Fagioli Soup

1 Tbsp extra virgin olive oil

1 cup yellow onion, diced

1 cup carrots, diced

1 cup celery, chopped

1 - 26oz jar Ragu Garden Tomato, Garlic, & Onion Marinara sauce

2 - 14oz cans low sodium chicken broth

3 cups water

salt & pepper to taste

1 large bay leaf

1 - 14oz cannellini beans (drained & rinsed)

1 - 14oz can light red kidney beans (drained & rinsed)

1 cup tiny shell pasta

Parmigiano cheese to garnish

Heat oil in a small skillet.  Add onion, celery, and carrots; saute for 2 minutes.

In an 8qt crockpot, add marinara sauce, broth, water, bay leaf, beans, cooked vegetables, salt & pepper.

Cook on high 304 hours.  The last 30 minutes of cooking, add the pasta.

Garnish with the Parmigiano cheese.

Homemade Alfredo Sauce

2 Tbsp butter

1 cup heavy whipping cream

salt & pepper to taste

1/2 cup grated Parmesan cheese

In a 3qt saucepan, melt the butter over medium heat.  Carefully pour whipping cream into saucepan; add salt & pepper.

Bring the mixture to boiling; reduce heat to a simmer and cook sauce gently until it begins to thicken, stirring frequently with a wooden spoon.  This will take 3-5 minutes.

Remove the pan from heat and stir in the Parmesan cheese.  Continue stirring until the cheese is incorporated into the sauce.

Toss with pasta and other ingredients as desired.

I double this recipe when cooking for 3-4 people and use a 12-16oz box of pasta.  I also add minced garlic with the butter to add some more flavor.  We typically add cooked shrimp and sometimes broccoli.  This recipe is really, really good!

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.