Italian Butter

You can use this on fish, beef, bread, or even potatoes.  It's super simple to make.

Ingredients

1 stick of salted butter

2 T of Italian parsley

3 cloves of garlic (or 2 large)

1/4 t of kosher salt

Zest of 1 lemon

Let your butter soften at room temperature until it is easily broken up by a fork.

Cut up the parsley and garlic until finely chopped.  Add to the room temperature butter.  Add in the zest of 1 lemon (about 2 teaspoons), and the salt.  

Mix up with a fork until all ingredients are incorporated.  Put in a glass jar and store in the refrigerator until hardened.

Stuffed Zucchini

Ingredients
3 zucchinis
1/2 red bell pepper, diced
1/4 c diced white mushrooms
1/4 c diced Italian parsley
1/4 parmesan cheese
3 cloves of garlic, minced
1 t salt
1/4 t black pepper
Olive oil, to drizzle




Preheat your oven to 400 degrees.  Lightly spray a sheet pan so the zucchini won't stick after baking.  

Slice the zucchini in half length-wise.  Using a spoon run it along the center to "scoop" out an area to place your "stuffing".

Next, dice the red bell pepper, mushrooms, and parsley and place in a bowl.  FOODIE TIP: use a spoon to scrape out the stump and the brown insides of the mushrooms.

Mince the garlic and add to the bowl, along with the parmesan, salt, and pepper.  Give it a good toss to mix everything evenly. Spoon the mixture into the middle of each zucchini.

Over the top of the zucchini, drizzle a little olive oil.  
Cook for about 45-55 minutes or until the zucchini has softened and the stuffing has browned.

Sliced Baked Potatoes

 Ingredients
4 small russet potatoes
4 T of butter, melted
3 cloves of garlic, minced,
1/2 t of crushed dried rosemary
1/2 t of season salt (or kosher salt)


Preheat your oven to 400 degrees.

Scrub and wash your potatoes.  With a sharp knife, cut small vertical slits across the potato.  You will want to cut almost to the bottom of the potato, but not all the way through.  Place the potatoes on a baking sheet with non-stick spray.  
Melt your butter and add minced garlic, rosemary, and season salt.  Give it a quick stir and drizzle the butter mixture over your potatoes.  Make sure to get the butter in the cracks and crevices of each potato.  

Cook for about 40-50 minutes.  Once done, add a little sour cream and serve.  

Sausage and Veggie Pasta

Ingredients
6 links of mild Italian sausage
1/2 pound of pasta
1 green pepper
1.5 cups of spinach
1/2 cup of chopped kale
1 red tomato
3 cloves of garlic
Pinch of salt
Pinch of pepper
1 t. of olive oil

1/2 cup of parmesan cheese

First, start cooking your sausage in a grill pan.  While it's cooking, boil your water and get your pasta cooked.   Once it's cooked, drain the pasta and add it to a large bowl. I chose pasta "wheels" but bow tie, penne, or any other chunky pasta works.  After the sausage is browned and cooked thoroughly, set it off to the side to rest.  Keep the pan on the stove for your veggies.

Dice up your green pepper and tomato.  Throw on the pan you used to cook your sausage (no olive oil needed).  Add minced garlic in with the green pepper and tomato and let cook until browned.  While the pepper, tomato, and garlic are cooking, put a little olive oil into a small lidded pot and add in the kale and spinach.  Sprinkle with a little salt and pepper and cover with a lid to let it steam.  This only takes a couple of minutes at most.   

Cut up your sausage into small bite-sized rounds and add to pasta.  Add in all of your veggies and give a good toss.  Sprinkle on some parmesan cheese and serve.