Classic Date Nut Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 1/4 cups sugar
• 1 1/2 sticks of butter, melted
• 2 eggs, beaten
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cup dates, chopped
• 1 cup walnuts, chopped

Directions:

1. Preheat oven to 350º. Grease a loaf pan with butter.
2. In a large bowl, combine flour, baking soda, baking powder, and sugar. Pour in melted butter, eggs, and vanilla extract. Mix well. Stir in dates and walnuts. 
3. Pour batter into prepared loaf pan. Bake for 50-60 minutes.

Tomato Sauce with Pancetta Pasta

Ingredients:

• 6 ounces of pancetta, diced
• 2 tablespoons butter, melted
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 can tomato puree
• 1 pound linguine
• 1/2 cup grated Pecorino Romano
• Sea Salt
• Pinch of dried crushed red pepper flakes

Directions:

1. In a large skillet, saute pancetta with butter over medium heat until golden brown which is about 8 minutes then add the onions and saute for 5 minutes. Add garlic and red pepper flakes then season with salt. Stir in tomato puree and simmer uncovered over medium-low heat until sauce thickens which is about 15 minutes. Season the sauce with salt, to taste.
2. In a large pot of salted boiling water, cook the linguine until tender but still firm to the bite which is about 8 minutes. Drain.
3. Toss the linguine with the sauce and sprinkle Pecorino Romano cheese on top. Blend well and season with salt if necessary.

Broccoli & Cheese Bake

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 and 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 and 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

Ingredients:

• 3 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Pink of cayenne pepper
• Sea salt and 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

Ingredients:

• 4 slices fontina cheese
• 2 slices rustic white bread or french bread
• Butter
• Sea salt and 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 and 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.