Caponate

This southern Italian specialty is just delish! The vinegar helps preserve the dish, so it will keep well in the fridge for a week or two. Serve it as a side with roasted meats, on toasted ciabatta rubbed with garlic, or alongside antipasta with cold meats.

Cook Time:40 min
Yield: 6 to 8 servings

Ingredients:

1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 fennel bulb, cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
6 garlic cloves, thinly sliced
1 red and 1 yellow bell pepper, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1/2 cup water
1/2 cup tomato paste
1 Tbsp anchovy paste
2 tablespoons sugar
1/4 cup red wine vinegar
1/4 cup capers
a handful of pitted green olives
1/4 cup pine nuts, toasted
1/2 bunch mint, cut into chiffonade

Directions:

Preheat the oven to 400 degrees F.

In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.

Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.

Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste, anchovy paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the capers, pine nuts and mint. Cook for another 5 to 6 minutes.

Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.

Spinach & Basil Pasta Salad

Serve 10 Prep: 15 mins Cook: 15 mins

Ingredients

• 1 (16 ounce) package bow tie pasta
• 1 (6 ounce) package spinach leaves
• 2 cups fresh basil leaves
• 1/2 cup extra virgin olive oil
• 3 cloves garlic, minced
• 4 to 6 ounces prosciutto, diced
• salt and ground black pepper to taste
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup toasted pine nuts

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
2. Toss the spinach and basil together in a large bowl.
3. Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.
   

Sesame Noodle Salad

I would highly recommend making them at least 6 hours before and preferably 24 hours. The noodles absorb the "sauce" and the flavors meld.

Prep: 15 mins Cook: 5 mins

Ingredients:

• 1 (16 ounce) package angel hair pasta
• 1/4 cup sesame oil
• 1/4 cup soy sauce, or more to taste
• 1/8 cup balsamic vinegar
• 1 tablespoon hot chili oil
• 1/8 cup white sugar
• 1 Tbsp. minced garlic
• 1 teaspoon sesame seeds, or more if desired
• 2 green onion, chopped
• 1/2 red bell pepper, diced
  

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
2. Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, garlic and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad. *I prefer it cold as it really does get better the next day!

Italian Meatballs

Serving: 6



Ingredients:

• 1 cup bread crumbs
• 1 lb ground beef
• 2 Tbsp olive oil
• 1/2 cup water
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 1 tsp dried parsley
• 1/4 tsp dried oregano, crushed
• 1 tsp salt
• Dash of pepper
• Marinara sauce

Directions:

1. combine bread crumbs and water
2. Stir in eggs, Parmersan cheese, herbs, salt, and pepper
3. Add meat;mix well
4. With wet hands, form 20 to 24 small balls
5. Heat oil and cook meatballs until brown, turning regulary, over los to medium heat
6. Place meatballs on paper towels to absorb any oil
7. Heat sauce to a boil. Lower to simmer, add meatballs, and cook, loosely covered, for 30 to 40minutes
8. Serve with spaghetti

Homemade Veggie Chips

these easy snacks are a fun, healthy indulgence.

Serve 6

Ingredients:

• 3 beets, trimmed and peeled
• 2 sweet potatoes, peeled
• 1 Idaho potato, peeled
• 1 quater canola oil
• coarse salt

Direnctions:

1. Using a mandolin or the slicing blade of a food processor, slice the vegetables about 1/8 inch thick. If any of the idaho potato slices seem damp, pat dry.
2. Pour oil into a large, high-sided skillet and put the skillet over high heat. When the oil is hot enough that if you put a slice of potato into the skillet, the oil bubbles around it immediately, slip a handful of vegetables into the skillet. Don't crowd the skillet. Fry, turning as needed, until chips are golden brown.
3. Lift chips out of the skillet with a slotted spoon, shaking off excess oil; drain on a brown-paper bag. Add salt to taste. Serve warm

Orange Baked Ham

Serve 20 for dinner Prep 15 min Cook 1 hr

Ingredients:

• 1 (10-12 pound) fully cooked, spiral-cut smoked ham on the bone
• 6 garlic cloves
• 8 1/2 oz. orange marmalade
• 1/2 cup French's Honey Dijon mustard
• 1 cup light brown sugar, packed
• 1 orange, zested
• 1/4 cup freshly squeezed orange juice

Directions:

1. Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
2. Mince the garlic in a food processor. Add the marmalade, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
3. Serve hot or at room temperature.

Honey Balsamic Green Bean

Serve 4 to 6 Prep 10 min Cook 30 min

Ingredients:

• 1 Lb green bean
• 6 sweet peppers, seeded thinly sliced
• 1 Tbsp Olive oil
• 1 Tbsp minced garlic
• 1 Tbsp balsamic vinegar
• 1 tsp honey
  
• 1 tsp onion powder
• Salt and freshly craked black pepper
  
  
  

Directions:

Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 3 to 4 minutes. Immediately remove the beans from the water and add them to an ice water to stop the cooking process. Drain.

In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring often. Oncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook about 10 more minutes.

Transfer the beans to a serving bowl and serve.