Whole Grain Pasta with Light Sauce

Ingredients
1/2 lb. of whole grain pasta
Scallops (about 8), optional
2 cups of grape tomatoes, halved
1 zucchini, sliced
4 oz. of diced pancetta
1/4 cup of red onion, chopped
1/4 cup of green pepper, chopped
1/2 cup of shaved parmesan
4 cloves of garlic, minced (optional)
1/2 lemon, juiced
Salt and pepper


Directions
Toss scallops with lemon and salt and pepper (to taste).  Cook at 400 degrees for 20 minutes. Set aside when finished.

Boil water and cook pasta for approximately 10 minutes or until al dente. Drain and set aside.

Heat a large pan on medium heat.  Put pancetta in the pan.  Let cook for a couple of minutes, then toss in the garlic.  Add in red onion, green pepper, and cover with a lid.  Once onions start to become translucent, throw in zucchini and tomatoes.  Cook until tomatoes start to cook and break down and zucchini becomes translucent.  Toss in pasta and scallops and give a toss to mix.  Once mixture is heated thoroughly, plate and top with parmesan.

Oven Roasted Green Beans

Ingredients
Green beans
2 oz. of pancetta
1/4 cup of parmesan cheese
1/4 cup of yellow onion, chopped
4 cloves of garlic, chopped
Black pepper

Directions
Preheat oven to 425 degrees.

Rinse and drain the green beans. 

Place green beans, pancetta, onion, and garlic in a bowl.  Give a quick toss to mix the ingredients.  Place on a baking sheet.  Sprinkle some black pepper over the top.  Cook for about 15-18 minutes.   

Summer Sweet Corn for Two

It's summer, so go ahead and heat up your grill to cook this delicious sweet corn recipe.

Ingredients
2 ears of corn
1 T of parmesan cheese
1 T of freshly chopped basil
4 cloves of garlic, minced
1 t of seasoned salt
1/8 t of black pepper
2 T of unsalted butter, room temparture
Aluminum foil 

Directions
Shuck your corn and wash to remove any excess corn silk.  In a small bowl, combine the parmesan, basil, garlic, seasoned salt, and black pepper.  Stir to mix up ingredients.  With your fingers, yes it is messy, take the butter and rub it on all sides of the corn.  Next, rub on the seasoning mixture coating all sides. Place each ear of corn on a piece of aluminum foil and wrap it up before placing on the grill.  Cook for about 45-55 minutes (times vary depending on the temp of your grill). 

Stuffed Mushrooms

Ingredients
15 white mushrooms
2 T of basil, chopped
2 T of tomato, finely chopped
1 T of green pepper, finely chopped
1 T of parmesan cheese
1 green onion, chopped
3 cloves of garlic, minced
Panko bread crumbs
Salt and pepper
Olive oil


Directions
Preheat the oven to 350 degrees.

First clean off the white mushrooms.  Foodie Tip:  Use a clean towel only. Rinsing under water only causes the mushrooms to end up mushy.  Next, using a spoon, scoop out the stem of the mushroom from the top.  Be careful, so as not to ruin the mushroom.

Next in a small bowl combine the basil, tomato, green pepper, parmesan, green onion and garlic.  Scoop a little of the mixture into each mushroom cap.  Spread the mushrooms out evenly on a baking sheet.

Sprinkle panko bread crumbs over the mushroom tops.  Dust the tops with a little salt and pepper, then sprinkle the mushrooms with olive oil.

Allow to cook for 25-30 minutes.  Let cool a little before serving. 

Chipotle Lime Chicken with Kale

Ingredients:
Fresh kale bundle
1/4 cup of red onion, chopped
1/4 cup of green pepper, chopped
2 cloves of garlic, minced
1 can of cannellini beans, rinsed, drained
Olive oil
Salt and pepper
Parmesan cheese

Chicken Marinade:
1 lime, juiced
1 T of chipotle chili powder
1 t of cumin
1 t of coriander
1 t of salt
1/4 t of pepper

Directions:
In a gallon plastic bag, add in the chicken and marinade ingredients.  Marinade your chicken overnight for the best taste.  When ready for your meal grill the chicken until done and let rest before cutting into bite-sized chunks.

Take your bundle of kale and remove the leaf from the rib.  Tear into pieces.

In a large, deep pan set on medium heat, add in 2 T of olive oil.  Throw in your garlic, red onion, and green pepper and heat till the onions start to turn translucent.  

Add in your kale with a sprinkle of salt and pepper.  Cover and let cook, tossing occasionally (you may need to add in more olive oil if the bottom of the pan starts to burn).

Once the kale starts to wilt, add in your cannellini beans and toss.  Heat thoroughly, toss in chicken, and top with some parmesan cheese. 

Spinach and Mushroom Scrambled Eggs

Ingredients
6 eggs
1 cup of frozen spinach
1 cup of sliced white mushrooms
1/2 cup of cheddar cheese
1 T of worcestershire sauce
5 T of butter
3 cloves of garlic
Salt and pepper

In a pan, heat 3 tablespoons of butter over medium heat.  Once the butter is melted, add in your mushrooms and the worcestershire   Dice up the garlic and add it in.  

While the mushrooms are cooking, cook your frozen spinach in the microwave according to the directions on the package.  Once your mushrooms are tender add in a cup of the spinach, sprinkle in some salt and pepper, and give a good toss.  Reduce the heat to low.

In a separate pan, heat 2 tablespoons of butter over medium low heat.  Crack open your eggs in a small bowl and add in some salt and pepper.  With a whisk, beat the eggs and add them into the pan.  Once the eggs are almost done add them into your spinach-mushroom mixture and toss with the cheddar cheese.  Heat throughly till your eggs are done.  

Italian Eggplant Couscous

Ingredients
1 package of mild Italian sausage (6 links)
1 eggplant
1 package of parmesan couscous
1/4 chopped red onion
4 cloves of garlic, minced
Oil oil
Salt and pepper

First grill you sausage until done and let sit.  Once cooled chop it into nice bite-sized chunks. 

Cook your couscous according to the directions given on the box.

In a separate pan, heat your olive oil on medium heat.  Add in the minced garlic and chopped red onion.  Allow to cook until the onion is soft.   Chop your eggplant first into circles, and then cut each circle into four pieces.  Add the eggplant into the pan with your onions and garlic.  Add in some pepper and a generous amount of salt (to your taste).  Cover the pan with a lid and let cook.  

Once the eggplant is tender, add in your couscous and sausage. Foodie Tip: If you want a little extra goodness, top with some parmesan cheese.   Give it a toss and serve.

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. 

Garlic Roasted Red Potatoes

Ingredients
5 red potatoes
1 T of olive oil
6 cloves of garlic, minced
1 t of salt
1 T rosemary

This side dish is super simple and rustic, but takes a while to cook (1 hour).  So, prep your ingredients, place them on a pan and put them in your oven while you finish the other parts of your meal.   Preheat the oven to 400 degrees.

Cut your red potatoes into cubes and place in a bowl.  Add olive oil, garlic, and salt, and toss the potatoes until coated.  

Spray a large baking sheet with cooking spray and put potatoes on the sheet. Place the potatoes in the oven and cook until tender and brown (45 minutes to 1 hour).  Flip the potatoes after about half way in to ensure they cook thoroughly.  
Once the potatoes are done, chop the rosemary and sprinkle on top. 

Zucchini Squash Couscous

This is my absolute favorite thing I make!  It's easy, colorful, and is good as a meal or side dish.  It is also great as leftovers!

Ingredients
1 box of parmesan couscous
1 yellow zucchini squash
1 green zucchini
4 oz. of diced pancetta
1/4 cup of shaved parmesan cheese
4 gloves of minced garlic
1/2 t. salt
1/4 t. black pepper

Cook the couscous as directed on the package.  Then let it sit while you are making the rest of the dish in a separate pan.

In a deep pan (I use a wok) add in the pancetta. Foodie Tip: Don't add any extra oil or butter.  It will make your dish extra oily.  Let pancetta cook till it starts to brown and then add in your garlic.  Give it a good toss.  Foodie Tip: The garlic will burn easily, so you'll need to keep an eye on it!

Cut the zucchini and zucchini squash into small rounds about 1/8 inch think.  Foodie Tip: Try to keep the rounds around the same size to ensure even cooking (you may even want to cut larger rounds in half).


Once the garlic has soften, add in the zucchini, zucchini squash, salt, and pepper.  Give a good toss to mix everything up and place a lid over the pan.  Stir occasionally.  Once the zucchini and zucchini squash start to get translucent it's done!  

Add in the couscous and give a good stir.  Cook for an extra minute and then pull the pan off.  Add in the shaved parmesan cheese, toss, and serve.

Salsa Cruda

This salsa is so amazing you could eat it with a spoon!

Ingredients
8 roma tomatoes, diced into cubes
1 C of cucumber, diced 
1/2 C of red onion diced
1/2 C of cilantro, chopped
4 cloves of garlic, minced
1 jalapeno, de-seeded and diced (you can leave in the seeds to make it hotter!)
2 limes, juiced
2 T balsamic vinegar
2 T oregano
2 t of sea salt
1 t of basil (I usually don't use fresh basil for this, but you could if you have it around)
A dusting of black pepper


Combine all ingredients into a large bowl and stir.  This salsa is great right away, or let it sit in its' juices and marinate.   Either way, this makes enough to can and save for later or serve at a party.