2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, peeled and chopped
3 cloves garlic, minced
2-4 veal shanks
1/2 cup flour
2 tablespoons olive oil
1 cup dry white wine
28 ounces canned plum tomatoes
1/4 cup fresh parsley, chopped
1 tablespoon dried basil or sage
1/4 teaspoon sugar
2 cups veal or beef stock
8 ounces fettuccine
1/4 cup Parmesan, grated
salt and pepper
water

1. Preheat oven to 325 degrees.
2. Heat a dutch oven or other ovenproof pot over medium heat. Melt butter with olive oil, the add onions and carrots, sautéing until onions are translucent. Stir in the garlic, then remove from heat.
3. Meanwhile, heat a large skillet over medium-high heat. Season veal shanks with salt and pepper and dredge with flour. Shake off excess flour, then add olive oil to the skillet and brown shanks on both sides. Transfer to the dutch oven on top of the vegetables.
4. Deglaze the skillet with wine and the juice from the canned tomatoes and reduce the liquid by half. Crush the tomatoes and add them to the skillet, along with the parsley, basil or sage, sugar and veal stock. Season to taste with salt and pepper, then pour over the veal shanks.
5. Cover the dutch oven and put into the oven, cooking until veal is tender, about an hour and a half.
6. Transfer the veal shanks to a warmed plate and keep warm. Bring the remaining sauce to a boil and reduce until thick.
7. Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt, along with the fettuccine.
8. Cook pasta until al dente, then drain and add to the thickened sauce. Serve pasta and sauce on a plate, topped with the veal shank and a generous portion of freshly grated Parmesan cheese.

Makes 4 servings

1 cup bulgur wheat
3 medium tomatoes, chopped
1 medium cucumber, chopped
3 scallions, chopped
1 cup fresh parsley, chopped
3 tablespoons fresh mint, chopped
2 tablespoons extra virgin olive oil
4 tablespoons lemon juice
salt and pepper

1. Rinse bulgur wheat several times, then soak in hot water while preparing the rest of the ingredients.
2. Combine tomatoes, cucumber, scallions, parsley and mint. Toss with olive oil and lemon juice and season to taste with salt and pepper.
3. Drain bulgur well and combine with the salad. Refrigerate for at least an hour before serving.

Makes 8 servings

2 tablespoons extra virgin olive oil
3 tablespoons fresh parsley, chopped
2 teaspoons fresh tarragon, chopped
1 tablespoon balsamic vinegar
1 teaspoon capers
2 cloves roasted garlic, crushed
1 tablespoon olive oil
8 crimini mushrooms, halved
8 ounces goat cheese, sliced
salt and pepper

1. Combine olive oil, parsley, tarragon, vinegar, capers and roasted garlic. Season to taste with salt and pepper.
2. Heat a large skillet over medium heat. Add the mushrooms and sauté until tender.
3. Remove the mushrooms and place cut slide up on a plate. Top with goat cheese and a drizzle of prepared sauce to serve.

Makes 4 servings

3 tablespoons extra virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1 small zucchini, halved and sliced
1/2 cup green beans, 1" pieces
1 large carrot, halved and sliced
4 cups vegetable broth
8 ounces diced tomatoes
4 cups tomato juice
2 tablespoons fresh parsley, chopped
1 sprig thyme, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried sage
19 ounces cooked red kidney beans
19 ounces cooked cannellini beans
3 ounces shell pasta
salt and pepper

1. Heat olive oil in a large soup pot over medium heat. Add the onion, garlic, zucchini, green beans and carrot and sauté until onion is tender.
2. Add the vegetable broth, tomatoes and tomato juice and bring to a boil. Reduce heat to a simmer and add parsley, thyme, basil, oregano and sage. Simmer until vegetables are tender.
3. Stir in the beans and pasta and cook until pasta is tender. Remove from heat and allow to cool slightly, then season to taste with salt and pepper. Serve with crusty bread.

Makes 8 servings

3 tablespoons butter
4 shallots, chopped
2 cloves garlic, minced
1 pound assorted mushrooms, sliced
1 tablespoon fresh thyme, chopped
3 ounces sherry or brandy
3/4 cup roasted chestnuts, halved
3 tablespoons heavy cream
1 tablespoon fresh parsley, chopped
salt and pepper

1. Melt butter in a large skillet over medium heat. Add the shallots and sauté until tender, then add the garlic.
2. Stir in the mushrooms and sauté until tender and brown, then add the thyme and sherry.
3. Simmer until most of the sherry has evaporated, then add the chestnuts and heavy cream, stirring to coat.
4. Season liberally with salt and pepper and serve garnished with chopped parsley.

Makes 4 servings

1 cup flour
6 egg yolks
water
salt

2 tablespoons lemon juice
1/4 cup parsley, chopped
1 artichoke heart, separated
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
1/2 cup Parmesan, grated

1. Combine flour and egg yolks, adding a bit of water if necessary to form a smooth, elastic dough.
2. Separate dough into several pieces and roll out on a floured surface with a rolling pin until very thin or with a pasta maker. Cut into 3/4" strands and set aside.
3. Bring a large pot of salted water to a boil and add the pasta. It will not take long to cook.
4. Drain all but a few tablespoons of the pasta water, then add the lemon juice, parsley, artichoke heart and red pepper flakes, tossing to combine.
5. To serve, top with a drizzle of extra virgin olive oil and a generous portion of Parmesan cheese.

Makes 2 servings

2 tablespoons butter
2 chicken breasts, halved
1 cup dry red wine
1 sprig thyme, chopped
1 sprig rosemary, chopped
1 clove garlic, minced
1 medium onion, chopped
6 button mushrooms, quartered
1 tablespoon butter
1 tablespoon flour
2 slices bacon, cooked and crumbled
1 tablespoon fresh parsley, chopped
salt and pepper

1. Melt butter in a large skillet over medium-high heat. Add the chicken breast and brown on all sides.
2. Add the wine, thyme, rosemary, garlic, onion and mushrooms. Cover and reduce heat to a simmer, cooking until chicken is tender, about an hour.
3. Melt remaining butter in a small saucepan over medium heat and stir in the flour. Cook for about a minute, then stir in the juices from the skillet. Cook, stirring constantly, until sauce thickens.
4. Serve chicken with prepared sauce and garnish with bacon bits and chopped parsley.

Makes 4 servings

1 medium potato, peeled and cubed
1 tablespoon butter
1/2 small onion, chopped
3 tablespoons bread crumbs
1 lb lean ground beef
1/3 cup heavy cream
1 egg, beaten
1 tablespoon fresh parsley, chopped
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon flour
3/4 cup light cream or heavy cream
salt and pepper

1. Bring a pot of water to a boil and cook the potato until tender.
2. Meanwhile, melt butter in a skillet over medium heat. Add the onions and sauté until tender.
3. Combine potato, onion, bread crumbs, ground beef, cream, egg and parsley. Continue to mix until smooth and fluffy.
4. Season meat with salt and pepper and shape into 1" balls. Arrange on a baking sheet, cover and refrigerate for an hour.
5. Heat a large skillet over medium heat. Add 1 tablespoon of the butter and 1 tablespoon of the oil. Cook the meatballs in batches, turning often to preserve their shape. Adding remaining butter and oil as necessary and keep cooked meatballs in a warm place until serving.
6. Once all the meatballs are cooked, stir flour into the pan drippings, then whisk in cream. Continue cooking until thick. Serve with potatoes or cooked egg noodles.

Makes 6 servings

1/2 cup butter
2 stalks celery, chopped
1 large onion, chopped
1 loaf day old whole wheat bread, cubed
3/4 cup chicken broth
8 sage leaves, chopped
4 sprigs thyme, chopped
1 cup fresh parsley, chopped
salt and pepper

1. Melt butter in a skillet over medium heat. Add the celery and onion and sauté until tender.
2. Meanwhile, combine chicken broth, sage, thyme and parsley.
3. Mix the butter, celery, onion and chicken broth mixture with the bread crumbs, trying to coat them evenly.
4. Season the stuffing to taste with salt and pepper and roast inside a Turkey or in a 350 degree oven until browned.

Makes 8 servings

12 medium button mushrooms, stems removed
1/4 pound lean ground beef
1/2 cup tomatoes, chopped
1/4 cup fresh parsley, chopped
3 cloves garlic, minced
1/4 cup mozzarella, grated
salt and pepper

1. Preheat oven to 350 degrees.
2. Line the mushrooms on a baking sheet and bake until tender, about 10 minutes.
3. Meanwhile, heat a large skillet over medium heat and add the ground beef. Cook until no longer pink, then add the tomatoes, parsley, garlic and season with salt and pepper to taste.
4. Remove the mushroom caps from the oven and fill with tomato beef mixture. Top with mozzarella and return to the oven. Reserve remaining sauce.
5. Set oven to broil and brown the cheese on the mushrooms. Serve immediately on top of remaining sauce.

Makes 4 servings