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Porcini Pasta with Mushrooms, Rosemary, and Cream

Porcini Pasta with Mushrooms, Rosemary, and Cream
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Servings
4
Servings
4
Porcini Pasta with Mushrooms, Rosemary, and Cream
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the pasta according to the package directions, but cut the time by one minute. Drain. While the pasta cooks make the sauce.
  2. Heat the olive oil in a medium fry pan. Add the mushrooms and shallots, and cook until the shallots are soft and the mushrooms are beginning to brown.
  3. Add about 1/3 of the stock and simmer for a few minutes until the stock is almost absorbed.
  4. Add the remaining stock and rosemary and cook 4 or 5 minutes.
  5. Add the cream and simmer for a few more minutes. The sauce should thicken slightly. Add the porcini salt and taste. If you think it needs more of the salt add a pinch or two. Add some fresh ground pepper and serve.
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Overstuffed Poblano Peppers

Overstuffed Poblano Peppers
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Servings
4
Servings
4
Overstuffed Poblano Peppers
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Slice off one side of each poblano to create a boat like vessel. Chop the removed pepper pieces and add to the other peppers. Place the pepper boats in a baking pan that has been coated with cooking spray and set aside.
  2. If you don't have cooked rice, cook 1/2 cup of brown rice in 1-1/2 cups of vegetable stock or water that is seasoned with half of each the cumin and chili powder. This should take 30 - 40 minutes. You can do this earlier in the day or even the night before.
  3. In a large fry pan heat the olive oil. Add the chopped onions, peppers, and garlic, tossing to coat everything. Cook over medium heat until everything begins to soften.
  4. Add the remaining cumin and chili powder and let them cook and get fragrant for a couple of minutes. Stir in the rice and toss until well combined with the vegetables. Cook a couple of minutes more.
  5. Add the chili or tomato sauce, stirring it in well. Allow to cook a few more minutes. If the mixture seems dry add some of the vegetable stock as the mixture cooks. Stir in the drained beans and toss to combine.
  6. Divide the filling between the pepper boats. They will be filled to overflowing which is perfectly fine. Cover loosely with foil and bake at 350 degrees for 20 - 25 minutes. The boats should be soft and the filling hot.
  7. Remove the foil and sprinkle some of the shredded cheese on top of each pepper. Broil for 3 minutes or so until the cheese is melted and beginning to brown.
  8. Remove from the oven and allow to rest for 5 minutes before serving. Pass your hot sauce of choice at the table.
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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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Italian Turkey and Zucchini Burgers

Italian Turkey and Zucchini Burgers
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Servings
4
Servings
4
Italian Turkey and Zucchini Burgers
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Place the sausage meat and the zucchini in a large bowl. Toss lightly. Grate the onion and garlic directly into the bowl. Add the pepper flakes and fennel seeds and mix lightly again.
  2. Add the bread crumbs and cheese, tossing once again. Add the beaten egg and stir one last time until everything is completely incorporated. Cover the mixture and chill in the refrigerator for 2 - 3 hours or as long as overnight.
  3. Remove the mixture from the refrigerator and form into 4 large patties. Place each patty on a piece of wax paper, cover and chill for 2 hours. You can also put them in the freezer for about 30 minutes.
  4. Heat the grill to high. Spray a grill pan with cooking spray and allow it to heat up on the grill. Place the burgers on the grill and reduce the heat to medium. Cover and allow to cook for 6 minutes or so.
  5. Turn the burgers. If they stick let them cook another minute or two until they flip easily and are golden brown. Top each burger with two thick slices of fresh mozzarella cheese. Put the lid on the grill and cook for another 6 - 7 minutes.
  6. While the burgers continue to cook, place the tomatoes and onions in a foil pan. Season with some Italian herb blend and a drizzle of olive oil. Place the pan on any vacant space on the grill.
  7. Spray the cut sides of the rolls with cooking spray and add them to the grill the last 3 minutes of cooking. In the meantime, toss the lettuce with the remaining olive oil and season with salt and pepper to taste.
  8. Assemble the sandwiches: Divide the lettuce mixture between the bottoms of the rolls. Top each with half of the tomatoes. Place the burgers on top of the vegetables. Top with the remaining tomatoes. Add the top part of the roll and serve.
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Grilled Broccoli and Cauliflower Soup

Grilled Broccoli and Cauliflower Soup
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Servings
4
Servings
4
Grilled Broccoli and Cauliflower Soup
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Chop one of the onions. Heat 1 tablespoon of the olive oil in a soup pot. Add the chopped onions, garlic and carrots to the pot and sweat over medium heat for 5 - 7 minutes. The vegetables should be softened and fragrant.
  2. Add one cup of each the broccoli and cauliflower to the pot using as many of the stems as possible. Cook for 3 minutes or so.
  3. Pour the vegetable stock into the pot and increase the heat to high. Bring the mixture to a boil.
  4. Tie the bunch of thyme together with kitchen twine. Leave enough string to allow the thyme to be submerged in the soup and the twine to be tied to the pot handle.
  5. Using a potato peeler, cut the yellow skin off the lemon. You want the yellow part, not the white pith. Drop it into the pot.
  6. Reduce the heat to medium and cover the pot. Simmer for 45 minutes. The vegetables should be very soft, the leaves should be off of the thyme sprigs and everything should smell delicious.
  7. Remove the soup from the heat and remove the thyme bundle and the lemon peel.Using an immersion blender, puree the soup until it is almost smooth. Add the Worcestershire and hot sauces and stir. Taste and add salt and pepper to taste.
  8. While the soup is simmering, slice the remaining onion lengthwise into the strips. Toss with the rest of the broccoli and cauliflower. Drizzle with the remaining olive oil and toss to combine.
  9. Coat a grill basket with cooking spray and heat on the grill. Add the broccoli/cauliflower/onion mixture to the pan. Put the lid down on the grill and cook the vegetables for 7 minutes or so, stirring occasionally. Everything should be tender crisp and slightly browned.
  10. Add the grilled vegetables to the pureed soup and cook for a few minutes until everything is heated through.
  11. Ladle into bowls and top with a sprinkling of green onions.
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