FEEDS: 2-4

WHAT YOU’LL NEED:

• 3-4 T. olive oil
• 2 medium sweet onions, sliced
• salt and pepper
• 1 10 oz Boboli thin pizza crust
• 1/4 lb. thin sliced prosciutto or capicolla
• 1/3 C. sliced, pitted black olives
• gorgonzola cheese (apx. 1/3-1/2 C.)

LET'S COOK

Heat the oil in a saute pan, add the onions, season with salt and pepper and cook over a medium high burner, stirring frequently, until they’re well cooked and start to show some color or carmelize.

Meanwhile, preheat your oven to 450 degrees. If you own a pizza stone, heat it in the oven also. If not, use a heavy baking tray. When the onions are done, place the Boboli on the hot stone or tray and spread the onions evenly on the crust. Next, distribute the thin sliced prosciutto over the onions. Then dot it all with the black olives and crumbles of the gorgonzola.

Bake for 8-10 minutes, just until the meat gets browned on the edges. Remove from the oven, slide onto a cutting board and cut into wedges and serve.

MORE IDEAS:

A big thank you to our dear friend Barbara Biondo for this culinary inspiration.

FEEDS: 2-4

WHAT YOU’LL NEED:

• ¼ C. breadcrumbs
• ¼ C. matzo meal
• ¼ C. cornmeal (yellow is best)
• 1 T. each onion powder, paprika, garlic powder, seasoned salt and dried basil
• 2 lbs. fresh chicken wings
• large zip style plastic bag

LET'S COOK

Pour the breadcrumbs, matzo meral, cornmeal and spices into the zip style bag. Shake it to combine the ingredients well. Trim the wing tips, or the first joint, from each one and discard them. Place the wings in a colander and rinse well. Shake to release excess moisture.

Then, place 2 or 3 wings in the bag, zip it closed and shake it well to cover the chicken. Put the coated wings on a wire rack placed on an oven-proof tray. Repeat the process till all are breaded.

Bake the wings in a preheated 425 degree oven for 15 minutes. Next, turn the oven down to 400 degree and roast another 30 minutes. Turn the wings half way through the 30 minute time period. Serve with lots of napkins and a bone basket.

MORE IDEAS:

A dipping sauce on the side is a great compliment. And a big thank you to my sister-in-law Fran Singer for the culinary inspiration with this recipe.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 2-3 T. canola oil
• 1 medium onion, peeled and sliced
• salt and pepper
• 1 small yellow squash, sliced
• 5 cloves crushed garlic
• 4 cups loosely packed baby spinach

LET'S COOK

Heat the oil in a saute pan, drop in the onions and cook until they begin to show some color. Season the onions with salt and pepper, then add the sliced squash to the pan and continue to cook over a medium high burner, stirring frequently.

When the edges of the squash begin to brown and they appear limp, stir in the garlic, then add the spinach leaves. Using a pair of tongs, stir up the mix until the spinach is wilted. Check the flavor, adjust your seasonings and serve right away.

MORE IDEAS:

Sliced mushrooms can be added with the onions for additonal flavor and texture. A few drops of balsamic vinegar stirred in at the end of the cooking process adds zest. Or, dust with a bit of grated cheese and serve. Mix any leftovers into cooked rice or pasta the next day.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3-4 T. canola oil
• 1 small onion, sliced
• 4-6 mushrooms, sliced
• salt and pepper
• 1/2 - 3/4 C. cooked, diced potato
• 1/2 - 3/4 C. cooked, chopped broccoli
• 2 eggs whipped with 1 T. grated parmesan and 1 T. water
• 1/2 C. grated cheddar cheese

LET'S COOK

Heat the oil in a non-stick surface saute pan. Add the onions and cook until they’re transparent. Add the mushrooms, season with some salt and pepper and continue cooking over a medium high burner. When the mushrooms have wilted, add the cooked potatoes and continue to saute, stirring frequently. Slip in the chopped broccoli and heat it all through.

Turn down the burner to the second lowest setting on your dial and then pour the egg mix in around the edges toward the center. Shake the pan gently, scatter the cheese on top, cover the pan and allow to cook for about 2-3 minutes. Remove the cover from the pan, pop the whole thing under a broiler and cook just until the cheese is melted and lightly browned. Serve right away with toast and some hot chili paste as a condiment.

MORE IDEAS:

Chevre works really well in place of the cheddar cheese.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3 1/2 lb. fresh chicken
• 6 cloves crushed garlic
• 1 t. poultry seasoning
• 3 T. canola or olive oil
• 1 t. salt
• freshly grated black pepper

LET'S COOK

Preheat your oven to 450 degrees. Except for the chicken, mix the remaining ingredients in a small bowl and combine well.

Clean and trim your fresh chicken of excess fat, slip your index finger between the breast meat and skin, gently separate the two and create a pocket. Use a spoon to pour the oil mix between the skin and breast meat, massaging the mix over as wide an area as you can. Smear any remaining oil mix over the exterior skin of the chicken.

Place the chicken on a roasting rack in a pan of suitable size and place in the center of your preheated oven. Set the timer for 15 minutes. When that time is up, drop the temperature to 375 degrees and roast an additional 60 minutes.

When that time is up, turn the oven off and open the door to the smallest opening and allow the chicken to rest for 10 minutes. Then, remove from the oven and serve.

MORE IDEAS:

Whenever roasting a chicken, consider making use of the energy and do a pan of Oven Roasted Vegetables as well.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 5 carrots
• 2-3 parsnips
• 3-4 small onions
• 3-4 small potatoes
• ¼ C. olive oil
• seasoned salt
• freshly ground black pepper

LET'S COOK

Peel and trim the vegetables. Cut them into uniform size to insure they cook at the same rate, keeping in mind that pieces the size of a walnut will cook faster than larger cuts.

Place the veggies in a heavy, oven-proof pan and mix with the olive oil. Sprinkle with a liberal amount of the seasoned salt and pepper. Place the vegetables in a 425 degree preheated oven for 15 minutes. Reduce the heat to 375 degrees for an hour more, stirring them up every 15 minutes or so.

For additional color, pop the roasted vegetables under a broiler and cook just long enough to turn them golden brown. Serve with roasted chicken or pork.

MORE IDEAS:

Fresh mushrooms, cut in half, make a perfect addition to this collection of vegetables. Just before you serve the cooked vegetables, scatter with a couple tablespoons of grated Parmesan cheese or the same amount of chopped fresh parsley.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 lb. hot Italian sausage patties
• 1 egg
• ½ C. seasoned bread crumbs
• ¼ C. grated paremsan cheese
• 1-2 T. fresh chopped parsley

LET'S COOK

Combine all the ingredients well in a mixing bowl. Create small meatballs of uniform size.

Fry the meatballs in a touch of oil in a heavy gauge pan. Add about a quart of your favorite spaghetti sauce, let it all simmer for about 20 minutes and then serve over your favorite type of cooked pasta.

MORE IDEAS:

Use a sweet Italian sausage meat and substitute fresh chopped basil or even oregano instead of the parsley.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 lb. pork shoulder blade steak
• 3 T. oil
• seasoned salt and pepper
• 1 medium onion, sliced
• 1 russet potato, peeled and diced
• 2 Granny Smith apples, peeled, cored and sliced
• 3/4 C. German beer
• 1 T. German spicy mustard
• 1 lb. Prepared sauerkraut, drained

LET'S COOK

Begin by slicing the pork into fingerling size pieces. Toss in a bowl with the oil and an ample amount of the salt and pepper. Set it aside.

Drain the sauerkraut over a bowl in a sieve to rid it of the excess acidity. Heat a pan you can eventually cover and place in the oven. Drop the pork in the hot pan and toss and cook it almost through. Remove the pork to a dish and place the pan back on the stove. Add the onions and cook to caramelize them a bit.

Next, drop in the potatoes and apples, toss it around and cook for a few minutes. Then pour in the beer, the mustard, add the sauerkraut and the reserved pork and any juices it rendered. Stir it all together well, cover the pan and pop into a 350 degree preheated oven and cook for 40-45 minutes. Stir it once or twice. Serve it up with some sliced bread and a salad.

MORE IDEAS:

This dish is great the next day, too. Make a double batch and have some great leftovers

FEEDS: 4-6 easily

WHAT YOU’LL NEED:

• 1 butternut squash, medium size, apx. 3#
• 1 Mayan Sweet onion, medium size, apx. 1/2#
• 2 Granny Smith apples
• 3 cloves garlic
• 3 T. oil, grapeseed, olive or canola
• 1 t. ground ginger
• 1 t. ground nutmeg
• Pinch of salt and pepper
• 1 32 oz. Box vegetable broth

Garnish:

• 1-2 raw shrimp per person, peel and chop fine.
• 1 T. fresh cilantro per person, chopped.

LET'S COOK

Trim each end of the butternut squash and then slice into 2-inch thick discs. Using a heavy metal cooking spoon, scrape the seeds from the large sections. Place each disc on the cutting board, large side down. Using a French knife, slice the peel from each squash disc. Now cut the squash into relatively uniform pieces about the size of a small plum.

Drop the squash into a glass-baking dish. Peel and cut the onion into the same basic size of the squash pieces. Add to the baking dish. Peel, quarter and core the apples and add to the dish. Also peel and slice and add the garlic.

Mix in the oil, ginger, nutmeg and the salt and pepper. Toss it all together to evenly coat all the ingredients. Place in a preheated 400-degree oven and cook for 50-60 minutes, stirring at least once during the cooking time. When the squash is tender, poke it with a knife or fork and remove from the oven.

Spoon about half of the vegetables into a blender, pour in half the vegetable broth and blend it to a smooth puree. Pour into a soup pot and blend the rest of the vegetables and broth. Light a low fire under the pot and hold for service.

When service time nears, heat a touch of oil in a small sauté pan over a medium high burner. Add the chopped shrimps and stir to start the cooking process. Continue to sauté for a minute or so, add the chopped fresh cilantro and toss and cook just until the shrimp firms up and takes on pink highlights. Ladle the soup into warm soup bowls. Using two tablespoons, place some of the shrimp sauté in the center of each bowl serve.

MORE IDEAS:

Serve as a sauce under sliced roasted pork tenderloin or cilantro dusted sautéed shrimps.

FEEDS: 2 nicely

WHAT YOU’LL NEED:

• 2 loin pork chops, bone in
• 1 T. flour
• 1 t. celery seed
• ½ t. seasoned salt
• 2 T. canola oil
• 3 small onions cut in half
• 3-4 small red skinned potatoes cut in half
• 1 stalk celery, sliced
• 2 C. tomato juice (or 3 5.5 oz. cans)
• 5 shots Tabasco
• 2 T. horseradish
• 4-5 drops Worchester Sauce
• 5-6 grinds black pepper

LET'S COOK

Mix the flour, celery seeds and seasoned salt in a pie plate. Dust the chops on both sides liberally. Heat the oil in a pan of appropriate size that can eventually be covered and placed in the oven. Turn the oven on to 350 degrees. Place the chops in the hot oil and sauté on both sides to a light, golden brown.

Add the onions, potatoes and celery and stir up to start the cooking process and lightly brown the vegetables as well. Add any remaining flour mix and stir into the vegetables. Combine the tomato juice and remaining ingredients in a bowl, and then add to the pan with the pork chops and vegetables. Allow it to come to a boil. Then, cover the pan, pop it into the oven and set your timer for 45 minutes.

When that time is up, uncover the pan, gently stir up the vegetables and turn over the chops. Place the uncovered pan back into the oven and cook an additional 15 minutes. Serve with a garnish of chopped fresh parsley.

MORE IDEAS:

In lieu of the chops, you could use about a pound or so of pork shoulder blade steak that you cut in half. V8 Juice is a fine substitute for the tomato juice. If you like spicy foods, add more of both the Tabasco and the horseradish.