Lemon Spaghetti

Ingredients

• 8 oz dry spaghetti or angel hair (half of a box)
• 1/2 cup grated parmesan
• 4 tsp olive oil
• 3 cloves garlic, finely chopped
• 1 lemon or 3 tbsp lemon juice
• 4 tbsp chopped pine nuts or Italian bread crumbs
• 10 basil leaves, coarsely chopped
• Pepper to season

Preparation

1. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges, about 3-5 minutes. Immediately remove from heat and pour into mixing bowl.
2. Meanwhile, boil up the pasta.
3. Add parmesan and pine nuts to the mixing bowl.
4. Add spaghetti, lemon juice, and basil and toss. Top with pepper and serve

Tortellini Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 1 green pepper, diced
• 2 cloves garlic, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp ground pepper
• 1 14 oz can Italian-style diced tomatoes
• 6 cups vegetable stock
• 1 500g pkg of fresh tortellini
• 1/4 tsp salt

Preparations:

1. Heat oil in a large soup pot over medium heat.
2. Add onions, green pepper, and garlic in that order as you chop them. Cook an additional 5 minutes.
3. Add basil, oregano, and pepper. Cook for 1 minute.
4. Add tomatoes and stock. Heat on high until boiling, reduce to medium, and add tortellini.
5. Simmer uncovered for 10 minutes, until pasta is cooked. Add salt if desired. 

Cook Time: 35 minutes
Serves: 8 

Cheesy Zucchini Bake

Ingredients:

• 2 medium zucchini
• 2 medium-sized yellow squash
• 4 Tbsp chopped fresh basil
• 4 Tbsp thinly sliced green onion
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 3/4 tsp garlic powder
• 1 shredded Italian cheese
• 1/2 cup grated Parmesan

Preparations: 

1. Preheat oven to 350F. Spray an 8" x 8" baking dish with non-stick spray. 
2. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions. 
3. Combine the sliced squash, chopped basil, sliced green onions, oregano, parsley, garlic powder, half cup of shredded cheese, all the parmesan, and stir together until the veggies are coated with cheese and the herbs are well-distributed. 
4. Put the mixture in the baking dish and bake uncovered for about 40 minutes.
5. Take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of shredded cheese. Put the dish back in the oven and bake 20 minutes longer, or until the cheese is melted and nicely browned.

Cook Time: 1.25 hours

Serves: 9

Baked Sweet Potato Fries

Ingredients:

• 2 Sweet Potatoes
• 1 Tbsp Taco Seasoning
• 1 Tsp Cayenne
• 2 Tbsp Canola Oil

Preparations:

1. Peel the sweet potatoes and chop into french fries, 1/8" x 1/4" x length of your choice.
2. Place in plastic bag. Pour in canola oil, seal, and shake.
3. Add seasoning to bag, seal, and shake.
4. Spread onto two cookie sheets, place in 350 F oven for 15 minutes.
5. Flip and cook for another 20 minutes at 400 F.

Cook Time: 50 minutes
Serves: 4 

Vegetarian Meatloaf

Ingredients:

• 1.5 pound soy ground beef (thawed) (2 bags 'Morningstar Farms' crumbles)
• 1 Tsp Italian-style seasoning
• 2 Tsp onion powder
• 1 Tbsp low-sodium vegetarian gravy granules
• 1/8 Tsp parsley flakes
• 1/8 Tsp paprika
• 1/8 Tsp ground black pepper
• 4-5 slices leftover bread (heels are great), cut into cubes
• 1/2 cup milk (add as needed)
• 1 egg
• 3 Tbsp mustard, divided
• 1/2 cup ketchup, divided
• 3 Tbsp brown sugar

Preparations:

1. Preheat oven to 425 degrees F
2. In a large bowl, thoroughly mix ground beef and spices. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
3. Press the meat mixture into a loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
4. Bake for 40 minutes, or until the edges are just crispy and the top has a crust.  

Cook Time: 50 minutes
Serves: 6

Eggplant Parmesan

Ingredients:

• 1 cups Italian seasoned dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 eggplant, peeled and cut into 1/4 inch slices
• 1/4 cup vegetable oil
• 8 ounces fresh cheese, thinly sliced
• 1 jar marinara sauce
• 2 cloves garlic, thinly sliced

Preparations:

1. Preheat oven to 375 degrees F. 
2. Prep the eggplant by laying the slices on papertowels and sprinkle with salt. Let sit for at least 15 minutes
3. Combine bread crumbs with 1/4 cup Parmesan cheese in a bowl. Pour the vegetable oil into a shallow bowl or plate. Dip eggplant in the oil, then bread crumb mixture, coating both sides well. Arrange eggplant in single layer on a lightly greased baking sheet. Bake for 30 minutes.
4. Evenly spread marinara sauce over the bottom of a 5x9 inch glass baking dish. Layer 1/3 of the baked eggplant, top each eggplant piece with a slice of garlic, a slice of cheese, and a sprinkling of parmesan, then top with sauce. Repeat for two more layers, but do not place the cheese on the top layer.
5. Bake 45 minutes. Remove foil and top with shredded cheese. Bake for an additional 10 minutes. 

Cook Time: 2 hours

Serves: 4

Stuffed Peppers

Ingredients:

• 4 green bell peppers, tops removed and seeded
• 1/4 cup olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 medium tomato - peeled, seeded and chopped
• 1/4 cup chopped parsley
• 1/2 cup dried bread crumbs
• 2 tablespoons water
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated Pepper Jack

Preparations:

1. Preheat the oven to 350 degrees F . Lightly grease a 5x8 inch glass baking dish.
2. In a pot of boiling water, cook the bell peppers for 4 to 5 minutes; until they begin to soften. Remove them from the boiling water and plunge them into a cold bath.
3. In a large skillet, heat the olive oil over medium heat. Saute the onion for 3 minutes, then add garlic in the olive oil saute for additional 3 to 5 minutes. Remove the pan from heat and mix in the tomato, parsley, bread crumbs, water, 1/4 cup of the Parmesan cheese, and black pepper. Fill the peppers with this mixture and place them into the prepared baking dish. Sprinkle the remaining Parmesan cheese over the peppers.
4. Bake for 15 minutes. Remove peppers from the oven, sprinkle Pepper Jack over the tops and bake for an additional 5 minutes. 

 Cook Time: 45 minutes

Serves: 4 

Fondue

Ingredients:

• 2 cup gruyere cheese
• 2 cup Swiss cheese (not processed)
• 1 tbsp lemon juice
• 1 cup vegetable broth
• 1 clove garlic
• 1 tbsp cornstarch
• Pepper
• Salt

Preparations:

1. Grate cheeses and toss with cornstarch, reserve. 
2. Rub inside of fondue dish with garlic. Add vegetable broth. Do not bring to boil. Heat until tiny bubbles form in fondue dish. 
3. Add grated cheeses and lemon juice. Stir until smooth. Remove from heat. Add pepper and salt to taste. 
4. Serve with cubed crusty French bread, apples, celery, carrots, etc. 

Cook Time: 20 minutes
Serves: 4

Chinese Firecrackers

Ingredients:

• 2 limes
• 1 jalapeno
• 1 tbsp soy sauce
• 2 tsp rice vinegar
• 2 tbsp honey
• 4 tbsp extra virgin olive oil
• 2 teaspoons thai curry paste
• 2 sprigs cilantro, finely minced
• 1 brick extra firm tofu
• .25 cup peanuts, coarsely chopped

Preparations:

1. Wrap the tofu in paper towels and place in a baking dish. Place a smaller baking dish on top of the tofu and let sit for 20 minutes.
2. Whisk together lime, pepper, soy sauce, vinegar, honey, garlic, oil, curry paste, and cilantro. Set aside for 10 minutes to allow heat to develop.
3. Slice tofu into .5-1" cubes. Place into marinade and coat. Let sit for 20 minutes, turning the cubes after 20 minutes.
4. Heat at least 3" of oil in a deep saucepan and when hot enough, deep fry cubes until golden brown and crispy. Drain on paper.
5. Use the remaining marinade as a sauce and sprinkle tofu with peanuts.

Cook Time: 1.5 hours
Serves: 4

Cheesy Polenta

Ingredients

• 1 teaspoon olive oil
• 1 green bell pepper, chopped
• 2 cloves minced garlic
• 3 green onions, chopped
• 1 (14 ounce) jar marinara sauce
• 1/2 cup shredded fontina cheese
• 3/4 cup shredded provolone or mozzarella cheese
• 16 oz instant polenta, prepared
• 1/2 cup grated Parmesan cheese

Preparation

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
2. Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
3. Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Spread 1/3 of polenta in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
4. Bake until cheese is bubbly and golden brown, about 25 minutes
5. Can eat purely the polenta or use it as a dip or spread.

Cook Time: 45 minutes
Serves: 8

Spiced Vegetable Dal

Ingredients:

• 1 cup dry lentils
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1/4 tsp ground ginger
• 1 tbsp minced garlic
• 1 large onion, diced
• 1.5 tsp ground cumin
• 1/8 tsp ground cloves
• Pinch of ground turmeric
• 3.75 cups vegetable broth
• 3 ripe roma tomatoes, seeded and diced (or 1 14.5 can whole tomatoes, drained and roughly chopped)
• .5 cup chopped Italian parsley (or 2 tbsp dried cilantro and 1 tbsp dried parsley)
• Salt and pepper to taste
• 4 cups cooked brown rice

Preparation:

1. Rinse the lentils
2. In a large soup pot over medium-low heat, heat the butter and vegetable oil. Add the ginger, garlic, and onion. Saute until the onion turns clear, about 10 minutes. Add the cumin, cloves, and turmeric, and cook for 2 minutes.
3. Stir in the lentils and the broth, and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
4. Add tomoatoes and parsley. Simmer for another 15 to 20 minutes, stirring frequently, until the lentils are very soft but not mushy. Season with salt and pepper.
5. Place 1 cup hot rice in each bowl. Spoon the dal over the rice. 

Cook Time: 1.25 hours
Serves: 6 

Turtle Brownies

Ingredients:
Brownie Layer:

• .75 cup unsalted butter (1.5 sticks)
• 3 oz unsweetened chocolate, coarsely chopped
• 3 large eggs
• 1 cup sugar
• .5 cup packed brown sugar
• 1.5 tsp vanilla extract
• .25 tsp salt
• .5 cup + 2 tbsp flour

Filling:

• 36 caramels, unwrapped
• .5 cup heavy cream
• 2.5 cup pecans (1 cup chopped)

Chocolate Topping:

• 3 oz semisweet chocolate, coarsely chopped
• 2.5 tbsp heavy cream
• 1 tsp light corn syrup

Preparation:

1. Preheat oven to 350F. Grease a 13x9 inch baking pan
2. In a medium saucepan, melt the butter and chocolate over low heat, stirring. Remove from heat and let cool for about 10 minutes.
3. In a large bowl, beat eggs and both sugars with a spoon until well blended. Stir in the vanilla, then gradually beat in the chocolate mixture and the salt. Add the flour, stirring until smooth.
4. Scrape batter into the baking pan, spreading it into the corners. Bake for 20 to 22 minutes, until the top is firm to the top. Transfer the pan to a wire rack.
5. Meanwhile, in a large saucepan, melt the caramels with the cream over low heat, stirring frequently until smooth. Add the pecans and stir until they are well coated with the caramel.
6. Scrape the caramel filling onto the hot brownie layer, spreading it evenly. Let cool to room temperature, then refrigerate until the filling is set.
7. In a small saucepan, melt the chocolate with the cream and corn syrup, stirring until smooth. Using a fork, drizzle the chocolate topping over the brownies.

Cook Time: 1.5 hours
Serves: 12 bars

Spicy Italian Pasta Salad

Ingredients:

• 1 tbsp olive oil
• 1 tsp minced garlic
• .5 tsp dried red pepper flakes
• 1 14.5oz can of diced tomatoes
• Salt, to taste
• .5 lb rotini pasta
• 1/2 cup ricotta cheese
• 2 tbsp chopped fresh basil
• .25 cup chopped pine nuts

Preparation:

1. Bring water to a boil
2. In a large skillet over setting medium-low, heat the oil. Add garlic and pepper flakes and sauté until garlic is light tan and fragrant, about 2 minutes. Add tomatoes and simmer until sauce thickens, about 10 minutes.
3. When water comes to a boil, add salt and pasta. Cook according to pasta directions. Drain.
4. Toss pasta with tomato sauce, ricotta cheese, basil, and pine nuts. Chill for at least 20 minutes before serving.

Cook Time: 45 minutes
Serves: 2-3

Fried Ravioli

Ingredients:

• Olive oil , for frying
• 1 cup buttermilk (or 1 cup milk plus 1 tbsp lemon juice or vinegar)
• 2 cups Italian-style breadcrumbs
• 1 box store-bought bite-size cheese ravioli (about 24 ravioli)
• 1/4 cup Parmesan cheese
• 1 to 2 cups marinara sauce, heated, for dipping

Preparation:

1. Heat 2 inches of olive oil in a large frying pan over low-medium heat until a deep-fry thermometer registers 275°.
2. While the oil is heating, put the buttermilk in one shallow dish and the seasoned breadcrumbs and some parmesan in another. Working in batches, dip the ravioli in the buttermilk to coat completely, allowing the excess buttermilk to drip back into the bowl. Dredge the ravioli in the bread crumbs. Place the ravioli on a baking sheet while you coat the remaining ravioli.
3. When you beleive the oil is ready, do a test with one ravioli. When the oil is proved ready, fry the ravioli a few at a time, turning occasionally, until light golden brown and thoroughly heated. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
4. Sprinkle the fried ravioli with Parmesan cheese and serve with a bowl of warmed marinara sauce for dipping.

Cook Time: 30 minutes
Serves: 4-6

Cheesecake with a Chocolate Chip Crust

Ingredients:

• Enough chocolate chip cookie dough for at least 1 dozen cookies
• 1 (8 ounce) package cream cheese
• 1/2 cup Sweetened Condensed Milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (21 ounce) can pie filling (cherry or strawberry were tasty)

Preparation:

1. Preheat oven to 325 degrees F. Grease a 9 by 9 baking pan
2. Place 12 1 tbsp balls of cookie dough evenly throughout the baking pan. Bake for 10 to 12 minutes until the cookie dough spreads to form a crust.
3. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour the cream cheese mixture over the crust. Bake for additional 15 to 18 minutes or until set.
4. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.

Cook Time: 1.75 hours
Serves: 9