Italian Meatloaf

1/2 lb meatloaf mix
1/2 lb ground sirloin
1 medium onion (minced)
1 egg
EVOO (as needed)
Bread crumbs
Oregano
Onion Powder
Garlic powder
Parsley (minced)

Saute onions in a sauce pan with a bit of EVOO. Combine ingredients in a bowl together. Place meat mixture into a loaf pan and bake at 350 degrees for 35-40 minutes. Top with marinara sauce if desired for additional flavor.

Pasta Pesto

1lb favorite pasta shape (linguini, spaghetti, fusilli, etc)
2 bunches of Basil
EVOO (as needed)
1/2 cup Pine Nuts (toast, grind)
1 cup cherry tomatoes
1 cup Pecorino Romano cheese
Parsley (garnish)
salt & pepper

Boil water for the pasta. Using a mortar pestle combine the basil, pine nuts and cheese together. Once combined add EVOO as needed. Toss pasta together and add the cherry tomatoes and garnish with parsley if desired.

You can also put on top of chicken (on the bone) and bake at 350 degrees for 45 minutes.

New Arugula & Potato Soup

1lb new potatoes - med. dice
1qt vegetable stock
1 each medium carrot (finely diced)
4oz Arugula
1tsp Cayenne pepper
1 loaf Ciabetta Bread (torn in chunks)
4 garlic cloves (thinly sliced)
EVOO (as needed)
salt & pepper (to taste)

Add potatoes, salt to stock and bring to a boil and simmer for about 10 minutes. Add carrots to the stock after simmering for about 10 minutes. Tear the arugula and add to the soup mixture and simmer the vegetables for another 15 minutes until tender. Add cayenne, salt and pepper to taste. Remove pot from the heat and add the garlic cloves with the EVOO until slightly golden. Portion the soup into bowls and top with garlic to garnish and serve hot.

Quick Cheese Tortellini With Chicken & Vegetable

1lb tortellini
2 boneless breasts of chicken
1/2 bag frozen vegetables
2 garlic cloves (minced)
3 TBSP butter (unsalted)
1 pint Heavy cream
1 bunch Basil
1 cup Parmigiana Reggiano
1 each egg yolk
EVOO (as needed)

Boil water for tortellini. In the meantime take the boneless breast of chicken and cut into bite size (quarter size) pieces. Saute off in a saute pan with a lttle EVOO. Remove chicken and put to the side. In another pan over medium heat, saute garlic in butter adding heavy cream slowly. Add cheese and incorporate flavors together. Remove one cup of the liquid in a seperate cup and whisk in the egg yolk. incorporate the liquid egg mixture back into the saucepot. This is to prevent the egg from scrambling over the heat. Bring up the temperature until a rolling heat is trhoughout.

Arugula Salad

1lb Arugula
10 slices Prosciutto (sliced thin)
fresh Mozzarella (buccocino balls; 5 each per portion)
Parmigiana Reggiano (shaved; 1/4 cup per portion)
2 tbsp EVOO
lemon (1/2 lemon)
salt & pepper

Whick EVOO, lemon juice & sale & pepper together. Place arugula on a plate. Layer the prosciutto on top. Arrange mozzarella balls on top and drizzle with dressing. Garnish with shaved parmesan.

Penne Arribiata With Shrimp

1lb Penne pasta
1 14oz can diced tomatoes
4 garlic cloves (minced)
1 small onion (minced)
Red hot pepper flakes (as desired)
EVOO (as needed)
2 TBSP butter (unsalted)
parsley (garnish)

Boil water fir the pasta. Cook until just firm to the bite (al dente).
FOR THE SAUCE..
saute onion iff in a saute pan with VOO and butter. Once translucent add the garlic and saute together Add the red hot pepper flakes for heat and the shrimp and cook until just pink. (Turn each shrimp so that each side is properlu cooked). Add the tomatoes and toss together with the cooked pasta/ Sprinkle parsey to garnsih.