INGREDIENTS
1/2 (16-oz.) package rigatoni pasta
1 small onion, chopped
2 tablespoons olive oil
3/4 cup chicken broth
2 teaspoons lemon zest
2 tbsp. fresh lemon juice
1 cup fresh  snow peas
1 cup matchstick carrots
2 tbsp. chopped fresh basil
2 tbsp. butter
1/2 tsp chopped fresh thyme
3/4 tsp salt
1/4 tsp pepper
 
DIRECTIONS
Prepare pasta according to package directions.
 
Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 3 minutes.  Reduce heat to medium.  Stir in chicken broth and next 4 ingredients; bring to a boil.  Cook 3 to 4 minutes or until liquid is reduced by half.
 
Stir in hot cooked pasta, basil, butter, and thyme.  Cook. Stirring occasionally, 2 minutes or until thoroughly heated.  Season with salt and pepper.
 

INGREDIENTS
1 lb. kielbasa, sliced into rounds
3 Tbsp. Olive oil
2 med. Yellow onions, chopped
2 carrots, chopped
2 tsp. Minced garlic
5 cups Kale, chopped
1 tsp. Kosher salt
1/4 tsp. Black pepper
28 oz. (2 cans) cannelloni beans, drained
1 bay leaf
7 cups chicken broth
 
DIRECTIONS
1. In a Dutch oven over medium heat, sauté kielbasa approximately five minutes. Remove kielbasa and set aside.
2. Add olive oil, and sauté onions and carrots 5 minutes. Add garlic and sauté 1 minute. Add kale,turn to low heat, cover and let kale steam for 4 minutes. Add salt and pepper, then stir to combine.
3. Add beans, bay leaf, broth and kielbasa. Bring to a boil, then turn heat to low and simmer 10 minutes.
 
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
 

INGREDIENTS
1/2 cup lemon juice
1 Tab. Canola oil
1 Tab. Olive oil
1 tea. White sugar
1/2 tea. Salt
1/4 tea. Ground black pepper
1 bunch kale– cut into bite size pieces
1 large tomato, seeded & diced
1/2 cup roasted sunflower seeds
1/2 cup dried cranberries
 
​DIRECTIONS
Whisk lemon juice, canola oil, olive oil, sugar and black pepper in a large bowl. Add Kale, tomato, sunflower seeds, and cranberries, toss to combine.
 
 
Prep Time: 10 Minutes
Ready: 10 Minutes
Servings:4
 

INGREDIENTS
3 large, ripe tomatoes
1/2 med. Red onion
1 Tab. Fresh basil leaves
1 clove garlic, minced
2 Tab. Olive Oil
1/2 tea. Salt
1/4 tea. Black pepper
1 tea. Fresh oregano
 
DIRECTIONS
1. Slice tomatoes and onions into a large bowl.
2. Chop the basil and sprinkle over tomatoes and onions. Add minced garlic.
3. Add remaining ingredients and mix well. Refrigerate for 1 hour.
 
 
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
 

INGREDIENTS
10 ripe tomatoes
2 tbsp. olive oil
2 tbsp. butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 tsp. Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tbsp. tomato paste
 
DIRECTIONS
Bring a pot of water to a boil.  Have ready a large bowl of iced water.  Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute.  Remove with slotted spoon and place in ice bath.  Let rest until cool enough to handle, then remove peel and squeeze out seeds.  Chop 8 tomatoes and puree in blender or food processor.  Chop remaining two tomatoes and set aside.
 
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.  Pour in pureed tomatoes.  Stir in chopped tomato, basil, Italian seasoning and wine.  Place bay leaf and whole celery stalks in pot.  Bring to a boil, then reduce heat to low, cover and simmer 2 hours.  Stir in tomato paste and simmer an additional 2 hours.  Discard bay leaf and celery and serve.
 

INGREDIENTS
1/3 cup plus 2 Tab. Olive oil, divided
1 clove garlic, minced
1 med. Eggplant, peeled and sliced into discs
 2 large fresh tomatoes, sliced
1 pound soft, fresh mozzarella, sliced into rounds
1 large bunch  fresh basil, chopped
1/4 cup balsamic vinegar
1/2 tea. Sea salt
 
DIRECTIONS
1. In a small bowl, mix together 2 Tab. of olive oil with the minced garlic. Brush eggplant with the mixture.
2. Grill it on both sides just until it begins to soften-about 10 mins. Set aside. This can be done a day ahead and refrigerated.
3. Arrange the tomatoes, cheese basil and eggplant slices attractively on a platter.
4. Whisk together remaining 1/3 cup oil and vinegar, and drizzle over salad just before serving. Sprinkle with salt
 
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
 

INGREDIENTS
12 small new potatoes
4 tea. Butter
4 tea. Minced fresh parsley
4 tea. Minced fresh chives
Fresh Parsley for sprigs, for garnish
 
DIRECTIONS
Wash potatoes. Peel 1/2 inch strip around the center of each potato and place potatoes in a medium saucepan of cold water. Add enough additional water to pan to cover potatoes by 2 inches. Bring to a boil over medium heat until potatoes are easily pierced by a fork but still firm. Approx. 20 minutes. Place butter in microwave safe bowl and melt. Stir in parsley and chives. Pour over drained potatoes and toss to coat. Garnish with more parsley and serve.
 
​Serves 4

INGREDIENTS
1 12 ounce loaf Italian bread, cut diagonally into 1 –inch slices
1 garlic clove, halved lengthwise
1 tablespoon olive oil
1 1/4 cups shredded fresh mozzarella cheese
1 1/4 cups chopped arugula
7 tablespoons basil pesto
 
DIRECTIONS
For a charcoal grill, grill bread over medium coals for 2 to 3 minutes per side or until lightly toasted.  (For a gas grill, preheat grill.  Reduce heat to medium.  Place bread on grill rack; grill as above.)  Remove bread slices from grill.
 
Rub one side of each toast with garlic; brush with olive oil.  On each slice of toast layer 1/2 tablespoon cheese, l tablespoon arugula, and another 1/2 tablespoon cheese.
 
Return bruschetta to grill; grill for 6 to 7 minutes more or until cheese is melted.  Top each bruschetta with 1 teaspoon pesto; serve immediately.
 

INGREDIENTS
48 ounces tomato juice
1 tsp garlic, minced
3/4 c red onion, chopped
2 English cucumbers, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
3 pounds  fresh tomatoes, peeled, seeded and chopped
3 1/2 tsp kosher salt
4 tbsp.  red wine vinegar
 
DIRECTIONS
Combine ingredients in a large good processor or blender, and pulse to desired consistency.
Cover tightly and refrigerate at least 4 hours or overnight.  The longer it chills, the more flavorful it will be.
 
Yield: 10-12 servings
Prep Time:  30 minutes
Total Time: 4 hours,  30 minutes (includes 4 hours refrigeration)
Difficulty Rating:  Easy
 
Tips & Notes: Tomatoes should be stored at room temperature; refrigeration dulls their flavor.  Use within a week.
 

INGREDIENTS
6 ears corn, husked and cleaned
 6 slices bacon
 1/2 large green pepper, chopped

DIRECTIONS
 Slice corn off of cob and scrape cob to release the milk.  Set aside.
 
Place bacon in a large, deep skillet.  Cook over medium high heat until evenly brown.  Crumble and set aside.
 
Retain 2 tablespoons of the bacon grease in the pan and fry pepper until just softened.  Add the corn and cook until tender.  Stir in the crumbled bacon and cook 1 minute more.