Stuffed Acorn Squash
Acorn Squash
Rice (Seasoned with Rosemary & Marjoram)
Cranberries (Dried)
Spinach (lightly sauteed with sage and lavender)
Cheese Blend (I Used Asiago and Parmesan with a dosing of fresh Mozzarella on top)
Sausage (I used applewood chicken sausage)
Cut squash in half so that each side make a bowl, cook on a cookie sheet upside down at 375F for 40 minutes, then take out and let cool for a bit.
Brown Sausage, and cook rice, sautee spinach.
Once the squash has cooled, scoop out meat. Leave a little on the sides to keep sturdy you are going to use it as your bowl.
Mix all ingredients in a bowl (except the mozzarella if you wish to use it) then stuff your squash bowls :-) Top with mozzarella and serve.
Bucatini Amatriciana
1/4 cup EXTRA-VIRGIN OLIVE OIL
1/4 lb. of GUANCIALE, PANCETTA or good bacon cut into slivers (I cut it while frozen)
1 red onion, cut lengthwise in half and then into ¼-inch-thick half-moons
3 cloves garlic, sliced
1/2-1 teaspoon hot red pepper flakes (it depends on how much heat you like)
28 oz. can of San Marzano tomatoes
1 pound bucatini
Freshly grated Pecorino Romano
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, bacon and red pepper flakes; set over low heat and cook until the onion is softened and the guanciale or bacon has rendered much of its fat, about 12 minutes.
Drain all but ¼ cup of the fat out of the pan. Add the tomatoes, breaking up with the back of a spoon. Turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to simmer about 20 minutes until sauce looks like it is coming together.
From Stacey Snacks
Citrus Marinated Olives: (adapted from Bon Appetit)
1 1/2 cups Kalamata olives or other brine-cured black olives
1 1/2 cups cracked brine-cured green olives
1 cup olive oil
1/4 cup chopped fresh cilantro (I used thyme)
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dried crushed red pepper
Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.
1/4 lb. of GUANCIALE, PANCETTA or good bacon cut into slivers (I cut it while frozen)
1 red onion, cut lengthwise in half and then into ¼-inch-thick half-moons
3 cloves garlic, sliced
1/2-1 teaspoon hot red pepper flakes (it depends on how much heat you like)
28 oz. can of San Marzano tomatoes
1 pound bucatini
Freshly grated Pecorino Romano
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, bacon and red pepper flakes; set over low heat and cook until the onion is softened and the guanciale or bacon has rendered much of its fat, about 12 minutes.
Drain all but ¼ cup of the fat out of the pan. Add the tomatoes, breaking up with the back of a spoon. Turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to simmer about 20 minutes until sauce looks like it is coming together.
From Stacey Snacks
Citrus Marinated Olives: (adapted from Bon Appetit)
1 1/2 cups Kalamata olives or other brine-cured black olives
1 1/2 cups cracked brine-cured green olives
1 cup olive oil
1/4 cup chopped fresh cilantro (I used thyme)
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dried crushed red pepper
Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.
