½# Italian sausage

2 T olive oil

1 small onion, minced

2 cloves garlic, minced

2 t dried oregano

2 t dried basil

1 t crushed red pepper flakes (or to taste)

2 14.5 oz cans whole peeled tomatoes

1 package no-boil lasagna noodles (*see chefs tip)

¾ C Boursin cheese (you may sub statute room temperature cream cheese)

6 oz mozzarella, shredded

fresh basil leaves

coarse ground black pepper and salt to taste


Heat 2T oil in a 10’ skillet or sauté pan over medium high heat.  Add sausage and cook, stirring with a wooden spoon, until meat is cooked through and browned nicely.  Transfer sausage to a plate taking care to reserve as much of the oil as possible in the pan. Add onion, garlic and crushed red pepper and cook the onion has softened and the mixture is fragrant. Add the tomatoes and their liquid along with the dried herbs. Quickly crush tomatoes with your hands or a potato masher to release their juices. Simmer gently for 3-4 minutes. Add cooked sausage back to pan and continue to simmer for a few minutes until sauce has thickened slightly. Taste and adjust seasoning.

Add noodles to the pan in a single layer, breaking them to fit nicely and gently poke them down into the sauce.  Take care to leave a cushion of sauce beneath the first layer of noodles to prevent them from sticking to the bottom of the pan. Continue to add noodles to make a second layer until you have two more or less complete layers of noodles submerged in the sauce.

Cover the skillet with a tight fitting lid and simmer for 10-12 minutes until noodles are cooked through and tender.  Remove the lid and spoon dollops of Boursin over the top. Scatter grated mozzarella over all and cover. Simmer for an additional 3-4 minutes until cheese is melted. Remove from heat and top with fresh basil. Let rest for 10 minutes before serving.

Chef tips

*Canned tomatoes vary greatly – if the sauce seems too dry add a little water. If the sauce seems too thin, allow to simmer uncovered until reduced.

* I like to run the lasagna under the broil for a minute or two to crisp up the edges and brown the top.

* You can use uncooked regular lasagna noodles in this recipe but you must add extra water to the sauce to prevent the lasagna from being dry.

Serves 2-4 with leftovers  

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2 medium heirloom tomatoes (about 3/4 pounds), cored and cut into ¼” wedges. (or use an equivalent amount of cherry tomatoes)

1 teaspoon kosher salt

generous pinch of granulated sugar

¼ small red onion, slivered (or to taste)

2 medium plums pitted, and cut into ¼” wedges

2 t grainy mustard

3 T extra-virgin olive oil

2 T sherry vinegar

fresh basil leaves

2 oz goat cheese, crumbled

additional coarsely ground black pepper and salt to taste


In a large bowl, toss the tomatoes with the salt and sugar. Set aside.

In a second bowl, combine the red onion and sliced plums. Add seasoned tomatoes (reserve tomato liquid) and toss gently.

Make vinaigrette: combine tomato liquid, vinegar, mustard and olive oil. Mix well and taste for salt and pepper.

Pour over salad and arrange decoratively on a serving platter.

Sprinkle with torn basil and goat cheese.

Serves 2

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½ slice                     sandwich bread torn into pieces

2 T                           milk

3/4 #                      turkey meat (grind your own or use pre-ground)

2 T                           minced onion

1 clove                    garlic, minced

2 t                            soy sauce

1/2 t                        cayenne pepper (or to taste)

½ t                           ground dry mustard

4 t                            minced parsley

2 oz.                        goat cheese, cut into disks and frozen

1 T                           prepared basil pesto (store bought or homemade)

salt and pepper

1 C                           eggplant caponata (store bought or homemade *see recipe link below)

                                spinach or leaf lettuce

                                basil mayo (see recipe below)

hamburger buns


Pulse the bread in the food processor to coarse crumbs. Remove from work bowl and set aside.  Pulse onion and garlic in food processor until chopped fine.

In a medium bowl, combine ground turkey, soy sauce, mustard, parsley and cayenne (if using). Add bread crumbs, milk, onion and garlic. Mix gently by hand until thoroughly combined taking care not to overwork the meat.

Divide meat into 2 portions and form into balls.  Flatten the ball slightly making an indentation to hold 1½ t pesto and a frozen disk of goat cheese. Shape meat over the pesto and cheese completely coving them. Form into a flat patty making sure no goat cheese or pesto is visible.  Refrigerate 30 minutes while you prepare grill.

Pre-heat grill to medium high.  Clean and lightly oil cooking grate.  Brush burgers lightly with oil.  Season patties with S & P.  Place burgers on grill and cook, turning once only after a good sear has been achieved (5-6 minutes) on the original side, flip and finish cooking on the second side until cooked through.

Transfer burgers to a plate, tent loosely with foil and let rest 5 minutes.  Toast buns lightly.  Assemble burgers and top with basil mayo, eggplant caponata and spinach or leaf lettuce.


Basil mayo – combine ½ C mayo (store bought or homemade) , ¼ C plain yogurt, 1 t lemon zest, 4 T minced basil, 1 T pesto. 


Serves 2

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3 T high quality olive oil

½ onion, minced

2 T garlic, minced

1 large eggplant, unpeeled & diced

4 ribs celery, diced

1 red bell pepper, seeded and diced

1 large tomato, diced

1 small zucchini, diced

1 small yellow squash, diced

2 T white wine vinegar

½ t  granulated sugar

1 T capers, rinsed

2 T raisins

¼ C fresh basil, chopped

Salt and freshly ground black pepper to taste


In a large sauté pan heat olive oil over medium high heat.  Saute onions, garlic and eggplant until onions and garlic are fragrant and eggplant is slightly browned, about 3 minutes.  Add diced celery, red pepper and tomato, vinegar and sugar.  Cook, stirring occasionally for 3-5 minutes, until eggplant is tender but still has some texture.  Remove from heat and stir in zucchini, yellow squash, capers and raisins.  Cool to room temperature and stir in chopped basil.  Taste and adjust salt and pepper.

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3 T                   olive oil

1 C                   onion, thinly sliced

1 C                   red or yellow bell pepper, thinly sliced (or a combination of both)

1 T                   garlic, minced

3 baskets         cherry tomatoes

1 ea.                anchovy filet, minced (or to taste)

½ C                  kalamata olives, sliced

¼ C                  golden raisins

½ C                  white wine (or substitute vegetable or chicken stock)

3 T                   capers

¼ C                  fresh basil, minced

¼ t                   crushed red pepper flakes

3 T                   unsalted butter

½ #                  fusilli pasta

¼ C                  fresh parsley, minced

½ C                  feta cheese, crumbled


Heat 2 T olive oil in a sauce pan over medium high heat.  Add onions, bell peppers, and garlic and sauté until garlic is fragrant but not browned, about 10 minutes.  Add the cherry tomatoes, anchovy, olives, raisins, wine (or stock), capers, basil, crushed red pepper flakes.  Bring up to a simmer and cover the pot. Reduce the heat slightly and simmer 12-15 minutes.  Stir periodically to make sure tomatoes are bursting and releasing their juices. You may need to add extra stock or wine if tomatoes are not particularly juicy.  Remove lid and simmer until sauce is slightly thickened. Add butter and stir to combine. Season well with salt and pepper.  

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente.  Drain well and toss with sauce.  Top with feta, chopped parsley and lemon zest. 

Serves 2-4

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1 # small new potatoes, washed
3 T olive oil
2 t kosher salt
1 t freshly ground black pepper
2 cloves garlic, peeled and smashed but left whole
3 T apple cider vinegar – you can use white wine vinegar for a more pronounced vinegar flavor
2 T chopped parsley, dill or thyme
Flaky sea salt and additional vinegar for serving

Optional: Yogurt dill dip for serving. ( Combine ½ C Greek yogurt, 2 T mayonnaise, 2 t fresh lemon juice and 1 t lemon zest, 3 T minced fresh dill in a bowl and whisk to combine)

Preheat oven to 400 degrees.

Whisk vinegar and oil in a large bowl. Add salt, pepper, garlic and washed new potatoes. Toss gently to coat.

Place a large sheet of parchment on your counter and fold in half and then place on a rimmed baking sheet. Open the parchment like the pages of a book. Place potatoes on the bottom ‘page.’ Top with herb sprigs and then crimp the edges of the parchment to completely seal the packet. Place in preheated oven and roast for 40-45 minutes.

Remove from oven and let rest for 5-10 minutes. Carefully open the packet and sprinkle with additional vinegar, chopped herbs and flaky sea salt to taste.

Potatoes may be served directly from the parchment packet or placed in a serving bowl. Passing yogurt dill sauce separately, if desired.

Serves 2-4

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 ¼ C carrots, sliced into matchstick

¼ C cucumber, thinly sliced,

¼ C red, orange or yellow bell pepper, sliced into matchstick

4 T rice vinegar

2 T sugar

1 T cilantro, minced

½ t sesame oil


4 T prepared gochuchang (Korean chili pepper paste)

1 T sugar

2 T honey

4 T rice wine vinegar


6 oz. cooked pork, sliced into strips

2 C greens


2 eggs

1 ½ C milk

2 T vegetable oil

1 C all-purpose flour

Pinch of salt

2 scallions, minced very fine


Make the crêpe batter:  Combine eggs, flour, milk, oil, minced scallions and salt in a mixing bowl using an immersion blender or wire whisk.  Mix until ingredients are thoroughly combined.  Cover and refrigerate for at least one hour or up to 24 hours.

Make the pickles:  Toss carrot, cucumber, peppers, vinegar, sugar, cilantro, salt, and sesame oil together in a bowl and set aside.

Make the sauce: Combine gochujang, honey, sugar and vinegar together in a bowl and set aside.

Make the crêpes:  Heat a 7-10” non-stick skillet with pan spray.  Pour ¼ C batter into the pan. Immediately twirl the skilled to coat the bottom of the pan evenly with batter.  Cook crêpe until edges begin to brown, about 1 minute.  Loosen the crêpe around the edge with a heatproof spatula.  Gently pick up the crêpe with your fingers and flip it. Cook about 20 seconds on the second side. Transfer crêpe to a wire cooling rack. Continue cooking crêpes, coating pan with pan spray for each one.  

Assemble crêpes:  spread some of the prepared chojang sauce on the crepe, top with sliced pork and pickled vegetables and greens. Roll crepe like a burrito and serve with additional sauce on the side.

Chef’s notes:  Crêpes can be made ahead of time and stored in the refrigerator for several days or in the freezer for up to a month.  Once crêpes have cooled, stack them between pieces of parchment paper and wrap well with plastic film.  Warm briefly in microwave before proceeding with recipe.

Serves 2 with ample leftovers

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2 T olive oil

1 small butternut squash (about 1 #), peeled, seeded and cut into cubes

1 C onion, chopped

Pinch of granulated sugar

¼ t cinnamon

¼ t nutmeg

¼ t cayenne (or more to taste)

vegetable stock as needed

salt and pepper to taste


1 small onion, cut into ¼” dice

2 cloves garlic, minced fine

1 large zucchini, cut into ¼” dice

1 large yellow squash, cut into ¼” dice

1 red bell pepper, seeded and cut into ¼” dice

1 orange fleshed sweet potato, peeled and cut into ¼” dice

2 t dried oregano

1 T ground cumin

¼ t cayenne (or more to taste)

½ C water

¼ C cilantro, chopped

Olive oil or pan spray

6 10” flour tortillas

FOR SERVING: cooked rice, pico de gallo, guacamole, cilantro, scallion, shredded cabbage, cheddar cheese, toasted pepitas


Prepare the sauce:  Place the butternut squash in a medium sauce pan and add just enough vegetable stock to barely cover the squash.  Add the remaining ingredients and bring up to a boil.  Reduce heat to low, and simmer until the squash is very tender and can easily be pieced with the tip of a knife (about 15 minutes.) Take care not to boil away all of the stock. Remove from heat and drain reserving the cooking liquid. Transfer squash to the blender and puree adding just enough of the cooking liquid to form a silky, smooth sauce. You may need to add a bit of extra stock to reach sauce consistency. Set aside.

Prepare the filling: In a large skillet over medium high heat, heat olive oil and sauté the onion, garlic, oregano, cumin and cayenne until just beginning to soften.  Add sweet potato, salt and pepper and ½ C water and cook until potato is tender.  Depending on how quickly your water is cooking off, you may need to add a bit more to cook potatoes through.  Take care not to add too much though – you don’t want the filling to be too watery. Add remaining vegetables and cook and additional 5 -7 minutes until cooked through.  Remove from heat and stir in cilantro. Set aside.

Prepare the chimichangas:  Preheat oven to 425.  Using pan spray or olive oil, grease a rimmed baking sheet and set aside.

Place a tortillas on counter top and fill each with 1 C of vegetable filling and a light sprinkling of cheese (if using.) Roll up like a burrito, tucking in the sides of the tortilla first and then rolling from bottom to top. Place seam side down on the prepared baking sheet and brush with olive oil or spray liberally with pan spray.  Bake for 7-10 minutes or until lightly browned. Flip the chimicangas over and bake for an additional 5 or so minutes. 

To serve: Slice chimichanga in half on the diagonal. Spoon warmed sauce on plate and top with cooked rice and chimichanga decoratively placed on top. Garnish with toasted pepitas, scallions, and shredded cabbage if desired.  Serve passing pico de gallo, guacamole and sour cream separately.

Serves 6

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 1 large egg

2 anchovies (or 1 t anchovy paste)

1 clove garlic, minced

I canned chipotle chili en adobo, minced (or to taste)

2 t white wine vinegar

2 T lime juice plus zest of 1 lime

¼  C cojita cheese

 1/3 C olive oil

Salt and freshly ground black pepper

1 T cilantro, minced


2 medium romaine lettuce hearts, washed, dried and torn into pieces

3 slices bacon

1 # shrimp (16-20 count) peeled and deveined

1 C fried pork rinds coarsely broken

Additional cojita for serving


Prepare dressing. Soft boil the egg for 6 ½ minutes, then run under cold water and peel. Place in the food processor with the garlic, anchovies, chipotle, vinegar, lime zest and juice, and cojita.  Blend to combine.  With machine running, slowly drizzle in the olive oil until dressing is thick and creamy. Season with salt, pepper and cilantro.  Set aside.

Prepare salad. Cook bacon in a skillet over medium heat until cooked through and very crisp. Remove from pan, drain and chop into ¼” pieces.  Pour off all but 2 T of bacon grease. 

Toss shrimp with bit of salt and pepper.

Heat the skillet and reserved bacon grease over medium high heat.  Add shrimp in a single layer and cook until pink on both sides.  Return bacon to the pan and heat through. When everything is hot and sizzling nicely pour over chopped romaine and toss well.  Serve salad drizzled with 2 T of dressing, pork rinds and additional cojita.

Serves 2

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¼ C dry bread crumbs

3 T milk

2 cloves garlic, minced

½ small onion, minced or grated

1 T soy sauce

Freshly ground black pepper

¼ C fresh parsley, minced

3 T grated parmesan cheese

¾ # ground turkey (I used 93% lean)

2 T olive oil


¼ C dry white wine

1 clove garlic, minced

½ C low sodium chicken stock

2 T fresh lemon juice

2 T capers, drained

2 T unsalted butter

Finish with an additional squeeze of lemon juice, lemon slices and chopped fresh parsley


Prepare the meatballs:  In a large mixing bowl, stir together the breadcrumbs, milk, garlic, onion, parmesan, soy sauce and pepper.  Mix until well incorporated.  Add turkey and mix gently with wooden spoon or hands until just combined.  Form mixture into balls and let rest, refrigerated for 10 minutes. This allows the panade mixture to work its tenderizing magic.

Heat 2 T of oil in a skillet over medium high heat until shimmering.  Place meatballs in skillet and fry, turning occasionally, until golden brown on all sides.  Scoot meatballs to one side of the pan while you prepare the sauce. (You can also remove them from the pan while you prepare the sauce, but I find this step unnecessary.)

Deglaze pan with wine and add minced garlic.  Cook until garlic is fragrant and liquid is nearly gone. Add chicken stock and lemon juice.  Reduce heat to medium low and move meatballs back to the center of the pan to finish cooking.  Finish sauce by stirring in butter and capers.  Once butter melts and is incorporated into the sauce, garnish with an additional squeeze of lemon juice to taste and chopped parsley.

Serve over mashed potatoes, rice or white beans.

Serves 2 with ample leftovers

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