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Recipes
Tortellini Pasta Salad
By LaurenCocch16
1. Over medium-high heat, bring a pot of water to a boil and then drop your pasta in
- 2 (9 oz) packages of cheese filled tortellini or ravioli (I used Buitoni)
- 1/2 cup or so of your favorite Italian dressing (I used Newman's Own)
- 1 pint of cherry tomatoes
- 1 green bell pepper, chopped
- 1 cup or so of pepperoni slices, halved
- 8 to 10 green onions, chopped
- a big handful of Parmesean cheese, grated
- pinch of salt and pepper
Honey Glazed Pork Tenderloins
By LaurenCocch16
1. Combine above ingredients and drizzle over pork tenderloins
- 1 1/2 Tbsp. Garlic EVOO
- 1/2 tsp. ground *Smoked Paprika
- 1/2 tsp. freshly ground pepper
- 1/2 c. *honey
- 2 Tbsp. Maruso® Soy Sauce
- 1 Tbsp. Aged Balsamic Vinegar
- 2 Tbsp. Sesame Oil
- 2 pork tenderloins approximately 1 pound each
Winter Squash Risotto
By LaurenCocch16
1. Place broth in medium saucepan, bring to simmer
- 5 cups chicken broth
- 2 Tbsp EVOO
- 3 medium shallots, thinly sliced
- 3 cups butternut, hubbard, red kuri or kabochoa squash, sliced and chopped into 1/2-inch pieces)
- 2 cups shiitake mushroom caps, thinly sliced
- 1/2 tsp dried thyme
- 1 cup arborio rice
- 1/2 cup dry white wine, or dry vermouth
- 1/2 cup finely grated Parmesan cheese
- salt & pepper
Penne with Butternut Squash and Sausage
By LaurenCocch16
1. Preheat the oven to 400ºF
- 2 to 3 pounds butternut squash, seeded, peeled and cut into 3/4” cubes
- 1 tablespoon olive oil
- 1/4 teaspoon freshly grated nutmeg
- salt and pepper
- 3 cups chicken stock
- 1 small onion, cut in half
- 1 fresh bay leaf
- 1 large clove garlic, smashed
- 4 tablespoons butter
- 12–16 fresh sage leaves
- 1 tablespoon extra virgin olive oil
- 1 pound sweet Italian sausage
- 1 pound penne pasta
- 1/2 cup creme fraiche
- Grated Parmigiano-Reggiano, for serving
Quick Chicken Stir Fry
By LaurenCocch16
1. If you're using rice, make sure it's already prepared
- For the sauce:
- 1 1/2 pounds of boneless, skinless chicken breasts cut into bite-sized pieces
- any variety of veggies you like
- 1 (5 oz) bottle of soy sauce, divided
- Extra Virgin Olive Oil (EVOO)
- Salt and Pepper
- 4 tablespoons sesame seeds
- Prepared white or brown rice for serving.
- the juice of one orange (about 1/2 a cup)
- 2 teaspoons Dijon mustard
- 2 Tbsp soy sauce
Pesto Pasta
By LaurenCocch16
1) Cook pasta as directed on package
- 1 cup chopped fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup pine nuts
- 1/2 cup chopped fresh parsley
- 1/2 cup olive oil
- 1 tsp salt
- 1/4 tsp pepper
- 3 cloves garlic
- 1 pkg any pasta preferred
Slow Cooker Chicken Chili Verde
By LaurenCocch16
- In your slow cooker, place your chicken, chopped bell pepper, onion and jalapeno, cans of green chiles, taco seas...
- 1 pound of boneless, skinless chicken breasts (not frozen)
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 jalapeno, seeded and chopped
- 2 (4 oz) cans of chopped green chiles
- 1 (1 oz) package of taco seasoning or two tablespoons of chili powder
- 1 (16 to 24 oz) jar of salsa verde (that's a green salsa available in many brands)
- 1 cup or so of chicken stock or water
- 8 tortillas (flour, corn or I used whole wheat)
- Guacamole as a side or to garnish
- Shredded Montery Jack or Cheddar Cheese to garnish
- A squeeze of fresh lime juice, optional
Sweet Basil & Onion Burger
By LaurenCocch16
Preheat your outdoor grill or indoor grill pan over medium-high heat
- 1 big sweet onion, chopped
- 2 pounds of ground beef
- 2 about 2 tablespoons steak seasoning (we used Montreal Steak Seasoning)
- 3 about 3 tablespoons of Worcestershire sauce
- about a cup of fresh basil leaves, chopped (just a nice big handful of basil)
- Extra Virgin Olive Oil (EVOO)
- salt (we always use sea salt) and pepper
- Burger buns
Instant Pot Beef Stew
By LaurenCocch16
1. Place all ingredients into Instant Pot EXCEPT for the frozen peas, corn and flour/water mixture
- 2 pounds beef stew meat, (cut into bite-sized pieces)
- 1 teaspoon Salt
- 1 teaspoon pepper
- 1 medium onion, finely chopped
- 2-3 cloves of garlic, minced
- 6 oz can tomato paste
- 32 oz beef broth
- 2 Tablespoons Worcestershire sauce
- 2 cups baby carrots carrots
- 4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 1 cups frozen peas
- 1 cup frozen corn
- 1/4 cup flour
- 1/4 cup water
Lemon & Dill Roasted Potatoes
By LaurenCocch16
1. Drizzle Lemon EVOO in a roasting pan
- Red potatoes (you determine servings, washed and patted dry)
- Lemon EVOO
- Dill EVOO
- Salt/pepper