4 Tablesppons extra-virgin olive oil, plus more for drizzling
6 ounces spicy Italian sausage removed from casings (2 to 3 links) *
1 clove garlic, minced
1 Tablespoon tomato paste
6 ounces mushrooms, trimmed and sliced
1/4 cup dry white wine
1/4 cup grated Parmesan
1 Tablespoon unsalted butter
1 teaspoon minced rosemary
Fresh grated Pecorino-Romano, for serving
8 to 10 basic leaves, torn
Bring a shallow pot of water to boil and season heavily with salt. Add the pasta to the water and bring to boil.
Meanwile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer.
Using a slotted spoon, strain the pasta and place directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture intil thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves.
1 large spaghetti squash, cut in half lengthwise, seeds removed
6 Tbs olive oil, divided
salt & pepper
1/2 cup grated Pecorrino Romano cheese
1/4 lb thickly sliced pancetta or bacon, chopped
1 1/2 lbs ground sirloin or turkey
1 carrot, peeled &but into small dice or shredded
1 medium onion, cut into small dice
3 cloves garlic, finely chopped or grated
1/4 cup tomato paste
1/2 cup red wine
1/2 cup beef stock
1/2 cup basil
1/2 cup parsley
Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 Tbs of olive oil and salt & pepper. Turn the squash over so they’re cut-side down and roast until it’s tender, about 45 minutes to an hour. once cooked, use fork to loosen the squash strands up. Drizzle with 2 Tbs olive oil, pepper and sprinkle of cheese. Reserve squash in the shells.
While the squash is roasting, place a large skillet over medium-heat with two turns of the pan of olive oil, about 2 Tbs. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes..
Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes.
To serve, ladle the meat sauce on top of the squash half and garnish each with basil, parsley and Pecorino Romano cheese.
1 large bunch of kale (we always do fresh, not frozen.. just what we prefer!)
1 cup of small shells (noodles)
4 cups of chicken broth (2 cans)
1 tablespoons of minced garlic
1/2 teaspoon of chili flakes
1/2 teaspoon of onion powder
1/2 tablespoon of dried basil
1/2 table spoon of dried oregano
1/2 teaspoon of garlic powder
salt and pepper to taste
2 tablespoons butter
In a large pot, cook meat, diced onions, all spices, garlic, and butter. Cook until meat is almost fully cooked, then add chicken broth & potatoes. Turn stove down to lowest heat possible and let sit for 4-5 hours. This time is pretty much up to you… if doing in a crockpot, let sit until you get home from work, or whatever your situation is. I let mine sit on low from about 10am-4:00pm usually. About an hour before wanting to serve, dice up kale, half and half, and shells. Cook on low to medium heat until you are ready to serve. We top ours with fresh parmesan, and eat with dinner rolls!
Wash and dry potatoes. Dice into 1/2 inches pieces. Toss on baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack for 10 minutes (you’ll add more to the sheet then. Meanwhile, trim green beans.
Once potatoes have roasted 10 minutes, remove baking sheet from oven. Give potaotes a toss, then push to one side. Carefully toss green beans on empty side with large dizzle of olive oil and pinch of salt and pepper. Roast until veggies are tender and crisped, 12-15 minutes more. ( You can use a second baking sheet if necessary)
While everything roasts, halve, peel, and mince the shallot (or onion)
Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a cutting board and set aside to rest. Wipe out pan.
Add shallot, thyme sprigs, and a drizzle of olive oil to same pan over medium heat. Cook, stirring, until shallot is softened, 1-2 minutes. Stir in jam and 2 TBSP vinegar. Simmer until syrup, 1-2 minutes. Stir in stock concentrate and 1/3 cup water. Simmer until thickened, 2-3 minutes. Remove pan from heat; stir in 2 TBSP butter until melted. (Stir in a splash of water if sauce is too thick)
Remove thyme sprigs from pan and discard. Season with salt and pepper. Thinly slice chicken crosswise; divide between plates with green beans and potatoes. Drizzle chicken with sauce and serve.
Prep & Make Crema. Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell peppers lengthwise; remove stems and seeds. Trim and thinly slice scallions, separating whites from greens. Rough chop apricots, if necessary. In a small bowl, combine sour cream, 1/2 tsp Tunisian Spice, and salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Cook Rice. In a small pot, combine rice, apricots, 1 1/2 cups, half the remaining Tunisian Spice (You’ll use the rest later), and a big pinch of salt. Bring to a boil over medium-high heat, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
Roast Peppers. While rice cooks, place bell pepper halves on a baking sheet and drizzle each with olive oil; rub to coat. Season generously with salt and pepper, then arrange cut sides up. Roast on middle rack until lightly softened, 15-17 minutes (you’ll stuff them then). Remove from oven to cool slightly.
Start Filling. Meanwhile, drain and rinse chickpeas; pat as dry as possible with paper towels. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chickpeas, scallion whites, remaining Tunisian Spice, and a big pinch of salt. Cook, stirring occasionally, until chickpeas are lightly browned, 3-4 minutes. Turn off heat.
Finish Filling & Stuff peppers. Fluff rice with a fork. Stir into pan with chickpeas along with 3/4 of the feta and 3 TBSP butter. Season generously with salt. Stuff each bell pepper half with as much filling as will fit. Return baking sheet to oven until stuffed peppers are tender, 5-7 minutes. Cover pan with remaining filling to keep warm.
Serve. Divide remaining filling between plates; top with stuffed peppers. Drizzle with spiced crema. Sprinkle with scallion greens and remaining feta. serve