cook Time: 45 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

* 1 1/2 cups cake flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon kosher salt
* 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to
grease the baking pan
* 1 1/2 cups whole milk ricotta cheese
* 1 1/2 cups sugar, plus 1 tablespoon
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 orange, zested
* 2 tablespoons Amaretto
* Powdered sugar, for dusting
* 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan
with butter. In a medium bowl combine the flour, baking powder, and
salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar
until light and fluffy, about 3 minutes. With the machine running, add
the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until
combined. Add the dry ingredients, a small amount at a time, until
just incorporated. Pour the mixture into the prepared pan and bake
until a toothpick comes out clean and the cake is beginning to pull
away from the sides of the pan, about 45 to 50 minutes. Let the cake
cool in the pan for 10 minutes then transfer to a wire rack to cool
completely. Using a mesh sieve, dust the cooled cake with powdered
sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl
with the remaining 1 tablespoon sugar. Let sit until the juices have
pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and
their juices over the top of the cake.

From: foodnetwork.com

Pork Chops with Fennel and Caper Sauce

Cook Time: 30 min
Level: Easy
Yield: 4 servings

Ingredients

* 1/4 cup olive oil
* 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
* 3/4 teaspoon salt, plus more for seasoning meat
* 3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
* 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
* 2 large shallots, thinly sliced
* 1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
* 1/2 cup white wine
* 1 (28-ounce) can diced tomatoes, with their juices
* 1/2 lemon, zested
* 2 tablespoons capers

Directions

In a large, heavy skillet heat the olive oil over high heat. Season
the pork chops with salt and pepper. Add the pork to the pan and brown
on both sides, about 4 minutes each side. Remove the pork from the
pan, cover loosely with foil, and set aside.

Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over
medium heat until beginning to brown, about 5 minutes. Add the wine.
Using a wooden spoon, scrape the brown bits off the bottom of the pan.
Add the tomatoes and stir. Add the pork back into the pan, nestling
the chops between the fennel and tomatoes so they are mostly submerged
in the pan juices. Cook until the fennel is tender and the pork is
done, about 12 to 15 minutes.

Place the pork on a serving dish. To finish the sauce, add the lemon
zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt
and pepper. Stir to combine. Spoon over the pork chops and serve
immediately.

Chicken Scallopine with Sage and Fontina Cheese

Cook Time: 35 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
* Salt and freshly ground black pepper
* 6 sage leaves
* 3 ounces grated fontina cheese
* 3 tablespoons olive oil
* 1 garlic clove, halved
* 1/2 cup white wine
* 1 (28-ounce) can whole San Marzano tomatoes
* 1/2 teaspoon red pepper flakes
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* Special Equipment: toothpicks

Directions

Place the chicken cutlets on a clean work surface, narrow end facing
you. Sprinkle with salt and pepper. Place one sage leaf crosswise on
each of the pieces of chicken. Sprinkle each of the pieces of chicken
with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the
chicken and seal with one or two toothpicks.

Warm the olive oil and halved garlic clove in a large, heavy skillet
over medium-high heat until the garlic is fragrant, about 2 minutes.
Add the chicken. Brown the chicken on all sides, about 3 minutes per
side. Remove the chicken from the pan and remove and discard the
garlic. Add the wine and simmer for 2 minutes while scraping up the
brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and
blend until smooth. Add the tomato mixture to the reduced wine in the
pan. Simmer for 5 minutes to let the flavors marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce
for 10 minutes. Turn the chicken over and simmer until cooked through,
5 to 7 minutes.

Remove the chicken from the pan. Season the tomato sauce with salt and
pepper. Spoon the tomato sauce onto serving plates or a serving
platter. Slice the chicken into 1-inch rounds. Remove the toothpicks.
Place the chicken over the sauce and serve immediately.

From: foodnetwork.com

Strawberry and Mascarpone Filled Cupcakes

Cook Time: 25 min
Level: Easy
Yield: 12 servings

Ingredients

* 1 box vanilla cake mix (like Duncan Hines Moist Deluxe French
Vanilla cake)
* 1 (8-ounce) container mascarpone cheese, chilled
* 1/2 cup thawed and drained frozen strawberries
* 1/4 cup sugar, plus 1/2 cup
* 1 tablespoon lemon juice
* 1/4 cup water
* 1 teaspoon vanilla extract
* 2 cups confectioners' sugar

Directions

Special equipment: 1 muffin tin

Make the cupcakes according to package instructions. Lightly grease
the muffin tin and fill the batter almost to the rim of each muffin
cup. Bake according to package directions and let cool.

In a food processor combine the mascarpone cheese, strawberries, 1/4
cup sugar, and lemon juice. Process the mixture until smooth. Transfer
the strawberry mixture to a pastry bag fitted with a small tip. Push
the tip gently into the bottom of a cupcake and squeeze in the
strawberry mixture until the cupcake plumps. Continue with the
remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, and vanilla
extract to a simmer over medium heat. Simmer until the sugar is
dissolved. In a medium bowl combine the vanilla syrup with the
confectioner's sugar. Stir until smooth. Working quickly, use a rubber
spatula spread the icing on the top of the cupcakes. If the icing
begins to firm up, place in the microwave for a few seconds to warm up
again.

From: foodnetwork.com

Shells with Crispy Pancetta and Spinach

Cook Time: 25 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

Shells:

* 1 (12-ounce) package jumbo shells pasta
* 2 tablespoons olive oil
* 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
* 2 pounds frozen spinach, thawed and drained
* 1 (15-ounce) container whole milk ricotta
* 1 cup grated asiago cheese
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon freshly grated nutmeg

Sauce:

* 1 tablespoon butter
* 1 garlic clove, minced
* 1 cup cream
* 2 cups grated asiago cheese, plus 1/4 cup
* 1/4 cup chopped fresh parsley
* 1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

For the shells:

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

Warm the olive oil in a large, heavy skillet over medium heat. Add the
pancetta and cook until lightly golden, about 5 minutes. Remove the
pancetta from the pan with a slotted spoon and transfer to a large
bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and
nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of
the spinach mixture each and place the stuffed shells in a large,
buttered baking dish.

For the sauce:

Melt the butter in a medium saucepan. Add the garlic and cook for 1
minute. Add the cream and bring to a simmer. Turn the heat to very low
and add the 2 cups asiago cheese, parsley, and pepper. Stir until the
cheese is dissolved. Pour the sauce over the shells. Top with the
remaining 1/4 cup asiago cheese. Bake until golden on top, about 25
minutes. Remove from the oven and serve immediately.

From: foodnetwork.com

Sweet Potato Fries with Basil Salt and Garlic Mayonnaise

Cook Time: 45 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 5 sweet potatoes, cut into about 1 by 5-inch "fries"
* 3 tablespoons olive oil
* 2 tablespoons chopped fresh basil leaves
* 2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 3/4 cup mayonnaise
* 1 clove garlic, minced
* 1 tablespoon lemon juice

Directions

Preheat the oven to 400 degrees F.

Place the sweet potato "fries" on a foil-lined baking sheet and toss
with the olive oil. Bake until golden, about 45 minutes.

Meanwhile combine the basil, salt, and pepper in a small bowl. In
another small bowl combine the mayonnaise, garlic, and lemon juice,
and stir to combine.

When the sweet potato fries come out of the oven, sprinkle with the
basil salt. Serve with the garlic mayonnaise alongside for dipping.

From: foodnetwork.com