Category: Uncategorized

Adapted from Everyday Food

Ingredients:
1/2 cup ditalini, or any short tubular pasta
1 large can of stewed tomatoes in juice
1 medium zucchini, cut into 1/2-inch pieces
1 garlic clove, minced
1/2 tsp dried thyme
salt, pepper and oil

1. In a medium saucepan, heat oil. Sauté garlic until brown and then add tomatoes with juice and 2 cups of water. Bring to a boil.
2. Add pasta and bring back to boil for 5 minutes. Stir occasionally. Add thyme and zucchini and season with salt and pepper. Reduce heat and simmer until zucchini is tender.

Adapted from Everyday Food

Ingredients:
1 salmon steak
1 medium zucchini, cut into 1/2-inch pieces
1/2 pint cherry tomatoes
a handful of fresh mint leaves, roughly chopped
1 scallion, finely chopped
1/2 tsp dried thyme
1 garlic clove, minced
salt, pepper and oil

1. Preheat oven to 425º. Drizzle a baking sheet with olive oil.
2. Make the rub. Combine garlic, mint and thyme in a bowl. Season with salt and pepper. Rub mixture onto salmon. Place on sheet and bake salmon until opaque throughout, about 10 minutes.
3. Meanwhile, heat some oil in a skillet. Sauté garlic until brown and tomatoes until mushy. Add zucchini and cook until tender, about 8 minutes. Add scallions. Season with remaining rub. Serve with salmon.

Adapted from Mario Batali’s Quaglie con Carciofi

Ingredients:
8 semi-boneless quails
8 slices prosciutto
8 medium artichokes, trimmed, choke removed, cut into wedges, held in a bowl of lemon water
8 cloves of garlic, crushed
2 tbsps tomato paste
1 cup dry white wine
1/4 cup flat parsley leaves
salt, pepper, olive oil

1. Season each quail with salt and pepper. Wrap each one in a slice of prosciutto, securing it with toothpicks if necessary.
2. In a large sauté pan, heat the olive oil over high heat until almost smoking. Add the quail, a few at a time and brown on all sides. Transfer to a large plate and set aside.
3. Add artichokes, garlic and tomato paste to the pot, stirring ocassionally until paste turns into a deep rust color. Add the wine, cover and cook until artichokes are tender. Add the quail, cover and cook until the meat is just pink at the leg bone, about 5 to 7 minutes. Turn off the heat and add the parsley.

Adapted from a Stinco di Agnello con Aranci e Olive Mario Batali recipe using lamb shanks.

Ingredients:
1 pound of boneless beef chuck roast
1 orange, cut into 8 wedges
zest of the orange
1/2 cup gaeta olives
1 red onion, chopped
2 tbsps rosemary
6 cloves of garlic, crushed
1 small can tomato sauce
1 cup chicken stock
1 cup dry white wine
olive oil, salt and pepper

1. Preheat oven at 375º.
2. Season beef with salt and pepper. In a large Dutch oven, heat the olive oil until smoking. Reduce the heat and brown beef until golden brown on both sides, in batches to avoid overcrowding. Transfer browned beef to a bowl.
3. Add onions, garlic and oranges to the pot until garlic is softened. Add rosemary, olives, wine, tomato sauce and stock and bring to a boil.
4. Add the beef back to the pot and bring to a boil again. Cover tightly and cook in the oven until beef is tender, about 1 hour or so.
5. Serve in a bowl, let the beef rest before topping with zest.

Adapted from Everyday Food

Ingredients:
1/2 pound of crimini mushrooms, stems trimmed
1 small bag of pearl onions, peeled
1 tbsp olive oil, salt and pepper

1. Preheat oven to 425º. On a large rimmed baking sheet, toss mushrooms with onions and oil. Season with salt and pepper. Roast until tender and browned, stirring halfway through.