Forty-Clove Chicken Filice

1 whole chicken (about 3lbs)

salt and black pepper

1/4 cup olive oil

40 cloves garlic (about 2 heads), peeled

4 stalks celery, thickly sliced

1/2 cup dry white wine

1/4 cup dry vermouth (can substitute chicken broth or additional white wine)

grated peel and juice of 1 lemon

2 Tbsp finely chopped fresh parsley

2 tsp dried basil

1 tsp dried oregano

pinch of red pepper flakes

1. Preheat oven to 375.
2. Season chicken with salt and black pepper.  Heat oil in Dutch oven.  Add chicken; cook until browned on all sides.
3. Combine garlic, celery, wine, vermouth, lemon juice, parsley, basil, oregano and red pepper flakes in medium bowl;  pour over chicken.  Sprinkle with lemon peel; season with additional salt and black pepper.
4. Cover and bake 40 minutes.  Remove cover; bake 15 minutes or until chicken is cooked through.

Spaghetti Squash with Chunky Tomato Sauce

1 spaghetti squash (about 4 lbs)

1 Tbsp olive oil

2 cups (6oz) sliced cremini mushrooms

1/2 cup diced onion

1/2 cup diced green bell pepper

1 can (14oz) diced tomatoes

1/2 cup tomato sauce

1/3 cup water

1/2 tsp dried oregano

1/4 tsp salt

1/8 tsp black pepper

4 (3oz) cooked chicken sausage links, cut into pieces

2 Tbsp chopped fresh Italian parsley

1. Cut spaghetti squash lengthwise in half.  Remove seeds.  Place squash in 12/8 inch microwavable dish.  Cover with ventilated plastic wrap.  Microwave on HIGH 9 minutes or until squash separates easily into strands when tested with fork.  Cut each squash half lengthwise in half; separate strands with fork.
2. Heat oil in large skillet over medium-high heat.  Add mushrooms, onion and bell pepper; cook and stir 7 minutes or until vegetables are tender.
3. Stir tomatoes, tomato sauce, water, oregano, salt and black pepper into skillet.  Bring to a simmer.  Reduce heat; cover and cook 5 minutes.  Stir in sausage pieces.
4. Place squash on serving plates.  Top with sauce and sprinkle with parsley.

Roasted Mushrooms with Shallots

1 lb cremini mushrooms, halved

1/2 cup sliced shallots

1 Tbsp olive oil

1/2 tsp kosher salt

1/2 tsp dried rosemary

1/4 tsp black pepper

1. Preheat oven to 400.
2. Spread mushrooms and shallots on rimmed baking sheet.  Whisk oil, salt, rosemary, and pepper in small bowl.  Pour over mushrooms and shallots; toss to coat evenly.  Spread in a single layer.
3. Bake 15-18 minutes or until mushrooms are browned and tender.

Roasted Tomato Sauce

3 lbs ripe plum tomatoes (about 20), cut in half and seeded

3 Tbsp olive oil, divided

1/2 tsp salt

1/3 cup minced fresh basil

1/2 tsp black pepper

1. Preheat oven to 450.  Toss tomatoes with 1 Tbsp oil and salt.  Place cut sides down on baking sheet.
2. Bake 20-25 minutes or until skins are blistered.  Cool.  Process tomatoes, remaining 2 Tbsp oil, basil, and pepper in food processor until smooth.

Tomato Sauce

2 Tbsp olive oil or butter

1 clove garlic, minced

1 can (28oz) Italian plum tomatoes, chopped, juice reserved

1 tsp sugar

1 Tbsp chopped fresh basil

salt and black pepper

1. Heat oil in medium saucepan over medium heat.  Add garlic; cook 30 seconds or until fragrant.  Stir in tomatoes with juice and sugar; cook 20 minutes.
2. Stir in basil; cook 2 minutes.  Season to taste with salt and pepper.

If using fresh plum tomatoes, use 2 pounds peeled, seeded, and chopped tomatoes, and reduce cooking time to 10 minutes.

Potato Gnocchi with Tomato Sauce

 2 lbs baking potatoes (3 or 4 large)

tomato sauce (recipe here)

2/3 to 1 cup all-purpose flour, divided

1 egg yolk

1/2 tsp salt

1/8 tsp ground nutmeg (optional)

Grated Parmesan cheese

Slivered fresh basil

1. Preheat oven to 425.  Pierce potatoes several times with fork.  Bake 1 hour or until soft.  Meanwhile, prepare Tomato Sauce.
2. Cut potatoes in half lengthwise; cool slightly.  Scoop out potatoes from skins into medium bowl; discard skins.  Mash potatoes until smooth.  Add 1/3 cup flour, egg yolk, salt and nutmeg; mix well to form dough.
3. Turn out dough onto well-floured surface.  Knead in enough remaining flour to form smooth dough.  Divide dough into 4 pieces; roll each into 3/4 0 1 inch wide rope.  Cut each rope into 1 inch pieces; gently press thumb into center of each piece to make indentation or roll over tines of fork.  Place finished gnocchi on lightly floured kitchen towel in single layer to prevent sticking.
4. Bring 4 quarts salted water to a boil in large saucepan over high heat.  To test cooking time, drop several gnocchi into water; cook 1 minute or until they float to the surface.  Remove from water with slotted spoon and taste for doneness.  (If gnocchi starts to dissolve, shorten cooking time by several seconds).  Cook remaining gnocchi in batches, removing with slotted spoon to warm serving dish.
5. Serve gnocchi with sauce; sprinkle with cheese and basil.

French Lentil Salad

 1.5 cups dried lentils, sorted and rinsed

4 green onions, finely chopped

3 Tbsp balsamic vinegar

2 Tbsp chopped fresh parsley

1 Tbsp extra virgin olive oil

1/2 tsp salt

1/2 tsp dried thyme

1/4 tsp black pepper

lettuce leaves (optional)

1/4 cup chopped walnuts, toasted

1. Combine 2 quarts water and lentils in large saucepan; bring to a boil over high heat.  Reduce heat to low; cover and simmer 30 minutes or until lentils are tender, stirring occasionally.  Drain lentils.
2. Combine cooked lentils, green onions, vinegar, parsley, oil, salt, thyme, and pepper in large bowl; mix well.  Cover and refrigerate 1 hour or until cool.
3. Serve on lettuce leaves, if desired.  Top with toasted walnuts before serving.