The Art of Food

Ravioli and Gnocchi with Creamy Mushroom Sauce

Ingredients:

• Favorite ravioli - 1/2 package
• Favorite gnocchi - 1 package
• Bunch of baby portabella mushrooms, sliced
• 2 cloves garlic, peeled and minced
• 1 shallot, peeled and diced
• 1 tablespoon butter
• Olive oil
• Small bunch fresh Italian parsley, chopped
• Few leaves of fresh sage, chopped
• 1/4 cup chicken stock
• 1/4 cup half & half
• A handful of grated Parmesan cheese

To Make:

1. In a large pot, bring 4 quarts water to boil for the pasta. Add in the ravioli first, cook for 1 minute, and then add the gnocchi. You want them to finish at the same time. Drain.
2. In a large skillet, heat up the butter with a splash of olive oil on medium heat. 
3. Add in the shallot and garlic. Saute for a few minutes until softened. 
4. Add in the mushrooms and allow to brown. Do not stir as much so they can brown on both sides. Should take a few minutes.
5. Add in the sage and stir. Add in the chicken stock and half & half, and allow to simmer for a few minutes. Add in half of the Parmesan cheese. Stir occasionally until thick and creamy. 
6. Season with salt and pepper. 
7. In large serving bowls, divide the pasta and pour the mushroom sauce over and sprinkle with parsley and the rest of the Parmesan cheese. 
8. Enjoy!

Parsnip and Ginger Soup

Ingredients:

• 1 3/4 lbs parsnips, peeled and chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 medium onions, diced
• 1 3/4 quarts chicken stock
• 2 cloves garlic, peeled and minced
• 1 thumb sized piece of ginger, peeled and sliced
• Olive oil
• Cilantro
• Salt and pepper

To Make:

1. Chop up all your veggies.
2. Boil broth in a medium pot.
3. In a large soup pot, add some olive oil to the bottom and heat up.
4. Once hot, add all the chopped veg and stir.
5. With a lid on at an angle, cook everything for about 10 minutes, stirring occasionally until the onions are golden and everything has softened. 
6. Add boiling broth to the veggies and bring to boil.
7. Reduce heat and simmer for 10 more minutes with the lid on. 
8. Season with salt and pepper. Using an immersion blender, pulse the soup until it is smooth and creamy. 
9. Garnish with cilantro leaves and a drizzle of good olive oil. Serve with some nice pieces of fresh bread.
10. Enjoy!

Pasta With Northern Italian Tomato Sauce

Ingredients:

• 1.5 pints cherry tomatoes
• 4 cloves garlic
• 1 lb fresh lasagna or 1 lb linguine pasta (I cheated and used whole wheat spaghetti) 
• Olive oil
• 2 tablespoons butter
• 1/4 cup balsamic vinegar
• 4 oz Parmesan cheese
• Fresh basil
• Salt and pepper

To Make:

1. Cut tomatoes into halves.
2. Peel and slice the garlic.
3. Pick off the basil leaves and set aside. 
4. If using lasagna sheets, cut them into 3 or 4 long strips.
5. Grate Parmesan cheese.
6. Boil large pot of salted water for the pasta. 
7. In a large frying pan, heat up some olive oil and the butter. Add in the garlic and saute for 30 seconds. Add the tomatoes and stir. Add in a bit of chopped basil. Add the balsamic vinegar and season with salt and pepper. 
8. Drop your pasta into the boiling water and cook until al dente. 3 minutes if using lasagna sheets or follow the package instructions for linguine. Drain when done and reserve a bit of cooking water.
9. Add pasta to frying pan and give it a good toss. Add a splash of pasta water and half the Parmesan cheese. Taste and season with salt and pepper. 
10. Serve in bowls with a sprinkle of Parmesan cheese and the basil leaves. 
11. Enjoy!

Crispy Sticky Chicken Thighs

Ingredients:

• 4 chicken thighs, skins on, bones in 
• 12 oz fresh cherry tomatoes or 1 12 oz can of stewed tomatoes
• 1/2 lb new potatoes
• 1 parsnip
• 1 carrot
• Fresh oregano
• Olive oil
• 1 lemon
• Red wine vinegar
• 1 tablespoon butter

To Make:

1. Preheat oven to 425 degrees.
2. Boil the new potatoes (unpeeled) in salted water until cooked. 
3. Prick the cherry tomatoes with a sharp knife and put in a bowl. Boil enough water in a teapot to cover the tomatoes. Let them sit in the hot water for a few minutes. 
4. Drain the tomatoes and remove the skins. They should come right off after sitting in the hot water. 
5. On a cutting board, salt and pepper the skin side of the chicken a decent amount and rub in with your fingers. Salt and pepper the other side a bit lighter. 
6. In a large pan, preferably a cast iron pan, heat up some olive oil and the tablespoon of butter on high heat. Once hot, place the chicken in the pan, skin side down. Cook on high heat for around 10 minutes and do not touch or move. The skins should get brown and crispy. 
7. Once potatoes are done, drain them and gently “smash” them with the palm of your hand. 
8. Peel and dice your parsnip and carrot. 
9. Arrange in a baking dish, the potatoes, tomatoes, parsnip, carrot, and put the chicken on top, skin side up. You can add all the juices from the chicken pan right over it! 
10. In a mortar and pestal (or a magic bullet), grind together a bunch of fresh oregano, some salt, some pepper, a tablespoon or so of olive oil and a splash of red wine vinegar. 
11. Pour the mixture over the chicken and veg. You can also add in a few fresh leaves of oregano throughout the dish. 
12. Bake in the oven for 35-40 minutes. 
13. When it’s done, the chicken should be crispy on top and sticky from all the tomato juices. 
14. Enjoy!

This is a great chicken dish that incorporates a lot of veggies and comes out moist and delicious. No more dry chicken! 

Sauteed Rainbow Chard with Turmeric Rice and Steamed Artichoke

Ingredients: 

• 1 cup rice
• 2 artichokes
• 1 head rainbow chard
• Pinch of turmeric
• 1/2 cup white wine
• 1 cup chicken stock
• 6 cloves garlic
• 1 small red onion
• 1 lemon
• 2 tablespoons butter
• A good handful of grated Parmesan cheese
• Olive oil
• Salt and pepper

To Make:

1. Combine in a small pot, 1 cup chicken stock with 1 cup rice. Season with a pinch of salt and a pinch of turmeric. Bring to boil, reduce heat, and simmer with lid on for 15 minutes. 
2. In a large pot with a steamer insert (Or you can use a colander over a pot. Just remember to cover the colander with tin foil), heat up enough water on the bottom so it doesn’t reach the steamer’s bottom. You don’t want the artichokes to touch the water, the water is just to create steam. 
3. Cut off the steams of the artichoke bottoms and discard any tougher outer leaves. Using a pair of kitchen scissors, cut the leaves of the artichokes an inch from the tip, just to remove the spiky ends. Repeat on all leaves. 
4. Use your fingertips to gently pry open the artichoke a bit. 
5. Cut 1 tablespoon of butter into little chunks and stick them into the artichoke leaves throughout. Slice 4 cloves of garlic and disperse the slices into the artichoke leaves as well. Season the chokes with salt and pepper.
6. Place the artichokes into the steamer, bottoms facing down and cover. Steam for 10 minutes or until softened. 
7. Mince the remaining 2 cloves of garlic. Cut stems away from chard leaves and chop up the steams and roughly chop the leaves. Chop up the red onion. Cut the lemon in half.
8. In a large skillet, heat up 1 tablespoon olive oil and 1 tablespoon of butter. 
9. On medium heat, add the garlic, red onion, and chard stems. Saute for a few minutes until everything is softened. 
10. Add in the leaves and white wine. Saute another few minutes, until the liquid has evaporated. 
11. The rice should be done now, so add it all to the pan. Stir. 
12. Take it off the heat and add in the Parmesan cheese and the juice of half the lemon. 
13. Season with salt and pepper if needed. 
14. Serve with artichoke and the rest of your white wine! 
15. Enjoy!

10 Minute Chicken Stir Fry

Ingredients:

• 1 package Asian noodles
• Soy sauce
• Sesame oil
• Chili flakes
• Thumb size piece of ginger, minced
• 2 cloves garlic, minced
• 1 red bell pepper, cut into strips
• 2 large shitake mushrooms, cut into strips
• 2 de-boned and de-skinned chicken breasts, cut into strips
• 1 head of broccoli
• Sesame seeds
• 1 scallion, chopped
• 1 lime

To Make:

1. Peel and mince your garlic and ginger. Cut veg and chicken breasts into strips of similar size. Cut the florets of the broccoli head and discard stem. 
2. Heat a large pot of water to boil. Cook noodles according to package.
3. In a wok or large non-stick pan, heat up 2 tablespoons of sesame oil. When hot, add in your garlic and ginger. Heat for 30 seconds and add in the chicken. 
4. Cook for 1 minute and add in the veggies. Give everything a big stir and cook for 2 minutes, tossing regularly until chicken is cooked through and veggies are softer.
5. Add in 2 tablespoons soy sauce and a sprinkle of chili flakes. Toss it all together. 
6. Using tongs, take the noodles out of their cooking water when done and transfer directly into the wok. Toss it all again.
7. Take off the heat.
8. Sprinkle a few sesame seeds and a bit of chopped scallion over the dish and enjoy!

This dish goes really quick and is very simple. Serve with a lime wedge and dig in!

Quick 2 Cheese Polenta with Tomato Mushroom Sauce

Ingredients:

• 1 tube pre-made polenta or, if making from scratch use 1 cup polenta grits, 3 cups whole milk, salt and pepper, and stir over a medium-low heat for 12 minutes until cooked through. 
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated or sliced Provolone cheese
• A small handful of slivered or sliced almonds
• 1 egg
• 2 tablespoons butter
• 2 sprigs fresh sage, chopped
• 1 teaspoon fresh thyme, chopped
• Small bunch parsley, chopped
• 1 can diced tomatoes
• 2 cups sliced mushrooms
• 1 tablespoon balsamic vinegar
• Olive oil
• Small bunch fresh basil leaves, chopped
• 2 cloves garlic, minced

To Make:

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine polenta, egg, Parmesan  cheese, Provolone cheese, almonds, chopped sage, salt, pepper, and 1 tablespoon butter. 
3. Grease a baking pan with olive oil and press the polenta mix into it. Drizzle a little olive oil over the top so it can get a nice browned crust. 
4. Stick it in the oven for 25-30 minutes, or until slightly golden brown. 
5. To make the sauce, in a large skillet/pan, heat up a bit of olive oil and add in the garlic. Saute for 30 seconds on medium heat.
6. Add in the mushrooms and cook for a few minutes. Do not touch the mushrooms while they cook so they can brown. A couple of minutes per side. 
7. While mushrooms are cooking, season with salt and pepper and add in the thyme, half of the basil, and half of the parsley. 
8. Once mushrooms are browned, add in the diced tomatoes with all the juices from the can. Stir so it doesn’t catch. 
9. Add in the tablespoon of balsamic vinegar and keep stirring until the sauce has cooked down a bit. 
10. Taste and add more salt and pepper if necessary. 
11. Remove from heat. Take polenta out of the oven. Add the remaining tablespoon of butter to the polenta and let it melt over it. 
12. Let the polenta sit for 5-7 minutes before serving so it can set. 
13. Once ready, in large bowls spoon out polenta and pour the sauce over it. Garnish with remaining chopped parsley and basil and grate a tiny bit of Parmesan on top. 
14. Enjoy!

This is a delicious dish that is a lot faster than most polenta dishes (only 30 minutes as opposed to the 1.5 hour ones) and tastes just as good! 

Cherry Tomato, Asparagus, and Avocado Quiche

Ingredients:

• 1 cup flour
• 3 1/4 tablespoons butter
• 3 tablespoons water
• Salt and pepper
• 2 eggs
• 3/4 cup sour cream or creme fraiche
• 1 cup shredded cheese - I use mozzarella and jack cheese
• 1 small bunch asparagus
• Small handful cherry tomatoes
• 1 avocado

To Make:

1. For the crust, combine in a large mixing bowl, flour, butter, water, and a few pinches of salt. Mix everything together until you get dough.
2. Mold the dough into a medium sized pan. Using a fork, poke the crust over the entire surface. Pop in the oven for 10 minutes.
3. Chop off the tough ends of the asparagus and discard.
4. Save four asparagus stalks for the top of the quiche. Chop up the rest in 1 inch pieces. Half the cherry tomatoes and cut the avocado into slices. 
5. Over medium heat, saute the chopped asparagus stalks in a bit of oil until tender - about 5 minutes.
6. In another large bowl, combine eggs, sour cream, cheese and season with salt and pepper. Add in the tomatoes, sauted asparagus, and most of the avocado slices, reserving a few for the top. 
7. Take the crust out of the oven and fill with the mixture. Arrange the remaining asparagus stalks and avocado slices into a pattern. 
8. Bake for 20-25 minutes, until slightly browned. 
9. Let sit for 5-7 minutes before cutting. 
10. Enjoy!

A great quiche recipe that you can alter with any of your fav veggies. Try spinach, mushrooms, and chard. 

Pan-fried Curried Chilean Sea Bass Over White Rice and Broccoli

Ingredients:

• 2 Chilean sea bass fillets, descaled and de-boned
• 1 cup cooked white rice
• 1 head broccoli, florets only, stem thrown out
• 1 thumb size piece fresh ginger, minced
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 3 tablespoons curry powder
• Chili flakes
• Salt and pepper

To Make:

1. Season both sides of each sea bass fillet with salt, pepper, and curry powder. Use all of the curry powder. Rub the seasoning gently into the fish.
2. On high heat, heat up some olive oil in a small pan. Once hot, place one fillet in the center of the pan. Tilt the pan on an angle toward yourself and spoon the oil collecting at the bottom repeatedly back over the fish. The result you’re looking for is a crispy coat so keep spooning the hot oil over the fish until it is cooked through and crispy, should take 2-3 minutes depending on the thickness of the fillet. 
3. Repeat on second fillet.
4. In a large pan, heat up the sesame oil along with a sprinkling of chili flakes. Reduce heat to medium and add in the garlic and ginger. Saute for 30 seconds and add in the broccoli. 
5. Add in the soy sauce and give it all a toss. 
6. Saute while stirring for 2 minutes, until broccoli is tender. Remove from heat.
7. In individual bowls, divide up the rice, followed by the broccoli (including the juices), and finish with a nice fillet on top. 
8. Enjoy!

Perfect Spring Smoothie

Ingredients:

• 4 fresh strawberries that you pop into the freezer the night before
• 1 mango, pit removed
• 1 cup vanilla soy milk

To Make:

1. Put the strawberries, mango, and vanilla soy milk in a big blender. No need to chop or slice anything, just shove it all in there.
2. Blend on high or frappe for 30 seconds or until smooth.
3. Cut a slit in a fresh strawberry and pop it on the edge of your glass.
4. Enjoy!

So delicious, fresh, and light. Perfect little snack. :)

Fresh Pesto with Basil and Mint

Ingredients:

• Large bunch fresh basil
• Handful pine nuts or almonds
• Olive oil
• Parmesan cheese
• 1 lemon
• 1 clove of garlic
• Salt and pepper
• A few mint leaves

To Make:

1. Wash and pick off the basil leaves. Roughly chop. 
2. Grate a handful of Parmesan cheese. 
3. Make the pesto by combining in either a food processor or a mortar and pestal, a large handful of basil, a handful of pine nuts or almonds, the juice of 1/2 lemon,  1 clove garlic, 1-2 tablespoons olive oil (depending on how moist the pesto gets), grated Parmesan cheese, salt and pepper, and a few mint leaves (optional). Mix everything together until it becomes a smooth paste. 
4. Enjoy on pasta, bread, or in sauces! 

Broccoli Pesto Pasta with Basil and Lemon

Ingredients:

• 1/2 lb dried tagliatelle or fettuccine pasta
• Large bunch fresh basil
• Handful pine nuts or almonds
• 1 head of broccoli
• Olive oil
• 1 small potato
• Parmesan cheese
• 1 lemon
• 1 clove of garlic
• Salt and pepper
• A few mint leaves

To Make:

1. Peel and wash the potato. Using the peeler, “peel” the potato into thin slices until the whole potato is sliced. Set aside.
2. Cut off the broccoli florets. Set aside.
3. Wash and pick off the basil leaves. Roughly chop. 
4. Grate 3 ounces of Parmesan cheese ~ about a cup
5. Make the pesto by combining in either a food processor or a mortar and pestal, a large handful of basil, a handful of pine nuts or almonds, the juice of 1/2 lemon,  1 clove garlic, 1-2 tablespoons olive oil (depending on how moist the pesto gets), a handful of grated parmesan cheese, salt and pepper, and a few mint leaves (optional). Mix everything together until it becomes a smooth paste. 
6. In a large pot, cook pasta according to package. 2 minutes before it is done, add the broccoli and potato slices. Drain when done, saving 1/2 cup of the cooking water. 
7. In the same pot, combine the fresh pesto, rest of the Parmesan cheese, rest of chopped basil leaves, and some of the cooking water to loosen the sauce.
8. Add in the pasta and broccoli back into the pot and give it a big stir. Taste and add salt and pepper if needed. 
9. Divide into serving bowls. Grate a bit more Parm over it, maybe a basil leaf or two, and a wedge of lemon. 
10. Enjoy!

This is a fresh and healthy pasta dish that tastes amazing! Try it!