Frittata Nests

• 5 eggs
• 2 tablespoons flat leaf parsley, chopped
• 1/2 cup grated Parmigiano Reggiano cheese
• 1/4 cup heavy cream
• Salt and pepper
• 2 small zucchini
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 leeks, thinly sliced and washed
• 2 tablespoons butter, melted

Preparation

Pre-heat the oven to 400ºF.

In a medium size bowl, whisk together the eggs, parsley, Parmigiano Reggiano cheese, cream and some salt and pepper. Set aside.

Trim the zucchini ends and grate each one lengthwise over a box grater to take the flesh off without pulling out any of the seeds. Place a medium size skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sauté the leeks and zucchini until tender, about 5 minutes. Season with salt and pepper.

Baste the inside of each cup of a six-cup muffin pan with some melted butter. Divide the leek mixture between the six cups. Push the mixture into the bottom and up the sides of each cup to form a “nest”. Divide the egg mixture between the six cups, pouring it directly into each nest. Bake until the eggs are set and puffed, 8-10 minutes.

Let set a minute before removing. Serve warm.

Middle Eastern Beans & Rice

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 cup uncooked basmati rice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cayenne pepper
• 1 quart chicken stock
• 1 1/2 pounds ground turkey
• 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 bunch chopped fresh cilantro (optional)
• 1 bunch chopped fresh parsley (optional)
• 1/4 cup pine nuts (optional)
• salt to taste
• ground black pepper to taste

Directions

1. Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. Place the turkey in a skillet over medium heat, and cook until evenly brown.
3. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

Asian Pork Tenderloin

Ingredients

• 1/3 cup lite soy sauce
• 1/4 cup sesame oil
• 2 tablespoons Worcestershire sauce
• 1/8 cup packed light brown sugar
• 3 green onions, chopped
• 4 cloves garlic, crushed
• 1 1/2 tablespoons Asian chile paste
• 1 1/2 teaspoons pepper
• 1 (2 pound) fat-trimmed pork tenderloin

Directions

1. Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
2. Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
3. Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

Bucca di Beppo - Macaroni Rosa

• 8 ounces macaroni, cooked
• 3 ounces olive oil
• 8 ounces mushrooms, quartered
• 6 ounces cooked chicken breast strips
• 3 ounces peas
• 16 ounces marinara sauce
• 6 ounces cream
• 6 ounces broccoli, buds
• 1 ounce basil, for brushetta mix
• 1/4 tablespoon salt, for brushetta mix
• 2 ounces olive oil, for brushetta mix
• 1/4 tablespoon fresh ground black pepper, for brushetta mix
• 2 ounces garlic, peeled chopped for brushetta mix
• 4 ounces red onions, for brushetta mix
• 1 lb roma tomato, for brushetta mix
• 2/3 cup grated romano cheese

Directions

1. Add all the ingredients together listed for brushetta. Set aside.
2. Heat olive oil in a large sauté pan.
3. Add mushrooms and chicken tenders. Sauté until chicken starts to brown along the edges.
4. Add marinara and cream and reduce by a third.
5. Add 4 oz of bruschetta mix and peas. Cook for three minutes. (Refrigerate the remaining brushetta mix to serve over toasted Italian bread with fresh mozzarella).
6. Drop macaroni and broccoli buds in boiling water for three seconds.
7. Drain and toss in sauce along with Romano cheese and serve on a large platter.