​Serves 4-6
 
3 Tbs olive oil
4-5 large cloves of garlic, sliced thinly
2 pints cherry tomatoes cut in half-use a colorful assortment
1/8 tsp of crushed red pepper
1 cup water
2 ears of freshly picked corn, corn cut off the cob
10 leaves fresh basil, sliced in strips
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper

1. In a large sauté pan, heat the oil and the slivered garlic over low heat. Cook until the garlic begins to brown.
2. Add the cherry tomatoes and crushed red pepper. Sauté gently until the tomatoes begin to breakdown about 3 minutes.
3. Add the water, corn kernels, and basil to the tomatoes and cook for an additional 5 minutes.
4. Turn off the heat and finish by stirring in the cold butter 1 tablespoon at a time for a smooth finish.  

Serve over pasta, with chicken or fish, or as a topping for Bruscetta.

This avocado sauce base is so versatile. Use it as is and spread on sandwiches. Use it in place of mayonnaise in egg salad, tuna salad, deviled eggs, or as a dip for chips and vegetables. Try the variations below to create a pasta sauce and a salad dressing.
 
Makes about 1 ½ cups
 
2 avocados-fully ripe
¼ to 1/3 cup fresh herbs (basil, mint, parsley, cilantro, tarragon- choose one or combine a few)
¼ teaspoon crushed red pepper
1 ½ teaspoons coarse salt
½ teaspoon black pepper
1 tablespoon vinegar or lemon or lime juice or more to taste
1/4 cup cold water or more if needed if sauce is too thick
 

1. Add the flesh from the ripe avocados to a bowl.
2. Roughly chop the herbs.
3. Add the chopped herbs, crushed red pepper, salt, pepper, and vinegar.
4. Process using a food processor or immersion blender until smooth. Add the water if the sauce is too thick.
5. Adjust the seasoning if needed.

 
For Pasta Sauce Variations:

• Choose herbs to compliment your pasta dish-basil, parsley, rosemary, and thyme
• Add ¼ to ½ cup grated parmesan to base sauce.  
• Add 1 cup baby spinach, roughly chopped to the base sauce and process.
• Add 1 cup ricotta and some parmesan cheese to the base sauce and adjust seasoning.
• Add ½ cup chopped pecans or pumpkin seeds

 
To make a Green Goddess Dressing:

• Add 2/3 cup of sour cream or plain yogurt to the base sauce.
• Choose herbs to compliment your salad-basil, mint, parsley, cilantro, tarragon. Combine herbs if you like.

This recipe is from Food52 with a few adaptations from me. I highly recommend their site for recipes and cooking products. 

1/2 cup chopped garlic scapes
1 lemon, zested and juiced
1 large garlic clove
8 cups loosely packed arugula
1/3 cup grated parmesan cheese
3 tablespoons almonds, sunflower seeds, or pumpkin seeds
1 pinch red pepper flakes
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil, plus more as needed
 

1. To make the pesto, put the garlic scapes in the bowl of a food processor. Add lemon zest, lemon juice, garlic, arugula, parmesan, nuts or seeds, red pepper flakes, 1/4 teaspoon salt, and black pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl.
2. With the food processor running, add the olive oil in a slow, steady stream and process until everything is blended into a paste. Taste and add more salt, black pepper, or lemon juice, if needed.
3. Transfer the pesto to a container and refrigerate for up to 10 days or freeze for up to 6 months.

 
Variations and uses:

• Instead of arugula, use spinach or a combination of spinach and basil.
• Use as a spread for toast-add a few fried eggs on top!
• Whisk with eggs and scramble.
• Use with pasta.
• Spread on chicken, pork, or steak.
• Toss with summer roasted or grilled vegetables.

Makes 3 cups
¼ cup almonds
2 tablespoons sesame seeds
2 tablespoons olive oil or avocado oil
1 small onion, chopped
4 cloves garlic, minced
1/4 tsp chili powder 
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon fennel seeds
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 to 1 teaspoon crushed red pepper
4 tomatoes from 1 can of whole peeled tomatoes
1/3 cup of raisins
1 tablespoon molasses
1 small corn tortilla, torn into pieces
2 cups low-sodium vegetable or chicken broth
1 ounce dark chocolate, 72%
1 tablespoon balsamic vinegar
salt and pepper to taste
 

1. Heat a small sauté pan over medium heat.  Add the almonds and toast, stirring occasionally for 4 minutes or until they begin to brown.  Add the sesame seeds in the pan and cook with the almonds for about 1 minute, stirring occasionally. When cool, place the toasted almonds and sesame seeds into a blender or food processor and process until fine.
   
   
2. Using a large sauté pan, heat the oil and the onion over medium heat. Cook for 5-8 minutes or until onions have softened. 
   
   
3. Add the garlic, chili powder, cinnamon, cloves, fennel seeds, cumin, coriander, and crushed red pepper. Cook for 3 minutes stirring occasionally.  Add tomato, raisins, molasses and balsamic vinegar. Cook for an additional 3 minutes.
   
4. Add the tomato spice mixture, tortilla, and ½ cup of broth to the ground almonds and sesame seeds and process all until pureed.  Return the mixture to the sauté pan and bring to a simmer over medium-low heat. Add the chocolate and stir until melted.  Add the remaining 1-1/2 cups broth.  Reduce the heat to low. Simmer, uncovered 20 minutes, stirring occasionally, to allow flavors to blend. Season with salt and pepper to taste. Serve hot over chicken, fish, pork, or roasted vegetables.  

There is nothing better than a recipe that does double or triple duty.  To find a recipe that starts as one recipe and then becomes something very different by adding or subtracting just a few ingredients makes meal planning so much easier.
​   
Makes about 2 cups

2 tsp olive oil
2 cloves of garlic, chopped
1 Tbs of fresh ginger, chopped
1 can of black beans (15 ounces), drained and rinsed 
1 cup chicken stock or water
1 tsp toasted sesame oil
2 tsp soy sauce or Bragg's Aminos
Pinch crushed red pepper
2 Tbs fresh cilantro, chopped
2 pieces of scallion, sliced thin on the diagonal.

1. Heat oil, garlic, and ginger in a saucepan over low heat and cook, stirring for 2 minutes (do not brown).  
2. Add the rinsed black beans, stock, sesame oil, soy sauce, and crushed red pepper. Simmer over low heat for 10 minutes.  Add more stock if you would like a saucier consistency.
3. Finish with fresh cilantro and sliced scallions.

Serving options:
Serve over fish, chicken, beef, or pork.  You can also serve it over rice, spaghetti squash, or steamed broccoli.  Add chicken or vegetable stock the sauce and it create a soup.  Take that soup and puree it, add some left over chicken and it becomes an Asian chili.  To take this recipe and turn it into a Mexican or Latin dish, leave out the ginger, soy sauce, and sesame oil and add in chipotle!  The possibilities are endless. My Asian Black Bean Sauce is one of my favorite multi-use recipes.  The ingredients are always part of my pantry supplies. This recipe freezes well for later use.

I enjoy creating delicious recipes to share with my students, but when I discover a recipe by another chef I never hesitate to share it. And, when that chef has cookbook that I love, you know I'm going to share that too. Joshua McFadden's book Six Seasons-A New Way with Vegetables has become a favorite, seasonal cookbook for me. You MUST get this book! McFadden has opened my mind and my pallet to so many new flavor combinations and wonderful ways to prepare vegetables seasonally. This recipe is a wonderful example of an easy, beautiful, and delicious recipe I use often. Enjoy!

Makes 4 cups
Kosher salt, to taste
¼ cup extra-virgin olive oil, plus more for serving
2 cloves garlic, smashed flat and peeled
1 pound kale, thick ribs removed (dark green, curly kale)
 Freshly ground black pepper, to taste
½ pound pasta, like pappardelle or rigatoni
¾ cup coarsely grated Parmigiano- Reggiano

1. Put a large pot of generously salted water over high heat, and bring to a boil. 
2. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
3. When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) 
4. Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
5. Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the half of the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water and more kale sauce if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese. Any leftover kale sauce can be frozen.

​Additions:
1-pound U26-30 shrimp, peeled and deveined-5 minutes before the pasta is done cooking, add the shrimp to the pasta and continue cooking for 5 minutes. Continue with recipe as written.

More uses for this Kale Sauce

• add to any soup 
• add to any pasta sauce
  
• add cream to the kale sauce and drizzle over pasta, chicken, steak, pork, seafood
• spread on sandwiches or wraps
• stir into eggs to make kale scrambled eggs
• combine with homemade stock to make a soup
• add to Asian noodle bowl

Serves 2-4
​
2 Tbs olive oil
4 cloves of garlic, sliced thinly 
1-pint cherry tomatoes, cut in half-a color assortment is nice
1/8 tsp of crushed red pepper
2 ears of freshly picked corn, corn cut off the cob
1-pound fresh shrimp, shells removed
5 leaves fresh basil, sliced in strips or 1/3 cup chopped flat leafed parsley
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper
 

1. In a large sauté pan, heat the oil and the slivered garlic over medium-low heat. Cook until the garlic softens and becomes aromatic, about 1 minute.  
2. Add the sliced cherry tomatoes, crushed red pepper, corn kernels, and shrimp. Raise the heat to medium, cover the pan, and cook for 5 minutes. 
3. Add your herbs, stir gently to combine. 
4. To finish, turn off the heat and gently stir in the cold butter to create a velvety finish to your dish.

 
Serve as is, with sliced boiled Yukon Gold potatoes, over pasta, or rice. You can also use this as a topping for bruschetta-cut the shrimp into bite sized pieces for easy eating.

​1 pork chops, bone-in about 1 ½-2” thick (3-5 pounds)
2 tablespoons herb/spice rub*. 
1 cup ripe peaches, unpeeled and diced
¼ cup red pepper, seeded and diced small
¼  cup red onion, diced
1 tablespoon jalapeño, seeded and finely chopped
3 tablespoons cilantro or mint, chopped
1 tsp. grated lime zest
1 tablespoon fresh lime juice
Salt and freshly ground pepper, to taste
 

1. Remove pork chops from packaging, rinse, and pat dry with paper towels. 
2. Sprinkle 2 tablespoons of your favorite seasoning over both sides of the pork chops and rub in well. Place the chops in the basket of your air fryer.
3. Set the air fryer to 400 degrees and cook the pork for 12 minutes, turning the chops over at 6 minutes. Remove the pork from the air fryer and allow to rest for about 5 minutes before serving. 
4. To make the peach salsa, in a bowl, combine the peaches, red pepper, onion, jalapeno, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Serve over pork chops.

 
*Rub I used in class=Trader Joe’s BBQ Rub & Seasoning with Coffee & Garlic
 

1 ½ cups fresh or frozen blueberries
½ cup water
¼ cup granulated sugar-add more or less depending on how sweet your berries are
Zest of ½ lemon or orange 
1 tablespoon cornstarch
¼ teaspoon vanilla extract
½ cup blueberries
Pinch salt
Optional: 1 tablespoon fresh basil, chopped
                ¼ teaspoon dried lavender
 

1. Combine the blueberries, water, sugar. Bring to a simmer and cook until the blueberries burst, about 5 minutes.
2. In a small bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry.
3. Slowly stir the cornstarch slurry into the blueberries over a low flame. The sauce will thicken immediately. Continue to cook while stirring for 1 minute.
4. Remove the sauce from the heat and gently stir in vanilla, lemon zest, ½ cup blueberries, and optional herb if using. Let the sauce cool down and refrigerate until ready to use. Store the sauce in the refrigerator for 2 weeks or freeze for up to 6 months.

​Serving suggestions: 
Topping: Serve over ice cream, yogurt, cake, French toast, or pancakes. 
Soup: Add heavy cream and/or sweet wine to create a cold blueberry soup. Add additional berries (raspberry, black berry, strawberry).
Savory Sauce: Heat the desired amount of sauce in a saucepan with 1-2 tablespoons of balsamic vinegar and ¼ teaspoon crushed red pepper.   Season with salt and pepper to taste.  Serve over pork, chicken, or fish. 

Many times I come across a recipe from a website or cookbook and it finds a home in my pantry. This mayonnaise recipe is one. I discovered it online at Inspired Taste.
​I began preparing homemade mayonnaise when I discovered that most of the store bought mayonnaise is made with canola oil and/or soybean oil. Both are highly processed seed oils that cause inflammation and are no longer part of my pantry. Mayonnaise can be tricky so the search for a "fool proof" method took some time. Inspired Taste does a great job of trouble shooting the method of making your own mayonnaise and offers lots of helpful tips. Below is their recipe. I did change the oil from grapeseed, safflower seed, and canola to avocado and light olive oil. Be sure to check out their site for more tips and recipes. 

 Fail-Proof Homemade Mayonnaise
​https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
​
1 large egg at room temperature (or pasteurized egg)
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
1/4 teaspoon kosher salt, or more to taste
1 cup (240 ml) neutral flavored oil, avocado oil, light olive oil, ½ olive oil combined with another light oil
1 teaspoon fresh lemon juice, optional

 
1. Add egg to the bowl of a food processor (or immersion blender) and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
 
2. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
 
3. When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
 
4. When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
 
5. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
 
ADAM AND JOANNE'S TIPS

• Storing Homemade Mayonnaise: Store covered in the refrigerator up to a week.
• Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean grade A or AA eggs with intact shells.
• Olive oil: Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.

Makes about 1 ½ cups
 
4 large egg yolks
1 Tbs fresh lemon juice
1 Tbs water
 pinch of cayenne pepper
1/2 pound (2 sticks) unsalted butter
Kosher salt
Freshly ground pepper
 

1. Place the egg yolks, lemon juice, and cayenne in the blender and blend thoroughly for about 10 seconds. 
   
   
2. Melt butter until bubbling.
   
   
3. With the blender on, slowly pour the hot butter into the egg mixture.  Blend until thickened.  Season with salt and pepper to taste.  Add more lemon juice 1 tsp at a time is desired. Serve immediately or keep in a warm water bath until needed. If you refrigerate left overs, reheat in a warm water bath while gently stirring.

Serve with vegetables, chicken, or fish. 
Too thick?  Add an additional tablespoon of warm water or lemon juice.

Makes 2 cups
 
3 Tbs unsalted butter
3 Tbs flour
1 Tbs unsalted butter
2 Tbs shallots or yellow onion, finely chopped
1 ½ cups apple cider
2 cups turkey stock (de-fatted) or low-sodium turkey or chicken broth (Better Than Bullion is very good)
2 tsp fresh sage, chopped or 1 tsp dried
*Pan drippings from a roasted chicken or turkey if you have them

1. Using your fingers, knead the butter and flour together to form a paste.  Set aside.
   
   
2. Place the butter and chopped shallots into a medium sauté pan over medium-low heat.  If you have pan drippings from a cooked turkey, add them to the pan. Cook, stirring occasionally just until the shallots soften, about 2-3 minutes. 
   
3. Add the cider, stock, and sage to the pan and bring to a boil then lower the heat to a simmer. Cook until the liquid is reduced to 2 cups, about 10-15 minutes.
   
4. One tablespoon at a time whisk the butter herb paste into the simmering liquid to thicken. Continue cooking while stirring until the gravy is thick enough to coat the back of a spoon. Season with salt and pepper to taste.  Serve immediately or cool and refrigerate for later use.  This gravy freezes well so make extra and freeze!

Let me begin this post with a big THANK YOU to my friend Kaaren who gave me this recipe years ago.  It has become a favorite dish on my Thanksgiving table and a favorite recipe at my cooking demonstrations.  I make batches and batches of this tart-sweet sauce to freeze and have long after fresh cranberries are no longer available at the grocery store.  I'll even buy bags of cranberries and freeze them to assure I have this sauce all year long.  I use frozen raspberries which are sweet and economical.  
On the sweet side, I serve this sauce for dessert draped over pound cake and ice cream.  I also use it the breakfast table served on oatmeal, yogurt, and cottage cheese.  To add a savory side to the sauce I've prepared it with chopped fresh rosemary to compliment chicken, pork, and roasted vegetables.  I'm sure once you try it you'll love it too.

​Makes 3 cups
 
1 12 oz package of fresh cranberries
1/2 cup of sugar
1 cup water
1 12 oz package of frozen raspberries

1. Combine water, sugar, and cranberries in a medium saucepan. Bring to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Turn off the heat.  Cool the cranberries to room temperature.
   
   
2. After the cranberries have cooled gently stir in the raspberries.  Refrigerate until ready to serve.

 
*Make this a savory sauce by adding 1 teaspoon of fresh chopped rosemary and ½ tsp of salt while cooking the cranberries and sugar.  

Cherry tomatoes are in season and if your plants are like mine, suddenly masses of cherry tomatoes are ripening all at one time.  I'll make gazpacho, tomato and basil salad, tomato and watermelon salad, tomato and corn sauce, scrambled eggs with sliced cherry tomatoes on the side, and finally...pasta with cherry tomato sauce.

Makes 2-3 cups

 2 Tbs olive oil
1lb. cherry tomatoes(or grape tomatoes)cut in half lengthwise
6 large cloves of garlic, cut into thin slivers
5 large fresh basil leaves, sliced into strips
1 pinch crushed red pepper
4 Tbs unsalted butter, COLD
Kosher or sea salt and freshly ground pepper  

1. In a large sauté pan, heat the oil and the slivered garlic over low heat.  Cook until the garlic begins to brown, about 3 minutes. 
2. Add the crushed red pepper, basil and cherry tomatoes. Raise the heat to medium high. Sauté gently until the tomatoes begin to breakdown give up their juices, about 5- 8 minutes.  If a wetter sauce is desired, add ½ cup water.
3. To finish the sauce turn of the heat and slowly stir in the cold butter 1 tablespoon at a time.  Season with salt and pepper to taste.

Serve over pasta, rice, shirataki noodles, or lightly cooked zucchini spirals. 

Additions:
Add fresh corn. Cut the corn off the cob and add to the kernels to the tomatoes after they have cooked for 4 minutes. 
Cooked shrimp, chicken, pork, or sirloin. 

Hands down this is my favorite sauce.  I use it on everything...rice, vegetables, salad, chicken, shrimp, pork, sirloin...everything tastes great with a good peanut sauce!

2 cloves of garlic 
2 tablespoons soy sauce
2 tablespoons toasted sesame oil 
2-3 tablespoons rice vinegar
2 tablespoons avocado oil or peanut oil
1/3 cup unsweetened peanut butter
1/3 cup honey
1/8 tsp crushed red pepper
7 ounces canned coconut milk
​
Combine all ingredients in a blender and process until smooth.  Store in refrigerator until ready to use.

Sometimes its just too hot to cook.  This vegetable spring roll recipe is so easy to prepare.  If its your first time using the delicate spring roll wrappers don't worry, the packages have plenty to practice with.  If you would like to make rolls that are more filling, add soaked rice noodles to your rolls.  Sliced turkey, sliced roast beef and cooked shrimp can be easily added if you like.  
The coconut peanut sauce is my new favorite.  I discovered a delicious peanut sauce recipe at greencitygrowers.com.  I made a few changes and added a can of coconut milk to their recipe to create a version that I use with so many recipes.  Massage it into chopped kale, drizzle it over chicken and rice, and serve it with steamed broccoli.   Enjoy!

Makes 8-10 appetizer rolls
Spring Rolls
1 package 8 ½ inch rice spring roll wrappers
2 large carrots, shredded
½ head of red cabbage, shredded
1 red pepper, chopped thinly
3 scallions, sliced thinly
2 Tablespoons fresh mint leaves, chopped roughly
2 Tablespoons fresh basil leaves, cut into thin strips (Thai basil or sweet basil)
2 Tablespoons fresh cilantro leaves, chopped roughly
Optional: soaked rice noodles can be added to filling

Spring Rolls
1. To soften the rice papers pour 2 cups of cool water into a pie plate. 
2. Put one piece of rice paper in the water and turn over until soft and pliable.  Place the softened rice paper onto a clean cutting board. 
3. Place a small amount of the cooled noodles on the rice paper in the center.  Sprinkle some of the carrot, red cabbage, red pepper, and herb mixture onto the noodles. 
4.  Lift the edge of the paper closest to you over the top of the rice.  Fold up each side and then roll the rice into a tight log.  Set aside and repeat.
5.    Serve with dipping sauces.
 

Tea Dipping Sauce
1 cup white vinegar
1/3 cup sugar
1 pinch crushed red pepper
1 Tbs loose leafed flavored tea (jasmine, raspberry, orange spice)

1. Combine the vinegar, sugar, red pepper, and water in a saucepan and bring to a boil.
2.  Reduce the heat and simmer for 5 minutes.
3.  Remove the sauce from the heat and add the tealeaves to steep for 5 minutes.  Strain the tea leaves cool to serve.

Coconut Peanut Sauce
2 cloves of garlic 
2 tablespoons soy sauce
2 tablespoons toasted sesame oil 
2-3 tablespoons rice vinegar
2 tablespoons avocado oil or peanut oil
1/3 cup unsweetened peanut butter
1/3 cup honey
1/8 tsp crushed red pepper
7 ounces canned coconut milk
Combine all ingredients in a blender and process until smooth.  Store in refrigerator until ready to use.

 

Preparing dinner often takes a back burner to all the other activities that  prevent us from making the time to prepare a healthy meal at home.   If you have attended one of my cooking programs you know how much I stress the importance of cooking at home.  When you prepare your meals at home you know what is in each dish; adding healthier ingredients and keeping salt and sugar in check.  To support your cooking efforts you also need to consider what to keep on hand in your pantry so you can rely on last minute recipes when needed.  Consider that your pantry is not only your dry pantry but should also include your freezer and your refrigerator.  What do you have in your pantry?

This recipe was created with ingredients from my pantry...give it a try!

Serves 6

Sausage and Tomato Sauce

3 Italian sausages
2 Tbs. olive oil
8 cloves of garlic, slivered
1 28 oz. cans diced tomatoes
Pinch of crushed red pepper
2 Tbs fresh basil, sliced thinly
¼ cup flat leafed parsley, chopped
Kosher salt and freshly ground pepper
Parmesan cheese for grating

1.    Boil the sausages in water until cooked through, about 10 minutes.  Slice each sausage in half lengthwise.

2.    Heat a large sauté pan over medium high heat with the oil.  When hot, place the sausages into the pan in a single layer, cut side down.  Cook until browned.   

3.    Add the slivered garlic.  Sauté for 1 minute. 

4.    Add the the basil, crushed re pepper, and diced tomatoes with their juice to the sausages.  Reduce the heat to medium low and simmer while preparing the polenta.

5.    Just before serving add the chopped parsley to the sauce and season with salt and pepper to taste.

6.    Serve hot over polenta with freshly grated Parmesan.

Baked Polenta

1 cup polenta
2 cups hot water
2 cups milk, hot (2% or whole milk)
1 teaspoon salt
4 Tbs unsalted butter (or more if you like)           
1/3 cup grated Parmesan cheese
kosher salt and ground pepper

 
1.    Preheat the oven to 350 degrees. Combine the polenta, hot water, hot milk, and salt in a 8X8 glass pan or other 2 quart baking dish. Bake for 25- 30 minutes or until the liquid is almost absorbed and the polenta is creamy when stirred. 

2.    Stir in the butter and the parmesan cheese. Season with salt and pepper to taste.
Serve hot with sausage and tomato sauce.

There is nothing better than a recipe that does double or triple duty.  To find a recipe that starts as one recipe and then becomes something very different by adding or subtracting just a few ingredients makes meal planning so much easier.  

In its original form it is a sauce for salmon, chicken, beef, or pork.  You can put it over rice, spaghetti squash, or steamed broccoli.  Add chicken or vegetable stock to it and it becomes a soup.  Take that soup and puree it, add some left over chicken and it becomes an Asian chili.  To take this recipe and turn it into a Mexican or Latin dish, leave out the ginger, soy sauce, and sesame oil and add in chipotle!  The possibilities are endless. My Asian Black Bean Sauce is one of my favorite multi-use recipes.  The ingredients are always part of my pantry supplies.  And, this recipe freezes well for later use.   I recently featured this recipe at a program I did for the North Reading Garden Club and it received great reviews!

Makes about 2 cups

2 tsp olive oil
2 cloves of garlic, minced
1 Tbs of fresh ginger, minced
1 can of black beans (15 ounces), drained and rinsed (red kidney beans can be added or substituted)
1 cup low-sodium chicken stock or water
1 tsp toasted sesame oil
2 tsp low-sodium soy sauce
Pinch crushed red pepper
2 Tbs fresh cilantro, chopped
2 pieces of scallion, sliced thin on the diagonal.

1. Heat canola oil, garlic, and ginger in a saucepan over low heat and cook, stirring for 2 minutes (do not brown).  
   
2. Add the rinsed black beans, stock, sesame oil, soy sauce, and crushed red pepper. Simmer over low heat for 10 minutes.  Add more stock if you would like a saucier consistency.
   
3. Finish with fresh cilantro and sliced scallions.
   

Serves 4
3 small zucchini
½ cup olive oil
2 cups fresh baby spinach or arugula, roughly chopped
1 cup fresh flat leafed parsley, stems removed, roughly chopped
6 Tbs mayonnaise
1 Tbs fresh rosemary, roughly chopped
3 Tbs fresh mint, roughly chopped
2-3 cloves of garlic
1/3 cup grated parmesan cheese
¼ cup cold water
Salt and pepper 
Optional:  Add 1/3 cup toasted almonds, pine nuts, or roasted sunflower seeds w/oil, spinach

1. I use the Inspiralizer to make my spiralized noodles. To spiralize your zucchini, use the attachment with the smaller holes to produce a thin spaghetti like result.  The machine will produce one long, long, long strand.  Be sure to cut the zucchini strand in a few places to make them easier to serve.
2. To make the herb pesto, place the oil into the blender or food processor first. This will help to combine the ingredients easier and more smoothly. Add the chopped spinach or arugula, parsley, mayonnaise, rosemary, mint, garlic, and Parmesan cheese (nuts too if using).  Process until the pesto is smooth, scraping the sides of the bowl with a spatula as necessary.  Add the water if a smoother consistency is desired.  
3. Place the zucchini noodles into a large bowl and toss with enough pesto to coat. Taste, add more pesto and salt to taste. 

Serving suggestions:

• Toss pesto with hot or room temperature pasta. Add enough pesto to coat the pasta and to taste. If you want to make this "saucier" add some reserved pasta water or water from the tap.
• Pesto Ricotta Sauce. Combine 1 cup​ of the pesto with 1/2 cup of ricotta cheese. Add water to thin if desired.
• Add cherry tomatoes that have been cut in half.
• Add cooked chicken, shrimp, or scallops for a seafood dish.
• Ricotta pesto toast. Toast up some artisan bread and spread with ricotta cheese. Top with pesto for an appetizer.