• salt
  • 1/2 pound thin spaghetti
  • 1 pound sugar snap peas{OPTIONAL..}
  • 1 cup vegetable oil
  • 1/4cup rice wine vinegar
  • 1/3 cup soy sauce
  • 3 tablespoons dark sesame oil
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger or a pinch or two of dried
  • 3 tablespoons toasted white sesame seeds, divided
  • 1/2 cup CRUNCHY peanut butter
  • 2 red bell peppers, cored and seeded, and thinly sliced
  • 4 scallions (white and green parts), sliced diagonally
  • 3 tablespoons chopped fresh parsley leaves

...cook noodles.prepare peas if using them..

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. then cut peas in half

WHISK:: oil.rice wine vinegar.soy sauce.sesame oil.honey.garlic.ginger.2T sesame seeds.peanut butter

COMBINE everything+top with sesame seeds and parsley


16 slices white bread (crusts removed) cut into cubes
1 lb. cubed ham
1 lb. sharp cheddar cheese (grated)
1½ cup swiss cheese (cubed)
6 eggs
3 cups milk
½ tsp. onion salt
½ tsp. dry mustard
3 cups crushed cornflakes
½ cup butter (melted)

Grease pan (9x13)
Spread half of the bread in dish
Add all the ham and both cheeses
Cover with remaining bread cubes
Mix eggs, milk, onion salt, and mustard and pour over bread
Refrigerate overnight
Combine cornflakes and melted butter for topping
Bake at 375° for 40 minutes


• 1oz.frozen chopped spinach.thawed
• 14oz. artichoke hearts.drained and chopped
• ½ C.mayonnaise
• ½ C. parmesan.grated
• 2tsp.green onions.minced
• 1tsp.garlic powder
• ½ tsp. freshly ground pepper
• 17oz. package frozen puff pastry

Drain spinach well.Stir together spinach.artichoke hearts.and next 5 ingredients.
Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry.cinnamon roll style.pressing to seal seam.wrap in plastic wrap.Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes.cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
Bake at 400° for 20 minutes or until golden brown.{don't forget to brush tops with egg wash!}


• 2garlic bulbs.tops cut off.drizzled with olive oil+salt+pepper.
wrapped in foil..bake @375 for 40 min.
Open the foil balls and let cool.squeeze to extract cloves.
discard casing.mash with fork to smooth consistency.
• 1C. mozzarella
• 1/2C.parmigiano-reggiano
• 1/2C.asiago
• 2tsp. fresh oregano
• Crushed red pepper

Spread the roasted garlic spread evenly over dough.{ top with cheeses+oregano+pepper.
when we are super hungry…I’ll use flat bread..it gives it an authentic wood-fired twist}
Bake @ 400 till edges are golden and cheese is bubbly.


• 3T.butter
• 1lb.walla walla onions{or any sweet onion}.thinly sliced
• ½ tsp.salt
• 2Granny Smith.peeled.cored.and thinly sliced
• ¼ tsp.freshly ground black pepper
• 1sheet frozen puff pastry.defrosted just before
• 3oz.fontina cheese.shredded
• 1T. fresh thyme.minced

1. Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.

2. Preheat oven to 375°. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.

3. Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.

great gatsby party

• 8oz jar sun-dried tomatoes packed in oil.drained and chopped.oil reserved
• 1T.olive oil
• ½ onion.thinly sliced
• 1 clove garlic.minced
• 2T.sugar
• 1/4C. red wine vinegar
• 1C.water
• ½ C.chicken broth
• 1tsp.fresh thyme.chopped
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• Crostini:
• 1 baguette, cut into 3/4-inch slices
• 1/4 cup olive oil
• salt+freshly ground black pepper
• 5oz.goat cheese, room temperature
• 2tsp.fresh thyme sprigs

Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes.1 tablespoon of the reserved sun-dried tomato oil.olive oil.onion.garlic. Stir and cook until the onions are soft and beginning to brown.about 5 to 7 min. Add the sugar.vinegar.water.chicken broth.thyme.salt.pepper. Bring the liquid to a boil.reduce the heat.and simmer.covered.30 minutes.Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam.about 5 to 10 more minutes. Remove from the heat and set aside.
For the Crostini:
oven @ 400 degrees F. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.

Place the soft goat cheese in a small bowl. Stir in the thyme.
Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture.

  • 1C.clover honey
  • 3sprigs fresh rosemary
  • 1/8 tsp.salt
  • 10oz block blue cheese.frozen
  • 40crackers{I used a pepper flaked cracker}
  • 3scallions{white and light green parts.cut diagonally}

In a saucepan over low heat:honey+rosemary+salt.continue heating until fragrant.occasionally stirring.about 10 minutes.strain through a fine-mesh sieve.discarding rosemary.cool slightly.3 minutes.
{honey can be infused up to 24 hours in advance.stored in an airtight container @ room temp.}

Cut blue cheese into 40 slices.arrange on crackers.drizzle with honey.sprinkle with scallions.serve.

.best basil pesto.

{I’ve made quite a few.}
• ½.C. pignolis {pine nuts}
• 3T. garlic smashed {9 cloves}
• 5C. basil
• 1tsp. salt
• 1tsp. fresh black pepper
• 1½.C. olive oil
• 1.C good parmesan
Blend all ingredients in food processor or vita-mix.
{I like to add the pignolis and parmesan last..so
there are yummy chunks..the most authentic way of
preparing a pesto is to do it in stages…not all at
once..that way you’ll have different sizes and
texture in every bite.enjoy!!

freeze extra and top with a T.or two of olive oil..
{help seals in freshness.thaws nice and quick.}

.Spinach & Mozzarella salald.

• 1 lb large shell pasta{very important.}
• ½ bag or more of baby spinach
• 1+½C. yellow grape tomatoes sliced in half..or whole
• 2 balls of fresh buffalo mozzarella cubed
• 3 scallions..green to white parts finely chopped
• 1C.+ celery-chopped..{very..VERY..finely chopped
• ..its your secret ingredient..and the onions too..so don’t spoil it.}
• Toss with your favorite choice of Italian salad dressing

TOSS all ingredients together except spinach..MIX in right before your gathering
TOP with chunks of parmesan,salt and pepper..
{it sells @ Bristol farms for 7.99 a lb. so. . .take that.}

.Butternut Squash lasagna.

i roast the butternut squash with rosemary+red onions+garlic+olive oil+s+p
blend it all up after..and use that.SO SO SO MUCH TASTIER.
*also use a pesto and homemade alfredo. that bechamel is so tasteless.ugh!

  • 1T. olive oil
  • 1 {1 1/2 to 2-pound} butternut squash, peeled, seeded, and cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 1/2C. water
  • 3 amaretti cookies, crumbled
  • 1/4C. butter
  • 1/4C. all-purpose flour
  • 3 1/2C. whole milk
  • Pinch nutmeg
  • 3/4C. (lightly packed) fresh basil leaves
  • 12 no-boil lasagna noodles
  • 2 1/2C. shredded whole-milk mozzarella cheese
  • 1/3C. grated Parmesan
HEAT the oil in a heavy large skillet over medium-high heat. ADD the squash and TOSS to coat. SPRINKLE with salt and pepper. POUR the water into the skillet and then COVER and simmer over medium heat until the squash is tender, stirring occasionally, about 20 min. Cool slightly and then TRANSFER the squash to a food processor. ADD the amaretti cookies and blend until smooth. SEASON the squash puree, to taste, with more salt and pepper.

MELT the butter in a heavy medium-size saucepan over medium heat. ADD the flour and WHISK for 1 min. Gradually WHISK in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and SIMMER until the sauce thickens slightly, WHISKING often, about 5 minutes. WHISK in the nutmeg. Cool slightly. TRANSFER half of the sauce to a blender*. ADD the basil and BLEND until smooth. Return the basil sauce to the sauce in the pan and STIR to blend. SEASON the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. SPREAD 3/4C. of the sauce over the prepared baking dish. ARRANGEe 3 lasagna noodles on the bottom of the pan. SPREAD 1/3 of the squash puree over the noodles. SPRINKLE with 1/2C. of mozzarella cheese. DRIZZLE 1/2 C. of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and BAKE the lasagna for 40 minutes. SPRINKLE the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.THANKS GIADA!

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

todd's favorite meal: fried chicken

1/2 quart buttermilk
juice+zest (from 1 lemon)
4 boneless skinless chicken breasts. cut in strips
2 C. all-purpose flour
1 C. cornstarch
canola.grapeseed.or vegetable oil

ADD enough oil to reach about 3"{i like to use a smaller pot..that way i don't waste all my oil} Heat oil to 365 degrees.look for bubbles forming around strips and light sizzling..popping is way too hot.

WHISK buttermilk and zest together in a bowl. ADD chicken and set aside. SIFT together flour and cornstarch into a deep bowl.REMOVE strips from milk mixture and DREDGE in flour mixture. FRY chicken strips until golden brown, about 4 to 5 minutes. Carefully FLIP strips and continue cooking another 3 to 4 minutes. {timing depends on the thickness of the strips..}DRAIN on cooling rack-over a plate..serve with smokey bbq sauce or ranch..??definitley.. a man's meal. get em while they're HOT!

Cilantro-lime chicken w/ mango cucumber salsa

4 chicken breast halves
1 1/2 tsp. salt
1 bunch chopped cilantro
1 tsp. olive oil
1 large mango.diced
1 C. diced cucumber
½ C. diced red bell pepper
½ jalapeno, seeded and minced
1 scallion, thinly sliced
Zest & Juice from 2 limes
pinch ground red pepper

Heat a large nonstick skillet over med heat. Place chicken strips in a shallow dish and sprinkle with a few pinches of the salt... lime zest and lots of cilantro, pressing to make zest and cilantro adhere. Add olive oil to skillet..add chicken and cook.. turning occasionally, until juices run clear. Meanwhile stir together …cucumber. bell pepper. jalapeno. scallion. lime juice. ground red pepper. and remaining salt. lime zest. and cilantro..add in mango last. Makes 4 servings. Each Serving: 236 cal. 5 g fat 35 g protein!! 11 g carb. great huh! Eat as much as you’d like! I like to serve it with green jasmine rice..and topped with more cilantro and lime wedges. A great summer dinner! enjoy!
serves:4 and a few kids

..peppery arugula salad with parmesan..

• 1 bunch arugula
• ½ C. thin.thin.thinly sliced red onion
• 1/3 C. grape seed or light olive oil
• 2T. fresh lemon juice
•½ tsp.sea salt{coarse.not fine}
• freshly grated pepper
• ¼ C. of shaved parmesan
• good olive oil

BLEND up lemon.oil.salt.pepper.POUR over salad till lightly coated.DIVIDE salad onto chilled plates.TOP each with several parmesan shavings and fresh black pepper.then DRIZZLE the fanciest olive oil you’ve got.
serves 4-6

..roasted butternut squash ravioli..with a yummy brown butter..
• 2 butternut squash.halved & seeded
• pinch cinnamon
• pinch nutmeg
• 1 T. orange zest finely chopped
• 2 tsp. chipotle puree
• ¼ C. parsley finely chopped
• ¼ C. parmesan cheese finely grated
• salt & freshly ground pepper
•ravioli made or won ton wrappers..you choose.
• 2 eggs + 2 T. water

Preheat oven to 450 degrees.
ROAST squash on baking sheet{until soft 30 to 40 min}. SCOOP out flesh and run though VITA-MIX. COOK over low heat in saucepan until almost dry. ADD the remaining ingredients & season with salt & pepper to taste. LAY your sheet of pasta dough/wrappers on a floured work area and distribute a heaping teaspoon-sized portion of the filling.. USE your fingertips or a BRUSH to moisten the edges of the pasta with the egg wash. Carefully PLACE a second sheet of the pasta dough/wrappers on top of the first and press with your fingertips to separate the rows of filling. With a ravioli cutter or pastry wheel, cut around mounds of goodness. PRESS the edges closed with your fingertips to seal well.if BOILING.. drop in the ravioli and cook for about 5 minutes. if FRYING..use a little grape seed oil {use instead of olive oil..lighter on your lips and has a higher smoking point..when frying} pat dry..plate and spoon butter sauce over and garnish with sage leaves and extra hazelnuts..we loved the sweetness of the hazelnuts with the salty brown butter.

..brown butter sauce..
2 sticks unsalted butter
¼ C. coarsely ground hazelnuts
¼ C. heavy cream
8 sage leaves{chiffonade for garnish}
Salt & pepper {always freshly ground}

MELT butter over medium-high heat. ADD hazelnuts and cook until the hazelnuts are golden brown. ADD the cream and cook for 1 min. ADD the sage and season with salt and pepper, to taste.
serves 8 and more for leftovers!

..tomato cucumber summer salad..
• zest and juice 1 lemon
• handful of basil
• 1/4 C. fresh flat-leaf parsley
• 3-4 T. honey
• salt + pepper
• ¼ C. grape seed oil.
• 1T. poppy seeds
• 1 clove garlic sliced{to wipe insides of bowl..then discard}
• 1 cucumber sliced in quarterd bite sizes.
• Pint of red tomatoes
• Pint of yellow tomatoes..cut in half. RUB the garlic on insides of serving bowl or platter..then discard.CUT up cucumber.tomatoes. VITA-MIX lemon zest.juice.basil.parsley.honey.salt.pepper.turn on and add grape seed oil in a steady stream.TOSS into salad along with poppy seeds.that’s it!
serves about 8 as a side..

..big and hearty meatball subs..
• 2 lbs ground beef
• 2 lbs ground pork
• 1 medium onion. minced
• 2 slices wheat bread.torn into pieces
• 5 cloves garlic.minced
•2 eggs {beat slightly}
• ½ C. chopped fresh parsley
• ¼ C. olive oil
• 1 T. italian seasoning
• 1 T.sea salt
• 1 +½ C. freshly grated parmesan
• 3 tsp.freshly ground black pepper
• 1+ ½ C. ricotta

Preheat oven to 400°
COMBINE the first 10 ingredients + 1 C. parmesan.2 tsp. pepper. {mix just to combine} SHAPE into meatballs {each should be about ¼ cup of meat}. PLACE on cookie sheet and throw in. COMBINE ricotta.remaining parmesan.pepper. BAKE meatballs for 20 minutes in upper third of oven.REMOVE from oven and turn on broiler. SPOON 1 T. ricotta mixture onto each meatball.BROIL 3-5 min. or until cheese starts to brown. SERVE meatballs w/ marinara sauce.

To Freeze: Omit the ricotta mixture. Place on a cookie sheet and freeze 1 hour. Transfer to resealable freezer bags and return to freezer. I store extras up to a month.
serves..well it'll make about 30 balls. {depending on the size of ball you make}

..BBQ chicken salad..
• black beans-1 can
• sweet grilled corn-2 ears or 1 can
• jicama-1/2 & peel
• cilantro-whole bunch
• basil-secret ingredient-20 leaves
• scallions-I bunch
• lime!!

Serve along side the salad
• Crispy tortilla strips..(..if not feeling creative.. then crunched up corn tortilla chips will do..)
• Monterey/pepper jack cheese-handful or two
• BBQ’d chicken about 2 breasts • Diced tomatos..not too diced. About a cup or two
• Avocado 1-2
• Romaine lettuce.1-2 heads..

So depending on your crowd of people..you decide how much of everything you want. Typically..one head of romaine will feed about 4. enjoy!!enjoy!!
Are you ready for this….???? Equal parts BBQ and RANCH! Yep. That’s it. ..but I do recommend the smokey Kansas style BBQ from TRADERS.

..best vinaigrette..
• 3 cloves garlic
• ½ C. raspberry vinegar(red wine..apple..pomegranate something fruity)
• ½ lemon squeezed
• 1-2T. italian seasoning
• Salt and pepper to taste.
• ¾ C. Olive oil or more depending on how vinegary you want it.

Place all ingredients except for oil in mini food processor or blender.. Then slowly drizzle in oil..keep tasting and add in more salt or pepper if needed. Whatever salad I put this on..i almost always add feta and parmesan cheese.
makes for 1-2 salads keeps for about 1 week in fridge.

..easiest BBQ chicken pizza..

• Grilled chicken sliced up in strips
• Kansas Smokey style BBQ sauce-Trader Joes
• Red onion-thinly thinly sliced (use a mandolin on the smallest slice setting)
• Grated mozzarella
• Cilantro

you want directions..?
{There really aren’t measurements for these ingredients..it just depends on the size of your pizza and how much you love onions or cheese or chicken or sauce.. i’d say about a CUP of everything..1/2 CUP of onions and sauce. Totally up to you!}
After dough is cooked and ready.. Top with: bbq sauce,cheese,onions,chicken. Cook @ 400 until cheese is melty and bubbly..then remove and top with cilantro.
serves 4? Tip: you don’t want to cook the cilantro leaves.they are too delicate and will crisp up under the broiler in seconds.

..tangy pulled pork..
  • 2 to 2 1/2 pounds boneless pork shoulder
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground pepper
  • 2 teaspoons ground cumin
  • 1/2 cup-1/2 the jar of apricot preserves..depending on how Tangy.
  • 1-2 jalapeños, sliced into rings (..and seeded.)
  • 1 red onion- chopped
  • corn tortillas(AUTHENTIC HAND MADE-from TRADER JOES.)
  • fresh cilantro
  • avacado
  • lime, cut into wedges
Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface. Place the pork in the center of the foil and season all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place on a COOKIE SHEET. Roast until your house smells AMAZING, about 4 hours; let cool. Unwrap the pork, RESERVE THE JUICES.. Use two forks to shred the pork, and transfer to your serving bowl. Pour the cooking juices, onion, and jalapeños back over the pork. Serve with the tortillas, cilantro, avocado and lime wedges. NOTHING ELSE. my husband loves to pile everything on. cheese.fresh salsa. rice.guacamole. it makes me so mad. TRUST me. it is just a simple taco and should be topped with a sprig of cilantro..drenched with lime juice and garnished with slices of avocado. and that is PERFECTION. Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 minutes.
..Makes for about 6-8 servings..if its a sunday meal..maybe 6.

..perfectly roasted chicken..

• 1 large roasting chicken{about 5 lbs}
• Sea salt. freshly ground black pepper
• 2-3 fresh rosemary sprigs + more cut up for herb rub
• 2-3 oranges
• 2 lemons
• 5 cloves garlic
• 1stick butter
• 4tsp. fresh flat-leaf parsley
I like to add red potatoes

Butter herb-rub Honestly nothing fancy. Just take the butter and soften it at room temp..or in the microwave for 20 seconds on 20% power.it will not work if butter is melted. Add chopped parsley.rosemary.more salt.more pepper. Make a nice blanket of this rub beneath the skin..any extra..rub all over the outsides of chicken..not forgetting the legs and arms. Preheat oven @ 450º Rinse chicken inside and out thoroughly. Let soak in water..just while you are preparing the veggies and herb rub. Then pat dry..inside and out. {think of all those nasty juices its been sitting in..who knows how long since they caught miss Betsy} Start to peel back the skin..very carefully by smoothing your fingers in between the skin and actual meat. it will tear if you are too aggressive. Season the cavity with salt.pepper.rosemary sprigs.orange slices.lemon slices.and garlic. Truss the chicken with twin, tying the legs together to partly seal the cavity. Roast undisturbed for 45 minute..with foil over the top. Rotate pan 180 degrees and start basting the chicken with the pan juices..every 15-20 minutes. key!! After about 45 minutes more…remove chicken and let rest about 5 minutes before carving. Snip twine.carve chicken.and arrange on warmed dinner plates.drizzle with pan juices.eat immediately.
Serves 4

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