serves four
1 T olive oil
1/2 cup onions, chopped
4 garlic cloves, crushed
30 oz tomatoes, fresh or two cans of tomatoes, chopped
1/4 cup good red wine
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/2 t brown sugar
1/4 t crushed red pepper flakes
1 lb gnocchi (or pasta) Read More
Ingredients:
1 1/2 cups dried plain bread crumbs
1 cup Romano cheese, grated
2 t garlic powder
2 t dried parsley flakes or 2 T fresh chopped parsley
1 t oregano
1/4 t ground black pepper
6 large wafer thin slices of beef, approximately 1 1/2 lbs
2 T olive oil
6 slices ham
6 slices Swiss cheese
1 cup pasta sauce
4 oz fresh mozzarella cheese, sliced into six pieces
Toothpicks
Spoon Mage™ Note:
Wait, isn’t this involtini, not bracciole?! Read More
These succulent ribs are an updated version of a wonderful recipe created by my Aunt-in-law, Mama D! 3 pounds of ribs serves 5-6 people.
Ingredients:
3 lbs lean pork ribs
2 T olive oil.
1/2 t fresh cracked black pepper
1 t oregano
3 t dried garlic
1 t dried crushed rosemary
1 small onion, sliced into rings
1 recipe Italian Barbecue Sauce Read More
Ingredients:
3-4 lbs chicken, bone in, skin on
1/3 cup olive oil
4 cloves garlic, flattened with the side of a mallet or knife and minced
Pinch salt
1/4 t ground black pepper
1/2 t dried oregano
6 red potatoes, quartered
1 sweet onion, cut into chunks
1/2 cup white wine, or good sherry
3/4 cup unsalted chicken stock Read More
Ingredients:
2 envelopes dry yeast
2 C warm water
5 C bread flour, plus more for kneading
1 1/2 t salt
1 t sugar
4 T olive oil Read More
Serves 12
Ingredients:
1/2 large sweet onion, thinly sliced to 2 inch lengths
2 medium bell peppers, thinly sliced to 2 inch lengths
2 medium zucchini, yellow or green, sliced into 1/4 inch thick rounds
1 small eggplant, rinsed, patted dry, ends cut off, and sliced into 1/4 inch lengths
2-3 T olive oil
1 (15 oz) container ricotta, low-fat is fine
1 lb fresh mozzarella, shredded or chopped
3 eggs
1/4 t ground black pepper
3 t garlic powder
1 t thyme
1/2 t Mediterranean oregano
4 cups marinara or garlicky pasta sauce
1 (9 oz) box no-boil lasagne noodles
2 cups grated Parmesan cheese, divided use
Read More
Ingredients:
1 cup cream
1 cup Parmesan cheese, fresh grated
2 t garlic powder
1/4 t ground black pepper
1 T olive oil
1 medium onion, chopped
4 oz pancetta, sliced
4 garlic cloves, minced
1 lb Broccoli raab, frozen or fresh (rinsed and trimmed)
1 lb Fusilli pasta Read More
Ingredients:
1 (4 lb) very lean roast or 4 lbs good lean steak
2 T of Grapeseed or other high heat oil
1 cup beef stock
1 cup juice from the jar of pepperoncini
1/2 cup pepperoncini, sliced
2 bay leaves
10 or more garlic cloves, minced
1 t dried Mediteranean oregano
fresh cracked black pepper to taste
1 T Worcestershire sauce
1 Calabrian chile, minced – optional
12 slices smoky provolone cheese
12 whole wheat buns
Optional Toppings:
8 oz pepperoncini, sliced (deliciously pickled Italian pepper)
8 oz Italian mix Giardiniera (a vinegary mixture of cauliflower, carrots, celery, and peppers)
1/2 onion, sliced, browned in 1 T olive oil
1 red bell pepper, deseeded and sliced, browned with the onion
Ingredients:
24 large or extra-large shrimp, peeled and deveined, tail left on
1 t fresh lemon juice
2 T olive oil
1/4 t ground black pepper
1/2 t oregano
1 t dried garlic
1 t dried onion powder
2 T unsalted butter (or high heat oil of your choice, coconut oil would be delicious)
1 lemon, thinly sliced
6 garlic cloves sliced, then crushed by whacking with a mallet or knife handle
1/2 cup good white wine (or substitute chicken, vegetable, or fish stock)
1 T parsley, chopped
Cracked red pepper flakes to taste
4 lemon wedges Read More
Ingredients:
2 T olive oil, divided use
4-6 boneless skinless chicken breasts
1 bunch leeks, cleaned and sliced
8 oz mushrooms, rinsed, dried, and cut into thick chunks
1 (28 oz) can peeled tomatoes, crushed by hand
1/4 cup basil, torn in half
1/4 cup red wine
2 T parsley, chopped
1 t fresh rosemary needles, rinsed, patted dry, and chopped
1 t brown sugar
1/4 t ground black pepper
Dash of ground red pepper
Salt to taste (but do you really need it?)
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Mindful Palate 