Ingredient: Pepper & Salt

Farfalle with Grilled Broccoli and Chicken Sausage

Farfalle with Grilled Broccoli and Chicken Sausage
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Farfalle with Grilled Broccoli and Chicken Sausage
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Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until it is just shy of "al dente". Drain and set aside. Prepare the sauce while the pasta is cooking.
  2. Toss the broccoli with one teaspoon of the olive oil. and place in a grill basket. Cook 8 - 10 minutes until it is just tender crisp and lightly charred.
  3. Cook the sausages on the grill whole until they are nicely browned. This takes about 10 minutes. Bring them in and allow them to cool slightly. Slice into 1/2 inch thick coins. Set aside.
  4. While the sausage and broccoli cook, heat a large fry pan over medium high heat. Add the remaining olive oil to the pan and swirl to coat the bottom. Add the onions and cook until they begin to wilt and become translucent. Add the garlic and saute another minute or two.
  5. Add the chicken broth and the thyme leaves to the pan. Cook for 3 minutes. Add the lemon zest and juice and allow to cook 2 more minutes.
  6. Add the sausage and broccoli to the pan along with the half & half. Simmer for a few minutes.
  7. Add the Romano Cheese and salt and pepper to taste. Cook until the cheese melts into the sauce. Serve in pasta bowls with a sprinkling of the finely grated cheese.
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Potato and Green Bean Salad


Potato and Green Bean Salad
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Servings
4
Servings
4
Potato and Green Bean Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a good amount of salted water to boiling in a large pot. Add the green beans and return to a boil. Cook 2-3 minutes until they are just barely tender crisp. Remove with slotted spoon and place in an ice water bath.
  2. Add the potatoes into the same pot and cook until tender 10 -12 minutes. Drain and rinse under cold water. Spread them out on a dish towel to dry and cool slightly.
  3. Cut the potatoes in half and put them in a large mixing bowl. Add the green beans to the bowl along with the onions.
  4. In a jar combine the olive oil, vinegars, mustard, garlic, and lemon juice. cover tightly and shake until well blended.
  5. Pour the dressing over the vegetables and toss to coat everything. Taste and add salt and pepper if needed. Cover and refrigerate for several hours to let the flavors blend.
  6. Remove salad from refrigerator an hour or so before serving. The flavor is best at almost room temperature.
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Pesto Pasta Salad

Pesto Pasta Salad
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Servings
4
Servings
4
Pesto Pasta Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the pasta according to the package directions. About 3 minutes before the cooking time is over add the green beans.
  2. At the end of the cooking time drain the pasta and beans and rinse well with cold water. Pour the beans and pasta into a large bowl.
  3. Cut the tomatoes in half and add them to the bowl.
  4. Whisk the pesto, stock, and vinegar together until well blended. Pour the dressing over the ingredients and toss to coat well. Taste and add salt and/or pepper if needed.
  5. Cover and refrigerate for at least 2 hours. Overnight is better.
  6. When you are ready to serve, toss well and check for seasoning. If the salad seems dry add a little more vegetable stock or a splash of olive oil. Sprinkle the Romano cheese on top and serve.
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Lemony Asparagus and Chicken with Penne

Lemony Asparagus and Chicken with Penne
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Servings
2
Servings
2
Lemony Asparagus and Chicken with Penne
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Toss the chicken with the lemon pepper seasoning. Cover and let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
  2. Heat a large skillet over medium high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken and cook for 4 minutes or so. The chicken should be light golden. Remove the chicken from the pan and reserve. Leave the drippings in the pan.
  3. Add the onions to the pan and saute for 3 minutes or until the onions begin to become translucent. Add the garlic and cook for another minute or so.
  4. While you prepare the vegetables, cook the pasta in boiling salted water for 2 minutes less than the package directs. Drain and set aside.
  5. Add the asparagus to the pan and cook for 3 - 4 minutes. Toss frequently to insure even cooking. Add a little chicken broth if things seem dry.
  6. Add the vermouth (or broth) and the juice of the lemon to the pan. Lower the heat slightly and allow to cook for 3 minutes or so.
  7. Add the Italian seasoning and the lemon zest, stirring to combine. Return the chicken to the pan. Toss to mix evenly.
  8. Add the olives, tomatoes, and pasta to the pan and continue to cook 3 minutes or so until everything is heated through. Taste for seasoning and add salt and pepper if needed.
  9. Spoon the mixture into a serving bowl and sprinkle with the feta cheese and serve.
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