Ingredients

• 1 Sweet Potato, peeled and cut into 1/2 inch cubes
• 1 Purple Sweet Potato, peeled and cut into 1/2 inch cubes
• 1/2 Purple Onion, medium dice
• 4 cloves of Garlic, halved
• 1 Red Bell Pepper (quartered)
• 1 Yellow (or Orange) Bell Pepper (quartered)
• 1 Large Porobello Mushroom (sliced)
• 2 TBSP Olive Oil
• 4-5 grinds of Salt
• 5-6 grinds of Pepper
• 2 Boneless / Skinless Chicken Breasts
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 3/4 rice, cooked as per instructions.

Sauce:

• 1 garlic clove
• Juice of 1 lime
• 2 Tbsp creamy peanut butter
• 1 Tbsp honey
• 1 Tbsp reduced-sodium soy sauce
• 1 Tbsp sesame oil

Garnishes

• 2 Cups fresh Spinach
• 1 Avocado, sliced
• 1 Tbsp Cilantro Leaves
• 1/4 cup peanuts (dry roasted)
• 1/4 cup Roasted Chick Peas (see picture)

Instructions

1. Preheat Oven to 400° F
2. Toss Sweet Potatoes, Onion and Garlic Cloves in 1 TBSP of  olive oil.  Season with Salt and Pepper.    Place on a baking sheet.
3. Bake for 20-25 minutes, until the vegetables are tender.
4. Toss the Peppers and Portobello’s in 1 TBSP of olive oil
5. Bake these for 15 minutes.
6. BBQ the Chicken Breasts seasoned with garlic, onion powder & ginger for about 10 minutes per side.   Meat thermometer should read 165°. Remove to a cutting board, cover and let rest for about 10 minutes.   Thinly slice just before serving.
7. In a small bowl, whisk together garlic, lime juice, peanut butter, honey and soy sauce.   Once smooth, add sesame and remaining 1 tbsp of olive oil.
8. Divide rice between 2 bowls, top with potato mixture, chicken, avocado, spinach, chick peas.
9. Sprinkle with Cilantro and Peanuts.   Drizzle with dressing.
10. Enjoy.

Ingredients

• 1 Pkg Linguine (I use Gluten Free pasta)
• 1/2 lb Shrimp (approx. 1/4 lb per person)
• 2 TBSP Olive Oil (divided)
• 3 Cloves Garlic (minced)
• 1 Cup Sun Dried Tomatoes Chopped
• 1 Cup 35% Cream
• 1 Cup Spinich (baby spinach or chopped)
• 1/4 Cup Fresh Basil (chopped)
• 1/4 Cup Parmesan Cheese (grated)
• 5-6 Grinds of Pepper
• 2-3 Grinds of Salt

Instructions

1. Cook the Linguine following the package instructions.   Drain and set aside.
2. Add Olive Oil to a heated large skillet on medium heat.
3. Add the Garlic and cook for about 1 minute.
4. Place the shrimp into the skillet and cook for 2 minutes per side until pink and cooked.  Take the shrimp out and set aside.
5. Add the Sun Dried Tomatoes and 35% Cream to the same skillet.  Let it simmer on medium for 5-6 minutes, stirring frequently.
6. Add the Fresh Spinach and Basil, cook until it wilts.
7. Add the cooked shrimp back into the sauce for 2-3 minutes.
8. Season with Pepper and Salt.
9. Combine the Linguine, Parmesean and Sauce.
10. Serve topped with fresh Basil leaves.

Ingredients

• 3 Tbsps extra virgin olive oil (divided)
• 3/4 lbs mushrooms (I like Cremni)
• 4 -5 grinds of Salt
• 6 – 8 grinds of Pepper
• 1/2 yellow onion (diced)
• 2 cloves garlic (chopped)
• 1/2 Tbsp dried Thyme
• 3/4 cup uncooked Arborio rice
• 1/3 cup dry white wine
• 3 cups chicken stock (or vegetable stock)
• 1/4 cup parmesean cheese (grated)
• parsley for garnish / serving

Instructions

1. In a medium skillet sauté the mushrooms in 1/2 the olive oil
2. Once partially cooked, add the salt and pepper to the mushrooms
3. Continue cooking until tender and browned.
4. While the mushrooms are finishing sauté the onions in the rest of the olive oil.
5. After 3-4 minutes add the garlic, thymeand sauté for an additonal 2 minutes
6. Then add the arborio and the wine.   Sauté until the wine is gone and the arborio looks translucent – about 3 – 4 minutes.
7. While constantly stirring, add about 1/2 cup of the stock at a time and cook until it is gone before adding the next 1/2 cup.   Do this until all the broth (3 cups is gone).
8. The risotto will become creamy – at this time add the parmesean and mushrooms and stir to combine.

Ingredients

• 1 Pkg Linguine (I use Gluten Free pasta)
• 1/2 lb Shrimp (approx. 1/4 per person)
• 1/4 tsp salt
• 1/8 tsp crushed Red Pepper Flakes
• 2 TBSP Olive Oil (divided)
• 8 -10 Asparagus Spears (cut into 2 inch pieces)
• 1/2 Cup Button Mushrooms (halved)
• 1/2 Cup Tomatoes (seeded, flesh only)
• 3-4 Cloves of Garlic
• 2 Green Onions (chopped)
• 1/2 Cup White Wine
• 1/2 Cup Chicken Broth
• 1 TBSP Fresh Basil (if using dried, only 1/2 TBSP)
• 1 TBSP Fresh Oregano (if using dried, only 1/2 TBSP)
• 1 TBSP Fresh Parsley (if using dried, only 1/2 TBSP)
• 1 TBSP Fresh Thyme (if using dried, only 1/2 TBSP)
• 1/4 Cup Parmesan Cheese (grated)

Instructions

1. Add 1 Tbsp of Olive Oil, salt and Pepper Flakes to the peeled and deveined shrimp.   Marinate for about 1/2 hour.
2. Cook the pasta as per directions on package.
3. In a large skillet heat 1 Tbsp of Olive Oil, add the shrimp and cook until pink (about 3-4 minutes).   Remove and keep warm.
4. In the same skillet stir fry the Asparagus, mushrooms, tomatoes, green onions and garlic until the vegetable are slightly tender (about 5 minutes).
5. Add the Chicken Stock and wine to the pan and return the shrimp to the pan.
6. Drain the pasta.   Add the pasta to the skillet.  Mix to combine and heated through (2-3 minutes).
7. Sprinkle with Parmesan Cheese  now, or when serving.

Ingredients

• 1 pkg pasta (I like to use a linguini)
• 1/3 Cup Olive Oil
• 1 Tbsp Butter
• 1 Large Shallot (cut in rings)
• 3-4 Cloves of Garlic (minced)
• 4 Cups of Mushrooms (sliced)
  • I like to use a mix of Portabello, White Button and Shitake
• 5-6 grinds of Black Pepper
• 3-4 grinds of Salt
• 1 TBSP Rosemary
• 3 TBSP Tomato Paste
• 1/4 Cup Red Wine
• 1/3 Cup Walnuts (chopped)
• 1/3 Cup Parsley
• Grated Parmesan for serving

Instructions

1. Cook pasta as per instructions on package.   Cook to al dante.
2. Keep 1 cup of the pasta water for the sauce.
3. In a large skillet heat the olive oil and butter, add the garlic and shallots and cook for 2-3 minutes.
4. Add the mushrooms and season with grinds of pepper and salt.    Cook for 10 minutes stirring occasionally.
5. Add the tomato paste, red wine and 1/2 – 3/4 cup of the pasta water.   Cook for another 4 – 5 minutes.   Adding the chopped walnuts for the last 2 minutes.
6. Combine the pasta and sauce mixing to thoroughly combined.
7. Stir in the parsley.
8. Serve with grated Parmesan

Ingredients

• 2   Chicken Breasts (or Chicken Tenders)
• 2   Tbsp Olive Oil (divided)
• 2   Cloves Garlic Chopped
• 1.   Tsp. Italian Seasoning
• 5.  Grinds Pepper
• 2   Grinds Salt
• 1   Shallot chopped
• 10 White Mushrooms  halved
• 6-8 Sun-dried Tomatoes julienned
•  2  cups Baby Spinach
• 1 1/2 cups 35% creme
• 1/2  cup White Wine
• 1/4 cup Parmesan Cheese (grated)

Instructions

1. Mix Italian Seasoning, Garlic, Shallot, Salt and Pepper together with 1 Tbsp of Olive Oil.
2. Place chicken Breasts in a plastic bag and add the above mixture and marinate for 2-4 hours.
3. Cook the penne as per instructions on package
4. Place marinated chicken breasts in a pan and sauté until cooked through (turning once) about 8 minutes per side.
5. Remove chicken breasts and keep warm
6. Add the remaining oil to the pan and sauté  the mushrooms until browned slightly, add the sun-dried tomatoes and continue to sauté for an additional 3 minutes.
7. Add the white wine to deglaze the pan.
8. Slowly add the 35% cream to the sauce and stir until slightly thickened, I like to have the cream at room temperature to avoid curdling.
9. Remove from heat and add the spinach and parmesan , mix in well to let the spinach wilt.
10. Cut the chicken Breasts into bit size pieces
11. Add the sauce and chicken to the drained pasta and mix well.
12. Serve with additional parmesan and freshly ground pepper.

Ingredients

• 2 Cups Pasta (I prefer Gluten Free Corn Pasta)
• 1 Cup Black Beans (drained and rinsed)
• 1 Cup Corn Kernels (fresh or frozen)
• 1 Cup Broccoli (small pieces uncooked)
• 1 Shallot (diced)
• 1 tsp Cumin (or to taste)
• Salt and freshly ground Black Pepper
• 1/2 Cup Mayonnaise (light)

Instructions

1. Cook the Pasta as per package directions
2. Cook the corn (if using frozen)
3. Mix all ingredients in a large mixing bowl and toss with a large spoon.
4. Cover and refrigerate for 1 -2 hours prior to serving.

Ingredients

• 2 pounds of Shrimp (peeled and deveined)
• 1 Tablespoon of butter
• 1 Tablespoon of Olive Oil
• 1 Medium Onion (finely chopped)
• 3 Cloves of Garlic (crushed)
• 4 Roma Tomatoes (diced)
• 1 Tablespoon dried tarragon (or 1 tablespoons of fresh tarragon)
• 1/4 cup Dry Vermouth
• 1/4 cup Chicken Broth
• 1 Cup Half and Half
• Salt (as desired)
• Pepper (as desired)

Instructions

1. Cook Pasta as per instructions.
2. Sauté the shrimp in butter and oil until softened and pink and partially cooked.   Remove from pan  and set aside.
3. Saute onion and garlic in butter and oil until softened – 2 minutes.
4. Add tomatoes and tarragon and continue to cook for another 3 minutes.
5. Add vermouth and chicken stock to pan and cook on medium until mixture is reduced by 2/3 rds.
6. Stir in half and half, season with salt and pepper as desired and cook until slightly thickened.  Caution – add the half and half slowly to avoid curdling.
7. Add the cooked shrimp and any accumulate juices and simmer until heated through.
8. Toss with cooked pasta and serve.

Ingredients

• 1 Cup Arichoke Hearts (packed in oil)
• 1/2 Cup Sundried Tomatoes (packed in oil)
• 2 Tbsp Olive Tapenaude
• 2 Cloves Garlic chopped

Instructions

1. In a medium saucepan combine artichoke hearts, sundried tomatoes, garlic, capers, black olives, tapenaude and olive oil.
2. Heat through on medium heat.
3. Cook pasta (I prefer penne)as per directions to el dente;  drain and rinse the pasta.
4. Combine the pasta with the  sauce mixture and stir to mix and cover completely.
5. Serve with parmesean cheese and fresh ground black pepper.

Ingredients

• 1 pkg Linguine
• 2 cups Tomato Sauce (your favorite tomato based spaghetti sauce)
• 3 cloves Garlic (thinly sliced)
• 4 Tbsp Butter (divided)
• 4 cups Fresh Spinach (compacted)
• 12 large Shrimp (peeled and deveined)
• 12 large Scallops
• 1 Tbsp Old Bay Spice

Instructions

1. 1. Heat spaghetti sauce in a medium pan
   2. Begin cooking the linguine as per package instructions
      • drain the pasta, add the spaghetti sauce and keep warma
   3. In a large skillet sauté the garlic in 2 Tbsp of butter until golden
      • add the spinach and cook until wilted (about 5 minutes)
      • season with salt and pepper and keep warm
   4. In a large skillet (I prefer a cast iron skillet for this) melt the remaining 2 Tbsps of butter on medium high.
      • add the shrimp and scallops
      • sprinkle the Old Bay Spice over the whole pan
      • cook until shrimp are pink and scallops are white (turning once) – about 4-5 minutes

   Presentation:

   Mound the pasta in a bowl, make a cavity in the centre of the pasta and add equal portions of wilted spinach.   Add the Shrimp and Scallops around the sides of the pasta and serve with fresh ground pepper and grated Reggiani cheese.