Holiday Stuffing

Ingredients:

• 1/4 cup olive oil
• 4 Tbsp. butter
• 2 large yellow onions , chopped
• 3 celery stalks, chopped
• 1 cup chopped carrots
• 1 (12-ounce) boxes corn bread stuffing
• 2 cups vegetable broth
• 1 (10-ounce) can cream of celery soup
• 3/4 cups fresh orange juice
• 1/2 cup green onions (1 bunch from grocery store), chopped
• 1/4 cup fresh lemon juice
• 1 Tsp. kosher salt
• 1 Tsp. pepper

Preparation:

1. Preheat oven to 325°. 
2. Pour the cornbread stuffing into a large bowl.
3. In a large skillet, heat the olive oil. Add the onions, cover with a lid and lower the heat to sweat—about 10 to 15 minutes. Add the celery, butter, and carrots. Sauté for another 10 minutes. Pour in quarter of a cup of vegetable broth, then add the sautéed vegetables to the stuffing. 
4. Add the cream of celery soup, remaining vegetable broth, orange juice, lemon juice, scallions, salt, and pepper to the stuffing. Mix well. 
5. Place the stuffing in a 9x13 baking pan and cover tightly with aluminum foil. Poke holes in the foil with a fork. Bake for 45 minutes. You can prepare it the night before and pop it in the oven the next day.

Cook Time: 1.5 hours
Serves: 8-10

Penne Arrabiata

Ingredients:

• 12 oz penne pasta
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, peeled and sliced thinly lengthwise
• 2 medium sweet onions, chopped coarsely
• 1/2 tablespoon ground black pepper
• 1/2 tsp red pepper flakes
• 2 teaspoons garlic powder
• 2 (14.5 ounce) cans Italian style diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 tablespoon dried basil
• Parmesan cheese, to taste

Preparation:

1. Bring a large pot of water to a boil. Add the pasta and cook for 8-10 minutes, or until the pasta is tender. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add the sliced garlic and onions. Sauté until they are fragrant and cooked. Add the ground black pepper, red pepper flakes, and garlic powder and sauté for another minute or two. Add the cans of diced tomatoes, tomato sauce, and dried basil to the skillet. Simmer for 10 minutes, stirring occasionally, making sure the bottom of the pan does not burn.
3. Add the cooked penne pasta. Simmer for an additional 5-7 minutes before taking off heat. Add desired amount of salt, according to your taste.
4. Serve and top with desired amount of parmesan cheese on top.

Cook Time: 25 minutes
Serves: 4-6

Capellini Pomodoro

Ingredients:

• 4 small cloves garlic, minced
• 1 can (14.5 ounces ) petite diced tomatoes
• 1 can (14.5 ounces ) large cut, Italian seasoned diced tomatoes
• 1/4 teaspoon freshly ground black pepper
• 2 cups fresh chopped basil leaves
• 1/3 cup extra virgin olive oil
• 1/4 cup shredded Parmesan cheese
• 12 ounces dry angel hair pasta, cooked

Preparation:

1. Heat olive oil over low heat and add garlic; cook until garlic is tender. Be careful not to burn the garlic. 
2. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Remove from heat. 
3. In a large bowl, combine Parmesan cheese, basil, and sauce. Mix thoroughly and add pasta. Toss pasta gently. 
4. Serve immediately and sprinkle with grated Parmesan cheese.

Cook Time: 18 minutes

Serves: 4