Pancetta Farfalle Pasta

Farfalle Pasta  Cooked
1/4 cup Olive Oil
1 Small Package Pancetta
1/4 cup Leeks Chopped
1 cup sliced Cremini Mushrooms
3 Cloves Garlic minced
1/3 cup Pasta Water
1 cup Frozen Artichoke Hearts
1/4 tsp Nutmeg( this could be to Taste)
1/2 cup Parmesan Cheese
1/4 cup Mascarpone Cheese
1tsp Parsley
Salt and Pepper to taste


On the stove top saute on Medium heat in a pan Olive Oil, Pancetta, Leeks, Cremini Mushrooms, Garlic, Parsley, Artichokes, Salt, Pepper, and Nutmeg. Do not burn Garlic. Lower heat once all is sauted, then add Farfalle Pasta and stir. Add the Pasta water and stir. Make sure the heat is low, add Mascarpone and stir. Then add Parmesan Cheese and stir until all the ingredients are blended together. Serve.

Chili with Rice

Hamburger meat
1 can Red Kidney Beans undrained
1 can Diced Stewed Tomatoes undrained
1/4 cup Salsa
1 can  8 ounce of Tomato Sauce
1Tbsp Ketchup
1/4 tsp Cayenne Pepper
1tsp Paprika
1tsp Chili Powder
1/4 tsp Cumin
1 Bay Leaf
2 Garlic Cloves minced
1Tbsp Parsley
Salt and Pepper to Taste
Pinch of sugar
1 cup White Rice
Shredded Sharp Cheddar Cheese to top

In a big pot on the stove top brown meat on medium heat. Mix into the browning meat Paprika, Salsa, Chili Powder, Cumin, Bay Leaf, Cayenne Pepper, Garlic, Salt, Pepper, and Parsley. Then add  undrained Kidney Beans, undrained Diced Stewed Tomatoes, Tomato Sauce, Ketchup, and Sugar. Let the mixture cook on medium to low heat for 20 to 30 minutes.

While you are letting the Chili simmer. Place 1 cup Rice and 2 cups water in a stove top pot with a lid. Bring Rice and Water to a boil then cover with lid for 20 minutes at a low heat. Serve Chili over Rice topped with Sharp Cheddar Cheese. Yum

Rosemary Potatoes

Red Potatoes sliced in half

Olive Oil 2 Tbsp

Rosemary leaves 1 sprig

Garlic 1 clove crushed

Salt and Pepper to taste 

Preheat oven to 425. In a baking dish mix Potatoes, Olive Oil, Rosemary, Garlic, Salt, and Pepper. Place dish oven for 45 minutes or until lightly browned crisp.

Eggplant and Mozzarella Balsamic Stack

1 Eggplant sliced
1 Mozzarella Ball sliced
1 large Tomato sliced
1/4 cup Olive Oil
1 Tbsp Balsamic Vinger
1/2 tsp fresh Thyme
1/2 tsp Parsley
1/2 tsp Basil
1/2 tsp fresh Lemon zest
Salt
Pepper


In a bowl pour Olive Oil, Thyme, Basil, Parsley, Lemon zest, Salt, and Pepper to taste. Let this sit. Brush the Eggplant lightly on either side and grill until soft. Place Mozzarella slices in Olive Oil mix to marinate while grilling Eggplant. Once grilled Eggplant is ready and still warm, place an Eggplant slice on plate, then, Tomato slice, and Mozzarella slice. Repeat this once more to achieve a stack. Then pour Balsamic into Olive Oil mix and drizzle to taste over the stack. Enjoy!

Langoustine Salad Sandwich

4 cups cooked Langoustine Meat Chopped
2 tbsp Mayonnaise
1/2 of fresh Lemon juice squeezed and Zested
1/4 tsp Tarragon
1/2 tsp Parsley
Salt and Pepper to taste
Hamburger buns

In a bowl place Langoustine, Mayonnaise, Lemon Juice, Lemon Zest, Tarragon, Parsley, Salt, and Pepper. Mix until all ingredients are blended well together. Place in refrigerator for 1 hour. Serve on Bun.

Orzo Summer Salad

1 Package of Orzo Pasta
2 tbsp cup Olive Oil
2 tbsp Seasoned Rice Wine Vinegar
Salt and Pepper to taste
1/4 cup sliced Leeks
1 1/2 cup Frozen Artichoke Hearts thawed
1 1/2 sliced in half Heirloom Mini Tomatoes
3 cloves of crushed Garlic
1tsp Basil
1tsp Parsley
1/2 tsp sugar
1/2 cup grated Parmigiano Reggiano


Boil Orzo and let cool down after draining.  In a bowl pour cooled Orzo, Olive Oil, Rice Wine Vinegar, Leeks, Garlic,Tomatoes, Salt, Pepper, Basil, Parsley, Sugar, and Grated Parmigiano Reggiano cheese. Mixed together in the bowl until all of the ingredients are blended. If the mix seems too dry add a bit more Olive Oil and Rice Wine Vinegar, but not too much. You will need to taste. Place refrigerator  for 1 hour before serving. This salad is served cold.

Simple Zucchini,Yellow Squash, and Peas

1 Large Zucchini sliced
1 Large Yellow Squash sliced
1/2 cup Petite Peas or Peas
1tbsp Olive Oil
1tbsp Leek slices
1tsp Parsley
Salt and Pepper to taste


On the stove top pour the Olive Oil in a pan on medium heat. Place Zucchini, Parsley, Leeks,Yellow Squash, Salt, and Pepper in pan. Sauté them until al dente. Lastly pour Peas in with other veggies and do not over cook them. Serve and enjoy. (Thank you to my friend Julie for the gorgeous Zucchini and Yellow Squash fresh from her garden.)