INGREDIENTS:

3T olive oil

2 T unsalted butter

1 small shallot, minced

2 cloves garlic, minced

2 t dried oregano

2 t dried basil

1 t crushed red pepper flakes (or to taste)

1 medium head cauliflower, broken into 1 ½” florets with the core diced

¼ C parmesan cheese

2 T fresh parsley, minced

2 C panko or unseasoned breadcrumbs

2 C homemade or high quality jarred marinara sauce

6 oz mozzarella, shredded

fresh basil leaves

coarse ground black pepper and salt to taste

METHOD:

Preheat the oven to 475 degrees.

Heat 3T oil in a 10’ ovenproof skillet over medium high heat.  Add butter and tilt the pan to coat evenly. Add the shallots and garlic and cook, stirring frequently for 3-5 minutes or until shallots are softened.  Add oregano, basil, crushed red pepper and cauliflower and stir to coat the florets well with the herbs and oil.  Transfer the skillet to the oven and roast for 10 minutes. Remove from oven and sprinkle panko, parmesan cheese and parsley over the top and carefully toss to coat. Return the skillet to the oven and roast for 15-18 minutes or until the cauliflower is tender and breadcrumbs are nicely browned.

Remove from oven and spoon sauce in dollops over cauliflower. Top with mozzarella and additional parsley. Bake until sauce is bubbling and cheese is melted and golden brown.   

Serves 2-4 with leftovers, but you know where the leftovers gotta go: onto a soft hoagie roll with a bit of pesto and a few additional slices of mozzarella – Delizioso!

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INGREDIENTS:

2 slices white sandwich bread, torn into 1-inch pieces

1 egg

Salt and pepper

1 C chopped fresh cilantro, divided

1 T grated fresh ginger, divided

3 cloves garlic, minced, divided

1 ½ pounds ground chicken

3 T unsalted butter 

1 T olive oil

1 T garam masala (available at most grocery stores or make your own. *See recipe below)

1 T ground cumin

2 t curry powder

¼ t cayenne pepper (or to taste)

2 T tomato paste

2 20oz cans tomato puree

1 T honey

Squeeze of fresh lime

1 C heavy cream

METHOD:

Pulse bread in food processor until finely ground. Transfer to a large bowl. Add egg, ½ C cilantro, 1t ginger, 1 T garlic and salt and pepper. Add ground chicken and gently mix to combine.  Shape into 1 ½” balls and place on a parchment lined sheet pan. Refrigerate for 10 minutes.

Melt 2T butter with oil a large skillet over medium high heat. Add onion and sauté until softened. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel–lined plate, leaving fat in skillet.

Add remaining ginger and garlic. Cook, stirring often until fragrant. Sprinkle garam masala, cumin, curry and cayenne over onion mixture and sauté briefly.  Add tomato paste and cook, stirring constantly, for 1 minute. 

Remove from heat and add tomato puree, honey and ¼ C water. Simmer sauce until reduced and thickened. Stir in heavy cream and bring to a simmer. Return meatballs to the skillet and simmer until meatballs are cooked through and register 160 degrees on an instant read thermometer.

Swirl in remaining butter and a squeeze of lime. Top with additional chopped cilantro if desired. 

Serve with steamed basmati rice and store bought naan

Serves 2 with ample leftovers

SIDE BAR RECIPE  

HOMEMADE GARAM MASALA 

INGREDIENTS:

1 two-inch piece cinnamon stick

10 whole cloves

1 t nutmeg

1 T green or black cardamom seeds

METHOD:  Heat a nonstick skillet over medium heat. Add all spices and reduce heat to low. Gently toss spices around pan until fragrant. Remove from heat and cool. Once cooled grind in a spice grinder to a fine powder. Extra may be stored in an airtight container for up to three months.

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