Broccoli & Cheese Bake

This is a super healthy dish filled with delicious vegetables including broccoli, fresh mushrooms, celery, and water chestnuts. The water chestnuts give it a good crunch and texture.

Ingredients:

• 2 pounds fresh broccoli, trimmed and cut into large florets
• 2 tablespoons butter
• 1/4 cup chopped celery
• 1/4 pound fresh mushrooms, sliced
• 1/4 cup chopped onion
• 1 can sliced water chestnuts
• 1 can condensed cream of mushroom soup
• 1/2 pound cheese
• 1 cup cheddar cheese, grated
• Sea salt & pepper

Directions:

1. Preheat oven to 350º. Butter a casserole.
2. Steam the broccoli until tender which is about 10 minutes. Melt the butter in a medium skillet and saute the celery, mushrooms, and onions until soft which is about 10 minutes. Combine the broccoli and vegetables in a bowl.
3. In a saucepan, combine mushroom soup and cheese until the cheese melts. Season with salt & pepper.
4. Combine the vegetables and cheese soup into the casserole. Bake for 25 minutes. Sprinkle with grated cheddar cheese immediately and serve.

Grilled Lamb Chops

These lamb chops are simple and easy to make. Perfect to serve with a salad and red wine.

Ingredients:

• 3 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Pink of cayenne pepper
• Sea salt & pepper
• 3 tablespoons butter, melted
• 6 lamb chops

Directions:

1. In a food processor, combine garlic, rosemary, thyme, cayenne, salt, and pepper then pulse for half a minute. Pour in butter and pulse until mixture turns into a paste. Rub the paste on both sides of the lamb chops and marinate in the refrigerator for at least 1 hour. After 1 hour, remove lamb chops from refrigerator and let it come to room temperature which is about 30 minutes.
2. Heat a grill pan over high heat then add the chops and sear for about 2 minutes. Cook for another 3 minutes on the other side for medium rare. If you want medium then add another 30 seconds. 

Panino di Prosciutto e Fontina

This is an authentic Italian panini sandwich. It's important to use good quality fontina cheese and prosciutto. Perfect to serve for breakfast and as an afternoon snack.

Ingredients:

• 4 slices fontina cheese
• 2 slices rustic white bread or french bread
• Butter
• Sea salt & pepper
• 5 fresh baby spinach leaves
• 3 paper-thin slices prosciutto

Directions:

1. Spread butter on bread slices. Place 2 slices of fontina cheese on top of each bread slice. Season with salt & pepper then add spinach and prosciutto. Add remaining slices of fontina cheese. Top with the second bread slice. Brush both sides of the sandwich with melted butter.
2. Heat a grill pan and grill the sandwich until the bread is golden brown and cheese melts which is about 4 minutes per side.

Broccoli & Tortellini Salad

I saw some fresh tortellini at the local farmer's market and decided to make this salad. This is a unique salad that'll jazz up any meal.

Ingredients:

• 5 slices bacon
• 1 red onion, finely chopped
• 20 ounces fresh cheese-filled tortellini
• 1/2 cup mayonnaise
• 1/2 cup white sugar
• 2 teaspoons cider vinegar
• 3 heads fresh broccoli, cut into florets
• 1 cup raisins

Directions:

1. Saute bacon and onion with butter over medium heat until evenly brown. Set aside.
2. Boil a large pot of salted water. Cook tortellini in boiling water for 8 minutes or until al dente. Drain and rinse under cold water. Set aside.
3. Prepare salad dressing in a small bowl by combining mayonnaise, sugar, and vinegar.
4. In a serving bowl, combine broccoli, tortellini, bacon, and raisins. Pour dressing over salad and serve!

Italian Seafood Boil

This is very special soup for seafood lovers. It is a traditional Italian seafood soup. It's important to use the freshest ingredients you can find including clams, mussels, fish, and shrimps. You can use the fish filets of your choice including halibut, salmon or tuna. This is a hearty, flavorful, and satisfying soup. Serve this soup with some garlic bread and dinner is ready!

Ingredients:

• 2 bay leaves
• 1 large fresh rosemary sprig
• 1 tablespoon fennel seeds
• 4 tablespoons olive oil
• 1 fennel bulb, chopped
• 3 large shallots, chopped
• 1 can diced tomatoes
• 1 1/2 cup dry white wine
• 3 cups fish broth
• 1/4 cup tomato paste
• 10 small littleneck clams, scrubbed
• 1 pound mussels, scrubbed & debearded
• 1 russet potato, peeled & cubed
• 1 1/2 pound fresh fish filets
• 1 pound large shrimps, peeled & deveined
• 2 corn cobs, quartered crosswise
• Sea salt

Directions:

1. Put the bay leaves, rosemary, and fennel seeds in a cheesecloth bag then set aside. Heat olive oil in a very large pot over medium heat and add chopped fennel and shallots. Saute until tender which is about 7 minutes. Season with salt & pepper. Add the can of tomatoes with juice, white wine, and fish broth. Stir in the tomato paste and add the sachet of herbs. Bring soup to a boil then reduce heat to simmer.
2. After 10 minutes, add the clams. Cover and cook until clams open which is about 6 minutes. Transfer clams to a bowl. Repeat the same process with the mussels and transfer to a bowl. Add the potatoes and cook until tender which is about 10 minutes. Add the fish filets, shrimp, and corn. Simmer for 5 minutes. Return the clams and mussels to the soup then season with salt & pepper.