1 tsp each: dried thyme, sage, smoked paprika, chili flakes
Salt and black pepper
Burrata, for serving
Toasted pine nuts, for serving
Fresh thyme, for serving
Instructions
Cook papperdelle in generously salted water until al dente. Then drain.
Heat a large non-stick skillet over high heat. Add the mushrooms. Fry for 6-8 minutes. The mushrooms will start to release moisture, after this, add olive oil and spices. The mushrooms will start to brown, now add the balsamic vinegar and butter. Cook until the butter is melted, stirring frequently.
Add garlic and shallot, sauté until fragrant, for 2 minutes.
Toss with pasta and serve with burrata, pine nuts and fresh thyme.
In a large bowl, mix cooked pasta, tomato sauce, eggs, ricotta, parmesan, bread crumbs, and parsley. The mixture should hold together easily and be thick and creamy.
Heat oil on medium-high heat until it reaches 350 degrees.
Scoop pasta with an ice cream scoop and form into 2” balls.
Drop pasta balls into oil and cook until golden, approximately two minutes. Repeat until all batter is used. Set aside on paper towel.
(You can make the sauce first if you prefer) In a large saucepan heat olive oil over medium heat. Add in carrots along with celery and onions and sauté until they’re just tender, about 3 minutes. Add the ground beef and ground pork, and cook until browned, breaking up the meat as you stir.
Pour in the jar of store-bought marinara sauce along with salt and pepper and simmer for 30 minutes, stirring occasionally, until sauce thickens.
When the Bolognese sauce has reached your desired consistency, stir in the heavy cream.
Serve up a healthy portion of the sauce in a bowl and place spaghetti arancini balls on top.
2 tablespoons Organic Extra Virgin Mediterranean Olive Oil (+ extra for drizzle)
6-8 fresh sage leaves
2 tablespoons butter
2 teaspoons minced garlic
2 tablespoons flour
1 cup half and half
2 cups chicken broth
1 cup shredded Parmesan cheese
1 cup canned pumpkin puree
1/4 cup minced fresh parsley
2 teaspoons minced fresh sage
1/4 teaspoon ground nutmeg
1/4 – 1/2 teaspoon of pumpkin pie spice
salt and pepper to taste
1/4 cup each; crumbled goat cheese, dried cranberries, toasted pine nuts and pecans for topping
Instructions
Heat oil in a large pan over medium-high heat. When oil is hot, reduce to medium heat and add sage leaves. Fry just until oil stops bubbling around leaves, 10 to 15 seconds (try not to let them brown), then remove carefully with tongs and set aside to drain paper towels.
Add butter to the pan and melt over medium heat. Then add garlic and sauté it start to turn yellowish. Add flour and whisk until smooth. Cook over medium-low heat, whisking frequently, for 3–5 minutes, or until bubbly and fragrant.
Next, add half and half and 1 cup of chicken broth. Whisk until combined and add pumpkin, Parmesan, minced parsley, minced sage, nutmeg, and pumpkin pie spice. Simmer uncovered for 10-15 minutes stirring occasionally. Use the remaining cup of chicken broth to thin sauce as needed
While sauce is simmering cook ravioli according to package directions.
Drain ravioli and gently stir into sauce.
Plate and top each serving with a drizzle of olive oil, crumbled goat cheese, dried cranberries, and nuts.
If using whole lobsters, cook them in boiling water for 6-8 minutes until bright red. Remove from boiling water. Once the lobsters are cooked, plunge them into the ice water to stop the cooking process. Shuck the lobster meat from the shells.
Bring a pot of water to a boil and cook pasta.
As the pasta cooks, make the bechamel sauce. Pour lobster stock into a large sauté pan over medium heat and bring to a simmer. Add the reserved roux to pan and stir slowly until sauce begins to thicken. Whisk lemon mascarpone and heavy cream sauce until incorporated. Add lobster meat, herbs and juices to the pan and cook on low heat. Add peas and half of the grated Parmesan cheese. Gently fold the ingredients together as they warm.
Once the pasta is tender, remove from boiling water and toss with the sauce in the same pan. Cook on low heat for a few minutes, until sauce coats the pasta. Add salt and pepper to taste. Use tongs to transfer the mixture to two warm bowls. Arrange the pasta on the bottom and lobster on the top in each bowl. Spoon half of the sauce over the top of each dish. Garnish with cracker crumbs (optional), remaining Parmesan cheese and chopped basil. Serve hot.
A perfect fall dish that will make your entire house smell delicious!
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 large carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
3 tbsp. tomato paste
2 lb. ground beef
1 oz. (28-oz.) can crushed tomatoes (Italian, Cento San Marzano preferred)
1 tbsp. dried oregano
1 tbsp. dried thyme
1 bay leaf
1 tsp. kosher salt
1 c. whole milk
1 c. dry red wine
Freshly ground black pepper
Pappardelle pasta
Directions
In a large skillet over medium heat, heat oil. Add onion, carrot, celery, and garlic and cook until tender, 6 minutes. Add tomato paste and stir until combined, then add ground beef and cook until no longer pink, 6 to 8 minutes. Transfer mixture with a slotted spoon to slow cooker.
Add crushed tomatoes, oregano, thyme, bay leaf, salt, milk, and red wine. Season with pepper and stir until combined.
Cover and cook on low for 6 hours. Discard bay leaf.
Serve over cooked pasta, pappardelle preferred.
BONUS: After cooking for 6 hours, let cool and then place in refrigerator. Take out the next day (allow dish to semi-room temperature before turning slow cooker back on). Cook on low for an additional 4 hours for an even richer tasting sauce.
Turn a simple chicken dish into a whole other super tasty experience with this.
Ingredients
4 boneless skinless chicken breasts – pounded to even thickness (1 inch or less)
2 tablespoons oil
1 teaspoon Italian seasoning – (OR ¼ teaspoon each dried basil, dried oregano, and dried thyme)
1 teaspoon garlic powder
½ teaspoon salt
⅛ teaspoon black pepper
4 slices mozzarella cheese
Tomato Basil Topping
3 roma tomatoes – diced
salt and pepper to taste
2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh basil
Lemon Capellini
1/2 pound (usually 1/2 box) thin spaghetti or Angel Hair pasta cooked to Al Dente
1/2 cup freshly grated Parmesan cheese
1/4 cup capers
15-20 basil leaves
1 large tomato, diced, or a handful of sweet cherry tomatoes cut in half
1/2 cup Olive oil
1/4 cup fresh lemon juice (or the juice from one lemon)
1 tsp salt
1 tsp granulated garlic powder
Instructions
In a large bowl combine chicken, oil, Italian seasoning, garlic powder, and black pepper. Stir to combine and coat chicken evenly with the seasonings.
Grill chicken over medium-high heat 6-8 minutes on each side or until cooked through.
While chicken is cooking, prepare the topping. In a medium bowl combine tomatoes, salt and pepper, lemon juice, and basil and stir well.
Once chicken is cooked through, top each chicken breast with a slice of mozzarella cheese and cook for about 1 minute longer until cheese is melty.
Top chicken with tomato basil topping and serve immediately.
For the Capellini
Combine the olive oil, lemon juice, salt, and garlic powder. Whisk together until smooth.
Pour the desired amount over pasta. Then top with the parmesan, tomatoes, and capers. Stir to combine. This is best served cold, so if you have time, refrigerate it for about an hour. Add basil right before serving.
When you’re craving a bowl of childhood comfort with just a hint of adulting.
Ingredients
1 pint cherry tomatoes, baby Roma tomatoes or baby heirloom tomatoes
4 tablespoons butter
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons chopped garlic
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Asiago cheese
1 cup pasta water saved from spaghetti
1 standard package thick spaghetti or bucatini
8-10 large shrimp, peeled, deveined
Directions
Melt the butter in a large skillet over medium heat. Add in the tomatoes (whole) and gently toss to coat. Allow the tomatoes to blister (but not burn) for several minutes. They may pop every once in a while and that is ok. Add in the fresh basil, thyme, parsley and garlic and toss to coat. Reduce the heat if needed to keep the butter from browning or burning.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to package instructions. Before straining, save 1 cup of pasta water and set aside.
Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate.
Once the pasta is drained, add it in with the blistered tomatoes, the 1 cup of saved pasta water, salt, pepper and the Asiago cheese. Gently use tongs to toss it all together until combined.
Serve with additional fresh tomatoes, basil or cheese if desired.
1 lb. boneless skinless chicken breasts, cut thin or pounded a bit so they cook quicker and more evenly
1/2 cup flour in a bowl with plenty of salt and pepper
1 tablespoon Extra Virgin Olive Oil
1–2 tablespoons butter
For the Pasta and Sauce:
1 package Pappardelle pasta
1–2 cups cherry tomatoes
Tablespoon olive oil
1–2 cup sweet corn, cut off the cob (about 2 ears)
1–2 cups zucchini half-moons (about 1 small zucchini)
2 cloves minced garlic
juice of 1 lemon
salt to taste
1/2 cup heavy cream
Parmesan and/or basil for topping
Instructions
Pasta: Cook the pasta according to package directions. Toss with oil and set aside.
Grill your chicken: Once cooked, remove and keep warm.
Make the sauce: Add your cherry tomatoes into a pan with olive oil. Cook the tomatoes until they are soft and burst under the gentle pressure of the back of a wooden spoon. Break the tomatoes to release their juices and make a thick sauce.
Add the veggies: Add the corn and zucchini; sauté for a few minutes until the zucchini is softened. Stir in the garlic for your last minute of sautéing, just long enough to make your kitchen smell amazing. Add lemon juice, cream, and season with salt and pepper.
Put it together: Add pasta and toss gently to bring it all together. Serve topped with Parmesan, basil, and a nice piece of grilled chicken.
2 oz fresh ciabatta bread, roughly torn into pieces
¼ cup + 2 tbsp pine nuts
olive oil
kosher salt
Pesto Pasta
4 packed cups fresh basil (approx. 2 oz)
4 cloves garlic, roughly chopped
¼ cup grated parmesan cheese
1 tbsp lemon zest
2 tbsp lemon juice
1 tbsp honey
½ cup olive oil
freshly cracked black pepper
¾ lb. bucatini pasta
4 tbsp butter
¼ cup heavy cream
extra basil and grated parmesan, for topping
Instructions
Bring a large pot of salted water to a boil.
For the breadcrumbs, pulse the bread in a food processor until finely chopped. Add the ¼ cup of pine nuts. Continue to pulse until crumbs are formed. Heat a 12” skillet over medium-low heat. Add the remaining 2 tablespoons of pine nuts and toast until lightly browned, 6-8 minutes, stirring often. Transfer the nuts out of the skillet and set aside.
Add enough olive oil to the skillet to generously coat the bottom. Once hot, add the breadcrumb mixture to the oil. Toast for about 6 minutes, stirring often, until golden and crisp. Transfer the crumbs to a plate lined with a paper towel (reserve the skillet). Season with a pinch of salt.
For the pesto pasta, add the basil, garlic, parmesan, lemon zest, lemon juice, and honey to a food processor. Pulse to combine. With the processor running, slowly drizzle in the olive oil until smooth. Season with salt and black pepper to taste.
Drop the bucatini in the boiling water. Stir well and cook for 2 minutes less than the package’s instructions.
Wipe out the skillet and return it to medium heat. Add the butter and let it melt. Pour in the cream and a ¼ cup of starchy pasta water. Bring to a simmer and cook for about 2 minutes to thicken.
Drain the pasta and add it straight to the sauce, along with the pesto. Stir for a couple of minutes until the sauce clings to the pasta. Season with salt and freshly cracked black pepper to taste.
Plate the pasta with the breadcrumbs, added pine nuts, lots of parmesan cheese, and fresh basil over top.
8 ounces pasta (I prefer Conchiglie, commonly known as “shells” or “seashells”)
2 tablespoons butter
1/2 tablespoon flour
2 cloves garlic minced
1/4 cup chicken broth/veg broth or dry white wine
1 tablespoon lemon juice
1/4 teaspoon Italian seasoning
3/4 cup heavy/whipping cream
1-1/2 cups corn (frozen or fresh) Frozen corn is partially cooked before it’s frozen, and it will cook more in the sauce. If using fresh corn, you have 2 options: 1) Cut it off the cob and add it in as-is and it’ll cook slightly; 2) Boil the cobs beforehand then cut the corn off and add it to the pasta if you prefer it to be fully cooked.
1/2 cup freshly grated parmesan cheese
1/4 cup (loosely packed) fresh basil torn/chopped
Salt & pepper to taste
INSTRUCTIONS
Boil a salted pot of water for the pasta and cook it al dente according to package directions.
When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for a minute or two.
Add in the garlic, followed by the broth, lemon juice, and Italian seasoning. Let it bubble for about 30 seconds.
Whisk in the cream and then add the corn. Let the sauce cook for a few minutes until it has thickened to your liking.
Stir in the parmesan cheese and basil. Take the skillet off the heat.
Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it’s become too thick). Season with salt & pepper as needed and serve immediately.
An arugula side salad and some warm, crusty bread completes this summer meal. Don’t forget the wine!
