Avgolemono Greek Lemon Chicken Soup with Rice

This is a bright beautiful soup. And, I admit, slightly addictive. If you are tired of the traditional chicken soup, add a little lemon, rice and egg and you've got a delicious dish. The recipe below assumes you are using pre-made stock. This soup can also be made from a tradition chicken soup made from scratch.

From Drop Box

From Drop Box

INGREDIENTS
1/2 cup carrots, shredded (optional)
1 medium onion, chopped
1/2 cup celery, thinly chopped (fennel is a great substitution/addition)
1 1/2 quarts of organic low sodium chicken stock (or water and right amount of bouillon cubes/base)
1/2 cup dry white wine
2 boneless chicken breasts, quartered
1 lemon
2 bay leaves
2-3 egg yolks
1/2 cup orzo pasta or rice
kosher salt
freshly ground black pepper
extra virgin olive oil

DIRECTIONS
Wash and dry the chicken. In a large stock pot, heat one tablespoon olive oil on medium heat. Sauté the onions, carrots and celery until Sauté until no longer pink and beginning to brown, about 4 to 5 minutes. Mix in a pinch of salt and cracked pepper. Remove from the pan and set aside in a large bowl.

Add the chicken pieces to the pot, and sauté until no longer pink and starting to brown. Add wine to deglaze the pan. Return onion, carrots and celery to the pot. Reduce heat to low, cover, and cook for 10 minutes. Add bay leaves.

Bring to a boil 3 quarts of water in a large tea kettle (you may have to do this a few times depending on the size of the tea kettle, or you can just add the water cold and bring to a boil). Add water to pot and bouillon cubes. If using stock, add 3 quarts of stock to pot instead of the water/bouillon. Raise heat to medium/high.

Add rice or orzo after soup is boiling and cook until tender. Squeeze the juice of the lemon into the soup.

In a separate bowl, separate the yolks out. Beat the egg yolks until slightly frothy. Ladle about a cup of the hot broth into the bowl and continue to beat the eggs. Do this one more time, beating the eggs with the hot broth. Stir in the egg/broth mixture to the soup pot and reduce heat to low.

Remove the chicken pieces from the soup and dice. Add the diced chicken back into the soup.

Salt and pepper to taste.

Serves 6 to 8 servings.

Linguine Fine with Garlic Pork Sausage and Spinach

From food

INGREDIENTS

1/2 pound Garlic & Wine Pork sausage, casing removed,crumbled
5 ounces baby spinach, fresh
1 tablespoon olive oil
6 cloves garlic, chopped
1/2 (16 ounce) package Linguine Fini (De Cecco)
1/2 teaspoon black pepper
Parmesan Cheese, shredded, 3 tbsp
Spinach, fresh, 5 oz
Butter, salted, 1 tbsp
Kosher salt, 2 tsp
Pepper, black, 1 tbsp


DIRECTIONS

Cook pasta in rapidly boiling salted water as directed on the package, until al dente. Drain in a colander, reserving 2 cups of pasta water.

Toast the panko crumbs in a small skillet using 1/2 tablespoon of the butter. Set aside.

In sauce pan, sauté sausage until brown. Drain excess oil.
Add garlic and cook for a minute more. Add the pasta water, and incorporate the parmigiana cheese until the cheese is dissolved. Add pasta until coated in the sauce.

Add spinach leaves and stir until they are also in the mixture and wilted. Cover for a minute if needed to cook spinach.

Toss in panko crumbs and serve.

Number of Servings: 4

Spicy and Sweet Italian Sausage Meatballs and Linguine Fini with Mushrooms

From food

INGREDIENTS

1 medium onion, chopped
1 sweet Italian sausage
1 spicy Italian sausage
1 cup panko bread crumbs
3 cloves garlic, minced
1 package crimini mushrooms, sliced
1 cup white wine
3 tbsp fresh basil, chiffonade-style
1 cup shredded or grated parmigiano reggiano cheese, fresh
1 package linguine fini pasta
Kosher salt
Cracked pepper
1 tsp pimenton ahumado (smoked paprika)
extra virgin olive oil

DIRECTIONS
In a pasta pot, cook the linguine fini in salt water with a little olive oil until al dente. Reserve 2 cups of the pasta water before straining and set aside.

For both the sweet and spicy Italian sausages, remove the casing and roll into bite-size balls on a plate. In a bowl, pour panko crumbs and a little kosher salt and pepper. Roll the meatballs into the panko until breaded and transfer them to a separate plate. In a cast iron pan, heat some olive oil on medium high heat until hot. Place all meatballs in the hot oil. Cook until brown on the bottom, and turn with tongs. When the meatballs are browned on all sides, remove from pan and set aside. In the same pan, add more oil if necessary and sauté onions until soft. Add garlic, a dash of pimenton and 1/3 of the basil. Add the crimini mushrooms and sauté until cooked through, browning slightly. Add salt and pepper to taste. Add 1/2 cup of pasta water and 1/2 cup of white wine to deglaze the pan. When heated through, stir in 1/4 cup of the parmigiano until completely incorporated into the mixture. Heat through. Return the meatballs to the pan. Heat through, and repeat the pasta water/wine/cheese process until a sauce begins to form. Add the remaining basil and paprika. Salt and pepper to taste. When the sauce begins to thicken, stir in the cooked pasta in batches until fully coated by the sauce.
Serve with additional basil, parmigiano cheese and pepper. Enjoy!

Endive & English Pea Salad

Unfortunately, I don't have a picture, but this recipe was delicious. I used English peas bought still in the shell. You could try this recipe with frozen peas, but it might not taste as fresh.

INGREDIENTS
1 cup freshly podded English sweet peas
1 meyer lemon
1 lime
1 small orange
2 scallions (green onion) finely sliced
1 Belgian endive
1 red Belgian endive
2 slices of prosciutto
Extra Virgin olive oil
kosher salt
Freshly cracked pepper
1 tsp pimenton ahumado (smoked paprika)
Fresh shavings of Parmigiano-Reggiano

DIRECTIONS
In a small saucepan, bring water to a boil. Boil peas until just tender. Remove from water and place in ice-water immediately. Set aside. Juice the lemon, lime and orange. Wash and pat dry four leaves of yellow endive and four leaves of red endive. Set aside. On two salad plates, drizzle a little olive oil using a pour spout. Set two yellow endives criss-crossed with two red endives on each plate (be creative). Drain the peas. In a small bowl, combine the peas with the scallions. Drizzle olive oil on top, add a good pinch of salt and pepper, and pimenton ahumado. Mix. Add citrus juices. Spoon peas and scallion salad into the four endive leaves on each plate. Rip a prosciutto piece in half and set on each side of the plate. Garnish with parmigiano shavings. Serves 2.

Coq Au Vin

INGREDIENTS

1 whole chicken, cut up
1 or more cups chick stock (homemade preferred)
2 slices pancetta or thick bacon
1/2 cup flour
2 tbsp butter
kosher salt and freshly cracked pepper
1 bulb fennel, sliced
2 cups mushrooms
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 carrots, cut in 2-inch pieces
1 large potato, cubed
2 1/2 cups Burgundy or pinot noir wine
5 sprigs fresh thyme
Fresh parsley, chopped, for garnish

DIRECTIONS
Heat the olive oil in a large Dutch oven or cast iron pan. Add the pancetta and cook over medium heat until lightly browned. Remove the bacon to a plate.

Lay the pieces of chicken out on paper towels and pat dry. Rub the chicken with salt and pepper. When pancetta is set aside, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, potatoes, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add mushrooms and cook until lightly browned. De-glaze the pan with the Burgundy. Stir in the chicken stock and add the fresh thyme. Bring to a simmer. Cover and simmer for 30 to 40 minutes, until the chicken is tender.

Combine 1 tbsp of butter and 1/4 cup of flour together and stir into the mixture. If needed, combine remaining butter and flour to thicken coq au vin. Add more wine if more liquid is required. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Rasam Soup

INGREDIENTS:
1 tsp mustard seeds
2 garlic cloves
1 small tomato, diced
1 tsp cumin
1 tsp curry
1 tsp turmeric
1/2 tsp cumin seeds
1/2 tsp whole cloves
1/2 tsp fresh cracked pepper
1/2 tsp red pepper flakes
1/2 tsp salt
1 tsp tamarind paste
1 cup dry lentils
4 cups chicken broth
1 cup fresh cilantro, chopped
1 tbsp olive oil
1 tbsp butter
1 cup water

DIRECTIONS
In a sauce pan, add a small amount of oil and butter, add mustard seed and cover on medium high heat. Listen until the mustard seeds splutter or pop like popcorn. They will turn black. Remove from heat temporarily and allow to cool. Return to heat and add garlic, spices and tomatoes. Saute until a paste. Add chicken broth, water and lentils. Stir in cilantro. Boil for 20 minutes or until lentils are soft. Ladle into bowls or thali dishes and garnish with cilantro to serve. Serve like soup or eat it with rice. Serves 4.

Braised Short Ribs - Parisian-Style

This is the first time I've tried to cook short ribs. This is a combination of a couple of recipes but mainly comes from Tyler Florence's Bistro-Style Short Ribs recipe from the Food Network. I replaced the celery with fennel. I also didn't have the fresh herbs, and so they were omitted. I also added the pancetta to the recipe. I have to say that this may be one of my favorite dishes yet. I will definitely try this again.








INGREDIENTS
4 short ribs (angus beef)(approx. 1.5 lbs)
1 small onion, chopped
½ fennel, chopped
2 carrots, chopped
1 small tomato, quartered
3 cloves garlic, quartered
1 slice pancetta or bacon
1 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tsp ground thyme
1 glass good, dry, red wine (I used a Cotes-du-Rhones)
1 cup beef bouillon (or 1 cup water and 1 beef bouillon cube)


DIRECTIONS
In small food processor chop onions, fennel, carrots, garlic and tomato until achieving a thick pulp. Set aside.

In a dutch oven, fry pancetta/bacon until slightly brown. In a plate, season short ribs with salt, pepper and ground thyme. With tongs, sear short ribs with pancetta and drippings and drizzle of olive oil until browned on all sides. Set aside and drizzle lightly with olive oil.

Add the vegetables pulp and saute in the pancetta and drippings from the ribs. Cook on medium about ten minutes. Add wine and beef stock. Bring to a boil. Gently place short ribs in liquid (to cover), reduce heat and cover with a lid leaving a small corner to steam. Simmer for 2 hours on medium-low or until the beef falls off the bone. Serve with garlic mashed potatoes or rice.

Gaspacho

This is my little French twist on a traditional gazpacho (or gaspacho). Instead of traditional onion and celery, I substituted leeks and fennel. Gaspacho is served cold. In this version, I used the Pomi marinara instead of the crushed tomatoes. Using regular tomatoes might require extra salt and pepper. Enjoy.



INGREDIENTS
1 can crushed San Marzano tomatoes or box Pomi marinara sauce.
2 tbsp red wine vinegar
2 large garlic cloves, pressed
1/4 cup good extra virgin olive oil, preffered Portuguese Saloio Olive Oil
half leek, diced
2 scallions, finely chopped
1/2 cup fennel, finely chopped
2 tbsp fennel fronds, minced
3 tbsp basil, finely chopped
1/2 English cucumber, finely diced (unpeeled)
1 small tomato, finely diced
4 tbsp greek yogurt
Hot sauce, preffered Crystal brand (Lousiana or Tobasco will work fine)
kosher salt and freshly cracked pepper
juice 1/2 lemon

DIRECTIONS
In a large tupperware container, pour Pomi tomatoes, olive oil, vinegar and garlic. Let sit for 3 minutes. Shut cover of tupperware, shake vigorously. Place in refrigerator for 10 minutes.

Chop rest of vegetables, add to tomato mixture. Add 3 tbsps greek yogurt and salt and pepper. Add hot sauce and lemon juice. Stir thoroughly. Shut container, shake vigorously. Refrigerate 30 minutes.

Serve in small bowls. Garnish with freshly cracked pepper and dollop of greek yogurt.

Yield 6 servings.

Tilapia Ceviche

I happened to have some tilapia on hand and someone mentioned ceviche. So, here is my take on a traditional ceviche.








INGREDIENTS
2 fillets tilapia, cut into 1/4 inch cubes
1/2 red onion, finely chopped
1/2 cup freshly squeezed lemon juice, (about 4 lemons), plus 3 tbsp lime juice
1 tsp minced garlic
1 tbsp garlic chives,
1 tsp minced ginger
1 tsp dried cilantro

1 tomato, seeded, cut into 1/4 inch cubes
1/2 avocado, cut into 1/4 inch cubes
1 small seedless cucumber, cut into 1/4 inch cubes
1/2 mango, peeled, cut into 1/4 inch cubes

Kosher salt and freshly ground pepper
Dash of paprika
Tortilla chips, for serving (optional)

DIRECTIONS
Combine fish, onion, garlic, ginger and lemon and lime juice in a large bowl. Mix together. Add dash of salt, paprika and freshly ground pepper. Cover with plastic wrap, and marinate for about 1 hour. Meanwhile, in a separate bowl, mix together remaining ingredients, with some lemon juice. Add dash of salt, paprika and freshly ground pepper. Remove the fish mixture, drain, pressing into strainer to remove excess liquid. Serve immediately. Top with avocado, tomato and mango mixture. Garnish with parsley or cilantro and lemon wedges. Serve with chips. Serves 4.

Fennel Soup

This soup is delicious and comforting and originally from Paul Rankin from the BBC with some minor variations

INGREDIENTS
2 tbsp butter
3 green onions, finely chopped
3 cloves garlic, sliced
2 large idaho potatoes, peeled and chopped
½ large fennel bulb, chopped
8 cups chicken broth or water with bouillon cubes
salt and freshly ground black pepper
small handful fresh dill, chopped

DIRECTIONS
1. Heat the butter in a pan on low heat and gently fry the green onion until softened but not colored. Add the garlic towards the end before the green onion is cooked.
2. Add the potatoes, fennel and dill and sauté for 2-3 minutes.
3. Add the stock and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. Season, to taste, with salt and freshly ground black pepper and allow to cool slightly.
4. With an immersion blender, blend until smooth. If necessary, gently reheat the soup before serving.
5. To serve, pour the soup into a serving bowl.
6. Garnish with additional dill and a dollop of sour cream, if desired.

Vegetable Soup

INGREDIENTS

2 medium white onions, chopped
5 garlic cloves, minced
3 carrots, sliced thinly
2 stalks celery, sliced thinly
1 stalk fennel, sliced thinly (include part of the bulb)
2 tsp kosher salt
fresh cracked pepper to taste
1 tsp dried parsley
1 medium zuchinni, cut in matchsticks
1 medium sweet potato, cut in matchsticks
1 tsp ginger, minced
3 32-oz. boxes chicken broth
1 14-oz. can diced tomatoes (preferably San Marzano)
1 cup fresh spinach
1/4 cup pasta stars (or alphabets or orzo)
2 tsp olive oil

DIRECTIONS

In a large soup pot (5 qt or larger), saute onions on low heat until translucent (about 10 minutes). Add garlic and saute for about 3 minutes. Add carrots, celery and fennel and saute on low for about 8 minutes. Add salt, pepper and parsley. Stir. Add chicken broth, set heat to medium and bring to a boil. Add sweet potato and zuchinni and simmer for 30 minutes on medium low. Add ginger, spinach and tomatoes. Stir. Add pasta stars. Stir (and make sure they don't stick to bottom of pot). Simmer on medium low for another 30 minutes. Serve.

VARIATIONS

You can add different vegetables like rutabaga or regular potatoes. Cut them in matchsticks and add after broth starts to boil. You can serve the soup with pistou or garnish with chopped chives or shallots.

Bow-tie pasta with meatballs

INGREDIENTS

Sauce
2 28-oz cans San Marzano tomatoes, crushed
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
4 tbsp tomato paste (from a tube, I used Amore)
1 cup red wine (I used Shiraz, Penfolds)
1 cup grated parmigiano reggiano cheese, fresh
1/4 cup fresh basil, minced
1 cup red wine
olive oil
salt and fresh cracked pepper to taste


Meatballs
1 lb ground sirloin
1/4 lb ground Italian sausage
1/2 tsp Montreal steak seasoning
1/2 tsp beef bouillon powder
1/2 medium yellow onion, grated
1/2 cup grated parmigiano reggiano cheese
1 egg, lightly beaten
1/2 cup flour
salt and fresh cracked pepper
pinch paprika
olive oil

pasta
1 package bowtie pasta, cooked al dente

DIRECTIONS
For the sauce, saute the onions in olive oil until soft, about five minutes. Add garlic and saute for about a minute. Add tomatoes and heat through for about five minutes. Stir in the grated cheese and chopped basil. Add salt and fresh cracked pepper to taste. Simmer for about 45 minutes.

In the meantime, fill a pasta pot with water and bring to a boil. Add salt and pasta, and boil until al dente.

While the sauce is simmering, using your hands, mix the ground beef, italian sausage, onion, steak seasoning, boullion, cheese and egg together until just combined. In a plate, combine flour, salt and pepper, and paprika. Using a melon baller or a scoop, shape the meatballs into small 1-inch balls. Dredge each meatball in flour and set aside. In a large sauce pan, heat olive oil until hot. Cook meatballs without flipping until brown on one side. Then flip and cook through until brown on all sides. Set aside.

Add wine to sauce. Stir in meatballs and simmer for another 10 minutes. Serve on top of pasta with grated parmigiano reggiano.

Fennel and Roasted Beet Salad with Truffle Chevre

INGREDIENTS
1 fennel bulb, sliced as thin as possible
3 tbsp fennel fronds, chopped (the feathery part of of the fennel stalk)
2 medium roasted beets, diced
2 shallots, finely sliced
1 small tomato, sliced in wedges
Cypress Grove Truffle Tremor Chevre
Fresh Italian or French bread

DRESSING
1 1/2 tbsp extra virgin olive oil
1 tsp kosher salt
1 tsp fresh cracked pepper
2 tbsp white balsamic vinegar

DIRECTIONS
Combine the vegetables. Toss with dressing. Serve with crostini and chevre cheese.

Yields 4 small servings.

Variation:
Add baby arugula to the salad and toss with the following dressing:
GARLIC GINGER LEMON VINAIGRETTE
1 1/2 tbsp extra virgin olive oil
1 tsp kosher salt
1 tsp fresh cracked pepper
the juice of half a lemon
1 tsp freshly grated ginger
1 tsp minced garlic (or 1 garlic clove, minced)

Italian Sausage Beef Stroganoff

INGREDIENTS

1 medium onion, chopped
1 red bell pepper, chopped
1 italian sausage, sliced
3 cloves garlic, minced
1 can beef consomme
2 tbsp tomato paste
3 tbsp fresh sage, minced
2 tbsp fresh cilantro, minced
2 tsp flour
4 tbsp sour cream
3 cups pasta, al dente
1 tsp kosher salt
1 tsp cracked pepper

DIRECTIONS
Saute onion and bell peper until soft. Add garlic, sage and cilantro and saute until garlic browns slightly. Add italian sausage. Saute until brown. Add beef consomme and tomato paste. Simmer for five minutes. Sprinkle on flour and stir until combined. Simmer for 5 minutes. Add salt and pepper. Stir in sour cream and pasta until covered with the sauce. Simmer for 3 minutes. Serve.

Spaghettini with Vodka Arrabiata Sauce

INGREDIENTS
1 cup vodka
1 tsp red pepper flakes
1 cup prosciutto, chopped
3 cloves garlic, minced
1/2 cup fresh basil, chopped
1 can roma tomatoes (san marzano), crushed
2 tbsps tomato paste
1 cup half & half
spaghettini, al dente (reserve 1/4 cup pasta water)
1 cup grated parmigiano-reggiano
extra virgin olive oil
kosher salt to taste
fresh ground pepper to taste

DIRECTIONS
Combine vodka and red pepper flakes, set aside. Saute onions in olive oil until translucent. Add garlic and prosciutto until the prosciutto turns brown. Add vodka and red pepper mixture and simmer for 5 minutes. Fold in tomatoes and tomato paste. Simmer for about 20 minutes, stirring occasionally. Add pasta water if the sauce is too thick. Add basil and simmer for 2 minutes. Add cream and simmer for an additional 2 minutes. Stir in parmigiano-reggiano. Serve on spaghettini. Garnish with more grated cheese or fresh basil.

A few of my favorite things (made out of cheese) - Brie

My favorite French cheese:

BRIE
It goes without saying that brie is one of my all-time favorite foods. It is a soft, mellow, creamy, rich and buttery cheese with a white mold rind.



My recipes for Brie:

Baked Brie wheel

INGREDIENTS
1 brie wheel
1/2 cup fig compote or spread
2 tbsps sliced almonds, peeled pistachios or chopped cashews
1 pkg petit toasts or 1 french baguette sliced and toasted

DIRECTIONS
Place the brie wheel on a pizza stone or cookie sheet. Wrap the top of the brie wheel in foil and bake 10 minutes at 350°F. Remove from oven, carefully remove foil. Spread fig compote in a thick layer on top of wheel. Sprinkle nuts evenly. Serve warm with toasts.

Curry Chicken, Jamaican-Style

Updated picture from another try - no red peppers in this one



INGREDIENTS
2 chicken breasts, cut in strips
1 medium onion, chopped in large pieces
4 small potatoes, cubed
1 red bell pepper, cut in large 1-inch pieces
4 small garlic cloves, finely chopped
2 tbsps fresh lemon juice
1 tsp red curry paste
2 tbsps curry powder
1 tsp ground ginger
2 tbsps olive oil
1 cup chicken broth
1 bunch coriander (cilantro), finely chopped
1 small zucchini, cubed (optional)
1 can coconut milk
1 tsp kosher salt
fresh ground pepper to taste

DIRECTIONS
Place chicken between sheets of waxed paper. Using mallet, pound chicken to even 1/2-inch thickness. Season chicken with salt and pepper and lemon juice. Set aside for 5 minutes. Heat oil in large nonstick skillet over high heat. Add chicken. Sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Reduce heat to medium. Add onion, red pepper and curry paste to skillet. Stir until cooked and translucent. Add garlic, saute 1 minute. Stir in potatoes (and zucchini, if desired). Add broth, bring to a boil until reduced to glaze, and potatoes are cooked through, about 10 minutes. Add curry powder and ginger powder and stir until dissolved, add salt. Return chicken to skillet. Add coconut milk and coriander, and stir until combined. Simmer another 10 minutes or until the sauce thickens.

Serve over steamed rice.

Tuscan Cannellini Bean & Prosciutto Dip

This is an easy, delicious dip. I got the recipe idea from Real Simple magazine.

1 can cannellini beans, drained and rinsed
1 small garlic clove, finely chopped
3 scallions, sliced
3 tbs. extra-virgin olive oil
1 tbs. fresh lemon juice
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 ounces prosciutto, ripped in 1 inch pieces


In a medium bowl, combine the beans, garlic, scallions, olive oil, lemon juice, salt, and pepper. Fold in the prosciutto. Serve with bruschetta toasts, sliced baguettes or pita chips.

Tomato Sauce with Prosciutto

I've been trying to duplicate my friend Adam's pasta sauce and haven't been successful, until today. He told me it was all about the tomatoes. He is right. I got San Marzano tomatoes at Dean and Deluca. I will never make a tomato sauce with regular tomatoes again.

INGREDIENTS
1 can san marzano whole peeled tomatoes
1 medium onion, chopped
1 red bell pepper, chopped
5 cloves garlic, chopped
12 leaves fresh basil, chopped
1 sprig fresh rosemary, minced
5 sliced prosciutto, chopped
2 tbps tomato paste
1 cup red wine (I used a Cotes du Rhone - Paul Jaboulet Aîné Parallèle 45 Rouge)
pasta (I used radiatore pasta)
1/2 cup grated parmigiano-reggiano
pinch kosher salt to taste
fresh cracked pepper

DIRECTIONS
In a large saucepan or cast iron pan, saute onion on medium until translucent. Add pepper and saute until soft. Add garlic and prosciutto and saute for another 2 minutes. Add can of tomatoes (in juice) and mash them in the pan with a potato masher. Simmer for about 10 minutes. Add basil, rosemary, salt, pepper and tomato paste. Stir until combined. Add wine. Simmer for 20 minutes covered. Serve on pasta with grated parmigiano-reggiano cheese.

UPDATED VARIATIONS
Try the same recipe with only garlic sauteed on low. Then add 1/2 cup of pine nuts until slightly brown. Add the tomatoes, tomato paste, wine and resh basil. Omit other ingredients. Very delicious sauce.

Mediterranean Noodles

One of my favorite entrees at a local restaurant is their Mediterranean Noodles. I've attempted my version of this delicious dish.

INGREDIENTS
linguini, al dente
3 tbs olive oil
marinated artichoke hearts, quartered
plum tomatoes, roasted and chopped
2 tsps pine nuts, roasted
1 cup fresh spinach, lightly steamed
5 to 8 cloves freshly roasted garlic
5 to 8 castelverano or kalamata olives, pitted
2 tbs freshly grated parmigiano-reggiano
2 oz goat cheese
kosher salt
fresh ground pepper

Combine the linguini, olive oil, artichokes, tomatoes, pine nuts, garlic, olives and spinach in a large bowl. Fold in the parmigiano, salt and pepper. Top with the goat cheese. Serve.