Current Recipes

Cod in Puttanesca Sauce with Grilled Polenta

• Begin by heating a large drizzle of olive oil in a large saute pan. Add in the garlic/olives/capers and saute for about a minute.
• Add the optional chilis.
• Pour in the white wine and mix together for about one to two minutes, to allow the alcohol to evaporate.
• Add in the tomatoes and season with salt and black pepper. Mix together and cook over a medium to low flame for ten minutes.
• Heat a pan over medium high heat and add some oil. 
• sprinkle the flour over the cod.
• Add the cod and cook for 4-5 minutes per side .
• Nestle the cod into the sauce . Cover the pan with a lid and let the cod cook in the puttanesca sauce for a few minutes over a low flame. 
• Remove from the stove top and serve with a sprinkle of fresh parsley on top. 

Polenta:

Over medium high heat, heat a grill pan or skillet.

Pour in some oil and place the polenta slices on the pan .

Allow to brown for 3-4 minutes per side.

 Thai Basil Chicken Stir fry

1. In a non stick wok over medium high heat, add some oil and stir fry the chicken and shishito peppers (they are NOT spicy) until the chicken is  golden on all sides.
2. Add the stir fry sauce and stir until thickened.
3. Top with thai basil.
4. Heat the rice.

    

   Grilled Sesame Chicken Skewers with Ginger Scallion rice

   1. Grill the chicken until internal temp of poultry has been reached (about 12 minutes per side).
   2. Heat the rice.
   3. Scatter the green onion and sesame over the cooked chicken.

Butternut Squash Pasta with Bacon and Parmesan

1. Set a rack in the center of the oven and heat to 375 degrees.
   
   Add the butternut squash to a large baking sheet and bake for 15 minutes.
   
   After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion. 
   
2. Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minutes. Add the bacon during the last 3 minutes of baking time.
3. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don’t have to be super golden brown, but a little color is nice.)
   
   Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.
   
4. When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.
   
   Add the butternut squash, onions and the bacon to the pasta. Add almost all of the  Parmesan and some of the pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.
   
   Season with salt, pepper to taste. Divide the pasta among bowls or plates. Top with chives, and the remaining Parmesan and bacon. Serve immediately.