8 ounces spaghetti
1 tablespoon olive oil
12 Meatballs
32 ounces Tomato Sauce
1/4 cup parmesan, grated
water
salt

1. Heat olive oil in a large pot over medium heat and add the meatballs. Brown, then pour tomato sauce over top. Reduce heat to a simmer and allow meatballs to finish cooking.
2. When meatballs are cooked, bring a large pot of salted water to a boil and add the spaghetti. Continue boiling until spaghetti is al dente.
3. Drain spaghetti and portion 1/4 on a plate. Pour 1 cup of sauce over top with 3 meatballs and garnish with parmesan cheese to serve.

Makes 4 servings

12 ounces linguine
3 tablespoons extra virgin olive oil
6 slices bacon, chopped
1 small onion, sliced
1 cup chicken stock
3 tablespoons fresh sage, chopped
1 cup spinach
1/4 cup parmesan cheese, grated
salt and pepper
water

1. Bring a large pot of salted water to a boil and add the linguine. Continue cooking until al dente.
2. Meanwhile, heat a large skillet over medium heat and add the olive oil. Fry the bacon until just crisp, then add the onions.
3. Sauté the onions until tender, then stir in the chicken stock and sage.
4. Reduce heat to a simmer until linguine is cooked. Add the spinach to the skillet and allow to wilt, then add the linguine.
5. Toss the linguine with the other ingredients, season with salt and pepper to taste and top with parmesan.

Makes 4 servings

2 tablespoons olive oil
1 large onion, chopped
1 small carrot, chopped
3 cloves garlic, sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1-1/2 cups vegetable stock
1/2 cup dry lentils
19 ounce canned diced tomatoes
1/4 cup sherry
2 tablespoons parmesan, grated

1. Heat oil in a large pot over medium heat. Add the onion and carrot and saute until tender.
2. Stir in the thyme, marjoram and garlic and continue cooking for about a minute.
3. Add the stock, lentils and tomatoes. Bring to a boil, then cover and reduce heat to a simmer.
4. Continue cooking until lentils are tender, about 30 minutes, then add the sherry and continue cooking for an additional 5 minutes.
5. Spoon into bowls and top with parmesan cheese to serve.

Makes 6 servings

4 large Portobello mushrooms, stems removed
3 tablespoons olive oil
salt and pepper
1 cup Tomato Sauce
1/2 cup mozzarella, grated
1/3 cup parmesan, grated
2 tablespoons butter

1. Preheat oven to 400 degrees.
2. Rub mushrooms with 2 tablespoons olive oil and season with salt and pepper.
3. Heat a large skillet over medium-high heat. Add the remaining oil, then the mushrooms. Fry until nicely browned, then flip and do the other side.
4. Place the mushrooms into an ovenproof dish. Cover a proportional amount of the tomato sauce and cheeses between the caps, then dot with butter.
5. Bake until the cheese melts and is golden brown, about 15-20 minutes.

Makes 4 servings

3 tablespoons butter
5 cups vegetable broth
2 cups Arborio rice
3/4 cup parmesan, grated
salt and pepper

1. Melt the butter in a large sauce pan over medium heat and add the rice.
2. Meanwhile, in a separate sauce pan over medium-low heat, bring the vegetable broth to a simmer.
3. Add 1/2 cup of the simmering broth to the rice. Stir frequently to prevent the rice from sticking.
4. Once the liquid begins to absorb, add another 1/2 cup of liquid. Continue adding more liquid as necessary, until the rice is tender, but slightly al dente.
5. Season the risotto with salt and pepper to taste. Stir in the parmesan cheese and serve immediately.

Makes 6 servings

2 tablespoons extra virgin olive oil
1 medium leek, chopped
2 cloves garlic, minced
1 large zucchini, halved and thinly sliced
4 cups vegetable broth
2 sprigs thyme
1/2 cup wide egg noodles
1 tablespoon parmesan, grated
salt and pepper

1. Heat oil in a large pot over medium heat. Add the leek and sauté until tender.
2. Stir the garlic into the pot, then zucchini. Season the vegetables with salt and pepper and cook the zucchini until tender.
3. Add the vegetable broth and thyme and bring to a boil. Add the egg noodles and reduce heat to a gentle simmer.
4. Continue cooking until noodles are tender, then ladle into bowls. Sprinkle with parmesan and a pinch of salt. Serve with Parmesan Phyllo Crackers.

Makes 4 servings

6 medium potatoes, peeled and quartered
3 tablespoons extra virgin olive oil
1 bulb roasted garlic, peeled
1/2 cup warmed buttermilk
1/4 cup parmesan, grated
salt and pepper
water

1. Place potatoes in a pot with enough water to cover and bring to a boil over high heat. Cover, reduce heat and continue cooking until easily pierced with a fork, about 20 minutes.
2. Drain potatoes, return to the pot and mash with a fork or hand masher.
3. Stir in olive oil and garlic and season with salt and pepper to taste.
4. Gradually stir in buttermilk until the potatoes have a creamy consistency. Stir in parmesan and serve immediately.

Makes 4 large servings

4 medium baking potatoes, sliced 1/8" thick
1/4 cup butter, melted
4 cloves garlic, crushed
2 medium onions, thinly sliced
3/4 cup parmesan cheese, grated
salt and pepper
ice water

1. Soak potato slices in ice water for about half an hour. Drain and pat dry with paper towels.
2. Preheat oven to 400 degrees.
3. Layer 1/3 of the potato slices in a greased pie plate, beginning from the outside edge and working toward the middle.
4. Combine garlic and butter and drizzle 1/3 of the butter over the potatoes.
5. Layer 1/3 of the onions on top of the potatoes, then sprinkle with parmesan cheese and season with salt and pepper.
6. Continue layering the remaining ingredients and sprinkle the top with parmesan cheese.
7. Bake for 1 hour or until the top has browned and crisped and potatoes are tender. Slice into wedges to serve.

Makes 6 servings

2 tablespoons extra virgin olive oil
6 cloves garlic, chopped
1/2 medium onion, chopped
19 ounces crushed tomatoes
15 ounces canned cannellini beans
2 cups chicken stock
1/4 stale baguette, torn (about 3 cups torn bread)
1/4 cup parmesan cheese, grated
1/4 cup fresh basil, torn (optional)
salt and pepper

1. Heat oil in a pot over medium heat. Reserve a tablespoon of onion for garnish and sauté the garlic and onions until soft.
2. Add the tomatoes and stock to the pot and bring to a boil. Reduce heat to a simmer, add the beans and bread and season with salt and pepper to taste.
3. Remove from heat, stir in the basil, if using, and allow to cool slightly.
4. Ladle into bowls and top with parmesan, onion and a light drizzle of olive oil.

Makes 4 servings

8 ounces linguine
4 egg yolks
2 tablespoons olive oil
4 slices pancetta bacon, sliced
1/4 cup parmesan cheese, grated
1/8 teaspoon nutmeg
water
salt and pepper

1. Bring a large pot of water to a boil. Add a generous pinch of salt, then the linguine.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat and add the pancetta. Reduce heat to low and cook until just browned.
3. When linguine is al dente, remove from the water (do not drain) and add it to the pancetta.
4. Whisk together egg yolks, parmesan and about 1/2 cup of the pasta water.
5. Mix the sauce into the linguine and bacon and season with salt, pepper and a light dash of nutmeg. Serve immediately.

Makes 2 servings