Salmon over Spaghetti with Lemon & Basil

Ingredients

1/2 lb whole wheat spaghetti

1 garlic clove, minced

2 tablespoons EVOO, plus 2 more

S&P

3 salmon fillets

1/4 cup fresh basil, finely chopped

2 tablespoons capers, drained

1 lemon, zested and juiced

1 1/2 cups baby spinach

Directions

Cook the spaghetti according to package directions. With the whole wheat pastas I find adding one additional minute than the package says makes it perfect. Drain and transfer to a large mixing bowl. Add the garlic, 2 tablespoons of EVOO, S&P. Toss until it is well combined.

When there is 6 minutes left on the spaghetti put a large skillet over medium high heat for a minute. Salt and pepper the salmon and add to the skillet. Cook for 2 1/2 minutes on each side.

To the pasta add the basil, capers, lemon zest and juice. Stir until all is combined.

To serve make a bed of the baby spinach on each plate. Then place spaghetti on top. And on top of that goes the salmon fillet.

Roasted Ratatouille

Ingredients

1 head of garlic
EVOO for drizzling
1 small (or half a medium) eggplant
2 zucchini
1 orange bell pepper
1 red onion
4 sprigs of thyme (stems removed)
S&P
1 pint cherry tomatoes
12-13 oz whole wheat penne rigate
1/3 cup fresh parsley chopped
1/2 cup fresh grated parmigiano reggiano

Directions

Preheat the oven to 450 degrees. Cut the top off the head of garlic and place on a square of tin foil. Drizzle the top with EVOO and a pinch of salt. Seal it up and put in the oven and set a timer to 45 minutes.

Cut the ends off the eggplant and peel the skin. Dice it into 1/2'' cubes. Cut the ends of the zucchini and cut into 1/2'' cubes as well. Deseed and devein the pepper and also cut into 1/2'' pieces. Cut the onion into the same 1/2'' cubes.

Place all the above veggies onto a baking sheet and drizzle with EVOO and sprinkle the thyme leaves over them and season with S&P. When the timer gets to 30 minutes put the veggies in the oven.

When the timer hits 25 minutes turn the heat on a pot of water for the pasta.

Put the cherry tomatoes on another baking sheet and drizzle with EVOO and season with S&P. When the timer hits 20 minutes put the tomatoes in next to the other veggies.

When there is 10 minutes left take out the garlic head to cool. and drop the pasta (well, you may need to drop the pasta sooner depending on the box instructions).

When time is up take out all the veggies, and drain the pasta, reserving 1/2 a cup of the starchy water). Squeeze the head of garlic into a large bowl. Then add the pasta and all the veggies to the bowl along with the parmigiano reggiano, parsley and the pasta water. Gently stir until all is combined.

A Cool Cucumber Salad

Ingredients

2 English cucumbers, seeded and thinly sliced

1 red onion thinly sliced

1.5 tablespoons of salt

1.5 tablespoons white wine vinegar

1 teaspoon sugar

2 tablespoons chopped fresh dill

Directions

In a colander put the cucumbers and onions and add the salt. Mix to combine. Let stand in the colander to drain for 20 minutes. Then rinse with cold water. Dump the cucumbers and onions on to a clean dish cloth and pat dry thoroughly.

In a medium mixing bowl whisk the vinegar, sugar and dill. Add the cucumber mixture into the bowl and stir to combine.

Roasted Tomato & Basil Soup

Ingredients

3 lbs plum tomatoes, cut in halves
1/4 cup plus 2 tablespoons EVOO
S&P
1 yellow onion, chopped
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (14 oz) can of diced tomatoes
1 cup fresh basil packed
1 teaspoon fresh thyme
1 quart chicken stock
Sour cream for garnish

Directions

Preheat the oven to 400 degrees. Put the plum (sometimes called Roma) tomato halves into a large bowl and mix the 1/4 cup of EVOO with S&P and 2 garlic cloves. Spread onto a making sheet and roast for 45 minutes.

In a large pot heat the 2 tablespoons of EVOO and the butter over medium high heat. Cook the onions and the other 4 garlic cloves for about 10 minutes, just until the onions are slightly starting to brown. Add the canned tomatoes, basil, thyme and chicken stock. Bring to a boil and then add the roasted tomatoes including the juice left on the baking sheet. Bring back to a boil and then turn heat down to simmer for 40 minutes.

Then (depending on how big your food processor is) put the soup in a food processor in batches to smooth it out. I had to do 4 batches....don't over fill your food processor you'll have a mess on your hands....I did that tonight...lol. Serve with a dollop of sour cream and a basil leaf for garnish.

Chicken Cacciatore

Ingredients

3 chicken breasts

1 cup all purpose flour

1/4 cup garlic powder

1/8 cup onion powder

3 tablespoons EVOO

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

1 red onion, sliced

5 oz white button mushrooms, sliced

3 garlic cloves, minced

1/2 cup white wine

1 (14 oz) can of diced tomatoes

1/2 cup chicken stock

2 tablespoons capers, drained

1 teaspoon dried oregano

1 tablespoon dried basil

Directions

Combine flour, garlic and onion powders in a tin. Dredge the cutlets in the flour mixture so they are completely covered.

In a large pan heat the oil over medium high heat. Brown the chicken 5 minutes on each side. Take out of the pan and set aside. Add the veggies and season with a bit of salt. Cook for 5 minutes. Add the wine and simmer until it reduces. Cook the wine down for 3 minutes. Then add the tomatoes, stock, capers, oregano and basil. Now put the chicken back in the pan and cover on medium heat for 30 minutes. Serve with some spaghetti.

Home Made Tomato Sauce

Ingredients Meatballs

1 medium onion diced

2 cloves garlic minced

1 tablespoon of EVOO

1 lb ground beef

1/2 cup freshly grated parmesan

1/2 teaspoon basil (dry)

1/2 teaspoon thyme (dry)

1 teaspoon oregano (dry)

1 egg

1/2 cup seasoned bread crumbs

1/4 teaspoon browning season

Directions

Heat the oil in a medium sized sautee pan over medium high heat. Cook the onions and garlic until translucent, about 5 minutes. Set aside until it cools to room temperature. Combine all ingredients in a large bowl and make into golf ball size meatballs. Set aside.

Ingredients Sauce

1/2 lb ground beef

1 red onion diced

1 tablespoon EVOO

4 garlic cloves minced

1/4 teaspoon dry thyme and another 1 teaspoon

1/4 teaspoon dry basil and another 1 teaspoon

1/2 teaspoon dry oregano and another tablespoon

S&P to taste

1 (6 oz) can of tomato paste

4 (8 oz) cans of tomato sauce

1 (28 oz) can of crushed tomatoes

2 bay leaves cracked

1 cup red wine

2 cups water

1/2 teaspoon browning seasoning

Meatballs (see above)

1 lb sweet italian sausage cut into thirds

Directions

Heat EVOO in large pot over medium high heat. Add the onions, garlic and S&P and cook for 5 minutes. Then add the ground beef for another 5 minutes. Then add the 1/4 teaspoon of thyme and basil and the 1/2 teaspoon of oregano. Stir until all is combined. Then add the paste and all can of tomato. Then add the wine by pouring into the empty cans of sauce. Swirl around until the remnants of the sauce are out of the cans and dump into the pot. Repeat this until all can are clean. Then add the water, browning seasoning, and remaining dry herbs. Bring to a simmer/boil then add meat and turn down to medium heat. Cover and cook for two hours.