Ingredients:

16 ounces hot Italian turkey sausage
2 cups diced onions
1 cup diced carrots
5 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups chicken broth
14 1/2 ounce can fire roasted crushed tomatoes
10 ounces tomato sauce
1 cup dry Campanelle pasta
2 cups chopped fresh spinach
4 ounces diced provolone cheese
1 ounce fresh grated Parmesan cheese
1 tablespoon plus 1 teaspoon sliced fresh basil

Procedure:

In a dutch oven over medium-high, add sausage and cook until browned - crumble the sausage as you go with a wooden spoon. Add the onions and carrots - cook 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper - cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil and add in the pasta. Simmer soup until the pasta has cooked. Mix in the fresh spinach and cook until wilted - about 1 to 2 minutes. Remove from the heat.
To serve - place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with Parmesan and basil.

Ingredients:

16 ounces broccoli, trimmed and stalks peeled
1/3 cup tahini
1 tablespoon harissa (use less if you don’t like spicy foods)
1 tablespoon lemon juice
1/4 teaspoon salt

Procedure:

In a large saucepan, add enough water to the bottom so it comes up about 1″. Bring water to a boil. Cut broccoli lengthwise into thick strips. Set the broccoli in a steamer basket, place over the boiling water, cover and cook just until the broccoli is crisp tender - about 3 or 4 minutes. Remove from heat and keep 1/3 cup of the broccoli-steaming liquid. Add tahini to a blender and with the motor running, carefully pour in the reserved hot liquid. Add in harissa, lemon juice and salt. Blend until smooth and creamy. Pour sauce over the crisp broccoli to serve. Makes 4 servings.

Ingredients:

16 ounces whole wheat penne pasta
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped red onion
4 cloves garlic, minced
1 teaspoon crushed red pepper
1 tablespoon balsamic vinegar
28 ounce can fire-roasted diced tomatoes
salt and fresh ground black pepper
1 cup fresh grated pecorino-romano cheese
4 cups arugula, coarsely chopped

Procedure:

In a large pot of boiling salted water, stir in pasta and cook until al dente. Reserve a ladeleful of cooking water then drain the pasta well. As the pasta cooks, heat oil in a large skillet over medium heat. Add the onion, garlic and crushed red pepper - cook until softened, about 5 minutes. Stir in the vinegar. Add the tomatoes and stir to combine - season to taste with salt and black pepper. Reduce heat to low and simmer for 10 minutes. Add the cooked pasta and reserved cooking water to the skillet and toss mixture together for about 1 minute. Add the cheese and arugula - toss well and cook for about 1 minute. Makes 4 to 6 servings.

Ingredients:

1 teaspoon olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
15.5 ounce can red kidney beans, rinsed and drained
14.5 ounce can stewed tomatoes
1 3/4 cups chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups shredded cooked chicken breast
4 teaspoons extra-virgin olive oil
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Procedure:

In a large saucepan, heat oil over medium heat - add garlic and cook until fragrant, about 30 seconds. Stir in cumin, beans, tomatoes, broth and chile. Bring to a boil, cover, reduce heat and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken and cook just until heated through, about 2 minutes. To serve, place roughly 1 1/4 cups soup in each of four bowls. Drizzle each serving with a teaspoon of oil, 2 tablespoons sour cream and 1 tablespoon cilantro. Makes 4 servings.

Ingredients:

3 cloves garlic, crushed
2 medium carrots, cut into 2″ pieces
10 ounces white mushrooms, cut any large pieces in half
1 large onion, cut into 2″ pieces
1 pound ground sirloin
2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups water
1 3/4 cups beef broth, divided
8 ounces whole-wheat elbow noodles
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1/2 cup sour cream
2 tablespoons chopped fresh parsley

Procedure:

With a food processor running, drop garlic through the feed tube and process until minced. Add carrots and mushrooms - process until finely chopped. Add onion and pulse just until the pieces are roughly chopped. In a Dutch oven over medium-high heat, add ground sirloin and cook, breaking the meat up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper - cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, about 7 minutes. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce. Bring mixture to a boil, cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes. Meanwhile, in a small bowl, whisk flour with the remaining 1/4 cup broth until smooth. When the pasta is just tender, stir into the meat mixture. Stir in the sour cream. Simmer, stirring often, until the sauce has thickened, about 2 minutes. Scatter each portion with a sprinkling of parsley. Makes 6 servings.

Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon butter
2 tablespoons flour
1 cup milk
1 teaspoon dry mustard
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon fresh grated nutmeg
Freshly ground pepper to taste
1 cup cottage cheese
6 ounces whole wheat egg noodles, cooked and drained
12 ounces fresh broccoli florets, blanced and coarsely chopped
4 ounces shredded sharp white cheddar
3 tablespoons freshly grated Parmesan cheese

Procedure:

Preheat oven to 350 degrees F. In a medium saucepan, heat oil over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add butter and flour and stir until bubbly. In a small bowl, whisk together the milk through freshly ground pepper. Slowly pour in milk and whisk until thickened, about 3 minutes. Remove from heat and stir in cottage cheese. Coat a 2-1/2 quart casserole dish lightly cooking spray, place noodles, white sauce, and broccoli. Mix well. Scatter the top with both cheeses. Bake for 30-40 minutes, until bubbly. Makes 4 to 6 servings.

Ingredients:

1 pound ground sirloin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 -15 ounce can tomato sauce
1 1/2 cups sour cream
1/2 cups chopped green onions
2 ounces cream cheese, softened
4 cups cooked whole wheat spaghetti
4 ounces sharp white cheddar cheese
2 ounces fresh grated parmesan cheese

Procedure:

Preheat oven to 350 degrees F. In large skillet over medium heat, cook sirlion until browned, stirring to crumble. Drain and return to pan. Stir in salt, pepper, cayenne, basil, oregano and tomato sauce. Bring to a boil, reduce heat and simmer for about 20 minutes. In a medium bowl, combine sour cream, onions, and cream cheese. Place spaghetti in a 2 1/2 quart casserole dish coated with cooking spray. Spoon sour cream mixture over spaghetti and spread evenly. Place the ground sirlion mixture on top. Sprinkle with cheeses and bake, covered, for 25 minutes. Uncover and bake 5 minutes or until cheese is bubbly. Let sit for about 10 minutes before serving.

Ingredients:

2 quarts water
12 ounces uncooked soba
2 cups frozen shelled edamame , thawed
2 cups cooked Flank Steak, thinly sliced
1 cup shredded carrot
1 cup sliced green onions
1/4 cup rice vinegar
2 tablespoons canola oil
1 tablespoon soy sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon chili garlic sauce
1/4 teaspoon salt

Procedure:

Bring 2 quarts water to a boil in a large saucepan. Add soba; cook 4 minutes. Add edamame; cook 2 minutes or until soba is done. Drain and rinse with cold water. Place soba mixture in a large bowl. Add Flank Steak, carrot, and onions; toss well to combine. Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over soba mixture; toss gently to coat. Cover and chill.

Ingredients:

8 ounces uncooked farfalle
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons extravirgin olive oil
1 tablespoon stone-ground mustard
2 teaspoons sugar
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons rice vinegar
2 cups shredded cooked chicken breast
1 1/2 cups seedless red grapes, halved
1 cup thin diagonally cut celery
1/3 cup finely chopped red onion
1/3 cup coarsely chopped walnuts, toasted
2 tablespoons chopped fresh chives
1 tablespoons chopped fresh parsley

Procedure:

Cook pasta according to package directions, drain and cool completely. Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine. Stores well in the refrigerator for a couple days.

Ingredients:

8 ounces dry cavatappi
1 teaspoon olive oil
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 ounces prosciutto, cut into thin strips
1 ounce shaved fresh Parmigiano-Reggiano cheese

Procedure:

In a large pot of boiling salted water, cook pasta according to the package directions. Reserve about 3 tablespoons of the cooking water and then drain the pasta. Heat 1 teaspoon oil in a pan over medium. Add garlic and cook until fragrant, about minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta - let stand 2 minutes. Stir in parsley, 2 tablespoons oil, salt, pepper, and prosciutto - scatter the top with the shaved cheese. Makes 3 to 4 servings.